The Sweet Talker

Devil's Food Cupcakes with Chocolate Buttercream Frosting

2011-11-07T20:47:00.000-08:00

I've been out of commission ever since the semester started, but I recently stumbled across these photos on my camera:

Maybe they'll serve as some baking inspiration...

{Devil's Food Cupcakes with Chocolate Buttercream}

Hold, please

2011-09-05T10:03:00.000-07:00

So I wasn't expecting school to be quite so crazy so soon. But the good thing is that things should settle down as I get more into a routine - which will hopefully mean many more posts featuring delicious treats and pretty things soon! In the mean time, I'm baking some red velvet cupcakes as a thank you to one of my student groups. I personally can't think of a better way to say "thank you!"

XO, Linds

Lindsay's Look of the Week {Chloe Rose}

2011-08-18T10:02:00.000-07:00

For my final look of the week, I got to choose my current favorite pieces at Chloe Rose. I chose a glittery top by Velvet Heart, cropped skinny leg MiH jeans in the Paris style and Kara dark wash, a bright turquoise ring by Skinny Jewelry (I do love turquoise and gold!), and the lovely Rebecca Minkoff Vanity Crossbody we received in our latest shipment.

It has been so much fun to work at the boutique this summer. I had a great boss and learned so much about style, blogging and retail. I can't wait to visit this fall and see what exciting new developments Marissa has made with the store upon my return to SF!

Head over to the Style Files to see Kate's current favorites (hint: they involve leopard and more Rebecca Minkoff)!

XO, Linds

Pane E Vino

2011-08-17T19:29:00.000-07:00

As I wrap up my time in San Francisco and pack up to return to college out East, I thought I would share one of my favorite restaurant discoveries from the summer. (Sorry for the poor quality of the photos, these were all taken on my blackberry!).

Pane e Vino (bread and wine in Italian) is a trattoria on Union St. in Cow Hollow that serves some of the best authentic Italian you can find in the city. The decor is misleadingly unassuming, for the food, although simple, is perfectly portioned and exquisitely balanced in flavor.

One thing I've learned from San Francisco dining is to sit at the bar - you will often get a chance to interact with the owner, chef, or other staff, and will have a more special dining experience. At Pane e Vino, the bar is located right next to the wood-burning oven and small prep station, where you can watch the chefs prepare the salads, desserts and mouth-watering pizzas. On this particular night, our spot at the bar meant that the executive chef, Bruno Quercini (below), gave us five-star treatment as he served us lightly fried white anchovies, house-cured coppa salami with fennel and pickled onions, extra fun appetizers and dessert (including a taste of a sweet dessert wine) - all in addition to what we had ordered.

The master chef made us feel like one of the family as he passionately described his work ethic and love for food. When he learned I had studied abroad in Barcelona, he served us deliciously delicate white anchovies (below) that reminded me of my nights in tapas bars. At the bar, you'll feel like you've landed in Europe as the staff speaks to each other in Spanish, Italian and English; we all bantered in Spanish and the little Italian that I know throughout the night.

As we could hear Bruno singing Italian from the kitchen further inside, it was obvious that this man simply loves what he does, and he certainly does it well. His energy made our stay at the restaurant (what was supposed to just be a quick bite to eat on our way out of the city) into an incredibly delightful experience.

A couple of highlights from the meal:

Delicately fried white anchovies - delicious, I promise!

My pizza (with tomato sauce, mozzarella, prosciutto and arugula) fresh out of the wood-burning oven, alongside Bruno's house-cured coppa salami with fennel and pickled onions.

For dessert, Bruno surprised us each with a light and airy puff pastry filled with just a dab of pastry cream, and garnished with whipped cream, strawberries, a sprinkle of cocoa powder, Hawaiian wildflower honey, and plum sauce made from plums in his garden (so much for a simple garnish!). It was the perfect light bite to end the meal.

Thanks to Chef Bruno for a great night and a special dining experience (and thanks to my boss, Marissa for the recommendation!). I'd recommend this trattoria any night of the week for some delicious Italian comfort food - just be sure to sit at the bar for a memorable night!

