Is it just us, or does Monday make everyone else want a macaron, too?
It’s no secret that we love our sweets, so we HAD to stop by the famed Laduree when we were in NYC a few weeks ago. How could we not? There are only 3 locations in the whole US to get these delicious macarons. The store is too precious to put into words. And the treats? To. Die. For.
PS – Don’t know your macarons from your macaroons? Mon dieu! This handy article explains the difference.
PPS – Check out some of our favorite sweet treat recipes here, here and here.
1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit).
2. In a bowl combine flour, baking powder + salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time.
3. 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 insterted in the center comes out clean.
4. Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.
Champagne Buttercream Frosting
3/4 stick unsalted butter (room temp)
2 cups confectioners’ sugar
1/4 cup champagne
1/8 cup whole milk
1/2 tablespoon vanilla extract
In a mixing bowl beat butter 1 minute. Gradually add the powdered sugar, champange, milk and vanilla and continue beating until smooth and creamy.
1. Have an Indoor Picnic. The weather in Georgia is going to be seriously terrible this weekend. Rather than going out, whip up a simple supper of a sliced baguette, fancy cheeses, charcuterie and cornichons (check out this link for inspiration – or just grab takeout), spread a blanket on the living room floor and listen to the rain.
2. DIY Braided Cord Cover. Exposed cords really bother us. We work hard to conceal them (we’ve been known to tape them to the bottoms of tables, weave them through tiny nails hammered into the wall, etc), but sometimes we have no choice but to let them show. Fabric Paper Glue to the rescue! In the time it takes you to watch a cheesy TV movie, you can create this adorable braided cover.
3. Style Your Shelves. This is a perfect rainy day project! Think like a stylist: scour your house for interesting objects (random vases, figurines, tiny photos); group similarly-colored books together; and give the eye somewhere to rest every now and then. This is a great article with more how-to advice.
4. Visit a Flower Market. IT’S PEONY SEASON! We both love peonies; their explosive beauty is perfection in arrangements short and tall, simple and complex. If weather permits, visit your local flower market, scoop some peonies (or whatever flowers you love), and create an arrangement yourself. We love these ideas from Apartment Therapy.
This Design*Sponge video has some great tips and tricks for floral market first-timers:
I love anything salty-sweet, and I’ve been obsessed with White Chocolate Snack Mix ever since Glitter Girl Melanie Herrington made it for our very first Easter Egg Hunt two years ago. I made it again this year, so I thought I’d share the recipe. It’s pretty and perfect for a spring party. Snack on it by the bowlful, or place individual portions in clear cello bags and tie with a pretty ribbon for cute favors.
Ingredients (makes 20 1-cup portions)
6 cups cereal (Mel recommends a mix of Golden Grahams, Multi Grain Cheerios and Chex)
1 12oz. bag mini M&Ms (try to get the pastel kind!)
3 cups pretzels (sticks or mini pretzels)
1/2 jar dry roasted peanuts
1 bag white chocolate chips, melted
Mix dry ingredients together. Pour melted chocolate over mix and stir to coat. Spread mix out on wax paper to dry. TRY NOT TO EAT IT ALL AT ONCE.
Speaking of Easter, we had a great one with family and friends.
How was your weekend? Share you Easter pics with us on Twitter/Instagram! @glitter_blog_xo
We hope you all had a fantastic weekend. J had a blast in Charleston this weekend (pics coming soon). L spent the weekend being domestic, which included making THE MOST amazing cupcakes on Saturday. Here’s the super-awesome, very easy, amazingly-delicious recipe. Adapted from Giada De Laurentiis, passed on by L’s mom.
Chocolate Chip Walnut Cupcakes
1 box brownie mix (yep)
1 cup semi sweet chocolate chips
1/4 cup walnuts, chopped
1/2 cup vegetable oil
1/4 cup water
4 oz. light cream cheese
4 oz marscapone cheese (which I didn’t think they’d have at Walmart but they totally did)
1 cup powdered sugar
Place walnuts and chocolate chips in bowl and add 1/4 cup DRY brownie mix. Stir to coat.
Mix brownie mix, eggs, oil and water until well blended. Fold in walnut/chip mixture.
Spoon mixture into 12 muffin cups. If you can master the ice cream scoop method to get perfectly uniform cupcakes, go for it. I can’t (WHAT IS WRONG WITH ME?), so I just used a spoon.
Bake at 350 degrees for 20 – 25 minutes.
Place cupcake on wire rack to cool.
After cupcakes have cooled completely, make frosting.
Beat cream cheese, marscapone and powdered sugar with a hand mixer until fluffy. Frost cupcakes. I used a butter knife to frost, but you can get fancy and use this professional method.
