My Scandinavian Christmas day 21

I’m thrilled to announce Jennifer Hagler from the impeccable A Merry Mishap as day 21 of My Scandinavian Christmas. If you’re just joining us, My Scandinavian Christmas is a series of guest posts from my favorite Scandinavian bloggers sharing how they celebrate the holiday season. A Merry Mishap is Jennifer’s blog and shop where she sells her beautiful, geometric and Scandinavian-inspired jewelry. Welcome, Jennifer!
I wanted to share one of our Christmas traditions, something we look forward to making every Christmas morning. For the last few years I’ve made Aebelskivers for Christmas breakfast after my husband and I decided we needed to start a holiday tradition for our new little family of 3. We are not from Scandinavia but have a fondness for the culture and design so this just seemed like a natural solution.
Of course Aebelskivers are great with fruit preserves and Nutella but you can also stuff them with ham & cheese or even bacon, I love that they are so versatile. I prefer the buttermilk version of this recipe, this one works fine!

They’re easy to make and delicious but more importantly remind us that Christmas is here. I hope you give them a try, and of course you can make them any time of the year, not only in December!

Thank you, Jennifer for participating in My Scandinavian Christmas. Check out her lovely blog and shop. Check out more of My Scandinavian Christmas here.

Brazilian pineapple lime juice

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So much food going on on the blog these days! Don’t worry, I still craft. To continue our celebration of the World Cup, I’ve collaborate with Karlee and Laura to bring you some delicious refreshers. Today it’s a pineapple juice that’s oh so delish. Brazilians LOVE their sucos (juices). In fact, my favorite one is an avocado juice. mmmmmm. 
recipes from Karlee Bronson


Materials needed.
blender, strainer, big bowl, serving container.


Cut off hard skin- it’s okay to leave a little brown spots.
Chop ½ pineapple into little chunks and put in blender.
Add 1 liter of water in blender.  Blend.
After done blending, grab bowl and pour mixed water and pineapple through strainer. (this is where you will get rid of those brown spots). Try to get as much juice strained as possible.
Add strained juice back into blender.
Add 2/3 cup of sugar (depending on how sweet you want your juice–add sugar to taste).
¾ cup lime juice
Add a few ice cubes (remember this will water the juice down)
If you’re feeling like mint- you can also blend a handful of washed mint to your juice to add a nice fresh kick).

Blend and serve!

Ultimate guide to edible flowers

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Ultimate guide to edible flowers

I’m not a chef. I repeat, I am NOT a chef. I haven’t stepped foot into my kitchen for….7 months give or take. BUT, I’m ALWAYS tempted to make something when I see beautiful Pinterest photos with flowers in it. Every time! Sadly, as beautiful and appetizing as they appear, not every flower is suitable for consumption. You gotta be careful! I’ve been curious what types of flowers are best and I thought you might be curious too so we came up with the Ultimate Guide on Edible Flowers. You could even print it out to have on hand! Below we even share a few favorite recipes featuring edible flowers. Enjoy!

Sprinkle Me Cupcake Topper

Sprinkle Me Cupcake Topper

Sprinkles make everything better. Place two treats side by side, one with sprinkles and the other without, and chances are you’ll take the sprinkled one! It’s just so much more appealing than a plain jane treat. They act like edible confetti; Adding just the right amount of sugar, color, and whimsy. Just what you want for a Valentine’s Day treat! With that sentiment in mind, we created the Sprinkle Me Cupcake Topper so everyone can enjoy the satisfaction that comes from pouring sprinkles all over your cupcake! Taking a nod from Alice and Wonderland, we made a “sprinkle me” flag to attach to the toothpick, giving the recipient the OK to snip the heart and pour those glorious little sprinkles all over! No need for restraint! Perfect for children and the child within us all, make the Sprinkle Me Cupcake Topper for all your Valentines this year!

Sprinkle Me Cupcake Topper

DIY Floral Ice Cubes for the Fourth

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DIY Floral ice cubes

With Fourth of July fast approaching, chances are you’ve got some sort of picnic, BBQ, pool party, or gathering in the works! All of which are great excuses to put a little extra pizazz into your party preparation! Nothing is more refreshing that an ice cold beverage in the sweltering summer heat. So to ensure that your drinks stay frosty and adorable, we’ve got some special DIY floral ice cubes for the fourth! Filled with edible blue and white flowers and garnished with some red berries, these are sure to make any beverage 4th of July worthy. Adding blueberries or raspberries would make another great addition. I’m thinking dropped in some lemonade muddled with berries would be the perfect combination!

DIY after the jump!

Kiwi mint lime sorbet float

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In honor of National Ice Cream Month here in the states, I’m doing a series of delicious, healthy sorbets with Kandyce Caroll of Ramblin Rose Cafe. Last week we featured a strawberry rose sorbet and this week it’s a kiwi mint sorbet. Guys, this one is delicious. You will want to pin/bookmark/get your typewriter out and transcribe it.
Click below for full recipe!

