Tailored Tuesdays

1. Proenza Schouler "PS1 large crocodile satchel"

2. Alexander Wang "Silk one shoulder dress"

3. Missoni "Multicolored resin necklace"

4. Yves Saint Laurent "Crocodile print metal cuff"

5. Christian Louboutin "New decoltissimo 85 patent pumps"

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

A Perfectly Caffeinated Cupcake.

Coffee & Donuts. A classic combination. Made maybe a little less classic in this rendition: the cupcake version! Do you know why I love baking cupcakes? Because they are so incredibly versatile. I can make almost any flavor and decorate it in any way I want; it's a place where I can let my imagination run wild (and boy does it tend to stray away from me sometimes). I made these for my dad's company picnic and I thought they would cater to their taste buds well. 

These babies were everything I expected them to be. While mixing the batter, the smell of the coffee batter was just ridiculously yummy. They didn't rise much so I suggest filling them pretty well up. The cake was moist and definitely coffee flavored. Just the smell coming from them was enough to wake you to your senses. Now the frosting? Delicious, especially when paired with the cupcake and donut hole. It's decadence on decadence but I thought it would be a fun idea for a room full of work-oriented people. 

Coffee & Donut Cupcakes

Yields: 12 cupcakes

Original recipe from justJENN, which can be found here. 

Printable Recipe

1 stick butter, room temperature

1 cup sugar 

2 large eggs

1 1/3 cup flour

3/4 tsp. baking powder

pinch of salt

1/2 cup strong brewed coffee

1/8 cup milk

1/2 tsp. vanilla

12 plain donut holes (for decoration)

Preheat oven to 350 F. Line a cupcake pan with liners and set aside. Cream the butter and sugar until fluffy, then add the eggs one at a time, incorporating well after each. In a bowl, whisk together the flour, baking powder and salt. In another bowl, combine the milk and coffee and set aside. Alternately add the flour and coffee mixture into the butter mixture in two batches until well combined. Pour into the prepared pans about 3/4 full and bake for about 20 minutes or until an inserted toothpick comes out clean. 

Creamy, coffee-infused batter:

Donut holes waiting to be glazed and glamorized:

Yayy for sprinkles on donuts:

Coffee Frosting

Printable Recipe

1 stick unsalted butter, at room temperature

3 cups powdered sugar

2 1/2 tbsn.  brewed coffee

1 tbsn. milk (as needed)

1/2 tsp. vanilla

Cream the butter until light and fluffy. Slowly add the powdered sugar, coffee and vanilla until well combined. Add the milk, a little at at time until the right consistency is reached. Beat for another 2 - 3 minutes until smooth. Spread the frosting on the top of the cooled cupcakes, then place a donut hole on top, drizzle some frosting on the donut hole, sprinkle with jimmies and enjoy!

These fully deserved a complete photoshoot:

Words

My home has always been set in Orange County. I was born here, I grew up here, I live here. It might not have the excitement of a big city, which I do love, but it has a special place in my heart. Most specifically, I have lived all 20 years of my short life in Orange, the heart of Orange County. It's funny because not many people know the city; it's small but filled with whimsical charm. 

"Street Fair, Orange, Sept. 1910" by Orange County Archives

The Orange Circle is my favorite place to be where there are quaint antique shops and some of the best restaurants in town. It's also the home to the Street Fair (as shown above) where I love to get my hands on some Loukoumades and Gyros, yummmmm! If you were to wander its streets, you might recognize its park bench as the same one Tom Hanks sat on as he waited for a bus in Forrest Gump or even its Army Navy Store from That Thing You Do. Yep, it's quite famous!

"Aliso Beach Pier, Laguna Beach, April 1971" by Orange County Archives

I think that this quotation perfectly describes what my home means to me. I randomly stumbled upon it in a class I was taking in school. I will never forget Orange County no matter where I am in the world because it is my one and true love. 

"Where springtime always lingers, 

where winter never enters,

 and where the last rose of summer is never seen. 

Where rains fall gently and ocean winds breathe softly under the Western sky. 

In the glow of the setting sun, there is Orange County."

