Hi, so over these next few days. whollyKao is getting some work done. I spent the better part of the night trying to migrate my site from WordPress.com to a self-hosted WordPress.org one, and kind of made a mess of things. Some things work, others don’t. That said, whollyKao might or might not be a bit wonky for the next couple days while I try to patch things up. Consider it a mini-snooze. Thanks for your patience!
Happy Monday! How was everybody’s weekend? Mine was very nice. I got to go blueberry picking with some friends, and had a grand old time. The blueberries were sweet, the company pleasant. The only downer was the 100-degree heat. But that’s Texas for ya. The berry farm also had a small table with veggies for sale, and I scored 3 cartons of tomatoes (heirlooms included) for $2! If you’re local to Dallas and want to check out this farm, go here.
We made blueberry jam with the berries we picked. 28 jars, to be exact! We used this recipe from my friend Emily’s blog.
Since I’ve got 10 cups of blueberries in the fridge, I’ve been thinking of whatl I can make with them. So that’s what today’s roundup is about: blueberry recipes. Hope this inspires you! And if you live near any blueberry farms, you still have time to go pick: the season goes on for another couple weeks.
Mango blueberry quinoa salad // Veggie Belly
Blueberry lemon verbena pie // Heidi Swanson via Forty-Sixth at Grace
Blueberry cream cheese macrons // Ai Love Baking
Blueberry crumble // Leite’s Culinaria
Blueberry, basil, and Chambord Jello shots // Kimberly Belle
Blueberry crumb pie milkshake // food + words
Blueberry basil sorbet // Scoop Adventures
It’s been a full month since we moved into our house. We’re still in the process of buying furniture, decorating, and plain old figuring out things like pest control (yes there are a lot of big spiders!). I thought it’d be nice to do a month-to-month update of how our home is being turned into our own (thought it’d be fitting to call the series home//made).
So these aren’t the best pics, but they give you an idea of where we stand right now. Minimal decor.
You’ll notice that we did get a couch though! Its size makes up for us not having one for the last 6 months. Regardless, this thing makes Jeff’s tv time so much more enjoyable.
Our room. We need to get a bed frame, and the we’re wanting to get one big bureau to share, to make things look cleaner, and so we have more furniture for the guest bedroom. And yes, that’s a mountain of laundry on the right side of this pic!
And lastly, I thought I’d share one of my favorite parts of living here: the view of the sunset. Today was partly cloudy, and there was a span of time where the sun was trying to peek out.
I always look forward to this time of day. Seems like it’s God’s gift to us. I have been trying to slow down and enjoy it every day!
We ended up cooking dinner for the fam, and FaceTiming with Emmy for a bit. I made ’60s’ glasses for all of us to wear, and we celebrated with cake.
It was a coconut-lime papaya cake with lime curd and lime cream cheese frosting. phew! Try saying that ten times fast!
It was my first time making a layer cake. I used a cupcake recipe from my friend Tina for the cake, and took the lime curd recipe from Epicurious. I’m not a huge frosting fan, but there’s something about this stuff that was so addicting.
Overall, I’m glad we all got to celebrate with Jeff’s Dad on his birthday!
I’ll be posting a tutorial on how to make the ’60′s’ glasses soon. Stay tuned!
*layered cake recipe is posted right under this cupcake recipe.
papaya coconut cupcakes
makes 12 cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 large eggs
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped (available at the asian grocery store)
1/2 cup shredded coconut, sweetened
1. Preheat oven to 350. Mix flour, baking soda, salt, and sugar in a medium sized bowl.
2. In a separate small bowl, beat eggs, then add oil and coconut milk to the eggs and mix to combine.
3. Add eggs/oil/coconut milk mixture to the dry ingredients, mix to combine.
4. Add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine.
5. Line cupcake tin with liners. Scoop batter into each cupcake liner, filling 3/4 full.
6. Bake at 350 degree oven 20-22 minutes or until a toothpick comes out clean.
lime cream cheese frosting
8 ounces or 1 package of Philly cream cheese
1/2 stick butter
3 cups sifted powdered sugar
1 tablespoon lime juice (add zest for more flavor)
1. Bring the butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cheese at medium speed until creamy.
4. Add the sugar and beat until combined.
5. Add lime juice, beat until combined.
*You can add more sugar until you get to the consistency and sweetness you like.
