Chocolate Honey Layer Cake with Salted Honey Flour Buttercream & Raw Cocoa Nibs

Chocolate Honey Cake with Honey Buttercream & Raw Cocoa Nibs
My husband Eugene is in a cake club at work. He and a group of other guys in his office pool together money that they then spend on monthly birthday cakes celebrating the guys in the group. The bakery options near his office are kind of limited, so they usually end up buying cakes from a popular financial district bakery called Financier, cleverly named for both the delicious little golden cakes, and their Wall Street clientele.

This month, the birthday boy (David) announced that he was tired of the options at Financier, and so Eugene offered to bring a cake from one of the bakeries in our neighborhood.

While he asked me about the options near us, I noted that if he wanted, I could actually just make them the cake myself. David agreed and sent over a short list of his favorite flavors, including chocolate and honey.

I decided to make a chocolate honey layer cake with honey flour buttercream.

The flour-based frosting is actually one that I'd been wanting to try for a while, and the thing that inspired the recipe. It's kind of an amazing thing as the process is totally different than regular buttercream. Instead, a flour-thickened pudding is made as the base, then cooled and whipped with butter until light and fluffy.

The result is a a super creamy and buttery frosting that's much less sweet than the typical powdered sugar concoctions. Another benefit of the flour buttercream is that it lets you play around with different flavors and infusions.

The original recipe for this honey buttercream came from the Baked cookbook, but, with only 3 tablespoons of honey, I didn't think their recipe had enough honey flavor. I ended up substituting 1/2 cup of the sugar with more honey just to make it super...um...honey-er?

Whatever the word, the results are awesome! If you're a honey-flavored dessert lover, you'll be very much into this frosting.

One other thing I noted is that the flavor actually tastes best at room temperature, so if you refrigerate it, let it warm up on a counter for at least 2-3 hours before serving. It honestly makes a WORLD of a difference.

I also urge you not to skip the finishing touches! The crunchy cocoa nibs work beautifully against the honey flavors of the buttercream and the sprinkle of flaky salt (I love maldon) gives it an added level of flavor reminiscent of salted caramel.

All around, seriously good stuff!

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Chocolate Honey Cake with Salted Honey Buttercream & Raw Cocoa Nibs
Makes 1 10-inch layer cake (12-15 servings)

Cake recipe adapted from Epicurious. Buttercream recipe adapted from Baked Expolorations via O Magazine

Ingredients
1/3 cup semi-sweet chocolate chips
1 1/2 cups hot brewed coffee
2 1/2 cups granulated sugar
2 1/2 cups + 1 tablespoon all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 large eggs, room temperature
1/2 cup honey
3/4 cup butter, melted
1 1/4 cups buttermilk
2 teaspoons vanilla extract

For the frosting

1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup honey
1 1/2 cups whole milk
1/3 cup heavy cream
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

Cocoa nibs and flaky sea salt, for garnish

Directions

Make the cake:
Preheat oven to 300 degrees. Grease and line two 10" round baking pans with parchment paper.
In a small bowl, whisk together chocolate chips and coffee. Set aside.

Whisk together sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

In the base of an electric mixer beat eggs for 3 minutes until light. Mix in the honey, melted butter, buttermilk, and vanilla.

Add the dry ingredients and gently mix in just until completely combined. Divide the batter into the prepared pans and bake about 50 minutes to 1 hour, or until a tester inserted in center of cake comes out clean.

Cool layers in pan for 15 minutes, then invert onto racks to cool completely.

Make the frosting:
In a heavy saucepan, whisk together sugar and flour. Add the honey, milk, and heavy cream, and set over medium heat, stirring until ingredients are smooth and evenly combined. Continue to cook over medium-high heat, stirring continuously until sauce thickens and becomes pudding-like (about 12 minutes). Lower heat to low and continue to stir and cook for an additional 2-3 minutes. Remove from heat and stir in the salt and vanilla. Let cool completely at room temperature (about 1 hour).

Once the flour mixture is cool, place the 1 1/2 cups butter in a stand mixer and beat until light and creamy. With the mixer still running, slowly pour in all the flour mixture and continue to beat until it is fluffy and smooth. Add the honey and beat a bit longer until evenly incorporated.

