Sweet Pup.

1.22.15

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A year ago today, Jeffrey and I adopted a quirky black dog from the SPCA and we named it Sydney. Since then, Sydney has filled our lives with good laughs, fun, a better workout life, responsibility, and tons of love. Here’s to Gotcha Day for Sydney. You can follow us and #sydneyminiwolf’s adventures on Instagram HERE.

Mark + Chrissy.

1.16.15

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“Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres.”

– 1 Cortinthians 13:4-7

Houston, TX.

Purpose.

1.6.15

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“Always remember to fall asleep with a dream and wake up with a purpose.”

– Unknown

Goals #26.

1.1.15

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1 // Prep taxes.
2 // Create a workout plan.
3 // Make a list of resolutions for 2015.
4 // Plant succulents.
5 // Attend a bridal shower.

PLANNER \\ KATE SPADE

Chocolate Chip Coffee Cake.

12.31.14

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Ingredients:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 Package (18.25 ounces) plain white cake mix
2 Cups melted ice cream, your choice of flavor
3 Large eggs
1 Cup of chocolate chips

Directions:

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

For more about this recipe, visit HERE at EPICURIOUS.COM.

Coconut Macaroons.

12.29.14

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Ingredients:

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Directions:

1. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
2. Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

For more info on this recipe, visit HERE at FOOD.COM.