ModCloth Wants to Know Your Perfect Pairings!

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Cook, Style, and Win by pairing the perfect ModCloth outfit with your favorite recipe!

Contest Rules

*Create an outfit using ModCloth items
*Pair that outfit with a matching recipe that completes the look
*Leave your outfit idea and recipe as a comment on this post

The winner will receive $100 towards the outfit they styled, and we will feature their recipe on our blog! Submit your perfect pairings by Friday, May 9, midnight EST.

For some Perfect Pairing examples, continue reading…

Perfect Pairing One: Waffle-y Cute in the Kitchen

Outfit

Floral Shop Dress
Top Chef Necklace
Thistle Pumps

Recipe

Old-Fashioned Fluffy Waffles
2 teaspoons baking powder
1 3/4 cup sifted all-purpose flour
1 tablespoon sugar
1/2 teaspoons salt
1 1/2 cup milk
3  egg yolks, beaten
3  egg whites, stiffly beaten
7 tablespoons cooking oil

1. Sift together dry ingredients in large mixing bowl. Combine milk and egg yolks, then add to the dry ingredients. Stir in oil.

2. Gently fold in egg whites being careful to not over mix.

3. Bake in preheated waffle iron.

4. Top with berries.

Perfect Pairing Two: Sweeter than Pie

Outfit

Milk’s Favorite Necklace
Pralines And Creme Dress
Banana Split Heels

Recipe

OREO Truffles
1 pkg (1 lb 2 oz) OREO Cookies, finely crushed, divided
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

1. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

2. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

3.Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Start pairing…and good luck!

402 Responses to ModCloth Wants to Know Your Perfect Pairings!

  1. Liz 05/06/2009 at 8:07 am #

    you look cuter than sunshine molly!

  2. Cousin Katie 05/06/2009 at 8:07 am #

    How adorable are you?! Much love!!

  3. emery jo 05/06/2009 at 8:30 am #

    dahlia headband
    bo derek shorts
    harper’s bazaar tee
    catskills cardigan
    spartacus sandals
    cool kids backpack

    Chicken Won Ton Salad
    Ingredients:
    3 skinless boneless chicken breasts
    1 head of leaf lettuce
    1/2 package of won tons (found in the refridgerated healthy food section usually- by the juice and salad mixes & things)
    3-4 green onions
    1/2 slivered almonds

    Dressing Ingredients:
    1/3 cup extra virgin olive oil
    4 Tablespoons white vinegar
    4 Tablespoons sugar
    2 1/2 teaspoons of salt
    1 teaspoon of ‘Accent’
    Fresh ground pepper

    Bake chicken @ 350 degrees for 40 mins. Let cool and cube.
    Fry wontons in oil until golden brown, cool and break into pieces in bowl.
    Tear lettuce into bite sized pieces.
    Chop green onions.
    Put ingredients into bowl, toss.
    Mix dressing well and serve on the side- enjoy!

  4. Kati 05/06/2009 at 9:08 am #

    Pralines and Creme Dress
    Pleats n’ Sweets Wedges
    Not Your Average Owl Pendant
    Birds of Paradise Earrings
    Quill Ring in Gold

    Peanut Butter Cookies
    * 1 cup unsalted butter
    * 1 cup crunchy peanut butter
    * 1 cup white sugar
    * 1 cup packed brown sugar
    * 2 eggs
    * 2 1/2 cups all-purpose flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 1/2 teaspoons baking soda

    1. Cream together butter, peanut butter and sugars. Beat in eggs.
    2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
    3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

  5. Eline 05/06/2009 at 9:15 am #

    Cosette Dress
    Parisian Sophisticate Jacket
    Peacock Panache Pendant
    The Plump Pump in Sapphire
    Aster Beret in Creme
    Train Hopping Bag

    Scrumptious Tangy Lemon Squares

    Ingredients:
    Shortbread crust:
    2 cups all-purpose flour
    1/2 cup powdered sugar
    1 cup chilled butter
    Lemon topping:
    5 eggs
    2 cups sugar
    6 tablespoons flour
    4 teaspoons grated lemon zest
    3/4 cup fresh lemon juice

    Preheat the oven to 350 degrees. Have ready an ungreased 9 by 12 inch baking pan. To make the crust, combine the flour and sugar and pulse briefly or stir to mix. Add butter and process or mix with an electric mixer until crumbly. Pat into the baking pan. Bake for 12 to 14 minutes, or until light golden brown. Let cool on a rack for 3 to 4 minutes. Reduce oven temperature to 325 degrees.
    Meanwhile, make the topping: in a large bowl, using an electric mixer or a whisk, beat the eggs until light in color. In a bowl, stir together the sugar and flour. Add the mixture to the eggs and mix until blended. Stir in the lemon zest and juice, mixing until smooth. Pour over the slightly cooled crust.
    Return the pan to the oven and continue baking for 25 to 30 minutes or until just set. Transfer to a rack to cool for a couple of minutes. While still warm, dst with powdered sugar. Let cool completely and cut into squares. Enjoy and share the joy!

  6. Ana P. 05/06/2009 at 9:22 am #

    Uluru dress
    Heavy metal sandals in black sabbath
    My pet octopus necklace
    Mos Eisley Cantina ring

    Fried shark steaks with Swiss chard, potatoes and a light sauce

    Ingredients:
    40 dg shark steaks
    0.5 kg swiss chard
    2-3 potatoes
    1 sour cream
    1 egg
    2 cloves of garlic
    salt, pepper, sweet red paprika, olive oil, sunflower oil, milk, bread crums, flour

    Put the shark steaks in milk for 15 minutes.
    In a separate bowl stir the egg and salt it a bit. Slowly add bread crums, some flour and a bit of milk and stir constantly so you don’t get lumps. Salt it a bit and add some sweet red pepper
    Peel the potaotoes and cut it in cubes. Cook it in slightly salted water.
    Clean and wash the Swiss chard leaves and start cooking it when potatoes are half done.
    Move fish steaks from milk to the bowl with egg, bread crums and flour (just dip them so they’re covered in the mixture), and fry them in sunflower oil (you can do it in olive oil too) till they’re nicely golden brown. Take them out and put on some paper towels to soak up the extra oil.
    For the sauce mix the sour cream, a few tea spoons of olive oil, add salt and pepper and finely chopped garlic.
    Take the Swiss chard and potatoe out of the water and season them with some olive oil, salt, pepper and garlic.

  7. Fiona 05/06/2009 at 9:36 am #

    This is my favorite study-break treat, especially useful now in finals season! Perfect for college kids who don’t have a stove readily available. Cooks in the microwave!

    Outfit:
    *Checkmate Tunic
    *Fundamental Skinny Jeans
    *Sailboat Moccasins in tan
    *Backgammon Bracelet
    *Strawberry Patch Locket

    Chocolate Cake in a Cup
    * 4 tablespoons flour (cake flour)
    * 4 tablespoons sugar
    * 2 tablespoons cocoa powder, any kind
    * 1/8 teaspoon baking powder (a pinch!)
    * 1/8 teaspoon salt (a pinch!!)
    * 1 egg, beaten
    * 3 tablespoons milk
    * 3 tablespoons oil
    * 2-3 drops vanilla (optional)

    1. In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This can also be mixed directly into a large mug).
    2. Add egg and mix into dry mixture.
    3. Add oil and milk and mix well.
    4. Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.
    5. Place in microwave on High for 2 1/2 – 3 minutes. (I find it’s best slightly undercooked.)
    6. Garnish with chocolate chips, dried fruit, or ice cream! :)

  8. Renai 05/06/2009 at 9:36 am #

    Ooh!

    Bow-jito Skirt
    A Birdie Told Me Tee
    Top Chef Necklace
    Alchemist Heels
    Lady Slipper Orchid Socks
    Let It Bead Earrings

    I whipped this up last night while barefoot wearing my work pants and an old tank top… YEAH not hot.

    Whole Wheat Linguine w/ Red Pepper Goat Cheese Sauce, Fiddleheads, Chantrelles, and Fresh Basil

    6-8 oz fresh whole wheat linguine noodles
    6 oz goats milk yogurt (cows milk yogurt is fine too- just make sure that it is PLAIN and UNSWEETENED)
    6-8 oz goat cheese
    2-3 pieces of jarred roasted red pepper
    1/3 to 1/2 lb fresh wild fiddleheads (check farmers markets- can also sub asparagus)
    1 oz dried chantrelle’s (fresh are great if you can get them!)
    1 container fresh basil (I think these are around 1 oz? found in the produce section)
    Olive oil
    Sea salt

    Begin by soaking your dried mushrooms in hot water for half an hour (skip this step if using fresh). Prep fiddleheads by trimming off the brown ends where they were picked, and rinsing in cold water. Boil 3 cups of water, and add fiddleheads. Reduce heat to a simmer, and let cook for about 15 minutes- until soft but not mushy. Strain mushrooms and fiddleheads, reserving liquid from both. Using a cast iron or other heavy skillet- heat about a tablespoon of olive oil over med-hi heat, then add mushrooms and fiddleheads with a healthy pinch of salt. Sauté until just browned, then set aside.

    Boil water for pasta. Cook according to package directions.

    Combine yogurt and roasted red pepper in a food processor or blender until smooth. Using the same skillet (from mush’s and fiddle’s earler)- Add sauce, 1/4 cup of reserved liquid, and crumbled goat cheese. Whisk over medium heat until cheese is melted.

    Add cooked pasta, fiddleheads, mushrooms, and chopped fresh basil to your skillet. Toss until all ingredients are evenly coated with sauce. Serve with a sprinkle of coarse sea salt, and freshly grated asiago, if you have it.

    This recipe can also easily be made vegan- just simply sub the yogurt for non-dairy milk, and the goat cheese for Toffuti cream cheese!

    Enjoy!

  9. Jen 05/06/2009 at 9:40 am #

    Summertime Ensemble:
    Ferris Wheel Dress
    Red Hot Chili Peep Toes
    How Bow Can You Go Bangle
    Girly Girl Gloves in Black
    Strawberry Patch Locket
    Modern Marilyn Sunglasses in Red

    Simply Scrumptious Chilled Strawberry Soup
    Ingredients:
    2 pints of strawberries
    1 ½ cups of warm water
    ¾ cups of dry white wine
    1 ½ cups of sugar
    2 cups of buttermilk
    Slivered almonds, vanilla ice cream, or fresh mint to garnish (optional)
    Directions:
    Simmer the strawberries, water, wine, and sugar. Let cool. Then place in a blender at a low speed until pureed. Add the buttermilk just before serving. For thicker soup, add crushed strawberries just before serving. Add any optional garnish. Delicious!

  10. Brooke 05/06/2009 at 9:40 am #

    BUNGALOW DRESS IN BLACK
    KNOW THE ROPE ESPADRILLS
    HOW BOW CAN YOU GO BANGLE

    WORM DIRT CAKE

    1 to 1 1/4 lb. pkg. Oreo cookies
    1 (8 oz.) pkg. cream cheese
    1/2 cup butter, softened
    1 cup powdered sugar
    3 cups milk
    1 (12 oz.) tub Cool Whip (can use chocolate)
    2 (3 1/2 oz.) pkg. instant vanilla or chocolate pudding
    1/2 tsp. vanilla
    4 gummy worms and/or other critters

    Crush Oreos. Put 1/3 of the crushed Oreos into a new, clean flower pot. Set aside.

    Mix butter, cream cheese and sugar and vanilla together. Set aside.

    Combine milk and pudding mix. Fold Cool Whip into the pudding.

    Fold together pudding mixture and butter-cream cheese mixture.

    Layer this mixture (about 1/3 of it) onto the crumbled cookies in the pot. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.

    As you’re layering the ingredients, decoratively place several gummy worms and critters in the “soil” so they will be seen emerging. If you have a toy (clean) garden trowel, a plastic daisy, or some edible flowers, these can also be used creatively to embellish the presentation.

    Chill in refrigerator for 3 to 4 hours before serving.

  11. Missy 05/06/2009 at 9:51 am #

    This dress reminds me of my alma mater – Purdue! In honor of the boilermakers, here is my recipe for the Purdue favorite!

    Senior Skip Day Dress
    Jewel of the Nile Sandals
    Not Your Average Owl Pendant
    Costello Glasses in Black

    The Dwayne Purvis Burger

    1/4 lb of bison ground meat
    1 toasted bun
    2 tablespoons of peanut butter
    1 slice of pepperjack cheese
    lettuce
    tomato slices
    ketchup, mustard, other condiments

    Grill the meat until medium rare.
    Place on toasted bun.
    Spread peanut butter on top and bottom buns.
    Add cheese and return to grill until cheese melts.
    Garnish with lettuce, tomato, ketchup and mustard.

    Top it off with peanut butter malt shake

    Add two scoops French vanilla ice cream, cup of milk, malted milk powder and peanut butter (however much you like) to blender and mix until smooth. Enjoy!

    These two meals can be found at Purdue at Triple XXX, which has been featured on the Food Network. Boiler Up!

  12. Fiona 05/06/2009 at 9:54 am #

    This one is great for taking to a picnic or a summer graduation party!

    *Bungalow Dress in Blue
    *The Shy Cardigan in Peony
    *Flava of Love Watch
    *Apple Pickin’ Necklace
    *Waterman’s Knot Wedges

    Asparagus Rolls.
    *1 lb fresh asparagus
    * 1 (8 ounce) package refrigerated crescent dinner rolls
    * 1 cup monterey jack cheese, grated
    * 1/4 cup bacon bit
    * 1/4 cup green onion, finely chopped

    1. Preheat oven to 400*.
    2. Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
    3. Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
    4. Roll up and bake in the oven for 10 – 12 minutes or until rolls are browned.

  13. Lora 05/06/2009 at 10:00 am #

    Mellow Yellow Skirt
    Victorian Tank in Anne Bronte
    The Aster Beret in Creme
    Night on the Town Booties
    Burst of Spring Earrings

    MELLOW YELLOW MUFFINS RECIPE

    This recipe is easy and fun to make. I really enjoy a tasty snack that is also healthy for me! You can’t go wrong with delicious banana muffins – look at me trying to push the muffins, haha. But, really they are very tasty!

    Mellow Yellow Muffins Ingredients

    5 Tbs oil
    1/4 tsp salt ( I don’t add the salt)
    1 beaten egg
    1/2 cup sugar
    1 1/4 tsp vanilla
    1/2 cup plain flour
    1/2 cup sultana bran
    1 cup mashed banana
    1/2 cup wholemeal flour
    1 1/2 tsp baking powder

    Mellow Yellow Muffins Method

    In a large bowl combine sugar, oil, egg, vanilla and sultana bran then let stand for 5 minutes. Stir together plain flour, wholemeal flour and baking powder then add to sultana bran mixture and stir until just combined. Spoon mixture into muffin tins. Bake the Mellow Yellow Muffins at 200 degrees for 30 minutes or until golden brown.

  14. Kels 05/06/2009 at 10:03 am #

    Senorita Skirt
    Buttercup Cashmere Sweater
    Feminine Flounce Cardigan in Cranberry
    Tea Set Flats in Blueberry
    Little Apple Earrings

    Fruit Salsa

    Ingredients:

    2 Green Apples, peeled and diced
    2 Red Apples, peeled and diced
    1 Pineapple, peeled and diced (note: you will not use the entire pineapple so if you will not use the leftovers, you can chose to buy canned, diced pineapples instead. However, I prefer the taste of fresh pineapple and there’s always enough kids running around to eat what’s left over.)
    6-8 kiwis (depending on your fondness for kiwi), peeled and diced
    1 pound strawberries, diced
    1 bag of grapes, diced(I prefer red, but green and black work just as well too. It’s up to you!)
    4 tablespoons white sugar
    2 tablespoon brown sugar
    6 tablespoons fruit preserves, any flavor

    Directions:

    Starting with the apples, peel and dice all fruit, and put in a large bowl. You should attempt to keep the pieces fairly small, but vary the size some just to keep it interesting. You might not use all of the kiwi, pineapples, strawberries, and grapes. This is why you should start with the apples. When finished with the apples, move on to the strawberries, adding as many as needed to balance out the apples. It usually takes all but two or three strawberries for me. The important thing to remember is that there should be a bit more apples than strawberries but not many. Next, add kiwis, once again, add just about enough to equal out the apples. Do the same with the pineapple, keeping in mind that pineapple is a very strong fruit so you don’t need quite as many of them. Next add the grapes, doing the same as with the strawberries and kiwis.

    Now add the sugar, brown sugar, and fruit preserves. Stir gently with a spoon until the salsa appears to be well mixed. ie: you don’t want all of your strawberries to end up in one place.

    Place in the refrigerator if desired and allow to chill for about thirty minutes or so.

    You can serve by itself and eat it with a spoon, make these awesome cinnamon chips http://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon-Chips/Detail.aspx , serve it on lightly toasted bread (which I just discovered the other day and is quite amazing), or pour some over some Cinnamon Toast Crunch cereal instead of milk (which is also quite tasty)

    Note: Don’t like one of these fruits? Replace it! Sometimes I throw in some manderian oranges. Or maybe you like blueberries. Give them a try. How about some raspberries instead of strawberries? It’s all up to you. If you love kiwi like I do, throw in a few extra. It’s very forgiving. You can change it up anyway you want to. My suggestion would be to try it one time the way listed above so you get a feel for how the flavor works and the next time mix it up. That’s how I settled on this recipe. I got it from a friend and tweaked it a little each time until it only vaguely resembles her original. Just have fun with it and see how it turns out.

    Enjoy!

  15. Daniela Villanueva 05/06/2009 at 10:04 am #

    Ceviche Tostadas

    Siesta Cardigan
    Dandelion Wine Shorts
    Fireworks Sandals
    Ariel Combs
    Lady Pharaoh Bracelet

    8 tostadas (toasted tortillas)
    1 lb sea bass fillet (or use a mixture of fish and shrimp)
    5-6 big lemons
    1 fresh tomato chopped
    4 tablespoons chopped cilantro
    1 small jalapeno pepper choped
    2 tablespoons olive oil
    1 medium onion, finely chopped
    3 mash avocados with lemon (guacamole)
    Salt and pepper

    Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
    Marinate fish in the lemon juice in the fridge for 4 to 6 hours (this step cooks the fish). Make shure the fish is completly soked in the lemon juice. Pour off most of the lemon juice (just leave it moist). Add remaining ingredients except the avocados. Do this preferably a few hours before serving & refrigerate. To serve, smash the avocados and pour some lemon juice, cover the tostadas with this and the fish mixture.

    Enjoy this fresh dish for a perfect summer day or pair it up with some Margaritas for a pool party!

  16. Laurel 05/06/2009 at 10:04 am #

    Orange you glad it’s almost summer ensemble:

    Country Grove Top
    Treasure Island Shorts
    What’s the Story Earrings
    Step Right Up Wedges

    Orange Brownies (these no chocolate citris “brownies” are lovely for a summer picnic!)

    Ingredients
    1 1/2 cups all-purpose flour
    2 cups sugar
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    4 eggs
    2 teaspoons pure orange extract
    1 teaspoon grated orange zest

    Glaze:
    1 cup confectioners’ sugar
    2 tablespoons orange juice
    1 teaspoon grated orange zest
    Directions
    Preheat oven to 350 degrees F.

    Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

    Glaze:
    Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

  17. Sheila 05/06/2009 at 10:06 am #

    Perfect for a summer evening!

    Plum and Plaid Dress
    Intermission Heels
    St. Cecilia Locket

    Apple Blueberry Crumble
    2 cups frozen blueberries
    2 cups chopped apples
    1 cup butter
    3/4 cup rolled oats
    3/4 cup flour
    1/2 cup brown sugar
    1/2 cup sugar
    1 tsp cinnamon
    1 tsp nutmeg

    Mix the rolled oats and flour; cut in the butter with a pastry blender. This is the topping
    Mix the fruit, sugars, cinnamon, nutmeg and put in a greased oven safe dish. Pour the topping over, and bake for 40 minutes at 350 degrees F

    Serve warm, with fresh whipping cream or ice cream

  18. Becky 05/06/2009 at 10:08 am #

    Modcloth Outfit:
    The Maggie Dress
    High Stakes Heels in Tobacco
    Lady Pharaoh Bracelet
    Remember Ring in Gold

    Recipe: Dutch Chocolate Truffles
    Ingredients:
    10 ounces bittersweet chocolate, chopped fine
    3 tablespoons unsalted butter
    1/2 cup heavy cream
    1 tablespoon light corn syrup
    1/4 cup brandy
    1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
    8 ounces semisweet or bittersweet chocolate, chopped fine

    Directions:
    Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

    Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

    Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

    Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

    In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

    Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

    Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

    Enjoy!

  19. Sarah 05/06/2009 at 10:16 am #

    Perfect Pairing: Cherry Darling-

    Outfit:
    Modest Mouse Top
    Coffee and Cigarette Ankle Jeans
    Red Hot Chili Peep Toes
    Shirley Temple Earrings

    Recipe: Cherry Fluff

    1 (21 ounce) can cherry pie filling
    1 (14 ounce) can sweetened condensed milk
    1 (20 ounce) can crushed pineapple, drained
    1 (8 ounce) container frozen whipped topping, thawed

    Directions-
    In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

    Simple and sweet- the outfit and the recipe!!

  20. Lora 05/06/2009 at 10:16 am #

    Woops forgot to give it a name!

    MAD ABOUT SAFFRON SUMMER THREADS:

    Mellow Yellow Skirt
    Victorian Tank in Anne Bronte
    The Aster Beret in Creme
    Night on the Town Booties
    Burst of Spring Earrings

    MELLOW YELLOW MUFFINS RECIPE:

    This recipe is easy and fun to make. I really enjoy a tasty snack that is also healthy for me! You can’t go wrong with delicious banana muffins – look at me trying to push the muffins, haha. But, really they are very tasty!

    Mellow Yellow Muffins Ingredients

    5 Tbs oil
    1/4 tsp salt ( I don’t add the salt)
    1 beaten egg
    1/2 cup sugar
    1 1/4 tsp vanilla
    1/2 cup plain flour
    1/2 cup sultana bran
    1 cup mashed banana
    1/2 cup wholemeal flour
    1 1/2 tsp baking powder

    Mellow Yellow Muffins Method

    In a large bowl combine sugar, oil, egg, vanilla and sultana bran then let stand for 5 minutes. Stir together plain flour, wholemeal flour and baking powder then add to sultana bran mixture and stir until just combined. Spoon mixture into muffin tins. Bake the Mellow Yellow Muffins at 200 degrees for 30 minutes or until golden brown.

  21. Fiona 05/06/2009 at 10:20 am #

    Outfit:
    *Honest to Blog Hi Tops
    *Dreamlover Shorts
    *Connect the Rex Tee
    *Mos Eisley Cantina Ring
    *Eyedust in Shoe Addict
    *Allosaurus Earrings
    *Fiji Fedora

    Party-Hardy Buffalo Wings:
    * 12 chicken wings (about 2 pounds)
    * 2 tablespoons margarine or butter, melted
    * 2-3 tablespoons bottled hot pepper sauce (modify for your specific tastes, I like them HOTHOTHOT)
    * 1 teaspoon paprika
    * salt (optional)
    * pepper (optional)
    * 1/2 cup sour cream
    * 1/2 cup mayonnaise or salad dressing
    * 1/2 cup crumbled blue cheese
    * 1 clove garlic, minced
    * 1 tablespoon white wine vinegar or white vinegar
    * crumbled blue cheese (optional)
    * celery

    Directions:
    1. Preheat broiler.
    2. Cut off and discard tips of chicken wings.
    3. Cut wings t joints to form 24 pieces.
    4. Place chicken pieces in a shallow nonmetal pan.
    5. SAUCE: in a small mixing bowl, stir together melted margarine or butter, hot pepper sauce, and paprika.
    6. Pour mixture over chicken wings, stirring to coat.
    7. Cover chicken and let stand at room temperature for 30 minutes.
    8. Drain chicken, reserving sauce.
    9. Place chicken pieces on the unheated rack of a broiler pan.
    10. Sprinkle chicken with salt and pepper (optional).
    11. Brush with some of the reserved sauce.
    12. Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown.
    13. Turn the chicken pieces, brush again with the reserved sauce.
    14. Broil for 10 to 15 minutes or until the chicken is tender and cooked through.
    15. Meanwhile, in a blender container or food processor bowl, combine sour cream, mayonnaise or salad dressing, the 1/2 cup of crumbled blue cheese, garlic, and vinegar.
    16. Cover and blend until smooth.
    17. If desired, top dip with additional crumbled blue cheese before serving.
    18. Serve with wings and celery sticks and dip.

    Makes 12 appetizer servings.
    Dip will last in fridge (covered) for up to two weeks.

  22. Alejandra E. 05/06/2009 at 10:24 am #

    A fresh recipe, to have on a warm day or to take on a picnic. To match a fresh outfit.

    Oh Van Gogh Scarf (to wear on the head)
    A Work of Art Tunic
    Coffee and Cigarette Ankle Jeans
    Star Bright Wedges

    Avocado and surimi rolls:

    4 eggs
    2 surimi bars
    1 medium-sized avocado
    Cream cheese
    Chipotle peppers (Optional)
    Salt, pepper, oregano.

    Batter the eggs as if to make an omelet, season with salt, pepper and oregano. On a flat pan, make a crepe with this batter; you will use it to wrap the rest of the ingredients.
    Spread the cream cheese on top of the omelet, place the surimi bars near the edge, and slices of the avocado next to them. Add the chipotle for a spicy taste. Use the omelet to wrap them, as a sushi roll. And just like sushi, slice into mouth-size pieces. Voilá. A simple, fresh and delicious plate. You can have it with a side of salad for a meal or have it as a snack at a party. And you can do all of this rocking the suggested outfit.

  23. cassandra 05/06/2009 at 10:25 am #

    OUTFIT:
    Bamboo Garden Wrap Dress
    Red Hot Chili Peep Toes
    Oceanic Hoops
    Dahlia Headband

    RECIPE:
    Tofu with Key West
    BBQ Sauce

    4 servings

    This barbecue sauce comes from the Florida Keys.

    * 1 pound extra-firm tofu
    * 2 tablespoons unbleached flour
    * 2 tablespoons stone-ground yellow cornmeal
    * 1 1/2 teaspoons poultry seasoning
    * 2 teaspoons nutritional yeast
    * 1/2 teaspoon salt, (optional)
    * 1/4 teaspoon fresh ground black pepper
    * 2 tablespoons prepared yellow mustard
    * 4 tablespoons Vegetable Broth, and
    a spritz of vegetable cooking spray

    * SAUCE:
    * 1/2 cup ketchup
    * 1/3 to 1/2 cup honey, or sugar
    * 2 tablespoons lime juice
    * 2 cloves minced garlic
    * 1 small onion, finely minced
    * 4 tablespoons Worcestershire sauce
    * 1 teaspoon hot pepper sauce

    Tofu: Cut tofu on short end into 1/4-inch slices. Drain on a paper towel for about 30 minutes.

    On a plate, mix flour, cornmeal, poultry seasoning, nutritional yeast, salt and pepper. Brush drained tofu on both sides with mustard, then roll in cornmeal mixture. Set aside.

    Heat broth in a heavy skillet over medium heat; carefully place 4 slices of tofu in skillet, without crowding, and saute until golden brown. Drain on paper towels. Keep warm til all slices are cooked.

    Sauce: In a heavy medium-sized saucepan, combine all sauce ingredients. Bring to a boil, and simmer on low heat for 20-30 minutes. Makes 1 1/2 cups.

    To Serve: Spoon sauce over tofu. Serve with a bland vegetable as sauce is rather spicy

    TRUST ME IT’S YUMMMMMMY!

  24. Lizzy 05/06/2009 at 10:28 am #

    Torch Song Dress
    Dahlia Headband
    Apple Pickin Necklace
    Nostalgia Bronze Handbag
    Step Right Up wedges

    French Apple Tart
    Ingredients
    For the pastry
    * 2 cups all-purpose flour
    * 1/2 teaspoon kosher salt
    * 1 tablespoon sugar
    * 12 tablespoons (11/2 sticks) cold unsalted butter, diced
    * 1/2 cup ice water
    For the apples:
    * 4 Granny Smith apples
    * 1/2 cup sugar
    * 4 tablespoons (1/2 stick) cold unsalted butter, small diced
    * 1/2 cup apricot jelly or warm sieved apricot jam
    * 2 tablespoons Calvados, rum, or water
    Directions
    For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
    Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
    Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
    Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
    Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

  25. Sarah 05/06/2009 at 10:28 am #

    Endless Summer Outfit
    Good Ship Lollipop Dress
    The Aster Beret in Purple
    Banana Split Heels
    The Encrypted Necklace

    Banana Pineapple Sorbet
    2 ripe bananas, sliced and frozen
    3 oz pineapple juice
    3 oz frozen pineapple juice
    2 T shredded coconut

    Place all ingredients in food processor or blender and purée until smooth. Serve immediately. Enjoy!

  26. Rachel 05/06/2009 at 10:30 am #

    Summer Picnic Date

    Smokestack shorts
    Let’s go fly a kite tee
    Golddigger heels
    This buds for you earrings

    Tomato, Basil and Mozzarella Sandwich
    INGREDIENTS
    1/2 loaf Italian bread
    4 fresh basil leaves, chopped
    1 tomatoes, sliced
    2 ounces fresh mozzarella cheese, sliced
    1/8 teaspoon red pepper flakes
    1/4 cup balsamic vinegar

    DIRECTIONS
    Slice the loaf of bread in half lengthwise.
    Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread.
    Cut into two sandwiches.
    In a small dish, stir together the balsamic vinegar and red pepper flakes.
    Use as a dipping sauce

    Other items needed: a kite of course!

  27. Kelly 05/06/2009 at 10:32 am #

    “Cherries Peggy Lee”

    Outfit:

    Daisy Mae Top
    Dandelion Wine Shorts
    Know the Ropes Espadrilles
    Dahlia Headband- Red
    How Bow Can You Go Bangle

    Cherries Jubilee:

    Ingredients
    2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved
    1 tablespoon sugar
    1 tablespoon cornstarch
    1/4 cup kirsch or cognac, warmed
    2 pints vanilla ice cream

    Directions
    In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream. Best enjoyed while listening to your favorite Peggy Lee album!

  28. Missy 05/06/2009 at 10:35 am #

    Mint Chocolate Chip Cutie

    Sew What Tee
    Bow-jito Skirt
    Adromeda Sandals
    Pom-Pom Earrigns in Black
    Father Knows Best Watch

    Mint Chocolate Chip Brownies

    3/4 cup of cocoa
    1/2 tsp of baking soda
    2/3 cup of melted butter
    1/2 cup boiling water
    2 cups sugar
    2 eggs
    1 1/3 cup flour
    1 tsp vanilla
    1/4 tsp salt
    1 3/4 mint chocolate chips

    Preheat oven to 350 degrees and grease a 9×13 pan.
    Combine cocoa and baking soda.
    Slowly blend in 1/3 cup butter.
    Add boiling water. Stir until thickens.
    Stir in eggs, sugar and rest of butter.
    Add flour, vanilla and salt.
    Blend until smooth.
    Mix in mint chocolate chips.
    Pour mixture into pan and bake for 35 to 40 minutes.

  29. Lindsay 05/06/2009 at 10:36 am #

    Santa Monica Pier Wedges in Navy
    With a Twist Tank
    High Seas Skirt
    Flight Club Combs
    Isabella Locket

    Honey Butter Caramels with Sea Salt

    -1/4 cup light corn syrup

    -1/2 cup honey

    -1 cup (200 g) sugar

    -1/2 teaspoon coarse sea salt

    -2 cups heavy cream

    -3 Tablespoons butter, cut into small pieces, room temperature

    Line the bottom and sides of an 8 or 9 in baking pan with foil or parchment paper. Let the sides of the foil or parchment hang over the sides of the pan; this will make it easier to remove the caramels.

    In a large saucepan (use at least a 3 quart saucepan, as the boiling caramel will increase in volume), combine the corn syrup, honey, sugar, and sea salt, and bring to a boil. Let the mixture continue cooking until it reaches 305 degrees F.

    Meanwhile, place the cream in a small saucepan and warm on the stove until it is just at a simmer. Turn off the heat and cover the saucepan to keep the cream warm (you do not want to add cold cream to the hot caramel or it will seize up and harden.)

    When the caramel is at the right temperature, take it off the heat and add in the butter, stirring until it is melted and combined.

    Add in the cream slowly – when you pour it in it will bubble up violently, so don’t add the cream all at once or it might overflow. When you have added all the cream, stir the mixture until combined.

    Return the saucepan to the stove and cook on medium heat until it reaches 250 degrees F.

    Pour the caramel into the prepared pan. Let it set overnight before removing and cutting into individual pieces.

  30. Andrea 05/06/2009 at 10:40 am #

    Outfit:

    The Breathless Dress in Magnolia
    Banana Split Heels
    St. Cecilia Locket

    The Recipe:

    Simple Lavender Lemonade

    Ingredients:
    3/4 Cups Sugar (I use organic evaporate can juice sugar!)
    Fresh Lemons for juicing
    3-4 tablespoons dried lavender
    Water

    1. Make a simple syrup with about 2 cups of water and 3/4 cup of sugar. Put water and sugar into a small pot with about 3 – 4 tablespoons dried lavender buds or a big handful of fresh lavender. Bring to a boil, then cook over medium heat, stirring often until the sugar dissolves (about 3 minutes). Cool the syrup, and when cool, strain out the lavender.

    2. Make lemonade! Mix fresh lemon juice and water with the simple syrup made above as the sweetener. Voila! Lavender Lemonade.

  31. Jill 05/06/2009 at 10:42 am #

    Once upon a forest dress in navy
    White angle slingbacks
    Speakeasy cocktail ring
    Isabella locket

    Cranberry-Apple Crisp
    Ingredients:
    3 cups of cranberries (1 12-ounce package)
    2 large apples, unpeeled, cored, and sliced thin (Fuji works well)
    1/2 cup sugar
    2 teaspoons cinnamon
    1/4 cup all purpose flour (you could cut this down some if you want)
    4 tablespoons packed brown sugar
    1 ½ cup rolled oats (regular or quick)
    1/2 cup chopped walnuts (optional– I never use it)
    6 tablespoons butter, melted (I usually cut this with
    water to use less)

    In a large bowl, combine the cranberries, apple, sugar, cinnamon,
    and 1 tablespoon of flour. Transfer the mixture to a greased 6-cup
    shallow baking dish.

    In the same bowl (no need to wash it), combine the remaining flour,
    brown sugar, oats, and nuts, if desired. Stir in the melted butter
    and mix the ingredients well (the mixture should be
    crumbly). Sprinkle the oat mixture over the fruit mixture.

    Bake the crisp in a preheated 375 oven for 40 minutes or until the
    cranberries start to bubble around the edges and the topping is slightly browned.

  32. Leah 05/06/2009 at 10:44 am #

    I love my little Maryland. I grew up by the Chesapeake Bay, and every summer season, my Mom would make crab dip with McCormick Old Bay seasoning. Old Bay is a staple on a Maryland spice rack. We discredit people’s Marylandness if they don’t have some. As I grew up in my Annapolis house, my Mom began to let me help her mix and cook the crab dip, and she assured me the recipe would someday be mine.

    If I were making Old Bay Crab Dip right now, I’d be wearing this:
    Tulip Festival skirt-makes me imagine myself at Chesapeake Bay picnic
    Mallory Keaton Sweater in Crimson-something solid and red to bring the crab ambience
    Lovely Leeward Earrings-nautical novelty, and a small elegant touch
    Prime Meridian Flats in Yellow-finishes the summery, primary color scheme, a casual offsetting of the skirt and earrings

    OLD BAY HOT CRAB DIP

    INGREDIENTS
    1 package (8 ounces) cream cheese, softened

    1 cup mayonnaise

    2 teaspoons OLD BAY® Seasoning

    1/2 teaspoon McCormick® Mustard, Ground

    1 pound lump crabmeat

    1/4 cup shredded Cheddar cheese

    DIRECTIONS
    1. Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently.

    2. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired.

    3. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

  33. Andrea 05/06/2009 at 10:44 am #

    (Edit to my recipe– Evaporated CANE juice sugar, not can juice sugar–whatever that is!)

  34. Eileen 05/06/2009 at 10:49 am #

    Senior Skip Dress
    Hibiscus Bangle
    Brobdingnag Locket
    Jellybean Slingbacks in Cinnamon

    Pad Thai
    You Need:
    1/2 a lime
    1 egg
    2 tsp soy sauce
    1 clove minced garlic
    1/2 tsp. red pepper flakes or dried chili pepper
    1 minced shallot
    2 tbsp sugar
    2 tbsp tamarind or white vinegar
    1/2 package Thai noodles (or any rice noodles)
    2 tbsp vegetable oil
    2 tbsp peanuts
    optional: tofu, chicken, bean sprouts, etc.

    Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Mince shallot and garlic together.
    Heat up a big pot or wok on high heat and pour oil in. Add shallot, garlic and stir them until they start to brown (I like to have them pretty crispy). The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind/vinegar, sugar, soy sauce, chili pepper. Stir. The heat should remain high.

    Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add any extra things (bean sprouts, chicken, tofu, etc.) Pour onto the serving plate and sprinkle with peanuts. Serve hot with a wedge of lime on the side. Yum!

  35. Julie N. 05/06/2009 at 10:49 am #

    Outfit:
    Good Ship Lollipop Dress
    Shirley Temple Earrings
    Vintage Mod Dots Necklace
    Carriage Ride Wedges

    Recipe:

    Ingredients
    1 – 21 ounce can cherry pie filling
    1 – 20 oz can crushed pineapple in juice
    1 – 18 oz. box yellow cake mix
    1/4 cup butter, cut into small pieces
    1/2 cup butter, melted
    1 cup flaked coconut

    Preparation:
    Grease 9 X 13 X 2-inch baking pan.
    Dump into pan and spread or smooth in this order; cherry pie filling, undrained pineapple, dry cake mix. Arrange pieces of butter (1/4 cup) on top.

    Pour 1/2 cup melted butter over cake mix. Top with 1 cup flaked coconut and 1 cup chopped pecans.
    Do not stir. Bake at 350° for about 1 hour.

    Perfect for Summer Parties!

  36. Katherine 05/06/2009 at 10:52 am #

    http://i75.photobucket.com/albums/i308/barkingharangue/outfit.jpg

    Be the angel who brings this colorful, fun dessert to the next picnic or backyard party!

    Outfit:
    Wildflower Confetti Skirt
    A Little Bit Country Top
    Step Right Up Wedges
    Quite Contrary Earrings
    Centerpiece Ring

    Recipe:

    1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
    1 1/4 cups cake flour, stir before measuring
    1 3/4 cups granulated sugar, divided
    1/2 teaspoon salt
    1 1/2 teaspoons cream of tartar
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1/3-1/2 cup mixed sprinkles

    1. Sift flour with 3/4 cups sugar 4 times; set aside.

    2. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.

    3. Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.

    4. With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.

    5. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.

    6. Preheat oven to 375°F

    7. Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.

    8. Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

  37. Natalie Dixon 05/06/2009 at 10:53 am #

    After a romantic night out on the town it best to chill out with this:

    Chocolate Mint Grasshopper Pie

    Ingredients
    1 1/2 cups cold milk
    1 pkg. (4 serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
    2 cups thawed COOL WHIP Whipped Topping, divided
    6 DOUBLE STUFF OREO Cool Mint Creme Chocolate Sandwich Cookies, chopped
    1 OREO Pie Crust (6 oz.)
    1 (1 ounce) square semisweet chocolate

    Prepare

    Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.
    Melt chocolate as directed on package; drizzle over pie.
    Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

    Enjoy!

    Outfit:
    Palm Beach Dress
    Cherub Headband in Gold
    Danse Du Ventre Necklace Set
    Bestest Buds Ivory Earrings
    El Dorado Sandals

  38. Katherine 05/06/2009 at 10:54 am #

    http://i75.photobucket.com/albums/i308/barkingharangue/outfit.jpg

    Be the angel who brings this colorful, fun dessert to the next picnic or backyard party!

    Outfit:
    Wildflower Confetti Skirt
    A Little Bit Country Top
    Step Right Up Wedges
    Quite Contrary Earrings
    Centerpiece Ring

    CONFETTI ANGLE FOOD CAKE Recipe:

    1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
    1 1/4 cups cake flour, stir before measuring
    1 3/4 cups granulated sugar, divided
    1/2 teaspoon salt
    1 1/2 teaspoons cream of tartar
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1/3-1/2 cup mixed sprinkles

    1. Sift flour with 3/4 cups sugar 4 times; set aside.

    2. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.

    3. Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.

    4. With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.

    5. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.

    6. Preheat oven to 375°F

    7. Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.

    8. Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

  39. Alicia M 05/06/2009 at 10:58 am #

    Outfit, 50’s cocktail style.

    Bungalow Dress in Black
    Dita Von Teese Tights
    Little Bo Peep Toes
    Two Servings A Day Belt
    Shirley Temple Earrings
    Backgammon Bracelet
    Bedknobs and Broomsticks Bag

    Harvey Wallbanger Cake (made after drink invented in 1950’s)
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Ingredients:

    * Cake:
    * 1 box (about 18.75 ounces) yellow cake mix
    * 1 cup oil
    * 4 eggs
    * 1/4 cup Galliano® liqueur
    * 1/4 cup vodka
    * 1 3-ounce package vanilla instant pudding mix
    * 3/4 cup orange juice

    * Glaze:
    * 1 cup sifted powdered sugar
    * 1 Tablespoon orange juice
    * 1 Tablespoon Galliano
    * 1 teaspoon vodka

    Preparation:
    Preheat oven to 350 F. Grease and flour a Bundt pan.

    Place cake mix, oil, eggs, liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed for 3 minutes.

    Pour evenly into prepared Bundt pan and bake for 45 to 50 minutes.

    For the glaze, mix powdered sugar, orange juice, liqueur, and vodka until smooth. Drizzle over the warm cake and let cool to room temperature for glaze to set.

    Yield: 1 bundt cake (about 10 to 12 servings)

  40. Katie Sullivan 05/06/2009 at 11:02 am #

    San Miguel Tank Top
    Who’s on First Skirt
    Fireworks Sandals
    Oh Gosh Vest

    The pairing of the classic American style “Who’s on First Skirt” with a foreign twist “San Miguel Top” goes perfectly with the American classic recipe of a hamburger with a twist! Being a vegetarian myself, veggie burgers are a favorite, and this recipe I have found to be particularly delicious.

    Homemade Black Bean Veggie Burgers

    INGREDIENTS
    1 (16 ounce) can black beans, drained and rinsed
    1/2 green bell pepper, cut into 2 inch pieces
    1/2 onion, cut into wedges
    3 cloves garlic, peeled
    1 egg
    1 tablespoon chili powder
    1 tablespoon cumin
    1 teaspoon Thai chili sauce or hot sauce
    1/2 cup bread crumbs

    DIRECTIONS
    1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
    2. In a medium bowl, mash black beans with a fork until thick and pasty.
    3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
    4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
    5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
    6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

  41. Meredith 05/06/2009 at 11:06 am #

    Perfect Pairing: Ranch Chic
    Checkmate Tunic
    Coffee and Cigarette Ankle Jeans
    Motorcycle Diaries Boots
    The Modern Wayfarers in Gold
    Lady Pharaoh Bracelet

    Recipe:
    Ranch Rugelach
    Adapted from The Pioneer Woman and Smitten Kitchen

    Makes 24

    Dough
    2 cups whole milk
    1/2 cup vegetable oil
    1/2 cup sugar
    1 package (2 1/4 teaspoons) active dry yeast
    4 1/2 cups all-purpose flour plus plenty of extra for flouring the surface
    1/2 heaping (slightly more) teaspoon baking powder
    1/2 scant (slightly less) teaspoon baking soda
    1/2 teaspoon salt

    Filling
    1/3 cup sugar
    1/3 cup light or dark brown sugar
    2 teaspoons cinnamon
    1 cup jelly or jam (raspberry and/or apricot are traditional, but anything you like will work), divided
    6 tablespoons salted butter melted (or unsalted, with a pinch of salt in it), divided
    1 cup finely chopped walnuts or pecans (although there’s no reason you can’t use any other nut you prefer), divided
    2/3 cup finely chopped semisweet chocolate or miniature chocolate chips, divided (optional, but use slightly more dried fruit if you’re omitting this)
    2/3 cup dried currants or chopped dark raisins, divided

    Glaze
    3 tablespoons butter, softened
    3 ounces cream cheese, at room temperature
    3/4 cup powdered sugar
    1/2 teaspoon vanilla extract
    1/4 cup milk, approximately

    Make the dough: Mix the milk, vegetable oil and 1/2 cup sugar in a large pot, and heat it until just before it boils. Turn off the heat, remove the pot from the burner, and let it cool for 45 minutes to one hour. When the mixture is lukewarm, sprinkle in the yeast and let it sit for a minute or two before adding the four cups of flour. Stir the mixture together, cover the pot and let it sit for at least an hour. After an hour the dough should be a giant, puffy but still pretty wet. Add another 1/2 cup of flour, the baking powder, baking soda and salt and stir the mixture together. Either use it right away, or cover the dough and put it in the fridge until you’re ready to use it — overnight or up to a day or two. If it starts to overflow in the pot, press it down.

    Roll out the dough: Generously flour a large counter. Dump half the dough onto it, flour your rolling pin well, and roll the dough into a large rectangle about 24 inches wide and as thin as you get it in the other direction.

    Fill the rolls: Generously spray two 12-cup muffin tins with a cooking spray, or butter them well. Go ahead and spray the flat part too, so if your jam bubbles out of the buns, it will be easier to scrub off.

    Stir together the 1/3 cup sugar, brown sugar and cinnamon and set it aside. Spread one half of your jam evenly over the dough, leaving a 1/2-inch margin at the wider ends. (If your jam is cold from the fridge, you can heat it slightly in a small saucepan or in the microwave, not until bubbling hot but until warm enough to easily spread.)

    Drizzle three tablespoons melted butter over the jam layer.

    Sprinkle the jam and butter layer with 1/4 cup of the cinnamon-sugar mixture, then half of the nuts, half the chocolate and half the dried fruit.

    Starting with the wider side of the rectangle (the one that should be 24 inches), begin to tightly roll the dough, incorporating the filling. Once it is fully rolled up, cut it into two-inch segments with a sharp knife (a serrated knife works great here). Place one in each muffin cup. Sprinkle the tops of the rolls with a tablespoon of the cinnamon-sugar mixture and set the tin aside to puff some more, about 20 to 30 minutes.

    Repeat this process with the other half of the dough, and the remaining filling ingredients.

    Preheat your oven to 350°F.

    Bake the rolls: Bake your rolls for 15 to 20 minutes, until they’re golden at the edges and the filling looks bubbly. (I was using a convection oven at the Lodge, which is nothing like my oven at home so your baking time may vary. Look for a nice color and that bubbling filling before you take them out.)

    Let the rolls mostly cool on a rack.

    Make the glaze: Beat the butter, cream cheese, powdered sugar and vanilla together in a bowl with an electric mixture until fluffy. From here, you can either spread this frosting on your lukewarm buns, or thin it with milk until it is more of a drizzling consistency. Eat one at once.

  42. Erica K 05/06/2009 at 11:06 am #

    Fiesta Favorites Outfit:

    Cinco de Mayo Top
    Coffee and Cigarette Ankle Jeans
    Stone Cold Mary Janes in Camel
    Backgammon Bracelet
    She’s a Rebel Earrings

    Froze Strawberry Margarita Pie:

    Crumb Crust

    * 1 1/2 cup(s) vanilla wafer crumbs
    * 5 tablespoon(s) margarine or butter, melted
    * 1/2 teaspoon(s) grated lime peel

    Strawberry Filling

    * 1 pint(s) strawberries
    * 2 limes
    * 1 can(s) (14 ounces) sweetened condensed milk
    * 2 tablespoon(s) orange-flavor liqueur
    * 1 cup(s) heavy or whipping cream

    Directions

    1. Prepare Crumb Crust: Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crust ingredients until crumbs are moistened. With hand, press mixture onto bottom and up side of pie plate, making a slight rim. Bake crust 10 minutes. Cool crust in pie plate on wire rack.
    2. Prepare Strawberry Filling: Hull enough strawberries to equal 2 cups; reserve remaining berries for garnish. From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In food processor with knife blade attached, pulse hulled berries with lime peel and juice, undiluted sweetened condensed milk, and orange-flavor liqueur until almost smooth. Transfer mixture to large bowl.
    3. In small bowl, with mixer at medium speed, beat 2/3 cup cream until stiff peaks form; reserve remaining cream for garnish. Gently fold whipped cream into strawberry mixture, one-third at a time.
    4. Pour filling into cooled crust. Freeze at least 4 hours or until almost firm. (If not serving pie on the same day, wrap frozen pie in foil or plastic wrap and freeze up to 1 week.)
    5. If pie freezes completely, let it stand at room temperature 10 minutes before serving for easier slicing. Meanwhile, cut each reserved strawberry in half. In small bowl, with mixer at medium speed, beat remaining 1/3 cup cream just until stiff peaks form. Mound whipped cream in center of pie and top with strawberry halves.

