Scarf in the Making

Here's a new scarf I've just started. I'm planning on adding fringes to it when I'm all done!

Teacup Painting

I haven't posted in quite a while. I just don't feel normal when I'm not doing something creative and sharing it with you all! So today I set aside some time just to paint and knit. It made me feel so much better. I can't wait to finished these paintings and show them to you!

The Ultimate Waffles and Ice Cream

So for my brothers 'back to college' breakfast, my Mom and I made waffles and ice cream. My brother decided to take it up a notch though and created this master piece.

Waffles, bacon, ice cream, whipped cream, chocolate sauce, and berries.

For my Mom and myself, we made gluten-free waffles which turned out great! I'll post the recipe soon.
(Please excuse the bad lighting. There was no time for fancy pictures)

Toasted Coconut Crunch Ice Cream

Last week I made toasted coconut crunch ice cream for a friend. It turned out so delicious and I think it might be my favorite ice cream I've made. Coconut is just so addicting and this cold treat is perfect for summer. 

Toasted Coconut Ice Cream

1 cup dried unsweetened shredded coconut

1 cup whole milk

1 cup heavy cream

1 cup coconut milk

3/4 cup sugar (I would add a little less the next time I make it)

A pinch of salt

5 egg yolks

1 Tablespoon vanilla extract

1/2 a bar of coconut crunch chocolate (I bought mine at Aldi. If you are unable to find coconut crunch chocolate, you can get just coconut chocolate and add some crushed corn flakes. You could also add some toasted coconut instead) 

1) Preheat the oven to 350 degrees. Spread the shredded coconut on a baking sheet. Place the coconut in the oven for about 7 minutes, stirring every minute. Once the coconut is golden brown, remove from the oven and set aside. 

2) Heat the whole milk, the heavy cream, sugar, and salt in a sauce pan on medium heat until it begins to steam. Remove from heat and add the toasted coconut. Stir, place lid on top of the sauce pan, and let it sit for an hour (you can let it sit longer if you like).

3) After an hour, reheat the milk mixture and then strain it. Make sure to get all the liquid out of the shredded coconut. Whisk your egg yolks in a bowl and slowly begin to pour the milk mixture in. Once the yolk and the milk is combined, pour it back into the sauce pan and put on medium heat. Stir continually until the mixture thickens. 

4) Strain the mixture one last time and then add the coconut milk and the vanilla. Place in the fridge either over night or until fully chilled. Once chilled, place in an ice cream machine or freeze. While it is in the ice cream machine, add the chopped chocolate. You could also mix it in before you freeze it or you could just sprinkle it on top before you serve it. 

Currently Reading....

I'm currently reading Z which is a story about Zelda Fitzgerald and once again am inspired by 20's fashion. So you may or may have not seen these pictures but I re-edited some old pictures of my Spring headbands. I love how thin knit headbands can look so vintage when paired with the right clothes!

Five Things.

This past weekend I have solely been focusing on creating this video. This video is about one thing that has changed my life. I made it for a video essay contest (in my attempt to win a scholarship). It ended up being such a creative process and I loved every step of making this video. I really hope you enjoy watching it as much as I enjoyed making it.

Also, pleaseee vote for it here: http://scholarships.collegeplus.org/essays/817-five-things

New Knit Scarf

I finally finished this big infinity scarf! I loveee how it turned out. I'm thinking I will put it on Etsy but I seriously need to knit one for myself.