Going Green

Although this Saint Patrick's Day did not consist of dressing up in goofy attire and drinking green beer from midday to midnight, I was perfectly content with brunch and parade watching on Bloor. It may not have been as warm as I had hoped but the sun was shining and my green Kate Spade mini and salmon stripped sweater sure heightened my spirits. This was the first time since high school that I could bring myself to wear knee high socks, and their frilly tops paired with a chiffon skirt was the only thing that helped to relieve some just painful uniform memories. I swear some parade watchers thought I was going to jump right in with the bag pipe players, but at least I was festive! 

{Kate Spade bag, Juicy Couture jacket, Central Park West skirt, Joe sweater}

Polish Up

I used to throw all my nail polishes into an old box, but since my collection has substantially grown over the past few years, I felt their pretty colours deserved to be on display (instead of putting the box under my washroom sink). I found this apothecary jar on sale at Homesense and since then it has done a wonderful job showcasing some of my favourites! Do you display your nail polish?

Cheesecake Confusion

If you are often unable to decide whether your dessert of choice will be a piece of cheesecake or a gooey brownie, I now give to you the perfect solution: The Cheesecake Brownie (aka Black & White Brownie Cupcakes). Does it get any better than this? This delectable dessert combines the goodness of both sweets and leaves you feeling the upmost satisfied (not to mention how easy they are: the preparation time probably took all of 10 minutes)! I made these for a friend's birthday celebration this weekend in Blue Mountain and I am almost certain there will be none left over! Enjoy! 

Ingredients:

• 1, 20 oz packaged brownie mix
• 1/3 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 cup (8oz) cream cheese, softened
•  1/3 cup sugar

Directions:

1. Preheat oven to 350 degrees F
2. In medium bowl stir together brownie mix, 1 egg, milk, and oil until moistened
3. Spoon batter into paper lined muffin tin, filling 2/3 full
4. Using an electic mixture, mix cream cheese and sugar on medium speed until smooth
5. Add 1 egg and continue to mix
6. For each cupcake place a rounded tablespoon of cream cheese mixture on top of batter
7. Bake 28-32 minutes

{How cute are these flower cupcakes liners? Spring anyone?}

{You could also add icing; I like the two-tone look and chose to leave them plain}