  43. Kathryn 05/06/2009 at 11:07 am #

    The Chuck Charles Dress
    Red Hot Chili Peep Toes
    How Bow Can You Go Bangle
    Shirley Temple Earrings

    I think the Chuck Charles Dress is such a classic “meat and potatoes” dress – so here’s my favorite meat and potatoes recipe!

    Shepherd’s Pie

    4-5 medium potatoes, peeled and quartered
    ½ cup milk
    ¼ cup butter or margarine
    2 tbsp. olive oil
    1 large onion chopped
    1 tbsp. dried thyme
    1 tbsp. dried sage
    1 lb. lean ground beef
    ¼ cup water
    1 cup baby carrots, halved
    5 oz. mushrooms, sliced
    1 can whole kernel corn (drained)
    1 package frozen petit peas (partially defrosted)
    1 beef bouillon cube
    1 tsp. granulated sugar
    1 tsp. ketchup
    1 tsp. Dijon mustard
    1 tsp. Worcestershire sauce
    ½ – ¾ cup grated cheddar cheese

    For the topping, place potatoes in a pot with cold water. Bring to a boil. Reduce heat and simmer partially covered until potatoes are fork tender. Drain. Add milk, butter and salt and pepper to taste. Mash until fluffy.

    For filling, heat oil in large skillet over medium heat with onion, thyme and sage. Cook until the onions have softened. Add ground beef and water to the skillet. Cook until beef is no longer pink. Add carrots and mushrooms. Cover and reduce heat. Simmer until vegetables are tender, stirring occasionally.

    Stirring continuously, add corn, peas, flour bouillon cube, sugar, ketchup, Worcestershire sauce, mustard, and salt and pepper to taste. Cover again, and simmer approximately 5 minutes.
    Note: you may need to break up the bouillon cube to ensure that it completely dissolves.

    Spoon meat mixture into buttered ovenproof casserole dish. Spread mashed potato topping over top. Sprinkle with cheese.

    Bake in preheated 350F oven for 30 to 45 minutes.

  44. Heather 05/06/2009 at 11:07 am #

    Outfit:

    Cultural Trust Dress
    Red Hot Chili Peep Toes
    Red Bag of Courage
    Strawberry Patch Necklace

    Recipe:

    Red Velvet Cake with Cream Cheese Frosting and Strawberries

    Ingredients:
    1 teaspoon vanilla
    1 cup buttermilk
    1 teaspoon salt
    2 1/2 cup cake flour
    1/2 lb (2 sticks) butter
    2 ounces red food coloring
    2 tablespoons cocoa
    2 cups sugar
    2 eggs
    1/2 teaspoon baking soda
    1 tablespoon vinegar

    Directions:
    Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

    Cream Cheese Frosting:
    1 pound cream cheese, softened
    2 sticks butter, softened
    1 teaspoon vanilla extract
    4 cups sifted confectioners’ sugar
    Chopped pecans and fresh raspberries or strawberries, for garnish
    In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

    Spread between layers and on top and sides of cooled cake.

    Finish with slices of fresh strawberries around rim of cake.

  45. Lauren 05/06/2009 at 11:07 am #

    A Vegan Black and White Ensemble to make Vegan Black and White Cookies

    Outfit:
    School’s Out Dress
    White Angle Sling Backs
    Black Tie Affair Belt
    Hellenistic Cameo Ring

    Cookie:
    1 cup vegan margarine (e.g. Earth Balance)
    1 cup organic brown sugar
    3/4 cup white sugar
    1 cup soymilk
    2 tablespoons potato starch + 6 tablespoons water (well mixed)
    1/2 teaspoon vanilla extract
    1/4 teaspoon lemon extract
    2 1/2 cups spelt flour
    2 1/2 whole wheat pastry flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    Vanilla glaze:
    1/4 cup Earth Balance
    3 cups powdered sugar
    1/6 cup soymilk
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract

    Chocolate glaze:
    1/4 cup Earth Balance
    1 cup powdered sugar
    3/4 cup cocoa powder
    1/6 cup soymilk
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract

    1. Preheat the oven to 375 degrees. Very lightly grease 3 cookie sheets–or use parchment paper (ungreased).

    2. In a large bowl, cream the margarine and 2 kinds of sugar with a mixer. Add the potato starch mixture, soymilk, vanilla and lemon extracts and beat well.

    3. In a medium bowl, combine the 2 kinds of flour, the baking powder, and the salt.

    4. Add the dry ingredients to the wet, stirring until well combined and smooth.

    5. Using a spoon or an ice cream scoop, drop round mounds of cookie batter about 2 inches apart on the cookie sheets, making about 8 cookies per cookie sheet.

    6. Bake at 375 for 15-20 minutes. Watch them carefully because you don’t want the bottoms to get too brown!

    7. Remove the cookies once they’re done and let them cool completely (about 30 min.)

    Meanwhile, make the glazes:

    8. Vanilla: In a small bowl, cream the Earth Balance, powdered sugar, soymilk, and extracts. Use a mixer or a fork to whisk together and combine completely.

    9. Chocolate: In another small bowl, cream the Earth Balance, cocoa powder, powdered sugar, soymilk, and extracts, using a fork or mixer to combine completely.

    10. When the cookies are cool, turn them over (flat side up) and glaze, using a brush to spread the glazes.

  46. Nicole 05/06/2009 at 11:07 am #

    French Chic in Creme:

    Venus De Milo Dress
    High Stakes Heels in Tobacco
    The Hyacinth Shades
    Stage Name Purse in Ivory
    Speak Easy Cocktail Ring

    Poulet a la creme:

    1 4lb chicken in pieces
    4 tbs butter
    1 chopped onion
    button mushrooms
    2 tbs flour
    1 1/2 cups white wine
    2 1/2 cups chicken stock
    1 1/2 cups heavy cream
    salt and peper
    a satchet filled with 2 garlic cloves, 1 bay leaf, 3 sprigs of time, parsley & terragon

    Season chicken with salt and pepper. Heat a large pot on medium high. Add 2 tbs of butter. Add chicken and lightly brown. Reduce to medium low. Add remaining butter and add onions. Cook and stir for 4 minutes. Add mushrooms. Cook and stir for 3 minutes. Sprinkle the 2 tbs of flour over all, stir until disolved. Add white wine, stir and reduce. Add chicken stock and satchet. Cover and let simmer for about 15 minutes. Remove breasts and let the legs and thighs cook for an additional 15 minutes. Remove chicken. Add heavy cream to sauce (onions and mushrooms still in it) and bring to a boil. Add the chicken and sauce together in a serving bowl. It’s great over rice.

  47. Sara Radin 05/06/2009 at 11:10 am #

    Outfit:

    Sidecar Tour Dress
    Fireworks Sandals
    Speakeasy Cocktail Ring
    The Red Bag of Courage
    Pool Party Wayfarers
    Princess Lolly Bracelet

    Sunny Day Rainbow Cake
    http://www.flickr.com/photos/ameadowlark/3178189525/

    2 boxes white cake mix
    24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
    gel food colouring
    16 oz whipped topping
    2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

    The Dieting
    Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.

    The Rainbowing
    Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

    Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

    Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

    The Frosting
    Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that.

    Frost your fat-free cake with your fat-free whipped frosting. Eat.

  48. Sara 05/06/2009 at 11:11 am #

    Outfit:

    Sidecar Tour Dress
    Fireworks Sandals
    Speakeasy Cocktail Ring
    The Red Bag of Courage
    Pool Party Wayfarers
    Princess Lolly Bracelet

    Sunny Day Rainbow Cake
    http://www.flickr.com/photos/ameadowlark/3178189525/

    2 boxes white cake mix
    24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
    gel food colouring
    16 oz whipped topping
    2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

    The Dieting
    Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.

    The Rainbowing
    Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

    Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

    Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

    The Frosting
    Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that.

    Frost your fat-free cake with your fat-free whipped frosting. Eat.

  49. Crystal 05/06/2009 at 11:13 am #

    The Outfit:
    The Mini Golf Dress
    Thistle Pumps
    Scholarly Scarf

    The Recipe:
    Vegan Cherry-Filled Lavender Cupcakes and Lavender-Infused “Cream Cheese” Frosting

    For the cupcakes:
    1 c. soymilk
    1 tbsp. apple cider vinegar (other mild-tasting acids, such as lemon juice, will do)
    1 1/4 c. flour
    2 tbsp. flour
    3/4 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/3 c. canola oil
    3/4 c. sugar
    2 tsp. vanilla extract (Madagascar bourbon is optimal)
    1/4 tsp. almond extract
    3-4 tsp. dried lavender (available in the bulk herbs section of most health food stores)
    cherry preserves or fruit spread

    For the frosting:
    8 oz. vegan cream cheese
    2 tbsp. nonhydrogenated, vegan margarine (Earth Balance recommended)
    3/4+ c. confectioner’s sugar
    Up to 1/4 c. lavender-infused soymilk (instructions follow)

    Optional:
    Red & Blue food coloring
    Fresh lavender, lilies, or other edible flowers

    Before beginning baking, gently heat about 2 cups of soymilk; try to avoid boiling. Add dried lavender and allow to steep until color and flavor has been released (this varies according to temperature and flowers; usually 7-10 minutes is sufficient). Strain away flowers and pour infused milk into a measuring cup.

    To bake cupcakes:
    1. Preheat oven to 350F and line muffin pan with paper liners.
    2. Whisk 1 c. of the infused soymilk and the vinegar together and let sit a few minutes until curdled.
    3. Beat together the soy milk mixture, oil, sugar, vanilla and almond extracts in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
    4. Fill cupcake liners two-thirds of the way full.
    5. Using a 1/2 tsp measure, drop cherry preserves into the center of each cupcake.
    6. Bake for 20 to 22 minutes. Transfer to a cooling rack and cool completely before frosting.

    Frosting:
    1. Beat margarine into cream cheese in a large bowl using a fork or hand mixer.
    2. Add powdered sugar until mixture is stiff
    3. Slowly add infused soymilk, a splash at a time, until desired consistency is reached (do not add too much of this; if you do, your cupcake will appear to be perpetually melting).
    4. Add a couple drops of red and blue food coloring to reach desired lavender hue.

    Decorating:
    Fill pastry bags (or ziplock bags with a small piece of corner cut off–DIY-style), and swirl frosting onto cupcakes. Top with edible flowers, if desired.

    I think the outfit and these cupcakes combine well because they are both whimsical, feminine, and animal-friendly!

  50. Lauren 05/06/2009 at 11:16 am #

    A Vegan Black and White Ensemble to make Vegan Black and White Cookies – The Sequel (since the first dress is, apparently, blue and I am, apparently, color blind)

    Outfit:
    Black Fondly Frocked Dress
    White Angle Sling Backs
    Black Tie Affair Belt
    Hellenistic Cameo Ring

    Cookie:
    1 cup vegan margarine (e.g. Earth Balance)
    1 cup organic brown sugar
    3/4 cup white sugar
    1 cup soymilk
    2 tablespoons potato starch + 6 tablespoons water (well mixed)
    1/2 teaspoon vanilla extract
    1/4 teaspoon lemon extract
    2 1/2 cups spelt flour
    2 1/2 whole wheat pastry flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    Vanilla glaze:
    1/4 cup Earth Balance
    3 cups powdered sugar
    1/6 cup soymilk
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract

    Chocolate glaze:
    1/4 cup Earth Balance
    1 cup powdered sugar
    3/4 cup cocoa powder
    1/6 cup soymilk
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract

    1. Preheat the oven to 375 degrees. Very lightly grease 3 cookie sheets–or use parchment paper (ungreased).

    2. In a large bowl, cream the margarine and 2 kinds of sugar with a mixer. Add the potato starch mixture, soymilk, vanilla and lemon extracts and beat well.

    3. In a medium bowl, combine the 2 kinds of flour, the baking powder, and the salt.

    4. Add the dry ingredients to the wet, stirring until well combined and smooth.

    5. Using a spoon or an ice cream scoop, drop round mounds of cookie batter about 2 inches apart on the cookie sheets, making about 8 cookies per cookie sheet.

    6. Bake at 375 for 15-20 minutes. Watch them carefully because you don’t want the bottoms to get too brown!

    7. Remove the cookies once they’re done and let them cool completely (about 30 min.)

    Meanwhile, make the glazes:

    8. Vanilla: In a small bowl, cream the Earth Balance, powdered sugar, soymilk, and extracts. Use a mixer or a fork to whisk together and combine completely.

    9. Chocolate: In another small bowl, cream the Earth Balance, cocoa powder, powdered sugar, soymilk, and extracts, using a fork or mixer to combine completely.

    10. When the cookies are cool, turn them over (flat side up) and glaze, using a brush to spread the glazes.

  51. STAYSI 05/06/2009 at 11:22 am #

    perfect pairing:
    stellas dress in sunshine
    eye dust in prima donna
    banana split heals
    ariel combs

    my great grandma’s famous chili rellenos

    6 Green chilis (roasted on griddle peeled)
    1 2 lb cheddar cheese
    1 2 lb monterrey jack cheese
    (grate, salt, and mix together cheese)
    1 cup four salted lightly
    3 eggs
    3 tsp flour
    1 cup oil

    Stuff chilis with cheese mixture
    Flour well on both sides
    Let sit in refrigerator for 1 hour

    Heat oil in deep fryer

    Whip egg white stiff add yolk and fold
    Add salt and flour slowly
    Mix and dip one chili at a time
    Fry chili quickly

    Lay each chili on paper towel let cool for a minute then eat!

    dont forget your margarita!

  52. Lara W 05/06/2009 at 11:23 am #

    I call this one “Being Forest Friendly”

    Outfit as follows….
    1. Forest Full of Friends Tee
    2. Shenandoah Shorts
    3. The Sandals of Eden
    4. Sketchbook Cardigan
    5. How Soon is Owl Necklace

    Now the fantastic recipe….

    Lara’s Porcupines (no porcupines were hurt in the making of this recipe)

    Ingredients:
    1lb of ground beef or turkey
    1 egg
    1 small onion (diced)
    3/4 cup of uncooked rice
    1 can of Cream of Mushroom soup
    1 cup of milk

    1. Preheat oven to 450 degrees
    2. Combine all of your ground meat, the diced onion, egg, and uncooked rice. Add a table spoon of the Cream of Mushroom soup (right out of the can!). MIX! (It is funnest with your hands, kids!)
    3. Take mixture and roll into meatball sized balls (now referred to as porcupines) and place in an un-greased casserole or ceramic dish. Make sure the little guys don’t smoosh together as to avoid under cooking parts.
    4. Combine the rest of your can of Cream of Mushroom soup and 1 cup of milk, mix and pour over the porcupines.
    5. Place foil on top to cover and place in your oven. Cook for 35 mins
    6. Take off foil, cook for another 10 mins, uncovered.

    Now you are all wondering WHY are they called PORCUPINES??

    Answer: When they are done cooking, they brown and all the rice cooks inside, but as it cooks, the rice pops out of the meat and in the end it looks like a porcupine sleeping, rolled into a little ball.

    (Plus, they are super yummy)

  53. Becca 05/06/2009 at 11:24 am #

    OUTFIT:
    The Maggie Dress
    Danish Pastry Sandals
    Father Knows Best Watch in Gold
    Snowfinch Headband

    FROZEN HOT CHOCOLATE:

    You can put a frosty twist on this velvety blend by mixing three types of chocolates and adding more ice to create a thicker consistency.

    Ingredients:
    3 tablespoons superfine granulated sugar (or baking sugar)
    1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavor Hot Cocoa Mix
    2 tablespoons unsalted butter
    1/3 cup each Semi-Sweet Chocolate Morsels and Milk Chocolate Morsels
    1 can (12 fluid ounces) Nestle Carnation Evaporated Milk, divided
    4 cups ice cubes
    Whipped cream
    Ice cream cones

    Directions:
    Place sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water.
    Stir frequently until melted and smooth paste forms.
    Add morsels; stir.
    When morsels begin to melt, slowly stir in 1/2 cup evaporated milk.
    Stir until smooth and velvety. Cool to room temperature.
    Place chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover.
    Blend until smooth. Pour into individual glasses, bowls or my fav, an ice cream cone. Top each serving with a dollop of whipped cream.
    Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon.

  54. Vanessa 05/06/2009 at 11:25 am #

    Outfit:

    Good Ship Lollipop Dress
    Mrs. Robinson Wedges in Lipstick
    Oceanic Hoops
    Nostalgia Bronze Handbag

    Recipe: Can I Get S’More?

    Ingredients:

    Crust:

    6 tablespoons unsalted butter, melted
    1 1/2 cups crushed graham cracker crumbs
    2 tablespoons sugar
    Pinch fine salt

    Brownie:

    8 tablespoons (1 stick) unsalted butter
    4 ounces unsweetened chocolate, chopped
    1 cup packed light brown sugar
    3/4 cup white sugar
    1 1/2 teaspoons pure vanilla extract
    1/2 teaspoon fine salt
    4 large cold eggs
    1 cup all-purpose flour
    Topping:
    4 cups large marshmallows

    Directions:

    Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

    For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

    Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

    Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

    Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

  55. Nora Alexa 05/06/2009 at 11:26 am #

    Outfit:
    Pennsylvania Polka Dress
    Gift Registry Heels in Chocolate
    Old Time Pocket Watch Necklace
    Dita Von Teese Tights

    Chocolate Dream Brownies Recipe:

    4 eggs
    3/4 C. superfine sugar
    8 oz. bittersweet chocolate, chopped
    4 oz. white chocolate, chopped
    6 T. unsalted butter
    3/4 C. all-purpose flour
    3/4 C. cocoa
    1 1/4 C. Guinness stout
    Confectioners’ sugar for dusting

    Preheat the oven to 375° F. Butter an 8-inch-square pan. In an electric mixer, combine the eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness. Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack. To serve, dust the cake with confectioners’ sugar and cut into squares. Serves 8 to 10.

    I think the outfit matches the “Chocolate Dream”-brownies perfectly. So chocolaty and delicous.

  56. Katie 05/06/2009 at 11:27 am #

    This recipe has a vintage feel to it with the idea of the appearance of simplicity when, in actuality, a lot of time and thought goes into it.

    Black Chocolate Espresso Cake with Bittersweet Glaze
    Cake:
    1 1/2 cups unsalted butter, cut into small pieces
    7 ounces unsweetened chocolate, coarsely chopped
    3 ounces bittersweet chocolate, coarsely chopped
    2 cups of strong coffee (or cooled espresso)
    3 cups granulated sugar
    10 tablespoons (5 ounces) coffee-flavored liqueur
    1 1/2 teaspoons vanilla extract
    3 large eggs
    2 1/4 cups all-purpose flour
    1/2 cup cake flour
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt

    Glaze:
    10 ounces bittersweet/dark chocolate, chopped
    7 tablespoons unsalted butter, in small pieces

    Preheat the oven to 325 degrees F. Grease a 10-inch springform pan with butter, line with a circle of parchment paper and lightly grease the paper.
    Combine the butter, both chocolates and coffee in the top of a double boiler or a stainless steel or glass bowl. Set the bowl or insert over a pot of barely simmering water and stir frequently with a wooden spoon until melted. If the melted mixture appears somewhat speckled with what looks like unmelted chocolate, don’t be concerned. (Different chocolates have different cocoa butter and cocoa solids content and when melted with such a large quantity of liquid may seem to separate.) Place the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer. Remove the chocolate mixture from the heat and pour over the sugar. Stir to blend and dissolve the sugar, then allow to cool for 10 minutes.
    With a wire whisk or the paddle attachment of an electric mixer, add the coffee liqueur and vanilla extract to the cooled chocolate mixture and blend well. Beat in the eggs, making sure they are thoroughly incorporated. The batter at this point
    will be extremely thin; don’t worry, just make sure to work each added ingredient into it carefully.
    Sift the flours, baking soda and salt together in a large bowl. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times. Beat on medium speed for one minute. The batter may have little lumps, but they won’t affect the finished cake.

    Place the prepared cake pan on a baking sheet to catch any leaks and pour the batter into the pan. Bake in the middle of the oven for 1 3/4 hours to 2 hours, rotating the pan several times during that time to ensure even baking. The cake bakes slowly and stays beautifully moist. A crust will form on the top of the cake and may crack. Test for doneness by inserting a wooden skewer in a fault of the crust, poking near the centre of the cake. It should come out clean, or with only very few moist crumbs clinging to it. Remove the cake from the oven and cool completely in the pan set on a rack.

    To prepare the glaze, combine the chopped chocolate and butter in the top of a double boiler or a bowl set over barely simmering water. Stir frequently until melted, then remove from the heat and cool slightly, stirring occasionally. Run a thin-bladed knife around the cake and loosen and remove the sides of the pan. Using a long-bladed serrated knife, carefully even out the top of the cake, slicing off any domed or uneven part of the crust. Use long, slow strokes of the knife, keeping the blade perfectly parallel with the counter.
    Place a dab of chocolate glaze on a 10-inch cardboard cake circle and invert the cake onto the board. Remove the pan bottom and the parchment paper. (If you haven’t got a cake circle or other piece of cardboard cut to 10 inches round, invert the cake into a plate and remove the pan bottom but leave the paper. Re-invert the cake onto a second plate and place the pan bottom on the top of the cake. Invert the cake a third time, ending up with the bottom- side up, top-side down on the metal pan bottom and peel off the paper.) Brush any crumbs from the cake and pour the warm glaze onto the center. Using a metal spatula or palette knife, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides.

    Serve the cake with lightly sweetened whipped cream, if desired.

    Serves 16.

    Outfit:
    Calender Girl Dress
    Bye Bye Birdie Heels
    Connect the Dots Belt

  57. Lisa H. 05/06/2009 at 11:29 am #

    Simple Summer Picknick

    Outfit:

    Checkmate Tunic
    Shorts On A Train
    Five Oceans Pendant
    Hot Rod Skimmers
    Birds in Flight Bangle

    Recipe:

    Quick and Easy Garlic Lemon Pasta (Per my own recipe)

    In the summertime you do not feel like slaving away in hot kitchen, instead you would rather be outside hanging out with your friends. Here is the perfect fool proof dish for summer. It is vegan and so excellent for bringing along to outdoor picknicks because it can be eaten hot or cold.

    Ingredients:

    1 package Whole wheat pasta (I use fettucini)
    2 tablespoons extra virgin olive oil
    2-3 tablespoons lemon juice or the juice from 1 lemon
    2-3 cloves elephant garlic, minced
    Vegetable of your choice (I used half a package of frozen peas. Asparagus would work well, too.)
    1 small bunch cilantro, chopped
    Freshly ground black peppercorns to taste
    1 teaspoon garlic salt or to taste

    Directions:

    Heat your water for the pasta and bring to a boil, I use garlic salt and a dash of olive oil to season the water. Cook your pasta for the required amount of time until it is “al dente.” In the last few minutes of the pasta’s cooking time add your veggies, calculating in however much time they need to cook. This is why chopped asparagus or frozen veggies such as peas would work best. When the pasta is done empty the pot’s contents into a colander, in the now empty pot heat two tablespoons of olive oil and one tablespoon of lemon juice. Add the garlic and saute until golden brown (make sure your garlic is in small pieces as not everyone enjoys biting into a hunk of garlic, this is why elephant garlic is ideal for this recipe because it is generally much milder yet still has great flavor). Once the garlic is done turn off the heat and add the contents of your colander. Stir to coat your pasta and veggies evenly and add the last tablespoon of lemon juice. Add the chopped cilantro (or fresh herb of your choice). Sprinkle with the desired amount of garlic salt and pepper. Stir and Serve!

  58. Kristal 05/06/2009 at 11:32 am #

    Here comes the sundress
    Banana split heels
    Burst of spring earrings
    Cinderella’s necklace
    connect the dots belt

    Ultimate Lemon Shortbread bars with white chocolate ganache

    Shortbread Base

    * 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams)
    * 2 tablespoons powdered sugar (0.5 ounce = 14 grams)
    * 2 tablespoons granulated sugar (0.75 ounce = 25 grams)
    * 1 1/4 cups bleached all-purpose flour

    Lemon Curd Topping

    * 4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
    * 3/4 cup sugar (5.25 ounces = 150 grams)
    * 3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams)
    * 4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
    * Pinch of salt
    * 2 teaspoons lemon zest (finely grated) (4 grams)
    * 2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)

    White Chocolate Ganache topping

    * 1/4 cup of heavy whipping cream
    * 6 oz of white chocolate

    In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

    Place 1 oven rack in the middle of the oven.

    Preheat oven to 325°F.

    Pat the dough into the prepared pan. Use a fork to prick the dough all over.
    Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
    While the shortbread is baking, prepare the Lemon Curd Topping.

    LEMON CURD TOPPING
    Have a strainer, suspended over a bowl, ready near the range.

    In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

    When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

    When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

    Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars.

    Melt white chocolate and heavy whipping cream on either stove top on low heat or in microwave stopping every 10 seconds to stir until melted. Pour ganache over lemon squares in thin lines running back and forth.

    Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

  59. Hannah Elisabeth 05/06/2009 at 11:33 am #

    Outfit:
    Blackwater Falls Dress
    Sigur Ros Wedges
    Pom-Pom Earrings in black

    Recipe: Blackberry Cake with Marsala and Crème Fraîche
    1 1/2 cups all purpose flour
    1 teaspoon baking powder
    1 teaspoon salt
    1/4 teaspoon baking soda
    1/4 teaspoon ground nutmeg
    1/2 cup Marsala
    1/4 cup orange juice
    14 tablespoons unsalted butter at room temperature
    1 cup and 4 tablespoons sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 teaspoon lemon zest
    4 cups of fresh blackberries
    2 cups crème fraîche

    Preheat oven to 400°F. Butter 10-inch-diameter pan, preferably spring-form. Whisk first 5 ingredients in medium bowl. Combine Marsala and orange juice in small dish. Beat 12 tablespoons of butter and 1 cup of sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups blackberries.

    Bake the cake for about 20 minutes. Reduce oven to 375°F. Spread 2 tablespoons of butter and sprinkle 2 tablespoons sugar on the top of the cake. Continue baking until knife inserted into center of cake comes out clean, (about 15 minutes). Cool in pan on rack. Release pan sides; transfer cake to platter. Cool cake to room temperature.

    Mix crème fraîche and 2 tablespoons sugar in small bowl. Cut cake into wedges. Top each with dollop of crème fraîche with blackberries and serve. (Tip: Eat cake within 8 hours of baking for the best taste.

    Enjoy!

  60. Ashley 05/06/2009 at 11:37 am #

    Edinburgh Dress
    Heavy Metal Sandals in Black Sabbath
    Milk’s Favorite Necklace
    The Aster Berets

    Oreo Pudding Pie

    2 ½ cups cold milk
    2 pkg Jell-O Oreo Flavor Instant Pudding & Pie Filling, (4-serving size each)
    1 8oz tub Cool Whip, thawed, divided
    1 6 oz Oreo pie crust
    5 Oreo cookies, crushed

    1. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.

    2. POUR into pie crust.

    3. REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping and cookie crumbs just before serving. Store leftover pie in fridge.

  61. Sarah 05/06/2009 at 11:38 am #

    Sweet as Sunrise Dress
    Snow White Necklace
    Danish Pastry Sandals
    Cherub Headband in silver
    A Tisket a Tasket Clutch

    Apricot Dream Bars: they taste like cheesecake, without sugar :)
    (walnuts optional)

    1. Preheat oven to 300*

    2. Blend first cup oats and walnuts until fine in blender; combine evenly in mixing bowl with remaining oats, butter, and cinnamon:
    1 cup Quick Quaker Oats, uncooked
    1 cup walnuts
    1 cup Quick Quaker Oats, uncooked
    1 stick (1/2 cup) butter, melted
    1/2 teaspoon cinnamon

    3. Press slightly more than half this mixture with a fork into an 8 or 9 inch square pan for bottom layer

    4. Whisk together until smoothly blended; spread evenly over bottom layer with a spoon:
    8 oz. cream cheese
    1/2 cup skim milk
    1/2 teaspoon vanilla

    5. Turn fruit spread into mixing bowl; stir vigorously to make easily spreadable;, spread evenly over top of cream cheese mixture:
    10 oz jar of apricot fruit spread (or flavor desired)

    6. Crumble reserved crumb mixture evenly over top of fruit spread, evenly, then press down with a fork slightly

    7. Bake for about 45 minutes, cool thoroughly, refrigerate before cutting into bars

  62. Jess 05/06/2009 at 11:39 am #

    Outfit:
    Craft Fair Dress
    Instant Karma Cardigan
    Wicker Weave Wedges
    Head In The Clouds Headband

    Recipe:
    Chai Latte Cupcakes For The Vegans Sole

    Ingredients:
    1 cup soy or rice milk
    4 black teabags or 2 tablespoons loose black tea
    1/4 cup canola oil
    1/2 cup plain or vanilla soy yogurt
    3/4 cup granulated sugar
    1 teaspoon vanilla extract
    1-1/3 cups all-purpose flour
    1/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon ground cardamom
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    pinch of ground white or black pepper

    For topping:
    1/2 cup confectioners sugar
    2 tablespoons cocoa powder
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg or ground mace

    Directions:
    Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.

    In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

    Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.

    To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!

  63. Desire' 05/06/2009 at 11:40 am #

    Al fresco a’la Isle of Capri

    The perfect springtime light lunch! Simplicity is key to enjoying a funky fresh lunch al fresco!

    Outfit:
    A Work of Art Tunic
    In Bloom Shorts in Caramel
    Sanibel Island Sandalias
    LA Lady Shades
    Straw-Bow-y Fields Bag
    Top Chef Necklace
    Burst of Spring Earrings
    Quill Ring in Gold

    Insalata Caprese with Crostini a lunchtime standard:

    Ingredients:
    4 large vine ripened tomatoes
    Handful of fresh basil
    1 lb of fresh mozzarella sliced to your liking (I prefer it a little on the thicker side)
    5 tablespoons of extra virgin olive oil (light olive oil will do just fine)
    fresh ground sea salt to taste (table salt will also do, this is just a preference)
    fresh ground black pepper to taste
    1 medium loaf of seeded italian bread
    Olive tapenade

    *Arrange the ingredients in a tower alternating starting with tomato, then cheese then basil. Season with salt & pepper, drizzle with olive oil and serve.

    Crostini:
    Cut 1 medium size loaf of seeded Italian bread into 1/4 inch slices. Drizzle with olive oil, salt & pepper. Put inder broiler for approx 2 min. Top with olive tapenade (rosemary olive oil bread goes especially well with this salad).

    Grab an ice cold glass of water, squeeze in a little lemon and enjoy!

  64. Laura 05/06/2009 at 11:40 am #

    Perfect Pairing: Perfectly Plump Piemaker

    Outfit

    Summer of Love Necklace
    Once Upon A Forest Dress in Navy
    Harvest Moon Belt
    Glam Rock Leggings
    Chutes and Ladders Flats

    Recipe

    Blackberry Pie
    3 cups fresh or frozen blackberries, thawed and drained
    1 cup sugar
    ¼ cup cornstarch
    2 teaspoons lemon juice
    1 pre-made 9 inch double pie crust
    2 egg whites, beaten
    ¼ teaspoon salt

    1. Preheat oven to 375 degrees F.

    2. Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice; toss to coat.

    3. Brush bottom crust with beaten egg white and spoon in the filling.

    4. Place top crust; brush with egg white and sprinkle with remaining sugar.

    5. Place the pie on the bottom oven rack and bake at 375 degrees F for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack before slicing.

  65. Jo 05/06/2009 at 11:44 am #

    Fundamental Skinny Jean
    The Chrissie Hynde Top
    The Mrs Robinson Wedges in silk stocking
    Jules von Patten Clutch in ivory

    Bittersweet Chocolate Tort

    Since this combo has some edge and some sweetness, a desert made of bittersweet chocolate seemed like the perfect match.

    Ingredients
    10inch pre made pie crust
    1 cup heavy cream
    8 ounces chopped bittersweet chocolate
    large egg
    whipped cream

    Recipe
    preheat oven to 350 degrees
    simmer 1 cup heavy cream
    remove from heat and add chocolate
    whisk until chocolate fully melted
    whisk in large egg
    pour into shell
    bake until solid but still with a bit of jiggle, about 15-20 minutes
    let cool and serve around room temperature with whipped cream

  66. Whitney 05/06/2009 at 11:47 am #

    Heatin’ up and coolin’ down

    Outfit:
    Fireworks Sandals
    Barefoot in the Park Dress
    Conservatory Tote
    Just Bead It Necklace Set

    Recipe:
    SHRIMP PASTA SALAD

    INGREDIENTS
    1 (7 ounce) package small shell pasta
    3 celery ribs, chopped
    5 ounces frozen, small, cooked shrimp, thawed
    1 cup frozen peas, thawed
    1/2 cup fat free French dressing
    1/2 cup reduced-fat mayonnaise
    3 tablespoons chopped onion
    2 teaspoons dried basil
    2 teaspoons lemon juice
    1/2 teaspoon garlic powder
    1/2 teaspoon salt-free lemon-pepper seasoning
    1/2 teaspoon salt-free seasoning blend

    DIRECTIONS
    Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

  67. Krystal 05/06/2009 at 11:48 am #

    For a delightful garden party couple this dress set with this light appetizer for a simple, but chic look and taste!

    Outfit:
    Urban Garden Dress
    Burst of Spring Earrings
    Milk’s Favorite Necklace
    Lady Pharaoh Bracelet
    Gift Registry Heels

    Appetizer- Turkey-Wrapped & Basil-Dipped Asparagus:
    10 ounces asparagus
    1 teaspoon olive oil
    1/2 cup soy yogurt
    2 tablespoons dairy-free sour cream
    1 teaspoon capers, drained
    1 teaspoon fresh lemon juice
    Salt to taste
    Black pepper to taste
    12 leaves fresh basil
    2 ounces smoked turkey, sliced

    Rinse the asparagus, snap off the tough ends, and peel the bottom third of the spears. In a saucepan, bring to boil a large quantity of water and the oil. Add the asparagus spears, cover, reduce heat, and simmer until crisp-tender, about 10-12 minutes.

    To prepare the dip, mix the soy yogurt and sour cream. Mince the capers and stir them in. Season the dip with lemon juice, salt, and pepper.

    Wash and shake dry the basil and reserve several leaves for garnish, Finely chop the remaining leaves and stir them into the dip.

    Drain the asparagus, give it a cold-water bath to stop the cooking, and drain again.

    Wrap the turkey around the asparagus spears and arrange on a platter. Serve with the dip, garnishing with the reserved basil.

    Serve with fresh squeezed lemonade and enjoy!

  68. Lulu 05/06/2009 at 11:55 am #

    Perfect Pairing Outfit for a Warm British Summer:

    Rose Trellis Skirt
    Victorian Tank in Charlotte Bronte
    Andromeda Sandals
    Secret Letter Necklace

    Traditional British Pancakes Recipe

    (this is a traditional recipe I always use for pancake day/mardi gras/ fat tuesday/ day before lent)

    1 cup flour
    1/2 cup sugar or calorie-free sweetener
    2 eggs or 1/2 cup of egg substitute
    1 stick of butter or vegan butter

    1. Pre-heat a frying pan on the stove to medium-high
    2. Mix all ingredients together, sifting flour for a smoother mixture (should be a runny liquid consistency)
    3. When pan is hot, ladle a spoon of the mix into the pan and cook until it no longer sticks to the pan (pancake will be flat and thin – and delicious!)
    4. Flip the pancake (either with a spatula, or if you’re brave enough, toss it!)
    5. Repeat until all the mixture is gone
    6. Serve with lemon juice and sugar on top, rolled or folded (although my roommates enjoy syrup on theirs)
    7. Enjoy!!!

  69. Ana P. 05/06/2009 at 11:56 am #

    Painting with light hi-tops
    High on life tee
    The brenda walsh skirt
    How bow can you go bangle
    The classic wayfarers

    Fruit salad:

    Ingredients (for 8 people, or even more)
    2 apples (sweeter ones)
    2 bananas
    2 oranges
    1 pear
    2 or 3 kiwis (depending on how much you like them)
    1/2 cup of fresh blueberries
    1/2 cup of fresh raspberries
    1/2 cup of dried cranberries
    1 big peach
    Raspberry syrup, sugar

    Wash, peel and slice the fruit in small cubes. Mix it all together and add 3 tablespoons of raspberry syrup and 2 spoons of sugar. Leave it in the fridge so it cools off and the fruit lets its juice out. Serve alongside vanilla ice cream. Together they make the best forest fruit ice cream ever :)

  70. Anie 05/06/2009 at 11:56 am #

    Scarborough Fair Dress
    Birth of Venus Belt
    Lace And Charm Tights
    Lemon Spritzer Flats
    Dot the Leaf Necklace

    Here’s my famous brownies recipe that i called brownies délicieux

    4 once of butter
    4 chocolate square (once and by mistake i tried unsweetened surprisly it was good)
    1 cup and half of sugar
    2 eggs
    2 tea spoon of vanilla
    1 cup of flour
    half tea spoon of salt
    half tea spoon of baking powder

    Melt the butter and the chocolate together in a water bath. then whip that mixture with sugar, eggs and vanilla.
    With a wooden spoon blend the flour salt and baking powder.
    heat the oven to 350 degres and bake 25 minutes.
    easy, cheap and delicious

  71. Kristal 05/06/2009 at 11:56 am #

    June Carter Cash dress
    How bow can you go bangle
    Red Hot Chili Peep Toes
    Sweetheart rose earrings

    Old fashioned (Vegetarian) Meatloaf with mashed potatoes and corn

    Meatloaf

    * 2 cups water
    * 1 teaspoon salt
    * 1 cup lentils
    * 1 small onion, diced
    * 1 cup quick-cooking oat
    * 3/4 cup grated cheese (cheddar, swiss, jack or american)
    * 1 egg, beaten
    * 4 1/2 ounces spaghetti sauce or tomato sauce
    * 1 teaspoon garlic powder
    * 1 teaspoon dried basil
    * 1 tablespoon dried parsley
    * 1/2 teaspoon seasoning salt
    * 1/4 teaspoon black pepper

    Mashed Potatoes
    *4 potatoes
    *2tbs. sour cream
    *1tbs. butter or margarine
    * splash of milk

    Corn

    *Can of peaches and cream corn

    -Add salt to water and boil in a saucepan.
    -Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
    -Remove from fire.
    -Drain and partially mash lentils.
    -Scrape into mixing bowl and allow to cool slightly.
    -Stir in onion, oats and cheese until mixed.
    -Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.
    -Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
    -Smooth top with back of spoon.
    -Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
    -Cool in pan on rack for about 10 minutes.

    Mashed Potatoes

    -While meatloaf is cooking peel and chop 4 medium to large size potatoes and add to a pot of boiling water. Cook for aprox. 20 minutes and drain.
    -add 1 tbs. of butter or margarine, 2tbs. of sour cream and just a splash of milk.
    -Mix with masher. Once big chunks are mashed use electric mixer until smooth.

    Corn

    Put a can of peaches and cream corn in a microwavable safe container, and heat for 3 minutes.

    For extra flavor make up a packet of mushroom gravy (available at grocery stores) and pour over potatoes and meatloaf

  72. Hope 05/06/2009 at 12:01 pm #

    STRAWBERRY STREET FAIR

    Outfit:

    Danish Pastry Sandals
    Fiji Fedora
    Immaculate Reception Dress
    Garden Gazebo Pendant

    Recipe:

    Pavlova

    3 egg whites
    1 pinch salt
    1 cup white sugar
    1 tablespoon cornstarch
    1 teaspoon lemon juice
    1 1/4 cups heavy whipping cream
    1/2 cup confectioners’ sugar
    1 pint fresh strawberries

    1.Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
    2.In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
    3.Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
    4.Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
    5.In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

  73. Rachel 05/06/2009 at 12:02 pm #

    She’s got a heart made of Gold

    (animal friendly outfit and dessert)

    Outfit:
    Light as a Feather Top
    High Seas Skirt
    Stone Cold Mary Janes in Camel
    Ada Lovelace Locket

    Recipe:
    Vegan Chocolate Chip Cookie Dough Brownies
    2 1/2 c flour
    1/2 c cocoa powder
    2 c brown sugar
    1 1/2 tsp baking soda
    3/4 tsp baking powder
    1 tsp salt
    3/4 c brewed coffee
    3 tsp vanilla
    3/4 c + 2 tablespoons of soy milk
    1/3 c oil
    1/4 c sugar
    1/2 c softened vegan margarine
    2 c vegan chocolate chips
    1 tablespoon of oil

    For brownies:
    Preheat oven to 325 degrees. prepare a 9×9 pan. Sift 1 1/2 c flour, cocoa, 1 1/2 c brown sugar, baking soda, baking powder, and salt in a large bowl. In another bowl, stir coffee, 2 tsp vanilla, 3/4 c milk, and 1/3 c oil. Stir wet into dry ingredients and mix well. pour into pan and bake for 25-30 minutes. let cool.

    For cookie dough:
    Mix 1/2 c brown sugar, 1/4 c sugar, and margarine until light and fluffy. Add 2 tablespoons of soy milk and 1 tsp vanilla, blend well. Lightly pour in 1 cup of flour and mix, while folding in 1 cup of chocolate chips. Spread over cooled brownies. Refrigerate while making glaze.

    For glaze:
    In microwave, melt 1 cup chocolate chips and 1 tablespoon of oil. Stir until smooth, and spread over cookie dough and refrigerate at least 30 minutes before serving.

  74. Sanny 05/06/2009 at 12:03 pm #

    Perfect Pairings – Tiramisu Mascarpone Fondue

    Variety Hour Jumper
    The Sandals Of Eden
    Tie the Knot Bracelet

    What To Dip

    * Crisp Italian LADYFINGERS (savoiardi)
    * Large, whole strawberries, with stems attached
    * Ripe peaches, cut into wedges

    Ingredients

    * INSTANT ESPRESSO POWDER, 1 teaspoon
    * BOILING WATER, 1 tablespoon
    * MASCARPONE CHEESE, 1 (17-ounce) container
    * CONFECTIONER’S SUGAR, 1/4 cup
    * SWEET MARSALA WINE, 2 tablespoons
    * CORNSTARCH, 2 teaspoons
    * EGG YOLKS, 3 large, at room temperature
    * BITTERSWEET CHOCOLATE, finely chopped, for serving

    Directions

    1. In a small bowl, dissolve the espresso powder in the boiling water.
    2. In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners’ sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.
    3. In a medium bowl, whisk the egg yolks to combine.
    4. Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
    5. Whisk the egg yolk mixture into the mascarpone mixture.
    6. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes.
    7. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner.
    8. Place the chopped chocolate in small, individual bowls.
    9. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.

  75. Miranda Althouse 05/06/2009 at 12:07 pm #

    Cinco De Mayo Top

    Coffee and Cigarette Ankle Jeans

    Style Inspiration Belt

    Nastalgia Blue Handbag

    Red Hot Chili Peep Toes

    Vintage Dahlberg Daisy Ring

    Smokin’ Enchiladas
    1 lb sausage
    8 flour tortillas or 12-16 corn tortillas
    2 C. Green or red chilies (can be canned or bought frozen)
    1/4 C. Jalepenos
    2 C. diced onions
    2 C. sour cream
    Grated chedder cheese to taste

    for the sauce
    1 can of cream of Mushroom soup
    salt to taste
    1 garlic clove crushed
    3 Pasilla Chilies
    pepper to taste
    1 T. Olive Oil

    slice open, devein as much as possible, saving seeds for added heat to taste
    heat chillies on stove(you do not want to toast or color them, heating is just for drawing out flavor)
    in a sauce pan add enough water to barely cover the chilies, bring to boil, then let cool for 10 minutes
    Save the water.
    Add chilies to blender, add the rest of ingredients.
    if the boiled water tastes bitter, use plain water instead.
    pour through a sieve into a pan, adding olive oil
    bring to simmer, then reduce heat, cook for ten minutes. skim foam

    combine red sauce, soup and sour cream, spread 1/3 on bottom of 9X13 casserole dish or cake pan, cover each tortilla with mixture, using a third on all tortillas total, add diced onion, chilies, and jalepenos. sprinkle chedder cheese and roll, placing the rolled tortilla in the pan, continuing with the remainder of the tortillas or until you have used a third of the red sauce, soup and sour cream mixture. spread evenly the rest of the mixture, add cheese on top. cook for 30-40 min. in 400 degree oven.

  76. Alicia M. 05/06/2009 at 12:10 pm #

    The rules didn’t say just one outfit, so I will do two just because its so fun (but only 2). But if only one is allowed, disregard whichever is less cute.

    Day at the beach outfit.

    Bathing Beauty Retro Swimsuit in Black
    Eye Love You Sunglasses
    Forbidden City Tote (striped side)
    Black Sand Beach Wedges
    Darling Daisy Top (left unbuttoned, to be worn as cover up)
    Oceanic Hoop Earrings
    Fashionably Late Pocket Watch Necklace (so you know when to reapply sunscreen or turn over)

    Cool Off Cucumber Salad

    Ingredients:
    3 large cucumbers
    Small container of cherry tomatoes
    2 avocados, cut into small cubes or thin slices, whichever
    1/2 of a red onion
    1 bottle of Italian dressing

    Peel and slice cucumbers into 1/4 inch slices. Cut cherry tomatoes into halves. Either cube or cut avocado into small slices. Cut red onion in half and slice thinly. Put all the produce into a large bowl and pour about 75% of the Italian dressing over it and stir gently. Cover and refrigerate for 1-2 hours. Everything will marinate and the cucumbers will soften just slightly. Serve cold and try to not eat it all by yourself.

  77. Kat Keller 05/06/2009 at 12:11 pm #

    I’ve got two delicious recipes perfect for a sweet Sunday afternoon.

    First up? Chocolate Scones:
    1 Cup Flour
    1 TSP Salt (if you use salted butter, skip this)
    6 TBSP Butter
    A handful of instant oatmeal (optional)
    Nutella
    Chocolate Chips
    1 TSP Baking Powder
    1/3 Cup Whipping Cream
    1 egg, beaten

    1.Mix flour, salt, baking powder, and oatmeal. Cut in the butter until the mixture looks like coarse crumbs.
    2. Reserve about 1 TBSP of the beaten egg, then mix the whipping cream and rest of the egg. Add the cream and egg mixture to the flour mixture and stir. A stiff dough should form (if it doesn’t, that means I remembered the recipe wrong, and it’s two cups of flour, not one).
    3. Knead the dough on a floured cutting board. Pre-heat the oven to 350°.
    4. Roll out the dough to a circle with a 12-inch diameter. Spread Nutella on the surface of the dough, then sprinkle on a handful of chocolate chips.
    5. Fold the dough over to cover the chocolate. Carefully roll the dough out again, making sure not to let the first layer of chocolate escape. Repeat the Nutella and chocolate chip step.
    6. Repeat step #5 as often as desired (I like about three layers). Shape the dough into a flat circle, about six to eight inches across. Put the dough circle onto a greased baking sheet. Use a knife to score the dough into wedges, as if you were cutting slices into a pizza.
    7. Brush the tops of your scones with the reserved egg, then sprinkle with sugar. This gives the completed scones a beautiful golden crust on the top.
    8. Bake for 10 – 15 minutes, or until golden on the top and no longer dough-y.
    9. Put on a nice dress (maybe something like this: Chocolate Scone Outfit by KatKelle featuring Dahlia hair accessories , make yourself a cup of tea, and enjoy!

    The second is a tasty fruit smoothie, in case you’re feeling a bit guilty after those scones.

    Fruit Smoothie:

    One whole banana
    1 cup orange or orange/pineapple juice
    2 cups mixed frozen berries (you can find these in tons of different combos. My favorite is blackberies, blueberries, and raspberries)
    Two or three ice cubes

    1. Blend all the ingredients together and you’re ready to go! This is a meal-sized smoothie if you drink it all yourself, but big enough to share as a sweet treat to cool down with. Even better, it’s not only tasty, it’s really good for you. You’ll look super cute in a favorite summer dress, or an outfit like this: Sunday Smoothie Afternoon Outfit by KatKelle on Polyvore.com

    I hope it’s okay that I used Polyvore for my outfit pairings — I thought they’d be easier to visualize that way ; )

  78. Melissa 05/06/2009 at 12:14 pm #

    The Australia Dress, Oh My Darling Boots, Straw-Bow-y Fields Bag, Knock on Wood Ring, and Speckled Thrush Earrings.

    Recipe:
    Ride ‘em Cowgirl Baked Beans:
    2 cans Bush’s Maple Cured Bacon Baked Beans.
    1 Roll of Bob Evans Maple Pork Sausage
    1 Tablespoon minced garlic
    1 small sweet onion
    ¼ cup light brown sugar
    2 teaspoons yellow mustard

    Brown sausage with the onion and the garlic until cooked thoroughly and drain. Mix the 2 cans of beans in with the sausage mixture. Add remaining ingredients, cover and cook until heated.

