1 1/2 cups Whole Milk
1 1/2 cups Sugar
1 1/2 cups Heavy Whipping Cream
4 large Egg Yolks
1 teaspoon Vanilla Extract
2 cups pureed Blackberries (approx. 4 – 6 oz baskets of berries)
1 tablespoon fresh Lemon Juice
1. Combine the milk and sugar in a saucepan and gently warm to just less than scalding.
2. While milk warms, put heavy cream in a large bowl and cover with a fine mesh strainer. Set aside.
3. Whisk egg yolks and vanilla extract in a medium bowl. Slowly pour the warm milk into the eggs, whisking constantly. Next pour the egg/milk mix back into the saucepan.
4. Heat the milk/egg yolk mix over medium heat, stirring constantly, until it coats the back of a spoon. Pour through the strainer into the heavy cream. Mix in the blackberry puree and the lemon juice.
5. Stir until cool over an ice bath. Cover and thoroughly chill in the refrigerator (at least a couple hours.)
6. Churn in your ice cream maker according to manufacturer’s directions.
recipe adapted from http://whiteonricecouple.com/recipes/blackberry-ice-cream/
Happy Easter everyone!!! This year I am bird nest vanilla donuts with buttercream frosting and toasted coconut shavings.This also a fun dessert to play with and customize to your liking. I found the speckled chocolate eggs at my local market to add a little pop of color. Happy Holidays and let us know in the comments how your donuts look!
donut recipe with ingredients and instructions can be found here. This recipe makes for 12 mini donuts.
When making baked donuts I always like to use buttercream instead of ice cream, as sometimes the glaze soaks through quickly, but here is an amazing glaze recipe if you’d like to try it! If you like buttercream like me here is an incredible buttercream recipe:
– 1/2 cup unsalted butter
– 1 1/2 teaspoons vanilla extract
– 2 cups confectioners’ sugar, sifted
– 2 tablespoons milk
– food coloring (optional)
1. cream room temperature butter with a hand mixer. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract
2. Pour milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Recipe from All Recipes.com
Making cookies this time of year are one of my favorite holiday traditions. Normally when baking I do not use mixes very often, but this gingerbread cookie mix from Williams Sonoma makes for incredible cookies! Enjoy and happy baking!
for cookies ingredients and directions are on the back of the box
3 cups of powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
buttons from sugarfina
1. In medium bowl, mix powdered sugar and butter with an electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Scrunchies have always been one of my favorite hair accessories, and I’m so happy to see them in style again! This is a super simple and stylish accessory, and they hold your hair in place better than any elastic hair tie. They are also a great stocking stuffer to give this holiday!
Fabric of your choice
Sewing machine with thread to match your fabric
1. Cut a rectangle of fabric for the scrunchie. Cut the fabric 45 x 10 mm. You can adjust the width length depending on how thin or thick you want your scrunchie to look.
2. Fold the rectangle in half lengthways. Stitch the end of your fabric together with a 0.5 cm seam, or allow the edge of the foot on the sewing machine to line up with the edge of your rectangle.
3. Turn the tube right-side out. You may need to use a pencil to help push all of the fabric through.
4. Cut a piece of elastic about 14 cm long. Thread it through the tube and tie a knot. The fabric should naturally scrunch around the elastic. Turn the raw edges of the tube under and hand stitch all the way around the edge to close your scrunchie.
For the first time this weekend I made and tried hazelnut ice cream, and now it is one of my new favorite ice cream flavors. This simple recipe needs only three ingredients, and possibly ingredients you will already have in your fridge. This ice cream is the perfect balance between sweet and nutty, and is so refreshing on these hot August summer days. Follow the recipe your own to try yourself!
3 1/2 oz. hazelnuts
1/3 cup granulated sugar
3/4 cup milk
3/4 cup heavy cream
2 tablespoons Nutella
Preparing the Hazelnuts:
1. Heat the oven to 350 degrees Fahrenheit. Spread the hazelnuts on a baking sheet covered with baking parchment and toast them for about 10 minutes or until golden brown. Rub the hazelnuts in a tea towel to remove their husks.
2. Blend the nuts with the sugar in a food processor until finely ground.
Making the Ice Cream:
1. Combine the ground nuts in a saucepan with the milk, cream, and nutella and heat. Stir until the spread has melted. Cover the pan and let it stand for 30 minutes.
2. Refrigerate the mixture until it is completely cold.
3. Strain the mixture and then process it in the ice cream machine until ready. Pour the ice cream into a chilled bowl and freeze.
We’ve been keeping this under wraps for a while now, but we are now published!! You can now find this DIY embroidered jacket in the Top of the Pops magazine, (on the Insta-glam page) which you can purchase the current issue here. Inspired by our love of all things embroidered, I purchased some vintage floral patches and sewed them onto an old denim jacket of mine. You can find a similar one here. You can play with sewing on a few patches to accent your jacket, or like I did sew a bunch of your favorites on the back of jacket.
Try sewing your patches on a pair of jeans, shorts, or a skirt to fit and customize to your own style. Below I’ve listed links to some more patches that I love.
Other Fun Patches: 1, 2, 3, 4, 5, 6
Jacket: BDG Denim Jacket
Patches: F&S local fabric store
Happy Weekend everyone! All last night and morning I have been scrolling through countless desert and retro inspired photos, which I could look at for hours! Stay tuned on the blog this week for a very exciting announcement!
Homemade donuts as you probably have seen are taking over the internet, and after making a batch of my own I totally understand why. These donuts are a much healthier options compared to fried donuts, and although are much cakier density, taste just as delicious, and in my opinion even better. Follow these 5 easy steps to make some delicious donuts of your own!
– 2 cup of all-purpose flour
– 3/4 cup of all white sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 3/4 cup milk
– 2 eggs, beaten
– 1 teaspoon vanilla extract
– 1 teaspoon butter
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. In a large bowl, mix flour, sugar, baking powder and salt.
3. Stir in milk, eggs, vanilla and butter. Beat together until well blended.
4. Pour the batter about 3/4 into the molds. Try not to pour too much, because the donuts will rise.
5. Bake for 8-10 minutes in the preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.
If you are not a fan of frosting or icing you donuts, you can roll or dust them in cinnamon sugar, which taste amazing too! On my donuts I used edible flowers to decorate mine, but you can also add some red, white and blue sprinkles for your 4th of July celebrations this weekend!
Today Emily and I (Lizzy), visited the Alfred Tea Room on Melrose Place. We’ve been wanting to visit this cute little tea room for a long time now, and finally made it happen. This quaint little tea room met our high expectations and hopes, especially after looking at these photos from the alfred tea room instagram account. This place is a must to go to if you’re a tea lover.
It’s just as pretty in person!
I am forever grateful that these pink tiles exist
Iced matcha tea
Address: 705 N Alfred St, Los Angeles, CA 90069
Lizzy and Emily