Mission Accomplished: Anorak

Cooler weather means an extra layer, an outer layer. It's not time for the winter coat but you definitely want something extra. A great option is the anorak. It comes in a variety of styles and colors and it's a great throw on and go casual coat.

Old Navy, Women's Hooded Anorak, $49

This is a great option under $50, and it comes in four other colors.

Neiman Marcus, Michael Kors Oversized Fit Anorak, $52

I'm not entirely certain what's going on underneath this coat, some sort of camo jumpsuit I believe? That aside. Michael Kors makes a great longer length anorak, great for work. 

Kohl's, Croft and Barrow Roll Tab Anorak, $56

This inner drawstring is great to create a waist and the plum color is perfect for fall.

Nordstrom, Megan Hooded Anorak, $88

The olive tone gives this coat a great army look. A great one for the weekend.

What kind of coat do you layer on for this cooler weather? Quilted, trench or maybe an anorak?

Be fabulous today!

A Good Pipe

Hey lovebugs!
Happy Tuesday to you! I hope you enjoyed yesterday's post. Sometimes I get a little emotional and over-sharey so thanks for reading. Today we're back to fashion and we're looking at piping. This detail adds the perfect pop of color or added enhancement to a blazer or jacket.

Macy's, DKNY Jeans Jacket Long Sleeve Knit Blazer, $69

A beautiful and simple addition to any pair of skinny jeans or maybe a pair or bright orange cords.

Loft, Cotton Nautical Stripe Jacket, $79

A stunning stripe to this collarless jacket. The buttons are little military which makes the soft yellow stand a little stronger.

Piperlime, C. Luce Stripe Blazer, $89

Contrasting piping on this fantastic chevron stripe blazer is the perfect compliment to the multicolor.

Macy's, Contrast Trim Draped Blazer, $58
I like this open or belted for more definition.

The piping on a blazer can add just a touch of something extra to an entire outfit. Look for these details when adding to your wardrobe.

Be fabulous today.

Something Different

This blog is about fashion for under $100, but it's also about being fabulous . Today we're going to talk a little bit about the latter.

This weekend I did the big winter-summer closet clothing switchover and I did the usual trying on of the pants to see what fit and what could be donated. Let me tell you something. The majority of them didn't fit. Yep, it just got real. You know what that does to a girl's emotional stability? A whole lot, and none of it is good. 

The sucking in, the pulling of the fabric, the laying flat on the bed to button it closed, you know the drill. And so once this painful process ended, I sat down on the floor of my closet, emotionally, and fashionably defeated. 

So often on this blog we talk about making outfits and trends work for different occasions and adding pieces to your closet to enhance your wardrobe. You know what we don't talk about enough? How to dress your body. What size are you? Honestly. I'm not talking on a good day when you've only eaten cereal and a granola bar. I mean what size are you after a week of work, happy hours, and maybe not that many trips to the gym? Is it a 6? A large? A 14? 

When I was sitting on the closet floor, I thought for a moment. I just put six pairs of pants in the donate pile because they didn't fit. I probably need to go up a size for the majority of my pants. You know what? Who cares. I'm serious. 

It's a fucking number. 

You know what can't be measured? The feeling you get when a complete stranger tells you they love your outfit. The confidence you feel when you walk into a meeting with a fantastic blazer. The strut you get when you walk into a date with a sassy dress that accentuates every curve. These things don't have a size. 

I think we all, especially me recently, need to focus on being healthy. Feeling good. And dressing the body you have, not the body you want. Buy the pair of pants that fit. 

You're fabulous. Honestly. Be fabulous today. 

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes for the week.


Sour Cream Chocolate Cake with Peanut Butter Frosting and a Chocolate Peanut Butter Glaze
c/o Kathleen's Gonna Want Seconds

Ingredients
Sour Cream Chocolate Cake:2 cups all purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Peanut Butter Frosting:10 ounces cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
5 cups powdered sugar
2/3 cup creamy peanut butter

Chocolate Peanut Butter Glaze:8 ounces semisweet chocolate, coarsely chopped
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup half and half

Decorations:2 sizes chocolate peanut butter candies

Directions
For The Cake:1. Preheat the oven to 350 degrees.
2. Butter the bottoms of 3- 8 inch cake pans.  Line the bottom of each pan with parchment and butter the parchment.
3. Sift flour, sugar cocoa, baking soda, and salt into a large bowl.  Whisk to combine.  Add the oil and sour cream and mix until combined.  Gradually add the water until combined.  Add vinegar and vanilla and combine.  Whisk in the eggs and beat until will combined.  Scrape down the sides of the bowl to be sure batter is well mixed.  Divide evenly between the 3 cake pans.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.
5. Cool completely.
6. Place in the freezer for 30 minutes to firm up before frosting.
7. While cakes are firming in the freezer start the frosting

For The Frosting:1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy.  Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition, scrapping the sides of the bowl often.  Continue to beat on medium speed until light and fluffy, about 3-4 minutes.
2. Add the peanut butter and beat until well combined and smooth.

For The Glaze:1. In the top of a double boiler, combine chocolate, peanut butter and corn syrup.  Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half and half, beating until smooth.  Use while glaze is still warm.

Frosting The Cake:1. Place one layer of cake on a plate or cardboard form. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top.  Repeat with next layer.  Place the last layer on top and spread the very thinnest layer of frosting possible over top and sides of cake creating a "crumb coat"  to bind the dark crumbs of the cake.  Refrigerate for 15-30 minutes to set.  Spread the top and sides of the cake with remaining frosting. Refrigerate until frosting is firmed up a bit about another 30 minutes.  This will allow you to achieve a nice show stopping drip effect with the glaze.
2. Pour glaze over top of cold cake, using an offset spatula, to evenly spread it just to the edges so that it runs down the sides of the cake.
3. Refrigerate, uncovered, for at least 30 minutes to allow the glaze to set completely.  Remove about 1 hour before serving.  Decorate with Peanut Buttercup Candies.

Lighter Baked Mac and Cheese
c/o Stephanie Cooks

Ingredients
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz Sargento 2% reduced fat mild cheddar

2 tbsp Frank's Buffalo sauce (my secret ingredient!)
salt and pepper
4 cups baby spinach
1/8 cup grated parmesan
1/4 cup seasoned whole wheat bread crumbs

Directions

1-Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
2- In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
3- Once it becomes thick, remove from heat, add cheese and buffalo sauce and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.
4- Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Linguine and Clam Sauce
c/o Table for Two

Ingredients

8 ounces dried linguine

1 tbsp. extra virgin olive oil

1 large shallot, minced

3 (6.5 ounce) cans clams, drained, with 1/2 cup juice reserved

Juice of one lemon

1/4 tsp. red pepper flakes

1/2 cup freshly grated Parmesan cheese

Directions

1. In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat then add the minced shallots and saute until soft and translucent, about 5 minutes. Add the clams and continue to cook for 3-4 minutes.
3. Add the reserved clam juice, lemon juice, and red pepper flakes. Bring to simmer and cook for 3 minutes.
4. Toss the pasta with the sauce. Divide among four plates and serve with freshly grated Parmesan cheese.