Vacation Snaps

The Hall of Mirrors at Versailles / my obsession with Piere Hermé / vintage scores at the vide-grenier / my first ever macaroons (made by me!)
We only have two more days in Paris, but I promise to share more details with you upon returning to the states!

Sheer Parisian Style

Bonjour everyone! First of all, I apologize in advance if this update is a little short--I have wanted to update from Paris, but time is short on vacation--so much to do! (A better hussel bussel than in work life, though, right?)

So here is an outfit that I wore earlier this week, and I admit it was a lot of sheer for the daytime. These pictures might not adequately convey that I cut the lining of this skirt into a mini, and that the top is also sheer above the bust. Oh, well, when in France... Be bold (I guess? Yes!)

Top: H&M / Skirt: thrifted & modified / Necklace: Bauble Bar / Belt: Target / Bag: Kate Spade / Boots: Crown Vintage / Sunglasses: Marc Jacobs

For more of what I've been up to on vacation, follow me on Instagram!

Highway to Heaven Cupcakes

You might as well dub these cupcakes Caramel-Coated Heart Attacks, because that's simply what they are. They're also phenomenal, decadent, and unusual. The littles (mostly M) begged me for months to make these cupcakes, but they're one of those 50 thousand component recipes, that I always find myself dragging my feet on making.

...but somehow, I always end of making them. Partial parental guilt, partial need for a seriously blow your socks off recipe. I know, once you look at the recipe you're going to think 'this girl is crazy'--and you're right, I am. These aren't cupcakes to whip up just before a party, they require a solid day if work. AND they're worth it. Really. The only thing I will endorse you omitting is the potato chips--blastaphmy, I know. It's all aboyt personal preference on those bad boys, and while I'm admittedly the queen of the sweet/salty flavor combination, I actually liked these cupcakes better unadorned.

Highway to Heaven Cupcakes

from The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
Makes 2 dozen cupcakes

Cupcakes

Ingredients
3 cups unbleached all-purpose flour
2 3/4 cups granulated sugar
1 cup dutch-process cocoa powder
1 tablespoon plus 1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 cups buttermilk
1 1/2 cups warm strong-brewed coffee or french-pressed coffee
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 1/3 cups vegetable oil

Coffee Syrup

Ingredients
1/2 cup strong-brewed coffee
1/2 cup granulated sugar

1 recipe sexy bittersweet chocolate ganache (below)
1 recipe salted caramel sauce, at room temperature (below)
Directions

1. To make the cupcakes: Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
2. Sift together the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. In a medium bowl, whisk together the buttermilk, coffee, eggs, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and whisk just until incorporated and there are no lumps. (It’s a thin batter, but it will bake up beautifully.)
3. Divide the batter equally among the muffin cups, leaving about 1/4 inch room at the top. Bake until the tops spring back when lightly pressed, 20 to 25 minutes.
4. To make the coffee syrup: In a small saucepan, combine the coffee and sugar and bring to a boil over high heat. Continue to boil for 1 to 2 minutes more to concentrate the mixture.
5. While the cupcakes are still hot, brush the tops with coffee syrup. (You’ll use most but not all of it. Just discard the rest or use it in a cocktail.) Let the cupcakes cool completely before filling and frosting.
6. Place the caramel in a squeeze bottle. Insert the tip into the top of each cupcake and squeeze in some caramel. (You’ll see them plump up a bit, but don’t fill them with so much that the cupcakes split.) Dip the tops in ganache, then tilt to shake off the excess. Let the chocolate set (it will be glossy but not runny) for about 30 minutes before drizzling with more salted caramel to serve.

Sexy Bittersweet Ganache

Makes about 2 cups
Ingredients
12 ounces chopped good-quality bittersweet chocolate
14 tablespoons (1 3/4 sticks) unsalted butter, but into cubes
1/4 teaspoons good sea salt, such as fleur de sel
1/4 cup light corn syrup
Directions

1. In a medium metal bowl, combine the chocolate, butter, salt, and corn syrup. Put the bowl over a pan of barely simmering water and heat, stirring, until the chocolate and butter have melted. Remove from the heat.
2. Use as a glaze for cakes, or let cool until spreadable and use as a frosting or filling. Ganache can be refrigerated for 1 week. To gently rewarm, heat it in a microwave on 50 percent power or put it over a saucepan of barely simmering water and give it a good whisking.

