Wednesday, October 22, 2014

Taking Stock // 02

Making : full skirts 
Cooking : pumpkin bread
Drinking : hot tea
Reading: haven't found the time to read yet
Wanting: new clogs
Looking: at the rain falling outside
Playing: Taylor Swift's "Shake it Off" (judge me, but, the haters gonna hate hate hate hate hate)
Wasting: nothing
Wishing: I could take a vacation
Enjoying: my birthday!
Waiting: for the holidays
Liking: the feeling of being 28, so far
Wondering: what Jude is saying, most of the time
Loving: my wonderful family
Hoping: for a snowy winter
Marveling: at how fast babies grow :(
Needing: to do chores
Smelling: dirty diapers (wishing they were fall candles)
Wearing: the few clothes that fit me these days :\
Following: my two year old, all day
Noticing: the beauty of fall, yet again
Knowing: life has it's ups and downs
Thinking: about renovations
Bookmarking: new recipes I want to try
Opening: a box of chocolates
Giggling: at perfect baby smiles
Feeling: happiness

Monday, October 20, 2014

Dark Chocolate Hazelnut Cake

Chocolate cake, one of my favorite's to bake because (for me) it is the ultimate challenge. Will it be chocolatey and not overly sweet? Will it be fluffy and have the perfect amount of gooeyness? Will it be interesting enough? Ultimately, will it come out right?

I've crossed the point where all my chocolate cakes just flat-out suck and now I'm in the experimental zone. The area where I can blend different ingredients to perfect. And I must say, it's all working out pretty great.

I hate chocolate and fruits (other than chocolate dipped strawberries), so you'll never see me mixing the two. Chocolate and nuts, on the other hand, obviously tried and true.

So, Nutella you say. Yea this cake has nothing in common with Nutella beyond the two main ingredients. I promise you it doesn't taste much like it at all and I definitely didn't use any Nutella. If you do want that well known flavor, you can spread some on top before you garnish with chopped hazelnuts. 

This cake is for the true chocolate lovers.


1 1/2 sticks softened unsalted butter
1 cup sugar
4 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate
2 teaspoons vegetable oil
1 1/2 cups kefir
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup well ground hazelnuts (+ a little for garnish)


• In a medium bowl mix the dry ingredients (flour, baking soda and salt). In the bowl of your mixer, blend butter and sugar until fluffy and lighter in color (around 3 minutes. Add the eggs one by one mixing between each. Add vanilla extract and mix. In a bowl over a small saucepan filled with boiling water, melt the chocolate and vegetable oil. Add the chocolate mixture to your butter & eggs and blend well. Alternate adding the flour mixture and kefir. Once your batter is well blended but not over mixed, stir in the hazelnuts. 

• This cake makes 2 rounded cakes for a tiered cake or two separate single tier cakes. Pour batter into two buttered cake pans and cook at 325ยบ for about 35 minutes. Please check your cake often as each oven cooks a little differently, when the smell starts to hit the air it means it is nearing done. There is nothing worse than an overcooked chocolate cake. 

• Melt a cube of dark chocolate with heavy cream for spread or use Nutella. The first choice is definitely for those who like an extremely bitter chocolatey taste. Garnish with ground hazelnuts.

Tuesday, October 14, 2014

Back Again

A lot has changed since my last post as you might have gathered and it took me a while to get back onto this space because I felt I needed that, "hello again!" post. Well here it is.

During my little vacation from Lady Go Lightly, I spent some time thinking about where I want it to go in this new time of my life. I want to stick with the content I have been publishing over the year but make some slight changes to them. Look forward to a possible revamp to the blog's look, simpler outfit posts and more food and parties.

I feel excited to get back to what I love most, being creative and sharing it. I hope you all enjoy what's to come for the holiday season (yay!) and the new year. 


Sarah Kyle

photo credit: Alexis Sergeant