Dreamland

This backdrop inspires me so much.  I would cover every room in my house with this if I could.

D&G Gold Stars

Dolce and Gabbana Star Booties.  These would look so fierce on the cover of Nylon

Glitter Vintage Shoes!!

I love EVERYTHING GLITTER!!!  These are fabulous!!

True Golden Inspiration

Ummm....Yes this is a jacket make of PURE GOLD!!!  Who wouldn't want to rock this?  I know I do!!!

HAPPY NEW YEAR!!!!

CHEERS TO THE NEW YEAR!!!

The It Nail Colors for Fall

All of these beautiful shades are the favorites of none other then Lauren Conrad.  Girl really knows her stuff when it comes to beauty!

The Queen of all Cupcakes

This Vanilla golden cupcake looks like absolute PERFECTION!!!  I am going to try and make them myself tonight so I hope they turn out as good as this one looks!
The Ultimate Vanilla Cupcake Recipe

Yield: 16 cupcakes 

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil or vegetable oil
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup whole milk

1. Preheat oven to 350 F.
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Vanilla Bean Buttercream Frosting

 
Preparation time: 10 minutes

Ingredients

• 1 1/2 cup confectioners' sugar (add more until it reaches your preferred consistency)
• 1/2 cup unsalted butter, room temperature
• 2 teaspoons vanilla bean paste (add more to taste)
• 1 tablespoon milk

Directions

1. Mix together sugar and butter until they are blended and creamy. 
2. Add vanilla bean paste and milk and continue to beat for another minute. 
3. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.