Basil Margarita

Margaritas on a Monday? Okay, maybe not the most appropriate blogging decision (for the record, I'm not drinking one now), but sometimes life gets in the way of appropriate. I had intended to save these until Friday to share with you, but, well, like I said, life. I think we all have an excuse to have a good cocktail once in a while. Sometimes they're celebratory, sometimes consolatory.

Margarita Monday, let's just embrace it. 

Do you remember how, recently, I made some basil simple syrup for a cookie recipe? I used it to flavor some whoopie pie filling, which was tasty, but, well, only took about 2 tablespoons of an entire mason jar of simple syrup. It was time to improvise. I like margaritas, I like basil--why not combine the two? Apparently this isn't a thing--at least, I couldn't find a recipe like this online.

So I had to experiment... which, in turn, led to my husband coming home to a slightly tipsy wife exclaiming "I'm a mixologist nooooow!". My finest moment, to be sure. Whatever, I (sort of) invented basil margaritas. 

You guys. These are so good, they're worth getting a little tipsy off of. I'm sure you're skeptical, but don't be. It's time to get on board with basil as the quintessential spring flavor, it's exciting, floral and refreshing--everything that Spring screams to me. Combining basil with lime (and tequila) makes it pop. It's a perfect spring twist on a traditional 'rita, that is perfect for those of us who prefer our beverages without too many fruity flavors or paper umbrellas. 

Basil Margaritas 

Ingredients 

   Juice of two limes (about 3 ounces)

   1 1/2 ounces tequila
   1 ounce orange liqueur (I prefer Grand Marnier, but Triple Sec also works)
   1 1/2 to 2 ounces basil simple syrup
   Ice
Garnish
   Salt, I use a blend of Moldon's and kosher salt (optional)
   Chiffonade one basil leaf (optional)

Directions 

1. Use lime to wet the glass' rim. Roll rim in salt. 
2. Combine all ingredients in a cocktail shaker filled with ice, shake until well combined. 
3. Pour ingredients into an ice-filled glass. Garnish with basil leaf chiffonade, if desired. 

Sunday Funday

1. Amazing business card inspiration from StudioDIY. New business cards: I want them.
2. White Chocolate Strawberries with Basil Sugar? I am so very, very in. 
3. I need an excuse to give gifts toped with these neon paper bows. Someone have a birthday, please.
4. ...and I continue to dream of a perfect studio space. Don't mind me. 

Simple DIY: Chalkboard Mason Jars

I feel like this post is almost too trendy to handle, but I would like it if you would try to handle it anyway. See, I am working on a larger project, and decided I needed some cute, decorative jars in which to place said project. So. Mason jars. Chalkboard paint. Do you see where I am going with this "too trendy to handle" idea? My apologies. 

Having said that, I'm kind of obsessed with these jars. I used chalkboard spray paint for the tops of these jars. Admittedly, I'm still a little undecided about my feelings on chalkboard spray paint. I really like the idea, but I'm not entirely sure I'm sold on the actual product. Maybe I need to try some more techniques for surface prepping. 

 Supplies
   Mason Jars (with lids)
   Chalkboard spray paint (I used Rust-Oleum)
   An abrasive scrub, like steel wool

Instructions  

1. Clean lids and allow to dry. Using steel wool (or similar) prime the jar lids--don't skip this step, I did so initially, and I regretted it. 
2. Using chalkboard paint, apply one layer to lids and bands. Allow to dry. Reapply paint. 
3. I used an enamel spray paint to coat the bands, for extra durability. This step it totally optional. Do not use enamel spray paint on the writing surface area of the lids. 
4. Allow to cure for 24 hours. Not for use in direct contact with food. 

Wear it Wednesday: April Showers

I'm not going to hate on the rain. It's Central Texas after all, and rain is a commodity here, more than other places. But, dude, I need some rain boots.

If you've ever had the misfortune of being near me when Whitney Houston's "I Wanna Dance With Somebody" comes on, you will immediately understand why I need this top. I think I've seen the music video for the song too many times, because I unconciously embulate the movies, almost perfect. I am Whitney. Too bad I can't sing. Whatever. I wanna dance with somebody.

I must admit, as a former Oregonian, these umbrellas are more for appearances than for actual use.  Portlanders don't use umbrellas, and after my first Pacific Northwest spring, I eschewed them as well. My heart (and disuse of umbrellas) is still Portland. They look nice in the collages, though.