  79. Katie 05/06/2009 at 12:16 pm #

    Aurora Borealis Top
    Tulip Festival Skirt
    Plump Pump in Sapphire
    Peppermint Cardigan
    Dahlia Headband in Red

    My Summer/4th of July Favorite, Refreshing Peppermint Icecream:

    3 teaspoons peppermint extract
    1/2 cup peppermint candies(chopped)
    2 cups whole milk
    1 cup heavy cream
    2 eggs
    1/2 cup sugar
    dash of salt
    Icecream maker

    1. Combine the 2 kinds of milk, sugar, and salt in medium saucepan and warm at medium heat. Do not let it boil. Add the eggs and then remove from heat.
    2. Refrigerate mixture until completely cooled. Add peppermint extract and peppermint pieces and pour into ice cream maker. Cook according to your machine’s directions.

    Enjoy!

  80. Sarah 05/06/2009 at 10:18 am #

    Senior Skip Dress
    Flight Club Combs
    Lady Parasol Pendant
    Three Hour Tour Flats

    Vegan Chocolate Chip Meltaways

    2 1/3 cups unbleached white flour
    1 teaspoon baking soda
    1 cup non-dairy butter(2 sticks)
    1 cup organic cane sugar, or other granulated sugar
    1 cup organic powdered sugar
    2 flax eggs (recipe below)
    1 teaspoon vanilla
    12 ounces non-dairy chocolate chips
    *Flax Eggs*
    1/3 cup flax seeds
    1 cup water

    1. To make the flax eggs: Grind flax seeds in a blender or food processor. Slowly add water and blend until it produces a gooey mixture. This makes 6 flax “eggs”. Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately!)
    2. Preheat oven to 350 degrees.
    3. Sift together flour and baking soda, set aside. Beat together butter and both sugars. Beat in egg replacer (6 Tbsp flax goo = 2 eggs) and vanilla. Add flour mixture. Stir in chocolate chips.
    4. Drop by teaspoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake for 13 minutes or until lightly browned. Remove cookies to racks to cool completely — they’ll firm up considerably.

    Add chopped macadamias or walnuts for a twist

  81. Ann-Marie 05/06/2009 at 12:20 pm #

    The Breathless Dress in Magnolia
    Apple Pickin Necklace
    Pinochle Bracelet
    Harvest Moon Belt
    Orchard Wedges
    Ace of Cupcakes Tote

    Apple Crumble

    Topping
    1 cup + 2 tbsp unsalted butter, at room temperature
    1/4 cup light brown sugar, packed
    2 tbsp sugar
    1 large egg
    1 tsp vanilla
    1 3/4 cups all purpse flour
    1/4 tsp salt
    1/4 tsp baking powder
    1/4 tsp nutmeg
    Fruit
    10 cups diced apple such as Granny Smith, Spy or Mutsu
    1/2 lemon, juiced
    1/3 cup sugar
    1 tsp cinnamon
    light brown or demerara sugar, for sprinkling

    Directions:
    Topping
    For topping, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour, salt, baking powder and nutmeg to combine. Add to butter mixture and combine just until blended. Wrap and chill while preparing fruit.
    Fruit
    Preheat oven to 375 degrees F.
    For fruit, toss diced apples with lemon juice in a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 30 minutes, then remove from oven. Grate crumble topping over apples using a cheese grater. Sprinkle crumble with brown or demerara sugar and return to oven. Bake for 30 minutes, until crumble is a rich golden brown and juices are bubbling. Serve warm with ice cream!

  82. Karen 05/06/2009 at 12:23 pm #

    Fade To Black Sunglasses
    Strawberry Patch Locket
    Barn Dance Tunic
    Chocolate Truffle Belt
    Honey Mustard Tights
    Step Right Up Wedges
    Luna Flower Bag

    a simple, sweet recipe with a tarty kick! the perfect spring treat..

    INGREDIENTS

    * 3 pints fresh strawberries
    * 1/2 cup white sugar
    * 2 1/4 cups all-purpose flour
    * 4 teaspoons baking powder
    * 2 tablespoons white sugar
    * 1/4 teaspoon salt
    * 1/3 cup shortening
    * 1 egg
    * 2/3 cup milk
    * 2 cups whipped heavy cream

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * Customize Recipe
    * add a personal note Add a Personal Note

    DIRECTIONS

    1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
    2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
    3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
    4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
    5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

  83. Holly 05/06/2009 at 12:23 pm #

    Outfit:

    pralines and cream dress
    beigeing beauty oxfords
    street style bag
    amber waves of grain necklace
    white poise gloves

    Recipe:

    Sunny Banana Papaya Pie

    1 1/2 cups bananas, sliced
    1 1/4 cups papaya nectar
    1/2 cup sugar
    1/8 teaspoon powdered ginger
    1/8 teaspoon cinnamon
    1 tablespoon lemon juice
    1/4 teaspoon salt
    3 tablespoons cornstarch
    3 tablespoons cold water
    1 prepared baked pie shell

    Combine papaya nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil then lower to low heat.
    Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
    Cool.
    Combine with bananas and pour into baked pie shell.
    Chill. Serve with whipped cream. Enjoy the sunny taste!

  84. Brittany L. 05/06/2009 at 12:23 pm #

    Cinco De Mayo Top
    Coffee and Cigarettes Ankle Jeans
    Jellybean Slingbacks in Cinnamon
    My Pet Octopus Cuff
    Fringe Forever Purse
    Owl Pocket Watch Necklace
    City of Angels Ring
    Birds of Paradise Earrings

    Chicken Empanadas
    (aka Empanadas de Pollo)

    Ingredients:
    1 cup cooked chicken
    1/2 cup monterey jack cheese, grated
    1/2 cup cheddar cheese, grated
    1 can green chilies, chopped
    1 teaspoon minced garlic
    3 tablespoons minced green onions
    1/2 teaspoon cumin, ground
    1 teaspoon salt
    2 frozen pie crusts
    3 egg yolks
    2 tablespoons kosher salt
    1 tablespoon chili powder
    Directions
    1—Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
    2—On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-
    rolling scraps).
    3—Place approximately 2 tablespoons of chicken mixture in center of dough circles.
    4—Fold each circle in half and crimp edges with a fork.
    5—Place on a baking sheet and brush tops with egg yolks.
    6—Sprinkle top with mixed salt and chili powder.
    7—Bake 12-13 minutes at 400F degrees.
    8—Serve warm or at room temperature.

  85. Janet 05/06/2009 at 12:24 pm #

    Knead out urban planning disasters in this stylish urban architect get-up, then add your tasty citizens to the mix! Gentrify your oven!

    Urban architect get-up:

    Connect the Rex Tee
    Stenographer’s Skirt
    Baker Street Booties
    Santa Clara Scarf
    Pool Party Wayfarers

    Urban design gingerbread citizens:

    1/4 c. butter
    1/2 c. brown sugar
    1/2 c. dark molasses
    3 1/2 c. flour
    1 tsp. baking soda
    1/4 tsp. nutmeg
    1/2 tsp. cinnamon
    1 tsp. ginger
    1/2 tsp. salt
    5 tbsp. or more water
    Tube white icing

    Blend butter and sugar, then add molasses. In separate bowl sift flour together with baking soda, nutmeg, cinnamon, ginger and dash of salt. Add flour mixture to butter mixture in small amounts alternately with water, adding additional flour if the mix is still too wet.
    Knead the dough then wrap in cling-wrap and place in fridge for 10 minutes.
    Roll out thin and use favorite cookie-men cutters and knifes to create both citizens and a utopia to contain them – skyscrapers, terrace houses or whatever strikes your urban heart.
    Bake in moderate oven (350 degrees Farenheit) for 8 minutes, watching the tops turn a gentle brown. Let them cool, then decorate as demographically desired!

  86. Tanya Miller 05/06/2009 at 12:24 pm #

    Sweet and Spicy Ensemble:

    Senorita Skirt
    Shy Cardigan
    Blue Lagoon Flats

    Sweet and Spicy Recipe: Sweet Potato Burritos

    Ingredients:

    * 1 tablespoon vegetable oil
    * 1 onion, chopped
    * 4 cloves garlic, minced
    * 6 cups canned kidney beans, drained
    * 2 cups water
    * 3 tablespoons chili powder
    * 2 teaspoons ground cumin
    * 4 teaspoons prepared mustard
    * 1 pinch cayenne pepper, or to taste
    * 3 tablespoons soy sauce
    * 4 cups cooked and mashed sweet potatoes
    * 12 (10 inch) flour tortillas, warmed
    * 8 ounces shredded Cheddar cheese

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
    3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
    4. Bake for 12 minutes in the preheated oven, and serve.

  87. Chaney 05/06/2009 at 12:27 pm #

    MODEST MOUSE TOP
    COFFEE & CIGARETTE ANKLE JEANS
    RED HOT CHILI PEEP TOES

    WHITE CHOCOLATE CHERRY CHUNKIES
    Ingredients

    * 1 stick butter, softened
    * 1 cup packed brown sugar
    * 1 cup granulated sugar
    * 2 large eggs
    * 1 teaspoon vanilla extract
    * 3 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 2 tablespoons milk
    * 1 cup chopped macadamia nuts
    * 1/2 cup candied cherries
    * 1 1/2 cups white chocolate chunks

    Directions

    Preheat oven to 375 degrees F.

    In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

    Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

    In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

  88. Alex 05/06/2009 at 12:51 pm #

    Everything nice dress in sugar
    Fight club combs
    Bestest buds earrings
    Soaring swallow ring
    Daily crossword glasses
    Swooping swallow necklace
    Red hot chili peep toes

    :3 Recipe: Pumpkin Muffins
    Ingredients:
    1 1/2 cups raisins
    4 3/4 cups all-purpose flour
    4 cups white sugar
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 1/2 teaspoons nutmeg
    1 1/2 teaspoons cinnamon
    1 1/2 teaspoons ground cloves
    6 eggs
    1 (29 ounce) can pumpkin
    1 cup unsweetened applesauce
    1 cup chopped walnuts

    Directions:
    Preheat oven to 350 degrees F. Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
    In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
    Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

  89. kelly 05/06/2009 at 12:52 pm #

    Perfect Pairing: The Secret Orchard

    Outfit
    Sweetheart Roses Earrings in White
    Rose Around the Ring in Antique Silver
    Two Servings a Day Belt in Black
    Victorian Tank in Anne Bronte
    Rose Trellis Skirt
    Secret Garden Peep Toes in Black

    For a pretty version: http://keelis.glogster.com/rose-apple-pie/

    Recipe
    ROSE APPLE PIE

    7 medium apples, peeled, cored, and sliced 1/8 inch thick
    2 Tablespoons lemon juice
    ¼ cup light brown sugar, packed
    ¼ cup granulated sugar
    1 9” frozen pie shell
    1-1½ teaspoons ground cinnamon
    1 refrigerated pie crust
    ¼ teaspoon ground nutmeg
    1 egg, separated
    2 Tablespoons butter
    4 teaspoons cornstarch

    In a large bowl, combine the apples, lemon juice, sugars, cinnamon and nutmeg and toss to mix. Allow the apples to set for 30 minutes to 3 hours at room temperature. Transfer the apples and their juices to a colander suspended over a bowl to catch the liquid. The mixture will release about ½ cup of liquid.

    Allow pie shell to sit at room temperature for 15 minutes to defrost. Preheat oven to 425oF. Line the pie shell with foil and fill with dried beans. Bake for 15 minutes. Meanwhile, unfold the pie crust. Using a sharp knife, cut about 30-40 1-to-1½ -inch leaves (use the tip of the knife to “draw” the veins on the leaves). Cover and refrigerate. When pie shell is done, remove the beans & foil. Cool crust on a rack for 3 minutes, then brush bottom and sides with slightly beaten egg white. When you’re done, add the reserved yolk to the remaining egg white. Beat slightly, cover and refrigerate.

    Spray a 4-cup heat-proof measure with non-stick vegetable spray, add the liquid and butter and boil in the microwave on high for about 7-8 minutes, until caramelized and syrupy. Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the hot syrup over the apples, tossing gently.

    Make 3 layers of apples by placing them flat on the bottom of the pie shell. Over the layers, arrange the apples, on edge, overlapping the slices in concentric circles, starting from the outside. Keep adding more apples, using the tip of a knife to help insert them between the other slices, until you have used all of the slices. Pour any remaining apple juices evenly over the apples.

    Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Cover the pie loosely with plastic wrap and refrigerate for 30 minutes before baking to chill the pastry.

    Place a baking sheet, covered with foil, in the oven before preheating. Preheat the oven to 425oF. Set the pie on the baking sheet and bake for 10-12 minutes. Cover pie with foil and crimp it in 3 or 4 places to create a dome. Continue baking for 45-50 minutes or until apples feel tender but not mushy when pierced with a cake tester. Remove foil and bake for 5 minutes or until the top of the apples is golden brown. Remove pie to a rack.

  90. Gabriela 05/06/2009 at 12:53 pm #

    A Italian classic, Ravioli, and of course, the perfect outfit. All so classic and very perfect.
    Victorian Tank in Anne Bronte
    Little Edie Skirt
    St. Cecilia Locket
    Honeysuckle Headband
    What’s the Story Earrings
    Rose Dawson Tights in Umber
    Star Bright Wedges

    RECIPE:

    Meat Filling:

    3/4 pound lean ground beef
    1/4 pound sausage
    1/2 bunch fresh parsley, chopped (discard stems)
    10 medium garlic cloves, chopped
    1 cup Romano cheese, finely grated
    2 cups grated bread crumbs

    4 eggs pasta dough:

    4 cups regular flour
    5 eggs
    1/2 oz. olive oil

    Lightly brown lean ground beef and sausage in skillet, drain off any fat after cooking. Let cool, then add chopped parsley, chopped garlic, graded Romano cheese, grated bread crumbs, and eggs. Stir and mix well.

    Cook for several minutes, then keep warm on stove, covered with lid.

    Prepare pasta dough:

    Measure flour into a large mixing bowl. Make a small hole in the center of the flour and add eggs and olive oil, mix well with large spoon then by hand. Dough will be very firm.

    Knead dough on an unfloured, smooth surface. If dough is too stiff, small amounts of water may be kneaded in.

    Cover dough in bowl with a damp cloth and work with small amounts of dough at a time.

    Ravioli can be made using a ravioli machine, a ravioli mold, or by hand with a rolling pin. Whatever method you choose, thinly roll out dough, then cut into squares or rounds and fill.

    If using a rolling pin, roll a small amount of dough to about one sixteenth of an inch. Cut into squares or circles (circles can be made using a sharp glass) 1 to 1-1/2 inches, fill center with small amount of meat mixture. Add another piece of cut dough and seal sides with your fingers.

    Place ravioli onto a floured cloth sprinkled with farina, semolina or corn meal and let dry overnight. Or for long term storage, freeze them on cookie sheets for one hour, then slide into ziploc bags when frozen.

    To cook, simply cook in slowly boiling chicken broth or salted water until done (they will float to the surface). Be sure not to overcook – sample one as they cook.

  91. Sloane 05/06/2009 at 12:58 pm #

    On hot summer nights chill out at the carnival in this breezy outfit, and maybe even treat yourself to a little carnival treat too!!!

    *High on Life Tee
    *Sorbet Skirt
    *Sidewalk Chalk Sandals
    *Golden Delicious Locket
    *Stage Name Purse in Film Noir

    Candied Apples

    Ingredients:
    6 small, well-colored apples
    1 cup sugar
    1/2 cup water
    red food coloring (or any other color you’d like)
    wooden skewers

    Cooking Instructions:
    1. Remove stems from apples and insert wooden skewers in their place. (If the stems are sturdy, the apples may be candied without skewers.)

    2. Cook sugar and water until brittle when tried in cold water, or until a candy thermometer registers 265 degrees. Remove from heat. Stir in a few drops of red food coloring, if desired.

    3. Dip each apple into the sugar syrup, coating well. Cool on a buttered cooking sheet until coating is set.

    4. Eat and enjoy!!! Bon Apetit

  92. Ashley 05/06/2009 at 12:58 pm #

    Betty Makes Buttermilk Birthday Cake for her Boyfriend
    (with White Chocolate Buttercream Frosting, of course!)

    Betty’s Best Birthday Outfit Recipe:

    Once Upon A Forest Dress in Navy
    The Plump Pump in Sapphire
    Dita Von Teese Tights
    Ada Lovelace Locket
    Burst of Spring Earrings
    Eyedust in Nymph

    Betty’s Best Buttermilk Birthday Cake Recipe:

    * 2 cups sugar
    * 1/2 pound (2 sticks) butter, at room temperature
    * 2 eggs
    * 2 1/2 cups cake flour
    * 1 teaspoon salt
    * 1 cup buttermilk
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon baking soda
    * 1 tablespoon vinegar

    Preheat oven to 350 degrees F.

    In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 2 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. Take a large bread knife and slice horizontally through each layer to make four layers.

    Frosting:

    6 ounces White Chocolate — chopped
    1/4 cup Whipping Cream
    1 cup Butter — Cut In Pieces
    1 cup Powdered Sugar

    Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

    Frost cake after cutting into four layers. You may need two frosting recipes to cover all four layers, or you can put fresh fruit, or vanilla pudding or custard between the layers.

    Make sure to put lots of candles, sing happy birthday, and give your cutie a kiss before serving him this delicious buttermilk cake!

    See the outfit:

    Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans.

    Sift flour and baking soda. Beat sugar and eggs together in a large bowl.

    In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

    Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

    Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you’ll end up with a dry cake.

    Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

    Betty’s Best Buttermilk Birthday Cake Recipe:

  93. Ashley 05/06/2009 at 1:00 pm #

    First Comment incomplete:

    Betty Makes Buttermilk Birthday Cake for her Boyfriend
    (with White Chocolate Buttercream Frosting, of course!)

    Betty’s Best Birthday Outfit Recipe:

    Once Upon A Forest Dress in Navy
    The Plump Pump in Sapphire
    Dita Von Teese Tights
    Ada Lovelace Locket
    Burst of Spring Earrings
    Eyedust in Nymph

    Betty’s Best Buttermilk Birthday Cake Recipe:

    * 2 cups sugar
    * 1/2 pound (2 sticks) butter, at room temperature
    * 2 eggs
    * 2 1/2 cups cake flour
    * 1 teaspoon salt
    * 1 cup buttermilk
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon baking soda
    * 1 tablespoon vinegar

    Preheat oven to 350 degrees F.

    In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 2 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. Take a large bread knife and slice horizontally through each layer to make four layers.

    Frosting:

    6 ounces White Chocolate — chopped
    1/4 cup Whipping Cream
    1 cup Butter — Cut In Pieces
    1 cup Powdered Sugar

    Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

    Frost cake after cutting into four layers. You may need two frosting recipes to cover all four layers, or you can put fresh fruit, or vanilla pudding or custard between the layers.

    Make sure to put lots of candles, sing happy birthday, and give your cutie a kiss before serving him this delicious buttermilk cake!

    See the outfit:

  94. Tanya Miller 05/06/2009 at 1:00 pm #

    Being the butterscotch-aholic that I am, I came up with this yummy pairing:

    Outfit:
    Butterscotch Skirt
    Darling Daisy Top
    Pleats n’ Sweets Wedges
    Milk’s Favorite Necklace

    Recipe: Butterscotch Pecan Dessert

    Ingredients:

    * 1/2 cup cold butter or margarine
    * 1 cup all-purpose flour
    * 3/4 cup chopped pecans, divided
    * 1 (8 ounce) package cream cheese, softened
    * 1 cup confectioners’ sugar
    * 1 (8 ounce) carton frozen whipped topping, thawed, divided
    * 3 1/2 cups milk
    * 2 (3.4 ounce) packages instant butterscotch pudding mix

    Directions

    1. In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20 minutes or until lightly browned. Cool.
    2. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

  95. Ashley 05/06/2009 at 1:00 pm #
  96. Ashley 05/06/2009 at 1:00 pm #

    See the outfit:

    http://img11.imageshack.us/img11/8052/bettybuttermilkbirthday.jpg

  97. Melania 05/06/2009 at 1:15 pm #

    Sweet and Simple Bake Sale Ensemble

    School’s Out Dress
    Red Velvet Heels
    Rose Around the Ring in silver
    Bestest Buds earrings in red
    Costello glasses in black
    Rose Colored Tights

    Red Velvet Cookies
    These cookies are simple to make and delicious, especially topped with cream cheese frosting!

    Ingredients:
    1 box Red Velvet cake mix
    2 eggs
    1 scant teaspoon vanilla extract
    Mix all ingredients to combine. You’ll have a thick batter. Using teaspoons, scoop cookie dough onto baking sheets. Bake at 350 degrees for 8-10 minutes. Let cool on baking sheets for about a minute, then transfer to a cooling rack.

    Cream Cheese Frosting:
    1 8-ounce package cream cheese, room temperature
    2 tablespoons butter, room temperature
    1 teaspoon vanilla extract
    3 cups powdered sugar

    Cream butter and cream cheese together. Add vanilla. Slowly add powdered sugar (so it doesn’t end up all over you and the kitchen!). Pipe frosting onto cookies or just spread it on — it’s delicious either way!

  98. Georgina 05/06/2009 at 1:16 pm #

    The Perfect Outfit

    Orangerie Dress in Crystal Palace
    Burlesque Bouquet Thigh Highs
    The Emily Brogues
    Real Genius Glasses in black

    & The Perfect Diner

    Penne Alla Vodka

    ingredients:
    1 large onion
    2 tablespoons of garlic infused oil
    800gms of chopped tomatoes
    2 tablespoons of double cream
    1 Kg of penne rigate
    125ml of vodka
    4 tablespoons of butter
    parmesan for grating

    serves 10

    First finely chop the onion. In a large pan, heat the garlic oil and add the finely chopped onion and a good sprinkling of salt. Cook the onion fairly gently for about 15 minutes without letting it catch and burn, it should be very soft and almost beginning to caramelize.
    Add the chopped tomatoes and continue cooking over a gentle heat, simmering for another 15–20 minutes.
    Stir in the double cream and take the pan off the heat. When the water for the pasta comes to the boil add a good measure of salt and tip in the penne. Cook the pasta for 3-4 minutes less than it says on the packet, to make sure it is cooked al dente.
    Drain the cooked pasta, and pour over the vodka, add the butter and some more salt. Turn the penne in the vodka and melting butter and then tip it into the tomato sauce. Toss the pasta in the sauce until it is evenly coated and turn out into a large, warmed bowl.
    Serve with grated parmesan and enjoy.

  99. Bridget 05/06/2009 at 1:18 pm #

    Once Upon A Forest Dress in Navy
    Blue Sapphire Peep Toes
    The Bipartisan Belt
    Quill Ring in Silver

    Black Forerst Cupcake Recipe
    Ingredients
    15 oz (425g) can pitted cherries (sweet) in syrup
    4 oz (100g) bittersweet (dark) eating chocolate – coarsely chopped
    5½ oz (165g) butter – coarsely chopped
    11 oz (11/3 cup, 295g) superfine(castor) sugar
    2¼ fl oz (¼ cup, 60ml) cherry brandy
    5 oz (1cup, 150g) all-purpose (plain) flour
    2 tblsp self-raising flour
    2 tbls cocoa powder
    1 egg
    Decoration
    6 fl oz (2/3 cup, 160ml) thickened cream, whipped
    2 tsp cherry brandy
    4 oz (100g) block of bittersweet (dark) eating chocolate
    Method
    1. Pre-heat the oven to 335oF (170oC).
    2. Line a 12 cupcake pan, with cupcake papers.
    3. Drain the cherries and reserve the syrup.
    4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
    5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
    6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
    7. Pour into a large bowl and allow to cool for 15 minutes.
    8. Whisk in sifted flours and cocoa.
    9. Then wisk in the egg.
    10. It will be runny – but that is correct.
    11. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don’t worry, they don’t rise a lot).
    12. Bake for 40-45 minutes until firm to touch.
    13. Allow to cool for a few minutes and then transfer to a wire rack.
    Decorate
    1. Allow cakes to cool completely.
    2. Mix the brandy into the whipped cream.
    3. Top each cake with some of the remaining cherry halves.
    4. And top this with some of the cream.
    5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

    Credit: http://www.cupcake-creations.com/black-forest-cupcake-recipe.html

  100. Kathryn Johnston 05/06/2009 at 1:22 pm #

    The Perfect Spring Baking Ensemble :D
    Kensington Gardens Dress
    El Dorado Sandals
    Burst of Spring Earrings
    Eyedust in Nymph

    Perfect Spring Recipe

    Honey Fruit Tartlets
    Ingredients

    Makes 12

    All-purpose flour, for work surface
    14 ounces best-quality thawed frozen puff pastry, such as Dufour
    1 large egg
    1 tablespoon heavy cream
    Fine sanding sugar, for sprinkling
    8 to 10 small ripe plums, halved, pitted, and cut into 1/2-inch-thick wedges or 4 cups whole small or sliced large strawberries
    1/4 cup honey
    Finely grated zest of 1 lime, plus 1 to 2 tablespoons fresh lime juice
    Pinch of coarse salt

    Directions

    1. Preheat oven to 375 degrees. Unfold dough on to a lightly floured surface. Trim edges, and cut dough into twelve 3-by-4-inch rectangles. Transfer to a baking sheet lined with parchment paper. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate 15 minutes.
    2. Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sugar. Bake, rotating once, until puffed, golden, and cooked through, 25 to 30 minutes. Let cool completely. Remove puffed insides from within cut border, leaving a thin bottom crust; discard insides. Shells can be stored in an airtight container at room temperature up to 2 days.
    3. Stir together fruit, honey, lime zest and juice, and salt in a medium bowl. Let stand 30 minutes. Just before serving, divide fruit mixture among pastry shells. Drizzle with juice from bowl.

  101. Heather 05/06/2009 at 1:23 pm #

    Galway Girl Dress
    A Tight By Any Other Name
    Opulent Oddment Oxfords
    Brobdingnag Locket

    Traditional Irish Soda Bread

    3 tbls butter
    2.5 cups flour
    2 tbls sugar
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1/2 cup currants (or raisins)
    3/4 cup buttermilk

    Cut margarine into flour, sugar, baking soda, baking powder, and salt until mixture resembles fine crumbs.  Stir in currants and enough buttermilk to amke soft dough.  Turn onto a lightly floured surface, knead until smooth 1 -2 minutes.  Shape into round loaf, about 6/1/2 inches in diameter.  Place on greased cookie sheet.  Cut an X about 1/4 through loaf with floured knife.  Bake in 375 oven until golden brown, 35 -45 minutes.

    Enjoy with home-made whipped cream and strawberry jam!

  102. Caitee 05/06/2009 at 1:25 pm #

    Perfect Pairings – The Milkshake Lunch Date!
    Stella’s Dress in Lagoon
    Dahlia Headband in White
    Know the Ropes Espadrilles

    With the classic McDonald’s Shamrock Recipe perfect for lounging outside, showing off your blender skills and your great fashion sense!
    2 cups vanilla ice cream
    1 ¼ cup lowfat milk
    ¼ teaspoon mint extract
    8 drops green food coloring

    Blend on high until smooth. Pour into tall glass, add fresh whipped cream and oreo cookie crumbles to garnish.

  103. Katie 05/06/2009 at 1:35 pm #

    Why won’t my comment post? :(

  104. Anna Eleanor 05/06/2009 at 1:37 pm #

    Perfect Pairings Cooking Contest- Early Evening Dinner in the Tuscan Sun

    Outfit-
    Orangerie Dress in Crystal Palace
    First Lady Peep Toes
    Marigold Raincoat
    Cherry Blossom Pendant
    Old and New Pocket Watch Necklace
    Bestest Buds Earrings
    Bedknobs and Broomsticks Bag
    Jackie Brown Sunglasses

    Dinner- Manicotti

    Ingredients
    1 Box of Manicotti Shells
    4 cups grated Cheddar Cheese (I use pre-shredded)
    4 cups of grated Mozzerella Cheese (same as cheddar)
    16oz of Cottage Cheese
    2 Eggs
    1 tbsp of Dried Parsley
    Salt
    Pepper
    2 Jars of Marinara Sauce

    Directions-
    1. Preheat oven to 350F
    2. Bring a large pot of water to boil
    3. Cook Manicotti shells (8-10min, depending on brand)
    4. Mix 2 cheeses, Cottage Cheese, 2 Eggs, and Parsley in a large mixing bowl (Salt and Pepper to taste)
    5. Drain shells in colander under cool water
    6. Layer the bottom of a 9x13in baking dish with some of the Marinara sauce
    7. Stuff the shells with the cheese mixture (reserving some for the topping)
    8. Place the shells, as you stuff them, in rows, filling the baking dish
    9. Cover the stuffed shells with the remaining Marinara
    10. Sprinkle with reserved cheese mixture
    11. Cover with tin foil, bake for 35 mins (Remove tin foil for last five minutes)

    Enjoy!

  105. Lauren 05/06/2009 at 1:39 pm #

    Outfit:
    Hey Dude Vest
    Curtsy Skirt in Snow White
    The Staccato Boot
    Soaring Swallow Ring
    Summer of Love Necklace

    Recipe:
    Herb Crusted Fresh Ham

    Ingredients:
    1 tablespoon freshly chopped thyme leaves
    1 teaspoon freshly chopped rosemary leaves
    1 teaspoon freshly chopped tarragon leaves
    1/2 teaspoon dried untreated lavender flowers
    1 (6 to 8-pound) bone-in ham (preferably shank end, with skin)
    Coarse salt and freshly ground black pepper
    2 cups chicken stock

    Directions:
    In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.

    Preheat oven to 350 degrees F. Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes.

    Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust seasoning with salt and pepper.

    Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.

  106. jamie franklin 05/06/2009 at 1:41 pm #

    Banana Pudding Served in the Perfect Picnic Dress
    This dress just seems like the perfect picnic date dress

    The Outfit:

    Bungalow Dress in Blue
    Banana Split Heels
    Petit Four Earrings

    The Recipe:

    ingredients
    3 lg bananas, sliced
    1 lg box banana instant pudding, make according to directions
    1 lg box vanilla wafer cookies
    1 can of cool whip (if desired)
    *long rectangle serving dish

    1. make instant pudding according to directions on box. set aside in bowel
    2. line the bottom of the tray with vanilla wafer cookies
    3. layer cookies with sliced bananas
    4. layer bananas with half of the budding
    5. layer of cookies, layer of bananas, and rest of the pudding
    6. top with cool whip if desired
    7. serve cold or a room temperature. refrigerate leftovers

  107. Evie 05/06/2009 at 1:42 pm #

    The Chuck Charles Dress
    Dahlia Headband
    How Bow Can You Go Bangle
    Red Hot Peep Toes

    STRAWBERRY CRUMB PIE

    Pie Crust:
    1 stick butter
    3 ounces cream cheese
    1 1/4 cups all-purpose flour
    Pinch salt
    For the crumb topping:
    1/3 cup sugar
    1/2 cup all-purpose flour
    3/4 cup oatmeal
    4 tablespoons butter, melted and cooled slightly
    For the filling:
    6 cups (2 pounds) quartered strawberries
    1/2 cup granulated sugar
    2 teaspoons fresh lemon juice
    2 1/2 tablespoons cornstarch
    1/4 teaspoon grated orange zest

    In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

    While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

    Preheat the oven to 350 degrees F.

    Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.

    In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

  108. Sara 05/06/2009 at 1:46 pm #

    My simple cookie-baking outfit:
    Half moon dress in Navy
    White angle Slingbacks
    Quill Ring in Silver

    My Momma’s Original Chicago Crunch Cookies!

    3 1/2 cups flour
    3 tsp baking soda
    1 tsp salt
    3/4 cup butter
    1/4 cup Crisco
    1 cup brown sugar
    1 cup regular sugar
    1 egg
    1 tsp vanilla
    1 tbsp milk
    1 cup vegetable oil
    1 cup Corn Flakes
    1 cup Oatmeal
    chocolate chips (My mom likes to use half a bag, but I tend to use a little more. I love me some chocolate.)

    Preheat oven to 375 degrees (not 575, like I once made the mistake of doing). In a small bowl mix flour, baking soda, and salt, then set aside. In a large bowl, mix butter, Crisco, brown and white sugar, egg, the milk, and the vanilla: blend with a mixer until well blended. Mix in flour mixture, alternating with oil. A little bit of flour, a little bit of oil, some more flour, etc. Mix in oats with a mixer, then stir in the flakes and chocolate chips with a spoon.

    Bake for approximately 10 minutes!

    (My friends like to freeze the cookies before eating them- I’m not entirely sure why, but if you’re feeling risky, give it a shot!!)

    ENJOY!!

  109. Kels 05/06/2009 at 1:47 pm #

    By the way, I forgot to type the name of my outfit. It’s the Sweet Salsa Soiree Ensemble.

  110. Beth C. 05/06/2009 at 1:47 pm #

    Always in need of a Cookie!

    Outfit:

    http://www.flickr.com/photos/27088313@N08/3508095761/

    Barn Dance Tunic
    Craft Scene Shorts in Taupe
    Black Sand Beach Wedges
    How Soon is Owl Necklace

    Recipe:

    Chocolate Chip & Butterscotch Cookies

    http://www.flickr.com/photos/27088313@N08/3295502397/

    Preheat oven to 350F

    ¾ cup butter, softened
    ½ cup sugar
    1 ½ cup brown sugar
    2 teaspoons vanilla
    2 eggs

    Mix together the above indigents to make dry mixture.

    2 ½ cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    ¾ teaspoon salt

    Mix and add to dry mixture. Mix together and add 1 cup of semi sweet chocolate chips and 1 cup of butterscotch chips. Bake for 10-11 minutes. They may not look completed baked when taken out of the oven, they will continue to make on the cookie sheets.

  111. Katie 05/06/2009 at 1:47 pm #

    Well. I think I have a cool idea, but it’s not posting. I click “Submit Comment” and my comment does not appear. I click “Sumbit Comment” again, and it says something like, “Oops. Looks like you’ve already said that.” Really? Then WHY isn’t it here?! :( I love ModCloth, and I love baking. I’m super excited about this contest. Looks like I won’t win this one!

  112. Ashley R 05/06/2009 at 1:48 pm #

    The Southern Picnic Ensemble

    The Australia Dress
    High Stake Heels in Tobacco
    Twisting Tree Necklace in gold
    Olympia Earrings in gold
    Speakeasy Cocktail Ring

    Oven-fried Chicken

    INGREDIENTS

    * 1 cup buttermilk baking mix
    * 1/3 cup chopped pecans
    * 2 teaspoons paprika
    * 1/2 teaspoon salt
    * 1/2 teaspoon poultry seasoning
    * 1/2 teaspoon dried sage
    * 1 (2 to 3 pound) whole chicken, cut into pieces
    * 1/2 cup evaporated milk
    * 1/3 teaspoon butter, melted

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch baking dish.
    2. In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
    3. Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
    4. Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

  113. Katie 05/06/2009 at 1:49 pm #

    AGH!

  114. Leah 05/06/2009 at 1:50 pm #

    Katie, the same thing is happening to me too! Apparently we can post regular comments but not our little “perfect pairings” ideas! Ughh.

  115. Annie 05/06/2009 at 1:51 pm #

    Victoria Tank in Anne Bronte
    The New Black Skinnies
    Royal Lotus Cardigan
    Oh Van Gogh Scarf
    Madonna Purse
    Alchemist Heels
    Costello Glasses in Black
    Beat Poet Beret

    Chocolate Panini

    Ingredients:
    One loaf crusty Italian bread, sliced
    2 oz. high quality semi-sweet chocolate per panini (Ghiradelli works well)

    Recipe:
    Coarsely chop the chocolate and place in between two slices of bread
    Place sandwich in waffle iron and cook for about a minute, or until the chocolate is melted and the bread is toasted.
    Serve with coffee and enjoy!

  116. Courtney 05/06/2009 at 1:53 pm #

    Perfect Pairing: Tortilla Soup Fiesta

    Outfit:
    San Miguel Tank Top
    Brick House Pants
    Meringue Peep Toe in Lemon
    The Aster Berets (Creme)
    Backgammon Bracelet
    The Classic Wayfarers
    Petit Four Earrings

    Recipe:
    4 cans of stewed tomatoes (mexican style)
    1 bunch of cilantro
    1 can of corn
    1 can of black beans
    2 cans of chicken stock
    2 cloves of garlic (chopped)
    Lime juice
    1/2 cup monterey jack cheese
    1 table spoon cayenne pepper
    2 teaspoons cumin
    1 onion (chopped)
    salt and pepper to taste
    1 bag of tortilla chips
    1 can diced green chilies

    1. Combine chicken stock, tomatoes, onion, garlic, spices, beans, corn, lime juice, chilies, corn in a large soup pot and heat through, about 10-15 minutes.

    2. Add cilantro and salt and pepper to taste. Allow to simmer for 10 minutes.

    3. Serve hot soup in a bowl. Garnish with crumbled tortilla chips and monterey jack cheese.

    Enjoy! But don’t spill on your outfit!

  117. Sara C. 05/06/2009 at 1:55 pm #

    “Katie Says:

    May 6th, 2009 at 1:47 pm
    Well. I think I have a cool idea, but it’s not posting. I click “Submit Comment” and my comment does not appear. I click “Sumbit Comment” again, and it says something like, “Oops. Looks like you’ve already said that.” Really? Then WHY isn’t it here?! I love ModCloth, and I love baking. I’m super excited about this contest. Looks like I won’t win this one!”

    This is happening to me, too! What a bummer!

  118. Emilia 05/06/2009 at 1:56 pm #

    Perfect Pairings:

    Breathless Dress in Magnolia
    Maid of the Mist Cardigan
    Lace and Charm Tights (It’s not warm yet in Toronto)
    Red Hot Chili Peep Toes
    Shirley Temple Earrings
    Eyedust in Nymph
    Knock on Wood Ring
    Daydreaming Locket
    Jules Van PattenClutch in Ivory

    Recipe: Maggan’s Kladdkake (Norwegian Chocolate Cake) with Whipped Cream and Strawberry Sauce

    Chocolate Cake:
    3 eggs
    200 g of Sugar
    5 tbs of Cocoa
    100 g of Butter
    1 ts of Vanilla
    200 g of All Purpose Flour
    1 ts of Salt

    Preheat oven to 180Ëš Celsius. Mix all dry ingredients first and slowly add the rest of the ingredients. Butter bake pan and pour mixture into it. Insert in oven and bake for no more than 20 minutes (has to be moist).

    Strawberry Sauce:
    Handful of Strawberries
    2 tbs of Lemon Juice
    3 tbs of Sugar

    Place all ingredients in blender. Blend.

    Serve with whipped cream and strawberry sauce.

  119. Taylor 05/06/2009 at 2:03 pm #

    Outfit:
    Senior Skip Dress
    Euphrates Sandals
    Pretty Plume Pendant
    Ziggy Stardust Vest

    Recipe: Garlic Bread

    Ingredients:

    1 Loaf Italian of French bread
    8 Tbsp butter, room temp.
    2 cloves (or 2 tsp.) minced garlic
    1 Container of Parmesan cheese
    1 Container Parsley Flakes

    Preheat oven to 400 degrees Fahrenheit.
    Cut bread into 1 inch slices.
    Put butter in medium bowl and melt in microwave for about a minute and a half.
    Take melted butter out of microwave and mix garlic in with the butter.
    Shake as much parsley flakes in the butter as you want. Mix well.
    Put slices of bread on a baking pan.
    Spead the butter mixture over bread with a baster or another type of cooking brush.
    Make sure to cover all of the top of each slice of bread with the mixture.
    Put in the pan in oven when preheated for about 12 minutes or until the edges of the bread look crispy.
    For more crisp, you can put the oven on low broil at the end of the baking time for about 3 minutes.
    Take out of the oven when finished to your liking.

    *If you do not want to use all of the bread out of the loaf, just pick out how many slices you want to cook and follow the directions from the start. There will be mixture left over. Just rinse the leftover mixture down the drain.

  120. Taylor 05/06/2009 at 2:06 pm #

    ^^^Add as much parmesan cheese on the garlic bread slices as you want BEFORE cooking.

  121. Audrey 05/06/2009 at 2:06 pm #

    Summertime to me means early morning trips to the farmer’s market for the choicest local fruits and veggies. This outfit and recipe are both inspired by those trips.

    Outfit:
    Mason Dixon Dress in Gingham
    Farmer’s Market Boots
    Cute Finds Fold up Bag

    Recipe:
    The Ultimate Southern Strawberry Shortcake

    1/2 c. butter, divided
    2 c. all purpose flour
    1/4 c. sugar, plus additional
    4 tsp. baking powder
    1/4 tsp. salt
    Dash nutmeg
    1/2 c. milk
    2 eggs, seperated
    2 pint baskets fresh local strawberries
    1 c. whipping cream, whipped and slightly sweetened

    Grease 9 inch cake pan with 1 Tbs. butter. Sift flour, 1/4 c. sugar, baking powder, salt, and nutmeg into mixing bowl. Cut in remaining butter to resemble course meal.

    In measuring cup, blend milk and egg yolks with fork. Stir into flour mixture to make a soft dough. Pat out in prepared pan with lightly floured fingers. Brush surface generously with egg whites and sprinkle with 3-4 Tbs. sugar.

    Bake at 450 degrees about twelve minutes, or until golden. Cool in pan on wire rack.

    Rinse and slice berries and sweeten to taste. Serve wedges of shortcake topped with strawberries and whipped cream, and remember to support your local farmers!

    Makes 6-8 servings

  122. Leah 05/06/2009 at 2:09 pm #

    Perfect Pairings: Lovers’ French-Inspired Morning

    The “Trés Chic Chef” Outfit:

    Darling Daisy Top
    Denim-Clad Diva Skirt
    Madame Bovary Ring (in White)
    Baroque Beautiful Earrings
    Floral Date Scarf (in Black)
    Medici Wedges
    Vintage Kiss the Monk Apron

    The Recipe:

    Simply Sweet French Toast and Berries for Two

    1 teaspoon cooking oil (or non-stick cooking spray)
    2 large eggs, beaten
    1/4 cup milk
    1 teaspoon vanilla extract
    4 slices of your favorite bread (I like the thick-sliced “Texas Toast”)
    2 tablespoons butter
    1/2 cup sliced fresh berries of your choice (mmm… strawberries!)
    powdered sugar (to taste)

    1. Heat cooking oil in large skillet over medium heat until hot. Mix together beaten eggs, milk and vanilla extract in medium bowl (dipping the bread is easiest if you use a shallow bowl with a wide, flat bottom).

    2. Dip bread in egg mixture, coating on both sides; let excess coating drip off.

    3. Place coated bread in hot skillet and grill over medium heat until done on both sides (bread will be slightly crispy/toasty and golden brown on the outside; about 1-2 mins each side, dep. on heat).

    4. Slice each piece of bread diagonally (it’s all about the presentation!) and top each piece of hot French Toast with a little pat o’ butter.

    5. Serve with sliced berries, powdered sugar, and a nice fresh cup of Café au Lait. And of course, don’t forget a sweet kiss for the special someone you’re cooking for this fabulous French-inspired morning!

    Finally, for my own personal touch, I’d throw in the Key to the City Ring, because my sweetie collects key-shaped jewelry for me – ever since I told him he had the key to my heart!

  123. Leah 05/06/2009 at 2:11 pm #

    Katie, Sara C. – I found out what the problem was with mine – I had HTML coding in it. I don’t think Modcloth’s blog format likes HTML. Try taking it out of your post, if you have any, and see if it works.

  124. Sidney 05/06/2009 at 2:12 pm #

    Thumbelina Dress in Blush
    Harvest Moon Belt
    Red Hot Chili Peep Toes
    Little Apple Earrings

    Caramel Pecan Apple Pie

    Pillsbury All Ready Pie crust
    1 teaspoon flour

    Filling:
    6 cups thinly sliced, peeled apples
    3/4 cup sugar
    1/4 cup flour
    1/4 teaspoon salt
    2 tablespoons butter

    Toppings:
    1/3 cup Kraft Caramel Topping
    2 to 4 tablespoons chopped pecans

    1. Preheat oven to 435 degrees
    2. Prepare pie crust according to package directions for two crust pie.
    3. Combine apples, sugar, flour and salt in large bowl and toss lightly.
    4. Spoon apple mixture into pie crust lined pan. Dot with butter.
    5. Top everything off with second crust and flute; cut slits in several places.
    6. Bake for 35 to 45 minutes or until apples are tender.
    7. Remove pie from oven; immediately drizzle with caramel topping. Sprinkle with nuts.
    8. Enjoy!

  125. LOLA 05/06/2009 at 2:15 pm #

    This is the perfect outfit for your summertime bbq! Prepare this traditional Peruvian tuna ceviche in the spirit of your fabulous little dress…

    Pretty in Peru Dress in Rust
    April Showers Wedges
    Lady Bird Headband
    Peacock Panache Pendant

    =-=-=-=-=-=

    CEVICHE DE ATUN / Tuna Ceviche

    Ingredients :
    2 cans solid white tuna, drained
    Juice of 5 limes
    3 onions, cut julienne style
    2 ají amarillo fresco / fresh yellow aji (chili) , seeded and deveined, cho
    8 lettuce leaves
    6 thick slices of cooked sweet potatoes
    2 corn on the cob, cut in sections
    2 tablespoons finely chopped celery
    1 tablespoon parsley, finely chopped
    1 tablespoon chopped cilantro
    1 tablespoon ají amarillo fresco / fresh yellow aji (chili) paste
    1 teaspoon garlic
    Salt
    Pepper

    Preparation:
    Combine onions with lime juice and celery. Add tuna, chopped fresh aji, and remaining ingredients and mix. Season with salt and pepper and marinate for 30 minutes. Transfer to serving dish and sprinkle with parsley and cilantro. Garnish with lettuce and serve with sweet potato and corn.

    http://i140.photobucket.com/albums/r1/lotigre/CEVICHEDEATUN.jpg

  126. Melanie H 05/06/2009 at 2:19 pm #

    Greeks Bearing Recipes

    Achilles Sandals
    Soothsayer Tank Top
    City Of Angels Ring
    Smooth Sailing Shorts

    This a dish I discovered while watching the Travel Channel a while back. It’s called Dakos and comes from Crete, Greece. Tasty may I add! The recipe I used in order to make it comes from http://greekfood.about.com/od/veggieappetizersmezethes/r/dakos.htm

    Prep Time: 5 minutes
    Ingredients:
    1/2 of a large round barley rusk (about 5 inches diameter)
    1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
    2-3 heaping tablespoons of feta cheese or aged myzithra, crumbled or grated
    extra virgin olive oil
    freshly ground pepper
    Greek oregano (rigani)
    Preparation:
    Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.

    Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.

    Yield: One rusk serves 1 as a light meal, 2-4 as a meze.

    Notes:

    Aged myzithra cheese is the traditional cheese for this dish on Crete.
    Some like to add a couple of thin slices of bell pepper and/or onion. They aren’t part of the original recipe, but can be used if desired.

  127. Bronwyn 05/06/2009 at 2:20 pm #

    Welcome Spring! Watermelon Mint Salad

    3/4 cup halved, thinly sliced red onion
    1 tablespoon fresh lime juice
    1 watermelon, cut in half with, both sides scooped out into spherical balls
    3/4 cup crumbled feta cheese
    1/2 cup pitted black olive halves
    1 cup chopped fresh mint
    2 tablespoons olive oil

    Mix it all together in a large bowl and serve chilled in the hallow watermelon halves

    Great for BBQs, picnics and camping trips!

    *The Chrissie Hynde Top
    *Dandelion Wine Shorts
    *White Angle Slingbacks
    *Pensive Peacock Earrings
    *Fiji Federa Hat

  128. Hannah Larson 05/06/2009 at 2:21 pm #

    Thumbelina Dress in Blush
    The Shy Cardigan in Peony
    Brownstone Mary Janes
    St. Cecilia Locket
    Harvest Moon Belt
    Rose Around the Ring

    Vanilla Cupcakes with Rose-Buttercream Frosting and Rose Milk on the Side!

    CUPCAKES:

    1/2 cup unsalted butter, room temperature
    2/3 cup granulated white sugar
    3 large eggs
    1 teaspoon pure vanilla extract
    1 1/2 cups all purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 cup milk

    Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.

    Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

    In a separate bowl whisk together the flour, baking powder, and salt.

    With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

    Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

    FROSTING:

    6 oz butter (at room temperature)
    2 oz shortening (at room temperature)
    1 egg (room temperature)
    16oz confectioner’s sugar
    3/4 tsp vanilla extract
    1/4 tsp rose extract

    Using a hand mixer (or in the bowl of a stand mixer) on high speed, combine butter & shortening until well blended.
    Mix in the egg until well combined – about 2 minutes.
    With the mixer on low begin to add the sugar in small amounts ensuring each addition is well blended before adding the next.
    After the sugar is fully incorporated, add the vanilla and rose extracts.
    Blend well on medium-high speed for 2-3 minutes until the frosting is light and fluffy.

    ROSE MILK:

    1 glass whole milk
    1 tbs Honey
    2-3 drops Rose essence
    2 drops Red food color

    Boil milk and then leave to cool.

    Add honey, red food color, and rose essence. Mix well.

    Chill in fridge

    Mix well before serving and serve chilled.

