OOTD #12

Hi, everyone!

Last OOTD of the month today 😦 Tomorrow you’ll see my July Favorites and then the month is finished. Which is really sad because July is my vacation month. Even though school started this Monday for me.

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I added a sweater later because it was pretty chilly outside. What I’m wearing:

  • Skirt: I made it absolutely from scratch!!
  • Shirt: Costume
  • Belt: no clue, sorry
  • Sweater: Forever 21, I’m pretty sure

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The big blue ring was given to me as a present. The other three are from Morana.

~*~

See you tomorrow, bye!

Love,

Dani.

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OOTD #10

Hi, everyone!

I had sewing classes, yes, that’s an interesting fact. I had two on one weekend, around a month ago. And yesterday I finally took the sewing machine out and did something. This shorter and more fitted kimono (because I had only a bit of fabric, but shhh).

Also, this OOTD features my new hair! There’ll be a post about it, but here go some spoilers:

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What I’m wearing:

  • Kimono: made from yours truly
  • Crop top: no idea, but it’s just a plain black crop top
  • Shorts: you probably recognize them by now, but American Eagle

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~*~

Hope you liked it and I plan on sewing more on the near future…

Love,

Dani.

 

Top 5: Three-Ingredient Recipes

Hello, everyone!

I was looking through BuzzFeed and stumbled across this post: 33 Genius Three-Ingredient Recipes (they also have 34 Insanely Simple Two-Ingredient Recipes) and wanted to share some with you, because they look extremely easy and I know I’ll be trying some this summer with my friends. It has to be easy, to cook with my friends, because we have very little attention spams, lol.

Orange Sorbet, from here.

Ingredients:

– 2 cups orange juice

– 1/4 cup + 2 tablespoons sugar

– 1/2 teaspoon salt

Method:

  1. Combine all the ingredients.
  2. Whisk vigorously till sugar is dissolved or blend rill sugar is dissolved.
  3. Now, there are two methods you can follow.
  4. Either churn the mixture in your ice cream makers

OR

  1. Pour it into a ziplock bag and prepare a larger ziplock bag with 1 cup salt and 5-6 cups of crushed ice.
  1. Place the smaller ziplock bag in the bigger ziplock bag,
  2. Shaker vigorously for 10-15 minutes, or until the mixture has achieved ice cream consistency. You’ll want to do this with some form of cover for your hands because it can get really cold.
  3. When it becomes too stiff to shake, massage it instead.
  4. Transfer into a freezer safe container and freeze till ready to eat.

 

Icebox Cake, from here.

1. Dump a lot of heavy cream into a bowl, and whip it until it holds a medium-to-stiff peak. If you’re measuring, I like to whip 3 cups of cream for each sleeve of cookies. Before whipping, you can fold in flavorings; sometimes, I add a splash of vanilla or a big pinch of confectioner’s sugar, but the cream is great as is.

2. Take a cookie, spread a spoonful of whipped cream on top of it, and top it with another cookie. Repeat until you have a little tower. When the tower gets too high, lay it on its side.

3. Build another tower of cookies, lay it on its side, and connect your two cookie-logs. Repeat until the sleeve of wafers is finished, reserving some of your whipped cream. You should have one, big, messy log of cookies and cream.

4. Frost the log with your remaining whipped cream.

5. Cover your cake with foil, and let it rest in the fridge overnight. Before serving, you can garnish it with chocolate shavings or sprinkles — but I usually just slice it on the bias and dig in.

 

Hash Browns, from here.

1. Assemble these ingredients: green onions, black pepper, olive oil, grated Parmesan cheese, kosher salt and shredded potatoes.

2. Chop the green onions–both the white and green parts.

3. Put the shredded potatoes in a large bowl.

4. Add all of the ingredients to the bowl and toss lightly with a fork.

5. Spoon into muffin tins that have been coated with cooking spray.

6. Gently pack them down each cup with the back of a spoon.

7. Bake for 60 to 75 minutes in the lower third of the oven for better browning. They shrink down some as they cook. The tops don’t get brown, but the sides and bottom do. They get flipped over, so the unbrowned tops won’t show when they’re served.

 

Vegan Ice Cream, from here.
Ingredients:
  • 2 13.5 ounce cans of quality full-fat coconut milk (roughly 3 1/2 cups)
  • 1/2 – 3/4 cup raw sugar, depending on preferred sweetness (I used 1/2 cup)
  • 3/4 cup strong brewed coffee
  • 1.5 tsp pure vanilla extract
Instructions:
  1. Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.
  2. Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.
  3. Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

 

Potato Skins, from here.

1. Boil 1 pound whole red new potatoes in salted water until just tender, about 10 minutes. While the potatoes cook, fry 4 slices bacon until crisp, then cool and crumble it.

2. Drain the potatoes. When cool enough to handle, cut each potato in half and scoop out the interiors into a medium bowl, leaving a potato shell about 1/8-inch thick. Arrange the shells on a baking sheet.

3. Mash the interiors with half of an 8-ounce packaged cream cheese, softened, and 1/4 cup bacon bits. Spoon the filling back into the potatoes and bake in a 350-degree oven until the edges are crispy and the filling is heated through, 15 to 20 minutes.