Firefly Anniversary // 365 Days!

A year ago today Eliza Stickney joined the Firefly team and it hasn't been the same since! Her endless energy and enthusiasm is infectious and has truly transformed this company. As a small business owner growing your team is one of the most important yet challenging things you'll ever do. Finding talented, hard working, driven, HILARIOUS people like Eliza is a rarity and I, along with the entire Firefly team, feel so grateful that she walked through our doors 365 days ago. Thank you for always being positive, for never giving up, for keeping me organized, for bringing countless new ideas to the table, and for secretly Snapchatting me all day. We heart you!

xx Teissia + The Firefly Team

Glossier

We have a new Firefly favorite, Glossier beauty products!

Why we love it: Glossier is a company that creates beauty products for real woman by real woman. They vow to create products that compliment natural beauty rather then hide it. And they believe that beauty starts with a perfectly primed canvas (the skin) and that can be built upon with makeup that is healthy and nurturing. We are right there with you Glossier! Check out their site. Everything down to their labeling is on point.

Quote from founder Emily Weiss : "We believe that beauty should be fun, easy, imperfect, and personal." - Check out her blog Into the Gloss here!

xx Firefly

Flower Food

Mother's Day is this weekend(!) and what better way to pamper your mom than a beautiful brunch? To make things extra pretty we've compiled some tasty recipes that also happen to be stunningly beautiful.

 

Floral Donuts with Orange-Glaze

Baked Doughnuts

  • 1 egg
  • 1/4 cup granulated sugar
  • 1 cup whole milk, heated to 115F
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
  • 1/2 cup (1 stick) butter, room temperature, cut into 1 inch cubes

Blood Orange Glaze

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons freshly squeezed blood orange juice
 

Zucchini Blossoms Stuffed with Ricotta

  • 18 large zucchini blossoms, stems intact
  • 1/2 cup (4 oz./125 g.) fresh whole-milk ricotta cheese
  • 1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour
  • 1 tsp. fine sea salt
  • 1 Tbs. extra-virgin olive oil
  • 1 large egg, lightly beaten
  • Canola oil for frying
  • Fried fresh flat-leaf parsley sprigs for serving (optional)
  • Coarse sea salt for sprinkling
 

Peach and Rosemary Blossom Lemonade

  • 6 cups water
  • 1 cup honey
  • 4 ripe peaches, cut into 8ths
  • 1 and 1/4 cups fresh-squeezed lemon juice
  • 1/4 cup rosemary blossoms, plus a few rosemary sprigs for garnish



 

 

Pansy Petal Pancakes

  • 1½ c. milk
  • ½ c. water
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 3 tbsp. unsalted butter
  • ½ c. buckwheat flour
  • ¾ c. all-purpose flour
  • 3 large eggs
  • 12 pansy flowers
 

Elderflower Popsicles

  • 4 cups water
  • Various edible flowers (petals retained)
  • 1 tablespoon elderflower cordial

P.S. here is an Edible Flower Guide :)!

xx Firefly 

We all Scream for Ice Cream!

 

Coconut Ice Cream with Passion Fruit

  • 1 (13.5-ounce) can organic coconut milk
  • 6 tablespoons raw agave nectar
  • 3 tablespoons unsweetened shredded coconut
  • 2 teaspoons fresh lime juice
  • about ¾ cup passion fruit pulp (from about 6 passion fruits), for serving
 

Apple Crisp Ice Cream

  • 2 cups heavy cream, divided
  • 2 cups whole milk
  • 4 egg yolks
  • 5 tablespoons sugar, divided
  • 1 vanilla bean, halved
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
 

White Peach & Rose Sorbet

  • 4 cups white peaches, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons rose water
  • 1 cup sugar
  • ½ cup water
  • 2 tablespoons lemon juice
  • rose petals for garnish
 

Cookies & Cream Ice Cream

  • 28 fluid ounces (828 ml) full-fat coconut milk
  • 3 large egg yolks
  • 1/2 cup (112 grams) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies (180 grams), lightly crushed
 

Matcha Mint Chip Ice Cream

  • 1 1/2 cups (350 ml) heavy cream
  • 4 teaspoons matcha (green tea powder)
  • 1 cup (235 ml) whole milk
  • 4 large egg yolks
  • 1/2 cup (3.5 ounces / 50 grams) cane sugar
  • leaves from 1 large bunch mint (1 cup packed)
  • 1/4 teaspoon natural peppermint flavor
  • 4 ounces (115 grams) bittersweet chocolate (60-70% cacao mass), chopped
 

Butterscotch Ice Cream

  • 3 cups heavy cream
  • 6 egg yolks
  •  1-1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups butterscotch chips
 

Blackberry Ice Cream

  •  250 g blackberrie
  •  2 tbsp lemon juice
  •  1 cup (250 ml) heavy whipping cream
  •  1 can sweetened condensed milk (397 g)

xx Firefly

Moodboard Monday // Destination Desert

For those of you who have known the East Coast your entire life, it is hard to express the feeling you get when you find yourself out west. Whether it be in the deserts of Palm Springs, The Utah mesas, or the magnificent Rocky Mountains, the combination of fresh air mixed with scents of sage and wildflowers is one you only have to experience once to never forget. Today's moodboard is inspired by our inner western roots.

xx Firefly

Firefly Fox // Emma Watson

Most people think of Emma Watson as an actress, but she is also a powerful activist. She amazes us with her fierce intelligence and perspectives on world issues. She has used her fame to become a United Nations member and an influential feminist. We are thankful that there are young people like her stepping up to be leaders.

" I don't want other people to decide who I am. I want to decide that for myself."

- Emma Watson
 

xx Firefly