Healthy Snacking.

4.23.14

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My fitness goals for this year have been bent on trying to keep my body, health, and strength on a positive trend. Since creating these goals, I have decided to do the following:

- Eat a good breakfast everyday
- Practice healthy snacking
- Take my lunch between noon and 1 pm
- Cook a balanced meal for dinner
- Reinstate the weekly salad day
- Exercise daily at home and weekly at the gym
- Think positively, dismiss the negative
- Drink more glasses of water everyday
- Go on a spa date once every 3 months
- Consume more fruit and vegetables
- Sleep the full 6-8 hours at night

I know I’m not great at keeping all of these goals, but I’m hoping that by taking these baby steps, they will get me started on improving my health.

Dessert Coasters.

4.21.14

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Styling | Sugar & Cloth
Desserts | Buttercup
Illustrations | Lisa Chow
Cake Stand | Minted, Oh Hello Friend
Flatware + Utensils | West Elm
Photographer | Kimberly Chau

ASHLEY ROSE always comes up with the cutest DIY projects for me to photograph. She enlisted the help of LISA CHOW for these beautifully illustrated dessert coasters that you can make yourself and impress your guests. Of course, we couldn’t have done this shoot without BUTTERCUP and her sweet desserts!

To see the full post and DIY project, visit SUGAR & CLOTH‘s blog HERE.

Chocolate Ice-Cream.

4.18.14

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Ingredients:

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Directions:

1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

3. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Read more of this recipe from ALTON BROWN on FOOD NETWORK HERE.

Mendoza Family.

4.17.14

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TELFAIR – Sugar Land, TX.

Austin.

4.16.14

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Katy, TX.

Sweet Mandarins.

4.15.14

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