handmade ice cream cones

I think today
is the perfect day to bid
one last farewell
to the fondest season of all.
A farewell to long summer days
and dinners outside.
To late night swims
and marshmallows by the fire.
To fishing trips,
summer markets
and lazy afternoons.
A farewell made up of
chocolate chip mint and handmade cones.
And drum roll please,
our new ice cream cone rollers!
xo, n

 

 

HANDMADE ICE CREAM CONES

2 (60g) egg whites, room temperature
1/2 cup + 1 tablespoon (60g) icing sugar
15 grams granulated sugar
1 teaspoon (5g) pure vanilla extract
1/3 cup + 1 tablespoon (42g) all purpose flour, sifted
a pinch of salt
2 tablespoons (30g) unsalted butter, melted
unsalted butter for greasing the iron

 

In a medium bowl whisk together both types of sugar. Add the whites and whip until the mixture is frothy and ribbons begin to appear. Add the vanilla. Whisk in flour and salt and beat until well combined. Stir in the butter. Bake in a prepared and preheated waffle iron made especially for cones until golden. (As a general rule I bake 1 tablespoon of batter for 1 minute and 25 seconds on setting 5, but your machine may have different settings.) Repeat, greasing your iron as you go. Roll each waffle immediamtely after it comes off the machine (small cotton or latex gloves are helpful here). I like to leave a little space at the top of each roller but practice to get a shape you love, I think that’s the fun part! You’ll notice in these photos that I fold the bottom of my cones, but this is not necessary, it’s simply an aesthitic choice. If you’d like them more traditional just skip folding them and pinch the bottoms into a clean point.

 

+
For those looking for a more traditional size we’ll be adding a larger roller size to the shop in the next while.
And we’re updating, watch for new items on Monday September 24th at 6pm EDT.
Join the list here.

 

+
Photos: Michael Graydon
Styling: Nikole Herriott (that’s me!)
And the BEAUTIFUL letters: Sarah Foote

 

 

a shop preview

 

 

 

 

 

 

hi!
just a quick hello
and a preview of what’s to come!
hope things are swell.
xo, n

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this post is adorable
such great DIY ideas
the cutest block set
and this gallery

 

the herriott grace film – a quick peek

A year ago now,
John Cullen and I
packed our bags
and headed to my parent’s farm
on Vancouver Island.

 

We had decided only a couple weeks earlier
that we’d like to make a film
about what it is my father does.
About who he is and how he got there.
A film about what Herriott Grace means to him.
And so we did and it was amazing.

 

[vimeo]http://vimeo.com/39838446[/vimeo]

 

In large part,
what we do at HG is possible
because you guys
encourage and support us,
and we think that makes us a pretty lucky pair.
So thank you.

 

 

 

And thank you to John Cullen,
Paul Proux at Stealing Time
and Supplemental Films.
I’m so very grateful.
xo, n

 

 

 

 

ps: the full version of the film will  be available here on june 14
pps: the images in this post were taken by michael graydon

 

 

a shop preview

 

 

 

hello!
since we’re often asked
about what’s new in the shop;
we’ve decided to give you a peek
at our update before it goes live today, 6pm est.
we take a good lot of time getting ready for each update
and we like the idea of sharing that process with all of you.
we’re posting product images this time
but next time around we’ll be showing you
a little behind the scenes too! eep!
xo, n

 

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this post is pretty
this photo
this dress
this colour of these shoes
a pretty housecoat
shoes for summer
a pretty plate
a treehouse
this sweater (via)

 

 

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my class in italy is sold out, big thanks!
dreamy pink milkshakes
we have two kinds of candles now

 

a new home, an update and a birthday giveaway

 

hello!
welcome to our new site and the new home of forty-sixth at grace!
i’ve got lots to tell -
and i miss you guys!
how are things?

first:
this new place, the site, the shop, the new branding, all of it
was built by the guys at the official manufacturing company.
isn’t it beautiful!?

anyway, i can’t say enough good about fritz, jeremy and mathew.
they’re a super kind and talented bunch and we feel lucky to have had the pleasure of working with them.
big thanks guys!

 

second:
in november, herriott grace turned three!
it feels amazing to type that. three!
we’ve come a long way since our first update.
but you know, most days it still feels like we’re just getting started -
and we think that’s a pretty extraordinary.
so thank you, thank you supporting us.
thank you for helping us become HG.

 

third:
in honour of that, and as tradition dictates
we’re giving one of you a birthday gift!
a BEAUTIFUL 11″ birdseye maple cake board (!!), three sheets of holiday paper and a cloud cookie cutter!
to enter, simply leave a comment on this post before 8am EST on wednesday december 21, 2011.
one entry per person/a winner will be chosen at random

 

fourth:
a while ago now my dear friend shanna murray and i put our heads together for once wed.
since then, we’d always planned to screen some tea towels but never really found the time.
we’ve found it now though, and our cute little tea towels will be available later today. hooray!

 

fifth:
and finally, we had the pleasure of collaborated with the lovely melinda josie
on our first ever HG holiday paper this year!
it’s hand-printed here in toronto and
comes in dark green & gold.
big thanks to melinda and kid icurus,
we just love how it turned out!
and we’re updating today at 6pm EST.

 

that’s all for now friends.
talk soon
xo, n

 

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the top photo: my dad and me by john cullen
transport me here
or here
or to this pool

my gift guide for the cozy cook
michael’s new site
this story
this wall
this scarf
this champagne bucket
and these gloves

this makes baking cute
we’re in instyle magazine this month
and food & wine (thanks heidi!)
and food & wine a few months back too!

 

 

and we’re TWO! (+ a wee birthday giveaway)

i like the texture it brings
the smooth and velvety
that yolks and milk and sugar
when cooked together 
and cooled in motion, make.

i cut layers from bouncy sponge
i filled them with the smooth of custard
and the fresh of raspberries.
pretty yellow speckled 
with black and dotted with red.

i placed one layer atop the next 
and i stacked them until
every bit of six were filled.

i made buttercream
i piped swirls,
i lit the wicks of two tiny candles and i did it all because 
back on a windy day in november, 

herriott grace turned two.

and we’re so pleased about that.
and so from both my father and i,
and from the very bottom 
of our hearts, thank you.
thank you for being here with us,
for supporting us,
and for understanding what it is we do.
we feel lucky and grateful 
and pretty darn happy about it.