Frost the cooled cakes with the honey buttercream, then decorate the tops with cocoa nibs and garnish with flaky salt. Serve the cake room temperature or store, covered, in the refrigerator. Remove from refrigerator at least 2-3 hours before serving so cake has a chance to reach room temperature (it tastes best at room temp!). Cake can be left unrefrigerated for up to about 6 hours.
Note: Both cake and frosting can be made in advance and refrigerated. Let frosting come back to room temperature before assembling cake.

Spicy Chorizo Clam Chowder

Last weekend, Eugene and I met my brother for brunch at a restaurant here in the city. It was kind of late in the day, and freezing outside, so as soon as I spotted clam chowder on the menu, I was sold. It was listed under the lunch entrees for $13, so I figured it would be a large-ish, hearty bowl, and didn't order anything else except a small appetizer of toast with fresh ricotta.

But when the food arrived, I was confused.

The bowl the waiter gave me was filled with the TINIEST amount of soup I have ever seen in my life. It was about 1/2-inch in depth and covered with a handful of oyster crackers. I put my spoon in, and the soup barely came halfway up the spoon.

There were seriously more crackers than soup.

Spicy Chorizo Clam Chowder
Both Eugene and my brother were equally shocked, leaning over to peer into my bowl and wondering if perhaps I'd ordered something from the appetizer menu (there was only one soup listing, and it was under entrees) or if it was one of those things where they give you the bowl with the fillings and then pour the broth on top (it was not one of those things).

Eugene mused that perhaps they were running out of soup and rationing it.

What made it worse is that the soup (all three tablespoons of it) was delicious! Creamy and smoky, with tiny perfectly cut cubes of potatoes and bacon. There were only 2 clams in it (literally), but at least they were lovely and chewy.

Spicy Chorizo Clam Chowder
Gone in less than a minute, I spent the rest of the meal thinking about how I definitely needed more soup.

Hence, this Spicy Chorizo Clam Chowder recipe!

Let me clarify that this is NOT a classic, thick New England clam chowder.

This is something a bit looser and brothier, with a smoky and salty briny broth, loaded with chunks of clams, chorizo, celery, and (my own twist) rutabaga.

Spicy Chorizo Clam Chowder
It's still creamy, but it isn't thickened in any way with flour or cornstarch and the lack of potatoes helps keep it a bit looser. You can use potatoes if you prefer, but I honestly love the lightness of rutabaga in this otherwise hearty soup.

I'm not quite fully over the trauma of the world's tiniest bowl of soup, but this spicy generous chowder definitely did help a bit.

Spicy Chorizo Clam Chowder
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Loved this recipe? Here are three other spicy soup recipes you might like:


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Spicy Chorizo & Clam Chowder
Serves 4-6

Ingredients
4 pounds clams (such as manila or littleneck), shells scrubbed under cold running water
1/3 pound Spanish style chorizo, diced
2 strips thick-cut bacon, diced
2 stalks celery, sliced
1 medium yellow onion, diced
2 large garlic cloves, minced
2 teaspoons smoked paprika
1 medium rutabaga, peeled and diced (or use 2 large russet potatoes)
1 1/2 cups whole milk
1 cup heavy cream
Kosher salt and black pepper
1/4 cup minced fresh parsley and/or scallions, for garnish

Directions
Combine the rinsed clams with 2 cups cold water in a medium saucepan over medium-high heat. Cover and let steam until the clams open—about 8 minutes. Remove all the open clams, then re-cover and continue to cook any that haven’t opened for an additional 1-2 minutes. If they still don’t open, discard, but reserve the cooking liquid.

Strain the liquid through a sieve lined with cheesecloth or other fabric, discarding any solids and reserving the remaining liquid.

Remove the clams from their shells, and place in a bowl covered with a damp paper towel (this keeps them from drying out).

Combine the chorizo and bacon in a large, heavy-bottomed pot, and sauté until bacon is rendered and chorizo is slightly crisp. Use a slotted spoon to remove the bacon and chorizo, leaving the fat in the pot. (If your bacon isn't very fatty, you may need to add a teaspoon or two of oil).

