Sole Story

Star Spangled Style and Sweets

Justine Dungo’s blog Pretty in Pistachio sits very prettily at the intersection of fashion and food.

Seeded amongst recipes for cheesy crostini sand decadent brownies, are street style images of the darling outfits Justine wears on her culinary excursions. Justine’s cheerful and city-sharp style is a mix of edgy accessories and clean silhouettes punched up with sprightly basics and lipstick. “Wearing pieces with bright splashes of color adds a little playfulness to your wardrobe,” explains Justine.

In preparation for the Fourth of July, we asked Justine whip up some seasonal treats and an outfit for a summery barbeque to boot. Not only did Justine turn out a festive red, white and blue ensemble (that would look darling Independence Day aside) but a luscious spread of BBQ favorites: a citrus salad, grilled corn and pineapple and mouth-watering red velvet truffles. From the food to her outfit, Justine is all about simplicity. To wit, her red velvet recipe (see below) is made with cake mix. Meanwhile, her Vince Camuto Sleeveless Abstractions Pleated Dress is dressed-down with simple accessories like her Vince Camuto watch and Vince Camuto Horn Clutch.

This Fourth of July take a cue from Justine. Pare down your menu to your favorite make-ahead recipes and whittle down your accessories to the statement-making essentials that won’t bog down your celebrating, “The clutch also has a cross body strap so that I can sling it on my arm and free up my hands for a wine glass and some dessert!”

Pretty in Pistachio’s Red Velvet Truffles

Ingredients - 1 box of your favorite red velvet cake mike (I use  Stonewall Kitchen’s Red Velvet Cake Mix)
- 1 can of cream cheese frosting (the Stonewall Kitchen cake mix comes with the frosting)
- 24 oz. white chocolate chips
- Blue sprinkles

 

Directions Bake cake according to the instructions on the box. Let cool completely.

In a large bowl, break up the cake into small pieces and mix in the frosting. Using a rubber spatula, combine the cake mix and frosting until a moist mixture is formed and the two are incorporated completely. Place in the refrigerator for a half hour to get the mixture cold.

Remove the mixture from the refrigerator and using a melon ball scoop or a tablespoon, scoop out a tablespoon of the cake mixture and use your hands to form a ball. Place on a cookie sheet lined with wax paper. Repeat until all of the cake mixture has been used up.

Either in the microwave or using a double-boiler, melt half of the white chocolate chips. Roll the balls of cake in the white chocolate and place back on the cookie sheet. (Don’t worry if it looks messy, this is just your first coat of chocolate called the “crumb coat.”) Repeat until all of the balls of cake are covered in chocolate. Place in freezer for 15 minutes to let the chocolate harden.

In the meantime, melt the remainder of the chocolate. Remove cake from freezer and roll each ball into the chocolate once more for a second coat. Top each with blue sprinkles and place in the refrigerator until ready to serve. Enjoy!