Favorites from 2011, ♥ Annie
Check out a few of my favorite things from 2011. What were some of your favorites this year?
Lululemon is officially taking over the world, and I’m starting to understand why… The details, fit, and construction are beyond any athletic gear I’ve ever worn. Oh, and it never stretches out.
Emma Stone. If you’ve seen The Help, and Crazy, Stupid Love you’ll know exactly why she’s my favorite. She is stylin’, down-to-earth, and not to mention, hilarious.
McGowan and McClain I guess I’m a little biased because the McGowan and McClain girls are my cousins, but I am completely in love with their jewelry. Each piece is cast from organic materials (such as a banana peel shown here). I love the natural, yet bold shapes, and the gold that they use is to die for.
Favorite (New) Activity
Yes, that is a mountain bike. My husband got me one for Christmas, and I can’t wait to try it out! We love biking, but I think I’ll need a little practice on the trails.
Blood Orange and Raspberry. I can’t get my mind off of these rich colors. You’ll see these pop-up in the newest collection, Fall ‘12.
Favorite Fall Staples
Maddie Dress in Purple & Lindsay Blouse in Black with Liza Skirt in Olive. These are some of my absolute favorites from 2011. I love pieces that can be worn many different ways and to occasions across the board. I love the drape and the effortless vibe!
Favorite Atlanta Restaurant
HF has been a consistent favorite for a few years now. It’s close by, has a great vibe and offers a great selection of unique & tasty food.
Light Molten Chocolate Cake. I never thought such a thing could be “light”, but I promise these are light & absolutely amazing! We made these for Robin’s birthday this year, and they were a huge hit.
- 5 oz bittersweet chocolate (plus 4 chunks for the cake centers)
- 2 Tbsp butter
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 Tbsp flour
- 1 tsp vanilla extract
- 1/2 Tbsp instant coffee or espresso (optional)
How to make it:
- Preheat the oven to 425°F. Lightly butter four 6-ounce ramekins or custard cups.
- Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter. Cook, stirring occasionally, until both the chocolate and butter have fully melted. Keep warm.
- Use an electric mixer to beat the eggs, egg yokes, sugar, and salt until pale yellow and thick, about 5 minutes. Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee if using.
- Pour the mixture into the prepared ramekins. Stick one good chunk of chocolate in the center of each ramekin. Bake the cakes on the center rack for 8-10 minutes, until the exterior is just set (the center should still be mostly liquid). The cakes can be eaten straight from the ramekins, but it’s more dramatic to slide them onto plates (after letting them rest for a minute or two), where the molten chocolate can flow freely.
Makes 4 servings / Cost per serving $1.20 / 360 Calories
Happy New Year!!