In the Kitchen: Feta Dip

Growing up in Jackson, Miss., I spent too many Friday nights at Keifer's with my girlfriends. We would gorge ourselves on gyros, cottage fries, and feta dip, and then do it again the following weekend. I don't miss the greasy fries or gyros, but my craving for feta dip is still strong. While living in Birmingham, Will and I created our own version of Keifer's legendary feta dip. It is a little thicker than the original, but the flavor is spot-on. So, if you are a Jackson transplant like me give this feta dip a try. I think it is just as good, plus a little healthier. 

Feta Dip 

3/4 cup greek yogurt 

1/4 cup mayonnaise 

1/8 cup red wine vinegar 

1/2 teaspoon worcestershire sauce

1 teaspoon lemon juice 

1 garlic clove 

3/4 cup feta cheese 

1 teaspoon oregano 

In a food processor combine greek yogurt, mayonnaise, red wine vinegar, worcestershire sauce, lemon juice, and garlic. Pulse until smooth and season as needed with salt and pepper. Add feta cheese and oregano and lightly pulse. You want the mixture to still have chunks of feta. Serve cold with pita chips. 

New Post: Spring Cut

Top: J.Crew (similar) // Jeans: Gap // Flats: J.Crew ( similar) // Jacket: J.Crew // Sunglasses: Karen Walker 

Last week we had a few days in the mid 60's, and it was glorious. I wore flats, light coats, and spent one afternoon at a winery. Sadly, that is not the case this week. We had a few snow flurries yesterday and this cold-front is supposed to stick around, but this is not stopping my serious case of spring fever. I'm still wearing flats despite the cold weather and lightened my hair in anticipation of warmer weather. It is almost March, so that has to mean spring is close, right? 

Style: Winter White

Sweater: GAP (similar) // Skirt: J.Crew // Scarf: J.Crew // Boots: Zara (similar) // Jacket: J.Crew // Bag: Kate Spade (similar)

This white skirt has quickly become a staple in my closet. I eyed it for months, and finally gave in while J.Crew was having a sale. I love wearing it with oversized sweaters and boots, but I think it will also play nicely with a feminine blouse as the weather warms up. I know some are afraid of wearing white during the winter, but I completely embrace it. As long as you keep the fabric seasonally appropriate I believe you can wear every color year round. 

 

J.Crew Fall 2014

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I have a serious J.Crew addiction. I started shopping their in middle school, and my love for the brand escalated quickly. I praise their high quality clothing, but also love watching how they have evolved over the years. And yes, I feel like their style has evolved with mine. They have taken me from my cardigan and T-shirt phase, to lusting over every piece in the J.Crew Collection. I'm currently swooning over the above items from their Fall 2014 line that was debuted at New York Fashion Week, last week. I love the soft palette (a very good different for fall), and classic J.Crew mix of textures and patterns. Sadly, you will not be able to shop these outfits until next fall, but for now you can shop a few of my favorites pieces from their spring collection which are listed below. 

In the Kitchen: Dark Chocolate Brownie Cake

This dark chocolate brownie cake is everything I need in life. Sweet, dense, chewy, and filled with rich dark chocolate, this cake may be my new favorite dessert. I made this last week during our snowstorm, and it was gone in two days. The only disappointing part was that when I took it out of the pan it cracked. So, if you want to try this dessert I would suggest either serving it in the cake pan or using a cheesecake pan. But, if it cracks on you, sprinkle powdered sugar on top and you will not be able to tell. 

Dark Chocolate Brownie Cake 

1 stick unsalted butter 

3 ounces dark chocolate 

3 ounces bittersweet chocolate 

3/4 cups plus 2 tablespoons sugar 

1/4 cup dark cocoa powder  

1 teaspoon vanilla extract 

3 tablespoons flour 

1 egg yolk 

3 egg whites 

1/2 teaspoon sea salt 

Preheat oven to 325 degrees. Butter and flour (using cocoa powder) and 9 inch cake pan. Melt butter and chocolate in a double boiler over simmering water. Stir until smooth and then remove from heat. Whisk in 3/4 cup sugar, cocoa powder, vanilla extract, and egg yolk. Set aside. 

Beat egg whites and 2 tablespoons sugar with a mixer on high speed until mixture is glossy and stiff peeks form. 

Fold flour into chocolate with a rubber spatula. Then, stir in egg whites in three batches. Pour batter into floured cake pan. Bake for 30 minutes. Allow to completely cool in the pan.