3 Hot chocolate sundaes with Godiva

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hot chocolate sundae recipesWe came up with three unique hot chocolate sundae recipes (ice cream and hot chocolate? Oh my!) made from GODIVA’s Hot Chocolate and each with their own “toy” topper in honor of the partnership. These hot chocolate sundaes are decadent and will definitely get you in the holiday spirit. We have recipes for a gingerbread hot chocolate sundae with a “Singing in the Rain” gingerbread man toy topper, a peppermint hot chocolate sundae with a peppermint toy topper, and a dark chocolate caramel swirl with caramel marshmallows toy toppers. Guys, prepare to be dazzled.

Gingerbread hot chocolate sundae

3 Unique sundae flavors

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Unique sundae flavors

Did you know that July is National Ice Cream month? It’s true! And I was so inspired by the latest Williams Sonoma catalog cover featuring some delicious sundaes in these soda fountain glasses that I wanted to make some for Lars and reveal the recipes. Don’t they look delicious?! Get the full recipes below!

Photography by Trisha Zemp  |  Recipes by Mary Elizabeth Hammond

Cantaloupe hibiscus sorbet

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In honor of National Ice Cream Month here in the states, I’m doing a series of delicious, healthy sorbets with Kandyce Caroll of Ramblin Rose Cafe. So far we’ve covered a strawberry rose sorbet, kiwi mint lime sorbet and now up cantaloupe hibiscus sorbet. It’s so easy and perfect for snacking.
Click below for full recipe!

Conversation Heart Cupcake Toppers

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Valentines Day is a one of the most loveliest of holidays, don’t you agree?

I know a large portion of you might believe it’s only fun to celebrate if you have a significant other, but I beg to differ! Proof here.  Rather, I think of it as an opportunity to show love and gratitude to others, wear all the pink and red you want, and eat copious amounts of sweets. Preferably chocolate. Now tell me who wouldn’t like that kind of Valentine’s Day.

Now that we’re all on the same page, I’ve found that whether you’re gloriously single, in a happy relationship, or married to your work (we’ve all been there), cupcakes equal the universal love language! So we decided to doll ours up in true Valentine’s Day fashion with these printable conversation heart cupcake toppers! With sayings appropriate for your BFF: “Watch the Bachelor with me?”, to your current crush: “You noble land-mermaid”, there’s something for everyone! Time to bake a batch of cupcakes… or support your neighborhood bakery… and spread some sugar-coated love!

Sweet Spot: The Monkey Business Sundae

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monkey-business-sundae-6

I’m so happy to introduce you to a new contributor to Lars. Sarah Coates from The Sugar Hit, based out of Brisbane, Australia, will be sharing a new monthly column on the blog called Sweet Spot and as one who has a major sweet I’m both excited and worried about my soon to be growing waistline. She has a cookbook coming out in the fall and it’s now on pre-order!

monkey-business-sundae-3monkey-business-sundae-1monkey-business-sundae-2

There is nothing I love more than working with people who inspire me, and who know how to have fun. That’s why I’m so excited to be here contributing to The House That Lars Built. Brittany’s eye for colour and design is a major inspiration to me. Getting to bounce ideas and work around with inspiring creative people is what makes it not feel like work at all – it just feels like play.

And that’s the idea behind this sundae – Monkey Business! Nobody plays around better than our primate friends. So I wanted to do something that had a really fun mix of hot and cold, soft and crunchy textures, sweet things and salty things. From there, I couldn’t help but get a little more literal. So this sundae turned into what I imagine would be Curious George’s dream dessert.

Get the full recipe below! 

Breakfast in bed idea for Mother’s Day

Breakfast in bed idea for Mother's Day with lavender honey crepe cake
bowl of fresh fruit and blackberry lemonade

GASP! “Brittany, there’s food on the blog? What’s going on?” I know you must be thinking that you came to the wrong site today, but wonder no more. This IS food. It’s edible. And it’s awesome! I’m horrific in the kitchen but I love to eat so the the big question was, how to combine the two? I’ve teamed up with the wonderful Karlee Bronson and food photographer Laura Sumrak to start featuring more recipes that will make your mouth drool. We’re focusing on more healthy choices because uh, my skirts don’t fit like they used to and I thought it would be nice to create dishes that are gorgeous, delectable and mostly guilt-free. Good combo, right?

I’m not the biggest fan of the idea of bringing food parcels into bed, but this one is pretty crumb free so I’m all over the idea of a crepe cake with layers of creme and hints of lavender. Basically anything with creme I’m a fan of. Karlee got the recipe from some friends who lived in Russia and came up with the perfect crepe recipe from their Russian friends. We topped off the meal with a bowl of fresh fruit and blackberry lemonade sweetened with honey. AND, there’s NO SUGAR!

No sugar lavender honey crepe cake
No sugar lavender honey crepe cake recipe
lavender honey crepe cake recipe
lavender honey crepe cake recipe

photography by Laura Sumrak
recipes and assisting styling by Karlee Bronson
styling and art direction by Brittany Jepsen


Click below for recipes