This month’s Rocksbox set was a dream come true. Mint statement jewels and a delicate bracelet makes fresh linen summer frocks a little bit more luxe. I’ve always been a huge fan of star accessories, and this gold toned bracelet is no exception. These jewels come hand-curated in a little white box with a cute little personalized note.
Want your free month? My treat. Use “juliapoodlemagxoxo” at checkout at http://www.rocksbox.com.
Hello my loves,
My apologies for my MIA few weeks. I’ve been hard at work and hard at play. I turned 20 on Tuesday! So excited to have shared it with my friends and family and tons of Magnolia vanilla cake and confetti. Here is my OOTD taken by the lovely Nikita, featuring a vintage Lavender jacket and Necessary clothing watercolor shorts. Wide brimmed hat frugally purchased on the street, and lovely silver Sam Edelman flats (post to come on the perfect intern flats!)
Just wanted to share a quick outfit of the day with my friend, Nikita! It was a perfect day of shopping, finding soho swing sets, and devouring Dominique Ansel cookie shoots. I just found a new straw hat on the street for $15 and am obsessed! The style is super flattering and easy to pull off, even for non-hat people. Hope you all are having an amazing Saturday!
Hello my loves!
This weekend was the NYC Jazz Age Lawn Party, which means that governor’s island, a 15 minute ferry from Manhattan, magically transforms into a East Egg fairytale of cropped hair and garter-hugged flasks. I went with my Kappa sister, Erin, and the rest was twentieth century history. Here are some photos of my lovely Saturday in 1927. If you live in the NYC area, please, please go to the event August 15th or 16th! There is jazz, dancing, glittering headbands and feathery frocks for sale, and unapologetically nostalgic twenty-somethings laying in the sun, trying to forget about the phones in their pockets.
Here’s the ticketing information:
Hi everyone! So I posted my macaron recipe a while back (the link will be at the bottom to my vanilla macaron post), but I’ve been experimenting more and more with different fillings! These fillings can be used for macarons, but also for tons of other things (I topped a fresh donut in my next post with this cassis filling.)
For cookie, add 1 teaspoon of champagne to cookie right before piping.
For filling: Mix 3 cups of powdered sugar with 1 cup of softened butter (I recommend using a mixer!) Muddle some strawberries, and if you don’t have a muddler like me, just crush them with the backside of a spoon! Mix slowly into the buttercream and enjoy!
For cookie, crush a view blueberries with a spoon and more about a teaspoon of juice into cookie. Add blue food coloring for fun!
For filling, either make lemon curd yourself (zest, lemon juice, and sugar on a saucepan) or just use a lemon curd at home like me. Mix with 3 cups of powdered sugar and 1 cup of softened butter. Stir in as much as you want, depending on how lemony you want it.
For cookie, you can keep the plain almond because the filling is super potent. Cassis and champagne go well together as well, so if you want, throw in a teaspoon of champagne into the cookie as well.
For filling, either muddle some black currents or use a 1 cup of black current preserve like I did. Mix with 3 cups of powdered sugar and 1 cup of butter like in the first two, and add the cup of black current preserve.
Bonjour mes petits choux, I hope you all had an amazing memorial day weekend!
Most of what I did was try out new recipes and desserts (and actually hurt myself on the donuts featured in my next post, which may or may not be about fire safety…), so I thought I would post about this amazing pie crust recipe that I actually came upon by reading ingredients wrong and substituting shortening. Honestly, I think shortening is kind of gross, but that’s what all American pie crust is made out of. I put butter in instead. What I messed up was reading tablespoon instead of teaspoon on the granulated sugar. Honestly, the tablespoon gives it a lot more flavor, and brings out the pinch of salt a lot more. Blueberries baked can sometimes get a little sour, so the sweet will definitely compliment the lemon juice and blueberry filling.
Here’s my recipe! I actually did a 1.5 batches of the dough to create the stars on top.
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 tablespoon granulated sugar
8 tablespoons cold unsalted butter(1 stick), cut into small pieces
4 to 5 tablespoons ice water
1) Combine all ingredients for filling; I kept a few blueberries whole and muddled a few of them.
2) Set aside filling and add dry ingredients first to mixing bowl for crust. Mix in the butter (I would use a mixer, but I used my hands and it was just fine). Add the cold water gradually.
3) Roll out crust and put in a pie pan. Pinch the pie and pour in the filling. Top with stars!
4) Bake at 425 for 35-40 minutes.