I just got my first purchase from Bauble Bar and I absolutely love it! My plan is to pair it with a mint top and some boyfriend jeans to head out to dinner this evening. If you haven’t had a chance to check out Bauble Bar, please do. Lot’s of Baubles to choose from, you probably will not be able to hold yourself back. Everything they have isn’t going to break the bank either, which is always nice.  My beautiful necklace got here quickly and with a great sample to throw in my purse. Go to: or follow them on twitter @Baublebar



5 LBS of Cake

It is such a gross day in Boston, why not bake a 5 lb chocolate cake? I just made this slice of chocolate heaven yesterday and I had no idea that is was going to weigh as much as it does! Yes, I baked it from scratch and I really think I have shocked a few friends who had no idea that, I do bake and I can use an oven from time to time when the mood moves me. And, I was in the mood for some serious chocolate indulgence. I absolutely love easy recipes and this one is very easy to whip up. Give it a try and head to the nearest gym soon after.

Chocolate Sour Cream Bundt Cake from Williams-Sonoma

For the cake:
1 cup cocoa powder, sifted, plus more for dusting pan
7 1/2 oz. semisweet chocolate, finely chopped ( I used Ghirardelli)
1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
20 Tbsp. (2 1/2 sticks) unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips ( I used  Ghirardelli)
For the ganache:

6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream
Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

1 cake

2 cake

3 cake

4 cake

Louboutin Love

Louboutin has to be one of my most favorite designers! They never seem to disappoint and are a classy, comfy and fabulous pump with their signature red sole that screams Vogue.

I am dying to get my feet in these before the summer is over!! Don’t you think these are just FAB! The bright summer colors with the multi colored spikes…an eye catcher.

candy loub


I also got a sneak peek at a few of the fall shoes from my shoe guru in Chicago. Here is what is coming in stores soon for fall by Louboutin. I am loving the nude pointed toe pumps. You can’t go wrong with nude pumps. I am in need of a new pair soon! 


nude pointy loub


I am also loving the Fall boots! This pair is a great color to go with jeans and or black leggings. These are a must have for the fall this year.

boot loub



Here are a few more of my favorites! And enjoy the week…summer is coming to an end soon! Fall is just around the corner. 


black fall loub


silver loub


tiger fall loub