And there, in the same city where they met as girls, four New York women entered the next phase of their lives dressed head to toe in love. And that's the one label that never goes out of style.
I live for those sappy one-liners.
I had so many questions going into this movie. Can Samantha stay faithful to Smith? Has Big finally overcome his inability to commit? And more importantly...what will Carrie be wearing?!
Coming from a family of four daughters, there's room for only one fashionista. My sister Michele claimed that title back in her Robert Palmer Girl days.
For me, "dressing up" means trading my slip-on sneakers for a pair of flats and dabbing on some Neutrogena lip gloss over a layer of my old faithful, Carmex.
I'm okay with my low style quotient - I have the Sex and the City girls to live vicariously through. Manolos aside, they're hilarious, witty and inspire me to make the most of my own fashion sense. I won't be strutting down any runways soon but I might have a little extra swing in my hips when I walk to the mailbox in my faded Old Navy pj capris.
I also have a big, squishy, soft spot reserved for Carrie Bradshaw because of her expertly timed pun usage.
Today's recipe is from the book "Chocolate: A Love Story" by the renowned chocolatiers at Max Brenner. A hip, sexy movie needs a hip, sexy sweet treat.
Lipstick Banana Chocolate Cake Bonbons Enrobed in Well-Behaved White Chocolate and a Nutmeg Lady's Coat.
How fantastic is that title?
Yes, I resorted to using a tired movie quote.
Let's get started.
4 ripe bananas
1 stick unsalted butter, softened
1/3 cup sour cream or creme fraiche, room temperature
3/4 cup sugar
1 large egg, room temperature
3 Tablespoons aged brown rum (I used spiced)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 ounces chocolate chips
White Chocolate Glaze
1 envelope granulated gelatin
2 teaspoons cold water
1 cup heavy cream
pinch ground nutmeg
15 ounces white chocolate, chopped (I used chips)
dried banana chips
Preheat the oven to a balmy 400 degrees.
Butter and flour an 8-inch nonstick loaf pan. I used a square pan because I don't own a loaf pan and had to use the next best option.
No loaf pan? And I call myself a baker. Geeeeeez.
In a bowl, smash the nanners.
Mix in the butter and cream until smooth.
Gradually add the sugar, egg and rum.
"Gradual" kinda goes out the window when you're taking pics.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
Add to the banana mixture until just smooth.
Stir in the chocolate chips.
I love the look of chocolate chips when photographed. They have such a raw, almost rock-like quality. Like you could pave a cobblestone road in Old Town Montreal with them.
Pour the batter into the prepared pan.
Place in the oven and reduce the heat to 325 degrees. Bake until puffy and golden brown, about 40 minutes.
Let them cool then cut into 1-inch cubes.
While the scrumptious little banana pillows cool, make the glaze.
In a small bowl, combine the gelatin and water and let sit until absorbed, about 3 minutes.
In a small saucepan, bring the cream to a simmer then whisk in the gelatin, stirring until completely dissolved. Pour the hot cream over the white chocolate in a heat-proof bowl.
Let it sit for a minute then stir until smooth.
Add the nutmeg and give it another swirl.
Dip the cake squares into the glaze and set aside to let the chocolate cool. Dip one more time then place a dried banana chip on top.
Can you think of a more decadent combination than bananas and chocolate? I dare you to try.
Mmm. These are sweeter than Aidan and Harry Goldenblatt put together.