Bridles & Baubles

March Love List

March came in like a 



Let's hope it goes out like a 





Even though March came in with a snow storm and arctic temps it still ushers in the very beginnings of Spring and my March Love List.



With winter hanging on well into March my lips still need extra moisture and this super creamy lipstick adds a splash of rich moisturizing color and creamy shine. Each swipe yields soft, natural looking color perfect. Plus the colorful floral tubes are just so cheerful!






My husband surprised me with this bright pink bag that is equal parts ladylike and tough. It's structured design and hardware give it edge but it's satchel style and pastel color lend softness making it the perfect spring carry-all. It has more than enough room for all your essentials but will also carry an ipad or small laptop. If pink isn't your color, it comes in a variety of other colors as well as a smaller and larger version.






 I have never liked sports bras but they are a necessary evil when it comes to riding horses or working out. Thanks to Victoria's Secret I have found a sports bra that I actually like wearing. Their new Knockout Sports bra combines a regular front close bra with structured cups that gives support and shape with a zip front sports bra making it easy to get on and off. It provides maximum support, is comfortable and looks great on. Available in lots of fun colors and prints.








I love my Ariat half chaps! They are made from incredibly soft leather and suede that mold to your legs and provide superior grip. I have had mine for years and they have been used and abused and still look great. The rugged zipper zips easily and never catches or causes any problems. The suede back calf panel is elasticized and stretches to fit my calves comfortably. I highly recommend getting a pair for your everyday rides!






In honor of my Irish roots and St. Patricks Day I made these amazing Whoopie Pies. If you love chocolate and you love Bailey's Irish Cream then you will love these. The cookie part is soft and fudgy but light and crispy like a macaroon and the icing is an Irish Cream spiked buttercream. They smelled amazing when they were cooking! Who needs green beer on St. Patrick's Day when you can eat these instead. Recipe is here.


What they looked like on Pinterest:





What they looked like when I made them (because let's face it, nothing looks like it does on Pinterest):




Chocolate Fudge Pie

I have a weird fear/dislike of antiques (they totally creep me out) with the exception of vintage cookbooks. I love flipping thru old cookbooks looking for unique recipes. I recently stumbled upon a recipe from a 1977 cookbook for a Chocolate Fudge Pie that looked simple and straightforward. The resulting pie was super easy to make but astoundingly delicious, simple in it's ingredients but complex and decadent on the tongue. This super-fudgey pie had the texture and taste of a gooey half-baked brownie, rich buttery chocolate paired with crunchy pecans and a crisp crust. Did I mention you serve it warm with a big scoop of melting vanilla ice cream? 

Ingredients:


2/3 cup evaporated milk

1/2 (12 oz) package of semi-sweet chocolate morsels (I used 3oz Nestle and 3oz Ghirardelli)

2 Tbsp butter

1 cup sugar

2 Tbsp all-purpose flour

2 large eggs

2 tsp vanilla extract

3/4 tsp kosher salt

1 cup chopped pecans

1 (9-inch) unbaked pie crust (homemade or purchased)

Ice Cream

Directions:


Preheat oven to 375 degrees. Microwave first three ingredients in a large microwave-safe bowl on high 1 to 1 1/2 minutes or until melted and smooth, whisking at 30 second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking until just blended. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake for 35-40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

Cheers

Wishing all my readers a very Happy New Year! Thank you for your continued patronage even though my blogging has been sporadic. I promise to get back at it on a regular basis sharing my favorite fashion and beauty finds and all things horses!



Give your champagne toast a kick with vanilla ice cream and raspberries! Cheers!


Cinnamon Sugar Pretzels

Seems like more and more I am turning to Pinterest to find yummy things to bake as opposed to my library of cookbooks. Pinterest is so addictive and I am perpetually discovering new sweets and treats to make. These Cinnamon Sugar Pretzels caught my eye one day when I was craving a salty and sweet treat. They are beyond easy to make and are super delicious. The sugar and salt work well together and the cinnamon gives a festive kick. The original recipe calls for oil but I substituted melted butter and the butter adds an extra layer of flavor. Plus, your house smells amazing while they are in the oven. Make some for your next party or just as an easy snack. They also make great gifts for the holidays, wrap them up in a cute box or bag.

Ingredients:

1 16oz Bag of Pretzel Twists

2/3 Cup Melted Butter

1/2 Cup Sugar

2 tsp Cinnamon

Dash of Pumpkin Pie Spice

Directions:

Preheat oven to 300 degrees. Pour pretzels into a large bowl (I used about 3/4 of the bag). In a medium sized bowl mix together the melted butter, cinnamon, pumpkin pie spice and sugar. Pour over pretzels and stir to coat. Place pretzels on a cookie sheet. Place in oven and bake for 30 minutes, removing twice to stir.

You can follow me on Pinterest @ http://www.pinterest.com/clotheshorseok/boards/

Round Up

Whew! What a week it has been! A short week (thanks to Labor Day) still felt like a loooong week. I am back to blogging after a short break and kicked it off with this great DIY bit/scarf belt.

On the horse front, I took my 4 year old quarter horse Tyler to a horse trainer to finish his education and my worrying mother instincts have gone into high gear even though I know he is in good hands. I can totally sympathize with all the moms out there who sent their kindergarteners to school for the first time. I brought him home from another trainer in mid-June and let him have a bit of break thru July and August and now it is back to work fixing his lope (the other trainer seriously messed it up) and learning to do horsemanship and trail. I will keep you posted on his progress! My retired hunt seat gelding Woody pulled his suspensory ligament playing in his turnout pen and so I have spent all week playing nurse with him and will blog next week about the amazing ice boot and anti-inflammatory cream I have been using. I also started getting serious about getting my two year old Scout ready to go to the APHA World Show in showmanship after taking a break thru the summer.

