Posts in Make
Recipe: Poppy, Berry + Cream Cake

Hi, it’s and I’m so glad to be here today because I'd like to take you on a little trip to delicious food for celebrations starting this month on cattledogs! It feels like spring just took off this weekend where I live after an endless winter (at least it felt endless!), and all of a sudden green is everywhere! People are simply longing for the sun — they’re sitting on benches and on the grass eating their lunch, turning their faces towards the sun. At our market, the stands are filled with the first local plump red strawberries of the season. Isn’t this when you enjoy inviting people over again? Last weekend I kicked off the BBQ season and had friends stop by for a spontaneous evening of food and drink. Why not start planning some nice get togethers of your own to celebrate spring or even a birthday, or anything else that feels good and gets you together with those you love? I’ve started the celebration theme by making a multi-tiered cake with poppy seeds for you today and I've filled it with layers of yogurt, cream and berries. Yum! This should get your inspired to invite over some friends!

Berry & poppy seed cake (8 inch diameter)

Cake 3 tablespoons poppy seed 1 cup unsalted melted butter 1 1/4 cups flour 1 teaspoon baking powder 4 eggs 1 cup sugar 1 tablespoon vanilla sugar

Filling 2 cups crème fraîche 1 cups yoghurt 3 tablespoons vanilla sugar 1 cup whipping cream 1/4 lb raspberries 1/2 lb strawberries

Preheat the oven to 350 degrees F. For the dough, roast the poppy seeds in a pan (without oil) and let them cool. Melt the butter and allow to cool. Mix the flour with the baking powder. In a bowl, mix the eggs, sugar and vanilla sugar with an electric mixer until fluffy. Add the melted butter, poppy seeds and flour and mix. Lightly grease a silicone baking pan and pour a third of the dough into the pan. Bake in the oven until golden, approx. 25 minutes. Repeat twice more with the rest of the dough.

For the filling, mix the crème fraîche with the yoghurt and vanilla sugar. Whip the cream until stiff and fold under the yoghurt mixture. Hull the strawberries and slice into halves. Place one of the cakes onto a plate and place some berries on top. Spread some of the filling over the berries. Repeat with the other cakes. Decorate with some berries. Refrigerate for at least one hour before serving.

(Photo:  ("Liz"). Recipe from "" authored by Lisa Nieschlag, Julia Cawley, Ulrike Dittloff, Jessica Hesseler, Daniela Klein and Susanne Schanz.)

Recipe: Slow Sunset Cocktail

Hello everyone and happy Monday, this is again! You might have missed us, we took a little break from our series. It ended up being a lot of work producing food videos, to be honest, and with both of us being so involved in book writing, teaching and our small children, it's simply not possible to produce videos too. We've decided that for now, we'll discontinue  and go back to straight up, pinnable, yummy recipes.

I know this is a funny post for the first thing on a Monday morning BUT hey, it's never to early to think about cocktails right? :) And when it comes to cocktails, we are such girls! We like sweet, fruity, light, creamy… Not so much smoky, bitter, and strong. We like when our cocktails tastes like a drinkable dessert. When we have friends over, we like putting on a little show by making something memorable. For instance, these super cute berry ice cubes. They are incredibly easy to make but the result is nice because as they melt in the cocktail, they change the color of the drink - like a slow sunset. So lovely… This is the perfect drink to start a fun evening with your friends.

Slow Sunset Ingredients (for 2 servings):

Fruity Ice Cubes

  • 1 cup of frozen blueberries, raspberries, or even sliced mango
  • a few mint leaves
  • water
  • ice cube tray

Put the frozen berries into a food processor with a little bit of water (about half a cup). Puree until smooth. Pour into an ice cube tray and cover each cube with one mint leaf. Freeze for at least 3 hours.

Cocktail

  • 1 cup of sparkling water
  • 1 cup of rum (I like the sweeter kinds, even the Malibu Rum with Coconut Liqueur)
  • juice of 3 limes
  • 4 tablespoons of brown sugar
  • mint leaves

Stir everything together. You don’t want to shake it because you would lose the carbonation. Serve with the berry ice cubes and enjoy with a friend! If you try this recipe, let us know what you think and how you modified it at all, we always love to see how people recreate cocktails to their liking. Perhaps a shot of vodka would be nice in this also?

Enjoy!