  129. CharLee 05/06/2009 at 2:24 pm #

    This is my favorite kind of confection, all the ingredients seem simple but the product is incredibly indulgent, and has subtle shimmers and pops of color. Same goes for the muffins!

    Outfit:
    Cultural Trust Dress
    Golden Delicious Locket
    High Stakes Heels in Smoke
    Dita Von Teese Tights
    Lady Bird Headband

    Shimmering Apple-Cinnamon Muffins

    1 1/2 cup flour
    1 3/4 t baking powder
    1/2 t salt
    1/2 t nutmeg
    1 t cinnamon
    1/2 cup sugar
    1/3 cup butter
    2 eggs
    1/4 c milk
    and at least 1/2 cup raw apples, chopped (I usually use 1 apple per recipe) Do not peel apples.

    Mix together dry ingredients then cut in butter and eggs until thoroughly combined. Add milk and chopped apples. Mix thoroughly, fill greased muffin tins 2/3 full – Bake 20 to 30 minutes at 350Ëš F – cool 10 minutes.

    While muffins are cooling melt enough butter to coat muffins (full stick for entire muffin, half if you only want to coat muffin tops)
    Mix together 1 cup sugar with 1 tablespoon of cinnamon.
    Roll muffins in melted butter and then cinnamon sugar mixture.

  130. Jana 05/06/2009 at 2:28 pm #

    The Breathless Dress in Magnolia
    Betty Blue Bow Tie Vest 
    The World Passport Boots 

    Blueberry Cream Muffins
    INGREDIENTS
    4 eggs
    2 cups white sugar
    1 cup vegetable oil
    1 teaspoon vanilla extract
    4 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    2 cups sour cream
    2 cups blueberries

    DIRECTIONS
    1) Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
    2) In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
    3) Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
    4) Bake in preheated oven for 20 minutes.

  131. Sam 05/06/2009 at 2:30 pm #

    Modcloth Outfit:
    Pretty in Peru Dress in Rust
    Perfect Hostess Cardigan
    Body Electric Ballet Flat
    Purple Chasing Feathers Bracelet
    World Peace Earrings

    Khachapuri Dumplings:

    Dough:
    3 cup flour
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup peanut oil
    1 cup plain yogurt
    1/2 cup milk

    Preheat oven to 400 degrees Fahrenheit.

    Sift flour, baking soda, salt until well combined. Add peanut oil, yogurt, and milk until dough starts to form. If too dry, add water one tablespoon at a time until dough is moist and springy. If flour is sticky, add flour until dough is moist and springy.
    Knead dough for 5 minutes. Cover and refrigerate 30 minutes.

    Feta and Herb Stuffing:
    2 Tsp butter
    1 hard-cooked egg
    1 cup farmer (or other soft) cheese
    1/2 cup crumbled feta (or goat cheese)
    2 Tsp mint
    2 Tsp tarragon
    1/2 tsp salt
    1/2 tsp pepper

    Combine butter and yolk until forms paste. Dice egg whites into paste. Add cheese. Thoroughly mix. Refrigerate until dough is ready.

    Cut dough into squares. Place 1 Tsp stuffing in center and pinch corners together. Bake at 400 degrees for 25 minutes.

  132. Ali 05/06/2009 at 2:33 pm #

    Oh, this is just the cutest contest…

    Outfit: the Everything Nice Dress in Spice (topped with a cute little white apron)
    the Tapestry flats in Beige
    the Sewing Circle Spectacles

    The Simplest Nectarine and Raspberry Summer Smoothie:
    1 cup yogurt, frozen for about an hour
    1 cup raspberries
    2 ripe nectarines, stone removed
    1 tbsp orange flower water
    1 tsp floral honey

    One to two hours before you want to eat, put your yogurt into the freezer to thicken.
    When you are ready to eat, get all of your other ingredients together and the fruit washed and prepared.
    Remove the yogurt from the freezer and blend all of your ingredients together.
    Pour into glasses and serve immediately.

  133. Audrey 05/06/2009 at 2:38 pm #

    My goal is to eventually own a bakery of my own someday, and this outfit was styled in a way that would be appropriate to wear to work- no pesky dangling bracelets or earrings and be-nice-to-your-feet flats instead of the usual Stepford-esque heels commonly associated with baking. The outfit is upbeat and spunky enough that I wouldn’t mind getting up before dawn to head to the bakery, so long as I was wearing it!

    THE OUTFIT: Baker’s Choice
    Tiger Beat Neon Top
    Bowjito Skirt
    Cherry On Top Purse
    Danish Pastry Sandals
    Bestest Buds Earrings in Cream

    MOJITO CUPCAKES w/ FRESH STRAWBERRY FROSTING
    for the cupcakes:
    – 1/2 cup sugar
    – 1 1/2 cups flour
    – 1/4 tsp salt
    – 2 tsp baking powder
    – zest and juice of 1/2 a lime
    – handful of fresh mint.
    – 1 shot spiced or dark rum
    – 1/4 cup melted butter
    – 1 beaten egg
    – 1 cup milk

    Preheat oven to 350 degrees.

    Sift together all dry ingredients in a large bowl.
    Melt butter. Add beaten egg to butter, stir. Add to dry mixture, stir adding rum and milk until smooth.
    Zest and juice half a lime. Add to batter. Chop fresh mint, and add to batter as well.

    Split between lined cupcake pan (makes approx. 12) and bake for 10-12 minutes. Cool completely before icing.

    for the icing:
    -1/2 pint (8 ounces) strawberries
    -1/4 cup granulated sugar
    -4 tablespoons soft butter
    -3 to 4 cups powdered sugar

    Wash, hull, and slice strawberries. Toss with granulated sugar and refrigerate at least 2 hours.
    Drain excess juice and mash strawberries.
    Beat butter until smooth. Add 3 cups of powdered sugar and strawberries. Slowly beat until combined, then beat on medium until the mixture is fluffy, adding more powdered sugar as needed.

    for the (optional) garnish:
    I believe piping the icing on makes the cupcakes prettier.
    Depending on what is available, I will either garnish with tiny strawberries on top of the icing, or candied mint leaves.

  134. Katie 05/06/2009 at 2:49 pm #

    Floral Shop Dress in Peony
    Postmodern Peep Toes
    Strawberry Patch Locket
    Speakeasy Cocktail Ring

    Chocolate Crepes

    1/2 Cup Flour
    1/2 Cup Sugar
    3 Tablespoons Unsweetened Cocoa
    1/4 Cup Milk
    2 Eggs
    1/4 Cup Vegetable Oil
    1 Tablespoon Vanilla
    Dash Of Salt

    In a large bowl, combine ingredients and mix until batter is smooth.
    For best results, cover and refrigerate for about 2 hours.

    Heat a non-stick skillet, and grease with butter or cooking spray.
    Pour about 1/4 cup of the mixture into skillet, and tilt so batter covers the bottom of the pan.
    Cook approx. 2 minutes, then flip crepe to cook other side.
    Do not overcook.

    Once you have your cake, fill with ice cream, and fold. If you like, you can garnish with chocolate syrup and strawberries.

  135. tali 05/06/2009 at 2:49 pm #

    outfit:
    mimosa brunch dress
    french vanilla tights
    black mirror wedges
    rose around the ring in silver
    give me number 9 purse

    “suspiro de limeña” (a peruvian dessert: suspiro = sigh, limeña: a girl from lima. you get the idea…)

    1 can condensed milk
    1 can or 400 ml of evaporated milk
    1 cinnamon stick
    5 egg yolks
    2 egg whites
    1 teaspoon vanilla extract
    1 cup sugar
    ¼ cup of port wine
    ground cinnamon

    – in a medium-size saucepan combine both milks with cinnamon stick. bring to a boil stirring constantly with a wooden spoon until creamy and thick. let stand for 10 minutes.

    -beat egg yolks, add vanilla and gradually incorporate to milk preparation, mixing well.

    -pour into a serving bowl or individual cups.

    -in a medium-size saucepan combine sugar and port wine. bring to a boil and until syrup reaches the soft ball stage (230° F on a candy thermometer).

    beat egg whites until stiff. Start pouring the hot syrup into the whites and continue beating until meringue is cool and thick.

    bop the cups with meringue and sprinkle with cinnamon.

    pic here: http://3.bp.blogspot.com/_Q4lkRLRwsB4/RvaJZYyRNLI/AAAAAAAAABM/Zok6Vro0nvY/s320/suspiroi+lime%C3%B1o.jpg

  136. Kelly 05/06/2009 at 2:54 pm #

    Salsa Dearest

    Outfit:
    Chloris Blouse
    Brickhouse Pant
    Postmodern Peeptoe
    Dahlia Headband in red
    Modern Jackie Sunglasses

    I wanted lots of color and “flavor” to go with this twist on salsa

    One bottle of Newman’s Own Balsamic Vinaigrette dressing
    4 medium tomatoes, diced
    6 jalapenos, diced, seeds removed (leave some seeds in if you want it hot)
    2 large cucumbers, cut into chunks
    1 bunch of green onion, chopped
    1 can of corn, drained
    1 can of red beans, draned
    1 can of black beans. drained
    1 can of kidney beans, drained
    1 can of diced tomatoes with garlic, drained
    salt and pepper to taste

    Mix all the ingredients into a LARGE bowl. Try not to eat it all at once!

  137. Natalia 05/06/2009 at 2:54 pm #

    A Little Bit Country Top
    The New Black Skinnies
    Catskills Cardigan
    father knows better watch in silver
    remember me ring in silver
    Co-Pilot Aviators
    Brick Lane Bag in Grey

    Peanut sauce and chiken wrap

    1 tablespoon store-bought Thai peanut sauce
    1 8-inch whole-wheat flour tortilla
    2 ounces thinly sliced seasoned baked chiken
    1/4 cup sliced red bell pepper
    8 thinly sliced snow peas
    Lettuce

    Spread peanut sauce on the tortilla. Place lettuce, chiken, peppers and snow peas in the center; pour a bit more sauce, fold the sides over the filling and roll up.

    A nice, healthy, effortless wrap that fits perfectly for those hard working days when rushing never ends!!!

  138. Inness 05/06/2009 at 2:56 pm #

    I know, so cliche. But English tea is just irresistible to me!

    Afternoon Tea In Covent Garden:

    Shakespearean Earrings
    Rose Around the Ring
    Everything Nice Dress in Sugar
    The Shy Cardigan in Peony
    Pretty Pretty Princess Headband
    Golden Floribunda Necklace
    White Angle Slingbacks

    Recipe:

    Tea: Rose Petal Tea

    1-1/2 cups rose petals
    3 cups water
    honey to taste
    Choose fresh rose petals. Strip the flower gently under running water then place the petals in a saucepan. Cover with the water and boil for 5 minutes, or until the petals become discolored. Strain into teacups and add honey to taste. Serves 4.

    Sandwich: Rose Petal Sandwiches

    1 half sized baguette
    large leaf of curly romaine
    10 rose petals (well washed)
    goat cheese
    walnuts or pine nuts
    roseberry dressing (1/2 cup raspberry yogurt and 1/2 teaspoon rose water)

    Cut baguette in half and toast lightly. Rinse romaine and rose petals well and pat dry. Place one romaine leaf on 1/2 toasted baguette. Layer rose petals, goat cheese and walnuts. Top with roseberry dressing. Place the second romaine leaf on the other flute. Serve open faced.

    —-

    Scone: Rose Petal Drop Scones

    2 1/4 cup unbleached all-purpose flour
    2 teaspoon sugar
    3/4 teaspoon salt
    2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    4 tablespoon unsalted butter
    1/3 cup unsalted pistachio nuts, coarsely ground
    1 cup heavy cream
    1 tablespoon rose water
    2 tablespoons edible rose petals, cleaned and finely shredded
    Icing:
    1 cup powdered sugar
    1 tablespoon Beach Plum Jelly
    2 teaspoons rose water

    Preheat oven to 425 degrees.
    In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon.
    Cut in the butter and mix until coarse crumbs.
    Stir in the pistachios.
    In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals.
    Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms.
    Drop by teaspoonfuls onto an ungreased cookie sheet.
    Bake for 10-12 minutes or until golden brown. Makes 2 dozen.

    Prepare the icing:
    In a small bowl, combine the powdered sugar, rose water, and the beach plum jelly.
    Whisk until smooth.
    Add another teaspoon of rose water if the icing is too thick.
    Drizzle over warm scones.
    Arrange on platter and garnish with fresh roses or sprinkle with shredded beach rose petals.

    Tea Cake: Rose Petal Pound Cake

    1 cup butter, softened
    1 2/3 cups white sugar
    5 eggs
    2 cups all-purpose flour
    1/2 teaspoon salt
    1 teaspoon almond extract
    1 1/2 ounces finely chopped almonds
    1 teaspoon rosewater
    2 drops red food coloring
    fresh rose petals
    1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan.
    2 Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
    3 Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
    4 Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner’s sugar. Garnish by placing rose petals around base of cake. Serve with Roe Petal Syrup.

  139. Katie 05/06/2009 at 2:56 pm #

    Leah and Sara C.: Thanks for the suggestion, Leah :). But, I don’t have any HTML in mine. Even if I did, I retyped the entire thing AGAIN (which took forever), and it still doesn’t post. I want to contact someone on the website or something about this. It’s not fair at all…:(

  140. Belinda 05/06/2009 at 2:57 pm #

    Outfit
    The Chuck Charles Dress
    Red Hot Chili Peep Toes
    ShirleyTempleEarrings

    Watermelon Basket

    To begin, take a sharp knife and slice a small thin piece off the bottom of your melon as shown in the photos below. This will allow the finished basket to sit flat on a plate or table without rolling.
    Next, take the tip of your knife or garnishing tool and score the watermelon in half, horizontally. Then mark a strip of about 1 1/2 – 2 inches wide that will form the handle of your basket. For illustrative purposes we used a marking pen instead of scoring. If you have trouble seeing the score lines, you might also want to try this method.

    Next, take your garnishing tool and start cutting around the melon on the lines. The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze. If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time. You could also forget the V and make straight cuts.To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction

    Carefully separate the cut sides from the body of the watermelon. If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emory board and gently sand them off.Take a melon baller and hollow out the inside of the watermelom. After removing all the edible parts, take a large spoon and gently scrape out the sides of your “basket”. Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way.

    Then Fill the basket with some of the watermelon used and this:

    Delicious Fruit Salad

    * 1 large watermelon
    * 1 honeydew melon
    * 1 cantaloupe melon
    * 1 pint blueberries
    * 2-3 pints strawberries
    * 1 pound seedless green grapes
    * 1 pound seedless red grapes
    * ½ cup orange juice
    * juice from 3 real limes
    * juice from 2 real lemons
    * ½ cup sugar

    Remove the flesh of the watermelon, honeydew melon and cantaloupe melon with a melon baller and place in a large bowl.

    Wash blueberries under cool running water. Add to the large bowl.

    Wash strawberries under cool running water. Remove the stem and slice strawberries in half. Add to the large bowl.

    Remove grapes from the vine, wash under cool running water and place in the large bowl. Slicing the grapes in half is optional.

    In a separate bowl, combine orange juice, lime juice, lemon juice and sugar. Stir until sugar is completely dissolved. Add to the large bowl of mixed fruit and stir.

    Allow fruit to chill a minimum of 30 minutes. Transfer fruit to watermelon basket immediately prior to serving.

  141. Betsy 05/06/2009 at 3:01 pm #

    Outfit:
    Picket Fence Dress
    Thistle Pumps
    Still Life With Violets Pendant Necklace

    Recipe:
    Plum Pie:

    3 tablespoons plus 1 cup sugar
    1 3/4 teaspoons ground cinnamon, divided
    2 tablespoons cornstarch
    2 teaspoons (packed) finely grated orange peel
    3/4 teaspoon ground cardamom
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    1/4 teaspoon salt
    1/2 vanilla bean, split lengthwise
    2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges
    2 Pie crusts, from scratch (recipe below) or store-bought
    Vanilla ice cream to serve, if desired

    Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.

    Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.

    Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.

    Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.

    For the crusts:
    3 cups all purpose flour
    2 tablespoons sugar
    1 3/4 teaspoons salt
    1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
    8 tablespoons (or more) ice water
    1 1/2 teaspoons apple cider vinegar

    Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

  142. Sabrina Silva 05/06/2009 at 3:04 pm #

    Go The Fruit Root!

    Outfit:

    Nantucket Weekender Dress
    Little Apple Earrings
    Two Servings A Day Belt
    The Wizard of Mod Heels

    Recipe:
    Sabrina’s Simple Fruit Salad

    What do you need?
    1 Big jar of red maraschino cherries
    1 Big can of crushed or sliced pineapple
    2 Oranges
    1/2 Bag of fresh grapes (purple or green)
    2 Big apples (red or green)
    3 Bananas
    1 Bag of tiny marshmallows (optional if you have a sweet tooth)

    What do you do?
    -Empty out the cherry juice from the jar and put it into a cup.
    -Do the same for the pineapple juice. You can put it in the same cup if you’d like.
    -Cut the cherries and pineapple chunks in half.
    -Cut the pineapple chunks in half, unless you chose the crushed pineapple.
    -Peel the oranges and cut them up in tiny pieces.
    -Cut the grapes in half. It’s nice to have both purple and green to make the salad more colorful.
    -But the apples up in tiny pieces. It’s nice to have both red and green to make the salad more colorful.
    -Cut the bananas in tiny pieces. Make sure to put in the bananas last!
    -You should go in this order because the fruit that is last goes bad faster.
    -Now put all the sliced up fruit into a big bowl and stir it all up.
    -You can add some of the cherry and pineapple juice if you think it is too dry.
    -You can also add marshmallows if you want the salad to be sweeter.
    -Now you have a simply colorful, delicious, and fresh fruit salad! Enjoy!

  143. Belinda 05/06/2009 at 3:05 pm #

    also add the Strawberry Patch Locket

  144. Inness 05/06/2009 at 3:05 pm #

    I’d like to amend my earring selection from the Shakespearean ones to Bestest Buds in Creme; they’re more in keeping with the rose theme. Thanks!

  145. Alex 05/06/2009 at 3:09 pm #

    Outfit:
    Free Spirit Dress
    Alchemist Heels
    Strawberry Patch Locket
    Legend Of The Hidden Earrings

    Recipe:
    Cream Cheese Angel Food Cake with Berry sauce
    Ingredients:
    Angel food cake ( I use store bought because don’t know how to make my own)
    1 package of cream cheese,room temperature (or more depending on how big your cake is)
    1 pint of blueberries
    1 pint of strawberries
    1 cup seedless raspberry jam
    1 tablespoon framboise liqueur
    1/2 cup sugar
    Directions:
    Cut your angel food cake like you would if you were going to make a large sandwich out of it. Then spread the cream cheese on one side of the cake, the cream cheese must be room temp if it isn’t it will break the cake, it sometimes helps to put it in the mixer to make it soft. Then put the other piece right on top.
    For the sauce place half a pint of blueberries and half a pint of strawberries, sugar and 1/2 cup water in a saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked berries, the jam, and framboise in a food processor and process until smooth. Chill, and then pour over the cake, you’ll probably have leftover sauce which I found is good on pancakes and waffles. then chop up the strawberries and put all over the cake with the remaining blueberries, and it’s done, Ta-Da!

  146. becca boo 05/06/2009 at 3:11 pm #

    The Chuck Charles Dress
    Red Hot Chili Peep Toes
    Bestest Buds in red
    Feather In Your Headband
    Costello Glasses in black

    Fresh Raspberry Vegan Cupcakes Ingredients

    1 3/4 c All-purpose Flour
    1 t Baking Soda
    1 c Organic Unbleached Sugar
    1/2 c Chopped Walnuts
    1/4 c Apple Sauce
    1/4 c Soy Yogurt
    1/2 c Vegetable Oil
    1/2 t Almond or vanilla extract
    1 c crushed fresh raspberries mixed with 3 T organic unbleached sugar
    Fresh Raspberry Vegan Cupcakes Directions

    Mix together flour, baking soda, organic unbleached sugar and nuts in a bowl.
    In another bowl, beat together apple sauce, soy yogurt, flavoring and oil until well blended.
    Add strawberries and beat at slow speed of mixer until berries are partially broken.
    Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
    Pour batter into greased muffin tins, filling to half.
    Bake at 350 deg F for 30 minutes, or until they test done.
    Or, bake in greased 9×5×3″ loaf pan for at 350 deg F for 1 hour, or until done.
    Sprinkle with organic unbleached sugar if desired.

    Vegan Fudge Frosting Ingredients

    2 1/2 c unbleached organic sugar
    1/4 c cocoa
    1/4 t salt
    1/4 c boiling water
    1/4 c margarine (80% fat is best)
    1/2 t vanilla
    Vegan Fudge Frosting Directions

    Mix sugar, cocoa and salt.
    Then mix in water and margarine; blend.
    Add vanilla.

  147. becca boo 05/06/2009 at 3:16 pm #

    im super stoked on all the new recipes!

  148. erica 05/06/2009 at 3:17 pm #

    the outfit:

    poet’s muse skirt
    pebble beach wedges in white
    victorian tank in anne bronte
    ada lovelace locket
    dahlia headband in red

    the recipe:

    Quail in a rose petal sauce

    Adapted from Like Water for Chocolate: A Novel in Monthly Installments, with Recipes, Romances, and Home Remedies)

    6 quail
    3 T butter
    Salt and pepper to taste
    1 c dry sherry
    Petals of 6 fresh, organic red roses
    6 peeled chestnuts (boiled, roasted or canned)
    1 clove garlic
    1/2 c pitaya or red prickly pear fruit puree (or substitute raspberries)
    1 T honey
    1/2 tsp ground anise seed

    Rinse the quail and pat dry. In a large frying pan over medium-high heat, melt the butter and lightly brown the birds on all sides. Add sherry and salt and pepper the quail. Lower the heat, cover and simmer 15 minutes. Turn the quail, cover and cook another 10 minutes. Remove the quail, reserving the pan juices.

    Rinse the rose petals in cold water. Place half the petals in the blender, with remaining ingredients and the pan juices. Puree until smooth. Transfer to a sauce pan and simmer 5 minutes. Adjust seasoning with more salt, pepper and/or honey. Pour sauce over quail and sprinkle with the remaining rose petals.

  149. Chelsy 05/06/2009 at 3:18 pm #

    Simple, yet very cute and stylish. I hope you like :]

    OUTFIT
    – Darling Daisy Top
    – In Bloom Shorts in Caramel
    – Beige-ing Beauty Oxfords
    – The Aster Berets (in purple)

    RECIPE

    Crust:
    1 cup all-purpose flour
    1/4 cup packed light brown sugar
    1 cup chopped pecans
    1 stick butter, melted
    Filling:
    2 (8-ounce) packages cream cheese, softened
    1 cup granulated sugar
    3 eggs
    1 teaspoon pure vanilla or almond extract
    Fresh berries and mint leaves, for garnish
    Directions
    Preheat oven to 350 degrees F.

    Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

    For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries.

  150. caroline 05/06/2009 at 3:18 pm #

    Peanut Butter Cookies with Chocolate Chips

    1 Cup chocolate chips
    1 Cup flour
    1 Cup brown sugar
    1/3 Cup margarine or butter
    1/2 Cup peanut butter (smooth is best!)
    1 Tsp baking soda
    1/2 Tsp salt

    Mix together sugar and margarine until paste-like. Mix in peanut butter then add dry ingredients. Stir together well, then place cookies onto a lightly greased baking sheet (or use parchment paper to line the sheet instead). Use fork to push down surface of cookies so they are slightly flattened on the tops. Bake at 350 for 10-12 minutes (until lightly browned). Let cool, then enjoy!! Makes about 2 dozen cookies.

    Outfit:

    Barefoot in the park dress
    Gift Registry Heels in Chocolate
    Straw-Bow-y Fields Bag
    Chocolate Truffle Belt

  151. Chelsy 05/06/2009 at 3:19 pm #

    my recipe is called Savannah Cheesecake Cookies, by the way.

  152. Julie 05/06/2009 at 3:20 pm #

    *The Outfit*

    Torch Song Dress
    Dita Von Teese Tights
    Sigur Ros Wedges
    Backgammon Bracelet
    A Tisket A Tasket Clutch

    *Recipe*

    “The Elvis Sandwich ”

    4 slices bacon
    1 tablespoon of soft butter
    2 slices of white bread
    2 tablespoon of peanut butter
    ½ of ripe banana
    1 tablespoon of honey

    Cook bacon until crispy and set aside. Butter 2 slices of white bread (just on one side). Spread peanut butter on the non-butter side of bread. Arrange sliced bananas and cooked bacon over peanut buttered bread and then pour honey over it. Take the sandwich and panfry it until golden brown. YUM!!!

  153. Emily 05/06/2009 at 3:20 pm #

    OUTFIT/RECIPE THEME: TREAD SOFTLY AND CARRY A PURPLE HUE
    cold mountain tee
    shorts on a train
    moulin rouge tights
    batalion boots
    flight club combs
    pocket watch necklace

    Beet souffle
    (otherwise known as the coolest looking souffle around…)
    4 tablespoons butter
    3 tablespoons flour
    1 cup milk
    Salt and pepper to taste
    4 eggs
    1 cup grated Swiss cheese
    1 cup grated cooked beet

    For the soufflé dish…
    Butter
    Approximately 1/4 cup breadcrumbs

    1. First, turn your oven on the 375 degrees F.

    2. Melt the butter and stir in the flour. Let it cook over low hear for a minute or two. Then stir the milk in gradually. When all the milk is added, bring the sauce to a boil, then lower the heat so it barely simmers and let it burble for 7 or 8 minutes. Meanwhile, (a) smear the inside of your souffle dish lightly with butter and put a quarter cup or so of breadcrumbs into the dish. Roll the crumbs around and shake out any that don’t stick to the butter. Then (b) separate the eggs—whites go into a clean mixing bowl, yolks into a small bowl.

    3. Take the sauce off the heat and season with salt pepper and nutmeg. Then stir in about 2/3 of the Swiss cheese. When the cheese has melted, stir in the beets. Then stir in the yolks.

    4. Whip the whites until they are stiff and creamy, then fold them in 3 or 4 stages into the sauce. Pour the mixture into you souffle dish and bake for about 35 minutes—it’s done when the top is golden brown and a skewer poked into the center comes out clean.

  154. Amarie 05/06/2009 at 3:21 pm #

    THE OUTFIT:
    Torch Song Dress
    First Lady Peep Toes
    Shirley Temple Earrings
    Speakeasy Cocktail Ring

    THE RECIPE:
    Cherry Cheesecake Cupcakes:
    Chocolate graham cracker crust
    cheesecake:
    24 oz. cream cheese
    1 c. sugar
    1 tsp. vanilla
    5 eggs
    topping:
    1 1/2 c. sour cream
    3/4 c. sugar
    1/2 tsp. vanilla
    cherry topping

    1. Pack graham cracker crust into bottom of cupcake liners. Spread lavishly a layer of cherry topping (just the filling, sans cherries, works best here!)
    2. Cream together cream cheese, sugar and vanilla. Beat in eggs one at a time. Spoon mixture into cupcake liners nearly to the brim.
    3. Bake for 30 minutes at 300 degrees. Remove from oven, let cool for 5 minutes.
    4. Mix sour cream, sugar and vanilla. Then spread atop your cupcakes. Bake for an additional 5 minutes.
    5. Let cupcakes cool then pour on as much cherry topping as you like (maraschinos work great too)!
    Thanks ModCloth!

  155. Clarity Leigh Welch 05/06/2009 at 3:27 pm #

    Outfit:
    Sangfroid Stripes Dress
    Sigur Ros Wedges
    Honey Mustard Tights

    Recipe:
    Bee Sweet Banana Bread

    – Makes 1 loaf –

    Ingredients

    * 1/2 cup honey
    * 1/3 cup butter or margarine
    * 1 teaspoon vanilla
    * 2 eggs
    * 1/2 cup all-purpose flour
    * 3/4 cup whole wheat flour
    * 1/2 cup quick-cooking oats
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 teaspoon ground nutmeg
    * 1 cup mashed ripe banana
    * 1/2 cup chopped walnuts

    Directions

    Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan.

    Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.

  156. Betsy 05/06/2009 at 3:27 pm #

    Outfit:
    Bathing Beauty Retro Swimsuit in Red
    Rodeo Sunglasses in Black
    Waxing Crescent Earrings
    Know the Ropes Espadrilles

    Recipe:
    The Cuke Cocktail

    * 6 limes, rinsed
    * 1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
    * 3 unwaxed cucumbers
    * 1/3 to 1/2 cup sugar
    * 2 to 2 1/2 cups good gin
    * Sparkling water [or club soda]

    1. Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients. Place in refrigerator to steep 60 minutes or longer.

    2. Peel remaining cucumber and cut lengthwise into 6 spears.

    3. Fill 6 highball or other large glasses with ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.

    Yield: 6 servings.

  157. Francis 05/06/2009 at 3:29 pm #

    Everything Nice Dress in Spice
    Centerpiece Earrings
    White Angle Slingbacks

    Cheesecake-Stuffed Luscious Lemon Cake
    Ingredients

    * 1 (18.25-oz.) package white cake mix
    * 1 (3.4-oz.) package vanilla instant pudding mix
    * 3 large eggs
    * 1 1/4 cups milk
    * 1 cup canola oil
    * 2 teaspoons vanilla extract
    * 1 (4-oz.) white chocolate bar, finely chopped
    * 2 tablespoons grated lemon rind (about 2 large lemons)
    * 3 (16-oz.) cans homestyle cream cheese frosting
    * 1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
    * 2 cups fresh raspberries, divided
    * 1 (10-oz.) jar premium lemon curd
    * 1 cup fresh strawberries, halved
    * Fresh mint sprigs

    Preparation

    1. Preheat oven to 350°.

    2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.

    3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.

    4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.

    5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.

    Test Kitchen Tip: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.

  158. brittany 05/06/2009 at 3:31 pm #

    My ensemble and recipe are inspired by Vermillion restaurant in Chicago: Indian-Latin Fusion (but styled for the grill in my California backyard)!

    I. Outfit
    Bombay Dreams Earrings
    Modern Marilyn Sunglasses, Red
    La Pueblacita Blouse (tucked in to skirt)
    Forget-me-Not Skirt
    Red Glambition Bag
    Father Knows Best Watch, Gold
    Italian Soda Wedges in Vanilla

    II. Recipe – Tandoori Tilapia

    1 cup nonfat plain yogurt
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon garam masala
    1 teaspoon red chili powder
    1/2 teaspoon minced jalapeño
    1 clove garlic, minced
    1/2-inch piece ginger, ground into a paste
    1/2 teaspoon salt
    4 tilapia fillets (about 4 ounces each)

    Whisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour. Mix gently. Heat a charcoal, gas or electric grill over high heat. Brush grill with canola oil. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes.

    (Recipe by Vermillion chef, Maneet Chauhan)

  159. Tara 05/06/2009 at 3:31 pm #

    Since my recipe was inspired during a trip back to Derry in Northern Ireland, I thought my outfit should be a fitting homage to a stroll around Derry’s old city walls…in the rain, of course.

    Outfit:
    Le Smokin’ Top
    Catskills Cardigan
    Dot the Leaf Necklace
    Yogilates Skirt in Fern
    Moulin Rouge Tights
    The Tellteal Wedges
    Piano Man Umbrella

    Recipe:

    Wild Mushroom and Goat Cheese Tart

    INGREDIENTS
    11 oz frozen puff pastry
    2 Tbsp unsalted butter
    1/2 cup minced sweet onion
    4 cups of assorted, sliced, wild mushrooms, such as oyster, shiitake and crimini
    2 tsp minced garlic
    2 cups heavy cream
    3 large eggs
    3/4 tsp Worcestershire sauce
    4-5 oz of goat’s cheese (if you can find Irish boilie goat’s cheese, that is preferable)
    Kosher salt
    Fresh ground black pepper
    Flour for dusting your work surface

    DIRECTIONS
    Preheat your oven to 350 degrees F. Allow your frozen puff pastry dough to thaw sufficiently before attempting to roll it out.

    Meanwhile, in a medium saute pan, over medium-high heat, melt your butter and allow it to brown just slightly. Add your onions and season with a bit of salt and pepper, and saute for 1 minute. Then add your mushrooms, and season them as well. Continue to saute for 3 to 4 minutes or until the mushrooms have wilted. Stir in your garlic and remove the pan from the heat, to allow everything to cool completely.

    Once your puff pastry has thawed sufficiently, turn it out on a lightly floured work surface and roll out into a 12-inch round and 1/4 inch thick piece of dough. Place it into your pie pan, making sure to press it down in to avoid any trapped air pockets underneath. Depending on the size and depth of the pan you use, if you have enough dough to form a lip, you may wish to scallop your edges. Be sure to use a fork to prick tiny holes in the bottom of the pastry dough.

    In a mixing bowl, whisk together the cream and eggs. Season with 3/4 tsp of Kosher salt, ground black pepper and Worcestershire sauce, and mix well.

    Pour the cooled mushroom mixture into the pastry shell, and then top with crumbled bits of goat’s cheese to your preference. Then pour the cream mixture over top the cheese and mushrooms. Bake at 350 until the center is set and the top is golden, about 55 minutes to an hour.

    Remove from oven and let cook for about 5 minutes before slicing to serve.

    Tart pairs nicely with a crisp, dry white wine or for the more traditional lass, a Strongbow’s Cider. Sláinte!

  160. Gabrielle 05/06/2009 at 3:35 pm #

    I love to cook! This is the best contest so far. My outfit and recipe are perfect for backyard barbeques and potlucks. My bean dip is delicious and soo easy. I make it weekly when my roommates and I sit down to watch The Office.

    Outfit:

    Senior Skip Dress
    Fairport Convention Headband in blue
    Oh Van Gogh Scarf
    Fireworks Sandals

    Backyard Bean Dip

    2 15 oz cans refried beans
    16 oz tomatillo salsa verde (the less chunky the better! Also, don’t wuss out and use something mild. For everyone in Arizona, the salsa verde from the Food City deli is perfect.)
    2 cups shredded cheese (I like to use sharp cheddar, but the Mexican cheese combo works great too)
    8 oz sour cream (or Mexican crema if you can find it)
    2 small jalepenos, sliced
    1 small can sliced olives
    1 medium tomato, chopped
    1 avocado, peeled and chopped
    1/2 medium purple onion, finely chopped

    Wash and chop jalepenos, tomato, avocado and onion (if you’re using it). Reserve with can of sliced olives.

    Heat beans in a pot over medium heat, stirring frequently so the bottom does not burn. When the beans start to bubble, stir in the salsa until the beans-salsa mix reach the consistency of about pancake batter. Add more salsa to taste: you want the beans to be spicy, but not too runny. You should have some of the salsa left over.

    Continue to heat the beans and salsa mixture until is begins to bubble once again. Pour approximately half of the mixture into the serving bowl. Using about half of the cheese, top the beans with the cheese in an even layer. Pour the remaining beans-salsa over the cheese. Sprinkle the remaining cheese over the top of the beans. Top with chopped veggies, a couple generous dollops of sour cream, and drizzle the remaining salsa over the top. Serve with chips (the Tostito’s Scoops are perfect) and enjoy. Serve with Negro Modelo or …

    Frozen Watermelon Margaritas

    (recipe makes 2 margaritas)

    4 oz white tequila (1 oz = 1 shot)
    2 oz triple sec
    2 tsp simple syrup (equal parts sugar and water, dissolved)
    Juice of 1 lime
    2 cup of fresh watermelon, cut into bite-sized pieces
    2 cups ice

    Combine ingredients in a blender, blend still smooth. Pour into chilled hurricane glasses.

  161. Julia 05/06/2009 at 3:41 pm #

    Outfit:
    Lucy Locket Bracelet
    Here Comes the Sundress
    St. Cecilia Locket
    Meringue Peep Toe in Lemon

    Recipe:
    Lemon Squares

    2 cups all-purpose flour
    ½ cup powdered sugar
    2 tablespoons cornstarch
    ¼ teaspoon salt
    ¾ cup butter
    4 eggs, lightly beaten
    1 ½ cups granulated sugar
    3 tablespoons all-purpose flour
    1 teaspoon finely shredded lemon peel
    ¾ cup lemon juice
    ¼ cup half-and-half, light cream, or milk
    Powered sugar

    1. Preheat oven to 350ºF. Line a 13x9x2 inch baking pan with foil. Grease foil and set aside. In large bowl stir together the 2 cups all-purpose flour, ½ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt. Use a pastry blender to cut butter until mixture resembles coarse crumbs and press mixture evenly on bottom of prepared pan. Bake for 18-20 minutes or till edges are golden.
    2. While mixture is cooking, for filling, in medium bowl stir together the 4 eggs, lightly beaten, 1 ½ cups granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon finely shredded lemon peel, ¾ cup lemon juice, and ¼ cup half-and-half, (light cream, or milk). Pour filling over hot crust. Bake for 15-20 minutes more or until center is set. Cool completely in on a wire rack. Before serving, sift powdered sugar over and cut into squares.

  162. Ashley Danielle 05/06/2009 at 3:43 pm #

    Psychedelic Seaside Outfit:
    ~Free Spirit Dress
    ~Medici Wedges
    ~Honeysuckle Headband (in purple)
    ~Cornerstone Purse
    ~City of Angels Ring (in Antique Silver)
    ~The Hyacinth Shades (in Lilac)
    ~Eyedust in Diva
    ~Cherry Blossom Pendant
    http://s4.photobucket.com/albums/y103/blancpeacock/?action=view&current=155160dd.pbw

    Seaside Salad:
    1 box of Annie’s organic shells and white cheddar macaroni
    1/4 cup margarine
    1/4 cup milk
    one 10-ounce package frozen peas, uncooked, thawed
    one 7-ounce can of tuna, drained
    1 cup chopped celery
    1 cup Miracle Whip
    2 tablespoons finely chopped onion
    dash of salt
    1/4 cup pickle relish, drained (optional)
    2 tablespoons chopped pimentos (optional)

    Prepare macaroni and cheese according to package directions, using margarine and milk. Add all other ingredients, mix lightly and chill.
    I like to eat it with tortilla chips or pita bread.

  163. Elyse 05/06/2009 at 3:52 pm #

    Citrus Tease

    Bo Derek Shorts
    Woodland Princess Vest
    Nomadic Ninja Tee
    Memphis Belle Medallion
    Head in the Clouds Headband
    First Lady Peep Toes

    Lemon Frosted Tea Cakes:

    Cookies:
    1/2 cup (113 grams) unsalted butter, room temperature
    1/2 cup (100 grams) granulated white sugar
    3 large eggs
    1 teaspoon pure vanilla extract
    Zest of 1 large lemon
    2 1/4 cups (315 grams) all purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt

    Confectioners Frosting:
    2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
    1/2 cup (113 grams) unsalted butter, room temperature
    1 teaspoon pure vanilla extract
    2 tablespoons milk or light cream

    Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

    For Cookies: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

    In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.

    Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm). Using cookie cutters, cut the dough into shapes. Save the scraps and reroll. Transfer the cookies to the prepared baking sheet, spacing them a few inches apart.

    Bake for approximately 8-10 minutes (baking time will vary depending on the size and shape of cookies) or until the bottoms of the cookies are lightly browned and a toothpick inserted into the center of a cookie comes out clean. Remove from oven and place on a wire rack to cool. Once the cookies have completely cooled, frost with icing.

    For Frosting: In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

    Makes about 16 – 3 inch (7 cm) cookies.

  164. Laura 05/06/2009 at 3:53 pm #

    Outfit: Tea Time

    Floral Shop Dress in Peony
    The Plump Pump in Sapphire
    A Tisket A Tasket Clutch
    Burst of Spring Earrings
    White Poise Gloves
    Time Warp Necklace

    Recipe: Creme-filled Cookies

    6 tbsp cold butter
    1 cup sifted all-purpose flour
    2 1/2 tbsp cream

    With pastry fork, cut butter and flour together until mixture resembles small peas. Sprinkle 1 tablespoon cream over part of mixture; toss gently and push to one side of bowl. Sprinkle next tablespoon cream over dry part of mixture and mix lightly. Repeat until all dough is moistened. Form into ball and divide dough in half.

    On floured surface, roll to slightly less than 1/8″ thick. Cut in rounds with floured 1 1/2″ cutter. Dip one side of each round in sugar. Place sugar side up on ungreased baking sheet. With fork, prick each cookie in four parallel rows. Bake at 375 about 8 minutes or until golden and puffy. Remove at once to cooling rack. Sandwich cooled cookies with orange creme.

    Orange Creme

    3/4 cup sifted powdered sugar
    1 tbsp soft butter
    1/8 – 1/4 tsp orange extract, depending on taste (may use almond extract instead)
    1 tbsp cream (or enough for spreading)

    Thoroughly combine all ingredients, adding the cream in small amounts to ensure the filling does not become too thin.

    Outfit: Summer Breeze

    Fraulein Dress
    The Wine Bar Brogues
    Brick Lane Bag in Grey
    Oceanic Hoops
    Birds of a Feather Clip
    Burlesque Bouquet Thigh Highs

    Recipe: Spinach and Strawberry Salad

    2 tbsp black sesame seeds
    1/4 cup white sugar
    1/2 cup olive oil
    1/4 cup balsamic vinegar
    1/2 tsp Worcestershire sauce
    1 tbsp minced leek
    10 ounces fresh spinach, rinsed and torn into bite-sized pieces
    1 quart strawberries, cleaned and sliced
    1/4 cup slivered almonds

    Whisk together all but the last three ingredients in a medium bowl. Cover and refrigerate at least one hour. In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over salad and toss.

  165. Devon Fan 05/06/2009 at 3:59 pm #

    Fabulously Chic Hostess Ensemble:

    Dark Room Dress
    The Tellteal Wedges
    Stage Name Purse in Ivory (to go out and get dessert)
    City of Angels ring in Antique Gold
    World Peace Earrings in Antique Gold

    A Most Exotic Main Course: Moroccan Chicken Tagine with Honey and Apricots
    Simultaneously sweet and savory, this dish will appeal to everyone- including those with the sweetest tooth imaginable.

    Ingredients:

    8 boneless chicken breasts cut into about 1 1/2 inch pieces
    2 large yellow onions
    1/2 tsp turmeric
    1 tsp black pepper
    2 cinnamon sticks
    1 lb dried apricots
    8 tbsp honey (or add until sauce thickens)
    2 tsp ground cinnamon
    slivered almonds to taste
    1 tbsp sesame seeds
    Couscous
    oil

    -In a large pot, heat up the oil (I use peanut oil). Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric, and cinnamon sticks. Add enough water to cover the chicken (at least 1 cup). Bring to a boil, then reduce the heat. Simmer until the chicken is done.
    -Add the apricots and simmer for about 15 minutes. add the ground cinnamon and honey. Stir and cook until the sauce has a honey-like consistency, adding more honey if necessary. Agave may be substituted.
    -In the meantime, toast the slivered almonds and the sesame seeds. Once the sauce has reached a honey like consistency, serve the chicken over couscous, placing almonds and sesame seeds on top. This dish is fabulous with a side of stir fried green beans. This amount serves 4-6

    Make a beautiful statement with both your outfit and meal and show your guests the exotic flavor you bring to all areas of quotidian life. The mustard accents of the ensemble will coincide with the beautiful turmeric yellow of the tagine, and you will look in control, competent, and effortlessly gorgeous in wardrobe and in cuisine skills.

  166. ERICA PICKETT 05/06/2009 at 4:08 pm #

    Chocolate Lovers

    Outfit:
    Uluru Dress
    Heavy Metal Sandals in Black Sabbath
    Milk’s Favorite Necklace
    Lady Pharaoh Bracelet

    Recipe: (Chocolate Fondants)

    Ingredients:
    1 1/3 cup of semi-sweet chocolate chips
    3/4 cups butter
    8 eggs
    1 cup sugar
    1 cup flour
    3 Tbs. cocoa powder

    Directions:
    -Preheat over to 350
    -Grease 10, 6-8 oz. ramekins
    -Melt Semi-Sweet chocolate chips and butter in double boiler (stir until smooth)
    -In a separate large bowl beat all eggs and sugar together.
    -When egg and sugar mixture are well mixed, slowly add in flour and beat until well blended.
    -Slowly fold in the melted chocolate and butter mixture
    -Pour Mixture into greased ramekins (so ramekins are about 3/4 full)

    Bake for roughly 10 minutes (depending of the size of ramekin cups used), or until the outer edge is cooked, while the center is still liquidy.

    Serve: on their own, with custard or homemade whipped cream!

  167. Sarah 05/06/2009 at 4:09 pm #

    “Chocolat Noir”

    Outfit:
    LA Confidential Dress
    Alchemist Heels – (For whipping up some culinary gold)
    Birth Of Venus Belt
    Eyedust in Enchant
    Dita Von Teese Tights
    (and perhaps) Plumage Of Burma Clip (just to make that eye shadow pop!)

    Recipe
    ( I don’t know about you, but all i want is some chilled, creamy chocolate right now!)

    Mousse au Chocolat

    Ingredients

    * 6 ounces semisweet baking chocolate, chopped
    * 3 tablespoons unsalted butter, at room temperature
    * 3 large eggs, separated
    * 1/2 teaspoon cream of tartar
    * 1/4 cup plus 2 tablespoons sugar
    * 1/2 cup heavy cream, cold
    * 1/2 teaspoon vanilla extract
    * Whipped cream and chocolate shavings, for garnish

    Directions

    Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.

    In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

    In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

    Now that you’ve got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

  168. Julie 05/06/2009 at 4:19 pm #

    The Outfit…

    Morning in Monaco Dress
    The World Passport Boots
    The Doctor is In Bag
    Jackie Brown Sunglasses
    Key to the City Ring

    The Dish…

    Cream of Carrot Soup (a delicious French soup)

    Yield
    4 servings (serving size: 1 cup)

    Ingredients
    2 cups baby carrots
    2 cups fat-free, less-sodium chicken broth
    3/4 teaspoon fresh thyme, divided
    1 garlic clove
    1 tablespoon all-purpose flour
    2 cups 1% low-fat milk
    Dash of ground nutmeg
    2 teaspoons butter
    3/4 teaspoon salt
    1/4 teaspoon grated lemon rind
    Preparation
    Combine carrots, broth, 1/2 teaspoon thyme, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Place carrot mixture in a blender; process until smooth.

    Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed carrots and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

  169. Shelbz 05/06/2009 at 4:20 pm #

    Although I’m slightly lazy, when I cook, I make magic. My favorite is chocolate chip banana bread. I gobble it up so fast. Since I’m a teenager, I’ve got a fast metabolism, so it doesn’t matter if I ate the whole loaf! And this food makes me think of fun, cause chocolate and bananas are like, an amusement park in your mouth, so I picked an outfit that is fun!

    OUTFIT:
    Heartstring Booties
    Coffee and Cigarette Ankle Jeans
    Checkmate Tunic
    Imperial Highness Pin
    Oh Gosh Vest
    Tron Sunglasses

    CHOCOLATE CHIP BANANA BREAD!

    INGREDIENTS:

    * 1/2 cup butter, softened
    * 1 1/2 cups white sugar
    * 2 eggs
    * 1 tablespoon vanilla extract
    * 3 large very ripe bananas, mashed
    * 1/3 cup sour cream
    * 1/3 cup buttermilk
    * 2 1/2 cups unsifted cake flour
    * 1 teaspoon salt
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon baking powder
    * 1 1/2 cups semi-sweet chocolate chips

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube cake pan.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in mashed bananas, sour cream and buttermilk. Combine the cake flour, salt, baking soda and baking powder. Stir flour mixture into sugar/banana mixture. Fold in the chocolate chips. Pour batter into prepared pan.
    3. Bake in preheated oven for 35 to 45 minutes, or until golden brown and top springs back when touched. Remove from oven and let cool for 15 minutes before removing from pan. Cool completely before slicing.

  170. Nina Marie 05/06/2009 at 4:22 pm #

    Opposites attract, right? Black and White. A cool treat on a hot night. High heels and low lights. Simple recipes and complex personalities. These are the inspirations for my submission…

    The Perfect Pairing for a Summer Soiree: A Black-and-White Ballroom Blitz!

    Ballroom Blitz Dress
    Black Tie Affair Belt
    Licorice Rope Headband
    Sweetheart Roses Earrings (red)
    Red Velvet Heels

    Chocolate Wafer IceBox Blitz
    *3-to-4 cups heavy cream
    *3-to-4 tablespoons sugar (sometimes I use powdered confectioner’s kind)
    *1 tablespoon peppermint extract (or vanilla if you’re not a peppermint-head like me)
    *2 packages (9 ounces) chocolate wafer cookies [sometimes tricky to find; I get the Nabisco "Famous" brand at Albertson's]
    For Garnish: Sliced strawberries and/or dark-and-white chocolate cutout shapes (I like long points), or, if you’re feeling super-fancy, try edible red roses!

