Made By Hand | Care Package

Inspiring handcrafted how-to’s for your home, life and well being.  Our Made By Hand series features distinct DIYs made with a little love and a lot of creative spirit. Today’s post comes from our new Made By Hand contributors Tegan and Lindsay of Treasures & Travels. 

Made By Hand | Care Package (4)

We love the idea of surprising a friend or family member with a little something special, and adore these little “Tea & Biscuits” gifts, because everything you need for them you can probably find in your kitchen. For this DIY you’ll need:

  • 1 large mason jar with lid
  • 1 small mason jar for jam (or purchase a small jar of jam!)
  • 2 1/2 cups of flour
  • 2 tsp baking powder
  • burlap or fabric
  • twine

 

Made By Hand | Care Package

 

Add the flour and baking powder to the large mason jar. Wrap the mixture and the jam with burlap or fabric, tying it at the top with twine and folding sides in and pinning with a safety pin around the back. Attach a few bags of your favourite tea along with the printable instructions and gift tag!

Now you’re all set to inspire someone with a small act of kindness that has a little touch of handmade love!

inspire every step recipe

 

Inspire every step you take today. Spread the love this February by committing to one act of kindness each day. Follow @MinnetonkaMocc on Instagram as we unveil a new act of kindness everyday with the help of a few of our friends. #InspireEveryStep

About Treasures & Travels:

Treasures & Travels is a lifestyle blog by Tegan Klenner & Lindsay Sjoberg, two sisters from Vancouver, Canada. They blog about all the things they love from style, DIY projects, recipes and beauty to the small joys of everyday life.

Made By Hand | Mason Jar Lanterns

Inspiring handcrafted how-to’s for your home, life and well being.  Our Made By Hand series features distinct DIYs made with a little love and a lot of creative spirit.

These Mason jar lanterns are an inexpensive way of personalizing and styling your home or dinner party, and can also be given to friends as gifts. Hang them from tree branches or set them on tables for a romantic evening light. They are rustic and whimsical at the same time and chances are you have most of what you need already in your house.

Supplies:

  • A mason jar of any size (the wide-mouth variety are easiest)
  • 22-gauge (or thicker) nontarnish silver wire
  • Wire cutters
  • Fine pea pebbles, available at garden supply stores
  • Votive candles
  • Long lighter or long matches

Wrap the wire around the neck of the jar, leaving an inch of slack. Cut the wire and twist the ends together.

Cut another piece of wire to make the wire handle, about 8 inches, or a piece that’s long enough to attach to both ends of the wire around the neck in a loop.

Tuck the second wire under the first one and twist together. Repeat this on the other side, combining the wire twist from the first wire so that they connect.

Trim off any ends with the wire cutters so nothing sharp is sticking out.

Pour in the pebbles or dried beans or rice into the bottom of the mason jar.

Secure a votive candle inside.

Light it with a long lighter and hang the lantern wherever you please, or simply set a whole bunch of them on your dinner table!

It is an inexpensive and magical way to tap into your pioneer spirit.

About Georgia Pellegrini:

Georgia’s taste for simple food and outdoor adventure evolved as she grew up in the Hudson Valley. She followed her passion to the French Culinary Institute and then to Gramercy Tavern, Blue Hill at Stone Barns, and La Chassagnette in France. Georgia is the author of “Food Heroes,” “Girl Hunter,” and the new book “Modern Pioneering.” She has appeared on Today, Jimmy Kimmel Live, Iron Chef, and much more, and her outdoor Adventure Getaways have been featured everywhere from the New York Times, to the Wall Street Journal, to HBO. She lives in Austin, Texas and chronicles her adventures on her wildly popular website GeorgiaPellegrini.com and her Facebook fan page.

Made By Hand | Bear Fox Chalk

In our latest lookbook, The Happiest Season of All, we are excited to feature the chalk designs (and Minnetonka style!) of the creative duo behind Bear Fox Chalk, Johnna and Max Holmgren.

In 2011, a paper goods and stationery store Johnna managed was in need of a large chalk menu for their cafe.  Max asked if he could take on the project for fun and together the two brainstormed and collaborated on the menu’s design.

From that first project the thought process leading to Bear Fox Chalk was born.  Opportunities lead to other chalk projects and Johnna and Max soon realized there was an audience for starting a business centered around chalk designs.

Since then Max and Johnna have had the chance to collaborate with a variety of clients, merging visions to create original designs for each.

With projects that allow for more creative freedom the process always begins in a sketchbook. To spark ideas for future designs their daily sketches serve as constant inspirations, as well as referencing books they’ve collected over the years ranging from medieval hunting scene illustrations to vintage lettering to wood engravings.

The process for each design differs depending on size and details involved.  For the whimsical pieces created for the Minnetonka lookbook Max and Johnna loved the idea of using chalk lettering and illustration to showcase actual Minnetonka product in a fun, new way.

Learn more about Bear Fox Chalk at www.bearfoxchalk.com and be sure to follow their adventures on Instagram @bearfoxchalk and @johnnaholmgren.

