Chocolate, the way to my heart

I am still very sick, but the show must go on.

Here's this week's color, albeit a little late:

pantone chocolate truffle 19-1526




I'll post recipes and decor when I get the chance... this cold is killing me... hopefully Ka$h or one of the others will whip up something fashionably delightful!

Spice up your life... literally

I'm feeling under the weather right now so I haven't picked out a new color yet... Currently I am eating a yummy bowl of soup...

Yesterday (Saturday), my sister came up to visit me and we had a blast. Something about the weather must not have agreed with me because my throat is killing me and very phlegmy...

Solution: Chicken Soup (or Jewish Penicillin as many people refer to it)...

So when it came for my home remedy all I had was cans of Progresso Chicken Noodle Soup... And after eating a wonderful late lunch/ early dinner, I was in no mood to settle. So here is what I did, college gourmet style!

Kevin's Chicken Noodle Soup
1 can of Progresso Chicken Noodle Soup
1 teaspoon ground ginger
1 teaspoon sesame seeds
1 teaspoon crushed red pepper flakes
2 teaspoons thyme

Mix all of the ingredients together before heating.
Serve and Enjoy!

Now I'm off to bed... Hopefully this is a 24 hour bug

Functional and Full of Whimsy

This may not be everyone's cup of tea, but its quite cool.



There is a lot to talk about and even more to hide within its confines!

Source: The Designer Pad

A Salad is Not Always Just a Bunch of Grass Thrown into a Bowl

I have not always been a fan of salads, but over the last few years I have grown to enjoy my greens! This combination is highly original and appetizing.



Check it out and enjoy!

Source: Salad Pride

Best Discovery Ever!

I haven't made this yet but this one looks like the most promising internet recipe I've ever found... Pho is amazing and this looks super affordable and yummy which seems like an oxymoron!



I am not a fan of mushrooms but this looks amazing!

Check out the recipe for yourself!

Source: My Culinary Quest

Crisp Salad #2

Who knew cucumbers could look so good?



Check out the recipe through the link provided below!

Source: Food Doodles

BLT: A Classic Sandwich in Pasta Form

Who doesn't love a warm and crisp BLT sandwich?



Check out the recipe!

Source: From Away

Refreshing and Cleansing

Who doesn't love a Caprese Salad?

Check out the link below for more info!

Source: La bonne bouche

Garden Variety Goodies

Aren't these adorable?

Click on Source Link below for the recipe and steps to make them!

Source: Mybakingdom

Sorry about the delay

Another week has come and past. With this weekend being a long weekend I took advantage of the time to enjoy myself and have a good time. This weeks color is a venture into nature literally!

May I present our next color, Woodbine (Pantone 18-0538)

Pink & Orange?

Yes yes yes! The hottest colors of the season! Look at what a beautiful combination these two colors make - i'm in love!
This look (or vice versa) is indescribably perfect for a warm spring day!
Have fun with it!
XOXO
/Ka$h!

MJ S/S 11 Outfit!

Hello lovelies!
Today i will take an item i showed you from Marc Jacobs' S/S 11 Collection and create an outfit - be inspired! ;)



Top - Marc Jacobs, Shorts - Marc Jacobs, Bag - Marc Jacobs, Heels - Lanvin

Toodles!
Ka$h!

MJ S/S 11

Hii there my lovelies!
They call me Ka$h, and this is my very first post on Tripl3! Wooo! exciting!
As this week's color is pink, which happens to be my favorite of the block colors so in style right now, i'm going to share some fashion tips and finds with you!

For pink-hued fashion inspiration, take a look at the new arrivals in Marc Jacobs' S/S 11 Collection!



Love them!!
XOXO
Ka$h!

Audrina in Salmon

Fell in love with this dress worn by Audrina from The Hills.

Best part - I found a similar one in silk at Aritzia! #winning

Zesty Salmon Burgers

Zesty Salmon Burgers (taken from Okie Dokie Artichokie)

Prep Time: 15 minutes Servings: 4
Cook Time: 20 minutes Difficulty: Easy

Ingredients:
For the broiled salmon:
2 salmon filets; skin removed
1 T. unsalted butter; melted
1 t. lemon juice
Salt and pepper

For the burgers:
¼ medium red onion; chopped finely
¼ C. corn kernels
2 T. mayonnaise
8 squirts sriracha sauce*
1 whole egg
2 T. bread crumbs
Salt and pepper
Vegetable oil

For the sauce:
¼ C. mayonnaise
1 T. lemon juice
4 kaiser rolls; toasted
Mache or arugula leaves
Red onion; sliced thinly

Cooking Instructions:
Set your oven rack to its highest level and turn the broiler on.