East Coast Essentials {Guest Post}

2011-08-16T00:09:00.001-07:00

Fall on the Colgate campus is by far my favorite season, and each year, I make sure my fashion choices complement the beautiful colors, crisp autumn weather, and the polished preppiness that East Coast style is known for. After having lived in various places around the East Coast for most of my life, I have found that I rely on a few key pieces to keep me looking put-together, while still on trend. Since fall weather can vary from 70 and sunny to snowing, layering is key. My every-day uniform consists of a great pair of skinny jeans, brown riding boots, an array of tops varying from chunky knit sweaters, to cardigans, and assorted scarves to add some fun to any outfit, and keep me warm. This kind of outfit is appropriate for everything from class, to a tailgate. Also, on the East Coast, you can never go wrong with a button down, whether it’s a classic oxford style, or a plaid flannel. Since it can get pretty cold on campus, I make sure to have a light jacket, and of course, a North Face fleece, which is an East Coast staple.

For warmer days, I love pulling out summer dresses in neutral tones so that they are still appropriate for fall, and pairing them with a cute pair of flats. I also love wearing pretty, flowy tops with my jeans for a feminine look; these types of shirts are versatile enough to dress up at night with a black skirt. As far as accessories go, East Coast fashion is all about a classic look, so stick with understated pieces that pull together an outfit; a great pair of sunglasses and some pearl earrings go a long way. To complete your look, throw on a no-fuss cross body bag, and you’re good to go!

As far as guys go, every East Coast girl knows there’s nothing better than a lacrosse player in a half zip! Just saying…

- Isabel

Club Monaco "Tara" Striped Scarves
Ray-Ban Aviators
Old Navy Oxford
American Eagle Skinny Jeans
Lilly Pulitzer Dress
North Face Zip-Up
J.Crew Sweater
Tory Burch Flats
Rebecca Minkoff Crossbody Bag
Gap Trench
Pearl Earrings
Frye Riding Boots
J.Crew Men's Half Zip Sweater

* * *

About this post: After high school, my close group of best friends scattered across the country. We're still close as ever, but whether it be the West Coast, East Coast, Midwest or the South, we're all over the place. As I've been featuring some fashion on The Sweet Talker lately, I thought it would be fun to have guest posts from my friends covering regional fashion. This post is the 3rd in the series. Click here to check out “Southern Style” and "Midwest Must-Haves." I hope you enjoy!

XO, Linds

Just A Thought

2011-08-12T05:00:00.004-07:00

Happy Friday!

XO, Linds

Lindsay's Look of the Week {Chloe Rose}

2011-08-11T12:04:00.000-07:00

70s-inspired looks were all over the runway for this fall. For a "real life" version, try pairing a blousey silk top with dark wash flare jeans. See the Chloe Rose Style Files for another look that is totally 70s chic!

Alice & Trixie top, MiH jeans, Vanessa Mooney jewelry, Sam Edelman wedges.

Red Velvet Cupcakes with Cream Cheese Frosting

2011-08-10T10:01:00.002-07:00

Last time I took a poll on what to bake next, mini chocolate hazelnut eclairs turned out to be the winner. But red velvet cupcakes came in a close second, and after a few requests at the office I knew it was time to tackle another cupcake recipe (I had been scared off by my failed strawberry buttercream).

Red velvet cupcakes are definitely my own personal favorite. While the bright red color certainly makes a statement, the cake itself is not too sweet, and the cream cheese frosting lends the perfect tangy note, leaving these cupcakes feeling just a bit more "grown up."

I found this recipe from bestcupcakerecipes.blogspot.com. Appropriate title, no? The cream cheese frosting came from Martha Stewart. Both were easy to follow (although the cupcake recipe was more labor-intensive than I had anticipated) and this time the frosting turned out perfectly. Smooth, tangy, and delicious!

Keep reading for the recipe.

