Category Archives: Recipes

Coffee Popsicles with Chocolate Drizzle

August 28th, 2017

Coffee Popsicals-19

 Recipe & Photos by: Jamie, from Treats & Trends

Matt & I have officially landed back in the USA, after spending over eight days in Ireland, and we’re ready to tackle this week. However, I’m the first to admit that I’m really not that great at managing jet lag.

You might have already noticed, as today’s post is going live at 5 PM instead of 5 AM (oops). Generally, I need a solid eight hours of GOOD sleep (not plane sleep), anything less and I seem to become way more susceptible to feeling groggy, stressed, and overall anxious. 

So to better manage my jet-lag coming back from Europe, especially as Matt and I have a fully loaded week planned, I’ve embraced one of my favorite thing…coffee! Coffee Popsicals-11

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Drinking caffeinated coffee helped me manage my jet-lag on the way back and prevented me from falling asleep at 2:00 PM on a Monday. So when I was scrolling through Jamie’s blog, fTreats and Trends, and saw she shared her go-to iced coffee popsicles, I knew I had to share it with you all. 

Jamie is so talented and I love showcasing her work on this platform and with you all. Everything she creates is relatively simple to recreate…well simple enough for me to personally whip up, I should say.

Overall she truly has a knack for embracing the bests ingredients, coffee, ice cream and chocolate, YUM! Oh, and do you remember her Samoas themed cake post, like I said this gal has a knack for ingredients!? 

Jamie is a girl from my own heart, and I hope you enjoy this refreshing recipe! xx Aubrey Coffee Popsicals-22

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Coffee Popsicles with Chocolate Drizzle
Serves 10
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INGREDIENTS
  1. 30 oz. your favorite iced coffee see note below
  2. 5 oz. dark chocolate melting wafers melted
  3. 1/4 cup crushed hazelnuts
INSTRUCTIONS
  1. Pour iced coffee into popsicle mold. The mold I use has a cover with spots for the popsicle sticks. If yours doesn't, freeze the popsicles for about 30 minutes, then add popsicle sticks so that they will stay in place.
  2. When the popsicles are completely frozen, place a baking sheet in the freezer for about 10 minutes, then remove and cover with parchment paper. Remove and place popsicles onto prepared baking sheet. Drizzle with melted dark chocolate (I found that it's easiest to transfer the melted chocolate to a piping bag, and cut a small hole at the tip). Sprinkle with hazelnuts. Serve immediately.
Notes
  1. I used this caramel iced coffee, which was already mixed with milk, heavy cream, cane sugar and natural flavor. If you are using home brewed coffee make sure to flavor it to your liking before pouring into popsicle mold.
The Coastal Confidence http://the-coastalconfidence.com/

P.S – Everyone give Jamie an EAST COAST WELCOME! She recently moved to Florida and I’m so excited to see how she captures east coast living. 

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SAMOAS-INSPIRED LAYER CAKE

July 26th, 2017

Samoa Cake

 Recipe & Photos by: Jamie, from Treats & Trends

Believe it or not, this week marks the end of July and also my dad’s birthday. I really wanted to find something special to whip up, so I contacted my friend, Jamie, from Treats and Trends, & asked for her most decadent cake recipe on file. 

& then she sent me a link to this cake, and the rest is history. 

Okay, I know I’m not the only one here, who stocks up on enough Girl Scout cookies for the plague. Here’s a true story, when my sister was in Girl Scouts my mom use to buy boxes, like the boxes that have 12 packages of Girl Scout cookies inside.

Most the boxes were filled with Thin Mints but she would always buy a half box of the world’s deadliest cookie, aka The Samoa, just for me. Samoa Cake - by Jamie from Treats & Trends-21

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So I strongly insisted on sharing Jamie’s AMAZING Samoa recipe, in July’s guest recipe series.

 Not only does this cake look trendy enough for every social media platform it also includes some of my favorite ingredients, to put it simply, chocolate and coconut. & if these images don’t sell you on warming up the oven and pulling up your sleeves, then Jamie will! 

