January Photo Project: Cozy

It's the last day of January, which means it's time to share the cozy photos you took this month! January tends to bum me out with its too cold temperatures and post-Christmas slump. I can't say I'm sad to see it go, but some of these photos almost changed my mind. I took the teacup photo above and here are a few images (so many pets!) from readers and bloggers.

The cozy photo of hot chocolate is from Jordan of Creative Like Crazy.
Hanna of Gadabout Creative captured her sweet pup all snuggled up.
Hayley of Little Blue Cloud took this photo by candlelight when the power went out at her home in Australia.
Rachel took a photo of her oh so comfortable kitty.
Lisa of Sweet Laundy Loves photographed a lazy morning in bed at the family farm.
The charming fireside scene is from Katie's Pencil Box.
And my mama just had to take a picture of Tupelo with her new friend.

If you want to share one of your cozy photos, just leave a link below! On Tuesday, I'll announce February's photo theme. Thanks for participating!

Beautifully Organized

I like to think of myself as organized, but my makeup drawer is another story, a jumble of pencils and powders and creams that I noisily sift through every morning. This makeup organizer from Less & More has me dreaming of a day when the drawers are decluttered, and I'm brave enough to wear red lipstick.

Tea Party for One

On Saturday, Jonah and I went to Bosie Tea Parlor in the West Village. He opted for a scone and Earl Grey, and I went all out with the full tea service for one. Baffled by the idea of a cucumber sandwich, Jonah asked me why I liked stuff like this. "Because I'm a girl," I said before taking a huge unladylike gulp of coconut black tea. The mini cakes and triangle sandwiches may be a bit twee for some, but it takes me back to my childhood tea parties, sitting on pillows with an upside-down Lego container acting as the table and a pot of sweet tea warmed in the microwave as the main attraction. Like most things centered around food and nostalgia, it makes me happy.

Weekend in Photos

It snowed on Friday night, so we huddled up, ordered delivery and stayed on the couch. The rest of the weekend was spent avoiding ice patches, having tea, browsing a guitar shop, working on an elaborate birthday message for a friend and baking lemon cheesecake bars. How was your weekend?

We Are Laughing

When I was in a friend's wedding last summer in California, the photographers happened to be some of my best friends, so they kindly snapped a few photos of me and Jonah during the reception. So here I am in my bridesmaid dress on a golf course with my favorite person. It's the most photos we have of the two of us together since our own wedding, and I think that first one pretty much sums up our relationship.

Happy Friday, friends! Stay warm and hey, take some cozy photos while you're at it.

[images courtesy of: Reams Photo]

Happy Hotel

I've got the travel bug. I think it comes down to a desire to flee New York and its temperatures in the teens this week. This hotel in Majorca seems like just the spot. I'm sure the weather is chilly there too, but in my mind, it's just right.

[spotted on: onekindesign; photos courtesy of: S'Hotelet de Santanyí]

Egg and Prosciutto in Toast Cups

When I came across this recipe, I thought about how my dad used to make eggs in the microwave when I was little. He would crack an egg into a teacup, add a secret ingredient, stir it up and in a couple of minutes, we'd have fluffy scrambled eggs, which my 7-year-old self topped with ketchup. Thankfully, I've gotten a little more sophisticated, but something about an egg confined to a cup is still appealing. In this case, the container is edible too. I think these would be perfect for a brunch party or anytime you're craving an adorable, compact breakfast.

Egg and Prosciutto in Toast Cups

Recipe adapted from Martha Stewart's Everyday Food

2 tablespoons unsalted butter, melted

7 or 8 slices of white or whole-wheat bread

3 or 4 slices of prosciutto

6 large eggs

salt and ground pepper

parmesan cheese, freshly grated

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. Flatten each bread slice with a rolling pin or round glass or press with your fingers. Make 7 or 8 circles approximately 4 inches wide with a cookie cutter. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure the bread comes up to edge of cup. Use extra bread rounds to patch any gaps. You don't want a hole in the bottom of your cup. Brush edges of bread with remaining butter. Tear prosciutto into narrow pieces and line the bread cup. Crack one egg over each. Season with salt and pepper. Bake until egg whites are just set and yolks are still runny, approximately 20 minutes. Run a small knife around cups to loosen toasts. Top with grated parmesan or the melty cheese of your choice and serve immediately.

