When I take a break from worshipping the dessert shrine that is my poppy seed cake, or almond flour pumpkin cookies, or gluten free fig and walnut pancakes, I delve into the fleeting trends and lasting classics of fashion. More recently I got my hands into creating a bespoke cashmere scarf exclusively for British accessories label Allegra London. I called it (ready for it), the "Elizabeth" scarf. How fitting…
It works on every woman - all skin types, hair types, age, ensembles, evening wear, day wear…versatility is such a luxury isn't it? I would love to hear what my readers think… Grey adds a sophisticated, soft touch to the punch of orange. Although beautiful anytime of year, this scarf particularly does well in the cooler months - just in time for fall. The best part of the process (other than receiving the scarf in its special Allegra London box) was choosing my colours...
Already a fan of AL, I wore my blue and white Chelsea scarf to the meeting (as seen on the table). And yes, you can buy the must-have python clutch bags too!!
My colour selection for the Elizabeth was mainly inspired by the autumn trend colour, orange, as seen below with this halter Victoria Beckham dress.
The whole design process got me thinking that I should make a dessert inspired by the Elizabeth. Soft and delicate with a bit of punch, molasses cookies come just in time for fall.
The Softest Gluten Free Molasses Cookies
2 cups Arrow Mills Gluten Free Flour (any GF will do)
1/4 cup organic molasses
3 large eggs (or 2 XL eggs)
4 Tblsp butter, melted (**to make dairy free, could use coconut butter, or butter substitute)
1/2 cup sugar
1/4 cup dark brown sugar
1 tsp cinnamon
1 1/2 tsp ginger
1 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda
1/2 tsp salt
1/4 cup raw sugar to sprinkle over cookies
Preheat oven to 375F. Grease a cookie baking tray and set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Whisk in the white sugar, then dark brown sugar last.
Stir in the melted butter, then molasses, and lastly the eggs (slightly beaten).
Spoon small Tblsp size balls of the dough onto the cookie sheet. Place in fridge for 5mins to slightly chill the dough. Remove from fridge, and gently flatten each ball. Finally, sprinkle raw sugar over the tops. Bake in oven for 9-10mins.
Makes about 24 medium sized cookies.
I wear my Elizabeth scarf with a Belstaff trench, Topshop dress, vintage belt from Rokit, and my favourite Nicholas Kirkwood ankle boots. Oh…and a vintage hand-embroidered purse from Grandma.
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