Customized “Cali” Clutch

Going back to Cali

If you have been following the latest accessories fashion trends, statement clutches have been in since the start of 2014. This hot new way to express yourself has been gracing the runaways everywhere. I thought that I could take this trend on but definitely make it my own. No better way than to represent my love for Cali. Here is how I did it:

Materials

Acrylic clutch (I got mine from Amazon)

Acrylic letters and screws (I purchased mine online)

Power drill

1/8″ drill bit made for drilling plastic

ruler

leveler

Pen

Scotch tape

Screwdriver

Directions

Measure front of clutch to make sure letters will fit. Make horizontal line across front of clutch where you would like top of letters to line up. Make sure line is even using leveler. Mark with pen. Take piece of tape and line up tape with pen marking. Line up letters with piece of tape to make sure they’re even. Once letters are placed where you’d like them, use pen and mark screw holes through the letters. Remove the letters. Drill holes into pen markings. Place letters back on clutch and screw letters into place. Tighten screws with screw driver. Tada you now have wonderful customized clutch!!

Fig and Raspberry Tart

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients 

6 dried figs,  chopped

¼ cup Disaronno, (or any almond liqueur)

1 cup all-purpose flour, plus more as needed

1 cup whole amaretti cookies

¼ tsp of salt

1/8 tsp ground cloves

¼ tsp of ground ginger

7 Tbs. cold unsalted butter, cut into 1/2-inch pieces

3 to 4 tbsp ice water

3/4 cup heavy cream

⅓ cup of fresh or frozen (thawed) raspberries

⅓  cup plus 1 Tbs. granulated sugar

1 tsp. finely grated orange zest

1 tsp of raspberry vinegar (optional)

½ lb. fresh black Mission figs (about 8 figs), cut lengthwise into quarters

 

Directions:

Put the dried figs in a small bowl. Pour the Disaronno over the figs and let it stand for at least 1 hour or up to overnight.
Preheat the oven to 400°F.

In a food processor, combine the cup of flour, the amaretti cookies, salt, cloves and ginger and process until the cookies are finely ground. Add the butter and pulse until the butter pieces are no larger than small peas. Drizzle 3-4 tbsp. of the ice water over the flour mixture and pulse to combine. Squeeze a small piece of dough; if it doesn’t hold together, add 1 more tbsp. ice water and pulse to combine.

Turn the dough out onto a lightly floured work surface and then pat into a disk. Wrap dough in plastic wrap and refrigerate for approximately one hour.  Unwrap dough and roll out into a approximate 10 inch in diameter circle. Place dough into tart pan. Press the dough into the bottom and up the sides of the tart pan. Use the bottom of a metal measuring cup dipped in flour to smooth and even out the dough. Press off any excess dough from around the edges of the pan. Prick the bottom of the dough with a fork and bake until just beginning to color, 12 to 15 minutes. Transfer the pan to a wire rack and let cool. Reduce the oven temperature to 375°F.

In a blender, combine the dried figs , the Disaronno, the cream, raspberries, ⅓ cup sugar, orange zest and the vinegar and blend until smooth. Strain mixture to remove some seeds. Put the fresh figs in a bowl, sprinkle with the 1 tbsp sugar and gently toss to coat. Spread the cream mixture evenly into the bottom of the tart pan. Arrange the fresh figs, cut sides up, in the tart shell over the cream mixture.
Bake the tart until the filling is somewhat firm, approximately 30 minutes. Transfer the pan to a wire rack and let cool completely. Remove the tart from the pan.

Devour and Enjoy!!

 

“Clean” White Peach Blueberry Bars

peach blueberry bars

 

 

 

 

 

 

 

During my preparation for my move I was cleaning out my refrigerator. I stumbled upon a couple of packs of blueberries used for my protein smoothies. I discovered that July was National Blueberry Month so I definitely did not want to waste them. I rummaged in my pantry to see what I had left to use up. I came across some dry and wet ingredients and thought to myself “what can I make with this stuff?”. I came up with the idea of some blueberry bars. They turned out pretty good and healthy. They can be eaten for breakfast, snack or dessert. They’re pretty tasty and universal. Give them a try

 

Crust and Topping

3 cups of quick cook oatmeal

1 ½ cup of brown rice flour

½ cup of brown sugar

½ cup of liquid eggs whites

½ cup of canola or coconut oil

1 tsp baking powder

½ tsp of kosher salt

1 cup of chopped walnuts (optional)

 

Filling

3 cups of frozen blueberries, thawed and drained

1 cup of peach preserves (see recipe below)

¼ cup of honey

½ cup agave nectar

zest and juice of one lemon

¼ cup of cornstarch

 

Directions

Preheat the oven to 375 F. Line a 9×13-inch pan with parchment paper. Make sure parchment paper is longer than the pan so you can easily remove the bars when baked.
Prepare the crust & crumb topping: In a large mixing bowl combine oats, flour, brown sugar, liquid eggs whites, oil, baking powder and walnuts (optional). Stir until all ingredients are well mixed.

