My family had never been to Block Island, RI before, so we booked a last-minute, three day trip. It was such a quaint, peaceful area–you can bike across the entire island in an hour. I’d love to go back for a day trip or an overnighter at some point.
I’m beyond psyched for fall fashion. All I need to do is find a few good flannels and a suitable jean jacket and I’ll be all set! This outfit is made up entirely of purchases I’ve made this summer, most of which will carry over to my autumn wardrobe.
jacket: h&m / long sleeved crop shirt: pacsun / high-waisted shorts: american apparel / sneakers: adidas / necklace: claire’s / puzzle ring: pepi (via the new york renaissance faire) / saints bracelet: gifted
I hardly think there’s a day in my house where we don’t have some sort of homemade baked goods lying around; processed food can simply never compare to a preservative-free muffin fresh out of the oven. I love testing out new recipes for desserts and sweet snacks, and lately I’ve been making scones! I thought I would share the recipe here. It’s about an hour’s worth of work but it’s entirely worth it. These scones also don’t have nearly as much butter or sugar as you would imagine, so while they can’t exactly be called a health food, you don’t have to feel horribly guilty for eating two. Or three. Or seven.
(Okay, maybe a little bit guilty at that point.)
What you need:
- 2 and 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 1 cup regular-sized chocolate chips (or up to 2 cups mini chocolate chips)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup half & half or milk
How to make them:
- In a large bowl, whisk together the flour, sugar, salt and baking powder.
- Using a pastry cutter or fork, cut in the butter. In my experience, the mixture will still seem too dry, but never fear. It all comes together in the end.
- Stir the chocolate chips into the dry ingredients.
- In a separate bowl, beat together the eggs, vanilla and half & half.
- Slowly add the milk mixture to the dry ingredients and stir until the dough comes together. If it is too dry, add a bit more half & half/milk.
- Transfer the dough onto a well-floured flat surface. Shape it into a square about 3/4 inch thick and 8×8 in size.
- Using a pizza cutter, cut the square into 16 even squares. Then cut each square in half diagonally so you now have 32 small triangles.
- Transfer the 32 triangular scones to a greased or parchment-lined baking sheet. The scones can be placed very closely together and should all fit on the sheet.
- Place the uncovered scones in your freezer for at least 30 minutes. Meanwhile, preheat your oven to 425 degrees fahrenheit.
- Bake the scones for 15-19 minutes or until the tops are golden brown. After you take them out of the oven, they can cool directly on the baking sheet.
Adapted from: King Arthur Flour
The first day of school is fast approaching, and as much summer work as I still have to do, what’s most on my mind is what I’m going to wear! On the first day of school everyone breaks out their best new dresses and jewelry, so for a few days the school is swarming with fashionistas wearing nice shoes. By the second week of school, everyone has given up on looking nice, and the sweatpants begin to reemerge from the closet. This is when I start wearing all my nice new clothes, because if I wore them during Week 1, I would be lost in the sea of fashion!
So my back-to-school looks are casual, comfortable, simple outfits, tied together with my staple red lipstick. I used Polyvore to model some of the looks I have in mind, with pieces similar to those in my closet. I hope you enjoy them!