Fall Flavors, Fall Fashions – The Perfect Pairings Contest is Back!

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.

Be sure to check back at 1.00pm, tomorrow, October 13th for the first day of the Fall Flavors, Fall Fashions Perfect Pairings Contest! And, have your molasses recipes ready…


About ModCloth

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  1. Avatar
    Alexandra 10/13/2009 at 12:24 pm #

    For those cold Canadian Winter’s I must endure, I sure do miss mom’s home made Molasses Baked Beans.
    Its healthy and the left overs are totally worth eating for a week or two.


    Large pot – Slow cooker – Bowl

    1 lb dry white pea or navy beans 454 g
    1 large onion, chopped 1
    1 can (5.5 oz) tomato paste 1 can (156 mL)
    3/4 cup ketchup 175 mL
    3/4 cup molasses 175 mL
    2 garlic cloves, minced 2
    1/4 cup brown sugar, packed 60 mL
    2 tsp dry mustard 10 mL
    1/2 tsp salt 2 mL
    1/2 tsp black pepper 2 mL

    * do not add extra molasses: it will make the beans hard instead of tender

    Rinse beans and soak overnight in water. Drain.

    Place beans in a large pot, cover with water and bring to a boil. Simmer for 10 minutes. Drain and rinse beans.

    Transfer the beans to a slow cooker and add enough water to completely cover them (about 6 cups). Set the temperature to LOW and cook, covered for 10 to 12 hours (or until skins split and beans are tender). Drain, reserving 2 cups of cooking liquid.

    In a separate bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, dry mustard, salt and pepper. Stir in reserved liquid and mix well. Pour over beans in slow cooker and stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

    Serves 4-6.
    For preparing this dish, the outfit I would wear
    Is: White Lightning Skinny Jeans with Pumpkin Carving heels and Justify My Lace Top

  2. Avatar
    Kelly Sapp 10/13/2009 at 1:24 pm #

    Pumpkin Pudding

    1 cup pumpkin
    1/2 cup sugar
    2 Tablespoons molasses
    2 eggs
    2 cups bread or cake crumbs
    1/2 cup milk
    1/2 teaspoon cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon allspice
    1/2 cup raisins

    Mix ingredients together. Divide among 4 greased custard cups. Place in pan of boiling water, to the middle of the custard cups. Cover with foil. Bake at 375 degrees for 1-1/2 hours. Cool and remove from dishes. Reheat and serve.

    Boston Cream Pie Dress
    Chocolate Ganache Flats
    Stylin’ Stag Ring
    Nova Scotia Necklace

  3. Avatar
    Nisha 10/13/2009 at 1:35 pm #

    Hazelnut Tart Recipe


    * Pastry for 9-inch one-crust pie
    * 3/4 cup firmly packed brown sugar
    * 1/2 cup butter, room temperature
    * 3 eggs
    * 2/3 cup dark corn syrup
    * 3 Tablespoons molasses
    * 2 Tablespoons hazelnut liqueur
    * 2 teaspoons vanilla extract
    * 1-3/4 cups roasted hazelnuts
    * 5 (1-ounce) squares bittersweet chocolate, cut into 1/2-inch chunks
    * 3 Tablespoons all-purpose flour

    Preheat oven to 450 degrees F.

    Prepare pie pastry. On a lightly floured surface, form pastry into a ball and flatten. Roll pastry to fit into an ungreased 10-inch tart pan or 10-inch round cake pan; cut edge flush with top. Bake blind by covering dough with aluminum foil, filling with raw dried beans, and baking 20 minutes. Remove beans and foil; bake another 10 minutes.

    Reduce oven temperature to 325 degrees F. In a large bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add corn syrup, molasses, hazelnut liqueur, and vanilla extract; stir until well blended. In a small bowl, combine hazelnuts, chocolate, and flour; stir into batter until well blended.

    Pour chocolate-hazelnut mixture into pastry crust; bake 20 minutes or until a deep golden brown. Make a tent with aluminum foil, supporting foil on either side of dish with an empty can.

    Bake another 40 to 45 minutes or until edges are set but pie center still jiggles slightly when shaken. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight before cutting and serving.


    wagon wheel skirt and boutique crawl cardigan
    stagecoach purse
    anything bows headband
    pit a wing on it earrings
    Vegas odds heals

  4. Avatar
    Cyndi 10/13/2009 at 1:50 pm #

    For the cooking impaired like me, who can’t keep track of more than five ingredients, gingered figs are the perfect appetizer.


    20 dried figs
    3 cups cold water
    1 Tablespoon light molasses
    2 teaspoons powdered ginger
    1/2 cup sugar


    Place figs and water in saucepan. Bring to hard boil, then lower heat and simmer. Cover figs and cook for 20 minutes. Add molasses, ginger, and sugar. Stir gently in order to avoid breaking figs. Simmer for 15 minutes more or until figs are plumped and tender.

    The outfit to pair with this recipe would be the Chocolates and Flowers Dress with the Happy Feet T-Straps in Eley, and the Ginger Button Sweater on top.

  5. Avatar
    aire 10/13/2009 at 1:52 pm #

    Hi Alexandra, Kelly and Nisha,
    Thanks for submitting recipes, but please submit them to the appropriate blog post to be considered for the contest. Tuesday you may submit your recipe that includes Molasses and your matching outfit. Check back Wednesday and Thursday to submit for Apples and Squash. Thanks again!

  6. Avatar
    Heidi Quayle 10/13/2009 at 2:35 pm #

    For an elegant spin on a classic, try my crystalized ginger and molasses cookies!

    1/4 cup dark molasses
    3/4 cup shortening
    1 cup demarra brown sugar, (packed)
    2 1/3 cups flour
    2 tsp. baking soda
    1/2 tsp salt
    1 eggg
    1/2 tsp each, cloves and ginger
    2 tsp cinnaomon
    1 tsp raw sugar
    2 tsp chopped crystalized ginner

    cream shortening nad sugar. Add egg and molasses, then dry ingredients (reserving raw sugar and crystalized

    roll cookie dough into 1″ balls, then roll in sugar/crystalized ginger combo for a beautiful sparkle.

    sprinkle with water just before baking. Bake in a 375 degree oven for 10 minutes.


