Tailored Tuesdays

1. James Perse "Casual cotton t-shirt"

2. Erdem "Dulcie satin organza skirt"

3. Ray Ban "Wayfarer acetate sunglasses"

4. Marc Jacobs "Kate leather shoulder bag"

5. Alaia "Patent t-bar flat sandals"

6. Dannijo "Goldtone floral ring"

all images can be found at net-a-porter.com

Guinness & Bailey's Irish Cream Cupcakes

Remember that time when I attempted alcohol & cupcakes? Yea, wasn't too successful. Well, being the person that I am, I attempted it again. And guess what? Yep, successful. And who do I owe my success to? No one other then the Smitten Kitchen queen herself, Deb.

Irish Car Bomb Cupcakes. THREE different kinds of alcohol! I went from failing at alcohol & cupcakes to stuffing alcohol into each and every part of the cupcake! Let's start with the chocolate stout cake. When it comes to chocolate cake, I love it dense. Give me a dense, thick-as-hell chocolate cake over a fluffy-airy one any day. This cake was dense, rich with just a hint of the stout. Definitely delicious.

Next, onto the chocolate ganache. I've always had a problem with it. For some odd reason, it never comes out right. No matter what recipe I try, it just never seems to thicken up. This ganache was perfect. Thickened just enough to handle with a spoon but not too much so that when you bit into the cupcake, ganache would spill out. I think next time though, I would nix the alcohol from the ganache, as the cupcake was a bit too alcohol-y for my taste. BUT if you are a self-proclaimed alcohol/ Bailey's lover then go ahead and add some more!

Lastly, the Bailey's buttercream... how could you go wrong? Butter, sugar and Bailey's. I think they call that the Trifecta, if I'm not mistaken. Yummm is all I can say about this one. I actually loved the alcohol in this, so perfect with the stout cake. Overall, I think the cupcake was delicious but still a little too sweet for my taste as I did use a traditional buttercream rather than my preferred Swiss Meringue Buttercream. I think the perfect accompaniment to the stout cake might be a Bailey's cream cheese frosting... YUM must try that next time!

Guinness and Bailey's Irish Cream Cupcakes

Yields: 24 cupcakes

Original recipe can be found here.

Printable Recipe

For the Guinness chocolate cupcakes:

1 cup stout beer/ Guinness

2 sticks unsalted butter

3/4 cup unsweetened cocoa

2 cups flour

2 cups sugar

1 1/2 tsp. baking soda

3/4 tsp. salt

2 large eggs

2/3 cup sour cream

For the Bailey's ganache filling:

8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsn. butter, room temperature

2 tsp. Irish whiskey OR Bailey's Irish cream

For the Bailey's buttercream frosting:

8 tbsn. unsalted butter, room temperature

3-4 cups powdered sugar, sifted

4 - 8 tbsn. Bailey's Irish cream

(I also used some half&half to thin the frosting out w/o adding more alcohol)

Use the cone method to remove a little hole:

Then fill with ganache, and pop those extra cake pieces in your mouth and enjoy!

To make the cupcakes, preheat oven to 350 F. Line a cupcake tin with liners and set aside. Combine stout and butter in a medium saucepan over medium heat. Add the cocoa and whisk until smooth. Remove from heat and allow to cool slightly. In a large mixing bowl combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer beat together the eggs and sour cream to blend. Add stout mixture and beat to combine. Mix in dry ingredients on low until incorporated. Divide batter among cupcake liner about 2/3 full and bake until an inserted toothpick comes out clean, about 15 minutes. Cool completely.

To make the ganache, place chocolate in heatproof bowl. Heat cream in saucepan until simmering, then pour over chocolate, let sit for 1 minute, then stir until smooth. Add butter and Bailey's and stir until combined. Set aside until cool and thick enough to be piped (you can use the refrigerator to speed the process but stir every 10 minutes to ensure even cooling). Meanwhile, cut a portion from the center of the cupcake using the cone method and once the ganache is of the right consistency, pipe the ganache into the centers.

To make the frosting, place the butter in the bowl of a stand mixer and beat on medium high until light and fluffy. Gradually add powdered sugar until incorporated. Mix in Bailey's until smooth. Add more if necessary until frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired and enjoy!

