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!
We are releasing our Valentine’s Day party next week. I can’t wait for you to see it. But I thought I’d give you another sneak peek of the cookies. We worked with Sweet Jenny Belle to produce the Heart, Hands, Eyes, and Lips and I love how they turned out!
See the other DIYs we did for our Hearts, Hands, Eyes, and Lips party here:
Cookies by Sweet Jenny Belle | Photography by Brittany Jepsen
When I see a product I love sometimes I have a hard time envisioning how I would use it and incorporate it into the things I already have. Perhaps the same goes with you? So, I thought it would be fun to show you how I styled my three dinnerware collections for Twig NY for three different parties/gatherings starting with this first one, a Mother’s Day brunch. I used my Scandinavian Flowers collection for the gathering pulling inspiration from a Danish summer home—the kind I used to visit when we lived there. Think farm tables and woods and gorgeous spring flowers (by my favorite Tinge Floral). I paired it with a complementary palette of blues and mints and blush pinks and set a table of a crepe cake (by my favorite food ladies, Ramblin Rose Cafe) topped with edible flowers, macarons, tea, donuts, yogurt, and fresh juices.
And good news! My dinnerware collections are on sale from now until May 5th. Save up to 20%. And get free shipping on orders over $85 until April 30th.
If you do use my dinnerware for your events, take a pic and tag it with #LarsForTwig. I love to see how you use it!
Photography by Chaunte Vaughn | Food by Ramblin Rose Cafe | Styled by Brittany Jepsen | Flowers by Tinge Floral | Macarons by Seine Macarons | Additional dinnerware accessories provided by Terrain
Complete the look:
Scandinavian flowers dinner plate | Scandinvian flowers dessert plates | Scandinavian flowers mugs | Scandinavian flowers bowls | Rose tumblers | Pale mint tablecloth | Gold-tipped flatware | Small ceramic ring dish | pink ceramic dishes from Suite One Studio | Edible flowers | Grey ceramic dessert tray
American Father’s Day is coming up. I specify, because when you have family that doesn’t live in America, you realize that you unknowingly miss all sorts of major holidays. Whoops! Anywhoo, what better way to treat your dad than a delicious breakfast of BACON AND CHEDDAR WAFFLES and homemade syrup. It’s the best of all worlds coming together to form the world’s most perfect breakfast world. I like to call it a Ron Swanson, Leslie Knope, Buddy the Elf compromise.
Get the full recipe below!
It’s mid-September already which means we’re knee-deep in Halloween crafts and costumes! Halloween is one of my favorite holidays because it’s a chance to embrace all things spooky and moody and even a little bit creepy, which I love. This may be a bit surprising to many of you, but it’s not always rainbows and flowers over here! So to kick off our Halloween posts this year we have “The Birds” cake topper, inspired, of course, by Alfred Hitchcock’s famous thriller. If you haven’t seen it, it’s a great “scary movie.” It is more suspenseful than anything and appropriate for all tolerance levels (I’m a bit of a wimp). Fun Fact: It was selected for preservation in the National Film Registry of the United States Library of Congress in 2016. So yes, it’s worth a watch!
Lucky for you, these birds won’t attack you when you go in to slice the cake. However, they do make a stunning centerpiece for a Halloween party! A really simple DIY, made even easier if you have a die-cut machine. We chose to pair our birds with a red velvet cake frosted with black icing to up the creepy factor a bit. They’d also make great cupcake toppers for a party if you nestled two or three birds on top. So bookmark this for your next spooky soiree and let “The Birds” cake topper take flight!
Download “The Birds” templates and get baking!
photography by Trisha Zemp and Victoria Riza
heart marshmallow making by ME Hammond
See full recipe below
recipe adapted from Alton Brown
Homemade Heart Shaped Mallows
3 packages gelatin
1/2 c. ice cold water
1/2 c. water
1 1/2 c. sugar
1 c. light corn syrup
1/4 t. salt
1 t. vanilla extract
1/4 c. powdered sugar
1/4 c. cornstarch
1. Mix together powdered sugar and cornstarch. Prepare a 9″ by 13″ pan by spraying with non stick spray and lightly dusting with powdered sugar and cornstarch mixture. (Don’t use all of it though because you will need more at the end)
2. Place gelatin and ice cold water in stand mixer with whisk attachment. Light mix and let sit.
3. In a sauce pan mix the remaining 1/2 c. of water, sugar, corn syrup, and salt. Stir the mixture lightly until the sugar is dissolved. Using candy thermometer, cook sugar to about 230 degrees Fahrenheit.
4. Once the sugar mixture has reached 230 degrees pour over the gelatin mixture in the stand mixer. Turn on the mixer immediately to a medium high speed. The mixture will start to thicken, and begin to look white and glossy–like marshmallow fluff! Imagine that. Let it go for about 8-9 minutes. Just before the mallows are done, add the vanilla extract and whip about another minute. It should be thick enough to have a strong pull when you touch it but be careful not to get it too thick or the marshmallows will start to set before you can finish them!
5. Spread the marshmallows as evenly as you can into the prepared pan. Mallow mixture is very sticky so be warned. You may want to spray your spatula with some non stick spray as well.
6. Spread what is left of the cornstarch and powdered sugar mixture over the mallows, this will help some not be so sticky.
7. Let the mallows rest over night.
8. Use heart shaped cookie cutter to cut out desired shapes.
9. Go glamping with your fabulous heart shaped mallows.
Click below to see how we created them!
photos by Laura Sumrak
baking and recipe development by Jenny Thomas