(images & text: liz and jewels. editor: holly becker)

DIY: Paper Flower Tabletop Display

Good afternoon everyone! My name is Victoria Hudgins and I'm here today as a guest to share a DIY that I made just for cattledogs readers in celebration of my new book, , which released today! I will show you in this post how to easily make some paper flowers that you can use as a tabletop display or on a wall, as props for a photoshoot, whatever you wish. Paper is such an awesome material to work with because you can form and transform it into just about anything. Nothing says spring like flowers and these paper flowers can be made no matter what the weather is outside. If you have any questions about this project, please ask in the comments section below. Let's get started!

SUPPLIES To make each one of these flowers you will need:

  • 3 sheets of scrapbook paper
  • 14 gauge metal jewelry wire
  • Green wrapping tissue paper
  • Small wooden blocks
  • 1 cute button
  • A drill bit
  • Glue and scissors

HOW TO MAKE THE STEMS

  • Cover a length of wire with green tissue paper. Wrap and glue in place.
  • Make a leaf for the stem by winding the wire into a leaf form and covering with the tissue paper. Note: Leave about 2 inches of wire sticking out of the leaf to wind around the stem to hold into place.

HOW TO MAKE THE FLOWER HEADS

  • Cut two sheets of paper into about 3/4 inch strips. Using a paper cutter is easiest, but it can also be done by hand.
  • Using the third sheet of paper, cut out two 5 inch circles (one for the front and one for the back) of the flower. Also cut a small flower out of this paper to cover the front section of the flower (image 2 below top right).
  • Start with one of the circles lying flat and glue 1/2 the strips around the circle, then fold each upward and glue into place to make the petals.
  • Do this a second time on the inside of the first petals to make two rows. This adds dimension and texture.
  • Glue the small flower that you cut out onto the top to cover the glue dots and loose ends and glue a button for a fun spring style.
  • Put it all together.
  • Place the flower front side down and place the top of the stem centered in the back.
  • Cover the back with the second circle and glue well into place to hold the flower together.

FINALLY...

  • Drill a small hole into a wooden block and insert the bottom of the stem into the block to hold it upright.
  • Place flowers around a spring brunch table. Fill with honeycombs, cakes and sweets for a nice way to celebrate the season.

Learning how to work with different materials will enable your crafts to always come out beautifully! That's why I wrote  (check out the book trailer if you'd like!). It's more than a book of projects - it walks you through the how-to's, tips, and tricks for working with so many of the most of common craft materials which can assist you in turning previous DIY fails into future raving successes! - Victoria

(text/images: )

Cranberry Chocolate Scones Recipe

Hi, it’s here with a new episode of our "" video series. I’m sure there’re lots of moms out there reading this. Do you also ask yourself sometimes: when did my kid grow up? Where has the time gone? Yes, I do realize when the pants are too short and the bed gets too small. But in everyday life I’m so wrapped up in chores and the hum of everyday that sometimes I forget what a miracle our kids are. And then something happens, a key moment, and you suddenly remember.

It happened to me just recently when I asked my daughter to help me with this video (below). She has been in lots of videos and always loves it. She was all excited, looked for her apron, got out her little rolling pin, flour and sugar and wanted to start right away. For the last videos we made, I had helped her and we baked side by side, in this one she did everything herself! I only prompted her what to do in which order. She even said “Mommy, just say ‘Camera rolling!’ and then I’ll start.“ She has it all figured out! Editing the video sequences made me amazed and proud. She sparkled when seeing the finished film and was ever so proud that our good friend Taylor wrote and performed a song especially for ‘her’ video. So when we get wrapped up in daily life, let’s try to stop time sometimes and realize how wonderful our kids are.

Video: I dedicated my video to my wonderful daughter. Music by .

Cranberry Chocolate Scones

2 cups flour 4 tablespoons brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 6 tablespoons butter + some melted butter for brushing 1/2 cup of natural yoghurt 1/2 cup dried cranberries 1/2 cup dark chocolate, chopped powdered sugar

Heat the oven to 200C/400F. In a bowl mix flour, sugar, baking powder, salt and cinnamon. Rub in the butter. Add the yoghurt and knead. Add cranberries, chocolate and turn the dough on to a floured work surface. Pat or roll the dough in to a approx. 9 inch round. Cut into 8 wedges, brush with melted butter and place them on a baking sheet lined with parchment paper. Bake for 18–20 minutes and dust with powdered sugar.

See you in 2015! -

(image: liz & jewels)