ooh la la mode

style for your life

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Target Easter Baskets

Hyacinth Bunny

Pink Bunny

Hyacinth Pastel Beads

Unicorn

Rainbow

White Rope Bunny

Some traditional and non-traditional Easter baskets for you (rainbow? unicorn?). You can use these for an actual Easter basket or for cute decorations around your home. All from Target - affordable & easy!

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50 New Desserts in 2020

My New Year’s Resolution for 2020: Bake 50 new desserts I’ve never made before.

Yes, it sounds ambitious. It’s one per weekend with 2 weeks of vacation. Even if I only end up doing 30 or 40 - it is still a fun goal!

And a fun resolution. Way more cheerful than going to the gym or eating more vegetables. Instead of forcing myself to do something I’m not dying to do, I decided to flip it around and do more of something I love! Play to your strengths.

By the end of February I had baked 10 desserts.

Since I’ve never made these before, the results are a mixed bag. Some are better than others.

Blueberry Almond Coffee Cake

Nutella Brownies

Snickerdoodle Cake

Yellow Cake with Chocolate Icing

Hummingbird Cake Southern Living

Strawberry Pudding Cookies

German Chocolate Cake A Bountiful Kitchen

Banana Chocolate Pudding A Bountiful Kitchen

Peanut Butter Bars Pioneer Woman

Lemon Bars Ina Garten

So far, my favorites have been Peanut Butter Bars, Banana Chocolate Pudding, German Chocolate Cake, and Hummingbird Cake. Others really liked the Snickerdoodle Cake. The Lemon Bars were good if you like lemon bars.

The Blueberry Almond Coffee unfortunately just didn’t work for me. The Yellow Cake with Chocolate Icing and Strawberry Pudding Cookies were just ok.

My neighbors are delighted with this little project as they get samples every weekend! Links above to the recipes.

Stay tuned to follow the next 40 desserts. If you have any great dessert recipes, send them my way!

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manicure at home

Since we are all home for the next few weeks, here is some info for at home manicures. First, we won’t be going to nail salons. Second, we are home looking for things to do. Do your nails!

I won’t take credit for these tips, but rather than recreate the wheel, let’s use what others have posted.

Emily Schuman’s advice on How to Give Yourself a Flawless At-Home Manicure.

Next, what color? Thanks to The Every Girl for sharing ideas of spring nail colors.

Have fun doing your nails at home!

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halloween spider web cupcakes

Easy cupcakes! Use cake out of the box and canned icing if you’re not motivated to make from scratch. Let the kids do it!

The cool part is the spider web icing. It looks cool and is not difficult - you will be shocked how great they look.

You will need chocolate icing and white icing. You will need a way to make thin piping. We did chocolate icing with white circles, but you can do the reverse or you can do a mix of both.

For the spider web - make thin concentric circles in the opposite color of the background icing. Take a toothpick and drag from the center outward - maybe 6 or so each cupcake. That’s it - so easy! Let the kids try it and post some pics!

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unicorn halloween costume from 2018

I was invited to a Halloween party and did not have a costume. A quick search on Amazon led me to this light up Unicorn “hat.” It looks like something for a rave…..I may use it to walk the dog in the dark hahaha.

I added a pink tutu, pink unicorn socks, “unicorn makeup” and called it a costume! I wore a black bodysuit underneath from American Apparel. It is basically a bodysuit/jumpsuit - a one piece tank top and pants. You could also just wear a black tank + black leggings.

The makeup consisted of a few things I purchased at Walgreens. Pink crystal stickers, blue sparkle eyeshadow, and blue sparkle lipstick.

The unicorn socks were a gift from my fellow unicorn, Brooke.

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birthday party......for a dog

Yes, I had a birthday party for my dog. It may sound ridiculous…..but why wouldn’t you want a reason to get together with a few friends, drink champagne, and eat cake?

I copied this idea from Mom who used to have parties for Crumpet every year. If you want to join me in the fun and have an over the top festive birthday party for your dog, here are some tips below:

Champagne (or wine or beer) Cute dog decorations Cake for the humans (have the grocery store write your dog’s name) Ice cream Cake or treats for the dogs - I found dog cupcakes Soda & water Balloons Presents Dog friends Dog birthday bandana

We held the party at a park down the street from our house. You could also do it in your backyard if you know the other dog friends are well behaved.

Keep the party short & sweet - 2 hours or less. People are happy to stop by for 45 minutes to pet the dog, say hello, have some cake, and move on with their day.

