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LA Home Tour

Shabby chic meets LA modern and the results are absolutely lust-worthy. When celebrity yoga instructor, Danielle Cuccio, invited us into her home not long ago we knew we’d be in for a treat. But never in our wildest dreams could we have imagined it’d be as lovely as this! Sun-filled, flower-filled, lovely-filled goodness that we simply can’t get enough of. With photos from Kimberly Genevieve, can you blame us? 

From Danielle… My living room is the first room you see when you walk in the front door. It’s definitely inviting. The exposed beams have actual artwork from the 20’s and I love that old, rustic vibe of the house with it’s new modern touches. Interior Designer, Rachel Ashwell, is a big inspiration to me, so my home is very Shabby Chic without going overboard!

I absolutely love my kitchen. I love white and marble together, giving you that extra clean look. The exposed shelves gives it a very easy feel, and makes it easy to grab things when you need dishes fast or serving friends!

My dining room has become my office! I love being in this open room while I work. We also host our Thanksgivings in this room, so it reminds me of formal get togethers with family and friends.

My backyard is my escape when I am running in between yoga clients, classes, meetings and writing for hours on my blog. It gives me that perfect dose of fresh air when I need it. We love hosting dinner parties and turning on the stringed lights when the weather calls for it. There’s nothing like some LA nights surrounded by good friends!


Photography: Kimberly Genevieve | Design: Danielle Cuccio

Cape Cod Mini-Guide

We’ve swam with elephants in Thailand, marvelled at the Amalfi Coast and explored Iceland. We’ve pored over the beauty in Morocco and lusted over Balinese beaches. But today? Today we’re stepping foot in our own backyard: Cape Cod. There’s no shortage of wonderful things to do in this amazing place, and Rebecca Yale and Wall + Crown are sharing some of their favourites!


WHERE TO GO | Harbor Lounge in Provincetown for a drink, North Beach in Chatham for a secluded beach day, and shopping in Chatham – especially All Points Beautiful Boutique

WHERE TO STAY | Whalewalk Inn in Eastham is a historical Whaling Captain’s home, has a friendly staff, and a yummy breakfast

WHAT TO WEAR | Keep it casual on the Cape with wall + crown tees. Perfect for anything from a beach day to sunset cocktails and dinner

WHAT TO EAT | Wellfleet Oysters from Mac’s Shack are pulled from the water 500 yards from the Shack

WHERE TO EAT | Our favorites are Sunbird Food truck and Blackfish, both feature local seafood and ingredients

MUSN’T MISS | Body Surfing at Nauset Beach and seal spotting at Chatham Pier

MUST SEE | Sunset at Rock Harbor- grab a bottle of wine or beer from Main Street Wine & Gourmet in Orleans

Photography: Rebecca Yale Portraits | Boutique: All Points Beautiful | Hotel: Whalewalk Inn | Restaurant: Mac's Shack | Restaurant: Bird In The Sun | Shirts: Wall + Crown | Store: Main Street Wine And Gourmet | Venue: The Harbor Lounge

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Rebecca Yale Portraits

Chocolate Banana Bread Cake

Banana bread cake treated like a layer cake had been dancing around my mind for a while now. For some reason I wanted to turn a well known homey treat into a birthday extravaganza. I figured dulce di leche would be a great addition and that a layer of chocolate ganache would pull it all together in true birthday fashion. I am happy to report that it turned out to the be a very decadent and surprising birthday surprise.

Chocolate Banana Bread Cake with Dulce de Leche
prep time
cook time
total time
Serves 8Ingredients
  • (Feel free to use store-bought dulce de leche)
  • 2 cans (about 395g) of sweetened condensed milk
  • FOR THE BANANA BREAD CAKE (makes 3 nine inch layers)
  • 1 cup (2 sticks) butter, at room temperature, plus more for pan
  • 1 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 3 cups unbleached flour
  • 2 teaspoon baking soda
  • 2 teaspoon salt
  • 2 cup mashed very ripe bananas (about 4 medium bananas)
  • 1 cup sour cream
  • 2 teaspoon vanilla
  • 1 cup chocolate chips
  • 280g (10oz) good quality chocolate (I chose 70% Lindt)
  • 400ml (14fl) oz double cream
  2. Preheat oven to 425°F. Place the condensed milk in an ovenproof baking dish. Press a piece of parchment paper on top of the condensed milk. Cover baking dish tightly with aluminum foil. Place the baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches two thirds of the way up the sides of the dish.
  3. Bake for 1 hour 30 minutes or until caramel in colour. Spoon the caramel into a bowl and whisk until smooth. Spoon into sterilized glass jars. Keep in the fridge for up to 1 month. Makes 2 cups.
  5. Preheat oven to 350 degrees. Butter 3 nine (9) inch cake pans and add a piece of cut-to-size parchment paper at the bottom of each pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat until combined.
  6. In a medium bowl, quickly mix together flour, baking soda, and salt. Add to the butter mixture, and stir until just combined. Add bananas, sour cream, and vanilla; mix to combine. Fold in chocolate chips, and pour into prepared pans.
  7. Bake until a cake tester inserted into the center of the cakes comes out clean, about 35 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
  8. Once cooled, place one layer of banana cake on plate. Smear with about 1/4 - 1/3 cup of dulce di lece. Add second layer. Top with more dulce di lece and cover with last layer of cake. Since the caramel is slippery, you might want to add a skewer to avoid layers sliding around. Avoid having caramel drip onto the sides of the cake since the chocolate ganache won't adhere very well.
  9. Once assembled, follow ganache instructions below and pour the icing onto the middle of the cake. Gently spread it over the top and sides of the cake and let it set. You might want use half of your chocolate for a thin coat and then add a second coat once the first coat sets. This will result in less waste of ganache and a thicker coating.
  11. Break the chocolate into pieces. Heat the cream until very hot but not boiling, remove from heat and add the chocolate. Stir until the chocolate has melted, then cool a bit until you have coating consistency. Pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.

Photography: Audrey's | Recipe: Audrey's

Giulia Doyle

Contributing Editor: Food + Recipes