Strawberry Basil Whoopie Pies

I guess I'm on a kick with these non-traditional desserts. Red wine cupcakes? Basil in whoopie pies? I'm into it lately--and I'm okay with it. While looking for recipes online, I stumbled upon a recipe for strawberry basil whoopie pies, but it just wasn't up to the task. Boxed cake mix doesn't happen in the house. But I couldn't shake the idea. Basil and strawberries and cookies? Meant to be.

The other recipe used chopped basil pieces mixed into the cake mix. I wasn't feeling that either. I was looking for a much more subtle basil flavor, and oh, I didn't want the basil to oxidize and look disgusting after a day or two. On a similar visual note, I add a tiny amount of pink food coloring to these cookies, I really wanted them to say "strawberry!" when you see them. Feel free to leave the food coloring out, if you're not into that kind of thing. Really though, pink cookies!

If this combination freaks you out, take a deep breath... and take a bite. Strawberries with a hit of basil is such a great way to embrace the changing seasons, and the produce that it so suddenly available. I love you, strawberries. I love you, basil. Thank you for coming back to me.

Strawberry Basil Whoopie Pies 

adapted from Matt & Renato's recipe
makes about three dozen cookies

Strawberry Whoopie Pies 

Ingredients    
   1 cup (about 5 ounces) stemmed and halved strawberries
   3 1/2 cups all-purpose flour
   1 1/2 tsp. baking powder
   1 tsp. baking soda
   3/4 tsp. salt
   2 cups light brown sugar
   2/3 cup canola oil
   1/2 cup plain yogurt
   2 large eggs
   a few drops pink food coloring

Directions 

1. To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
2. Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

Basil Meringue Filling 

Ingredients  
   5 egg whites
   1 1/2 cups granulated sugar
   4 sticks butter , cut into cubes, at room temperature
   Basil simple syrup, added to taste (see below)

Directions

1. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. 
2. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. 
3. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add basil simple syrup one tablespoon at a time, until reaching desired flavor 

Basil Simple Syrup 
Ingredients 
   1 cup water
   1/2 cup sugar
   1/2 cup washed basil leaves

Directions 

1. Bring to a simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. Let the syrup cool completely, then pour through a fine sieve into a jar or resealable container.

Sunday Funday

1. "If your hair is done properly and you're wearing good shoes, you can get away with anything" -Iris Apfel (I love her)
2. It's Spring. I like flowers. I like these flowers most.  
3. This amazing poetry scarf from Alder & Co. is making me even less ready for the pending heatwave(s)
4. Sprouting Spring bulbs (flowerzzz)

DIY Golden Flats

I got these flats for 97 cents. Yes, 97 cents. Thanks Old Navy clearance rack. The only problem with finding 97 cent shoes, in your size, is that you will be forced to buy them, even if they're capped with an unfortunate shade of yellow--and have those ridiculous little bows that shoe manufactures seem to think are so cute. They're not cute, shoe manufactures. Cut it out.

I cut of those bows immediately, but tried to rock the yellow for a while. I can't really rock yellow--not even on my toes. Yellow kind of clashes with everything I own. Gold, on the other hand, is always fitting with the rest of my wardrobe. Idea! A few coats of golden paint later, and these flats have a new, more neutral look, and a new life. Yes, new shoe life.  

Supplies
   Pair of flats
   Rubbing alcohol or nail polish remover
   Painter's tape
   Paint (color of your choice; I used golden metallic by Folk Art)
   Sealant (I used a clear nail polish top coat for extra shine)

Instructions  

1. If repurposing old shoes, clean off interior and exterior of shoes. Use rubbing alcohol or polish remover to remove finish from the area you wish to paint. I had to do this multiple times because my shoes were so shiny to begin with. 
2. Using painter's tape, mark off the area of your cap toe. These shoes have a raised cap, so this step was particularly easy.
3. Paint one coat of paint onto the cap toe area. Let dry. Repeat as many times as necessary. I put about five coats on these shoes. 
4. Seal your paint job with a protective coat. I wanted these golden caps to retain their shine, so I used an inexpensive clear nail polish top coat. 
5. Let dry & wear! 

Wear it Wednesday: Shorts Season

Oh Texas, you never fail to amaze me. It's mid-April and temperatures are consistently in the 90s... which means, of course, it's time to bring out the shorts. Shorts. Oh gosh, for so little fabric they seem to require so much attention. They can easily be too long or too short. Slutty or matronly. They are often not very flattering. Pale legs for all!

Yet, for central Texans, they are a wardrobe necessity. Yes, necessity. Wear short pants, or risk melting for five months out of the year.  

