Author Archives: cocoa & lace

Sunday Musings: Bank of America Chicago Marathon 2012

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Running: there’s no sport like it. It’s the ultimate in endurance, the ultimate in willpower. Each step is a chance to push farther and go faster for no one but yourself.

As a longtime competitive runner on hiatus, I felt a pang in my gut this morning as I watched the Chicago Marathon runners line up at the start wishing that I, too, was among them. The snapshots below don’t do the scene justice; the sense of support from spectators brought tears to my eyes and the athleticism from novice and Olympic caliber runners alike was enough for me to say, Maybe next year, Chicago.
Here’s to this year’s runners – you’re all winners. Congratulations.

Wave One at the start – future first place winner among the group

Weekender: Stylishly Cozy

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It’s been a chilly weekend in the Windy City as the Irish played the Hurricanes at iconic Soldier Field and runners took their marks at the 35th annual Chicago Marathon (photos to come!). But just because it’s layering season doesn’t mean you have to hide your style under bulky cold weather gear. I opt for knits, cords, and scarves to beat the cold while saying no to snowman style silhouettes. See what I mean by scrolling through the outfit below. 🙂

Stay warm!

xx Cocoa & Lace

MES DEMOISELLES, Maxi Collar Loose Alpaca Knit Sweater

AG Adriano Goldschmied, The Legging Corduroy Pants

J. Crew, Macalister Wedge Boots

MIR, Dove Grey Dresses Print Cashmere Frayed Scarf

Sweet Things: Perfectly Pumpkin Bread

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Ingredients:

  • 1 15-oz can pumpkin puree
  • 4 large eggs
  • 3 tablespoons Greek yogurt
  • 2 tablespoons fig spread
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3/4 cup light brown sugar
  • 3 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  • Preheat oven to 350 degrees Fahrenheit
  • Combine liquid ingredients in an extra-large mixing bowl: blend pumpkin, yogurt, fig spread, eggs (one at a time), vanilla, water, and oil. Whisk in sugars until completely blended.
  • Combine dry ingredients in large mixing bowl: blend flour, salt, baking soda, cinnamon, and nutmeg.
  • Gradually add dry ingredients to liquid ingredients until combined.
  • Scoop into desired pan (I used 2 pans of 6 mini Bundt cakes – flowers, etc.).
  • Bake for 30-40 minutes, until a knife inserted into center comes out clean.
  • Makes 12 dozen mini Bundt cakes (or three 7 x 3 inch loaves).

Enjoy one of my favorite flavors of the season!

xx Cocoa & Lace

Work Week Wardrobe: Geometric Print

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Happy Monday! This week, it’s all about geometric prints to give your office look a modern vibe. Balance the printed item with classic cuts and rich fabrics for an especially chic take on fall’s latest trend.

Have a great start to your week – and October!

xx Cocoa & Lace

Source: J.Crew.com

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Sunday Musings

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There’s something about autumn I just can’t resist. The crisp air, breathtaking colors, fall fashions, flavors, and football – you name it – I love it all. Here are just a few images that capture my journey across the bridge that links summer fun to winter white. Rest assured there will be more to come.
Enjoy what’s left of your weekend!

xx Cocoa & Lace

Sweet Things: Orange You Glad Chocolate Chip Cookies

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Can you believe it’s Wednesday already?? As a midweek treat, set aside a half hour to make these delicious chocolate chip cookies with a twist: orange extract. The zesty addition pairs perfectly with dark chocolate chips and complements the rich oat texture. This recipe is also extremely versatile, as you can easily interchange orange extract for any of your favorite flavors.

Enjoy!

xx Cocoa & Lace

Ingredients:

  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • pinch of salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup quick-cooking rolled oats
  • 1 cup dark chocolate chips

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large microwave safe mixing bowl, melt butter. Add sugars until thoroughly combined. Whisk in egg. Add extracts.
  • In a medium mixing bowl, mix flour with baking soda, salt, and cinnamon.
  • Gradually sprinkle flour mixture over the liquid ingredients, mixing gently until combined.
  • Fold in oats, then chocolate chips.
  • Use teaspoon cookie dough dropper to drop batter onto two cookie sheets.
  • Bake 10-12 minutes until cookies are light golden brown.
  • Yield: 24 cookies.

Work Week Wardrobe: Fall into Autumn

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Celebrate a new week and a new season this Monday with a classic office-ready outfit. This chic pencil skirt and blazer in autumnal colors get a boost from fun embellished pumps and a patent leather bag. Add your own twist to timeless cuts with extras like a jeweled headband or bright belt and you’ll step seamlessly into fall.

Have a great day!

xx Cocoa & Lace

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