Add the celery, onions, garlic, paprika, and rutabaga, and sauté 2-3 minutes, just to soften them a bit. Add the strained clam liquid + 1 1/2 cups of water, and cook until the rutabaga is tender (about 10-15 minutes).

Add the milk, cream, chorizo and bacon, and let simmer gently for 10 minutes (do not let it boil or the milk will curdle). Stir in the clams, and let simmer an additional five minutes. Taste and adjust seasoning with salt and pepper as desired. Garnish with parsley and scallions before serving.



Spiced Roasted Carrots with Ras el Hanout

Last winter I shared with you a recipe for popcorn with dark chocolate, almonds, and ras el hanout--a North African spice blend that is one of my firm favorites.

In that post, I actually talked about how I fell in love with it when I used it on some roasted carrots in place of the cumin that had run out earlier that day.

It took me a full year to realize that while I may have mentioned that recipe for the Roasted Carrots with Ras el Hanout...I never actually shared it with you!

What a tease! Am correcting this today, and I urge you to give it a try as soon as possible.

Ras el hanout is a somewhat sweet and savory spice mix that's absolutely wonderful with roasted vegetables. For this dish, I roughly peel the carrots (I used gorgeous multi-colored rainbow carrots, but any kind will do!), then rub them with olive oil, salt, and the spice. I also add a bit of cayenne because I love heat, though you can skip it if you don't.

Into a very hot oven they go for about 20-25 minutes, depending on how fat your carrots are (mine weren't very fat at all). Give them a toss about halfway through--you want to get the char marks on all sides, and then pull them out when they start to look just a tiny bit wrinkled.

I serve them all jumbled on a platter with a side of whipped Greek yogurt sprinkled with sumac or sesame seeds or whatever else is on hand.

(The tangy yogurt with the sweet and spicy carrots is perfections. Seriously.)

If you have some fresh mint, a few leaves torn on top would be lovely.

Serve this as a side with a lovely roasted main, and you'll have a wonderful winter meal.

Shopping tip: Ras el Hanout is pretty commonly found at well-stocked supermarkets like Whole Foods, online, or at spice shops. Note that the mixes can vary based on the spice combination, so shop around and find the one you like best.

Personally I go for the ones that are a little sweeter without too much cumin or turmeric (so look for something brown--not yellow). If you can't find it, Indian Garam Masala OR Chinese Five Spice would also work well in this recipe (each with slightly different, but similar, flavor profiles.) Buy Ras el Hanout online here.


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Roasted Carrots with Ras el Hanout
Serves 4, as a side

Ingredients
2 pounds medium-sized carrots, peeled
Extra virgin olive oil
1 1/2 teaspoons ras el hanout
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
Greek yogurt & flaky sea salt, for serving

Directions
Preheat oven to 400 degrees.

Peel the carrots and arrange on a large metal baking sheet. Drizzle generously with olive oil, then sprinkle with ras el hanout, cayenne, and salt. Toss carrots to coat evenly.

Roast 15 minutes, toss once, then roast another 10 minutes, or until carrots are slightly charred and wrinkled. 

Place on a serving platter and sprinkle with flaky sea salt. Serve with Greek yogurt on the side for dipping.

French Almond Paste Cake

I'm not sure if this is true for everybody, but my cake cravings tend to increase dramatically during the winter.

It's like all I want are warm mugs filled with tea and a slice of something sweet and simple. I'm not talking about elaborate layer cakes with fillings and swoops of frosting (though those are lovely, too). I mean simple cakes. Plain cakes with just a one lovely single layer and perhaps a simple garnish--some toasted nuts, a drizzle of honey, a sprinkle of sugar.

I like them dense and buttery, but not too sweet. The sort of thing that you could enjoy with tea or coffee in the middle of the afternoon, but then still go on with your day successfully. (Versus trapped in a sleepy sugar coma.)

It's what I had in mind when I made this beautiful French Almond Paste Cake. It's adapated from a recipe by David Lebovitz, although I played around with the amounts a bit. I doubled the almond paste, using two full tubes of the stuff, and cut down on the sugar.

For my version, I actually used coconut palm sugar, which is one of my favorite things ever. It's unrefined and nutty and not too sweet, and the thing that gives this cake this old fashioned shade of honey-brown.

