Earlier in the year we had a pretty frank conversation about Pantone’s pick of Radiant Orchid as the color of the year, and I believe at that time I confessed that I’m not a huge purple fan. The exception to my purple rule, however, is deep rich eggplant. Especially this time of year! Paired with denim or rockin’ a bold lip, eggplant is just perfect for fall. Ok, I confess. There’s no way I could pull off a dark purple lip, but you’re obviously way cooler than I am and I know you can make it work. Same goes for this purple fedora. You’d look like so much better in it than I and would be the envy of my style dreams. If all else fails, you can’t go wrong with a pair of gorgeous earrings or another of these lovely eggplant accessories for fall. I am loving the look!
[Shop | 1: Maxi dress | 2: Fedora | 3: Handbag | 4: Watch | 5: Wellies | 6: Lipstick | 7: Nail polish | 8: Earrings.]
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Obviously I am loving the fall colors at the moment. Kind of predictable, no? And also. Does anyone know how it got to essentially be October already? It’s almost time for us to start talking about all things Halloween and holidays! Before we get carried away with all that though, I’ve got this week’s color palette for you. A seasonal pairing of tuxedo, butterscotch and kraft with just a hint of blue to keep it nice and pretty. I actually really love this color combination, which somehow feels like fall without being totally run of the mill and expected. I’m loving it for a wedding color scheme or maybe a nursery. So sweet!
[Photos, from top: Jasmine Dowling | This Gal Cooks | KT Merry via Style Me Pretty.]
Hi, friends, and happy Monday! I hope everyone had an awesome weekend. I feel like some kind of grade A baby today, but I’m still feeling completely knocked out by this cold I’m fighting. Or maybe it’s the flu? It might be the flu. Whatever it is, I hate it. So today we’re going to talk about soup! Because soup is about the only thing that’s of interest to me at the moment. Soup and naps, actually. Both are equally awesome.
We know so so many people who are sick right now. Hopefully you are feeling healthy and happy this week, but if you need a little soup in your life I’ve got you covered. Click through for 10 awesome fall soup recipes - the cure for whatever ails you!
Friends! This week has been a doozy. That cold I mentioned B was battling earlier in the week knocked me off my feet yesterday and I’m still fighting it today. Behind the scenes I’ve still had deadlines to meet and organizational calls to take, lining up holiday season fun and excitement, and that’s about all the energy I’ve been able to muster. We’re traveling for a wedding this weekend so I’m planning to take a nap this afternoon and get to bed early tonight so that I’m hopefully feeling better by the time it comes to hit the road tomorrow. In the meantime, I’m not running off without loading you up on Friday Link Love! Sending you all best wishes for an awesome weekend! xoxo
[DIY Fall Floral Arrangement | Photo by Hello Love Photography.]
If I had the option to by a fly on any wall, I think it would have to be one in Melina’s kitchen. The cakes and confections she dreams up make this sweets-loving girl just want to eat yummy things all day long. So let’s talk about this toffee bundt cake for a quick moment, shall we? B is sicker than sick this week. Some kind of nasty virus or sinus infection, I’m not quite sure. So naturally, as these things go, by this morning I’m feeling kind of under the weather myself. I took extra care making sure my coffee pour was extra dark and extra tall. And all I want is a piece of this cake to alongside. The breakfast of champions, right? Today Melina, the doll that she is, is sharing the recipe with us so we can all eat cake on the days we just need a little extra encouragement to get out of bed!
For the Cake
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 cups dark brown sugar
- 2 sticks butter, room temperature
- 4 large eggs, room temperature
- 1 tablespoon vanilla paste (or 1 vanilla bean or vanilla extract)
- 1-1/2 cup milk or buttermilk
For the Soak and Glaze
- 1 small can mandarins
- 2 cups powdered sugar
- 1 tablespoon milk
Preheat your oven to 350°F / 180°C and grease a heritage bundt cake pan. Set aside.
In a large mixing bowl, whisk together flour, baking powder, soda and salt. Set aside. In the mixing bowl of a stand mixer, beat the butter, sugar and vanilla seeds until light and fluffy. Add eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients alternating with milk/buttermilk. Stir until just combined and set aside. Bake for about 1 hour or until the toothpick inserted in the center comes out clean.
Once the cake is cooled down, remove it from the pan by turning it upside down. Apply some of the mandarin sirup (about half the can) onto the cake using a pastry brush. Mix the powdered sugar and the milk and glaze the cake.
For an especially seasonal flavor, Melina suggest skipping the mandarin soak entirely and opting for rum or coffee. Oh man. Doesn’t that sound so delicious? I can’t wait to give this recipe a try!
[Photos + recipe by Sugary & Buttery.]