DIY Pom Pom Wreath

I was going to hold out on the Christmas until December. Really, I was. I'm so bothered by the over-Christmasification of the last 5 months of the year (true story: saw Christmas trees in August this year), but yet, here I am, in November, with a very merry wreath on my door. Maybe you would like a very merry pom pom wreath too. 

This is one of those "blame it on Pinterest" projects. It's also a 'blame it on easy access to a plethora of pom poms' project. Yes, I know it's a bit crazy. It's not a super traditional take on the holiday wreath, but then again, I'm not a super traditional girl. Like, at all.

Plus, just between us, the holidays kind of bum me out. I have to infuse my life with some crazy explosions of color, so that I don't find myself crazy and explosion bound come December 20th.

Pom Pom Wreath DIY 

Supplies: 

1 foam wreath base (I found a flat-backed wreath base at Target's Dollar Spot just before Thanksgiving) 

Pom-poms of varying sizes and colors 

E-6000 or hot glue 

Wreath hangers 

Start by forming multiple clusters of larger poms at various points around the wreath. Viewing the wreath form as a clock face, I made my initial larger pom clusters at 12 o'clock, 3, 6, and 9. I used straight pins to hold my first clusters in place before gluing them, because I have craft commitment issues; but it's not necessary to pin, if you would rather not. 

Fill in empty spaces with medium-sized poms; continue to fill with smaller poms. Voila! The cheeriest wreath I've seen in a while. 

Wear it Wednesday: Trends to Try!

If you see me on a regular basis, you may be aware that I've never met a pattern I was unwilling to try. All the patterns. All over my body. All at once. I'm into that. I'm also currently into the dark floral jeans, but I've yet to find any that don't look ridiculous (read: short!) on my 5' 10" frame. One of these days. The animal motif trend is high on my must-try list right now. I'm a "horse person", but this horse shirt from F21 is still killer. I think the combination of the two would be the perfect level of "too much is just enough" when combined with a neutral cardigan and nude pumps. 

Another trend I'd love to try, but doubt my success with, is the color of the season: oxblood (or maroon, for those of you less inclined to ox murder). I don't know if I've ever seen a redhead attempt to rock this color, but I'd be willing to try it out for all of us, if it meant being able to wear this sick dress from Topshop.

Pumpkin Meringue Cupcakes

This post could also be titles "Cupcakes So Good You Won't be Able to Take a Picture Before Someone Eats Some"

I modified a recipe from How Sweet it Is (favorite food blog? Favorite food blog!) to make these pumpkin mini cupcakes. They were such a hit, I'll absolutely be baking these again!

Pumpkin Meringue Cupcakes 

Cupcakes:

1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
3/4 cup pumpkin puree
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup milk

Fudge Ganache Filling: 

4 ounces chopped milk chocolate
2 tablespoons heavy cream

Meringue Frosting: 

4 large egg whites
2/3 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Line muffin tins with mini liners.

To make the cupcakes, whisk egg and sugar together in a large bowl until combined and no lumps remain. Add in vanilla extract and butter, then whisk in pumpkin puree. Add in flour, baking soda, powder, salt and pumpkin spice, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust, filling the liners 3/4 of the way full. For mini cupcakes bake for 13-15 minutes, or until cupcakes are set and spring back at the touch. Let cool completely.

While cupcakes are baking, heat the heavy cream until warm. Pour over the chopped chocolate in a large bowl, then use a spoon or whisk to stir until melted and combined. Let sit until cupcakes are cool, then fill a pastry bag with the chocolate and insert the top straight down into the cupcake, squeezing the ganache inside. (Here I kind of overfilled--it's okay, embrace the chocolate)

To make meringue, beat egg whites in the bowl of a stand mixer. Continues to beat egg whites until fluffy and increased in size. Add sugar, cream of tartar, and vanilla, continue to beat until peaks form. Fill a pastry bag (gently) with the meringue, and pipe onto cupcakes. Bake cupcakes at 325 degrees for approximately 8 minutes, or until the meringue is golden. Allow to cool to the touch before serving.

Sunday Funday

1. The only snowflakes I want to make this year are Star Wars snowflakes--old school only, no Clone Troopers allowed on my watch.
2. Is anyone else thinking about their choice in wrapping paper yet? No? I didn't think so. Anyway, I love this one on Etsy. 
3. This glittery, stitched paper garland from rubyrockwell on Etsy would add the perfect amount of holiday sparkle. 
4. This year is going to be the year of the rosemarry Christmas tree in our house. I can feel it! 

