Posts Tagged ‘pink’
Believe me, I've tried, but I just can't shake this pink phase that I've been going through lately. Design-wise, dusty pinkish tones are still my fave. And no matter how many times I try to suppress those Pepto-Bismol vibes, they keep coming back up.
So, I figure, why fight it. One day, I'll wake up and be completely over it. But today isn't that day. So for now, let's just go through a few reasons why pink is still kind of the best...
1. (above) Super tall cactus on pink from Hannah Klemm
2. Pink and Periwinkle from Aleksandra Kingo
3. Pink + pineapples. Not a bad combo.
4. Styling (pink) perfection from Molly Cranna
5. Pink on pink
6. Stairway to (pink) heaven from Park & Cube
7. Color blocked pink and peach from Adi Goodrich
What color is having it's moment in your eyes right now? I've been loving blues lately too, but I'd love to hear what you think.
Sometimes, you want to bake a cake, but don't have time or energy to make one completely from scratch. It happens. In fact, I probably find myself in that situation more often than not.
And for those times, there's this semi-homemade strawberries and cream cake recipe. It involves a standard from-the-box cake mix and a handful of other ingredients that will make that grocery store mix taste like an amazing homemade treat. You game?
Here's what you'll need to make your own strawberries and cream cake...
- 1 box store-bought strawberry cake mix
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups freeze dried strawberries
- 3 eggs
- 3 tbsp granulated sugar
- 1/2 cup canola oil
- 1 1/2 cups vanilla-flavored creamer
- 2 tsp vanilla extract
- baking spray
You’ll also need:
bundt pan (you can buy the one we used right here on Amazon)// mixing bowls // whisk // rubber spatula // cooling rack
1. Preheat your oven to 350 degrees Fahrenheit. Spray the inside of the bundt pan with baking spray (like Pam for Baking).
2. Whisk together the cake mix, flour, baking powder, and salt in a bowl. Add the freeze dried strawberries and set aside.
3. In a separate bowl, whisk the eggs, sugar, and oil together. Then add the creamer and vanilla and whisk to combine. Now add the dry ingredients to the wet ingredients. Gently fold everything together with a rubber spatula.
4. Bake for approximately 40-45 minutes (when an inserted skewer is removed cleanly). Remove the cake from the oven and let it cool for about 20 minutes. Be careful with the pan, since it will still be hot. Invert the pan to remove the cake and let it cool on the rack.
Top with a dusting of powdered sugar and serve with fruit and whipped cream.
Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff
Like the grid runner in these photos? Make your own in under an hour with this DIY tutorial.
Think you'll give this cake a try? I would love to hear what you think of this me-homemade approach to baking.
After making those watercolor popsicles last month, I've been thinking about creating a (semi) similar kind of painterly looking popsicle recipe that doesn't involve the added step of food coloring. So I played around with some different techniques (shared a sneak peek here) and eventually landed on these ombre grapefruit tangerine pops.
The technique that ended up working the best is actually really easy. Yay! Love it when that happens. So I turned it into a quick tutorial, in case you want to make your own. Here's what you'll need...
- Tangerine Italian Soda
- Grapefruit Italian Soda (Whole Foods has a good selection)
*You can also use fruit juices instead, if you prefer.
You'll Also Need:
- Popsicle Sticks
- Popsicle Mold (mine is from Amazon)
To get an ombre look, use the two Italian sodas (or juices if you prefer) that are in the same(ish) color family. Then pour one of the Italian sodas into the popsicle molds at the desired height. I poured most of mine to the halfway point.
Put the mold in the freezer for about 90 minutes. Then, remove the mold from the freezer and let it sit out for several minutes. The goal is to get it a little bit melty again...mostly frozen, but with some of the liquid melted toward the top.
Once that happens, add the second favor of juice, Italian soda, etc on top. Add popsicle sticks and put the molds back in the freezer until full frozen (about 4 hours).
Remove and enjoy. To loosen the popsicles from the mold when they're ready to eat, run warm water over the underside of the tray for 20-30 seconds.
Recipe, photography, and styling by Brittni Mehlhoff
What other flavors do you think would work for these ombre popsicles? I'd love to hear your favorite fruit combinations.