Posts

CHARMING ATLANTA HOME TOUR of Ayla Gurganus

Remember that amazing story on the pop-up flower shop in Atlanta? Well, we are back with more Soulflower love & this time it’s better than ever. Welcome to the stunning home of Ayla Gurganus, Soulflower owner & lead designer. Step inside this charming Atlanta home with amazing light, amazing decor, and so much love its unbelievable. She talks all about bringing a minimalist approach to design, creating a home your guests feel comfortable in, and the importance of fresh flowers. Plus some more amazing home advice.
stunning atlanta home tour via lauren kelpstunning atlanta home tour via lauren kelpHELLO!

My name is Ayla Gurganus & I am 29 and live in Atlanta, Georgia with my husband and pups where I own Soulflowers (ps – remember that fabulous story on the pop-up flower shop? That was her! See it again here)

stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp

WHAT IS YOUR FAVORITE PART OF YOUR SPACE?

Absolutely it’s the kitchen.

stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp

WHAT HAS BEEN THE BIGGEST CHALLENGE?

Curating home décor that really matches my aesthetic & having to wait for the perfect piece. Sometimes I can rush into buying something just so the space is filled and in the end I am always unsatisfied.

stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp

HOW WERE YOU ABLE TO ARRIVE AT SUCH A COHESIVE STYLE? WE ARE OBSESSED!

Total trial & error. I am a big fan of purchasing and selling pieces if they aren’t working out for the space or if you aren’t as in love with it as you thought.

stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp

YOU SEEM LIKE SUCH AN AMAZING HOSTESS. WHAT IS YOUR SECRET FOR GOOD HOSPITALITY?

Creating a space that is really authentic to us makes hosting that much easier. When you are comfortable in your home & get excited about the space, it’s fun and special to share with others.

stunning atlanta home tour via lauren kelpstunning atlanta home tour via lauren kelp

WE LOVE A GOOD ENTERTAINING TIP, DO YOU HAVE ANY UP YOUR SLEEVE?

Always set the table. Buy linens & use them. Today it’s much easier to buy paper plates and just toss them when you are finished, but there is something really nice in preparing for a dinner…even down to the silverware. And, always, always, always have fresh florals J

stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp

DESCRIBE YOUR INTERIORS STYLE & WHO INFLUENCED IT:

I wouldn’t say that I have a particular style that I have been influenced by. I am a big fan of white. Many people steer clear of white because it supposedly shows imperfections or dirt, but I find other colors to be just the same. I recently have become a huge fan of minimalism in the home – if you don’t need it or use it, give it away. The coffee table doesn’t need a book on it, it can be bare and I think there is beauty in that.

I also love ceramics, brass, and raw wood. I try and use meaningful pieces that we’ve been given or have found and incorporate them with modern accents. Our bathroom mirror was actually part of my husband’s grandmother’s vanity set! We took it apart and attached two out sides to make our work for the space. It’s sister hands in our hallway. It’s an older piece but with a modern brass light fixture from Schoolhouse Eclectic, it fits right into our aesthetic & is so special to see every day.

stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp stunning atlanta home tour via lauren kelp


Photography by Sarah Ingram
lauren button

THE PERFECT PAIR FOR A FALL PICNIC

Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpHappy Fall, my fabulous entertainers! Are you ready for cozy sweaters, reading by the fireplaces, and lots of other deliciously autumnal things? I know I am! See ya later humidity, hello scarf weather! Here is the best part about fall – entertaining! Call me crazy, but it’s my favorite time to gather a bunch of friends, drink good wine, eat great food, and hang out all night. Gone are the hectic days of summer and the mania of holiday season hasn’t hit yet, it’s a sweet spot where schedules are free, the weather is great, and the stars align!
Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpToday we are talking all about why you should host a fall picnic (yes, outside) and what to serve at it! I mean, come on, just look at that spread above – who wouldn’t want to spend the evening with friends noshing on that? Guess what – it’s totally attainable, easier than you think, and won’t take up your whole Saturday prepping. Interested? Of course you are! Well pour yourself a glass of wine, scroll down, and let’s get this party started! Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpWe are talking all about my love for outdoor entertaining in the fall over here, but it deserves to be re-enforced. Having a bunch of friends over and dining outside with the crisp fall air in the trees, drinking wine, and catching up is just about as magical as the Midwest can get. So, now that we’ve convinced you that a) you need to host a dinner party this weekend and b) it has to be outside, it’s time to talk about the menu!

