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A Vintage-Inspired Home Office

My husband and I have a dream, and a very real goal, to buy a house that we can retire in. On my list of things I'd love for the house to include is an extra bedroom that I could turn into a beautiful home office. I envision a very Instagram-worthy desk, a place to store all of the PR samples I get, and some pretty tufted accent chairs: where I can enjoy coffee breaks with my husband, who luckily also works from home.

When I get inspiration from vintage home offices on the web, I'm most attracted to spaces with a touch of modern glam. My husband and I both like transitional decor - old meets new. For example, I'd pair a modern mirrored desk with one of these antique desk chairs. Seating isn't often the focal point of an office, but why shouldn't it be? We spend all day sitting in it, after all.


My husband and I take frequent breaks throughout the day, with a coffee break here and there and a lunch hour during which we watch one of our favorite shows togeth…

Dairy-Free Chocolate Birthday Cake



Both my daughters and I can't have any dairy, though we still do plenty of baking and enjoy sweets just like everyone else. With a few simple tweaks, I make many dessert recipes dairy-free. My oldest daughter Kylie just had her ninth birthday. She didn't care about what her cake looked like, as long as it was chocolate with more chocolate. To make it gluten-free as well, simply substitute the white flour with rice flour or all-purpose gluten-free flour. If you don't need it to be allergy-free, you can of course just use store-bought cake mix.

For her birthday cake, I layered it with bright pink royal icing to make a "naked" cake. This growing trend is also known as an unfinished cake. It's somewhat easier than icing a traditional layer cake, and it looks great. For summer entertaining; this frosting technique also works well with white cake, cream filling, and fresh fruit toppings.

INGREDIENTS

· 2 ¾ cups white flour
· 1 cup cocoa powder
· 1 t. baking soda
· ½ t. salt
· 1 ½ cups olive oil or vegetable oil
· 2 ½ cups sugar
· 4 large eggs
· 1 ½ cup unsweetened coconut milk
· ¼ cup honey
· 1 T. vanilla
· ½ C melted carob chips


INSTRUCTIONS

1. Preheat oven to 350 F and prep two 8-inch round cake pans with a coating of oil and dust with cocoa powder.

2. Combine the wet ingredients into a large bowl - the eggs, oil, milk, honey and vanilla with the sugar and mix until creamy and smooth.

3. Combine the flour, cocoa powder, baking soda, and salt. Sift with a whisk then add slowly to the wet mixture while mixing.

4. Melt the carob chips in a double broiler or in the microwave (1 minute at a time). Add to the cake mix.

5. Bake 30-40 min or until a toothpick comes out clean when placed down the center. Let cool and cut the tops down flat with a serrated knife before assembling the cake. If you want to make 4 layers without doubling the recipe, slice each round in half with a long serrated bread knife to make 4 layers. (Though I only suggest this if you're experienced with making layer cakes.) I wanted three easy layers, so I doubled the recipe and had leftover batter for cupcakes. You can also freeze or refrigerate the cake mix.

6. For a 2-layer cake, get two containers dairy-free icing. I never have trouble finding naturally lactose-free icing at my grocery store. I used the Pillsbury Funfetti Hot Pink Vanilla Frosting which comes with pink sugar sprinkles. I used three 12-oz containers to frost the three-layer cake.

7. Use a piping bag or a plastic disposable bag with the tip cut off to pipe the outside edge before filling in the rest with a rubber spatula. Repeat with each layer. Use a rubber spatula to swirl the frosting on the very top then top with the pink sprinkles.




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