tummy loves

Since becoming pregnant, I've been keeping my stomach and chest hydrated and moisturized.  I'll be 28 weeks this coming Saturday, and I don't have a single stretch mark yet. {keeping fingers crossed that this will be through the end}.  Here are the products that I've used and am using.  I'll also note that I've been pleased with all of them.

I first started using Burt's Bees' Mama Bee Belly Butter as my belly started to develop a mini baby bump.

As my belly {and baby} began to grow, I turned to Mario Badescu Muscle Oil.  I rub 2-3 drops each on my chest and belly.  The smell is divine too, reminds me of a spa.

After the MB Muscle Oil, I rub L'Occitane's Mom & Baby Balm onto my belly and chest.  A little goes a long way.

Although I haven't tried Mustela ~ Stretch Marks Double Action, I've come across reviews on how great the product is.

savannah

{Brick buildings and trees everywhere!}

Took a weekend trip to Savannah, Georgia before the move to Hawaii.  It's the cutest lil' town, with such historical influences, boutique shops, and lots of pubs (just in case your wondering ~ I did not stop in them being prego).  Here are a few snapshots of lovely Savannah.

{Boutique shops filled with gems}

{Historical Savannah Cotton Exchange Building}

red heart

I received this in my email inbox ~ the ban.do iphone case.  I just thought it was the sweetest lil' case a girl could have.  I can't believe it's already sold out, but if you want one, keep checking the ban.do site cause I'm sure they'll restock soon.  {I hope...}

on my mind ~ life in boxes

This has been a crazy week.  Sorry for the lack of posts, but as I've mentioned it was moving week.  It's surreal to know that all your belongings are packed away in boxes and crates.  It will not be until another 1.5 - 2 months until I have my life not packed away in boxes.  I do look at the bright side though, because I'll be living back in Hawaii --- it's worth it!

on my mind ~ a gold heart

Loving my new ban.do heart that I just received.  It's been what's "on my mind." 

Moving company is arriving tomorrow and Wednesday to pack up the house.  Our moving adventure is beginning!  I'll try to keep up with this lil' blog as much as I can.  But if you don't hear from me, you know why.

what i'm lovin'

Speechless.  This Alexander McQueen bracelet is just amazing.  If you got the dough to spend {it retails for $495}, please wear it on my behalf.

DIY ~ nautical rope bracelet

** UPDATE:
 {Photo has been removed, please visit Kiel James Patrick to view the bracelet}

Loving this DIY project ~ a nautical knot bracelet with the cutest anchor hook.  Click here to view the full tutorial on how to make one of your own.  For easier view, here are the directions:

Supplies needed:
Thick rope in any color, an anchor charm, large crimping beads, and some thin rope

1. Measure the thicker rope by wrapping it once around your wrist. Add 1-2 inches to that length and cut. Repeat with a second piece of rope.
2. Take one of the pieces of rope, bending it in half to create a loop. Slip a crimping bead over the loose rope ends and squeeze it tightly with pliers. The loose ends should now be fastened together by the metal crimping bead.
3. Loop the second piece of rope and wrap it under and through the first piece of rope’s loop. Use the picture as reference. It looks much more complicated than it is!
4. Once the two pieces of rope are looped together, secure the loose ends of the second rope with another metal crimping bead. Before squeezing the bead closed, slip a looped piece of thinner rope in the bottom end and then press the crimping bead shut. This will be your bracelet fastener.
5. Take your anchor charm and tie the top to the end of your bracelet that doesn’t have the thinner piece of rope attached. This can be done by either sewing the charm in place or looping a thinner piece of rope through the end of the thicker rope. Whatever is easiest for you!

{Tutorial and photo via "Rent The Runway On Campus"} 

** UPDATE:

The tutorial from "Rent The Runway On Campus" has been removed.  Luckily, I have them posted above.  

If any of you are looking for anchor charms, check out these etsy shops:

http://www.etsy.com/listing/71732995/silver-anchor-charms-large-lot-of-12

http://www.etsy.com/listing/97828254/gold-anchor-charms

If any of you are looking for rope, check out this online shop:

http://www.ornamentea.com/StringingMaterial.htm

white owl

I went to a local vintage shop and scooped up some items {like a gold framed mirror, vintage books, a 1920 map of Japan ~ which is going to be framed and used as art decor for the nursery, a 6-piece champagne glassware set, and other vintage items}.  While I was there I saw this lil' cute owl for only $1.50 and thought he'd be perfect for the nursery.  I came home and spray painted it white and I love the lil' owl even more.

{before}

{after}

happy valentine's day

Some sequin hearts from ban.do to make your valentine's day more special.

Make this pink ombre cake for your loved one.

Use pretty votives as vases to display pops of pink and white flowers around your home.

kate's paparie

CANDY CONFECTIONS

Just discovered the most beautiful wrapping paper ~ it's so pretty that I wouldn't even want to tear it up.  Why not use it as diy framed artwork?  Here are a few that I find ever so lovely... check them all out here.