    In a large bowl, beat cream, sugar and extract with an electric mixer on high speed until soft peaks form. On a snazzy flat serving plate, arrange 6 cookies in a circle around a 7th cookie in the center. Spread, starting from the center, with about 2/3 cup whipped cream, making about a 7-inch circle (leave a bit of an edge and keep whipped cream nearly 1/2 in. thick). Repeat with remaining cookies and cream, making many layers of cookies (I usually end up with about 10 – 12 layers) and ending with a layer of cream on top (there will be a few cookies left over). Cover with plastic wrap or a cake dome and refrigerate at least 5 hours, or overnight. Before serving, neatly arrange sliced strawberries and/or pointy chocolate shapes on the top of cake and on plate(s). There…a dessert almost as pretty as the dress! And tasty too!

    Perfect for a black-and-white tie affair!

  171. Shelbz 05/06/2009 at 4:23 pm #

    Btw, Oreo Truffles sound awesome.

    (I’m going to make them for my mom for mothers day!)

  172. Paige 05/06/2009 at 4:24 pm #

    Perfect Pairing: Summer Senorita

    Outfit:
    Chrissie Hynde Top
    Swing Swing Skirt
    Mrs. Robinson Wedges in Lipstick
    Dahlia Headband (red)
    Like a Prayer Earrings

    Recipe: Gazpacho (cold Spanish soup)
    ingredients:
    2 pounds large tomatoes, halved
    4 cups country-style bread, cut into 1/2-inch cubes
    1 red bell pepper, seeded, diced
    1 cup chopped peeled cucumber
    1 cup chopped red onion
    1/4 cup red wine vinegar
    1/4 cup extra-virgin olive oil
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1 cup water

    prep:
    Working over a bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add rest of the ingredients EXCEPT water. Let stand at room temperature 1 hour.

    Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

  173. cotillionaire 05/06/2009 at 4:33 pm #

    ModCloth’s Parisian Perfect Outfit:
    Poetry Reading Dress
    Peppermint Cardigan
    Lemon Spritzer Flats
    Petit Four Earrings (of course!)

    Parisian Perfect Petits Fours Recipe!

    This recipe may seem long, but I’ve included both an [[easy/quick recipe]] and more difficult recipe, depending on how fabulous you’re feeling! If you’re in a hurry, you ONLY need what’s inside [[these brackets]].

    Cake filling:
    [[No time? Feel free to use a pre-made pound cake! We live in a busy world and can't always make everything from scratch.]] If you’re feeling adventurous & have some time for baking, I’ve included a recipe for baking the cake as well below.

    For the cake filling, you’ll need (all at room temperature):
    2 cups unsalted butter
    2 cups sugar
    8 large eggs, separated into whites and yolks
    2 tsp. vanilla
    4 cups cake flour
    1/2 tsp. cream of tartar
    1/2 tsp. salt

    Pre-heat oven to 325 degrees F. Beat the butter on medium-high for about a minute and then gradually add and beat sugar until it’s lighter–about 5-7 minutes. Beat in the egg yolks one at a time if at all possible. Add in the vanilla and beat for another minute until well blended. On low speed, add flour slowly until it’s completely mixed in. Clean off your beaters real quick and then use another bowl to mix the egg whites, cream of tartar, and salt until it looks almost dry. Mix this concoction into the batter about 1/4 at a time.

    Bake this batter in a 13 by 9 inch baking pan lined with some lightly floured wax paper (the wax paper will totally help with the cutting later!) at 325 degrees for about 28-30 minutes. You’ll know you’re done when a toothpick comes out clean and the top of your cake bounces right back when smushed with a fork. Let your cake cool completely in the pan before following the rest of the directions. You’ll be so proud as soon as you take your first bite.

    You can fill your petits fours with frosting (buttercream works best, I find), or [[if you've got a perfectly moist cake and little time, skip the part about cutting lengthwise in half and just cut into 1 inch by 1 inch by 1 inch squares and coat with fondant!]] But if you want to fill, use any consistent frosting you’d like in order to mix up your flavors.

    Now, if you’ve made your own cake, cut it in half crosswise. If you’ve bought a cake more than an inch tall, like a large Entemann’s loaf, or if your cake just came out higher than an inch, don’t worry! Cut it into a few large pieces to make it easier to handle, and then cut each section in half lengthwise with a sharp serrated knife so you can fill it. Cover one half with your chosen filling and place the uncoated half on top. You can freeze this part for up to 90 days if you want to make a smaller batch!

    (((((((((to be continued in part two to see if length is the problem with it not posting)))))))

  174. jessica 05/06/2009 at 4:40 pm #

    ModCloth’s Parisian Perfect Outfit:
    Poetry Reading Dress
    Peppermint Cardigan
    Lemon Spritzer Flats
    Petit Four Earrings (of course!)

    Parisian Perfect Petits Fours Recipe!

    This recipe may seem long, but I’ve included both an [[easy/quick recipe]] and more difficult recipe, depending on how fabulous you’re feeling! If you’re in a hurry, you ONLY need what’s inside [[these brackets]].

    Cake filling:
    [[No time? Feel free to use a pre-made pound cake! We live in a busy world and can't always make everything from scratch.]] If you’re feeling adventurous & have some time for baking, I’ve included a recipe for baking the cake as well below.

    For the cake filling, you’ll need (all at room temperature):
    2 cups unsalted butter
    2 cups sugar
    8 large eggs, separated into whites and yolks
    2 tsp. vanilla
    4 cups cake flour
    1/2 tsp. cream of tartar
    1/2 tsp. salt

    Pre-heat oven to 325 degrees F. Beat the butter on medium-high for about a minute and then gradually add and beat sugar until it’s lighter–about 5-7 minutes. Beat in the egg yolks one at a time if at all possible. Add in the vanilla and beat for another minute until well blended. On low speed, add flour slowly until it’s completely mixed in. Clean off your beaters real quick and then use another bowl to mix the egg whites, cream of tartar, and salt until it looks almost dry. Mix this concoction into the batter about 1/4 at a time.

    Bake this batter in a 13 by 9 inch baking pan lined with some lightly floured wax paper (the wax paper will totally help with the cutting later!) at 325 degrees for about 28-30 minutes. You’ll know you’re done when a toothpick comes out clean and the top of your cake bounces right back when smushed with a fork. Let your cake cool completely in the pan before following the rest of the directions. You’ll be so proud as soon as you take your first bite.

    You can fill your petits fours with frosting (buttercream works best, I find), or [[if you've got a perfectly moist cake and little time, skip the part about cutting lengthwise in half and just cut into 1 inch by 1 inch by 1 inch squares and coat with fondant!]] But if you want to fill, use any consistent frosting you’d like in order to mix up your flavors.

  175. Jami 05/06/2009 at 4:43 pm #

    for my feminine look..

    The Breathless Dress in Midnight

    paired with..
    Star Bright Wedges

    and accessorized with..
    Braid Theory Headband

    (keeping it simple)

    Decidant Chocolate truffles

    16 oz of semi sweet chocolate chips
    1 square of baking chocolate
    1 cup of heavy creme
    1 cup of nesquik chocolate milk powder
    1/3 block of parowax

    chop up the chocolate chips and baking chocolate into small, uniform pieces
    (its okay to mix them)
    chop up the parowax into small pieces
    melt chocolate and wax in double boiler pan, stirring very often
    (dont let the chocolate burn)
    add creme to pan
    after evenly melted, and mixed, poor into a bowl, and place in fridge until hard
    (prolly a couple hours)

    after the chocolate mixture hardens,
    scoop out into small balls
    (easy if you have a melon baller, otherwise a spoon works fine)
    and roll in a shallow dish containing nesquik

    final step?
    ENJOY!

    (truffles work best if kept cool, might get a little melty if left in warm temp for too long)

  176. Christine B 05/06/2009 at 4:44 pm #

    The inspiration for this is the American dream. The Ferris Wheel dress reminds me of the perfect nighttime outfit for the 50s, and this jellyroll recipe is a fourth of July tradition for my family!

    Outfit:
    Ferris Wheel Dress
    Know the Ropes Espadrilles
    Bedknobs and Broomsticks Bag
    Dahlia Headband
    Snow White Necklace
    And if it’s chilly out: this adorable little red cardigan I found in a thrift shop last week!

    Recipe:

    Jellyroll Sponge Cake with Strawberry Filling
    (This can be made with any type of frozen fruit, like blueberries or raspberries, but strawberry is my favorite and it goes best with my outfit!)

    Sponge Cake:
    1/3 cup (33 grams) sifted cake flour
    3 tablespoons (25 grams) cornstarch (corn flour)
    4 large eggs
    1 large egg yolk
    1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
    1 teaspoon pure vanilla extract
    1/4 teaspoon cream of tartar
    Strawberry Whipped Cream:
    1 cup (240 ml) heavy whipping cream
    1/2 teaspoon pure vanilla extract
    1 tablespoon (15 grams) granulated white sugar
    1/2 cup (120 ml) lightly sweetened strawberry pur? (recipe follows) or 1/3 cup (80 ml) strawberry jam
    Strawberry Puree:
    1 – 12 ounce bags (340 grams) of frozen raspberries (unsweetened)
    1/4 cup (50 grams) granulated white sugar, or to taste
    1/2 teaspoon of freshly squeezed lemon juice (optional)
    Garnish:
    Fresh Raspberries

    For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker’s Joy). Set aside.
    While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
    Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch. Set aside.
    Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup (100 grams) of granulated white sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
    Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
    In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
    Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
    Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
    Meanwhile for the Strawberry Puree (if using): Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the strawberry seeds. Throw away the strawberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/4 cup (50 grams) of white sugar (add more if needed). The puree can be stored in the refrigerator for a week or frozen for up to a year.

    For Strawberry Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened strawberry pur? or strawberry jam, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.
    To Assemble: Remove about 1/2 cup of the strawberry whipped cream to use as garnish. Then unroll the sponge, spread with the remaining whipped cream filling, and reroll. Transfer to your serving platter. Place the remaining whipped cream in a pastry bag fitted with a decorative tip and pipe rosettes down the center of the sponge. Place fresh raspberries on the rosettes, if desired. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.
    Serves 6 – 8 people.

  177. Alejandra 05/06/2009 at 4:46 pm #

    Perfect Pairing: OAT-A-Palm Beach

    Palm Beach Dress
    Miss Person-Owl-Ity Earrings Sapphire
    Petite Peacock Bangle
    The Sandals Of Eden

    OAT-OF-MY-MIND OATMEAL (Grandma’s Recipe)

    Need:
    One Minute oatmeal
    Sugar
    Cinnamon
    Vanilla extract
    Milk
    Bananas (optional)
    and a stove top.. of course

    Put two cups of dry One Minute oatmeal in a cooking pot
    add enough milk to slightly cover the oats set heat to MED
    add four table spoons of sugar
    add a two dashes of cinnamon
    and a capful of vanilla extract. MIX
    toss in thin slices of banana (other fruit work too)
    wait for the milk to “bubble” and get a creamy color.
    the oatmeal should have a subtle milkyness to it but more like a light whip.
    SERVE!

  178. Linnea Powers 05/06/2009 at 4:54 pm #

    Swing Swing Skirt
    Play the Odds Vest
    Sound Garden Tee
    Taxi Cab Confessions Heels
    and the Buds For You Earrings

    feel like something French and sugary?

    Nahlens Beignets

    1 cup whole milk
    2tb lard or shortening
    2tb granulated sugar
    1 package dry yeast
    3 cups all-purpose flour
    1tsp ground nutmeg
    1 tsp salt
    1 egg
    oil for deep frying

    In a large saucepan, slowly heat the milk to the scalding point, stirring all the while. Put shortening (or lard) in a bowl and then add the hot milk, stirring until the shortening and sugar are melted. Allow to cool to lukewarm, no hotter than 100 degrees. Pour in the yeast and stir till completely dissolved.
    Sift flour, nutmeg, and salt to gether and gradually add about one-half of the mixture to the milk forming a batter, stirring until smooth
    When batter is smooth, add the egg adn beat until well mixed. Add the rest of the flour mixture and stir till smooth. Cover with a towel and set aside to rise.
    In about an hour the dough will have doubled in volume. At this point, knead gently and place on a floured board. Roll out to about 1/4 inch thickness on a floured board.
    Cut into diamond shapes with a sharp knife and cover with a towl for about 45 minutes, so the dough will rise. Heat oil in a deep-fat fryer to 385 degrees, and check with a fry thermometer.
    Fry the beignets. Try to turn them only once during the frying process. When they’re gorgeous golden brown, drain on paper towels and dust with powdered sugar.

  179. Ellie 05/06/2009 at 5:08 pm #

    Sweet Treat
    Outfit:
    Craft Scene Shorts in Navy
    Let’s Go Fly A Kite Tee
    Andromeda Sandals
    Point Break Shades
    Birds In Flight Bangle

    Recipe for the POM Passion Smoothie:

    Ingredients:

    * 2 oz. freshly squeezed pomegranate juice or
    POM Wonderful 100% Pomegranate Juice
    * 6 oz. non-fat vanilla yogurt
    * 1 cup fresh or frozen strawberries
    * 1/2 cup fresh or frozen blueberries
    * Handful of ice

    Directions:

    * 1. Blend all ingredients together until the desired consistency is reached.
    * 2. Pour into glass.
    * 3. Sit back relax and enjoy your delicious smoothie.

  180. Leia 05/06/2009 at 5:40 pm #

    Neo-Hippie Dress
    Spartacus Sandals
    Lady Pharaoh Bracelet
    Dahlia Headband
    Brobdingnag Necklace

    Tabbouleh
    2 C Bulgur Wheat (Presoaked)
    3 C Parsley minced
    1/4 C Mint chopped
    3 green onions thin sliced
    1/4 tsp Black Pepper
    1/2 tsp Salt
    2 Tomatoes diced
    3 Tbsp Lemon Juice
    1 hothouse cucumber, sliced (regular cucumber works too!)
    3 Tbsp Olive Oil

    Place 2 cups bulgur wheat in bowl. Pour two cups water over bulgur and let stand one hour.
    In large bowl, using a wooden spoon, gently mix together all ingredients let chill for 1 hour to blend all the flavors. To serve fill a whole wheat pita pocket with the Tabbouleh and sprinkle a little feta cheese on top for a light and fresh lunch!

  181. Jenia 05/06/2009 at 5:45 pm #

    What a fun contest!!! :)

    OUTFIT:
    Here Comes The Sundress
    Candy Coated Flats
    Chincoteague Necklace
    Snowy Owl Ring

    RECIPE: (serves 6)

    Twinkie Sushi

    4 pieces of green leather fruit (I use fruit by the foot or any fruit roll up)
    6 Twinkies cut into 1-inch pieces
    assorted dried fruits cut into small pieces
    assorted fruity chewy candy
    4-6 pieces of dried mango cut into strips

    1. One at at time wrap the fruit leather pieces around the Twinkie pieces.
    2. Place the wrapped Twinkines upright on a serving tray or in a bento box.
    3. Place the dried fruits and candies into the cream filling.
    4. Garnish the tray with strips of dried mango to resemble pickled ginger.
    5. Serve with chop sticks if you wish …and enjoy! :)

  182. Ginette 05/06/2009 at 5:49 pm #

    FRENCH TOAST STARS
    For a romantic, Parisian-inspired brunch.

    OUTFIT
    Cosette Dress
    First Lady Peep Toes
    Centerpiece Ring (Star Shaped)
    Locksmith Purse in Sienna

    RECIPE

    INGREDIENTS
    8 thick slices white bread
    2 eggs
    1/4 cup heavy cream
    2 tablespoons honey
    1/4 teaspoon salt
    1/4 teaspoon ground cinnamon
    1 tablespoon grated orange zest
    1/2 teaspoon vanilla extract
    3 tablespoons butter

    DIRECTIONS
    1. Place a slice of bread on a cutting board. Align a star-shaped cookie cutter in the center of the slice. Push the cookie cutter through the bread, rocking it gently back and forth. Once the cookie cutter makes it all the way through bread, remove bread outside the cutter. Hold the cutter down on the bread during this step to prevent the star from tearing. Use a sharp knife to trim any bread that lingers outside the cookie cutter. Gently remove the star from the cutter and put aside. Repeat on all slices of bread.
    2. In a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract.
    3. In a griddle or frying pan, melt the butter over medium high heat.
    Dip both sides of the stars in the egg mixture and carefully transfer to the hot griddle. Brown on both sides and transfer to a warm plate while remaining stars cook. Serve hot.

  183. C.M. 05/06/2009 at 5:52 pm #

    Outfit:

    The Brewster Sisters Blouse tucked in the Rose Trellis Skirt
    Dahlia Headband in red
    Brobdingnag Locket
    Rose Around the Ring
    Know the Ropes Espadrilles

    Recipe: Spanish Tortilla

    3 teaspoons extra-virgin olive oil,divided to be used in different steps.
    1 small onion, thinly sliced
    1 cup precooked diced red potatoes
    1 tablespoon chopped fresh thyme
    1/2 teaspoon smoked paprika
    6 large eggs
    4 large egg whites
    1/2 cup shredded Jack cheese
    3 cups baby spinach, roughly chopped
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper

    Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stir the onions until they look translucent. Add potatoes, thyme and paprika and cook for 2 minutes approximately.

    Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined.

    Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).

    To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.

    Accompany with coffee in a “Party Time Breakfast Mug” or a glass of fresh orange juice and remember to have your “Chemistry Salt and Pepper Set” on the table to add salt or pepper if you wish to.

  184. Sam 05/06/2009 at 6:04 pm #

    Kenya Dig it?!

    Outfit:
    Uluru Dress
    Daydreaming Locket-Silver
    United by Nature Bracelet
    Girl on the Go Scarf-Blue
    Heavy Metal Sandals in Black Sabbath

    Recipe:
    Sukuma Wiki served with Ugali

    Ugali
    -2 cups of water
    -1 cup of white cornmeal (finely ground)

    1. Bring water to a boil
    2. Add cornmeal, and stir continuously to avoid lumps. Stir until mixture thickens to “mashed potato” thickness.

    Sukuma Wiki
    -2 T vegetable oil
    -1 onion, chopped
    -1 tomato, diced
    -1 bunch of greens (preferably kales or collard greens), chopped
    -1/4 cup of water

    1. Heat oil and saute onion until lightly browned
    2. Add tomato and saute for 5 more minutes
    3. Add 1/4 cup of water and greens. Stir and then let simmer until water is almost gone.

    Serve with Sukuma Wiki and Ugali together, a Kenyan classic!

  185. Erin Bee 05/06/2009 at 6:08 pm #

    Halley’s Comet Skirt
    Golddigger heels
    Dream Sequence Cardi in Garth
    Amber Waves of Grain necklace
    Cherub Headband in Gold
    A Little Bit of Country Top

    Banana Blueberry Muffins

    Yield: 12 muffins

    2 1/4 c All-purpose flour
    2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
    2 Ripe bananas, quartered
    2 Eggs
    2/3 c Firmly packed brown sugar
    6 tb Butter, melted
    1 t Vanilla
    1 c Fresh blueberries

    Topping:
    1/4 c Granulated sugar
    1 t Grated lemon rind

    1. Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups.
    2. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper.
    3. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended.
    4. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.
    5. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.
    6. Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack.

  186. Laurel 05/06/2009 at 6:12 pm #

    Saturday Morning Glee:

    A Work of Art Tunic
    The New Black Skinnies
    Golddigger Heals
    Oleander Earrings

    Cornmeal Pancakes (delightful with Margie’s Guava Syrup!)

    1 Cup of Water
    1 Cup of Milk
    1/2 Cup of Sugar
    2 T of Butter
    1/4 t of Salt
    1 1/2 Cup of Yellow Cornmeal
    1 T Vanilla Extract
    3 Large Eggs lightly beaten

    1. Combine the first five ingredients in a sauce pan and bring to a boil
    2. When it comes to a boil, gradually add cornmeal with a metal wisk
    3. Remove from heat and cool for 10 minutes
    4. Add Vanilla and eggs and stir with wisk
    5. Spoon 1/3 of a cup of the mixture into a pan
    6. Leave until golden brown

  187. Zoe 05/06/2009 at 6:26 pm #

    My cooking style and my fashion sense are fairly similar–I start with something basic and then improvise, adding a pinch of this and a dash of that. I love things that are ladylike yet eclectic, with plenty of color and spice. And I never put meals or outfits together exactly the same way twice!

    Outfit:
    Senior Skip Dress
    A Study in Scarlet Scarf
    Fireworks Sandals
    Lady Pharaoh Bracelet
    Morocco Purse

    Recipe:
    Potato, Corn and Red Pepper Frittata (serves 4)

    ½ small onion, diced
    6 red potatoes, diced
    2-3 garlic cloves, minced
    1 cup frozen corn kernels, thawed
    1 red bell pepper, diced
    4 whole eggs plus 8 egg whites
    1 tablespoon soy sauce
    ¼ cup soymilk
    Small handful cilantro, chopped
    Salt and pepper to taste
    1½ cups shredded mozzarella cheese
    1 tablespoon olive oil

    Adjust oven rack so that the top of a 12-inch nonstick ovenproof skillet sits 4-6 inches from the broiler. Turn on the broiler. Heat oil in skillet on medium-high heat. Add onion and sauté until translucent. Add potatoes and cook, stirring occasionally, for 5-10 minutes or until the potatoes begin to soften. Add garlic, bell pepper and corn and sauté for another 5 minutes or until all vegetables are lightly browned. Reduce heat to medium.

    In a large bowl beat together the whole eggs and egg whites. Add soy sauce, soymilk, cilantro, salt and pepper, and half the cheese. Stir to combine, then add egg mixture to the skillet. Cook for 2 minutes, stirring gently and scraping the sides and bottom of the pan, until egg is mostly cooked through but still wet. Then let it cook, undisturbed, for 1-2 minutes, until the bottom sets. Sprinkle the remaining cheese on top. Place skillet under the broiler and cook for 2-4 minutes, until the cheese on top is browned and the frittata has set in the center. Remove from oven and let sit for 5 minutes, then cut into wedges and serve!

  188. Isabel 05/06/2009 at 6:33 pm #

    For the outfit:
    Fierce Senior Portrait Tee
    Mellow Yellow Skirt
    Ziggy Stardust Vest
    Just Bead It Necklace Set
    Beauty Consultant Flats
    Honeysuckle Headband

    Banana Flambé

    Warning: This recipe involves an open flame. The recipe is safe when prepared attentively, but try to avoid distractions when handling fire. Also, try to wear clothing—like this outfit—that has no dangling or flammable parts. We want banana flambé, not girl flambé.

    Ingredients

    2 ripe but still firm bananas, sliced
    1 ½ Tablespoons brown sugar
    1 Tablespoon butter
    2 Tablespoons banana liqueur (if you don’t have banana liqueur, you can use rum)
    2 Tablespoons dark rum
    Vanilla ice cream (around 4 scoops)
    2 oz dark chocolate, roughly chopped
    Whipped cream
    2 whole strawberries, stems removed, with a small hole carved in the top
    2 sugar cubes
    In a large saucepan (no Teflon), melt the butter and sugar until the sugar becomes liquid. Add the banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur or 1 Tablespoon of the rum.
    Cook for 2-3 minutes, then remove from the heat once again, and add the rest of the rum. Once you put the pan back over the heat, it should catch alight. If not, light carefully with a match, or tip the pan slightly towards the flame, so that it catches alight from one of the burners. Once the alcohol is absorbed, the flame will die down on its own. Remove the pan from the heat and start spooning the flambeed banana into a deep glass, already half filled with ice cream. Reserve about 1 teaspoon of chocolate for garnish, and divide the rest evenly between the two glasses, dishing directly on top of the banana. Then add whipped cream. Place a hollowed-out strawberry in the center of the whipped cream, then put the sugar cube in the center of the strawberry. Pour a little bit of the rum on top of the sugar and carefully ignite it with a match. Serve flaming!

  189. Laura 05/06/2009 at 6:37 pm #

    Outfit: London coffee break

    -Fashion Dictionary Dress (white)
    -Shady Lane Booties
    -French Vanilla tights
    -Isabella Locket
    -City of Angels Ring (Antique gold)

    Recipe: Almond Biscotti

    INGREDIENTS
    2 cups flour
    1 cup slivered almonds
    1 cup sugar
    2 eggs
    1 egg white
    Canola oil
    ¾ teaspoon baking soda
    ¼ teaspoon salt
    ½ teaspoon vanilla extract
    ½ teaspoon almond extract

    PREPARATION
    -Combine flour, almonds, sugar, salt, baking soda together in a large mixing bowl
    -Combine vanilla extract, almond extract, eggs, and egg white in separate bowl
    -Slowly add the extracts and eggs to flour mixture, stir until blended

    -Thinly spread flour on a clean, smooth surface (table, counter). Roll dough out onto floured surface, knead lightly.
    -Shape dough into about 1.5 foot roll, place on canola-sprayed baking sheet.
    -Flatten the roll to about 1 inch thickness

    -Bake at 350°F for 30 minutes.
    -Remove, let cool 10 minutes
    -Diagonally cut bread roll into ½ inch slices
    -Place slices, cut side down, on baking sheet
    -Place back in the oven and bake at 325°F for 10 minutes.
    -Turn slices over, bake an additional 10 minutes
    -Remove and let cool (will harden as they cool)
    -Enjoy dipped in vanilla café latte

  190. Sarah 05/06/2009 at 6:52 pm #

    Cute Campfire Outfit:
    Barn Dance Tunic
    The Shy Cardigan in Peony
    Chutes and Ladders Flats
    Cherub Headband in Bronze
    Isabella Locket

    Banana Boats
    Slice a banana length-wise but not all the way through. Stuff the crack with marshmallows and chocolate. Replace the extra piece of banana and peel. Wrap in foil and cook over fire until all chocolate and marshmallows are melted.

    Quick, easy, delicious and made over an open flame!

  191. Jen 05/06/2009 at 7:03 pm #

    Sweet and Seventies!

    Desert Rose Tunic
    Coffee and Cigarette Ankle Jeans
    Pleats and Sweets Wedges
    Editor and Chief Bag
    Chocolate Truffle Belt

    Vegan Chocolate Banana Cupcakes! Perfect for all your hippie friends!

    Equipment:
    muffin tin lined with paper liners
    2 of your favorite 70’s Pyrex bowls (mine have the cute little mushrooms on them!)
    whisk
    spoon

    Ingredients
    3/4 cup sugar
    5 Tbsp vegan butter, softened
    1 tsp vanilla
    1 banana, mushed well
    1 cup all-purpose flour
    1/4 unsweetened cocoa
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 cup soy milk

    Directions
    Preheat oven to 350.

    Combine first three ingredients in a large bowl, mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup soy milk, beginning and ending with flour mixture; mix after each addition.

    Spoon the batter into 12 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired. Peanut butter frosting highly recommended, or just spread with a little pb when serving.

  192. Ashley 05/06/2009 at 7:09 pm #

    Puddle Jumping Shorts
    Victorian Tank in Anne Bronte
    Midnight in the Cardigan of Good and Stylish
    El Dorado Sandals
    Nostalgia Bronze Handbag
    Not Your Average Owl Pendant

    Delight-full Chocolate Blueberry Cake

    Makes one 7″ cake

    Crust Variation 1
    3/4 cup well packed soft dates, chopped
    1 tablespoon lemon juice
    1 tablespoon vanilla
    Pinch salt
    1 1/2 cup ground almonds or loosely packed left-over pulp from making milk
    1/2 cup dried coconut
    1/2 cup cashews

    Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

    Then add the rest of the ingredients and mix until smooth.

    If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

    Crust Variation 2
    1/2 cup Brazil nuts
    1/4 cup almonds
    1/4 cup shredded coconut
    1 tablespoon cacao or carob powder
    1 teaspoon vanilla extract
    Pinch of salt
    2 medjhool dates
    1 teaspoon agave nectar
    1-2 tablespoons cacao nibs (optional)

    Process first 7 ingredients in a food processor until fine. Add agave and cacao nibs (if using) and process some more until the mixture just starts to stick together.

    Blueberry & White Chocolate Filling
    1 1/4 cups fresh or frozen blueberries (thawed)*
    1 1/4 cups cashews, soaked
    1/4 cup agave nectar or honey (I used both)
    2 tbs vanilla extract
    1 tbs lemon juice
    1/8 tsp salt
    1 tbs + 1 tsp lecithin powder
    1/4 cup + 1 tbs coconut oil, melted

    *If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.

    Blend all ingredients except lecithin and coconut oil until smooth. Add these and blend some more until well mixed. Set mixture aside.

    Chocolate Filling
    1/2 cup almond milk
    1/4 cup agave nectar
    3 tbs cacao powder
    2 tbs vanilla
    Pinch of salt
    2 tsp lecithin powder*
    1/4 cup cacao butter, melted

    *Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

    Blend all ingredients except lecithin and cacao butter until smooth. Add these and blend some more until well mixed. Set aside.

    To Assemble
    Press your crust of choice into the bottom of the springform pan.

    Pour half of the Blueberry White Chocolate mixture on top and set in the freezer for about an hour.

    Top with the Chocolate layer and return to the freezer. (Actually, for mine, I used only half so that the cake had 4 layers.)

    Once set, pour the rest of the Blueberry Chocolate layer and return to freezer until ready to serve.

    If desired, decorate with blueberries.

  193. Luci 05/06/2009 at 7:13 pm #

    Upper East Side Dress in Red
    Eyedust in Shoe Addict
    Look Smart Glasses
    Santa Monica Pier Wedges in Navy
    Madame Bovary Ring
    Pendants Aweigh Necklace

    Blueberry and White Chocolate Cheese Cake Pie
    Crust
    1 c Hazelnuts — Roasted/Ground
    1/2 c Brown Sugar
    4 tb Butter — Melted
    Filling
    4 oz White Chocolate — finely grated
    8 oz Cream Cheese — softened
    1/4 c Sour Cream
    Topping:
    2 c Blueberries
    1/4 c Sugar
    Zest of One Lemon
    White Chocolate Shavings

    Line bottom of a 9-inch tart pan with parchment paper.
    Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.
    Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.
    In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.
    Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.
    For the topping:
    Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.

  194. Jayde 05/06/2009 at 7:26 pm #

    Sweet-As-Sunshine Pie

    Debutant Ball Convertible Dress in Grey
    Marigold Raincoat
    The Modern Wayfarers in Gold
    Eyedust in Cleopatra
    Diamond in the Rough Necklace
    Taxicab Confessions Heels

    Lemon Meringue Pie

    Ingredients (serves 8)

    * 225g (1 1/2 cups) plain flour
    * 55g (1/2 cup) almond meal
    * 60g (1/3 cup) icing sugar mixture
    * 125g chilled butter, chopped
    * 1 egg yolk

    Lemon filling
    * 5 eggs, lightly whisked
    * 300ml thin cream
    * 155g (3/4 cup) caster sugar
    * 1 tbs finely grated lemon rind
    * 125ml (1/2 cup) fresh lemon juice

    Meringue
    * 3 egg whites
    * 100g (1/2 cup) caster sugar

    Method

    1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
    2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
    3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
    4. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
    5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
    6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
    7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

  195. Ashley 05/06/2009 at 7:30 pm #

    Charm School Blouse
    Badminton Shorts in Wheat
    Prime Meridian Flats in Yellow
    Red Glambition Bag
    Lady Pharaoh Bracelet

    Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)
    1 1/2 cups (360 ml) Strawberry Sauce
    1/2 pound (225 grams) fresh strawberries, sliced
    1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
    1 1/2 cups (360 ml) heavy whipping cream
    2 – 3 tablespoons (25 – 35 grams) granulated white sugar
    1/2 teaspoon pure vanilla extract
    4 crushed Amaretti Cookies or shortbread cookies (home made or store bought)

    To assemble: In the bottom of your trifle bowl place slices (about 1/3 inch thick) of the home made or store bought pound cake. Fill in any gaps with pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti or shortbread cookies.

  196. Sarah Ervin 05/06/2009 at 7:34 pm #

    Outfit:
    Grassy Meadow Glam Dress
    Meringue Peep Toe in Lemon
    Deep Roots Pendant
    Leafy Green Coasters (for the iced tea of course)

    Recipe:
    Thai Lemongrass and Ginger Iced Tea

    3 stalks lemongrass, white parts only
    1 small knob ginger, sliced
    6 cups water
    1/3 cup sugar, plus more to taste
    2 cups brewed black tea

    With the blunt edge of a knife, bash the lemongrass stalks until lightly bruised, then thinly slice. Slice ginger knob. Add lemongrass and ginger to a medium-sized pot of water and bring water to boil. Simmer for 10 minutes, then turn off heat. Stir in sugar. Let liquid sit in the pot, covered, for another 20 minutes. Strain lemongrass-ginger syrup.

    In glasses,stir together one-half lemongrass-ginger syrup with one-half brewed tea. Add ice and serve.

  197. Hilary 05/06/2009 at 7:51 pm #

    Style that goes straight to your head:

    Stella’s Dress in Lagoon
    We Say Tomato Tights
    Fiesta Flats
    What’s the Story Earrings

    This outfit combines just enough berry and merlot tones to nix any wine or strawberry stains!

    Summer Fiesta Sangria Recipe

    You’ll need:
    – 1 liter of Merlot or Shiraz (Yellowtail is excellent)
    – 1 bottle of ginger ale
    – Fresh fruit: cherries, strawberries, oranges, lemons, limes (and any other fruits that will compliment your outfit)
    – 1 carton of orange juice
    – Gin (Beefeater or Blue Sapphire are best)

    Directions
    1. Chop up the oranges into chunky slices, the strawberries into quarters, and the lemons and limes into garnish wedges.
    2. Pour 1/2 of the wine bottle into a clear glass or plastic pitcher.
    3. Add 1 shot of gin.
    4. Add 2 cups of orange juice and 2 cups of ginger ale.
    5. Toss in the fruit. As much as you want!
    6. Stir the sangria.
    7. Chill in the fridge for 20 to 30 minutes.
    8. Serve in wine glasses with limes and lemons to garnish.
    9. Repeat steps 1 through 8.

    This recipe works just as well with sparkling white wine. Just use more citrus fruit and accessorize the Stella’s Dress in Sunshine instead!

  198. Stephanie 05/06/2009 at 8:10 pm #

    The Flirty Scarf in Cream
    Sunday Morning Cardigan
    Victorian Tank in Charlotte Bronte
    Puddle Jumping Shorts
    Dita Von Teese Tights
    Night on the Town Booties

    Easy, comfortable and stylish- even when your up to your elbows in dough, or sitting at the cafe enjoying a tea!

    —-
    Cream Scones;

    You’ll Need:
    cups (280 grams) all-purpose flour

    1/4 cup (50 grams) granulated white sugar

    2 teaspoons

    (10 grams) baking powder

    1/4 teaspoon salt

    1/3 cup (76 grams) cold unsalted butter, cut into pieces

    1 large egg, lightly beaten

    1 teaspoon pure vanilla extract

    1/2 cup (120 ml) whipping cream or milk

    Glaze:

    Cream

    Read more: http://www.joyofbaking.com/scones.html#ixzz0EnFurQAO&B
    ////
    Just follow these steps;

    Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

    In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

    Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

    Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

    These scones freeze very well.

    Makes about 10 – 2 1/2 inch (6.5 cm) round scones.

    Recipe from:http://www.joyofbaking.com/scones.html

  199. Bailea 05/06/2009 at 8:29 pm #

    Outfit:
    The Breathless Dress in Magnolia
    The Shy Cardigan
    Strawberry Patch Locket
    Backgammon Bracelet
    El Dorado Sandals
    Train Hopping Bag

    Recipe – Strawberry Shortcake

    For the strawberries
    3-4 cups sliced strawberries
    1 lemon, juice of
    2 tablespoons sugar

    For the shortcakes
    1 1/2 cups sifted all-purpose flour
    2 teaspoons baking powder
    1/8 teaspoon salt
    8 tablespoons softened unsalted butter
    3/4 cup sugar
    1 finely-grated lemon, zest of
    2 eggs, lightly beaten
    1/2 teaspoon vanilla extract
    2/3 cup milk
    2 tablespoons sugar
    1 cup chilled heavy cream, whipped with the sugar

    Directions

    1) To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended.

    2) Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.

    3) To make the shortcakes, position a rack in the center of an oven and preheat to 350°F.

    4) Grease and flour a 6-well shortcake pan.

    5) Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended.

    6) In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30-45 seconds .

    7) Reduce the speed to low and gradually add the sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3-5 minutes . Beat in the zest.

    8) Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1-2 minutes . Stop the mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

    9) Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain. Divide the batter among the wells of the prepared pan and bake until a toothpick inserted into the cakes comes out clean, 18-20 minutes .

    10) Transfer to a wire rack and cool the cakes in the pan for 10 minutes. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour.

    11) If not serving the cakes immediately, store them in an airtight container at room temperature.

    ****To serve, slice each shortcake in half horizontally. Place the wide shortcake halves, sliced side up, on individual plates. Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down. Garnish with additional strawberries and a dollop of whipped cream. Serve immediately & enjoy!

  200. Kim 05/06/2009 at 8:40 pm #

    I’m an avid photagrapher, and a lover of all things baked, so this combination is perfect for me:

    Outfit:
    Dark Room Dress
    The Helsinki Boots
    Editor-in-Chief Bag
    The Peacock Medal Earrings

    Recipie:

    Dark Room Delights

    To make these yummy dark chocolate chunk brownies, you’ll need:

    10 ounce bittersweet chocolate
    1/2 cup butter, cut into 1/2-inch chunks
    3 large eggs
    1 cup sugar
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    3/4 cup all-purpose flour

    1. Chop the chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power just until the chocolate is soft and the butter is melted (should be about 1 to 1 1/2 minutes). Stir until mixture is smooth. Let it stand until it’s just warm to touch.

    2. In a bowl, with a wooden spoon, beat the eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add the flour, about a third at a time, stirring after each addition just until blended. Add the remaining chopped chocolate and mix just until chunks are evenly distributed.

    3. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape the batter into pan and spread it with a spatula until it is level.

    4. Bake in a 325° regular (or 300° convection oven) just until surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; be very carful not to overbake!

    5. Cool completely in pan on a rack, at least 1 hour. Lift brownie out onto the parchment, peel off the parchment, and set brownie on a board. Cut however you like.

    Add a little soft whipped cream or vanilla ice cream, some strawberries or raspberries, fresh mint, take a picture, and enjoy!

    ;)

  201. Jen 05/06/2009 at 9:36 pm #

    Pie in the Sky Outfit

    Bungalow Dress in Blue
    Secret Garden Peep toes in Black
    This Bud’s for you Earrings
    Golden Delicious Locket

    The perfect outfit for Sunday Apple pie!!

    Perfect Apple pie recipe:

    You’ll need
    – A pie crust
    – 5-6 cups peeled, cored and sliced apples
    – 1/2 to 2/3 cups white or brown sugar (use more sugar for tart apples)
    – 1/8 teaspoon salt
    – 1 Tablespoon cornstarch
    – 1/2 teaspoon cinnamon
    – 1/8 teaspoon nutmeg
    – 1 tablespoon lemon juice
    – 1/2 teaspoon grated lemon rind

    Preheat oven to 450F

    Combine the sugar, salt, cornstarch, cinnamon and nutmeg in a bowl. Toss the apples in the mixture and place them in the pie crust in layers. When the pie crust is full, sprinkle the lemon juice and lemon rind over the apples. Dot the apples with butter and place the upper crust on the pie. Cut slices into the crust to allow air to pass out. Brush the upper crust with a small amount of milk and sprinkle the top with sugar and cinnamon for a nice touch

    Bake at 450 for ten minutes. Reduce the heat to 350 and continue to bake for 35-45 more minutes.

    Serve with ice cream for “a la mode”

    Enjoy!!

  202. Natalie 05/06/2009 at 9:41 pm #

    The Breathless Dress in Magnolia
    Mrs. Robinson Wedges in Lipstick
    Fairport Convention Headband
    Five Oceans Pendant

    The dish is a 4th of July Red, White and Blue Trifle…which is not only extremely delicious, but extremely easy as well. As well as festive!

    Ingredients:
    1 package prepared angel food cake, cubed
    8 oz. fresh or frozen blueberries
    8 oz. fresh or frozen raspberries
    8 oz fresh or frozen blackberries
    1 (3 oz) package cook and serve Jell-O custard mix
    2 cups milk
    1 quart sweetened whipped cream (preferably not out of a can)

    Directions:
    (You can either serve in one dessert dish or in 4 individual dessert glasses, which is what I usually do)
    1. Make the custard following the directions on the box and using the milk. Let cool in the fridge before continuing.
    2. Spread a layer of angel food cake on bottom of dish, followed by a layer of custard.
    3. Sprinkle even amounts of berries on top of the custard.
    4. Spread (or dollop) whipped cream on top of the berries.
    5. Repeat the process, starting again with the angel food, until you have no more room in your dish.
    6. Top off with berries.
    7. Refrigerate until ready to serve.

    Easy and a crowd pleaser. Well…assuming the crowd isn’t lactose-intolerant. :D

  203. Bryanna Wright 05/06/2009 at 10:04 pm #

    Outfit:
    Everything Nice Dress in Spice
    Wuthering Heights Jacket
    Shady Lane Booties
    Bestest Buds Earrings
    Costello Glasses(red)
    Old Time Pocket Watch Necklace

    Recipe:

    Pumkin Cupcakes

    Ingredients:

    3 cups flour
    1 tablespoon Pumpkin Pie Spice
    2 1/2 teaspoon baking soda
    1 teaspoon baking powder
    3/4 tablespoon salt
    1 1/2 cup sugar
    3/4 cup vegetable oil
    1/2 cup buttermilk
    1 can (15 oz.) pumpkin
    4 eggs

    Equipment:

    2-1 cup liquid measure
    Dry measuring cups
    Large plastic bowl
    Small bowls
    Measuring spoons
    Straight edge spatula
    Muffin tin
    Mixer and beaters
    Large mixing bowl
    Wire whisk
    Large spoon
    Rubber scraper

    Directions:

    1. Preheat oven to 350 degrees.

    2. Put flour in bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt together until well blended; set aside.

    3. Beat sugar, vegetable oil, buttermilk, pumpkin and eggs in a large flour bowl on low soeed for 2 minutes or until combined. Add flour mixture and beat 2 more minutes or until combined.

    4. Divide batter among liners, filling each about 2/3 full.

    5. Bake at 350 degrees for 18 minutes or until a dark golden brown

    6. Let them cool on a wire rack for 5 minutes

  204. Clare 05/06/2009 at 11:01 pm #

    Plenty of Fish in the Sea – A Fine Australian Afternoon

    OUTFIT WHILE COOKING:
    Five Oceans Pendant
    Retro Sailor Suit
    Prime Meridian Flats in Red 

    (and then if you have to look a bit more decent when guests arrive add these:)
    Silver Belle Mini Skirt
    First Lady Peep Toes

    RECIPE:
    Fancy Fish and Chips

    Ingredients

    1 tablespoon sesame seeds
    2 1/2 cups cornflakes
    1/2 teaspoon cumin, ground
    1/4  cup corriander leaves, finely chopped
    1 egg
    1 clove garlic, crushed
    1/4 cup low fat yoghurt
    1/4 cup wholemeal plain flour
    600 g Snapper, cut into 7cm pieces
    olive oil cooking spray
    100 g salad leaves
    lemon wedges

    Method

    1. Preheat oven to 190degrees centigrade. Line a baking tray with paper. Process sesame seeds, cornflakes, cumin and salt and pepper in a food processor to crumbs. Stir in coriander.

    2. Whisk egg, garlic and yogurt together in a shallow dish or until smooth. Place flour, and salt and peper into a plastic bag.

    3. Add fish, one piece at a time, to flour. Shake and coat. Dip into yoghurt mixture then roll in crumbs until well coated. Place fish onto prepared tray. Spray with oil. Bake for 15minutes or until crisp.

    4. While baking, cut up 3 parsnips into chip size strips and deep fry or bake.

    Serve with salad.
    Servings: 4

  205. Alissa 05/06/2009 at 11:19 pm #

    classic cocktail party dress
    golddigger heels
    murphy brown bag
    tron sunglasses in yellow
    eyedust in murphy

    Lemon Bars:
    Preheat oven to 350 degrees.
    Sift together:
    1 cup all purpose flour
    1/4 cup powdered sugar
    Add and combine:
    1/2 cup melted salted butter
    Press the mixture into an 8×8 inch greased baking pan and bake 20 minutes. Meanwhile combine:
    3 eggs at room temperature
    1 1/4 cups granulated sugar
    1 tablespoon grated lemon zest
    1/2 cup lemon juice (fresh preferred)
    1/2 cup flour
    Pour these ingredients over the baked warm crust and bake 25 minutes. Chill. Before serving, cut into squares and sprinkle with powdered sugar.

  206. Catherine 05/06/2009 at 11:41 pm #

    Cooking a Liquid Lunch

    The Big Sleep Dress
    The Wine Bar Brogues
    Oleander Earrings
    Stage Name Purse in Film Noir 

    Couture Fizz (taken from the amazingly illustrated book ‘The Cocktail’ by Jane Rocca and Kat McLeod)

    5ml Campari
    10ml black raspberry liquer
    2 raspberries
    dash of lemon juice
    dash of sugar syrup
    130ml champagne
    slice of strawberry to garnish

    Method
    combine all ingredients (except champagne) in a mixing glass. Chill, shake and duble strain into a flute. Layer with Champagne and float a strawberry slice!

  207. Sarah 05/07/2009 at 12:11 am #

    Outfit:
    The Plump Pump In Sapphire
    Mellow Yellow Skirt
    Princess Lolly Bracelet
    Stage Name Purse in Film Noir
    Hit The Mark Tee
    Modern Jackie Sunglasses

    Recipe:
    INGREDIENTS
    1 cup white sugar
    2 tablespoons all-purpose flour
    3 tablespoons cornstarch
    1/4 teaspoon salt
    1 1/2 cups water
    2 lemons, juiced and zested
    2 tablespoons butter
    4 egg yolks, beaten
    1 (9 inch) pie crust, baked
    4 egg whites
    6 tablespoons white sugar

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
    To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
    Bake in preheated oven for 10 minutes, or until meringue is golden brown.

  208. Allie 05/07/2009 at 12:40 am #

    The Recipe: Six-Layer Mediterranean Dip

    Remember the layered taco dip everybody loves? Well, here’s a Mediterranean version for you! Very, very tasty!

    8 ounces prepared hummus
    1 1/4 cups plain yogurt, divided
    1/2 teaspoon cumin
    1/4 teaspoon garlic powder
    1/4 teaspoon salt
    1 teaspoon lemon or lime juice
    1 cup seeded and chopped tomatoes
    1 ripe avocado, seeded and chopped
    1/2 cup peeled and chopped cucumber
    salt and fresh ground pepper, to taste
    4 to 6 ounces crumbled feta cheese
    2 tablespoons minced kalamata olives

    First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker “yogurt cheese” (or, you could substitute sour cream for the yogurt, if you like). Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining yogurt and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then finish it all off with olives. Let chill for an hour before serving with pita chips.

    The Outfit:
    taxi cab confessions heels
    senior skip dress
    flight club combs
    isabella locket
    city of angels ring

    such a great contest idea! I’m definitely gonna try out some of these recipes!

  209. Jordan 05/07/2009 at 2:01 am #

    Perfect Pairing:
    Victorian Tea Party On a Grey Day

    Outfit…

    The Aster Beret in Cream
    Victorian Tank in Charlotte Bronte
    Wuthering Heights Jacket
    Storm Cloud Skirt
    French Vanilla Tights
    High Stakes Heels in Smokestack
    Ice Queen Earrings
    Tie the Knot Bracelet in Silver
    Remember Ring in Silver
    A Tisket A Tasket Clutch
    Debutant Ball Gloves
    Vanilla Skies Parasol
    http://jayep.glogster.com/VictorianTea/

    Victorian Tea Scones with Faux Devonshire Cream…

    The Tea Scones:

    3 cups sifted all purpose flour
    2 1/2tsp baking powder
    1/2 cup. sugar
    1/2 teaspoon baking soda
    1 tsp salt
    3/4 cup butter
    3/4 cup currants, washed and dried
    1 cup buttermilk
    1/4 cup light cream

    In a bowl, combine the flour, baking powder, sugar, soda and salt. With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Add the currants. Gradually add the buttermilk and mix until dough clings together.

    Turn the dough out onto a lightly floured board or pastry cloth and pat into a 1/2 inch thick rectangle. Cut the scones into rectangular pieces or squares, whichever you choose, and place on a buttered baking sheet. Brush the tops with cream and bake in a 450 oven for about 15 minutes.

    The Faux Devonshire Cream:

    8 ounces softened cream cheese
    1/2 cup sour cream
    2 tablespoons confectioners sugar

    Beat till soft and smooth

  210. T. Hunter 05/07/2009 at 2:15 am #

    “In an old house in Paris that was covered with vines,
    lived twelve little girls in two straight lines
    They left the house, at half past nine…
    The smallest one was Madeline.”

