I dont know if I ever told you guys this, but Brooklyn Living was supposed to launch like a year or 2 ago. Crazy right? When starting a site there are always delays and nothing really goes according to plan, so while waiting for the site to get ready, my friend Alicia from Bows & Arrows in Dallas was visiting NYC and had a great idea to put together a shoot. I loved it, grabbed my girl Jainé from Brklynview Photography to shoot it, and so with Mother’s Day just around the corner, thought it would be a great time to feature it!
Using the same exact flowers, Alicia put together 3 different ways to do a centerpiece from just a few flowers, to a plethora of them! I’ll feature one a day this week so you can see what she did, and hope you can get some great inspiration for YOUR next celebration.
Today’s arrangement is the simplest, using some animal head vases I had purchased from Anthropologie a while back, and some lovely flowers. This could easily be replicated with garden blooms or whatever you find foraging around your neighborhood, but has such a nice impact.
[florals by Bows & Arrows, images by Brklynview Photography]
You know the MINUTE I get my hands on some blood oranges I’m making these donuts…they look too good!!!
Vegan & Gluten-free Blood Orange Glazed Chocolate Donuts
Makes about 2 dozen mini donuts and 1 dozen regular sized donuts
 cups Lael Cakes gluten-free flour
 cup brown sugar
 cup sifted cocoa powder
 teaspoon arrowroot
 teaspoon baking powder
[1/2] teaspoon sea salt
[1/2] teaspoon grated nutmeg
 teaspoon golden flaxseed meal mixed with  tablespoons water
 cup vanilla rice or soy milk
[1/2] cup safflower oil
[1/2] teaspoon vanilla bean paste or extract
 tablespoon +  teaspoon apple cider vinegar
 teaspoon espresso or coffee (freshly brewed or diluted instant coffee works too!)
Blood Orange Glaze
 cups sifted powdered sugar
zest of one blood orange
[1/4-1/2] cup fresh squeezed blood orange juice, depending on desired consistency
1. Preheat oven to 350°F
2. Combine golden flaxseed meal with water and set aside.
3. In a standing mixer combine all dry ingredients.
4. In a medium sized bowl combine all wet ingredients.
5. On low speed, slowly add the wet ingredients into the dry ingredients until mixed together. Turn on medium speed until batter is smooth and shiny.
6. Place batter into a piping bag (if you don’t have a piping back use a zip lock bag and cut the corner off to create a hole). Pipe evenly into a nonstick donut pan.
7. Bake mini donuts for 10-15 minutes, rotating every 5 minutes (bake large donuts for 15-20 minutes). Allow donuts to cool before glazing.
8. To make glaze, combine all ingredients in a medium bowl and whisk until smooth and glossy.
9. Carefully dip the tops of the cooled donuts into the glaze, set onto a cooling rack on top of a sheet pan to allow excess glaze to drip. Donuts can be glazed multiple times for a thicker glaze.
10. Store in an airtight container at room temperature for up to 1 week or devour all at once!
[images from Amber Gress, recipe by Lael Cakes]
Hey all! I’m down in New Orleans getting ready to celebrate the wedding of my brother in law and his lovely fiancée! The heat has definitely thrown me for a loop after the cold weather we’ve had in NYC, but its a nice precursor to Spring actually arriving up north! Enjoy your links, and see you next week!
- Stained glass windows made entirely of sugar!
- If these vases don’t say Spring, I don’t know what does! (above)
- Ice cream flavors by color
- It’s all in the presentation…
The store design at Mociun White is so NOT what you’d think of a bridal shop, but thats exactly why its perfect! Its a great backdrop to the simplicity of the dresses.
Mociun White | 99 N. 1st St. Brooklyn.
[images via Dwell]
Let me start off by saying I’m not much of a drinker. I’d like to think I’m the ultimate cheap date, but since I don’t like beer or most wines, those $10-18 cocktails NYC is so famous for are where I get my kicks. Granted, I’ll only need about half of one to get a good buzz going, but sometimes its nice to splurge. There are definitely certain flavors I go for when it comes to drinks, and now that its starting to get warmer (I think??), I thought it would be nice to start featuring a couple of those for those nice Spring and Summer evenings outdoors.
01 Blueberry basil smash | 02 Lillet-Basil cocktail | 03 Cucumber & basil infused lime daquiri | 04 Buddha’s hand & Thai basil cocktail | 05 Basil lemonade
Probably should have shared these yesterday, but hey, better late than never right? The last couple of years I’ve tried to come up with different ways of painting my Easter eggs…one year it was as simple as PAAS dye and creating designs with electrical tape. This year I decided to go a little more textural and use gouache paint to design them in the style of one of my favorite artists pairs, Chiaozza. The colors I picked conveniently worked with the neon pink ones my cousin had already dyed for egg cracking!
[images by Vané Broussard]
Happy Passover and Easter everyone! Hope you’ve all got some plans to hang out with family and enjoy this time together! I’ve got a busy weekend of dying eggs (I think I might try painting them this year) for our egg cracking game…anyone else know about this? Everyone gets a hardboiled egg, and one by one tries to crack someone elses egg with their own egg. Whoever is left with a perfect egg wins! Always nice to keep the competition alive amongst family
- I totally backed this Kickstarter…its a genius idea and well overdue!
- Making a cake into a vase? Perfect for Easter!
- Hate spam? Love money? Try this!
- Have you decorated your eggs yet for Easter? Here are some cute designs to try…1, 2, 3
[image from Present & Correct’s instagram feed]