Cute commercial for Ikea.
Tuesday, September 1, 2015
Friday, April 17, 2015
Thursday, March 12, 2015
Thursday, March 5, 2015
Monday, February 23, 2015
Monday
Although I think some day someone would invent those buttons. I'm so going to press them. Pressing them hard!
Friday, February 20, 2015
black and gold business card
This reminds me of old books or old porcelain. And just sums up my love for black and gold. All at the same time.
via behance
Tuesday, February 17, 2015
Baked Chocolate Doughnuts
Baked Chocolate Doughnuts Makes 20
Ingredients:
doughnuts:
2 cups bread flour
1 cup light brown sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup strong brewed black coffee, cooled
2 eggs, lightly beaten
6 tablespoons unsalted butter, cooled
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
3/4 cup melted semisweet chocolate chips, cooled
glaze:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup heavy cream
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
5 ounces chopped bittersweet chocolate
2 1/4 cups sifted powdered sugar
garnish: chocolate sprinkles/jimmies
Directions:
1. Preheat oven to 350˚F.
2. Place flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
3. Pour buttermilk coffee, eggs, butter, vinegar, and vanilla into another mixing bowl and whisk together.
4. Pour the flour mixture into the buttermilk mixture and stir until fully mixed. Fold in melted chocolate until just combined.
5. Lightly grease a couple baked doughnut pans and pour batter into a piping bag or gallon sized re-closeable bag and pipe batter into the doughnut molds, filling 3/4 of the way up.
6. Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut.
7. Remove from molds and transfer doughnuts onto a cooling rack and allow doughnuts to cool completely.
8. For glaze: Place all ingredients, except powdered sugar, into a small saucepan over medium-low heat. Stir until butter and chocolate have melted and mixture is smooth. Whisk in powdered sugar, 1/2 cup at a time, until all 2 1/4 cups has been added and mixture is smooth. Pour mixture into a heatproof bowl and set over a saucepan filled with 2 inches of simmering water (to create a double boiler, which is needed to keep the glaze loose and make it easy to dip the doughnuts)
9. To assemble: Dip the tops of each doughnut into the warm glaze and shake to remove any excess glaze. Place doughnuts onto a cooling rack, glaze side-up and top with a small amount of chocolate sprinkles. Repeat until all doughnuts have been dipped and sprinkled. Allow doughnuts to sit for 10 to 15 minutes to allow the glaze to harden. Serve.
Ingredients:
doughnuts:
2 cups bread flour
1 cup light brown sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup strong brewed black coffee, cooled
2 eggs, lightly beaten
6 tablespoons unsalted butter, cooled
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
3/4 cup melted semisweet chocolate chips, cooled
glaze:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup heavy cream
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
5 ounces chopped bittersweet chocolate
2 1/4 cups sifted powdered sugar
garnish: chocolate sprinkles/jimmies
Directions:
1. Preheat oven to 350˚F.
2. Place flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
3. Pour buttermilk coffee, eggs, butter, vinegar, and vanilla into another mixing bowl and whisk together.
4. Pour the flour mixture into the buttermilk mixture and stir until fully mixed. Fold in melted chocolate until just combined.
5. Lightly grease a couple baked doughnut pans and pour batter into a piping bag or gallon sized re-closeable bag and pipe batter into the doughnut molds, filling 3/4 of the way up.
6. Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut.
7. Remove from molds and transfer doughnuts onto a cooling rack and allow doughnuts to cool completely.
8. For glaze: Place all ingredients, except powdered sugar, into a small saucepan over medium-low heat. Stir until butter and chocolate have melted and mixture is smooth. Whisk in powdered sugar, 1/2 cup at a time, until all 2 1/4 cups has been added and mixture is smooth. Pour mixture into a heatproof bowl and set over a saucepan filled with 2 inches of simmering water (to create a double boiler, which is needed to keep the glaze loose and make it easy to dip the doughnuts)
9. To assemble: Dip the tops of each doughnut into the warm glaze and shake to remove any excess glaze. Place doughnuts onto a cooling rack, glaze side-up and top with a small amount of chocolate sprinkles. Repeat until all doughnuts have been dipped and sprinkled. Allow doughnuts to sit for 10 to 15 minutes to allow the glaze to harden. Serve.
via spoonforkbacon
Sunday, February 15, 2015
Friday, February 13, 2015
Thursday, February 12, 2015
Tuesday, February 10, 2015
DIY leaf bowls
This is a very simple DIY. It's so easy, anyone can do it. All you need is air dry clay, scissors, some foil or bowls and some leaves. The process is self explanatory here.
Sunday, February 8, 2015
Friday, February 6, 2015
Strawberry Creme Truffles
As Valentine's day is fast approaching. I see so many chocolate selling everywhere. I honestly can only eat one piece really because I can't endure the sweetness. That explains why I like this recipe so much. But with this amazing strawberry cream truffles, you can adjust the sweetness easily by adding less maple syrup and it won't mess up anything.
Ingredients
For the filling:
•1 cup coconut butter
•1 cup sliced strawberries
•2 T maple syrup
For the chocolate:
•1 cup dark chocolate chips or my 3 ingredient chocolate recipe
•3 T almond milk or milk of choice
Instructions
•In a food processor, mix the filling ingredients together very well.
•Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
•Stick the baking sheet, with all the formed balls in the freezer to firm up.
•While the balls are firming up, melt the chocolate.
•Using a double boiler method, melt the chocolate chips and the milk.
•Stir constantly until all the chips are melted and the mixture is smooth.
•Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
•Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes. These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!
Ingredients
For the filling:
•1 cup coconut butter
•1 cup sliced strawberries
•2 T maple syrup
For the chocolate:
•1 cup dark chocolate chips or my 3 ingredient chocolate recipe
•3 T almond milk or milk of choice
Instructions
•In a food processor, mix the filling ingredients together very well.
•Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
•Stick the baking sheet, with all the formed balls in the freezer to firm up.
•While the balls are firming up, melt the chocolate.
•Using a double boiler method, melt the chocolate chips and the milk.
•Stir constantly until all the chips are melted and the mixture is smooth.
•Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
•Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes. These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!
via mywholefoodlife
Monday, February 2, 2015
Sunday, February 1, 2015
concrete and brass
After browsing away on the internet for awhile, today I found this interesting art piece. I'm not sure what it means. The sculpture is called “We are still and reflective.” You can read more about it on this link and let me know. All I can think about is this could be cool pavement pattern for my backyard patio. I also like the brass that goes in between the slabs. That's combination of concrete and bass is so pretty.
Saturday, January 31, 2015
New York subway photographed by 17-year-old Stanley Kubrick
While working for LOOK magazine - before he went on to become a film director, Stanley Kubrick took over 15,000 photos of NY subway. His photos captures everyday life of people in 1946.
via bored panda
Friday, January 30, 2015
Thursday, January 29, 2015
Brands in Full Bloom
A series of mixed media illustrations by Daryl Feril. Very well designed, colorful. And totally illustrates the look and the feel of each brand. I can totally see these as editorial pages or advertising on fashion magazine.
via behance
Wednesday, January 28, 2015
Sunday, January 18, 2015
British parrot missing for four years returns speaking Spanish
The parrot, Nigel, spoke with a British accent when it disappeared from its California home four years ago. The bird, an African gray parrot, was recently reunited with its owner and now it speaks Spanish. hahaha
A grey parrot, similar to Nigel, who was returned to his owner speaking a different language via telegraph
Wednesday, January 7, 2015
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