Press about half the mixture into the bottom of prepared pan into an even layer. Bake for about 10 minutes until slightly golden brown. Remove from oven and allow to cool

In a large saucepan on medium heat, add peach preserves, blueberries, honey, agave nectar, lemon zest and juice. Bring to boil. Once sauce is boiling whisk in cornstarch. Reduce heat to low. Continually stir until sauce is thick and coats the back of a spoon. Pour sauce over crust.

Sprinkle the remaining dough mixture over the berries.

Bake for approximately 20-25 minutes or until the crumb topping turns very light brown – the berries should be bubbling slightly too.

Remove the pan from the oven and place it onto a cooling rack. Allow bars to cool completely. Once cooled slice bars.

Devour and Enjoy!!

 

White Peach Preserves

5 cups of fresh white peaches, pitted and diced (skin on)

2 tbsp of agave nectar

zest and juice of one lemon

 

Directions

In a large saucepan on medium heat, add all ingredients and bring to boil. Once mixture is boiling. Reduced heat to low/ medium heat and cover. Cook until peaches are soft to touch and juice has reduced by half. Remove from heat and allow to cool. Once completely cool pour preserves into blender. Blend until preserves are pureed and smooth. Place into an airtight container.

 

 

Snazzy Sunglasses

This season sunglasses have stepped it up. Not only are the available in an array of colors, patterns and sizes but some even have snazzy accessories as well. I saw a glamorous designer pair with ornate gold flowers and thought that this was something I could easily replicate for a fraction of the cost. Here is how I did it.

 

Materials

1 pair of sunglasses of your choice ( I got mine from Forever 21)

1 or 2 packs of  tiny craft flowers (available in the scrapbooking section of your local craft store)

Clear craft glue (I used E6000)

Clear sealant spray; optional (I used Mod Podge)

 

Directions

 

Take flowers out of pack and lay them in a single layer on drop sheet. Spray flowers with sealant and allow to dry overnight. Once flowers are dry, take flowers and arrange them on sunglasses as you would like them. Take craft glue and place around the brim of the sunglasses where flowers will be placed. Arrange flowers onto brim of sunglasses. Adjust flowers so they are symmetrical on each side of the glasses. Allow glue to dry overnight. Tada!! You now have some classy and snazzy sunglasses like no other 🙂

Peaches and Cream cookies

 

 

For Doctor’s Day this year our hospital was kind enough to give all the physicians baskets filled with fruit and nuts. I’m not sure if this was some sort of inside joke being that I work in California but I enjoyed it just the same. Inside the basket there was one item in particular that caught my eye. It was a package of dried white peaches. They looked scrumptious but I decided to save them for a recipe idea I had. Here is what I came up with

 

2 1/2 cups of AP flour

1 tsp of baking soda

1/2 tsp of salt

12 oz (1 1/2 sticks) of unsalted butter

6 oz of peach yogurt, i used Yoplait light

1/2 cup of granulated sugar

3/4 cup of brown sugar, lightly packed

2 large eggs

4 oz of dried peaches (approximately 1 cup), diced into bite sized peaces

1 1/2 cup of white chocolate morsels

 

Directions

In a small bowl sift or whisk dry ingredients together and set aside. In another medium sized bowl cream together butter, yogurt and sugars until smooth and fluffy. Once thoroughly combined stir in eggs, one at a time. Slowly add in the dry ingredients to the creamed mixture, be careful not to over mix. Once batter in smooth and combined, fold in peaches and white chocolate. Wrap dough in plastic wrap and refrigerate for at least two hours to allows the flavors to incorporate. (dough is better if refrigerated overnight).

Preheat oven to 350 degrees. Using a small ice cream scoop or spoon. place dough on to cookie sheet lined with parchment paper. Bake for approximately 10-12 minutes until lightly brown but firm. Allow cookies to cool. Remove from cookie sheet.

 

 

Devour and Enjoy!!

 

DIY: Bejeweled Sandals

 

 

 

 
This Spring and Summer flat sandal are in!! These sandals are essential for wearing maxi skirts, maxi dressing, casual outfits with boyfriend jeans and crop tops. Not only are flat sandal the thing of the season, but these sandals are now covered in beautiful gems. These gorgeous bejeweled sandals can easily upgrade your casual outfit too a glam outfit. They can also break the bank, many of these sandals can cost over $100. Not only are these sandals beautiful but they seemed pretty simple to recreate. I took a stab at making my own and was very happy with my results. Here is how to get your own beautiful yet frugal jeweled sandals

Materials

Flat Sandals with a plain band (I purchased my Enzo Angiolini sandals on clearance online)

Assorted gems (I purchased my at 50% at Hobby Lobby)

Craft glue (I used E6000)

Bead holders or your hands

Pen and paper

Ruler

 

