One of my favorite movies (like most girls) is Breakfast at Tiffany’s. While I love every single outfit she wears throughout the movie, there is one in particular that has always been my favorite. It’s towards the end of the movie, when she is in a turtleneck sweater, trousers, and loafers – that’s my favorite look (you can see it here). This sweater really doesn’t look like the one she wore at all, but anytime I see a chunky, cropped turtleneck sweater, it instantly makes me want to pull my hair back, put on some bright red lipstick, and embrace my inner Audrey.
I wore this out to breakfast over the weekend, and despite the freezing cold gusts of wind (you can probably tell from my face in some of these pictures), the thick and oversized neck on this sweater kept me surprisingly warm. I seem to be on a bit of a black and white bender lately – but it makes it easy to accessories with festive pops of red this time of year!
Hope everyone had a great weekend, thanks for stopping by!
I think it’s safe to say that this has been my most anticipated post of the year. Ever since August when I first found this cape, I’ve been waiting for the weather to get cold enough for me to wear it (and not look foolish for busting out my coats in 70 degree weather). This cape is everything – I feel like I’m bundled up inside the coziest blanket.
The other morning was freezing cold. Not only was it cold, but it was also incredibly windy. It was the perfect morning to give my cape a whirl. It kept me so warm and toasty, despite the winter like weather. Best part about it? It can be thrown on top of everything and instantly make you feel elegant and sophisticated.
The weather in North Carolina this week is all over the place. We went from 70 degrees one week, to having high’s in the 30’s the next. Luckily, this sweater dress has been perfect for both occasions. I was able to wear it during our warmer days the last couple of weeks with a pair of flats, and it has easily transitioned into our colder days when paired with tights, booties, and a classic trench.
It may be too bold of a statement, but this dress is possibly one of my favorite looks. I love a simple striped piece topped with a iconic trench. This dress is so versatile, I have already paired it with several different scarf, jacket, and shoe combos. I think I’ll be looking to invest in more classic, staple pieces, just like this one.
I hope everyone had a wonderful holiday weekend – get ready for an influx of holiday inspiration the next month!
Over the last couple of weeks, I’ve put together different selections of Thanksgiving menus, and this week I’m wrapping things up with something totally different. For this menu, it’s not what you would expect. Thanksgiving is so traditionally turkey, gravy, and stuffing, but if you’re looking to break out of the mold – this menu is for you. It chooses to swap out the traditional turkey for pork loin, and serve squash with bacon and pilaf with mushrooms. It’s full of savory flavor – and is definitely something that will catch your guests off guard – in the best way.
When I bought my donut pan months ago to make these, I promised myself donuts wouldn’t become an addiction. I swore I’d only make them every so often, on special occasions, or if I was having a bad day. To avoid the temptation, I put the pan in the very back of my cabinet. And well, it worked. It wasn’t until I was cleaning the other morning that I remembered I even had the pan. I looked up a fall inspired recipe, and found this recipe for maple frosted donuts.
Here’s the thing – these donuts are amazing highly addictive. I can’t stop eating them. If you don’t want to become a full-fledged donut addict, I highly suggest not making these. Don’t say you weren’t warned.
1/4 cup unsalted butter
1/2 cup pure maple syrup
1 cup sifted confectioners’ sugar
1/2 teaspoon maple extract (optional)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
1/3 cup light brown sugar
1/4 cup milk
1/4 cup yogurt
2 tablespoons unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
Make the glaze first. Melt butter and maple syrup together in a saucepan over low heat. Once melted, remove from heat and sift in confectioner’s sugar. Whisk until well combined. If you desire a stronger maple flavor, add maple extract.
Preheat oven to 350 degrees F. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In a separate bowl, whisk together eggs, brown sugar, milk and yogurt until well combined. Add in milk and yogurt, and mix completely. Add dry ingredients to wet ingredients, and combined until just mixed. Batter will be thick, do not over mix.
Pour batter into a piping bag (or ziplock bag with the corner cut out) and fill donut molds 2/3 of the way full. Slam against counter a few times to get it evenly spread, and then make for 9-10 minutes.
Remove from oven and let sit for a few moments before transferring them to the cooling rack. Allow to completely cool before dipping them into the maple glaze. Donuts stay fresh for two days, or freeze for up to two months.
On the day of the year that is all about indulging, it seems sort of contradictory to plan a healthy meal. However, this week’s Thanksgiving menu proves it can be done. There are ways to enjoy all of your classic favorites (plus a couple new dishes) without going over the top and being totally unhealthy.
This week’s menu has savory carrots and a coordinating maple bourbon turkey, and sides ranging from a colorful, yet healthy vegetable medley, and creamed kale – because whats Thanksgiving without a little bit of cheese? To finish off the meal (because everything Thanksgiving needs dessert), there’s a sweet potato pie and baked pears with walnuts and honey. While this meal isn’t exactly healthy on a normal day, it certainly can pass as an attempt to eat healthier this Thanksgiving.
(Family breakfasts centered around a plateful of donuts are the best breakfasts)
I’m so excited the weekend is finally here – after a long, yet productive week, the beginning of this weekend means I’m only one week away from our family’s “pre-thanksgiving” escape to the cabin next week. I have a few more days of work before I’m on vacation, and then move into the official start to the holidays. This is my favorite time of year. I love the menu planning, the grocery shopping, (the slight bit of chaos and stress), as well as more than usual time spent with family and loved ones. I hope everyone has a great weekend!
(A box of chocolates from Ryan to help get me through the week)
(Some days require a bit more lunchtime shopping than others – particuraly those that I find myself in the shoe department)