Thursday, September 20, 2012

Do You Know About Asher Market?

Have you all heard of Asher Market? If you haven't then today is your lucky day. This precious brand is run by two Fort Worth natives who also happen to be sisters. Don't you just love that? I've known both these sisters almost my entire life and they have started selling the CUTEST aprons which I obviously love since the kitchen is my mecca. They have also recently added the most gorgeous alpaca blankets to their product line too. I'm eyeing after this teal alpaca one to use on our living room sofa.

Manhattan Apron via Asher Market

Teal Cotton / Alpaca Blanket via Asher Market

What a fun gift idea for a friend OR yourself! I can't wait to see what else Asher Market comes up with.

Wednesday, September 19, 2012

Pretty Pictures

I'm pretty pooped this Wednesday morning. I did my first cooking demo last night for my sororities alum group and it was so much fun! I made these muffins, this pasta salad, and my everyday dressing.

So I have a quick roundup for you all of some current outfit inspiration. Happy Wednesday!

via Refinery 29

via J.W.K.

Tuesday, September 18, 2012

Chocolate Cupcakes...100 CALORIES!

Yes, you read that title right. I have an amazingly moist chocolate cupcake recipe for you all today. The best part is that these are right around 100 calories which is music to my ears. I don't count calories and never plan on it, however, it's so nice when you find a low calorie or healthier treat, especially when you have as big of a sweet tooth as I do.

SO go make these ASAP and then thank me!

100 Calorie Moist Chocolate Cupcakes via Can you Stay for Dinner?

makes 12
  • 1 cup nonfat or low fat milk, dairy or nondairy
  • 1 teaspoon apple cider vinegar
  • 1 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
In a small bowl, stir together milk and vinegar. Set aside.
In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.
***I choose not to ice these as I honestly loved them as is!

Monday, September 17, 2012

Cajun Chicken Pasta

Last week I had the pleasure of cooking dinner for some sweet friends who just had a precious baby boy. Not only do I love helping our friends during this special (and sleep deprived) time by delivering a delicious meal, but I also love the chance to make some new recipes.

I had pinned Gina's Cajun Chicken Pasta awhile back and finally decided to make it with a few changes. It was a delicious!

Cajun Chicken Pasta on the Ligher Side via

Cajun Chicken Pasta slightly adapted from 

                8 ounces uncooked whole wheat pasta of your choice (I used penne)
                1 pound chicken breast strips
                1-2 tsp Cajun seasoning (or to taste)
                1 tbsp olive oil
                1 medium red bell pepper, thinly sliced
                1 medium yellow bell pepper, thinly sliced
                8 oz fresh mushrooms, sliced
                1/2 red onion, sliced
                3 cloves garlic, minced
                1 cup fat free low sodium chicken broth
                1/3-cup 1% milk
                1 tbsp whole-wheat flour 
                3 tbsp light cream cheese
                Fresh cracked pepper
                Salt to taste

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

Add mushrooms and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

Makes 7 1/2 cups.

Along with the pasta, I did a simple spinach salad with strawberries and tours mix, and my homemade dressing. The dessert recipe might of been the best part of the meal though, stay tuned for that recipe!

Friday, September 14, 2012

Favorite from NYFW

Unless you have been living under a rock than you know New York Fashion Week has been going on the last week or so. My absolute favorite show was Oscar de la Renta. OMG, it was amazing...gorgeous, gorgeous, gorgeous. Check out my favorite looks. Now only if I could get my hands on some of these...dreams do you come true right?

Thursday, September 13, 2012

Refreshing Citrus Salad

Last night I made the most refreshing salad. It was beyond tasty and so easy to put together. I found the recipe over on Yummy Mummy Kitchen, a new to me blog that I love. Sadly, I didn't assemble my salad quite like the pictured showed below as I was short on time, but whether you assemble it like shown or just throw all the ingredients in bowl, it will still be delicious.

