Dark Plum + Glittery Gold Polka Dot Manicure

~ Paris ~ Leave a comment

FullSizeRender-1234

There’s something about a fresh manicure that always makes me feel instantly put together. With winter in full swing and the new year upon us, I decided to elevate my typical vampy nail with a touch of gold shimmer. The pairing of oxblood and glittery gold manages to feel like a fresh take on a classic color combination, while the polka dots add in an element of fun. I loved that this plum and gold manicure only took a few minutes to do, and due to the playful nature of the glittery gold dots, my inner perfectionist had the chance to take the day off as I placed the polka dots over each nail.

FullSizeRender-1227

FullSizeRender-1226

FullSizeRender-1228

FullSizeRender-1229

FullSizeRender-1236

FullSizeRender-1230

FullSizeRender-1233

FullSizeRender-1231

FullSizeRender-1235

Here’s how to do it:

1. Apply a base coat, followed by two coats of a your oxblood polish.
2. Once the polish has dried, dip a q-tip in glittery gold polish and then dab it on your nail with two to three polka dots per nail. I used Sally Hansen’s Golden-I.
3. Once the gold polka dots dry, top off the manicure with top coat.
4. Enjoy!

x Paris

Peppermint Bark Hot Cocoa

~ Paris
On a wintery, December day during my freshman year of high school, one of my friends brought homemade peppermint bark for everyone. I had never tried the holiday treat before but needless to say I became obsessed with it instantly. Naturally, when I discovered Ghirardelli’s Milk Chocolate Peppermint Bark Squares a few years later, I fell in love. After making the best homemade hot cocoa several Christmases ago {I had based it off of an amazing cup of hot chocolate I had in Paris in December 2003 that tasted like pure, melted milk chocolate}, I decided to try my hand at a peppermint bark version. To be completely fair, they ended up being rather similar simply because I typically add a candy cane to the milk chocolate hot cocoa that gives it a pepperminty flavor. But, nonetheless, it was rich, creamy, and absolutely decadent. I chose to have it without any alcohol, but with a touch of Baileys or a peppermint twist vodka, it would be the perfect, festive holiday cocktail.

 

Ingredients:


1/8 Cup Heavy Cream

1 Cup Milk {I used 2% so that it was creamy but not too calorie-heavy}

 Ghirardelli’s Peppermint Bark Squares {I used approximately seven squares for one cup}

 Candy Cane {Optional for garnish and to add a stronger peppermint flavor}

Recipe:

1) Break the chocolate squares into small pieces.

2) Since I don’t own a double boiler, I create a makeshift one by adding a small saucepan into a larger, flatter pot that is filled with water {as pictured in photo #3}.

3) Add the chocolate pieces to the double boiler and turn on the lowest flame.


4) Once the chocolate begins to melt, add in the splash of cream and mix it in until it’s blended. After that add in the milk while stirring the chocolate.5) Pour into your mug and garnish it with a candy cane.

 

6) Enjoy!

 

x Paris