Archive - Page 237 of 299

Thumbelina’s First Outfit

London • Outfits

As you already know I now have a beautiful puppy called Thumbelina. So I thought I was only right to feature her in an outfit post. I even dressed to match her black coat. I hope you approve of the outfit and her. This will probably be one of the last outfit posts I do before I leave for NYFW. So I hope you will all follow me across fashion month again this season. I will be posting, tweeting and instagraming as normal!

Shoes Charlotte Olympia

Jeans and Jumper Zara

Top Gap

Bag Alexander Wang from Otte (gifted)

Flower Corsarge H&M

Sunglasses Giant Vintage

Photos by Peter Navey

Travel

Arriving into Venice

Do • Inspiration

Arriving into Venice is always the best part of the trip for me. I love to indulge in the outrageously over-priced water taxis and see Venice from the water. There is really no better way. Although it is defiantly something to do in a large group as the cost becomes dramatically cheaper if you can split it with 6 other people! Regardless if you go to venice I really do recommend that you throw caution to the wind and go for a water taxi from the airport. It really is one for the bucket list. Shirt Zara, Jeans JBrand, Cuff Hermes, and Sunglasses Tom Ford.

Food

Oatmeal Cookie

Baking • Sweet

I found this recipe looking for something similar to my favourite all time cookie. It’s an oatmeal cookie with a cream cheese filling that they make at the Greenwich Hotel in NYC. This is the closest I could find to that mythical snack, and I have to say it really is nearly as good. Especially a day old and a touch soft, the texture becomes something similar to a whoopee pie.

1

Bake the Cookies

Preheat the oven to 175 C. Line three normal sized baking sheets with parchment paper.
Take a large mixing bowl and throughly cream the butter and sugar with a whisk until light in colour and fluffy.
Add the eggs one at a time until well combined, followed by the Vanilla.
In another bowl mix the Oats, Flour, Baking Soda, Cinnamon and Salt until combined.
Add the dry ingredients to the wet ones in two batches until they are completely combined, stop beating as soon as they are combined.
Take a melon baller and scoop out circles of cookie batter. Place them onto the tray about 2cm apart. Once you have filled the trays with the balls of dough take a plate of water and a flat bottomed glass, wet the glass and then press the balls down so they are between half and a quarter centimetre thick.
Bake the cookies for between 10-15 minutes, rotating the baking sheets half way through to ensure an even bake. When the edges start to brown they cookies are ready. Don’t over cook them or they will loose there lovely light texture. Allow to cool on a rack.

2

Fill with Frosting

Meanwhile melt the white chocolate, I do this in the microwave, on low and in 10 sec blasts, stirring in between until liquid. In the mixer combine all the ingredients (apart from the white chocolate) until light and fluffily and well combined. Finally add the warm white chocolate and mix throughly. If too soft refrigerate until firm.
Smear the filling in the middle of one cookie and press and turn another cookie on to the top so that the filling is even throughout.