3 ways to enjoy Avocado Mousse By: Jules IKEAHacker

In my quest to reduce gluten intake and satisfy my occasional cravings for cake, I’ve taken to baking. I am still awful at it. The latest disaster being a “too bitter, too dense” version of the Healthy Chef, Teresa Cutter’s Naked Chocolate Cake. The issue isn’t her recipe, just my “creativity” and throwing in too many “ideas” of my own. (Hey, why do you think I hack IKEA?) I’ve had great success with her Banana + Coconut Bread though, which is delicious to the power of 3.

However, as in most things, there is a silver lining. The Avocado Mousse, made to top the cake. It made my ruined cake almost edible. Trust me. It’s the bomb! I wondered how I lived so long without tasting this Avocado Mousse Supremo.

This is my first time but I promise you this, it won’t be the last. A quick google later, I found the Avocado Mousse touted as a healthy alternative to icing, a gluten-free fan favourite. I also discovered that most people just ate it as well, mousse. That can’t be! I made up my mind that this yummy thing should have more application than one. For the next few days, I raked my baking-noob brains for other ways to savour every last dollop of the fluffy, creamy, melt-in-your-mouth goodness.

So I humbly present to you my experiments on the Avocado Mousse …

See the rest of the post on Jules’ blog.

The post 3 ways to enjoy Avocado Mousse appeared first on IKEA Hackers.

via IKEA Hackers http://ift.tt/1gxzefg From Jules IKEAHacker

DIY Acrylic Offce Supplies From noreply@blogger.com (Jennifer Jones)

Today's Inspiration comes from guest blogger noreply@blogger.com (Jennifer Jones) Be sure to check out their blog! Today's project was a combination of finally snagging a wish-list item paired with the desire to play with some new materials.  Although I did ultimately save a little money, sometimes I just enjoy the process of DIY'ing something because it provides a sense of excitement, accomplishment and drives a little creativity.

A few nights ago we were at Home Depot searching for a new screen for our patio door, and I stumbled on a stack of acrylic (also known as plexi-glass).  I about lost it right there in the middle of the store.  I looooooovie me some acrylic!  In fact, everything from drawer organizers to under-the-sink organizers to our new island stools... I just can't seem to get enough of it!  Why you may be wondering?  Aside from the fact that acyclic cleans well and is extremely durable, I also think acrylic organizers and decor are timeless and very chic feeling. 

Not all acrylic is created equal, it comes in a variety of thicknesses, sizes and prices.  Because I had a few ideas in mind, I picked up a single 18"x24" sheet of .220 thick acrylic (this stuff is thick and beautiful!)  Home Depot did have another option that may have also worked, it was about half the price and also about half of the thickness, but it just didn't seem to have the same luster and I wasn't sure how easy it would be to work with. 

As far as what I wanted to make?  I had a few ideas but ultimately started out with a clipboard and had plenty left over to also make a pencil cup.  And even some more left over that may end up in another project some day.

The clipboard was my "wish list" item.  I love clipboards in general and keep them stashed in my cars, pantry, file cabinet... They are endlessly handy.  There are a few acrylic options that I have been lusting after, but they always just seemed a little silly expensive for a single office supply.

But part of the appeal is the heavier weighted "glass" appearance and the clean look (no rulers/numbers etched in the side).  And don't get me started on the hardware!  The thing with these is that they are too lovely to tuck away.  These stunners deserve to sit on your desk and be used daily.  Or they can be hung on your walls to display important notes, a calendar and even art.  And don't forget, acrylic is also a prime surface to use with dry-erase markers.

Because I purchased a sheet of acrylic large enough, I could either make two clipboards or a clipboard and something else.  I started with the clipboard first and decided to go from there.  I also decided that it would be fun to try two different cutting methods for the two projects, so I could share with y'all which worked better.

For the clipboard, I opted to try out a plastic cutting knife.

The first step is to clamp the acrylic directly to a straight edge, a scrap piece of wood did the trick for me.

Once in place, I pressed firmly to score the acrylic sheet.  The packaging stated to only score the acrylic to about half of the depth of the plastic, which took quite a few passes of the knife.

I left the protective plastic coating on the acrylic while I worked with it just to be sure I wasn't scratching the sheet from the friction.

Once it was scored to half of the depth of the acrylic, I placed the scored portion just off of the edge of our counter and snapped the acrylic down.  This process created a beautifully clean edge.

I peeled away the plastic and admired my smaller piece.

The edges can be a little sharp, and the corners can be really sharp, so I turned to our Dremel tool with an attached buffing pad.

Very lightly applying pressure to the edge of the acrylic, the buffing pad polished everything up and quickly rounded the edges.