Place two salmon filets in the middle of a baking sheet. Generously season with salt and pepper. Using a pastry brush, paint
the salmon with butter, then drizzle lemon juice on top. Put the salmon in the oven and bake until slightly golden brown and
just cooked through, about 8 minutes.
When the salmon is done cooking, set aside to cool slightly.

Meanwhile, put the chopped red onion, corn kernels, mayonnaise, sriracha sauce, egg, and bread crumbs into a mediumsized bowl. Once the salmon has cooled down, shred it roughly with a fork. Add shredded salmon to the bowl with
ingredients. Mix to combine. Add salt and pepper.

Begin to form the patties in your hands and set aside.

Heat a non-stick skillet over medium-high heat with vegetable oil. When the pan is hot, gently place the salmon patties onto
it, allowing to cook for about 6-7 minutes on one side, until golden brown, and then gently flipping over to cook on the other
side, about another 5 minutes.

Set the cooked salmon patties to the side.

Prepare the sauce by combining the mayonnaise and lemon juice together.

Assemble the zesty salmon burgers by slathering the mayo sauce on the bottom bun, putting the salmon patty over that,
then topping with red onions and mache/arugula leaves. Finish with the bun.

Source: Okie Dokie Artichokie

Cocktail Time: Italian Greyhound with Rosemary Sugar

Prepster here with another yummy cocktail!

Italian Greyhound Cocktail (taken from Family style Food)

Rosemary Sugar (see above)
1 -2 ounces gin (depending on the time of day)
4 ounces freshly squeezed pink or red grapefruit juice
Splash Aperol
Rub the edge of a glass on a wedge of fresh citrus - grapefruit would be perfect. Put some of the rosemary sugar on a plate and rim the glass.

Fill the glass with crushed ice. Add the gin and juice, and top with a splash or two of Aperol.

Swirl or stir gently - enjoy.

Makes 1 drink.


Source: Family style Food

Peeps!

I absolutely loathe the taste of Peeps, but even I have to admit these are adorable.

source: i am baker

Bunny Creme Puffs

These are just too bunny-licious!

Bunny Creme Puffs (Taken from Sweet Kat's Kitchen)

Ingredients
Cream Puffs
1 c. water
1/2 c. Land O Lakes butter
1 c. all-purpose flour
4 lg. eggs

Filling
1 (3.3 oz.) pkg. white chocolate instant pudding
1 1/4 c. cold milk
1 c. whipping cream, whipped

Decorations
Large marshmallows
Decorative sugar
Toothpicks
Vanilla flavored candy-coating, melted
Mini semi-sweet chocolate chips
Black string licorice, cut into thin 3/4 inch strips
Small round pink candies, such as mini candy-covered chocolate pieces
Powdered sugar, if desired

Heat oven to 400 degrees F. Combine water and butter in saucepan. Cook over medium heat until mixture comes to a full boil. Reduce heat to low, stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.

Drop dough by 1/4 cupfuls, 3 inches apart onto ungreased baking sheet. Bake for 35 to 40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.

Prepare pudding mix using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate until serving time.

To create bunnies, cut off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut sides into decorator sugar for ears. Using toothpicks, attach marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.

Just before serving, fill bottom half of cream puff with 1/3 cup filling. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.


Source: Sweet Kat's Kitchen

Thai Pork Noodle Soup

This looks super yummy... The recipe is kinda long so I'll just leave the link this time instead of posting the long recipe. Check it out! (The color of the week is on the edges of the pork!)

Source: Rachel Cooks Thai Soup

Pink is functional?

Isn't this crazy awesome and functional? Not really comfortable looking but it looks awesome!

Source: Shoebox Dwelling

Rapture Rose is Relaxing

Here's another pink...




Rapture Rose (Pantone 17-1929)

This week I posted a fabric swatch and a paint chip to show how the same color can be different based on the medium used. While our colors may not be exactly the same in recipes or fashion/ decor, the same basic color is found in each item.

crystal wallpaper

this is hilarious... swarovski wallpaper with swarovski crystal?

source: home-reviews

The Tropics

I'm back!!!! Sorry for the unexpected hiatus.. internet issues at home..

How wonderful is this dress! Perfect for summer with it's abstract print, airy fabric and bright colours, one of which happens to be our weekly colour!

I saw this dress by Roxy in store, but it was sold out in my size :( but I'm trying to find it in other stores.

