A Dose of Pretty

{A stunning view of the night sky.}

As I get older, I find that nothing is better than spending a few days doing absolutely nothing. That’s what made last week feel so special. I spent each day sleeping in, watching holiday movies {as well as a couple of Disney films I hadn’t seen since I was a child}, playing board games, and eating delicious food {and not just on Thursday, of course}. It was a good taste of what I love most about the holidays: the sense of time slowing down, spending time with those we love, and having absolutely no plans at all. I hope you had a wonderful two weeks and a delicious Thanksgiving, if you celebrate! x

{A pretty white rose in the sunlight.}
{Thanksgiving dinner. Not pictured: the endless rounds of Clue + Disney movies we watched.}
{A short stopover at the Las Vegas airport that made me realize how long it’s been since the last time I was in Sin City.}
{A pretty array of donuts.}

x Paris

Vanilla Persimmon Cupcakes with Candied Persimmons + Persimmon Buttercream


I first discovered persimmons back in college and have been obsessed with them ever since. While summer is the season best known for fruits {berries, mangos, passion fruit}, I’ve always had an equal passion for winter’s version of nature’s candy, such as pomegranates and the aforementioned persimmons. I recently decided to combine my two favorite aspects of winter – baking on chilly mornings & the fresh, seasonal produce – to create these vanilla persimmon cupcakes. Using a vanilla cake recipe with one cup persimmons + a fresh vanilla bean, it made for a buttery cake with just the subtlest hint of fruit. And to add to the fruit flavor, I cored the cupcakes and filled them with candied persimmons before topping them off with a persimmon buttercream. The end result was something sweet, fruity, and the perfect indulgence on the coldest of days.














Candied Persimmons
1 Persimmon, chopped
3 Tablespoons Granulated Brown Sugar
1 Tablespoons Butter

1. Over a low flame, melt the butter.
2. Next, add the chopped persimmons and mix it into the butter until it fruit softens.
3. Finally, add in the brown sugar and coat it over the fruit.
4. Allow the fruit to simmer in the butter and sugar for five minutes, or until it’s softened and golden in color.
5. Enjoy!

Persimmon Buttercream
1 Cup Butter, room temperature
1 Cup Powdered Sugar
1 Persimmon, chopped
1 Vanilla Bean

1. Blend the butter, sugar, vanilla bean, and persimmons on high until whipped into a frosting.
2. Top over cupcakes.
3. Enjoy!

x Paris