Some helpful notes from my baking:

These recipes can be easily halved to only make 12 cupcakes. This is a good option if you only have one pan (and don't want to wait to bake off two trays) or are just making these for a smaller crowd.
I found that a scant 1/3 cup was the perfect amount for filling the cupcake liners.
Make sure that all of your ingredients are room temp - especially the butter and cream cheese for the frosting! This will make exceptionally smooth cream cheese frosting.
Next time, I'm not sure I would quite use as much red food dye as the recipe calls for. While these cupcakes were striking, it definitely looked unnatural and I don't think I need a super RED red velvet.
On the same note - make sure you wear an apron! Using lots of food dye means that anything within splatter distance is at risk for getting stained.
Some cream cheese frosting recipes call for equal amounts butter and cream cheese - I prefer one that has a higher ratio of cream cheese, like the recipe I've included here. More cream cheese makes a less sweet frosting that has a little bit more of a tangy bite.
Use left over buttermilk to make delicious buttermilk pancakes :)

Red Velvet Cupcake Recipe via bestcupcakerecipes.blogspot.com
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.
Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

Cream Cheese Frosting Recipe via Martha Stewart
8 oz. (two sticks) unsalted butter, room temp
12 oz. cream cheese, room temp
1 pound (4 cups) confectioner's (powdered) sugar
3/4 teaspoon vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

The Perfect Match

2011-08-08T19:04:00.001-07:00

For your next soirée, wear these CC SKYE Zoe earrings and decorate with Geronimo's whimsical tasseled balloons.

The perfect match!

Just A Thought

2011-08-05T20:20:00.000-07:00

Have a nice weekend!

XO, Linds

Lindsay's Look of the Week {Chloe Rose}

2011-08-04T13:35:00.002-07:00

With my return to school looming just weeks away, I've been thinking about how to transition my wardrobe from summer to fall. Take a simple summer dress, swap out the shoes and add a few chic cool-weather pieces, and you've got a perfect "back to college" look.

Head over to the Chloe Rose Style Files to see other ways we styled summer-to-fall looks!

XO, Linds

Left: Dress by Greylin, Jewelry by Vanessa Mooney

Right: Dress by Greylin, Cardigan by MinkPink, Scarf by Spun Scarves, Bag by Jess LC, Belt by B-Low the Belt

Inspired: Turquoise & Gold

2011-08-03T23:16:00.004-07:00

Two things I'm loving right now:

1. the summery, refreshing combo of turquoise and gold (with a pretty hint of blush pink!),

and

2. BaubleBar.

If you haven't heard of it already, BaubleBar stocks tons of beautiful jewelry and has been featured all throughout the fashion mags lately. With prices starting around $20, it is a completely affordable option to add a little glamour to your life.

Join here to get $10 off your first purchase!

What has inspired you lately?

Jewelry via BaubleBar
Images via {here} {here} {here} {here} and {here}

Midwest Must-haves {Guest Post}

2011-07-30T13:34:00.003-07:00

There is no better way to spend a Midwestern summer than on the lake. The Midwest is taken over by humidity and heat, so the lighter of clothes you wear the better. Unlike the preppiness of the East Coast and the boho style of the West, the Midwest takes on a much more realxed and simple style of clothing for the summer months. For my summer wardrobe I depend on a variety of different stores, two in particular: J.Crew and the Minnesota-native Target. Both provide simple clothes that can be used for layering. Layering is important because of the roller coaster heat waves we often experience here. Midwestern style relies heavily on simple pieces like a plain t-shirt and basic jean shorts; to make these easy pices more exciting I often pair them with a fun, brightly printed piece. This summer I'm really into tribal/Native American-inspired prints along with my personal favorite - animal print. Further, I love anything oversized (like the Free People sweater you see below). Flowy pieces like these are perfect for summer, whether you pair them with jeans for day or a tight skirt for night.

The goal for Midwestern style is dressing simply but fun. Pair something plain with a fun pattern and make your outfit look effortless. For the perfect accessories look no further than fun sunglasses or a Twins baseball hat. Always have a swimsuit and sunscreen on hand. You never know when you'll jet off to the lake.

