Earlier this summer my best friend and I went to a free bootcamp class in the city. We were mostly motivated to go because after the class we would receive a free meal from Sweetgreen. The thought of their Blueberry Basel Lemonade is what kept me going throughout all the drill-like exercises. After that day, I was hooked on the summer drink. I would have never thought to combine blueberry and basel, but they are the perfect combination. Thankfully, Sweetgreen posted the recipe online, so now I can indulge in the drink anytime I want!
I’m back! In case you hadn’t noticed, I decided to take a little break from blogging. It’s mostly been due to a lack of time and inspiration, but I hope to be back in full swing really soon! I have so many projects lined up that all I need now is the time to make them. I commend those DIY bloggers who manage to post projects almost everyday! (P.S. How do you do it?!) Anyway, today I’m bringing you this awesome Studded Rhinestone box necklace. It’s a great way to use up some leftover craft supplies from previous projects. Plus, it’s super easy to make!
Materials:
– Box Chain
– Studs
– Rhinestones
– Jump Rings & Fastener
– Chain (If the box chain is too short)
– Scissors
– Super Glue
If your box chain is too short, cut two pieces of chain to the length you want the necklace to fall. Attach to box chain using a jump ring. On one end attach just a jump ring, and jump ring and fastener on the other.
Add a drop of superglue to the box chain.
Carefully place the stud over the drop of glue.
Continue gluing the studs onto the box chain. I added a stud to every other upward facing box.
Add studs until you reach the end of the chain.
Attach the rhinestones in a similar fashion to the studs. I added the rhinestones between the studs.
Let the studs and rhinestones dry completely before wearing.
I’m pretty spoiled in the juicing department. My parents make sure I get my daily serving of vegetables with a green juice every morning. This time however, I was craving a simple and refreshing carrot juice. I also wanted something sweeter so I decided to add pineapples and mangoes. It was the perfect combination. Though I wouldn’t drink this everyday because of the natural sugars, it is perfect for a warm day!
I used about 6-8 carrots, a whole mango, and half a pineapple, all diced and thrown in the juicer.
I feel as though I’ve been living in headbands lately. My job as a cake decorator requires me to wear my hair pulled back at all times. My refusal to wake up earlier in the mornings usually means I quickly pull my hair back in a messy bun. When my hair is particularly unruly, I throw on a headband. My hair accessories were definitely in need of some updating, and what better way than with a studded headband? Now my messy buns can at least have some edge!
Materials:
-fabric covered headband
-sew on studs (I got mine at A.C. Moore)
-sewing needle & matching thread
1. Decide how many studs you want to add to your headband by arranging them alongside your headband.
2. Cut a piece of thread that is about twice the length of the headband. Start sewing on the stud one by one. Sew into the cloth of the headband, and then through the stud.
3. Continue sewing the studs to the headband until you reach the end.
Palmier, elephant ear, corazón…whatever you call them, these cookies were a staple from my childhood. I would almost always pick out an oversized palmier to enjoy all by myself. I don’t know how these cookies aren’t more popular. They’re made from a puff pastry similar to a croissant dough (minus the yeast) and are the perfect amount of sweet and flaky. Just typing this reminds me of why I wanted to make these so badly! Though technically I am a pastry school grad, I cheated and bought puff pastry instead of making it myself. I do recommend buying a quality brand of puff pastry as it could make all the difference!
Recipe
Ingredients
– 1 sheet frozen all butter puff pastry (I used Dufour brand. *Seriously, it’s the best!*)
– 1/2 cup -3/4 cup granulated sugar
Measure out your granulated sugar. I started with about 1/2 cup. Pour half of the sugar onto a clean work surface. Unfold the thawed puff pastry and place it directly onto the sugar. Sprinkle the top of the puff pastry with the remaining sugar, adding more until the top is evenly and generously covered.
Gently roll out the puff pastry to press the sugar into the dough.
Now comes the rolling or the folding. You can either fold the puff pastry into quarters until you get a heart shape, or you can roll the dough from the outside edges in. I’ve found that folding gives me taller and narrow palmiers, while rolling gives me shorter and wider cookies. It’s all about personal preference! Wrap the folded log in plastic and refrigerate for about thirty minutes to an hour, or until cold.
Remove dough from the fridge and slice into cookies roughly 1/2 inch thick.
Arrange cookies onto lined baking sheet. Bake in 400 degree F oven for 15 minutes or until golden brown.
Halfway through baking, flip the cookies so they brown on both sides. Remove cookies from the oven and allow to cool slightly before transferring to a wire cooling rack.
Perfection. I won’t even say how many I ate as they came out of the oven!
*Fresh basel from my mom’s garden…yum.*
