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An Apple a Week:
Black Sugar Candy Apples

Try as you might, you’ll be hard-pressed to find a sweet more emblematic… >

An Apple a Week:
Black Sugar Candy Apples

Try as you might, you’ll be hard-pressed to find a sweet more emblematic of fall than a candy apple. Holding one boldly declares, “I see your cozy scarf, and I raise you one extremely festive fruit.” Biting into one says, “Step aside, Pumpkin Spice Latte—things are about to get messy.” Making a batch at home? Well, that pretty much secures your place in the Fall of Fame. Complete with a dash of toasty cinnamon oil, these trick-free treats are Halloween-ready with a dramatic dusting of black sugar. Boo? Never.

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WHAT YOU’LL NEED
10-12 small apples
Wooden skewers or sturdy twigs
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1 teaspoon cinnamon oil (optional)
Red food coloring (optional)
Black sugar

HOW TO MAKE IT…
Wash and dry apples, remove stems and pierce skewers through their centers; set aside. Line a tray with parchment and lightly spray with cooking oil. In a saucepan and using a candy thermometer, heat all ingredients except the black sugar over medium heat until it reaches 310 degrees (this is the hard crack stage—if you drop a bit of the syrup in cold water, it should immediately form hard, brittle threads). To avoid crystallization, use a pastry brush dipped in cool water to wash down the sides of your pot. Once syrup reaches the desired temperature, remove from heat. Working quickly, coat apples with the syrup and dip ends into the black sugar. Place on prepared tray and allow to completely cool.

From Cortlands to Galas to Granny Smiths, find more juicy apple recipes right this way.

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An Apple a Week:
Spiced Apple Layer Cake
with Goat Cheese Frosting
and Caramel

There’s something indubitably autumnal—and, let’s face it, a bit… >


An Apple a Week:
Spiced Apple Layer Cake
with Goat Cheese Frosting and Caramel

There’s something indubitably autumnal—and, let’s face it, a bit expected—about spice cakes and their accompanying slather of sweetened cream cheese. So let’s shake up the standard, shall we? Think creamy-tangy goat cheese frosting and a drizzle of buttery-sweet caramel over layers of melt-in-your-mouth spiced apple cake. Though it’s true that sometimes the apple doesn’t fall far from the tree, in this case, it’s deliciously far enough.

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For the Cake

WHAT YOU’LL NEED
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
pinch nutmeg
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 1/2 cup applesauce

HOW TO MAKE IT…
Preheat oven to 350. Grease and flour four 8-inch round cake pans. Line the bottoms with parchment paper. In a large bowl, mix together flour, baking powder, baking soda and spices. In another bowl, mix milk and vanilla extract. In a third bowl, beat together butter and sugar until light. Add eggs, one at a time, and beat in. Alternately in increments, add wet and dry ingredients to the butter mixture and incorporate fully each time. Fold in applesauce. Pour your mixture into your pans and bake in the oven for about 25 minutes or until a toothpick comes out clean. Remove and let cool about 10 minutes. Remove from pans and cool completely on a cooling rack.


For the Goat Cheese Frosting

WHAT YOU’LL NEED
6 ounces goat cheese
8 ounces mascarpone
2 tablespoons butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon cinnamon

HOW TO MAKE IT…
Beat all ingredients until well incorporated. Refrigerate for one hour.

For the Caramel

WHAT YOU’LL NEED
1 cup sugar
6 tablespoons butter, cut into pieces
1/2 cup heavy cream
2 tablespoons bourbon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch allspice 

HOW TO MAKE IT…
In a saucepan, bring sugar and 1/4 cup water to a boil over medium heat, stirring occasionally. Boil for about 10 minutes, until caramel is a deep amber color. Reduce heat and add butter and stir until smooth. Stir in cream, bourbon and spices. Stir until smooth. Remove from heat and let cool.

