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Thursday, October 30

OWEN + ALCHEMY and FOXTAIL + MOSS

all images // Potluck Creative


Hey Chicago friends! Have you had a chance to check out Owen + Alchemy? O+A is a modern juice apothecary that serves cold pressed juices, fresh nut milks and plant-based whole foods out of their beautiful (and we mean beautiful) storefront in Logan Square. Committed to working with midwest organic certified farmers, Owen + Alchemy is passionate about bringing fresh ingredients to their customers and spreading the good word about a plant-based diet. We are obsessed with O+A's juices (omg, the 58!) so we are super excited to announce we're partnering with Owen + Alchemy to offer 10 of our readers a complimentary VIP juice tasting! AND we'll be teaching a mini-tearrium DIY that you can take home with you that day. This is sure to be a fun morning so we hope to see you there! Check out all the details below.



The Details //

Monday, November 10th at 11am
Owen + Alchemy / 2355 N. Milwaukee Ave, Chicago 60647
RSVP to rsvp@owenandalchemy.com to reserve your spot. Hurry! Space is limited.

Wednesday, October 29

THIS MONTHS PIE: Moon Pies


A cookie with the word pie in the title? Now that's my kind of cookie! We mixed it up a bit for "This Month's Pie" and decided to make Moon Pies. Originating in Chattanooga, Tennessee, moon pies consist of two cookies, marshmallow filling, and chocolate coating. Basically it's a cookie version of a s'more, so you know it's delicious! Here is a moon pie fun fact: in the 1950's it became a popular fast food lunch paired with a RC Cola. I'd be bouncing off the walls if I ate that for lunch...hello sugar rush. This year marked the 20th anniversary of the RC-Moonpie Festival in Bell Buckle, Tennessee. Who knew!

Enjoy making these moon pies (recipe below) and maybe pair it with a RC. Next time I make these, I'll absolutely try that combo!





Moon Pies //

Cookies
8 ounces unsalted butter (room temperature)
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Using a table mixer on medium speed, beat the butter for 3 minutes or until creamy. Increase the speed to medium-high, add in brown sugar and beat for another 3 minutes or until fluffy. Next, reduce speed back to medium and mix in eggs and vanilla. Finally reduce your mixer speed to low, add in flour and salt, and mix until a soft dough forms. Divided the dough into two balls, wrap in plastic wrap, and refrigerate for no less than 30 minutes.

Preheat the oven to 350 degrees. Take dough from the refrigerator and roll out to about 1/8 inch thick.  Cut out circles that are roughly 2.5 inches in diameter (I achieved this by pressed an upside down cup into the dough; it works great!) and place on baking sheets lined with parchment paper. Put baking sheets in refrigerator for 10 minutes, then bake for 10 - 12 minutes or until lightly browned. Let cookies cool.

Marshmallow Filling
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar

Using a table mixer with the whisk attachment, combine egg whites, cream of tartar, and salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed (will take a couple minutes). Meanwhile in a small saucepan, over high heat, boil corn syrup without stirring until  the temperature hits 230 to 235 F degrees on a candy thermometer. When syrup reaches desired temperature, slowly pour the hot corn syrup into the mixer and beat on high for 2 minutes. Finally reduce speed to medium low and beat in the vanilla and powdered sugar.

To create the sandwich: take a cookie and spoon about 1 1/2 tablespoons of the mash mellow filling onto center of the cookie. Take another cookie and press it down lightly onto of the fluff, spreading the marshmallow to the edges. Repeat with the rest of the cookies.

Chocolate Coating
12 ounces semisweet chocolate
1/4 cup vegetable oil

Using a double boiler, melt chocolate and vegetable oil together until smooth. Lay out assembled cookies on a wire rack or wax paper. Next, spoon chocolate mixture over each cookie covering them completely. Allow chocolate to harden for about 2 hours or refrigerate to speed up the process.

Store moon pies in airtight container at room temperature or in refrigerator.
(recipe adapted from Brown Eyed Baker)

-Claire

Monday, October 27

LIFE / STYLE: Mad About Plaid

Blame it on the grunge days of my youth but I love love love plaid! So when the weather cools and the leaves start to fall, tartan is my go to uniform. Flannels and ponchos are just too cozy. Check out my favorite four ways to style plaid.

1. Unbuttoned over a tee: UO flannel (similar here) // Free People swing tee // Madewell skinny skinny jeans // Jeffery Campbell for Free People boots (similar here)

2. Buttoned up under an oversized cardiganUNIF cardigan // Vintage buffalo plaid button up


3. A bulky scarfH & M biker jacket (similar here) // Madewell chambray shirt // Madewell scarf (similar here)

4. Wrap up in a shawl: Vintage throw (similar here)

More plaid we're loving...