    I’d pair this with a classy combo:
    Precious dress in pearl, osprey headband, The Dalloway Necklace, enchanted comback mirror in sparrow and the jagged litttle hellging

  7. Avatar
    Heidi Quayle 10/13/2009 at 2:38 pm #

    Sorry for the spelling errors – I could only see the first half of the post and then it wouldn’t show me the rest until I submitted it!
    The last part of the submission was my outfit: Precious dress in pearl, osprey headband, The dalloway Necklace, Enchanted Compact Mirror in Sparrow and the Jagged little Heels 🙂

  8. Avatar
    Rachael Teixeira 10/13/2009 at 3:44 pm #

    Pure Pumpkin, Ginger and Molasses Tart Mod-ness

    Pure Mod-ness Dress
    Put a Wing on it Earrings
    Old Time Pocket Watch Necklace
    Spectrum Flats

    Makes 8 insanely delicious servings


    * 1 cup all purpose flour
    * 1/2 cup cake flour
    * 1/4 teaspoon salt
    * 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
    * 1/4 cup sugar
    * 1 large egg yolk
    * 1/2 teaspoon vanilla extract


    * 2 large eggs
    * 1/2 cup (packed) dark brown sugar
    * 2 tablespoons mild-flavored (light) molasses
    * 2/3 cup whipping cream
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1/8 teaspoon ground cloves
    * 1/8 teaspoon salt
    * 1 1/2 cups canned pure pumpkin

    Sweetened Whipped Cream

    * 1 cup chilled whipping cream
    * 2 tablespoons powdered sugar
    * 1 teaspoon vanilla extract


    For crust:
    Whisk both flours and salt in bowl. Using electric mixer, beat butter and sugar in another bowl until well blended. Beat in yolk and vanilla. Add flour mixture; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.

    Position rack in bottom third of oven and preheat to 375°F. Roll out dough disk between 2 sheets of parchment paper or waxed paper to 12-inch round. Remove top sheet of parchment. Invert dough into 9-inch-diameter tart pan with removable bottom; gently remove remaining parchment. Press dough evenly into pan, patching any tears in crust if necessary. Trim dough, leaving 3/4-inch overhang. Press overhang in, forming double-thick sides. Pierce bottom of dough all over with fork. Place tart pan on baking sheet. Gather dough scraps into ball. Roll out on floured surface to 1/4-inch thickness. Using small leaf-shaped cookie cutter or knife, cut out leaf shapes. Place leaves on baking sheet with tart crust.

    Bake leaves until light golden, about 10 minutes; transfer leaves to rack. Continue to bake crust until edges begin to brown, about 20 minutes longer. Keep tart pan on baking sheet.

    For filling:
    Whisk eggs, brown sugar and molasses in medium bowl until smooth. Whisk in whipping cream, cinnamon, ginger, cloves and salt. Add pumpkin and whisk until well blended. Pour into warm crust. Bake tart on baking sheet until filling is set in center and edges of filling are firm and beginning to puff, about 45 minutes. Transfer tart to rack; cool completely in pan on rack. (Arrange pastry leaves atop tart.)

    For sweetened whipped cream:
    Beat whipping cream, sugar and vanilla in large bowl until peaks form.

    Cut tart into wedges. Top with whipped cream and prepare to devour.

  9. Avatar
    sugar 10/13/2009 at 3:58 pm #

    Old-Fashioned Blueberry Cake

    1 cup plus 2 tablespoons unbleached all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    3/4 teaspoon fine grain sea salt

    1/2 teaspoon cider vinegar
    5 tablespoons milk (divided)
    1/2 cup unsulphered molasses
    2 large eggs, lightly beaten
    3 tablespoons unsalted butter, barely melted

    1 1/2 cups blueberries, frozen (I freeze fresh berries)
    1 teaspoon flour

    Serve with a sprinkling of powdered sugar (optional), or a big dollop of sweetened freshly whipped cream

    Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan (or equivalent).

    In a large bowl sift together the flour, baking powder, baking soda, and salt.

    In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.

    Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.

    Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar, or with a dollop of whipped cream on the side. We just enjoyed this cake served straight out of the pan, but you can turn it out if you like.

    My outfit:

    Blueberry Pie Dress
    An-jewel-ic Necklace
    Finishing School Headband in Amethyst
    Cotswolds Booties

  10. Avatar
    Alyssa Dunne 10/13/2009 at 4:08 pm #

    Pumpkin Spice Cookies:
    4 3/4 cups all-purpose flour
    2 teaspoons baking soda
    3/4 teaspoon salt
    1/2 teaspoon baking powder
    2 teaspoons cinnamon
    1 1/2 teaspoons ground ginger
    3/4 pound unsalted butter (3 sticks), at room temperature
    1 3/4 cups sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    1/2 cup molasses
    1 cup canned or fresh pumpkin puree

    Sift together flour, baking soda, salt, baking powder, cinnamon, and ginger into a large bowl, set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1 3/4 cups of sugar. Beat on a low speed, slowly increasing to high until mixture is fluffy, about 2 minutes; scraping the sides of the bowl once with a rubber spatula. Add the eggs, one at a time, and the vanilla; beat on medium speed until just combined, scraping the sides of the bowl after each addition. 

Turn off mixer. Add pumpkin and molasses, and mix on medium speed until just combined. Scrape sides of the bowl and add dry ingredients. Mix on low speed, slowly increasing to medium high until ingredients are just combined, about 30 seconds. 

Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours. 

Heat oven to 350°. Unwrap and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, about 12 to 15 minutes. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack. 

  11. Avatar
    Alyssa Dunne 10/13/2009 at 4:12 pm #

    Pumpkin Spice Outfit:
    Arts in the Park Dress
    Isobel Cardigan
    Dots and Daisies Silver Tights
    Cotswolds Booties
    Uffivi Bag
    Flora and Fauna Earrings

  12. Avatar
    Kaitlyn Armiger 10/13/2009 at 4:41 pm #

    Super Tasty Buttery Molasses cookies
    • 2¼ cups all-purpose flour, sifted before measuring
    • 2 teaspoons baking soda
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • ¾ cup unsalted butter, softened
    • 1½ cups sugar
    • 1 egg
    • ¼ cup molasses
    • Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.
    • Sift together the flour, baking soda, spices and salt; set aside.
    • Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. Add the egg and molasses; mix well.Stop the mixer and add the flour mixture. Mix just until combined.Using about 1½ teaspoons dough for each, roll dough into balls.
    • Roll in the remaining ½ cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart.
    • Bake until set, 9 to 10 minutes.
    • Transfer to a wire rack and let cool.

