(Polamaloop Dress, V is for Vixen Tights, Bizarre Love Triangle Heels, What the Brooch?, Fashion Fractal Hat)

Who needs a jersey (The only one I own was made with puffy paints anyway) when you can be just as ready as the next fan with a team-inspired outfit! I have my colors on, based around the appropriately named Polamaloop Dress, accessorized with a chic pair of tights, caramel colored heels, all in addition to maintaining a ladylike composure by letting my pin do the talking!

It took me a while to become accustomed to watching sports on television, especially coming from a city surrounded by Hockey, Football, and Baseball. I would always support my hometown teams by default, until I found another much more appealing positive to game day gatherings – trying and testing out new recipes! Even those who aren’t a fan of sports can’t deny that these football inspired treats are a touchdown!

Keep reading for the Cocoa Krispies Football Recipe!

I originally searched out this recipe when the Steelers made it to the Superbowl in 2007. I wanted to show up to the house party I was attending with an easy and delicious treat – that’s when I stumbled across this simple dish that is simply adorable, combining everything I was looking for: chocolate, peanut butter, (cocoa) rice krispies, and fun!

Want to impress your friends with this simple, easy-to-make snack? Read on to get the game plan!

Starting Lineup = Gather Ingredients

3 tbs. butter or margarine

1 package (10 oz., or about 40 marshmallows) – or – 4 cups miniature marshmallows

1/2 cup peanut butter

6 cups Cocoa Rice Krispies

Canned frosting or decorating gel (I picked up a small tub of cream cheese frosting, along with a cake decorating cone and round tip)

1st Quarter: Directions

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove form heat. Stir in peanut butter until melted.

2. Add Cocoa Rice Krispies cereal. Stir until well coated.

2nd Quarter: Preparation

3. Cool Slightly. Using buttered hands (so fun!) shape mixture into 3-inch (or smaller) footballs.

4. I recommend shaping them with one side flat, so they can rest on a dish without rolling around, unless you plan on tossing them all in a bowl for serving.

5. After structuring them into their shape, easily place them on wax paper or some other surface they won’t easily stick together when cooling.

3rd Quarter: Laces Out!

6. With your footballs in formation, decoration is simple. As you can see in the photos, decorate one line on each end, a line down the center followed by intersecting “laces”. I found it worked best to try and squeeze on 4-5 laces on each treat.

4th Quarter: Dig in!

These seem to be best served the day of making. They were still good a few days after stored in a container, but they do harden the longer they sit out. I thought it would be cute when serving to put them on green paper, so it looked as if they were on a football field (nerdy, I know but I couldn’t resist)!

The batch pictured above was a result of doubling the original recipe. I used the entire box of Cocoa Rice Krispies, (12 cups exactly), one standard jar of Peanut Butter (I used natural with honey) and doubled all other ingredients.

What do you think of my food and fashion pairing? Do you consider this recipe a ‘touchdown’?

(Image above: American Fashion Cookbook taken from Amazon)

A friend of mine recently sent me a link to this amazing book, “American Fashion Cookbook,” and I could not believe it! This totally chic, hardback, adorably-illustrated cookbook combines both of my loves – fashion and cooking! Published by the Council of Fashion Designers of America, this unique collection of recipes highlights the favorite dishes of over 100 top American designers.  From Betesy Johnson’s Cherry Sour Cream Pie recipe, to Isaac Mizrahi’s Mushrom Truffle Spaghetti, to Donna Karan’s Green Juice, this book showcases that odd and wonderful relationship between haute couture and fine cuisine.

As an added bonus, some of the recipes are accompanied by personal statements from the designers. Diane von Furstenberg states that, “when you cook for the ones you love, you somehow become [a great cook],” and she goes on to say that every time she makes her Saturday Night Chicken, she ends up eating with her hands! I just can’t believe that! Michael Kors calls his favorite recipe “a meal version of a ten-ply cashmere turtleneck,” and I get the biggest kick imagining he and Heidi Klum, dressed in holiday sweaters, feasting on Grandma Bea’s Pot Roast. Although I wish this collection contained more personal stories and tidbits from the designers’ kitchens, it’s a worthwhile and inspiring read for any fashionista who fancies herself a chef!