Worn alone, it looks more like a beach coverup, which isn't exactly my style. I'll be wearing this with a statement necklace and maybe a bright cardigan (yellow!) I do love that bracelet though!

Blackberry Fool

Taken from Sea salt with food (link below)

Ingredients

2 ½ Cups Fresh Blackberries
2 Cups Whipping Cream, chilled
¼ Cup Confectioners’ Sugar
1 Tbsp Brandy
1 tsp Vanilla Extract

Method

In a blender or food processor, puree 1 ½ cup of the blackberries. Using a rubber spatula, press the puree through a fine-mesh sieve into a small bowl. Discard the seeds.

In a large bowl, using an electric mixer on medium-high speed, beat together the cream, sugar, brandy and vanilla until firm peaks form.

Using a rubber spatula, gently fold the blackberry puree and the remaining whole blackberries into the whipped cream. Spoon the fool into glass and serve immediately.

Serves 8

Source: Sea salt with food

Blackcurrant Panna Cotta

Taken from Carina forum (The recipe is not in English)

400 ml double cream
200 ml semi-skimmed milk
50 ml liqueur Crème de Cassis
2 gelatine leaves (3,5 - 4g)
150 g fresh (frozen) blackcurrants
2 tsp caster sugar

Combine the blackcurrants, sugar and liqueur in a food processor then purée until smooth.
Pass the resultant purée through a fine-meshed sieve (this removes seeds and skin) then set the resultant liquid aside to rest for 20 minutes in the refrigerator.

Leave the gelatine in the water to soak

In the meantime, combine the milk and cream in a pan and slowly bring to a boil, take off the heat

Squeeze the excess water from the softened gelatine then add the gelatine leaves and mix slowly until dissolved.

When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.

Stir in the blackcurrant purée and mix thoroughly until smooth (adjust the sugar levels to taste, at this point).

Divide the mixture between about 4-6 moulds or ramekins then transfer to the refrigerator and chill for about 3-4 hours, or until set.

Once set, gently place the ramekin in hot water for a few seconds.

Invert the mould onto a plate an allow the panna cotta to come out.

Serve with fresh blackcurrants and fresh mint.

Source: Carina forum

Beet and Carrot Salad

Taken from The ragamuffin diaries

Dressing:
3 1/2 Tbsp finely minced onion
3 Tbsp + 2 tsp apple cider vinegar
grated rind & juice from 1 orange (use orange; I substituted lemon once, and it definitely is not as good!)
1 Tbsp grated & peeled fresh ginger
3/4 tsp coarse sea salt
1/3 cup olive oil

Whisk the dressing ingredients together, up to the olive oil. Let sit for about ten minutes for the flavors to blend, then add the olive oil.

Salad:
4 small, or 2 larger, beets, grated
3-4 carrots, grated
mixed greens (arugula is delicious!)
chopped almonds

Combine the beets, carrots & dressing.

For serving, spread greens on a plate, top with the carrot-beet mixture, and sprinkle with some of the chopped almonds.

serves 3-4

Source: the ragamuffin diaries

Blueberry Smoothie

Taken from Virtually Vegan Mama

Ingredients:
1 cup unsweetened almond milk
1 cup fresh squeezed orange juice
½ cup fresh blueberries
½ cup frozen blueberries
½ cup frozen pineapple
½ cup fresh apple, chopped
1 (3.5) oz packet unsweetened frozen acai
Handful of fresh baby spinach
1 tbsp flaxseed

Directions:

Combine all ingredients in a blender. Puree until smooth and serve.

Serves: 2

Source: Virtually Vegan Mama

Cranberry-Orange Whole Wheat Muffins

Taken from back to her roots

1 cup dried cranberries
2 cups hot water
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar, plus more for sprinkling on top
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tbsp. orange zest (about 1 large orange)
1/2 cup fresh orange juice (about 2 large oranges)
1/4 cup water
1/4 cup canola oil
1 egg, lightly beaten
Cooking spray or muffin tin liners

Preheat oven to 400°.

Mix cranberries and hot water in a bowl to plump cranberries, set aside.

Combine flours, sugar, baking powder, salt and baking soda in a large mixing bowl. Make a well in the middle of the dry ingredients.

Add in orange zest, orange juice, water, canola oil and egg. Stir until just mixed.

Drain cranberries and add to batter, fold in.

Spoon batter into a muffin tin coated in cooking spray or filled with muffin liners.

Sprinkle with extra sugar.

Bake at 400° for about 13 minutes, or until golden brown and middle is springy.

