Im over on the Bib + Tuck Blog today sharing details about my closet, favorite apps, and the best advice I've ever received for their #tuckandtell series. Check out the interview and join the Bib + Tuck community where you can shop my closet and trade in some of those pieces that are sitting at the bottom of your closet. Happy Friday!
Lately I have been having a lot of fun borrowing inspiration from some of my favorite restaurants so I can try to recreate the experience at home. I have been really into creating my own breakfast acai bowls after having a few amazing brunches at Dimes-- their bowl pictured below.
I have been making my own version of this bowl with my favorite breakfast ingredients. The key to these bowls are the frozen packets of acai, I like the smoothie pack variety by Sambazon. You can find these in the frozen fruit section at Whole Foods and probably any major grocery or health store--click here to search for stockists near you. The great thing about these bowls is that they are completely customizable, but here are some guidelines to get you started!
- 1 frozen Acai pouch
- 1 tbsp of almond butter
- 1/8 cup milk, I used vanilla hemp
- 1/2 of a banana, sliced
- 4-5 large strawberries, sliced
- 1/4 cup shredded coconut
- 1 tsp chia seeds
Run the acai pouch under warm water for a few seconds to slightly defrost. Blend the Acai pouch, almond butter and hemp milk in a blender until combined (sometimes I throw in the other half of the banana too!). Pour mix into a glass or ball jar. Then, alternately layer the banana, strawberry and shredded coconut. Sprinkle the chia seeds right on top.
I hope you enjoy this as much as I have been! I would love to hear about your favorite acai creations. Share them below!
Something that I look forward to every weekend is getting the weekly issue of "Moment's With Sunday" from Need Supply Co. delivered to my inbox. In case you are not familiar with MWS, the content contains three articles with great pieces on travel, food, design, music or, like this week, people. The interview yesterday was with Alex Proba, a New York based graphic designer who has created a challenge for herself to keep her creative juices flowing.
The project? Create one poster by the end of the day (today she will complete poster number 269) with a strict 30 minute time limit. What a great way to set aside 30 minutes for yourself while creating something tangible to show for it! I really like this idea and would love to apply it to my blog and daily routine. Read the full interview here.
I decided this week to test out a new recipe from my growing food board on pinterest. Life in New York has been bleak the past few weeks with the Polar Vortex weather situation, so I've been feeling some comfort food.
This overnight cinnamon bun recipe was just what I needed; Sweet, challenging and oh so comforting. I have adapted this recipe from Mbakes (a UK based food blog that is definitely worth checking out) substituting a few ingredients and converting some measurements to make your life a little easier:
Overnight Cinnamon Buns
Makes 8 large buns
3/4 cup warm water 2 1/4 tsp active dry yeast 1/2 cup caster sugar 1/2 tsp salt1/4 cup buttermilk 1 egg 1/3 cup oil4 1/2 cups plain flour
1/4 cup dark brown sugar 1 cup caster sugar 4 tbsp ground cinnamon 2 tbsp cornflour
6 tbsp unsalted butter, melted
6 oz cream cheese 2 1/2 cups icing sugar (or sifted confectioners) 1 tsp of vanilla extract (the original recipe called for lemon juice, however I was weary of curdling. To keep the brightness of the lemon component, try adding 1 tsp of lemon zest) a splash of milk
In the bowl of a freestanding mixer fitted with a dough hook (alternatively a large bowl) add water, yeast and 1 tbsp of the sugar. Let stand for 10 minutes until the yeast starts to froth. In a medium bowl whisk together the buttermilk, egg and oil. Add this to the yeast along with the rest of the sugar and mix until combined. Pour in 2 + 1/2 cups of the flour plus the salt and mix, gradually add the rest of the flour whilst mixing. Knead for 5 minutes, until the dough comes away from the bowl and does not stick to your fingers. Place in an oiled bowl, cover and let sit for 2 hours.
In a small bowl mix together the filling ingredients except the butter and set aside.
Roll the dough out into a rectangle measuring approximately 12 by 18 inches and brush with the melted butter, making sure to leave 1 inch around the sides. Sprinkle filling mixture over the butter. Tightly roll the dough from the shorter side (to make thicker buns) and pinch the ends together to stop the filling from spilling out.
Score dough every 1.5 inches and slice through. Place buns in a brownie ban lined with parchment paper -- it doesn't matter if they are touching. Wrap pan in plastic wrap and refrigerate overnight and/or up to 16 hours.
When you are ready to bake, fill a jar with boiling water and place on the bottom shelf of the oven. Put the buns on the top shelf and let proof for 30 minutes. Take the water and the buns out of the oven of the oven. Preheat the oven to 350 degrees and bake for 30-35 minutes, 0r until golden brown.
Let buns cool and prepare icing. Whisk all of the ingredients together until smooth and runny. Pour over buns once slightly cooled. Best eaten fresh out of the oven, but keeps well for 3-4 days.
I Would suggest trying to roll the dough out as flat as possible and then rolling the filled dough super tight, think sushi.... I know that for next time, I can definitely get a few more good rolls in!
I had so much fun trying out this recipe. Though it was extremely time consuming, believe me, it was worth it! Let me know if you try it out, I would love to hear how it goes.