pink ombre cake

I know right? So pretty. I did not bake this cake, but the lovely, talented ladies as Call Me Cupcake did. For the recipe {in English and Swedish} click here.

P.S. No Sunday Sweets of my own for today, but it will be up tomorrow, I promise!

need supply

I woke up this morning with a serious case of the "gimmes." I have an overwhelming desire to purchase a whole new wardrobe. During these outbursts, it's best that I confine myself to my house, in fear of spending all my savings. However, this plan can backfire on me, since I'm not exactly opposed to online shopping. Perhaps I'll start with some of these looks on Need Supply.

have a lovely weekend!

It's hot here. Really hot. The kind of hot where one doesn't go outside between 11 and 6. I plan on filling the weekend with cold cocktails and kayaking... before 11am. See you next week!

Around the web:

1. Honeydew Hefeweizen Smoothie? YES PLEASE!

2. The perfect picnic item.

3. Someone who shares my obsession with elderflower cocktails.

4. Spring issue of Anthology Magazine.

sculpted crayons

{via this is colossal}

I'm amazed by these incredibly detailed sculpted crayons from artist Diem Chau. I wish I had the patience for this, but I'm pretty sure I would break the crayon in half and move on very quickly.

burning house

Jessica Goodman

Luca Cavallaro

Hannah Queen

Brett Rogowski

This is probably one of the coolest sites I've found in a while. The Burning House is a collection of photos sent by readers and photographers displaying things that they would save in the event of a fire. It's more of a showcase of the things that have the most sentimental value to them. I'm sure in the event of a fire, they wouldn't be able to grab all of these things, but the visual lists are quite beautiful.

our backyard {another work in progress}

I wanted to share some pictures of the backyard since I've been talking a lot about it over the last couple of months. While it's not perfect, or finished, it's definitely a huge improvement from where it was 6 months ago. At least there's somewhere to sit now, and the buddies are happy, so really, that's all that matters.

sunday sweets {avocado ice cream}

Ok, stay with me here. This may sound weird, but it's actually pretty good, if you like avocados, if not, well, maybe tune in next week. On Sunday I was sitting outside, trying to think of what sweet to make. It was hot, really hot. I decided I wanted to do something {anything} that would be cold. I had a bunch of ripe avocados and I thought, if nothing else, it will look pretty cool. I found an Alton Brown recipe that was so easy, it was kind of ridiculous, and I didn't need to go to the grocery store because I had all the ingredients. Life was good.

Now, this recipe comes with a disclaimer. It's not really that sweet, and if you're looking for something decadent at the end of the day, this is not going to be it. However, the fat from the avocados makes this very creamy, and it's really good if you want something cold and refreshing. I had no prior experience with avocado ice cream so I followed the recipe to make sure it came out, but now having made it once, there's just a couple things I would change, and I'll include those for you.

If you can't get past the idea of avocado ice cream, I think you can at least agree that it's color is quite lovely, no?

Ingredients:

3 ripe avocados

1 tablespoon fresh lemon juice {I used a whole lemon's worth}

1 1/2 cup whole milk {I used 1% and it was still very creamy}

1/2 cup sugar {if you don't want this to taste like a frozen avocado, that is, if you want this to be a sweet dessert, I would suggest using a whole cup of sugar}

1 cup heavy cream

1 teaspoon vanilla extract

Combine avocados, lemon juice, sugar, milk, and vanilla in a blender. Mix on high until fully combined.

Pour mixture into a large bowl, whisk in heavy cream. Cover and refrigerate for 4-6 hours, until mixture is at 40 degrees.

Pour into ice cream maker and churn. Because of the fat in the avocados, this sets up pretty quickly so watch carefully and only churn for about 5-10 minutes. For soft ice cream, serve right away, or place in freezer for about 3-4 hours.

Enjoy!