For the hardware, I found two clipboard clips at a craft store for $3.  You can also find a few different options on Amazon.

I took the acrylic and clipboard piece to the local hardware store to find appropriately sized screws and acorn caps (our local store charges per piece so you don't have to purchase entire packages).

I used a standard size piece of paper to determine the location of the clip placement.  Bryan recommended to pre-drill with a small bit first, and drilling in just enough to create a starting point.

Then the proper sized bit for the hardware selected.

And lastly a countersink bit to allow the screw heads to lay flush on the back side of the clipboard.

The hardware and clip received a coat of gold spray paint...

I also added a thin layer of Gold Leafing with a pen and paintbrush.  This gave the clip a more aged appearance.

Once the paint was dry, I attached the clip with the acorn caps.  The end result was just fabulous!!

I gave it a spin with a few of my nearby Time Management Printables, and also with a piece of art.  Both results were exactly what I was hoping to achieve!

Project one, done!  There was still plenty of acrylic for more, so next up was the pencil cup.  For this project, we decided to save some time with the cuts and ran the acrylic though our BladeRunner (which utilized a fine wood blade).

The cuts were smooth, straight and clean, but slightly rougher looking than the score and snap method.

The next interesting fact is that acrylic needs to be glued utilizing a special bonding process.  Standard glues and adhesives don't absorb into the super sleek and smooth material, which causes the pieces to slide around and never fully cure.  There is a very special acrylic cement that is typically used, but it was really expensive online and I didn't see it sold at our home improvement store.  So, I decided to try something that acted in a similar fashion; Loctite Plastics Bonder.

You start by running the activator over each edge of the acrylic being glued.

Let it sit for 60 seconds, and then apply a small amount of the glue on one of the pieces being glued.  I always picked the rougher, cut edge to apply the glue.

I made sure the top of the pencil cup was only factory edges of the acrylic, since that is the most visible portion of the project.

Each side of the cup is 3" wide and 4" tall.  I then placed the sides on a single square bottom piece.

The glue dried clear, and within a few minutes I had myself my very own acrylic pencil cup.  That I made.  So sweet!

And now I am motivated to go and organize my desk, because now I have two gorgeous new office supplies made out of my favorite material.  Made by me!

In the end, I ended up spending about as much as a single high-end clipboard would have cost, but I was able to gain two different supplies that I like even more than the original inspiration.  And I didn't have to do a pencil cup, I could have done a second clipboard or even a small storage box.  Most importantly, I tried something new, worked with a material I hadn't worked with before and had fun doing it.

Have you stepped outside your comfort zone to play with a new product, tool or material lately? 

Pattern Download from Frances Macleod Day 5 By: Grace Bonney

This week has completely escaped me and it’s already 3pm on Friday! I haven’t had the time to read anything on the web this week so I’m going to skip this week’s “best of” links and make next week’s a bit more robust. But before I head out for the weekend (and another week of shoots next week, in California!), I wanted to share the final pattern download from Frances Macleod. I’ve loved getting a look at her Istanbul-inspired patterns all week and am so thankful she shared them with us here. Thanks so much again to Frances and click here to check out all of her patterns from this week. See you on Monday! xo, grace

Click here to download the final pattern this week from Frances Macleod!

via Design*Sponge http://ift.tt/1OFHSD7 From Grace Bonney

Behind the Bar: Emily Han’s Cherry Bounce and Balsamic Shrub By: Annie Werbler

Summer is flying by, and with it goes the rich seasonal fruits we spend the rest of the year awaiting patiently. To extend their turn in her kitchen, cocktail crafter Emily Han whips up a variety of boozy beverages that will keep long into the cold winter months. Emily has perfected two classic cherry concoctions – a liqueur and a drinking vinegar – made from the juicy crimson harvest. Included in her upcoming book Wild Drinks and Cocktails, these cherry bounce and cherry balsamic shrub recipes take their cues from the past, with the present-day goal of sparking an appreciation for provisions “from our own communities, our own landscapes, and our own hands.” For those monitoring sugar intake or avoiding foods treated with chemical preservatives, homemade refreshments are a more wholesome alternative. So enjoy your fresh fruits for a little while longer, and start planning the delectable drinks they’ll soon become in the fall. —Annie

Why Emily loves these recipes: Cherry season is fleeting, so each summer I devote some time to capturing their essence in the form of drinks like cherry bounce and cherry balsamic shrub. Come autumn and winter I’ll open up the bottles and happily remember those sunny moments strolling through the farmers’ market and pitting cherries in the backyard. In addition to their luscious flavors and colors, sweet and tangy drinking vinegars like shrubs were historically used to slake thirst and promote digestion. And when you make your own drinks, you know exactly what’s going into them, from the fresh, seasonal produce to the sweetness you can control. Although these recipes call for sugar, feel free to experiment with any refined or unrefined sweetener you like. Both of these drinks are versatile and can be mixed with seltzer water or used in cocktails. The bounce is also delightful on its own.

