From Scratch

A Casual Combo...

...combo is a weird word, huh?

In other news: I stole this top from my sister.

Don't worry, she knows. She took this picture. Having a fashionable (and generous) big sister is pretty awesome. I think about half the outfits I put together have something she has... um... lent me.

These are the shortest shorts I own. I still can't bring myself to get anything (shorts, skirts, dresses) that are any shorter than my finger tips when I have my hands to the side.

This was a church camp rule growing up, and it stuck.

Outfit details: Top from Modcloth/my sister, hat from RV, pug necklace was a gift from Mallory and the other gold necklace was thrifted, shorts are AE that I cut myself, socks were thrifted and shoes are hand-me-downs from my grandmother.

All together my outfit cost: $0.

Just kidding. But only barely.

Have a greet weekend!!!!!! xo. Emma

Apple, Carrot and Cranberry Slaw

The weather is warming up and I am in the mood for picnic food. Doesn't even matter if I'm not going a picnic right then, I just want the food.

Like movie theater popcorn. You know? I've actually gone to a movie theater just to buy the popcorn before, and then not see any movies.

Sometimes I just want the food. So there.

This is a sweeter variation of the ever classic cole slaw. It's fun, and light and delicious. And pretty healthy. Not that I keep track of that sort of thing.

Apple, Carrot and Cranberry Slaw, makes 4-5 servings (side dish size).

For the salad: 4-5 medium carrots, 2 apples (I used granny smith), 1 cup dried cranberries.

Clean and peel the carrots and apples, then shred them using a box grater or mandolin knife.

For the dressing: 1/2 cup greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey.

Whisk together the dressing ingredients and pour over the shredded apples and carrots, stir in cranberries. Serve cold. That's probably obvious. Whatevs.

xo. Emma

Yep. I found white boots.

It finally happened.

I was browsing the thrift store, minding my own business, when I saw them. White cowboy (or are you suppose to call them cowgirl) boots. Tucked among last year's Payless cast offs.

The day had finally come. Time to cash my chips in. Star-crossed.

I don't know what I'm talking about.

Here's something you may or may not know about me: my favorite color is green.

It's true. I mean, I like a lot of colors. And depending on the season or my mood I might be more inclined to one color than another. But if you ask me, "Hey Emma, what's your favorite color?" I will probably, like 99% of the time, say green.

I've been saying green since 1999. I am loyal if nothing else.

Outfit details: dress from Red Velvet, belt and boots were thrifted. Turquoise ring is a family heirloom. So to speak. And my hair is all natural.

Gottcha.

xo. Emma

Blackberry Blueberry Buckle

A "buckle" is a variation on the ever classic cobbler. This is also sometimes referred to as "spoon cake."

In fact as far as cobbler variations go there is: crumble, crisp, buckle, betty, spoon cake, etc.

Weird, right? And as far as my academic research took me (aka-I googled it) it seemed like each term had a pretty loose definition of which was which... so I went with alliteration. Always.

But if you are making this for mixed company and they ask what the heck a buckle is-just tell them its a cobbler. This will put everyone's mind at ease.

Another thing that will put everyone's mind at ease: serving this warm with vanilla ice cream.

Watching the white ice cream melt into the dark berry buckle is a summer-time pleasure not to be missed.

Some people would say that about roller-coasters. But I'm a foodie, not a dare devil.

(As you obviously have to be a dare devil to enjoy roller-coasters... or maybe I'm just a wuss.)

Blackberry Blueberry Buckle, makes 6-8 servings. Adapted from this cookbook.

Ingredients: 16 oz blackberries*, 12 oz blueberries*, 1/2 cup sugar, 2 tablespoons corn starch, 3/4 cup flour, 1/2 cup sugar, 1 teaspoon lemon zest (optional), 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup milk, 1/2 teaspoon vanilla, and 3/4 cup melted butter.

For the filling*: mix together the fresh (or frozen and thawed) berries, 1/2 cup sugar and 2 tablespoons corn starch. I did this right in my baking dish as the berry mix will be on the bottom anyway, and I hate washing extra dishes. Win, win.

For the batter: Whisk together flour, sugar, lemon zest, baking powder and salt. Then mix in the egg, milk and vanilla until just combined. Pour in the melted (and slightly cooled) butter and mix until you have a cohesive batter.

Spoon the batter over the berries in your baking dish. The batter will not perfectly cover the whole dish, don't worry it will spread out a bit while cooking. Bake at 350 F for 45-60 minutes (I believe mine was done around 50 minutes).

*As you can see in my photos I used a uniquely shaped vintage pyrex to bake my buckle in. If you use a traditional square pan you may want to use a few less berries but the same batter measurements. If you use a traditional rectangle dish (9x13) then you may want to use a few more berries and double the batter measurements.

Blowin' in the Wind

Don't look at my toe nails too closely.

I know I just posted a picture of them on the internet and all... but just try and notice the metallic shoes and not the chipping toe nail polish.

*Blush*

A really sweet gal who comes into the Sweet Shoppe alot gave us this dress.

I guess she sort of donated it to Red Velvet. She had a garage sale and this was one item that hadn't sold and she said she really didn't want to throw it out. I really adore it-so I am so glad she thought of us. :)

Outfit details: hat was a gift from Elsie via UO, dress was a gift/donation, cardigan from F21, shoes were thrifted.

It's been a super busy week at Red Velvet, due to the new e-courses coming out. Thank you to everyone who has taken the time to check those out-thank you from the bottom of our hearts.

Have a great weekend! xo. Emma

Zucchini Bread

I had a left over zucchini in my refrigerator due to an overestimation on vegetable consumption for a curry I made a few weeks ago.