I was surprised at how many of the neighbors wanted to attend. They were thrilled to come celebrate Lola and eat cake on a Saturday afternoon. Everyone loves a reason to be happy!

details:

I ordered the standard birthday cake I always get - sprinkle cake from Nugget. They thought it was adorable it was for a dog’s birthday party and suggested making a bone in the icing and of course using pink for her name and adding a ribbon to make it more girly.

The cake was for the humans, not for the dogs! Lola does not eat people food. So, I ordered these adorable cupcakes from Lucky Dog Bakery.

I found these adorable cups and napkins on Etsy. They look like Lola with her floppy ears and freckles. The company who makes them is Meri Meri.

Lola is girly and loves pink….so of course the decorations were pink. The large “3” balloon helped the guests easily find us in the park.

Opening presents was a highlight - as Lola loves to open presents!

It sounds silly, but we sang to Lola before we passed out cake and ice cream. Make sure you sing to your pup!

Lola wore her special birthday bandana. She wears it on her birthday and during any one of our birthdays. Her bandana is from Petsmart.

Lola had a ball - a few of her favorite things. The park, dog friends, human friends, presents, and pink.

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confetti cookies

Another recipe I discovered on Smitten Kitchen! I brought these cookies to an outdoor concert at a winery with kids and dogs. They are cheerful and were a hit with all ages.

A quote from my friend Rachel “OMG those cookies!  I just tried a bite and they are way better than majority of the bakeries I’ve been to!  I’m going to need that recipe!!!!”

I tried different shapes of sprinkles and found the long rice shaped sprinkles worked best.

ingredients

3 cups (375 grams) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon fine sea or table salt 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter 1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese 1 1/4 cups (250 grams) granulated sugar 1 large egg 2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped 1/4 teaspoon almond extract (optional) 1 cup rainbow sprinkles

instructions

Heat oven to 375 degrees. Line two baking large sheets with parchment paper. 

Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Scoop balls of dough — I like these cookies best with a #40, or 1 1/2 tablespoon, scoop; the texture is less dynamic when made smaller — and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. I find that the sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands — trust me here. 

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

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rice krispie treats with brown butter

I enjoyed this easy recipe from Smitten Kitchen. Only 4 ingredients, very easy! They are not THAT different from regular Rice Krispie treats…..but I ate more than usual. I think that means the brown butter and sea salt made an impact!

Perfect to bring to a picnic or BBQ

ingredients

4 ounces (113 grams) unsalted butter, plus extra for the pan 1 10-ounce (285-gram) bag marshmallows Heaping 1/4 teaspoon coarse sea salt 6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

instructions

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares and get ready to make new friends.

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oatmealers

This is another old recipe that I used to make all the time. Oatmealers (a Lawton name). They are oatmeal cookies with peanut butter, chocolate chips, and butterscotch chips. Sometimes I’ll have one with breakfast and tell myself it’s basically like eating oatmeal-haha.

I got this recipe from Holly 15 years ago when living in LA. I think her recipe was just chocolate chips and I may have added the butterscotch? I used to make these for Xmas gifts for customers.

The recipe is easy, it contains no flour (does that make it healthy?), and it makes a lot. I used to keep half the dough in the freezer, but then I would end up eating frozen dough….so I just make a bunch and share with neighbors or friends.

ingredients

6 cups rolled oats (do not buy instant oatmeal-must be whole oats) 2 1/2 tsp baking soda 1 1/2 c sugar 1 1/2 c brown sugar, packed 1/2 c (1 stick) butter, softened 4 eggs 1 tsp vanilla 1 (19 oz) jar peanut butter 2/3 c chocolate chips 1/3 c butterscotch chips

Preheat oven 375 degrees. Mix oats and baking soda in a bowl. Beat sugar, brown sugar, and butter in a separate bowl until creamy. Add eggs and vanilla, and beat until blended. Beat in peanut butter until smooth. Add the oats mixture and beat until combined. Stir in chocolate & butterscotch chips.

Drop by ice cream scoopfuls onto an uncreased cookie sheet. Bake 10 - 13 minutes or until light brown and just set. Do not overtake. Cool on the cookie sheet for 1 minute and remove to a wire rack to cool completely. Bake 8 - 10 min for smaller cookies.

I made these last week for a friend who was going through a hard time. Think of someone who would enjoy some homemade cookies! They are fun to make, and it brightens someone’s day.

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crispy mustard chicken + frisee - ina garten

Another Barefoot Contessa recipe! Crispy mustard chicken. This was easy to make - one pan in the oven.