To assemble cake, place one layer on a cake plate and frost generously with goat cheese frosting. Add each layer, alternating cake and frosting, finishing with a top layer of frosting. Smooth or scrape down sides of cake to expose the sides of the layers. Top with caramel sauce, allowing it to drizzle down the sides of your cake.


Hungry for more? Another appletastic recipe right this way.


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An Apple a Week:
Hot Cider & Cinnamon
Apple Chips

There’s a chill in the air, a crunch underfoot, and a rainbow through the… >


An Apple a Week:
Hot Cider & Cinnamon Apple Chips

There’s a chill in the air, a crunch underfoot, and a rainbow through the trees: Yes, friends, it’s apple season. Which, after one trip to the orchard, quickly becomes oh-my-that’s-a-lot-of-apples season. Our solution? Piping-hot cider and cinnamon-sugar apple chips—easy-as-pie treats that are, well, way easier than pie. Enjoy them on their own or pair them together for ultimate autumnal goodness.

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For the Cider

WHAT YOU’LL NEED
10 winesap apples, quartered
3/4 cup sugar
4 cinnamon sticks
Pinch of whole cloves
1 tablespoon allspice berries
Enough water to cover

HOW TO MAKE IT…
Wrap all spices in a small piece of doubled-up cheesecloth and tie off securely. Add apples, sugar, spice pack and water to a large stockpot and bring to a boil for one hour. Lower heat and allow mixture to simmer for an additional two hours. Remove from heat and let cool. Remove spice pack and discard. Strain the remaining mixture through a fine mesh sieve, as many times as needed to reach desired consistency. Reheat to enjoy, and top with whipped cream and apple chips.


For the Cinnamon Apple Chips

WHAT YOU’LL NEED
1 apple, thinly sliced with seeds removed
1/4 cup sugar
1 teaspoon cinnamon

HOW TO MAKE IT…
Preheat oven to 200 degrees. Line a baking sheet with parchment paper and arrange apple slices, evenly spaced. In a small bowl, mix sugar and cinnamon; sprinkle the mixture over apples. Bake for two hours, moving the slices with tongs once to prevent sticking. Remove from oven and let cool.


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Best of Breakfast:
Balsamic Goat Cheese Tarts

Don’t get us wrong: the ever-humble, ever-trusty egg needs no fancy fixings or… >


Best of Breakfast: Balsamic Goat Cheese Tarts

Don’t get us wrong: the ever-humble, trusty egg needs no fancy fixings or precious presentations. Most mornings, a quick scramble does the trick. But for those days when a proper breakfast bliss-out is on the menu, we present these balsamic-drizzled, goat cheese-dabbed tarts. All wrapped up in flaky puff pastry, they’re the most delicious indulgence this side of the snooze button.

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WHAT YOU’LL NEED
1 sheet puff pastry
1 sweet onion, sliced
6 eggs
10 ounces cherry tomatoes, halved
1/4 cup goat cheese
1 tablespoon olive oil
1 teaspoon sugar
Salt and pepper, to taste
Fresh rosemary
Balsamic reduction

HOW TO MAKE IT…

Preheat oven according to puff pastry package instructions. On a floured surface, lay out the pastry and cut into squares large enough to fit your muffin or tart pan, with just a slight overhang. Place squares into pans and store in fridge until ready to use.

In a large skillet over medium heat, add the olive oil and onion. Stir to coat, then add sugar, salt and pepper. Cook onions until they develop a deep caramelized brown color, stirring occasionally. Set aside.

Remove tart pan from fridge and add a thin layer of caramelized onions to the bottom of each tart; then add about two rosemary leaves. Crack an egg into each tart, careful not to break the yolk (you may do this in a separate bowl first to ensure the egg is intact and shell-free). Top with a sprinkling of goat cheese, several tomatoes, and salt and pepper. Bake according to puff pastry instructions, or until edges are browned and egg is cooked through.

Remove from oven, let cool slightly and drizzle with balsamic reduction. Garnish with extra rosemary leaves.


