Natasha’s Fall Wishlist

It’s no secret that I love Fall & all the goodness which it brings.
I especially love all the Fall fashion.. rich deep colours, sweaters, gorgeous coats, tights & booties galore!
Here are some of the items I’ve been pining over…

Image

1. Talula Lambeth Dress from ARITZIA – $60
I adore this dress. It’s so simple, yet looks very flattering & I love the dress paired with the black tights. I want to start wearing more dresses during the Fall & Winter months, and I think that this is the perfect dress to help that transition. It looks comfortable & doesn’t really need any accessories which is always important to me when it comes to clothes. I’m definitely a ‘comfort’ over ‘fashion’ kinda girl. If I’m not comfortable, I’m not wearing it.

2. JONS Ankleboots from ALDO – $100
I’ve never actually owned a pair of ankleboots, but I think these are so cute & versatile.

3. Speed Tight by LULULEMON – $98
I am an avid runner & Vancouverite, so it was really only a matter of time before I mentioned Lululemon! I love, love, LOVE Lululemon. Every product that I have ever bought from Lulu has been excellent quality and lasted for years. I’m a big fan of & swear by the Wunder Under Crops. I’ve been wearing the same pair for the past 2 1/2 years on almost every single run that I go on, & they have been washed many times and yet, they’re still in excellent condition. It’s crazy!

I’ve loved Lululemon since I was 8 years old & received my first-ever lulu outfit for dance class from my Uncle. (At the time, lululemon wasn’t very popular and this was before the whole ‘Scuba Hoodie’ craze). Only my dance teachers at the studio knew about lulu, than gradually over the years, every dancer was sportin’ lulu.

I still have some retro Lululemon bags that are in mint condition from years ago – I’ll have to post them eventually! If you’re looking for crops or pants for running, I definitely recommend Lululemon. They are pricey, but worth it in the long run.

4. Gil Cross-Body Bag in Ivy by MATT AND NAT – $88
I’m a big fan of cross-body purses. I can’t stand handbags and having to carry them around on my arm all day. Cross-body’s are so much comfier, and I think they look really cute & casual. I love this Matt & Nat bag. Not only is it gorgeous, it’s also vegan!

About Matt & Nat: (copied from Chapters.ca)
Canadian Matt & Nat leads the way in cruelty-free fashion with their 100% vegan bags and accessories. Their Gil cross-body bag with adjustable straps has two interior zippered compartments, one zippered pocket at the front and an interior slip pocket with logo-embossed cork tag. Polished silver-toned hardware completes the look. 100% recycled nylon lining.

Image

  Now for the Kitchen & Home portion…
(I swear I didn’t plan the ‘orange’ theme! I’m just drawn to orange) ­čśë

5. LE CREUSET Tea For One Teapot in Flame – $40
I’ve been drooling over Le Creuset cookware for awhile now. My dream kitchen would have plenty Le Creuset cookware! Great quality & just gorgeous appliances.

6. LE CREUSET Tea Bag Holder in Flame – $10
Cute little tea bag holder to go with the teapot. Love the Flame colour.

7. SILPAT Baking Sheet
I know, I know! I’ve read about how great they are, and every baker must get one. I’m dying to try it out. Is it really worth all the hype? 

8. MARTHA STEWART’s Baking Handbook – $33
I love books and have been wanting to grow my collection of cookbooks. This one came out quite a few years ago but seems to be a classic. I’ve only read good things about it.

What Fall Fashion trends & decor are you guys loving? What’s on your Wishlist?!
Comment below & let us know! 

XO Natasha

Strawberry & White Chocolate Muffins

Image

 If you have fresh strawberries in the house, you must make these Strawberry & White Chocolate Muffins!
We’ve been on a muffin kick lately, and these muffins were amazingly tasty.
The strawberries mix perfectly with the white chocolate creating a luscious, fresh flavour.
I know the word ‘moist’ is so overused when it comes to baking, but seriously.. these muffins are SO moist & fluffy! (Due in part to the olive oil, & yogurt used).

Image

I used my SOCKERKAKA Baking Cups from IKEA for the first time on half of the batch to see how they would turn out.
SOCKERKAKA Baking Cups are rubber silicone baking cups that are dishwasher, and oven safe.

Image

Image

Image

I really liked how the muffins in the silicone cups turned out! They had a cute oblong shape to them, and the bottom of the muffins came out with a cute little flower design.
I had no issues with getting the muffins out of the cups – They slid right out of the cups without breaking.
I did have to cook the muffins in the silicone cups a tad longer, as the cups held more batter than the muffin pan cups.
All in all, after first use, I enjoy them & would recommend them!

(I’m interested to see what frosted cupcakes would look like using the silicone cups! I’ll be baking some soon & posting an update). :)

Image

Strawberry & White Chocolate Muffins

Ingredients:
(yield: 12 muffins)
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup Greek Yogurt
1/3 cup olive oil
1 teaspoon vanilla extract
1 1/3 cups fresh strawberries, washed & chopped
1/2 cup white chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Spray muffin pan with non-stick cooking spray, or line pan with muffin cups.
In a large bowl, mix all the dry ingredients (flour, sugar, baking powder, salt) together; set aside.
In a separate bowl, whisk the eggs together until combined. Add the rest of the wet ingredients (yogurt, oil & vanilla) & mix together.

2. Pour the wet ingredients into the dry & mix altogether using a spatula. Fold in the berries & the chocolate chips.
Using a large scoop, divide the batter evenly among the 12 muffin cups. There should be enough batter to fill each cup nearly full.
Bake approx. 20 minutes, or until a tester comes out clean.
Let muffins cool for 5-9 minutes, then transfer to a wire rack to cool completely.

Note: Muffins stay fresh for up to 4 days covered at room temperature.

Enjoy!
Xo Natasha

Frosted Sugar Cookie Bars

Image

If you are a fan of sugar cookies, you will love these Frosted Sugar Cookie Bars.
These bars taste exactly like a good old-fashioned sugar cookie, except they are thicker & so much easier to make.
Forget about chilling, rolling, & cutting the dough like you do with regular sugar cookies – For these bars, just mix the ingredients, pop it in a pan & bake! Simple & delicious.

Image

Image

Frosted Sugar Cookie Bars
(recipe adapted slightly from Mel’s Kitchen Cafe)

Ingredients:

    • 3/4 cup butter, softened to room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup powdered sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon lemon zest
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
Frosting:
  • 6 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 1/4 teaspoon vanilla extract
  • Sprinkles (to decorate)Directions:

    1. Preheat oven to 375 degrees F. Spray a 9X13 inch baking pan with non-stick cooking spray; set aside.
    In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar & powdered sugar until light & fluffy. Add the eggs one at a time, than the vanilla and mix for a good minute. Stir in the lemon zest, flour, baking powder and salt. Mix until combined.

    2. Press/spread the sugar cookie mixture gently into an even layer into the bottom of your prepared baking pan. Bake for 10-13 minutes without overbaking! The bars should look almost undercooked, and shouldn’t have any color around the edges. Allow bars to cool completely before frosting.

    3. For the frosting: cream the butter and powdered sugar together until smooth. Add in the whipping cream & vanilla extract and mix until the frosting is light and fluffy. Lastly, add in food colouring of your choice & top with sprinkles.

    Enjoy!
    Natasha xo

 

Very Berry Muffins

Image

Oh muffins, how I adore you.

Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.

I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. :)

Image

Image

Image

Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)

Ingredients:
(yield: approx. 18 muffins)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)

Directions:

  1. Preheat oven to 375 degrees F.
    In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).

    2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.

    3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.

Image

Enjoy!
Natasha xo