We first got in touch with Shio, the lovely lady behind Mourning Dove Jewelry, almost a year ago. Since then she has sent us beautiful pieces and we are always admiring the new jewelry that she is constantly adding to her etsy shop. Shio hand makes necklaces, bracelets, and earrings that are all Authentic Native American made, that authenticity and inspiration comes through in the look of her jewelry and we love it! Be sure to check out her etsy shop and head on over to our instagram (@treasuresandtravels) for a $40 shopping credit giveaway.
We had such a fun time hosting our first event in our studio! We invited a few girls to come and join us for a tea party! We gathered pies and donuts from our favourite local bakers, drank tea and put flowers in our hair.
This stunning arrangement of flowers was done by Our Little Flower Co. Erin & Kerstyn are the two girls behind OLFC and we love that they use flowers from local farmers and businesses, I'm always blown away by their creativity, check out more work from them here
How beautiful is this pie from The Pie Hole?! It was SO delicious! The pie crust was the perfect amount of flakey and delicious, I think it's safe to say it's the best coconut cream pie I've ever dug into!
We thought it would be fun to have a little "diy looseleaf" instead of just having regular tea! We put out little tins of teas and flavours to mix and match, it's fun being creative and mixing different teas and adding a little bit of coconut, mint, lavender or a cinnamon stick to your liking. We're definitely doing this again!
Of course we had to have Vancouver's newest donut shop Cartems Donuterie on the table. We looooove Cartems. They have the best selection of donuts, gluten free too! Our favourite is the earl grey (that pretty one with the sprinkling of rose petals... gahhh)!
Beaucoup has hands down the best croissants in Vancouver. They're a tiny cafe nestled right off of Granville street right before you cross over the bridge into the city, their wall of pastries and croissants are a dream! So many to choose from, and you really can't go wrong.
Thanks to Cadeaux Bakery for the amazing ginger molasses cookies, if you haven't been to Cadeaux, it's a beauty. They've turned it from a commercial space into the most beautiful, bright, open concept bakery and cafe. Every item in there had our mouths watering.
Take a look through some fun/outrageous photobooth pictures...
Makes about 100 marshmallow cubes
I N G R E D I E N T S
1 cup confectioners sugar
3 1/2 packs of unflavoured gelatin
1 cup cold water
2 cups granulated sugar
1/2 cup corn syrup
1/4 tsp salt
2 egg whites
1 tbsp vanilla
First thing you want to do is oil your pan. Make sure all sides are covered, and then sprinkle with confectioners sugar. Set aside.
In an electric mixer (We used Tegan's Kitchen Aid) sprinkle your gelatin over 1/2 cup of cold water. Set aside.
In a heavy sauce pan cook sugar, corn syrup, salt and the other 1/2 cup of cold water, over low heat until all sugar is dissolved. Increase heat to moderate, and wait until your candy thermometer says 240°F without stirring. (Should take around 12 minutes)
Once that is finished, remove from heat and pour over the gelatin you set aside earlier.
Mix on high speed until it thickens, turns white, and has almost tripled in volume.
In a separate medium bowl, mix egg whites. If you have an extra electric mixer, lucky you! We didn't have an extra so I had to do it the way my grandma did, alllll muscle. Mix until the egg whites can hold stiff peaks. Then add the vanilla.
Pour the egg white mixture into the sugar mixture, and mix once again until it is all combined.
Pour the marshmallow mixture into your pan, even it out and sprinkle with confectioners sugar!
Set it in the fridge for at least 3 hours. Once the time is up, take it out, and cut it into whatever size you would like your marshmallows to be! Also, a pizza knife would work great for slicing!
Once you have cut the marshmallows, dip all of the sides into confectioners sugar so that they will not stick to each other when you store them.
Time for some s'mores!
I love this place. Granville Island for me is somewhere I don't go a lot, but usually find myself wandering around here on a sunny day off or when I need a really good donut. Seriously, Lee's donuts are one of Vancouver's hidden secrets! I love sitting on the dock, surrounded by the city and the water. It's easy to come here on a weekday and find a quiet bench to enjoy some peace and quiet amidst the busy-ness of the city.
I was here again last week enjoying my new favourite pain at chocolat at A Bread Affair with my friend Courtney, OH MY it was delicious! That has to be one of my favourite "simple-things" in life, enjoying a good pastry with a friend, by the water, in the sun.
How to make naturally coloured Easter eggs using blueberries:
You will need:
1 Carton White Eggs
1 Cup Frozen Blueberries
Place 1 cup frozen blueberries into 1 cup of water and let it come to room temperature. While Blueberries are thawing, hard boil your eggs.
Once blueberries have thawed, strain them out of the water.
Dip your hard boiled eggs into the blueberry water and let sit until they reach desired colour.
Thats it! To see more natural egg dyes head over here.