Jamie: This Samoas Cake is one of my favorite recipes because I’m a big fan of the Girl Scout cookie and also because of how it’s decorated. I love challenging myself when it comes to making cakes and this was my first attempt at the drip style. It’s much easier than it looks! Plus the more chocolate the better, right? 😉 

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& if you love Jamie’s 4th of July Samoas Cake; make sure to check out her latest recipe coffee popsicles here, it’s actually a thing of beauty! xx Aubrey 

Samoas-Inspired Layer Cake
Serves 8
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For the buttermilk cake
  1. 2 1/3 cups cake flour
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3 large eggs room temperature
  6. 1 tsp. pure vanilla extract
  7. 3/4 cup butter room temperature
  8. 1 1/3 cups sugar
  9. 1 cup buttermilk room temperature
For the caramel frosting
  1. 1/2 cup unsalted butter room temperature
  2. 1 cup brown sugar
  3. 5 Tbsp. heavy cream divided
  4. pinch of salt
  5. 2 1/2 cups confectioner's sugar
For the ganache
  1. 1/2 cup heavy cream
  2. 4 oz. semi-sweet chocolate chopped or chips
For the garnish
  1. 3/4 cup sweetened coconut flakes
  2. Samoa or Caramel deLite Girl Scout cookies
For the buttermilk cake
  1. Preheat oven to 350F. Lightly grease cake pans and set aside.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In a small bow, whisk together the eggs and vanilla extract. Set aside.
  4. In the bowl of a standing mixer, beat the butter on medium speed until smooth and creamy. Gradually add sugar and continue mixing on medium for 2 – 3 minutes. Gradually add egg mixture and mix for an additional 2 minutes. Reduce speed to low and add 1/3 of the flour mixture, then one third of the buttermilk. Alternate and repeat until both ingredients are fully incorporated. Make sure to scrape the sides of the bowl so that everything is evenly combined.
  5. Pour batter evenly into the pans and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Let cool in the pans for about 10 minutes, then transfer to a cooling rack. I only used 4 of the 5 layers for the cake so if you're tempted to sample a bite, go for it while it's nice and warm!
For the caramel frosting
  1. Melt the butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons of heavy cream, whisk until sugar is dissolved (very important!). Add the pinch of salt, then let the mixture bubble for about 2 minutes, whisking about every 20 – 30 seconds. Remove from heat and pour the bowl of a standing mixer. Let cool for at least 30 minutes.
  2. Once cool, add 2 cups of confectioner's sugar and 3 Tbsp. of heavy cream into the bowl. Use the whisk attachment to mix. Slowly add additional powdered sugar or heavy cream until you reach desired consistency.
  3. When the cake is completely cool, assemble layer by layer and place in the freezer for 15 – 20 minutes.
For the ganache
  1. In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes. Then follow my tips in the post above to drizzle the ganache on top.
For the garnish
  1. If you want to add toasted coconut, preheat the oven to 350F (or do this right after the cake is done). Spread coconut flakes into a thin layer on a small baking sheet and bake for about 10 minutes, until it starts to lightly brown. You may want to stir them around a little bit halfway through. Once cooled, sprinkle on the top or bottom edge of the cake.
  2. I topped my cake with Samoas by cutting the cookies in half and placing them on top.
The Coastal Confidence http://the-coastalconfidence.com/

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4th of July Funfetti Cupcakes

June 28th, 2017

4th of July Funfetti Cupcakes-10

Recipe & Photos by: Jamie, from Treats & Trends

The Coastal Confidence has always been about embracing the charms and traditions of a New England lifestyle; specifically through New England travel guides, home decor, inspirational posts, and seasonal style.

For the past four years, I’ve only showcased topics, I feel I’m personally ‘skilled’ at. So while I enjoy ‘baking’, pumpkin spice muffins (from the box) and fudge brownies that I’ll have to throw away, after accidentally using olive oil instead of vegetable oil (oops); I just figured better leave the baking to the experts. 

Our crew has a large spectrum of topics we’d love to cover, that, to say nicely. we aren’t so ‘accomplished’ in. & I knew I had to search for blogging experts. to teach both you and I a thing or two.  

