Top 5 biggest trends
   The world is full of design, color, and self expression. Lately, every one has been staying along the same path. Right now, there are many things that are considered a trend or fad. Hair, fashion, make up, and nails being the major influences of this self expression stand still.

Hair
   This season, everyone is opting for the perfect hairstyles. More than ever now, updos have been making an amazing appearance. In school, at work, they are showing up everywhere! Let's not forget about loose waves. While being casual and comfortable, they still look event ready and fashionable. The tousled look is great for any occasion, even if your just going to school. Is it just me or are braids everywhere? Accent braids are huge right now. You can see them as a cute addition to a messy bun or being the main focal point in a hairstyle. Although they can be small, they can also be the whole hairstyle themselves. Who doesn't love a classic french braid? Even though everyone seems to be wearing these hairstyles, I believe hair is a huge form of self expression. Wear your hair to your liking, no matter the trend this season.

Fashion
   Summer is just around the corner, bringing with it summer style. Although scarfs were a big hit this year, they'll be no reason to wear them anymore. Tis' the season for skirts, shorts, and floral! Graphic t's are huge right now. They are adorable if matched with the perfect outfit and hairstyle. The look right now is based on casualness. Everyone is striving to look cute in rompers and sun dresses. Shorts season! Yup, its that time of year again. Lace trim shorts will definitely be back this season, since lace is always a big hit. Colorful shorts are the perfect addition to a summer outfit. Of course, you can still look cute and classy in a skirt. Skirts are the perfect way to add a little flare to an outfit. Never the less, accent jewelry and statement necklaces can be crucial to the perfect outfit. If worn correctly, jewelry can make o

Top 5 Summer Recipes

   

    Honestly, Summer is the greatest time to make fun treats. Like, who doesn't love a nice treat on a hot summer say? These treats make the perfect treats for summer holidays, like the Fourth of July. Any one can enjoy making and definitely eating these sweets.

                  Strawberry Shortcake

         Strawberry shortcake is perfect for using fruit fresh in season. The light and fluffy consistency of the cake goes perfectly with the thick cream.(Obviously) I personally could eat this all day. Any crowd will be easily impressed by the delicious cake that actually took little effort. (I've played that trick many times.) As a result, strawberry shortcake is definitely worth the while. 

  

Ingredients
Cake:1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup whole milk
1 teaspoon pure vanilla extract

Strawberry and cream:
2 pints strawberries
1 tablespoon granulated sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions:
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.

Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
Recipe Credits: Food Network
                                                                                                                                                                                                                         

Ice Cream Cookie Cake

        Yes; you read that correctly, Ice Cream Cookie Cake! Cookies and cake, match made in heaven. Who doesn't love ice cream on a simmering summer day? This cake is to die for! Any one of your favorite ice cream flavors could be transformed into an expert looking cake. Each cake can be made custom to your favorite flavors. The cake is easy to make and is finished in no time.

Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix

1/2

cup butter or margarine, softened

1

egg

1

bottle (7.25 oz) chocolate topping that forms hard shell

1

container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)

Directions

• 1     Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
• 2     On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• 3     Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• 4     Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
• 5     Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
• 6     Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Recipe Credits: Betty Crocker 

                                                                                                                                                                                                            

Picnic Brownies

              What says summer better than a picnic. Pack a couple up to satisfy your family's sweet tooth on an outdoor meal. Surely, everyone can enjoy a small desert on a picnic. (I know I do) They are the perfect portion size making them very convenient for traveling. Though, you know I wouldn't turn a brownie down at home.

Ingredients

1/2 cup butter 

5 ounces unsweetened chocolate, coarsely chopped

3 large eggs 

1 1/4 cups sugar 

1/2 teaspoon vanilla extract 

3/4 cup all-purpose flour 

1/2 cup chopped walnuts

Preparation

Melt butter and chocolate in a saucepan over low heat.

Beat eggs and sugar at medium speed with an electric mixer until well blended. Gradually add chocolate mixture to egg mixture, beating at low speed until blended. Gradually add vanilla and flour, beating until blended. Stir in walnuts. Pour into a lightly greased, aluminum foil-lined 8-inch square pan.

