How Pinterest can Help you Build an Irresistible Brand

Whether you’re just starting out or your blog or biz has been around for a while, having a clear brand style makes things so much easier.

Not sure what a brand style board is?

• Your style board should include your brand colors, design style (photos), and the fonts you will use.
• Everything in your creative business will flow from this style and set the stage for your website colors and images, your social media marketing, and your blog posts.
• All of this needs to be consistent and in line with the feelings you want people to have when they interact with your brand.

So how can you find your brand style?

When you’re starting to define your brand you should first take a look at your own personal style. After all, your brand is an extension of you so don’t be afraid to show your personality.

1. First, let’s take a look at your personal style to get a direction for your brand’s style.

• What kind of clothes do you like? Do you dress preppy, casual, or professional? This will set the tone for your brand colors and website design.
• Who are you? Are you quirky, funny, or serious? This will set the stage for your brand’s voice on your blog, and your social media posts.
• What is your decorating style? Do you love rustic and vintage, maybe glam, or are you modern and minimalist? This will set the stage for your website and images.

2. Pinterest can help you get a solid direction for your brand’s style.

Pinterest is the perfect place to find brand style inspiration. When I was thinking about my brand style I decided to look for different images I liked in Pinterest.

First, I created a secret board on Pinterest titled, Style Inspiration.

Then I searched in Pinterest for colors that I liked, fonts and styles that caught my eye. The more specific you are in your search the better. You can search for a color you like or a design style. I’ve searched for pastel pink, and vintage glam, to find images and a style that I loved.

When you’re going through the images just pin all the ones that you are drawn towards.

FOR MORE INSPIRATION >>http://dishitoutsocial.com/pinterest-can-help-build-irresistible-brand/

Vegan Roasted Tomato Pasta with Garlic and Basil

Serves 4

• 750 grams (26 oz) of cherry or grape or pear tomatoes
• 350 grams (12 oz) of spaghetti
• 12 cloves of garlic, finely sliced
• 1/4 cup olive oil plus a bit for drizzling
• 1 teaspoon salt plus a bit for sprinkling
• Pepper, to taste
• A bunch (about 25 grams / 1 oz) of basil or parsley, chopped

1. Preheat the oven to 190°C (375°F).
2. Place the cherry tomatoes in a single layer on a baking pan. Drizzle with a bit of olive oil, sprinkle over a little salt and pepper and toss to coat. Roast for about 20 minutes or until shriveled and bursting.
3. About 10 minutes before the tomatoes are finished roasting, bring a large pot of water to the boil. At the same time, heat a large pan over medium heat. Add the oil and garlic to the pan and fry gently, stirring frequently. Boil the pasta until al dente then drain, reserving 1/2 cup of the pasta water. When the garlic is soft and transparent (don’t let it brown), add the reserved pasta water to the pan and raise the heat to medium-high so it begins to simmer. Add the pasta, roasted tomatoes and the juice they release, salt and pepper to the pan and toss to coat.
4. Remove the pan from the heat, sprinkle over the fresh basil and serve

For more vegan recipes >>http://www.cilantroandcitronella.com/

My Morning Self-Care Routine: JESSICA DIMAS

I am super religious about my nightly routine and my morning routine as well! My nightly self-care routine helps me unwind and de-stimulate, and my morning routine helps set my mood for the entire day.

I don’t consider myself a morning person, which really only makes my morning routine all the more crucial. I take it seriously because I love feeling calm, relaxed, and centered. I also like to feel like I’m ahead of the day so that annoyances and irritations don’t get to me like they would if I wasn’t grounded with feelings of inner peace.

Here’s my routine broken down!

NIGHT PREP

I have two kids, three and five years old, and they wake up early. So the night before, I cut up fruit for them and put it on a low shelf in the fridge, alongside other snacks, and keep breakfast bars in the pantry for them.

This way, I’m not bombarded first thing in the morning with two hungry kiddies.

AVOID MY PHONE

This is really, really big for me. Since I’m not a morning person, it’s easy for me to roll over and grab my phone so I can scroll mindlessly through Facebook while I wake up. This starts me off on the wrong foot for so many reasons.

When I make the choice to scroll mindlessly through Facebook or Instagram or any other social media network, I allow the energy of others to affect my own energy before my day has even started.

Checking emails or work related stats can also cause me to feel overwhelmed and hurried before I’ve gotten out of bed. And the constant scrolling can give me a slight headache.

There are just no positive benefits of checking my phone first thing in the morning, so I choose to ignore my phone for at least an hour or two. And the longer I stay off social media in general, the better my days are.

For more self-healing and care routine>> http://jessicadimas.com/

Salted Caramel Chocolate Cake 2 hrs to make

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: (1) 9" triple layer cake

Serving Size: 1 slice

Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

• For the chocolate cake:
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water
• For the salted caramel chocolate frosting:
• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce
• Garnish:
• 1 and 1/4 cups salted caramel sauce (please see post for more on this)
• Flaky sea salt

Instructions

1. For the chocolate cake:
2. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
5. For the chocolate frosting:
6. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
7. Assembly:
8. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written.