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Best of Breakfast:
Orange-Thyme Waffles
with Mascarpone and Fruit

Reader, you know us well enough by now to realize that there are very few things… >


Best of Breakfast:
Orange-Thyme Waffles
with Mascarpone and Fruit

Reader, you know us well enough by now to realize that there are very few things we don’t like to adorn. A cardigan just isn’t a cardigan without a ruffle and some lace, are we right? Our “more is more” M.O. even extends to breakfast, where instead of boring ol’ buttered toast, we play dress-up with hagelslag sprinkles. Bagel and cream cheese? Add some avocado and bacon then get back to us. That’s why the Belgian waffle is right up our alley: a treat is made even more heavenly by decadent toppings. Here, we pumped up the batter with citrus and aromatic thyme, then took it to the next level with sweet, creamy mascarpone and honey-marinated fruit. Is it breakfast? Is it dessert? We’re not quite sure, but it certainly is delicious.

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WHAT YOU’LL NEED

For the waffles:
1 1/2 tsp. active dry yeast
1 cup warm water
3 cups flour
1/2 tsp. salt
1 stick butter, melted
1 cup milk
1/3 cup honey
2 eggs, separated
zest from one orange
leaves from 12 sprigs of fresh thyme
roasted almonds, chopped
honey or maple syrup, to serve

For the fresh fruit topping:
1 cup blueberries
1-2 nectarines, pitted and sliced
juice and zest from half an orange
leaves from 5 sprigs of fresh thyme
drizzle of honey

For the sweetened mascarpone:
1 cup crème fraîche
1/2 cup mascarpone
2 tbsp. honey
1 tsp. vanilla

HOW TO MAKE IT…

Make the fresh fruit topping first. Combine ingredients in a bowl, cover and let marinate.

For the sweetened mascarpone, whip all ingredients in a bowl until smooth. Keep refrigerated until ready to serve.

To make the waffle batter, mix yeast and warm water together in a small bowl until yeast dissolves. Set aside for 10 minutes. In another large bowl, combine flour and salt. In a third bowl, whisk together melted butter, milk, egg yolks and honey. Stir in the yeast mixture. Pour over the flour mixture and combine, being careful not to over-mix. In a separate bowl, whisk the egg whites until very frothy. Gently fold into the batter, along with orange zest and thyme leaves. Cover and set aside for 20 minutes.

Cook according to waffle maker instructions. Arrange on a serving plate with fresh fruit, mascarpone topping, chopped roasted almonds, and honey or maple syrup.

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Best of Breakfast:
Honey Blueberry Granola

As much as we love a round of mimosas and a stack of French toast, we’re stepping… >


Best of Breakfast:
Honey Blueberry Granola

As much as we love a round of mimosas and a stack of French toast, we’re stepping off the brunch boat for a bit. While this hybrid meal may be a blogger darling with Insta-star potential, it’s good old-fashioned breakfast that’s there for us Monday through Friday, week in and week out, for both rise and shine.

The secret to spending some quality time with such a loyal old friend? Make-ahead munchies, like this homemade granola brimming with dried blueberries and wholesome honey (a new favorite sweetie, thanks to our September catalog shoot in the much-buzzed Argentine countryside).

We like ours sprinkled over yogurt with fresh fruit—but between us, it’s just as good straight out of the jar while the coffee’s brewing.

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WHAT YOU’LL NEED
4 cups oats
1 cup shredded coconut
1 cup pecans
3/4 cup almonds
1/2 cup coconut oil, melted
1/2 cup + 1 tsp. honey
2 tsp. sea salt
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ginger
1 cup dried blueberries
1/2 cup flax seeds
1/2 cup dried apples, chopped
1/4 cup hemp seeds

HOW TO MAKE IT…
Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl, mix all ingredients except the dried fruits and seeds. Pour mixture on baking sheets and spread into thin layers. Bake 22 minutes, stirring once halfway.