Orange and Avocado Salad via Yummy Mummy Kitchen

Citrus and Avocado Salad slightly adapted from Yummy Mummy Kitchen

Serves 3
2 tangelos, peeled and sliced crosswise (Feel free to use oranges, grapefruits...whatever you prefer)
1 avocado, peeled, pitted, and sliced crosswise 
Greens of your choice (I used a kale/chard/spinach/arugula mix)
1 tablespoon fresh orange juice (I felt that I didn't need extra juice as the tangelos produced enough juice on their own)
1 tablespoon extra virgin olive oil 
pinch of salt and pepper

Slice tangelos and avocados and place in bowl followed by greens and a sprinkle of salt and pepper. Drizzle olive oil over and toss.

I served my roasted parm chicken and Alexia Baked Spicy Sweet Potato fries along this salad. Enjoy!

Wednesday, September 12, 2012

Current Favorites

I want to start doing a post from time to time of my current favorite fashion finds and obsessions.

Currently I'm REALLY wanting a pair of these black jeans...I imagine wearing them with a simple blouse, a fabulous pair of pumps (maybe these that I already own), and some statement earrings.

J Brand Vera Mid Rise Skinny Jean via Shopbop

I'm also in love with this clutch from Talbots of all places. The equestrian feel is right on trend as does the emerald green color.

Equestrian Suede Clutch via Talbots

Last but not least is this cocktail dress. I'm already thinking ahead to a wedding we have in the Hill Country in April and I think this would be perfect. Not only is it chic and the perfect color for spring, but the sleeves would keep me cool.

Elizabeth and James Elisa Dress via Shopbop

What are you all obsessed with right now? Would love to hear!

Tuesday, September 11, 2012

Blazer Love at Zara

Have you all checked out all the FABULOUS blazers at Zara? They have so many great options right now that. I love blazers so much because they instantly add polish and can be easily thrown over a white tee and jeans, but also thrown over dresses too. I especially love the whole throw a fitted/shrunken blazer over a cocktail dress to tone it down like look...really gives your ensemble an added edge.

Monday, September 10, 2012

Morning Glory

Shocker friends, I have yet another muffin recipe for you all today. I learned of this one thanks to my dear Aunt T who was in town this past weekend and brought these muffins. They are called Morning Glory muffins and they ROCK. You all should make them immediately to enjoy for breakfasts (or snacks) this week.

I'm hoping to make these muffins a little healthier when I bake them by subbing the all-purpose flour for whole-wheat, the canola oil for applesauce and trying to figure out how to cut down on the sugar! Any other ideas?

Morning Glory Muffins via Southern Living

  • Morning Glory Muffins from Southern Living
  • Yields 2 dozen muffins

  • Ingredients
  • 1 cup chopped pecans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 3/4 cup canola oil
  • large eggs 
  • 2 1/2 teaspoons vanilla extract
  • (8-oz.) can crushed pineapple, undrained
  • large carrots, finely grated (1 cup) 
  • 1 cup golden raisins


  1. 1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
  2. 2. Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
  3. 3. Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.
  4. 4. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).
  5. Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.

Friday, September 7, 2012

Two More Nudes

If you have been reading The Investment Boenker for awhile then you all know my LOVE for a nude shoe. Not only are they classic and go with almost everything in your closet, but they also are extremely flattering on everyone as they elongate the leg.

Cole Haan Chelsea Pump

Nine West Totheflo

This season Cole Haan and Nine West have two new options that I'm loving. The Nine West wedges WILL be making it into my closet at some point this season. I've tried them on in the store and they are perfect.

Have a happy shoe shopping Friday!

Thursday, September 6, 2012

Roasted Grapes + Goat Cheese

Awhile back and now of course I can't remember where, but I read a recipe for a Roasted Grape Crostini with Goat Cheese and Honey and I thought it sounded so delicious and interesting. Last night I hosted a meeting at my house for a philanthropy event I'm helping with and had the perfect excuse to make this crostini.

