Friday, August 29, 2014

#FoodFriday: Baked Stuffed Sweet Potatoes + Lemon Mint Cucumber Water (recipes!)

(found here, via here)

Baked Stuffed Sweet Potatoes - obsessed with this easy and DELICIOUS dinner idea.


  • 2 medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
  • 56g/ 2oz sheep’s milk feta cheese, cut into small cubes
  • 28g/ 2 oz black oil-cured olives, pitted and chopped
  • 25g/ 1 oz oil packed sundried tomatoes ; thinly sliced
  • 1/4 cup (1 handful) chopped fresh parsley
  • 1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
  • 1 Tablespoon extra virgin olive oil
  • Sea salt and freshly ground pepper to taste

  1. Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.
  1. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
  1. While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
  1. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

And what's a good dinner without a refreshing drink? (non alcoholic this time, sorry guys)

(found here, via here)
Refreshing Lemon Mint Cucumber Water
Place a jar/bottle of water in the fridge overnight with a few slices of lemon, cucumber, and mint (in Israel, you can definitely use nana). Add sweetener (optional). 

Cheers to good weekend eating. xx
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Thursday, August 28, 2014

GET THE LOOK: the fedora


The fedora - just what you need to transition from summer to fall.
The best are done by Rag & Bone... Shop them here:

And complete the look with
CARDIGAN: MODA long cardigan / MISSONI lurex long cardigan
TEE: JOSEPH basic tee / T by ALEXANDER WANG lux pointe tee
SHORTS: rag&bone/JEAN dark denim shorts
BOOTS: TOGA belted leather boots / SAINT LAURENT classic western leather boots


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Tuesday, August 26, 2014

The 66th Primetime Emmys - BEST DRESSED


The Emmys 2014 gave me embellished, with easy beauty looks and statement accessories.
In other words, I was given perfection last night.

Highlights are Taylor Schilling in Zuhair Murad, Kate Mara in J Mendel, Kerry Washington in Prada, Kristin Wiig in Vera Wang, and Kiernan Shipka in Antonio Berardi.

Big congrats to my favorites, Breaking Bad and Fargo, for the well deserved wins.
Though hugely disappointed in lack of Game of Thrones wins, and in Jon Snow Kit Harington's man bun.

Who's on your best dressed list?
Thoughts? xx

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Friday, August 22, 2014

#FoodFriday: Coconut Macaroon Chocolate Cupcakes with Nutella Ganache (recipe)

(photos and full recipe via)

Stop everything and make these now. (it looks complicated but I promise it's not)

    For the Macaroon Filling:
    • 1 8 oz. block of cream cheese, softened
    • 2 tbsp sugar
    • 1 cup shredded sweetened coconut
    • 1 egg white
    • 1/2 tsp almond extract
    For the Chocolate Cupcakes:
    • Your favorite chocolate cupcake recipe OR 1 box chocolate cake mix, prepared but not baked
    For the Nutella Ganache:
    • 4 oz. semi-sweet chocolate
    • 1/2 cup Nutella
    • 1 cup cream
    • 1/2 cup sweetened coconut flakes, toasted
    • Preheat your oven to 350F and line 2 cupcake tins with liners. Set aside.
    • To make your filling, combine cream cheese, sugar, egg white and almond extract in a large bowl. Stir together until well combined. Add the coconut and mix thoroughly.
    • Next make your cupcake batter. You can either use your favorite recipe or prepare a box mix.
    • To assemble for baking, fill your cupcake liners about 1/3 - 1/2 full with the chocolate cake batter. Then using a spoon, scoop about 1 1/2 - 2 tsp of coconut filling into the center of each cupcake. Top off with more chocolate cake batter, filling cupcakes tins to be about 3/4 of the way full. Do not overfill!
    • Place cupcakes in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool.
    • While your cupcakes are baking, make you chocolate ganache by microwaving the semi-sweet chocolate and the milk together for 30 seconds. Stir until smooth, microwaving for another 30 seconds if needed. Add in the Nutella and stir again until smooth.
    • Once cupcakes are cool, line your counter with parchment paper. Dip each cupcakes into the ganache one at a time by holding upside-down and dipping just the top up to the wrapper line. Shake once or twice to get rid of any excess then turn right-side up and place on your parchment lined counters.
    • While still wet, sprinkle with toasted coconut.

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