Keep reading for Nicole Miller’s Tortilla Soup recipe!

(Image above: American Fashion Cookbook Intro and Tortilla Soup Illustration)

Tortilla Soup by Nicole Miller (from American Fashion Cookbook)

Ingredients:

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 2 medium jalapeno chilies, seeded and chopped
• 4 roasted tomatoes, peeled, seeded, and chopped
• 4 cups chicken broth
• 1 can white hominy, drained
• 1 1/2 cups chicken, shredded
• corn tortillas
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 cup canola oil
• 1 medium avocado
• 1/2 cup shredded Monterey jack cheese
• fresh cilantro, chopped
• 1 lime, cut into wedges

Directions:

• Heat oil and add onions. Cook 2 minutes, stirring frequently. Add garlic and jalapenos, and cook for a few minutes.
• Add chopped tomatoes and chicken broth. Bring to a boil, then add hominy and simmer for 20 minutes.
• Add shredded chicken.
• Season with salt and cumin.
• Cut tortillas into thick strips 1/4 inch or less with sharp knife or scissors.
• Fry strips in oil until crisp.
• To serve, peel and pit the avocado and cut into 1 inch slices.  Divide half of the tortillas strips among serving bowls. Add soup.
• Top with avocado and cheese. Garnish with remaining tortilla strips and cilantro.
• Serve with lime wedges.

Enjoy!

Today is a day for winners at ModCloth! We’re so excited to announce the winners of both the Fall Flavors, Fall Fashions Perfect Pairing Contest and the Mod Homecoming Queen! Thank you to all who participated in these contests – we had a blast going through all of your submissions!

Mod Homecoming Queen Winner:

Thirty three entries in, and Katie Mayo submitted the prize-winning photo of her divinely vintage styled Sophomore look, earning her the title of Mod Homecoming Queen! She will receive a $100 ModCloth Gift Certificate to spend on mad mod swag, along with bragging rights! Her dress was a borrow from her cousin who had it previously restored. We hope you had the time of your life at Homecoming, Katie – your dress is simply stunning!

Keep reading to find out the three ModCloth Cooks: Fall Flavors, Fall Fashions Perfect Pairing Contest!

Thank you to all who submitted an outfit and recipe pairing. They were all so unique, creative, and delicious!  These three winners will receive $100 towards their perfect ModCloth pairing ensemble! Here are our favorites.

Molasses Winner:

Congratulations to Meg, who impressed us with her recipe Coca Molasses Toffee, her fall-tastic outfit, and the adorable webpage she created for her submission!

Cocoa Molasses Toffee

• 1 cup molasses
• 3 cups sugar
• 2 cups whipping cream
• 4 tablespoons butter
• 4 tablespoons cocoa powder
• 3/4 teaspoon salt

Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.

Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees Fahrenheit.

Meanwhile, warm the cream over medium heat until hot, but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan. When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge. After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.

Apple Winner:

Congratulations to Sarah, who wowed us with her Puffy Apple Oven Pancake and her apple-red accented ensemble!

Puffy Apple Oven Pancake

When fall comes around, I love making my infamous Puffy Apple Oven Pancake. It’s so warm and delicious for those cold fall days when the leaves are crunching and all you need is something that tastes like something your grandma would make.

• Preheat oven to 400 degrees Fahrenheit and grease a 9in pie dish with butter.
• Peel and core one small apple before cutting it into quarters and from there into small chunks.
• In a medium-sized bowl, stir together 2 tablespoons of sugar and 1/4 teaspoon of cinnamon with a fork.
  
• Add the apple chunks and toss until all of the chunks have an even cinnamon-sugar coating.
  
