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

Mini baked donuts

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No sugar mini baked donuts
As we all know, National Donut Day is coming up on Friday, June 6th. And since donuts are the new…well, everything*, I thought you might enjoy a spin on the traditional donut. These mini donuts are not only adorable, but they are healthy! No processed sugar! No fried! Now, I know the joy of donuts is that they are not healthy, but these guys are so yum that you can eat 1,000 of them and feel great about yourself still. Kind of. Ok, you might have control issues.
Mini donuts
mini baked donuts with no sugar
mini baked donuts with no sugar
4 mini donut flavors

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

*If your head has been in the sand the last two years. Donuts are big right now. Like really big. Take a look on Pinterest for all things donut related or Kelly’s Dreaming of Donuts board
Click for recipes on 4 delightful donuts!

Valentine’s Day party cookies

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Hearts hands eyes lips cookies Valentine's Day cookies

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!
Hearts hands eyes lips cookies Valentine's Day cookiesHearts hands eyes lips cookies Valentine's Day cookies

See the other DIYs we did for our Hearts, Hands, Eyes, and Lips party here:

Eyeball placemats   |  Hands holding hearts valentine invitations  |  eyeball drink stirrers

Cookies by Sweet Jenny Belle  |  Photography by Brittany Jepsen

Mother’s Day brunch & dinnerware sale

The House Lars Built Dinnerware for Twig NYMother's Day brunch ideas with dinnerware from Twig NY by The House That Lars Built crepe cake recipe for Mother's Day

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

Bacon and cheddar waffles with homemade syrup

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bacon and cheddar waffles

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.
bacon and cheese wafflesbacon and cheese waffles

Get the full recipe below!

Photography by Lindsey Orton  |  Recipes by Mary Elizabeth Hammond

“The Birds” Cake Topper

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"The Birds" Cake TopperIt’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!

"The Birds" Cake Topper with svg files for cricut

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!

Rainbow of popsicles

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Rainbow popsicles

So many rainbows going on right now! But sadly, today is the last day of our Rainbow of Popsicles with popsicle master, Trisha Zemp, who made delicious recipes for each color of the rainbow. And here they are in one post. Enjoy!

Photography by Trisha Zemp  

Rainbow popsicles

Berry lemonade popsicles

At our 4th of July picnic Kandyce make the most delicious berry lemonade popsicles. They’re so easy to make and add the perfect amount of red,white, and blue to your festivities.

Click below for full recipe!

Homemade heart marshmallows

In this week of intense glamping, we thought we’d try our hand at a traditional campout dish, the s’more, and add a Lars detail…heart mallows. 
Of course, any talk on this subject and we all know the authority from the smore masters themselves. You know what I’m talking about.

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

Instructions:
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.

10 best ice cream flavors

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Best ice cream flavors

Knowing that July is coming to a close (RIP) and it’s still National Ice Cream Month for a few more days, I thought I’d share some of my favorite ice cream posts from the Lars archives, including paper flowers, of course!

So, here they are! Get the links after the jump!

World Cup bites: sonhos

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If you’re just joining in, to celebrate the World Cup in Rio de Janeiro, Brazil, we’ll be providing some of our favorite Brazilian recipes here on the blog that would be perfect for your World Cup celebration. First up, sonhos. Sonho literally translated means “dream” and they are quite accurately named. They’re basically a filled donut, so yes, you can imagine I was all about it. I remember walking the streets of Curitiba, Brazil listening to the loudspeaker of sonho car–Brazil’s version of the ice cream truck–and wanting so much to try them. But then remembering that some stranger was selling them from a van….

photography by Laura Sumrak
food and steps by Karlee Bronson
styling and creative direction by Brittany Jepsen


Click below to see how we created them!

Brazilian coconut bars

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If there’s one thing I learned in Brazil it’s that they love bolo, or cake. There’s a bolo for every occasion and they do it right! They use all the fruits of the area along with lots of delicious sweeteners. These Brazilian coconut bars, or bolo toalha felpuda, are deliciously dense and oh so sweet. Try it out for one of your World Cup parties.

photos by Laura Sumrak
baking and recipe development by Jenny Thomas

Click below for full recipe!