I happen to love the current style of dip-dyed, distressed, and studded denim. I guess that can be attributed to my teenaged punk phase (as so many things can). However, ripped and studded aren't always appropriate adjectives for clothing (unfortunately. boo.) Sometimes polka dots are a more appropriate choice. Different strokes/shorts for different folks.

Red Wine Blackberry Chocolate Cupcakes

Sometimes I resist the cupcake. Not in the way that if a cupcake in placed in front of me, that I won't eat it--I'll almost always eat a cupcake placed in front of me (guilty). Rather, I often fight against the idea of making cupcakes for special events. Cupcakes don't always feel special enough for special dinner parties or holidays.

Cupcakes with wine, however, are another matter. Cupcakes with wine are going to be special enough for anything.

While these cupcakes were an impromptu baking decision (I finished just in time to get ready for the party--time management for the lose), they were still show-stoppers. I recommend using dark cocoa powder, it will compliment the wine amazingly. If you're making cupcakes in the first 90 degree day of the Texas summer, feel free to embellish your questionable frosting job with edible glitter!

Red Wine Blackberry Chocolate Cupcakes  

Makes approximately two dozen cupcakes 
Adapted from Love & Olive Oil

Red Wine Cupcakes 

Ingredients
   2 cups sugar
   1-3/4 cups all-purpose flour
   3/4 cup dark or dutch-processed cocoa powder
   2 teaspoons baking soda
   1 teaspoon baking powder
   1 teaspoon kosher salt
   2 eggs
   1 cup buttermilk
   1 cup red wine
   1/2 cup light olive or vegetable oil
   2 teaspoons vanilla extract


Directions 

1. Preheat oven to 350 degrees. Line muffin pans with paper liners.
2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, & salt, whisking until thoroughly combined. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. 
3. Fill muffin cups halfway; these cupcakes will not bake up large and puffy. Embrace the small cupcake. Bake for 16- 18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack until cool enough to handle. 

Blackberry Buttercream Frosting 

Ingredients 
   2 cups (4 sticks) unsalted butter, softened and cut into cubes
   3 3/4 cups powdered sugar, sifted
   1/4 cup heavy cream
   2 teaspoons vanilla extract
   1/4 cup blackberry preserves (or see note)

Directions

1. To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 8 minutes. Add powdered sugar, a little at a time, mixing well after each addition. Add cream and vanilla extract and beat until light and fluffy, about 6 minutes more. Add more cream or powdered sugar as needed to achieve desired consistency.
2. If assembling in Texas spring, let buttercream cool before piping onto cupcakes. Frost cupcakes, and set refrigerator to allow buttercream to cool. 

Note: Instead of using blackberry preserves, I made a blackberry & red wine reduction, using 1 cup of frozen blackberries and 1/3 cup red wine. Cook over low heat on the stove top until most of the liquid cooks off. Makes more than needed for this recipe, serve the rest on vanilla ice cream! 

Sunday Funday

1. Homemade, healthy(ish) gummy bears? Be still my heart! 
2. The Anatomy of a Cupcake by Small Batch Collective.
3. These handmade paper flowers so completely blow my mind.
4. Sweetest thing I've seen today: DIY butterfly bobby pins

Wishing for Springtime Florals

1. Rifle Paper Co Botanical Rose iPhone 5
2. The Flower Recipe Book
3. Climbing Rose Watering Can
4. Paper Flowers from West Elm
5. Rifle Paper Co. "Stop & Smell the Roses" Card
6. Maitland Lace Dress

I know, Florals? For spring? Groundbreaking. Yet, I just can't seem to help myself this year; maybe because it's actual rained in Texas, or because we're having something akin to Spring-like weather. Whatever the reason, I'm feeling the delicate blooms of spring in a big way. Sorry Miranda Priestly.

Wear it Wednesday: A Pop of Neon

I'll probably say 'blame it on springtime' a few more times on the blog, so please excuse me in advance. It's just that this year I'm finding myself so enamored with the onset of spring; I want everything in my life to be reflect my seasonal joy (another post on that this Friday!).

A pop of neon into an otherwise neutral outfit just screams Spring! to me (and with the weather in Austin as gloomy as it currently is, we could all use a few extra exclamation points!). Embrace the neon love with either one of these dresses: a more in-your-face pink number, or with the more subtle neon piping on the other.

One thing I'll never forget from my time in the Pacific Northwest, that along with flowers, sunglasses are always an indication of winter's end.

