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  • Chocolate Love Recipe

    This is Elise.

    This is a recipe for my all-time favorite condiment.  

    I know we've talked about mochas before. MOCHAS PEOPLE. It's the only drink I order at coffee shops (no I am not ashamed). I make them at home too! It's not espresso, just coffee, so it's kind of the poor man's version. I brew some strong coffee, and add milk and chocolate!! It's divine. I've fiddled with the recipe over and over, and the chocolate is always the tricky part. My journey to making my own chocolate is long and arduous, and I won't trouble you with it. I just appreciate that I know all the ingrediants in my chocolate now, and can make it whenever I want! Also it's by FAR the tastiest option. 

    All you need is:

    Sugar - 3/4 cup

    Water - 3/4 cup

    Cocoa Powder (ok, not like hot chocolate cocoa powder, it has to be the real deal baking kind) 1/2 cup

    Dash of salt

    Vanilla - 1 teaspoon

    Place a small pot on your stove with the water, sugar, cocoa, and salt and bring to a boil. Next, turn the heat down and let it simmer, making sure to stir with a whisk preeeetty much constantly, or at least keep a close eye on it and stir generously. Simmer and stir for about 10. Remove it from the heat and add the vanilla while it cools down. I put mine in a mason jar and keep in the fridge. Also good to note that it won't thicken up like Hershey's syrup CAUSE THERE'S NO HIGH FRUCOSE CORN SYRUP BAM! There you have it - enjoy.  

  • Recycled Copper Candles

    This is Katie.

    DIY. Copper. Candles. 

    Can there be such a thing?? Can these buzz words come together in harmony and ease? Duh.

    I can't believe it took so long to realize the potential here. Magic at my fingertips...just waiting for fruition. Okokokokokokokok....

    We all have candles that look like this. Burnt to the very end, the scent of your happy place. 

    Aaaaand copper. The trendy cousin of gold and silver. I love this happy pop of metallic!! 

    So, here's how it works:

    Gather wicks and clothe pins from the craft store, copper caps from the hardware store (in plumbing!) and scrape wax from old candles. 

    Add wax (don't be afraid of combining scents!!) to a mason jar.

    Boil the jar until your wax has completely melted, and I feel like I don't need to say this but, THIS WAX IS SUPER HOT...use caution and oven mits from this point on.

    Place wicks in caps and hold in place with clothes pins...pour wax til the cap is just about full and let dry. 

    Tada! I love these lil guys so much. And they make great gifts!! What are the mini ones used for?...you'll see...

  • Back from Maui

    This is Elise.

    I got back from the island of Maui only to return to a cloudy, muggy Southern California. I never thought I would complain about the climate of my favorite part of the USA, so I won't... 'cause my new favorite part is out in the middle of the ocean existing in it's beautiful existence without me. I love California, but on my first trip to Hawaii this month, I learned there is so much I'm missing out on. Isn't that the worst? I guess I need to focus on the positives here... like.... how... um.

    Ok, I'll stop being a big baby and give you some highlights! As you may have guessed from my blubbering (see above) the trip was amazing. After years of just being told how great Hawaii is, I have to say it really lives up to the hype. I went with my husband, Tysen, and his family and enjoyed every second.

    Just need to start planning on when to go back...

  • Guest Post: Lemon Pound Cake

    This is Katie and Elise.

    Hey folks, you probably already know Kate from this and this and this...

    We like her. She's letting us borrow a recipe she originally posted on her blog (also for her pup's birthday!) that you can find here

    Enjoy!

    This is Kate. 

    Big news everyone… my dog Otter turned two! So of course we celebrated with a cake that he can’t even eat. (Am I a horrible parent?) Don’t worry, he got a Sprinkles dog cupcake AND got to chase a squirrel. I found the original recipe for this lemon pound cake online, but made some “healthy tweaks” so I’d feel a little (like a teeny tiny bit) less guilty eating it. This cake came out perfectly moist, with just the right amount of lemon flavor. I thought my friend Linsey and I were just being really optimistic about how well this cake turned out, but my husband is not a sweets person and he had the biggest piece out of everyone, sooo…

    Cake Ingredients

    1 3/4 Cups Flour

    1 Cup Whole Wheat Flour

    1 Tsp. Baking Powder

    1 Tsp. Sea Salt

    1 1/4 Cups Unsalted Butter

    3 Cups Cane Sugar

    1/3 Cup Canola Oil

    Zest from 5 Small Lemons

    1/4 Cup Fresh Lemon Juice

    1 Tbsp. Vanilla Extract

    6 Eggs

    1/3 Cup Heavy Whipping Cream

    Icing Ingredients

    Adjust the ratios here to make the icing thicker or more of a glaze.

    1 Cup Powdered / Confectioners Sugar

    2 Tsp. Vanilla Extract

    1/4 Cup Heavy Whipping Cream

    Instructions: Preheat the oven to 350 degrees. Butter and lightly flour a 10-inch bundt pan. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Put that bad boy off to the side. In a mixer, cream together the butter and sugar until it looks like perfectly fluffy snow — I turned mine on a low speed and let it go for about 5 minutes. Add oil, lemon zest, lemon juice, and vanilla extract to the mixer. Beat in the eggs, one at a time, on a low speed. Gradually mix in the flour mixture until combined. I stopped mine periodically to scrape any unmixed remnants into the center. Last, fold the whipping cream in, stirring by hand. Pour the mixture into the bundt pan, spreading things out evenly. Drop the pan from about 5″ above the counter, knocking out any bubbles. Bake on the middle rack for 50-60 minutes. Because my oven has a mind of its own sometimes, I moved the cake to the bottom rack for the last 10-15 minutes. You can always make sure it’s totally baked by sticking a toothpick in and making sure it comes out batter-free. Once the cake it out of the oven, allow it to cool for about 15 minutes. Tap the bottom of the pan against the countertop to shake things loose and transfer the cake to a platter. Mix together the icing ingredients until you’ve reached a consistency you like (obviously taste test here) and poor the icing evenly over the top of the cake. I topped mine off with powdered sugar because why not? Cut and serve! Alright, alright… onto the pictures.

  • Dog Vogue

    This is Elise.

    These are my pups. #dogue

    If you haven't been there yet, you have to take a minute and check out the Brand Library in Glendale. Glendale isn't exactly the coolest place on earth, but we got THIS. Katie and I took the pups up there just to check it out, and it turned into a full blown dog photo shoot. They were our reluctant models, and we their willing photographers. Vogue featured some very cute pups in their April issue, so we had the Vogue approved inspiration to just go for it. Enjoy.