My notes: I did not find frisee at the grocery, so I just used mixed greens. My potatoes were also multicolored - which looked pretty! The recipe calls for chicken thighs - which were really moist. I also may try it with a breast or a boneless breast to see how it turns out.

ingredients

2 garlic cloves

1 1/2 teaspoons fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup panko (Japanese bread flakes)

1 1/2 teaspoons grated lemon zest

Good olive oil

1 tablespoon unsalted butter, melted

1/4 cup good Dijon mustard

1/4 cup dry white wine

1 1/2 pounds bone-in, skin-on chicken thighs (4 large)

1 pound fingerling potatoes, halved lengthwise

12 ounces baby frisee or chicory salad greens

Mustard Vinaigrette:

1/4 cup minced shallots

1/4 cup apple cider vinegar

1/2 cup good olive oil

1 tablespoon good Dijon mustard

Kosher salt and freshly ground black pepper

instructions

Directions

Preheat the oven to 375 degrees F.

Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine. 

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken. 

Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time.

Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.

Mustard Vinaigrette:

Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.

recipe

Ina Garten’s photo:

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sheet pan steak & veggies

This was a very easy dinner! Not a ton of ingredients to buy at the store, and it cooks all in one pan. A contender for my “One Dish Wonders” of 2019.

My notes: I purchased the wrong potatoes….and I didn’t love them. I am hoping if I had the correct ones they would be more flavorful. It’s possible I didn’t add enough salt & pepper. I only marinated the meat for an hour - and it was flavorful! So don’t panic if you don’t have time for the full 8 hours. Finally, I like red meat medium rare, and at 125, it was a bit too rare for me. Next time I would cook it to 130.

Besides that, this was easy peasy & delicious!

Thanks to Bobbi’s Kozy Kitchen for sharing this recipe and photo below.

ingredients

2 lbs. flat iron steak 1/4 c olive oil 2 tbsp. balsamic vinegar 9 cloves garlic, minced and separated kosher salt fresh cracked black pepper 1 1/2 lbs. baby Yukon gold potatoes, halved 2 tbsp fresh rosemary, minced 1 head broccoli, cut into florets

instructions

Place steak in large zipper bag with 1/4 c olive oil, balsamic vinegar, 4 cloves of garlic, salt, and pepper. Turn to coat and let marinate 1-8 hours.

Preheat oven 450 degrees. Line a baking sheet with foil.

Scatter potatoes and rosemary on baking sheet. Drizzle with 1 tbsp olive oil; season with salt & pepper. Toss gently to coat and spread out evenly.

Roast potatoes until they begin to brown around the edges, about 20 minutes.

Combine remaining 2 tbsp olive oil, broccoli, and remaining garlic in a bowl. Season with salt and pepper; toss to coat. Place on the baking sheet along with the potatoes.

Place an ovenproof wire rack over the broccoli and potatoes. Remove steak from the ziplock bag and shake off excess marinade. Lay steak on the rack.

Return the baking sheet to the oven and roast until thermometer inserted horizontally into the center of the meat reads 125, about 10-15 minutes. (I would cook it a bit more)

Remove from the oven and let rest for 5-10 minutes before slicing.

Some photos from Bobbi’s Kozy Kitchen to inspire you below.

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snowy cabins in Tahoe

2 weeks ago we got 4 feet of snow in Tahoe. Last weekend also! I usually stay in West Shore at Tahoe. I like the quaint neighborhoods - nothing grand or fancy. Close to Sunnyside and West Shore Market (more the North Lake side of West Shore).

Last weekend Lola and I went on a walk and captured some photos of snowy cabins. Enjoy! Which one do you like best?

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2 chocolate chip cookie recipes

2 chocolate chip cookie recipes! I made these as gifts for some neighbors who did a favor. The one on the left is Emily Schuman’s recipe. The pic on the right is the Neiman Marcus recipe. I like the cookie dough from Emily’s better….Neiman’s is easier. Try them both let me know what you think! (Emily’s requires 2 days so plan on this).

Emily Schuman’s Cookies

Ingredients

2 cups minus 2 Tbsp. cake flour (8 1/2 oz)* 1 2/3 cups bread flour (8 1/2 oz)* 1 ¼ tsp. baking soda 1 ½ tsp. baking powder 1 ½ tsp. coarse salt, such as kosher 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened 1 ¼ cups (10 oz.) light brown sugar 1 cup plus 2 Tbsp. (8 oz.) granulated sugar 2 large eggs 2 tsp. vanilla extract 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli Sea salt or kosher salt for garnishing

Instructions

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Neiman Marcus Recipe

Ingredients

1 cup butter 1 cup dark brown sugar, packed 2 eggs 1 tsp. vanilla 2 1/2 cups oats (not instant - real whole oats) 2 cups flour 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 12 oz chocolate chips 1 4-oz milk chocolate bar 1 1/2 cups chopped nuts (I omitted the nuts)

Instructions

Heat oven to 375 degrees.