Here is the best part about a fall picnic – the spread! The small plate spread is totally undervalued and is a total show stopper. Pick a theme (for this we did mediterranean mezze) and if your guests ask what to bring, you can tell them something on theme.

When our guests asked, we had them bring olives, a few cucumbers, a bunch of carrots, or a packet of pitas. We put the olives into a cute little dish, sliced the carrots & cucumbers up (for dipping in the spreads), and voila! A fun spread that your guests helped curate!
Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpNow, it’s important to pair the menu with the perfect accompanying wine & let me tell you, nothing is more delicious than a cold glass of Kendall-Jackson Vintner’s Reserve Sauvignon-Blanc on a fall day with a delicious spread. Typically, a Sauvignon-Blanc is thought of as a summer wine, but with the rich flavors of the Mediterranean seasonings, the crispness of the white wines cools everything down a bit and makes for a really delicious pairing.  I love pairing foods with complex flavors or unique spices with K-J’s Sauvignon-Blanc because it doesn’t wash out the spices but almost enhances them.  Warm up those pitas, put out some spreads & accouterments, pour those glasses of wine & hop to it!

Looking for some good spreads to whip up? How about a batch of homemade hummus! Super easy, delicious, and everyone loves a good homemade spread. Five minutes in the kitchen and a small stockpile of hummus later & you’ve got yourself a party!
Host an outdoor picnic this fall! Fall entertaining tips via Lauren Kelp

THE PERFECT PAIR FOR A FALL PICNIC
Prep time: 
Total time: 
 
Ingredients
  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • ½ cup tahini (sesame paste), optional, with some of its oil
  • ¼ cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish
Instructions
  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Host an outdoor picnic this fall! Fall entertaining tips via Lauren KelpSo, what are you waiting for?! Let’s get this party started! Trust me, you’ll be glad you did.
Host an outdoor picnic this fall! Fall entertaining tips via Lauren Kelp


photography by Constance Higley & recipe by Brendan McCaskey
lauren button

THE RODEO HONEY

Hi LK readers! My name is Chloe Mackintosh, you can usually find me at Boxwood Avenue where I share my journey as a girl relocated from Miu Miu to moo moo. I live on a ranch in a dusty old cow town of 99 people, with nothing more than a general store and a whole lot of cowboy hats. I started Boxwood Avenue as a way to share old-world traditions that have been forgotten in modern day life – things like preserving, sewing, and gardening.

The Rodeo Honey - perfect fall gin cocktail via lauren kelpOver the past year, I have become friends with Lauren, and she was kind enough to invite me over to share a little bit of Boxwood Avenue with all of you! I am so very excited to meet you all!

The Rodeo Honey - perfect fall gin cocktail via lauren kelpEvery Friday, I share a cocktail recipe and call it #ToastingFromAfar, since I am literally toasting from afar, usually with a goat in my lap. I like to get inspired by seasonal ingredients depending on what can be found around the ranch, but I almost always stay away from gin. The strong flavor of a gin and tonic makes my stomach turn, I’ve only ever had one gin & tonic, but it was enough to turn me away from them forever.The Rodeo Honey - perfect fall gin cocktail via lauren kelp

But, it was a Friday, and I was out of vodka, wine, rum, and tequila, and the gin was calling my name. So I gave it a shot; skipping the tonic (which, in my opinion, has a terrible flavor) and opting for fresh honey from our hives. As I took my first cautious sip, I thought, “I hope I don’t have to chug this,” but dare I say, the gin was good.The Rodeo Honey - perfect fall gin cocktail via lauren kelpI could taste a prominent flavor of honey – one of my favorites – whose sweetness was cut with the lemon juice. The faint flavors of gin lingered only in the background, and didn’t overpower the cocktail. I guess you can say I am now a fan of gin, but then again, anything mixed with honey is sure to be a hit. This is one of my new favorite cocktails, and with only three ingredients, it’s just as easy to make, as it is to drink.The Rodeo Honey - perfect fall gin cocktail via lauren kelp

Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • Juice of 1 lemon
  • 1.5 oz quality gin
  • 1 oz honey
  • Optional: Lemon LaCroix
Instructions
  1. Warm honey in a saucepan or microwave.
  2. Pour the honey into a cocktail shaker and shake very well with the gin. Do not add ice yet!
  3. Use a spoon or wire whisk to scrape any honey that may have settled at the bottom of the shaker. Stir until all of the honey is dissolved.
  4. Finally, add the lemon juice and a few ice cubes, and re-shake.
  5. Strain into a cocktail glass and serve. Top with lemon LaCroix if desired.

