Three Unique Desserts to Try Before Summer is Over

Mmm, summer desserts. There's something so blissful about ice cream, popsicles, and anything else that helps to bring down the delightful but sometimes overwhelming summer heat. If you're on board with the cold treats that fills the plate (and your belly) at almost every meal in the summer, then boy are you in for a treat.

These three desserts are unlike your delicious yet common chocolate ice cream cone. They're just as delectable, just as desirable and a whole lot of cool (pun intended). Dig in and read on...you won't regret it. And neither will your stomach.

Avocado & Pear Pop:

photo source: The Spunky Coconut

Alright, so confession: these pops were originally made by creative and clever blogger The Spunky Coconut for her baby who is teething. But hey, they sound absolutely delicious and too interesting to pass off. Not to mention, have you ever eaten baby food?! It's quite tasty. I'll stand by that declaration.

Puree:
2 avocados
2 pears (skin removed)

1. Fill the molds half way, insert sticks, and froze.
2. Soak in hot water for a minute to remove the pops from the mold.
3. Makes about six.

**If you aren't digging the Avocado and Pear combo, try her Nectarine, Kiwi, Banana pop recipe here, or her Kiwi, Apricot and Mango pops here! 


Layered Oreo & Nutella Popsicles:

photo source: Pinterest

There isn't a lot that needs to be said about these babies. There's Nutella. There are Oreo's. Some whipped cream, cool whip, Hazelnuts and sugar. And they take about 15 minutes to make. I think we're done here.

What you’ll need for the Oreo Popsicle Mix:
- 6-10 Crushed Oreo’s
- 2/3 cup of heavy whipping cream
- 1 Cup of Cool Whipped Topping (thawed)
- 1 tbs of sugar
- 1 tsp of vanilla
- Oreo Crumbs for garnish.
- Shot Glasses, any cup, or popsicle mold.
- Popsicle Sticks

Directions: In a large bowl add heavy whipping cream, whipped cream, sugar, and crushed Oreos and mix well. Pour the mix into the shot glass, add Oreo crumbs on top and freeze for about hr then add the popsicle sticks. Freeze for another two hours.  To remove the popsicles from glass/mold.. add warm water to a small bowl and insert the popsicles to softened for 1-6 seconds.
Makes about 12-16 popsicles depending on the cup size.

To Layer: 
Layer ONE- Oreo Popsicle Mix
Layer TWO – Chopped Hazelnuts
Layer THREE- Melted Nutella
Layer FOUR- Oreo Popsicle Mix
Layer FIVE – Chopped Hazelnuts
Layer SIX – Melted Nutella
Layer SEVEN – Oreo Popsicle Mix
Layer EIGHT – Oreo Crumbs

**Thank blogger, Little Inspiration for any chocolate addiction that may occur.


Creme Brulee Ice Cream:

 photo source: Cafe Johnsonia

When you're young and you go through the phase of playing with fire, your parents (and surrounding friends, strangers, etc) get verrry nervous. Well pyros, here is your chance to prove them that all that practice you had with lighting everything you could when you were younger paid off in the form of mouth-watering, delectable ice cream. Go crazy with the torch, my friends. The only result will be caramel and hugs from your loved ones that you serve this to. As blogger Cafe Johnsonia tells us when she eats her award-winning (in our book) recipe: "It's worth every single calorie."

Ingredients:
2 cups very cold heavy cream
1 cup whole milk
10 egg yolks
3/4 cup sugar
2 tsp. vanilla or 1 vanilla bean, split
pinch salt
10-12 tsp. raw sugar
equipment needed: culinary torch

Instructions:
Beat egg yolks, sugar and salt together until thick and light in color.  Heat milk with vanilla bean, if using, until very hot.  Add to the eggs and sugar in a slow, steady stream.  Pour back into pan and cook over medium-low heat until it reaches 170-180 degrees F.  (Be really careful not to let it curdle!)  Pour through a sieve into a clean bowl.  Add the cold cream and vanilla extract, if using.
Chill for at least 3 hours or overnight.  Or to speed up the chilling process, use an ice water bath.*  Churn in an ice cream  maker according to manufacturer directions.  Divide the ice cream between 10-12 small freezer-proof bowls or ramekins, leaving a little space at the top.  Press a bit of waxed paper on the surface to make it smooth and flat.  Transfer to the freezer.

To serve:
Remove ramekins from the freezer about 10 minutes before serving and allow to soften a bit at room temperature.

To caramelize the sugar:
Sprinkle top of each ramekin of ice cream with 1 tsp. raw sugar.  Use a torch to caramelize the sugar.  Serve.

**You can prepare and ice water bath buy using two nesting bowls. Just make sure that the bowl holding the ice water is large enough to accommodate the bowl with the custard. You want most of the custard bowl to be submerged in ice water so the custard can cool sufficiently. Or you could also fill your kitchen sink with ice and water.

I like to use a large glass bowl to hold the ice and water, and my stainless steel Kitchenaid mixer bowl to hold the custard. The metal gets much colder, much faster than glass.
The colder you let the custard get, the faster it will freeze and the smoother it will be.

Chambray & Vegan Leather

We've been having the most amazing summer in San Francisco. This time last year it was rainy, cold, and foggy but the weather Gods have granted us with high 70's, plenty of sun and a warm, summer breeze.