Bake at 325° for 35 minutes. Cool completely on a wire rack. Cut into squares.                                   Recipe Credits:My Recipes 

                                                                                                                                                                                                            

Vanilla Bean Custard Pops

        Don't worry, they're not as complicated as they sound. Cool treats on a hot summer day? Who could pass it up? This is the recipe for absolute perfection. They are just like ice cream pops! The only difference is the richer consistency and more defined taste. Still, they are amazing, none the less.

Vanilla Bean Frozen Custard Pops

Yield: 10 pops

2 cups (16 fl oz/500ml) whole milk, divided                                                                                                                                                                   1 1/2 Tbsp cornstarch

1 large egg plus 3 large egg yolks

3/4 cup (6oz/185g) sugar

pinch of salt

1/2 vanilla bean, split in half lengthwise

In a heavy saucepan, combine 1 1/2 cups milk and the cornstarch.  Bring to a boil over med-high heat and cook, stirring occasionally, until the mixture has thickened, ~ 7 to 10 minutes.  Meanwhile, in a bowl, whisk together the last 1/2 cup of milk, the whole egg and the yolks, sugar and salt.  Using a knife, scrape the seeds from the vanilla bean halves into the bowl and then add the halves.  Stirring constantly, add the egg mixture to the thickened milk mixture.  Cook, whisking constantly, over med-high heat until the mixture returns to a boil.  Remove from heat.

Pour the custard through a fine mesh sieve into a bowl, then cool over an ice bath.

If using conventional ice pop molds, divide the mixture among the molds.  Cover and freeze until solid, at least 6 hours and up to 3 days.  If using sticks, insert them into the molds when they are part frozen, about 1 hour.  Then continue to freeze until solid, about 5 more hours.

Recipe Credits:Just Baked

                                                                                                                                                                                                   

Chocolate Chip Cookie Dough Pudding Pops

     Last but certainly not least, Chocolate Chip Cookie Dough Pudding Pops. Yup, they taste just as amazing as they sound. Ya, I know I just did a Popsicle recipe but who could resist! And the best part is cookie dough! OK, maybe I'm a little too excited, but I mean, come on. You could use your preferred safe-to-eat-raw cookie dough and preferred pudding, too. Just remember to stick to the portion size in the recipe for maximum results. 

INGREDIENTS:

1 recipe chocolate chip cookie dough, using mini chocolate chips (the recipe on the back of the bag works great!)
5.1 ounce box instant vanilla pudding
3 cups cold milk
1/2 cup additional mini chocolate chips
10 dixie cups
10 popsicle sticks (I used 5 paper straws, cut in half to make 10)

DIRECTIONS:

Prepare cookie dough according to recipe instructions.
Take small chunks of cookie dough and roll them into balls around the size of a peanut m&m. I used about 1 cup of cookie dough balls, but adjust according to your preference.
In a large bowl, whisk together the pudding and cold milk about 2 minutes or until beginning to thicken.
Stir in the cookie dough balls.
Sprinkle mini chocolate chips into the bottom of each dixie cup before filling with the pudding mixture. Fill the cups 2/3 to 3/4 full.
Place pudding cups in the fridge to set for at least 15 minutes.
Push the popsicle sticks into the pudding cups and carefully place in the freezer. Freeze for at least 4 hours.
Peel the paper cups off of the pudding cups and serve!

Recipe Credits: Buns In My Oven

Top 5 Favorite Recipies

     Red Velvet Cookie Sandwiches     

      Red Velvet Cookie Sandwiches are my absolute favorite treat of all time. Cream cheese and red velvet were just made to come together in recipes such as these. They have always been a crowd favorite. These cookies are great for indulging in the cold weather seasons. I prefer them around Thanksgiving and or Christmas time. Never the less, they are great to put in a small present box for Valentines day. These cookies are rich, moist, and full of flavor. Although they may take some effort, they are definitely worth the while. All in all, these cookies are tasty treat for fun or ordinary occasions.

