Clutch | Underwear | Photography Prints | Tiny Trees
Just a quick Oh Etsy collection for this week, inspired by sea foam green. It’s soft and subtle shade works so well with its slightly darker cousin turquoise as it does when paired with a nice clean white. Don’t all of these beautiful items just scream understated sophistication?
Don’t forget, you can browse these items and more like them over at our brand new curated Etsy Page!
Remember the Flair Guy from the movie Office Space? You know the guy. He worked with Jennifer Aniston’s character at a restaurant and he was positively covered in pins, badges and brooches: aka -Flair. You guys, I *am* the Flair Guy. I may not wear my flair all at once (or be as much of a jerk!) but I sure as hell hoard pins and brooches like he does!
Okay, so maybe this love of brooches doesn’t come as much of a surprise. Perhaps my DIY brooch display frame project gave me away or maybe you are a kindred brooch lover and you just sensed it. Either way, I have possibly the best and most dangerously easy craft project to share with you:
Every now and then I will come across something that makes me think ‘oh man, I would totally wear that!’ Sometimes if from wrapping paper, a poster or an old birthday card. All you need to turn that pretty little something into a pretty little wearable something is some balsa wood, ModPodge and a brooch pin! It take’s about 20 minutes to make and you have a totally unique pin or brooch you can love forever!
Magazine cut outs/wrapping paper etc.
Clear Sealer or Nail Polish
Strong hold glue
|Steps:1. Start by cutting out your images from a magazine, wrapping paper, cards, whatever. Thicker paper will work better as if you use thin paper that has a darker design on the other side it may bleed through when you coat it with glue.
2. Cut a square of balsa wood slightly bigger than your image.
3. Glue the image down onto the balsa wood and then coat with a thin layer of ModPodge. Allow to dry completely before adding a second coat. Coat 3 -5 times, allowing to dry in between each layer. Keep your coats thin so as to keep the surface smooth.
4. Using a scalpel and ruler, cut away the excess wood from around your image. Cut small amounts at a time to ensure that the wood doesn’t split, especially when working with round images. Remember to use a backing board to cut onto.
5. Glue the brooch pins onto the center of the back of the wood and allow to dry.
6. Depending on your Mod Podge, you may find that the colors have dulled when coating the brooch. Seal the image with a coat of gloss sealer or clear nail polish. This will both strengthen your brooch and bring out the colours in your images.
- You might already be familiar with Julie’s Kitchen - the most inspiring blog (and instagram account) but I just found out that you can purchase prints of Julie photographs! Ummm.. I need ALL of these for my kitchen! Kitchen’s are often miss out on art decoration
- Designed by the talented Brittany Jepson of The House that Lars Built, this collection of dinnerware entitled Petals is gorgeous!
- Chocolate Lego you guys. Chocolate. Lego. Akihiro Mizuuchi is a god amongst men!
- Wow! Lucy Sparrow turned an abandoned corner shop into a temporary art exhibition featuring 4,000 hand-sewn felt products! The shop is open to visitors every day this month, and items are available for purchase online; there are chips, magazines, candy, frozen dinners, and even the cash register, all reproduced in felt! Amazing!
[ @rbdsgn | @caseyligon | @aforeverman | @aifatinco ]
I’m currently obsessing over hand lettering. It’s next on my list of skills to learn and instagram is my main source of inspiration
and envy. These guys are amazing! I am constantly amazed and impressed by the creativity of these amazing artists! Who are your favourite hand letterers on instagram?
Do you want some jam? No seriously, let me give you some. I don’t know why or how, but we seem to have accumulated vast amounts of strawberry jam. Store bought, homemade, you name it: we got it. Where did it come from? Is there a jam fairy? Maybe it’s like when you lose a tooth and the tooth fairy leaves a dollar under your pillow. Maybe every time I clean my fridge, the jam fairy sneaks in under the cover of darkness and leaves me another jar of strawberry jam to thank me for my cleanliness.
So what does one do with this much jam…? That’s not a segue, I’m actually asking. Help me out guys! Give me suggestions of your favourite jam related recipes, because I am already totally over jam sandwiches. Sandwiches are lame. Cookies are what the people really want!
And to be honest, these cookies are the bomb. The recipe is so easy even a child can make them. It goes a little something like this: Put ingredients in mixer until you make dough - Roll into little balls – smoosh your finger or thumb down onto each ball to create a little cookie bowl – fill with jam – get said jam everywhere because you always overfill the cookies. Rinse and repeat as many times as necessary until you no longer have any jam or you develop diabetes. Whichever comes first. (please don’t get diabetes) I think I’m delirious from a jam overdose. I’ve eaten so many of these cookies that I’ve lost count. Send help!
|INGREDIENTS:1 cup of butter
2/3 cup of sugar
2 egg yolks
1 teaspoon of vanilla extract
2 cups of plain flour
1/2 teaspoon of salt
|1. Preheat oven to 180 degrees celcius and prepare a baking tray with baking paper.2. With an electric mixer beat together the butter and sugar on medium-high speed until the mixture is light and fluffy. Add the egg yolks and vanilla extract and beat again to combine.
3. In a separate bowl, mix together the flour and salt and then add to the butter mixture in small amounts, mixing in between each addition until dough forms together in a ball.
4. From the dough, roll small amounts into balls roughly 1 inch in size. Place the balls on the prepared baking tray and flatten balls slightly with your thumb (or the back of a small spoon) to leave an indent in the center.
5. Place in the oven and bake for r 8 to 10 minutes or until the bottom is just golden. Remove from the oven and carefully press down again on the indentations to re-define them.