Instructions

Make sure whatever sandals you are going to decorate are clean so your gems can adhere easily. Take your ruler and measure the area you plan on placing your gems. Make a stencil of the area on your piece of paper. Place your gems in your stenciled area. Once you are satisfied with the way your gems look in the stencil, it is now time to attach them to your sandals. Start with one shoe at a time and work with a small area at a time. Place the glue on the shoe and then apply your gems working a small batches. Once finished with the other shoe move on to the next shoe. Use your bead holder or fingers to adjust the gems so they are symmetrical on each shoe. Once finished place shoes on flat surface and allow them to dry overnight. Your shoes are now fabulous and ready to rock!! (pun intended 🙂 )

Healthy Resurrection Sunday protein packed pancakes

 

1 cup of organic soy flour

1/2 cup of stone ground whole wheat flour

1 1/2 tsp of baking powder

pinch of salt

1 tsp of cinnamon

1 serving of vanilla protein powder

3 tbsp of greek yogurt

1 tbsp of agave nectar

1 1/2 cups of finely shredded carrot

2 eggs, room temperature

1 1/2 cup of low fat buttermilk

1/2 cup of raisins (optional)

 

In a medium sized bowl whisk together flours, baking powder, salt cinnamon and protein powder. Set aside. In a medium sized bowl, using a hand or stand mixture, combine together, yogurt, agave, carrots, eggs and buttermilk. Gently fold dry ingridients into wet mixture. Fold until combined, make sure ot to over mix. Allow mixture to rest at least 5 minutes

Turn on stove to low-medium heat. Turn on oven to 250 degrees. Grease griddle with aerosol oil or butter. Using a 1/4 cup measuring cup, measure out pancakes and place onto griddle. (you have the option to use cookie cutters to get festive shapes.) Once pancakes start to form small bubbles in batter, add raisins and flip to other side. Cook on other side for 1-2 minutes. (These pancakes are rather dense and can be raw in the middle. place them on a cookie sheet and toss them into the preheated oven for abotu 10 mintues. This keeps them warm and allows them to completely cook without burning.) Once all pancakes are cooked. You make decorate or top them with anything of your choice: confectioner’s sugar, cream cheese frosting, butter and syrup, jam, etc.

 

Devour and Enjoy!!

OOTD: Tamika and the Tutu

 

 

 

Outfit Details

1. Black Lace top; from my mommy’s closet (find similar one here)

2. Skirt; DIY tutu (get instructions here)

3. Silver laced heels; Schutz Slate (purchase here)

4. Fuchsia fold over clutch: Nine west (purchase similar here) 

5. Turquoise stone Necklace: Jo-Ann Fabrics (purchase similar here)

DIY: Grown and Sexy Tutu

Grown and Sexy Tutu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ve always wanted a tutu. Ever since I discovered Sex and the City and saw the fabulous Carrie Bradshaw grace my screen in her layered frock I wanted to have this item in my closet. It is such a classy piece to have in any fashionista’s closet. It can be worn in so many ways, casual or dressy. It is so versatile. I figured it couldn’t be that hard to make so I decided to take on the challenge. It was pretty simple but it does require some basic sewing skills and a machine. I apologize for not taking any pictures during the process. I started and kept going. I will to my best explain each step.

 

Materials

1. A stiff fabric in 1 1/2 yards ( I used sateen fabric)

2. 10-12 yards of tulle

3. 1/8 yard of satin

4. 7-10 inch invisible zipper

5. Thread in color of fabric

6. Fabric/ Sewing pins

7. Measuring tape

8. Fabric scissors

 

Instructions

1. Start with measuring your waist, and how long you want your skirt to be.

2. Fold your skirt material in half, and then in half again (basically, into quarters). Measure the radius of your waist using the formula: (waist size/ 6.28). Take the measurement and draw a line from your fabric fold to each edge of your folded fabric. Repeat this same step but using your “length of skirt measurements.” (I used a piece of string the length of the radius and the length of my skirt to get an exact arc/circle).  It should look like the figure below. When you’re done and unfold your fabric, you should have a giant circle with a hole in the middle for your waist.

skirt pattern

 
3. Cut one line from your waist hole to 7-10″ long. This will be where you insert your zipper.

 
4. Cut the same circle skirt pattern into your tulle. You should cut a minimum of 6 layers. It’s okay if they’re uneven around the edges, you wont be able to notice it when you’re done.
5. Pin all the layers of tulle together and sew it to the skirt material along the edge of the waist.
6. Cut a line the length of the zipper into all the layers of your tulle.
7. Take your satin fabric and cut the length of your measured waist plus one inch for hem. Fold your fabric length-wise and pin it down. Iron down your fold. Sew down your fold. Pin your satin band onto the top of your skirt. Make sure to match up the ends your satin band to the zipper opening of your skirt. Sew satin band onto skirt.
8. Pin zipper into place. Sew zipper onto skirt.  (I hand sewed my zipper since I do not own a zipper foot). Make sure not to sew down your tulle. You want it to be free flowing to get the proper effect.
You’re done. You now have a fabulous grown and sexy skirt!!