The thing I love about San Francisco weather is that even on the hottest day, you can usually get away with wearing boots or a sweater. The charming fog will set in at one point or the wind will pick up and you always want to be prepared. Because of that, I usually try to opt for layers on top and shorts or a skirt on the bottom. I wear nothing but boots these days and am absolutely loving it.

I love the soft, boyfriend vibe of the loose chambray shirt mixed with the tough, edgy aesthetic of the vegan leather skirt. Leather and I are two peas in a pod, peanut butter and jelly, cookie and dough... you get the idea. So I love to find ways to make it playful for the summer.

Chambray shirt: Old Navy:: Vegan Leather Pleated Skirt: Free People:: Scarf: Stella & Dot:: Boots: Madewell:: Purse: Tory Burch:: Necklace: Stella & Dot

Happy day, everyone! On whichever coast your on. Xx

Polka Dots and Camouflage

My life, it seems, is on it's way to getting a big makeover. And one that I welcome with open arms. On top of landing a job at Lucky Brand, I've decided to re-name Pure Vanilla to The Oxymoron and add more styling photos as well. Not to worry, The Oxymoron is the same dose of lifestyle articles and images but a little more "me" so to speak.

I love odd combinations, things that the ordinary eye would say, "how the Hell does that go together?" Whether it's cupcake paired with bacon frosting or plaid flannel mixed with leather (my go-to in the winter), I tend to gravitate to the quirky, the unusual, the weird. Although the Oxymoron will not be filled with articles exclusively about strange combinations, a subtle trend will rear it's head every now and then.

So no, I'm not a moron (not 100% at least) and I don't condone drugs that start with oxy-anything, I'm just you're modern day walking contradiction at times and I'd like to share that with you.

To start off this era of newness, I decided to dive in with a styling post. These new Lucky jeans I just purchased are already begging for me to put them in the wash or at least back in my drawer. But they're so comfortable! And sexy. and perfect. Don't they understand that I need to keep wearing them??

Shirt: Madewell :: Necklace: Lucky :: Purse: Coach :: Pants: Lucky :: Jewelry: Stella and Dot, Eden, Alex and Ani, Kate Spade :: Shoes: Lucky

Stayed tuned to see what else is in store for you from styling services to giveaways to recipes to the works. Xx

Sweet and Salty Heaven

These chocolate dipped potato chips should be awarded for the easiest, most delicious dessert of all time. Although I usually gravitate towards baking, it's hard to pass up a simple snack that tastes like it's been baking for hours.

Lovin' From the Oven suggests picking Kettle Chip potatoes of different flavors and I couldn't agree more. Why settle with classic salt when you can buy BBQ, Salt and Vinegar and mix them with chocolatey goodness?

And the best part? There are only three simple steps to make these bad boys.
1) Melt some chocolate—go crazy! Make it dark, milk, or even white. You can't go wrong.
2) Dip your potato chips in.
3) Sprinkle on some crushed walnuts, maybe some pistachios, coconut...the list is endless. And then let dry on wax paper.

 

photo source: Lovin' From The Oven

With summer practically here, this is the perfect, quick treat for BBQ's, picnics, or warm summer nights outside on the deck.

Here's to the warm and fuzzys we get from the perfect combinations.

Friday Findings: Style Has Come A' Knockin

No need to knock on wood for some stylish protection this summer; when it comes to Silvana Apparel sunglasses, we've got you covered.

The wood inspired legs of these hot shades are a fun approach on the typical modern sunglasses. They come in so many fresh, new colors as well, ranging from dark emerald to cartoon-like black, outlined frames. They're also offered in different styles including the ever-sexy aviator.

photo source: Moderne Press

With summer quickly approaching, what better way to protect your shining stunners (my code for your beautiful eyes!) than with quaint sunglasses that have extreme personality. The perfect combination for that amazing personality of yours ;).

Friday Findings: Oscar Wilde the Great

My boy Oscar Wilde has done it again. His way with words amazes me and yet he's so straightforward, so obvious. He says exactly what we all feel, but can't find words for. And this quote is proof that it was a talent that was innate, not learned.

photo source: Pinterest

Happy Friday, friends. Have a warm, care-free weekend with lots of sunshine (you hear that, San Francisco?) and loving company. And remember, you're anything but ordinary.

Rhubarb Crumble

When I was a little girl, my grandma would always pick rhubarb from her garden and make us strawberry rhubarb. Little did I know that I would fall deeply in love with this quaint little dish and how many memories it would bring back with one, single bite—14 years later.

With Spring slowly emerging and warm weather near by, strawberry rhubarb has been on my mind for a couple weeks now. But oh the possibilities! Rhubarb by itself? In tart form? And then I came upon this gem.  Uh huh. Rhubarb Crumble it is.

photo source: The Food Network

Ingredients:
Crumble:
1 cup flour
1/3 cup oats
3/4 cup sugar
Pinch of salt
6 tablespoons of melted butter
1/2 cup chopped hazelnuts

Rhubarb:
2 pounds chopped rhubarb
1/3 cup sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt


Directions:

Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

Feel free to swap in almonds instead of hazelnuts or use a different fruit. Bon appetit!