My key pieces for staying cool during a Midwestern summer:

Mix & match Target bikinis - lazy days on the lake means lots of swimwear!
A Twins baseball hat to represent the homeboys
Pullover sweater
Day-to-night dress
Target striped T
Colorful statement necklace
Sperry wedges
J.Crew flat sandals
Basic denim shorts
Native American-inspired T
Barbour rain jacket - you never know when you'll get caught in a torrential thunderstorm.
Colorful wayfarer sunglasses
Eclectic statement necklace
Minnetonka moccasins - living on Lake Minnetonka means these are a wardrobe staple for weekends.

I hope you enjoy my "Midwest Must-Haves!"

Erin

* * *

About this post: After high school, my close group of best friends scattered across the country. We're still close as ever, but whether it be the West Coast, East Coast, Midwest or the South, we're all over the place. As I've been featuring some fashion on The Sweet Talker lately, I thought it would be fun to have guest posts from my friends covering regional fashion. This post is the 2^nd in the series. Click here to check out “Southern Style.” I hope you enjoy!

XO, Linds

Lindsay's Look of the Week {Chloe Rose}

2011-07-29T05:00:00.006-07:00

One skirt, two ways. Check out the Chloe Rose Style Files to see how we styled this Naven pop pink skirt for day and night!

XO, Linds

{The Best} Chocolate Chip Cookies

2011-07-27T20:51:00.002-07:00

I just wanted to take a moment to share with all of you the best chocolate chip cookie recipe you will ever try.

Ever.

These Levain Bakery inspired cookies from My Baking Addiction are crispy on the edges, soft and gooey in the middle, and did I mention they're also huge?!

There is just something so satisfying about sinking your teeth into a huge chewy cookie.

It's easy for me to get caught up in making something new, exciting and impressive, but sometimes there's nothing better than a classic chocolate chip cookie.

Keep reading for the recipe.

The recipe calls for 4 ounce dough balls, but I eye-balled it and made balls a little smaller than a tennis ball. Mine turned out a little smaller than the original recipe, yielding 16 cookies instead of 10 (but they were still VERY big cookies!). You can bake about 6 at a time on a normal-sized baking sheet.

A tip for baking: bake on a silicone mat or parchment paper for easy clean up.

Take the cookies out of the oven when they are only slightly brown on top - they will continue baking when you take them out of the oven. And leaving them slightly underbaked insures that the inside will be nice and gooey even after they are cool.

Serve these up straight out of the oven with a glass of milk and your family will wonder why you didn't go into the baking business. As one of my coworkers said after seeing these, "why didn't you go into fair baking? We all know that's where the money's at." (As an unpaid intern, truer words have never been said).

A handy idea: save some of the cookie dough in the fridge as your own homemade version of ready to bake cookies. You'll have a delicious dessert whenever you want in an only a few minutes; great for unexpected guests or if you have a late-night craving!

Seriously, you've gotta try these. And you may have to break up with your old chocolate chip cookie recipe.

Recipe: {The Best} Chocolate Chip Cookies via My Baking Addiction

Ingredients

2 sticks cold and cubed unsalted butter

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 tsp pure vanilla extract

2 3/4 cup all purpose flour

1 teaspoon table or fine sea salt

1 teaspoon baking powder

1/4 tsp baking soda

2 1/2 cups semisweet chocolate chips or chunks

Directions

Preheat oven to 375F.
In bowl of electric mixer fitted with paddle (or hand mixer) cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
Transfer dough to clean work surface (or stick your hands in the bowl like I did!) and gently mix dough by hand to ensure even distribution of ingredients.
Weigh out the dough into 4 ounce portions and gently roll into a ball. (I estimated a ball a little under the size of a tennis ball, and got 16 cookies).
Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake.
Let cool on rack and store what you don't immediately eat in an airtight container.

A College Essentials Checklist: What to Take

2011-07-26T14:55:00.002-07:00

Last night, I had the pleasure of attending the Bay Area Colgate send off for incoming freshmen students. It was so fun to see all of the eager (and slightly apprehensive!) students and parents, and to remember how excited and nervous I was at my own send off only a couple years ago.

