While fashion is my first love, I rarely do “outfit of the day” posts on here. Want to know why?
Because I can never seem to find anyone to take the pics for me! Lately I’ve gotten pretty crafty though–balancing my compact DSLR on handrails, propping the camera up on books or magazines, only taking partial outfit pics… But I do believe I may have found a solution that actually involves a human
My niece will be 7 this summer and has taken up quite an interest in photography. Her hands are still tiny, so her holding the camera makes me nervous but I’m glad to help give her a creative outlet.
Photographer aside, this outfit makes me happy. It’s a silk blouse and skirt from two totally different retailers but the colors and prints are similar enough that someone always mistakes it for a dress. I’m still not a master at wearing mismatch printed pieces together but I figure this is a great place to start.Blouse: H&M(old)
Skirt: Ann Taylor’s Loft(old)
Summer is hand’s down my favorite season. IT’s warm, daylight lasts longer and summer fruit. Summer fruits alone are reason enough for me to love the season.
Although strawberries aren’t technically a summer fruit, they peak in mid-late Spring, this recipe for an icebox strawberry cream pie will make you wish summer was all year long!
This recipe is SUPER easy and would be perfect to bring as your +1 for that 4th of July get together you’re attending later this week.
What You Need
1 1/2 cup ground graham cracker crumbs(you can buy graham cracker crumbs already ground up)
6 tbsp softened butter
1/3 cup white sugar
8 oz softened cream cheese
1/4 white sugar (or maple syrup if you’re feeling frisky)
1 tspn vanilla extract
3/4 cup mashed up strawberries + 1/4 cup diced strawberries
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
9″ pie pan
hand or stand mixer
Start with the crust. Preheat your oven to 375. In a bowl, use a fork to combine the softened butter, graham cracker crumbs, sugar and dash of cinnamon. Grease your 9″ pie pan with a spray like Pam or Crisco and press the graham cracker mix into the pan. Pop in the oven and bake for 7 minutes or until nice and golden brown. Set aside and allow to cool completely.
On to the filling. Mix the softened cream cheese, sugar and vanilla extract together using a hand or stand mixer. Once combined, incorporate the 3/4 cup mashed strawberries.
In a separate bowl, use the hand/stand mixer to whip the whipped cream. Once you notice the cream beginning to thicken, slowly add in the powdered sugar. Mix until stiff peaks are formed.
Fold the whipped cream into the cream cheese mixture and gently mix until well combined.
Add the remaining 1/4 cup of diced strawberries to the cream mix.
Pour the filling into the cooled pie crust and chill in the refrigerator for at least 5 hours.
This pie is delicious and super light. The buttery graham cracker crust is the perfect compliment to the subtly sweet strawberry filling.
Anyone else a fan of icebox pies??