Holiday 9-5

My good friend asked me yesterday what she should wear to her during office hours holiday party.  And while we could go on and on about the perfect holiday party dress, I thought, what does one wear to a 9-5 party?  So, after some looking here is what I came up with that I think is professional and festive!

Also- I know you have an awesome Christmas recipe you want to share! Send it in to me for Friday Foodday1

Anne Klein, Ribbed Sweater Dress, $88

How cute is this? some patterned tights and you're good to go!

Urban Outfitters, Cooperative Velvet Bow Blouse, $58

I love this top and I would pair it with velvet trousers or....

White House Black Market, red crepe skirt, $29

Pairing this with the Urban blouse.

Ann Taylor, Signature Velvet Trousers, $69

Be not afraid of velvet in the winter time! So luxurious and chic!

Forever 21, Chunky Collar Necklace, $12.80

When in doubt for holiday couture, accessorize!

Guest Post- Saving time, money, and your sanity this holiday season!

Thanks so much to The Millennial Housewife for doing a guest post swap with me! Enjoy!

A big thank you to my host today - The Capital Barbie!  She was gracious enough to guest post for me last week over on The Millennial Housewife and has invited me to guest for her. 

 Saving time, money, and your sanity this holiday season!

Since The Capital Barbie and I decided to guest post for one another, I have been racking my brain to come up with a fresh post about saving tons of money this holiday season.  Who am I kidding??  We all go overboard every year when we think we won’t.   It is just hard to plan for all of the trinkets and gadgets - especially for those of us with small children - their interests change on a daily basis.  So, while I would love to tell you that I plan ahead and have my shopping done in August - I don’t! 

Now wait, that doesn’t mean the The Millennial Housewife doesn’t work hard to save during the holidays.   I do have a few simple tips to help you save a little here and there! 

Tip #1 - Save at the Grocery Store:

Now is the time to stock up on your holiday feast ingredients.  I have already hit TWO sales at our local grocery store on chicken broth and cream soups.  I use both of those ingredients a lot - so when I can stock up on them, it really helps the grocery bill.   Watch your sale ads carefully, and have a rough idea of what your holiday menu is going to be.  When you see an item go on sale - grab it!  Not only will you have saved a little bit on your bill, but you will have that chore done when it comes time to start cooking!

Another advantage to doing this now - if you haven’t begun couponing, this is a good way to break yourself in.  You will already be training yourself to watch the store ads and you will know when a  price is good or GREAT!

Tip #2 - Earn Money while you shop

Even if you only do a little shopping on-line - sign up for a cash back program.  I’m sorry that I hadn’t signed up earlier last year while doing my shopping.  There are several different cash back programs out there, but here are two that I am familiar with:

Ebates

Shopscotch

I use these programs EVERY time that I shop online - and yes, I actually have received a check!

Tip #3 - Slow down and enjoy the season

I know that it is easier said than done, but take a breath and enjoy yourself!  Up until last year, I found myself stressed to the max about the holidays.  I would freak out over money, not enough gifts, would I get everything done….I could go on.  I ruined Christmas for myself every year, because I never took the time to really enjoy the season with my family.   Here are a few fun ideas to help make the holidays special for you and your family:

1.  Bake Cookies

2.  Drive around and look at all of the beautiful lights

3.  Visit Santa

4.  Sing Christmas Carols and drink hot cocoa

5.  Start a new holiday tradition

Always remember the reason for the season and have a Merry Christmas!

The Millennial Housewife

Pop that bootie

Well from all of those comments on Friday, I would say we have some sweet toothed readers!

Today I want to talk about booties.  Not KC and the Sunshine "shake your booty" but rather the newest boot/shoe/heel trend.  I know I'm a bit late on the bandwagon but I had yet to decide if I loved booties for everyday wear.  Then I put on my outfit for work today and thought 'wow I really need a pair of black booties to make this outfit'.  So there, I'm on the wagon.

Here are my picks!

