Style Sprinkles

I love hearts. So naturally Valentine’s Day is the perfect chance for me to embrace the warm-and-fuzzy feeling that comes with anything heart-shaped (like Mini Nutella Heart Pies and Brownie Heart Cupcakes). These pretty Ombré Sugar Hearts are a lovely way to celebrate in girly fashion. The easy to make hearts are a sweet way to make any dessert special. You can use them as cupcake toppers, simple sugar cubes for tea or coffee, or even to decorate the cake. Store these in an air-tight container and use at your convenience whenever you need to sprinkle on a little touch of Martha Stewart. Cupcakes made from a simple cake mix box can suddenly become pretty fancy.

Ingredients: 2 cups sugar, meringue powder, food coloring
Need: tiny cookie cutter, silpat/parchment paper

Start by adding ½ cup sugar in medium size bowl.

Add a small amount of food coloring to the bowl of sugar. I used Betty Crocker neon gel food coloring in pink and purple. Add a little bit of each to the bowl to achieve the color you desire. Tip: start with a little, you can always add more later.

To create meringue liquid : add 4 teaspoons of meringue and 4 tablespoons of warm water in a small bowl.

Now add 1 teaspoon of that liquid meringue to the medium bowl of sugar and food coloring. Mix thoroughly using a spatula, whisk, or even your hands, if necessary.

The sugar should now look like pretty sand.

Pour your bowl of sugar onto a silpat or piece of parchment paper. Use your hands or spatula to pat out the sugar so it’s nice and compact. You need it to be firm and compact so that it retains its shape when you use your cookie cutter. Use a rolling pin to make the sugar firm about 1/2 to 1/4″ and level (depending on how thick you want your hearts).

Now use a small cookie cutter to cut out hearts. You’ll need a patient hand when doing this part. If needed, use your fingertip or a toothpick to gently tap the heart out of the cutter. If the hearts aren’t holding their shape, you may need to add a tiny bit more meringue liquid and remix. Cut out the desired amount of hearts, but be sure to set aside some of the colored sugar if you plan on making additional shades.

Place hearts on lined baking sheet. Preheat oven to to 200 degrees. Bake for 10 minutes. Remove and store in container. Allow hearts to harden overnight before use.

To create a lighter shade of your original color: take the leftover colored sugar that you rolled out and place it back in your bowl.  Add a 1/2 cup of sugar to the bowl and mix. Then add 1 teaspoon of meringue liquid and mix. Repeat the process of rolling and cutting out hearts.

Continue to repeat the process of taking the leftover colored sugar from each batch and adding and mixing another 1/2 cup of sugar and teaspoon of meringue liquid, until you’ve created the desired number of shades (4-5 shades).

Happy Valentine’s Day!

Aren’t these delicate rings sweet? I heart them too.

(a) Jennifer Meyer I Heart U Ring Set (b) Jennifer Meyer Diamond Open Heart Ring

 Recipe adapted from ericaobrien

Sometimes a girl wants the best of both worlds – sweet and salty. I stumbled upon this recipe while drooling watching Trisha Yearwood’s cooking show on the Food Network. Though the satisfying combination of sweet and salty was enough to motivate me to make this recipe, it was the easy factor that made this recipe turn from a mere temptation to a reality. The final push came when Trisha shared that her family refers to them as crack since everyone can’t get enough of them. After sampling far too many, I must confess that it’s easy to go a little coo-coo for these crack-ers.

Ingredients: Cooking spray, 1 sleeve of saltine crackers, 2 sticks (1 cup) butter, 1 cup light brown sugar, 1 bag of semisweet chocolate chips

Preheat the oven to 425 degrees F.

Line a cookie sheet or jelly-roll pan with aluminum foil, and then give it a good spray with nonstick spray (I used a baking spray). Arrange the saltines so they’re salt-side down, in a single layer.

In a medium saucepan, melt the butter and brown sugar together. Boil over medium heat until it turns a caramel color, about five minutes (don’t stir). Remove the caramel from the heat and pour over the crackers. Then stick them in the oven and bake for 3 to 5 minutes, or until just bubbly. Keep your eyes on it.

Remove from the oven and pour the bag of chocolate chips over the crackers. Let the chips sit for about a minute or two.

Once they start to melt, take an icing spatula or knife and spread the warm chocolate over the crackers. Pop the cookie sheet into the freezer for about 15-30 minutes, until they’re completely cold and form a solid sheet.

Once you take them out of the freezer, you can either break them into pieces by hand (Trisha’s way) or use a pizza cutter and slice them into perfect pieces (my way). I prefer the clean cut, which keeps them pretty and also ensures that each piece is perfectly layered with all the goodness.

Now life is all about choices and this treat is no exception. You can eat them cold as a refreshing little treat with a little snap.

