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

Peanut Butter Banana Chocolate Chip Pancakes

I love brunch. Therefore, I love Easter… and any other holiday that condones eating decadent treats for breakfast. Nothing like cinnamon rolls, donuts, and pancakes to wake you up in the morning. It’s a sugar rush straight to the head! Today we’re taking brunch to the next level. Introducing peanut butter banana chocolate chip pancakes! That’s not one, not two, but three sweet flavors all rolled into one. Sound too good to be true? I thought so too. Then I took a bite. This is the real deal, people. Bust out your spatula, you’ve got to try this.

Peanut Butter Banana Chocolate Chip Pancakes- Paint the Gown Red


Makes 5 giant pancakes

  • 2 cup milk
  • 4 tablespoons white vinegar
  • 2 cup all-purpose flour
  • 4 tablespoons white sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 egg
  • 4 tablespoons butter, melted
  • 1/2 cup smooth peanut butter
  • 2 mashed bananas
  • 2/3 cup chocolate chips
  • cooking spray


Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk mashed banana, peanut butter, egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Top with sliced bananas, chocolate chips and maple syrup. Serve and enjoy! (original)

Green Sesame Seed Bagels

Green Sesame Seed Bagels- Paint the Gown Red

I’m back from Paso today feeling rested, refreshed and ready to celebrate St. Paddy’s Day! So lets kick things off by talking about one of my favorite St. Patrick’s Day traditions, green bagels! Does anyone know how green bagels became associated with this holiday? It don’t, but I love and support it. FYI, bagels are up there on my top 5 foods list. They’re quite possibly my favorite food. So I was destined to one day make my own. Folks, that day is today. Those of you afraid of yeast should know, this was only my second time baking any kind of bread. I had to watch YouTube videos on kneading. But they turned out great! So I urge you to be brave and try this recipe. You can do it! And if they turn out wacky, blame the green dye. Always got you covered!

Green Sesame Seed Bagels- Paint the Gown Red


  • 4 1/4 cups all-purpose flour
  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water
  • 3 tablespoons white sugar
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon green dye
  • 1 egg
  • sesame seeds


In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Add green dye. Beat with a mixer for half a minute at a low speed. Beat at a higher speed for 3 minutes. Then, by hand, add remaining flour. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover with a damp towel, let rest for 15 minutes. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

Meanwhile, bring a large pot of water with 1T sugar in it, to boil. Reduce to simmering. When the bagels are ready, put 4 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet. In a small bowl combine sesame seeds with a few drops of green food coloring, rubbing them together with your fingers to fully dye. In another small bowl beat egg. Brush bagels with egg and sprinkle with green sesame seeds. Bake at 375 degrees F for 30 to 35 minutes. Remove from oven and serve with chive cream cheese. Enjoy! (original)

Cranberry Scones with Maple Whipped Cream

The scone hunt. Did you even remember we were on one? I’ll jog your memory. A little over a year ago I had the best scones of my life at a cute vintage Motel in Healdsburg. I’ve since been trying to recreate them. (Attempts one and two) Both were tasty, but not perfect. So last month, I went back to that motel and got the recipe! Ok I didn’t go back just for the scones. And to be honest, this isn’t the exact recipe. The baker, Kim, wouldn't tell me all her secrets. She did however give me a name, a clue to get me one step closer to scone heaven. The Bread Bible, she whispered. A long car ride home and google search later, I had the recipe.

The original holy scone recipe is rather complex. There are parts of the directions that are long, wordy and confusing. So when I reached those steps, I did what I often do when I don’t understand something, I skipped ‘em. I want to tell you not to do this at home. That not reading entire recipes, measuring heaping cups and generally fudging your way through baking is less than ideal. However, my 25 years of experience hasn’t disproven these methods. If anything it’s built a rather large case supporting them. Take these scones. The following recipe excludes the complicated mess of the original… and makes for a mighty fine scone. In fact, these are nearly perfect scones. The dough is flawless and produces a tangy scone with a flakey exterior and buttery center, perfectly complimented by the sweet maple whipped cream. I can’t wait to experiment with different berries and herbs! But not the dough. Oh, no! Dough, to me you are perfect.


  • 1/2 cup unsalted butter, cold
  • 2 1/8 cups
  • 1/4 cup sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 liquid cups heavy cream
  • 1/2 cup dried cranberrries

For The Maple Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon


Cut the butter into 1-inch cubes. Refrigerate for at least 30 minutes, or freeze for 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter to flour mixture and with your fingertips, press the cubes into large flakes. Stir in the cream until the flour is moistened. Stir in the dried cranberries. Knead the dough in the bowl just until it holds together. Preheat the oven to 400°F. Shape the dough into a disk. Cover dough with plastic wrap, and refrigerate for about 15 minutes. Roll out the dough into a circle. Slice like a pizza into 6-8 triangles. Place triangles on parchment lined baking sheets. If the dough is soft, cover with plastic wrap and freeze for 15 minutes or refrigerate for 1 hour before baking. Bake the scones for 15 to 20 minutes or until the edges begin to brown and the tops are golden brown. Cool the scones. Serve with maple whipped cream and enjoy! (Original)

For The Maple Whipped Cream: Combine all ingredients in a large bowl. Using a hand mixer, whip until mixture becomes desired whipped cream texture. Top with cinnamon.

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!

Berry Smoothie Bowl

Dude, have you ever had a smoothie bowl? They were all the rage when I was in college. Then I graduated and completely forgot about them. A smoothie bowl, in a nutshell is thick smoothie topped with awesome. It can be simple, topped with berries and granola or totally elaborate. You may recall a controversial fact about me; I hate smoothies. However these are sooooo not smoothies. Smoothie bowls have substance, crunch and tons of healthy goodies in every bite. You’re not trying to consume your breakfast through a straw. Which I hate and don’t get at all. Is that supposed to make me full? Nope. Fail. On the contrary, smoothie bowls are a delicious and filling way to start your day. And they’re healthy! Hooray!


  • 1 Cup frozen mixed berries
  • ½ Banana
  • 5 Ice cubes
  • Splash of milk


  • Granola
  • Sliced bananas
  • Strawberries
  • Blueberries
  • Honey


Combine frozen berries, ½ banana, ice cubes and milk in blender. Blend until smooth. Pour smoothie into bowl and top with sliced bananas, granola, strawberries, blueberries and honey. Enjoy!