Lemon Meringue Pie

Fort the Filling:

·         1 cup of sugar

·         2 cups of water

·         6 tablespoons of cornstarch

·         2 tablespoons of butter

·         6 tablespoons of lemon juice

·         1 teaspoon of lemon zest

·         3 egg yolks

·         Salt

Fort the Crust:

·         2 cups of flour

·         2 tablespoons of butter

·         2 tablespoons of shortening (Crisco)

·         1 tablespoon of sugar

·         5 or 6 tablespoons of cold water

·         ¼ teaspoon of salt

For the Meringue:

·         3 egg whites

·         6 tablespoons of sugar

·         ¼ teaspoon of cream of tartar

·         ¼ teaspoon lemon juice

Instructions:

1.       In a sauce pan, bring water, sugar, salt, and butter on medium heat

2.       in another bowl, mix the corn starch with ¼ cup of water, then add the egg yolks and beat together

3.       Once the water comes to a boil, add the lemon juice

4.       Slowly, add in the egg yolk and corn starch mixture

5.       Mix rapidly until it is well cooked

6.       Remove from heat and add the lemon zest. Let cool.

7.       In a bowl, bring together the shortening and the flour and mix together softly with your hands

8.       Next add the butter, which has to be hard and chopped

9.       Then add the water, salt, and sugar and mix well with your hands

10.   Let the dough rest for 20 minutes in the refrigerator

11.   After 20 minutes, roll out the dough and place it on a pyrex (you don’t have to grease it before hand)

12.   Brush some water on the dough to avoid shrinking and let it rest for 20 more minutes in the refrigerator.

13.   Then, bake the cookie in a 350 degree oven for approximately 25 minutes

14.   Let the cookie cool before adding the filling

15.   Prepare the meringue, firstly beat together the egg whites

16.   Add in the sugar, cream of tartar, and lemon juice and keep beating until the desired consistency is reached

17.   Once the cookie is cooled, add the meringue, the frosting, and bake in the oven for 5 more minutes just so that the meringue can turn slightly brown

18.   Garnish as desired and serve preferably

cold

Back To School What's In My Backpack

I cannot believe it's been a year since I last wrote a back to school post. Back then, I was a year younger, less experienced, and a tad more immature than what I am now. The start of a new year means a new chance to be you. A new chance to do what you want and be who you want to be. You start from zero, academic-wise and relationship-wise, at least in my case. This year I am looking forward to making the most of the time my friends and I have left together (a total of two years until it is time for us to leave our good old high school for good and enter the world of college).

{What better way to start a new school year than with brand new, shiny, and girly materials? (Target)} 

{Rainbow colored pens, highlighters, a glue stick, giant clips (Target), mechanical pencils, lead, sharpies, and a beautiful pencil bag (Francesca's Boutique).}

{I honestly cannot live without a cosmetic bag. I usually carry a hand sanitizer, a mini hand cream, and a mini body splash (Bath and Body Works), deodorant, a mini toothbrush and toothpaste, Clean and Clear blotting papers (Target), Listerine tabs, gum, and an Eos lip balm.}

Lemon Slice-'n'-Bake Cookies

These cookies were extremely quick and easy to make. These are amazing for those times when you have nothing to do and just feel like having something to treat your sweet tooth. I love that these cookies were super rich and crunchy. Once again, they were approved by my audience (my family), which complimented the cookies' tastiness. Baking is an art, and I love experimenting with new recipes to create something that people cherish.

Lemon Slice-'n'-Bake Cookies

(Makes about 30 cookies cut into 1 cm pieces)

(Per 1 cookie: 46 calories, 2 (g) Fat, 6 (g) Carbs, 0 (g) protein)

Ingredients: 

• 1 cup flour
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1/2 large lemon (you will need 1/2 tbsp peel, and 1 tbsp juice)
• 3/4 stick margarine, softened
• 1/4 cup sugar
• 1 tbsp sugar for coating
• 1/4 cup confectioners sugar
• 1/4 tsp vanilla extract

Directions: 

1. In a medium bowl, mix together the flour, baking soda, and salt.
2. In a separate bowl, with an electric mixer, mix together the margarine, sugar, and confectioner's sugar until softly. Then add in the lemon and the vanilla into this mixture. 
3. Lastly, add in the dry ingredients.
4. Once the dough is made, spread a piece of wax paper over a counter. 
5. Roll the dough into a log and cover with the wax paper to keep rolling until the log is even. 
6. I measured the log to an even number (25 cm which is 10 in.). Cover the dough and refrigerate overnight or for 1 and a half hours like I did. The more the dough is refrigerated, the better the cookies will turn out. 
7. When it is time to bake, preheat oven to 350 degrees. 
8. Cut out 1 cm slices of the dough log and place the cookies on a baking sheet. Sprinkle the remaining 1 tbsp of sugar over the top of each cookie. 
9. Then bake them for approximately 

Dressing Up While Dressing Down

Once again, I owe you, dear reader. a little fashion show. As you see, the title of this post is "Dressing Up While Dressing Down" which simply translates to looking pretty without trying too hard. I swear if I could live in a dress, I would. I love wearing dresses and skirts, but the tricky part is changing something casual into something dressed up, like something you would wear to a quick lunch with friends to something you would wear for a night out. Usually, I add make up and pretty accessories to dress up an outfit. Both of these outfits work both ways; however, I wore each of these for day events this summer.