MORE SWEET-TOOTH RECIPES AT >>http://bakerbynature.com/

Lemon Butter Chicken: Recipes for the Weekend

Ingredients

• 4 Boneless Skinless Chicken Breasts (cut in half)
• 1/2 Tablespoon paprika
• 3 Tablespoons butter, divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine (optional)
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme.
7. Bring to a boil and reduce heat. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
9. Once your sauce is to the desired thickness, return the chicken to the skillet.
10. Place in the oven and cook for about 25-30 minutes.
11. Remove the dish and let sit for about 5 minutes before serving

MORE RECIPES AT >>http://www.eazypeazymealz.com/

Raspberry Chocolate Tart 30 mins to make, serves 8

Author: Melanie Bauer

Serves: 8

INGREDIENTS

• 32 chocolate wafer cookies (approximately a 9 ounce package)
• ½ teaspoon salt
• 6 tablespoons butter, melted
• 1-1/4 cups heavy cream
• 1 cup dark chocolate chips
• 1 cup Robert Rothschild Farm Raspberry Chocolate Sauce
• chocolate bar and fresh raspberries, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In the bowl of a food processor, add cookies and salt. Process until cookies are fine crumbs.
3. Add melted butter and pulse until just combined.
4. Press crumbs up sides and along bottom of tart pan with removable bottom.
5. Place tart pan on baking sheet and bake for 20 minutes or until set. Allow to cool completely.
6. Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and raspberry chocolate sauce. Microwave on HIGH 1 minute and whisk together.
7. Pour raspberry chocolate mixture into tart shell.
8. Refrigerate until set.
9. Garnish with chocolate curls and raspberries.

MORE RECIPES AT >>http://melaniemakes.com/

Traveling to Germany: Check this Infograph

Cheesy oven-baked garlic bread Serves 8

Ingredients

• 1 pound Italian bread loaf (about 10 x 5 inches), sliced in half lengthwise
• 5 garlic cloves, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 4 tablespoons butter, room temperature
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• chopped fresh parsley, for garnish

Instructions

1. Combine all ingredients except for the bread and parsley in a large mixing bowl. Mix well.
2. Use a knife to spread the mixture across each exposed half of the bread. Re-assemble the bread by putting the loaf back together. Wrap it tightly in foil.
3. Bake the foil-wrapped bread at 400 F for 10 minutes.
4. Remove the bread from the oven and discard the foil. Separate the two halves of the loaf so that the exposed sides are facing up. Place them on a baking tray and return to the oven.
5. Set the oven to broil. Broil until the bread starts to brown at the edges, a few minutes. The bread can easily burn, so watch vigilantly while broiling.
6. Remove the bread from the oven. Garnish with chopped parsley. Cut the bread into slices and serve.

MORE RECIPES AT >>http://www.savorytooth.com/

Lemon Rice and Chicken Soup 30 mins to make, serves 4-6

Author: Joanna Cismaru

Serves: 4 to 6

ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 medium carrot, chopped
• 4 cups of chicken broth
• ½ cup of Arborio rice
• juice of one lemon
• 3 eggs
• 2 cooked chicken breasts (skinless and boneless), shredded with 2 forks
• ¼ cup of dill, chopped
• salt and pepper to taste

instructions

1. Heat the oil in a soup pot over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the tender and the onion is translucent.
2. Add the chicken broth and rice to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
3. Meanwhile in a small bowl beat the egg together with the juice from one lemon.
4. Add chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
5. Add the dill and cook for a couple more minutes before serving.
6. To serve you could top this soup with some feta cheese and more dill.

notes

Arborio rice is an Italian short-grain rice.
I used 2 small cooked chicken breasts which I shredded with 2 forks, which should be about 2 cups of shredded chicken.

nutrition information

Serving size: ¼ of recipe Calories: 355 Fat: 13.6g Saturated fat: 3.4g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 24.9g Sugar: 2.4g Sodium: 889mg Fiber: 1.8g Protein: 31.8gCholesterol: 185mg

Love this simple 30 minute recipe? Check out my cookbook, 30-Minute One-Pot Meals, 80 recipes in total!

Christmas Tree Brownie Pops Makes 2 dozen

Ingredients

For the brownies:
• 1 pound (4 sticks) unsalted butter
• 28 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate, chopped (I use Baker's chocolate squares)
• 6 large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon salt

Cream Cheese Frosting

Mini candy canes, the straight sides broken off

Assorted sprinkles & mini candies, for decorating

Instructions

1. Preheat oven to 350°F. Generously butter and flour a rimmed 18x13x1-inch half sheet pan.
2. In the top of a double broiler (or in a large, heat-safe bowl set over a pot of simmering water), melt together the butter, 16 ounces of chocolate chips, and unsweetened chocolate, stirring until smooth. Set aside to slightly cool.
3. In a large bowl, blend together eggs, instant coffee granules, vanilla, and sugar. Slowly and gradually stir the warm butter/chocolate mixture into the egg mixture.
4. In a medium bowl, whisk together 1 cup flour, baking powder, and salt. Blend into chocolate mixture until just combined. In a small bowl, toss remaining 12 ounces chocolate chips with remaining 1/4 cup flour. Stir into chocolate batter and spread into prepared sheet pan.
5. Bake for 20 minutes, then rap the baking sheet against the oven shelf or counter to remove any trapped air bubbles. Bake for 15 more minutes or until a toothpick comes out clean, taking care not to overbake. Allow to cool completetely.
6. Once brownies are cool, cut into Christmas tree-shaped triangles. Use a thin metal spatula to remove from cookie sheet onto a platter.
7. To decorate, insert a straight piece of mini candy cane into the base of each tree.
8. Scoop Cream Cheese Frosting (or your favorite frosting) into a gallon-sized freezer baggie. Push frosting into a corner of the bag and cut off a 1/2-inch piece to create a hole. Use as a piping bag to pipe frosting onto each brownie. Place brownie upside down, start at long, flat side, and pipe frosting back and forth going down the brownie, all the way to the tip (where the star would go).
9. Use a variety of sprinkles, leftover crushed candy canes, and small candies to decorate the trees. Store refrigerated in a tightly covered container.

MORE RECIPES AT >>http://www.fivehearthome.com/