Cakes

I’m a big fan of layers. This is the very reason why Fall and Winter make me leap for joy.

These seasons give me the ability to wear a tank top, a t-shirt, a button up, and a jacket (and maybe a scarf)…all while not perspiring. Perspiring sucks. So does shivering, I guess; but at least I sorta get an ab workout when I shiver. AM I RIGHT?!

I dig food layers, too. These cupcakes? Crazy food layering going on here. Maybe you can’t see all the food layers yet. It’s okay. I’m gonna outline them for you.

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Hi there! I have a request. Actually…it’s more like a favor.

I know this weekend you probably have some important things to do like errands or laundry or studying or organizing some closet you’ve been putting off.

I think you should blow it off. Yes, I’m telling you to be irresponsible.

Here’s the thing: we work too much, we run too many errands, we have too many to-do lists. Me included. But sometimes we have to put our foot down and choose fun. We gotta show our responsibilities who’s in charge in this relationship. And guess what…you are.

So I say choose fun. Just this once.

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I can be a total brat sometimes. Like attitude city, population: ME. I’ve mentioned this before. So when I see recipes that have the name: “Jessica’s Best Blank” or “Best Blank You’ve Ever Eaten,” I get way bratty. I kinda think those recipes are super self-righteous.

Wait, you’re telling me it’s ridiculous that I think recipes CAN even be self-righteous?!? Listen, I said I was a brat, I never said I was logical!!

I digress…so when I stumbled upon this recipe, I was way skeptical. Bratty skeptical.

(You know what I’m about to say next, right?! Of course you do!)

I was incredibly surprised. Blown away, actually.

So take your cute little self over to PW’s Tasty Kitchen Blog where I wrote a guest post. There’s some step-by-step photos–a lot of which include my glitter nails!–the low down on the recipe and the recipe itself.

xo
Adrianna

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Hi! I have a weekend project for you: Ding Dongs. Yeah, it’s like that.

Nothing complicated about them…maybe a little time consuming…maybe just a tad. Nothing too major, though.

Can I walk you through it? Let’s do this together. #teamwork2011

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I have an affinity for old things.

Vintage dresses, creaky old houses, boots from the flea market, random old family photos I find in the street…I dunno…I dig it all. I think it’s because I like things with history and stories attached…stuff that’s aged.  I just, myself, don’t want to be aged. I confuse myself. Constantly.

Icebox Cakes have a bit of history. They’re aged like all that stuff listed above, though I’m entirely sure about its history (if you know, please leave it in the comments!!), I do know that this dessert is what someone must’ve stumbled upon/dreamed up when they were desperate for something fast, easy and amazing. Calling for only two ingredients (chocolate wafers and whipped cream), means anyone at any time can do this successfully.

Can we talk cake deets?

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Hi!

I made you doughnuts…and friendship bracelets. Let’s be friends.

Before I go any further, let me preface this post by apologizing to any boys that read this blog. If you are a boy and do read this blog, please say hi…please? Because I really have no idea you exist. If you don’t say hi then this blog is inevitably going to turn even more girly and I might lose you forever. Sadface nation.

I digress…Are you guys on Pinterest? Whenever I want to fall in a hole of procrastination–which is really often–that’s where I head. It’s my fav place to find new recipes, fashion stuff, and cute pictures of dogs/cats. Recently, I found a tutorial on how to make chevron patterned friendship bracelets. I’ve been wanting to carve out a whole morning to tackle this project for what feels like forever.

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Look! I gotz my nails did.

You read fashion blogs, right? My new fashion blog obsession is Into the Gloss, which interviews top industry insider’s (editors, models, photographers) about their favorite beauty buys. My love for lotions, lip stains, blushes surpasses my adoration for clothes.

Fact: If I’m really bored, I go to Sephora and spend hours upon hours trying stuff on, and leaving with, like, one thing (and ten samples).  I like samples.  I have an issue with commitment.

One day soon, I want us all to be girls and talk about beauty products…I’ll make something like popsicles or something just as an excuse to discuss. Would you dig that?

On Into the Gloss there were a few women that mentioned getting stuff like Chanel “C’s,” daisies, and cross-bones airbrushed onto their nails.

I was kind of intrigued, and even more intrigued when I found out the place (CT Nails–ask for Peter) was within walking distance to my place. Easy is good.  I had no interest in the typical stuff, and thought it’d be cute/weird to get cupcakes!

And that’s what I did…with a cherry on top.

Next on the list to be airbrushed? Bacon, snow cones and maybe a stick of butter. Would that be strange? Yes. Awesome? Yes.

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I have a confession.

I gained weight during the holiday season. Like, can’t-fit-in-pretty-dresses type weight gain.  This is not okay. I’m determined to be a girl who can fit into pretty dresses. Or maybe I should just wear bigger dresses? Whatever. You get what I mean, right?

So now I’m on a cliché “bad” food break. It’s gonna be hard. To ease myself into this tough transition, I figured baking a cake would be an awesome idea.

Before you flip out and call me crazy, let me explain.  This cake is “healthy.”  It has NO butter. My normal self would typically have nothing to do with a cake without butter, but tight zippers and waistbands made me give this cake a chance.

And guess what? Best idea #1 of 2011.

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Growing up, I was a total tomboy who had to be bribed with candy to wear dresses, or fancy shoes, or anything remotely girly. And even now, I wouldn’t consider myself a super girly-girl. But every now and then, I totally give in and embrace it.  Case in point: Thursday night a friend scored tickets to the Twilight premiere, and yes I’m going. I have this weird love/hate thing with the Twilight series and am sort of excited to laugh my way through the movie.  I’ll be doing what any normal person would do at the premiere:  tweeting pictures, of course.  So if I end up getting tackled by some security dude, I’ll just blame it on all of you…

Back to cupcakes…these things taste down-right pretty;  they’re baby pink, paired with cream cheese frosting, and topped with shredded coconut. Try them. Embrace your girliness for gosh sakes, even if you’re a dude. Trust me–they’re worth it.

Here are a few other girly things I’m loving right now…

 

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I firmly believe that the human population is broken up into two types: people who adore mayonnaise, or those that vehemently despise the stuff.  I, on the other hand, am a bit of a hybrid of those two people, like, if they had a kid, you would have me.  I love mayonnaise, but only if I don’t have to make it.  The minute I throw egg yolks and some oil in a blender and see the emulsification process, my stomach tightens and I’m coughing on my knees, and am physically unable to spread the stuff on a slice of bread. But if it comes pre-made, in a jar, with the label Hellman’s or Duke’s, I’m all about it.

For mayonnaise fans, it has the ability to make things taste exponentially better. It adds awesome flavor and moisture to all sorts of things. Got a Chick-fil-A sandwich that’s a little dry? Add mayo! Need a sweet dipping sauce for French fries? Take a cue from the French, and use some mayo! Wanna make the lightest, most moist chocolate cake ever? Yes, that’s right, add mayo!

The mayonnaise in this cake actually replaces the vegetable oil that’s typically called for.  And it sorta makes sense if you think about it, since all mayo really is is egg, a little vinegar and oil.  And since this chocolate cake is so unusually light, I didn’t think twice about pairing it with chocolate frosting, which I typically would never do.

So to all you mayo haters, give mayo one more chance and make this cake. I think it deserves it.

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