Bold Geometrics and Pretty Florals

Photo from Caitlin Wilson Textiles

I've been a fan of Caitlin Wilson's smart eye for interior design, and now she's created a beautiful of line of fabrics and pillows inspired by her international travels. My favorite is the coral tall chevron fabric. Now, which fabric to chose...

Photo from Caitlin Wilson Textiles

Spooky Silhouettes

Although I'm always up for projects, I like to keep Halloween decorations simple {I'm more excited about Christmas}. So, I made silhouettes cut from black paper and anatomical artwork. For the skulls, I combined grainy black and white anatomical images with text. The hanging bats were stenciled using a cookie cutter. And the caged crow and witch silhouettes were inspired by these cupcakes. Add a few black crows, black glitter pumpkins, and silver skulls, and Halloween is sleek without being kitschy.

Stuttgart

Calwer Strasse

Part urban metropolis, part Swabian culture center, Stuttgart is a beautiful city in southern Germany. It’s easy to take in all the sights near the historic core, catch a ballet at the State Theater, taste wine at the summer festival, or just wander down the pedestrian streets.

Markthalle

Domkirche St. Eberhard

Sights

Altes Schloss: Old Palace

Neues Schloss: New Palace

Staatstheater: State Theater

Staatsgalerie: State Gallery

Shops

Breuninger: department store, Marktstrasse 1-3

Klettpassage: underground shops, Arnulf-Klett-Platz

Markthalle: covered food market, Dorotheenstraße 4

Eats and Sweets

Confiserie Selbach: Amadei chocolate, candies, Dorotheenstrasse 2

Hafendorfer: cakes, pastries, Werastrasse 141

Feinkost Böhm: gourmet food store, Kronprinzstrasse 6

Schlemmermeyer: gourmet deli, Konigstrasse 4

Gold Mine

It's only mid-October, but it's already in the 40s in Germany. I'll take some gold accents to warm up my wardrobe {and some scarves}. A grey sweater with gold leather elbow patches looks like an easy project to spice up a plain piece. Now to order some metallic leather.

~Asos: Metallic Envelope Clutch

~Dannijo: Sophie Necklace

~Miu Miu: Glitter-Finish Leather Pumps

~Robert Rodriguez Fringed Mini Skirt

~Zadig & Voltaire: Cici Cashmere Pull

Salted Nut Truffles

These truffles, filled with peanut butter and marshmallow creme are deliciously simple. With a coating of white chocolate and a dusting of chopped peanuts, they look elegant in mini paper cups.

Salted Nut Truffle Recipe

1/2 jar marshmallow creme

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1/2 cup peanuts, finely chopped

1/4 tsp. salt

1 Tbsp. light corn syrup

1 cup white chocolate chips

1 Tbsp. shortening

1/4 cup peanuts, chopped

In a medium bowl, add marshmallow creme and peanut butter. Microwave for 1 minute. Stir in powdered sugar, peanuts, and corn syrup. Line a baking sheet with waxed paper. Shape mixture into 18 balls. In a small bowl, microwave white chocolate chips and shortening on 50% power in 30-second intervals until white chocolate chips are softened (about 2 minutes). Place truffle on a fork, and dip into white chocolate, letting excess drip off. Place on waxed paper, and sprinkle with remaining chopped peanuts. Let stand until chocolate hardens, about 30 minutes. Makes 18.

Schloss Linderhof

On the way back from Garmisch, we stopped at the Linderhof Palace. Modeled after Versailles, of course I was in love with the formal gardens, gold fountains, and expansive views. The other highlight was the Venus Grotto, constructed to mimic the blue grotto in Capri. Afterwards, the benches facing the ornate fountain were the perfect spot for a late afternoon picnic.

Blouse: vintage

Skinny jeans: J Brand

Ballet flats: Repetto

Handbag: Chloe

Brownie Coffins

These brownies are divine on their own, but I dressed them up for Halloween with some buttercream frosting. Along with the spiderweb almond cookies, they’ll be accompanying some other sweets on my Halloween dessert table. More next week.

Brownie Recipe

{Adapted from The Farm of Beverly Hills}

3/4 cup unsalted butter, cut into pieces

6 oz. bittersweet chocolate, chopped

3 large eggs

1 1/2 cups granulated sugar

1/2 tsp. salt

1/2 cup + 2 Tbsp. cake flour

1/2 cup + 1 Tbsp. cocoa powder

Preheat oven to 350 degrees F (170 degrees C). Line a 9”x9” square baking pan with foil on the bottom and up the sides. In a small bowl, combine butter and chocolate. Heat in microwave for 30 seconds, stir, and heat for 30-second intervals until chocolate is completely melted. Whisk in eggs. Let stand 2-3 minutes, then whisk again. Batter will be glossy and thick. Mix in sugar and salt. Then add flour and cocoa powder. Pour into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool before removing from pan. Remove foil. Cut with coffin cookie cutter. Decorate with buttercream or royal icing using a piping bag and small tip. Makes 8.