I made it our crew’s goal to collaborate with a baking blogger we admire and basically Instagram stalk on the daily; to showcase her favorite seasonal recipes to TCC readers!4th of July Funfetti Cupcakes-20

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I’m especially excited for this new recipe series, as I’m dying to sharpen my very rusty baking skills. 

Anyway, believe it or not, 4th of July is less than a week away! So my friend Jamie, from Treats and Trends, is sharing her patriotic party dessert with us all!

From the recipe to the decor, Jamie really knows how to add seasonal inspiration into her desserts. Her mission is to always make desserts as cute as they are delicious; and she nailed these 4th of July Funfetti Cupcakes, to a tee!

 Not to mention we both have a love for finding the cutest and most affordable, kitchen decor to really bring the experience together; because let’s face it the devils in the details! 4th of July Funfetti Cupcakes-3

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This weekend, I’m actually flying home to see my family for the 4th of July and already Amazon Primed all the items I’ll need to repeat this recipe. The cupcake part is always a go with me, but the frosting is always my downfall, so wish me luck! 

I’d love to hear if any of you are baking a special something for 4th of July, if so leave what you’re baking in the comments below! Besides cupcakes, I know my family will be chowing down on some strawberry shortcake, it’s the yummiest of traditions! 4th of July Funfetti Cupcakes-3

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& if you love Jamie’s 4th of July Funfetti Cupcakes; make sure to check out her cookies and cream cake made with firework Oreos, recipe here, it’s actually a thing of beauty! xx Aubrey 

4th of July Funfetti Cupcakes
Serves 12
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For the cupcakes
  1. 1 2/3 cups flour
  2. 1/2 tsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/2 cup unsalted butter melted
  6. 1 cup sugar
  7. 1 large egg
  8. 1/4 cup sour cream
  9. 3/4 cup milk
  10. 2 tsp. vanilla extract
  11. 1/2 cup red, white and blue sprinkles
For the buttercream
  1. 1/2 cup unsalted butter room temperature
  2. 3 cups powdered sugar
  3. 3 Tbsp. heavy cream
  4. 1 tsp. almond extract
  5. 1/4 tsp. salt
For the cupcakes
  1. Preheat oven to 350F. Line muffin tin with paper liners or place paper baking cups onto a baking sheet. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large microwave-safe bowl, melt the butter. Whisk in the sugar (mixture will be gritty) then chill in the fridge for 2 minutes. Remove and stir in the egg, sour cream, milk and vanilla extract until combined. Gradually add in dry ingredients and stir until no lumps remain. Gently fold in the sprinkles, but don't over mix because the colors will start to bleed. Divide evenly among cupcake liners (makes a dozen normal cupcakes or 9 with the larger baking cups).
  4. Bake for about 20 minutes (or more if they are larger), until a toothpick comes out clean. Let cool.
For the buttercream
  1. In the bowl of a standing mixer with the paddle attachment, beat the butter on medium speed for about 3 minutes until smooth and creamy. Turn off mixer and add powdered sugar, heavy cream, almond extract and salt. Mix on low for 1 minute, then increase the speed to medium-high and mix for an additional 2 – 3 minutes. Frost cooled cupcakes and sprinkle with additional red, white and blue sprinkles.
The Coastal Confidence http://the-coastalconfidence.com/

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St. Patrick’s Day Cocktail Menu

March 17th, 2017

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Minted Menu || Straws || Marble Tray  || Free Online Invitations

Happy St. Patrick’s Day guys!

I loveeeeee St. Patrick’s Day mostly because I LOVE corn beef and partially because I totally think leprechauns are a thing. I can remember hunting for leprechauns with lucky charms in my first-grade class, hahaha, just picture a ton of little kids throwing lucky charms in the grass. Ever since then I’ve kind of loved the idea of leprechauns & the Disney channel original movie, Luck of the Irish didn’t help my obsession.

Anway this year Matt & I will be celebrating St. Patrick’s Day in TX, which I’m slightly sad about because my Mom always makes a wicked good corn beef!

So Matt & I decided to make a new St. Patrick’s Day tradition, since I’m not the best cook we invite friends over for a little cocktail party before ubering over to our local pub to celebrate with some proper Irish corn beef. 