The original recipe called for toasted walnuts, but I forgot and threw them in un-toasted. I don’t think it mattered – toasted walnuts would be delicious, but they don’t make or break the recipe. The original recipe also called for mini chocolate chips, which I couldn’t find. Again, nice if you can get them but not necessary. I actually liked the big chunks of chocolate in the cupcakes! The original recipe called for THREE CUPS of powdered sugar (my teeth hurt just thinking about that), but I only used one. I prefer a tangier icing, but if you like super sweet, go for it and use all three cups.
What sweet treats are you making for Valentine’s Day? The Cupid’s Cloud dessert from our Friday Five is perfect for two OR for a family; these cupcakes are just the thing for a party or the office. Tweet us your ideas @glitter_blog_xo!
3. Cards. L’s friend Lauren went Pinteresting and made adorable valentines for her daughter’s class (a riff on the one below). You could also go old-school with retro kiddie valentines from the Dollar Store.
4. The perfect gift. Guys are under a LOT of pressure on Valentine’s Day. Come on, get him something too. Think out of the box (zing!) and put together a cute a grab-bag of his favorite things.
5. Outfit. We heart these lovely looks from Forever 21. OMG, we are on fire today.
J’s off to Charleston for a girls’ weekend. L’s doing a re-set at Dish (gotta make room for our new spring stuff!). What are y’all up to this weekend? Tweet us at @glitter_blog_xo!
Happy Black Friday, glitter girls! We know some of you have been up since the *crack* of dawn. Let’s re-fuel with these delicious cookies shall we?
Chewy Gooey Flourless Chocolate Cookies
Yield: 24 cookies
Prep Time: 25 min
Cook Time: 14 min
Nicknamed “Black Friday Cookies,” these treats can be mixed up and baked rather quickly to enjoy after a long day of shopping on Black Friday.
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
*If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, so gently peeling the paper away from the cookie works best.
Alright, glitter girls…the countdown has begun. Is your route planned out? Coupons and secret codes at the ready? Shopping list in hand?
Great! Sounds like you’re ready for Black Friday. Make sure you’re fueled for the most important shopping day of the year with these easy, make-ahead energy bars from Quick Dish.
1 packet Betty Crocker Oatmeal Cookie Mix
1/2 cup butter OR coconut oil, softened
1 tablespoon water
1/4 cup shredded coconut
1/4 cup sliced almonds
1/4 cup chopped walnuts
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried golden raisins
1 cup cinnamon chips OR white chocolate chips, melted
Preheat oven to 350 degrees.
In a large bowl, combine the cookie mix, butter or oil, egg, and water. Mix together until a thick dough forms.
Add the remaining ingredients (except the cinnamon chips). Mix well.
Press the dough into an 9×11″ pan which has been generously greased and floured. Bake in preheated oven for 30-35 minutes, or until the cookies are completely baked through and the edges are deep golden brown.
Cool completely before turning the pan out onto a clean wooden cutting board. Slice all the edges off with a sharp knife, then cut the remaining pieces into 9-12 large rectangles.
Place the melted cinnamon or white chocolate chips into a zip-top baggie. Snip the corner from the bag, then pipe a drizzle of the melted chips over the top of each rectangle. Allow to harden before storing.
Store at room temperature for up to 3 days. Eat on the go for extra energy and enjoy!
Bring your A game this Black Friday.
J + L
PS – The rest of the shopping world won’t know this until tomorrow…but you can use the secret code BLACKFRIDAY to take 25% off any order (plus free shipping for any orders over $75) on Shop Social Dish, today through Sunday. The first ten online orders will also receive a super-cute FREEBIE!
This post combines our love of DIY with our love/obsessive need for Chapstick.
Dry, cold winter weather is fast approaching, and you know what that means: CHAPPED LIPS. Don’t give in, girls! Keep your lips soft with this DIY balm you can make at home. #crafty
*Glitter Tip: Wear old clothes when you make this. Getting wax out of clothing is a total nightmare.*
Cocoa Butter and Vanilla Lip Balm
3 tbsp. pure cocoa butter
1/2 c. olive oil or sweet almond oil
4 tbsp. beeswax
1 tbsp. honey
1 vitamin E capsule
5-8 drops of pure vanilla essential oil
Use a double-boiler on the stove to melt the beeswax. If you don’t have a double-boiler (or a stove!) you can put the beeswax in a glass, microwave-safe container and heat it in the microwave slowly, taking it out and stirring every 25-35 seconds.
Once the wax is melted add the room-temperature cocoa butter and sweet almond oil. Continue to slowly heat the mixture until the cocoa butter is melted, stirring often.
Add the honey and the vanilla essential oil. Then pierce a vitamin E capsule and squeeze the contents into the mixture.
Remove the mixture from the stove and pour into individual containers. Allow your new lip balm to cool for 1-2 hours before use.
If you’d like your lip balm to be a bit more glossy, you can add a little more olive/sweet almond oil but if you prefer a more matte finish, add more beeswax.
Let us know how yours turns out! Tweet pics to @glitter_blog_xo