All Things Pumpkin

Just a little taste of Halloween "treats" to pamper and indulge in...

BEAUTY:

Peter Thomas Roth's Pumpkin Enzyme Peel gently detoxes and exfoliates dull skin.  $44 at Sephora.

MyChelle Incredible Pumpkin Peel is a cheaper alternative for a fresh and bright face - $27 on Drugstore.com.

Philosophy Lippies - Trick or Treat Duo in Caramel Apple & Pumpkin Spice....all yours for just $18.

Pumpkin Lotion by Arcona - non greasy and absorbs quickly...what more could you ask for?  $35 on Drugstore.com

HOME:

 

Nest Pumpkin Chai Candle available at Neiman's, Bergdorf's and Amazon.com for $32.

SWEETS:
What post would be complete without a cupcake or two?  Check out these "easier than you think" recipes on MarthaStewart.com and Bakerella ...

WATCH:

Tonight on ABC:  It's the Great Pumpkin, Charlie Brown

















images: Sephora, Drustore.com, ABC, Neiman Marcus, Martha Stewart, Bakerella

Blog Spotlight on: PAPAYA!

photo courtesy of Papaya

The PAPAYA! blog has a great posting on phone apps that will help you enhance and get creative with your pictures. Think of it as Photoshop for your phone.  Some apps are free...others as inexpensive as $1.99.
Click here to check it out.

Not mentioned, but equally worthy of downloading is, Hipstamatic, which allows users to create a vintage feel to their photos.  Get inspired and snap away!

First Look: Temple St. Clair for Target

Starting this weekend, Target will add another high-end designer brand to its roster.  The Temple St. Clair for Target jewelry line will make its debut online starting this Sunday, August 29th.  The best news is that everything is under $50.

Turquoise earrings: $30
Heart Pendant:  $35

Check out the original collection at Temple St. Clair.

Images courtesy of shefinds.com

Ornate Wall Frame

LOVE this ornate Ung Drill frame from Ikea ($29) and LOVE even more the idea of painting the standard black color to a bright white as mentioned here on ApartmentTherapy.com.  Turquoise could be really splashy and fun, too!  Buy multiples and hang next to one another.  Weekend project!

Credits: here

New York Times article - Aging Gracefully, the French Way

A great article in the New York Times on how French women maintain that "je ne sais quoi". The number one rule?  Watch your weight (and of course, take good care of your skin).

 

Aging Gracefully, the French Way

Bottega Louie

For many LA locals, downtown is an area that is not ventured very often...which is kind of a shame since it is home to a fabulous gourmet market/patisserie/restaurant/café/bar...all in one. Bottega Louie offers European charm and elegance without trying too hard or feeling stuffy.
Make sure to check out the colorful macaroons, specialty food items like the canned octopus (which my husband says is the best he’s ever had) and an array of gourmet pasta sauces.

700 South Grand Avenue
Los Angeles, CA 90017
(213) 802-1470
http://www.bottegalouie.com

photos courtesy of the Bottega Louie blog:

Cupcake Pops

Cupcakes. Who doesn't love them?  They're big enough to satisfy a cake craving and small enough to not cause a health guilt trip (in moderation, of course).  And with bakeries like Sprinkles, Magnolia and Crumbs becoming the craze over the past few years, cupcakes are finally getting the street cred they deserve.

This recipe for Cupcake Pops would be great for showers, birthdays or party favors.  Have any readers tried them?  If so, I would love to hear your results and any tips to make them better.  Enjoy!

Ingredients

Makes about 50

• 9-by-13-inch Chocolate Cake for Cupcake Pops
• 2 cups Cream Cheese Buttercream Frosting
• 1 package chocolate coating bark
• 1 package white coating bark or pink candy melts
• Sprinkles, for garnish
• Candy-coated chocolates, such as M&M's, for garnish

Directions

1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

From The Martha Stewart Show, April 2008