i remember the days before pinterest when i would blog 20 times a day. just posting photos of things that inspired me that day. no planning or thoughts about it, really. sometimes i miss those days. here’s a few photos, color combinations, shapes and designs that had me feeling inspired today…
Archive for the ‘INSPIRATION’ Category
I’m in a sweatshirt phase. I know, I know, not very sexy. But how cool are these? Have a comfy Monday! –stephanie
ted baker from asos
from joe fresh
by Sonia Rykiel from asos
The floral notes of earl grey tea pair perfectly with the buttery rich goodness of chocolate chip cookies in this sweet spring recipe. Loose leaf earl grey is infused into milk that’s used in the cookies, as well as finely ground earl grey tea. The result is a chocolate chip cookie that’s steeped in flavor and provides an extra warmth and depth beyond your average cookie.
Makes about 3 dozen cookies
• 1 tablespoon plus 1 teaspoon loose leaf earl grey tea
• 2 tablespoons milk, hot
• 2 ¼ cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• pinch of cardamom
• pinch of nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup plus 2 tablespoons packed light brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ⅔ cup bittersweet chocolate chips
• Using a tea strainer, steep 1 teaspoon of the earl grey in a small mug of the hot milk for 15 minutes. While the milk is steeping, grind the remaining tablespoon of tea in a clean coffee grinder or blender until powdered. Set aside.
• Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, stir together the flour, baking soda, ground tea, salt, cardamom, and nutmeg until combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until smooth. Add the egg, vanilla extract, and the milk and mix until combined, scraping down the sides of the bowl. Gradually add the flour, mixing until a smooth dough forms. Stir in the chocolate chips.
• Scoop out a heaping tablespoon of the dough and place it on a cookie sheet lined with parchment paper, leaving 2 inches of space around each ball of dough, until the baking sheet is full. Place the sheet in the oven and bake for 10-12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool for 10 minutes before placing cookies on a wire rack to cool completely. Makes about 3 dozen cookies.
well aren’t these adorable? impress your loved ones with these little pancake cups of love…
Mini German Pancakes with Strawberry Lavender Jam
Makes 16 servings
• 1 cup milk
• 6 eggs
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup melted butter
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons dried lavender flower
• 1 tablespoon powdered sugar
• 1/2 cup strawberry jam
• powdered sugar as needed
Mini German Pancakes: Preheat oven to 400 degrees. In a large blender, mix in 1 cup milk, 6 eggs, 1 cup flour, 1/2 teaspoon vanilla extract and 1/2 teaspoon salt ( make sure that there are no flour lumps in your mixture). pulse batter as you add in melted butter a little at a time. Grease a mini muffin tin thoroughly and fill slightly less than half full . We used a 16 mini muffin tin. Bake for 15 minutes or until puffy and golden on top (These will rise significantly in the oven but will deflate as they cool and form a crater). Dust mini German pancakes with powdered sugar.
Strawberry Lavender Jam: In a medium saucepan bring 1/2 cup of water to a boil with 2 tablespoons dried lavender flowers (You can find dried lavender for cooking and baking in the spice section of the grocery store). Set aside and steep for 10 minutes. Strain lavender from water and bring the infused water back to a medium heat. Add 1/2 cup sugar stirring occasionally until a syrup forms. Add in 1/2 cup strawberry jam. Top mini German pancakes with strawberry lavender jam.