    My “Spice and Everything Nice” Outfit!
    Wildlife photographer dress
    Metroparks Coat in Willow
    Mini Dots Tights in Delphinium
    Muir Woods Booties

  13. Avatar
    Heidi Quayle 10/13/2009 at 4:52 pm #

    1 egg
    1/2 cup sugar
    1 tablespoon melted butter or margarine
    1 3/4 cups flour
    1 dash salt
    1/4 cup molasses
    1/4 teaspoon ginger
    1/4 ground cloves
    1/4 teaspoon allspice
    1/2 teaspoon baking soda
    1/4 cup sour milk
    oil or melted shortening, heated to 360 f
    1Oil needs to be approximately 4 inches deep.
    2Use fryer or cast iron Dutch oven.
    3Mix egg, sugar and butter.
    4Add molasses and stir.
    5Add flour and spices.
    6Stir baking soda into sour milk and add to dough.
    7Mix in gently and refrigerate for at least two hours.
    8Turn chilled dough out on floured surface and roll out to ½ inch thickness.
    9Cut out with doughnut cutter and fry, turning once (Do about 4 at a time).
    10Drain on paper toweling.
    11Makes 12 doughnuts and 12 doughnut holes.
    12Roll in cinnamon sugar if you like.

  14. Avatar
    Heidi Quayle 10/13/2009 at 4:55 pm #

    My recipe, above, for the molasses spice donuts can be healthier if you substitute the oil/shortening in the recipe with cooked, mashed sweet potatoes!! Also, you can make sour milk just by adding a dash of lemon to regular ol’ milk 🙂

    I’d pair this recipe with the soda fountain dress in ‘ginger’ and the candy corn heels!

  15. Avatar
    Erin 10/13/2009 at 4:55 pm #

    3/4 cup vegetable shortening
    1 cup sugar, plus more for rolling
    1 large egg
    1/4 cup molasses
    2 cups sifted all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon salt

    Molasses/ginger cookies outfit:
    Soda Fountain Dress in Ginger- egg
    Dots and Daisies Tights in silver- flour
    Quit Meshing Around Heels brown- cinnamon
    Deco to go Bag- molasses
    Player Piano Necklace- sugar

  16. Avatar
    aire 10/13/2009 at 4:58 pm #

    Thanks for submitting recipes, but please submit them to the appropriate blog post to be considered for the contest. Tuesday you may submit your recipe that includes Molasses and your matching outfit, to the blog post from 10/13. Check back Wednesday and Thursday to submit for Apples and Squash. Thanks again!

  17. Avatar
    Katie 10/13/2009 at 5:21 pm #

    For an amazing Fall recipe try these Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream! For the recipe you will need the following:
    Ice Cream:
    6 quarts half-and-half
    2 vanilla beans
    48 egg yolks
    1 3/4 pounds granulated sugar
    2 bananas, roasted
    Ginger Molasses Cookies:
    2 1/2 cupS all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    7 ounces unsalted butter
    3/4 cup granulated sugar
    1/3 cup dark molasses
    2 tablespoons cold coffee
    1 tablespoon powdered ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    Chocolate Sauce:
    2 cups pasteurized yolks
    6 cups whole milk
    2 cups hreavy cream
    1 1/2 cups sugar
    8 ounces milk chocolate
    1 vanilla bean
    To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer’s instructions. Fold in the roasted bananas and keep chilled.

    To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.

    Preheat the oven to 375 degrees F.

    Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.

    To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.

    To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

    Now for the outfit that will go with the recipe!

    Chocolate for My Sweetheart dress, Amber Road Coat in Brown Houndstooth,Candy Corn Heels, My Fair Locket, Knock on Wood Ring, Imperial Palace Earings, Anything Bows Headband, and Deco to go Bag!

  18. Avatar
    Dana 10/13/2009 at 5:32 pm #

    The traditional but sophisticated remake of ginger and molasses cake:

    * 3 1/4 cups all purpose flour
    * 5 teaspoons ground ginger
    * 2 1/2 teaspoons baking soda
    * 1 1/2 teaspoons ground cinnamon
    * 1/4 teaspoon salt
    * 1 cup mild-flavored (light) molasses
    * 1 cup sugar
    * 1/4 cup sour cream
    * 2 large eggs
    * 2 teaspoons vanilla extract
    * 1 cup boiling water
    * 1 cup vegetable oil
    * Purchased caramel sauce, warmed
    * Whipped cream
    Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.

    Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes. Turn out onto plate; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into wedges. Serve with warm caramel sauce and whipped cream.

    The sophisticate
    Grey-t lace cami
    ariel skirt
    full throttle heals in cameron
    metro sparks coat in willow
    don’t leave me stranded circle scarf

  19. Avatar
    Kaitlyn 10/13/2009 at 5:54 pm #

    *This is my own recipe, so please credit me if you re-post it*

    Main Ingredient: Molasses! An anemic’s best friend.

    Recipe: Dusk in October Banana Bread

    1 1/2 cups *Whole Wheat* flour
    3 OVERRIPE bananas (these Betties need to be almost as dark as the molasses)
    1/2 cup brown sugar
    1/3 cup *Molasses*
    1/3 cup softened unsalted butter
    1 large egg
    1 tsp vanilla
    1 tbs bourbon
    1 tsp baking soda
    1/4 tsp salt
    1 tsp pumpkin pie spice
    1/2 tsp nutmeg
    1/3 cup chopped walnuts

    Preheat oven to 350 F. Combine butter and bananas in food processor (or mash with a fork!). In a separate bowl, combine sugar, molasses, egg, vanilla, bourbon, nutmeg, and pumpkin pie spice, and gently mix in the banana mash. In a second bowl, whisk together flour, salt, and baking soda. Fold in banana mix. Add walnuts last. Pour mix into a buttered 4×8 loaf pan and bake for 55 minutes.

    Midway Jacket
    Hepburn Blouse
    Golden Wheat Skirt
    The Buckles Socks
    Venti Heels
    Poetry Prize belt

  20. Avatar
    Rachel 10/13/2009 at 6:17 pm #

    Belgian Molasses Bread

    1 1/2 tablespoons butter
    3 tablespoons molasses
    3/4 cup warm milk
    4 1/2 tablespoons warm water
    1 1/2 teaspoons active dry yeast
    2 1/4 cups all-purpose flour
    3/4 cup whole wheat flour
    1 1/2 teaspoons salt

    Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic or White Bread and 1 1/2 pound loaf settings. Press Start.

    “Make Mylass(es) Look Good” Outfit:

    Four Seasons Jeans
    Corn Maze Tunic
    Holland, 1945 Jacket
    As You Wish Boots

  21. Avatar
    Norma KH 10/13/2009 at 7:06 pm #

    Molasses Pumpkin Pie!
    Oh Yum!

    3/4 cup sugar
    1 Tablespoon flour
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 cup unsulphured molasses
    2 cups mashed, cooked pumpkin
    3 large eggs
    1 cup undiluted evaporated milk or light cream
    One 9-inch, unbaked single-crust pie shell

    Mix the sugar, flour, salt, ginger, cinnamon, and cloves. Add the molasses, pumpkin, and eggs. Mix well. Stir in evaporated milk or cream. Pour mixture into a 9-inch unbaked pie shell.