• Put this filling in the prepared pie dish, spreading them about with the fork before putting it in the oven for 5 minutes.
• In a large bowl or blender, combine 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, 3 large eggs, 1 cup of whole milk, 3/4 cup of flour, and 3/4 teaspoon of vanilla. Mix or blend together until the batter is frothy and resembes pancake batter.
• Open the oven and do not remove the dish of baked apples.  Pour the batter over the apples evenly.  Push the dish back into the oven completely.
• Bake the pancake for roughly 25 minutes, or until it looks puffy and brown.
  
• Remove the dish and set it on a cooling rack. As it cools, hold a mesh sieve over the pancake and use it to sprinkle 2 tablespoons of confectioners’ sugar over the pancake.
• Cut like a pie, and serve warm and fresh.

Squash Winner:

Congratulations to Drew, who impressed us with this chic, classic Squash Ravioli dish and autumnal yellow, brown, and orange-infused outfit!

Butternut Squash Ravioli

• 1 tablespoon butter
• 3  tablespoons minced shallots
• 2 garlic cloves, minced
• 1 cup roasted butternut squash puree
• 3 tablespoons heavy cream
• 3 tablespoons grated cheese
• Pinch nutmeg
• 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
• 1/2 cup Roma tomato sauce
• 1 tablespoon finely chopped fresh sage leaves for garnish
• Goat cheese for garnish
• 4 tablespoons of candied pecans for garnish

In a large saute pan, over medium heat, melt 1 tablespoon of butter.  Add the shallots and saute for 1 minute.  Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Stir in the cream and continue to cook for 2 minutes.  Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste.  Cool completely.

Cut the pasta ribbons into 3-inch squares.  Place 2 teaspoons of the filling in the center of each pasta square.  Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely.

Add the pasta to pot of boiling water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well.  Warm the roma tomato sauce in a saucepan and pour over pasta. Garnish with goat cheese, candied pecans, and finely chopped sage.

(Image above: Stuffed Acorn Squash from Post Punk Kitchen)

For the last day of our Fall Flavors, Fall Fashions Perfect Pairings Contest, our ingredient is SQUASH! Any kind of squash will do, as long as you pair it with an adorable ModCloth outfit that matches your recipe! Submit your squash recipe and matching outfit as a comment at the bottom of this post. Read complete contest guidelines here.

As our surprise guest blogger, Isa Chandra Moskowitz (co- founder of the vegan food blog Post Punk Kitchen, and author of such vegan cooking tomes as Vegan Cupcakes Take Over the World and Veganomicon) is sharing an amazing squash dish with us, and an adorable ModCloth dress to match! Thanks, Isa!

Outfit:

• Panacea Dress
• Bow-sic Black Flats

Keep reading for Isa’s vegan cornbread stuffing and roasted squash recipe! Ingredients:

• 4 acorn squash, cut in half lengthwise, seeds removed
• 1 recipe PPK Cornbread or Veganomicon cornbread, or your favorite recipe from a 9×13 pan
• 3 tablespoons olive oil
• 4 Cippolini onions, diced medium (use whatever onion you like – about 2 cups once chopped)
• 1 cup pecans
• 1/4 cup chopped fresh thyme (keep the soft stems on, just ditch the woody ones)
• 1/2 teaspoon celery seed
• 2 teaspoons dried sage
• 1 teaspoon salt
• fresh black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 2 red Bartlett pears, sliced in 1/4 inch slices (use whatever pear you’ve got)

Method:

• Preheat oven to 375 F. Place the squash face down on a baking sheet lined with parchment paper. Bake for about 45 minutes or until easily pierced with a fork. You can proceed with the rest of the recipe in the meantime.
• Cut cornbread into roughly 3/4 inch pieces. Place on a baking sheet and toast for about 15 minutes, flipping about halfway through. Remove from oven.
• In the meantime, toast the pecans. Preheat a large heavy bottomed pan over medium low heat. Add the pecans and toast for 3 to 5 minutes, stirring often, until they smell toasty and are a few shades darker. Transfer to a bowl and roughly chop once cooled – I like to keep the pieces relatively large.
• In the same pan over medium heat, saute onion in olive oil for about 10 minutes, until lightly browned.
• Preheat the oven to 375 F.
• Add the herbs to the pan and saute for about a minutes. Add the cornbread and sprinkle in salt and pepper. Mix with a spatula, it’s fine if you break the cornbread up with a spatula a bit. Drizzle in the oil and vegetable broth. If it seems too dry, add a little extra veggie broth.
• Fold in the apples and pecans. Transfer to a lightly greased 9×13 pan and bake for about 45 minutes, until the top is lightly browned.
• Serves 8.

Leave your outfit ideas and matching squash recipes as a comment below, and good luck! The Fall Flavors, Fall Fashions Perfect Pairings Contest ends at midnight EST, Sunday, October 18th, so get your submissions in soon!

(Image above: Caramel Apple Cream Cheese Cookie Bars taken from Picky Palate)

It’s Day Two, and our fall ingredient for today is APPLE.  Find your favorite apple recipe, and pair it with an adorable ModCloth outfit that matches your dish! Submit your apple recipe and matching outfit as a comment at the bottom of this post. Read complete contest guidelines here.

To show us just how yummy apples can be, Jenny from Picky Palate is sharing one of her super sweet, totally indulgent recipes and a matching outfit with us! Thanks, Jenny!

Keep reading for a cute fall look,and an ultra delicious apple treat!

Outfit:

• Cassiopeia Dress in Mythology
• Ginger Button Sweater

Caramel Apple Cream Cheese Cookie Bars

• 3 Tablespoons melted butter
• 3 Cups Golden Grahams Cereal, ground in food processor
• 1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
• 8 oz softened cream cheese
• 1/4 Cup sugar
• 1 teaspoon vanilla
• 21 oz can apple pie filling
• 1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
• 9.5 oz Kraft Caramels
• 1/2 Cup Half and Half

Method:

1. Preheat oven to 350 degrees F.  Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray.  Bake for 10 minutes then remove from oven.  Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth.  Pour over crumbled cookie dough layer.  Bake for 25 minutes then remove from oven.  Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired).  Next top with remaining cookie dough, breaking off into little pieces evenly over top.  Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center.   Let cool completely, then cut into squares.  Melt caramels and Half and Half according to package directions.  Drizzle over each bar.  Refrigerate leftovers.
3. Makes 9 squares. Refrigerate leftovers.

Leave your outfit ideas and matching recipes as a comment below, and good luck! Be sure to check back tomorrow at 1.00pm for the next ingredient – Squash!

(Image above: Molasses Cookies from Southern Grace Gourmet)

We are so excited for the first day of our Fall Flavors, Fall Fashions Perfect Pairings Contest! Our ingredient for today is MOLASSES.  Find your favorite molasses recipe, and pair it to an adorable ModCloth outfit that matches your dish! Submit your molasses recipe and matching outfit as a comment at the bottom of this post. You have until this Sunday at 12:00 a.m. E.S.T. Read complete contest guidelines here.

To help us kick off this contest and get the molasses recipes flowing, Angela from Southern Grace Gourmet has a yummy molasses dish and an adorable outfit to share with us! Thanks, Angela!

Outfit:

• The Soda Fountain Dress in Ginger
• Coca Beach Wedges
• Out of Africa Bag
• Birds of Paradise Earrings
• Hibiscus Bangle
• The Raphael Necklace

Keep reading to see Angela’s yummy recipe! There is nothing more delicious than a warm, chewy molasses cookie.  This cookie will give you a warm snuggly feeling. The molasses paired with the spices is perfect for the fall season. The chewiness of the cookie will allow you to savor every bite of this delectable treat. I have tried several recipes, before perfecting this one. These cookies have cinnamon, ginger, allspice, and cloves. Molasses balances out the spices in the cookie and adds a perfect backdrop for the spices. The best part of these cookies though, is the beautiful aroma that will fill your home as they bake.

