photographer | slp | language & literacy | love good design, engaging books, reggio emilia, documenting | @averyandaugustine on instagram

founder of littlelitbookseries.com | @littlelitbookseries on instagram

m@michelle-sterling.com

 

 

Tuesday
Jun222010

etsy toys

AsherJasper sells some of the cutest handmade baby toys on Babble.com's list of Best Kids' Toys found on Etsy.  Vicky Hanrahan of AsherJasper makes these perfectly plump and round needle-felted wooly ball toys and much more.  What amazing craftsmanship!  There are no words to describe how adorable these are!

Image: AsherJasper

Monday
Jun212010

japanese plums

Avery enjoying a snack of Japanese plums from the farmer's market.

Sunday
Jun202010

cupcakes in a jar

Cupcakes in a jar are fantastic for wedding/party favors or birthday gifts shipped across the country!  Learn how to at Martha Stewart or Beantown Baker

Image: Martha Stewart

Sunday
Jun202010

making strawberries

How to make strawberries out of felt or paper featured on How About Orange!
Saturday
Jun192010

summer cannoli

This simple and subtle dessert was a good introduction for Avery to other types of fresh cheese.

Serves 6 to 8.  Total time 20 minutes.

1 cup ricotta
1/2 cup mascarpone
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 teaspoon grated orange zest
2 tablespoons chopped pistachios (optional)
1 pound cake (we liked the 11-ounce Sara Lee)
1 cup fresh berries (any kind)

1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
2. Whisk the ricotta in a large bowl until smooth.
3. Add the mascarpone, sugar, vanilla and orange zest and whisk until fully incorporated.
4. Fold in the pistachios (if using).
5. Cut the pound cake into 1/2 inch slices and toast them in a toaster oven or in a regular oven at 375 degrees for about 2 minutes a side (until they are lightly browned).
6. Top each slice with a dollop of the cream, then sprinkle with the berries.

In the last photo were some impromptu raspberries stuffed with cannoli filling.

Recipe from Cookie Magazine August 2008.