** Decorate with excess chocolate ganache

Johnny Miller for Kate Spade

Johnny Miller is a photographer based out of Brooklyn. He's shot amazing photographs for Martha Stewart, Everyday Food, ESPN and even Target, but my most favorite of his collection has to be his work for Kate Spade. Enjoy!

You can find the rest of his portfolio here.

Tailored Tuesdays

Oops, late yet again. Enjoy...

1. APC "Cotton checked shirt"

2. Haute Hippie "Necklace embellished cotton tank"

3. Citizens of Humanity "Avedon legging style jeans"

4. Alexander McQueen "Faithful studded leather glove clutch"

5. Brian Atwood "Miri leather ankle boots"

all images can be found at net-a-porter.com

Boston Cream Pie Cupcakes

I love custard. I've used my simple recipe in Cream Puffs, Fruit Tarts, Banana Cream Pie and now Boston Cream Pie Cupcakes, and it seriously has never failed me. It's simple, easy and always uber creamy and delicious.

I made these for a friend who just turned 21 and originally intended on making a 'White Russian' Cupcake filled with Vodka cream and topped with Kahlua Buttercream. Good thing I tested a little of the Vodka cream first because blehhh. I'm sure Vodka fanatics would have loved it, but I think that for me, Vodka in cream didn't taste too great. So I used the rest of the non-Vodka cream to fill these little things. I topped the cupcakes with some luscious chocolate ganache and there you have it! A mini Boston Cream Pie cupcake! I believe my friend's words were, "Wow these are the best cupcakes I have ever tasted." Even though he hasn't tasted that many at all, I'll still gladly take that as a compliment.

Creamy custard and butter smooth ganache:

Boston Cream Pie Cupcakes

Yields: 12 cupcakes

Original cupcake recipe can be found here.

Printable Recipe

For Amy Sedaris' Vanilla Cupcakes:

3/4 stick/ 6 tbsn. unsalted butter

3/4 cups sugar

1 large egg

1 tsp. vanilla

1/4 tsp. salt

1 1/4 tsp. baking powder

1 1/4 cups flour

1/2 + 1/8 cup milk

For the custard:

1 small boxes of french vanilla pudding

1 cup of whole milk ONLY, no substitutions!

1/2 cup of heavy cream

1 tsp. vanilla extract

For the whipped ganache frosting:

10 oz. bittersweet chocolate, chopped into small pieces

1 cup heavy cream

How to make a filled cupcake:

Preheat oven to 350 F. Line a cupcake tin with liners and set aside. In a bowl whisk together the flour, baking powder and salt. Cream butter and sugar until light and fluffy. Beat in egg, making sure it is well incorporated. Beat in vanilla, add flour in three batches, alternating with milk. DO NOT over beat. Divide batter among cupcake tins and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.

For the custard, whip everything together until pudding has become thick, about 8 - 10 minutes. Once the cupcakes are cool, use the cone method to remove the tops, then fill it in with custard and replace tops.

To make the ganache, place the chocolate in a large bowl. Heat the heavy cream on medium high until it comes up to a boil. Remove from heat and immediately pour over the chocolate. Let sit for 2 minutes then stir until completely melted and glossy. To pipe the ganache, allow the ganache to completely cool and set up. When you are able to spoon the ganache and and it can hold its texture it is ready to pipe.

Chocolate Salted Caramel Cupcakes

Salted Caramel & Black Magic Cake, a match made in heaven.

When I saw this recipe, I knew I had to make it. I mean how could I not when the author basically named them 'the best cupcakes she's ever tasted'? Good thing I did, cause I feel exactly the same. I was inspired by the flavor combination but used my own favorite chocolate cake and a traditional swiss meringue buttercream as the one in the recipe seemed like it was a lot more complicated then need be.

Black Magic Cake has officially become my go-to chocolate cupcake recipe. Do you know why I love black magic cake? For one, the ingredients are easy. The recipe requires no butter and no melting of chocolate. And if you don't have buttermilk? No problem, just use the substitution. Secondly, I am always delighted with the result. Perfectly domed cupcakes that are moist with a tender crumb.

