Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

About Me

Stout Brownies

With all the beer Nick and I drink, it’s only natural that one day I’d make stout brownies. For those of you who drink less beer, a stout is a dark malty beer that tends to have chocolate and coffee flavors. It makes a lot of sense then that some genius would decide to put stout in brownies. Stouts have a tendency to accumulate in our fridge over time. Because they are so rich, we rarely drink them. We like them, but only on special occasions. This particular batch of brownies came into being because I wanted to make room in the fridge. I also really wanted to see what all the fuss was about. Conclusion; stout brownies are divine! This recipe makes some of the moistest gooey brownies I’ve ever had. But you shouldn’t take my word for it. Definitely go try these for yourself and then come back so we can further discuss their greatness.


  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 1/2 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup stout beer
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips


Place a rack in the center of the oven and preheat oven to 350 degrees F. In a medium bowl, combine flour, cocoa powder, and salt. Melt the chocolate. Over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stout. In another bowl, whisk together eggs and sugars until thick. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips. Pour into greased and floured 9x13 pan and bake for 35 to 40 minutes. Remove from the oven and allow to cool completely in the pan before slicing. Top with powdered sugar. Serve and enjoy! (original)

Fave Five: Pencil DIYs

In school I was all about cool writing tools. I’d get way too giddy at Staples, stocking up on shiny new gel pens. But the pencils never seemed to measure up. Where there were a zillion different shade and styles of pens, I’m not sure I ever saw a pencil in anything but it’s tradition yellow a pink wrapper. Mechanical pencils were a little bit better, but not much. Perhaps this has changed since I was in school. Regardless I love these DIY pencil ideas! What an awesome way to make back-to-school unique! There’s absolutely no way your classmate is walking out with one of your custom pencils. Pencil theft solved! You're welcome. Happy weekend!

And We Play

DIY: Vintage Goblet Planters

DIY: Vintage Goblet Planters

I have a mad goblet collection. It all began with a trip to the Madonna Inn in college. The hotel is infamous for many things, and their gorgeous gaudy goblets are one of them. It was there that I bought my first red goblet and I’ve been collecting colorful vintage stemware ever since. Today my collection is on hold. Collecting isn’t exactly practical when you live in a small apartment. But I recently came up with a DIY to give new purpose to my favorite vintage goblets; I turned them into planters!

Guys, I’m a bit obsessed with these. Bringing two things I love together is kind of awesome. I may have dozens of these little goblet gardens scattered around my home right now. Hint: I definitely do. For those of you who don’t have a goblession or a goblection, fear not. You’ll just need to do a little digging in your local thrift and antique stores. You’d be surprised how many lovely vintage glasses are carelessly discarded. So go get your goblets and succulents and meet me back here in five. Ready? Let’s go!


  • Vintage Goblets
  • Succulents
  • Dirt


Plant succulents in goblets. Water. Love. Enjoy. Pretty easy, no?

Etsy Love: Oh Gosh, Cindy

Oh my gosh, do I love Oh Gosh Cindy. Her wonderful watercolor portraits depict characters and quotes from popular television and film. The facial expressions she captures are iconic and truly amazing. She has a clear passion for the late 90’s early 2000’s, which of course, I adore. This girl obviously grew up loving the same movies that I did, and it’s hard to find something in her store I don’t want. Fellow 90’s children, and really anyone who loves Clueless or Mean Girls (which is everyone) I suggest you check her out!

Chocolate Chip Banana Bread

I can’t remember the last time I baked banana bread and didn’t add a boatload of chocolate chips. I mean, isn’t everything better with chocolate? I think so. As Nick rightly pointed out, this addition makes the treat less a bread and more a cake… and I love breakfast cake! Banana “bread” is my preferred method of brown banana disposal. It is the best way to use those uber ripe bananas browning in the corner. If you’re not down to bake right now, you can peel and freeze ripe bananas and make bread later. Or if you’re like me and want to make a zillion loafs because you don’t see the point of just making one but in no way could eat them all, you can freeze ‘em! Yep. It’s all just too easy. And delicious. Dangerous combo.


  • 2 Very Ripe Bananas
  • ½ Cup Butter
  • 1 ½ Cups Flour
  • ½ Tsp Salt
  • ¾ Cup Sugar
  • 2 Eggs
  • ¼ Cup milk
  • 2 Tsp Lemon Juice
  • 1 Tsp Baking Soda
  • ½ Cup (or more) Chocolate Chips


In a large bowl using an electric mixer, cream butter. Add bananas and mix until only small lumps remain. Add remaining ingredients and stir until just combined. Don’t over mix! Add chocolate chips and nuts if desired. Fill a greased a 9x5 loaf pan with batter. Bake 55-60 minutes at 350 F degrees. Cool. Serve and enjoy!