Salted Caramel Self-Portrait

Hi there!

I know the blog looks a little different, especially if you’ve been redirected from My Sous-Vide Life. I decided to shift the focus of the blog to include my love for fashion and lifestyle, hence the name Cooking & Clothes.

But fear not, this is not going to be just another fashion blog. My vision is to create recipes that are inspired by the clothes I love – taking an element from each piece – the color, the texture, or the style. I would like to first start off with a piece from Self-Portrait, which is one of my favorite brands. I’m obsessed enough about their dresses to have a dedicated hashtag for it on Instagram #nidalovesselfportrait. I know, I’m weird.

Click here to shop this dress!

This Eyelet Cutout dress from the new Spring line up differs from the old girly, frilly, lace-driven aesthetics from previous collections. But the essence of the brand, in my opinion, is still there – pieces that are feminine and sexy in unexpected ways. The location of the cut out leaves a lot to the imagination, while the ruffling and the lace up details add a hint of femininity to the more stream-lined mustard dress.



I’m matching this dress with a salted caramel brownie recipe, that, apparently, is the most pinned brownies on Pinterest! These brownies are definitely for those with a sweet tooth. The caramel sauce is a little too sweet for me, but the sea salt adds a nice touch. It’s still delicious nonetheless!

Salted Caramel Brownie (Credit: Something Swanky)


  • 1 cup butter
  • 4 ounces semi-sweet chocolate
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • approximately 10 ounces caramel sauce
  • coarse sea salt


Preheat to 350ºF. Lightly grease a 9×9 baking dish.

Melt together the butter and the semi sweet chocolate. Let cool slightly.

Stir in the sugar and the eggs. Mix in the flour, cocoa powder, and salt. Fold in the chocolate chips.

Spread the batter in the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted comes out mostly clean.

Let cool completely before topping with caramel sauce and sprinkling with sea salt.


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