In the spirit of "back to college," I decided to compile a list of my college essentials.

A few things you shouldn't leave behind when you pack up this fall, and a couple of fun extras:

At least one nice dress is a good thing to have on hand in case you go out to dinner with professors or are attending a social event or formal. This Cynthia Steffe ruffled dress is a great option for both dressing up and more casual looks.
You'll want to bring a good weekly planner to stay organized. I prefer one with a soft cover that has a lot of space for me to write notes.
Cheap tie-on curtains are an easy way to customize an otherwise bland dorm room.
If you attend school in the snow belt like I do, you'll need to invest in rain boots and snow boots that will keep your feet warm and dry. Hunter boot and L.L. Bean are both reliable options.
Most dorms require you to walk to a communal bathroom - this monogrammed wrap towel with velcro will keep you covered in style! And shower shoes? An absolute MUST.
It's important to have a sturdy book bag that can take the weight (ahem my 3000 page Shakespeare book). A nylon bag like this MICHAEL Michael Kors Back to School Tote will stand the test of time.
Throw pillows are another quick way to personalize a dorm. This duo will keep your room looking cheerful and bright.
Don't be the girl with an ID lanyard around your neck. This Vera Bradley zip ID case will keep your ID handy and save your from the inevitable freshman faux pas.
Have a fitted blazer on hand. You never know when you might have an improptu job interview or will want to dress up for a class presentation.
Since you won't have mom around to wake you up anymore, an alarm clock is absolutely necessary! Plug in your iPod to this iHome alarm clock for a more enjoyable wake up call than a blaring buzzer.
Finally, of course you need to show some school spirit! A comfy hoodie representing your campus pride will be a library staple.

What do you think? Are there any other necessities for a smooth transition after high school?

Summer Pesto Pasta with Cherry Tomatoes and Arugula

2011-07-22T13:48:00.002-07:00

So last night I was definitely in the mood for comfort food. And for me, comfort food means carbs (anyone else?). Since we've had irregularly warm and sunny weather lately in San Francisco, I was craving an option that was light, easy, but still delicious and filling. This pesto pasta with cherry tomatoes and arugula turned out to be the perfect choice - the arugula adds a crunchy bite and the cherry tomatoes lend a note of sweetness to contrast with the nutty herb and garlic flavor of the pesto. And taking only 15 minutes from start to finish (with pre-prepared pesto), I didn't have to spend all night in the kitchen to enjoy a tasty homemade meal!

This one is super easy. All you need is some dried pasta (penne is my favorite, always!), cherry tomatoes, pesto (if you'd like to make your own, try out this recipe), arugula (baby preferred) and freshly grated parmesan cheese.

Tips for perfect pasta:

Generously salt your boiling water for well-seasoned pasta
Add a bit of olive oil into the boiling water to keep pasta from sticking together
Test pasta a minute before the box says it's done, and remove from heat a tiny bit underdone for perfect al dente pasta
Reserve a 1/4 cup of the pasta water in case you need to thin out your sauce
After you drain the pasta, return it to the pan (off heat) to mix in the sauce, some of the cheese and the tomatoes. This insures that the pasta is well-coated and everything is incorporated evenly. Then transfer to a serving bowl or individual plates.
For pesto pasta, use smaller ridged shapes like penne that absorb sauce well. Fusilli is ideal.

Buon appetito!

Recipe:

Dried penne pasta (a general rule is 100g per person)

Pesto (for homemade, try Ina Garten's recipe here)

1 c. cherry tomatoes

1/4 c. freshly grated parmesan cheese

A handful or two of arugula (baby preferred)

Extra parmesan for garnish

Make pasta according to box directions.
After draining, return pasta to the pan (off heat) and add pesto sauce, cherry tomatoes, and the parmesan, stirring to incorporate.
Transfer to serving dish or individual plates/bowls.
Top each serving with a small handful of arugula and garnish with fresh parmesan. Try adding grilled chicken if you need some protein with your meal!

