Tuesday, January 31, 2012

eye candy...

definition:   something that is INCREDIBLY pleasing to the eye.
something you just can't stop staring at.

now, i THINK the term "eye candy" came about to describe a VERY
attractive person...girl OR guy.
so for those of you who want THAT kind of eye candy,
i give you Mr. Phantom of the Opera himself...
Gerard Butler.

i know...SERIOUS eye candy:)

actually, i have a board on pinterest that is just for eye candy...
STUFF that is so amazing, so beautiful, I don't know where else to file it.
my vintage glam, shabby chic, dreamy creams and whites and stuff i love boards have 
lots of eye candy too:)
so i thought i'd share some of my favorite eye candy with you.
ENJOY:)
(all photos with links can be found on my pinterest boards)

shades of sea glass eye candy

for the bride...LOTS of eye candy:)
vintage "brooch bouquet

shabby chic wedding...sigh:)

oh yes...definitely eye candy!

cinderella shoes


cake plus cake pops...sweet eye candy!


no way...we EAT these gorgeous things? 
BEAUTIFUL!!!

 true eye candy;)


 feathers never looked so lovely! (feather tutu)


 i might seriously think about another baby after seeing this...
shhh...don't tell my husband!
hahaha


 okay, okay...i'll settle for another puppy:)
talk about adorable eye candy!

shades of shabby chic...perfectly shabby eye candy:)


holy guacamole...cool cake pops!

okay...look closely at these.
can you BELIEVE they are made from watercolor paint and coffee filters?????
EYE CANDY!

STUNNING!

 vintage jewelry

pretty and pastel...for spring!

LOVE the pillows!

more cake...
can you call this cake?  or are these works of art?
one thing for sure...they are EYE CANDY!!


and one of my favorite eye candy photos...of course...
those cheeks!:)

personally, i think even food is eye candy sometimes.
TOO MANY times:)
white chocolate lemon truffles.

White Chocolate Lemon Truffles

  • 1 cup white chocolate
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. heavy cream
  • pinch salt
  • 1 tsp. lemon extract
  • icing sugar, for dusting
  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.
Makes: 24
* Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty.
* If you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.

lastly, if you notice, i have a new "print this" button at the bottom of my posts.  
just trying to make life easy for ya:)
CIAO...
Suzanne

4 comments:

  1. Yep, they all qualify! Now Gerard, he would go on my board named "MAN CANDY"!!! Those lemon truffles look delicious, but I dare not make them!

    ReplyDelete
  2. Yep, they all qualify! Now Gerard, he would go on my board named "MAN CANDY"!!! Those lemon truffles look delicious, but I dare not make them!

    ReplyDelete
  3. Lots of beautiful eye candy! I love all the pinks and pastels!

    ReplyDelete
  4. That aqua pail with pale pink roses is gorgeous! Do you happen to know the source?

    ReplyDelete

So, what do ya think? Do tell...I'd love to hear it:) Be Happy...

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