When the idea of hosting a pre-corn beef cocktail party came into my mind, I knew I had to include St. Patrick’s Day themed drinks! So after scouring the internet I found a few recipes I loved and just added my own twist to them. I’ll break the whole menu down below. 

Shamrock Sour Cocktail:


 

SHAMROCK SOUR COCKTAIL
A lucky twist on a whisky sour!
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Ingredients
  1. 2 tablespoons lime juice
  2. 1 tablespoon lemon juice
  3. 2 tablespoons simple syrup
  4. 2 ounces Irish whiskey
  5. 1 tiny drop of green food coloring
  6. lime wedges for garnish
Instructions
  1. Just combine all the ingredients into a shaker and shake, shake, shake! Garnish with lemons or limes for an extra pop of green!
Adapted from Courtney from Pizzazzerie
The Coastal Confidence http://the-coastalconfidence.com/

GINGER & MINT LIME FLOATS:


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GINGER & MINT LIME FLOATS:
Cool down this St.Paddy's Day with a little float fit for a leprechaun
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Ingredients
  1. 1 can of chilled ginger ale
  2. 1 cup lime sherbet
  3. 2 springs mint
  4. 2 lime wedges
Instructions
  1. Like an float, I usually poured my soda in first. I started off by pouring Ginger Ale into a cup, plopped my lime wedges and slapped mint into the ginger ale and finally generously gave myself two heaping scoops of lime sherbet.
  2. Stuck a fun straw into the mixture and enjoyed!
Notes
  1. I got this idea from a blogger Michael that I love! Make sure to check out his recipe which doesn't include soda but rather his own ginger mixture!
Adapted from Michael from Inspired by Charm
The Coastal Confidence http://the-coastalconfidence.com/

Iced Irish Coffee:


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Irish Iced Coffee
A cocktail for the Irish coffee connoisseur and garnished with iced coffee iced cubes!
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Ingredients
  1. 1 ice cube tray
  2. 2 cups of chilled coffee
  3. 1 tablespoons cinnamon sugar trio by simply organic (soooo good)
  4. 1 shot Irish whiskey or 1 shot Bailey's
  5. 1 container of half & half
Instructions
  1. Okay, earlier in the day or the night before, use one cup of chilled coffee and fill an ice cube tray. Freeze the coffee cubes overnight or for at least 4 hrs.
  2. Once ice cubes are ready pop them into your cup along with the above ingredients. Finish the drink off with half and half to your liking. Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/

I hope this post inspired you guys to have a little fun tonight! Whether you’re staying in with your friends or headed out to grab your own corn beef, it’s fun to just take the time to celebrate. 

Oh and if you guys are looking to create a menu of your own, here is the template for the one I created. I’ve used minted several times, this isn’t sponsored, just love them they also have free online invitations, so convenient! 

Anway happy Friday! xx Aubrey

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Sour Cream Coffee Cake

February 21st, 2017

sour cream coffee cakeThe other day, I was trying to brainstorm recipes to share with you guys, and I was just stumped. Literally. I couldn’t think of anything. 

So I pulled up the TCC Recipe archives and almost fell off of my chair when I didn’t see Mère’s Sour Cream Coffee Cake listed on the lineup. 

It’s literally my favorite coffee cake of all time, so I was shocked that I hadn’t already shared the details with you all.  

& not to mention the coffee cake batter is by far my favorite cake batter. It’s basically like eating sugar, sour cream, and butter; which sounds gross but don’t think, just eat! 

What’s really nice about making a coffee cake is it’s basically an excuse to eat cake anytime of the day. Cut a slice with coffee for breakfast, dig into the cake for an afternoon cup of tea or finish of the night with a decaf coffee nightcap and a large chunk of cake. 

It’s one of those cakes that you can eat at all times of day and not feel gross, thank you coffee cake! P.S: It’s the perfect thing to whip up if you’re hosting a brunch or having the gals sleepover! 

This coffee cake was actually my Mère’s aka my grandmothers so my Mom always makes this cake before any family gathering and I’m always there to lick the spoon. 

