Julie Anne Rhodes for Jill magazine, Paris
I normally have my Christmas shopping done by August 1st, because I break out into a cold sweat at the very thought of braving the dreaded Christmas shopping crowds. Ask Tatjana, I won’t go anywhere near a mall this time of year… not even to see a movie. She inherited her father’s “shop until you drop gene”, so she finds this phobia of mine rather frustrating. You can imagine BOTH of our delights when my prized invitation of the season arrived:

Prized invite

The solution to both our complaints, and of course “Jewels” is in BB Love jewelry heaven…

BB Love Turquoise Bracelet with Vintage Japanese Glass Tassel & Gold Vermeil Nuggets

…and busy racking my brains for a baby girl to give this BB Lovechild bracelet to!

BB Lovechild turquoise, gold vermeil, and hand carved animal bracelet
Okay , CRAZY for this little black mini… the whole look actually, and…

Clothing by Myne

… how comfy and cozy does this elegant ensemble look?! I’d live in it!

Cashmere blend casuals by Daftbird

These Literature Noir separates will easily take you morning to night with the help of a good pair of heels, a touch-up of the old maquillage, and a quick back comb of the hair.

Stunning separates by Literature Noir
Oh, and darling (you know who you are), imagine this lingerie… brilliant Xmas pressie… need I say more??? xoxo

UK luxury lingerie label Damaris, exclusive to Dollymop
And if the wallet workout makes you thirsty, don’t worry… there will be plenty of champagne to whet your whistle…

Julie Anne Rhodes, satisfied shopper
…and vegan Mexican hot chocolate cupcakes to fortify your shopping lust. Now THIS is what I call shopping!!!

Vegan Mexican Hot Chocolate Cupcakes

Cupcakes by the Brown Sisters
Recipe courtesy of the cookbook ‘Vegan Cupcakes Take Over the World’
Isa Chandra Moskowitz & Terry Hope Romero

Servings: 6



  • 1 cup coconut milk
  • 1 tablespoon ground flax seed meal (optional)
  • 3/4 cup all-purpose flour
  • 2 tablespoon corn flour
  • 1/2 cup almond meal
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of cayenne (we used double/triple as we like em spicy!!)
  • 1 cup granulated Sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract, optional
  • icing and sprinkles for decorating, optional

1). Preheat Oven to 350 degrees F. Line muffin tin with cupcake liners

2). Whisk together coconut milk & flax seed meal and allow to sit for 10 minutes.

3). In another bowl sift together all purpose flour, corn flour, almond meal, , cocoa powder, baking powder, baking soda, salt, cinnamon and cayenne.

4). Whisk sugar, canola oil, vanilla and almond extract into coconut milk mixture. Gently add wet ingredients to dry ingredients and blend gently until smooth.

5). Fill cupcake liners 3/4’s of the way, bake for 22-25 minutes until a knife or toothpick inserted into the center of one comes out clean.

6). Transfer to a cooling rack and allow to cool fully before decorating.

Wishing everyone a Happy Hanukkah, Merry Christmas, Happy Kwanzaa, and Cool Yule!


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