    Bake in a preheated hot oven (400 degrees F.) 40 minutes or until a knife inserted in the center comes out clean. Cool pie before serving.

    Pie is pretty awesome.


    Eyedust in Cleopatra
    Shimmy and Shake Earrings
    The Perfect Pencil Dress in Klimt
    Just Teasing Tights
    The Double Heel-ixis

  22. Avatar
    Dana Quinn 10/13/2009 at 7:17 pm #

    Tiny Dancer’s Dress
    Venti Heels
    Pop-lar Pendant

    Molasses and Sherry Vinegar Glazed Carrots
    6 tablespoons (3/4 stick) butter
    3 pounds small carrots (5 to 6 inches long), peeled, trimmed
    2 tablespoons mild-flavored (light) molasses, divided
    1/2 teaspoon (or more) coarse kosher salt
    6 tablespoons Sherry wine vinegar, divided
    2 tablespoons chopped fresh Italian parsley, divided

    Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.

    Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

  23. Avatar
    Nancy 10/13/2009 at 9:14 pm #

    Cowpuncher Stew
    This was a staple in my house growing up. I love to serve it to my family now. The molasses and coffee make this a stupendous stand out!
    1 1/12 lb stew meat
    2 T. flour
    1 tsp. salt
    2 T. oil
    1 1/2 c. strong coffee
    2 T. molasses
    1 clove garlic
    3 T, flous
    1 tsp. salt
    1 tsp. worcestershire sauce
    1/2 tsp. oregano
    1/8 tsp cayenne
    1 1/2 c. water
    4 carrots sliced
    4 small onions quartered
    3 med. potatoes peeled and cut up
    Coat beef in mixture of 2 T. flour and 1 tsp. salt. Brown the beef on all sides in hot oil. Stir in the coffee, molasses, garlic, 1 tsp. salt, worcestershire, oregano, and cayenne. Cover and simmer over low heat until tender; about 1 1/2 hrs. Add the 1 1/2 c. water, carrots, onion, and potatoes. Simmer covered until vegetables are tender, about 30 min. Blend 1/4 cold water into the 3 T. flour. Mix well and stir into the stew. Cook and stir until thick and bubbly.

    This is very easy to prep and make. The smell will have everyone lingering around the kitchen waiting for dinnertime. Add some warm bread, and maybe a fresh salad. My favorite, iced tea, or some great red wine.Your family will ask for this over and over. Enjoy.

    I would pair this with the cute Autumnfest dress.


  24. Avatar
    Evie 10/13/2009 at 9:36 pm #

    Ok here it is; the sweetest molasses cookie that bites back with an outfit to match!

    Soft Molasses Cookies with Ginger

    3/4 cup shortening
    3/4 cup packed light brown sugar
    1 large egg
    1/2 cup molasses
    2 1/2 cups all-purpose flour
    1/4 teaspoon salt
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground GINGER.  😉
    1/2 teaspoon ground nutmeg
    granulated sugar for rolling cookies

    In a mixing bowl with electric mixer, cream butter and sugar until light. Beat in egg and molassus until well blended.
    In another bowl, combine the flour, salt, baking soda, and spices. Stir into the creamed mixture until blended. Chill for 1 hour, or until firm.

    Heat oven to 350°. Lightly grease a baking sheet.

    Shape the dough into small balls about 3/4 inch in diameter; roll in the granulated sugar and place on the prepared baking sheet, leaving about 1 to 2 inches between cookies. Bake for 8 to 12 minutes, or until set. Cool in pan on a rack for 2 minutes; remove to a rack to cool completely.

    Ok, now pair that yummy southern treat with this equally “cozy with an attitude” outfit and you’ll have everyone in the kitchen begging for more! Haha!

    1. The Layer Tee in Troposphere
    2. Over the Rainbow Jumper
    3. Just Fur Fun Vest
    4. All Studs Sneakers
    5. Peacock Feather Earrings
    6. Heart on Your Sleeve Bangles


  25. Avatar
    Nerbles 10/13/2009 at 10:21 pm #

    **Spiced-Pumpkin Souffles with Bourbon-Molasses Sauce**
    (My mom’s recipe–my favorite at her annual POST-Thanksgiving fancy dress party)

    Souffle Ingredients:
    1/2 cup whole milk
    1 tablespoon cornstarch
    1/4 teaspoon grated nutmeg
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground allspice
    Pinch of ground cloves
    3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
    3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
    10 large egg whites
    1/4 teaspoon salt

    Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.

    Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

    Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

    Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

    Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.

    Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

    Bourbon Molasses Sauce Ingredients:
    3/4 cup sugar
    1/4 cup plus 2 tablespoon water, divided
    3 tablespoons bourbon
    3 tablespoons unsalted butter
    1 1/2 tablespoons molasses (not robust or blackstrap)
    1/4 teaspoon salt

    Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

    And the outfit? Well if you’re at a fancy dress party eating oh-so-light and fluffy souffle:
    Bachelorette Party Dress
    Party Favor Necklace
    Gilded Garden Cuff
    (and since you’re packin’ bourbon):
    As You Wish Boots

  26. Avatar
    Jen Erickson 10/13/2009 at 11:45 pm #

    Cinnamon Molasses Cookies!! =D


    1 tbsp of ginger powder
    2 tsp of baking powder
    2 1/2 cups of flour
    1 tsp of cinnamon
    1 tsp of cloves, crushed
    3/4 cup of butter
    1 cup of brown sugar, packed
    1/2 cup of molasses
    1 egg
    1 tsp of salt

    You want to
    Preheat oven to 375 degrees.
    Combine all the ingredients together in a blender and mix them for 5 minutes.
    Roll the dough into small balls.
    Roll the balls in white sugar.
    Place balls on a greased baking sheet.
    Bake balls in a 375-degree oven for 9 minutes.\

    My Mom used to bake these!! =D

    And My Matching outfit is!!:

    Ginger Button Sweater
    Frosting on Top(shirt)
    Alhambra Pants
    Get to the Point Spectators in Brown
    A Bird To The Wise Necklace
    Band on the Run Shades in Metallics
    Braid Marion Bracelet
    Night Lily Headband

    =D -Jen

  27. Avatar
    Jen Erickson 10/13/2009 at 11:48 pm #

    O goodness i apologise for posting in the wrong spot.. My bad.. haha i will repost in the right section if thats okay.. =] <3 -Jen