PS: Crud, I can not longer ignore Christmas/Hanukkah by obsessing over Thanksgiving. Sad day.  

Thanksgiving (The Food Edition)

Sorry the posting has been so light around here lately! I've been a bit preoccupied with Thanksgiving (obviously). Hopefully these photos and recipes can make up a bit for my lackluster recent blogging.

Before you get upset at the lack of turkey and stuffing, I should acquaint you with our Thanksgiving tradition; for the past few years (4? 5?) my mother has hosted a Thanksgiving brunch. It's kind of the most perfect tradition, with everyone being able to attend before their usual familial obligations. Plus, my mother makes her famous, homemade croissants. That's a big, big plus.  

• Sweet Corn Madeleines with Caviar and Crème Fraîche
• Caramelized Onion and Apple Tarts with Gruyere and Thyme
• Chevre Devils

• Pear and Smoked Gouda Dutch Baby
• Roasted Pumpkin & Mozzarella

• Homemade croissants: chocolate, butter, almond 

• Julia Child's Spinach and Cheese Souffle

• Homemade macarons: lavender filled with lemon curd; vanilla filled with chocolate; rose filled with while chocolate 
• Pumpkin Meringue Cupcakes (recipes to come!) 

Wear it... Thursday: Giving Thanks

Giving Thanks by bychloesue featuring mary jane high heels

What I'm wearing today! Sorry it's late, friends. The baking, the projects, and the life have kind of taken over the blog-time lately.

I hope you're all having a wonderful holiday with friends and family!

Sunday Funday

1. These Martha Stewart Squash Candles would be such a great hostess gifts for Thanksgiving... maybe next year. 
2. goop recipes? Yes, goop recipes. These Lemon Roasted Potatoes sound totally worth some GP time. 
3. I wish Jenna Lyons would dress me every day. "Looks We Love" from J.Crew 
4. HOLY MOLY. These Seven Deadly Sins rings by Stephen Webster just took my breath away.

The Week in Instagram

For more posts (mainly those too nerdy to share on the blog), 

follow me on Instagram @bychloesue

Apple Pie with Cheddar Cheese Crust

Do you remember last week, when I mentioned Martha Stewart's Cheddar Cheese Apple Pie? Surely you do. Apple pie with a cheddar cheese crust is worth remembering, anyway.

See what I mean?

I modified this recipe so that it's both friendlier to my diabetic husband/my waistline and is generally considered more appropriate for say, brunch, than a slice of traditional pie would otherwise be.

Apple Pie with Cheddar Cheese Crust

Ingredients

• 4 tablespoons all-purpose flour, plus more for rolling
• 1 recipe Cheddar Cheese Double Pie Crust 
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest 
• 4 pounds apples (for this recipe I used Gala; Martha recommends Granny Smith. I say use what you have) 
• 2/3 cup agave nectar 
• 1 1/2 teaspoon ground cinnamon (we like it heavy on the cinnamon, feel free to decrease) 
• 1/2 teaspoon salt

Directions 

1. Preheat oven to 425 degrees, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
2. Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
3. Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim.
4. With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
   

Cheddar Cheese Double Pie Crust 

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
• 1 1/2 cups shredded sharp cheddar (6 ounces)
• 1/4 to 1/2 cup ice water

Directions

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
2. Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days). 
   
   
   Eat this pie. 

Wear it Wednesday: Brrrrrrr!

...it's cold outside by bychloesue featuring over sized sweaters

It's chilly! In Austin! "Chilly" in Austin is a winter warm spell everywhere else, I acknowledge that. Sad state of affairs down here in Texas, when it comes to having actual, you know, seasons. It's jacket weather now, though, and that's something worth celebrating.

In other sartorial news, I am beginning to bug out on what to wear this Thanksgiving. I know it's supposed up be the holiday of sweat pants. I knooow. I just can't get down with that. Oh, of course my menu planning is only in its infancy, I still need to work on the pre-holiday niceness with my mother-in-law (so that she likes me on the actual holiday), and oh yeah, I have a job... and another weekend of art shows... and two seven year olds to entertain. But what am I going to wear for Thanksgiving?

Warm up to Winter by bychloesue featuring black ankle booties

On a related note, if you've learned how to turn your holiday anxiety down a few notches, please send a girl a tip.