Summer has also decided to set up shop and stay awhile and I am desperately wanting cooler fall-like temps! I catch my self dreaming of cashmere sweaters and suede booties!

Here are a few of my fave things I saw and loved this week:

A great video on the proper way to pull off a horse shoe (an absolute necessity for any horse owner).

This pair of Rag & Bone booties and this pair of Hunter x Rag & Bone rubber short boots.

Chico's So Slimming Denim Leggings (they look and feel great, perfect to wear with boots and comfortable enough to ride in).

New York Fashion Week kicked off this week and NY Mag is my fave spot to view all the runway shows.

Pumpkin Pie Cupcakes with Cool Whip Frosting (I am so in the mood for pumpkin desserts).

Happy Reading and Happy Weekend!




Mini Cinnamon Pecan Twirls

This miniature twist on pecan sticky buns packs a big punch of flavor in a small bite. These small buns are coated in a gooey, caramelized, pecan sauce that is buttery sweet and hard to resist. Serve warm straight out of the oven with a cup or coffee for breakfast or add a dollop of vanilla bean ice cream for a hard-to-top comforting dessert. Super easy to make and oh so good to eat!

Ingredients:

1/2 cup chopped pecans
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 tablespoons corn syrup
1 teaspoon ground cinnamon, divided
1 (8-oz.) can refrigerated crescent rolls
1 1/2 teaspoons granulated sugar

Directions:

Preheat oven to 375°. Bake pecans and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.


Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles.

 Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; slices will not touch.)




Bake at 375° for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Serve warm.



Minty Fresh

Mint seems to be having a moment. Touches of this soft yet bright color are popping up everywhere bringing light and joy to cold winter days and dark winter basics. It's presence is quietly ushering in the upcoming arrival of spring. Wear now with dark denim, black and gray and then later pair with exuberant creams, tans and white or be extra brave and pair with pops of pink, blue or purple. Mint looks especially fresh and stunning paired with gold. 

Top: BCBG/ Shoes: C Wonder/ Purse: Coach/ Earrings: Kendra Scott/ Scarf: We Are Owls

Go out on a limb and add a pair of mint, skinny cropped jeans to your arsenal of basic white and black jackets as well as gray and tan sweaters. Mint jeans would also look great with a denim shirt and ballet flats for a casual weekend look.

All items from Vince.

Add a little mint to your happy hour with this amazing Mojito recipe:

For each Mojito, you will need:
1 teaspoon of sugar
1 large sprig of Mojito mint*
1.5 oz. white rum - 80 proof
1/2 fresh lime cut in quarters
Club soda
Ice

Place the sugar and mint leaves at the bottom of a tall tumbler. Crush the mint into the sugar using a muddler or the back of a spoon. For a dirty Mojito, muddle well so that the pieces of mint are very small. Squeeze lime quarters into glass; drop the limes into the mix. At this point I mix well, pushing down on the lime with a spoon, extracting more juice and some of the oil in the rind. Add white rum, ice, top off with club soda and stir well. Garnish with fresh sprig of mint if you like; serve immediately.

Serving with a straw provides an even sweeter experience as some of the granulated sugar collects at the bottom of the glass. For a clean Mojito, simply strain the mixture over ice.

Oreo Cheesecake Cookies

Oreo claims it's milk's favorite cookie but when combined in a chocolate chip cheesecake cookie it becomes a powerhouse and replaces itself as milk's and my husband's favorite cookie. I made these last night for Valentine's Day and boy are they amazing! Mini chocolate chips, crushed Oreos and cream cheese in the dough combine to make an addictive gooey, crunchy cookie full of flavor. Fair warning, you will want to eat the whole batch in one sitting! Pace yourself or plan to give a few away to your friends, family and/or co-workers. They are particularly good when enjoyed with a tall, icy glass of milk.

Ingredients:

3/4 cup butter (1 1/2 sticks), room temperature
3 ounces cream cheese, room temperature
1 cup sugar
1 egg yolk
1 1/2 teaspoon vanilla
2 cups All-purpose flour
1/2 teaspoon salt
1 cup crushed Oreo's
3/4 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees F. 

Cream the butter, cream cheese and sugar together in the bowl of an electric mixer. Add in the egg yolk and vanilla. Mix until combined. Slowly add in the flour and salt until just combined. Fold in the crushed Oreo's and mini chocolate chips.

Scoop heaping tablespoonfuls of dough onto the prepared cookie sheets. Gently press down with the back of a spoon to flatten a bit. Bake for 10-12 minutes, or until edges are slightly golden.

If you don't use Silpat Cookie Sheet Liners when making cookies, I highly recommend you give it a try. It keeps your cookies from sticking to the sheet and helps them bake evenly.


Valentine Pretzel Buttons

These are perfect to make for all your friends and family to show them how much you care! A bite-size snack-able combo of salty sweet deliciousness. Fill a Valentine themed Chinese take-out container or clear plastic bag with these sweet treats and top with bright red or pink bow.

Ingredients:

Square Pretzels

Hershey's Kisses Hugs

Plain Valentine Colored M&M's

Directions:

Preheat oven to 200°.

Line a cookie sheet with parchment paper or Silpat. Place the pretzels on and top them with the hugs.

Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).

Carefully place an M&M in the center of each hug and press it down to spread the chocolate.

Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!