My go to frosting? Swiss Meringue Buttercream. Don't be afraid folks, it's not as hard as they say! It's really quite simple and the results have never failed to please me either, as well as anyone whose tried it! I usually despise, hate, am appalled by most frostings. I actually used to NOT like cupcakes?!?! Can you believe that? Most of the time they are way too sweet but swiss meringue buttercream came to my rescue. It's easy and customizable beyond belief, as seen here, here and here. It's the perfect amount of sweetness that doesn't make your teeth ache after you eat it, plus it pipes like a dream with its utterly perfect consistency. And this caramel version? My absolute FAVORITE. Using salted butter cut down the sweetness even more, but paired with caramel?!?!??! Oh geez, too good to be true.

This recipe is a bit time consuming as there are lots of steps, but it really was worth it, I think this could be one of my favorite cupcakes I've made so far! But if needed, I'm sure you could easily replace the Black Magic Cake with a box mix and instead of making the caramel, use canned dulce de leche or caramel sundae topping. But please, please, please whatever you do, don't skimp on the frosting. It-is-WORTH-it. I promise.

The caramel shards were for pure decoration but they are definitely edible. I tried attempting Tartelette's "Bubble" Caramel but failed. Caramel? Yes. Bubbles? No. I don't know what I did wrong but the shards were still pretty despite being bubble-less. Oh well, next time.

Chocolate Salted Caramel Cupcakes

Yields: 12 - 14 cupcakes

Inspired by this recipe but I made significant changes.

Original "bubble" caramel recipe can be found here.

Printable Recipe

1 halved recipe of Black Magic Cake

For the caramel:

1/2 cup sugar

2 tbsn. water

1/4 cup heavy cream

pinch of sea salt

For the buttercream:

2 large egg whites

1/2 cup sugar

1/2 tsp. vanilla

1 1/2 sticks of salted butter (12 tbsn.), cut into 12 pieces

Caramel, to your taste

For the "bubble" caramel (for decoration/ optional):

1/2 cup sugar

3 tbsn. water

1 tbsn. corn syrup

rubbing alcohol (in a spray bottle)

Bake cupcakes according to directions, let cool completely. To make the caramel, add the sugar to a saucepan and pour the water over it. With the heat on low, stir sugar until it is nearly dissolved. DO NOT let it boil, if it get too hot, remove it from the heat for a few seconds. Once mostly dissolved, raise heat to medium high and bring to a boil, cover immediately and boil for 2 minutes. Uncover and continue swirling mixture until it becomes dark amber BUT not burnt! Take off heat and IMMEDIATELY, but slowly pour in cream, stirring with a whisk (I waited a few minutes and it completely hardened and I had to start over). Whisk until combined, set aside.

To make the buttercream, put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Add the caramel until the taste suits you. Frost your cupcakes, sprinkle with sea salt and enjoy!

To make the caramel shards, combine all of the ingredients in a heavy saucepan and bring them to a boil. Bring the mixture to 300 F. While the caramel is reaching the desired temperature, take a sheet of parchment paper and crinkle it lightly with your hands, then flatten it out a bit (this will help form the bubbles). Spray rubbing alcohol on the parchment paper right before the caramel reaches is temperature, don't do it ahead of time or else the alcohol will dry. When caramel is ready, pour over the parchment paper and watch the bubble form. Spread if necessary by lifting the sheet but watch out, because mixture is hot. Let cool completely before breaking into shards. This is more for decoration than eating, but you can eat it.

Tailored Tuesdays

I love florals. And statement jewelry. And cropped blazers. And Louboutins, oh my!

1. Steven Alan "Cropped wool blazer"

2. Steven Alan "Soma silk dress"

3. Tom Binns "Dumont diamante necklace"

4. Stella Mccartney "Deco style clutch"

5. Christian Louboutin "New decolitissimo 100 pointed pumps"

all images can be found at net-a-porter.com

Little Debbie's Oatmeal Cream Pies

When I was a kid I loved Little Debbie's Oatmeal Cream Pies. They were sickly sweet and sticky goodness. Oh, and I'm sorry, but I lied before... I STILL love them, die for them, would do gross, unnecessary things to get my hands on them. So it seems natural that I would try to bake them right? No! Why would I want to mess with its perfection all individually wrapped in a cute little film wrapper?!?! But I easily caved in after I heard numerous raves of a certain copy-cat recipe.

