cool things

i know i've been gone for a while now. it's finally all slowing down. school is approaching its end and i am not stressed as much as i used to be. it's nice having a few extra hours of free time to just enjoy myself and curl up with a nice episode of the newsroom and a large cup of iced coffee. i know that during this short period of time until summer, i will surely savor these moments.

i never realized until this year how much i love to do nothing. how much i love to sleep and to relax and just lay in bed and think philosophical things.

so here are some pretty cool things for you to explore until i come back.

/ awesome balloon mirrors

/ (cool) diy projects for the summer

/ magnificent interactive projections for the win

/ light + hanger = hank

/ super chill matcha brownies

/ gorgeous maple + lemon + meringue pies

Posted on May 15, 2015 and filed under words, links, moodboards.

super cool raspberry chia bars

i received a box from hatchery the other day. hatchery delivers small red boxes of artisan, hand-made ingredients directly to your door every month. my april box contained spices, some apple cider vinegar, jams, caramel, and mustard. 

i thought i'd experiment with just jan's apricot marmalade. sweet, tangy, the fruit spread was perrrrrfect for my raspberry breakfast bars.

this recipe is fast, delicious, and super healthy for you. it's also extremely versatile, so yeah, switch those raspberries with any other berry for pure awesomeness  – (or heck, add more).

i used my old recipe for raspberry jam as the base to my filling for these bars. holy yes.

i also dolloped a small spoon of white chocolate-cinnamon peanut butter from my hatchery box underneath the bar for a play on pb&j.

so off we go!


3/4 cup almond flour

2 cup oats

2 tablespoons coconut oil (melted)

1 tablespoon chia seeds + 2 tablespoons water

1/4 teaspoon of baking powder

1 tablespoon almond milk

3 tablespoons maple syrup

2 tablespoons brown rice syrup

 

2 cups frozen raspberries

1.5 tablespoons white chia seeds

2 tablespoons maple syrup

3 tablespoons of just jan's apricot marmalade

 

1 small dollop of white chocolate peanut butter

00/ preheat oven to 350˚F

01/ combine chia seeds and water in small ramekin and set aside

02/ thouroughly mix almond flour, oats, coconut oil, baking powder, almond milk, maple syrup, and brown rice syrup

03/ once chia "pudding" is thick, fold into oats batter

 

04/ combine raspberries, maple syrup, apricot jam, and chia seeds in a saucepan 

05/ cook until raspberries have broken down into jam; cool until thickened

06/ on a parchment-lined baking dish, press down 3/4 of the oat mixture (leave rest to sprinkle on top). over  the pressed oats, spread cooled raspberry chia jam. then sprinkle the rest of the oats

07/ bake for 25-30 minutes until top oat crumble is golden brown

08/ take out, let cool, and devour

 

09/ optional: when plating, place dollop of white chocolate peanut butter on plate and spread with a spoon . plate bars over. sprinkle with fresh fruit.

Posted on May 1, 2015 and filed under recipes.

Q&A?

i thought it would be fun to host a Q&A where you could ask me questions and i'll respond in a video or post... questions could be about:

blogging, new york city, favorite recipes, my projects, what school is like, etc.

+ anything that you would like me to answer. you can either comment here or enter a question at my submission box; whatever is most preferable to you. i'm not sure when i will post my answers, but it will most likely be in the next couple of weeks. 

also, please let me know if you would rather have my answers in video-format (will not be available for a few weeks) or readable, blog post-format (will probably be posted more promptly)!

have a wonderful weekend everyone!

Posted on April 24, 2015 .