Let cool and transfer to a bowl; mix in dried fruits and seeds. Store in an airtight container.

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Best of Breakfast:
Yerba Mate Chai Smoothie

We made a great deal of tasty discoveries on our recent trip to Argentina’s… >


Best of Breakfast: Yerba Mate Chai Smoothie

We made a number of tasty discoveries on our recent trip to Argentina’s countryside to shoot our September Lookbook, but none were quite as intriguing as yerba mate. The country’s national drink packs the punch of caffeine and a slew of health benefits into its tiny tea leaves. To compensate for its tart flavor, we blended it with some homespun chai and creamy soaked cashews (currently in the running for world’s most versatile nut) to create a flavorful morning drink worth waking up for!

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WHAT YOU’LL NEED
1/2 cup cold-brewed yerba mate
1 frozen banana, sliced
1/4 cup raw cashews, soaked at least 4 hours and drained
2 tbsp. maple syrup or honey
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cardamom
3-4 ice cubes

HOW TO MAKE IT…
Combine all ingredients in a blender and blend until smooth. Depending on size and ripeness of banana, adjust with more tea or sweetener.



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It’s 5-O’Clock Somewhere:
Your Best Sips, Shared

It’s no secret that we love to bring you a little something to tipple… >

It’s 5-O’Clock Somewhere:
Your Best Sips, Shared

It’s no secret that we love to bring you a little something to tipple on a weekly basis, but this month we’ve turned the tables—or is it the tumblers?—and asked you to show us your best summer sips. Show us you did, via the #Anthropologie hashtag on Instagram and boy, did they look tasty. We studiously combed through the lot of them (hard work, people!) to select four of our—or rather your—absolute must-makes, from figs with a bit of fizz to a sparkling peach sangria. Bonus: these beauties are already picture-perfect!

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Fig and Lemon Fizz by @mydiaryofus

WHAT YOU’LL NEED
For the rosemary-honey simple syrup:
1/2 c. honey
1/2 c. water
1 -2 sprigs fresh rosemary

For the cocktail:
4 tbsp. fresh fig purée (1 c. fresh figs & 2 tbsp. water, blended until smooth)
2 oz. vodka
Juice from 1 lemon
2 oz. rosemary-honey simple syrup
Club soda

HOW TO MAKE IT…
To make the simple syrup, bring honey, water and rosemary to a boil, then turn off heat. Chill completely. 

In a cocktail shaker, combine fig purée, lemon juice, vodka and simple syrup and shake well. Fill two glasses with ice cubes and strain mixture over the ice. Top with club soda and garnish with lemon peel, rosemary sprigs and a fresh fig.

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Tropical Thai Mojito by @modernvintagephotographer

WHAT YOU’LL NEED
1 handful fresh basil
2 tsp. sugar
1 nectarine, puréed
2 oz. coconut rum
Club soda

HOW TO MAKE IT…
Muddle the fresh basil and pour into a shaker with sugar and puréed nectarine. Add coconut rum and shake. Pour over ice, top with club soda and stir. Top with a pretty tropical paper parasol and enjoy.

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Peach Sangria by @gypsysoulfood

WHAT YOU’LL NEED
4 oz. dry white wine, such as sauvignon blanc or Sancerre
1/2 oz. St. Germain
4 fresh peach slices (if unavailable, use frozen)
3-4 fresh sage leaves
Splash of sparkling water

HOW TO MAKE IT…
Combine the first four ingredients in a pitcher and stir gently. For optimal flavor, allow the drink to chill in the fridge for at least 2 hours. When ready to serve, pour each serving into a glass with ice and top with a splash of sparkling water.



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White Wine Watermelon Sangria by @lucismorsels

WHAT YOU’LL NEED
2 c. watermelon juice (from roughly 1/4 of a medium watermelon)
1 750 ml. bottle sauvignon blanc
1 c. sparkling water
6 tbsp. triple sec
2-3 c. watermelon (flesh and rind), chopped into small cubes

HOW TO MAKE IT…
To make the watermelon juice, cut fruit into small chunks (less than 1-inch in size) and strain through a fine mesh sieve, pushing to release excess juice. Discard leftover pulp.

