prim and dapper

D.L. & Co. Le Pomme Rouge Candle

Encased in a shiny enameled candy apple red sculpture, this Crisp Thorn Apple fragrance is simply irresistible.

D.L. & Co., $85.

Yves Saint Laurent Mascara Volume Effet Faux Cils Shocking

Hey dolls! Get big, beautiful, amped-up lashes in a bold gold tube with YSL’s new false lash effect voluminous mascara. Available in rich, luscious colors like Deep Black, Sea Black and Cherry Black.

Sephora, $30.

Cavallini Paris City Guide Notebook

A chic little notebook for all your Parisian travel adventures.  Features vintage travel-themed interior page designs, city metro map and sections for addresses and notes, and acid free paper. Bon voyage!

Paper Source, $15.95

Halloween Card Collection by Giada De Laurentiis

Chic Halloween cards & invitations by the lovely cookbook author and Food Network star for Cocodot. Send personalized cards via email or have them printed on thick 110lb. bright white stock with vellum envelopes and seals.

Cocodot.

Halloween Peppermint Patties
Recipe courtesy Giada De Laurentiis

INGREDIENTS

• 3 1/2 cups powdered sugar, plus extra, as needed
• 1/4 cup pasteurized liquid egg white product
• 1 teaspoon water, plus extra, as needed
• 1/4 teaspoon pure peppermint extract
• Orange food coloring, as needed, optional
• 2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces
• 1 teaspoon vegetable oil
  

DIRECTIONS

Line 2 baking sheets with parchment paper. Set aside.

In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.

Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

Enjoy!