Mar

29

{ easter baking }

By Brit

It was so much fun to try out some new Easter treats like these cakes baked in eggshells.

{ Egg Cakes }

100g butter, at room temperature
100g white sugar
8 eggs (medium or large, shells only), 3 for the batter
100g all-purpose flour
1 tsp baking powder
~2 tbsp eggnog
1 tbsp cacao powder
~2 tbsp milk
sunflower oil for greasing the eggs
aluminium foil

{1} Poke a tiny whole in the bottom side of the egg by using a needle or an egg poker. Carefully enlarge the hole using a pointy knife, make sure to only break small pieces of the egg shell to better control the size of the hole, about 1cm (or .5″) would be perfect. Turn the eggs upside down and empty them in a small bowl, some of the egg white/yolk will be used later for the cake batter. If the yolk and egg white refuse to come out, take a wooden skewer and poke inside the egg.

{2} Clean the shells in cold water and prepare a bowl with salt water (dissolve 100g of salt in about 1l of water), fully immerse the egg shell, make sure there’s no air trapped inside. Remove them after about half an hour, rinse them under cold water and let them dry on a paper towel, with the hole pointing down. Meanwhile preheat the oven to 180°C (~355°F).

{3} Baking prep: A muffin tray works great, use little pieces of aluminum foil to form rings, which will help the eggs to stand upright during the filling and baking process.

{4} In a large bowl beat the soft butter together with the sugar until the sugar has dissolved, then add three eggs. Beat well until the batter gets a creamy consistency, then add the flour together with the baking powder. Whisk until evenly combined.

{5} Divide the batter into two separate bowls. Add the eggnog to one, the cacao powder together with the milk to the other bowl. If the batter seems too dense, you may want to add some more eggnog (for the yellowish batter) or a bit more milk (for the brown batter).

{6} Drizzle about 1 teaspoon of sunflower oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil. Use a piping bag with a small nozzle to fill the eggs. If you want bicolored cake eggs, start with one batter and finish with the second batter. Fill the eggs up to half and two thirds full, better add a bit more to get complete eggs. Even if the batter escapes through the holes, you can easily remove the excessive parts after they’re cooled down.

{7} Bake for 20 to 25 minutes. A wooden skewer should come out clean, if the cake eggs are done. Remove from the oven and let cool down completely before cracking them open and peeling off the shell.

inspired by an old German tradition, recipe by deliciousdays

 

 { Easter Bunnies }

2 cups (250 g) all-purpose flour
pinch of salt
½ cup (100 g) chilled butter, cut into pieces
½ cup (70 g) sugar
1 egg
grated zest of ½ lemon

{1} In a bowl whisk the flour with the salt.

{2} Cut the butter into pieces, add sugar, lemon zest and egg and work together. At the beginning the mixture looks like breadcrumbs but it becomes smoother while working with your hands.

{3} Put the dough in a plastic wrap and chill it for at least an hour.

{4} Preheat oven to 350 degrees F (180 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

{5} On a lightly floured surface roll out the dough, using a Easter cookie cutter and cut out the dough.

{6} Bake for about 12 minutes, or until cookies are lightly browned. Cool on a wire rack.

*** Happy Easter Baking ***

Jan

15

{ lovelies from vintagepiken }

By Brit

Some wonderful pics from Vintagepiken.vintagepiken

Dec

22

{ let’s wrap }

By Brit

It’s the final countdown for wrapping gifts, baking cookies, trimming the Christmas tree… craft2

Dec

16

{ it’s beginning to look a lot like christmas }

By Brit

A few days ago, I made my home ready for Christmas. It’s quite mild here in France, no Christmas weather at all but my home is glittering for Christmas in every little corner. So I only have to imagine that it’s cold outside…xmas

Nov

26

{ raw treasures }

By Brit

Manon Gignoux treasures upcycled fabrics and reinvents them as textile figures, clothes and accessories, raw and fantastic. Simply wonderful!

Oct

29

{ sweet poisonous halloween }

By Brit

Ready for Halloween ? These homemade stamped cookies are frighteningly simple to made and almost to pretty to eat… Boo !spooky

Sep

20

{ love warriors }

By Brit

Came across the lovely shop & blog of Love Warriors. Love Warriors are treasure-hunters travelling the world to find unique items and hidden gems in corners of the world forgotten by others. They create their own design, born to life where recycled materials from demolitions, flooring, boats, doors, glass and oil drums meet fresh linen, supple leather, natural materials like shells & sandstone as well as refined & hand-crafted ceramics.
lovewarriors

Sep

4

{ fall, in love }

By Brit

Have you already felt that first chill in the air that whispers of fall ? I always find it so exciting when summer changes to fall, my favorite season. I am in the mood for changing colors, crisp breezes and comforting food with cozy flavors like homemade pumpkin soup, warm scones and hot apple cider. Enjoy the beauty and peacefulness of autumn !
fallPhotos via Pinterest

Aug

23

{ sunday crafternoon }

By Brit

Today the weather was perfect for a cozy Sunday Crafternoon. I found a stack of old yellowed French books at a local flea market that inspired me to create something original and unique. I love creating with nature elements like driftwood, seashells, pebbles or leaves collected in different natural settings. I have so many of these little treasures tucked all over my home only waiting for being incorporated in a lovely craft project. So I rummaged in my odds and ends craft box and dug out some little driftwood branches, pebbles, lace and wire… No sooner said than done, here are the results.creat2Lace paper pebbles
Bird ornament with kraft paper covered wire
Lavender closet hangings printed with hand crafted feather stamp

***All available in my Etsy Shop***

Aug

20

{ oversized }

By Brit

Jacqueline Fink from Sydney’s Little Dandelion creates the most amazing chunky blankets, shrugs and baskets in pure unspun wool knitted by hand with huge needles. Her work is inspired by the need for sensory feedback and the love of texture and natural fibres. At the heart of Jacqueline’s work is the extreme scale the unspun wool allows her to achieve. Essentially, Little Dandelion is her quiet rebellion against mindless mass production and a loving contribution to a kinder and more conscientious world. little_dandelion