6. Fill each cookie with jam and then return to the oven to bake until the jam melts slightly and edges of cookies are lightly golden (around 3 or 4 minutes). Allow to cool on a wire rack before serving.
NOTE: Another option is to use honey instead of jam- it wont look as aesthetically pleasing as the honey will melt more than the jam, but as it melts the honey soaks into the cookies for a deliciously sweet alternative.
Do you like cats? How about fashion? How about cats and fashion (cats on fashion?) Even if you’re more of a dog person, you should be reading Daria’s blog Kittenhood! I’m guest posting over there today, sharing a FREE desktop download for all you feline friends! And because I love y’all so much, you even have the choice of a black and white or colored version! Aren’t I good to you? Pop over and check it out!
Over the weekend I went on a photo editing spree and to keep me motivated I put together a little playlist of sweet songs. These jams are so chill, so smooth, I thought: “what’s music for – if not sharing?” So here you go guys. Enjoy a chilled out start to your week :)
[ Listen Here ]
01 | Ho Hey | The Lumineers
02 | Seaside | The Kooks
03 | Roll Up Your Sleeves | Meg Mac
04 | Mess is Mine | Vance Joy
05 | I love You | Lido
06 | Gooey | Glass Animals
07 | Lost | Frank Ocean
08 | Dog | Andy Bull (Feat Lisa Mitchell)
- I am so inspired by the styling on designlovefest‘s recent Holiday Cocktail post! I may have to start incorporating patterns into my photos from now on! These look amazing!
- Okay, so these probably win the award for the silliest idea, BUT these puppy models are totally selling these Pet Bandana’s from Urban Outfitters. What can I say? I cannot resist a well dressed puppy! (1 | 2 | 3 | 4)
- Can anyone honestly say that these fruit macaroons aren’t the cutest damn thing you’ve ever seen? Props to Sugar & Cloth for such a clever (and cute) idea!
- Hello Pattern is a collection of wonderful colored geometric patterns created by the illustrator Judy Kaufmann. She is selling these patterns online along with the freedom to use them on whatever you like! The buyer of each pattern can apply it to whatever they like from paper to fabric, from wood to walls!
A friend of mine once declared that only women love cupcakes. No exceptions. I was simultaneously outraged at such a sexist remark and disappointed on behalf of these hypothetical men who apparently aren’t allowed to be into tiny cakes with sprinkles. I mean, who doesn’t love a good cupcake? Surely women aren’t the only ones who enjoy the soft bounce of the sponge like cakes, the sweetness of the icing and the playful colours and decorations. Say what you will about cakes in general, cupcakes have always been a crowd pleaser in my book! The idea that only one demographic can love this classic dessert is outrageous! On behalf of these men who have been so cruelly deprived, I say ‘Let them eat (cup)cake!’
Well, Ice Cream Cupcakes if you want to be precise. I admit, that title is kind of misleading. These are not cupcakes made of ice cream, rather cupcakes iced with ice cream. That’s right, you heard me right. No piping bags. no powdered sugar. Just a perfect, pretty scoop of ice cream.
Before we go any further we need to discuss methods of consumption:
Your first option is perfect for when you cupcakes are still fresh and warm from the oven. Serve in a bowl with a spoon, allowing the ice cream to get all melty over the warm cake base. The cold, gooey ice cream combined with the warm cake sponge is, unsurprisingly, a delight.
The second is, in my opinion, the correct way to eat cupcakes in general. Twist the base of your cupcake away from the top, separating into two halves. Take the bottom half and press down onto the icing (or ice cream in this case) and enjoy as a mini cake sandwich. Trust me, if you’re not eating your cupcakes this way you soon will be. No more awkwardly trying to get your mouth around both the cake base and the too-tall mound of icing. Once you try it, you’ll never go back!
Cupcakes (recipe below)
Toppings & Sprinkles
|1. Using a serrated knife, cut the top off of any cupcakes that have risen unevenly, this will help the ice cream to stay on top of the cake. (You don’t need to cut off too much, just enough to have a flat surface for the ice cream to sit on.2. Top each cupcake with a scoop of ice cream (in your choice of flavour). The key to getting a nice round ball of ice cream is to dip your ice cream scoop into a glass of hot water in between cakes. The warmth of the spoon will stop the ice cream from sticking to the metal.
3. Finish with your choice of toppings; I used leftover strawberry syrup from those delicious strawberry floats, chocolate topping, mini marshmallows, and good old fashioned sprinkles. If your cupcakes are still warm, serve immediately in a bowl. If not, return to the freezer for 10 minutes to firm up before serving.
Classic Vanilla Cupcakes
|INGREDIENTS:2¾ cups of cake flour
1⅔ cups of sugar
¾ teaspoon of salt
1 tablespoon of baking powder
12 tablespoons of softened butter
4 egg whites, plus 1 whole egg
1 cup of milk
3 teaspoons of vanilla
|1. Preheat your oven to 180 degrees Celsius.2. Mix the flour, sugar, salt and baking powder together in the bowl until well combined.
3. Add the softened butter, a small amount at a time, allowing the butter to combine before adding the next part. With your mixer on low speed, add one egg white at a time, followed by the whole egg. Ensure each egg white is completely incorporated before adding the next.
4. In a separate bowl, add milk and vanilla extract and whisk together. With the mixer on low again, add the milk mixture a small amount at a time, allowing the dry and wet ingredients to combine properly in between additions. Scrape down the sides of the bowl as you go and after adding all the mixture, continue to beat for an additional minute or two.
5. Line a cupcake tray with cupcake wrappers and spoon the batter into each, filling around 2/4 of the way.
6. Place in the oven and bake for 16 – 18 minutes or until a toothpick comes out clean. Set aside to cool before serving.