Sonntag, 5. Oktober 2014

4 reasons to wear pink cashmere + fall-inspired brownies.

I spent my week-end doing something not at all suitable for blogging:
I decluttered and tidied!

It was not only urgently necessary, but also took a long time – the feeling afterwards, however, is unbeatably great.

This is the reason why I am just sharing a quick week-end recipe, which tastes very yummy and requires minimal effort – small chocolate tartlets with a brownie base, transformed into small pieces of art thanks to seasonal fruit.

Today I wore the Liebesbotschaft cashmere sweater in rosé – I removed the appliqué with small nail clippers.
This can be done without a problem, since it is sewn on by hand with only a few threads.

Why cashmere in rosé is perfect, you want to know?

1. The color harmonizes particularly well with dark navy blue and dark grey.
White is often too much of a contrast – soft rosé is the ideal alternative option.
I combine it with skinny, creased cigarette pants that I additionally rolled up a bit – it makes them a little more casual and can perfectly be worn like that right now!

Try and combine a warm caramel hue with the rosé – surprisingly beautiful.

2. A cashmere sweater is a good idea, if you want to mix elegant with a bit more casual - rosé adds a feminine touch to a business look.
The Liebesbotschaft collection’s color is not at all girly, but rather "soft".

3. Pink cashmere creates a WOW effect, if you wear the sweater underneath a black (biker) leather jacket.
Mixing those two materials is perfect.

4. The soft rosé accompanies rosé gold perfectly.
Apart from my watch I am wearing a statement ring by Sabrina Dehoff.
Both pieces are among my favorite accessories – the jewelry always features unusual shapes, not so commonly found (while still being affordable).

Brownie tartlets (inspired by fall)

10.5 oz dark chocolate
3 Tbsp whipping cream
6 eggs
1 pinch of salt
½ cup sugar
3 Tbsp flour
1 Tbsp baking powder

For the topping:
3.5 oz chocolate (depending on your taste, milk or dark chocolate).  

Seasonal fruit: small grapes, figs, blueberries, raspberries.

1. Preheat oven to 350°F.
Cut the chocolate into small pieces and melt half of it in a Bain Marie or in the microwave together with the whipping cream.
You will end up with a firm mixture, similar to a chocolate ganache.

2. Separate eggs, whip egg whites and salt to stiff peaks.
Whisk egg yolks and sugar until light yellow and foamy, then add melted chocolate mixture.
Stir in egg whites.
Mix flour and baking powder and carefully fold in.

3. Line a small casserole dish with parchment paper, pour in dough and smooth top.
The more height you want the tartlets to have in the end, the smaller you should choose your dish.
Bake for about 30 minutes on the middle rack of the oven – depending on the size of the dish add to or subtract a little from the baking time. 
If you want the brownies to have a soft center, make sure to test the dough with a wooden skewer and remove from the oven a little earlier.

4. In the meantime prepare the frosting:
Melt chocolate, wash fruit and cut up, if necessary.

5. After cooling the chocolate cake for a bit, cut into small squares, smooth frosting over top of tartlets and decorate with the fruit.
Either cool in the refrigerator for 20 minutes or in the freezer for 10 minutes.

Cashmere sweater rosé with box pleat: Liebesbotschaft Basics
Creased pants: Hallhuber
Pumps: Mango 
Purse: Zara (have had it for a while)
Watch: Michael Kors
Ring: Sabrina Dehoff

Cake stand:



This post was translated by Ginnell Studio.

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