I’m loving the DUKTIG children’s coffee and tea set that’s currently at IKEA. The entire set is designed in heavy duty porcelain and the colors just couldn’t be any better. In my opinion there needs to be an adult version!
:: via swissmiss
Posted In kids
Dark Gingerbread Pear Cake. Sweet and spicy gingerbread with just the right amount of pear to keep things interesting.
:: recipe and photo via Caviar and Codfish
Posted In recipesWhen I saw Ann Wood’s breathatking cardboard castles on Apartment Therapy earlier this week I couldn’t resist checking her out further. What an inspiration. Wood creates the sort of things that you dreamt of as a child, but could never get quite right. Thankfully she never stopped trying. Looks like it all paid off not only in her castles, but also the ships and birds she creates.
I could have written this one, that’s how often I think it…
Bubbly Pear Cupcakes concocted from pears and champagne as well as a healthy dose of cream cheese icing. YUM.
:: recipe and photo via YumSugar
Posted In recipes
Love, love this idea for a Halloween ribbon wreath. So simple and stylish – especially if you’re not one to go all out for the 31st. I’d actually like to adapt this to other holidays as well!
Supplies:
12″ foam wreath form
24 yards 1 1/4″ black grosgrain ribbon (or less if using a wider ribbon)
Scissors
Measuring tape
Steps:
Directions:
Cut 45-50 16″ pieces of ribbon. Tie one strand of ribbon in a knot around the wreath. I used a “messy knot” — right over left, then right over left again, pulling in the opposite direction. It doesn’t really matter how you do it as long as you are consistent all the way around. Repeat with the knots, pushing them close together, until you fill the wreath. Cut one long piece of ribbon (48″) and tie one end to form a knot. Leave a long loop for hanging and tie another knot onto the wreath. Trim any frayed or long ends.
:: via CasaSugar via the long thread
Posted In halloween, holidays, make it
Dorset Cereals is a prime example of how packaging can turn what would normally be plain ol’ nuts and berries into something fantastic that you want sitting in your kitchen.
:: via Miss Jane
Posted In food, packaging
Roxy at about 2 months old. That bracelet crown doomed me – she’s had a princess mentality ever since!
I woke up in the middle of the night to a sick Roxy girl. She’s currently at the vet being diagnosed (although I, um, think she’s just really constipated – ew!), so please send her some mental back scratches and treats. And maybe some ExLax…
Posted In just a note, pets
Oooh yay! Baked has just released a cookbook chalk full of their best-sellers and favorites like The Sweet and Salty Cake, the Peanut Butter Crispy Bar, the Pumpkin Chocolate Chip Loaf, and Cheddar Chipotle Biscuits. Yeah, I probably, definitely need this.
The Pear Cardamom Flip is a little more involved that your average cocktail, but the outcome is well worth it.
Ingredients:
– 1 tsp Clear Creek Pear Brandy
– 1 ripe pear, divided
– 8 medium sized mint leaves
– 1 tsp huckleberry liqueur
– 2 dashes orange bitters
– 3/4 oz pear-cardamom syrup
– 11/2 oz light rum
– 3/4 oz fresh squeezed lemon juice
– 1/4 oz fresh ginger juice
– 1 large egg white
Dice 1/4 of the pear into 1/4″ cubes. Place in rocks glass with huckleberry liqueur, mint and brandy. Stir.
Cut another 1/4 of the pear into large chunks. Place in mixing tin. Add bitters and syrup. Muddle to completely break down pear. Add ice, rum, lemon juice, ginger juice and egg white. Shake for 30 seconds.
Add ice cubes to rocks glass. Strain cocktail into rocks glass. Garnish with a paper thin slice of pear atop froth.
Pear-Cardamom Syrup:
– 1 cup granulated sugar
– 1 cup water
– 1/2 USA Pear, shaved with vegetable peeler
– 1 tsp ground cardamom
Bring sugar and water to boil in small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.
:: cocktail recipe and photo via Cocktail Times
Posted In cocktails