Here's looking at me kid

Celebrating the Season with the Perfect Cocktails

Well, yes, it is Friday. But! It's also the first day of Fall! Finally! I know, we've been talking about it for weeks. But now it's time to just settle in and enjoy it all. I say we all cut out early for the weekend and start off with one of these to set the Autumnal mood.

Click below for the recipes! (Looks like a trip to the grocery store is in order...)

• Holiday Ginger Cocktail via Nora Maynard at Apartment Therapy
• Ginger & Apple Bourbon via Cat Grishaver at The Tampopo Post
• Spiced Mulled Wine via Ainsley harriot at BBC Food
• Sparkling Apple Cider Cocktail via Kazia at Big World, Small Kitchen

Treats | The Caramel Caketress

I'm not really a cake lady, to be honest. They're usually just fluffy and boring. But when I was assigned with the task of making a birthday cake for my chocolate, caramel, and salt loving friend, I was excited to figure out something fun, tasty, and unique. Outcome? This dark chocolate, salted caramel cake. Delicious!

Step One:
Unwrap a pound of vanilla candies, add some whole milk, and allow to warm over low heat. It's better to add very little milk, as you can always add more later.

Step Two:
Stir the caramels into the milk, making sure to not scald the milk. Once the caramel has all melted into the milk, put the caramel in the refrigerator and allow it to reach room temperature. The consistency you are looking for is caramel that can spread a little bit, but will not drip when held from a spoon. If it's still too thick to stir, add some more milk. If it's too thin, better add more caramels.

Step Three:
Bake two 8 or 9 inch round cakes. I used dark chocolate cake mix from Duncan Hines. If the tops of the cakes come out rounded, cut off the top once the cake has cooled. Then, frost the inside surfaces with a very thin coat of frosting. Put both cakes in the freezer for at least two hours. The frosting helps seal off the cake, to prevent the caramel from seeping into the cake layers.

Step Four:
Take the cakes from the freezer, and pour your room temperature caramel onto the bottom cake. Don't pour the caramel all the way to the edge, as it will slowly reach the edge on its own. The cold cakes help keep the caramel from moving too quickly. As soon as the caramel has covered the cake, sprinkle it lightly with finely ground sea salt. Be sure to leave some extra caramel for drizzing!

Step Five:
Add the top cake layer, and add chocolate icing. I used whipped Duncan Hines chocolate frosting, so the cake wouldn't be too rich. Then, if you are worried about the caramel melting off the edge, put in the refrigerator.

Step Six:
Before serving, cover the cake plate with parchment paper, warm the leftover caramel slightly, and drizzle over the top of the frosting. Sprinkle more finely ground seasalt on the top. Before the caramel has set, remove the parchment paper and discard.

The cake was a smashing success! I was afraid it might be too rich, but I didn't use lots of frosting, and the frosting I did use was pretty light. The salt also helps take the edge off the richness. It's the perfect salty and sweet combination!

Oh, and if you're really wanting to get festive, wear a caramel outfit when delivering your cake. It might impress your friends.

O U T F I T   D E T A I L S :

top: ASOS bodysuit | skirt: thrifted | necklace: Hartville Flea Market (Ohio)

Refreshing Recipe: Raw Green Bean Salad

With the Springtime comes the opportunity for fresh and healthy grocery shopping. One of my favorite healthy snacks to make is this zesty raw green bean salad. It's totally vegan and also has the benefits of vegetables that have not been cooked*. This snack used to travel with me to college classes, and when I opened up the container, everyone turned their heads and salivated. It smells amazing, and tastes great too!

I N G R E D I E N T S :

• Fresh raw green beans cut into bite-size pieces
• Diced red onion
• Cherry tomatoes
• Juice from one lemon
• 3 Tablespoons of olive oil
• Garlic Cloves- minced
• Herbs & sea salt (I used Rosemary and Thyme)

Combine the last four ingredients in a small bowl, mix together, and pour over the first three ingredients. Stir it all up, and enjoy your quick and easy snack! The amounts and proportions of the ingredients are up to you and your taste buds' preference. I like a lot of garlic and onion, because it adds to the zestiness of the final product.

*Many nutritionists argue that eating raw vegetables is important in order to receive nutrients and live enzymes that are lost in the cooking process.

Kettle Corn Date Nights

Life without a television is often pretty productive, I've discovered. The problem is when you want to have a "date night" at home, and there is nowhere to watch a movie! Out of necessity, we started watching movies on our laptop, but found it to be more comfortable to watch it in bed. Que romantica! And just to make sure no hanky-panky happens before the movie is over (this only sometimes works!), we make our favorite snack to eat during the movie. Kettle corn!

It's probably my most favorite snack ever, which is kind of rough on me this week, because I'm doing a two week sugar ban with a friend. So, since I can't have any, I figured I would share with you a little video demonstration on how to make your own kettle corn at home.

(Please be gentle! This is my very first shy and hat-headed attempt at making a nice short film for you all.) (Music is "Vanishing" by Architecture in Helsinki.)