{I wore this outfit for a family Sunday lunch. This is a Wet Seal cropped top, and Michael Kors handbag. In addition, I wore pearl earrings, a white watch, and a pearl bracelet, which are not shown in this picture.}

{I wore this outfit for my brother's graduation followed by a family lunch at Olive Garden. This is a Shasa little black dress, H&M pumps, ALDO handbag, Forever21 necklace, Fossil watch, and vintage earrings (which are not shown in the picture).}

Mini Cinnamon Rolls

I remember I used to beg, cry and throw a tantrum at my mom whenever I walked past the Cinnabon store at the mall. I remember I made excuses to go to the mall just because I was craving a Cinnabon. Once I got my hands on a roll, I would eat every single bit of it and savor it 'till my plate was clean. A classic white Cinnabon roll blasted my sweet taste buds on fire. To be honest, it still does. Scrolling through my Pinterest the other day, I came across a Cinnamon Roll recipe from one of my favorite bloggers, Taralynn Mcnitt, and adjusted it a little (I only did half of it). I've followed her amazing journey for about two years now and I love that she knows how to balance a healthy life while treating herself to the things she loves. That is what I am planning to do with this blog, in addition to sharing other girly things. I decided to run to the kitchen and bake myself a batch of these amazing cinnamon rolls. They are heavenly, and if it were up to me, I'd eat them all up by myself. But that's not possible because my family also loved them, and they want their share too. This is why I love baking. I get to make other people enjoy a piece of heaven with my hands.   

Mini Cinnamon Rolls 

(Makes about 30 mini rolls)

Ingredients for Dough: 

• 1 cup of warm water
• 1 package of Active Dry Yeast
• 1/2 tbsp of salt 
• 1/4 cup sugar
• 1/3 stick of butter, melted
• 3 cups of flour (plus more for rolling the dough later)
• 1 large egg
• 1/2 cup brown sugar (or more for preference)
• 1/4 stick of margarine
• cinnamon 

Ingredients for Icing: 

• 1/2 stick of butter
• 1 1/2 cup powdered sugar (or more for consistency)
• 2-4 tbsps of milk (I used almond milk)
• 1/2 tsp vanilla extract

Instructions: 

1. Mix together yeast and warm water.
2. Once the yeast is dissolved, pour in the sugar and combine. 
3. Pour in 1/3 cup of melted butter and only 1 1/2 cups of flour. Mix together
4. In a separate bowl, whisk the egg, and then add to the rest.
5. After the eggs are completely mixed, add the remaining flour, and salt. 
6. Cover the dough with a sheet of wax paper and a towel and wait for about 45 to 60 minutes in a warm area.
7. Sprinkle flour on a counter (as much as you need) to roll out the dough. I split up the dough into three parts. 
8. NOW. Preheat oven to 350 degrees. 
9. Once you've rolled out the dough, melt 1/4 stick of margarine and brush it onto the layer of dough. 
10. Spread out brown sugar on top. The more the better!
11. Sprinkle as much cinnamon as you want on top of the brown sugar. 
12. Roll the dough layer up.
13. Cut out about 1 inch pieces.  
14. Place the rolls on a greased or non-stick mini cupcake sheet. 
15. Bake for about 13-16 minutes. Keep an eye on them. They should be lightly brown on the outside.
16. Let them cool completely before adding the icing if you don't plan on eating them right away. 

Icing Instructions: 

1. Melt the butter in a microwave safe bowl. 
2. Add 1 1/2 cup of powdered sugar and whisk. 
3. Slowly add the milk and vanilla. If it's too runny add more powdered sugar. If it's too thick, add more milk. I only used 1 1/12 cup of powdered sugar. 
4. Once the rolls are completely cool, frost them. The icing will thicken, so put them in the microwave for 20 seconds and enjoy. The icing melts and they are marvelous! 

St. Louis Top Restaurants of the Summer

A trip is not complete without a visit to all of my favorite restaurants, in my opinion. I usually ask for Taco Bell as the first stop from the airport after a long plane ride. This time around, I spent a whole month away in St. Louis, Missouri, so I had plenty of time to visit all of the best restaurants in town. My brother took me to places I've never been before and I experienced things I hadn't tried (one little Korean Mexican place, but I didn't take a picture of my tacos). I hope you don't torture yourself with the images of these mouth-watering delicacies, but here is a sneak peek at the best meals I had during my summer in St. Louis. 

{The Cheesecake Factory: Skinnylicious Pear and Endive Salad. This was mouth-watering and simply amazing. It had a combination of all kinds of flavors, sweet pears, crunchy pecans, and savory blue cheese.} 

{Quintessential: Portobello Mushroom Burger and Sweet Potato Fries. The fries were the best part of this vegetarian meal. They were absolutely delicious. I ended up eating every single thing on my plate.}

{St. Louis Bread Co.: half a Poppyseed Salad and Mediterranean Flat Sandwich.}

{Mcallister's Deli: Pecanberry Salad.}

{Dewey's Pizza: half Killer Veggie with extra mushrooms and no olives, and half Margharita with Prosciutto}

{Olive Garden: Lasagna Primavera}

Black, Beige, and Pearls

Above all, dear reader, I owe you a little fashion show. One of my recent outfits was this totally classy and chic combination of black, beige, and pearls. I felt like I was wearing the perfect blend of Blair Waldorf with BFF Serena Van Der Woodsen. The summer night was chilly with a little rain, which is normal for Honduras' weather. I opted for shorts and a semi long sleeve leotard. The outfit itself is super simple and effortless, but throw on accessories and that changes everything. Furthermore, I wore ordinary black ballet flats from H&M, and went all out on make up with blush, bronzer, mascara, winged eye liner, and hot pink lip gloss.

{Forever21 lace shorts, semi long sleeve leotard, Kate Spade handbag, Fossil watch, and vintage earrings.}

{H&M pearl necklace. I found this on sale at H&M and completely loved it.}

{Fossil watch and vintage earrings complemented the outfit perfectly.}