LSL {Foodie Friday} - Mixed Berry Shortcake with Mascarpone Whipped Cream

Happy Foodie Friday! Well, Easter is almost upon us. I like Easter, it's not my favorite holiday and I know it's not the most popular, seriously how can you compete with a day that you get to dress up as anything you want and a day that you get to gorge yourself on turkey and mashed potatoes? You just can't. But (and there's always a but) I do like the Easter candy that comes out at this time, Reece's shaped like over-sized eggs and my ever favorite, Cadbury cremes. Yum! 

This Friday I found an easy recipe that you could make for your Easter brunch or for dessert at your Easter dinner. It's a Mixed Berry Shortcake with Mascarpone Whipped Creme and it sounds delightful. I think the best part is that it seems so easy, you buy those little biscuit things pre-made, throw some fruit together and add some fancy whipped creme. Voila, done. 

Mixed Berry Shortcake with Mascarpone Whipped Cream

{via In Good Taste}

Ingredients -

1 6-piece package dessert shells*


1/2 cup fresh raspberries


1/2 cup fresh blackberries


1/2 cup fresh blueberries


3/4 cup mascarpone whipped cream (recipe below)


Fresh mint for garnish (optional)

*Look for dessert shells in the bakery section of your grocery store.

Directions -

Prepare whipped cream recipe as directed below. Mix berries in a large bowl, tossing gently to combine them. Arrange dessert shells on a plate or platter and top each with approximately 1/4 cup of mixed berries. Top berries with 2 tablespoons of fresh whipped cream and garnish with fresh mint, if desired.

Mascarpone Whipped Cream

Ingredients -

1 cup heavy whipping cream


3 tablespoons sugar

3 tablespoons mascarpone cheese

Directions -

Place a metal mixing bowl (or the bowl to your stand mixer) and a metal whisk (or whisk attachment) into the freezer for 10-15 minutes. Remove the bowl and whisk once its chilled and attach the whisk to your mixer.

Just before you’re ready to use it, take the whipping cream and mascarpone cheese out of the refrigerator – it should still be very cold when you pour it into the bowl. Add the cream, then the sugar into the mixing bowl and whisk until the cream reaches stiff peaks. [What are stiff peaks? The cream should be stiff, like hair gel, and it shouldn't drip from the whisk when held upright].

What are your Easter plans? Do you do brunch with the fam or dinner with friends? What's your favorite Easter candy? 

Bon Appetit and Happy Weekend!

xo,

L

Lost my Marbles

Way back in the day, my Mom was an art teacher and as a kid on our summers off, we used to have the best arts and craft projects but hands down, my favorite thing to make was marbleized paper, cards and tee shirts. I think my brother and I even attempted at making twinsie-style marbleized tee shirts to wear out together. And, you know, marbleizing is actually quite easy. If you're interested in trying it, my favorite Miss Martha can help you out with that.

While I realize this trend has been around for sometime, I re-discovered it while thinking of decor ideas and plans for my new crib. (do people still use that word?) I have been spending an obscence amount of time on pinterest (who has two thumbs and is obsessed with that site...this girl!) and came across some beautiful marbleizations ideas and I immediatedly thought of my days outside in my parents' backyard making patterns.

What do you think? Or have I really lost my marbles? 

It can be used as a great pop of color
via Fashionable Interiors

Fancy up napkins
via Dransfield & Ross

I know we're supposed be checking out that bedspread/pillow combo,
but that navy velvet tufted headboard...I die!
via Stage 4 More

Lovely candles
via Room Rx

I love the idea I could again make my own marbleized art

via Fashionable Interiors

Stella McCartney Winter 2012

via Pattern Observer via Fashion Gone Rogue

Marbleized watercolor look
via Design Crisis

Lots of great marbleized pillows on Etsy
via Chic Decor Pillows

Even your nails can get with the program.

via Hey Nice Nails

So, what's your verdict on marbling? Do you want to stop what you're doing, find some paint, and give this a go, like I do? Yeah, too bad we're stuck at work.

xo,

L

LSL {Foodie Friday} - Asparagus & Lemon Risotto with Arugula

Happy Friday! Did anyone else feel like this week completely dragged on? Gosh it felt like Monday was about a month ago. And sadly nothing in particular made is seem super long, work was the same, social life, same there too. Oh well. However, I am very thankful it is finally Friday, which means two of my favorite things will be happening, Foodie Friday and weekend time!

This Foodie Friday is a very tasty sounding dish from the creator of the website, Veggie Belly. There she showcases a great deal of delectable sounding vegetarian and vegan recipes. I highly suggest you jot on over to her site where you can find many more scrumptious sounding meals as well as valuable tips for vegetarian cooking.

Asparagus and Lemon Risotto with Arugula Recipe


{via Veggie Belly}

serves about 4

10 cups vegetable stock


1 1/2 cups chopped asparagus


4 tablespoons butter


2 cups arborio or carnaroli or vialone rice


1/2 cup dry white wine


1/2 cup arugula leaves, shredded


1/4 cup or more grated Parmesan


2 teaspoons lemon juice


1/4 teaspoon lemon zest


salt

Place vegetable stock on a large pot and bring to a gentle boil. Place the chopped asparagus in the stock and blanch for about a minute. Asparagus should be bright green and still crisp. Using a slotted spoon, remove the asparagus from the stock and keep aside. Reduce heat and keep the stock on simmer.

In a skillet, heat the butter and add arborio rice. Stir the rice on medium heat for about 2 minutes, or until it is fragrant (but don’t let the rice brown). Add wine to the rice and let is bubble away. When most the wine has evaporated, add one ladle of the simmering stock to the rice. Cook on medium-high heat. When the rice has absorbed most the stock, add another ladle full of stock. Repeat this process until the rice has cooked through (you may not use up all the stock). Check the rice for its doneness as you go. When the rice is done, stir in arugula, parmesan, lemon juice, zest and salt.

Doesn't this look tasty? Too bad you can't take a spoon to your computer screen and taste it. You know, just to make sure it's not poisonous! ;)

Happy Weekend and Bon Appetit!

xo,

L

Color Me Bad

Neon is having such a moment right now...

I love the pops of color. And I especially love the idea of adding neon pieces to the home or office. It seems to perk up any room and you definitely don't need much, a chair here or a lamp there will do.


I also enjoy the pops of color added to everyday outfits. I think for me though, I would take a little more of a subtle route. I had my hay day of neon wearing when I was a kid, (those were the days!) this time around I might add a neon yellow belt or some hot pink flats to my closet, that would suit me just fine. I have to say I do kind of like reverting back to my 1986 fashions but in today's style. And is it just me or does neon seem a little chicer this time around?


What do you you think about the neon trend? Were you also a wild child of the 80's? Miss anything thing from that era like I do? I wasn't a big fan of the hairstyle back then, with the extra large bangs and all that hairspray, but if I could get NKOTB, banana clips and hyper color shirts back, that would be a whole 'nother thing.


xo,
L


*Credits: 1/2/3/4/5/6/7/8/9/10/11/12

LSL {The Lovely List} - Sweet French cliché

via YouTube

Just when I thought my love for all things French could not grow any bigger, especially my love of Paris and my BIG desire to go there someday...Pink Martini goes and gives me this. 

Le sigh.

xo, 

L