Cook time:  8 mins Total time:  23 mins
Serves: 18
Ingredients
Cookies:

1 (15.25 ounce) package red velvet cake mix
2 eggs
¾ cup vegetable shortening
Frosting:

1 (8 ounce) block cream cheese, softened to room temperature
½ cup (1 stick) butter, softened to room temperature
1 teaspoon vanilla extract
2½ cups powdered sugar

Instructions

Preheat oven to 350 degrees.
Mix together cake mix, eggs and shortening until well combined.
The dough will be pretty thick.
Roll dough into balls, making sure they are all similar in size.
Place dough onto ungreased cookie sheet and bake for 8 minutes.
Immediately transfer cookies to a cooking rack.
Cream together cream cheese, butter, vanilla extract and powdered sugar until smooth.
Spread onto cooled cookies and sandwich together.


Recipe Credits:Six Sisters' Stuff
                                                                                                                                                                                                                         

       Chocolate Chip Cookie Dough Truffles

   Next would be Chocolate Chip Cookie Dough Truffles. It comes in as a close second to being my first choice.This recipe could be made as a finger snack or cake pop. This sweet is a delicious treat for people who love cookie dough. They taste exactly like chocolate chip cookie dough without the worry of raw eggs. These are the perfect party snack or party favor. They could be decorated to your liking with sprinkles and different colored chocolates. These small treats are sweet and let you explore your inner baker.

INGREDIENTS                                                                                                              

For cookie dough
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons milk or cream                                                                                                                  
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips                                                                                    

For chocolate coating

8 ounces your preferred chocolate candy coating

(white chocolate, milk chocolate, dark chocolate, colored candy melts, etc.)

DIRECTIONS

1. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the milk and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
2. Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles — or simply drizzle coating with a fork for an abstract finish.

Recipe Credits: POPSUGAR
                                                                                                                                                                                                                         

      

3-Ingredient Nutella Brownies

       Nutella alone is the greatest thing ever created but in a brownie, it is to die for. This 3-ingredient recipe is a shortcut to taking pleasure in a rich brownie. It is simple and easy enough to make. I love using cookie cutters on this mold-able brownie to make letters and shapes. It is the perfect Valentines sweet or Easter gift basket treat. Nutella brownies are the perfect dessert for a random chocolate craving or planned event.

     

INGREDIENTS:

2 large eggs
1/2 cup all purpose flour
DIRECTIONS:

1 1/4 cup (13 oz.) Nutella

Preheat oven to 350 degrees F. Lightly coat an 8x8-inch (or 9x9) baking dish with nonstick cooking spray.

In a large bowl, combine all ingredients and mix until smooth. Pour into prepared dish and smooth top with spatula.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Be careful not to over-bake, otherwise brownies will dry out. Let cool before cutting and serving.

Recipe Credits: Comfort Cooking
                                                                                                                                                                                                                         

            White Hot Chocolate

          This recipe is definitely the recipe for heaven in a mug. It's the perfect twist on an old classic. Winter wouldn't be the same if I didn't enjoy one of these every year. My family makes these all the time to spice up a regular drink. Cold evenings play the perfect setting for this drink. This delicious hot chocolate drink is so easy to make at home. Little time and effort turn into a delicious desert, anyone can make it.

INGREDIENTS:

• 4 cups of milk of your choice 
• (or you can substitute heavy cream or half and half, or do a mixture)
• 1 tsp. vanilla extract
• 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
• whipped cream or marshmallows for topping

DIRECTIONS:

Stir together milk, vanilla and chopped white chocolate in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer.  (Do not let it come to a boil.)  Remove from heat and serve immediately, topped                              with whipped cream or marshmallows if desired.

Recipe Credits: Gimme Some Oven
                                                                                                                                                                                                                         

No-Bake Cheesecake

    Cheesecake is one of the 7 wonders of the world itself. This recipe cuts out the time of baking, leaving you closer to eating a delicious cake. The consistency is much smoother than the baked cake that can sometimes be too dense. No-bake cheesecake is perfect for summer and spring holidays and parties since there is no need to turn on the oven. It is also safer for children to make since no hot ovens or stoves are needed. Any topping can be added to it, such as fresh fruit. I like to experiment with the crust, using different cookies, such as Oreo's. All in all, the whole family can enjoy a cool, sweet treat on any occasion with no-bake cheesecake.

Ingredients

2 packages (20 sheets) graham crackers

• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

• Directions

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch spring-form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.
• Recipe credits: Martha Stewart