• 2  1/4 cups flour
• 2 oz, or 1/4 cup butter at room temperature
• 4 oz, or 1/2 cup shortening at room temperature
• 1/3 cup molasses
• 2 teaspoons baking soda
• 1 egg
• 1 cup brown sugar, packed
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 cup white sugar for rolling cookie dough in

1. Preheat oven to 375 degrees. Cream butter, shortening, and sugar. Sift together flour, salt, baking soda, and spices. Add molasses and egg to creamed butter and sugar. Mix until light and fluffy.
2. Add dry ingredients and mix until just combined.
3. Then take teaspoons of dough and roll in sugar and in the palm of your hand to make little balls. Place on un-greased cookie sheet. Bake at 375 degrees until just firm. Do not over-bake. They should be browned, but look underdone when removed from oven.  They will firm up when cooled.  For a crisp cookie, cook longer.

Leave your outfit ideas and matching recipes as a comment below, and good luck! Be sure to check back tomorrow at 1.00pm for the next ingredient’s recipe – Apples!

The ModCloth Cooks Perfect Pairings Contest is back! This time around, we’re featuring three harvest-time ingredients to match with our fall wardrobe items.  For the next three days, we’ll present you with a new, tasty, fall flavor. Simply send us your favorite recipe for that ingredient and an outfit that matches the recipe,  and you’ll be entered to win $100 toward the outfit you styled! As a super fun twist, we’ll also be featuring guest food bloggers to help us launch each day’s ingredient! We’re so excited, and we can’t wait to see what you cook up this time!

Fall Flavors, Fall Fashions: ModCloth Perfect Pairings Contest Schedule:

• October 13 – The ingredient is Molasses, and our guest blogger is Angela from the down-home and healthy blog  Southern Grace Gourmet!
• October 14 – The ingredient is Apple, and our guest blogger is Jenny from the delectably sweet blog Picky Palate!
• October 15 – The ingredient is Squash (any kind!), and we’ll have a surprise guest blogger!

Contest Guidelines:

• Choose a recipe which incorporates the daily featured ingredient.
• Create an outfit using ModCloth items that matches your recipe.
• Leave your outfit idea and recipe as a comment to each of the daily posts on October 13, 14, and 15. Submissions left on this post, on Facebook , or on Myspace will not be accepted.
• Submit your Fall Flavors, Fall Fashions Perfect Pairings by Sunday, October 18, midnight EST.
• We will accept multiple enteries.
• We will choose the best ensemble/recipe pair, and the winner will receive $100 towards their ModCloth outfit! In addition, the winning recipe/outfit combination will be featured on the ModLife blog!
• Winners will be announced on Wednesday, October 21st.
• Click here for our Official Contest Rules.

The thought of preparing a home cooked meal for yourself and others can sometimes be a bit overwhelming. Procuring fresh and delicious ingredients is a task in and of itself, without the additional worry of investing in fancy kitchen gadgetry. You don’t necessarily need a stainless steel mandoline or a Moroccan tagine to create an impressive meal. ModCloth’s latest functional and adorable decor is perfect for cooking delicious, healthy meals without the luxuries of a full Martha Stewart kitchen. Using the framework of a simple vegetable stir fry recipe, I’d like to highlight some of the ModCloth items you can use to prepare a complete meal, with the added bonus of a super cute presentation!

Keep reading to learn more about the delightful ModCloth items you can use in the kitchen!

