11 March 2014
flower image via
I love collecting color palettes; they are so helpful when gathering inspiration for any design related project. My favorite way to explore new color combinations is by looking at gorgeous images with interesting hues and going from there. I've decided to start a new series called "The Better Image by Color" where I'll share some of my favorite creations. Enjoy!
09 March 2014
05 March 2014
I've decided that maybe it is time for a healthy dessert post. Before you know it the weather will be warming up, and I won't be able to hide under the layers of parkas, drapey sweaters, and thick scarves.
There is a bit of sugar in this angel food cake, but you can still enjoy it knowing it's made mostly of egg whites and doesn't contain any butter. Yes you read that correctly: NO BUTTER! Holla at yo girl! Obviously if you subscribe to the Paula Deen religion this is just not the recipe for you so you can leave and carry on with your day.
You really want to make sure that your pan has been degreased because the airy egg foam mixture will deflate if it comes in contact with fats (butter/oils). My pan wasn't non stick, but I didn't mind since I was baking the cake for myself (embarrassing, but true) and wasn't trying to impress anyone with smooth cake edges. I chose to scoop the cake out of the pan and place it in small bowls. Another option is baking it in a pan lined with parchment paper.
I was tempted to cover this with fresh whipped cream, but I didn't have any on hand and was too lazy to go to the grocery store. Instead I used some Oikos Greek vanilla yogurt.
'Tis not the season for fresh berries, so sticking some frozen fruit in a food processor or masticating juicer creates tangy topping.