Overestimation of vegetable consumption. Yeah, I'm a nerd.

So I decided to make some zucchini bread. I researched a recipe, and noticed that the nuts and chocolate where optional.

I disagree. Nuts and (especially) chocolate are not optional. Don't you dare leave them out.

Unless you have an allergy. In which case, I'm sorry. So sorry.

So if you want to make some too check out the above link with the recipe. If you choose to make muffins, like me, not only will they be easier to carry and giveaway but you can also cut the baking time down to only 20-22 minutes.

Which is pretty cool. Totally.

xo. Emma

My first E-Course // Dream Job

 

For the last few months Elsie and I have been spending hours and hours working on our latest e-course (and my first one,like, ever) called Dream Job. 

We share loads of technical advice, tips and personal stories about growing an independent small business. I also share a lot about my latest adventure-the Sweet Shoppe.

For more information about the course check here.

xo. Emma

Peanut Butter and Honey Cupcakes // Recipe

Over the weekend I hosted a Honey themed bridal shower for Elsie. It was a lot of fun and I thought honey, vanilla and caramel were the perfect compliments to this lovely spring weather we've been having.

Here's what was served: Peanut Butter and Honey Cupcakes, Caramel Cakelettes and Toasted Coconut Mini Donuts. On the beverage side of things we had: bottled Root Beer, bottled Cream Soda and milk. Plus there's a great coffee shop located next door to the Red Velvet shop, so some of us took advantage of that.

The cupcakes and cakelettes were made from my vanilla cake recipe. It's totally top secret as I'm a professional and never ever share the important details, like recipes...

Emma's Vanilla Cake, makes 24 cupcakes. (This recipe also happens to be vegan.)

Ingredients: 2 1/2 cups all purpose flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 tablespoon vanilla extract, 2/3 cup oil (vegetable, canola or peanut), 2 teaspoons distilled white vinegar and 2 cups water.

In a large bowl whisk together all the wet ingredients. In a smaller bowl whisk together all the dry ingredients. Add half of the dry ingredients to the wet and whisk until just combined, repeat with the second half.

*Note: This batter will be very wet, a pourable liquid.

Fill lined cupcake pan with batter so cups are 2/3 full. I find it is easiest to pour the batter from a small pitcher or glass measuring cup instead of spooning it into the pan. Bake in a preheated oven to 350 F. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

This recipes makes very moist cupcakes that can be stored in an airtight container in the refrigerator for up to 3 days before consumed. Although they are best the first day. ;)

Later this week I'll share my recipe for peanut butter butter-cream frosting... if I feel like it.

xo. Emma

Tomato and Feta Frittata

When asked what was for dinner this past Sunday I think I replied by saying, "a frittata" about three or four times before I gave up and started saying "it's a baked omelette."

Truthfully I was just nervous that I was pronouncing "frittata" wrong.

I pronounce a LOT of words wrong.

Whether you call it a frittata or a baked omelette the result is the same: a light and delicious meal that can be served any time of day. And this took about 20 minutes to make.

Tap, tap, tap... is thing on? I said TWENTY MINUTES! That's awesome. Short of making a peanut butter and jelly sandwich this is one of the quickest dinners I have made in a long time. And, just like an omelette, you can change up the filling ingredients to suit your fancy or depending on what you have on hand.

Sometimes I love easy. It's just nice.

Tomato and Feta Frittata, makes 3-4 servings

Ingredients: 2 tablespoons olive oil, 2 tablespoons minced garlic, 6 eggs, 1/4 cup chopped green scallions, 1 large tomato, 1/2 cup crumbled feta cheese, salt and pepper to taste

Preheat oven to 400 F. In a cast iron skillet, or other oven safe pan, saute the garlic in olive oil for 1 minute over medium heat. In a bowl whisk together the eggs + salt and pepper. Pour egg mixture into hot pan. Arrange tomato slices, green scallions and feta over the top. Once the edges of the frittata have set move the pan to the oven and continue to bake for 10-12 minutes. Remove from oven and allow it to cool in the pan, then gently slid it out of the pan onto a cutting board or serving platter using a spatula.

I like to slice mine with a pizza cutter. But only if I'm feeling fancy.

xo. Emma

Banana Nut Waffles

A few weeks ago I made, ahem-set fire to, banana bread.

It was my first banana bread. Mistakes were made. Flames rose in my oven. Smoke permeated the air.

It was an interesting day...

Bananas and nuts and spices are just so so delicious though-so although I was not quite ready to brave the oven with that particular recipe again, I was in the mood to make something similar.

So I made waffles. Duh. Pictured above. :)

And these were ah-mazing. If I do say so myself.

And I do.

Banana Nut Waffles, makes 3-4 servings

Ingredients: 3/4 cup flour, 1/4 cup corn starch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 1/2 teaspoons sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 cup buttermilk, 1/3 cup vegetable (or canola) oil, 1 egg, 1/2 teaspoon vanilla extract, 1 ripe banana and 1/4 cup chopped nuts (pecans or walnuts)

In a large bowl mix together all the dry ingredients. Now stir in the buttermilk, oil, egg and vanilla until well combined. Allow this mixture to rest for 10-12 minutes (if you've forgotten to plug in your waffle iron or make coffee this is a good time slot for that). Add in sliced up banana and the nuts. Pour waffle mixture into hot iron and cook as your iron directs you to (every one is a bit different, mine has lights that indicate when it's "preheated" and when the waffles are done cooking-swanky, huh?).

Serve with syrup and milk. You deserve it. That is all. 

xo. Emma