Combine juice, wine, sparkling water, triple sec and chopped fruit in a large pitcher. Mix thoroughly. Refrigerate for at least 2 hours before serving.

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A Taste of Amsterdam:
Sprinkle Toast

If we may: we’re pretty good eaters. No strangers to international cuisine… >


A Taste of Amsterdam:
Sprinkle Toast

If we may: we’re pretty good eaters. No strangers to international cuisine, we’re always eager to sample the local fare of each country we visit—even if it’s occasionally more interesting than delicious. But sometimes! Sometimes the stars align and we’re enticed not only by a new epicurean sensation, but also by its delightful simplicity. Enter hagelslag. We first noticed it in Amsterdam—not so much for its main ingredient (candy sprinkles), but for the way it was consumed. Not on ice cream cones, friends. On toast! A few sprinkles-on-slices later, we started to dream up variations on the Netherlands’ bread, butter and sprinkles standard, resulting in these sweet and tasty twists. Even better: you probably have most of these ingredients in your kitchen at this very moment. So what are you waiting for?

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Our Hagelslag & Toast Combinations

Butter, dark chocolate sprinkles, toasted coconut and almonds
Peanut butter, chocolate sprinkles and pretzels
Caramel, dark chocolate sprinkles, chocolate shavings and flaked sea salt
Butter, chocolate sprinkles, white chocolate shavings and fresh mint

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Instagram: Show Us Your Sips

Every Friday, at precisely Cocktail O’Clock, we invite you to share the tipple… >


Instagram: Show Us Your Sips

Every Friday, at precisely Cocktail O’Clock, we invite you to share the tipple in our tumbler. But this month, we’re shaking things up: we want to know what YOU are sipping on! Sharing is as simple as posting on Instagram. Just snap a shot of your beverage of choice, and include both the recipe and #Anthropologie in your caption. We’ve got a feeling you have some delicious drinks up your sleeves, and we’ll be sharing our favorites right here on the blog. So don’t be shy—tap into your inner mixologist and show us what you’re making!

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                                      Are you following us on Instagram?



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Now That’s Entertaining:
Nouveau Campfire Treats

By this point of summer, when we’ve already got a few backyard hangouts and… >

Now That’s Entertaining:
Nouveau Campfire Treats

By this point of summer, when we’ve already got a few backyard hangouts and beach picnics under our belts, we start to feel a little smug about our entertaining abilities. Hot dogs on the grill? Child’s play. S’mores? Piece of (melty, chocolaty, marshmallowy) cake. So, in the spirit of Trying New Things, we decided to turn our typical fireside fare on its ear, amping up the excitement with blazing-bright flavors and surprising ingredients. From chorizo with chimichurri to spicy-sweet s’mores, you might never go back to those old standbys…

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Chimichurri Chorizo Dogs

Mexican-style chorizo sausages
Hot dog buns
Pickled onions
One bunch of scallions, white ends removed
Chimichurri sauce (recipe to follow)
Adobo mayonnaise (recipe to follow)
Roasted jalapeno salsa (recipe to follow)

On a grill, or using a grill grate over an open fire, cook sausages for 15-20 minutes, turning often. Cook scallions directly on grate until charred and set aside. If desired, toast hot dog buns by placing the opened buns on the grill for a few seconds. Once cooked, assemble hot dogs and pile on your toppings.

Chimichurri Sauce
2 bunches flat parsley, chopped
3 cloves garlic, minced
1/2 cup olive oil
3 tbsp sherry vinegar
2 tbsp oregano
zest from one lemon
2 tsp red pepper flakes
salt and pepper, to taste

Pulse all ingredients in the bowl of a food processor until well combined. Can be made up to one week in advance.