Salted Caramel Sauce

Makes about 2 1/2 cups
Ingredients
2 cups sugar
1 cup water
1 1/2 teaspoons fleur de sel
2 cups heavy cream, warmed
1 1/2 teaspoons pure vanilla extract
Directions

1. In a deep heavy-bottomed pot, combine the sugar, water, and salt and stir until well mixed. Cook over high heat until the sugar starts to color around the edges of the pot, swirling the pan to promote even caramelization of the sugar. (Do not stir or the sugar will crystalize, that is, harden.) Continue cooking, swirling occasionally, until the caramel is very dark mahogany is color and lightly smoking (it should be on the verge of burning), 10 to 15 minutes.
2. Immediately remove the pot from the heat, and while stirring with a whisk or wooden spoon, add the warmed cream in a steady stream. Since you’re taking the caramel to the dark side, you have to work quickly and being adding the cream right away to stop the cooking process. But you don’t want to add it all at once, so pour it in a continuous, steady stream. Be careful: The mixture will steam and bubble up furiously. (I recommend wearing an oven mitt on the hand that’s stirring in the cream.) Strain through a fine-mesh sieve into a metal bowl. Stir in the vanilla and let cool at room temperature, stirring occasionally, for about 1 hour. Refrigerate, uncovered for several hours to thicken.
3. Whisk before using or transferring to an airtight jar for longer storage. It will keep refrigerated for at least 1 week.

Little Black Dress

From left: Stella McCartney (2011), Diane von Furstenburg (2007), Chado Ralph Rucci (2006)

Happy Friday from Paris, everyone! This is usually the time when I'd share a few things I've discovered during the week in my usual "Friday Five" segment--but today we are going to mix it up a bit (mostly because I am abroad--without my laptop. That's fun)

So here are a few things that I've discovered this week: dresses! One specific exhibit of dresses, actually.

Left: Madame Grès (1977) Right: Giambattista Valli (2011)
Proper French couture--the only appropriate choice for my first blog post from France, oui?

From Left: Ulyana Sergeenko (2012), Chanel (1986), Oscar de la Renta (2001)

Thinking About: Gifts for Little Ones

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Cálmate, I'm not pregnant. I'm just very blessed to have a lot of little people in my life currently (and a few more coming into my life in the near future). This post was inspired by a bit of shopping for a baby on the way* 

Please do not gift the Land of Nod puzzle to anyone under the age of three. I just had to include it because, well, if you know me, you know. Octopus fanatic. 

*again, not mine--but I have to be vague, because I don't want mama to figure out who she is!

Cool Weather Love

This is one of those typical Texan, 'pretend that it's colder than it is' type of posts. Much like my fondness for hot coffee in 100 degree weather, once my desire for sweater-weather kicks in, I've been known to endure 80 degree evenings in sweaters, just for their snuggly feel. 

I'm certainly not the only one guilty of doing this. I've seen more scarves in the past few weeks than most people would be willing to admit (the highs have been in the low 90s). We're starved for seasons down here. 

I'll not be season-starved for long, though: I'm off to Paris tomorrow for two weeks! I'll do my best to blog something during our trip, but if that fails, I have some projects queued up for y'all.  Ah, my final, pre-France "y'all"--instead I will undoubtedly be butchering the French language for the next few weeks, and trying to banish Texas colloquialisms from my vocabulary. Au revoir mon amis! 

Sweater: Old Navy (sold out, but love this similar) / Skirt: Zara / Booties: Messeca New York

Friday Five

1. Delpozo Spring '14 
2. Details at Alice+Olivia
3. Next spring is going to be beautiful, Kate Spade proves it 
4. Zac Posen killing it with shine. 
5. More Delpozo (those shose!) 

Watermelon Sparkler

I know, I know summertime is "over". Labor Day, and whatever. Let's be honest, though, the weather hasn't paid a bit of attention to Labor Day or the changing of the months from August to September. Technically, summer doesn't end until September 21st (ish), when Autumn beings--and with that in mind, I suggest that we enjoy a last summery cocktail before we start putting pumpkin into everything. 

Lest you think I am being unkind to Cucurbitaceae--the family to which both pumpkins and watermelons belong--I give you a last taste of summer with a watermelon sparkly beverage. This twist on the Champagne cocktail came to mind on some of those hot summery days, as a half-chopped watermelon sat in our kitchen, waiting for tiny people to come home from the pool and devour it. Agua fresca meets Champagne cocktail? Now you're on the right track.  

Watermelon Sparkler

Ingredients 
   4 teaspoons fresh watermelon
   1 sugar cube
   Dash of Grand Mariner
   Sparkling wine
   Lemon twist

Directions

1. Combine watermelon, sugar cube and Grand Mariner in a glass. Lightly muddle together. 
2. Add sparkling wine and lemon twist. Enjoy! 

PS: Individual units of sparkling wine kill me. So cute! So convenient!

