Tuesday, March 29, 2011

Food Gawker

This may be my new favorite website! It's pictures of the most delicious food you've ever seen, and the best part is if you click on the picture you get the recipe!

I want to make this one:

Multicoloured Macarons
From Delicious Magazine


175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
 Preheat the oven to 140 degrees Fahrenheit. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl. 

In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colour.) 

Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle. 

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Thanks to FoodGawker and KatieCakes for the photos and recipe.

Thursday, March 24, 2011

Goodbye, Elizabeth Taylor

"So much to do, so little done, such things to be."
- Elizabeth Taylor

Tuesday, March 22, 2011

Sushi Peeps

I saw this and almost died! This is absolutely adorable! 

1. Slice off six 3/16th inch slices lengthwise from a Rice Krispies Treat (Please don't kill yourself trying to get exactly 3/16 inches. There are more important things to worry about, like beheading Peeps!).
2. Execute six Peeps of your color choice by decapitation. Cut off more neck than you think is appropriate. If necessary, you can trim off more later.

3. Execute six Peeps of your color choice by decapitation. 

Cut off more neck than you think is appropriate. If necessary, you can trim off more later.

4. Flatten and elongate the Rice Krispies Treat slice slightly and shape it into a hollow circle.
It's okay if it breaks, just mold it back together again.

5. Take a Peep head and tuck it into the top of the hollow Rice Krispies treat cylinder. 
Use a toothpick or tip of the a knife to help get it snug.

6. Wrap the Fruit by the Foot strip around your roll. 
Some folding and nipping may be necessary to get the cleanest look. 

Voila! You have Peepshi!

Thanks to Serious Eats for sharing these instructions.

Monday, March 21, 2011

Tory Burch Spring 2011

As always, Tory Burch's line is gorgeous and I want half of it.

Wednesday, March 16, 2011

Saturday, March 12, 2011

Waffle Party

I think this is a super cute idea! Who doesn't love waffles? Especially with yummy toppings! Plus, it's just so darn cute!

To see more pictures visit Celebrations at Home, and to get the free, printable templates and table ideas complete with instructions visit Funkytime!

Tuesday, March 8, 2011

DIY Accessories for Spring

I'm in a crafty mood, and I'm also wanting some new accessories to wear with spring clothes so I've been searching for tutorials to try out over spring break!

A Macrame Necklace from P.S. I Made This

Leather Belts from Martha Stewart
Bandi Band (wear it as a belt or a bracelet) by CraftSnob

Akela Necklace from Flaming Totes
Embellished Tights from Monoxious

Friday, March 4, 2011

Joanna Hillman: Style Inspiration

Joanna Hillman, Senior Fashion Market Editor for Harper's Bazaar put these looks together! They're bold and beautiful!