- Lace and felt cape from Oleta Crafts 2. Soft ivory felt cape from Alice Closet 3. Cream cape with hood from Lorigami 4. Light wool cape from Bielle Boutique 5. Hand felted cape from Canalle Art 6. Ivory wool cape from Carpatina
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This Cocktail Friday, we’re getting a little spicy with Flying Fish’s Carp Diem. The full-bodied Espolon Reposado tequila with vanilla and brown spice flavours is mixed back with Cointreau and ginger to create a long finish with bite! Served over ice, add a dash of Tabasco to turn up the heat!
45ml Espolon Reposado
15ml ginger syrup
30ml lime juice
2 dashes of Tabasco
Add all ingredients to a Boston glass, top with ice, shake and double strain into a rimmed martini glass. Garnish with salt and paprika around the rim.
I adore donuts! They are my weakness – a simple hot cinnamon donut any day of the week will do me just fine. I recently bought a mini-donut maker from Big W for under $20 and since then it has been a bit of a treat. I am still experimenting with flavours and recipes, so if anyone has any recommendations for a gluten-free recipe I would love to hear them!
Right now I am in love with a food/lifestyle blog called The Urban Poser – and this recipe is based on one that I found there….
- 2½ cups blanched almond meal/flour
- ½ teaspoon baking soda
- Less than ½ teaspoon salt
- 6 tablespoons honey
- ¼ cup coconut oil, softened or liquid
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- 3 large eggs (at room temperature)
- Preheat your mini donut making machine.
- In a large bowl, mix together the almond flour, baking soda and salt.
- In another bowl, combine the honey, oil, vanilla, lemon juice and eggs.
- Add the oil/honey mixture to the dry ingredients. Mix until just combined.
- Add about 2 tablespoons of batter to each mould in the donut machine or scoop the batter into a ziplock bag, twisting the other end to close it. Snip the end off of one of the corners with a scissors. Start with a small cut. You can always make it bigger if you need too. Squeeze batter into moulds.
- Close the lid and allow to cook for about 2 minutes. Times will vary with each machine. Open the machine and flip over each donut using the forked ‘skewer’ that comes with most machines. Close the lid again cook for about one more minute. Remove donuts and let cool on a wire rack. Repeat with the rest of the batter.
This recipe will make plenty; if I am just making a treat for myself or for morning tea I halve the mixture. I just dusted these ones with icing sugar, but experiment with vanilla sugar, coconut sugar and cinnamon.
Image by Quince and Mulberry Studios
Ms Chinoiserie Says: Super yummy and super easy; perfect for a fun kitchen tea (or anytime really!)
About Kate from Quince and Mulberry Studios: “I’m Kate, a photographer living in Brisbane, seeking and photographing people; documenting stories through images. Each picture I take is a piece of my heart; just how I see yours, as I see your story unfolding, piece by piece, frame by frame.”