    “Madeline is a gutsy little girl, and that’s what makes her such a unique role model in a time when storybook princesses defined femininity for girls. She gave girls the courage to speak their mind and showed them that there was nothing unfeminine about being smart and strong.”
    – Ludwig Bemelmans

    Pairing: Mr. Ludwig’s Madeline kitchen Tribute

    Outfit
    New Madeline Dress in Royal
    Sunflower Beret in mustard
    Candy Coated Flats

    Recipe:

    Sweet Madeline Cookies

    4 eggs
    2 c. sugar
    2 c. flour
    1 1/2 c. clarified butter (or Promise Spread)
    1 tbsp. vanilla

    Stir eggs and sugar into top of double boiler until creamy and lukewarm. Remove from heat and beat until cool; add flour gradually, mixing well. Fold in butter and vanilla.

    They are more satisfying to eat when you use the special shell-shaped Madeline molds that have been buttered and floured though an easy alternative is using small 1 1/2 inch muffin pans. Fill molds 2/3 full; fill muffin tins less than 1/2 full. Bake in a 425 degree oven for ten minutes or until lightly browned. Pair with your favorite tea or coffee (be spontaneous and throw a tea party!). Yield: 5 dozen.

  211. Hannah 05/07/2009 at 4:01 am #

    Having Tea on the Green

    Edie Skirt
    Rose colored tights
    Falling Water spectators
    Sencha Green tee
    St. Cecilia locket

    Ginger Bread Spice Cake

    *nonstick cooking spray
    *1 cup whole wheat flour
    *1 cup all purpose flour
    *1 teaspoon baking soda
    *1 teaspoon ground ginger
    *1 teaspoon cinnamon
    *1/4 teaspoon ground cloves
    *1/4 teaspoon allspice
    *1/4 teaspoon salt
    *3/4 cup firmly packed or light brown sugar
    *1/4 cup canola or vegetable oil
    *1 large egg
    *(1/2 cup carrot puree)
    *1/2 cup nonfat plain yogurt
    *1/4 cup molasses
    *2 teaspoons pure vanilla extract
    *1 teaspoon grated orange zest

    1.preheat oven to 375 degrees coat on loaf pan with cooking spray
    2.in a bowl or zip lock bag mix flours with baking soda, ginger, cinnamon, cloves, allspice, and salt; set aside.
    3.In a large mixing bowl or the bowl of an electric mixer, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, molasses, vanilla, and orange zest. add the flour mixture and mix until smooth.
    4. Pour the batter into a pan and smooth the top. Bake until a toothpick comes out clean when inserted in the canter of the cake, 45 minutes usually. cool 5 minutes in the pan.

    tip- powdered sugar is awesome on top

  212. Lizzy 05/07/2009 at 4:29 am #

    Victorian Tank in Anne Bronte
    Bow-jito Skirt
    All That Glitters Wallet
    Feather In Your Headband
    Orient Express Bracelet
    Jellybean Slingbacks in Licorice

    Oreo Mint Ice Cream

    *2/3 cup coarsely chopped Oreo Cookies
    * 2 Large eggs (Room Temp)
    * 3/4 Cup Sugar
    * 2 cups heavy cream or whipping cream
    * 1 cup of milk
    *2 teaspoons peppermint extract
    1. Place the cookies in a bowl, cover, and refrigerate
    2. whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes, Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute. Pour in the cream and milk and whisk to blend. Add peppermint extract and blend again.
    3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
    4. After the ice cream stiffens (about 2 minutes before it is done) add the chopped cookies, then continue freezing until the ice cream is ready.

  213. Lizzy 05/07/2009 at 4:55 am #

    Flaming Cherry Summer Sunday

    Modest Mouse Top
    Black Is The New Black Skirt
    How Bow Can You Go Bangle
    Shirley Temple Earrings
    Cherry On Top Purse
    Red Hot Chili Peep Toes

    For the Hot Burgundy Cherries
    * 1 can (16 oz.) dark sweet pitted cherries in the juice or light corn syrup.
    * 1 tablespoon fresh lemon juice.
    * 2 teaspoons corn starch.
    * 1 tablespoon water.
    * Grated zest of 1 lemon.
    1. Drain the liquid from the cherries into a small saucepan. Add the lemon juice and heat over low heat until hot.

    For the Sunday

    * 1 large scoop French Vanilla ice cream (any brand is fine, we use Ben and Jerrys)
    * 1 cup of Hot burgundy cherries.
    * 1/4 cup brandy
    1. Scoop the ice cream into a Sunday dish.
    2. Heat the cherries in a small sauce pan over low heat.
    3. Warm the bandy in another small saucepan. Ignite the bandy and pour it over the cherries. When the flames die down, stirl the sauce and pour it over the ice cream.

  214. Mylynda 05/07/2009 at 5:03 am #

    Uluru Dress
    Apple Pickin Necklace
    Per-Suede-Sion Headband
    Benatar Beach Sandles

    My favorite recipe – the Ultimate Veggie Burgers – would pair perfectly with this cool, modern hippie-esque and veg-friendly outfit. Both the outfit and the recipe are perfect for a summer picnic!

    Ultimate Veggie Burgers

    These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can’t find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more…

    2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
    4 large eggs
    1/2 teaspoon fine-grain sea salt
    1/3 cup chopped fresh cilantro
    1 onion, chopped
    Grated zest of one large lemon
    1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts – optional)
    1 cup toasted (whole-grain) bread crumbs
    1 tablespoon extra-virgin olive oil (or clarified butter)

    If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

    Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately or chill for a picnic with cold, fresh ingredients in the middle.

  215. Aneshia 05/07/2009 at 5:58 am #

    The Brunch on a Boat Outfit: Perfect for Setting Sail on a Sunday

    *OUTFIT*

    Semiconductor Pant
    Light As a Feather Top
    Five Oceans Pendant
    I Love You Shades
    Over Board Wedges

    *CLASSIC TUNA SALAD RECIPE*

    Ingredients:
    2 (6 ounce) cans solid white tuna
    2 tablespoons lemon juice
    1/2 teaspoon table salt
    1/4 teaspoon ground black pepper
    1 small rib celery, minced
    2 tablespoons minced red onion
    2 tablespoons chopped dill or sweet pickles
    1/2 small clove garlic, minced or pressed through garlic press
    2 tablespoons minced fresh parsley
    1/2 cup mayonnaise
    1/2 teaspoon Dijon mustard

    Cooking Directions:

    Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

    Yield: 4 servings

  216. jfount 05/07/2009 at 5:59 am #

    Awesome. :)

    “Salsa Sweetheart”

    Pretty in Peru dress
    El Dorado sandals
    Lady Pharaoh bracelet
    Birds of Paradise earrings

    Texas Caviar
    1 can black eyed peas, drained
    1 can white shoepeg corn, drained
    1 can pinto beans, drained
    1/2 cup diced green peppers
    1/2 cup finely chopped onions (OR 1 can green chilis, drained)

    Boil and cool the following:
    1/2 cup cider vinegar
    1/2 Tbsp. water
    1/4 c. sugar
    1/4 c. oil
    1/2 tsp. salt
    1/2 tsp. pepper

    This mixes up very quickly and goes well with taco/type chips or crackers. It also keeps well in the fridge and makes a good party dip.

  217. Sirona 05/07/2009 at 6:00 am #

    Outfit:
    Swiss Miss Dress
    Beige-ing Beauty Oxfords
    Foxglove earrings
    Fiji Fedora
    Dita Von Teese Tights

    Paired With:
    Chocolate Guinness Cake!
    I have made this cake several times and I know from experience that it is to die for! The recipe can be found in Nigella Lawson’s cookbook, Feast, or on her website.
    This cake does contain Guinness and when it’s all done, it looks like a dark glass of Guinness with a creamy head of foam. This is because of the cream cheese frosting. The outfit expertly compliments the cake. It is the kind of thing you would wear while sneaking out to your local brewery for a glass of Guinness and a slice of this cake!

    For the Cake:
    1 cup Guinness
    1 stick + 2 tblsp butter
    3/4 cup unsweetened cocoa
    2 cups sugar
    3/4 sour cream
    2 eggs
    1 tblsp vanilla extract
    2 cups flour
    2 1/2 tsp baking soda

    For the Frosting:
    8oz cream cheese
    1 1/4 cups confectioners’ sugar
    1/2 cup heavy cream

    Preheat oven to 350 degrees Fahrenheit. Butter and line a 9” spring form pan.
    Pour the Guinness into a large wide saucepan on medium heat, add the butter-in slices-and heat until melted. Whisk in cocoa and sugar. Beat the sour cream w/ eggs and vanilla. Pour in to pan and finally whisk in the flour and baking soda.

    Pour the batter in to prepared pan and bake for 45 minutes to an hour. leave to cool completely on wire rack.

    When the cake is cold, set it on a flat platter or cake stand and prepare frosting. Lightly whip cream cheese until smooth. Sift over confectioners sugar and beat them together. Add cream and beat again until it makes a spreadable consistency. Ice the black cake so that it resembles the frothy top of the famous pint.

  218. Ally 05/07/2009 at 6:37 am #

    Perfect Pairing: “♫I wanna be loved by you, Stew♫”

    Outfit:
    American Bandstand Dress
    The Tellteal Wedges
    Baroque Beautiful Earings
    The Encripted Necklace

    Recipe: Macaroni Stew

    350g macaroni
    1 can diced tomatoes
    1lb ground beef
    Tbsp thyme
    Tbsp garlic powder
    Pinch onion powder
    Pinch basil
    Pinch oregano
    1/4 block of cheese

    1. In a large pot boil the macaroni on high heat

    2. Meanwhile, fry up all of the ground beef, while cooking add all of the spices

    3. Once the ground beef is browned, put it in a medium sized casserole dish, cover with the cooked macaroni and the can of diced tomatoes.

    4. Cut the cheese into slices and cover the entire casserole dish

    5. Bake in the oven at 350 degrees for 25-30 minutes

  219. Rachel 05/07/2009 at 6:38 am #

    “I scream for green tea”

    outfit:
    -sencha green tea
    -the fundamental skinny jean
    -sandals of eden
    -dot the leaf necklace
    -quill ring in gold
    -the aster berets in creme

    recipe (ice cream and green tea smoothie)
    1/2 cup vanilla ice cream
    1 cup brewed green tea (chilled)
    1/2 banana
    1/2 cup honeydew melon

    Directions:

    Start by blending the tea with the banana and honeydew melon until slightly smooth. Add the ice cream and blend on low for 20 more seconds and enjoy a tasty green tea smoothie. :)

    fresh and refreshing!

  220. Wiske 05/07/2009 at 6:40 am #

    Berries are lovely on any summer day. That’s why I picked strawberries as a main ingredient for this dish!

    Berry Sweet Romper
    Jellybean Slingbacks in Cinnamon
    Two Servings a Day Belt

    White Chocolate Strawberry Crepes!
    4 egg whites
    1 cup of flour
    1 cup of milk
    1 tablespoon of powdered sugar
    1 teaspoon of baking powder
    Pinch of salt
    Strawberries, in slices
    White chocolate spread

    Preparation Instructions:

    Crepes:
    – In a bowl, sift together all of the dry ingredients, then make a well in the middle.
    – In a different bowl, beat the egg whites; then add the remaining liquid ingredients.
    – Mix the contents of the two bowls together throughly.
    – Lightly coat a frying pan or skillet with cooking oil. Heat the pan over medium-high.
    – Pour enough batter into the pan to make one crepe.
    – Cook, turning once when browned on the bottom.

    Topping:
    – Butter the crepes with white chocolate fudge.
    – Put some strawberryslices on top.
    – Wrap the crepes.

    Serving suggestions:
    – After wrapping the crepes, cut them in half. If you arrange them on a pretty plate they’re perfect for picnics!
    – For a lovely dessert, serve them with ice.

    Alternative:
    Replace the strawberries with raspberries or jam!

  221. Catie 05/07/2009 at 6:42 am #

    Head Banging Banana Pancakes

    Outfit:
    Rock and Roll Dream Dress in Yellow
    The Bipartisan Belt
    Comfy Sweater Knit Tights in Violet
    Shady Lane Booties
    Pom-Pom Earrings
    Purple Chasing Feathers Bangle

    Recipe:

    1 c. flour (whole wheat flour works well too!)
    2 tsp. baking powder
    1/2 tsp salt
    3 tbsp sugar
    1 tsp vanilla extract
    1 banana, mashed (can use an egg instead to make plain pancakes)
    1 cup milk (i looove using vanilla soy milk. adds a great flavor!)
    2 tbsp veggie oil (also try using applesauce to cut the fat!)

    blend well in large mixing bowl. spoon 1/2 cup portions of batter onto a buttered non-stick skillet set at medium heat. wait until bubbles appear on top of pancakes before flipping.

    serve with warm maple syrup and sliced bananas on the side.

  222. Sarah Beth 05/07/2009 at 6:47 am #

    “Popeye’s Girl”

    ——Recipe———————

    Crustless Spinach Quiche

    INGREDIENTS
    1 tablespoon vegetable oil
    1 (10 ounce) package frozen chopped spinach, thawed and drained
    5 eggs, beaten
    1 onion, chopped
    3 cups shredded Muenster cheese
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper

    DIRECTIONS
    Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
    Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

    ———-Outfit—————–

    Home Sweet Home Jumper
    Connect the Dots Belt
    Pebble Beach Wedges in White
    Lil Bumbershoot Earrings
    Jackie Brown Sunglasses
    The Red Bag Of Courage

  223. Kay 05/07/2009 at 6:50 am #

    A spicy out fit for a spicy breakfast :9

    Pretty in Peru Dress
    Know the Ropes Espadrilles
    Hibiscus Bangle
    Per-Suede-Sion Headband
    Side Saddle Purse

    Chillequilles

    4 eggs
    2 chili peppers
    1 medium tomato
    1 medium onion
    1 tsp chopped cilantro
    a handful of tortilla chips
    shredded cheese
    can of refired beans
    corn tortillas
    cooking oil (or lard)
    salt and pepper

    Chop chili peppers, onion and tomato. Saute veggies in cooking oil with the cilantro for about a minute. Whip the eggs with salt and peppers and add them to the vegetables. Stir the eggs as if you were making scrambled eggs. When the eggs look half way cooked add the tortilla chips, crushing them as you add them. When the eggs are done top with cheese. Heat the beans over the stove or in the microwave. Heat the tortillas over the stove. Serve the beans and tortillas on the side. Serve with potatoes if desired. Makes enough for two.

    Potato Side for Chillequilles
    1 large potato
    1 green bell pepper
    1 medium onion
    2-3 cloves garlic minced
    cooking oil

    Heat potato in microwave. Chop potato and set aside. Chop bell pepper and onion. Saute pepper, onions and garlic in cooking oil for a minute. Add potato. Cook 5- 6 minute. Serve on the side with your chillequilles.

    Top everything with your favorite salsa!

  224. Sarah 05/07/2009 at 6:50 am #

    Honest to Blog Hi Tops
    Shark AHHHtack Tee
    The Fundamental Skinny Jean
    Against All Odds Earrings
    Time on My Hands Ring
    Mod Scientist Glasses (Black)
    Space Invaders Snap Bracelet

    Coffee Cupcakes

    You will need:

    12 egg whites, cold
    3 tablespoons espresso, at room temperature
    1 tablespoon lemon juice
    1 teaspoon cream of tartar
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1 1/2 cups granulated sugar
    1 cup all-purpose flour
    1 tablespoon ground espresso beans
    1/2 teaspoon salt

    1. Preheat the oven to 325°F. Line cupcake pans with liners.

    2 Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract. With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3 minutes. Add 3/4 cup sugar gradually until the foam is creamy white. Do not over beat.

    3. In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.

    4. Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden spoon until completely integrated.

    5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

    Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee for ground espresso. Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully integrated. Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry ingredients are fully integrated.

  225. Deeana 05/07/2009 at 6:55 am #

    This recipe and ensemble are perfect for a dinner party with friends.

    Outfit:
    Torch Song Dress
    Gift Registry Heels in Chocolate
    Fairport Convention Headband
    Interior Design Necklace

    Recipe:
    Brownie Trifle

    Ingredients

    * 1 (19 7/8 ounce) package fudge brownie mix
    * 1/4 cup water
    * 1/2 cup vegetable oil
    * 2 eggs
    * 1 tablespoon dry instant coffee (dry)
    * 1 package chocolate flavor instant pudding and pie filling mix
    * 2 cups milk
    * 1 (6 ounce) package English toffee bits (reserving 2 tablespoons for garnish)
    * 3 1/4 cups whipped cream

    Directions

    1. Heat oven to 350F degrees.
    2. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring
    coffee into batter.
    3. Bake and cool as directed.
    4. Cut brownies into 1-inch squares.
    5. Place half of the brownie squares in the bottom of a 3-quart glass bowl.
    6. Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
    7. Top with half each of the toffee bits and whipped cream.
    8. Repeat with remaining brownies, pudding, toffee bits and whipped cream.
    9. Sprinkle with reserved toffee bits.
    10. Cover and refrigerate at least 4 hours before serving.

  226. Sarah 05/07/2009 at 7:00 am #

    Cinco De Mayo Top
    Brick House Pants
    Flava of Love Watch
    Remember Ring (Gold)
    Dahlia Headband
    Daydreaming Locket (Gold)
    World Peace Earrings (Gold)
    Oh Snap! Sandals

    INGREDIENTS

    * Tamale Filling:
    * 1 1/4 pounds pork loin
    * 1 large onion, halved
    * 1 clove garlic
    * 4 dried California chile pods
    * 2 cups water
    * 1 1/2 teaspoons salt
    *
    * Tamale Dough:
    * 2 cups masa harina
    * 1 (10.5 ounce) can beef broth
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 2/3 cup lard
    * 1 (8 ounce) package dried corn husks
    * 1 cup sour cream

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * Customize Recipe
    * add a personal note Add a Personal Note

    What to Drink?
    Wine Riesling
    Cocktail Bourbon Apple Manhattan
    Click here to find out more!
    DIRECTIONS

    1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
    2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
    3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
    4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
    5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

  227. Ornitheplatypus 05/07/2009 at 7:09 am #

    “Strawberry Creamy Freeze”
    {Mum’s the Word Dress + Secret Garden Peep Toes in Beige+ Rite Of Spring Necklace+Madame Bovary Pink Ring}

    INGREDIENTS
    1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
    1 cup cold milk
    1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
    1 1/2 cups thawed COOL WHIP Whipped Topping
    20 NILLA Wafers, coarsely broken
    1 cup sliced fresh strawberries
    1/2 cup strawberry ice cream topping

    DIRECTIONS
    1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
    Serve it your way!
    2. PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
    3. MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
    4. WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.

    And now enjoy the summer snack Mum made with so much love !

  228. Heather 05/07/2009 at 7:18 am #

    Jump and Jive Swing Dress
    Gift Registry Heels in Gold
    Wings of the Tiger Headband
    Lady Pharaoh Bracelet
    Waxing Crescent Earrings

    Triple Chocolate Brownies

    Ingredients
    275g/10oz plain chocolate (70% cocoa solids)
    275g/10oz unsalted butter
    85g/3oz pecans, broken into pieces
    85g/3oz milk chocolate, cut into large chunks
    85g/3oz white chocolate, cut into large chunks
    175g/6oz plain flour
    1 tsp baking powder
    4 large eggs, lightly beaten
    1 tsp vanilla essence
    325g/12oz caster sugar

    Method
    1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
    2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
    3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
    4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

  229. Cal 05/07/2009 at 7:26 am #

    What to wear:
    Floral Shop Dress in Peony
    Royal Lotus Cardigan
    Banana Split Heels
    The Flirty Scarf in cream
    Nautical Undies in Anchor…
    …daub on your favorite perfume (just like Aunt Molly would) and you’re ready to bake!

    Aunt Molly’s Potatoes
    1 onion chopped
    1 stick of butter
    1 can cream of chicken
    8 oz grated cheddar cheese
    1 pint sour cream
    2 lb package of frozen hash browns

    Preheat oven to 350 degrees. Sautee onion. Mix ingredients together in bowl by hand. Pour into a greased 9 x 13 pan and bake for 1 1/2 hrs. Can be served immediately or frozen and saved for a working girl’s lunch!

  230. Jessica 05/07/2009 at 7:30 am #

    The New Black Skinnies
    Cinco de Mayo Top
    Jellybean Slingbacks in Cinnamon
    Peacock Panache Pendant

    Cabbage Salsa

    Ingredients:

    8 plum tomatoes, diced into small pieces
    1/2 red onion, diced
    3 tablespoons chopped fresh cilantro
    1/2 head red cabbage or green cabbage, cut into small pieces
    1 clove garlic, minced
    1 jalapeno pepper, diced (even though I usually leave this out)
    2 limes, juiced, use the juice, discard the fruit
    1 teaspoon salt
    1/2 teaspoon sugar

    Directions (so simple):

    Mix all the ingredients together and chill in the fridge for a few hours. This stuff goes great with chips or in a burrito or taco.

  231. Melissa 05/07/2009 at 7:32 am #

    Picnic In the Canyon Top
    Dream Weaver Shrug
    Dahlia Headband in Red
    French Vanilla Tights
    Red Hot Chili Peep Toes

    Mexican Wedding Cookies

    1 cup butter
    1/2 cup white sugar
    2 teaspoons vanilla (or almond) extract
    1/2 teaspoon of salt
    2 cups all-purpose flour
    1 cup chopped pecans
    1/2 cup powdered sugar

    1. Cream the butter and white sugar in a large bowl, then mix in the extract.
    2. Mix in the flour and nuts.
    4. Chill the dough for a couple of hours (you can form it into small balls first if you like).
    5. Pre-heat the oven to 325F.
    6. Form into small balls if you haven’t already and place on an ungreased cookie sheet.
    7. Bake for 15-20 minutes, then cool on wire racks.
    8. Roll the cooled cookies in the powdered sugar.

  232. Annie 05/07/2009 at 7:33 am #

    Outfit

    -Candy Shoppe Dress
    -Body Electric Ballet Flat
    -Purple Chasing Feathers Bangle
    -Soaring Swallow Ring

    (The recipe that follows is actually one of the first topics of conversation that my now boyfriend and I had when we first met. We contemplated whether or not a Skittle cookie could be done and would it be tasty?! Turns out they are quite delicious. This cookie is now a staple in our lives!)

    Recipe: Skittle Cookies
    Makes 2 dozen cookies

    Ingredients:
    * 2 cups unbleached all-purpose flour
    * 1/2 teaspoon baking powder
    * 1/4 teaspoon salt
    * 1 cup unsalted butter, softened but still firm
    * 1 cup granulated sugar
    * 1 tablespoon light brown sugar
    * 1 large egg
    * 1 1/2 teaspoons vanilla extract
    * 1/2 cup granulated sugar
    *Skittles (3 to 4 per cookie) – we prefect original flavor for this recipe

    Directions:
    1. Heat oven to 375°F.
    2. Whisk together flour, baking powder and salt; set aside.
    3. With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
    4. Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
    5. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
    6. Place 1/2 cup sugar in separate bowl/container.
    7. Roll dough into 1 1/2-inch balls, or simply spoon dough directly onto baking sheet and place about 2 inches. Sprinkle cookies with sugar
    8. Flatten dough balls with a back of a spoon until about 3/4 inch thick.
    9. Place 3 to 4 Skittles on each cookie
    10. Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
    11. Cool cookies on baking sheets about 2 minutes and then transfer to wire rack and cool to room temperature.

  233. Patsy 05/07/2009 at 7:46 am #

    Scrumptious Schokolade Cake and Kleidung

    When I was lived in Germany I learned how to make Sachertorte, a chocolate German cake with jam filling. The outfit for this cake includes

    Merlot Pullover
    Black Is The New Black Skirt
    Alchemist Heels
    What’s the Story Earrings

    And here’s a good recipe I found online that I use to make my Sachertorte now that I’m back in the States. I prefer it with raspberry jam, but apricot tastes good as well :-)

    Sachertorte

    Ingredients:
    Cake:
    1/2 cup butter
    1/2 teaspoon vanilla
    3/4 cup sugar

    8 egg yolks
    5 oz. semi-sweet chocolate
    8 egg whites
    1/2 cup sugar
    1 cup sifted flour
    1 teaspoon baking powder

    Filling:
    3-4 tablespoons apricot or raspberry jam

    Frosting:
    1 cup semi-sweet chocolate chips
    4-6 tablespoons boiling water (add some instant espresso coffee)
    about 1 cup powdered sugar, sifted
    1 teaspoon butter

    Directions:
    Cake:
    Blend together: butter, sugar, egg yolks, and vanilla until fluffy. Melt the chocolate in a little saucepan, cool and stir into above. Beat egg whites, adding 1/2 cup sugar, slowly. Gradually and gently fold sifted flour, baking powder and egg whites into batter. Pour into well greased and floured round cake pan. 9 inch.
    Bake at 350 approximately 50 minutes.
    Let cake cool a few minutes then carefully remove onto a cake plate. You can make it into layers by carefully cutting it twice and spreading the jam between layers or leave whole and spread the jam on top, either way is fine.
    Frosting:
    Melt the chocolate chips with the boiling water (mixed with espresso if desired) when smooth add the powdered sugar and butter. If the hot water doesn’t melt the chocolate chips stir over a pan of hot water. While the frosting is still slightly warm glaze the cake by gently pouring and spreading on the top and sides. It doesn’t have to be even on the sides but can drip over if you like the look. Cool in the refrigerator for 2 hours.

    Enjoy!!

  234. Andrea M 05/07/2009 at 7:46 am #

    OMG BEST CONTEST EVER! Can we enter more than once? Because I love fashion/baking.

    Meet Me on the Terrace

    The Outfit:
    Buenos Aires Dress
    Meringue Peep Toes in Lemon
    Jules Van Patten Clutch in Ivory
    Rite of Spring Necklace (in pink)

    The Recipe:
    Pan Seared Grapefruit Salmon (serves 2)

    2 salmon fillets
    2 Tbsp peanut oil
    1 large ripe grapefruit (skin should be partly pink)
    3 tsp lime juice
    1/2 tsp brown sugar
    1/2 tsp sesame oil
    1 tsp balsamic vinegar
    1 small pinch cayenne pepper flakes
    1 avacado
    raspberry puree

    1) Cut grapefruit in half and juice one half. Pour juice into a large bowl. Refrigerate the other half.
    2) I bowl combine grapefruit juice, lime juice, peanut oil, brown sugar, sesame oil, vinegar and pepper flakes. Whisk together until smooth
    3) Place fillets into a glass dish and pour marinade all over. Cover in plastic and refrigerate for about 4-5 hours.
    4) Lightly oil a large frying pan and heat. Place fillets in pan and cook until fish just flakes when tested with a fork. Turn fish halfway through cooking.
    5) Take the other half of the grapefruit and remove the skin with a knife. Cut fruit into wedges and use to garnish the salmon. Also cut slices of avocado and use to garnish. Drizzle with raspberry puree and serve hot.

    This romantic outfit and sleek salmon is perfect for a midsummer evening rendezvous under the stars!

  235. Ric 05/07/2009 at 7:54 am #

    yeah great mine just disappeared into the nirvana huh.
    but here’s another try ~yay~

    The Outfit:
    The Picture Book Blouse
    The Silver Belle Mini Skirt
    The Plump Pump in Sapphire
    The Tetris Clutch
    The Modern Wayfarers

    The Recipe:
    for 4 portions Dampfnudeln
    http://www.naturkost.de/schrotundkorn/bilder/200609/r-1.jpg

    500g flour
    40g barm
    250ml milk, tepid
    100g butter
    a dash of salt
    2 egg yolks

    How to:
    1. sieve flour into a bowl, make a hollow
    2. mix it with barm, milk and some flour.
    3. let it rest for about 20 minutes
    4. combine it with the rest
    5. prick out the Dampfnudel with a tumbler
    6. let it rest for another 20 minutes on a baking plate covered with baking paper
    7. butter a pan and cover the bottom with sugar
    8. add 5 teaspoons of milk
    9. put the Dampfnudel in and close the cover
    10. open it after 20 minutes (NOT BEFORE!!!) and put them out

    additional: fill them with blueberries and serve with vanillasauce

  236. Carly Malone Smith 05/07/2009 at 8:08 am #

    This recipe and outfit are perfect for a warm and breezy summer eve after a day of sun at the beach.

    ~THE OUTFIT~
    Buenos Aires Dress
    El Dorado Sandles
    Hibiscus Bangle
    Speakeasy Cocktail Ring
    Cherub Headband in Gold

    ~THE RECIPE~
    Hawaiian Tangy Mango Salad w/ Shrimp

    ~INGREDIENTS~
    1 Medium Mango
    1 Medium Red Pepper
    1/2 Seedless Cucumber
    1 Red Onion
    1 Pomegranate
    1/4 Cup Sweet Corn Kernels
    1 Lime
    1 Lemon
    1 Tangerine
    1 Avocado
    3 Cloves of Garlic (crushed)
    Pepitas (Pumpkin Seeds)
    Sunflower Oil
    Fresh Cilantro
    Cayenne Pepper
    Cumin
    Salt & Pepper
    1 Package Soba Noodles
    12-15 Uncooked Jumbo Shrimp

    ~STEPS~
    1. Cook Soba Noodles as directed on package, drain and toss in light sunflower oil (so they don’t stick together) and set aside.
    2. Grate the rind off the lemon, lime and tangerine and set aside. Then juice all three fruits into a cup.
    3. In a medium fry pan, lightly oil the surface then add 1/3 the fruit juice, 2 tablespoons of mango juice, 1 clove of crushed garlic, 1 tablespoon of minced cilantro and a couple pinches of cumin, cayenne pepper, salt and pepper. Heat these ingredients up for a minute or two on medium heat then add the shrimp and pan sear. Set aside to cool.
    4. Chop into medium sized pieces the mango, red pepper and cucumber. Put into a large bowl along with the corn kernels and about half the pomegranate berries.
    5. Dice 1/2 of the red onion and add into the bowl.
    6. Dice 1/3 cup of cilantro and add into the bowl.
    7. Add cooked soba noodles and shrimp (as well as any liquid left in the pan) into the bowl and mix together.
    8. In a separate bowl combine, the rind from the three fruits, the left over fruit juice, 1/4 cup of oil, 3 tablespoons of mango juice, remaining garlic, cayenne pepper, cumin, salt and pepper to taste. You may also need to add a little more mango juice to sweeten it up (depends on how sweet the mango juice).
    9. Pour above mixture into the other bowl and mix together.
    10. Portion the salad out then add three strips of avocado to the top, then sprinkle with pepitas and a sprig of cilantro to garnish.

  237. Allie 05/07/2009 at 8:34 am #

    Heartstring Booties
    Good Ship Lollipop Dress
    Lady Pharaoh Bracelet
    Costello Glasses in Red

    Papa Poncho’s Lattice Apple Pie with Mexican Brown Sugar

    You’ll Need
    Ingredients

    * 1/2 pound piloncillo (unrefined brown sugar; also called panela)
    * 3/4 cup water
    * 4 (1-inch-wide) strips orange zest
    * 1/4 teaspoon cinnamon
    * 1/4 teaspoon ground allspice
    * 2 1/2 pound medium apples
    * 3 tablespoons all-purpose flour
    * Pastry dough (for a double-crust pie)
    * 1 tablespoon milk
    * 1 teaspoon sugar
    *Possible Accompaniment: rum ice cream

    Preparation:
    Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

    Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.

    Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.

    Toss apples with flour, then with syrup.

    Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.

    Trim edge, leaving a 1/2-inch overhang, and chill shell.

    Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.

    Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.

    Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar. (Or to achieve a shinier finish, use egg instead)

    Bake pie on hot baking sheet 20 minutes.

    Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.
    NOtes:
    •If you can’t get piloncillo, substitute 1 cup packed dark brown sugar and 2 tablespoons unsulfured molasses (not blackstrap). Syrup will take longer to reduce.
    •To achieve an ideal balance of sweet and tart apples, we suggest 2 Golden Delicious or Gala, 2 Granny Smith or Winesap, and 2 McIntosh or Northern Spy (you’ll need about 6 apples total).
    •Pie is best the day it is baked but can be made 1 day ahead and kept, loosely covered with foil (once cool), at room temperature.

  238. Hilary 05/07/2009 at 8:34 am #

    Stella’s Dress in Lagoon
    Italian Soda Wedges in Vanilla
    Legend of the Hidden Earrings

    Lemon Yogurt Muffins

    INGREDIENTS
    1 3/4 cups all-purpose flour
    3/4 cup sugar
    1 tablespoon fresh grated lemon peel
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    1 egg
    1 cup plain yogurt
    6 tablespoons butter or margarine, melted
    1 tablespoon lemon juice
    TOPPING:
    1/3 cup lemon juice
    1/4 cup sugar
    1 teaspoon fresh grated lemon peel

    DIRECTIONS
    1. In a large bowl, combine the first six ingredients. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened.
    2. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin.
    3. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

  239. Polly 05/07/2009 at 8:35 am #

    Beauty in Biscotti

    The Australia Dress
    Beige-ing Beauty Oxfords
    Isadora Hat

    Biscotti:

    1/2 pound butter or margarine
    1 1/2 cup sugar
    5 large eggs
    1 teaspoon lemon
    4 cups flour
    1/4 teaspoon salt
    1 teaspoon anisette (or) 1/4 teaspoon anise oil
    3 teaspoons baking powder
    1 large egg with 2 tablespoons milk for egg wash

    In a bowl with an electric mixer cream margarine or butter, beat in sugar a little at a time until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon and anise. Sift flour, salt, and baking powder. Add to egg mixture. If too sticky add flour – enough to handle. Put dough on bread board and divide the dough into 8 rolls. Roll each piece to about 12 inches long. Lay 4 rolls each on two greased cookie sheets. Paint with egg wash. Bake in upper third of preheated oven at 375 degrees for 20 to 25 minutes, or until golden brown. Put on board and cool slightly. Cut slices diagonally into 3/4 inch slices. Lay cookies on side in pan and toast for about 5 to 10 minutes.

    Serve with coffee!

  240. Amy 05/07/2009 at 8:40 am #

    Outfit:
    Scarborough Fair Dress
    Red Hot Chili Peep Toes
    Strawberry Patch necklace

    (I paired the outfit and my new favorite recipe together because they are both simple and sweet!)

    Recipe: Cream Cheese Fruit French Toast

    Egg batter mixture-
    Beat together the following-
    3 eggs
    1 cup milk
    4 slices of bread

    Soak one slice of bread at a time in the egg mix. Place the bread on a frying pan at 350 degrees.
    Cook them on both sides until they are golden brown.

    While they are cooking, start on the cream cheese mix.
    Beat toghether the following-
    2 oz. cream cheese
    1/2 cup powdered sugar
    1 splash vanilla

    Fruit puree-
    Puree one cup of your favorite fruit.

    Spread the cream cheese mixture on the french toast. Then top it with the fruit puree. If desired, sprinkle cinnamon and sugar over the top. Enjoy!

  241. Fiona 05/07/2009 at 8:55 am #

    Outfit
    * Adventureland Dress
    * Banana Split Heels
    * Eyedust in Prima Donna
    * Fish out of Water Necklace
    * The Tokyo Tote

    Twinkie Sushi (It’s good, I swear!)
    http://scienceblogs.com/corpuscallosum/images/twinkiesushi.jpg

    Ingredients:
    * 3 Hostess Twinkies
    * assorted dried fruits
    * assorted fruity decorative candies (like Swedish Fish)
    * 2 green fruit leather
    * dried mango (looks like pickled ginger)

    Directions:
    1. Slice Twinkies into pieces about an inch tall.
    2. Slice fruit rollups in strips to be long enough and wide enough to wrap around the Twinkie pieces.
    3. Place dried fruits and candies into the cream filling.
    4. Place Twinkie rolls on a plate or in a Bento box.
    5. Garnish with strips of dried mango to resemble pickled ginger if you wish.
    6. Serve with chopsticks.

    Perfect snack to make with little kids (their sweet tooth really appreciates it!) or just as a fun summer treat.

  242. Whitney Garrison 05/07/2009 at 8:57 am #

    Troop Beverly Hills Romper
    Santa Monica Pier Wedges in Palm
    Dahlia Headband in Red
    Danse Du Ventre Necklace Set
    The Hyacinth Shades
    Bestest Buds Earrings
    Brick Lane Bag in Green

    For those of us more gifted maneuvering our closets than our kitchens…I give you my recipe for a BLAT:

    Crispy Bacon, Lettuce, Avocado, and Tomato Sandwich slathered with a little bit of chipotle mayo on toasted wholesome wheatbread!

  243. Tiffany 05/07/2009 at 9:11 am #

    This barbecue tofu recipe has won over the most carnivorous of my friends and family! Perfect for Sunday barbecues and cocktail parties alike, just like the Galway Girl dress!

    The Outfit:
    Galway Girl Dress
    Black Mirror Wedges
    Dahlia Headband in White
    Hint of Mint Tights
    Mos Eisley Cantina Ring
    Modern Jackie Sunglasses

    The Recipe:
    Crispy Barbecued Tofu

    Egg Whites
    Flour
    Salt and Pepper
    Olive Oil
    Extra Firm Tofu
    Barbecue Sauce

    For a meatier texture to your tofu, open and drain the day before making and freeze overnight. Thaw and blot off excess moisture. Slice into strips (I prefer long thicker strips for barbecues and small, thin strips for toothpick morsels at parties).
    Preheat the oven to Broil.* Heat olive oil in a skillet on the stovetop.
    In a bowl whisk together 3 egg whites and about a tablespoon of barbecue sauce. In a separate bowl mix 2 cups flour and salt and pepper to taste.
    Dip the tofu strips in the egg white mixture and then batter in flour.
    Fry the strips in the olive oil for about 1 minute per side.
    Lay cooked strips on wire rack and lightly brush with barbecue sauce, broil for 5 minutes, flip strips and brush with sauce again, 5 more minutes in the oven and that’s it!

    Enjoy, this is one of my favorite meals. Serve with your favorite steamed veggies!

    *This recipe also works on the grill for the last step!

  244. Stephanie 05/07/2009 at 9:39 am #

    You say tomato, I say tomato jam!

    My outfit:
    Wimbledon Sweater Vest
    Charm School Blouse (w/o belt)
    High Seas Skirt
    French Vanilla Tights
    Chutes and Ladders Flats
    Conservatory Tote
    Bourgeois Boheme Headband in Yellow (worn like a regular headband)
    Father Knows Best Watch in Gold (for timing the jam, of course!)
    And of course…the BANANA BOAT BENTO BOX! For storing the jam and some crackers, or bread, or…whatever you’d like!

    Recipe:
    Tomato Jam

    This is the most delicious recipe I know. It may sound unusual, but don’t shy away from it! It is wonderful all year round, hot or cold…it’s very tasty atop crackers, or it can be used as a glaze on any type of meat. It’s so easy to make, and it’s an excellent thing to bring on a picnic! It’s perfection!

    Ingredients:
    1.5 lb. Roma tomatoes, chopped
    1 cup sugar
    2 tbsp. freshly squeezed lime juice
    1 tbsp fresh grated or minced ginger
    1 tsp. ground cumin
    1/4 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1 tsp. salt
    Red pepper flakes to taste (some like it HOT!)

    1. Combine ALL ingredients in medium saucepan, cook on medium, stirring frequently, until it starts to boil.

    2. Reduce heat and simmer, stirring occasionally, until mixture reaches a jammy consistency, about 1 hour 15 minutes. Leftover jam can be stored in refrigerator for about a week.

    Makes approximately 1 pint.

    *You can alter the seasonings to taste, if you wish. I like to add more cloves and cinnamon in the winter, and in the summer I cut back on those and add a little extra ginger and lime! The recipe is your oyster, do with it as you please!

  245. Bronwyn 05/07/2009 at 9:54 am #

    Stella’s Dress in Lagoon
    Lemon Spritzer Flats
    Centerpeice Ring

    Sparkling Raspberry Lemonade

    1 12 ounce package frozen unsweetened raspberries
    1 cup sugar
    1/2 cup water
    1 1/2 tablespoons grated lemon rind
    1 bottle (1 liter) chilled sparkling water or club soda
    ice cubs
    fresh raspberries
    lemon slice

    Combine frozen raspberries, sugar and 1/2 cup water in medium saucepan
    Stir over medium heat until sugar dissolves and berries thaw
    Increase heat and boil 3 minutes
    Strain raspberry mixture into bowl, pressing on solids to extract as much liquid at possible; discard solids in strainer
    Mix lemon peel into raspberry syrup in bowl
    Chill until cold
    Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend
    Pour over ice and add fresh raspberries to individual glasses and garnish with lemon slices

  246. Chelsea 05/07/2009 at 10:02 am #

    Perfect Pairing: Banoffee Brit….refined but super sweet.

    The Outfit:
    A Little Bit Country top
    In Bloom Shorts in Caramel
    Lots of Love Tights
    Princess Lolly Bracelet
    Opulent Oddment Oxfords

    The Recipe:
    Banoffee Pie
    A classic British recipe, founded on the principle that banana plus toffee equals love. Very sweet and easy.
    Crust:
    1 stick butter
    1 1/2 cups digestives or graham crackers

    Filling/Topping:
    1 can sweetened condensed milk
    1 stick butter
    1 cup brown sugar
    3 bananas, sliced into rounds
    whipping cream and sugar to taste

    Melt 1 stick of butter and mix with crushed digestives/graham crackers. Press mixture into the bottom of a 9 inch pie pan. Chill while you make the filling.

    For the filling, melt the other stick of butter and mix the sugar with it, heating until the sugar begins to melt. Add the can of condensed milk, and continue stirring over medium/low heat for about 15 minutes, until mixture begins to boil and thickens.

    Spread this toffee mixture over the chilled crust, add layer of 2 sliced bananas. Chill this for an hour or more. Whip the cream with a small amount of sugar (the toffee part is very sweet, so the cream topping shouldn’t be excruciatingly sweet as well). Spoon the cream on top of the toffee and top with third sliced banana. Best when chilled sufficiently, and even better the second day!

  247. Fiona 05/07/2009 at 10:06 am #

    I Will Survive

    Outfit:
    * Little Red Corvette Skirt
    * Prime Meridian Flats in Yellow
    * Victorian Tank in Charlotte Bronte
    * Chocolate Truffle Belt
    * Dream Sequence Cardi in Garth
    * Victoria Clock Pin
    * Peacock Feather Earrings

    P. F. Chang’s Chicken Lettuce Wrap

    Ingredients:
    * 3 tablespoons oil
    * 2 boneless skinless chicken breasts
    * 1 cup water chestnut
    * 2/3 cup mushroom
    * 3 tablespoons chopped onions
    * 1 teaspoon minced garlic
    * 4-5 leaves iceberg lettuce

    Special Sauce
    * 1/4 cup sugar
    * 1/2 cup water
    * 2 tablespoons soy sauce
    * 2 tablespoons rice wine vinegar
    * 2 tablespoons ketchup
    * 1 tablespoon lemon juice
    * 1/8 teaspoon sesame oil
    * 1 tablespoon hot mustard
    * 2 teaspoons water
    * 1-2 teaspoon garlic and red chile paste

    Stir Fry Sauce
    * 2 tablespoons soy sauce
    * 2 tablespoons brown sugar
    * 1/2 teaspoon rice wine vinegar

    Directions:
    1. Make the special sauce by dissolving the sugar in water in a small bowl.
    2. Add soy sace, rice wine vinegar, ketchup, lemon juice, and sesame oil.
    3. Mix well and refrigerate this sauce until you’re ready to serve.
    4. Combine the hot water with the hot mustard and set this aside as well.
    5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
    6. Bring oil to high heat in a wok or large frying pan.
    7. Saute chicken breasts for 4 to 5 minutes per side or until done.
    8. Remove chicken from the pan and cool.
    9. Keep oil in the pan, keep hot.
    10. As chicken cools, mince water chestnuts and mushrooms to about the side of small peas. (This is easier if you have a food processor.)
    11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
    12. When chicken is cool, mince it to the same size as the water chestnuts and mushrooms. (Use food processor.)
    13. With the pan still on high heat, add another tbsp of vegetable oil.
    14. Add chicken, garlic, onions, water chestnuts, and mushrooms to the pan.
    15. Add the stir fry sauce to the pan and saute the mixture for a few minutes, then serve it in lettuce “boats.”
    16. Top with the special sauce you’ve been refrigerating.

    This is a new favorite for the Survivor parties my friends and I have!

  248. Jenna 05/07/2009 at 10:11 am #

    Outfit:
    Calendar Girl Dress
    Little Bo Peep Toes
    Speakeasy Cocktail Ring
    Peacock Panache Pendant

    Recipe:
    “Classy French Crepes”

    *4 eggs
    *2 cups flour
    *2 cups milk
    *1/4 cup oil
    *1/2 tsp. salt
    *pre-heated non-stick pan
    FOR TOPPINGS:
    *Strawberry, cherry, or raspberry jam
    *Sliced strawberries(or raspberries:)
    *Whipped Topping
    *Chocolate chips
    *Powdered Sugar

    1. Mix in blender
    2.Pour a little bit of the Crepe mix(a little goes a long way)in a nonstick pan that you have preheated and coated in oil(but not too much!:)
    3. The Crepe should be thin and just coat the surface of your pan.
    4.Cook until set and flip over(carefully:) and cook other side for just a moment.
    5.When you have your Crepe browned to the darkness you wish, place in a kitchen towel folded once and place other half of towel on top of the crepe to keep it warm.
    6. Take a Crepe and place on plate.
    7. Spread a thin layer of whipped topping on crepe & sprinkle w/ powdered sugar.
    8. In a seperate bowl, mix/fold together the strawberry jam and sliced strawberries.(or you can do this beforehand and store in fridge for at most a couple hours.)
    9.Place a dollup of the jam&sliced strawberry mix on to your crepe.
    10. Leave the ends of your crepe open and roll it up!
    11. Top with a spoonful of jam mix and with a dollup of whipped topping and a sprinkle of powdered sugar and mini chocolate chips and you are done!
    12.Vous remercier, vous et profitez-en! (french for Thank you, and enjoy!)

  249. Amber 05/07/2009 at 10:15 am #

    Aren’t we a pear!

    Rendezvous Dress
    Brownstone Mary Janes
    Little Pear Earrings
    Modern Marilyn Sunglasses in Amber

    Pear Side Down Cake

    1/3 cup butter or margarine
    1 cup light brown sugar
    3 to 4 cups sliced Bartlett Pears
    2 cups whole wheat pastry flour
    2 tsps baking powder
    2 large eggs
    1 1/2 cups granulated sugar
    1 cup heavy cream (unwhipped)
    1/2 cup milk

    Preheat oven to 350 degrees. Butter the sides of a 9 �� x 11 �� to 9� x 13� baking dish. Melt the butter and pour into the bottom of the dish. Sprinkle evenly with the brown sugar. Arrange the Bartlett pears, cut side down, over the brown sugar, fitting tightly together. Set dish aside.

    Sift the flour with the baking powder; set aside. In a separate bowl, beat the eggs with the granulated sugar until light; stir in the flour/baking powder mixture. Stir in heavy cream and milk and mix well. Carefully pour the batter into the pan, being careful not to disturb the arrangement of the pears.

    Bake at 350 degrees for 25 minutes; then reduce the heat to 325 degrees and bake an additional 25 to 30 minutes, or until the cake tests done. Remove from oven and let cool for five minutes before inverting onto a serving plate.

    Makes 8 servings.

  250. Elyse 05/07/2009 at 10:44 am #

    Wow, you’re going to have a lot to go through…

  251. Jade Antoinette 05/07/2009 at 10:57 am #

    Good Ship Lollipop Dress
    Postmodern Peep Toes
    The Modern Wayfarers

    (This salad is delicious and vegan, which equals heavenly!!!)
    Mango, Tomato and Avocado Salad
    * 1 large mango cut into chunks
    * 3/4 cup halved cherry tomatoes
    * 1/2 cup thinly sliced red onion
    * 2 teaspoons chopped fresh cilantro
    * 2 teaspoons olive oil
    * 2 teaspoon lime juice
    * 1 teaspoon coriander
    * 1/4 teaspoon freshly ground black pepper
    * 1 clove minced garlic
    * 1 medium avocado, halved, pitted, peeled and cut into chunks
    Combine mangoes, cherry tomatoes, red onions, and lime juice.
    toss quickly, or until lime juice has spread evenly.
    Add garlic, olive oil and toss again.
    Pour contents into serving platter and add cilantro and coriander for garnish and taste.

  252. Lizzy 05/07/2009 at 11:04 am #

    Picket Fence Dress
    Royal Lotus Cardigan
    St. Cecilia Locket
    Gift Registry Heels

    Melt in Your Mouth Chocolate Cake With Fresh Figs
    2 sticks minus 1 Tbsp butter
    7 oz dark chocolate
    1 C sugar
    4 eggs
    a rounded tablespoon of flour

    Pre-heat your oven to 350°F. Line an 8-inch round cake pan with parchment paper (no need to if you’re using a non-stick pan).

    Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.

    Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.
    Just before serving, slice fresh black figs and arrange them on the top of the cake.

  253. Rebecca 05/07/2009 at 11:06 am #

    Outfit:
    Barefoot in the Park Dress
    Mixed Berry Belt
    White Angle Slingbacks
    Strawberry Patch Locket
    Vanilla Skies Parasol
    Sweetheart Roses Earrings

    Recipe:

    Bumbleberry Parfaits – (and yes, it is my very own recipe!)