Cream together butter and both sugars. Stir in eggs and vanilla.

Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.

Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

Bonus points for putting the cookies in cute gift wrap. Extra bonus points for trying out your hand lettering skills!

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parmesan orzo

I have been looking for new side dishes for 2019. It seems like I always have meat and salad for dinner…and I’m always missing a side dish.

Thanks again to Brooke Shafner for sharing this easy orzo! I used 2 TBSP of butter and no lemon. I grated the Parmesan rather than buying the already shredded kind….it just tastes better.

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mac 'n cheese from mrs. clifford

People know this as Neely’s Mac & Cheese…..but I cannot take credit for this awesome recipe. This is actually Mrs. Clifford’s Book Club Mac & Cheese. Our across the street neighbor growing up gave Mom a copy of her book club’s cookbook….which contained this delicious recipe.

The Lawtons make this recipe all the time….and all my friends in LA know and love this famous recipe. Every time I try mac ‘n cheese at a restaurant with my dear friend Jed, he always says “Neely, this isn’t as good as yours.”

I’ve served this as a side dish, I’ve served this as a main dish, I’ve brought to a BBQ, I’ve brought to a big group weekend in a cabin….people will end up heating up leftovers. You may want to double the recipe!

Ingredients

8 oz small elbow macaroni 1 1/2 cups (packed) grated Gruyere cheese (about 6 oz) 1 cup whipping cream 1 cup whole milk 3 oz prosciutto chopped 3 Tbsp. grated Parmesan cheese 1/8 tsp. nutmeg

Instructions

Preheat oven 400 degrees. Cook macaroni according to instructions but a little less time. Drain.

Whisk 1/2 cup gruyere, cream, milk, prosciutto, Parmesan, and nutmeg in a large bowl. Add macaroni and toss. Season with salt & pepper.

Transfered to a buttered 11x7 baking dish. Sprinkle remaining 1 cup gruyere on top.

Bake until cheese melts and macaroni and cheese sets, about 20 minute

I was hesitant to show you the actual page of the recipe…as it is so dirty. I’ve had this cookbook for close to 20 years….so the dirtiness of the page just shows how much I have used it!

Thanks, Mrs. Clifford for sharing this great recipe with us! When I was trying to take a photo, even Lola was drawn to the page and ran over to check it out.

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easy chocolate cake

Easy peasy chocolate cake! Thanks to Brooke Shafner for sharing this family recipe. It has a secret ingredient that keeps it moist…….sour cream! And another secret ingredient - Kahlua.

You can whip this up in a jif, and it doesn’t even need icing. Brooke suggests a chocolate glaze as an option, which I may try next time. I just dusted powdered sugar on top and voilá! Also, the cake is so moist and light that you may end up slicing off a piece for breakfast. This would be a great recipe for kids to help as it’s so easy.

Ingredients

1 box Devil’s Food Chocolate Cake Mix 1 small box instant vanilla pudding 6 oz chocolate chips 3 large eggs 3/4 c oil 1/3 c Kahlua 1 pint sour cream

Instructions

Mix all ingredients. Pout into well greased and floured bundt pan. Bake 45-60 min 350 degrees. (Set for 40 and check every few minutes - mine took 50 minutes).

Options

No icing - just powdered sugar. Maybe serve with a few raspberries.

Chocolate glaze

Swap chocolate chips for peanut butter chips and add peanut butter glaze

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bolognese

One of my New Year’s resolutions for 2019 has to do with cooking. I would like to learn 3 new side dishes and 3 new “one dish wonders.” This may be a one dish wonder category.

Ina Garten/Barefoot Contessa recipe - not a surprise! It was easy and the feedback was “this is a restaurant quality meal.” Lots of leftovers - a cozy meal for a winter night.

I doubled the red pepper - which was good if you prefer spicy.

Know of any other good one dish wonders? Send them my way! Side dishes too - if you are grilling meat and making a salad, what else do you serve?

Recipe for the Weeknight Bolognese below. Thanks Karin for the suggestion!

Ingredients

2 tablespoons good olive oil, plus extra to cook the pasta

1 pound lean ground sirloin

4 teaspoons minced garlic (4 cloves)

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper flakes

1¼ cups dry red wine, divided

1 (28-ounce) can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste

Kosher salt and freshly ground black pepper

3/4 pound dried pasta, such as orecchiette or small shells

1/4 teaspoon ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Instructions

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

Link to recipe