The Rodeo Honey - perfect fall gin cocktail via lauren kelp


chloe button

 

 

 

 

SIMPLE BRAIDED UPSTYLE perfect for spring

image6.JPGHi friends! Breann here. Are you as excited about Spring finally being here as much as I am? There’s just something about the welcoming of warmer weather that has me itching for cold drinks, throwing the windows open, and enjoying meals on the porch. It also has me embracing loose, romantic hairstyles to accompany said outdoor meals that hopefully include candles and some slow John Mayer tunes. (Hint, hint husband!) This simple French braid upstyle is perfect for those second day curls that have fallen a bit loose and messy.
image1.JPG

STEP ONE:

Start with curled hair that’s been prepped with a texturizing spray, and tease just slightly at the back of the crown. Make sure to smooth the top.
braid_1

STEP TWO:

Begin a French braid just an inch or so south of where you teased the hair. Leave a few loose pieces surrounding your face for some soft framing.
image4.JPG

STEP THREE:

Tie off with a clear elastic, then gently pull the braided strands for the braid to appear more full.
image5.JPG

STEP FOUR:

Lastly, take the end of the braid and tuck it under to the nape of your neck. Secure with a few bobby pins as necessary, then finish off with a firm hold hairspray.

unnamed


breann button

PARMESAN & ROSEMARY OVEN FRIES - french fry week -

IMG_2187 - LKFrench Fry week continues! What did you think about yesterdays Pad Thai fry recipe? While the recipe was a little more involved it’s absolutely worth it. Today we thought we would introduce a healthier at-home version – the Parmesan & Rosemary Oven Fry. Healthier because you bake them & can control your level of oil, salt, and cheese, and still delicious because we snuck in an aioli recipe at the bottom. Give it a try & tell us what you think! – xo, LK


Oven fries, you are the best thing that ever happened to potatoes. Listen, I love a classic, perfectly golden fry as much as the next person with tastebuds and an active pulse (who doesn’t love fries, I mean really?). Still, I’d much rather leave the deep-fried version where they belong: as an occasional treat best handled by the pros (I’m batting my eyelashes lovingly at you, restaurant whose name rhymes with Shmake Shmack). When I’m at home and feeling the urge for a heaping pile of crispy french fries, I turn to one of the best & simplest recipes in my arsenal: the oven fry. This version is tossed in olive oil, fresh rosemary and sea salt, and gets a little extra crunchiness from an outer coating of grated Parmesan.IMG_2200 - LK

These are fantastic dipped in ketchup, of course, but a little smear of Lemon Garlic Aioli alongside a plate of these beauties really seals the deal. For just a few extra minutes of effort (this is one of those cheater’s recipes I should really call a ‘faux aioli’, because you’ll start with store-bought mayo), you can dip your golden potato wedges into a pool of pure lemony, garlicky nirvana and bliss out in french fry heaven. Just let that idea wash over you for a second. Now, go roast some garlic!

IMG_2211 - LK

INGREDIENTS

1 lb. red potatoes (about 4-5 medium sized potatoes)
3 tablespoons extra virgin olive oil
½ cup grated Parmesan cheese
1 tablespoon minced fresh rosemary
½ teaspoon of salt
For Lemon Garlic Aioli:
1 head roasted garlic (do this ahead of time: wrap entire head of garlic loosely in aluminum foil, roast for 45 minutes at 350 degrees, remove & let cool completely)
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley
1 teaspoon honey

IMG_2217 - LK

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
    Scrub the potatoes well (leave peel on), slice each into fat matchstick shapes about 1/2″ thick.
  3. Place potatoes a large bowl and cover with warm water, soak for 10 minutes. Dry potatoes well with paper towels, return them to bowl.
  4. Add olive oil, Parmesan, rosemary & salt to potatoes. Using your hands, toss everything until well coated.
  5. Place in a single layer on parchment-lined baking sheet.
    Bake for 35-40 minutes, flipping potatoes once halfway through, until the fries are nicely golden on the outside.
  6. Cut top off head of roasted garlic, squeeze it (like a tube of toothpaste) over food processor bowl until soft, roasted garlic cloves squoosh out of their skins. Add mayo, lemon juice, parsley and honey, blend into a smooth paste. Serve with Parmesan & Rosemary Oven fries, and enjoy!

