Friday Faves // Vol. 5

Friday, September 5, 2014



1. The "glamping" series over at The House That Lars Built. Ha, I feel kind of weird listing this since I know Brittany personally, but goodness she is amazing! So this is a series of posts about how to make camping more fancy. Think flowers, painted rocks, crafty accessories... Here's a link to the homemade herb firestarter to entice you.

2. The party that was J.Crew's arrival in London in November 2013. I'm behind the times, I know. But do you see this car??

Photo credit.

3. Comme Une Française. I mentioned this girl's blog a couple weeks ago in my post The 25 Most Useful Phrases I Learned While Studying in France. I can't think of a better resource for French students wanting to improve their conversational French. Géraldine has a ton of videos covering a range of topics, from "A French Wedding in 6 Steps," to "Kiss or Shake Hands in France: 5 Golden Rules," to "How to Scare the Heck out of a French Person."

Photo credit.

4. Paperless Post. Ever heard of it? Paperless Post is a site where you can create your own invitations from a variety of super stylin' templates. (You'll even find names like Jonathan Adler, J.Crew, and Oscar de la Renta there!) Their style just really jives with mine, I guess you could say. And who doesn't love saving paper? They've got an awesome blog going on, as well.

5. The fact that The Little Rascals actors re-created their movie poster twenty years later. Well done, my friends.

Pretzel Cake or Cupcakes

Wednesday, September 3, 2014



So I saw this strawberry-white chocolate-pretzel ice cream pop on Pinterest recently and knew I had to try incorporating pretzels in a cake recipe. Plus I think a lot of people love that savory-sweet combo. So. I present...pretzel cake.



PRETZEL CAKE BATTER
Makes 13–14 cupcakes or enough batter for one 9" round cake pan. Double the recipe if you'd like a full-sized cake.

Ingredients
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup finely ground pretzels*
  • 1/2 cup butter, cut into pieces
  • 1 cup sugar
  • 2 egg whites
  • 2/3 cup milk
  • 2 tsp vanilla

* I'd recommend using a food processor for this. You can also try breaking some pretzels into a plastic bag and then going over it with a rolling pin. If you try punching the bag or something though, it'll rip open and you'll get pretzel bits everywhere—ha!

Method

Firstly, in case you haven't, you should check out my basic cake baking method and my list of cake baking tips! Every cake batter recipe I post follows that same method, and my cake baking tips are great tips to memorize for whenever you're preparing a cake batter such as this.

  1. Preheat the oven to 350°F.
  2. In a medium-sized bowl, sift together the flour, baking powder, and salt. Whisk in the ground pretzels.
  3. In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, beat in the egg whites one at a time.
  4. Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture... You get the picture. Do that until you've incorporated the dry mixture and the milk completely. Just don't over-mix here.
  5. Finish by incorporating the vanilla.
  6. If you're making cupcakes, pour the batter into greased or lined cupcake wells until 3/4 full and bake for 18 to 22 minutes. If you're baking a cake, pour the batter into a greased 9" round cake pan and bake for 30 to 40 minutes. Rely on the toothpick test here for a perfect cooking time—a toothpick inserted into the middle should come out with some crumbs on it.

Playlist // Still Technically Summer

Monday, September 1, 2014



Oh my gosh I can't believe it's already September. I'm not ready to say goodbye to summer though, so I say we jam to a few more summer tracks while we still can. Here's a sweet playlist from my summer of 2013. Kind of a throwback, I suppose...

Still Technically Summer.

Still Technically Summer by Maurine Dashney on Grooveshark

Happy September, everyone! And have a sweet (short!) week this week.

Love, Maurine

Blueberry Frosting

Monday, August 25, 2014



As you probably know, my very favorite way to change up a standard cream cheese frosting recipe is to simply start with a special flavor of cream cheese and leave everything else the same. Genius, am I right? So let's try starting with blueberry cream cheese...

BLUEBERRY CREAM CHEESE FROSTING 
Makes enough for about 18 cupcakes. (So you can freeze the extra!)

Ingredients
  • 1/2 cup butter, cut into pieces
  • 6 oz. blueberry cream cheese
  • 2–3 cups powdered sugar
  • 1–2 tsp vanilla
  • a dash of salt

Method
  1. Cream together the butter and cream cheese.
  2. Gradually beat in the powdered sugar. The more you add, the stiffer your frosting will be.
  3. Finish by stirring in the vanilla and salt.
  4. Apply frosting to completely cooled cupcakes or cake.






That's it for now. Have a lovely week!

Love, Maurine