This tunic. // The ex-boyfriend flannel. // A cozy checked scarf. // This plaid midi skirt. // And one for the fellas.

{Lauren}


Friday, October 24

MAKE / Painted Pumpkins

FOXTAIL + MOSS

 When it comes to taking super sharp pointy objects and applying them to a pumpkin...nope. I'm just no good! The best you might get from me is some seriously basic triangle eyes and a slightly crooked toothless jack-o-latern grin. If I even make it that far. I usually throw in the towel sometime after I gut the sucker and make for the kitchen to roast some seeds. Now seed roasting, that is an area where I excel. Invite me to your pumpkin carving party and I'll definitely lose the contest, but I'll roast the best pumpkin seeds you've ever had! But I digress.
I'm pretty in to the fact that painted pumpkins seem to be all the rage this Halloween season! Not only is that totally my speed, but the end result is just so lovely to look at! I got my gourds all gussied up by getting creative with spray paint, painters tape, spray adhesive, and glitter.

FOXTAIL + MOSS
FOXTAIL + MOSS

FOXTAIL + MOSS
FOXTAIL + MOSS

So maybe I won't be winning any pumpkin painting contests any time soon either, but I sure had fun! Get inspired by these no carve pumpkins projects and happy decorating!

LOVE with these Chic Painted Pumpkins by Bubby and Bean.

Oh, this dreamy DIY Menu Pumpkin from The Merrythought.

How darling are these DIY Doughnut Pumpkins from Treasures and Travels!?

Mother Mag shared 10 Modern Pumpkins Designs and we can't figure out which is our favorite!

{Lauren}

Wednesday, October 22

Three Pumpkin Spice Inspired Drinks


Call us basic b-words if you must, but we're not afraid to admit we're absolutely crazy about Autumn. And most especially mad for pumpkin spice. Like, pumpkin spice EVERYTHING! With October flying by, it feels like we're on borrowed time with our favorite taste of the season. So we created a simple syrup that takes just about any drink beyond your basic PS. Here are three classic drinks with a very fall feel. (Oh, and did we mention each recipe is dairy free to boot!)

Pumpkin Spice Simple Syrup
1 cup water
1/2 cup honey
1/2 cup canned organic pumpkin puree
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Combine water, honey, and pumpkin in small sauce pan and bring to a boil stirring occasionally. Remove from heat once the honey and pumpkin have dissolved, stir in cinnamon and nutmeg, and let cool. Strain in to an air tight container and store refrigerated up to two weeks. 





Autumn White Russian // serves 1
2 ounces vodka
1.5 ounce Kahlua
1/2 cup almond milk (unsweetened)
1 ounce pumpkin spice simple syrup
Ice
Cinnamon stick (optional)

Fill a glass with ice. Combine vodka, Kahlua, almond milk, and pumpkin spice simple syrup and stir. Garnish with a cinnamon stick and serve.


Pumpkin Spice White Chocolate Cocoa // serves 2
1 cup white chocolate (chopped or chips)
1 cup almond milk (unsweetened)
1/4 cup pumpkin spice simple syrup
2 ounces spiced Rum
Vegan whip cream
Cocoa powder
1 tablespoon honey
Chocolate sprinkles

Combine almond milk with white chocolate in a small sauce pan over low heat. Allow the chocolate to melt completely, stirring constantly to prevent scorching or clumping. Once chocolate has melted, add pumpkin spice simple syrup and stir. Pour 1 ounce of spiced Rum in to your mugs and top hot cocoa. Garnish vegan whip cream and sprinkle with cocoa powder.

To rim glass: Pour chocolate sprinkles in to a shallow bowl or on to a plate. Using a clean paint brush, paint honey around the rim of your mug. Roll the honey-coated rim in sprinkles until completely covered.





Pumpkin Spice Dirty Chia Tea
1 cup almond milk (unsweetened)
2 bags of spiced chai tea
1/4 cup pumpkin spice simple syrup
1 shot of espresso (or 1 ounce of very strong brewed coffee)

In a small sauce pan, submerge tea bags in almond milk and bring just to a boil. Take off heat, cover, and let steep for 5-10 minutes (depending on how strong you like your tea). Strain out tea bags. Add pumpkin spice simple syrup and espresso and stir. Garnish with a cinnamon stick and serve.