Im sure you are as found of ribbons that I am.
You can never have enough.
I love buying white cotton ribbons and dying them.
Getting this ombre effect is really easy.
You need:
Cotton ribbons
Fabric dye
Make a little dye and place it on a plate.
Roll together the ribbon and place on the plate.
The ribbon will soak up the color.
I didn't rinse my ribbons.
Hang to dry.
Photo by Alexandra Grablewski
This is for me the perfect craft project.
You use something you already have in the house, it takes about 15 minutes to make and it looks great.
Its so easy.
Simple take an old book, open it and fold in 5 and 5 pages like shown on the image.
Do the whole book.
You now have a very cool stand for photos, little notes or those horrid bills.
Have a fab weekend all.
Photos by Alexandra Grablewski
This week's giveaway is both charming and scrumptious! We have One Naturally-colored Mini Sprinkle Tower and a Sample Pack of Ticings® Gluten-Free Dessert Toppers for one lucky winner!
Modern dessert decorating is simple and easy with Ticings®. This week's giveaway includes an assortment of Ticings peel and press cupcake toppers and coordinating Mini Sprinkles, containing an assortment of authentic dark chocolate and white chocolate sprinkles tinted only with plant-based colors.
GIVEAWAY IS NOW CLOSED.
L.A. based Sweettoof Studios launched Ticings® gluten-free, edible dessert toppers in 2009 to bring a modern sensibility to classic cakes and soft-frosted desserts. Ticings are a simple ways to elegantly decorate desserts of many types, and limited only by your imagination. In 2011, Ticings introduced hand-blended finishing sprinkles tinted only with natural plant-based colors and are set to launch a new collection of customizable toppers for year-round decorating on October 1st. Visit Ticings.com to sign up for their mailing list.
I feel like this ingredient will divide the country in half.
You love oysters or you don't.
There is no middle way.
Im not a big fan myself, I wished I loved them, but the simple fact is that I don't.
But I do love working with them.
When we shot the oyster story in SPM fall issue, we got a large box of oysters from Nonsuch Oysters in Maine.
Colin loves them and he tasted himself through the whole day.
Enjoy!
Oysters with pancetta and pine nuts
Serves 4
2 tablespoons pine nuts, toasted
1/2 cup breadcrumbs
1 once finely chopped pancetta
2 tablespoons finely chopped parsley
pepper
12-16 oysters, on the half shell
lemon wedges
Combine nuts and breadcrumbs.
Heat a pan and add pancetta.
Fry until golden.
Add pine nuts/ bread and parsley.
Mix well.
Season with pepper.
Place on top of oysters.
Bake at 450F until golden.
Serve with lemon wedges.
Photos by Colin Cooke
I have so much fun coming up with craft ideas for the magazine.
This time I went crazy dip dying everything I could get my hands on.
I really love the effect it gets, very organic and beautiful.
And the best of all, its so easy to do.
You need:
cotton or linen pillowcases
fabric dye
Wet the pillowcase and squeeze out the water.
Make the color bath according to the package.
I use liquid fabric dye, think its easier to work with.
Dip one end of the pillow into the bath.
Dip it a few times.
Then rinse the pillowcase until the water that comes from it is clear.
If you want a stronger color, dip it again.
If you want a 2 sided pillowcase simply do the same on the other side.
Hang to dry.
I also made a whole bedding set the same way.
For more fun ideas, look here!
Have a fab weekend everyone.
Photos by Alexandra Grablewski.
Hi guys!
I just LOVE the new Fall issue. It's so much fun to share it with you! If you haven't read it yet, check it out now! Click here.
I'm really excited to get the print edition of the Fall issue. It's due any day from the printer. To celebrate the new issue, I'm going to give away 10 copies of the magazine, one to each of 10 lucky winners!
CONTEST IS NOW CLOSED.
Giveaway ends Monday, September, 17, 2012 at 12PM EDT. One entry per person. Open to addresses worldwide.
If you don't want to count on luck to get a print copy of the Fall issue, you can buy one here: Sweet Paul Store
Good Luck!
Todays Recipe Monday is a fresh recipe from the fall issue.
We made this apple beignets with caramel sauce for a shoot and they where just amazing.
Fresh from the deep fryer and dipped in a hot caramel sauce...wow.
This is the ultimate fall recipe.
Enjoy!
Apple Beignets with caramel sauce
Serves 4
1 cup sugar
3 tablespoons butter
1/4 cup water
4 tablespoons dark rum
1/2 teaspoon apple cider vinegar
6 tablespoons heavy cream
2 apples, golden is great
1 1/2 cup plain flour
1 teaspoon baking powder
1 large egg
3/4 cup apple cider
corn oil for frying
powdered sugar
Start with the sauce.
Heat the sugar in a pan on medium heat.
Once its melted and golden brown add butter, water, run, vinegar and cream.
Stir until you have a smooth sauce.
Remove from the heat and pour into a bowl.
Peel and core the apples.
In a bowl stir together flour, baking powder, egg and cider.
The batter should be thick.
Dip the sliced apples into the batter.
Heat the oil in a large pot.
Fry the apple slices until golden.
Let them run off on paper towel.
Sprinkle with powdered sugar.
Serve hot with the sauce.
Photo by Colin Cooke
♥ Attention HOLIDAY COOKIE superstars! ♥
Sweet Paul's MY HAPPY DISH Recipe Contest is now open! The theme for the Holiday issue's contest is HOLIDAY COOKIES!
Fill out the form HERE to enter.
Enter your ORIGINAL cookie recipes for a chance to be featured in the Holiday issue's My Happy Dish spread both online and in print!
Contest ends September 17, 2012 at 12PM EDT.
Guys... I'm so happy to finally share the new Fall issue with you all!
Read, share, download and enjoy right here!
I don't really care for tomatoes.
Well, maybe not all true, as I do like the ones you buy at the farmers market these days.
They are sweet and plump and has nothing to do with their dry and hard brothers and sisters that we buy the rest of the year.
I developed this salad where you place tomatoes and olives in an oven proof dish.
The big ones you cut in half.
Drizzle with some good olive oil.
Bake them at 375F until they start to soften a little, like 5 min.
Take them out and place on a platter, add basil, goat cheese, salt and pepper.
And off course more olive oil.
Enjoy!
Photography by Alexandra Grablewski