Gabriella Rocha, Alick, $60

You will NEVER have a case of the Mondays with these!

Franco Sarto, Sync, $71

I like these in gray because you can experiment with patterned and colored tights

Nordstrom, Mayfield, $99

How sweet are these? 

Modcloth, quadro-chic wedge, $89

Maybe a little too casual for the office but killer with skinny jeans!

Forever 21, Peep toe booties, $28

These are sleek, ready to wear, with anything. 

Friday Foodday

Hey lovebugs! It's Friday!!!! I for one am pumped.  This weekend I will be heading home to Philadelphia to help the fam pick out our Christmas tree! I'm so excited. Especially since I didn't get to go home for Thanksgiving, this is a much needed trip!

Here are this week's recipes. I found some delicious desserts so I decided to make this post ALL sweets!  Remember if you ever have a great one that you made yourself (go girl) or found somewhere else please pass it along!

Chocolate Ganache Cupcakes
c/o Wit and Whimsy

• 1/4 pound unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 11 fluid ounces chocolate syrup(recommended: Hershey's)
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour

For the ganache:

• 1/2 cup heavy cream
• 8 ounces good semisweet chocolate chips
• 1 teaspoon instant coffee granules
• Candied violets, for decoration, optional

Directions

• Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
•  Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

Red Velvet Cheesecake

c/o A Hasty Life

Ingredients

• 1  lb.  milk chocolate, chopped
• 1/2  cup  butter
• 1  9-oz. pkg.  chocolate wafer cookies (40 to 45 cookies)
• 1  cup  semisweet chocolate pieces
• 1  cup  slivered almonds
• 1/2  cup  packed brown sugar
• 1/2  cup  butter, melted
• 4  8-oz. pkgs.  cream cheese, softened
• 1  8-oz. carton  dairy sour cream
• 1/3  cup  granulated sugar
• 1/3  cup  buttermilk
• 1  1-oz. bottle  red food coloring (2 Tbsp.)
• 4    eggs
• 2    egg yolks
•     Chocolate leaves (optional)
•     Powdered sugar (optional)
•     Unsweetened cocoa powder (optional)
•     Fresh raspberries and/or small whole strawberries (optional)

Directions

1. In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.

2. Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.

3. For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.

4. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.

5. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.

6. To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings. 

Make-Ahead Tip:Bake and chill up to 24 hours. Garnish just before serving.

Sugar Cookie Bites

• 3 cups flour
• 1.5 tsp. baking powder
• 1 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla extract 
• 1/2 tsp. salt

Directions:

• Preheat oven to 350⁰.
• Cream butter and sugar until light and fluffy.
• Add eggs and extracts and mix well.
• Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
• Grease a mini muffin tin. Fill with cookie dough to the top of the tin. Smooth it out with the back of a spoon.
• Bake for 8-10 minutes, or until a toothpick comes out clean.
• Cool in the pan for a minute or two. Then remove to a wire cooling rack. Cool completely before icing. 

Icing:
Ingredients

• 2 cups confectioners' sugar
• 1/2 cup butter, softned
• 1 tablespoon water
• 1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!  Pipe onto the cooked sugar cookies.

Cranberry Coffee Cake

• 3 cups of cranberries, washed
• 1 1/3 cup of sugar, divided 
• 1 cup of chopped walnuts
• 3/4 cup of butter, softened
• 3 eggs
• 1 teaspoon vanilla
• 1 1/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

• Preheat the oven to 350. Line a 9x13 baking dish with parchment paper.
• Combine the cranberries and 2/3 cup of sugar. Pour into the baking dish, spread evenly.
• Top with the 1 cup of walnuts.
• Cream together the sugar and remaining 2/3 cup of sugar.
• Add the eggs and vanilla, stirring well.
• Combine in a separate bowl the flour, baking powder, and salt. Mix it into the creamed mixture.
• Drop the batter by spoonfuls over the cranberries. Bake about 40 minutes. Allow to cool then carefully invert the cake. Slice and serve!