To begin, let’s talk sauce! My favorite stir fry recipe suggests the following ingredients for a savory sauce: 1/4 cup of vegetable stock, 1/4 cup of soy sauce, 2 tablespoons of rice wine vinegar, 1/2 teaspoon of sugar, and 1/4 cup of minced cilantro. Measure out everything but the cilantro using the Love To Bake Measuring Set. I fall in love with these measuring cups every time I use them – they’re not only incredibly charming, but also very easy to stack and store, which is crucial considering the lack of storage space in my tiny kitchen. Next, use the Giraffe Kitchen Scissors to mince a fresh bundle of cilantro. The best part about these shears is their ability to detach easily for cleaning purposes. I love a clean kitchen as much as I love a good meal, so being able to wash every nook and cranny of those practical scissors is downright heavenly! Once you’ve cut up enough cilantro, you can combine all of the sauce ingredients into one of three heart shaped bowls in the Love To Entertain Bowl Set. Keep the other two heart bowls handy, you’ll be using them later on!

Let’s move on to preparing the bulk of this scrumptious meal. Bust out the Giraffe Kitchen Scissors one more time – you’ll need them to cut up small chunks of broccoli and asparagus (about 2 cups of each), as well as mince a few fresh basil leaves. Throw those vegetables and the basil into your second heart shaped bowl, then add 2 cups of chopped up tofu, 2 or 3 cloves of garlic, and plenty of peas, about 2 cups’ worth. At this point you’re ready to start cooking! You should have two bowls from the Love To Entertain Bowl Set in front of you, one filled with sauce ingredients, the other filled with stir fry ingredients.

It’s time to mention my current favorite ModCloth product, the Frying Pan-da! This non-stick pan is ideal for everyday cooking, and its small size makes it easy to store. Even if you don’t have lots of available space to store this pan, fear not! When not in use, the lovable panda face is cute enough to serve as a stove top decoration. Add a little oil to the Frying Pan-da and set to medium-high heat. Once the oil is heated up, pour your stir fry ingredients into the pan, using the Strawberry Shortstack Spatula to flip and separate the veggies. In this instance, the spatula is being used to cook vegetables, but it’s also a great tool for making pancakes! After about six to eight minutes the vegetables should seem soft and fully cooked. Add the sauce ingredients and mix with the spatula until the sauce thickens and everything is hot – how long that takes depends on your own wise judgment and personal preference. Once you’re happy with the state of your stir fry, turn off the heat (as if you need me to tell you that), and use the It Takes Two Oven Mitt to grab the pan handle, as it may be a bit hot.

Using the Strawberry Shortstack Spatula, dish out the stir fry onto an attractive ModCloth plate of your choice. My personal favorite is the World Class Cuisine Plate Set. However, you could also go with the Conversation Plates, the Polish Hill Plate, or the It Takes Two Plate to match your trusty oven mitt! A great vegetable stir fry isn’t complete without rice, so plan accordingly and use the Pachyderm Parade Rice Bowl or Owl in the Family Rice Bowls to showcase your side of grain!

Last, but certainly not least, serve a fresh pot of green tea using the Owl Warm and Cozy Tea Set. This set features an incredibly convenient tea infuser within the owl tea pot, ideal for making fresh tea in a timely manner. Simply fill that infuser with a loose tea of your choice, set it inside the pot, and add hot water. Brew for three to five minutes before pouring into the accompanying mini owl mugs. If you’re not in the mood for a warm beverage, use the Ice Age Tray to cool off your drink with a few ice cubes. The atypical dinosaur shape of the ice cubes is guaranteed to delight dinner guests!

The food is piping hot and ready, and your tea is brewed to perfection – time to dig in! As a final touch of cuteness, use the Owl Have the Kung Pao-wl Chopsticks to enjoy your stir fry and rice. Could it use a little salt? I was hoping you’d say yes – go ahead and use the Buck Season Shakers to season your dish accordingly!

So you see, many ModCloth apartment items are more than aesthetically pleasing. They’re functional, easy to use, and crucial for the cook or baker in all of us!

