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    Recipe: Vegan Matcha Green Tea Ice Cream

    Recipe: Vegan Matcha Green Tea Ice Cream

    Boyfriend and I are obsessed with green tea ice cream. We have it every time we eat at a Japanese restaurant, but that isn't nearly enough, so I decided to try making it at home. It took a fair amount of research and attempts before I got it right, but I think I've nailed it. I use the ice cream maker attachment for my KitchenAid, but you can use any ice cream maker for this recipe.

    Matcha Green Tea Ice Cream — makes about 10 servings.


    • 2 cups cups full-fat coconut milk, divided from water
    • ¾ cup almond milk
    • 1 cup raw sugar
    • 2 tbs matcha powder
    • ¼ tsp salt

    If you're wondering, "What the heck is matcha powder?" — it's just powdered green tea. Ever had green tea at a Japanese restaurant and noticed the powdery tea at the bottom of the cup? That's what this is. Based on the recipe research I did, it seems like the strength varies. The first recipe I tried called for half the amount of dairy and twice the matcha powder I used here and it was very, very bitter. I bought mine via Amazon, but your local Asian grocery store should also carry some.


    1. Combine the sugar, matcha powder, and salt in a small bowl. Whisk together, to break up some of the matcha powder clumps.
    2. In a medium-sized pot, stir the sugar mixture into coconut and almond milks, whisking often, over medium heat.
    3. Keep whisking the mixture until it begins to foam, then remove it from heat.
    4. Pour into a medium bowl and let sit for 20 minutes.
    5. Refrigerate the mixture for 1-2 hours, until completely cooled.
    6. Remove from refrigerator and whisk to incorporate the layer of "skin" that has formed on the top of the mixture.
    7. Pour into ice cream maker and churn for 20-25 minutes (according to your ice cream maker's instructions), or until the consistency of soft serve ice cream.
    8. Place in freezer for at least 2 hours to harden.
    9. Enjoy!

    Celebrate Being Wild + Free with this DIY Bleach Pen Shirt

    Celebrate Being Wild + Free with this DIY Bleach Pen Shirt

    Happy (almost) Independence Day, beauties! I hope you're celebrating with fireworks, yummy food, and people you love.

    I've been pretty crafty lately, so I wanted to share this super-easy tutorial with you: create a custom shirt with bleach pen! This old slouchy sweatshirt was perfect — it's super soft & comfy and lightweight, so I wear it year-round, but I wanted to breathe some new life into it. Here's what you'll need:

    • a clean shirt, tank, or sweatshirt — mostly cotton or polyester work best
    • bleach pen
    • plastic grocery bag
    • cardboard or wooden board (to fit under the shirt)
    • paper + pencil

    Step 1: Draw your design first. If you're pretty confident with your drawing or bleach penning skills, you can skip this part, but I like to draw my designs with pencil + paper first.

    Step 2: Wrap cardboard or wooden board in plastic bag and place in between shirt's layers. This does a few things: it'll ensure your design doesn't bleed into the back of the shirt and it helps smooth out the shirt while you're using the bleach pen.

    Step 3: Start bleach penning! Shake up the bleach pen REALLY WELL and copy the design onto your shirt. The bleach should come out pretty easily, so don't press too hard or the design will spread and bleed.

    Step Four: Let it sit. Give it 1-2 hours to let the bleach soak in.

    Step Five: Wash + Dry. I suggest hand-washing this because you don't want to ruin any of your other clothes with the bleach. It will most likely be safe with other clothes, but I didn't want to risk it, so I washed it by hand. Once you've washed off the bleach, you can let it air dry or throw it in the dryer (it won't harm your other clothes now).

    Step Six: Wear it!! My design bled a bit (especially around the too-intricate arrows), but I think it came out pretty awesome as my first attempt! I wear it all the time.