I went slightly off this recipe and they turned out delicious! I will definitely make these again.

via Two Peas & Their Pod (My recipe is a wee bit different and will yield a crostini that looks different than pictured)

Roasted Grape and Goat Cheese Crostini
slight adapted from Two Peas & Their Pod


Red grapes, about 1 pound, removed from the stems
1 tablespoon olive oil
1 French baguette, thinly sliced and toasted
Goat Cheese with Honey (I found mine at Trader Joe's), about 4-6 ounces softened


1. Preheat oven to 400 degrees F. Place grapes on a large baking sheet. Drizzle grapes with olive oil, salt and pepper and gently toss. Roast for 20-25 minutes or until grapes are soft and slightly shriveled. Let the grapes cool while you assemble the baguette and goat cheese
2. Smear sliced toasted bread with the softened goat cheese with honey and then place 1-3 grapes on each slice. 
Note-to toast baguette slices-preheat oven to Broil. Place baguette slices on a large baking sheet and spray with olive oil (This gadget comes in SUPER handy here). Toast until edges are slightly golden and bread begins to toast, make sure to keep an eye on your bread as it can burn quickly.

Wednesday, September 5, 2012

Southwestern Pasta Salad

Ohhhhh how I love this! I have a dear friend whose family members I can all count as friends too and the Mama of this family is the BEST cook. She makes this killer Southwestern Pasta Salad that I've started making as well with a few of my own personal tweaks.

This is great to make on a Sunday for a weeks worth of lunches or you could throw in some chicken or beef fajita meat to make it a more complete meal.


via My iPhone

Southwestern Pasta Salad

½ lb quinoa (I've been using a quinoa/brown rice blend from CostCo that you microwave in the oven!)
1 ½ c. frozen corn
1 can black beans, rinsed
½ cup each diced red and green bell pepper
½ c. diced purple onion
feta cheese, crumbled (I use fat-free or reduced-fat)
Cherry tomatoes

1/3 c. vegetable oil
¼ c. fresh lime juice
1 jalapeno, minced
1 T. cumin
½ tsp salt
2 cloves garlic, minced

Cook quinoa, drain, cool a little. 
Whisk all dressing ingredients together.
Add corn, beans, peppers, onion and feta to pasta and add dressing.  Garnish with tomatoes and enjoy!

Tuesday, September 4, 2012

Chickpea Cookies...Who Knew?

I'm loving all the dessert recipes out there that have hidden healthy ingredients. These Grain-free Peanut Butter Chocolate Chip Cookie-Dough Bites had caught my eye a long time ago and I finally made them this past weekend. The hidden ingredient in these delicious bites are chickpeas. I know, you all are thinking GROSS and while yes they don't taste as decadent as cookie-dough I think they come pretty darn close!

These have no flour, oil or raw sugar making them a healthier dessert option. Although it probably isn't healthy to consume as many as these as I have...whoops!

Grain-free Peanut Butter Chocolate Chip Cookie-Dough Bites via Texanerin Baking

Grain-Free Peanut Butter Chocolate Chip Cookie-Dough Bites from Texanerin Baking

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel*
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter**
  • 1/4 cup honey 
  • 1 teaspoon baking powder***
  • a pinch of salt if your peanut butter doesn't have salt in it
  • 1/2 cup dark chocolate chips

*When dry the chickpeas try to discard of the clear like film that covers the chickpea
** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)


Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2" cookie dough balls.

Monday, September 3, 2012

Sail to Sable

Are you all familiar with the brand Sail to Sable? Man do I wish I had come across this brand at the BEGINNING of summer, although my bank account is probably happy that I didn't! The brand was created out of a need for a lifestyle brand that is connected to the sun and sand.

I'm in love with their preppy patterns...the tunics are my favorite, but also wishing for some of their place mats. Those grey/white place mats are going to haunt me in my dreams...I would use a turquoise charger and then all white dishes,  I can see it now! And the names of their patterns (see below in picture captions) couldn't be cuter...what is your favorite from their collection?

Tunic in the Lively Lime Pattern