Hello Lovely

These are the lime curtains I chose,
and here is the bedding:

photos: House Beautiful and Pine Cone Hill




 Hello Lovely at times partners
with companies I  love and think may interest you.

It just isn't possible for this
sweet tooth blogger
to wait until December

to get stoked about holiday baking.

And I don't keep any of my recipes a secret!
Never have!

My sons and I make these

special buttercream iced cookies

(named in honor of our eldest, Luke)

all season long every year.

A couple years ago

my recipe was a winner in a contest

hosted by the no longer in print

Country Home magazine.

photos of me and my sis - Melissa James Studio

Sometimes I mix the dough by hand.

Prep: 50 minutes

Chill: 2 hours

Bake: 7 minutes/batch

Oven: 375°

1 cup butter, softened

1 1/2 cups powdered sugar

1 tsp. baking soda

1 tsp. cream of tartar

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 1/2 cups all-purpose flour

1 7-oz. jar marshmallow cream

3/4 cup butter, cut up and softened

3/4 tsp. vanilla

1/2 cup powdered sugar

Colored sprinkles

1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1 cup butter for 30 seconds. Add 1 1/2 cups powdered sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 1 teaspoon vanilla, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide in half. Cover and chill for 2 to 3 hours or until easy to handle.

2. On a lightly floured surface roll half of dough at a time until slightly less than 1/4 inch thick. Cut dough using a 2 1/2-inch star-shape cutter. Place 1 inch apart on ungreased cookie sheets.

3. Bake in 375° oven 7 to 8 minutes or until edges begin to brown. Transfer to wire racks; cool.

4. In large mixing bowl beat marshmallow cream, gradually adding 3/4 cup softened butter. Beat in 3/4 teaspoon vanilla and 1/2 cup powdered sugar. Spread or pipe atop cookies. Sprinkle with colored sprinkles. Makes 6 1/2 dozen cookies.

TO STORE : Store in a single layer in refrigerator until frosting sets, about 1 hour. Store in a single layer in an airtight container in refrigerator for up to 3 days. For longer storage, freeze uniced cookies.

Per cookie: 73 cal., 4 g fat (3 g sat. fat), 14 mg chol., 49 mg sodium, 8 g carbo., 0 g dietary fiber, 1 g protein.

Where?
1839 charmer in Norway
owned by ceramicist Maria Overby.

What?
Light, ethereal, and atmospheric
(photography by Trine Thorsen).

What the?
Iiiiiiiiiiiiiiiiii knowwwwww.

Wonderliciously wickedcool?
Wood, warmth, and worn.

Winning websource?
The delightful Nordic Design.

Whoa.

I'm straight up mentally exhausted

from so much cruel alliteration, Wilma.

Whatcha think about today's

norWEgian white wow?

Peace to you right where you are.

Laduree: Sucre The Recipes
by Andrieu, Philippe (2011) Hardcover

I was a macaron virgin until 2 springs ago

Everywhere you turned in blogland

was one more sexy photo of a colorful macaron

and the celadon green facade of:

Laduree: Sucre The Recipes by Andrieu, Philippe (2011) Hardcover



Laduree: The Savory Recipes

Six.
Laduree's chef Michel Lerouet
shares his best in a NEW BOOK
Laduree: The Savory Recipes
(photography by Sophie Tramier)
revealing 100 of the most famous
Laduree recipes.
Omg. So beautiful I don't wanna
touch the pages without gloves.



Laduree: Sucre The Recipes by Andrieu, Philippe (2011) Hardcover


Aching to get my paws on
Laduree: The Sweet Recipes
by Phillipe Andrieu
which features SECRETS of
their magical macarons.
Wouldn't a tray of holiday macarons
be tres lovely this year?

Which do you crave more...savory or sweet?

Peace to you right where you are.






 Hello Lovely at times partners
with companies I  love and think may interest you.