IMG_2223 - LK


laurel button

EASTER DOUGHNUTS for every bunny

IMG_9372Happy pre-Friday, friends! Hopefully you’ve got something fun planned this weekend. Spring has decided to get off to a bit of a lazy start, so we are planning to curl up and be a little lazy – hey, you got to take it where you can, you know 😉

Easter is this weekend and we thought it could be fun to whip up a pre-brunch breakfast recipe. We’ve made doughnuts (remember these lemon ones with grapefruit glaze?) & we’ve even tried our hand at gluten-free guys (tell me you haven’t forgotten about these chocolate beauties with espresso glaze?!) but we’ve never tried our hand at festive holiday doughnuts….and by that I, of course, mean playing around with pastel icing.

This recipe is fantastically simple, fool-proof, and really fun – plus, it leaves your house smelling like a delicious bakery & no one can be upset about that. Give it a try & tell us what you think. Want to use a light blue icing instead of pink, do it! Play around & have fun – that’s the best part.

IMG_9210INGREDIENTS:

FOR THE DONUTS:

1 cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 cup Silk Unsweetened Almond Milk

1/2 teaspoon white vinegar

1/2 teaspoon pure vanilla extract

1 egg

4 tablespoons butter

1/4 teaspoon salt

Coconut flakes, sprinkles, edible flowers – whatever you want to decorate with!

 

FOR THE ICING:

Food coloring

2 tablespoons Silk Unsweetened Almond Milk

1/2 teaspoon pure vanilla extract

2 cups powdered sugar

donuts_1INSTRUCTIONS:

1. Preheat your oven to 350 degrees. In a large mixing bowl, mix your flour, sugar, baking powder, salt, and cinnamon until thoroughly mixed.

2. Grab a small saucepan & combine unsweetened almond milk, white vinegar, vanilla extract, egg, and butter over medium heat. Whisk gently until everything is combined into a sauce & pour into dry mixture and stir until smooth.

3. Pour the mixture into a doughnut pan & bake until 10-14 minutes. Remove & place on wire rack to cool.

4. While your donuts are cooling, it’s time to whip up the icing! In a medium mixing bowl, add your powdered sugar, unsweetened almond milk, and vanilla extract, mix well until nice & smooth. If you want two different color icings, evenly separate into two batches & add in food coloring. To get this pink color, use one drop of red – for purple, use one red & one purple. Mix well until color is thoroughly blended.

5. Place a paper towel under your wire rack, put the donuts on the wire rack, and glaze away!

IMG_9371Now comes the fun part! Grab some coconut flakes, sprinkles, edible flowers from the grocery story, or heck even some extra Easter egg candy & get to decorating.

Having friends over? Save the decorating for when they arrive & have a fun little donut decorating party. Easter eggs are great and all, but I’ll take a donut decorating party any day!

donuts_2


lauren and sylvia
This is a sponsored conversation written by me on behalf of Silk. The opinions , food obsessions, and bad jokes are mine.

BLOOD ORANGE CAKE the perfect cake for a party

8

Looking for that perfect cake to bring to a get-together, brunch, or shower? Well ladies, step aside, because Elizabeth is flexing her cake decorating skills and showing us how to master the most delicious cake known to mankind – the blood orange cake with honey mascarpone frosting. I mean, it’s pure perfection! 

It’s stunning, delicious, and a total showstopper! Get the skinny from Elizabeth below. Love what you see, tell us your thoughts below! – xoxo, LK

15

INGREDIENTS:

2 1/2 Cups of cake flour

1 1/2 Cups of granulated sugar

1 Teaspoon of course salt

1 Tablespoon of baking powder

5 Large eggs, separated

1/2 Cup of blood orange juice or your favorite citrus juice

1 Tablespoon of blood orange zest

1/2 Cup of vegetable oil 

+ extra flour & non stick baking spray for cake tins

 

HONEY MASCARPONE FROSTING

1 Stick of unsalted butter at room temp

8 Oz of mascarpone cheese or cream cheese

1 1/2 Teaspoons of pure vanilla extract

1 Teaspoon of salt

3-4 Tablespoons of honey

4 Cups of powdered sugar

   *milk on an as needed base

2INSTRUCTIONS:

*For this recipe I used three 6-inch cake tins, two 8-inch will work as well. Spray cake tins with non stick spray and spread flour thinly on sides and bottom of tins, set aside. Preheat oven to 350 degrees fahrenheit. In a large mixing bowl sift cake flour and add in salt and baking powder and set aside.