Adobo Mayonnaise
1/2 cup mayonnaise
1 (4 oz) can chipotle in adobo, liquid only

Stir together until incorporated.

Roasted Jalapeno Salsa
1-2 jalapenos
1 pint cherry tomatoes, diced
1 tbsp olive oil
juice from 1/2 lime
1 tbsp cilantro, chopped
salt and pepper, to taste

Using tongs, place whole jalapenos on the grill and cook until charred, turning to achieve all-over color. Remove from heat and allow to rest until slightly cooled. Remove the charred skin by rubbing with a towel. Dice the roasted jalapeno, removing all or most of the seeds. In a large bowl, mix diced jalapeno, tomatoes, oil, lime juice, cilantro, salt and pepper.



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Grilled Corn with Cilantro-Lime Compound Butter

Corn on the cob, silks removed, husks intact
Compound butter (recipe to follow)
Cojita cheese, crumbled
Cayenne, or chipotle, to taste

Without completely removing, pull back husks to take off the silk. Replace husks over corn and soak cobs in cold water for at least ten minutes. Drain and shake off excess water. Transfer to grill or grate and cook in the husks 15-20 minutes, turning about every 5 minutes. To serve, pull back husks and generously slather with compound butter. Add a dusting of cayenne and some of the crumbled cojita to each.


Cilantro-Lime Compound Butter
1 1/2 sticks unsalted butter, at room temperature
Juice & zest from half a lime
2 tbsp cilantro, chopped
1-2 tsp salt

Combine all ingredients in a bowl. Using a pastry cutter or knife, cut into all ingredients until well combined. Transfer mixture to a sheet of parchment paper and roll into a log, twisting each end to seal and tighten. Refrigerate until firm.

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Churro S’mores

Churro Cookies (recipe to follow)
Spicy Chocolate Sauce (recipe to follow)
Marshmallows

To assemble s’mores, roast marshmallows over open fire until soft and slightly charred. Place on top of a churro cookie and pour melted chocolate sauce over. Top with another churro cookie if desired. Serve with plenty of napkins nearby.

Churro Cookies
1 cup water
5 tbsp butter
2 tbsp brown sugar
1/2 tsp salt
1 cup all-purpose flour
2 eggs
1/2 tsp vanilla extract
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 425. In a bowl or dish, mix together 1/4 sugar and 1 tsp cinnamon. Set aside. In a large saucepan, combine water, butter, brown sugar and salt. Bring to a boil. Remove from heat and mix in flour. Once combined, add the eggs one at a time, mixing well. Add vanilla and combine. Allow to cool slightly, and then transfer mixture to a piping bag fitted with a small star tip. On a baking tray lined with parchment paper, pipe the dough into small discs by using a spiraling motion. Repeat until you have 16-18 cookies, and bake for 15 minutes, or until just browned. While still warm, individually coat the cookies in the cinnamon-sugar mixture. Serve immediately.

Spicy Chocolate Sauce
1/2 cup heavy cream
3/4 cup dark chocolate, chopped
1/2 tsp ancho chili powder
1/2 tsp vanilla extract
1/4 tsp cinnamon

In a bowl, mix together chocolate, ancho, vanilla and cinnamon. Set aside. In a small saucepan, heat the heavy cream over medium heat. Once it begins to boil, remove from heat and pour over the chocolate mixture. Let stand for about one minute and then whisk until entirely smooth.

imageCooking with Alliums,
The Flowers Pretty Enough to Eat

For our August Catalog, we traveled to the Netherlands, where things feel… >

Cooking with Alliums, The Flowers
Pretty Enough to Eat

For our August Catalog, we traveled to the Netherlands, where things feel just a bit more whimsical than at home: bicycles outnumber cars, windmills are commonplace and the flowers are actually savory recipe-enhancers. Alliums, the purple-pommed pretties featured in our photos, are the plant family from which onions and garlic derive, and are, until further notice, our new go-to botanical. Upon our return, we asked our friends at Terrain to help us whip up a batch of chutney using garlic scapes, the twisty, tangly stems of garlic plants, and delicate pearl onions. The result? An equal parts sweet, bitter and floral end-of-summer spread that perks up grilled sandwiches, whole-grain salads and cream cheese toast (our favorite way to enjoy it) like nobody’s business. 