(Image above: Honey Teriyaki Salmon taken from Joelens.blogspot.com)

We’re thinking ‘pink’ at ModCloth this month, and our awareness is spilling over into the kitchen! The key to healthy bodies begins with eating, so we wanted to focus on a helpful cookbook. The American Cancer Society has recently published a brand new recipe book titled What to Eat During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to Help You Cope.  If you or someone you know is dealing with cancer, then this cookbook is a must! It was designed specifically to help minimize the side effects of cancer treatment, as well as provide tasty, hearty meals the whole family will love. This October, give this fantastic kitchen companion to the brave cancer survivors in your life, or send them to all of your friends to spread awareness and support an amazing cause.

In addition, What to Eat can be used by anyone who is experiencing health problems (not just cancer) that make eating a difficult or confusing event. The 100 quick and tasty meals are arranged by side effect to help make dealing with an illness easier. Click here for a sneak peek as some of the fantastic recipes in this collection, including Brie and Apple Grilled Cheese, Crunchy Peanut Butter Waffle Sandwiches, and Honey Teriyaki Salmon!

This is just one, small – and flavorful – way you can make a difference in the fight against cancer.

(Image above: Rainbow Cake taken from Whisk-Kid.blogspot.com)

If food bloggers and full-color cookbooks have taught us anything, it’s that people love looking at their food almost as much as they love eating it! For example, I’ll bet that this Roy G. Biv cake featured on Whisk-Kid tastes delicious, but I’m enjoying just looking at it! I’m also a huge fan of food that looks like other stuff – you know, like gummy candy that looks like pizza, watermelons carved to look like owls, and cupcakes that look like ice cream cones. Luckily, there are some really fantastic websites devoted to the aesthetics and presentation of food! I searched the web to find some of the cutest, most unique, and whimsical examples.

Caution – seriously cute food and bento boxes ahead!

(Images above clockwise: Happy Cat Bento from IMadeDinner.net, Piggy sushi from CookingCute.com, Tower of Cuteness from EpiCute.com)

Sweets and Treats and Cutie Pies:

I am in love with EpiCute, which simply bills itself as a ‘blog about cute food.’ It’s got a really lovely, fun, and colorful aesthetic, and its image-heavy content won’t disappoint if you have a sweet tooth and a place in your heart for cakes, cookies, and ice cream.

Another super cute blog that sticks primarily to the sweeter foods is Pretty Pretty Yum Yum. It’s a bit less refined than EpiCute, but no less fun!

Although she likes the super-sweet treats as well, La Carmina of Cute Yummy Time also features some wild and wonderful cute foods like piggy-shaped hamburgers and smiling breakfast pancakes.

Light and Pretty:

Not as heavy on the sweet-n-cute, but still wonderful is Cannelle at Vanille. I love the natural light, the elegant photos, the strawberries and cream theme, and the refined aesthetic, not to mention the recipes!

Tartelette is another stylish, elegant, and chic blog run by Helen Dujardin, an experienced Food Stylist and Food Photographer. I can hardly focus on the recipes, since the images are so captivating!

Bento Box Bounty:

Food just doesn’t get any cuter than when it’s molded, sculpted, and put in an adorable little box for a super-cute lunchtime pick-me-up! Bento boxes, the Japanese snack-pack phenomenon, have take the U.S. by storm, and here are some great sites devoted to the trend.

Cooking Cute gives a great history of the bento box, as well some very informative and helpful recipes, not to mention some super cute pictures of bentos!

Another great bento resource is Just Bento, a very hands-on, how-to site, while Inside the Rabbit Box is a very recipe-oriented blog for those with more of a grasp on bento creation.

Super adorable and fun, Pikkoi’s Bento Blog will have you totally inspired, ready to cut, shape, and cute up your lunches.

Want to try out your bento skills? Start with the Panda-A-Day Bento Box or  the Banana Boat Bento Box!

(Images above left to right: Hungry Caterpillar taken from Flickr.com/cutebento and Cute Elephants taken from EpiCute.com)

Do you have a favorite foodie blog that makes you say ‘aww’ as much as ‘yum?’ Let me know about it!