Frost the cupcakes with the frosting, then top each with shredded coconut and lime zest.
To make the layered cake in this post:
1. Make the lime curd:
3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup grated lime peel
pinch of salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces.
1. Whisk eggs, yolks, sugar, lime juice, lime peel, and salt in large metal bowl to blend.
2. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes.
3. Remove bowl from over simmering water; whisk butter into curd.
4. Strain through fine strainer set over bowl; discard solids in strainer.
5. Press plastic wrap directly onto surface of curd; chill overnight. (Curd can be made up to 2 days ahead. Keep refrigerated.)
2. Double the papaya-coconut cake recipe, and pour batter in greased 9-inch round cake tins (this will make 2 round cakes).
3. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean.
4. Take the pans out of the oven, and let them cool for 10 minutes in the pan. Then take them out of the pan and cool them right-side-up on a rack until they come to room temperature.
5. Assemble the cake:
Slice each round cake horizontally, to create 4 rounds. Spread equal amounts of lime curd on top of 3 of the rounds, leaving 1/2″ inch plain border around edge of cake. Let the curd sit on top of the cakes for 15 minutes, so that the curd has time to seep into the cake. (If you don’t give the curd time to settle, it will seep out the sides of the cake when you put it all together).
Carefully stack the rounds on top of each other, placing the one with no curd on top. Frost the entire cake, then top with additional shredded coconut. If you want, add lime zest to the top.
You can put the cake in the fridge overnight, but let it come to room temperature before serving. And like I said before, it’ll be more moist the second day. Enjoy!
Last month, I made these hardcover book displays to show off my wares at the Renegade Craft Fair, I meant to post this tutorial earlier, but didn’t get a chance to. So here it is!
These hardcover books were a fun and inexpensive way to hang necklaces. They can also be used at home for a personal necklace collection, since each set of nails fits a couple necklaces. How cute would they look on a dresser?!
what you’ll need:
-hardcover books (I got fabric-covered ones for $1 each at Half Price Books here in Dallas. You can also pick up cheap books at yard and library sales).
-1.5-inch long gold nails with flat backs (you choose the gauge you’d like)
-gold hex nuts (same gauge as your nails)
Drill. Use a drill bit that’s the same size or slightly bigger than your screws. Take the back cover of the book and move it out of the way so that you are only drilling through the front cover and the pages of the book. Tape the front cover and pages together with more masking tape, then drill. I’d recommend drilling through a phone book, or something equally sturdy. I did mine on top of a cardboard box, and the drill holes came out all wonky. So don’t do that.
Screw your screws through the book, using a screwdriver if needed. If you want to hold more necklaces, let more of the screw show through the front cover. To stabilize the screws, apply the hex nuts at the back of the book (inside the back cover).
You now have a necklace holder! The back cover serves as a ‘kickstand’ for the display. And the screws are always adjustable, in case you decide you want to hold more necklaces on it. You can also drill a hole lower on your book to hold bracelets or rings. Now you just have to find the perfect spot to display this piece!
Happy Independence Day! Hope everyone has some fun events planned for the day. Since the holiday is smack in the middle of the week, seems like most people are staying local. So what’s on the schedule? BBQ? Fireworks? Floating the river? If you need still need decor or dessert ideas for your festivities, check out my 4th of July roundup from last week.
And now on to the next part: the giveaway. I’m giving these earrings away on TripleMaxTons, a fashion/design/lifestyle blog hosted by the amazing Kirsten S. Check out her site when you have a chance, and enter my giveaway. It goes on till July 7. I’d love for one of y’all to win!
Howdy! How was your weekend? We spent the weekend with Jeff’s family, and got to celebrate his Dad’s 60th birthday (I’ll be posting more about it later this week).
Today’s roundup is centered on accent tables: coffee and side tables. There are an astounding number of things to create accent tables from (like the old suitcase below), and a plethora of ways to revamp old pieces. Here are a few that caught my eye. I’m especially diggin’ the distressed pallet tables!
Branch table // Camille Styles
Painted glass top table // Kara Paslay Designs
Cheap chic cocktail table // Today’s Nest
Rustic tree stump table // Fresh Home Ideas
Chalkboard table // Revolutionaries Blog
Rustic pallet coffee table // The Wonder Forest
Suitcase table // Stars for Streetlights