DIY | Festive Wreath

As a child I’d sit on a boulder by the creek with my dad, push a fat worm onto a hook, and fish for trout for breakfast. I snipped wild chives from the bottom of the back stairs for omelets, I hung from vines until they fell and made wreathes, I painted using crush berries and grass as my ink, and proclaimed myself the wild raspberry queen, battling the birds every late July so I would have enough fruit to make jam. I learned math by knitting.

Since the holidays are upon us, there is never a better time than to do some of that wreath making that I loved growing up, using bits you can easily find in nature.

To gather the key ingredient for this project, hang from the vines in the woods until they drop, or use your clippers and go in search of the thinner kind. Types of vines that are good for wreath making include wisteria, honeysuckle, and grape, but a walk in the woods will no doubt reveal others. This is a free way to decorate your home year-round.

You’ll want vines, about a 10-foot length, depending on the size, but smaller lengths will work too if you wind them together.

Take a single piece of vine and wrap the ends together to form a circle. I recommend using a piece that is at least 4-feet long to start.

Use another piece of vine and wrap it around the frame.

Repeat this with vines until you have a thick frame, tucking in any ends as you go, and building on any areas that are thinner than others.

Then take a walk in nature and see what kinds of decorations you can find. What is available will vary depending on the season, which is great because you can change out the materials and colors using the same vine base.

Dried flowers, berries and willows are easy to find.  Rose hips are some of my favorite.

 

Spruce and pine, and holly all look wonderful.  Tuck them between the vines to decorate the wreath. Bonus if you can find feathers on your nature walk.

Then go ahead and hang it! Or give it as a gift, someone will love it. I know my grandmother did.

 

About Georgia Pellegrini:

Georgia’s taste for simple food and outdoor adventure evolved as she grew up in the Hudson Valley. She followed her passion to the French Culinary Institute and then to Gramercy Tavern, Blue Hill at Stone Barns, and La Chassagnette in France. Georgia is the author of “Food Heroes,” “Girl Hunter,” and the new book “Modern Pioneering.” She has appeared on Today, Jimmy Kimmel Live, Iron Chef, and much more, and her outdoor Adventure Getaways have been featured everywhere from the New York Times, to the Wall Street Journal, to HBO. She lives in Austin, Texas and chronicles her adventures on her wildly popular website GeorgiaPellegrini.com and her Facebook fan page.

Made By Hand | A&J King Bakery

Andy and Jackie King, artisanal bakers based in New England, have certainly made a splash with their perfectly imperfect hand-made breads and baked goods at their headquarters cafe and bakery.

After opening up in 2006, A&J King quickly established themselves as a go-to for beautiful, well-made breads, utilizing traditional methods that match the historic ambience of Salem, MA, where they are located.

Andy and Jackie are no one trick ponies, also offering up delicious pastries, signature sandwiches and more in their full-service cafe.

The magic starts in the kitchen, where each step of the baking process is performed by hand, from kneading the dough to cutting the beautiful patterns on each loaf that are brought out during the baking process.

In 2013, Andy and Jackie published their first cookbook, Baking by Hand (MacMillan), further elaborating their philosophy on baking and the quality of craft they live by. They’ve shared with us their favorite recipe for the holiday season – bread pudding!

Bread pudding is one of Andy and Jackie’s favorite things to make at the bakery, and they’ve been making them since Day One! It is simple, can be adapted to whatever fruits or flavors are in season (or whichever ones you have one hand), tastes great hot, cold, or room temperature. There’s not a lot of science to it. You need a bread product to soak up your custard, and you need enough custard to soak into the bread. That’s pretty much it!

Pro tip — make sure to use stale bread (or stale it yourself by leaving it on your counter for a few hours, as fresh bread tends to fall apart when absorbing the liquid). Once you get the idea of how to assemble bread pudding, you’ll be off and running with your own unique flavor combinations.

Pumpkin Bread Pudding

1 lb stale croissant, brioche, challah, or other enriched dough, 1” dice

3  large eggs

7 oz whole milk

7 oz half and half

2/3 cup sugar

6 oz roasted, pureed pumpkin or canned pumpkin

1.25 tsp cinnamon

3/4 tsp allspice

1/4 tsp nutmeg

Whisk eggs, milk, half and half, sugar, pumpkin puree and spices in a large bowl until combined and smooth.

Add the bread, and toss with your hands or spoon until all the bread is coated with the custard. Let it sit at least 30 minutes (but no longer than an hour) stirring occasionally.

Put all of the bread and custard mixture into a greased circular 8″ pan or paper mold.

Bake at 375˚F until golden brown and it feels firm when pressed, about 45 minutes. When cooled, drizzle with maple sugar icing.

Maple Sugar Icing

(Whisk all ingredients together until smooth and lump free)

6.5 oz Maple Sugar

2 oz Confectioner’s Sugar

2 oz Half and Half

Learn more about Andy and Jackie at www.AJkingbakery.com.