 Or you can let them sit at room temperature so that the caramel gets ooey-gooey, the cracker crumbles, and the warm chocolate melts to the touch of your fingertips (which you can see is starting to happen in this photo) Basically it depends on what you’re in the mood for – neat or messy. I tried both way – no complaints.

Whichever you prefer, you have to make this recipe because it’s too good and super easy to make. This is the type of snack-dessert that you bring to a party and you have to take a bow because everyone loves it and assumes you spent hours in the kitchen making it. It’s also the perfect treat you can whip up for watching movies on the sofa.

Speaking of things to satisfy double cravings. Let’s chat about this Free People Cabletown Pullover. While I’ve never seen a  Free People I didn’t like (get in my closet now), I’m currently devouring this one with my eyes. The cable knit sweater features a yummy caramel combo color, subtly textured stripes, wide ribbing, and a semi-sheer style. Like so many of Free People’s sweaters, this one satisfies my appetite for comfort and cuteness on chilly days that require layers of sweet and stylish.

It’s on sale now.

New Year’s Eve is a fun, magical time. It brings the hope and promise that the New Year will be filled with good things. Personally, I don’t believe in New Year’s Resolutions. They seem to focus and one’s flaws and then lead to general feelings of disappointment and failure when one hasn’t been able to fulfill the usually unrealistic expectation. Like a falling star, we should simply make a wish on New Year’s Eve and enjoy the possibility that it may come true.

I think these mini champagne cupcakes are not only a perfect treat to ring in the new year, but they’re also sweet for the other times we get together to celebrate during the year – birthdays, anniversaries, graduations, etc.

Not that we ever really need an excuse to eat a yummy cupcake. I’ll make these just because it’s Friday.

Cake Ingredients: 1/2 cup butter softened, 1 cup granulated sugar, 2 eggs, 1 tsp vanilla, 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup sour cream, 1/2 cup champagne

Preheat oven to 325 degrees.

In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.

In your mixer bowl (using a paddle attachment), cream together the butter and sugar until light and fluffy.  Add eggs one at a time, making sure each is incorporated before adding the next. Add the vanilla and mix.

Now it’s time for the bubbly.

In a small bowl, whisk together 1/2 cup of champagne and 1/2 cup of sour cream. The mixture will fizz and bubble.  Now alternating between the flour mixture and the champagne mixture, add each to the butter mixture in the mixer bowl. Make sure to begin and end with the flour mixture.

Now take a large ziplock-type plastic bag and transfer the cupcake batter into it. You can either snip off the corner and insert a Wilton tip into the bag before adding the batter, or simply snip off the corner after adding the batter. Pipe the batter into the the mini cupcake liners.

Bake for for 18 minutes.

Champagne Frosting Ingredients:  1 cup plus 1 tbsp. champagne, 2 sticks of butter softened, 2 1/2 cups confectioners’ sugar

While the cupcakes bake, you can start making the frosting. In a small saucepan, add 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until it reduces to about 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.

In your mixer bowl with the whisk attachment, cream together the softened butter and powdered sugar.  Whip the frosting for a few minutes until it is thick and fluffy. Next, pour in the reduced 2 tbsp. champagne plus an additional 1 tbsp. champagne from the bottle. Mix well.

Once the cupcakes have cooled down, add a generous layer of frosting.

To create a a little icing top, first pipe the frosting into the center. Then smooth with an icing spatula.

Time to add a little pretty. I used edible gold stars.

I was delightfully surprised by the mini champagne cupcakes. They’re light and are truly infused withe the sweet flavor of champagne. Happy New Year!

These two delicate pieces of jewelry are as pretty as the edible gold stars (these images seriously don’t do them justice). They’re a mini reminder that anytime during the year is a good time to make a wish and every moment is worth celebrating.

Aamaya by Priyanka Star Bangle and Gorjana Super Star Layer Necklace

I feel it in my fingers,
I feel it in my toes,
Christmas is all around me,
and so the feeling grows

Love Actually is one of my favorite movies to watch during Christmas (almost every scene makes me tear up). It’s not a traditional holiday movie, but it embodies the sincere sentiment of the season – love.

Although Valentine’s Day may get all the attention as the official love holiday, it doesn’t hold a candle to Christmastime in my opinion. There’s something so beautiful about this time of year – no matter how you celebrate it – it’s a time filled with love. Love of family, friends, and even strangers. It’s an inspired type of love, often expressed in the form of hope, generosity, and kindness. And miraculously, so many of us willingly embrace its infectious spirit.

Inspired, I decided to make Iced Vanilla Bean Sugar Cookies. The secret ingredient? Love, obviously.

Ingredients:
3 cups unbleached, all-purpose flour, 2 tsp baking powder, 1 cup sugar, 2 sticks cold salted butter (cut into slices), 1 egg,1 vanilla bean, and1 tsp pure vanilla extract

Preheat oven to 350. Cream together the sugar, butter, and vanilla bean. Add the egg and extracts and mix. In a a separate bowl, combine and mix together the flour and baking powder. Gradually, add in the flour mixture (about a cup at a time) and mix just until combined (scrape down the sides). This dough will be crumbly, so you’ll have to slightly knead it while scooping it out onto your floured surface (I use prefer to use powdered sugar).

