Bright San Diego Home in DesignSponge

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We were thrilled when we came across this colorful home featured in DesignSponge! The space is filled with Caitlin Wilson patterns and we can’t stop gushing over the bright statements in each room. Heidi mixed patterns and color like a pro and created the perfect eclectic space. Thanks Heidi!

Berry Fleur Chinoise

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Navy Deco, Gold Dot, City Maze

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 Zabeel Chevron, Fretwork, Coral Tall Chevron

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Berry Deco (on pre-sale!), Scallop

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For The Love of Radiant Orchid

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After much demand we’re so happy to announce that Berry Deco is back in stock! We love that you can find so many great products in the Pantone color of the year, Radiant Orchid. If you haven’t already noticed this has been one of Caitlin’s favorite colors since she launched her Berry Fleur Chinoise collection in 2011 – so we were thrilled when Pantone jumped on board. We’re so excited to have Berry Deco back in our collection so you can incorporate this gorgeous color into your home! berrydeco-930x886

Here are some of our favorite Radiant Orchid finds:

radiantorchid 1. Zara Blanket (similar here) / 2. Palmer Ottoman / 3. Voluspa Maison Jardin Candle / 4. Lamps Plus Gourd Table Lamp / 5. Ikea Plant Pots / 6. Berry Deco PIllow / 7. Lucite Chair

Fashion + Interiors

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Does anyone else find a direct correlation between the fashion and interior trends they are loving? I am finding more and more often that the colors and trends I’m attracted to in fashion are also the things I’m drawn to with interiors. I also love how they inspire and play off of each other so well! Here are just a few images I’m currently loving inspired by both fashion and home!

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1. Fashion / Living Room 2. Fashion / Living Room 3. Fashion / Living Room 4. Fashion / Entry 5. Fashion / Kitchen

Pink Lemonade Macarons

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As some of you may or may not know, miss Caitlin is pregnant with a precious baby girl! With that in mind, I thought I would make some light and sweet little treats to celebrate : ) Nothing screams baby shower quite like pink cookies…especially Pink Lemonade Macarons! They are perfect for summer.

Macarons are French almond-based sandwich cookies. They’re gluten free and can be pretty finicky if you’re not familiar with baking. If you weigh all your ingredients and follow my directions though, you should be well ahead of most and have great success with these little guys.

Enjoy! And congratulations, Caitlin! Can’t wait to meet your new bun in the oven!

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Pink Lemonade Macarons | Yields 12 cookies

INGREDIENTS:

110 grams powdered sugar

60 grams almond meal/flour

2 large egg whites {*at room temperature}

40 grams granulated sugar

Pinch cream of tartar

Pink food coloring {I used gel}

for the filling—

¼ cup softened butter

½ teaspoon vanilla

½ teaspoon lemon extract

1 cup powdered sugar

2 teaspoons fresh lemon juice

lemon food coloring, if desired

DIRECTIONS:

Line baking sheet with parchment paper or silicone baking mat, double stack with another baking sheet and set aside.

Combine powdered sugar with almond meal and pulse in a food processor or high-powered blender to make a fine powder. Sift and discard larger pieces of almonds that won’t go through the fine meshed sift. {You can add up to 2 tablespoons of these small pieces back into the batter if desired, but no more than that.}

Place egg whites in the bowl of a clean dry bowl. Whip until frothy, then slowly sprinkle granulated sugar in as you whip along with the cream of tartar. After about two minutes, the egg whites should be very stiff and firm. The peaks should not fold over when you pull the beaters out of the meringue.

Carefully fold in sifted dry ingredients in two batches. When the mixture is smooth and you don’t see streaks of egg white anymore, stop folding.** Scrape batter into the pastry bag fitted with a ½ inch plain tip.

Pipe batter into 1-inch circles onto prepared sheets, doing your best to evenly space them out. Rap the baking sheet a few times firmly on the counter to flatten the macarons and remove air bubbles.

Preheat oven to 310 degrees. Let macarons sit out while the oven preheats, ideally 15-30 minutes. Bake 17-20 minutes or until set—the tops shouldn’t shift around when nudged. Cool completely on the counter before removing and filling.

For the filling, whip all ingredients together until thick and smooth. Pipe a small dollop into the center of one macaron and top with another, pressing gently to push filling out to the edges. Repeat with remaining macarons. Store in air tight containers before serving.

Macarons are best if ripened overnight. This is just fancy talk that means refrigerate in an airtight container overnight and then enjoy for best macaron consistency.

* If you don’t have time to let your eggs sit out at room temperature, simply place into a bowl of warm water for 10 minutes. That should do the trick : )

** You can put a spoonful of batter on a plate to test before piping. If it slowly flattens out, it’s ready to pipe. It if runs, add a bit more almond flour/powdered sugar. If it keeps it’s shape, give it a few extra folds.

Enjoy!

xoxo, Lauren (Lauren’s Latest)

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New in the Shop: Mint Greek Key!

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It’s starting to feel like summer in the northwest! The sun is shining and we’re loving every minute of it. Plus, to kick off the season we’re adding five new patterns! Starting our line-up today is Mint Greek Key. One of our classic prints with a fresh new color that fits in many colorways. Grab yours here!

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