{ vintage easter }

By Brit

Easter is just around the corner and the coming week will be very eggy & bunny at my home. I love these vintage inspired Easter ideas from the German magazine Brigitte published a few years ago. In the mood for Easter ?



{ all white wednesday }

By Brit

Happy midweek !
Photos via Pinterest



{ cozy winter home }

By Brit

A perfect place for hibernating.
Photos via Marie Claire Maison



{ christmassy }

By Brit

These pictures make me feel so christmassy. Wish we would have some snow here…
christmassyPhotos from Pinterest



{ wabi-sabi in my home }

By Brit

Wabi-sabi is the Japanese art of finding beauty in imperfection and profundity in nature, accepting the natural cycle of growth and decay. It reflects exactly the perception of what is beauty for me: the imperfection of nature or the asymmetry of anything handmade.  Wabi-sabi celebrates cracks and crevices and all the other marks that time, weather and loving use leave behind. The concept is composed of the words Wabi and Sabi. Wabi connotes rustic simplicity, quietness and anomalies which add uniqueness and elegance to the object. Sabi means beauty or serenity that comes with age, when the life of the object and its impermanence are evidenced in its patina and wear, or in any visible repairs.
My entire home is filled with wabi-sabi elements like weathered driftwood and sea shells, old things reflecting signs of the times and even handmade creations with a touch of imperfection. For me, this concept is the real meaning of beauty and style.
wasisabiPhotos of my home from Shanti Broeng, published in we love living 3/2015



{ home of an artist }

By Brit

This is the lovely home of Norwegian ceramist Maria Øverbye, an old school house from 1893 located in Oslo. Maria creates odd little creatures made of plaster and metal wire.



{ 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 ***



{ lovelies from vintagepiken }

By Brit

Some wonderful pics from Vintagepiken.vintagepiken



{ let’s wrap }

By Brit

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



{ 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