Happy Weekend!

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Hope everyone’s weekends are off to a great start! We’re kind of loving the grey rainy weekend vibes, because it’s making morning coffee in bed with Netflix that much better. Or why could always try to be at least a little productive by swapping out summer wardrobes for our fall layers. Hmm decisions, decisions.

See ya on Monday!



cct // 7 Small Decorating Tricks to Get Your House Ready for Fall

rkv // Here’s what’s new to Netflix for October

cct // Have you guys ever done this? I Replaced My Face Wash With Honey—And Here’s What Happened. I’ve done a honey face mask 2 days this week and has helped a couple angry blemishes! Going to keep it up on problem areas and see what happens

rkv // This affordable kitchen makeover is not only impressive, but probably the funniest DIY I’ve ever read

cct // 😦 26 Before-and-After Pics Reveal What War Has Done to Syria

rkv // Aerie bras & bralettes $15 this weekend

cct // Workin it

rkv // 10 top food bloggers share their most popular slow cook recipes


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Honey Ginger Broiled Grapefruit

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Happy Monday, lovelies! This weekend’s weather did not hold strong in CT…it was rainy, muggy and gross both Saturday & Sunday! Luckily it didn’t really matter, and I was able to get a bunch of things done around the house and try out some new projects for the blog! Before it started raining on Saturday I ran out to do some errands pretty early and came back to make these delicious nuggets for breakfast. My boyfriend has stated many times that he does not like grapefruit, and he was pleasantly surprised by these!

The best part is they are super easy to make!

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Honey Ginger Broiled Grapefruit adapted from She Wears Many Hats

Ingredients:
1-2 grapefruit
Honey
Ginger (fresh, ground or both!)

Directions:
Cut grapefruit(s) in half, and if you have a grapefruit knife, use it to seperate the individual sections. If you do not have a grapefruit knife, a serrated knife is fine. *If you eat grapefruits a lot, I would highly recommend getting a grapefruit knife, they are life savers!* Next, drizzle or spread honey atop the halved grapefruits, following up with a generous sprinkle of ground or chopped ginger. Pop into the oven and broil until the honey has melted (about 6 minutes). I sprinkled a little more ground ginger on top because I love ginger, but that is optional! Serve immediately, or chill and eat later- up to you! 🙂

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As I was getting all of my ingredients ready, I realized I only had jarred raw honey, not the squeezy-bear kind. It worked well and tasted great, but as you can see above, it is not the prettiest looking assembly, and it’s a little difficult to spread onto such a juicy surface.

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This was my 1st broiled grapefruit experience and I am hooked! I’ve been seeing slight variations all over pinterest, and this is going to be my next try!

 

Happy Weekend!

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Happy almost weekend, lovelies! It’s finally beginning to feel like spring and we’re so ready to be outside! We hope it’s sunny and spring-like where you are this weekend and you can enjoy a few days off. Enjoy our links in the meantime, and ride this Friday out! xo G&M

cct // The video is pretty long, but totally worth it – this dude makes the most delicious looking pastries and you’ll be shocked by how it’s all done!

rkv // Why aren’t all beauty tutorials in GIF format? Cute little 2-stepper for a navy smokey eye

cct // A wonderful trial and error story on how to get that effortlessly messy gorgeous French hair (you know, the kind that every girl ever is jealous of)

rkv // How am I just seeing this now? Turns out there was room for both Jack AND Rose on that plank after the Titanic sank. I personally like the sun bathing option.

cct // I need more fresh cut flowers in my life, here are some insider tips on picking (and keeping) the best spring flowers!

rkv // What?? Honey lavender pound cake

cct // As visual as Wes Anderson movies are, I still never realized how important a graphic designer would be on set – man do I want this ladies’ job!

rkv // I always forget that spring time means allergies {sad face}… here are some spring cleaning tips for allergy sufferers like myself

Gluten-Free Rosewater Cupcakes

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I spend this past Saturday with my good friend and fellow blogger Lauren making cupcakes! She eats gluten free and was excited to try a new recipe, so I stuck around to help and see how it all turned out. The overall consensus was that they were delicious!

Gluten-Free Rosewater Cupcakes adapted from here
Makes about 10 cupcakes

– 3 cups blanched almond flour – we used Bob’s Red Mill
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 cup coconut oil, melted
– 1/2 cup raw honey
– 3 eggs
– 2 teaspoons vanilla extract
– 1 teaspoon rosewater – we used Alwadi

Preheat your oven to 325 degrees fahrenheit and position a rack in the center. Line a cupcake pan with 10 cupcake liners. In a large bowl, mix the dry ingredients. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet with the dry and stir until just combined. Scoop the batter evenly into the lined cupcake tins. Bake for 25-27 minutes, until a toothpick comes out clean and they are golden brown on top. Remove from the pan and let cool completely before frosting.

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Frosting

– 1 cup heavy whipping cream
– 1/2 teaspoon rosewater
– Raw honey to taste (we used around 2 tablespoons)

Place metal bowl and whisk attachment into the freezer for 5-10 minutes, or until it’s sufficiently cold. Once cold, pour in cream and set your mixer to medium-high. After a minute or two, add in rosewater and honey, and beat until stiff peaks form. Spread frosting on cooled cupcakes and top with sprinkles, if you’d like (the gold was adorable on the crisp white!).

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Lauren mentioned that gluten-free cakes have a tendency to not keep their shape and their texture can be a little crumbly, but the cupcakes were holding together perfectly! As demonstrated after 2 delicious bites…

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Our little helper Penny!

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Orange Honey Butter

The Thanksgiving holidays are upon us! With tons of delicious, traditional food to compete with, I never know what to bring. I’ve been using this amazingly delicious and EASY recipe for a few years now at dinner parties and it never occurred to me how it would be a perfect addition to Thanksgiving. I cannot stress enough how easy this is. Seriously, just some butter, honey and an orange. I got my original recipe here, but it’s all about taste, so add or subtract as you go.gm_orangehoneybutter1gm_orangehoneybutter2I was a tad impatient with letting my butter come to room temp, and I don’t have a food processor, so I am embarrassed to admit I used a fork to mash up my butter a bit (oops). I would recommend to either let it sit out so it’s soft enough to mix with a utencil, or whip it up in the food processor to get that fluffy feel. As you can tell, since I did neither of those, mine is a little lumpy. I don’t mind, but for better presentation at a party I might pretty-it-up. Next up is the honey. gm_orangehoneybutter3gm_orangehoneybutter4Knowing me, I added a little more than was in the recipe because I like things sweet. So at this point, it’s a good time to mix it together, to see how it tastes. It should still taste like butter, but a little sweeter. Then zest away!gm_orangehoneybutter5gm_orangehoneybutter6At this point, zest your orange and mix it in – you should have some orange taste in every spread. I then added a little more on top for a garnish (this is totally optional).

Now you’re ready to spread on bread, muffins, biscuits, toast, crescent rolls- whatever!

I hope you find this as tasty and easy as I always have, it really is a fan favorite in our house. I will be whipping up some more on Wednesday to share with family at Thanksgiving, and if you’re blanking on a quick app, bring this with a baguette and you’re good to go!