*These recipes are part of our healthy summer series, focusing on recipes that are good looking and good for you!

This post was brought to you by Mouth.com, your online shop offering indie snacks, summery spirits and wine and tasty gifts produced by independent American makers.

Cherry Bounce (above)
Yield: About 3 ½ cups (823 ml)

My obsession with cherry bounce began when I was gifted 20 pounds (9 kg) of fresh sweet cherries one summer. I made pies, I made shrubs, and, after researching a bunch of old recipes, I made cherry bounce. And putting up a jar (or three!) of this full-bodied, sweet liqueur has been a summer tradition ever since. We don’t know exactly where and when cherry bounce originated, but we do know that Martha Washington had a recipe for it, and George Washington is reported to have carried a canteen of bounce with him on his travels. Over the centuries, cherry bounce has been made with both sweet cherries and sour ones, plus an array of spices and various spirits, such as brandy, rum, and whiskey. Here’s my version.

Ingredients
– 1 ½ pounds (680 g) sweet cherries, pitted
– 4 whole allspice berries
– 2 whole cloves
– ¼ teaspoon ground mace or nutmeg
– ¾ cup (144 g) turbinado sugar
– 1 bottle (750 ml, or 3 ¼ cups) bourbon

Directions:
Combine the cherries, allspice, cloves, mace, and sugar in a quart (1 L) jar. Pour the bourbon into the jar, making sure the cherries are submerged. Cap the jar tightly. Store it in a cool, dark place for at least 2 months, shaking occasionally. The longer it infuses, the better it will be. Strain the mixture through a fine-mesh strainer lined with a coffee filter or flour sack cloth, gently pressing on the cherries with the back of a spoon to squeeze out all the liquid. Discard the cherries, or reserve them for another use.

Bottle and store in a cool, dark place for up to 1 year.

Photography by Emily Han and Gregory Han, except where noted

Cherry Balsamic Shrub
Yield: About 2 cups (470 ml)

Out of all the shrubs I make, this marriage of cherries, balsamic vinegar, and vanilla bean is always the most popular. I love the bit of luxury it brings to everything it touches! Because balsamic vinegar can be overwhelming on its own (not to mention pricey), I mix it with white vinegar here—and I use raw turbinado sugar, too, which adds a richness that’s missing from ordinary sugar. Stirred into sparkling water, the cherry balsamic shrub becomes a grown-up cherry cream soda. As for cocktails, it mixes particularly well with bourbon. And don’t forget the possibilities when it comes to ice cream: toss a teaspoon or so over a bowl of good-quality vanilla, and dessert is served.

Ingredients
– 2 cups (310 g) pitted sweet cherries
– 1 cup (235 ml) balsamic vinegar
– 1 cup (235 ml) white wine vinegar
– 1 vanilla bean, split
– 2 cups (384 g) turbinado sugar

Directions:
Place the cherries in a bowl and lightly crush them using a potato masher or a fork. Transfer the cherries and their juices to a sterilized quart (1 L) jar. Pour the balsamic vinegar and white wine vinegar into the jar, making sure the cherries are completely submerged. Tuck the vanilla bean into the vinegar, too.

Wipe the rim of the jar with a clean cloth. Cover the jar with a nonreactive lid. Store the jar in a cool, dark place for 1 week, shaking it daily and ensuring that the cherries and vanilla stay submerged. Strain the mixture through a fine-mesh strainer. Discard the solids. Combine the vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking the jar daily to help dissolve the sugar. Store in the refrigerator for up to 1 year.

Kitchen tip: Grinding turbinado sugar into smaller crystals will help it dissolve more quickly. To do so, use a clean food processor, coffee grinder, or mortar and pestle.

About Emily: Emily Han is a recipe developer, educator, herbalist, and writer empowering people to cultivate a mindful relationship with nature and nourishment. She is especially passionate about all things quaffable, from foraged cocktails to seasonal sodas and herbal bitters. These two cherry recipes are from her forthcoming cookbook Wild Drinks and Cocktails, which will be published by Fair Winds Press in November 2015. She’s also offering a bonus ebook with all pre-orders. Emily lives in Los Angeles and spends every opportunity exploring the mountains, deserts, and beaches of Southern California and beyond. Connect with Emily on her website, Instagram, Twitter, and Facebook.

Photo by Laure Joliet

 

via Design*Sponge http://ift.tt/1I7t7ak From Annie Werbler