  28. Avatar
    Jenia 10/14/2009 at 6:07 am #

    Molasses Baked Chicken

    * 1 (3 pound) whole chicken, cut into pieces
    * 1 teaspoon salt
    * 1 teaspoon ground black pepper
    * 1 teaspoon ground cinnamon
    * 2 tablespoons molasses
    * 2 tablespoons cider vinegar
    * 2 tablespoons Dijon mustard


    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
    2. Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
    3. In a bowl, mix the molasses, vinegar, and mustard.
    4. Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.
    **yield: 6 servings

    Life is Tweet Tee
    Saffron Sophisticate Skirt
    Tropical Getaway Sandals
    Indigold Bangle

  29. Avatar
    Jessica 10/14/2009 at 10:49 am #

    Cranberry Apple Dumplings:
    1 (8oz) roll of crescent dough
    2 medium Granny Smith apples
    2/3 cup freshly squeezed orange juice
    2/3 cup sugar
    1/3 cup butter
    1/2 cup sweetened dried cranberries
    1/4 teaspoon cinnamon
    Dash of Nutmeg
    1/2 teaspoon pure vanilla extract
    3/4 cup mild grated cheese (optional)
    •Preheat over to 350°F and lightly coat a medium casserole dish with cooking spray.
    •Separate the roll of crescent pastry into individual sections.
    •Working with one piece at a time, flatten dough slightly with hands and manipulate the dough to cover a quarter of one apple. Repeat with the remaining dough and apple quarters; place dumplings in prepared dish.
    •Combine sugar, butter, cranberries, cinnamon, nutmeg and orange juice in a small pan. Bring to a boil and cook for one minute, stirring constantly. Remove from heat and stir in vanilla.
    •Pour sauce over dumplings, and bake for 25 minutes in preheated oven.
    •If desired, sprinkle cheese over dumplings at this point and bake for an addition five minutes or until the cheese is melted.

    And to match:
    Chocolates and Flowers Dress
    Paddle Boat Cardigan
    Quit Mesh-ing Around Heels
    Betsey Johnson Love at First Tights
    Take A Bow Necklace
    Buckle Up Bangle
    Straw-Bow-Y Fields Bag

  30. Avatar
    Jessica 10/14/2009 at 10:55 am #

    Oh no! I posted in the wrong spot, sorry! I’ll wait until the “Apple” post is up, then copy/paste my entry there. 🙂

  31. Avatar
    Janet 10/14/2009 at 11:36 am #

    Yummy “Spiked” Apple Cider

    2 quarts apple cider
    1 cup apple brandy
    2 teaspoons ground cinnamon
    1 teaspoon ground cardamom
    1 teaspoon curry powder

    .In a large pot, combine all the ingredients over high heat and bring to a simmer. Lower the heat and keep warm. To serve, strain through a fine mesh sieve into a heatproof pitcher and pour into mugs.

    Add a cinammon stick for garnish! 🙂

    Roses Are Red Dress
    Baccarat Heels
    Cardinal Points Necklace
    Watch My Garden Grow

  32. Avatar
    Amber Alaniz-Owens 10/14/2009 at 11:36 am #

    Hooray for a magic apple harvest! This is a recipe for a Mabon (pagan harvest holiday) Apple Bread from my sweet friend Melissa.

    2 ½ cups grated apple
    2 cups raisins or crazins (soaked)
    1 ½ cups boiling water
    3 Tbs oil
    1cup honey or Agave nectar
    1 ½ tsp cinnamon
    1 ½ tsp allspice
    1 ½ tsp salt
    ½ tsp cloves

    3 cups whole wheat flour
    1 ½ tsp baking soda
    ¾ cup chopped nuts

    Preheat oven to 350 degrees. Grease two loaf pans and set aside. Combine first 9 ingredients together in a bowl and set aside.
    In another bowl, mix together the last three ingredients. Add the wet mixture to the flour mixture and mix until combined. Pour into prepared loaf pans and bake for one hour.

    Let rest on rack until cool. Serve with fresh berry jam.
    I have chosen the lovely and outrageous lillehammer Booties for the cornerstone of this Moabon outfit. I topped them off with the Mighty Mighty Pants, the Parfait dress in creme, the Don’t Leave Me Stranded Circle Scarf, and the pretty Poppy Knit hat. Much Love—Amber

  33. Avatar
    Sara T 10/14/2009 at 3:13 pm #

    My decadent Squash apple crisp
    4 1/2 cups butternut squash – peeled, seeded, and cut into 3/4-inch chunks
    2/3 cup packed brown sugar
    1/2 cup all-purpose flour
    2 eggs
    2 teaspoons milk
    2 teaspoons vanilla extract
    2 teaspoons ground cinnamon
    2 teaspoons ground nutmeg
    1/2 teaspoon ground cloves
    4 large Granny Smith apple – peeled, cored and chopped
    2 large carrots, peeled and shredded
    1 cup raisins
    2 cups rolled oats
    1 cup wheat bran
    1 cup packed brown sugar
    1/2 cup whole wheat flour
    1 tablespoon ground cinnamon
    1/2 cup melted butter

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
    Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
    Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
    Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
    Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.

    It is a delicious and sweet way to get your fruits and vegetables.

    My outfit would be: the Swiss Miss Dress, Woodward Cardigan, Walk on the Wild Side Heels, and the Crimson Ghost Bracelet.

  34. Avatar
    Alexandria 10/14/2009 at 5:29 pm #

    Molasses Recipe & Outfit Pairing

    Pumpkin Spice Miffins

    1 cup flour
    1 cup Whole Wheat Pastry flour
    3/4 cup brown sugar
    1 tablesppn Baking Soda
    1 Teaspoon salt
    1 tablesoon cinnamon
    1 tablespoon PUmpkin pie spice
    1 teaspoon nutmeg
    2 eggs
    3 tablespoons molasses
    3/4 cup buttermilk
    1 cup pumpkin
    1/4 cup applesauce

    Combine dry ingredients in small bowl.

    Combine wet ingredients in another bowl except for the buttermillk and eggs. Add each egg then combine ingredients. Then combine half the dru ingredients into the mixture of wet ingredients, then add some of hte buttmilk. Add the rest of the dry and the rest of the buttermilk and whisk all of the ingredients together.
    Place in muffin tins (either use liners or non-stick spray) and back at 400 degrees for 20 minutes.

    My outfit would be Need for Tweed Dress, Syracuse Cardigan in University Hill, Hearthside tights, and Seamstress Heels.

    So Cute and So Yummy!
    Happy FAll!

  35. Avatar
    Sarah Sally 10/14/2009 at 6:20 pm #

    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 Farenheit 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 meduim-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 resembling 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.

