Monthly Archives: August 2010

Very Vera

Posted on August 4, 2010 | 2 comments

In the world of couture wedding gowns, there is a name that stands above the rest, Vera Wang.  In my mind Vera Wang is synonymous with her pin straight black hair, black leggings, and timeless bridal style.  I have read that as a young girl she had ice skating aspirations and I can only assume that her time on the ice and in costume has informed her creativity.

The beauty of Vera Wang’s talent, as evidenced by the high profile brides she’s dressed, is that dress is designed for the bride and not the bride for the dress.

Need proof?
Jessica Simpson was a classic Southern Belle in a lace, strapless gown.
Jessica Simpson in Vera Wang via People.com
Ivanka Trump’s bridal look was inspired by Grace Kelley with a nod to vintage romance, and a more conservative bodice.
Ivanka Trump in Vera Wang, via People.com

Chelsea Clinton was the picture of the modern (political) princess bride in raw edge ruffles, and architecturally designed ballskirt.  Rumor has it that for her reception she changed into a more modern gown, also by Wang.
Chelsea Clinton in Vera Wang, via People.com
I am of the opinion that on their wedding day, every bride is an A-lister, and so Vera has options for all!  Here are my favorites from the Fall 2010 Collection.
Classic, elegant, with a modern touch in black
Dramatic ballgown, with a romantic vibe
Modern and Grecian bridal glam
The other best news, is that while Vera Wang is the choice for the rich and famous and those with a richer dress budget, Vera Wang will be designing a collection for David’s Bridal, set to hit stores in time for the Spring 2011 collection.  

Vera for everyone, very nice!

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Posted in Her Weddings + Events, Wedding Fashion, Wedding Inspiration

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Just want Chocolate

Posted on August 3, 2010 | Leave a comment

For the past few baking posts I’ve shared recipes that starred peaches and blueberries, the bounty of our Farmer’s market.  But, you know what is always in season?  Chocolate.  Sometimes chocolate like to be eaten straight from the wrapper, but sometimes it wants to get dressed up and be a star and this cake lets it be the star.

Chocolate Bundt Cake with Vanilla Frosting

Ingredients for Cake:
1 cup chocolate chips
1/2 cup (1 stick) butter, softened 
1 cup boiling water
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup Hot Chocolate Powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup Greek Yogurt, 0%
1 teaspoon vanilla extract
Heat oven to 350°F. Butter and flour a standard bundt pan.
Combine in a medium sized bowl the chocolate chips and softened butter, and stir in the boiling hot water.
Blend together until the chocolate, butter and hot water make a silky chocolate soup.
In a separate bowl combine flour, hot chocolate powder, baking soda and salt and gradually blend in the chocolate soup.  

Then add the eggs, yogurt and vanilla and continue to blend, and pour into the prepared bundt pan.
I retained a little bit of the batter for 4 cupcake sized portion since we had friends over, and I wanted to taste test the new recipe, so I only baked it for around 40 minutes, even though the recipe calls for 55 to 60.  I would recommend checking at 40 minutes with the toothpick trick and then extending for five minutes and checking again.
After baking, let the cake cool in the pan for at least ten minutes, and then invert on a plate and if time allows continue to let cool.  I made my cake the night before a family party and made the glaze the morning of, but I am sure they could all be done the night before and would stay beautiful and delicious.

Ingredients for Glaze:
1/2 stick of butter
2 cups of powdered sugar
1 teaspoon of vanilla extract
2 – 3 tablespoons of hot water

This might be the most simple, most delicious frosting.  I think  you could be creative and add food color, or other flavor extracts (almond, mint, liquor, lemon, etc), but I kept it simple.

Melt the butter and gradually stir in the powdered sugar, water and vanilla.  
 Beat by hand with a whisk until smooth, adding more water a teaspoon at a time if you’re finding it too thick, or lumpy.   This makes more than enough glaze – so maybe you’ll lick the whisk, or share with a friend!


Pour a generous amount all around the cake, in any free form design.  I think with a cake this classic it doesn’t need to look “too perfect”.   I added some plain slivered almonds for fun – and crunch.  

Cut a big slice and enjoy!  This cake is sweetened with the sugar and chocolate chips, but not too sweet with the balance of the yogurt.  I think you could tweak this recipe with nearly anything you had on hand.  It’s so moist you don’t need anything else, but that doesn’t mean you wouldn’t love it with a scoop of vanilla ice cream!

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Posted in Baking, Christmas, Dessert, Her Kitchen, Holiday Food

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Realizing Resolutions

Posted on August 2, 2010 | Leave a comment

Tradition tells us that on New Year’s Eve in addition to making plans, finding an outfit and getting ready you should also take some time for reflection and resolve to do better in the new year.  For me something has to give, and it’s usually the resolution part.  However, this year was different.  

This New Year’s Eve Mark and I were getting married a few weeks later and so charting the year with goals, and plans seemed to be more natural than before.

I will share with you some of my goals for the year, and the progress so far:
  • Continue yoga practice so that I can finally touch my heels to the ground in downward dog 
This isn’t me, but that’s the goal.
  •  Read 1 book a month, this seems fairly achievable, but I need to work on it.  I picked up a few duds that derailed this goal…
  • Run 5 miles without stopping, this goal was designed so that I could seriously treat myself to a new pair of shoes, at the time it was the Brian Atwood Maniac Pumps
Brian Atwood Maniac Pumps    
  •  Bake more and take chances with my baking.  This has been a success, as evidenced here, and here, here, and here.  A large part of this goal was that with baking, more so than cooking, if you make a mistake it’s obvious; there is no denying a deflated souffle, a dry cake or crumbly cookie.  Baking forces you to take a risk with every open and close of the oven door.  
  • Be published again.  This has been perhaps the most personal goal.  In my former job I had been establishing myself as an expert in the fashion/premium denim field when it came to fits and what celebrities were wearing.  I had been quoted for the AP, In Style, Life & Style and Real Simple – and with every snippet of an article, it was always a thrill. Today I realized that thrill again when I got to write for the DC Ladies blog.  This blog is a community of women in their 20’s-30’s-40’s who write on events, travel, food, fitness and life in general.  I will be writing there every two weeks about food. 

Thank you for being a part of this journey so far, and I’ll keep you updated on that downward dog thing, as I continue…

Things to look forward to this week: The magic of oven dried tomatoes, seriously wow!, homemade pizza party, some more sweet treats, Wedding Wednesday and more!

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Posted in Her Inspiration, Life Lessons, Personal

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