Cool 5 minutes in muffin tin, then transfer to wire rack to cool completely.

Makes 12 muffins.

Source: back to her roots

A New Week, A New Color, A New Member

This week marks a special occasion. Since Lucky Artemis is quite busy with her first year of college we've decided to bring in one of our close friends whose been here from the beginning to help pick up the slack. We all met during the same epic month several years ago in a harry potter forum on facebook... now its time to reveal the new color and our freelance contributor.

So please welcome to lovely Ka$h to Tripl3!

This week's color is majestic and yummy at the same time,

Week 14's Pantone hue is Raspberry Radiance (19-2432)

Look at what I found!

While looking for a new color of the week on google, look what I found

Flan the Fantastic

Flan is such an underestimated dessert! And while the top of it is the only part that meets the color requirements, it was too good looking to pass up.


Taken from Basil Kitchen

Ingredients
• 1 can sweetened condensed milk (14 oz)
• 1 can evaporated whole milk (12 fl oz)
• Whole milk, fill empty 14 oz can above
• 3 whole eggs
• 5 egg yolks
• Pinch of salt
• 12 tsp regular granulated white sugar
• Boiling water, ready to use

Directions


Preheat oven to 400° F. Ready 8 (6oz) ramekins. We are going to pre-caramelize a layer of sugar into the bottom of each ramekin. Line ramekins evenly with 2 tsp sugar each. Arrange them evenly on a removable wire rack that can go into the oven, giving some space between each other. The wire rack is used for easy-in-easy-out access to the oven. This will allow for the ramekins to get equal heat exposure all at once and maintain open airflow, unlike a baking sheet. (If you only have a baking sheet, you may use it instead, but it will take longer to caramelize.)

Boil water. Keep on low heat and ready to use.

When oven temperature reaches 400° F, place the wire rack with sugar-lined ramekins centrally on the lowest oven rack. Keep a close eye on the sugar and do not go anywhere. (This process is better done with a see-through oven door with oven light turned on so you don't have heat escaping.) When you've got a nice golden brown color, remove the entire wire rack with ramekins from the oven. (If your oven has uneven heat distribution, you can remove just the ones which look ready and give the others more time, but again, keep a close eye. Once they turn a golden brown color, they can burn very quickly afterward.) Your new caramel glaze will start to harden and crackle as they cool. That's expected, but not to worry, the hardened caramel will liquify again once you bake your flan. Turn oven temperature down to 325° F.

Whisk the three kinds of milk and salt together. Whisk eggs and egg yolks in a separate bowl. Then combine the milk and egg mixtures and mix well. Strain the mixture through a sieve to eliminate clumps. Divide mixture evenly into the individual caramel-lined ramekins.

Evenly distribute ramekins into a baking pan leaving space around each one. Fill baking pan with boiling water to halfway up the ramekins. Bake in this water bath on the lower middle oven rack for 40-45 minutes until set but still jiggly in the center.

Remove flan and cool for 30 minutes. Individually cover each ramekin with plastic wrap making sure it's air-tight. Chill for 8 hours or overnight.

When you're ready to serve, uncover the plastic wrap and loosen the sides of the ramekins by running a paring knife around the edges. Invert flan onto a pretty dessert plate, letting all the caramel sauce drip out. Serve and enjoy!

Source: Basil Kitchen

A Strawberry Kiss with a Bite of Lime

To celebrate the arrival of our new freelance contributor, we have decided to go back to posting actual recipes instead of just links and pictures. So the kick things off, lets have a toast to our newest member.

Strawberry Mojito anyone?



Strawberry Mojitos (From My Adventures in Food)

For each mojito, you will need:
4-5 fresh strawberries, depending on size
Small handful of fresh mint leaves
3 oz simple syrup (even amounts of sugar and water, heated until the sugar melts, and cooled to room temperature)
2 oz rum
1 1/2 tsp fresh lime juice
Club soda
Lime slices

Place strawberries, mint, and some ice (crushed ice works best) in a tall glass. Muddle the ingredients together with the back of a spoon (or a muddler if you have one.) Add simple syrup, rum, and lime juice. Pour in enough club soda to fill the glass. Give the mixture a stir, and garnish with fresh strawberries and lime slices.

Source: My Adventures in Food

Its almost time

The big reveal is almost here... Be scared!

We will be releasing the "Animal/Cannibal/Dance Commander" very soon :D

Special Surprise

This is not an April Fool's joke.


I repeat this is not a joke.


We will be revealing our new freelance contributor very soon...


A post of pink and orange is now in Tripl3thread's Fashion Forecast!