    As I bring slices of this yummy pancake around my neighborhood to my neighbors, I would be wearing the Cottage Couture Dress, the Beyond Basic Cardigan, the Betsey Johnson Love at First Tights in Red, the Rose Garden Tour Flats, and the Cherry on Top Purse.

  36. Avatar
    Dana Quinn 10/14/2009 at 6:41 pm #

    Thumbelina Dress in Blue
    Toulouse Lau-Wedges
    Peek-A-Back Cardigan
    Bestest Buds Earrings

    Apple Pancakes with Blueberry Syrup
    Apple Pancakes
    2 teaspoons fresh lemon juice
    1 teaspoon grated lemon peel
    2 medium Granny Smith apples peeled, halved, cored
    1 2/3 cups all purpose flour
    2 tablespoons (packed) golden brown sugar
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup whole milk
    2 large eggs
    1/2 cup (1 stick) unsalted butter, melted, divided
    Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
    Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
    Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
    Blueberry Syrup
    4 cups blueberries, stemmed, rinsed and drained – or you can use frozen
    3 cups water
    2 strips lemon rind
    3 cups sugar
    Lemon juice
    Blend all ingredients except lemon juice in blender, then bring mixture to a boil. Add lemon juice to taste and serve over pancakes. Yummy!

  37. Avatar
    Rachel 10/14/2009 at 7:36 pm #

    Fresh Apple Salsa

    2 tart apples, cored and cubed
    4 tablespoons lime juice
    1 fresh jalapeno pepper, seeded and sliced
    1 fresh Anaheim chile, seeded and sliced
    1/2 medium onion, finely chopped
    2 tablespoons coarsely chopped fresh cilantro
    1/2 cup chopped walnuts, lightly toasted
    2 tablespoons fresh ginger, peeled and thinly sliced
    1/4 teaspoon salt

    What to Drink?
    Beer Margaritas

    In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

    What to wear?
    Pop Tartan Jacket
    Runnin’ Out of Fools Dress
    Deco to Go Bag
    Kick-Ball-change Tights
    Fiddle Boots
    Thrill of the Hunt Necklace

  38. Avatar
    Jenia 10/14/2009 at 7:38 pm #

    Chicken-Apple Pâté

    1 lb of chicken livers.
    ½ lb of skinless boneless chicken breasts.
    1 small onion, halved.
    ¼ cup of half-and-half.
    ¼ cup of chicken broth.
    1 teaspoon of salt.
    ½ teaspoon of ground nutmeg.
    2 medium eggs.
    1 cup of shredded peeled apple.
    Bread slices or crackers, to serve with.

    Preheat your oven to 350ºF.
    Grease a loaf pan, 8½ × ½ × 2 ½ inches.
    Place the chicken livers, chicken breasts and onion in a food processor. Cover and process until coarsely
    Add the remaining ingredients except the shredded apple.
    Cover and process until blended well.
    Stir in the shredded apple.
    Pour chicken mixture into mold. Cover tightly and bake for 75 minutes.
    Allow to stand uncovered for 1 hour at room temperature.
    Cover and refrigerate for 2 hours.
    Unmold onto serving platter.
    Serve with bread slices or crackers.

    Now That I Can Dance Dress
    Electra Heels
    Cherry On Top Purse
    Pensive Peacock Earrings
    Cuff Love Bracelet

  39. Avatar
    Sara T 10/14/2009 at 8:40 pm #

    Apple Cider Roasted Chicken!

    I used to make this for my brother when he’d come over for dinner.

    3 quarts water
    1 quart apple cider
    1/4 cup kosher salt
    1 tablespoon black peppercorns
    1 bay leaf
    1 (6-pound) roasting chicken
    2 cups apple cider
    1 large onion, peeled and halved
    4 flat-leaf parsley sprigs
    4 garlic cloves, peeled
    Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

    Preheat oven to 400°.

    Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

    Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

    Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

    I would wear the Domani Dolman Top tucked into the Born to Rock Skirt, and Baccarat Heels. I imagine serving the chicken to a dinner party of eight at my home. Then later throwing on the Fire Alarm Coat to go out on the town.

  40. Avatar
    Sara T 10/14/2009 at 8:46 pm #

    I forgot to add that I would accesorize with the Hundred Spires Earrings.

  41. Avatar
    Melanie 10/14/2009 at 9:57 pm #

    Recipe: Crockpot Apple Pumpkin Cake

    21 oz. can apple pie filling
    2 cups flour
    1 cup brown sugar
    1/2 cup sugar
    1 cup canned pumpkin
    4 eggs
    1/3 cup oil
    2 tsp. baking powder
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. baking soda

    Grease 3-5 quart crockpot and spoon pie filling into crockpot. Spread evenly over bottom.
    Combine remaining ingredients in large bowl and beat with electric mixer to combine. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour this batter over pie filling in crockpot.
    Cover crockpot and cook on high for 1-1/2 to 2 hours until toothpick inserted in center comes out clean. Serve cake warm with whipped cream or vanilla ice cream. 12 servings.

    I would wear-
    Holland, 1945 Jacket
    Boutique Crawl Cardigan
    Sexy Back Skinny Jeans in Jessica
    Bow-sic Black Flats
    Ciao Bella Glasses

  42. Avatar
    Kimberly 10/14/2009 at 10:06 pm #

    Serve it up while wearing:
    Grecian Green dress
    Propitious necklace
    Vegas Odds Heels
    Down Town Earrings

    Greek Apple Spice Cake
    1 cup of olive oil or butter
    1 1/2 cups of sugar
    5 egg yolks, beaten
    juice of 1 lemon
    1 teaspoon of baking soda
    2 ounces of brandy
    1 tablespoon of baking powder
    1/2 tablespoon of ground cinnamon
    1/2 tablespoon of ground cloves
    5 eggs white, beaten to stiff peak stage
    3 cups of flour
    5 sweet apples, peeled, diced
    1 pear, peeled, diced
    1 medium tart apple, peeled, diced
    confectioner’s sugar
    Preheat oven to 350F.
    Dissolve the baking soda in the lemon juice. Dissolve the baking powder in the brandy.
    In a mixing bowl, beat the oil or butter with the sugar until creamy. Continue beating and add the beaten egg yolks, lemon juice with baking soda, brandy with baking powder, cinnamon, cloves, and flour. Fold in the beaten egg whites and fruit, and stir with a spoon until well combined so the fruit doesn’t get too bruised.
    Pour batter into a lightly greased baking pan (13″ diameter or equivalent) and bake at 350F for approximately 1 hour and 20-30 minutes. A knife inserted in the middle should come out clean. If the cake starts to brown too quickly, cover loosely with a piece of foil.