- Unknown

Banana Nutella Muffins with Streusel Topping

I had some way-beyond-salvation-overripe bananas in my kitchen so I decided to make some muffins. I wanted to try something new and I remember seeing a recipe for Banana Nutella muffins so I quickly hopped to it! These were as simple as tying your shoes; mix, bake, enjoy!

Overall I was liked these muffins but was not very impressed, sadly. If I hadn't already known there was Nutella in the muffin, I would have never guessed it. I think next time swirling in the Nutella into the batter before baking rather than mixing it into the batter would be the more genius idea! But an extra spread of Nutella really did do the trick to fix these in a snap.

Banana Nutella Muffins with Streusel Topping

Yields: 12 muffins

Slightly adapted from here and here.

Printable Recipe

For the muffins:

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 large or 2 small ripe bananas, mashed

1 egg

3.5 oz. milk

4.5 tbsn. butter, room temperature

3 1/2 tbsn. sugar

3 - 4 tbsn. nutella

For the streusel:

2 tbsn. butter, room temperature

1/2 cup finely chopped walnuts

1/4 cup light brown sugar

1/4 cup quick cooking oats

2 tbsn. flour

1/4 tsp. salt

Preheat the oven to 375 F. Line a muffin tin with liners and set aside. For the muffins, cream together the sugar, butter and egg. Once well creamed, fold in the nutella and the mashed bananas. In a small bowl combine the milk and the baking soda and mix well. In another medium bowl, sift together the flour and baking powder. Add the flour and milk mixtures to the creamed mixture alternatively. Incorporate well but make sure not to over mix as it can make your muffins tough. Fill the muffin tin about 2/3 full and set aside. For the streusel, mix all of the ingredients together and using your hands work the butter into the mixture until it is all combined and is crumble-y. Top each muffin with about a tablespoon each of the mixture. Bake until an inserted toothpick comes out clean, about 15 minutes. Let cool before eating and enjoy!

The Fashionable Cupcake.

These are just about the cutest things to happen since I don't even know what! Fashion and cupcakes make an unbelievable match and I'm seriously wondering why I hadn't thought of this before... 

Louis Vuitton

Chanel

Betsey Johnson

All images from Highsnobiety, which can be found here.

Alli's Chicken Pasta Salad

I often have school all day. And by all day I really mean all day; sometimes from 8 in the morning to 10 at night! I don't know how I do it or how my mind has the capability to be working for that long but good nutritious food really does help. I would usually resort to just grabbing some food from some greasy place but it's that icky feeling afterward that forced me stop my habits. I like making things like this pasta that's easy to transport and keeps well. But most importantly is yummy!

1. First, season your chosen veggies and roast them.

2. Next, add all of your ingredients into a large bowl.

3. Grab your favorite Caesar dressing (Ken's lite happens to be mine).

4. Add pasta, pour sauce, and toss.

5. Enjoy by the heaping spoonful!

6. Or grab a plate and be civilized!

Alli's Chicken Pasta Salad

Yields: About 10 - 15 servings

Printable Recipe

1 roast chicken

1 box of grape tomatoes

1 box of mushrooms (of your choice)

1 bunch of asparagus

2 tbsn. olive oil

1/2 - 3/4 cup of Ken's Lite Caesar dressing 

1 box of pasta (of your choice)

salt and pepper

Cook the pasta according to the directions on the box, making sure to salt your boiling water. Once the pasta is done, drain it and set aside. Cut your asparagus into thirds and slice your mushrooms and then place them on a baking sheet. Sprinkle them with some salt, pepper and the olive oil. Bake for about 10 minutes or until your preference of done-ness. While that is cooking, remove the meat from the roast chicken and roughly chop or just shred with your fingers. Place it in a large bowl. Next add the cooked veggies and the drained pasta. Slice the tomatoes in half (or you could keep them whole) and toss them in. Start by adding 1/2 a cup of dressing and toss. If you want more dressing, just simply add some. Sprinkle with some more pepper and enjoy!

* This is a very loose recipe. It originally called for cucumbers, tomatoes, garbanzo beans and corn but I changed it up with my own favorite vegetables and you can do the same!

