pink

Love is in the Air: Gift Guide

Valentine's Day is one of our favorite holidays to celebrate. It's at the start of a new year, spring is in view, and everything about the holiday is pink and about LOVE. This year we are planning to put on a Galenetine's Day Brunch for some of our special gal friends to share our appreciation and love for them! We have picked out some gifts we think are almost as awesome as your Valentine or Galentine this year. What are you planning for this Valentine's Day? Let us know in the comments!

xxx Ivy & Eve

The Drink of Summer 2016: Frosé

You may have noticed a certain pink drink popping up on social media...no we don't mean the Pink Drink from Starbucks (although that one is delicious!) we mean Frosé!

Frosé is a slushy like drink made of...you guessed it, ROSÉ! As soon as we saw a photo of this magical beverage, we knew we had to try it. We haven't seen it on any drink menu near us so we looked at some recipes online and the recipes vary a lot. We picked up a bunch of strawberries from the farmers market so we thought why not add that to the mix? This recipe would also be great to make cheeky alcoholic popsicles as well. Enjoy!

xxx Ivy & Eve

Ingredients

1 bottle rosé

3 oz. sweet vermouth

1 cup strawberries

Agave syrup to taste (optional)

Mint to garnish

Directions

  1. Cut the tops off the strawberries.
  2. Place the strawberries in a blender (or food processor) and puree.
  3. Strain the strawberries using a fine mesh strainer into a large bowl. Use the back of a spoon to push the puree through without pushing the seeds through. 
  4. Pour the bottle of rosé through the strainer to help get the last bit of puree through the strainer and discard the leftover seeds and pulp.
  5. If there are some seeds and pulp in the bowl you can strain once more.
  6. Add the sweet vermouth and stir.
  7. Taste test to see if you would like to add any agave syrup and add if you would like. 
  8. Pour the liquid into a large glass dish or several ice cube trays and place in freezer until frozen (depends on the dish you use but this should take around 4-6 hours)
  9. Once frozen, break up the frozen mixture with a spoon  and place in a blender. 
  10. Blend until smooth, pour into glasses, garnish with a strawberry and some mint and a straw.
  11. Serve immediately!

Denim and Blush

Outfit Details:

Jacket Cupcakes and Cashmere Le Tote | Skirt KUT from the Kloth Le Tote | T-Shirt Target | Shoes Target | Bag Sondra Roberts Le Tote | Bracelet Clement Le Tote | Rings Forever 21 (similar)| Watch Timex

Ivy has been using Le Tote for almost 4 full months and is OBSESSED with it. There are so many trending items on the site we love and are excited to try. The best thing about Le Tote is you can try an item and send it back after wearing it once or as many times as you'd like in a month before deciding if you want to buy it (for a discounted Le Tote price) or send it back. This is perfect for women trying to find new pieces to add to their wardrobe and for those who just love having a change of clothes without the full cost. It's like having an awesome roommate who lets you borrow her clothes (plus you don't have to stress about getting it back quick and clean)! It only cost $59 a month for unlimited boxes. Each box comes with 3 garments and 2 accessories. Ivy usually goes through around 4 boxes a month so that equals 12 pieces of clothing and 8 accessories to test out a month. How cool is that?!?

From this week's box, Ivy picked a light weight jacket, and this trendy denim skirt (note: the skirt runs big so go a whole size smaller then normal). Ivy has a zip front suede skirt similar to this denim skirt seen here, but she really wanted to get her hands on a denim skirt without having to commit to it before trying it out. She paired these bold pieces with a simple loose boyfriend t-shirt to make it a more casual look. 

xxx Ivy & Eve

 

 

Biscuit Roses de Reims- Cookies You Dip in Champagne!

During our recent trip to Reims (see full post here), the champagne capital of the world, we passed Maison Fossier, who's windows were filled with adorable tins and bags filled with rectangular pink biscuits. Naturally we had to go inside the shop to see what these little pink biscuits were all about. Walking in, we were immediately surrounded by the warmth and delicate sweet scent of sugar and vanilla. Best of all - there was PINK everywhere! We sampled one of these pink beauties and with one bite we were in love! They have the texture of an un-soaked lady finger and are subtly sweet with a touch of vanilla. A perfect accompaniment for champagne.

These biscuits were invented in the 1690’s by bakers in Reims who wanted to make something that could be made to use the heat of their ovens between baking batches of bread. The shop, Maison Fossier, has been making Biscuit Roses de Reims since it opened in 1756 and now can be found throughout France and around the world. These biscuits were even served during the Coronation of Louis XVI at Reims, and Maison Fossier became the biscuit maker for the royal family.

You are supposed to serve these biscuits with champagne (preferably champagne from Reims) and they are made to be dipped into the champagne to bring out the subtle flavors of the cookies. Of course, you don't have to try to sell us on anything that involves champagne so we bought a few tins as gifts and a bag for us to enjoy on our trip. Once we were home, we missed having these cute and crunchy biscuits and decided to make them ourselves. We found the original recipe on the official website for France so we decided not to alter it much because if it is on the official website for France, it must be the good.

xxx Ivy & Eve

Adapted from the recipe on France.fr.

Makes about 45 cookies.

Ingredients:

4 large eggs at room temperature (separate the yolks from the whites)

1 tsp vanilla extract

1 cup sugar

1 1/2 cups flour

1/3 cup cornstarch

1 tsp baking powder

6-8 drops of red food coloring (depending on how pink you want them)

Powdered (confectioner's) sugar for dusting the cookies

Pastry bag with 1/4-inch smooth tip

Directions:

  1. Preheat the oven to 275°F. Mix the yolks, sugar and vanilla in a bowl using a hand blender with a whisk attachment, on increasing speeds over a period of 5-6 minutes. Beat in 2 of the egg whites for another 2 minutes. Beat in the remaining 2 egg whites and the food coloring for an additional 5 minutes until the mixture begins to form stiff peaks.
  2. Sift the flour, cornstarch and baking powder into the bowl, folding in gently with a spatula. You want a final result that is smooth and uniform  in color. Scrape it into the pastry bag.
  3. Cover a baking sheet with parchment paper and spray with non-stick baking spray. Squeeze out strips of the mixture that are 1/4-inch wide (about as wide as your finger) and about 3 inches long and 1/4-1/2 inches apart. Sprinkle with powdered sugar and bake for 10-15 minutes, until a toothpick comes out clean. (You don't want the biscuits to start browning though, or else they won't be pink!) Take the biscuits out, sprinkle them with more powdered sugar and place them back in the oven for another 10-15 minutes. 
  4.  When you take them out, quickly cut the edges of the biscuits so that you have even rectangles. Do this before they cool, or else they become rather difficult to cut. If they cool before you finish, you can place them back in the oven for a few minutes to soften. If once they cool, they aren't completely crunchy, you can always but them back in the oven at 200°F and dry them out for about 20 minutes. 
  5.  Serve with champagne, dip, and enjoy!
Our dog Pearl and cat Fatty Pants loved them too! 

Our dog Pearl and cat Fatty Pants loved them too!