Note that if you use regular sugar (which you absolutely can!), your cake will come out much lighter in shade. Both are delicious and recommended--it's really just up to what you prefer (or happen to have on hand).

This is one of those cakes that tastes better the next day, so I recommend making it at night and saving it for the next afternoon or morning, if you're impatient like I am.

It's just the thing for these dreary winter afternoons.

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Loved this recipe? Here are three other almond cake recipes you might like:


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French Almond Paste Cake
Makes one 9-inch cake

Adapted from David Lebovitz’s Almond Cake

Ingredients
1 cup coconut palm sugar OR granulated white sugar (if you like a sweeter cake, increase this to 1 1/4 cups)
14oz almond paste, cut into chunks
1 teaspoon kosher salt
1 cup all purpose flour, divided in half
1 cup unsalted butter, cut into small pieces
6 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder

1/2 cup sliced almonds, for garnish
2 tablespoons raw sugar, for garnish

Directions
Preheat oven to 325 degrees. Grease a springform pan and line the bottom with a circle of parchment paper.

In a food processor, combine sugar, almond paste, salt, and half the flour. Process until ingredients are combined and the texture of breadcrumbs or clumpy sand. Add the butter and process 2-3 minutes until creamy, then add the six eggs and both extracts, and puree for another 2-3 minutes until completely smooth (the batter will be loose). Add the remaining flour and baking powder, and pulse a few times, just until evenly combined.

Pour into the prepared baking pan, and cover with sliced almonds and raw sugar.  Bake 45 - 60 minutes, or until the cake has set in the center and risen, darkened to a golden brown, and developed a few cracks on top. You should be able to press gently on the cake and have it pop back up. Let cool in the tin for about 10 minutes, then use a knife to loosen the edges and remove the sides.

Let cool completely before transferring to a serving plate.

How to Make Labneh

Because I'm Puerto Rican, people often assume that Latin food is my favorite. It's definitely very high up there, and I do tend to cook with those kinds of flavors and ingredients often, but the truth is that given the choice, I'm more likely to pick Middle Eastern dishes and flavors.

I love garlicky yogurt sauces, beautifully seasoned lamb, tangy cheeses, and crispy fritters. I go wild for desserts flavored with rose and orange blossom or drenched with honey syrup. I think Turkish delight is as delightful as the name promises, and am obsessed with chewy Lebanese ice cream. I garnish my savory dishes with sweet dried fruits and toasted nuts. My pantry is filled with jars of sumac, za'atar, aleppo pepper, pomegranate molasses, and harissa.

One of my favorite snacky treats is labneh--a yogurt "cheese" made from thick, strained yogurt that's been seasoned with a bit of lemon and salt.

It's simple to prepare--simply whisk together the three ingredients, and then let it drain overnight in a cloth-lined sieve. 12-24 hours later, and the yogurt has thickened into something luscious and spreadable.

(FYI that you'd typically use cheesecloth for this, but I couldn't find mine, so I went with a piece of leftover lace from my sewing box. Honestly, any sort of loosely woven cloth would work!)

You can enjoy it right then, but upon recommendation from one of my favorite chefs, Chef Philippe Massoud of Ilili Restaurant here in NY, I then whisked it until light and shiny. As a savory dip, top it with very good oil and a generous sprinkle of za'atar later, and it's absolutely perfect. A wonderful alternative to hummus or guacamole or any other dip. I also love it sweetened with honey or rose-flavored syrup and slivered almonds.

Labneh can also be used in other ways--try spreading it into a sandwich or on warm toast, dollop it over braised meat or soup, and you can even bake with it or serve it alongside a simple cake or other sweet treat.

It's beautifully versatile, and easy to prepare. If you're anything like me, I suspect that once you make it for the first time, you'll be tempted to do it again and again!

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Homemade Labneh

Ingredients
2 cups full-fat plain Greek yogurt (do not use low or non-fat!)
1/2 teaspoon kosher salt (I like mine salty, so I actually use a bit more than this--adjust according to your taste)
1 tablespoon fresh lemon juice
Olive oil and za'atar or honey, for serving (optional)

Directions
Place a sieve over a deep bowl, and line with cheesecloth or other loosely-woven cloth so that it overhangs on the sides.

