Key Lime Pie

One request I always have when we go to the Florida Keys, is for my dad to make Key Lime Pie. It's so simple, but tastes so much better than any store-bought or restaurant slice I've ever had, with just the right amount of tartness. He follows the recipe on the back of Nellie & Joe's Key West Lime Juice - just double the ingredients, mix and pour into a large graham cracker crust. Bake at 350 degrees for 15 minutes, let stand for 10 minutes, then refrigerate. Garnish pie with whipped cream & lime zest. Enjoy!

Keys Vacation 2015

So I know I say this every year, but this year's Florida Keys vacation was the best yet! (Check out past years: 2011, 2013, 2014) We rented the same house in Marathon as we did last year. My parents, my sister and her husband, my niece and nephew, my best friend Shannon, and Greg & I all stayed in the 3-story house for a week. My aunt, uncle and cousin rented a house down the canal which was perfect for pool hopping! We all had an amazing time lobstering & fishing on the boat during the day, playing in the pool in the afternoon, and cooking delicious meals every night! We celebrated two birthdays: my nephew Aiden turned 8 and my boyfriend Greg turned 29! It was so nice to be with my family and make more fun-filled memories with Aiden and Alexa! It was a perfect, relaxing week - it was so hard to leave paradise! Can't wait for our next trip! Check out my favorite memories below!

{the house we rented in Marathon}

{officially on vacation: poolside with a drink}

  {watching the stunning sunset with my niece Alexa}

 {snorkeling and lobstering in this crystal clear water}

{Aiden's shark cake for his 8th birthday}

{fresh-caught lobster}

{turquoise waters as far as the eye can see}

{Greg and I enjoying the view from the third floor balcony}

 {beautiful rainbow on the Gulf of Mexico}

{Alexa modeling her Hello Kitty bikini - she's 5 going on 15!}

{my favorite guys: the lobster dream team!}

 {mama ladybug & baby ladybug}

 {fringe bikini}

 {sun-kissed palm tree}

{playing beer pong in the pool with my parents}

{homemade sea salt chocolate chip cookies for Greg's birthday}

 {my parents are too cute}

 {so much fun spending the week with one of my oldest friends}

 {pastel sky}

 {Greg's birthday dinner: grilled peaches & pineapple, twice-baked potatoes, roasted Brussels sprouts, deviled eggs, fried fresh-caught mahi mahi, rib eye and NY strip steak, and fresh-caught lobster..yum!}



{Greg and I matching on the last night in the Keys}

Huge thank you to Alyssa from Dash of Sass for filling in while I was on vacation last week!

Can't wait to try out that Truffle Mac n Cheese recipe!! 

{Dash of Sass} Truffle Mac n Cheese

I love guest blogging, but guest blogging for a friend is ten times better. Meghan and I became friends at FSU. We both studied Retail Merchandising and Product Development together and had a great time doing it. We took countless classes together and always chose each other when doing projects. I've always loved Meghan's style and love catching up on her blog. Though we live across the country from each other; I love that we can catch up via each others blogs whenever we want.

I recently posted this recipe on my blog Dash of Sass. Dash of Sass aims to be a lifestyle blog containing recipes, restaurant suggestions in the Tampa, FL area, and the outfits/trends I love. For this recipe in particular I took one of my favorite things (mac n cheese) and added truffle oil. This recipe goes beyond being sinful comfort food; the truffle oil sends it over the edge with flavor. To top it off, the addition of broiled breadcrumbs add a necessary crunch to an otherwise creamy dish. I hope you all enjoy a bowl of this with your friends. I'd love to enjoy a bowl with MC Squared in person but for now I'm just happy to share it here! Thanks for having me Meghan! 

Ingredients

1/2 pound elbow pasta

1/3 quart heavy cream

1 cup white cheddar, shredded (preferably Cabot)

1 cup Monterey Jack, shredded

1 Tbsp. Parmesan, shredded

1/2 cup plain bread crumbs

1 tsp. truffle oil

1 Tbsp. butter

Directions

Cook elbow pasta in salted boiling water al dente, approximately 6 minutes. Heat the butter in a saucepan over medium heat until melted. Add cooked pasta, heavy cream, and season with salt and pepper.Allow the mixtures to reduce a bit. Next, add in the white cheddar and Monterey Jack cheeses. Combine the breadcrumbs and Parmesan in a small bowl to top the dish. Place under broiler and allow crust to crisp for one minute before serving.

All Photography: A. Shaffer Photography

Make this dish and show us how it turned out by using #dosandmcsquared

Pink

It's no secret that I'm obsessed with everything off-the-shoulder this season. The neckline is so flirty & subtly sexy. This black off-the-shoulder top with dramatic bell-sleeves is so fun and plays into one of my other favorite trends: 70's inspired. The versatility of this top is what makes it a piece that I reach for all the time - it looks great paired with everything from leather leggings to ripped denim to lace shorts. On another note: these Hervé Leger heels are ridiculous: 6-inches, cork heels/platform, black leather, ankle straps & studs...swoon!

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I'll be on vacation in the Florida Keys with my family next week but my college friend & fellow blogger babe Alyssa from Dash of Sass will be filling in while I'm out. She has something really yummy planned for you guys so be sure to check back next week!

Black Off-The-Shoulder Top - William B + Friends (last seen here / similar here)

Black Scalloped Lace Shorts - Madewell (last seen here)

Black Clog Heels - Hervé Leger (worn here too)

Blue Mirror Aviator Sunglasses - Ray-Ban (last seen)

Lipstick - NARS "schiap"

Nail Polish - OPI "charged up cherry"

MC-gram

{Obsessing over the new BCBG Kitra dress paired with my yellow bow heels!}

{my beauty motto: perfect brows + bed head}

{Dinner at The Factory Kitchen in DTLA: handkerchief pesto pasta & a glass of sangiovese. Seriously the BEST pasta I've ever had!}

{Clueless celebrated it's 20-year anniversary last month! I still dream of Cher's rotating closet!}

{Throwback Thursday collage for my work bestie Lindsay's last day!}

Follow MC Squared on Instagram @meghanconard

Caprese

Caprese is one of those flavor combinations that I never get tired of. It's so simple but so delicious. Last week, I started a 20-day challenge for myself to eat cleaner: no alcohol, sweets, or carbs (grains like bread and pasta, not natural carbs like those found in fruit). Caprese has been in rotation lately, along with my new favorite omelette: goat cheese, mushrooms, onions & basil with salsa - yum! Caprese has been a really easy meal to throw together for dinner that is both yummy & satisfying. Simply slice a tomato & some creamy mozzarella, add fresh basil, and drizzle with balsamic vinegar - I use an 18-year-old balsamic that my mom always brings me from my hometown...it's to-die-for!

{How To} Clean Makeup Brushes

When it comes to cleaning my makeup brushes, I admittedly don't do it as often as I should (experts suggest about every 2 weeks!) All of that built-up makeup, oil, dirt, dead skin cells, and bacteria (ew!) can cause breakouts and clog your pores, so it's necessary to clean your brushes regularly. Instead of buying fancy potions to clean my brushes, I just use baby shampoo. It's super gentle and just as effective. First, run your brush under the water to get some of the caked-on makeup residue off. Then, simply mix a few drops of baby shampoo in a bowl of lukewarm water. Swirl your brush in the soapy water - try to focus on the bristles rather than the base - if it gets wet, it could cause the glue to loosen and the bristles to fall out! After washing your brush, rinse thoroughly under the faucet. Then re-shape the bristles and lay the brush flat on a towel to dry. It should dry within 6-8 hours. I recommend cleaning them at night so they're ready for use by the next morning!