People throw ridiculous birthday parties for their one-year old children all the time, so we thought why not throw ourselves a ridiculous one-year birthday party that we will actually remember?! Yes, Freckle & Fair has officially been here for one year — we launched on October 2, 2014 and our little corner of the internet has completed it's first cycle around the sun.
We've had such an amazing time creating ridiculous snacks, writing wine-fueled words and making pop-culture inspired crafts for you all. This blog was started as a collaboration between Theresa and I to make the things we always said we wanted to make, but always made excuses for not making because of jobs, schedules, and that bullshit excuse of being "busy." It was super important to us to be able to create something together that meant something to us, that was fun and that was for no one else but ourselves.
We've had such a blast working together, brainstorming 90s-inspired treats, and making adorable stuff. We've got big ideas on the horizon, too, of where we want this blog to go and hopefully how it can influence our careers. Because who doesn't want to make cool crap with their best friend for a living?
I can't even say how awesome it has been to get such amazing feedback from our friends and family (our parents are our biggest fans, y'all — no competition), but also from complete strangers that have created little internet relationships with us. We love that the things we make can make people happy, and especially that they get created in your own homes! Maybe someday Freckle & Fair will take over the world and there will be mac & cheese in every kitchen. That may just be the literal recipe for world peace, y'all.
For now, we're keepin' on with our funfetti treats, Beyoncé-inspired writing, coffee-laden recipes, all of it most likely covered in cat hair. We did a round-up of our favorite blog posts here from the past year for y'all, and surprisingly it isn't all covered in sprinkles. We went back to grab posts from Dunkaroo Pop Tarts to mid-century modern chair tote bags to one of our very first posts, a very simple DIY cat tent, because your cat isn't spoiled enough already. Check them out below!
This blog isn't going away any time soon. Maybe we'll still be here as octogenarians, writing blogs as a throwback while everyone else hosts their own TV show on their own private network in the year 2050, or whatever crazy thing is going to be the trend in the future. We don't know what the future holds, but we do know we'll be here, making ridiculously adorable stuff.
Speaking of ridiculous, we could not resist making ourselves a birthday cake for the occasion! And because we're as basic as they come, yes, it includes pumpkin and it includes donuts. And then we took all those donuts, topped them with indulgent flavors like Nutella, caramel and maple bourbon, and then stacked them in a tower as a monument to fall and an ode to gluttony. Get your cardigans on, grab your sticks of butter, and dig in.
1. WHISKEY SOUR PUNCH, April 14, 2015
2. DIY MIDCENTURY MODERN CHAIR TOTE BAG, June 23, 2015
3. FRIENDSGIVING PARTY PRINTABLES, November 18, 2014
4. DUNKAROO POP TARTS, June 30, 2015
5. BURANO, ITALY: A COLOR LOVER'S FEVER DREAM, March 17, 2015
6. HOMEMADE ZEBRA CAKE DONUTS, August 13, 2015
7. CREAMY BAKED WHITE MACARONI AND CHEESE, March 12, 2015
8. DIY: T-SHIRT CAT TENT, October 2, 2014
9. VALENTINE'S DAY PRINTABLES, February 9, 2015
10. PRETTY LITTLE PLANT PAPERS, May 11, 2015
for salted caramel glaze
- 1 cup powdered sugar
- 1/3 cup caramel sauce
- 1 tsp sea salt
- 1 1/2 tablespoons milk
To make: Combine all ingredients into a medium-sized bowl and whip together. Drizzle over cooled donuts. Garnish with sea salt just before serving.
for nutella ganache
- 1/3 cup Nutella
- 1/4 cup heavy cream
- 1/2 tsp sea salt
- chopped hazelnuts for garnish (optional)
To make: Heat cream over medium heat in a saucepan. Bring just to a boil and add Nutella, turning off heat and whisking until smooth. Add salt. Set aside to cool, then drizzle over donuts. Sprinkle with chopped hazelnuts.
for maple bourbon glaze
- 1/4 cup melted butter
- 1/2 cup real maple syrup
- 1 cup powdered sugar
- 1 tsp bourbon
To make: Melt butter, bourbon and syrup in a saucepan over medium heat. Turn off heat and add powdered sugar. Set aside to thicken, then drizzle over donuts.
for donuts: makes 24
- 3 cups flour
- 2 1/4 tsp salt
- 2 1/4 tsp baking powder
- 3 tsp pumpkin pie spice (you can also make your own)
- 1 cup vegetable oil
- 4 eggs
- 2 1/4 cup sugar
- 2 1/4 cup pumpkin puree (about 1 1/4 cans)
- Preheat oven to 350F and grease a donut pan.
- Combine flour, salt, baking powder and pumpkin pie spice in a medium-sized bowl. Set aside.
- Combine oil, eggs, sugar and pumpkin puree in a large bowl and whip until combine. Slowly, incorporate flour mixture while stirring and mix until combined.
- Pour your mixture into a donut pan, filling each space about 3/4 full (I used a ladle for this but I've yet to find the best method to pour batter into a donut pan. Help out in the comments, if you can!)
- Place in oven and bake 15-18 minutes or until a toothpick can be removed cleanly. The donuts may sometimes not look done, so please check them to avoid overcooking.
- Set out to cool. Once cooled, apply chosen glaze — or all 3! Then, let set. Assemble into a cake and top with candles.
Recipe for pumpkin donuts and salted caramel glaze adapted from Diethood, Nutella ganache adapted from In Good Taste, and maple bourbon glaze adapted from Sally's Baking Addiction. Photos & text copyright © Katie Currid, illustrations copyright © Theresa Berens, 2015. All rights reserved.