In a separate bowl, whisk together yogurt, salt, and lemon juice.  Scrape into the prepared sieve, and cover the yogurt with the overlapping fabric. Place in refrigerator and let drain for 12-24 hours (the longer, the thicker. I usually like about 16 hours.)

Once drained, flip the labneh out into another bowl (discard the liquid (whey) or use for marinating meat!) and whisk it by hand for a couple minutes until light and and shiny. This makes it exceptionally creamy and luscious. You can technically skip this step, but it's really worth the extra effort...I promise!

Garnish it as desired and serve.
Ingredient Note: You can definitely use regular plain yogurt instead of Greek, but just keep in mind that this kind has more liquid in it, so it'll take longer to reach the thick creamy consistency + you'll also end up with a bit less of the final product than if you start with Greek yogurt, which has already been strained.


Nigella's Flourless Chocolate Orange Cake

In an interview a few days ago, the reporter asked me if I think of my blog as being more savory or sweet. Because of the name, people always assume it's a dessert blog, but it is not! It's everything. It's savory and sweet and parties and occasionally I'll even give you tips for how to store your jewelry. That whole Always Order Dessert thing is my life philosophy, but it's not the rule.

So I said that technically the blog is actually more savory than sweet. But lately? Lately there has been a whole lotta baking going on around these parts.

Because I'm cold.

I'm SO COLD, you guys. SO cold. I can't deal with winter. It's mean, and it hurts my soul more and more each year. I dream about spending my winters in Miami like old people do, except that I noticed that even in Miami the high today is only about 55 degrees, which isn't even very good.

So I just keep baking, because baking means I can crank up the oven and warm things up a bit. I'm also making lots of soups and braises and things like meatballs in steamy tomato sauce. I can't even handle salad. I've just been pureeing everything. (Arugula soup is a thing and it is good.)

This rich Flourless Chocolate Orange Cake is also a thing and it is also very good (better than arugula soup, if you can imagine). It is the darker, sexier, richer brother to my other favorite Nigella Lawson cake--the clementine almond cake. The recipes are similar, though this one is made with small-ish navel oranges instead of clementines, and (obviously) adds chocolate.

If you're a fan of chocolate + orange together, this is definitely the cake for you.

It comes together easily--you basically just boil the navel oranges for an hour, then puree them (yes, whole--skin and all!) with the rest of the ingredients. Into the pan and the oven, and it's not long before the cake is ready to be served.

I seriously love recipes that can be made almost entirely in a blender or food processor--there's practically no mess, and the whole thing takes minutes. Technology is awesome.

(Well...after the boiling oranges part, but that's a pretty hands-free process in itself.)

Rich and moist, it's a fantastic treat that's just at home ceremoniously placed on the table after an elegant dinner party as it is enjoyed with a mug of afternoon coffee curled up on the couch.

You just can't go wrong with this baby.

Note that a springform pan is important for this recipe. It will make your life MUCH easier. If you don't have one, get one! (This is the one I have.)

There are dozens of springform recipes on this site, so I'll make sure you get lots of use out of it. Promise!


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Flourless Chocolate Orange Cake
Adapted from Feast: Food to Celebrate Life by Nigella Lawson

Ingredients
2 small navel oranges
6 large eggs
2 teaspoons vanilla extract
1 cup granulated white sugar
2 cups almond flour (ground almond meal)
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar, for garnish

Directions
Place the oranges in a large pot and cover with water by at least 2 inches. Bring to a boil, then reduce heat and let simmer for 1 1/2 hours, or until the oranges are soft. Remove from water, chop into quarters and place in a food processor or blender.

(Note that navel oranges don’t have seeds; if you use a different kind, you’ll first have to remove the seeds. Everything else—skin, pith, pulp, etc. will go into the recipe.)

Add the eggs, vanilla, sugar, almond flour, cocoa powder, chocolate chips, and salt to the food processor or blender, and puree until very smooth (about 1-2 minutes). Add the baking powder and baking soda, and puree again for 20 seconds or until evenly distributed.

