i’ve been friends with devon forever (like from birth forever). she is one of those girls i can always count on and though we don’t see each other that often, it is always epic when we do hang out. she just moved to laguna beach so we spent the day at a local beach, soaking up the sun and catching up. i kinda wish everyday was a beach day with devon. i sure do love this girl
today was my moms birthday! to celebrate this joyous occasion, i made a yellow cake with vanilla frosting from magnolia bakery (one of the things i miss most about nyc) and a whimsical banner to go on top. i didn’t have much time to make it but it was a relatively simple recipe so i could whip it out in no time. i love making cakes and this one was no exception! i made the banner by gluing felt to string then trying it to two long sticks. it was so easy to make and the best part is it’s reusable! so happy birthday momma! hope you’re day was fantastic
i started a new summer job as an assistant to a wedding florist. so far, i’m lovin my job! from setting up for weddings to arranging flowers to helping with magazine photoshoots, its really is a blast! a few weeks back, we had a wedding and photoshoot at rancho los lomos and it was too pretty not to document. here are some pictures of my first week on the job
i’ve been on a total baking kick since i’ve been back from college. when i found these cookies on pinterest, i just had to try them. these really are the best cookies i have ever made. they take a lot of chocolate. i mean a lot! i didn’t take any pictures of the finished cookies but they cooked flatter than expected (which is a pet peeve of mine) but they were so good that it was easily overlooked. the original recipe is from the New York Times and can be found here. enjoy and bon appetit.
ingredients
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
instructions
1. sift flours, baking soda, baking powder and salt into a bowl. set aside.
2. using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. add eggs, one at a time, mixing well after each addition. stir in the vanilla. reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. drop chocolate pieces in and incorporate them without breaking them. press plastic wrap against dough and refrigerate for 24 to 36 hours. dough may be used in batches, and can be refrigerated for up to 72 hours.
3. when ready to bake, preheat oven to 350 degrees. line a baking sheet with parchment paper or a nonstick baking mat. set aside.
4. scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. eat warm, with a big napkin.
if you didn’t already know, i love yoga. its one of my favorite ways to work out as well as wind down after a long, stressful day. so when i saw free people now has a line of yogawear, i was over the moon and just had to share. i’m loving the cute ruffle leggings and tie dyed tanks and sports bras. nice work free people, nice work.