Homemade Marshmallows

Google the definition of "victory" and this will come up: "victory" An act of defeating an enemy or opponent in a battle, game, or other competition: "an election victory". What Google neglects to mention are the following

• When you finally make the recipe you've been longing to make
• When you finally use that cookbook you have been eyeballing for six months
• When you make something, and it is stupid delicious 

Google, your definition is severely lacking. 

The story is this: months ago I was given a copy of Jam It, Pickle It, Cure It: and Other Cooking Projects by Karen Solomon. My mom gave me her copy, because she never got around to any of the tedious projects in the book. I love tedious projects (have you seen my embroidery? I love tediousness, apparently) and I love the idea of homemade bacon, cheese, and marshmallows.  

This weekend I finally got around to making those marshmallows. Yes, they were, in fact, rather tedious--anything the requires a candy thermometer automatically qualifies as such. But holy moly, they were delicious. These marshmallows are sturdy enough to stand up to a fire pit, and are made even more delicious with some crispy edges. So delicious. 

Marshmallows 

from Jam It, Pickle It, Cure It

Makes about 36 medium or 16 large marshmallows 

Ingredients
   ⅔ cup water, divided
   ¾ ounces unflavored gelatin
   1 cup granulated sugar
   1 cup light corn syrup
   Pinch of kosher salt
   1 teaspoon vanilla extract
   1 cup confectioners’ sugar, for dusting

Directions

1. Lightly oil the inside of an 8 by 8-inch pan (mine was slightly bigger) with vegetable oil. Generously coat with confectioners’ sugar and set aside.
2. Pour ⅓ cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and set aside.
3. In a saucepan combine the remaining ⅓ cup water with the sugar, corn syrup, and salt.
4. Place over medium-high heat and cook until it reaches 240F on a candy thermometer.
5. Very carefully add the hot syrup to the softened gelatin.
6. Add the vanilla and mix for 8 to 13 minutes, until the mixture becomes very white, stiff, and sticky.
7. Spread the mixture into the prepared pan using a lightly oiled spatula. Set aside for at least 1 hour, or until the marshmallows are firm and cool.
8. Run a wet knife around the edge of the pan to loosen the marshmallow sheet and remove it from the pan.
9. Using a sharp, wet knife, cut into squares.
10. Toss each marshmallow in the confectioners’ sugar until completely coated (or use cocoa powder or shredded coconut!).
11. Store separated by parchment or wax paper in a container. They should keep for at least a month at a moderate temperature. 

The Littles said these were the best marshmallows that they had ever tried--which is good enough for me! 

Sunday Funday

1. Martha I can't even handle you right now. #killinit
2. Emily and I are on the same old-school magazine-clipping organizing tip lately. Great minds (or something)
3. It's time for spring cocktails! This sparklingly grapefruit (pamplemousse) sangria sounds like the perfect thing. Pamplemousse is my favorite word in any language, by the way.
4. ...and now I need an excuse to make a ridiculous, faux mounted animal. Yes, need. Stop judging me. 

Gilded Polka Dot Vase

I'm of the belief that one can never have too many flowers in the house; by extension of that, I suppose I also believe that one can never have too many nice vases in the house. Small vases are personal favorites of mine, because they take the place of the water glass for those sweet, impromptu, lookit I picked you some flowers arrangements that little people are so fond of.

Recently I saw some gorgeous vases by Emily Reinhardt, and feel in love with their small stature and golden polka dots. While the Emily Reinhardt vases are beautiful works of art, in case you haven't noticed, I'm a bit of a do-it-yourself kind of person. At the very least, I like to attempt things.

Combing a $1 vase from a thrift shop, some enamel paint, and my very favorite Martha Stewart gilding liquid, I was able to create this vase. It definitely not an exact reproduction of the inspiration piece--I wanted smaller and more scattered dots, and a more airy feel--but that wasn't my intent, and for a simple, three dollar project, it was absolutely worth the work.   

Supplies
   Inexpensive vase
   Enamel paint (comes in a variety of colors; I chose white)
   Gilding liquid

Instructions 

1. Paint the inside of the vase with a coat of enamel paint. Let dry. Repeat until opaque. 
2. Treat enamel according to package instructions. This paint required 4 days of driving time, and then baking it for 30 minutes. 
3. Apply the gilding liquid to the outside of the vase. I found that for the very fine points I wanted, the wooden end of the paintbrush actually was better for making the polka dots. Gilding liquid may run, if you want avoid the dripped look, you may have to apply small amounts of the liquid over a longer period of time. I chose to embrace the handmade look. 
4. Fill with flowers! 

