Wednesday Wonders

Today it's all about mint chocolate pudding (disguised as a potted plant). Say what?!  Yes, Mint Chocolate Pudding that is cleverly dished to look exactly like a freshly planted herb.  So awesome.

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Our good friend Martha (or the peeps that write for the website) have done it again with this cute and quirky little treat.  Read about it {here}.

Ingredients

1/4 cup plus 2 tablespoons sugar

3 tablespoons cornstarch

1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder

Salt

1 1/4 cups heavy cream

1 1/4 cups whole milk

1/2 teaspoon pure vanilla extract

6 ounces semisweet chocolate, chopped (1 cup)

1/2 teaspoon pure mint extract

1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces

10 chocolate wafer cookies

Garnish: mint sprigs

Directions

Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.

Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.

Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders (candle4less.com), leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.

Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

* I think it would be fun to serve this at a garden luncheon!

* You can find the clear glasses (that look like the picture above) at Ikea for $1.49/6 pack!

Now...on to some blazer action.  Adding a layer that makes any outfit look like a million bucks is always a DO!  Blazers are like the LBD (little black dress).  They should always be a staple in any wardrobe,  and they are always a classic choice.  Happy Wednesday! XoX

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* P.S.  Enter the Sephora Giveaway {here}...you have until Friday! 

Wednesday Wonders

For today's Wednesday Wonders,  I am combining two things that I really can't live without: S'mores & Flare Jeans.  I think both are as delicious, as they are visually appealing.  I mean melted chocolate and a gooey marshmallow...Perfect flared jeans that make legs look a mile long...YUM (on both counts).

Let's talk about Smore's for a minute.  I would love to meet a person that doesn't love a good S'more. Do you people exist? How about trying this S'more delight, to switch it up for the normal campfire fare (you don't even need a campfire to make these)!  I can't wait to make these today (my husband {and kids} are going to be very happy).

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S'mores Cookies Recipe Via

Ingredients


1/2 cup old-fashioned rolled oats
1 cup all-purpose flour, (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces bittersweet or semisweet chocolate, cut into 30 squares
15 large marshmallows, halved horizontally

Directions

Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

NOW on to denim!  Move over skinnies...Flare is back, with a vengeance.  Boo-ya.  I am already counting down till I can wear Fare Jeans with platfrom booties and slouchy sweaters...oh Fall, I can't wait for you.

Have a happy Wenesday everyone! XoX

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Wednesday Wonders

Going along with my Pink post yesterday, I had to share this wonderful cupcake recipe that my sister found on good ol' Martha's website.

 Is there anything that a great cupcake doesn't cure?  Any time I am having a bad day, I treat myself to one (or two)...and it works.  Just an FYI. You're welcome.

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Sprinkles Strawberry Cupcakes (say that 3 times fast)...hello heaven on a plate. YUM!

Ingredients

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• Sprinkles' Strawberry Frosting

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

A little fashion to go along with your cupcake?!  Yes please.  Here you go lovelies...Meet my favorites from Anthropologies newest arrivals.  Make it a great day! XoX

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