Hunger Games Honey + Highlights

Miss Jennifer Lawrence, gorgeous as always. TGIF!

See below for highlights from the week.

1. These neutral blogger outfits from Atlantic-Pacific & Always Judging. Via Atlantic-Pacific & Always Judging.

2. This DIY polka dot vase in the blogger behind The Pursuit of Style's house. Via Glitter Guide.

3. I want to cook this deliciously yummy looking breakfast recipe this weekend. Via Domaine Home.

4. This wonderfully fall scented candle - pumpkin souffle - has been burning in my house all week. Via Anthropologie.

5. More proof that we are what we eat. Via The Atlantic.

6. A girl's guide to red wine. Via Cupcakes & Cashmere.

7. An interesting perspective on getting engaged. Via Converge Magazine.

http://www.whowhatwear.com/blogs/

Recipe: Champagne Cake

As usual, this morning I woke up and read through my daily emails. I always enjoy a quick click through of my Glitter Guide email and today was no exception. This time of year, I somehow always develop a baking habit. So, this morning's Glitter Guide email satisfied my baking craze because I'm newly inspired to bake the naked champagne cake that the lifestyle site profiled. It isn't a particularly fall recipe but it is perfect for a ladies brunch or a girlfriend's birthday.

Recipe for cake:

Ingredients:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 1 teaspoon vanilla extract
• 6 egg whites
• 2 cups champagne

Directions:

• Preheat oven to 350 degrees.
• Grease and flour two 9-inch cake pans (or cut and use parchment paper to fit the pans).
• In a bowl, combine flour, baking powder, and salt.
• In a mixing bowl, beat butter and sugar for 3-5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time.
• Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. 
• Pour batter into pans and bake 35 minutes or until a knife inserted in the center comes out clean. 
• Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.

Recipe for Champagne Buttercream Frosting:

• Beat butter for 1 minute in a mixing bowl.
• Gradually add powdered sugar, champagne, milk, and vanilla. 
• Continue beating until smooth and creamy.

I'm toasting to a happy Tuesday for everyone!

http://theglitterguide.com/

Happy NYFW + New Kate Spade Signature Bag + Highlights

Happy Friday and happy New York Fashion Week everyone! It's still scorching hot in Los Angeles but this Kate Spade look is giving me major fall wardrobe inspiration for when the temperatures drop. 

Plus, Kate Spade just released their new signature bag - the 2 Park Avenue Beau. Goodness, I majorly have my eye on it. The leopard style in the lookbook photo below is my ultimate favorite in the collection but because of its price point I'm going for the macchiato/black version. It's equally classic, I think. 

See below for a few links I liked this week...

1. I heard autumn is here... 5 to die for pumpkin recipes to get you in the mood for the new season. Via Chic Coastal Living.

2. My sister snagged a Madewell sweater during the Labor Day sales - I think I need a new one too! Via Madewell.

3. The most beautiful popsicles I've ever seen. Via Honestly Yum.

4. The feminine details, botanical prints, lace, tulle, and sequins of the Honor show at NYFW. Via The Cut.

5. The bold red hues at Richard Chia Love show at NYFW. Via The Cut.

6. Nantucket: five days, five looks, one girl. Via Vogue.

http://www.katespade.com/

I'll Have A Blended Margarita Mojito Please!

Wednesday was national tequila day... I had one margarita to "celebrate" the day when I ate out at Oscar's Cerveteca in Venice with my guy but now that it's the weekend I think it's time to have a few more margs, what do you think!?

I have just the recipe for you: a blended margarita mojito!

Ingredients (makes two margaritas):

• 1/4 cup of frozen limeade
• 1/4 cup of Triple Sec
• 1/2 cup of tequila
• 2 cups ice
• 1 lime
• 10 fresh mint leaves

Directions:

• Put all ingredients into a blender
• blend until ice chunks are completely blended
• Serve in a glass with a salted rim
• Garnish with more mint and a lime wedge

Enjoy!

http://sorumblyinmytumbly.blogspot.jp/

Not Enough Cooks In The Kitchen

Summer is the time of year I feel the most inspired, excited, and eager to try new things. This evening I'm feeling inspired in the kitchen as I try to whip up a new recipe. Before I rolled up my sleeves in the kitchen, I perused some of the cooking blogs I frequent. Here, I decided to share a few with you in case you are in need of a new food guru or two! Bon appetit!

P.S. check out my food board on pinterest for more!

The First Mess's lettuce wrapped veggie burger:

The Kitchy Kitchen's pan fried noodles with basil and chili vinegar sauce:

The Kitchn's chopped kale, farro, and chickpea salad:

Joy The Baker's baked eggs:

Happyyokes's belgian waffles with mascarpone, thyme, and strawberries: 

HonestlyYum's strawberry basil shortcake in a jar: 

http://www.happyolks.com/, http://www.thefirstmess.com/, http://www.thekitchn.com/, http://honestlyyum.com/, http://thekitchykitchen.blogspot.com/, http://joythebaker.com/

Lavender Lemonade Lady

With lots of graduation celebrating on the horizon, my eye was caught by this lavender vodka lemonade recipe.

This is what you need to know to make the perfect lavender vodka lemonade at home:


INGREDIENTS:

Glass:
* 1.5oz Vodka
* 1.5oz Lillet Blanc
* 1oz Lavender Syrup (recipe below)
* 1oz Lemon Juice
* 2oz Chilled Soda Water
* French Lavender Flower for Garnish

Pitcher (makes 4 glasses):
* 3/4 Cups Vodka
* 3/4 Cups Lillet Blanc
* 1/2 Cup Lavender Syrup
* 1/2 Cup Fresh Lemon Juice
* 1/4 Cup Chilled Soda Water for each glass
* French Lavender Flower for Garnish

Preparation:
1. Mix first four ingredients with spoon
2. Pour over ice
3. Add chilled soda water and 
4. Garnish with lavender flower (or lemon wedges if you can’t find fresh organic lavender)

Lavender Syrup:
1. Add equal parts sugar and water to a medium saucepan and bring to boil
2. Add fresh organic French lavender to taste (or 1/2 cup dried food grade lavender for every 4 cups water/4 cups sugar) 
3. Boil for one minute over medium/high heat
4. Remove from heat and let steep for an hour

http://www.everythingfab.com/