Hi! My name is Haley.

I’m a Chicago-based graphic designer, interior stylist, and all-around creative! This is my personal scrapbook of inspirations, obsessions, photographs, projects and travels. You can also connect with me here:




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Entries in Blogs of Interest (31)

Tuesday
Apr192011

Hair Tutorials From Maegan

"est. 1976 a Second generation Valley Girl still living in Los Angeles because the weather is just too fabulous to ever leave. I bore easily. I do handstands in open areas. I like puzzles, vintage & DIY. I'm a perfectionist but I prefer "detail oriented". I get crazy when I notice grammar mistakes I've missed in posts after the fact. I most definitely talk about my hair too often ...but I get a lot of questions about it. I have major road rage. I love to sing and dance ...and used to be in an all-girl pop group called "Goddess". I like funny shit. FASHION. All things design. Art. Music. Ridiculous television. And more Fashion. My dogsMy husband. Zero dependents as of yet {but we're workin' on it ~ on and off} -This is my life" Love, Maegan

Friday
Apr152011

Do It Yourself

Pink & Blue ribbon D.I.Y. Project via thepinkandblueblog.com

Pink whopper cake via thepinkandblueblog.com

All tights above for sale at asos.com // Wallpaper D.I.Y. below via adasinteriordesign.

Thursday
Apr142011

Endless Simmer

Chocolate Pudding Pops

Chocolate Pudding

  • 1/3 cup cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  • 1 tablespoon vanilla extract

Instructions:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate and stir to combine. Add vanilla and stir to combine.

*For a step-by-step tutorial to making homemade pudding click here.

Salted Caramel Pudding

  • 1/3 cup cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 1/2 cup salted caramel sauce (recipe follows)*
  • 1 tablespoon vanilla extract

Instructions:

Combine cornstarch, sugar, salt  and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add salted caramel and stir to combine. Add vanilla and stir to combine.

*Salted Caramel Sauce

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt

Instructions:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Assembly:

For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.

Via: Endless Simmer. 

Wednesday
Apr132011

17 and Baking

I picked up these recipes from the website 17 and Baking. Site owner Elissa is now an 18 year old baker in Boston. She currently juggling journalism 101, subway maps, a passion for writing, baking and photography.

Peanut Butter Pretzel Bites (Dipped in Chocolate!)
Adapted from Foodaphilia
Makes around 45-60 bite sizes sandwiches

1 cup creamy peanut butter
2 tsp butter, room temperature
2/3 cup powdered sugar
3/4 cup light brown sugar
1/4 tsp vanilla extract
Pretzels
2 cups bittersweet chocolate chips

In a small bowl, beat the peanut butter and butter together until smooth and creamy. Beat in the powdered sugar, light brown sugar, and vanilla extract until well mixed – you may need to add more to get the filling thick and stiff enough to hold its shape.

Roll teaspoons of the peanut butter mixture between your palms to form balls. Sandwich between two pretzels and put on a plate or cookie sheet. Freeze the pretzel sandwiches for half an hour.

Melt the chocolate chips, using the microwave (30 second intervals) or a double boiler. Dip half of each pretzel sandwich in chocolate. Return the tray to the freezer and chill until the chocolate sets. Store the Peanut Butter Pretzel Bites in the refrigerator until serving time.

Printer-Friendly Recipe – Peanut Butter Pretzel Bites (dipped in chocolate!)

Chocolate Dipped Coconut Macaroons
Adapted from Bon Appetit via Orangette
Makes a dozen large macaroons

3 cups lightly packed sweetened shredded coconut
1/2 cup granulated sugar
3/4 cup egg whites (about 5 or 6 large whites)
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 oz bittersweet chocolate, finely chopped
1/2 cup + 1 tablespoon heavy cream

Combine the coconut, sugar, and egg whites in a large, heavy saucepan. Stir over medium-low heat for about 10-12 minutes, or until the mixture is pasty but not dry. Over time, the mixture gets somewhat creamy, then begins to dry out – remove from heat when it is no longer creamy, but sticky rather than dry. Mix in the extracts. Spread the coconut mixture into a thin layer on a sheet pan and refrigerate until cold, about 30 minutes.

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or Silpat. Pack the coconut mixture into a 1/4 measuring cup or scoop. You can pack them into domes, or use your fingers to press them into pyramids. Bake until golden, about 30 minutes. Cool on a wire rack.

Heat the heavy cream in a small saucepan until it steams. Remove the pan from heat and add the bittersweet chocolate. Whisk until the chocolate is fully melted and the mixture is smooth. Dip cookies in the chocolate (or spoon chocolate over them) and set on a parchment-lined sheet. Chill in the fridge until the chocolate sets, about 2 hours. Then store the macaroons in the fridge in an airtight container.

Printer-Friendly Recipe – Coconut Macaroons

 

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Saturday
Mar262011

Audrey Kawasaki ♥'s Internet!

"The themes in Audrey Kawasaki's work are contradictions within themselves. Her work is both innocent and erotic. Each subject is attractive yet disturbing. Audrey's precise technical style is at once influenced by both manga comics and Art Nouveau. Her sharp graphic imagery is combined with the natural grain of the wood panels she paints on, bringing an unexpected warmth to enigmatic subject matter. 

The figures she paints are seductive and contain an air of melancholy. They exist in their own sensually esoteric realm, yet at the same time present a sense of accessibility that draws the observer to them. These mysterious young women captivate with the direct stare of their bedroom eyes."  - Artist's Bio

One of my favorite artists, Audrey Kawasaki, apparently loves the internet as much as I do! How fun it is to see what inspires people you admire. All images above from her portfolio site. Some of Aud's other social links:

blog l twitter l facebook l ffffound l tumblr l tumblr likes

All images above can be found on her tumblr. Audrey updates her online journal frequently with new work, pieces in progress, information about shows and more. Click here to visit Aud's Journal.

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