Pour batter into prepared pan, and bake 45 minutes to 1 hour, or until cake is set and a toothpick inserted into center comes out clean.

Let cool in pan for 15 minutes, then run a knife around the edges and remove the sides. Let cake cool completely before transferring to a serving dish.

Sprinkle with powdered sugar before serving, if desired.

The Best Paleo Blueberry Muffins

My friend Mónica and her husband were visiting NYC last weekend, so we planned to have them over for a relaxed brunch at home before they left town. Since her husband can't eat gluten, I decided to use the opportunity to play around with some gluten-free and paleo brunch recipes so that he could enjoy them along with everyone else.

The results of that experimentation were these perfect little paleo blueberry muffins made with almond flour, coconut palm sugar, eggs, and a bit of tapioca starch. The starch is the secret key ingredient that gives these muffins their perfect texture. Unlike other almond flour baked goods that can come out a bit damp and spongy, these are absolutely perfect because the starch absorbs the excess liquid plus adds a tiny bit of chew that mimics what you'd find in a regular non gluten-free muffin.

If you've never tried combining almond flour with starch, you should give it a chance; it really makes a world of difference!

I love cinnamon with my blueberries, so a teaspoon of that gave these muffins a special added touch.

For a bit of crunch on top, I added a tiny sprinkle of raw sugar crystals to the tops of each muffin (similar to the kind you'd find on Dunkin' Donuts blueberry muffins, which were always my fave growing up). Note that this garnish is not strictly paleo, so you can skip it or substitute it with some toasted almond slices or slivers on top.

So about that brunch? Unfortunately, it actually ended up never happening! Turns out there was a scheduling mix-up and my friends had to leave town earlier than anticipated so we had to cancel.

I was worried at first that I'd be stuck with a bunch of muffins I had to eat myself, but it turns out that Eugene--who NEVER likes my gluten-free baked goods--was a fan! The muffins kept well at room temperature for about 3 days, which was just long enough for us to enjoy them all.

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Paleo Blueberry Muffins
I’ve included substitution ideas if you’re not strictly paleo. If you’re baking for someone with gluten issues, please be sure to check the label on all ingredients to make sure they’re gluten-free.

Yields 1 Dozen

Ingredients
1 1/2 cups almond flour
1/4 cup + 1 tablespoon tapioca starch (substitute corn starch for non-paleo)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 large eggs, room temperature
1/4 cup milk (almond, coconut, or whole)
2 tablespoons grapeseed oil or melted butter (preferably grass-fed)
3/4 cup coconut palm sugar (substitute white granulated sugar for non-paleo)
2 teaspoons gluten-free vanilla extract
1 tablespoon raw sugar for topping (optional)
2 cups blueberries

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

Whisk together flour, tapioca or corn starch, baking powder, cinnamon, and salt.

In a separate bowl, whisk together eggs, milk, oil, sugar, and vanilla. Add the dry ingredients to the wet ingredients and stir until combined evenly. Fold in the blueberries, then divide between the 12 muffin cups.

Sprinkle with raw sugar (if using), and bake approximately 20 minutes, or until risen, golden and a tester inserted in the center comes out clean.

Let muffins cool on a wire rack before serving.

$500 Anthropologie Gift Card Giveaway!

$500 Anthropologie Instagram Giveaway

I teamed up with some of my favorite and most inspiring female bloggers and entrepreneurs this year for a group Instagram giveaway that's all about supporting and encouraging each other. I strongly believe that there are few things more powerful than women promoting and supporting each other, so we're trying to put a few of those good vibes out there to help make a little magic happen.

Each one of the ladies in the group has done amazing things by following their passions, and I want all of their stories to inspire you to go after whatever it is you secretly dream about and desire.

To take part, meet each lady, and be entered to win this fantastic $500 gift card to Anthropologie (on of our collective favorite stores!), hop on over to my Instagram page for all the rules and details. The contest ends at 3PM EST on Tuesday, February 17, so don't delay!

For a bonus prize (a super cute designer apron from SALT HOUSE), you'll also be able to tag a girlfriend or woman who inspires you and tell us why or how she does it. I've been loving reading the sweet messages, and would love for you to add yours to the mix.


Good luck!!


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