RETRO TOY

CAKES

what i'm lovin'

I'm tempted to purchase new dinnerware and flatware for our new place in Hawaii.  Some of the plates we currently have are chipped, so I will not be bringing those with us.  I'm really lovin' the pureness of white dinnerware and gold flatware.  Here's the combo that I'm drooling over.  You like?

The dinnerware set is from Pottery Barn {16-piece set $142} and the Gold Flatware is from West Elm {5-piece set $29}

paul ferney

I just discovered the most beautiful cake art prints from Paul Ferney.  The prints are from his original oil paintings, which have all been sold.  One can still purchase a 5x7 print, that is printed on an 8x10 sheet with a white border for framing.  I want one for my new kitchen in Hawaii ~ I think the print would look great near my collection of cake stands [does 3 cake stands equal a collection?].

guinness... brownies?

Remember this post where I featured a recipe for Guinness cake?  Well, this time I found a recipe for Guinness brownies via the blog Blondie's Cakes & Things.  Click on the link for more pictures, but here is the recipe for you.

1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
2 bottles Guinness Extra stout beer
3/4 teaspoon vanilla
1 cup mini semi-sweet chocolate chips

- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil, or regular foil, lightly greased.
- Pour both bottles of beer into a medium saucepan, and simmer on medium heat until it’s reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you’re close. It should take about 15 minutes. Leave the beer on the side to cool.
- In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.
- Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. (You can also do this in the microwave, heating it on high and stirring every 30 seconds).
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will seem a bit thin, but it will be perfect. Pour into the prepared baking pan and drop semisweet chocolate chips evenly on top of batter.
- Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. (The original recipe cites a longer time, but I found that mine were ready sooner. It might just be my oven so leave it in a few extra minutes if you think it needs it).
- Let brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar if you want before serving.

gallery wall

Came across an ever so useful step by step pictorial on how to create a gallery wall.  Go to this link on apartment therapy for the full details.  I'm bookmarking this for sure!

moving + baby = this

As we are starting to accumulate baby Denson's things before our move, rooms in the house are starting to pile up.  I just keep the doors closed in two of the rooms, so it is secretly hidden.  The last box to arrive is his "Arm's Reach Concepts bassinet" {which I ordered from Amazon for $153 + free shipping}.  Here's a glimpse of what "moving + baby on the way" looks like.

Boxes are even in the dining room...

nursery in the works {part II}

Just wanted to share my updated design board for Baby Denson's nursery.  All items below are accounted for and waiting to be assembled or put in their place once we get to Hawaii.  In addition to the items on my board, I found a vintage 1920's map that I will frame, have an assortment of books and other items for the ladder bookshelf, as well as these.

comes in white too...

Just found my what i'm lovin' for today in white too... now, which one will I choose?

what i'm lovin'

Last week, my what i'm lovin' post featured this Kate Spade diaper bag.  But this week, i'm lovin' another diaper bag find from Nordstrom.  It is the Storksak "Kate" Patent Diaper Bag.  I just love the features on the bag ~ the brown leather trim, hardware, and that it's black patent.  It retails for $210.00.  Should I get it?? 

on my mind ~ mario badescu

Even though "they" say that stretch marks are hereditary, I am proactive and keep my tummy and chest hydrated with oils and lotions.  I discovered a wonderful and ever so popular line, Mario Badescu.  I'm currently 23 weeks pregnant, and the belly is beginning to grow.  I don't have any stretch marks yet {keeping fingers crossed that they won't arise}.  This muscle oil paired with the vitamin "e" body lotion is wonderful.  I rub the muscle oil on my belly and chest, then lather my entire body with the vitamin "e" body lotion, it is heavenly.  I also have the orange cleansing soap, which I love to use in the mornings.  I'm eager to try some of the other products in the line, because I'm so happy with the first three that I have.

50 Tips

Sweet & Salty: Salted Caramel Chocolate Fudge Cake

Have any of you tried baking a cake from scratch?? I tried making cupcakes from scratch once, and they came out dry.  I discovered the blog Sweetapolita from Pinterest, and she has come to the rescue.  On her blog, she lists 50 tips for baking better cakes.  Listed below are her tips, but click on the link to get to her blog where you can find a printable version.  {I'm keeping these tips for sure}.  There are so many wonderful recipes too... go check it out.  Makes me wanna go have some cake...

