Style: MIxed Prints

Top: Target

Scarf: American Eagle

Jeans: American Eagle

Boots: Bass

Bag: Fossil

Sunday I went to a cookie exchange with my mom. I was excited to get a chance to wear my new boots and test out some style inspiration I found on Pinterest.

Image from Happily Grey

I had a shirt similar to this one and liked how the mixed prints looked, so I decided to give it a try. I had to use a different color scarf, but I feel like the cream color on mine ties in well with the cream stripes of the shirt. I kept everything else fairly neutral since I was already mixing two prints. A year ago, I never would have tried to mix these prints. I feel like I am a little more experimental with fashion than I used to be and more willing to try new things. 

Double Chocolate Chunk Cookies 

We made double chocolate chunk cookies for the exchange. To package them, we simply put them in ziplock baggies and tied holiday colored ribbons around the top. Simple, but festive.  

More pictures and a recipe for the cookies after the cut! 

2 cups all-purpose flour            3/4 cup Baking Cocoa  1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter or margarine, softened

2/3 cup sugar 2/3 cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 1 3/4 cups Semi-Sweet Chocolate Chunks

	1. PREHEAT oven to 350 degrees F.
	2. COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
	3. BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

2 cups all-purpose flour           

3/4 cup Baking Cocoa 

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine, softened

1. PREHEAT oven to 350 degrees F.

2. COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

3. BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cookies in their little baggies

New boots from Bass!