Embroidery Floss Wrapped Sunglasses

If, like me, you live in place that hosts a number of annual events, you are probably familiar with the freebie sunglasses. You know the kind: decent, Wayfarer-esque shaped frames with hideous, usually branded, arms. They certainly serve a purpose in life: festivals, swimming, places in general when you are likely to lose your Marc Jacobs sunglasses, but really would prefer not to.

Just enough boho flair to carry you through the remainder of summer (and, in Austin, festival season), without breaking the bank. A total win-win scenario!

Supplies
   Cheapy sunglasses
   Nail polish
   Multi-surface glue
   Embroidery floss
   Sealant (optional)

Instructions

1. Paint the exterior of the sunglasses hinge with nail polish, and allow to dry (you know I love the nail polish sheen). Apply a dab of glue to the arm of the sunglasses, just outside the hinge. Place one end of all the embroidery floss strands on the glue, and allow to adhere (see photo)  
2. Carefully wrap the floss around the arm of the sunglasses. If you want to use only specific colors at any point, hold the unwanted colors against the glasses' arm and wrap the desired threads over it to secure and hide (see photo) 
3. Continue to wrap thread around glasses until fully covered, use small dabs of glue along the way to reinforce the bond. 
4. Allow to dry before wearing or sealing. If sealing, apply an spray seal (such as poly) to the glasses, and allow to dry fully before wearing. 

Friday Five

1. Do nut worry. 
2. My poor honey is tired of hearing about my love of grey walls--he should probably let me paint some already! 
3. Shocking (not!) that the offices at Moda Operandi are gorgeous and inspiring. 
4. Upcycling an old suitcase into a dollhouse? Genius! 
5. Oh Jen, you're the cutest. These necklaces rule. 

Chunky Peanut, Chocolate, and Cinnamon Cookies

I've become the type of person who makes cookies for any reason whatsoever. Do you need a "thank you" offering? I can make cookies for that. Last day of summer? Check. First day of school? Check. Tuesday? Check. By now you've probably noticed my fondness for all things Martha (I mean, if you've been here before, it's probably been apparent), and as such, I usually go straight for the Martha books when need-to-make-them-today-no-joke treats need to happen.

I found myself in such a spot recently (in desperate need of making something to say at a big "Thank You!" for some special folks) and found these chocolate, peanut butter cookies. The big selling point for me here was the cinnamon--the littles are crazy about putting cinnamon on everything, and while the littles weren't the intended recipients of these cookies (don't tell them that), I always keep a few a home for all three guys to snack on. I have to compensate for my hot summertime kitchen sins somehow.

My only recommendation for these cookies is to cook them a little less than Martha recommends (11 or 12 minutes as opposed to 13), and give them a more intense smoosh than she suggests--otherwise you get a denser cookie than I like (but then again, may be perfect to your taste)

Chunky Peanut, Chocolate, and Cinnamon Cookies

from Martha Stewart's Cookies
Makes about 5 dozen

Ingredients 
   2 cups all-purpose flour
   1 teaspoon baking soda
   1 teaspoon salt
   1/2 teaspoon ground cinnamon
   3/4 cup (1 1/2 sticks) unsalted butter, softened
   1/2 cup smooth peanut butter
   1 cup packed light-brown sugar
   1/2 cup granulated sugar
   2 large eggs
   1 1/2 cups semisweet chocolate chips
   2/3 cup roasted, salted peanuts, coarsely chopped
   2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. 
2. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
3. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten (more than) slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. 

Requisite apologies if you have peanut allergies. This blog is the worst for nut allergies, I know. 

Wishing For: A Stuffed Suitcase

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I'm going to France--and soon! If we've been in the same room recently, I've probably mentioned it (sorry, I'm just really excited), but all that excitement isn't packing or planning. I have two weeks to get myself in top French form--and brush up on those language skills. In the meantime, though, I'll just dream of pieces that I would love to bring in my suitcase.

Baked Sunday Mornings: Mile High (cup)Cake

Let them eat cupcakes! Okay, Marie Antoinette didn't say that--and these cupcakes weren't supposed to be cupcakes, but when you're celebrating multiple birthdays during a holiday weekend, cupcakes are just more practical than one cake for making everyone happy. Cupcakes for both of the birthday girls (my Mama! and my Mama E!). Because it wouldn't be very classy to bring each gal half of a cake, amirite?

[let to take a second to say happy birthday to my Mamas! I love you, Mamas! ] 

I kept all of the original cake in these cupcakes, instead of using the chocolate ganache to drip over the top of these (tiny) cakes, I piped them full of it. Yes, chocolate ganache-filled chocolate cupcakes. Sometimes improvisation works out wonderfully. Topped with a heavenly vanilla buttercream, these cupcakes may not be "mile high" as a six-layer cake, but they're certainly getting close to Heaven.