So enough about me and my obsession, let’s dig into the recipe: 

Okay, here we go…

Ingredients:


 1 Cup Sugar

3/4 Cup Butter

2 & 3/4 Cup Flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

3 eggs

1 cup sour cream

1/4 cup milk

Topping:


1/2 cup sugar

2 tsp cocoa

2 tsp cinnamon

1/4 cup chopped nuts

Preparation:



First, cream the sugar and butter together, once smooth go ahead and add in the rest of your dry ingredients. beaten eggs, cream, and milk.

Next add in your beaten eggs, cream, and milk. Stir until everything is thoroughly mixed, and don’t forget to try the batter (as I said earlier, it’s my favorite!).

Flour or grease your bundt cake pan, and pour half of the batter into the pan. Grab the delicious topping mixture we whipped together earlier and sprinkle in half of the mixture. Next, pour the remainder of the batter into the pan and wrap it up by sprinkling the remainder of the topping mixture, right on top.

Pop the bundt cake (anyone else thinking of My Big Fat Greek Wedding right now?) into the oven at 350 degrees for one hour!


& that’s it! Snap me if you guys try to make this cake at home, I love seeing your creations. Also I want to be completely transparent with you all. I’m going to be a tad MIA this week and next.

I felt like I keep falling behind in terms of content, so I’m taking this week and next week slow as Matt & I run around town shooting fall content. I have a spring fling of a March planned for you all and I can’t wait to share more details. xx Aubrey 

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Snickerdoodle Blondie Brownies

January 16th, 2017

Snickerdoodle Blondie Brownies - The Coastal Confidence -2You guys are going to love this one! Okay Matt is a serious dessert feen, every meal he consumes some how ends up with us either eating brownies, donuts or chocolate ice cream. 

To be honest, we are trying to cut back because that much sugar is horrible for us. & to make matters worse, we have been known to eat a whole bowl of brownie dough before having the chance to pop it in the oven. 

Anyone else like brownie dough more than cookie dough? Or is that just me? 

Anyway, when I came across this recipe I was pretty stoked because it combines Matt’s favorite dessert, brownies and one of my favorites… Snickerdoodles. Like YUMMMMM! 

Okay guys, if you like seeing recipes here on la blog, let me know below! You’re feedback is essential in terms of what content I plan out, so if you like seeing weekly desserts, Matt & I will make that happen for you all! 

Keep me posted with your thoughts on that & for now enjoy the recipe below!

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Okay here we go…

Ingredients:

1 cup butter, melted

2 cup light brown sugar

4 teaspoons McCormick Pure Vanilla Extract

2 large eggs

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoons McCormick Ground Cinnamon

¼ teaspoon of baking soda

Topping

¼ cup white sugar

1 ½ teaspoons McCormick Ground Cinnamon

Preparation:

First, things first, preheat your oven to 350 degrees.

Next In a large bowl, combine the melted butter and brown sugar into the bowl & mix together with a wooden spoon for 1 minute until perfectly combined.

Next add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.

Next, add those dry ingredients into the bowl aka: flour, baking powder, cinnamon and baking soda. Slowly mix everything together, until just combined.

Gabby says the batter will be a bit stiff, but that’s normal.

Finally spray a 9×9 baking pan with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle that yummy cinnamon sugar topping on top and pop it into the oven.

Bake for 30-35 minutes. Once the blondie brownies have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.

Try it with a cup of milk & thank me later! Oh & guys make sure to check out more recipes from What’s Gaby Cooking over on her blog, she’s one of my favorite bloggers to follow, and I know you’d love her. 

Recipe from What’s Gaby Cooking

Coconut Madeleines

January 9th, 2017

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Every night around 8:00pm, I start to settle down.

It’s honestly my favorite part of the day. I usually get in my pajamas, grab my computer, cuddle up on the couch with a hot cup of tea and sit down to write my blog post for the following day. 

I’m totally a night owl, so I like to set the mood, light a candle, cozy up and really connect with you guys over a cup of evening tea. But let’s get real, did tea time even happen if coconut madeleines weren’t involved? NOPE

Okay basically, I’m not the best baker so I was a little nervous about baking these cookies, but you guys, you really can’t go wrong.