  43. Avatar
    Kimberly 10/14/2009 at 10:19 pm #

    Long ago my mom taught me the value of saving time in the kitchen so I’d have time to waste getting ready.

    Time to Waist Jeans
    Signature Walk Booties
    Come Fly With Me Top

    This recipe takes about ten minutes.

    Mom’s Fluffy Apple Dip
    1 package (8 ounces) cream cheese, softened
    1 tablespoon peanut butter
    1/2 teaspoon pumpkin pie spice
    1 jar (7 ounces) marshmallow cream
    Assorted apple wedges
    In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow cream. Serve with apple wedges. Makes 2 cups.

  44. Avatar
    Chete 10/15/2009 at 10:21 am #

    The perfect bread that’s yummy and comforting! My mom would make it for me for Halloween and now I make it too.
    Butterkins Tea Loaf!
    ½ cup butter
    ½ cup whipping cream
    ½ cup honey
    2 tsp cinnamon
    1 cup walnuts
    3 ½ cups flour
    2 cups sugar
    2 tsp baking soda
    1 tsp salt
    1 tsp nutmeg
    ½ cup vegetable oil
    ¾ cup water
    3 large eggs
    1 can pumpkin
    1 can squash, or 1 cup fresh squash puree
    1. Heat oven to 350° and grease two medium loaf pans. Combine butter, whipping cream, vegetable oil, honey, water, and eggs in a bowl. Mix the dry ingredients (flour, cinnamon, sugar, baking soda, nutmeg, salt) into a separate bowl.
    2. Slowly add the wet ingredients to the dry ingredients and stir well. Add the two cans of pumpkin and squash to the mix and continue to mix.
    4. Bake for 45 minutes- 1 hour.
    Jumper For Joy
    Brown-Eyed Girl Blouse
    Bibliophile Heels
    Amber Waves of Grain Necklace
    In Wonderland Necklace
    Straw-Bow-y Fields Bag

  45. Avatar
    Julia P. 10/15/2009 at 1:03 pm #

    Cinnamon Spaghetti Squash

    1 spaghetti squash.
    Large sharp knife.
    Baking pan.

    Prick the spaghetti squash all over with a skewer so it will not burst while baking.
    Place whole squash in a shallow baking pan.
    Bake in preheated 375 F oven for 1 hour.
    When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
    Scoop the seeds and squash ‘spaghetti strings’ from the center of the cooked spaghetti squash.
    Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
    Sprinkle cinnamon to add flavor.
    Additional: You could add salt, pepper, and butter.

    Make a Scene Tights
    Cydonia Dress
    Library Stacks Heels
    My Fair Locket

  46. Avatar
    Michelle M. 10/15/2009 at 1:31 pm #

    Squash casserole

    -2 acorn squash (or any squash variety you prefer)
    -1.5 cups wild rice, cooked in vegetable broth (I get my wild rice from a friend that harvests it from nearby lake every year!)
    -1 can petite diced tomatoes (or use fresh tomatoes, which every you prefer)
    -1.5 cup chopped mushrooms
    -1/2 – 1 cup diced onion
    -3/4 cup chopped walnuts
    -2 or 3 cloves garlic, diced
    -3/4 cup sharp cheddar cheese, grated
    -spices (including but not limited to rosemary, basil, thyme, salt, pepper)

    1) Cut squash in half, de-seed, and place face down in casserole dish with about 1/2 inch of water. Bake in 400 degree oven for 45 minutes.

    2) Cook wild rice according to package (generally speaking, 1 cup rice to 3 cups veggie broth)

    3) Saute onions, mushrooms, walnuts, and garlic in some olive oil. When soft, add tomatoes and cooked rice. Cook together for another 5 minutes.

    4) After squash has cooked, scrape flesh into a bowl and stir in the mushroom, tomato, and rice mixture. Add spices to taste

    5) Press mixture into casserole dish (grease pan) and sprinkle cheese on top (if presentation is important, press mixture into squash skins, to act as a bowl) and bake for another 20 min.

    This tasty recipe is perfect for fall dinner parties or for just a night in by yourself (heats up great for leftovers or work lunches!). The recipe is vegetarian but can be made vegan by removing the cheese or subsituting it for non-animal product options. Similarly, meet-lovers can add ground beef, pork, chicken, turkey, venison, etc.

    Accompanying outfit:
    -Carriage Tour Dress
    -Satine Tights
    -Fiddle Boots
    -Out of Africa Bag
    -We Got the Bead Earrings
    -Madame Bovary Ring
    -Bronze Age Bangle

  47. Avatar
    Nicci 10/15/2009 at 2:27 pm #

    Warm Pumpkin Snuggly
    *1 can of pumpkin (mashed, unsweetened), about 16 oz
    *1 10 oz can of evaporated milk
    1/2 cup brown sugar
    1 T vanilla
    3 eggs
    1 t cinnamon
    1/4 t (each) ginger,nutmeg,cloves

    Heavy whipping cream / powered sugar to taste/dash of vanilla – whipped to peaks

    Combine all ingredients in a blender. Puree. Grease 6 custard dishes and pour mixture into prepared dishes. Bake at 350 degrees Fahrenheit until set (test with fork for doneness). You can actually eat this mixture at any level of done-ness, just make sure the eggs are thoroughly cooked! Top with homemade whipped cream and a sprinkle of cinnamon. Perfect for a cold fall night.

    Recipe for an equally perfect outfit for a fall night at the movies with your honey:

    1. Creamy Hepburn Blouse

    1. Vanilla extract colored Paddle Boat Cardigan

    Turn the heat up to: Sexy Back Skinny Jeans

    Spice it with a shake of cinnamon colored Quit Meshing Around Heels

    Top it off with the super-sweet Sincerely Yours locket.

  48. Avatar
    Rachel 10/15/2009 at 3:39 pm #

    Posh Squash

    2 pounds winter squash, peeled, seeded and cut into chunks
    2 eggs, beaten
    3/4 cup mayonnaise
    1 small onion
    1/4 cup chopped green bell pepper
    1 cup grated Parmesan cheese
    1/2 cup bread crumbs

    Butter and flour one 8×12 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
    In a pot of lightly salted water, boil squash and onion until tender. Drain well.
    In a mixing bowl, combine squash, eggs, mayonnaise, onion, bell pepper and cheese. Place into baking pans, sprinkle with bread crumbs, bake for 30 minutes.