Lindsay's Look of the Week {Chloe Rose}

2011-07-20T22:19:00.001-07:00

My look for Chloe Rose this week: Top by Greylin, Denim by MiH Jeans (Style is the Oslo in Kara), Necklace and Ring by Vanessa Mooney, Earrings by Skinny, Shoes are Tory Burch.

Visit Being Chloe Rose for the full post and two more fun looks this week!

XO, Linds

Chocolate Hazelnut Eclairs {and homemade truffles!}

2011-07-19T00:33:00.001-07:00

After receiving the Petite Sweets by Beatrice Ojakangas cookbook a week ago from my mom, I have been poring over the pages of mini custards, cakes and tarts, every one as precious and seemingly delicious as the last. The idea of miniature desserts appeals to me because they are the perfect portion for a sweet snack or final note to a meal. With the help of your votes last week, I settled on baking my first real pastries: eclairs with chocolate hazelnut filling. I know I always say this, but I was once again surprised by the simplicity of this recipe; each component has 4 ingredients or less! If you have the right tools (namely, a pastry bag), this recipe is a snap to make and you'll be satisfied knowing you conquered the slightly intimidating - yet totally worth it - delicious tiny eclairs.

Like I said, all of the components are made up of 4 ingredients or less. For the eclair dough, all you need is water, butter, flour and eggs. No sugar, no salt. I was surprised to see that the dough is made over the stove; this was a technique I've never tried before.

I was a little apprehensive with the over-the-stove method, but everything worked according to directions! I probably could have left my dough over the stove for a few seconds longer as mine was still a little sticky putting it into the piping bag.

Once you pipe finger-sized strips onto the baking sheet, the eclairs bake for 15-20 minutes. During this time, they puff up, gaining an airy cavity ready for filling on the inside, and a crisp golden shell on the outside.

Make sure to let the eclairs cool completely before filling! Then, using a pasty bag with a long tip for filling, squeeze the chocolate hazelnut cream into the eclairs until you feel the pressure of the cream along the sides of the pastry. Filling tip: take your time combining the Nutella and whipped cream. The two start out as very different textures, and you want them to combine smoothly without losing the lightness of the whipped cream - keep a light touch with your spatula and it will turn out perfect! I rushed my filling, and a glob of Nutella getting stuck in the piping tip made me explode my pastry bag... woops!

Brush (or spoon) on a chocolate glaze over the top of the eclair and serve chilled.

These eclairs are a perfect two bite treat. The slightly crispy shell contrasts with the light, airy filling, and the bittersweet chocolate glaze balances out the sweet hazelnut filling. Magnifique!

{Bonus tip} Throw leftover chocolate glaze into tupperware in the fridge and let harden into a ganache. When firm, roll into tablespoon size balls (your hands will get dirty!) and roll in your favorite topping, such as cocoa powder, cinnamon, or finely chopped nuts for sophisticated and rich homemade truffles.

Recipe: Chocolate Hazelnut Eclairs from Petite Sweets
Makes 36 (mine only yielded about 28)
Eclairs
1 cup water
1/2 cup butter
1 cup all purpose flour
4 large eggs

Preheat the oven to 425F. Cover a baking sheet with parchment paper.
In a saucepan, combine the water and butter. Place over high heat and bring to a boil, melting the butter.
Add flour all at once and stir until mixture forms a ball, about 1 minute.
Remove pan from heat and cool 5 minutes.
Turn mixture into a food processor with the steel blade in place. With the motor going, add the eggs, one at a time, making a smooth mixture.
Put dough into a pastry bag and pipe into strips about the size of your index finger on the baking sheet.
Bake for about 15 minutes or until puffed and golden.
Remove to a rack and cool.

Chocolate Hazelnut Filling

1 cup whipping cream

1/2 cup chocolate hazelnut spread such as Nutella

In a large bowl, whip the cream until stiff and fold in the chocolate hazelnut spread. Chill for up to 2 days, if desired.