They are as basic as basic gets in terms of baking. Just grease that pan really well, & those cookies will just pop out, NO FUSS, and they only take about 30min to make, soooooo easy.

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I’m not really a heavy dessert person, but I do like a little something with my tea which is why coconut madeleines are literally my favorite. & what better way to enjoy them tonight than by sharing the recipe with you all. 

Okay here we go… 

Ingredients:

 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional

Preparation:
 

Preheat the oven to 375 degrees.

Grab a madeleine pan & spray it throughly with baking PAM. 

In the bowl of an electric mixer with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes.

Next. add 1/4 pound of butter (aka the best part) and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula.

Next, stir in the coconut.

With a spoon, drop the batter into the pan, filling each shell almost full.

Bake the madeleines for 10 to 12 minutes, or until they spring back when pressed.

Tap the madeleines out onto a cooling rack & allow to cool. Finally dust the coconut madeleines with confectioners’ sugar.

Now grab a cup of tea & enjoy! xx Aubrey

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Recipe from Ina Garten

Getting Southern with Crispy Praline Cookies

January 2nd, 2017

crispy-praline-cookies-the-coastal-confidence-2Okay guys, so this year, 2017 to be exact (ahhh I love saying that), I’m working on embracing my ‘southern roots’. As you guys know, I’m New England through and through but it’s fun learning about the traditions, lifestyles and foods of different regions. 

When I lived in San Diego, I embraced, well…wellness, to be exact. I embraced that sunset yoga, green juice shots, almond milk coffee, organic hemp bars, drybar every Saturday morning, kind of life.

I‘ll admit, I’m not going to complain about California lifestyle, waking up everyday to 70 degree weather and enjoying your morning coffee on the boardwalk was great, but I knew it wasn’t my forever place. You guys know me pretty well, and as you could assume the California life was too summer sexy for my taste, but that didn’t stop me from enjoying it while I was there. 

 So while Matt & I know Texas isn’t our forever place, that’s not going to stop me from buying cowboy boots, getting corndogs at the Texas Fair & cheering for those Longhorns.

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No matter where you are living, even if you HATE it, it’s important to take it in, because each region comes with it’s own benefits.

To be honest, the California lifestyle is close to impossible to maintain in my New England hometown, the closest Drybar is actually 106 miles away from my house (yup, I actually googled it). So enjoy where ever you are, while you can. 

Okay so I’m starting to embrace the year and a half, Matt & I have left in Dallas by learning the best of southern cooking, or shall I say baking! When I was looking for the perfect southern snack I instantly starting looking for recipes with pecans ( you know those southerns, they loveeeeeee pecans). 

So when I learned about the southern love for Praline cookies I decided to get my hands dirty and give it a try. 

Ingredients:

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract
Preparation:

Preheat oven to 350°! Stir together all the ingredients in a large mixing bowl, until blended well.

Drop cookie dough by tablespoonfuls onto ungreased baking sheets, make sure to make it a heaping tablespoon, as my cookies ended up on the smaller side.

I would also recommend flatting the praline cookies out a tad, before popping them in the oven

Bake at 350° for 13 to 15 minutes. Let those praline cookies cool on a baking sheets for 1 minute! Next remove your praline cookies to a wire rack and let them cool completely.

As always, throwing in 1 cup of semisweet chocolate morsels into the mix, is always an option.

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Recipe lightly adapted from My Recipes

Classic Hot Chocolate

December 11th, 2016

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Classic Hot Chocolate || Marshmallow Snowman || Merry Christmas Mug || New England Mug || Gingerbread House Mug Topper ||  Gingerbread Men 

The other day, I posted a picture of my hot cocoa set up on instagram and you guys went crazy for those little marshmallow snowman. Honestly I don’t blame you, the little guys are soooooo cute, I actually avoided eating them because they were just thattttttt cute. 

Anyway so after the instagram went live I got sooooo many questions from you all asking about which hot cocoa mix I prefer, where I found those little marshmallow man and if I had any ideas for a hot cocoa bar. & oh boy do I have some ideas for you. 