1. In a large bowl separate egg yolks and whites into 2 large bowls, reserve the yolks. With a stand or hand mixer fitted with a wire whip, whip egg whites until light and fluffy, about three minutes. Set aside. 

2. With a stand or hand mixer combine sugar and egg yolks. Slowly pour in vegetable oil and blood orange juice and zest, mix. Add flour mixture to wet mixture in three separate segments mixing until just combined after each one. Remove from mixer and gently fold in egg whites until incorporated.

*Whisking your egg whites separately and gently folding them in will ensure a light and airy cake batter. Pour evenly into cake tins and bake for 20-25 mins. Cakes are done when a tooth pick comes out clean. Cool for 30 mins. Take a knife and make a ring around the tin sides, if any of the cake has stuck this will help release it. With a serrated knife edge cut any dome tops off your cakes. 

3. In a large mixing bowl with a stand or hand mixer beat butter, mascarpone cheese, vanilla extract, salt and honey until light and fluffy, about 3 mins. Add in 1 cup of powdered sugar at a time, checking for texture after each addition. Add in one tablespoon of milk as needed to thin frosting.

*Note dryer climates may need more milk for thinning, moister climates may need less. 

19


elizabeth button

HOST A GALENTINE’S DAY HAPPY HOUR

GALS0013Let’s be real, Valentine’s Day kind of gets a bad wrap. Between the overpriced flowers and prix fixe dinners, it can get a little out of control. Not to mention, there is all this hype, so the pressure is on to do something amazing & spectacular (cause you have to post about it, duh).

Well, we think that’s all a little exhausting and no one likes an evening full of expectations and over priced food, so instead, we are taking the reigns back and making this holiday fun again! Whether you are single, married, tinder-ing, or just really into cats, you have fabulous girl friends in your life that deserve celebrating, right?!

RIGHT! So, we are brushing past the weirdness that Valentine’s Day can bring, and inviting the ladies over for a little Galentine’s Day celebration! Bust out the Rosé, the cheese boards, and the friendship, because we are showing you how to throw a Galentine’s Day brunch even Leslie Knope would be proud of!
GALS0025TIP ONE: Get All of the Rosé

It wouldn’t be a proper gal party without the appropriate beverages and for this bash, we are all about the Rosé. Allegedly, some people aren’t crazy about Rosé, but I think that’s because they haven’t had the right variety. We recently discovered the Grand Reserve Rosé and cannot get enough of it! It’s perfectly pink, refreshingly crisp, and impresses everyone we serve it to. If that isn’t an impressive calling card, I don’t know what is.

Make sure to go online & order it here. Also, if I were you, I would stock up on a few extra bottles. It tends to go quickly & it’s so good, you’ll want it on hand at all times!

PRO TIP: I love stocking up on raspberries or pears and adding a few to each glass. It’s acts as a classy way to determine whose wine is whose & it’s a delicious treat at the end.

GALS0005TIP TWO: Create a Relaxed Menu

No need to stress when figuring out what to serve the gals, we’ve got just the thing! As you all know, we love a good cheese board, but it’s important to have variety when entertaining. We recommend grabbing a bunch of goodies (think berries, nuts, pretzels, charcuterie, cheese, crackers, you name it!) and putting them all in a central location. Whether it’s on a board (or two) on the coffee table, or in various bowls and dishes around the kitchen island, the food will determine where people hang out so plan accordingly.

The key to a good spread is having lots of fun options but one (fabulous) main event. We are obsessed with this honey baked Camembert because it’s just the right about of sweet (thanks to the honey) but perfectly savory (from the garlic & sea salt). It’s truly what cheese board dreams are made of & couldn’t be easier!

PRO TIP: Bookmark, print, write-down, or screen shot this honey baked Camembert recipe because it is an entertaining gem. Two minutes of prep and a 15 minute bake time and you will look like a regular old Martha Stewart 😉

GALS0028TIP THREE: Ditch the Decorations

Let’s be real, no one needs fancy decorations to have a good time. Plus, we would rather spend that money on an extra bottle of Rosé or fun cards to write silly loves notes in. Give the house a good tidy, fluff the pillows, put on a fun playlist and let your friends do the rest.