Resort 2010

Well this isn't exactly what comes to mind when you think of Resort wear, but the clothes were nonetheless spectacular. Everything was just effortless and pieces could be easily mixed, matched and layered.
I think that when Christopher Bailey designs, he must have me in his mind because this is everything that I love, live for and die for. He always manages to find yet another way to reinvent the classic trench coat and it still amazes me each and every time.
Marc always has something eclectic hidden is his sleeve. Everything in his collection was fun, upbeat and suited for either island wear or dry land.
I think this collection perfectly personifies what Resort it. Its sublimely casual with some killer cocktail dresses mixed in. And ladies, if you can't afford these lovely numbers (as most of us definitely cannot), his collection for Gap comes out June 16th!

Resort 2010

Summer is officially here and it's been kicked off with the newest and latest of Resort 2010!

Rachel Roy didn't let ease-of-wear completely override structure in this collection. Her items are flirty and fun yet can be easily pulled back a notch for the work day. I just loved how she contrasted the photos against a bright teal background, it really makes a difference!

Chris Benz' collection was largely inspired by his summer trips to Palm Beach in visits to his grandparents, filled with his signature colors of yellow, orange and turquoise. This collection is a perfect Summer wardrobe of light fabrics and breezy designs. 

Refined elegance that is unmistakably Oscar de la Renta. Summer? What summer? Oscar didn't exactly factor in the heat factor into his designs but who the hell cares? This collection had a strong Parisian influence, filled with tweeds, boucles and berets.

I don't know about you but I was completely amazed by the fierceness of Michael Kors' resort collection. This collection was inspired by his many trips to Asia, seen through batik prints and built-in sarongs. And reasonably, everything is packable (fabric wise)!

The LACMA

Instead of my regular FFF (Friday Flickr Favorites),

pictures from my recent trip to the Los Angeles Contemporary Museum of Art from their Southeast Asian Art exhibit:

Lemon Meringue Cupcakes

All I can say is moist lemon cake + gooey, sweet lemon curd + sticky, creamy meringue frosting equals one good combination. I was hired to bake these for a bridal shower so hopefully everything went well (crosses fingers)! These lemon-y cupcakes are perfect for Summer, all toasty just like I will be soon in the summer heat!

Lemon Meringue Cupcakes

Yields: 12 cupcakes

Lemon curd recipe from here.

Printable Recipe

For the cake:

1/2 cup butter, room temperature

2 eggs, room temperature

1 1/4 cups cake flour

3/4 tsp. baking powder

1/4 tsp. baking soda

pinch of salt

1 cup sugar

1 tsp. lemon zest

1 tbsn. lemon juice

1/2 cup buttermilk

1/2 cup lemon curd

For the meringue frosting:

2 large egg white

1/2 cup of sugar

1/4 tsp. cream of tartar

1/2 tsp. vanilla extract

For the lemon curd:

zest of 2 lemons, removed with a vegetable peeler

1/4 cup of fresh squeezed lemon juice

1/2 + 1/8 cup sugar

1/2 stick of butter, room temperature

2 large eggs

pinch of salt

Preheat oven to 350 F. In a medium bowl stir the flour, baking powder, baking soda and salt, set aside. In a large mixing bowl beat butter on high until creamy and fluffy. Add the sugar, lemon zest and lemon juice. Mix until combined. Add the egg, beat well. Alternately add the flour mixture and lemon juice. Bake for 20 - 25 minutes or until an inserted toothpick comes out clean. Let cool completely. 

For the meringue, put the sugar, cream of tartar, and egg whites into the bowl of an electric mixer. Set the bowl over a pot of simmering water (the bowl should not be touching the water) and allow the sugar to melt into the eggs. Once warmed, add the vanilla and beat the mixture until stiff peaks form, about 3 - 5 minutes, set aside.

For the curd, put the zest and sugar in a food processor and pulse until combined and the zest is broken down. Put the lemon, sugar and butter into a mixer and cream. Add the eggs one at a time and mix until combined. Add the lemon juice and salt and mix to combine. Pour mixture into a saucepan and heat on low until the mixture reaches 175 degrees or just below a simmer. Remove from heat and allow the curd to cool down. Once cool, cut out the tops of the cupcakes in a circular fashion, fill the holes, and re-place the tops on. Pipe on the meringue and toast in the oven or with a blowtorch. Enjoy!