    Ingredients:
    3 cups vanilla nonfat yogurt
    1 cup fresh or defrosted frozen strawberries in juice
    1 pint fresh blackberries, raspberries or blueberries
    1 cup good quality granola

    Directions:

    1) Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses.

    2) Combine defrosted strawberries and juice with fresh berries.

    3) Alternate layers of fruit and granola with yogurt until glasses are filled to the top.

    4) Serve parfaits immediately to keep granola crunchy. Yum!

    Serves 4 and takes no more than 5 to 10 minutes to make. And I feel like the colors go so well with the vanilla and berries! Easy to make and everyone can do this recipe. Healthy too!

  254. katlyn 05/07/2009 at 11:16 am #

    This scrumptious recipe is absolutely irresistible served with a scoop of french vanilla ice cream or a dollop of whipped cream! Enjoy :)

    My outfit:
    The Fondant Dress
    The Two Servings A Day Belt in Black
    The French Vanilla Tights
    and
    The Feather In Your Headband

    My recipe: Cinnamon Sugar Apple Streusel
    You’ll need
    2/3 cup sugar
    1 tsp. cinnamon
    2 1/2 cups flour (I usually use 1 1/2 cups whole-wheat flour and 1 cup white flour)
    3/4 cup sugar
    3/4 cup butter
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    1 egg beaten
    3/4 cup buttermilk (3/4 cup milk + 2 tsp. vinegar; I use soy milk for this)
    1 19 oz. can of apple pie filling
    olive oil

    Preheat oven to 350F.
    First, combine your 2/3 cup sugar and 1 tsp. cinnamon. Set your cinnamon sugar mixture aside.
    Now, in a large bowl, combine flour and sugar. Cut in butter until mixture is very crumbly and mixed evenly. Set aside 1/2 of this crumbly mixture. To the remainder of the crumbly mixture, add baking powder and soda. Next, you combine the egg and buttermilk, then pour this over dry ingredients. Stir this mixture just until moistened.
    Using olive oil, grease the bottom and sides of a 9-inch springform pan and pour cinnamon sugar mixture into pan, coating bottom and sides. Now pour 2/3 of your batter into the springform pan and spread over bottom and partways up the sides. Next, spoon the apple pie filling over the top of this. With your remaining batter, drop small spoonfulls over the top of the apple pie filling. Next, sprinkle the reserved 1/2 cup crumbly mixture over the top.
    Bake for 50-55 minutes, or until browned on the top.
    I think both the recipe and the outfit are sweet, yet sassy!

  255. Katie Sullivan 05/07/2009 at 11:24 am #

    Summer is finally here, and what a better way to kick it off than a delicious glass of lemonade and a splendidly summer outfit from modcloth?

    Mellow Yellow Skirt
    The Chrissie Hynde Top
    Wide-Eyed Daisy Ring
    Chutes and Ladders Flats

    Vintage Lemonade

    Ingredients:
    5 lemons
    1 1/4 cups of white sugar
    1 1/4 quarts of water

    Directions:
    1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
    2. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
    3. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
    4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

  256. Alyson 05/07/2009 at 11:50 am #

    Fool(proof)s in Love

    Quick, easy and elegant, this dinner for two combines the traditional with the unusual – foolproof enough for beginning chefs, yet impressive! Combine with an outfit matching in simplistic decadence and you’ll be sure let him know you’re the girl of his dreams.

    Outfit:

    French Silk Chocolate Dress
    High Stakes Heels in Smoke
    Quite Contrary Earrings
    Rose Around the Ring in Antique Silver

    Dinner:

    Portobello Ravioli with Pumpkin Sauce

    1 9oz. package portobello ravioli
    1/3c pumpkin butter
    1/4c whipping cream
    1/2tsp white pepper
    1/2tsp garlic powder
    1/4tsp oregano
    Parmesan cheese to top

    1. Cook ravioli according to package directions.

    2. In a saucepan, heat pumpkin butter and cream on low until thoroughly mixed. Stir in pepper, oregano and garlic powder. Simmer 2-3 minutes on low.

    3. Drain cooked ravioli well, top with sauce and parmesan cheese and serve.

    Garlic Bread for Two

    2 thick slices sourdough bread
    3 cloves garlic, crushed
    Butter
    Paprika
    Black Pepper
    Oregano

    1. Preheat oven to 350.

    2. On a baking tray, butter bread. Spread crushed garlic on top. Sprinkle a thin layer of paprika, black pepper and oregano across bread.

    3. Bake for 10-15 minutes, or until bread starts to brown on the edges and become crispy.

    Serve meal with a bottle of white wine, some candles and a little dinner music, and voila – instant gourmet chef! Works every time ;-)

    **This dinner plan also effective on in-laws, bosses and anyone else you need to impress.

  257. Abbey B 05/07/2009 at 11:58 am #

    Coffee and Dessert Cafe

    Fashionably Late Pocketwatch Necklace
    When Doves Cry Ring
    Morning in Monaco Dress
    Little Bo Peep Toes
    Dita Von Teese Tights

    Authentic Italian Tiramisu
    Ingredients: Hot Milk Sponge

    MILK, 1/4 cup
    BUTTER, 2 teaspoons butter
    FLOUR, 1-1/4 cups
    BAKING POWDER, 1 teaspoon
    EGGS, 3
    SUGAR, 1-1/4 cups
    EGG YOLKS, 3

    Ingredients: Mascarpone Cream

    ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
    HOT WATER, 1/2 cup + 2 tablespoons
    GRAND MARNIER, 3 tablespoons
    MASCARPONE, 1 cup
    RUM, 2 tablespoons (Substituted Marsala wine on “Emeril Live”)
    EGGS, 3 separated
    SUGAR, 6 tablespoons (Substituted 3 tablespoons on “Emeril Live”)
    HEAVY CREAM, 1 cup (Substituted 3 cups on “Emeril Live”)
    VANILLA, 1/4 teaspoon vanilla
    SALT, a pinch
    COCOA POWDER, enough to sprinkle
    POWDERED SUGAR, enough to garnish

    Directions: Sponge Cake

    Preheat the oven to 350 degrees.
    Grease and lightly flour an 8 by 11-inch sheet tray.
    Heat milk and butter until the butter melts.
    Stir the flour and baking powder together.
    Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
    Fold in the flour mixture and the milk.
    Pour into the prepared pan.
    Bake for 10 minutes.

    Directions: Mascarpone Cream

    Combine the espresso, water and the Grand Marnier, set aside.
    Combine the mascarpone and the rum in a large bowl, beat until smooth.
    In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
    Set over a hot water bath and beat for 3 minutes until light and foamy.
    Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
    Whip the cream until the cream holds a firm shape.
    Fold in vanilla.
    In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
    Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
    Beat the egg whites and salt on medium until foamy.
    Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
    Fold the egg whites, all at once into the mascarpone.

    Directions: Assembly

    Cut the sponge cake in half crosswise.
    Place in a pan large enough to fit the halved sponge cake snugly.
    Moisten the cake with half of the espresso mixture.
    Top with half of the mascarpone mixture, spreading it out evenly.
    Sprinkle generously with cocoa powder, and powdered sugar.
    Top with the other half of the sponge cake layer.
    Moisten with the remaining espresso mixture.
    Top with the remaining mascarpone mixture, spreading evenly.
    Sprinkle generously with the cocoa powder and powdered sugar.
    Refrigerate, uncovered, for 2 hours.

  258. Meredith 05/07/2009 at 12:20 pm #

    A decadent treat with an outfit so sweet!

    The Breathless Dress in Magnolia
    First Lady Peep Toes
    Backgammon Bracelet
    Bestest Buds in Red

    Red Velvet Cake

    2 1/2 cups sifted cake flour*
    1 teaspoon baking powder
    1 teaspoon salt
    2 Tablespoons cocoa powder (unsweetened)
    2 oz. red food coloring
    1/2 cup unsalted butter, at room temperature
    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

    1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

    2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

    3. 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.

    4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

    5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

    Cream Cheese Frosting

    16 oz. cream cheese (2 packages), softened
    1/2 cup unsalted butter (one stick), softened
    1 teaspoon vanilla extract
    2 1/2 cups powdered sugar, sifted
    pinch of salt

    With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

    *Recipe from pinchmysalt.com

  259. Megara 05/07/2009 at 12:49 pm #

    A simple dash of Old World charm. This recipe is my favorite–I make it at least once a week.

    Outfit:
    Cocktails at the Colosseum Dress
    Little Bo Peep Toes
    Cherub Headband
    Hellenistic Cameo Ring

    PARMESAN PASTA RECIPE
    Ingredients:
    –1/2 lb of spaghetti
    –olive oil
    –3 Tbs of butter
    –1/4 to 1/2 cup of pasta water
    –nutmeg
    –1 cup of parmesan cheese, grated

    Directions:
    –Fill pot halfway with water, and add a pinch of salt. Bring to a rabid boil. Add about a teaspoon of olive oil, then dump in the pasta. Let boil for about 11 minutes, or until it’s al dente, then drain and set aside.
    –When draining the pasta, save some of the pasta water in a measuring cup.
    –Grate one cup of parmesan cheese.
    –Melt 3 tablespoons of butter in the pasta pot.
    –Once melted, add 1/4 to 1/2 a cup of pasta water. Let reduce for a few seconds, then add a pinch (or more) of nutmeg.
    –Add the pasta, toss around, and add the cup of parmesan cheese.
    –Stir around so it gets nice and gooey and cheesy, then serve, with a little extra parmesan grated on top.

    Enjoy! (Preferably with some crusty garlic bread and a nice red wine.)

  260. Katie Z. 05/07/2009 at 12:50 pm #

    Love this! I used to plan company picnics, so here’s my “Spring Picnic Medley”

    Game Night Dress
    Red Hot Chili Peep Toes
    Classic Wayfarers (red)
    Shirley Temple Earrings
    …don’t over-accesorize for a picnic! ; )

    The Recipe: Fresh Confetti Salsa Salad

    2 15-ounce cans black beans, drained and well-rinsed
    4 bell peppers, a mix of colors, chopped into a small dice*
    (If you like a really spicy salsa, chop up a habanero or jalapeño pepper)
    1 medium white onion, chopped into a small dice
    Juice of one lime
    3 tablespoons olive oil
    1/2 teaspoon honey
    1 teaspoon ground cumin (or to taste)
    1/8 teaspoon cayenne (or to taste)
    As much fresh cilantro as you want (yum!)

    *If you put the bell peppers into a food processor, you’ll get a result more like salsa; if you chop them by hand, you’ll get a result more like a salad—you can add some fresh field greens to make the “salad” more substantial.

    Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients. Pour the dressing over the bean mixture, toss it well and adjust seasonings to taste.

  261. Jaclyn 05/07/2009 at 1:33 pm #

    Jacky’s Rigatoni Rodeo

    Modcloth Outfit:

    Side Saddle Purse
    Chincoteague Necklace
    Free Spirit Dress
    Sanibel Island Sandalias
    Per-suede-sion Headband

    Ingredients:

    1 cup whole grain rigatoni
    3 or 4 shiitake mushrooms cut in half
    1/4 of red pepper & 1/4 green pepper (or about half a cup of each cubed/diced)
    1 cup of spinach (frozen or fresh)
    Feta Cheese
    1/4 of a block of hard tofu or hot sausage (sliced)
    Light Adobo Seasoning
    Olive Oil Spray
    Crushed Red Pepper
    Balsamic Vinaigrette dressing

    Directions:

    Wash & Prepare vegetables.
    Cut tofu in 1 inch cubes or rectangles, or even your favorite shape if you’re talented
    Put water on to boil
    Spray pan with Olive Oil Spray (no need for messy oil! & its healthier) and place cubes of tofu in pan at medium heat
    Season with Adobo seasoning (its seriously amazing) and ***make sure to press the tofu as it fries so as to get all of the water out or else it cooks weird! my vegetarian friend taught me that tip!)
    Cook pasta
    Once tofu is brown, set to the side, and add mushrooms to the pan & peppers, and lightly season with Adobo again (about 5 minutes cooking time)
    Add spinach
    Drain pasta & readd tofu to pan.
    Add pasta to pan and mix with the vegetables and add Balsamic Vinaigrette (about a 1/4 of a cup or more depending on taste)
    Reduce heat and simmer for about 5- 10 minutes.

    Can be served hot or cold. Crumble feta on top for added flavor & crushed red peppers for some kick.
    If you don’t like tofu you can substitute hot sausage in its place.

    Sorry if this posts twice! I don’t think it worked last time!

  262. Mallory Lopez 05/07/2009 at 1:45 pm #

    Cheesy Enchilada Casserole

    OUTFIT
    Imbibition Dress
    Lucy Locket Bracelet
    Miss Person-Owl-ity Earrings
    Brobdingnag Locket
    Andromeda Sandals

    RECIPE

    You will need:
    Casserole dish/pan
    Flour tortillas
    1 small can diced green chilies
    1 can of cream of mushroom
    1 can of cream of chicken
    1 large can green enchilada sauce
    1 small can of sliced olives
    1 can of white chicken breast
    Shredded cheese

    Mix in a bowl: Green chilies, cream of mushroom and chicken, enchilada sauce, olives and chicken.

    Lightly spread mixture on bottom of pan. Cut up tortillas in half and then in rows as to have slices. Lay down a layer of tortillas on the pan. Spread some sauce on top of the tortillas. Sprinkle as much cheese as desired on top. Then put down another layer of tortillas and repeat process until pan is full. Top with cheese.

    Place in the oven at 375 degrees F for about 30 minutes. you will know when your casserole is done when the cheese is melted and bubbling. Take out, let stand for a few minutes to set. Serve and top with guacamole and/or sour cream. This recipe is also delicious with Spanish Rice on the side.

  263. Melanie 05/07/2009 at 1:46 pm #

    Perfect Outfit:
    Good Ship Lollipop Dress
    Pleats n’ sweets wedges
    Oceanic hoops
    Clean Slate Cardigan

    Perfect Food Pairing:
    Red Cabbage, Apple and Turnip

    ingredients: half a head of red cabbage, an apple, handful of cipollini onions, 1 turnip, balsamic vinegar, olive oil, salt, pepper, coriander

    1) Chop up half a red cabbage, an apple, a turnip and cipollini onions into small pieces.
    2) heat up a skillet with olive oil lightly coating the pan, and place all the ingredients into the pan.
    3) add a couple splashes of balsamic vinegar and stir it into the vegetables.
    4) saute the vegetables until the turnips are soft
    5) add salt, pepper and coriander to taste.

    Serve as a side or a yummy entree!

  264. Jacqui 05/07/2009 at 1:50 pm #

    The Brewster Sisters Blouse
    Dreamlover Shorts
    Roman Holiday Sandals in Black
    The Hyacinth Shades
    Blackbird Earrings

    picture this as a picnic on a mexican blanket, with incense burning and music playing, on the beach, just as the sun is setting

    —Couscous Stuffed Tomatoes—

    Ingredients (use vegan versions):

    4 large tomatoes
    1 box couscous
    1/2 lb. fresh spinach
    small zucchini
    1/2 cup finely diced onion
    1-2 cloves minced garlic
    1/2 teaspoon basil
    salt & pepper to taste
    parmesan (vegan replacement)
    vegan mozzarella

    Directions:

    Cut tops off tomatoes and carefully remove the insides. place in baking dish. Cook couscous accourding to package directions. Wash and diced onion and zucchini into small pieces. Cut spinach into small strips. Heat a small amount of olive oil in skillet. When hot add garlic and onion. Cook 2-3 minutes then add zucchini, cook until almost tender. When almost done add spinach, cook until just wilted, add spices. Turn off heat and stir in couscous and paremsan, stir well.

    Fill each tomato with couscous mixture. Cook in preheat oven at 350 for 15 minutes. Then add a slice of mozzeralla on top of each tomato and cook another 15 minutes.

    The first time I made this I used a box of pre-seasoned couscous and it was also really good. this is a fast dinner that looks like you spent hous in the kitchen. serve with a crusty vegan bread and a simple salad.

    —Chicken with Goat Cheese and Basil—

    6 boneless chicken breasts, skin on
    8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet
    6 large fresh basil leaves
    Good olive oil
    Kosher salt and freshly ground black pepper

    Preheat the oven to 375 degrees.

    Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch- thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

    with some half and half (lemonade-iced tea), mmmmm.

  265. Brighten 05/07/2009 at 1:51 pm #

    Thumbelina Dress in Blush
    Red Hot Chili Peep Toes
    Strawberry Patch Locket

    STRAWBERRY SHORTCAKE

    Biscuits:
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    3 tablespoons sugar
    1 stick butter, chilled
    2/3 to 3/4 cup half and half, milk, or cream

    Filling:
    1 quart strawberries
    1/3 cup sugar
    1 1/2 cups whipping cream for topping, or non-dairy whipped topping

    Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
    Preheat the oven to 425 degrees. Set rack at center level.

    In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn’t have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

    Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot buscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
    Serves 8.

  266. Mallory Lopez 05/07/2009 at 1:55 pm #

    Sunday Spaghetti and Garlic Bread

    OUTFIT
    School’s Out Dress
    How Bow Can You Go Bangle
    Five Oceans Pendant
    Red Hot Chili Peep Toes

    RECIPE:

    Cook in a pan 1/2 lb. Italian sausage and 1/2 lb. of hamburger meat. Sprinkle meat with seasoning salt and garlic powder. In a pot, pour in pre-purchased Italian meat and tomato sauce. Once meat is cooked dump into the pot. Season with garlic powder to taste. Let this pot of sauce simmer for as long as possible. Preferably an hour or so. It will thicken.

    Boil a package of spaghetti noodles in about 8 cups of water. Sprinkle water with salt. Once the noodles are cooked, drain. Return the noodles to the stove or bowl and mix in a tablespoon of butter.

    To make your garlic bread-When your noodles are almost done- mix equal parts butter and mayo in a bowl. Season with garlic salt to taste. Open your french bread and spread mixture on. Once your mixture is evenly on the bread, cover completely with Parmesan cheese. Place your bread on a pan and stick it in the oven on broil. The bread will heat up quickly so make sure you keep an eye on it so it doesn’t burn.

    Serve your bread and spaghetti in a nice bowl or plate.
    This recipe also goes well with a salad with Italian dressing.

  267. Rebecca K. 05/07/2009 at 1:57 pm #

    “Sweet as Sugar” Outfit and Recipe:

    OUTFIT:
    Danish Pastry Sandals
    Barefoot in the Park Dress
    Pinochle Bracelet
    Danse Du Ventre Necklace Set (The earrings and necklace remind me of the shape of cookies!)

    RECIPE for Vanilla Cookies:

    Ingredients:
    ½ cup sugar
    6 tablespoons solid vegetable fat
    1/8 teaspoon salt
    1 teaspoon vanilla flavor
    1 tablespoon milk
    1 egg
    About 2-1/3 cups flour, or enough to make a medium soft dough

    Instructions:
    1) Put fat, salt, vanilla and milk into a bowl, and work with a spoon until creamy.
    2) Add the sugar gradually, stirring constantly until well creamed and white.
    3) Mix in the well beaten egg, and fold in the flour to a rather soft dough.
    4) Divide into 2 or 3 pieces so as to be handled more easily, and roll out on a well floured board to 1/4 inch thickness.
    5) Cut with a floured biscuit cutter, lay in baking pan, and bake in a medium slow oven to a very light brown color.

  268. Melody 05/07/2009 at 2:23 pm #

    Farmers Market Day!
    Outfit: Scarborough Fair Dress, Stone Cold Mary Janes in Camel, Apple Pickin Necklace, Licorice Rope Headband.

    Recipe: Farmers Market Breakfast

    Ingredients: a couple fingerling potatoes (or any type of potato you prefer)
    an apple- prefer a less sweet variety
    spring garlic
    cheddar cheese- mild or sharp, your preference
    olive oil, salt, pepper, cayenne pepper

    1) Chop the potatoes, apple and garlic into very small squares- the smaller they are the faster they cook
    2) grate the cheese, the amount is up to you, depends how cheesy you like your food!
    3) coat a saute pan with olive oil and add the potatoes. cook for a few minutes on medium high heat, stirring to prevent burning
    4) add the apples and the garlic and occasionally stir to cook everything through.
    5) add salt, pepper and cayenne pepper to taste
    6) add the grated cheese and turn down the heat. stir until everything is uniformly coated

    7) Serve!! enjoy with a glass or juice and your day is off to a great start!

    the recipe was inspired by the farmer’s market produce!

  269. Adrienne 05/07/2009 at 2:27 pm #

    “Oh, Oh, It’s Magic” Outfit and Recipe

    -The Prim and Petals Skirt
    -The Victorian Tank in Emily Bronte
    -The Black Peacock Feather Tights
    -The High Stakes Heels in Smoke
    -The Petite Peacock Bangle

    Magic Cookie Bars

    Makes 36 bars

    Ingredients
    * 1/2 cup butter or margarine, melted
    * 1 1/2 cups graham cracker crumbs
    * 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
    * 2 cups semisweet chocolate morsels
    * 1 1/3 cups flaked coconut
    * 1 cup chopped nuts (optional, I always leave them out because I know people who have nut allergies)

    Directions
    -Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
    -Combine graham cracker crumbs and melted butter into a bowl then press mixture into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
    -Bake 25 minutes or until lightly browned. Let chill in the refrigerator. Cut into bars and enjoy!

  270. Elyse 05/07/2009 at 2:38 pm #

    Summer Sun

    I’m heading to Florida for my birthday at the end of May, and this is the perfect combo. I’m looking forward to days at the beaches, walking in cute little downtowns, and eating delicious little sandwiches outdoors in the sunshine. And for dessert? The perfect summer fruit, nectarines & peaches, in a creamy tart that is better chilled, to help you cool off. It’s all about sunshine.

    http://elyseholladay.com/wp-content/uploads/2009/05/modcloth_recipecontest.jpg

    So when I go spend my days outside, I know what I’ll be wearing – and eating:

    The Dreamlover Shorts + Light as a Feather top for a little bit ’90s/little bit modern laidback shorts-and-a-tee look, to cover up the retro Beauty on the Beach swimsuit. Add some Classic Wayfarers in red to keep out the sun and the Licorice headband to keep your hair back in the wind. Pair them with the Jewel of the Nile sandals to finish off your sweet/savory style. And of course jewelry: the Mos Eisley Cantina ring and the Coppelia necklace for an edgy surprise.

    Pack these Honey-Basil Grilled Cheese Sandwiches with you in your Brick Lane for lunch, to eat outside:

    4 slices Italian bread
    1 large tomato, thinly sliced
    2 slices fontina cheese
    2 slices jarlsburg or gruyere cheese
    2 slices gouda cheese
    large basil leaves
    honey
    butter (to coat bread for grilling)

    Spread each side of the bread with butter; coat the insides with honey. Layer up: cheese, tomatoes, cheese, basil, cheese, to make sure everything sticks together, and then grill until browned.

    And don’t forget dessert!

    Nectarine/Peach Marscapone Tart

    crust:
    about 9oz/half a box of graham crackers
    1/4 cup brown sugar
    6 tablespoons butter, melted

    filling
    1 8-z container mascarpone cheese
    6 oz cream cheese
    1/4 cup sour cream
    1/4 cup sugar
    1 teaspoon grated lemon peel
    1/4 teaspoon vanilla extract

    topping
    4-5 nectarines or peaches

    make the crust: preheat oven to 350 °F. grind/crush graham crackers until evenly crumbled. mix in brown sugar. add butter and blend until moistened. press mixture over bottom and sides of a 9″ tart pan (removable bottom is best, pie plates work too). back crust until it darkens/sets, about 10 minutes.

    make filling: beat all ingredients in a bowl until smooth. try to refrain from eating it with a spoon. spread into cooled crust. refrigerate until chilled.

    apply topping: slice the nectarines and/or peaches into thin slices, and arrange on top of the filling in concentric circles. brush with honey, peach jam, or just leave plain. garnish with mint or blueberries. enjoy the sunshine.

  271. Jessica D 05/07/2009 at 3:19 pm #

    Modest Mouse Top
    Little Edie Skirt
    Cork and Mindy Wedges
    Vanilla Skies Parasol
    Flight Club Combs
    Isabella Locket

    Picnic Blanket Strawberry Shortcake

    *Beware! The ants LOVE this!

    Ingredients

    * 1 large angel food cake

    For the custard:

    * 1 (8-ounce) package cream cheese, softened
    * 1 (14-ounce) can sweetened condensed milk
    * 1 (12-ounce) container frozen whipped topping, thawed

    For the glaze:

    * 1 cup sugar
    * 3 tablespoons cornstarch
    * 3 tablespoons strawberry gelatin (recommended: Jell-O)
    * 1 cup water
    * 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
    * Whole fresh strawberries and mint leaves, for garnish

    Directions

    Slice cake, using a serrated knife, horizontally into 3 equal layers.

    For the custard:

    Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

    For the glaze:

    In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

    For assembly:

    Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

  272. Rebecca K. 05/07/2009 at 3:29 pm #

    Here’s a link to my “Sweet as Sugar” outfit on polyvore!
    http://www.polyvore.com/vanilla_skies/set?id=8553172

    “Sweet as Sugar” Outfit and Recipe:

    OUTFIT:
    Danish Pastry Sandals
    Barefoot in the Park Dress
    Pinochle Bracelet
    Danse Du Ventre Necklace Set (The earrings and necklace remind me of the shape of cookies!)

  273. Laura Kate 05/07/2009 at 3:31 pm #

    casual and romantic summer time date night

  274. Katie 05/07/2009 at 3:38 pm #

    Sweet spring morning breakfast pair :)

    Outfit:
    Everything nice dress in sugar
    Maid of the Mist Cardigan
    Bestest buds earrings in creme
    Italian Soda Wedges in Vanilla

    Recipe:
    Crepes and Strawberries

    Crepe Batter
    4 eggs
    1 cup all-purpose flour
    2 tablespoons sugar
    1 cup milk
    1/4 cup water
    1 tablespoon melted butter

    Crepe Filling
    3 cups fresh strawberries, sliced
    1/3 cup granulated sugar
    8 ounces cottage cheese
    8 ounces sour cream
    1/2 cup powdered sugar
    10-12 dessert crepes

    Directions:
    –To make crepe batter: Beat eggs in a bowl.
    Slowly add flour& sugar alternately with milk& water,
    Then beat with a whisk or electric mixer until smooth.
    Beat in melted butter.
    Chill batter at least 1 hour.
    Place about 1/4 cup in crepe pan (or small non stick pan),
    just enough to thinly coat bottom of pan and cook about
    30 to 45 seconds per side.

    –To make strawberry filling: Combine strawberries& granulated sugar.
    Set aside. Beat cottage cheese in blender or with electric mixer until smooth.
    Add sour cream& powdered sugar& mix well.
    Use about 2/3 of fruit& creamy mixture to fill crepes.
    Fold over crepes. Top with remaining fruit& creamy mixture or top with fruit and additional powdered sugar.

    Serve and enjoy the rest of your spring day!

  275. Sarah 05/07/2009 at 3:54 pm #

    Yogilates Skirt in Fern
    Figaro Boots
    Nomadic Ninja Tee
    How Bow Can You Go Bangle
    Oceanic Hoops
    Eye Love You Shades
    The Tokyo Tote
    Wind Me Up Necklace

    Green-Tea Noodles with Sesame Ginger Dressing (Matcha Soba Salada)
    1/4 cup rice vinegar 2 tablespoons safflower oil 2 teaspoons light soy sauce (usukuchi shoyu)
    2 teaspoons grated gingerroot 1 teaspoon sugar 2 teaspoons toasted sesame seeds
    salt and ground black pepper, to taste 1/2 pound green-tea noodles or other favorite soba 1 cup fresh sugar snap peas, blanched 5 seconds and chilled in iced water
    1 small red bell pepper, cut into matchstick strips 1/4 cup thinly sliced green onions 2 to 3 tablespoons shredded shiso leaves, mint leaves or cilantro leaves
    1 sheet nori, cut into matchstick strips

    1 To prepare dressing, whisk together vinegar, oil, soy sauce, gingerroot, sugar and sesame seeds in a medium-size bowl. Add salt and pepper. Set aside.
    2 Bring 2 quarts water to boil in a large pot; add noodles. When the water returns to a boil, add 1 cup cold water. When water boils again, add another cup cold water. When water boils a third time, test noodles. They should be tender yet slightly firm to the bite. Cook 1 to 2 minutes longer if necessary. Rinse under cool water; drain well. Place noodles into a large bowl. Add peas, bell pepper, green onions and shiso; mix with noodles. Coat noodle mixture with dressing. Garnish with nori.

  276. Sarah 05/07/2009 at 4:05 pm #

    Motorcycle Diaries Boots
    BoHome on the Range Top
    Coachella Shorts
    Lucy Locket Bracelet
    Squirrel Power Earrings
    Key to the City Ring
    Per-suede-sion Headband
    Amber Waves Of Grain Necklace

    Piping Hot Hush Puppies
    Ingredients:
    2 cups yellow corn meal
    1 cup plain flour (flour is what gave it the
    lighter taste and you can experiment with the
    amount you use if you want)
    2 eggs
    1 cup buttermilk (you can also use plain milk in
    a pinch, but nothing compares to buttermilk)
    3/4 teaspoon seasoned salt. I use Lowreys but just
    about any brand will work as you are just looking
    for something to spice things up a little
    1/2 teaspoon ground pepper blend (again, the idea
    is to spice things up a little).
    1 teaspoon baking powder
    2/3 teaspoon baking soda
    1/8 cup bacon grease. This is another big key to
    the flavor. In a pinch you can use other types
    of cooking oil, but bacon is my favorite.

    You also need some type of cooking oil to deep fry
    these in. I usually use Crisco oil although peanut oil
    and some of the lower fat oils work well too.

    Mix all of the dry ingredients in a bowl. Add your
    eggs, oil, and buttermilk. Stir it all up until
    the flavors are thoroughly blended.

    Turn your cooker on medium-high heat. When it’s
    hot you can drop your hush puppies in using a
    table spoon. Allow them to brown on all sides.
    They should begin floating when done, but if they
    don’t, don’t overcook them.

    Serve as a side dish with just about any meal. I
    loved eating them with fried catfish or fresh
    chopped or pulled pork barbecue. Most of the local
    resturants added them as a standard feature when you
    bought plate meals.

  277. Liza 05/07/2009 at 4:22 pm #

    Kensington Gardens Dress
    Boudoir Boots
    Lady Parasol Pendant
    Shy Cardigan in Peony
    Rose Around the Ring
    Foxglove Earrings

    Spring Bouquet Cupcakes!

    Cupcakes:
    1 and 1/4th cups unbleached all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 large egg
    1 large egg yolk
    1 cup sugar
    1/2 cup canola or corn oil
    1 teaspoon vanilla extract
    1/2 cup sour cream

    Frosting:
    1/2 cup (1 stick) unsalted butter, room temperature
    2 tablespoons vegetable shortening, such as Crisco, room temperature
    1/8 teaspoon salt
    2 and 1/2 cups powdered sugar
    5 tablespoons heavy whipping cream
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    Edible flowers (optional)

    Position a rack in the middle of the oven. Preheat to 350 degrees F, and line a 12-muffin tin with paper liners.

    Make the cupcakes:
    Sift the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

    In a large bowl, using an electric mixer on medium speed, beat the egg, yolk, and sugar until thickened and lightened, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed. On low speed, mix in the oil and vanilla. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until the batter is smooth.

    Fill each paper liner with a scant 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan in a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

    Make the frosting:
    In a large bowl, using an electric mixer on low speed, beat the butter, vegetable shortening, and salt until blended. On low speed, beat in the powdered sugar, cream, and vanilla and almost extracts until blended, then beat on medium-high speed for 1 minute to lighten the frosting.

    Using a thin metal spatula, spread about 2 tablespoons of frosting evenly over the top of each cupcake.

    Options:
    You can arrange edible flowers on the cupcakes before serving them, or pastel-colored Necco wafers to make a nice spring decoration. Using a smaller cupcake tin makes for adorable, bite-size cupcakes, perfect for a spring brunch or a picnic party with friends.

  278. Natalie 05/07/2009 at 4:32 pm #

    Outfit:
    The Kenley Dress
    In Wonderland Necklace
    Golddigger Heels

    Recipe:
    Banana Chocolate Chip Muffins

    1 cup sugar
    1 egg
    1/2 cup butter, room temperature
    1 cup mashed bananas
    3 tbsp. milk
    1 cup whole wheat flour
    1 cup unbleached flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    2 cups chocolate chips

    1. Preheat oven to 375 degrees. During this time put liners in muffin pan.

    2. In the bowl, combine butter and sugar; beat until thoroughly blended. Then add the rest of the ingredients. Beat until smooth.

    3. Spoon batter into muffin cups until 2/3 full.

    4. Bake at 350 degrees for 15-17 minutes or until a toothpick inserted in the center comes out clean and dry.

    5. Enjoy!

  279. cass 05/07/2009 at 5:18 pm #

    Outfit:
    Orangerie Dress in Louvre

    Postmodern Peep Toes

    What’s The Story Necklace

    Black Tie Affair Belt

    Golden Floribunda Necklace

    Sweetheart Roses Earrings(purple)

    Recipe:

    Fruit Salad
    Ingredients:
    1 cup of chopped pineapple
    1 cup of chopped watermelon
    1 1/2 of strawberries split in the center
    2 cups of blueberries
    1 cup of chopped melon
    1 cup of black cherries

    Directions:
    Pour all the ingredients in a large serving bowl. cool the fruits for about an hour to serve cold.

  280. Emily 05/07/2009 at 5:34 pm #

    Perfect Pairing: Kitsch my Cookout!

    It’s finally starting to feel like summer, and what’s a better way to celebrate than by gathering up the friends and having a good old-fashioned cookout?

    I’d be the belle of the backyard by wearing the Floral Shop Dress in Peony, the Ballpark Pendant, the Soaring Swallow Ring, and the El Dorado Sandals. Fun and functional!

    No disrespect to the grille, but I am a dessert girl. That’s why I’d be whipping up the perfect outdoor treat:

    S’mores Brownies!

    Ingredients:

    For the crust,
    6 tbsp of unsalted butter (melted)
    1 1/2 cups crushed graham cracker crumbs
    2 tbsp sugar
    1 pinch salt

    For the brownie,
    8 tbsp unsalted butter
    4 ounces unsweetened chocolate, chopped
    1 cup packed light brown sugar
    3/4 cup white sugar
    1 1/2 tsp vanilla extract
    1/2 tsp salt
    4 large eggs
    1 cup flour

    for the topping,
    4 cups large marshmallows

    Directions:
    1. Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

    2. For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown (about 20 minutes).

    3. While the crust is baking, make the brownie (however, brownie mix can be substituted for this part!). Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave for 2 minutes. Stir, and microwave again until completely melted (about 2 minutes more). Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

    4. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs (about 35 to 40 minutes).

    5. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Cut into 12 squares!

    Voila! Two wonderful desserts combined into one. And remember to save the unused marshmallows for roasting!

  281. gina 05/07/2009 at 5:36 pm #

    Dessert on the English Moor-ingue

    Outfit:

    Senior Skip Dress
    Suma Cum Laude Oxfords
    Dot the Leaf Necklace

    Recipe:

    Cake Batter:
    1/2 cup (100 grams) granulated white sugar
    1 teaspoon pure vanilla extract
    1/2 cup (1 stick) (114 grams) unsalted butter
    1/4 cup (60 ml) milk
    3 large egg yolks
    1 cup (140 grams) all purpose flour
    1 teaspoon baking powder
    1/8 teaspoon salt
    1/2 cup (45 grams) Dutch-processed cocoa powder

    Meringue:

    2/3 cup (130 grams) granulated white sugar
    1/8 teaspoon cream of tartar
    3 large egg whites

    Filling:

    1 tablespoon (28 grams) granulated white sugar
    1/2 teaspoon pure vanilla extract
    1 cup (240 ml) heavy whipping cream
    1/4 cup (30 grams) ground almonds
    1/2 cup (70 grams) finely grated semi-sweet chocolate

    Topping: Gold leaf garnishes and strawberries, and more cocoa powder (sweetened).

    1. For the cake batter, sift the flour, baking powder, cocoa powder, and salt together.

    2. Beat butter until soft, mixing in the sugar, vanilla extract, and egg yolks. Using a mixer, add the other sifted dry ingredients and the milk. Pour batter into two separate cake pans, dividing evenly.

    3. For the meringue layer, beat the egg whites, cream of tartar, and sugar until soft peaks form. Place the meringue on top of the two separate cake batters (dividing evenly).

    4. Bake both pans at 325 degrees for about 30 minutes, or until inserted toothpick comes out clean. Place somewhere to cool, removing the cakes when they are thoroughly cooled.

    5. To make the filling, combine the sugar, vanilla extract, and whipping cream. After chilling for 30 minutes, fold in the chocolate and ground almonds.

    6. Assemble the cake, placing the meringue layer on bottom and spreading the chocolate almond filling on the cake layer. Then place the second cake layer on top with the meringue facing up. Place strawberries and gold leaf garnishes wherever you’d like, dusting powdered sugar and sweetened cocoa powder on top.

    Serve and room temperature.

  282. Alexis 05/07/2009 at 6:07 pm #

    Lavender Crème Brûlée

    8 egg yolks
    1/3 cup granulated sugar
    2 cups heavy cream
    1 tsp vanilla extract
    1/4 cup sugar (granulated)
    2 tablespoons lavender flowers

    Preheat oven to 300F. In a small saucepan, simmer lavender flowers and cream over low heat for 15-20 minutes. Strain out and discard lavender flowers, and place cream in refrigerator to cool (10 minutes at least). Whisk egg yolks and sugar together in large bowl until sugar is dissolved and mixture is thick and pale yellow. Add the lavender-infused cream and vanilla. Strain into a large bowl. Divide mixture into 6 ramekins, custard cups, or teacups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in water bath until cooled. Remove cups from water bath and chill for at least 2 hours or up to 2 days. When ready to serve, sprinkle 2 tsp of sugar over each custard. Torch or broil the sugar until caramelized and serve.

    The outfit:
    Little Edie Skirt

    Hit the Mark Tee

    Catskills Cardigan

    Fallingwater Spectators in Oak

    Pool Party Wayfarers

    Thin Lizzy Belt (in red)

    Backgammon Bracelet

  283. Amy 05/07/2009 at 6:28 pm #

    Pralines and Creme Dress
    Squirrel Power Earrings
    Gold digger Heels

    Chocolate Mice

    4 oz Omanhene Dark Milk Chocolate
    1/3 cup sour cream
    1 cup chocolate cookie crumbs
    1 teaspoon chocolate extract

    Confectioner Sugar
    Chocolate cookie crumbs
    chocolate candy caramels

    Melt chocolate. Combine sour cream, cookie crumbs, and chocolate extract.

    Refrigerate till chilly.

    Mold into tear drop shaped cat toy mice. Then roll in either powder sugar or cookie crumbs for crazy mice. Add almonds for ears and make caramel tails.

    Refrigerate for an hour to keep mousy shape.
    Almond Slickes

  284. Eva S. 05/07/2009 at 7:09 pm #

    This contest was so hard for me. I love to cook, but I get WAY too complicated, with a million steps and ingredients and I get flour in my hair and look like a fool. My first instinct was French-elegant food for elegant clothes, non? But it’s all so complicated and expensive! So I switched it up a little. Some American ingenuity and it’s French on a Franc (I’m sorry, I can’t help myself).

    Let’s get cooking-preheat the oven to 400°F with the Wildflower Waltz Dress, Sigur Ros Wedge, the Dot the I Necklace, and the Sweetheart Roses Earrings in Red.

    Citrus Madeleines with Raspberry Confiture

    – makes 12 madeleines-
    Ingredients
    1 box Jiffy corn muffin mix
    1 egg
    1/3 cup whole milk
    Zest of 1/2 orange
    Zest of 1/2 lemon
    1/4 cup good quality raspberry jam or preserves

    Instructions
    1. I’ve already said this, but please-preheat the oven to 400°F.
    2. In a large bowl, whisk together the corn muffin mix, egg, milk, and citrus zests. Allow to sit for 4 minutes. Then stir again quickly just before dolloping it into the Madeleine pans.
    3. Spray one 12-madeleine pan with nonstick cooking spray, or grease lightly with vegetable oil or butter. Spoon one overflowing tablespoon full of batter into each shell mold. Bake for 8 minutes.
    4. After 8 minutes in the oven, pull the madeleines out. Using a pastry bag filled with the raspberry jam, and a tip that is narrow enough to poke a precise hold in the madeleines, but wide enough not to get blocked up by seeds, stab a hole halfway into the center of each madeleine, and pipe the jam in slowly just until the jam fills the hole and starts coming out around the top of the madeleine. Little bullet holes for bleeding hearts. Bake 2 to 4 more minutes—2 minutes until done; 4 minutes until golden and crisp.
    5. Cool on a rack before eating-this is the hardest part.

    Some Notes-
    1-I use Jiffy mix, I like the way it tastes and I can always find it. But you can use whichever one you like, just be advised that my measurements for milk and eggs attend to the Jiffy mix; if you buy a different mix, just use their measurements.
    2-Eat warm with a little extra jam and a cool glass of milk.

  285. Lauren Freese 05/07/2009 at 7:15 pm #

    Here Comes the Sundress

    Meringue Peep Toe in Lemon

    Honeysuckle Headband

    Retro Vision Necklace

    Remember Ring in Silver

    (and of course I would wear my yellow and red strawberry pattern vintage inspired apron that has red rick-rack…!)

    Cruelty Free Lemon Cheesecake!

    Ingredients:
    41/2 teaspoons Ener-G Egg Replacer
    6 tablespoons water
    24 oz non-dairy cream cheese, at room temperatre
    1 cup granulated sugar
    1/2 teaspoon vanilla
    2 tablespoons lemon juice
    1 table spoon lemon zest
    1 graham cracker pie crust (some store brands are vegan)
    fresh strawberries for serving/garnish

    Directions:
    Preheat oven to 350 degrees F and lightly oil a 9-inch springform pan.

    In a food processor or using and electric hand mixer and a large bowl, whip the egg replacer and water together until it is thick and creamy. Beat in the cream cheese until creamy, about 30 seconds. Beat in sugar, vanilla, lemon juice, and lemon zest.

    Scrape the batter into the prepared crust, and smooth the top. Bake until the center barely jiggles when the pan is tapped, 50-55 minuets. It’s okay if it puffs up a bit and turns golden brown on top. Let cool in the pan on the rack for at least an hour, making sure it’s cooled completely before unmolding. Cover and refrigerate for at least 2 hours, preferably 24 hours, before serving. Serve with fresh strawberries.

  286. Dallas 05/07/2009 at 7:15 pm #

    friday may 9th..?
    may 9th is a saturday.
    which day?!

  287. Jillian 05/07/2009 at 7:19 pm #

    Ensemble:
    Shenandoah Shorts
    Mallory Keaton Sweater in Crimson
    Wuthering Heights Jacket
    Rose Dawson Tights
    Red Hot Chili Peep Toes
    Everlasting Bloom Necklace

    Red Velvet Cupcakes w/ Mascarpone&Cream Cheese Frosting
    This was my first attempt at cupcakes. It was a success on the second try, since I had to learn (teehee) that there is a difference between all-purpose and cake flour. You can make a full cake out of this recipe, too, if you put the batter into two 9-inch cake pans and double the frosting batch (and it’s the most amazing frosting ever). Enjoy!
    For the cakes:
    2 1/2 cups sifted cake flour
    1/2 teaspoon salt
    2 tablespoons Dutch-processed cocoa powder
    1/2 cup unsalted butter, at room temperature
    1 1/2 cups granulated white sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    1 cup buttermilk
    2 tablespoons liquid red food coloring
    1 teaspoon white distilled vinegar
    1 teaspoon baking soda

    1. Preheat oven to 350 degrees F and line 12 to 18 muffin tins (I prefer to go with 18 because I like smaller cupcakes) with paper cupcake liners.

    2. In a large bowl sift together the flour, salt, and cocoa powder.

    3. In the bowl of an electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

    4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

    5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

    6. Working quickly, divide the batter evenly between the muffin tins and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 – 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

    7. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large decorating tip to pipe the frosting.

    for the frosting:
    4 ounces cream cheese, room temperature
    4 ounces Mascarpone cheese, room temperature
    1/2 teaspoon pure vanilla extract
    1/2 cup confectioners’ (icing or powdered) sugar, sifted
    3/4 cup heavy whipping cream

    1. In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth.

    2. Then, in another bowl of an electric mixer, or with a hand mixer, whip the heavy cream until soft peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to pipe, cover and place in the refrigerator until firm.

    3. Frost cupcakes. Eat cupcakes. Fall in love.

  288. Anna 05/07/2009 at 7:44 pm #

    Tangy Chicken Fajitas…a flavorful recipe for a zesty outfit :)

    The Look:

    Harper’s Bazaar Tee –> tucked into skirt
    Mellow Yellow Skirt
    Fireworks Sandals
    Wind Beneath My Wings Necklace
    Princess Lolly Bracelet

    Ingredients:

    1/2 cup olive oil
    1/2 cup distilled white vinegar
    1/2 cup fresh lime juice
    2 (.7 ounce) packages dry Italian-style salad dressing mix
    3 whole boneless, skinless chicken breast, cubed
    1 onion, sliced
    1 green bell pepper, sliced

    Directions:

    1. In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.
    2. In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

    Serve with warm tortillas, fresh picante sauce, lettuce, tomatoes, cheese, sour cream, guacamole, rice and beans!
    Enjoy!!

  289. Lisa T. 05/07/2009 at 7:49 pm #

    *The Outfit*
    A little summery, demure number:

    Sidecar Tour Dress
    Flamingo Paradise Necklace
    Orient Express Bracelet
    Sanibel Island Sandalias
    Conservatory Tote

    *The Recipe*

    The Upside-down Caramel Apple Pie

    Ingredients:
    1 pastry for a 9 inch double crust pie
    4 Granny Smith apples – peeled, cored and sliced
    1 tablespoon lemon juice
    1/4 cup packed brown sugar
    1 tablespoon butter, melted
    1 tablespoon corn syrup
    1/3 cup chopped pecans
    1/2 cup packed brown sugar
    3 tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon

    Directions:
    Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
    Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
    Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
    Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.

    Enjoy!

  290. Ellen 05/07/2009 at 7:52 pm #

    OUTFIT:

    -Cinco De Mayo Top
    -Red Hot Chili Peep Toes
    -Kiss From a Rose Tights
    -Speakeasy Cocktail Ring

    SAUTEED AND SPICY VEGAN TATERS ^_^

    -Medium sized Onion (chopped)
    -Bell pepper (chopped- red and/or green)
    -Baked or boiled potatoes (cubed)
    -Salt and pepper
    -Red pepper (sprinkle)
    -and of course, vegetable, canola, or olive oil to saute veggies

    1. Saute bell peppers and onion in oil until soft [roughly 3 minutes]

    2. Add potatoes and spices and continue to cook over medium

    3. Once mix has been achieved, cover and simmer [over low heat]

    4. Once mix is thoroughly heated, serve and enjoy!

  291. Hannah 05/07/2009 at 7:53 pm #

    The Brewster Sisters Blouse
    Rose Dawson Tights in Umber
    Chocolate Truffle Belt
    Jewel of the Nile Sandals in Topaz
    Chincoteague Necklace
    Bronze Age Bangle

    ~Simple Banana Cream Pie~

    INGREDIENTS (Nutrition)
    2 medium ripe bananas, sliced
    1 (6 ounce) ready-to-use reduced fat graham cracker crumb crust
    2 1/2 cups cold fat-free milk
    2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
    2 cups thawed COOL WHIP FREE Whipped Topping, divided

    DIRECTIONS
    Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
    Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
    Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

  292. Brandy 05/07/2009 at 8:05 pm #

    Perfect Pairing:

    Fairy Berry-Green Contrary
    http://i53.photobucket.com/albums/g64/Brandyo821/Modcloth.jpg?t=1241757558

    Scarborough Fair Dress
    Secret Garden Peep Toes in Beige
    The Shy Cardigan in Peony
    Quite Contrary Earrings
    I Love Ewe Bag
    Sewing Circle Spectacles
    St. Cecilia Locket

    Recipe:
    Artichoke, Cranberry Bean, and Arugula Salad
    http://farm1.static.flickr.com/182/446740894_4f8b0a7d56.jpg

    2 of the largest, most globe-like artichokes you can find
    2 lemons
    A few cloves of garlic, smashed but left in their skins
    One can of cranberry beans, rinsed and drained
    A bundle of fresh arugula, washed and dried
    2 to 3 tablespoons mayonnaise
    Salt and pepper to taste

    Prepare your artichokes: Peel the toughest, smallest and greenest outer leaves off and discard them. Once you reach the first of the yellow leaves, of moderate thickness, you’re good. Leaving half to one full inch of the yellow leaves attached to the stem, cut the remainder off in one clean cut. Now, start scooping, with a small paring knife and a small spoon (a grapefruit one works great here). You want to remove all of the spindly inner leaves as well as all off the furry choke, while creating a bowl shape, using those truncated yellow leaves as sides. Rub half a lemon over every cut surface, so it doesn’t brown. Be generous. Now, as carefully as you can, peel all of the dark green skin from the stem, again rubbing each cut surface with the halved lemon. Trim the stem down to one inch or less, making sure that it is flat and that when turned upside-down, the artichoke can balance on the surface, again coating the surface with lemon. Repeat this process for the second artichoke.