Roll it out to a thin sheet (about 1/4′). Cut into desired shapes.

Place on your parchment lined cookie sheets. Pop your cookies into the freezer for about 5 minutes (this will help them retain their shape). Then bake for about 9 -12 minutes. Let cookies cool on the sheets.

For the Vanilla Glaze Icing:

Combine 2 1/2 cups powdered sugar, about 2-6 tablespoons of water (add 2 and then additional tablespoons until you achieve the consistency you like) , 1 tablespoon of butter, 1 tablespoon of light corn syrup, and 1 teaspoon of vanilla and mix until smooth. (Food color optional).

Make sure you cookies are completely cooled before icing. Then frost generously and add your fave sprinkles.

These cookies are deliciously simple and sweet – a perfect treat to share with the ones you l-o-v-e.

Christmas is best known for Santa and presents under the tree -  a special, magical time for children. And while I really enjoy receiving gifts, there’s one gift I love giving more. A few years ago, Mr. and I started the tradition of giving a donation to our favorite children charities – St. Jude’s and Make a Wish. It is something we selfishly do (reference: Joey and Phoebe – Selfless Good Deed). While big donations are encouraged, smaller donations are equally important and accepted in the “other” option (so don’t be discouraged to give even $5). It’s the perfect idea for last-minute shoppers, and an ideal gift for someone who seems to have everything.

I hope you will join me by choosing this gift of love.

Click Here to Make a Donation to St. Jude Children’s Research Hospital

Click Here to Make a Donation to Make a Wish

Eggnog is probably the most celebrated holiday drink. And while most probably prefer it spiked with rum to deal with the chaos that inevitability comes during this time of year (classic), may I suggest a new way to enjoy it? Just fudge it this season.

Ingredients: 2 cups granulated sugar, 1 stick unsalted butter, ¾ cup eggnog, pinch salt, 10½ ounces white chocolate, ½ teaspoon nutmeg (fresh or already grounded), 7-ounce jar marshmallow creme, 1 teaspoon rum extract

Line a 9 or 8-inch square pan with parchment paper,  letting the paper hang over the sides. Set aside.

First things, first. Grab your finest sweatpants (preferably the ones where the waist is completely shot). You’re going to gain a few pounds just from looking at this recipe. I kid, but it feels true. I mean look at the photo above? We’re taking eggnog (fat and sugar) and we’re adding more fat butter and sweet sugar. Essentially, we’re doubling down. All bets are off.

In a saucepan, add the granulated sugar, unsalted butter, eggnog and salt. Set aside.

Now we’re going to prep our other ingredients. I recommend using a good white chocolate like Ghirardelli for this recipe, but you can certainly use whatever you like. Chop it up.

The smaller pieces will allow the chocolate to melt faster when you add it to saucepan later.

Open your marshmallow creme and place it and the white chocolate aside – preferably close to your stove. You’re going want to have both easily on hand and ready to go.

With your saucepan, turn your burner on medium heat and bring it to a rolling boil, stir with a wood spoon. You’re going to continue boiling and stirring for about 8 to 10 minutes, until your candy thermometer reaches 234 degrees F.

You see the blurry photo above? Yeah, that’s me stirring nonstop. Whatever you do, don’t take your eyes off it and don’t stop stirring.  Nobody like burnt eggnog – nobody. As soon as your mixture reaches 234 degrees, remove it from the heat.

Quickly add in the white chocolate and nutmeg, stir. Then add in the marshmallow and rum extract. Stir until smooth and then quickly pour into your prepared pan. Let the fudge stand at room temperature until it has cooled, then let it firm up in the refrigerator overnight.

You can either cut your fudge into typical squares, or you can use mini cookie cutters to create holiday cuteness. I choose Christmas trees and candy canes, but you use whatever you fancy.

Tip: To cut into shapes, let the fudge sit at room temperature so it gets soft and easier to work with.  When you’re finished, return the fudge to the  fridge for about 20 minutes so it can firm up again.

Holiday checklist: Eggnog? Check. Fabu-festive sweaters? Tis’ the season, friends. I’d personally like to deck the halls and my closet with these merry options. Some are naughty – bah humbug. And some are oh-so very nice. All are on my Christmas wishlist.

(a) ASOS Christmas Sweater In Reindeer Print (b) ASOS Christmas Mistletoe Sweater (c) ASOS Christmas Pattern Sweater

(d) Zoe Karssen Bah Humbug Sweater (e) Lot78 Ho! Ho! Ho! Knitted Sweater (f) Markus Lupfer Santa Claus Sequined Sweater

Recipe Adapted: Recipegirl