I’ve always loved Christmas break because I get to spend time seeing friends, that I literally never see (it’s a tad depressing I admit). I lived in San Diego, now Dallas and yet when I have the chance to be back in New England I’m always thinking of fun ways to meet up with friends and cousins (have I mentioned I have 25 cousins!). Basically the holidays are a time for me to finally catch up with the people I love and rarely see. 

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In college I was all about heading out to meet friends for coffee, but if you think you’re broke in college, just wait till after college when you have to pay bills (LOL). So with the chilly months of December upon, I save money and skip the coffee shops and instead, invite friends over to my home for some classic hot chocolate, and a marathon of Parks & Recreation.

What better way to catch up than over some cute gingerbread man, Parks & Recreation and holiday gifts. I loveeeeeee buying gifts for my friends, it’s literally on my top of favorite holiday traditions.  

& I’m not a big spender by any means but a nice card and a hot chocolate mix of their own, along with a TCC Holiday Mug, of course, usually does the trick! hot-cocoa-the-coastal-confidence-7

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Okay, so if you’re going to host your hometown homies over for some hot chocolate this is what you’ll need: hot chocolate mixMarshmallow SnowmanGingerbread House Mug Topper, Marble Tray (for serving) & a Classic Plaid Throw

Oh & obviously you can’t forget to get your TCC Mugs to sip that hot cocoa out of! A little self promotion never hurt anyone right, kidding! In all serious though, I use my TCC mugs everyday, just as Matt, so if you’re in the market for a great gift item, get yours just in time for Christmas here. 

Okay guys, Matt & I are off to pack! We had back to New England this week, can you believe it! xx Aubrey 

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The Best Gingerbread Cookies

November 27th, 2016

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Gingerbread Cookie Mix || Plaid Table Setting || Tweed Rope || Marble Baking Tray || Gingerbread Man Cookie Cutters

Tis the season, right? Gingerbread cookies, especially in the shape of gingerbread men, are my weakness. Hand me a gingerbread man and a cup of coffee, and you’ll have 100% of my attention.

Now I’ve always been a fan of gingerbread cookies, but to be honest, I usually end up buying them instead of baking them. myself. 

Why, you might ask? Well since moving into our new apartment, my closet of baking supplies has gone down the drain. When I was living at my parent’s house in New England after graduating in January, I had my mother’s kitchen, which of course was stocked with all the baking essentials. Let’s be honest Matt & I don’t have all that much time to bake, so we just don’t have the supplies on hand. 

So the other day I was window shopping at my local mall (obviously) and came across this gingerbread cookie mix and thought, why not. I try a lot of baking mixes so when I discover a goodie, I have to share it with you guys, and this one was a KEEPER! 

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All you have to do is add eggs & butter to the mix, allow time for the mix to sleep overnight and then get out those cookie cutters early the following morning. This gingerbread cookie mix blew my expectations away, the cookies had an almost almond taste to them, making them a perfect combination of holiday cookie and gingerbread. Sometimes gingerbread cookies can be a little too strong on the ginger, if you know what I mean. 

Oh & this post is NOT sponsored it’s just an amazing product I discovered, that you all need to try out. If you’re a girl or guy looking to bake some Christmas cookies while working with limited supplies or a kitchen, yes I’m talking to you college, broke out of college or grad school peeps. This mix will give you plenty of cookies to spread the Christmas joy while not breaking your bank. 

Some of my best memories happened when baking with friends, even if baking means pouring a mix out of a box. For me it counts, no judgement here. 

Oh & while you’re waiting for those gingerbread cookies to bake, make sure to check out Cyber Monday! I’ve already racked up some AMAZING goodies and listed my favorite steals below. 

Cyber Monday Deals…
– 40% off J.Crew Online and In-Store with Code HOLIDAY
– Get this Free People fringed sweater (45% off)
– Get these hunter boots (25% off)
– Stalking Amazon sales all Cyber Monday
– Get this holiday turtleneck (40% off)
– Get these loafers for upcoming holiday travel

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