Knit Knacks

Just looking at these items makes me want to cozy up and never leave home, especially when 23 degrees is what awaits me outside. Cover everything in sweaters I say.

[spotted here: knit vase; hot water bottle cover; knit pattern cup; knit throw; knit pattern bowl; mug cozy]

PS - The cookbook giveaway winners are...

Weekend in Photos

We stayed close to home this weekend. I spent too much time online and read through a stack of magazines. Jonah watched football and battled a sore throat with lots of orange juice. We booked a flight to Seattle to see Jonah's family and attend a friend's wedding. We had a perfect roast chicken sandwich and a perfect mocha at two of our favorite neighborhood spots, and I made a fun breakfast treat that I'm excited to share with you this week.

Thoughts of the Week

A happy cake for a happy occasion.

Um, and this cake too.

Last one, I promise.

A clock for a math geek/my husband.

I love this bathroom family portrait, sheepdog included.

Who needs a vacation? Hot or cold?

How to make a seat sweet.

I'm so glad Portlandia is back.

I love the idea of revisiting your history on an anniversary.

Seattle hosted the world's largest snowball fight and made me wish I was there.

And a few orders of business, be sure to enter the cookbook giveaway if you haven't yet. And take some cozy photos for the January photo project. Happy, happy weekends to all of you!

Faultless Flourless Chocolate Cake

On Monday night, as I was slumped on the couch savoring the final slice, I turned to Jonah and said, "I could live off this cake." There are a lot of words I could use to describe this flourless chocolate wonder, but the one that keeps coming to mind is right. It tastes just like you want it to. Chocolate, eggs, sugar and butter are the only accomplices, and aside from a little heavy whipping and some light folding, it couldn't be easier.

Flourless Chocolate Cake
Recipe courtesy of Martha Stewart's Everyday Food

6 tablespoons unsalted butter, plus 1 tablespoon for greasing pan
8 ounces bittersweet chocolate, chopped
6 large eggs, separated
1/2 cup granulated sugar
confectioners' sugar, for dusting

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly and whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites until combined. Pour cake batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

Frocktails: The Rum Diary

I had never made hot buttered rum before, but it was just the sort of warm cocktail I've been craving in January. Perfect for cozying up or curing what ails you. The spiced butter blend is so yummy I could spread it on toast. And here's the exciting part, ice cream is involved. Yes, if you want a richer, sweeter, creamier hot buttered rum, you can add vanilla ice cream. Guess which way I went.

The Trina Turk dress is that perfect caramely neutral shade, it's made with soft and flattering fabric, and unlike the hot buttered rum, it's office-appropriate.

Hot Buttered Rum
Recipe adapted from Martha Stewart and Taste of Home

3 ounces unsalted butter, room temperature
1/4 cup brown sugar
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 1/2 ounces dark rum
1 1/2 cups boiling water
2 tablespoons vanilla ice cream (optional)
1 tablespoon fresh orange juice (optional)

Beat butter, sugar, orange zest, cinnamon and nutmeg with a mixer on medium speed until combined, about 1 minute. Combine 1 1/2 tablespoons of butter mixture with 1 1/4 ounces of dark rum in 2 heatproof glasses. Based on your preference, add either 1 tablespoon of vanilla ice cream (for a richer, sweeter hot buttered rum) or 1/2 tablespoon of orange juice to each glass. Top each glass with boiling water, about 1/2 cup, and stir. Serves 2.

Trina Turk dress found here and necklace found here. Frocktails is a monthly feature for fashion and libation inspiration. See past pairings.