The main ingredients to a great party are the right libations, a variety of food, and a good atmosphere. It’s really that simple! If you feel like making the evening slightly more themed, grab some fun cards (or heck, make them yourself!) and write little love notes to your gal pals. Everyone loves getting mail that isn’t a bill, so give your friends a little confidence boost, a reminder why you love them, and something to totally show off on their desk at work. 

GALS0032Three tips to throwing the perfect Galentine’s Day brunch & it couldn’t be easier, right?! Remember, the best part is getting the gals together and having a great time. With great wine & best friends, it’s the perfect pairing!

We would love to see your Galentine’s Day bash! Make sure to tag @laurenkelp & @kjwines on Instagram to show off your mad entertaining skills.

GALS0017


lauren buttonconstance buttonThis post is sponsored by Kendall-Jackson but all thoughts, opinions, and food obsessions are our own.

.

SRIRACHA MARGARITA every day is National Margarita Day!

BAP_4112Oh hello friends. Lauren here & today’s cocktail is a game changer. Forget everything you know about cocktail mixers because we are going to blow your mind today with our latest discovery. Maybe y’all are early adopters and know all about Cocktail Crate, but we just discovered them and they have changed our lives one delicious sip at a time!

Gone are the days of stirred concentrate and syrupy fruit juice, Cocktail Crate is bringing concoctions like freaking Sriracha margaritas to the hands of the masses. With a delicious pepper kick at the end & a subtle agave flavor to start, this margarita will become your signature drink. Don’t believe me?! Scroll down & see for yourself!
BAP_4149

INGREDIENTS:

Sriracha Margarita Cocktail Crate

– Your favorite tequila

– Lime

– Optional: salt for the rim

BAP_4174INSTRUCTIONS:

1. Add one part mixer to one part tequila into shaker

2. Add a handful of ice to shaker & shake until cold

3. Serve, sip, repeat!

BAP_4194Bring these bad boys to a party, get-together, or slap a ribbon on it and gift away – either way, it’s the best thing going. Now you can have that swanky hand-crafted taste, without all the potion-like components. Not the biggest fan of margaritas? See what else they have!
BAP_4225


lauren buttonBELEN BUTTON

HONEY & ROSEMARY BAKED BRIE

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPOoh, dear, dear friends, you are in for a treat today. For all of my cheese lovers out there, today’s recipe is for you! We’ve got the most glorious baked brie and it’s basically a cheap & easy lifesaver. It takes no time, is cheap to make, and makes you look like a total pro! Go ahead invite the mother in law over, you just popped a brie in the oven 😉 – xoxo, LK


Oh friends. Constance here. Is anyone out there as excited as I am that the holidays are over? Never before in my life have I uttered that sentence. I almost feel ashamed saying it, but it couldn’t be more true this year! I think it must be a combination of a way too busy holiday season around our house (I literally felt like I couldn’t breathe for a couple of days there!) and an overwhelming sense of excitement about 2016. I can’t quite pinpoint it, but there’s something about this year that has me giddy. I have a feeling 2016 is going to be quite the game changer.

HONEY & ROSEMARY BAKED BRIE - LAUREN KELP

All of this excitement, however, doesn’t come without some sort of reflection. I’ve been thinking a whole lot about the art of entertaining, especially when it comes to the holidays. Confession: I’m 100% certain that that busyness I mentioned earlier had much to do with me spending way too much time in the kitchen trying to impress our guests rather than cooking smarter and spending more time actually enjoying my loved ones. There’s a way to be intentional and make much of your guests, without entirely missing the celebration yourself, and I truly believe that if that’s not happening there’s a big problem.

So to remedy this for future celebrations, I’ve decided to learn from my mistakes this year, and share with you the recipes that truly did work. The ones that are simple and quick, but still communicate to your guests that the dinner you’ve invited them to is a celebration! And you guys, this is the pièce de résistance. Because who doesn’t love brie…

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPINGREDIENTS:

-12 ounce wheel of good brie (a younger brie works best, but ask your cheese monger for a good option)

-honey (the more the better)

-3-4 sprigs of fresh rosemary

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPINSTRUCTIONS:

-Preheat oven to 350 degrees.

-Remove brie from packaging and place in camembert baker or on a rimmed baking sheet. Drizzle liberally with honey (we prefer to completely cover the top of the brie, but it’s up to you). Top with fresh rosemary sprigs.

-Bake for 12-14 minutes.

-Remove from oven, and serve with crusty french bread.

HONEY & ROSEMARY BAKED BRIE - LAUREN KELP


constance button