    Bring a large pot of water to boil, adding a few glugs of plain vinegar, those garlic cloves and the lemons you’d used to coat the artichokes, first squeezing any remaining juice into the pot. If you have any old white wine, this is also an excellent flavor to impart in the artichokes. Boil the bowl-shaped artichoke hearts for about 25 to 35 minutes, or until they can be pierced easily with a fork. Drain them and set them aside. (These can be cooked a day or even two in advance, and reheated when you’re ready to make the salad.)

    Make your dressing: Whisk your mayonnaise with the juice of one lemon. You want a thin dressing. Season it with salt and pepper.

    Assemble your salad: Turn each artichoke upside-down on a plate so it stands on it’s truncated stem. Toss about 1/2 to 2/3 of a cup of beans with a spoonful or two of the dressing, and fill the artichoke cavity with them. Toss the arugula with more dressing, and arrange it over and around the artichoke. Season with more salt and pepper. Leave the extra dressing near you as you’ll probably want more for your artichoke heart. Eat with vigor

  293. Adrianne 05/07/2009 at 8:14 pm #

    A Sweet 50s Housewives Cocktail Hour

    First Lady Peep Toes
    Calendar Girl Dress
    Girly Girl Gloves in Black
    Cherry On Top Purse
    Dita Von Teese Tights
    Secret Letter Necklace
    Hellenistic Cameo Ring

    Pudding Shots

    1 small package of chocolate pudding
    3/4 cup milk
    mix together
    add:
    1/4 cup of vodka
    1/2 cup of Baileys
    add:
    8 ounces of Cool Whip
    put into small containers,freeze, and enjoy!

    great for summer! can also be made with vanilla pudding and vanilla vodka. experiment with lots of flavors!

  294. Mirandar92@hotmail.com 05/07/2009 at 8:32 pm #

    Stella’s Dress in Sunshine
    Strawberry Patch Locket
    El Dorado Sandals
    Ingredients:

    1 cup sugar
    2 tablespoons cornstarch
    1 cup water
    1 teaspoon lemon juice
    1/4 cup strawberry gelatin powder
    2 drops red food coloring, optional
    1 1/2 quarts strawberries, sliced (reserve a few for garnish)
    1 pie shell, baked, 9-inch
    whipped cream or topping
    Preparation:

    Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.

  295. Emily 05/07/2009 at 8:33 pm #

    For Sitting at Nature’s Table….
    Bold colors and natural hues in style match a dish with robust flavor and a kaleidoscope of color in honor of the change of seasons!

    OUTFIT………. })i({
    Sidecar Tour Dress
    College Rule Bomber
    Spectrum Flats
    Intarsia Earrings
    Side Saddle Purse
    Birds In Flight Bangle

    RECIPE: Tangy Tabouleh………. })i({

    3/4 cup bulgur wheat
    1 cup boiling water
    1 bunch scallions, chopped
    3 plum tomatoes, diced
    1/2 lemon, peeled and finely chopped
    1 small bunch fresh spearmint leaves, chopped
    1 small bunch parsley, chopped

    1/4 cup balsamic or red wine vinegar (more or less to taste)
    salt & pepper to taste (optional)

    Combine bulgur wheat and 1 cup boiling water in medium sized bowl. Mix. Add vegetables, fruit, and fresh herbs. Blend thoroughly. Cover bowl and chill for 15 minutes. Remove and season with vinegar, salt and pepper to taste. Cover bowl and chill again for 15 minutes until wheat becomes tender and fully saturated with liquid. (Note: Flavors will become stronger if refrigerated overnight.) Serve in whole wheat pita halves or alone as a wheat salad while wearing a fabulous outfit in a local park!

  296. Merri Strand 05/07/2009 at 9:05 pm #

    victorian tank in Anne Bronte
    blues brothers skirt
    mirror mirror flats
    costello glasses
    chained melody necklace set

    Sour Cream Coffee Cake:
    Cream 1 c. butter & 1c. sugar. Beat in 2 eggs. In a separate bowl, combine 2 c. flour 1/2 tsp. salt, & 1 tsp. soda. Add to butter mixture along with 1c. sour cream & 1 tsp. vanilla. Spread into 9X13″ pan. Topping: combine 1/2c. sugar, 1/3c. brown sugar, 1 tsp. cinnamon. Bake for 30-35 min. at 350 degrees. Enjoy!

  297. Nicole Borud 05/07/2009 at 9:19 pm #

    Classic music, classic design and classic dessert!

    Outfit:

    June Carter Cash Dress
    Bye Bye Birdie Heels
    Strawberry Shortcake Umbrella

    Strawberry Shortcake!

    As many fresh, locally grown strawberries as you wish! The more the merrier! (At least 1 cup per person)

    Shortcake cups

    Homemade whipped cream:

    whipping cream (1 pint)
    sugar (3/4 cup sugar, raw may be used, but not brown or powdered)
    vanilla (1 teaspoon)

    Whip all ingredients in a bowl until think and peaks form. It will be able to hold shape and stick to the spoon. If it is too runny, keep whipping. An electric mixer will cut time down to approx 5 minutes. If you do it with a wire whisk (like me!) it may take up to 20 minutes. Whipping by hand will create nice muscle tone in the arms, and the flavor is incomparable to any whipped topping in a container!

    Remove hulls from rinsed strawberries, chop. Pile high as you please onto shortcake cups, add generous amount of homemade whipped cream and dig in!

    Perfect for summer!

  298. Abby 05/07/2009 at 10:35 pm #

    Miso Eggplant Salad
    Ingredients
    • 1/4 cup + 2 teaspoon mirin or dry sherry
    • 3 tablespoons yellow miso (soybean paste)
    • 2 ½ teaspoons grated peeled fresh ginger
    • 1 teaspoon dark sesame oil
    • 1/2 teaspoon crushed red pepper flakes
    • 2 garlic cloves, minced
    • 4 small eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)
    • cooking spray
    • 1 tablespoon sesame seeds
    • 1/4 cup thinly sliced green onions
    • 6 oz tatsoi or baby spinach
    • 1/4 bunch cilantro, leaves only
    • 1/4 cup fresh lime juice
    • 1/4 cup soy sauce
    • 1 tsp wasabi (or to taste)
    Directions

    Preheat broiler. Combine ¼ cup sherry/mirin, miso, 2 teaspoons ginger, sesame oil, pepper flakes, and garlic, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden.

    In the meantime, whisk the 2 teaspoons mirin/sherry, ½ teaspoon ginger, lime juice, soy sauce, and wasabi together in a small bowl. Toss the tastoi/spinach, cilantro, and most of the green onions with 5-8 tablespoons (depending on your preference) of the soy sauce mixture.

    Place eggplant slices on top of salad, and sprinkle with the remaining sauce and green onions. Serve!

    And the outfit:
    -Houzuki Dress
    -Step Right Up Wedges
    -The Hyacinth Shades
    -Editor in Chief Bag
    -Tie the Knot Bracelet

  299. Jenni Schweitzer 05/07/2009 at 10:37 pm #

    Chocolate ‘Waif’ Cake

    Look fabulous in:
    The Ultimate Find Dress
    How Bow Can You Go Bangle
    Sapphire Plump Pumps
    Vanilla Skies Parasol

    Dessert fabulous by:
    (INGREDIENTS)
    1 box chocolate wafer cookies
    1 C heavy cream
    2 Tbsp sugar
    Aluminum foil

    DIRECTIONS
    Place 2 Tbsp sugar into a (cold) mixing bowl. Add the cream, then whisk until stiff peaks form. Set aside. Remove a piece of aluminum foil long and wide enough to completely surround the cookies. Spoon a layer of whipped cream on the foil, and bust out the cookies. Begin forming a cookie-log, sandwiching each pair of cookies with an even layer of whipped cream. When the cookies are acceptably glued together (it should resemble and Oreo caterpillar) make a whipped cream cocoon and wrap it snugly in aluminum foil. Refrigerate 3 hours – overnight if possible.
    Invite your boyfriend and watch him quite literally drool.

  300. Johanna 05/07/2009 at 10:41 pm #

    *Notre Dame Bell Trench*
    *Curtsy skirt in Cinderella*
    *Darling daisy top*
    *Pocket Watch Necklace*
    *Penny Lane Loafers*
    *Rose Dawson Tights*

    Chocolate & vanilla marble cake

    You can also make this with just vanilla and have a plain sponge cake – good for filling with jam and cream or covering with a chocolate icing.

    Makes one 24cm (9½ inch) cake

    250g (9 oz) butter, softened
    280g (10 oz or 2¼ cups) plain flour
    1½ teaspoons baking powder
    150ml (5 fl oz) pouring cream
    1 teaspoon vanilla extract
    2 tablespoons unsweetened cocoa powder

    1. Preheat the oven to 180ºC (350ºF). Grease and flour a 24cm springform cake tin or a small bundt tin.
    2. Beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating well after each one goes in. Sift the flour and baking powder and beat well, and then beat in the cream so that you have a fluffy mixture.
    3. Divide the batter between two bowls, putting more than half into one bowl. To this add the vanilla and beat it in well. Sift the cocoa into the other half, whisking it in completely.
    4. Dollop most of the vanilla batter into the greased tin. Then dollop the chocolate batter in here and there, followed by the remaining few tablespoons of the vanilla batter. Use a skewer or the tip of a teaspoon to make a few swirls so that the two batters become a bit stripey. You don’t want them mixing together, but distinct white and brown patches swirling into each other.
    5. Bake for 50-60 minutes, or until a skewer poked into the centre comes out clean. Cool in the tin before turning out.

  301. Linnéa 05/07/2009 at 11:41 pm #

    Ihave this summer day in my head with a picknick
    Posie Picking Dress
    Andromeda Sandals
    The Red Bag Of Courage
    Pretty Pretty Princess Headband
    Summer of Love Necklace

    Love Yum (called Kärleksmums in swedish)
    150 grams butter
    1.5 dl milk
    2 eggs
    3 dl sugar
    3 teaspoons baking powder
    2 tsp vanilla sugar
    2 tbsp cocoa
    4.5 dl wheat flour
    frosting
    50 grams butter
    3 tbsp coffee, strong
    1 tbsp cocoa
    2 tsp vanilla sugar
    3 dl icing sugar
    Garnish
    coconut flakes

    Cooking
    20 bits

    1. Preheat oven to 225 degrees. Lay two smörpapper WRAP in a long forehead.

    2. Melt butter and mix with milk. Beat eggs and sugar pösigt with elvisp. Stir into butter mixture.

    3. Mix baking powder, vanilla sugar, cocoa and flour sieves and stir gently into the batter.

    4. Spread batter in a long forehead and distribute it evenly with a slick pot. Cook the bottom of the oven for about 15 minutes.

    5. Glaze: Melt the butter in a saucepan. Pour in coffee, cocoa sieves, vanilla sugar and icing sugar and stir aimed at an even batter. Boil together until glaze thicken slightly.

    6. Remove the cake and wide over the glaze while cake is hot. Sprinkle over the coconut flakes.

    7. Take the heart-shaped pieces of cake with a heart shape ginger figure or cutting the cake into square pieces with a knife.
    when it’s done it’s suppose to look like this http://www.tasteline.com/recept/Karleksmums

  302. Rubyjane 05/08/2009 at 12:00 am #

    The Daiquiri Dress
    Black Tie Affair Belt
    Oleander Earrings
    White Poise Gloves
    Strawberry Patch Locket
    Little Bo Peep Toes

    optional:
    Royal Lotus Cardigan

    RECIPE: Mixed Berry Tartlets

    ingredients:
    * 1 15-oz. pkg. rolled refrigerated unbaked pie crusts (2)
    * Nonstick cooking spray
    * 2 Tbsp. sugar
    * 1 Tbsp. cornstarch
    * 1 12-oz. pkg. frozen mixed berries
    * 1 Tbsp. lemon juice
    * 1/3 cup whipping cream
    * 1/4 cup purchased lemon curd
    * 1 tsp. sugar
    * 1/4 tsp. vanilla
    * Mint sprigs (optional)

    steps:
    1. Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.

    2. For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.

    3. In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.

  303. Sonya 05/08/2009 at 12:49 am #

    Ensemble:

    Lady Bird Head band
    The Modern Wayfarers
    El Dorado Sandals
    Soothsayer Tank Top
    Coffee and Cigarette Ankle Jeans

    :)

    Avacado Sandwich Recipe:

    – 2 slices of whole grain bread
    – 1/2 teaspoon mayonnaise
    – 1/2 teaspoon Dijon mustard
    – 5 slices of Monterrey Jack Cheese
    – 1/2 ripe avocado, pitted,peeled,and in slices
    – 4 slices ripe tomatoes
    – salt & freshly ground black pepper
    – 1 leaf romaine lettuce or 1/4 cup alfalfa sprout (great whichever you choose)

    1) If you like your sandwiches toasted, go ahead and toast your bread

    2) Spread the mayonnaise on one side of a slice of bread and mustard on the other

    3) Place cheese on a mayo side of a piece of bread

    4) Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mustard side facing the lettuce

  304. Sarah 05/08/2009 at 5:48 am #

    Bathing Beauty Retro Swimsuit in Red
    Jewel of the Nile Sandals in Topaz
    Oh Van Gogh Scarf
    Fish Out Of Water Necklace (Silver)
    Eye Love You Shades
    Cornerstone Purse
    Vanilla Skies Parasol
    Eyedust in Nymph
    Oceanic Hoops
    Mos Eisley Cantina Ring (Antique Silver)

    Simple Recipe for Cream Cheese Crab Dip

    Super easy recipe for great crab dip you can make up and eat on the go. Perfect munchie for you summer beach party.

    16 oz package of crab
    2 packages cream cheese
    1/4 cup finely chopped onions
    2 heaping Tbsp mayonaise
    2 heaping Tbsp ketchup

    Mix all ingregients together and serve with Ritz crackers.

    with
    Watermelon Lemonade
    Ingredients
    1 cup lemon juice
    1 cup superfine sugar
    4 1/2 cups water
    3 cups chopped seeded watermelon
    2 tablespoons light corn syrup
    vodka, a shot to make a summertime cocktail (optional)
    Directions
    1In a blender, puree the watermelon with the corn syrup.
    2Strain to remove any bits of seed that remain.
    3Combine the lemon juice and sugar in a large pitcher.
    4Stir until the sugar is completely dissolved.
    5Add the puree along with the water.
    6Serve over ice in tall glass.

  305. Natalie C 05/08/2009 at 6:30 am #

    Outfit:
    Extracurricular Dress
    Lemon Spritzer Flats
    Hyacinth Shades
    Father Knows Best Watch

    Recipe: Portobello Mushroom Burgers

    INGREDIENTS
    4 portobello mushroom caps
    1/4 cup balsamic vinegar
    2 tablespoons olive oil
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 tablespoon minced garlic
    salt and pepper to taste
    4 (1 ounce) slices provolone cheese

    DIRECTIONS
    (1.) Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
    (2.) Preheat grill for medium-high heat.
    (3.) Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

  306. Alyssa Morris 05/08/2009 at 6:30 am #

    Cheeky Chocolate Cherry Cheesecake

    To begin play, apply the following to chef:

    American Beauty dress
    Carriage Ride wedges
    Dahlia headband in ivory
    Sweetheart Roses earrings in white

    Begin recipe:

    INGREDIENTS

    Crust:
    2 cups chocolate wafer crumbs
    6 tablespoons butter (no substitutes), melted

    Cheesecake:
    4 (8 ounce) packages cream cheese, softened
    1 cup sugar
    2 teaspoons vanilla extract
    4 eggs
    4 (1 ounce) squares white baking chocolate, melted and cooled
    1 (10 ounce) jar maraschino cherries, drained, rinsed and quartered
    1/2 cup chopped pecans

    Topping:
    3 (1 ounce) squares semisweet chocolate
    2 tablespoons butter (no substitutes)
    1 1/2 teaspoons shortening
    1/2 (1 ounce) square white baking chocolate
    Add to Recipe Box

    DIRECTIONS

    In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350 degrees F for 8 minutes. Cool on a wire rack. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. Bake at 350 degrees F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

    Finale:

    Put on White Poise gloves for serving.

  307. Brandy 05/08/2009 at 6:35 am #

    That’s Bananas! An Exotic Classic

    The Outfit:
    Morning in Monaco Dress
    Brobdingnag Locket
    Golddigger Heels
    Editor-in-Chief Bag

    The Recipe:

    That’s Bananas! Cardamom Rice Pudding w/ Banana Rum Topping

    For the Rice Pudding:

    1 bag of Boil in Bag type rice (I used Jasmine), cooked

    1 c. half and half

    3/4 c. coconut milk

    1/4 c. sugar (half white, half light brown)

    1/2 tsp. cardamom

    1/2 c. raisins (optional)

    For the Banana Topping:

    2 bananas (not over ripe), cut into rounds

    1 1/2 tbs. butter

    4 tsp. brown sugar

    4 tbs. rum (dark is best)

    4 tsp. orange juice

    1/2 tsp. nutmeg

    1/2 tsp. cinnamon

    4 tbps. chopped nuts

    Directions:

    Make the pudding ahead so it has time to chill.

    1. In a large, nonstick saute pan over medium heat, combine the rice and half and half. Heat until the mixture begins to boil, stirring often (this stuff starts to stick fast).

    2. Reduce heat to low and simmer until the mixture begins to thicken, stirring frequently (seriously), approximately 5 minutes.

    3. Increase heat to medium and add in the coconut milk, sugar and cardamom. Continue to cook until it begins to thicken again, about 5 minutes.

    4. Remove from heat and stir in raisins if you’re going to use them.

    5. Pour the pudding into a glass bowl or container and cover with plastic wrap, pressing the plastic into the surface of the pudding.

    6. Refrigerate for at least an hour. This stuff gets better the colder it is so the longer you leave it, the more you’ll enjoy it.

    Topping:

    The topping only takes about 5 minutes to prepare so you can make it directly before serving the pudding and scoop it on warm or make it right after the pudding and refrigerate it (tastes good cold, too) in a separate bowl.

    1. Melt butter in a medium size skillet over medium-high heat until the froth goes away.

    2. Saute the banana slices for about a minute, shaking the pan so they don’t stick.

    3. Remove skillet from heat and sprinkle in brown sugar and rum.

    4. Return skillet to heat and saute, stirring frequently, until the sugar starts to melt (half a minute)

    5. Add orange juice, nutmeg, cinnamon and a dash of salt.

    6. Cook over medium heat until sauce is slightly thickened, stirring, 1 to 2 minutes.

    Assembly:

    Serve pudding stuff in small bowls, put banana stuff on top of each serving, and nom nom nom to your heart’s content.

  308. Kat A 05/08/2009 at 6:36 am #

    Outfit:

    June Carter Cash Dress
    Lucy Locket Bracelet
    Tetris Clutch
    Know the Roses Espadrilles

    Recipe:
    Sultry Summer Berry Salad with Honey Dijon dressing

    For Salad:

    1/2 Pound Mescalin Mix
    1/2 pint blueberries
    1/2 pint Strawberries quartered
    1/2 Pint Raspberries
    3 Tablespoons Pine Nuts
    3 Tablespoons Walnuts
    4oz Goat Cheese

    For Dressing:
    1 tablespoon dijon mustard
    1 tablespoon honey
    3 tablespoons safflower oil
    5 tablespoons red wine vinegar
    salt and pepper to taste

    wash and dry the mescalin mix and place in large serving bowl.
    sprinkle berries, nuts and crumbled goat cheese on top.

    in cleaned baby food jar, or small tupperware. combine all the ingredients for the salad dressing and shake (with lid on) vigorously. taste with a leaf from the salad to check fo a good balance between acidity and sweetness. should be a touch acidic.

    just before serving, pour dressing over salad and gently turn with tongs to coat all the salad.

    serve with crostini or as an accompaniment to a meal of chicken.

  309. Alexandra Q. 05/08/2009 at 6:43 am #

    Vegan Delight
    Because you’re the kind of girl who isn’t afraid of bright colors, patterns, faux leather, and raw desserts.

    American Beauty Dress
    Farmer’s Market Boots
    Remember Ring

    Raw Strawberry Cheesecake
    Serves 16

    Crust
    1 cup pecans
    1 cup almonds
    1/4 teaspoon salt
    4 medjool dates, pitted and chopped

    Filling
    3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
    1/2 cup agave syrup
    1/4 cup water
    1/4 cup fresh lime juice
    1 teaspoon vanilla extract (alcohol free is preferred for raw desserts)
    32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups
    3/4 cup coconut oil

    Raw Fluffy White Frosting Recipe
    1/2 cup raw cashew pieces, soaked overnight
    1/2 cup water
    2 tablespoons agave syrup
    1/2 teaspoon vanilla (alcohol free is preferred for raw desserts)
    1/4 cup raw coconut oil, melted

    Strawberry Coulis (Coulis is a fancy word for pureed sauce)
    2 cups chopped strawberries
    3 tablespoons agave syrup

    Lightly grease a 9 inch spring form pan with coconut oil and set aside.

    To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.

    To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

    Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.

    Prepare the frosting in basically the same way as the cake. Pulse the cashews in the food processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Pour into a bowl and cover with plastic wrap. Chill until set, about 2 hours.

    Prepare the sauce when you’re close to serving. Just mash the strawberries up with the agave until it’s all red and syrupy.

    To assemble
    Release the cake from its springform prison. Use a mini scoop to place 8 mounds of icing around the perimeter of the cake and one in the center. Slice the tops off the reserved strawberries and gently smush them upside down into the frosting mounds. If you don’t have a mini scoop, just use a spoon and make them as pretty as you can, they’re gonna get smushed anyway.

    To serve, place some Strawberry Coulis on the plate and serve the cake over it. Dig in!

    *Recipe from the Post Punk Kitchen (http://theppk.com/blog/2009/05/05/raw-strawberry-cheesecake/)

  310. Anna McBrayer 05/08/2009 at 6:44 am #

    Outfit:
    Venus De Milo Dress
    Mercury Rising Booties
    Lady Pharaoh Bracelet

    Recipe: “Moonstruck” Lasagna

    **Make this for a favorite crush and Venus will be rising in your house. As heady and complex as Cher’s night at the opera with Nicholas Cage :)

    Supplies:

    1 lb. Hamburger (fairly lean)
    5 links Italian sausage
    1 Large Jar Prego Fresh Mushroom Sauce
    2 Cups Ricotta Cheese Mix (Recipe follows)
    5 Cups Shredded Mozzarella Cheese (Approx. — you may use a little more, or less to taste)
    9 Noodles (any brand of no cook noodles)
    3 cups (approx.) Grated Parmesan Cheese
    Dried Parsley flakes

    Ricotta Cheese Mixture

    Mix all ingredients together in large bowl:

    3 lb. tub of whole Milk Ricotta
    2 eggs, raw
    1 1/4 cup grated Parmesan Cheese
    1/2 cup – 1 cup Dried Parsley flakes (cheese should be green speckled, so start with 1/2cup, add more if needed)
    Salt & Pepper to taste

    Meat Sauce

    Remove Italian sausage from casing, and brown with hamburger in a very large fry or sauce pan (big enough to add sauce to). Chop up meat with spatula as much as possible while browning. Add some salt & pepper, and Italian seasoning to the meat while browning. Drain meat, and add the jar of Prego, and a little more Italian seasoning, and some grated Parmesan cheese to the sauce (a few shakes of each), and simmer sauce for about 10 minutes or so, just to mix it all together and heat the sauce. This should make approx. 7 cups meat sauce, which is the amount I used for each pan.

    Layer as follows in a 9 x 11 x 2 1/2 inch deep pan:

    ***DOUBLE the pan for sturdiness if using foil pans.

    A small amount of sauce spread on the bottom of the pan to keep noodles from sticking
    3 noodles (should cover but not touch or overlap; they’ll spread as they cook)
    A thin layer of Ricotta Mixture, topped with grated Mozzarella
    Sauce
    3 noodles
    Layer of Ricotta Mixture, topped with grated Mozzarella
    Sauce
    3 noodles
    Remaining Sauce — Completely cover top of lasagna with grated Mozzarella, and some grated Parmesan sprinkled on that.

    Cover with foil, and Bake at 350 degrees; uncover the last 20 minutes or so, in order for cheese on top to cook. Test to see if it’s heated through (all ovens heat differently).

    If you can make lasagna a day or two ahead, you can refrigerate it. Otherwise, I would freeze it. Either way, if you can bring it to room temperature before the final cooking, it will heat through more quickly.
    ***If refrigerating or freezing, put a layer of waxed paper directly on top of lasagna, the put foil (the acid from tomato sauce eats through foil!).
    REMOVE waxed paper before heating lasagna.
    This recipe makes enough for two lasagnes–one for now, one for after all the lovemaking! Mangia!

  311. Katie 05/08/2009 at 6:55 am #

    Posie Picking Dress
    Sandals of Eden
    Grapes of Glass Earrings

    Peanut Butter Pie

    1 deep dish pie crust
    ¾ cup sugar
    3 tbsp cornstarch
    3 egg yolks
    2½ cups evaporated milk
    1 tsp vanilla
    ¾ cup creamy peanut butter

    Prepare Pie shell according to package directions (ready made works great!). Combine sugar and cornstarch in a heavy 3-quart sauce pan. Combine egg yolks and milk and gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly until thickened. Boil 1 minute. Remove from heat and stir in vanilla and peanut butter. Cool slightly then pour into cooled pie shell. Chill at least 3 hours. Makes 1 (9-inch) pie.

    If chocolate-peanut butter pie is desired, after adding the peanut butter add milk chocolate chips, starting with ½ cup and adding more until desired deliciousness ^_^

  312. Maggie T 05/08/2009 at 7:02 am #

    This is my take on a rockin 1950’s house-wife ensemble….

    Stella’s Dress
    Redhot Chilli peep toes
    Hibiscus Bangle
    Garden Gazebo Pendant
    Fade to Black sunglasses

    now I am not much of a cook, though what i lack in actual talent I make up on enthusiasm…so this recipe is fairly simple…but the killer colours of the dish rock out and even match my outfit in vibrancy….enjoy

    fruit sushi rolls

    Directions

    Whisk together yogurt, orange juice, and honey in small bowl. Set aside.
    Cut mango from top to base into thin strips. Cut bananas into 1-inch pieces. Wrap 1 mango strip around each banana piece. Arrange on plates cut-side up.
    Mash raspberries in separate bowl until slightly liquid, but still chunky. Spoon mashed raspberries on top of center of each mango-wrapped banana piece. ( it rembles sushi!) Serve with yogurt sauce.

  313. Angelique 05/08/2009 at 7:38 am #

    This past week has been full of rainy spring days, and so I was inspired to choose an outfit based on that and my Mom’s recipe for healthy blueberry muffins, which I make often in this kind of weather! I like them because they are less cake-y than many recipes, and they taste sweet and wholesome. Perfect for a rainy morning breakfast or an afternoon pick-me-up with a cup of tea.

    My Mom’s Blueberry Muffins:
    – 2 cups all-purpose flour
    – 1/3 cup sugar
    – ¼ tsp salt
    – 1 tsp baking soda
    – 1 tsp baking powder
    – 1 cup / 8 oz. low fat vanilla yogurt (this can be achieved too with plain yogurt mixed with a bit of vanilla and honey)
    – ¼ cup orange juice
    – 1 egg
    – 1 tsp vanilla
    – 2 tbsp. Vegetable oil
    – 1 cup blueberries (fresh or frozen)

    Combine the dry ingredients in a bowl, and set aside. Combine the wet ingredients (minus the blueberries), and slowly stir the dry into the wet ingredients, until just barely mixed together. (There may be some lumps, but this is fine!) Stir in the blueberries.

    Pour the mixture into a muffin pan that has either been greased, or has muffin liners in the cups. For 12 muffins, bake at 400 degrees F for 18 minutes, or until a skewer inserted into the muffins comes out clean. Enjoy!

    (As an additional bonus, I like to sprinkle a bit of raw sugar on top of the muffins before they go into the oven. This gives them a little sugary crunch, as well as makes them a bit sparkly on top!)

    Outfit:
    Halley’s Comet Dress
    French Vanilla Tights
    Tea Set Flats in Blueberry
    Dahlia Headband (because a rainy day needs a spot of bright color!)
    Pocket Watch Necklace (To time when the muffins need to come out of the oven!)

    Thanks, this was fun. :)

  314. Aimi 05/08/2009 at 7:39 am #

    Stella’s dress in Lagoon
    Body electric ballet flats
    Dahlia headband
    Hit record necklace
    Brown tortoise Daria glasses

    Recipe: Morning after breakfast burritos

    Makes 1 burrito

    2 eggs

    1/4 cup shredded cheese

    1 tsp milk

    veggie bacon or veggie breakfast sausage

    chipotle salsa (i like the target brand one)

    sour cream

    guacamole

    1 large tortilla

    1. Scramble the eggs with the milk, add the cheese, and then add to a hot frying pan and cook them

    2. Microwave the tortilla to make it warm. Sprinkle on some water before you do it in case it is dry.

    3. Put cooked eggs inside of tortilla. Fold it in half to keep the eggs warm.

    4. Fry the veggie bacon or veggie sausage. If using sausage, chop it up afterwards so that it will fit inside the burrito.

    5. Put the veggie meat inside the burrito.

    6. Add salsa, sour cream, and guac. If you want to add some more shredded cheese you can. You do not want to overstuff the burrito but part of its aesthetic experience is the mixture of flavors you get from all of the squishy stuff (salsa, sour cream, guac) combined with the texture of the eggs and veggie meat.

    7. Fold it up into a little pouch (rather than like a cigar. If you just roll it, everything will fall out.) If you don’t know how to do this, go to Willy’s and have a burrito and see how they make it. Try to do it that way, because it maximizes the holding power of the tortilla and makes the insides extra delicious.

    8. Eat. Om nom nom.

    Best enjoyed at 4 a.m.

    Optional ingredients:

    Sauteed peppers and onions are good, but I’m usually too lazy to make them.

    Ketchup. I like ketcup on my eggs. If you don’t have salsa this will still be good.

    Whatever else you fancy. Maybe some black beans for some heuvos rancheros action.

    Obvi if you are a vegan you can substitute tofu scramble for the eggs, and veggie dairy products for the cheese and sour cream.

  315. Billie Jo Konze 05/08/2009 at 7:41 am #

    Outfit:
    Good Ship Lollipop Dress
    Carriage Ride Wedges
    Modern Marilyn Sunglasses in White
    Burst of Spring Earrings
    Strawberry Patch Locket

    Springtime Strawberry Shortcake
    (For best results, prep strawberries the day before)

    Baking Powder Biscuits
    1/4 c. Butter
    2 c. All-Purpose Flour
    1 Tbsp. Sugar
    3 tsp. Baking Powder
    1 tsp. Salt
    3/4 c. Milk

    Preheat oven to 450 degrees.
    Mix all dry ingredients in a mixing bowl. Cut in softened butter.
    Add milk and stir.
    Spoon onto pan in large spoonfuls for rough-textured biscuits.
    Bake at 450 until biscuits are golden.

    Whipped cream
    1 Pint Heavy Whipping Cream
    1/4 c. Sugar
    1 tsp. Vanilla
    Metal Bowl

    Chill bowl ahead of time for best results.
    Using electric mixer, beat cream, adding sugar slowly to taste. Do not overmix. Cream should be fluffy, not stiff. Add more or less sugar according to taste. Refrigerate.

    Strawberries
    1 Pint Strawberries
    2 Tbsp Sugar

    Wash strawberries by soaking in cold water for five minutes. Remove leaves and slice strawberries, then sprinkle sugar over strawberries, mixing gently to coat. For best results, strawberries should be stored overnight in the refrigerator. The sugar will allow the strawberries to release their juices, forming a syrup.

    Once biscuits are cooled slightly, combine 1/2 c. Strawberry mixture per biscuit and add whipped cream. Serve immediately.

    Yum!

  316. Susan 05/08/2009 at 7:41 am #

    Sidecar Tour Dress
    Beauty Consultant Flats
    Hibiscus Bangle

    I like this combo because I could picture this comfortably walking through the park on a sunny Saturday or for a comfy outfit on an equally-sunny-if-not-QUITE-as-enjoyable summer day at the office. Another thing I consider both office snack for co-workers and picnic with friends appropriate:

    Peanut Butter and Chocolate Rice Krispie Treats

    2 T butter
    1 10 oz package of marshmallows (or about 40)
    1/4 c creamy peanut butter
    5-6 cups rice krispies
    1/2 c semisweet chocolate chips

    In a large saucepan on the stove (or if you’re plucky and own a large microwave safe bowl–in the microwave) melt the butter and marshmallows until they form a delightful goo. Add in the peanut butter and stir until it too is melted into the goo.

    Add in the Rice Krispies (or off brand Krisp Rice of your choosing). The package always tries to get you to use 6 cups, but I find a happy medium exists somewhere between 5 and 6 cups. This is a judgement call on how gooey you enjoy your treats.

    Press mixture into a 13 x 9 glass pan. Allow to cool for about 10 minutes and then drizzle with the melted chocolate. Once the chocolate has dried, you can cut it into delicious squares to share!

  317. Katie 05/08/2009 at 7:46 am #

    Peppermint Cardigan
    Nomadic Ninja Tee
    Fundamental Skinny Jean
    Body Electric Ballet Flat

    Gooey Goodness

    2 pkgs graham crackers
    1 stick butter or margarine – melted
    1 can condensed milk
    mini marshmallows
    milk chocolate chips

    Set oven to 325*. Coat bottom of 9×13 inch pan with cooking spray. Crush graham crackers into fine crumbs and add melted butter. Mix until all crumbs are moistened. Press into bottom of pan. Poor enough condensed milk over graham cracker crust to cover lightly, but no more (or else it’ll be soggy). Sprinkle enough mini marshmallows over this to cover, but not completely, leaving small spaces between the marshmallows. Sprinkle enough chocolate chips to fill in spaces. Place in oven and cook for about 15 minutes or until marshmallows become a very light golden brown on top. Makes 1 (9×13 inch) pan.

    This recipe is perfect for large group gatherings!

  318. Katharine Ellis Tapley 05/08/2009 at 7:53 am #

    Dr. Susan’s Baking Powder Biscuits

    Farmer’s Market Boots
    Scarborough Fair Dress
    Two Servings a Day Belt (to coordinate with Dr. Susan’s apple themed kitchen)
    Feed The Birds Kitchen Towel (looped in the belt, because you will need to wipe your hands often)
    Sewing Circle Spectacles (though not everyone may need these to read the recipe).
    Old and New Pocket Watch Necklace (to make sure they’re cooked long enough).

    Other accessories not available at ModCloth include:
    An open window with a Lehigh County breeze coming in
    A small dog snuffling around the floor to catch any drops (corgis work best, but you can easily substitute another breed).

    2 cups doubly sifted flour
    2 (heaping) teaspoons baking powder
    4 tablespoons of sweet cream butter (do NOT to melt it first…that’s what makes them go flat).
    1/2 teaspoon salt
    3/4 cup milk

    Sift flour once, then measure. Add the baking powder and salt, sift again. Cut in the butter (this is where we use our hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly knead for 30 seconds or so, enough to shape. Roll out…roll it however thick you want…we suggest about an inch for a good fluff. Take a glass with a 2 inch mouth, dip it in flour and press in for your circles. Keep re-rolling and shaping the dough until you only have a teeny bit left. Break that into two bits and ball up (these will go to the dog later). Place your biscuits on an non-greased cookie sheet in a 400 degree oven for 12-15 minutes.

    When they’re done, let them cool. Before you eat them, drizzle them with butter (my favorite), top them with strawberries, or raspberry preserves. You can also dunk them in your soup or use them to soak up the rest of your vinaigrette.

    submitted by ModCloth fan, Katharine a.k.a. Dr. Susan’s oldest daughter.

  319. Erin Wade 05/08/2009 at 7:55 am #

    Outfit:

    -The Maggie Dress
    -We Say Tomato Tights
    -The Red Bag of Courage
    -Shirley Temple Earrings
    -Look Smart Glasses (in red)
    -High Stakes Heels in Tobacco

    The recipe:

    CHERRY CHOCOLATE CAKE

    1 pkg. chocolate cake mix
    3 eggs
    1 (21 oz.) can cherry pie filling
    1 c. sugar

    Combine cake mix, eggs, cherry pie filling. Mix until blended. Put in 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake springs back (frost when cool).

    FROSTING:

    5 tbsp. butter
    1/3 c. milk
    6 oz. pkg. chocolate chips

    Combine sugar, butter and milk. Bring to boil. Boil 1 minute. Remove from heat. Put in chocolate chips. Stir until melted. Spread over cake.

  320. Lauren J Brown 05/08/2009 at 7:59 am #

    ‘High Tide Hottie’

    Good Ship Lollipop Dress
    Nostalgia Blue Handbag
    Fish Out Of Water Necklace
    Watermans Knot Wedges

    ‘Fabulous Fish ‘n’ Chips’

    Ingredients
    4 pieces cod (or haddock)
    4-6 large potatoes
    deep frying oil

    FOR THE BATTER
    1 cup flour
    1 teaspoon salt
    1 egg
    1 cup dark beer (Guinness is best!)

    Directions
    1.Peel and cut potatoes into chips, run under cold water patting dry with a paper towel. Deep fry chips until golden brown, place in an oven proof dish in a warm oven.

    2.In a bowl, sift the flour and salt. Next, crack the egg into the bowl and whisk the mixture. Slowly add the ale, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside.

    3.If you are using the oil you just cooked the chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan.

    4.Wash the fish under cold water and roll in the flour/parsley mixture. Dip the fish pieces, one at a time into the batter and drop into the oil.

    5. Do not put the fish in the basket and lower the basket in, because they will stick.

    6. Cook for 3 to 4 minutes or until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately with the chips, salt and vinegar, tartar sauce and lemon wedges.

    7. Fun Presentation Tip! Fold newspaper into ‘pokey hats’ and serve just like the Boardwalk!

    To Follow…(I couldn’t resist!)

    Grandma’s Salt Water Taffy

    Ingredients
    2 cups sugar
    2 tablespoons cornstarch
    4 tablespoons butter
    1 teaspoon salt
    1/2 cup corn syrup
    1 1/2 cups water
    2 teaspoons vanilla extract
    1 tablespoon cherry, or other flavored extract
    8 drops of pink food coloring

    Directions
    1. In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.

    2. Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8×8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces.

    3. Fun Presentation Tip! Wrap each taffy piece in bright colored waxed paper, be sure to wear your cutest ‘pinny’ while serving!

  321. Michelle Lynne 05/08/2009 at 8:10 am #

    Outfit:
    Picture Book Dress
    Isabella Locket
    Firework Sandals
    and Eyedust in Cleopatra to top it off.

    Recipe:
    POTATO PLUM DUMPLINGS
    note: This recipe makes twelve dumplings. It usually take my mom and I three hours to complete it. I know, three hours seems like a long time to be stuck in the kitchen. DON’T FRET, bond with a friend (or in my case a mom), one afternoon, to make these for a main course, dessert, or even a late afternoon snack before dinner, they’re delicious, and worth the wait.

    INGREDIENTS
    * 4 large russet potatoes
    * 1/2 teaspoon salt
    * 1 tablespoon butter, softened
    * 2 eggs, beaten
    * 1/4 cup farina
    * 1 cup all-purpose flour, or as needed
    *
    * 12 Italian prune plums
    * 12 cubes white sugar
    *
    * 1/2 cup butter, melted
    * 1/4 cup white sugar
    * 1 cup dry bread crumbs
    *
    * additional melted butter and sugar for garnish (optional)

    DIRECTIONS
    1. Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
    2. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
    3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
    4. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
    5. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
    6. Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

  322. Nicole Vinette 05/08/2009 at 8:17 am #

    At-Home Coffee Shop Chic:

    Soothsayer Tank Top
    The New Black Skinnies
    Thistle Pumps
    I Spy Necklace
    Purple Chasing Feathers Bangle
    Blackout Buckled Clutch

    Chocolate & Almond Biscotti:

    * 1 1/2 cups blanched whole almonds
    * 2 cups all-purpose flour
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon baking powder
    * 1/8 teaspoon salt
    * 7/8 cup white sugar
    * 2 cups semisweet chocolate chips
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 2 tablespoons whiskey

    1. Preheat oven to 350 degrees F. Toast almonds in shallow pan for 12-15 mins., shaking pan a few times, until almonds are lightly colored. Set aside to cool.
    2. Preheat oven to 375 degrees F. Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
    3. In large bowl, stir together flour, baking soda, baking powder, salt & sugar. Place 1/2 cup of these dry ingredients into food processor. Add half cup of the toasted almonds & process for about 30 secs.
    4. Return mixture to bowl of dry ingredients & stir in remaining almonds & chocolate chips. In large measuring cup, beat eggs, vanilla & whiskey with fork to blend. Stir into dry ingredients until moistened. Wet hands & divide dough into 4 portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide & 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
    5. Bake for 25 minutes in preheated oven.
    6. Using metal spatula, remove slabs from cookie sheets & let cool for 20 mins. on cutting board. Reduce oven temperature to 275 degrees F.
    7. With serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place slices, cut side down, onto cookie sheets.
    8. Bake 25-30 mins. in preheated oven, until biscotti is crispy & lightly toasted.
    9. Turn oven off & open oven door, allowing biscotti to cool in oven. When cool, store in airtight container.

  323. Autumn Elliott 05/08/2009 at 8:28 am #

    Mum’s Berry Delicious Tea-Time Tasties

    Mum’s The Word Dress, Danish Pastry Sandals, and paired with iced raspberry lemon streusel muffins and raspberry yogurt makes for the sweetest tea-time accompaniment on a mayfair day!

    RASPBERRY LEMON STREUSEL MUFFINS

    MUFFIN

    2 1/2 cups all purpose flour

    2 teaspoons baking powder

    1 teaspoon baking soda

    1 1/3 cups sugar

    1 tablespoon finely shredded lemon peel

    1 egg

    1 cup buttermilk

    1/2 cup melted butter or margarine

    1 tablespoon lemon juice

    1 1/2 cups whole frozen raspberries (about 6 oz), do not thaw

    1 tablespoon flour

    STREUSEL TOPPING

    1/4 cup melted butter or margarine

    1/2 cup all purpose flour

    2 tablespoons sugar

    1 1/2 teaspoons finely shredded lemon peel

    Preheat oven to 400º. Stir all streusel ingredients together to form soft, crumbly dough and set aside.

    Whisk the dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until 1/4″ from top. Crumble streusel topping over each.

    Bake for 15 minutes, then reduce heat to 350º and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip.

    Makes a dozen, because one muffin isn’t stuffin!

    RASPBERRY YOGURT

    1 pounds fresh or frozen raspberries
    5 ounces Greek-style yogurt
    1/6 cup sugar (optional, if you don‘t mind a very tart dessert)

    Place the berries in a mixing bowl, sprinkle with sugar and allow to macerate for a few minutes. Place about 3/4 of the berries in a food processor or blender and puree. Chill until cold. When ready to serve, combine yogurt with half the puree and spoon this yogurt-berry mixture evenly into glass parfait glasses. Cover with the plain puree, and top with reserved berries.

    Serves a threesome, because tea-time oughtn’t be spent alone!

  324. emily j. 05/08/2009 at 8:34 am #

    whatever happened to daisy mae? outfit
    *daisy mae top
    *medici wedges
    *st. cecilia locket
    *little red corvette skirt

    you’d look too good in this outfit to exert more effort than opening a can or two and chilling. and who wants to cook when it gets hot?

    this is grandma’s fave dessert.
    Blue Ambrosia
    1 cup blueberries
    1 cup sour cream
    1 cup canned mandarin orange wedges
    1 cup seedless green grapes, halved
    2 cups mini marshmallows
    2 Tbl sugar
    1/2 cup shredded coconut

    directions: drain canned mandarin oranges and combine with everything but the coconut. chill for a least one hour. add in shredded coconut right before serving.

  325. gina 05/08/2009 at 8:36 am #

    sorry, i left out that the recipe was for a chocolate almond meringue cake

  326. Emily 05/08/2009 at 8:43 am #

    Posie Picking Dress
    Medici Wedges
    Love in Lotus Necklace

    Eggless Zucchini Bread (with Apple) – C’est Tres Bien!!
    2 cups sugar
    3/4 cup sunflower oil (vegetable oil an acceptable substitute)
    1 1/2 cup whole meal flour, 1 1/2 cup all purpose (3 cups of either or also works)
    1 teaspoon salt
    2 1/4 teaspoon cinnamon
    1 1/2 cup zucchini, 1/2 cup shredded (gala) apple (apple can be replaced with another 1/2 cup of zucchini)
    2 1/4 teaspoon vanilla (clear is preferable)
    3/4 cup balkan style vanilla yogurt (this is what i prefer, any gelatin-free vanilla yogurt will do)
    1 1/2 teaspoon baking powder
    1 teaspoon baking soda
    3/4 teaspoon nutmeg

    Preheat over to 350 F. Grease only the bottom of 2 loaf pans. Measure yogurt into a medium sized mixing bowl. Add sugar and blend until creamy and slightly thick (2-3 minutes). Add oil and blend through. Add zucchini, apple, and vanilla, and stir until mixed. Sift flour in medium bowl and add cinnamon, nutmeg, baking powder & soda, and salt. Mix together and add dry ingredients to wet, a little bit at a time. Fold ingredients into each other. Pour into pans and put into oven. Bake for 60 to 90 minutes. ENJOY!

    You can also make some in muffin tins, or mini muffin tins. Tastes just as delicious, and great for a grab & go snack!

  327. Brittany 05/08/2009 at 8:43 am #

    Perfect Pairing: Hot Mamacita

    Outfit

    Everything Nice Dress in Spice
    Red Hot Chili Peep Toes
    Eye Love You Shades

    Recipe
    Chicken Santa Fe
    1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
    8 medium red potatoes, skins on, washed and cubed
    1 16-oz. jar Pace Hot Picante Sauce
    1 cup frozen shoepeg corn

    1. Place a wet paper towel on a microwave-safe plate. Pile potatoes on top, and cover them with another wet paper towel. Microwave on HIGH for 8 to 10 minutes, or until fork tender. (WORD OF CAUTION: Use pot holders when handling the plate, as it will be extremely hot!)

    2. While potatoes are microwaving, cook the chicken in a large, deep skillet over medium-high heat.

    3. When chicken is fully cooked, add picante sauce and corn. Reduce heat to low.

    3. Add the potatoes. Cover and simmer for 10 minutes, stirring occasionally.

    4. Top with shredded cheddar jack cheese (or your favorite Mexican-style cheese), add a dollop of sour cream and enjoy!

    Serves 4

  328. Caitlin 05/08/2009 at 9:03 am #

    Perfect Pairing: Sunshine Makes Me Happy

    Outfit:
    Sunshine of Your Love Dress
    Lemon Spritzer Flats
    Wide Eyed Daisy Ring

    Recipe: Lemony Sunshine Cupcakes

    Ingredients
    For crust and topping:
    1 1/3 cups shortbread cookie crumbs,
    1/4 cup granulated sugar
    4 tablespoons unsalted butter, melted

    For the batter:
    8 ounces cream cheese, at room temperature
    1/2 cup sour cream
    2 large eggs, at room temperature
    1/4 cup vegetable oil
    1/4 cup water
    1 small box (3.4 ounce) instant lemon pudding
    1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
    1/3 cup lemon curd

    Directions:
    Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.

    Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.

    In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.

    Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.

    Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

    Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.

    With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.

    Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

    Serve cupcakes warm from the oven or at room temperature.

  329. Maria 05/08/2009 at 9:04 am #

    Dark Room Dress
    The Tellteal Wedges
    Train Hopping Bag
    Speakeasy Cocktail Ring
    Let It Bead Earrings

    When you are art gallery ready, you’ve got to bring hors d’oeuvres!

    Artichoke and Cheese Stuffed Mushrooms

    Ingredients:
    24 large (2 1/2 to 3 inches wide) white mushrooms
    1/4 cup extra-virgin olive oil, for drizzling
    Salt and pepper
    2 cans sliced or quartered artichoke hearts
    2 cloves minced garlic
    1/4 teaspoon freshly grated nutmeg, eyeball it
    Pinch dried thyme
    Handful grated Parmesan
    Handful parsley leaves, finely chopped
    1 tub shredded Asiago cheese, 8 ounces

    Directions:

    Preheat oven to 400 degrees F. Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat – about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

  330. Tristan 05/08/2009 at 9:11 am #

    Sugary Sweet

    Outfit:
    Modern in Mosaic Dress
    Three Wishes Peep Toes
    Princess Lolly Bracelet
    Wide-Eyed Daisy Ring

    Recipe: Perfect Carrot Cupcakes
    • 2 cups sugar
    •