    Here's to being wild + free! Have a wonderful holiday! xo ~Sami

    May Flowers: 10 Edible Floral Treats to Nom This Spring

    May Flowers: 10 Edible Floral Treats to Nom This Spring

    May flowers are here! Inspired by the blooming beauty (and my ever-present sweet tooth), I've put together a list of yummy edible floral treats to make this season:
    1. Crystallized Flowers via Leite's Culinaria.
    4. Rosewater Panna Cotta via Sips and Spoonfuls.
    5. Spring Flower Lollipops via Sprinkle Bakes. 
    6. Cake with Edible Flowers via designlovefest.
    8. Rosey Rocky Road Raw Brownies via Ascension Kitchen.
    9. Floral Marshmallows via Proper.
    10. Color Blocked Chocolate via Paper & Stitch.

    What are you making with all the flowers popping up?

    Recipe: Lavender French Macarons with Buttercream Frosting

    Recipe: Lavender French Macarons with Buttercream Frosting

    lavender french macarons

    French Macarons are SO hard to make! But I am nothing if not determined when it comes to baking and making natural beauty products, so after a few pretty bad attempts, I finally got these babies right. Inspired by springtime, these macarons are made with lavender extract.

    Lavender French Macarons with Buttercream Frosting — makes approximately 50 quarter-sized Macarons.

    French Macaron Ingredients:

    • ¾ cup almond flour
    • 1 cup confectioner’s sugar
    • 4 tbs sugar (I use cane sugar)
    • 2 egg whites
    • 1 tsp lavender extract — please make sure you are using lavender extract and not lavender essential oil, which is poisonous if ingested! It’s very hard to find; I had to buy mine on Amazon.
    • 2-3 drops red food coloring (optional; I used 2, which I don’t think was enough)
    • 4-5 drops blue food coloring (optional; I used 3, which I don’t think was enough)

    Buttercream Frosting Ingredients:  (This is great for cupcakes, too!)

    • 2 cups confectioner’s sugar
    • 1 stick of butter, room temperature
    • 2 tbs milk (half and half or soy milk work great, too!)
    • 1 tsp vanilla extract

    Macaron Directions:

    1. Sift the almond flour and confectioner’s sugar into a medium bowl, then combine the two.
    2. In a separate bowl (or in the bowl of a stand mixer, if you have one), whisk two egg whites for about two minutes, until light and frothy.
    3. Add cane or regular sugar one tablespoon at a time to the egg white mixture, and whisk for another minute or two, until the mixture forms stiff peaks.
    4. Carefully fold the egg white mixture in with your dry ingredients — use a rubber spatula for best results. This will take a bit of time (5 minutes or so), and when you’re finished your batter should be about the consistency of lava (seriously). It should not be thin like cake batter.
    5. If you are using any kind of flavoring or food coloring, carefully stir it in now. You don’t want to stir too much or you will lose the lightness of the batter.
    6. Place parchment paper onto two baking sheets.
    7. Transfer the batter into a plastic bag, cut a small piece of the tip off of the bag, and pipe dime-sized amounts of batter onto the parchment paper. Place them far enough apart for them to expand to about twice their size.
    8. Preheat the oven to 300º and let the uncooked Macarons sit for 15 minutes while the oven preheats. (You can also skip below to the frosting directions and prepare it while you wait.) The batter should form a thin shell on top. Test a few out with your finger; if they crack a bit, they are ready for the oven!
    9. Place your oven racks on the top- and bottom-most slots in your oven and place one baking sheet on each rack. Bake for 6-8 minutes, then switch the positions of the baking sheets and bake for another 6-8 minutes. I baked mine at 8 minutes, then 6, and they were a little too brown for my liking, so keep and eye on the clock.

    Frosting Directions:

    1. Cream butter with the paddle attachment on your stand mixer (or use a hand mixer) in a medium bowl, making sure to scrape the sides of the bowl at least three times to get any devious clumps of butter that may be hanging out there, trying to mess up the smoothness of your frosting. (Trifling butter!)
    2. Pour in one cup of confectioner’s sugar and mix well — again, scraping the sides of the bowl for clumpage (ew). Then, repeat with the other cup of confectioner’s sugar.
    3. Mix in your vanilla extract.
    4. Mix in your milk, one tablespoon at a time.
    5. Frost one Macaron half, pair it with another half that’s roughly the same shape, and enjoy! I find them to be particularly wonderful with tea. :)