"50 tips for baking better cakes" ~

Recipe Ingredients:         
1. Ingredients for cakes should be room temperature (can take out of refrigerator approximately 60-90 minutes before needed).
2. To check freshness of eggs, put in a bowl of water–if they sink, they’re fresh. If they float and stand on one end, they’re not.
3. ”Eggs” typically means Grade A, large eggs.
4. “Milk” typically means homogenized.
5. You can substitute milk with yogurt or sour cream, to experiment with different textures.
6. To create a replacement for buttermilk, add 1 teaspoon vinegar for every cup of homogenized milk and stir.
7. Weighing ingredients with a digital kitchen scale is the most accurate method of baking.
8. 1 large egg white = 37 grams, 1 large egg yolk = 20 grams. Eggs separate best when cold, but whites whip best when room temperature or warm.
9. Egg whites in carton freeze well–just pull out of freezer night before you need them.
10. For best results, use pure vanilla extract (not from grocery stores)–what a difference! Heck, don’t even be afraid to double the vanilla quantity.
11. To bring cold eggs to room temperature quickly, you can put the whole eggs into a bowl of lukewarm water (not hot) for 30 minutes.
12. To bring butter to room temperature quickly, you can cut into small cubes on a plate for about 15 minutes.
13. Semisweet Chocolate = Dark Chocolate.  Bittersweet Chocolate = Extra Dark Chocolate.
14. Semisweet & Bittersweet Chocolate are interchangeable.
15. Unless otherwise listed, use unsalted butter for cake recipes.

Mixing:
16. Incorporate dry ingredients together with whisk before adding to wet ingredients.
17. When creaming butter and sugar, get the mixture very pale yellow and fluffy–will take several minutes (around 5).
18.  Always start and end with dry ingredients when alternating with wet ingredients (3 dry additions, 2 wet).
19. Don’t overmix once dry ingredients are added. Just mix on low speed until incorporated.
20. Kitchen stand-mixers don’t need to run at full-speed. A small mixer should run no more than speed #4, for most things. A large mixer no more than speed #6. You will add years to your mixer’s life!
21. Be careful with your sugar–too much can cause a dark crust (one of several possible causes), too little can cause too light a crust or tough texture.
22. Watch your flour–too much can cause a cracked top (one of several possible causes).
23. Beat egg yolks with fork before adding to batter.
24. To retrieve stray eggshells in mixture, use the emptied half-shell–eggshell sticks to eggshell. If you don’t get them all, they will sink during baking, so you can turn baked cake over when cool and retrieve them.
25. A pinch of salt brings out the flavours in sweet baked goods.
26. When folding, you should always add the lighter of the two mixtures on top, using a gentle folding motion, to avoid deflating batter.
27. When mixing egg whites for meringue, wipe all untensils and bowl with vinegar or lemon juice on a paper towel before they come in contact with the egg whites (including the mixer whisk attachment). Any trace of grease, will likely jeopordize your meringue.
28. Keep an extra set of rubber spatulas that you use strictly for meringue.
29. Use the electric mixer’s splashguard for liquidy batters–that’s what it’s for!
30. If incorporating more than one flavour into a batter or icing, always start with the vanilla; vanilla enhances most flavours.

Baking Cakes:
31. For evenly-baked cakes, no domed tops, and no-fuss assembly, bake “layer-by-layer.”  This means if you’re baking a 3-layer cake, use 3 of the same size/shape pan, and bake 3 shorter layers at same time.
32. Use a small offset palette knife to spread batter evenly in pans. Don’t fill more than 1/2 full–2/3 at the most.
33. Get a separate oven thermometer for an accurate temperature reading–most ovens are either “hot” or “cold.”
34. Always wait for oven to reach necessary temperature before putting cakes in oven.
35. Keep cakes away from sides of oven, and if possible a few inches from each other (when more than 1 baking at once).
36. Rotate cakes after 20  minutes in oven (don’t disturb before 20 minutes).
37. Use middle rack, unless otherwise stated in recipe.
38. Typically, when in oven, cakes are nearing done when you can smell cake in the kitchen. Sounds weird, but you’ll see!
39.  Leave cakes in oven when testing for “doneness.” When a skewer comes clean from center of cake, it’s done.
40. Don’t overbake! This is one sure way to end up with a dry cake.

Cooling & Frosting:
41. Let full cakes cool in pans on wire racks for 20 minutes before removing from pans.
42. Remove cupcakes from pan immediately, placing individual cupcakes on wire rack to cool.
43. Once completely cooled, wrap cake layers in plastic wrap and place in freezer for 30 minutes before cutting and/or icing.
44. Always place cake on a thin foil-covered cake board the same size/shape as the cake for ease of icing/serving, etc.
45. Brush away any stray cake crumbs with silicone pastry brush before icing.
46. Apply even layers of filling using an 18″ pastry bag and large round tip.
47. Apply thin layer of icing to seal in crumbs, then place in refrigerator for 30 minutes before second layer of icing.
48. Use an offset palette knife/icing spatula for frosting top of cake, and straight palette knife/icing spatula for sides of cake. Use a bench scraper for super-smooth edges.
49. If you don’t have time for frosting your cake, a good sprinkling of powdered sugar does wonders! Tastes and looks great on most cakes.
50. To give your frosted cake a glossy finish, you can use a hair-dryer on medium heat over the outside of the cake (right before serving).