    The Dauphine Tunic
    Stephanie Leggings in Teal
    The Fresh Boots in Hollaback
    What the Doctor Orderred Bag
    Bronze Eden Earrings

  49. Avatar
    Sarah 10/15/2009 at 3:53 pm #

    Curried Butternut Squash

    -1 large butternut squash, peeled and cut into 1 in chunks
    -1 large onion, peeled and sliced into thick strips
    -1 tablespoon butter, melted
    -1 tablespoon olive oil
    -1 tablespoon pure maple syrup
    -1 to 2 tablespoons curry powder, depending on taste
    -2 teaspoons cayenne
    -1 teaspoon cinnamon
    salt and freshly ground pepper to taste

    Preheat oven to 450° F. Place squash and onion into a large roasting pan (pan should be large enough that vegetables fit in one layer).
    In a separate bowl, whisk together butter, oil, maple syrup, and spices. Pour over squash and stir gently, making sure all squash and onions are coated. Roast uncovered in oven for about 40 min, turning vegetables a couple of times, until edges of squash begin to brown and caramelize.

    Serve with plain Greek (strained) yogurt, if desired.

    Note: This recipe is very versatile. Sweet potatoes may be used in place of some or all of the squash, the onions may be omitted and, of course, the spices adjusted to taste!

    -Soda Fountain Dress
    -The Rachel Cardigan
    -Stone Cold Mary Janes in Camel
    -Squirrel Power Earrings

  50. Avatar
    Dana Quinn 10/15/2009 at 7:03 pm #

    The Kenley Dress
    Just Teasing Tights
    Carriage Ride WEdges
    Burst of Spring Ring and Earrings in Gold

    Recipe: Pumkin Fondue
    Either use a whole, large pumpkin for everyone to dip into or small individual squashes.

    Serve with cubes of crusty bread for dipping and spoons for scraping the baked squash from the shell.
    3–4 tablespoons olive oil
    a few torn thyme sprigs or sage leaves
    sea salt and freshly ground black pepper
    for the fondue:

    2 teaspoons potato flour or cornflour
    300 ml dry white wine, such as Riesling or Grüner Veltliner, or dry cider
    1 garlic clove, peeled and halved
    1 bay leaf
    400 g Gruyere (or see other cheeses mentioned), derinded and thinly sliced or shredded
    2 tablespoon Kirsch (optional)
    250–300 g Taleggio or Fontina cheese, derinded and thinly sliced or grated
    4 tablespoons double cream or crème fraîche

    Serves 4

    Preheat the oven to 190ºC (375ºF) Gas 5. Cut a lid off the pumpkin or the squashes and, if necessary, take a thin slice off the base so that the shell(s) will stand upright without wobbling.

    Scoop out the seeds and enough flesh to leave a shell about 2.5 cm thick (Red Onion squash are fine as they are, just remove the seeds). Rub with the oil inside and out, season with salt and pepper, add a few herb sprigs to the cavity and bake in the preheated oven for about 50 minutes for a large pumpkin or 40 minutes for small squash. Bake the lids as well, if liked, for around 20–25 minutes, depending on size.

    Meanwhile, make the cheese fondue. Mix the potato flour with 2–3 tablespoons of the wine and set aside. Put the remaining wine in a medium-sized, heavy-based saucepan over medium heat and bring to the boil. Simmer for 2–3 minutes, then add the garlic and bay leaf and reduce the heat.

    Add the Gruyere cheese and, stirring all the time, allow it to melt. When melted, remove and discard the garlic and bay leaf then stir in the potato flour mixture and the Kirsch (if using) until smooth.

    Add the Taleggio and stir frequently over low heat until the cheese melts. Add the cream, season to taste and stir over the heat until you have a smooth, velvety texture.

    To serve, pour the fondue into the baked shell(s), cover with the lid(s), if using, and carry to the table.
    This is so cute yet elegant!

  51. Avatar
    Carrie 10/16/2009 at 9:42 pm #

    The Persuasion Coat
    Strangers on a Train Dress
    Venti Espresso Heels
    Cloche to Your Heart

    RECIPE: Soft Molasses Cookies

    3 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ginger
    1 teaspoon cinnamon
    1/2 cup molasses
    3/4 cup evaporated milk
    3/4 tablespoon vinegar
    1 cup shortening
    1 cup sugar
    1 egg

    Preheat oven to 375°F. Stir together flour and baking soda, salt and spices.

    Combine milk and vinegar.

    Cream shortening and sugar thoroughly; add egg and molasses. Beat well.

    Add the evaporated milk and vinegar alternately with the dry ingredients. Mix well.

    Drop from spoon onto greased baking sheet leaving 3/4 inch between them.

    Bake at 375°F until slightly brown on edges or about 9-10 minutes, depending on size of cookies; watch carefully to avoid overbaking.

    Remove with a spatula and enjoy 🙂

  52. Avatar
    Carrie 10/16/2009 at 9:48 pm #

    Need for Tweed Dress
    Seamstress Heels
    Eloise Coat

    RECIPE: Butternut Squash and Apple Soup

    16 oz. butternut squash, peeled, seeded, cut up
    3 med. green apples, peeled, cored, chopped coarsely
    2 (10 1/2 oz.) cans chicken broth
    1 med. onion, chopped
    3 slices white bread, torn in pieces
    Salt, pepper, rosemary

    Combine all ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Cool, then put in blender until smooth. When ready to serve, heat again. Add a swirl of half and half after you transfer the soup to the serving bowls and enjoy.

  53. Avatar
    Nisha 10/17/2009 at 5:28 pm #

    Fudge, Nut and Fluff Apple Dessert Pizza



    * 1 tablespoon salt
    * 1 tablespoon sugar
    * 1 (1/4-ounce) packet fresh fast-acting yeast
    * 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast – an organic leavener, too cool and the yeast won’t be activated)
    * 3 cups all purpose flour, plus some extra for the dough board
    * 2 tablespoons cornmeal, for the pizza stone


    * 2 tablespoons butter
    * 3 to 4 apples, peeled, cored and sliced, and tossed with a little bit of lemon juice to prevent oxidation (good choices are Braeburn, Gala, Jonathan, Rome Beauty)
    * 1 teaspoon ground cinnamon
    * 1/2 cup sugar
    * 1/4 cup lemon juice
    * 6 tablespoons caramel ice cream topping
    * 6 tablespoons hazelnut and chocolate paste (recommended: Nutella)
    * 1/2 cup mini-marshmallows
    * 1/4 cup chocolate syrup

    Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (“Proofing” the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn’t proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.

    Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.

    While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender.

    Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned.

    the blush blouse
    time to waste jeans
    cloche encounter of the cute kind
    art nouveau necklace
    floral fashion glasses
    foxglove earrings
    last picture show boots
    history girls bag

  54. Avatar
    Jackie 10/20/2009 at 7:50 pm #

    I just love all these and will copy and put in my recipe book! Thanks


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