a birthday cake I made for a baby’s 1st birthday, based on a german kids tv program, called Kikaninchen

this collage from Megan Witmarsh

my new Usb ventilator at work

this summery new cover of Quest Magazine, photographed by Andrea D’Aquino

the new summer collection from

marshmallows for breakfast

embellished collars – via Pinterest and Moschino Resort

this growing glass via Lolitas

this beautiful soap packaging from

Lindsey Wixsons face in this video from Self Service

this little cars cake I made recently

Lötie Kids  – a brand new children’s clothing line designed in Barcelona

this lovely Cinnamon chewing gum package – a present from Tel Aviv

lovely pictures from Lukasz Wierzbowski for dreamandawake

this DIY door on designismine

the new Lula covers

these colourful candies from Camilla Engmann

old, but still good – Alexa Chung’s nails

this green reptile print Satchel from Zatchels

getting ready for summer – via

this beautiful editorial from Lina Scheynius via fgr

these great Pantone cakes – here

this super tiny crochet snail – here

these great sunglasses from Anna-Karin Karlsson

breathtaking embroideries from Daniel Kornrumpf 

Barcelona is full of Xmas decorations these days, but with 19ºC and blue skies I fell like I overslept the winter.
To get into Xmas mood I made some cinnamon cookies based on a traditional german cinnamon star cookie recipe.
Hope you like my smiley heart interpretation

Cinnamon heart cookies
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Ingredients: 

*100g ground hazelnut
*2 egg whites
*a pinch of salt
*1/2 teaspoon lemon juice
*125g white sugar
*1 sachet vanilla bourbon sugar
*2 teaspoons of cinnamon
*125g ground almond

*some powdered sugar for the cookie cutter

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Beat the egg ,salt and lemon juice until stiff, then add the white sugar slowly and beat well.
Remove 3 tablespoons of the egg white mix and set aside.

Add vanilla bourbon sugar, cinnamon, hazelnuts and almonds to the batter and stir until evenly mixed.
Cover and set aside, letting the mixture rest for 2 hours in a cool place.

After 2 hours place the dough in between 2 sheets of baking paper, to roll out. ( the dough is very sticky and believe me you want to avoid the mess). Roll out to approx.2cm thickness.
Preheat the oven @150ºC
Then make the cut-outs using your favourite cookie cutter, dipped in powdered sugar.
Place on a baking tray lined with baking paper. Take the remaining egg white and add some drops of water.
Spread some egg white on each cookie ( I recommend using your fingers – it works best)
Bake the cookies in the lower part of the oven for 15-17mins and let cool before enjoying

 

This is a simple ” It’s bank holiday, I have a nearly empty fridge and I am craving for a sweet breakfast” recipe.
I adapted this recipe for Streusel Scones from Cynthia Barcomi and loved it, while watching the lastest Autumn/Winter Fall Runway shows on Style.com.
Have a great week

Streusel Scones ( for 8-10 Scones)
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( recipe adapted from Cynthia Barcomi)

Ingredients:

Streusel:
*30 laminated almonds
*40g all purpose flour
*25g sugar
*a hint of salt
*a hint of cinnamon
*a hint of nutmeg
*30g cold butter, cut in to little pieces

*1 egg yolk mixed with 1/2 teaspoon water

Scones:
*280g all purpose flour
*60g sugar
*2 teaspoons of baking powder
*a hint of salt
*60g cold butter, cut in to little pieces
*100g cold marzipan, cut into pieces
*80ml cold milk
*1 egg

Filling:

*Raspberry jam

Preheat the oven@ 200ºC.
Mix all the ingredients for the Streusels ( except the egg yolk mix) and knead the butter with your fingertips into the batter.
Then in another bowl mix flour, sugar, baking powder and salt. Add the butter and marzipan and knead with your fingertips. Add the milk and egg and knead well until evenly mixed.

Place the batter on a floured working space and knead. Then roll the batter to approx. 1cm thickness.
Make 16-20 round cutouts, using a glass or round cookie cutter ( approx 6cm diameter) and place half of the cutouts on a baking tray, covered with baking paper.
Place some raspberry jam ( approx 1 teaspoon) in the center of each cutout and place the additional cutouts on top of each, pressing carefully around the corners.
Now brush the eggyolk/water mix on top and spread the Streusel ( approx 1 Tablespoon per scone) .
Bake for 17-20 minutes and let cool for 10 minutes before eating.
I hope you love them as much as I did