Denim Skirt Canadian Tux

Denim Skirt Canadian Tux  @runwaychef You know I couldn’t let summer go by without sneaking in my all-time favorite Canadian tux. This version is an ode to the denim skirt trend sprinkled with turquoise and silver resulting in a modern Southwestern look. In other words, denim on denim isn’t as boring and as basic as it sounds.

Hope you’re all soaking in these last few glorious days of summer!

Denim Skirt Canadian Tux  @runwaychef Denim Skirt Canadian Tux  @runwaychef Denim Skirt Canadian Tux  @runwaychef Denim Skirt Canadian Tux  @runwaychef Denim Skirt Canadian Tux  @runwaychef Denim Skirt Canadian Tux  @runwaychef Denim Skirt Canadian Tux  @runwaychef Thrifted Chambray Shirt // Express Cami // Thrifted J.Crew Skirt // Old Navy Bag (very similar) // Levity Booties via DSW // H&M Necklace // Bracelet from Barbados (very similar)

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Cappuccino Popsicles

Cappuccino Popsicles @runwaychef This post started out as something entirely different, something having to do with iced coffee (and lots of it). But then I took too many pictures of these cappuccino popsicles and realized that they were just too darn pretty to get anything but their own post. That and the fact that anytime a dessert can double as breakfast it obviously needs to be showcased. After all, it’s not often that you can have dessert for your morning meal (at least without anyone judging you). When it comes to these popsicles, though, you most certainly can have one for breakfast. In fact, have two or three while you’re at it. Live a little. It’s Friday and you deserve a treat for getting through the week. Besides, doesn’t ‘morning popsicle’ sound so much better than ‘morning coffee’?!

Cappuccino Popsicles @runwaychef Cappuccino Popsicles @runwaychef Cappuccino Popsicles @runwaychef

Cappuccino Popsicles (w/Vegan, Dairy-Free Option)
A cold and refreshing twist on your morning cup of coffee
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Ingredients
  1. Coffee or espresso that has been brewed and cooled (I like to use cold brew coffee concentrate)
  2. Heavy Cream, half-and-half, milk, or, for a Vegan & Dairy-free option almond milk or coconut milk
  3. Sugar (optional)
  4. Vanilla (optional)
Instructions
  1. I feel almost silly writing out this recipe because it's so easy I don't even know if it can count as a recipe. To start make your first coffee layer. In the bottom of a popsicle mold or dixie cups, pour a small layer of coffee. Place in the freezer for about 30 minutes.
  2. While the first layer is freezing, prep your cream layer. This is where the recipe becomes really flexible and can truly be adjusted to your needs and taste preferences. If you're vegan and health conscious, use the almond or coconut milk. The coconut milk will produce a more creamy texture while the almond milk will produce popsicles with a more ice-y texture. For the popsicles pictured, I used a mixture of 1 part 2% milk to 1 part heavy cream. To this mixture feel free to add sugar and vanilla, again based on your taste preferences. I prefer very little additional flavor so I added about 1 teaspoon of vanilla and about 1 tablespoon of sugar for 2 cups of cream/milk mixture.
  3. After the first layer has been freezing for 30 minutes, add on a thin cream layer and place the popsicles back in the freezer for 30 minutes. At this time you will want to gently place popsicle sticks in the center of each popsicle if you are using dixie cups.
  4. Continue alternately adding layers of coffee and cream, making sure to freeze in between each one for at least 30 minutes.
  5. When you're ready to eat a popsicle simply run it under hot water for a few seconds to loosen from the mold or to help you more easily peel off the dixie cup.
Notes
  1. If you are using dixie cups, I find it is easier to line them up in glass baking dish. It makes taking them in and out of the freezer much more seamless.
Runway Chef http://www.runwaychef.com/

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3 Ways to Update a Ponytail

3 easy ways to update a ponytail The list of things us ladies have to do before we get out the door every morning is basically the longest, most exhausting list known to mankind (or should I say ‘womankind’?). Pluck eyebrows, color roots, paint nails, apply makeup, lather up with lotion, style hair…..can I go back to just being a tomboy?! Obviously with so much to do it can be easy to get into a (boring) routine, especially when it comes to hair. My morning hair routine dialogue usually goes a little something like “Ugh I hate my hair! Why is my hair not doing anything I want it to do? $67%$$*&t&5& (lots of expletives)!!!! No one invited you to this hair party frizz! Whatever! I’ll just put it up into a messy bun like I do every.single.day!” Clearly, I need help. Enter these 3 ways to update a ponytail. They are by no means anything new or extraordinary but they are a great reminder that hair doesn’t have to be boring or complicated and it most certainly doesn’t have to be in a rut.

