Archive for February, 2010

February 26, 2010

Cheese Table by Sunday Suppers

This cream and white spread would be a beautiful addition to any celebration, from a wedding reception to a dinner party.

February 26, 2010

Rasberry Crumb Breakfast Bars

I found this tempting recipe on Smitten Kitchen and tried it out this weekend. These bars are great for grabbing as you run out the door. They’re just plain delicious, too!
Raspberry Crumb Breakfast Bars

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
February 26, 2010

Love Shoot Inspiration

Derek and I are so excited for our upcoming photo session with Sonya Verblaauw, the sweetheart behind Sonya Ruth Photography. I have been scouring some of my favorite blogs for ideas and inspiration. Here are a few of my favorite shots…

February 26, 2010

Nice Package

Nice Package is the cutest little shop with everything you need to create a pretty package.
Here are a few of the items I have in my shopping cart…

{Baker’s Twine Spools}
{Mini Wooden Clothespins}
{Melon Sorbet Twine}
{Pink Gift Boxes}
{Pink Cotton Twine}
February 21, 2010

“Hello, I Live Here”

Recall this scene from Sex and the City?

That just about sums up how I felt when I saw this breathtakingly beautiful Sonoma Ranch by Walker-Warner Architects. The low profile, the light-filled rooms and all the white and wood equal my dream house.

February 18, 2010

White Cake Stands

I just love the the way that a simple white cake stand can transform any dessert into pure gorgeousness.

{Bird Cake Stand by Whitney Smith Pottery}
{Pottery Barn Great White Cake Stands}
February 18, 2010

New Spring {J.Crew}

J.Crew just released their new spring collection. Here are a few items I am absolutely loving…

{Denim Cut-off Short – $79.50}