The Better Way to Get Dressed in a Pinch

Class has been in session for one month, and the days of me waking up an hour in advance to get ready are already long gone. It's because I'm far too lazy busy dedicating every extra minute to studying. But anyway, I have perfected my recipe for getting dressed in the morning; it takes less than 20 minutes and I still manage to look presentable to the public.

On most days I select a pair of jeans, a button down, a cardigan, and a light vest or jacket. Keeping most things neutral and accessories simple also helps to speed up the process. My large Michael Kors bag serves as my backpack; my watch is necessary for calculating how much more of a boring class I have to suffer through; and the aviators hide lack of sleep/an unmade-up face. 

I would just like to say that I did own a pair of smoking slippers long before I saw them in the magazines. They are a classic comfort, but I hate looking like I'm following a trend. Therefore I hope the smoking slipper fad dies quickly.

Do you guys have tips for getting dressed in a pinch?

The Better Cheesecake Topped with Snickers

After much research I have learned the perfect cheesecake making techniques that will get you a silky, crack free dessert. 

Step 1: Line cover the bottom of your spring foam pan with foil

Step 2: Wrap foil around the whole pan to prevent water from seeping in (pictured above)

Step 3: Use ROOM TEMPERATURE ingredients (if it seems like I'm yelling here it's because I am)

Step 4: Make sure crust cools COMPLETELY before pouring filling

Step 5: Strain filling with a fine mesh sieve to remove any lumps

Step 6: Cook in a water bath

Step 7: Do not cook completely; there should be some center jiggle

Step 8: Allow to cool in an open oven with heat turned off

Step 9: Refrigerate for at least 24 hours

Although I used this recipe from My Baking Addiction, cheesecake is and will forever remain the most versatile dessert. A little lemon in the filling and voila it's the perfect treat to be topped with berries. It's also a great way to use leftover cookies (in the crust) or your favorite chocolate andy bar (roughly chopped and sprinkled on top). YUM-O!

The Better Mini Sandwiches

I've said it before and I'll say it again with just as much conviction: everything tastes better in mini form. I've known this since I was in pre-schoo,l and my refined toddler pallet had a preference for petite finger food with no crust. Fast forward 15 years and still, not much has changed. I made two varieties the classic PB&J and a BLT. Both of which were taken to new levels of sophistication by their small size. 

To get the perfect sized bred rounds I used a mini cup, also seen in this post.

However, be warned that doing this does result in a lot of excess bread. I felt bad about tossing it so I saved it in a plastic bag and will be using it later for bread pudding. Resourceful? I think so.

A mandolin is key here for slicing the tomato. Usually I'm a fan of the big, thick slices on sandwiches and burgers, but those kinds of tomato slices have no place on a mini sandwich. Every thing here is about being cute and delicate.