Chocolate Glaze

6 tablespoons whipping cream

6 tablespoons light corn syrup

8 ounces semisweet chocolate, chopped

For the glaze, in a small heavy saucepan, combine the cream and corn syrup.
Heat to boiling.
Reduce heat to low.
Add chocolate; whisk until smooth. Remove from heat.
Let cool until glaze thickens slightly but can still be poured, about 25 minutes.

To assemble:

Fill a pastry bag with the Chocolate Hazelnut Filling. Punch a hole in one end of each eclair and pipe the filling into the hole until you feel the pressure of cream against the sides of the pastry. Brush each eclair with the Chocolate Glaze and let dry. They may be kept at room temperature up to 2 hours or refrigerated up to 8 hours before serving (Ed. Note: I refrigerated mine a while longer and they are still fine).

For Truffles:

Cool extra chocolate glaze in the fridge until firm. Roll tablespoon-size scoops into balls and roll in favorite topping; possible ideas include cocoa powder, cinnamon, or chopped nuts. Tap off excess. Chill until ready to serve.

Harmony Scott Jewelry

2011-07-18T12:22:00.002-07:00

In love with this Harmony Scott leather wrapped pearl bracelet I got for my birthday. From a small Aspen designer, it's eclectic yet versatile: perfect to dress up a T and jeans for day or stacked with an "arm party" for a boho look at night. The boyfriend hit it out of the park on this one!

What is your favorite go-to jewelry?

Stay tuned for an {Eat} update tonight!

XO, Linds

be back soon!

2011-07-15T21:54:00.000-07:00

I'm headed to...

{Sonoma}

To enjoy some...

{blue skies}

And some...

{poolside drinks}

And hopefully some...

{nap time}

Have a fabulous weekend!

XO, Linds

Favorite Summer Beauty Products

2011-07-15T11:21:00.003-07:00

To me, summer beauty means glowing skin, lots of sunscreen, and absolutely nothing heavy. With hot days and humidity, I can't be bothered with slathering on piles of makeup, but I still want soft coverage that leaves me looking fresh faced without melting off.

Here are my current summer beauty product obsessions:

Olay Complete All Day UV Moisturizer with SPF 15 - I put this on my face and neck every day as soon as I get out of the shower. It leaves my skin soft, primed for makeup, and protected all day long. I have fair skin, so this step is essential in my beauty routine!
Kiehl's Creme de Corps body lotion - I have very dry skin, so this luxurious product keeps my skin hydrated without feeling greasy.
Benefit You Rebel tinted moisturizer - This one is a new beauty buy for me this summer. I have pretty clear skin, so I never thought I needed the coverage of a tinted moisturizer. As soon as I tested this product out, however, I knew I was a convert! The moisturizer gives me soft, flawless looking skin, and the hint of color gives me enough coverage to even out my skin and give me a little summer glow. The best part is that the product is sheer enough to wear in even the stickiest summer weather so you don't have to worry about sweating it off.
Benefit Girl Meets Pearl highlighter - Perhaps best described as a "luminizer,"I dab a little of this silky highlighter above my cheekbones for a subtle pearly glow. I am obsessed with this one!
Kiehl's Lip Balm with SPF 15 - Getting sunburned is up there on my list of "least favorite things." Even worse? Bright red puffy sunburned lips. This lip balm with SPF 15 is a lifesaver - and slightly addictive!
Bobbi Brown Blush in Poppy - Although it looks bright, this blush is sheer enough to give just a hint of color for delicately rosy cheeks.
Physician's Formula Gel Eyeliner for blue eyes - Easy to apply for a liquid eyeliner look, or smudged a little for a smoky eye, the best part of this trio (besides the fact that you get three fun colors!) is that it stays put all day (or all night) long.
St. Ives Invigorating Apricot Scrub - Like I mentioned before, my skin is on the dry side, even during summer. This great-smelling scrub gets rid of those pesky little dry bumps leaving skin fresh and arms tank-top ready.
Physician's Formula Eye Enhancing Shadows - This wonderful palette with eye enhancing colors has three formulaic groups: natural, playful and dramatic. Or mix and match to create your own look!
L'Oreal Voluminous Million Lashes Mascara - I've been searching for my go-to mascara and think I have finally found "the one!" This mascara has an "excess wiper" built into the tube, eliminating the icky clumped-on look that bugs me so much about new mascara. One coat of this mascara glides on clump-free and gives me a bright-eyed look. Love it!

