Birthday pancake cake

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A pancake cake. I know, I know “but the calories, the sugar…”, SNOOZE FEST! It’s a PAN and it’s a CAKE! A pancake cake! And it’s delicious, which these days is my hashtag 1 requirement. Can you imagine anything more scrumptious to arrive to than a pancake cake surprise awaiting the birthday boy/girl?

Photography by Laura Sumrak
baking by ME Hammond

Check out more birthday projects here
And more delicious recipes here

See the full recipe below

Birthday Cake Pancake Batter:

1 1/2 c. flour
3/4 c. funfetti cake mix (yellow cake mix also works great)
1 t. baking powder
1 T. sugar
2 eggs
2 t. vanilla extract
3/4 c. milk
pinch of salt
Sprinkles

1. Mix together dry ingredients
2. Add eggs, vanilla, and milk to dry ingredients (whisk well, try to avoid clumps)
3. Fry pancakes in a medium high griddle
4. Top with syrup and sprinkles
5. Eat up!

Dessert sushi

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Dessert sushi
If you don’t like raw fish maybe you like raw cookie dough? With ice cream? As sushi? Just maybe? Guys, dessert sushi rocked my world. It would be so fun for a party or a fun dinner surprise.
Chocolate and peanut butter sushi
dessert sushi
Baker ME Hammond replicated a full sushi experience with sweets. Here’s what we did:
dessert sushi
Whipped pistachio paste for wasabi
Starburst for ginger
Chocolate sauce for soy sauce
Coconut flakes for rice
Strawberry ice cream with sugar dough and sprinkles
Vanilla with chocolate chip cookie dough
Chocolate ice cream with peanut butter
dessert sushi
vanilla ice cream and chocolate chip cookie dough
dessert sushi
dessert sushi
styling by Brittany Jepsen
Click below for full recipes!

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.

Pina colada cheesecake

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I know what you’re thinking. The House that Lars Built is confused. It’s not a food blog. It’s crafty! I know I know! Don’t worry, it’s just that these very important national holidays are dictating the editorial calendar around here. The whole month of sweltering July was National Ice Cream Month and July 30th, yesterday, was National Cheesecake day. We can’t have it slip through out glue-gunned out fingers just because we are a DIY/craft blog, right? SO, ME Hammond of Baked by ME came up with THE MOST DELICIOUS cheesecake recipe you’ve ever tasted. You will never want to eat cheesecake in the round again. This deconstructed version will blow your tastebuds. I nearly downed the thing as we photographed it. This is one of those recipes where the baker, ME, says “it’s soooo easy” but you really you can’t trust her because it’s that good.
Click below for full recipe!

Pineapple boat with sorbet

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And to close off the season of sorbet, I present to you a pineapple boat. Kandyce came up with this fun idea. When she was little she would spend vacations in Palm Springs. At their favorite Japanese restaurant they were given a pineapple boat for their birthday chock full of ice cream and topped with loads of sugared accessories. She decided to make one for you in a slightly more healthy version. Just carve out the pineapple and add in the scoops and top it off with some of your favorite goodies.
And to recap, here are the sorbet flavors we shared from July’s National Ice Cream Month.

 Pineapple sorbet with chamomile and lemon

 Kiwi Mint lime sorbet

all photography by Laura Sumrak
recipes by Kandyce Carroll of Ramblin Rose Cafe 
styling by Brittany Jepsen

Pineapple sorbet with chamomile tea and lemon

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Pineapple sorbet with chamomile tea and lemon recipe by Ramblin Rose Cafe for The House that Lars Built.
Pineapple sorbet with chamomile tea and lemon recipe by Ramblin Rose Cafe for The House that Lars Built.
Pineapple sorbet with chamomile tea and lemon recipe by Ramblin Rose Cafe for The House that Lars Built.
Pineapple with Chamomile tea and lemon juice 

Take out your violin because National ice cream month is coming to a close. But I have two more surprises for you friends one of them being this pineapple sorbet with chamomile tea and lemon juice, which is absolutely delicious.

Check out the recipe below.

The recipe is basically the same as last week, just swap out the tea and fruit. 

Pineapple with Chamomile tea and lemon juice 

3/4 cup chamomile tea (loose leaf at a local coffee shop works!)
2 tbs lemon juice
2 cups of pineapple
1/4 cup honey
In a saucepan, stir the tea and honey together over low heat until thoroughly combined. Bring the mixture to a boil, remove from heat, and let cool.
Place the 2 cups of fruit and the 2 tablespoons of juice into a food processor and puree. Once smooth, blend in the simple syrup made from honey and water. Mix thoroughly.
Scrape the sorbet onto a parchment lined baking sheet. Spread the mixture out over the pan, forming a thin layer. Freeze until solid then remove from the pan in chunks and puree again in the food processor.
Donzo.
Yields 2 1/2 cups of sorbet
To apply the chamomile flowers onto the cone you simply apply a small amount of honey onto the rim of the cone and dip into sprinkles. Easy squeezy.
Check out the other flavors cantaloupe, kiwi, and strawberry 

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!

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!

Strawberry Rose floral sorbet

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Happy National Ice Cream month! Of course, you’ve been waiting for me to acknowledge this important holiday season and yes, I, too, have been anxious to reveal my love of the season. The wait is over! I’ve teamed up with Kandyce Carroll of Ramblin Rose Cafe to bring you 4 delicious, healthy, botanical-inspired ice cream recipes that will bring a smile to your face and a satisfaction in your belly.
First up, strawberry rose sorbet. Though not technically a “cream” it’s most certainly icy so I shall include it.
Click below for full recipe!

4th of July celebrations

Leave it to me to work last minute up to the holiday. You’re probably gone for the weekend and not even checking in on blogs. Awesome. We just had so much fun making projects that we couldn’t help ourselves! Last week we had a pre 4th of July picnic and had a blast. We brought tunes, some food, and drinks and enjoyed ourselves at the local park. I’ve already shown you a few of our projects but here are some other details that might help in your last minute preparations. (BTW: check out our video!)
No American celebration is complete without some lemonade and this is one of my favorite brands. We got ours from the local shop, Pop ‘n Sweets, but find out where you can get some near you here.
ME made a delicious pop rock cake and topped it off when sparklers. Guys, I am SO on sugar these days. I mean, how could I not?! And we carried the cake with our new handy dandy cake box from Pie Box which even comes with a nifty leather handle, perfect for bike riding! It even fits in cupcakes. It’s perfect.

Berry lemonade popsicles from Ramblin Rose Cafe here
Lady Liberty Floral Crown
Swag flag necklace tutorial here
picnic basket and picnic blanket from Poppytalk‘s new summer Target line
Cake Box from here
American flag banner tutorial 

photography by Laura Sumrak 

Happy 4th of July! We’ll see you next week!

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!

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!