After attempting to make this cookie, it's quite clear that the Little Debbie gods have it in for me. First, I somehow stupidly measured powdered sugar rather than flour and they disintegrated into flat liquid things when I baked them (don't ask me how I made that mistake, I'm not quite sure myself)! Pissed, I started over certain I would be successful. Well the cookies came out all right (as pictured above) and they were definitely delicious but something irked me... the cookies were so soft that they would just fall apart with a single touch! Basically, I think I'll stick to the box (I'm ashamed, don't judge me...).

Oatmeal Cream Pies

Yields: about 2 dozen

Original recipe can be found here.

For the cookies:

1 cup margarine

3/4 cup brown sugar

1/2 cup sugar

2 tbsn. molasses

1 tsp. vanilla

2 eggs

1 1/2 cups flour

1/2 tsp. salt

1 tsp. baking soda

1/8 tsp. cinnamon

1 1/2 cups quick oats

For the cream:

2 tsp. hot water

1/4 tsp. salt

1 jar marshmallow cream

1/2 cup shortening

1/3 cup powdered sugar

1/2 tsp. vanilla

Preheat oven to 350 F. In a large bowl, cream the margarine, sugars, molasses, vanilla and eggs together. Combine the flour, salt, baking soda and cinnamon and add to the creamed mixture. Mix in the oats. Drop the dough by the tablespoon onto un-greased baking sheets. Bake for 10 - 12 minutes or until edges start to brown, do NOT overcook! They will look moist when you take them out. In a small bowl dissolve the salt into the hot water and allow this to cool. Combine the marshmallow, shortening, powdered sugar and vanilla in a medium bowl, mix until light and fluffy. Add the cooled salt mixture in and mix well. Spread the filling on the flat side of one cookie, top with the flat side of another cookie. Enjoy!

Words

"You aren't going to be her first, her last, or her only. She’s loved before, she will again, but if she loves you now what else matters? She's not perfect. You aren't either, and the two of you will never be perfect. But if she can make you laugh at least once, cause you to think twice, and admits to being human and making mistakes, hold onto her and give her the most you can. She's not going to be thinking about you every moment, but she will give you a part of her that she knows you could break. Don’t hurt her, don’t change her, and don’t expect more than she can give you. Don’t analyze. Smile when she makes you happy, yell when she makes you mad, and miss her when she’s not there. Love hard when there’s love to be had."

- Bob Marley

Nikki's Healthy Cookies

I've told you about my favorite cookies before right? Well you can find them here. Well these? These are my second favorite cookies! Actually they are pretty much on par with my favorite cookies but perhaps even better because they are healthy to boot! Generally I don't really care if something is healthy or not. If it tastes good, I most definitely will eat it. You can see me eating a quinoa and tempeh salad one day, then an entire bag of hot cheetos the next day. But if I can cut back on unnecessary sugars and fats without having to sacrifice taste, then I say why not?

I had been wanting to try this recipe for a while now and finally got down to doing it... and boy I am so, so, so glad I did. These cookies are amazing. Pure amazingness in a tiny little package. Would you puuulease look at that ingredient list? It is so hard to believe that there is no butter, no eggs, no flour and no added sugar! These are slightly crisp on the outside and soft and chewy on the inside. They don't have the typical "cookie" texture but they are sure to satisfy your craving for something sweet! I promise!!!

Nikki's Healthy Cookies Recipe

Yields: 3 dozen bite sized cookies

Original recipe from 101 Cookbooks, which can be found here.

Printable Recipe

3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 tsp. vanilla extract

1/4 cup coconut oil or olive oil

2 cups rolled oats

2/3 cup almond meal

1/3 cup coconut, shredded and unsweetened

1/2 tsp. cinnamon

1/2 tsp. salt

1 tsp. baking powder

6 - 7 oz. chocolate chips (I like using dark chocolate)

Preheat oven to 350 F, racks in the top third. In a large bowl combine the bananas, vanilla and oil, set aside. In another bowl whisk together the oats, almond meal, coconut, cinnamon, salt and baking powder. Add the dry to the wet and stir until combined. Fold in the chocolate. The dough is looser than a standard cookie dough but don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart onto parchment paper lined baking sheet. Bake for 12 - 14 minutes.