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Charred Garlic Scape & Pearl Onion Chutney

WHAT YOU’LL NEED
1 pound garlic scapes
1/2 pound pearl onions
15 garlic cloves, peeled
1 lemon, cut in half
1/4 cup golden raisins
1 teaspoon red pepper flakes
1 tablespoon salt
1 cup granulated sugar
1 cup apple cider vinegar
1 cup water
1/2 teaspoon lavender


HOW TO MAKE IT…
In a hot, dry cast iron pan add scapes, pearl onion, garlic, lemon and golden raisins. Without mixing, let them char a bit on one side and remove from the pan. In a medium pot add sugar, vinegar, salt, water and red pepper. Bring to a simmer. Reserve half of the vegetable mix and cut in to small or bite size pieces. Add remaining mix to the simmering vinegar mixture. Cook on low for 5 to 6 minutes. Add the vinegar vegetable mixture to a food processor and pulse until the consistency of apple sauce. Add back to the pot with the bite size pieces and cook on low for another 5 minutes stirring slowly. Add lavender, mix, remove from heat and transfer to a heatproof storage container. Allow to cool overnight in the refrigerator.

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Sultry summer days call for effortless outfitting: think slip dresses, strappy… >

Make it Happen: A Rope Necklace, Three Ways

Sultry summer days call for effortless outfitting: think slip dresses, strappy sandals and one fabulous statement necklace. And what’s a better statement to make, we say, than “Oh, this necklace? I made it myself!” Even if you’ve never picked up a glue gun, worry not, we’ll show you the ropes.

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WHAT YOU’LL NEED:

Rope in assorted widths and colors
Bungee cord
Hot glue gun and glue sticks
Scissors
Leather scraps
Embroidery Floss
1” Copper coupling (you can get this in the plumbing aisle of the hardware store!)

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Loop-de-Loop Necklace

1. Cut a 27” piece of braided rope, a 30” piece of grey rope and a 22” piece of blue rope. Lay them out as shown in the picture.
2. Loop the ends of the blue rope up and hot glue to secure. Do the same for the grey rope. 
3. Cut four ¾” x 1 ½” pieces of leather. Wrap these around the ropes as shown and glue down to secure. 
4. Wrap sections of colorful embroidery floss around the ropes as desired and glue ends to secure. 
5. Cut three 8” pieces of bungee rope. Glue the pieces together at both ends and add a 1” copper coupling to each end.
6. Glue the ends of the bungee to the braided rope and use the coupling to cover the connection points.


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Variation 1: Nautical Knots

1. Cut four 42” pieces of rope. Split into two bundles of two strands of rope each.
2. On a flat surface in front of you, make a loop with each rope, with the loops facing each other. Place the left loop on top of the right one. The loops will look a bit like a pretzel! As shown in the photo, weave the ends of the ropes alternately over and under and pull the knot taut. 
3. Add copper coupling and embroidery floss as desired for color. 
4. To connect the ends, hot glue together and hide the connection with another piece of copper coupling.


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Variation 2: Lots of Knots

1. Cut 3 pieces of thin rope and one 42” piece of braided rope. Set the braided rope aside for a moment.
2. Holding the thinner ropes,  randomly string beads (we used painted faceted wood beads but you can use anything!) and copper coupling and tie knots throughout. 
3. When you are happy with your design, grab that braided rope again and glue the ends of all four ropes to secure then the two ends of the necklace together to secure. Hide the glued ends with a piece of leather.


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Love a DIY? See more from our Make It Happen series.