Ponytail with Hair Twist // Style your hair into a ponytail as you normally would. From one side, section off a small (about 1/4″ to 1/2″) piece of hair. Wrap it around your ponytail elastic. When you get to the hair ends secure them underneath your ponytail with a bobby pin.

ponytail how-to hair twist ponytail

Ponytail Braid // Style your hair into a ponytail as you normally would. Gently braid your hair, then secure the end with a hair elastic.

ponytail braid how-to braided ponytail braided ponytail hairstyle

Jasmine Ponytail // Style your hair into a ponytail as you normally would. Then, about every 2-3″ add another hair elastic. Continue adding hair elastics until you have only 2-3″ left at the end (for my hair I use 2-3 hair ties, depending on how I want them spaced).

jasmine-style ponytail Jasmine Ponytail

Happy Hour

candles {Loved the candle display in this shop}

You guys. This book I talked about last week is seriously amazing! I feel like I should just start summarizing my daily readings from this book for every Happy Hour from here on out. Don’t worry, I won’t because that would be boring and unoriginal and totally like plagiarism (le duh). But seriously you need to read this book (and no this is not a sponsored post)! Here’s why- Yesterday I worked until about 2am Monday night/Tuesday morning. After little sleep, I was rudely awakened to the fact that I am clearly no longer in college and pulling all-nighters is something that is so far in my past I barely even know what the name means. So here I am fumbling around half asleep, eyes opened no wider than paper thin slits, sitting down to do my daily social media……and my site is gone. WAIIIIITTTTTT?! My site is gone!?! Ensue full-blown, wide awake intensely panicked call to the Mr. After 5 minutes, he manages to calm me enough so that I can regain composure and put my business face on and get the site fixed. Lesson learned- Alyssa needs more than 4 hours of sleep to function. So what does this have to do with the book? Well, every day’s reading always seems to be fitting into something I’m dealing with in life (and I’m sure most of you are dealing with as well), and go figure, yesterday’s reading just happened to be about how life isn’t fair. Clearly, if I didn’t know that before yesterday, now I do. Annnnnd this has officially become the longest happy hour post ever, so on that note, I hope you’re all enjoying this week and, unlike me, getting plenty of sleep!

striped bikinis {New bikinis for upcoming beach trips….obviously, I hate stripes!}

succulents {A rustic succulent display}

Red Hook Brooklyn {Our neighborhood}

dried flowers {Loving the simplicity of this single dried flower stem displayed in my kitchen}

sometimes we fall down quote

 

Great Yellow Cake with Chocolate Frosting

Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef I’m pretty positive there is no better pairing in the world than wine and chocolate. Except for maybe wine, chocolate AND cake. I mean my head can’t even wrap itself around that combination (#isthisreallife). And then there’s this cake…..are you ready for your mind to be blown? Because it will be. Because this cake is made with wine and chocolate. Like as in wine, chocolate and cake all together in one delicious masterpiece. Game. Over.  Basically, way back, when I was a wee little thing, my Mom would make this yellow cake on a frequent basis. While I wish I could say I was a smart little tyke whose flavor palette begged for me to sneak some of the wine, I was only after the chocolate frosting. Wine cake? Forget about it! Ever since Luci posted her wine cake, though, I haven’t been able to get my Mom’s favorite cake out of my mind and I knew I was long overdue for a Great Yellow Cake fix (also, I came to my senses and realized “What idiot doesn’t like wine and cake together?! Or just plain wine for that matter?!”). Now, the only difference between me making this cake and my Mom making this cake, is that I’m sneaking samples of both frosting AND wine!

Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef

Great Yellow Cake with Chocolate Frosting
A moist yellow cake made with white wine and frosted in rich chocolate frosting
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Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
For the cake
  1. 1 1/2 cups sugar
  2. 4 eggs
  3. 1 cup vegetable oil
  4. 1 cup dry white wine
  5. 2 1/2 cups all-purpose flour
  6. 1/2 teaspoon salt
  7. 2 1/4 teaspoons baking powder
  8. 1 teaspoon vanilla
For the frosting
  1. 1 1/2 cups semisweet chocolate chips
  2. 8 tablespoons butter, unsalted (1 stick)
  3. 2/3 cup milk
  4. 1 teaspoon vanilla extract
  5. 1 cup confectioners sugar
Instructions
  1. To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans and set aside.
  2. In the bowl of a stand mixer, add the sugar and eggs and beat on medium speed for 30 minutes. Next, add in the oil and wine and beat for another 30 seconds. Add the dry ingredients and vanilla, and beat until mixed, about 1 minute.
  3. Divide the batter between the two pans. Place the pans on the middle rack of the oven and bake for 20-30 minutes, or until the cake starts to pull away from the sides of the pan and a knife inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then turn them onto cooling racks and let them cool for at least 2 hours before frosting.
  4. To make the frosting: Combine chocolate and butter in small saucepan and melt over low heat, stirring constantly.
  5. Remove the pan from the heat then stir in the milk and vanilla and transfer mixture to a mixing bowl.
  6. Add the sugar gradually, beating the mixture on medium speed until it's smooth (it will be runny).
  7. Refrigerate the mixture for 1 hour, beating it every 15 minutes (the icing will stiffen). If you won't be around to beat it every 15 minutes, simply refrigerate it, then when you're ready to beat the mixture, remove the bowl from the fridge, let it sit out for 15 minutes and then beat the mixture.
  8. To assemble the cake: After the cake has cooled, place the first layer on a cake stand or serving plate. Spread on about 1/3 of the frosting. Place the second cake on top and cover with the remaining frosting.
  9. To store the cake: Cover with plastic wrap. The cake will keep well for 2 days out of the fridge and 5 days in the fridge.
Runway Chef http://www.runwaychef.com/
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