Posts Categorized: Food

collaborations + Food + Party + YouTube / Thursday, 17 Nov 2016

Cactus Cupcake Tutorial Video

DIY Cactus cupcake

A few weeks ago we were delighted to have cactus cupcake extraordinaire, Alana Jones-Mann, visit the Lars Studio for our Cactus Coloring book reveal party! She flew in early in the morning and flew out late that same day! Talk about a trooper! Alana was our guest-of-honor at the party, showing us how to make her delicious desert masterpieces step-by-step. It was AMAZING. But, we didn’t want anyone to feel left out, so we created a quick cactus cupcake tutorial video so you too can create these spiky sweets! We collaborated with the super talented Trisha Zemp to make this adorable stop-motion video that will leave you crazy for cacti. You’ll be surprised at how simple the process actually is, so make sure to give it a whirl! We included written instructions as well to help you on your way!


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Color + Food + holiday + Party / Tuesday, 15 Nov 2016

Rainbow Pies

Rainbow Pies I am not going to be so bold as to say that pies are the BEST dessert—who am I to discriminate against desserts? But, I do have a soft spot for those buttery, flaky crusts. Pies are often reserved only for the holiday season, and I quickly came to realize that this was doing them a disservice. Pies should be embraced for every occasion and every holiday! In every color of the rainbow! So that’s exactly what we did.

Pies tend to get shafted because they’re a little more time-consuming, a little more involved, and a little more messy. It’s not always “easy as pie,” people. Luckily, method dish soap helped us combat the mess and provided the solution to our clean freak tendencies! We created six different pies in all the colors of the rainbow for every occasion and when it was all said and done, our beautiful white pie plates were spotless. So let them eat pie!

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Food + Party + Products / Tuesday, 16 Aug 2016

Lingering summer feast

This post is sponsored by Crate and Barrel. All content and opinions expressed here are my own.

lingering summer feast with Crate and Barrel and The House That Lars Built

The sun has come to mean much more to me after living in Scandinavia where the winters last for so long. I find myself soaking it the last rays of summer for as long as I can before it goes into it’s annual hibernation. You just don’t know when it will resurface again and every year I’m certain it just won’t return. Three years of living in near permanent cold will do that to you.open faced sandwiches on Crate and Barrel copper tray

This year we’re throwing an Lingering Summer feast to celebrate the lingering summer with some gorgeous new copper pieces from Crate and Barrel, one of my go-to places for beautiful home decor and entertaining pieces.

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Easter + Food / Monday, 28 Mar 2016

Chocolate Hazelnut Mud Cakes

Chocolate hazelnut mudcakes by Sarah Coates of The Sugar Hit

There’s something about the coming of Spring, the Easter season, and the flowers in the air that says one thing: chocolate. It’s definitely the chocolate time of year, and these dark, fudgy little cakes are just the ticket. They would be perfect on at almost any event. They make as elegant an end to dinner, as they do a decadent addition to high tea. I particularly love these as an alternative to the more boring traditional gift of store-bought chocolates. Imagine receiving a cake box with four of these lush cakes instead of a boring foil-wrapped bunny, now that is a hostess gift! And I say four, because this recipe makes eight, meaning you get to keep some for yourself. Read on →

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Food / Tuesday, 23 Feb 2016

French Toast Crumpets with Rhuberry Sauce

French Toast Crumpets with Rhuberry Sauce038A6255

by contributor Sarah Coates of The Sugar Hit

French Toast Crumpets with Rhuberry Sauce

Get ready for brunch heaven, because this is it. Sure you’ve had French toast, but have you ever had a French toast-ed crumpet? It’s an unbelievably good kitchen hack. The crumpets, with their spongy texture, absolutely soak up the French toast batter. When the batter soaked crumpets hit the pan, their edges get ever-so-slightly crisp and the inside stays beautifully custardy, and scented with sweet vanilla.

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