I’ve been circling around the enamel pin trend for awhile now. I don’t really wear pins, but damn are there are some super cute pins out there and my logical resolve is wavering. Even more so when I found out that my coworker has created a really fun arrangement of pins on her bulletin board. So I am doing the thing I like to do when I can’t make up my mind – waste time on the internet and make lists of things I’ll get if I decide start a collection.
1. Northern Spells, 2. Jelly Button UK, 3. Lil Boat Boutique, 4. Glitter Punk, 5. The Pickety Witch Shop, 6. Natella Draw Stuff, 7. Fairy Dust, 8. Faux Fox Studio
So many great options! And so many great little shops. I still haven’t reached a decision, but I follow quite a few more people on Instagram now, and I also have a few more shops added to my “favorites” on Etsy. So what do you guys think? To pin or not to pin?
I like fairytales, I like nature, and I can sometimes be a little dark, so it shouldn’t surprise you at all that when I found out about photographer Emma McEvoy I instantly fell in love with her moody ethereal images.
This was the photo that started it all – I was getting all sorts of Alice in Wonderland vibes, and I would LOVE to have a framed print of this in my house. I would also love that giant teacup, but I am fairly certain it’s the result of some clever photoshopping rather than an actual teacup. A girl can dream though.If I had to pick one of these images to re-create, I would be hard pressed to call one or the other my favorite. On the one hand, gorgeous gold/purple mermaid tail and a foggy beach; on the other, gorgeous gown on a stunningly placid lake.The other thing I really enjoyed about Emma’s work was the reverent way that she captured her animal subjects. They are regal creatures that might have normal proportions, but yet seem mythical and larger than life.
Inspiring, haunting, and absolutely stunning.
Images from here.
While some of you might be starting to look towards Fall, Summer is still alive and well here in the Sunshine State. We’ve got quite a lot of warm sunny days left to our year, and I am still feeling the summer vibes. Keeping that in mind, I’ve created a wishlist of items that I’d like to help me finish out the warmer weather.
- Lace Trapeze Dress – Free People
- Rose Gold Backpack – City Chic
- Elizabeth Climber Earring – Urban Outfitters
- Pineapple Sippers – Amazon
- Matilda Floral Kimono – Anthropologie
- Kake Flats – Kurt Geiger
- Haberkorn Sunglasses – Aldo
- Picnic Blanket – H&M
- Floral High-Waist Bikini – Torrid
I’ve been wearing a lot of loose breezy dresses to stay cool and billowy kimonos to keep the sun off my shoulders, and to be honest, I am always looking to expand my collection. After a recent trip to the beach, I’ve realized I really need to get a new swim suit. I want something that is me, but also a teeny tiny bit outside of my comfort zone, so I think a high-waist bikini might be a step in the right direction. Oh, and I thought those pineapple sippers were hella cute, and really, I just want them, summer seems a good a reason as any, right?
And the search for the perfect chocolate cake continues. After a slightly disappointing recipe with the Tasty recipe, I decided to go for a slightly more traditional source and found this recipe for Good Housekeeping’s Best Chocolate Cake.
Chocolate Flavor: 9 – YAAAAAASSSSS!!! This is the best chocolate cake recipe I’ve had since THE chocolate cake.
Texture: 10 – Perfect
Frosting: 7 – A teeny bit of a let down with how amazing the cake was, but pretty good.
The “M” word: 9 – I liked these enough that I kept a few back and three days later they were still good.
Effort: 8 – A little more effort than the last recipe, but well worth the extra work.
Overall: 8.5 – Another rave from my testers, and with a different frosting recipe, I think this might be “the one”.
- 2 c. all purpose flour
- 1 c. unsweetened cocoa
- 1 1/2 tsp. baking soda
- 3/4 c. Butter or Margarine, Softened
- 1 c. packed brown sugar
- 1 c. granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 1/2 c. low-fat buttermilk
- 1/3 cup unsweetened cocoa
- 1/3 cup boiling water
- 1 cup (2 sticks) butter or margarine
- 2 tablespoons confectioners’ sugar
- 12 ounces semisweet chocolate, melted and cooled
- Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
- On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
- Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
- Meanwhile, prepare frosting: (see below) In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners’ sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
- Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.
- Make the frosting: • 1/3 cup unsweetened cocoa • 1/3 cup boiling water • 1 cup (2 sticks) butter or margarine, softened • 2 tablespoons confectioners’ sugar •12 ounces semisweet chocolate, melted and cooled
Tags: Cake, cake recipe, chocolate, chocolate cake, chocolate desserts, chocolate recipe, desserts, Recipe, Recipes, sweet recipe
Category: Recipes, Sweet