Wear it Wednesday: Modern Dance Performance

Just when I think that I have my ballet outfits down to a science, Ballet Austin throws me a crazy, colorful curveball. I've been attending the Ballet for almost as long as I can remember, and I always enjoy myself. It's something that I look forward in the months between performances, because, well, Stephen Mills is an utter genius. Real talk.

Usually my ballet outfits fit within a confortable formula: black sheath, blazers for the chilly auditorium, heels and a clutch. However, when the ballet performance in question is a little less ballet and a little more experimental, the formula must change.

Cult of Color: Call to Color is not a traditional ballet in many senses--which is partially why I am so thrilled to be attending this weekend--and I believe that one should always dress accordingly. Bright, bright colors, with pops of white and black (as opposed to the other way around) are most fitting for this show. 

When the dancers are wearing giant white headdresses, a black sheath just wont do.

Aunt Sassy Cupcakes

My enduring obsession with the Baked series of cookbook continues again, here on Stitch in the Sea. I don't usually consider myself to have an addictive personality, but I may be proving myself wrong with these books. I'm also apparently addicted to nuts (and, if you want to get technical, legumes, which is what peanuts truly are), and so, if you happen to be allergic to nuts, I apologize profusely.

But I just had to make these cupcakes for Easter dinner. My intention, of course, was to make a cake, which is what the original recipe from Baked Explorations was for; however, the dinner party hostess (my mom. Hi Mom!) suggested that instead I should make mini-cupcakes for easier display/consumption/general dinner-partiness. So that's why I did.

Aunt Sassy Cake: Pistachio Cake with Honey Vanilla Buttercream

Adapted from Baked Explorations
Makes many dozens of mini-cupcakes

Pistachio Cake

Ingredients 
   1 cup shelled pistachios
   2 1/2 cups cake flour
   3/4 cup all-purpose flour
   1 tablespoon baking powder
   1 tsp baking soda
   3/4 tsp salt
   8 tablespoons butter, softened
   1/2 cup vegetable shortening, at room temperature
   1 3/4 cups sugar
   1 tablespoon pure vanilla extract
   1 large egg
   1 1/2 cups ice water (don’t prepare until the recipe calls for it–should be very cold)
   3 large egg whites, at room temperature
   1/4 tsp cream of tartar

Directions

1. Preheat the oven to 325 degrees F. 
2. In the bowl of a food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 tablespoons of the coarsely chopped pistachios to a large bowl, which you’ll use to make your flour mixture. Pulse the rest of the pistachios until they are nearly a powder–not as fine as flour, but nearly there. Stir the pistachio powder into the coarse pistachios. Sift the flours, baking powder, baking soda, and salt over the large bowl containing the pistachio mix, stir to combine, and set aside.
3. In the bowl of a stand mixer (using your paddle attachment), beat butter and shortening on medium until creamy, about 3 minutes. Add the sugar and vanilla; beat until fluffy, 3 minutes. Scrape down, add the whole egg, and beat until just combined.
4. Prepare 1 1/2 cups ice water now. With the mixer on low, add the flour mixture in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition up the mixture temporarily from low to medium speed for a couple of seconds, until incorporated.
5. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat! Fold the egg whites into the batter.
6. Fill each cake pan about half-full with batter. Bake mini-cupcakes for 14 to 16 minutes, until toothpick inserted in the center comes out clean. Let layers cool for 10 minutes on wire racks, then remove from pans to cool completely.

Honey Vanilla Buttercream

Ingredients 
   1 1/2 cups sugar
   1/3 cup all-purpose flour
   1 1/2 cups whole milk
   1/3 cup heavy cream
   3 sticks unsalted butter, soft but cool, cut into small pieces
   1 tsp pure vanilla extract
   3 tablespoons local honey

Directions 

1. In a medium saucepan, whisk the sugar and flour together. Add milk and cream and cook over medium heat, stirring occasionally, until mixture boils and has thickened. This took me about 10 minutes.
2. Transfer the mixture to the bowl of a stand mixer and beat (paddle attachment) on high speed for 7-9 minutes until mixture has completely cooled. Reduce to low, add the butter pieces, then mix thoroughly until well incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, an additional 1 to 2 minutes.
3. Add the vanilla and honey, mixing until just combined. If it seems too soft, the frosting can be refrigerated. If too firm, heat over a double boiler and beat with a wooden spoon until it softens.
4. Frost cupcakes