This is the tale of a blogger that tried several cake recipes and couldn’t find one that was coconut-y enough to satisfy his living-la-vida-loca tropical cravings. Because you know, Mexico. And Spring. That’s until he found Love Bake Nourish by Amber Rose, a mighty book full of healthier cakes and desserts. Here’s the thing, if you’re going to hit the sugar pipe on a regular basis like I do, you gotta be responsible.
Anyways, this recipe from Mrs. Rose book is a DELIGHT. A coconut delight. It’s super easy to make and – wait for it – it’s vegan! Except for the honey, but whatevs, chill, bee puke never hurt anyone. As an extra added bonus; I bathed this cake in rich chocolate ganache because I really love you AND I added a touch of lemon zest to bring spring closer to your taste buds.
Alright, let’s do this.
Spelt Coconut Honey Cake with Chocolate Ganache
Serves 8-10 awesome friends, lame ones get shit
- 1 3/4 spelt flour sifted
- 1 1/2 cups unsweetened dried coconut
- 2 teaspoons of baking powder
- Zest of 1 lemon
- 1/4 cup of honey
- 3/4 coconut milk
- 1/2 teaspoon of vanilla extract
- Pinch of salt
- 1/2 cup almond milk (if you have no dietary restrictions, use whipping cream for an even richer texture).
- 1/2 cup good quality dark chocolate chips
1. Preheat the oven at 350F and grease your pan or pans (I used small bundt pans ’cause I’m fancy pants).
2. Combine all dry ingredients in a large bowl, then add lemon zest, honey, coconut milk, vanilla extract, and salt. Mix until combined (be gentle). I find spelt flour gets gluten-y quite fast, so don’t overmix or you’ll get a tough cake.
3. Place batter in mould and bake for about 35-40 min. Use a toothpick to test AND also poke a bit of the cake out and taste it to make sure it’s all good. Once it’s done, remove from the oven and let it cool down before removing from the pan.
Now the ganache:
Heat up the almond milk and bring it to a gentle simmer, then turn the heat off and add the chocolate chips. Lets them melt for a bit, and then whisk until mixture gets shiny. Easy!
Drizzle warm chocolate ganache over the cake and eat! Warm, cold, anyway you want it, this cake is PUUURFECTION.
Photos and Styling: The Artful Desperado
Recipe: adapted from Love Bake Nourish
Oh hey, is this a new type of cubism? Perhaps coolism?
These portraits by Canadian artist Erik Olson (yaaas, represent!) give me feelings. I love how each brush stroke has so much texture, it’s almost like icing, but in the shape of art.
His new portraits series is packed with bright hues and multidimensional subjects. They kinda remind me of those weaved collages that have been recently featured in several fashion magazines (you know which ones I’m talking about?).
Portraits, texture, and lots of colour. I am definitely gonna keep an eye on this guy.
I recently discovered this article in the NY Times about cocktails and simplicity. Even though the article focuses more on the recipes, it was still super interesting to see that you don’t need to be schooled to do something you love. A lot of these crazy-talented bar tenders are actually artists-turned-mixologists. Quite different from the old days when you wouldn’t even dare to step in a kitchen or bar without having the proper credentials.
It’s fantastic how – regardless of your educational or vocational background – you can transfer almost any skills to a different field, and these guys do it in such a way that you feel like you’re reading a story about mad scientists trying to come up with a new chemical compound to save the world.
Now, these cocktails are not than simple to make, and you do require a certain level of skill to put them together (and to find or make some of the ingredients), but they are simple enough in the sense that the focus is the one ingredient or flavour, and the “cocktail story” is built upon that. Mixing and matching ingredients. So poetic!
Now I’m sure this post just made you very thirsty, so ama let you go so you can prepare some of these liquid lovers. Find the recipes to make the cocktails above in here.
Image Credit: Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea
GUYYSSS. Oprah is not here to scream, so I will have to fake it. GUUUYYSS. Huge awesome news that include you. Yep! Here’s the scoop:
A few weeks ago I was invited to be part of this rad new market place based out of NYC called GREAT.LY Basically GREAT.LY will be a place for tastemakers to open a curated online shop stuffed to the ceiling with products they love from people they love. Isn’t it awesome?! Seems like the perfect marriage, right?
Now check out the lineup of peeps ready to open shop for GREAT.LY’s launch in mid May:
(AY DIOS MIO, I am side by side with big gun girlies!)
So here’s how it works: Makers make and earn. Tastemakers sell and earn. Buyers get to enjoy the best of both worlds in one rad shop full of hand-picked treasures from their favourite bloggers (I’m one of them, right?!).
I have so many vendors in mind it’s definitely going to be hard to narrow them down. If you are a MAKER and want to be part of this tornado of coolness, then hurry up and APPLY HERE, and obvi, if you like my style and we are a fit, I’d absolutely LOVE to work with ya.
