I was nineteen when I met my friend Travis through mutual acquaintances in the School of Design at Arizona State University. It was he who recommended me for the job that lead me to meeting my husband Scott. After parting ways to go down the separate paths life had carved for us, we met up again here in Denver. We had relatively stayed in touch over the years thanks to social media, and the “Facebook fairy” had clued me in on his recent move to Denver + marriage to a beautiful lady. Picture someone who is hilarious, humble, incredibly inviting and loyal, with mad graphic design and mustache growing skills – and you’ve got Travis. Naturally I knew whoever he found worthy of marrying would have to be just as stellar – and was I right.
Enter: Alex (Travis’s wife). From the moment I met her I felt this sense of calm. She has a way about her that makes you feel ridiculously comfortable. There is no rush, only genuine smiles and words when you are with Alex. It is such a gift to have been introduced to her sweet and fun personality. Her laugh makes you want to tell jokes all day, and her sense of style always feels so effortless and chic. When we first met last year she mentioned her dream of opening a shop with her good friend Kiley. One that would be filled with specialty items they loved from around the country (and world), eventually expanding to being able to teach classes on tea making and the medicinal remedies therein. From here Lore was born. It felt as if they created this stunning company overnight – hosting pop up shops and getting their site up and running. I could not be more proud of these two for pursuing their dream with their whole hearts, and for doing it so well.
I am so happy to get to introduce you to Alex and Kiley’s company Lore today, following with the theme from last week of sharing about friends who I am so thankful for as we lead up to Thanksgiving here in the U.S. For this week I was a lucky duck and got to shoot with some of my favorite pieces from their shop over in Alex’s kitchen. YES – a real kitchen, with natural light. It was an amazing trade off from my dark little apartment kitchen (which you have never seen because it is a black, windowless nook), and such a wonderful experience getting to shoot with friends! Especially ones who have the cutest hand tattoos ever (am I right?). I hope all of you celebrating Thanksgiving this week are gearing up for a yummy holiday surrounded by friends and family. And if you wish to pick up any items this week for your loved ones from the gorgeous collection over on Lore, use the discount code “FARINGWELL” for 20% off your purchase and do a little happy dance. Now onto the shoot and sweet buns!
I’m all about fancy sweet rolls when it comes to the holidays. There are a million yummy cinnamon roll recipes floating around on the inter-webs for you to snatch up, so I thought I would bring something a little different to the table this week. I was trying to come up with a combination of flavors to stuff these (rolls? twists? braids? knots? buns?) things with, when one night of watching The Great British Baking Show gave me just the combination (thank you Chetna). Coffee, cardamom, and pistachio – brilliant. I cannot get over this mix of flavors and am over the moon about how they work in these little (rolls? twists? braids? knots? buns? you get the picture). The outer crust has a wonderful crunch (perfectly softened with a dip in your morning coffee or tea) with a fluffy interior and swirls of flavor. I hope you get to enjoy these on a morning with friends and family this season, and have just the best holiday ever this week okay? HUGS.
This post was done in collaboration with Lore. All thoughts and opinions are my own, and I think they have the most beautiful curation of items.
COFFEE + CARDAMOM + PISTACHIO SWEET BUNS
Makes 12 sweet buns.
2 1/4 teaspoons yeast (1 packet)
1/2 cup warm water
1/4 cup refined coconut oil, liquid
2 tablespoons coconut sugar
1/2 teaspoon salt
2 tablespoons arrowroot powder*
2 1/2 cups light spelt flour
1/2 cup coconut sugar
1/2 teaspoon cardamom
2 teaspoons coffee granules
1/3 cup finely chopped raw pistachios
coconut oil, for brushing
*If you do not have arrowroot powder, you can opt to leave it out – I only added it to help with the dough’s texture. But I also enjoy the buns without it as well.
Combine the yeast with the warm water (heat water to the temperature listed on your packaged yeast of choice) and let sit to proof for 10 minutes. Should be nice and foamy (if it’s not, the yeast has died and you need to try again).
Add the proofed yeast mixture to a large mixing bowl and add the liquid coconut oil, coconut sugar, salt, and arrowroot powder. Mix well to combine and continue mixing as you add 1/4 cup of the light spelt flour at a time. Add only as much of the flour that is needed for the dough ball to form. It should be able to be handled (not sticky). Transfer the dough to a lightly floured work surface and knead until elastic and smooth (about 5 minutes). Add a little sprinkle of flour to the work surface as needed to keep the dough from sticking. Wipe out the mixing bowl and lightly coat in coconut oil to prevent the dough from sticking. Add the kneaded dough ball to the mixing bowl, cover with cling film, and set in a warm place to rise for 45 minutes (or until doubled in size).
Once risen, punch down the dough and transfer to a well floured work surface. Roll into a rectangle with about 1/4 inch thickness. Brush with melted, refined coconut oil. Mix the remaining ingredients for the filling together and sprinkle over the dough evenly. Fold the dough in half long-ways (pictured above) and give it a good roll or two to help seal the filling inside. Slice into 1 inch thick strips, and then slice those strips in half (also pictured above). Lightly press down on the strips with your fingers and then twist each piece carefully (some filling will fall out, this is okay and from what I have found – inevitable). Once twisted, wrap the twist into a circle and tuck the ends into the center so that they touch (you could also tie a knot – or freehand whatever you’d like – even leaving them as twisted sticks works great too and makes for easy dipping!). Place the finished buns on a parchment lined baking sheet and cover with a towel to rest for 30 minutes in a warm area of the house.
Preheat the oven to 350F and bake the buns for 15 minutes. They should be a light golden brown on the outside. Let cool on the counter and serve with hot coffee or tea. Store leftovers in an airtight container on the counter. Best if eaten within 3 to 4 days.
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