Entries Tagged as 'food'
As many of you guys know, I’ve been a longtime convert to Noritake’s beautiful china patterns — I’ve used their pieces for everything from our first dinner party in our new house to my birthday to the Fourth of July to breakfast on Thanksgiving morning. Their pieces are casual but so elegant, and I’m constantly finding new ways to mix and match their different patterns.
So I’m super excited to announce that we’ve partnered up for a flash sale this week! We’ve collected all of the patterns that you’ve seen on Sugarlaws over the years and Noritake is offering a
40% discount on all of them if you use the coupon code KATY40 (UPDATE: the flash sale is over but you can still use the coupon code SUGARLAWS for 15% off any pattern on the site!)! It’s the biggest sale they’ve ever done and I am so honored to have gotten to pick the pieces! These are the patterns that I pull out all the time, from parties to casual dinners at home, and I know you guys will love them as much as I do.
And I have to introduce you to a new favorite of mine: the Hampshire pattern! I completely fell in love with this set the moment I saw it — it’s so simple and timeless and perfect for the upcoming holidays! I couldn’t resist mixing the gold and platinum patterns for a slightly modern feel, but they’re equally gorgeous on their own!
The best thing about beautiful china is that it makes setting the table so easy — all I had to use to create this table setting was a small bouquet of fall flowers and a handful of mini pumpkins from the grocery store (the napkin rings are left over from hosting Thanksgiving last year). But you’d never know how easy it was from the final product — fine china makes everything look so gorgeous!
So check out the flash sale this week and use the coupon SUGARLAWS for 15% off any pattern on the site!. Hopefully you guys can pick up a few of your favorites!
Tags: food · sponsored
Some of you have been around long enough to remember that before I was a fashion blogger, I was a food blogger. For the first year and a half of its existence, Sugarlaws was a place where I posted original recipes as I created them — and at the time, that’s how I thought it would stay.
It’s funny to remember those early days now, because obviously this blog has changed a lot since then. But what I remember most is what a small community that food-blogger world was. I remember reading a handful of blogs whose writers became my virtual friends — this was before the days of events and fashion week and my blogger friends becoming real-life friends, back when an online “friend” was someone you tweeted with every once in a while and maybe exchanged and email or two. And, above all, we commented on each other’s blogs. It was a small world back then, and I’m pretty sure my first hundred or so comments were from other food bloggers, encouraging me and sharing in my successes and failures (of which there were many).
Some days, I kind of miss that. The internet has gotten so vast and expansive that it’s easy to forget there are real people behind each website, and I find myself gravitating to the bloggers who don’t mind reminding you that they’re normal people with normal lives every now and again. I always appreciate when bloggers are open and honest about their real lives — the good, the bad, and the ugly — and I’m making an effort to become one of them.
Which is a long way of saying: this cake came into my head back in those days, in 2007 when I saw it for the first time on Smitten Kitchen. I remember thinking it was so beautiful (it is) and Deb was so talented (she is), and that someday, I’d try one of my own. And look: it only took me six years!
White Chocolate Icebox Cake
2 cups heavy cream, chilled
1/3 cup confectioners sugar
6 ounces white chocolate discs (you could also use chips)
1 box (9 ounces) ginger wafer cookies (chocolate would be great too)
Raspberries, for decorating
Whip 1 1/2 cups cream with sugar until soft peaks form. Melt chocolate over simmering water until smooth and creamy; whisk in 1/2 cup cream. Fold white chocolate mixture into whipped cream until incorporated.
Spread a small amount of the whipped cream onto the bottom of six cookies, and arrange them in a circle on a cake dish. Place one additional cookie in the middle of the circle. Spread the whipped cream mixture over the entire layer of cookies, spreading outwards to cover them up to the edges. Layer another set of cookies on top of the whipped cream mixture in the same pattern, and repeat with another layer of whipped cream. Repeat until you have reached the desired height, ending with a layer of whipped cream. Top with a few raspberries or white chocolate shavings.
Refrigerate cake at least 6 hours (or up to overnight) before serving.
Tags: desserts · food
So, the title of this post was originally “Royal Baby Chocolate Cake Cookies,” which is why I used our cute little Union Jack stools as backdrop. But that probably tells you a little bit about how long this recipe sat in my “To Publish” folder, since that baby has probably had four People Magazine covers by now!
But these cookies? Still totally great. Cookies are one of my favorite things to bake — they’re not as time or labor-intensive as making a whole cake, but you still get that extra-special homemade touch. And as an added bonus, Chad would prefer cookies over cake any day (sometimes it’s a major effort to stop him from eating the whole batch)!
So if you’re looking for a yummy Sunday afternoon recipe, I definitely recommend these. And congratulations to Will and Kate, a little bit late!
Chocolate Cake Cookies
1 1/4 cups butter, softened (2 1/2 sticks)
2 cups sugar
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Powdered sugar, for dusting
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Add the flour, cocoa, baking soda, and salt to the creamed mixture and mix thoroughly, then mix in the chocolate chips. Drop dough by small spoonfuls onto cookie sheets lined with Silipat or parchment paper.
Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely. When the cookies are cool, dust with powdered sugar and serve.
Tags: desserts · food