For more info about GREAT.LY read this post on The Jealous Curator.
BOOYA!!! Let’s do this!
PS. If you want to be part of my shop and/or have some rad ideas to collaborate on products you can also email me on email@example.com
OH LAWD JEZAS THEZ A FIYA! Ain’t nobody got time for..wait, we do, we do have time for this!
So turns out us veg-heads sometimes miss out on some of the finest things in life, things like chicken and waffles or pulled pork sandwiches. The latter being a classic that is loved by almost everyone, especially now that spring is in full swing and we all wanna get messy in the outdoors. I wanna get messy in the outdoors, I wanna have that salty bun dripping chipotle BBQ sauce all over ma face, sans the pulled piggy. Hence, I have decided to make a meatless version of this warm weather staple.
This pretzel bun sandwich has loads of “meaty” – and crispy – portobello mushrooms mixed in a spicy homemade chipotle sauce, topped with fresh cilantro, parsley, and feta. YOUZ GAT TIME FO DIZ!
Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping
Makes 4 sandwiches
Chipotle BBQ Sauce
- 1/2 cup of ketchup
- 1/2 cup of apple cider vinegar
- 1 chipotle pepper in adobo sauce (canned) – more if you like extra heat
- 1 tablespoon of chipotle adobo sauce (from the same can)
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 2 tablespoons of brown sugar
- 1/4 cup of water
- 5 portobello mushrooms, thinly sliced
- Around 8 brown mushrooms, thinly sliced
- Canola oil
Feta Cilantro Topping
- Handful of fresh cilantro, chopped
- Handful of fresh parsley, chopped
- 1/3 cup of feta (cow or goat work)
- 2 shallots, finely chopped
- Drizzle of olive oil
- 2 teaspoons of white wine vinegar
- Salt and pepper to season
- 5 pretzel buns or any bun of your preference
- Mayo (optional)
1. Start by sauteéing in high heat all the sliced mushrooms in a pan with canola oil. Make sure the pan is big enough so they aren’t crowded and they brown nicely, otherwise they’ll get all soggy.
3. Once your mushrooms are nice and crispy, add the paprika and cumin and cook for a couple minutes until they get nice and fragrant (make sure not to burn them). Add all other ingredients for the BBQ sauce, stir and let simmer for about 10-15 min, until it gets nice and sticky. Set aside when ready.
4. In a small bowl, mix all the topping ingredients, adjust seasoning. Topping needs to be on the acidic side of things, so if needed, add extra white wine vinegar.
5. Heat up yo buns (oh you like that, don’t you). Spread some mayo on them if you want, if not, simply scoop the hot BBQ pulled mushroom mix into the buns, add feta cilantro topping and dig in!
*Note: if the sauce gets too dry, add a teeny bit of water and ketchup and heat up before serving.
Crack a beer, go outside, and get some goddam sun, ’cause boy, you so pale.
PHOTOS AND STYLING: The Artful Desperado
Icelandic creative agency Børk just came up with the coolest idea to stay warm and in style. This prototype series of designer blankets are on their way to be available for sale, yes! You can own one of these beauties.
Each blanket was created by a different designer and the materials used to construct them are tough as an Icelandic volcano and can withstand indoor and outdoor adventures (reading on the couch with one of these blankies qualifies as an adventure).
If you want to get on the list to be the first to know when these bad boys become available, sign up for their mailing list.
Are you kidding me? It’s Friday already?! How is this possible?! Not complaining about being able to enjoy the weekend, but it’s just scary how time is flying by so quickly. Anywho. I got some goodies for you:
1. First two images are from the The Alchemist Dressing Table by HEKA. How beautiful! Wish we all had one at home.
2. Then we jump into a cool DIY by Josefin Hååg, so simple and modern. Wish I could drill holes on my wall!
3. And yet another cool DIY, this time by My Dubio to create ombre easter eggs, I’m telling ya, these Scandi peeps have no limits.
4. Lastly this super sleek-styled room was created by 365 Degrees North for Bolia. I want to have coffee in there so bad!
Alrighty amigos, that’s all for this week. See you here on Monday with a fresh load of laundry…and posts. Happy weekend!
Spring has sprung and so has the art!…and the allergies! *sneezes*. At least we have some beautiful paintings to look at while we stuff kleenex up our nose so it stops leaking (gross).
These spring-worthy paintings are the work of Marta Marzal, an artist whose portfolio seems to transition the same way seasons do, from dark moody still life, to colourful floral portraits. Seriously, I cannot be more excited about the sun coming out! The warmth in the air will definitely bring lots of good vibes for art and life in general.
Is it too early to start bathing suit shopping??! *pointy nipples from cold*