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