What are your favorite summer beauty buys? On my lookout list: bright lipstick or gloss. Any suggestions?

Lindsay's Look of the Week {Chloe Rose}

2011-07-14T09:24:00.001-07:00

Every week, I will be writing a guest blog on my "Look of the Week" for Chloe Rose Boutique. This week I was asked to create my look from the sale rack as we have been having our "summer sale spectacular." Take a peek at the blog here to check out my Glitter Guide inspired picks!

XO, Linds

Picasa 3 {Photo Editing}

2011-07-12T12:57:00.001-07:00

Lately, I've been enjoying using Picasa 3 as my photo editing software. It's no Photoshop, but it's free and is good for quick fixes and adding text. It's what I've been using for my fashion posts such as {Southern Style} and {Flats} and how I created my header.

Today, I made this little email sign for Chloe Rose Boutique in San Francisco:

The sign has been put up next to the iPad where customers can enter their email.

How do you like to edit photos? Any tips, tricks or preferred programs?

image via Atlantic-Pacific

Chocolate Raspberry Pavlova

2011-07-10T16:21:00.002-07:00

Using Nigella Lawson's recipe from the foodnetwork.com, I made this incredible chocolate raspberry pavlova for a pre-4th of July dinner party at the lovely home of family friends. I was a little nervous about providing the dessert, because the hostess is known to be a Little Miss Martha Stewart herself and has had her home - and fully-equipped jealousy-inducing kitchen - photographed many times for Pottery Barn. Luckily, this light and airy treat turned out beautifully, was a great "make ahead" dish, and was a crowd-pleaser, leaving a few coming back for seconds.

Pavlovas are made with stiffly beaten egg whites, so you don't even need a pan for the baking. Just draw a circle on parchment paper, flip the paper over (it still shows through), and then shape the egg whites on the paper.

I made the base the night before, but being slightly a perfectionist (and like I said before, a bit nervous!) I wasn't happy with it and ended up making it again the next morning. A couple of tips so you don't make the same mistakes I did:

Fully beat your egg whites! I was using a hand mixer, and my first batch wasn't stiff enough. It took me about 10 minutes of additional beating to achieve the right consistency.
Be patient with the bake times and cool down - I prematurely pulled mine out of the oven and it was underbaked and flopped in the middle. The next time when I left it in the oven to cool down for a few hours turned out much better.
Do use superfine sugar if you are concerned about a grainier texture.

Otherwise, the recipe is easy to follow and great as-is without adjustments.

A fully baked and puffy pavlova! The chopped chocolate in the (what do you even call it? batter?) inside makes for a nice texture contrast and the whipped cream and tart raspberries help to cut the sweetness. This time, I whipped up plain cream with a little vanilla but no extra sweetening.

And the final result was. so. delicious.

I would definitely make this one again, especially for hosting or bringing to a party. You can make the shell ahead of time and then whip up the cream and throw on the berries right before serving, so you don't have to spend too much time in the kitchen when you have guests.

A perfect light dessert for summer.

Special thanks to my friend Carolyn who recommended the recipe and has whipped this up by hand with a whisk while studying abroad in Paris. Can you believe that?!

Recipe via Nigella Lawson at the Food Network

For the Meringue Base:

6 large egg whites

2 cups superfine sugar

3 tablespoons unsweetened cocoa powder, sifted

1 teaspoon balsamic or red wine vinegar

2 ounces dark chocolate, finely chopped

For the Toppings:

2 cups heavy cream

4 cups raspberries

1 to 2 ounces dark chocolate

Directions

Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.