Having a few cruising dresses in your wardrobe is essential!! Here are our current favorites!
I hate spending money, but I would rather splurge on something that will last forever than buying 10 of the same thing when it keeps breaking. And THIS is a game changer, especially when you travel frequently. This Delsey Paris Suitcase is my absolute favorite. It rolls so smoothly, is secure, a perfect size, built like a tank, and even it has a brake system!! It is such a perfect suitcase for weekend trips and those who pack light or for your everyday carryon. The white one is my favorite, and I wouldn't check it because it can get scuffs, but its great as a carry on and is really easy to clean if you do get a mark or two. It will last you forever. The cheapest place I have found to buy is here. Plus you will feel FABULOUS carrying this around!
This is the real deal waffle. Served on the streets of Brussels & often paired with frites (fries), this waffle is unbelievable without toppings, but add creme fraiche, whipped cream, ice cream, fruit, chocolate, speculoos cookie butter, hazelnut cream, literally anything and you will be on cloud 9. This is such a great party food. Each waffle only takes 1 minute to cook and have a waffle bar with a bunch of different toppings and your guests will love you.
1/3 cup hot milk
1/2 cup (1 stick) unsalted butter
2 eggs, at room temperature
1 vanilla bean or 2 tsp. vanilla extract
2 cups bread flour
2 1/4 tsp. (or 1 packet) instant yeast
1/2 teaspoon salt
1/2 cup Belgian pearl sugar (buy here)
1. In a medium bowl, heat the milk until it's hot enough to melt the butter. Stir the butter into the milk until melted.
2. Add the eggs, whisking lightly. Split vanilla bean down the middle, scrape out the seeds. Stir into milk and set aside.
3. In a large bowl or standing mixer w/ hook attached, combine the flour, yeast, and salt. Turn the mixer on low and slowly add the milk mixture. Increase speed to medium & beat the dough until it barely sticks to the bowl, this will take about 7 or 8 minutes.
4. Lightly oil a bowl. Place dough in the bowl. Cover and allow to rise until double (1 hour).
5. Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough. Set aside to rest while the iron heats up.
6. Divide the dough into 4 oz. pieces. One piece at a time, spread the waffle dough into the hot iron. Cook until golden brown (my iron was 1 min 15 seconds on setting "3"). Let sit for about 1 minute before serving - the pearl sugar gets really hot.
7. Serve warm, plain, with syrup, with ice cream, with fruit and whipped cream, with chocolate, seriously any way you can imagine.
xo The Rosy Road
This is for the carb & cheese obsessed and is my favorite food of all time -- seriously. No wonder it is starting to take the world by storm. What's even better, these are authentic. Pão de queíjo (literally cheese bread) is a popular brazilian breakfast (bakery) item, like America's bagel. They sell them at train stations, bakeries, little stands on the street, bed and breakfasts...everywhere (and thank goodness). It is made with tapioca flour, parmesan cheese, milk, and eggs <<GLUTEN FREE!!>>. They're super easy to make from scratch.... some grocery stores have frozen ones... DONT DO IT. Make it from scratch. It has a gooey, stretch, bready texture that you will crave... forever. Here is the recipe. This is the best one.. trust me i've tried a million.
Pão de Queíjo
brazilian cheese rolls
makes 24 rolls
1 cup WHOLE MILK <whole milk tastes WAY Better>
1/2 cup olive oil
1 tsp. salt
2 cups tapioca flour <can get this here for cheap>
1/2 cups parmesan cheese <use this style, not the cheap kind>
1. Preheat oven to 450 degrees. Line a cookie sheet with parchment paper <must> and set aside.
2. Boil the milk and oil. Combine the milk, oil and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
3. Add the tapioca flour. Add all of the tapioca flour to the saucepan and stir until you see no more dry flour. The dough will be grainy and gelatinous.
4. Cool the dough. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. You can also mix by hand. <DO NOT USE A HAND MIXER the dough will get into the whisk holes and break your mixer> Beat the dough for a few minutes at medium speed until it smoothes out and has cooled enough that you can hold your finger against the dough for several seconds.
5. Beat in the eggs. Whisk the eggs together in a small bowl. Beat the eggs into the dough in two additions, wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
6. Beat in the cheese. Add the cheese and beat until fully incorporated. The resulting dough will be very sticky, stretchy, and soft, with a consistency between cake batter and cookie dough.
7. Portion the rolls. Using a small ice cream scoop, a tablespoon measure, or a dinner spoon, dip spoon into water <to prevent sticking> and scoop rounded portions of the dough into mounds on the parchment lined baking sheet. Ping pong ball size is the goal. The balls will expand a little >> into golf balls.
8. Bake the rolls. Transfer baking sheet into the oven and IMMEDIATELY TURN DOWN THE HEAT to 350 degrees. Bake for 20-30 minutes until the outsides are dry and they are starting to color. Cool for as long as you can stand it. Honestly, they don't taste that great the next day so eat them all.
xo The Rosy Road
Here's my chic and effortless go-to travel outfit. Comfy leggings, check. Comfy t-shirt, check. Cute tennis shoes, check. And the real MVP: a long cardigan that can work as a blanket, pillow, jacket, whatever you want. Plus, its lightweight so you don't have to worry about being hot or cold when you get to paradise.