Shop My (select) Closet - 3/4 Length Shift Dress - US Size 14


 I am cursed with the "stumpy torso, long legs" affliction (not complaining about the latter half), that unfortunately makes this dress look like a tunic on me. 

 Length of item is 35 inches

It's hard to tell by the photo, but I would call the colour of this garment a "dusty sea foam" (aka not as bright as a sea foam green, but not bland enough to call it a "grey green")

 Purchased from ASOS (my clothing SAVIOUR for the past 2 years) last winter.

Asking $30 obo - I'm willing to barter for your goods n' services!

Email me with any questions you may have:

alexis (dot) mclaren (at) gmail (dot) com


Walk of Fame

image taken from Oh She Glows

My brother's birthday is coming up, and I've decided to conquer the task of creating the greatest birthday cake to ever exist, and this is the beauty that he's requested.

Brownie Caramel Pecan Cake

  • 1 cup sugar
  • 1/2 c. butter
  • 1/2 c. water
  • 2 cups semi-sweet chocolate chips
  • 4 eggs
  • 2 tsp. vanilla
  • 1 1/3 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt (if preferred)
  • 50 caramel pieces, unwrapped
  • 1 Tbsp. milk
  • 4 Tbsp. butter
  • 3/4 cup pecan pieces
  • 1/2 cup semi-sweet chocolate chips
1. Heat oven to 350F. Grease cake pan and dust with flour. Set aside.
2. Combine sugar, butter, and water in a large sauce pan (do not use a frying pan like I did!). Cook over low heat stirring often until mixture boils. Remove from heat and immediately mix in 2 cup of chocolate chips. Stir like crazy until your arms feel like rubber. Beat in 4 eggs and vanilla. Stir, stir, stir! It will get easier. In a separate bowl, combine flour, baking soda, and salt. Mix together well. Add flour mixture into chocolate mixture and stir. Spread batter into cake pan. Bake approx. 20 mins. Cake will start to crack and pull away at the sides.
3. While cake is baking, prepare caramel topping. Unwrap 40 caramels. This is boring as heck, and I am open to other ideas if anyone knows any! ;) Microwave caramels, butter, and milk on high for 1 minute. Remove and stir. Return to microwave for 30 sec. intervals until smooth. Do not overcook.
4. Once cake is out of the oven, cool for a few mins. and place on wax paper for easy clean up. Spread on caramel topping all over. Immediately sprinkle 3/4 cup pecan pieces and 1/2 cup chocolate chips on top. Set for 1 hour.