Menswear-inspired, simple, classic pieces paired with unexpected or colorful accessories. This fall I've been gravitating towards vests, classic white shirts, skinny jeans, stripes, big watches, blazers, military jackets, oversized sweaters, chunky necklaces and cocktail rings, leather jackets, and bright scarves. I think Alexa Chung has perfected the look. Oh and I totally want her hair:)
These things are seriously SO good! Definitely my fave at Starbucks right now... they taste like the holidays!
I have definitely been enjoying my little two week break before school starts again and am actually feeling pretty refreshed and ready to go for fall semester on Monday. The boys have been in three tennis tournaments and have both played really well! It was so fun to go watch them and I am so proud of them for working so hard this summer. They have been taking lessons at the Sports Mall and every Friday they have a match play where they play matches with other kids from their class and can earn points. At the end of the summer they total up the points and the top 3 kids get prizes. Tyler came in first and Colton came in second! They each won a new tennis bag (we have about a million of these at our house!) and they were both so psyched!
this book. A love story that is a little bit dark and slow-moving at times, but I actually really liked it:) 
Also, I picked up this book while I was at Barnes and Noble yesterday with Ashley (possibly one of my very favorite places... I could spend hours in that place haha!) I've heard good things about it and am really excited to read it!
I also made these the other night. They were actually really fun to make. I got this recipe off of Martha's website too. I love dark chocolate and these did not disappoint! Really chocolatey, but a little bit bitter and not too sweet. I put them in the fridge to store them and they were even better cold! One of the best cookies I've had in a while! (and I'm not really a cookie person) I want to get some round cookie cutters with a scalloped edge and make them again! One note though: next time I'll either double the recipe for the cookies or else half the recipe for the filling, because I had about twice as much filling as I needed! I don't think anybody minded though;) Also, I think the main key to these is keeping the dough really cold. I had to stick mine back in the freezer a few times!
Dark-Chocolate Cookies
Ingredients:
FOR THE COOKIES
3/4 cup all-purpose flour, plus more for surface
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
3 ounces (6 tablespoons) unsalted butter, softened
3/4 cup confectioners' sugar
1 large egg
1/2 teaspoon pure vanilla extract
FOR THE FILLING
4 ounces dark chocolate (at least 70 percent cacao), finely chopped
1/2 cup heavy cream
1/2 cup confectioners' sugar
1/4 teaspoon salt
Directions:
1. Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
2. Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
3. Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
4. Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
5. Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies. (Assembled cookies can be refrigerated for up to 2 days.)
then you'll love this salad. I found it on Martha's website and thought it sounded light and refreshing but still substantial enough to have for dinner. The dressing is basically just lime and cilantro, so if that's not your thing then beware haha! Next time I might switch it up and instead of the cashews, add black beans and corn instead. We all loved it and I will definitely be making it again this summer!
Asian Rotisserie Chicken Salad (I thought it tasted more mexican than asian, but whatever!)
Serves 4.
Ingredients:
2 cups fresh cilantro leaves and soft stems
1/4 cup fresh lime juice (from 2 limes)
1/4 cup vegetable oil
Coarse salt and ground pepper
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), thinly sliced
2 scallions, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup cashews
Directions:
1. Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
2. In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
