Monday, April 24, 2017

monday {menu}

  • 2 large eggs
  • 1/2 cup packed light-brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/4 cups milk
  • 1/4 cup butter, melted (I used salted)
  • 3 cups rolled oats (quick oats works fine too)
  • Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
  • In a large mixing bowl whisk together eggs. Add in brown sugar, baking powder, cinnamon, vanilla and salt and whisk until no lumps remain. Stir in milk and melted butter then mix in oats. Pour into prepared baking dish and spread evenly (at this point you can refrigerate overnight if desired or bake immediately). Bake in preheated oven 30 - 40 minutes until set.
  • Cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.

Sunday, April 23, 2017

happy sunday...

Friday, April 21, 2017

soft and subtle

Soft colors aren't just for babies anymore. I love the soft elegance of this entire look. So beautiful and beyond simple. Baby pink with a touch of gold... Perfection in my design books! 

What colors or textures spark elegance in your mind? 
I would love to hear...

Wednesday, April 19, 2017

s a l e

Tuesday, April 18, 2017

coastal alley sale

We've picked a date for our 
Coast Alley S A L E!

Saturday, May 20th
{9:00 am to 11:00 am}


In the alley 
{NO JOKE in the alley behind the old rustic rooster storefront - 930 S. Coast Highway 101- Encinitas, CA 92024}

If you have any questions please do not hesitate to contact me {}!

Monday, April 17, 2017

monday {menu}

I C E * C R E A M 

  • 1 tablespoon tapioca starch (or arrowroot starch)
  • 1 14.5-ounce can full-fat coconut milk
  • 1 14.5-ounce can coconut cream
  • ⅔ cup raw honey, divided
  • 2½ teaspoons pure vanilla extract
  • 1 tablespoon vodka (optional)
  • 1½ tablespoons Maldon sea salt, divided (not table salt, VERY IMPORTANT)
  • Large bowl filled with ice
  • Large Ziploc bag
  1. To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
  2. In a large saucepan, bring remaining coconut milk, coconut cream, and ⅓ cup honey to a boil. Stir in tapioca starch slurry and boil for 1½ minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
  3. Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.
  4. Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in ½ tablespoon salt and churn for 30 more seconds.
  5. Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
  6. Drizzle 2 tablespoons honey and ½ tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.

Sunday, April 16, 2017

happy easter

E A S T E R 

Hope you all have a beautiful day with your family and friends! 

Saturday, April 15, 2017

today we bake



  • 1 1/2 cups shredded coconut (about 5 ounces) 
  • Miniature Vanilla Cupcakes
  • Chocolate Buttercream 
  • Yellow and light-blue food coloring


  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool. 
  2. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Thursday, April 13, 2017

fun fresh {sale}

{all photos from rustic rooster pinterest}


I'm back from my vacation with my little ones {pictures to  come - part 1 and part 2}... We had such a wonderful time! I always get beyond inspired when I travel. This time we went up to Los Angeles and then up to Santa Barbara. Such great places to get inspired with Interior Design. So of course I'm back and ready to go, go, go... First on the list of 5 million things to do with the rustic rooster is we're going to have a Coastal Alley S A L E in the month of May. Stay tuned for that Saturday date {9:00am to 11:00am}. Remember it's fast and furious! L O V E that! We have so many good things to sell... And to be honest with you I'm going to have a hard time selling a few things. But its just collecting dust and I know you all would enjoy it as much as I do. So stay tuned... 

Coastal Alley S A L E
 Saturday, MAY 2017 
 {9:00am to 11:00am}

Monday, April 10, 2017

monday {menu}

{recipe from here}




  • 1 blood orange
  • 1 cup Frozen Strawberries ***
  • 1 small beet + greens
  • 3 tablespoons cashews, soaked overnight
  • 1 tablespoon coconut oil
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • 2 teaspoons bee pollen
  • 1 1/4 cups almond milk
  • 2 tablespoons yogurt or kefir (can be dairy free)
  • 1 banana

Sunday, April 9, 2017

happy sunday...

Saturday, April 8, 2017


D O N E... I'm moving in! This home is absolutely beautiful! I can just imagine myself living here with my family! Ahh I can see it now... Kids running all around, to endless celebrations! Every part of this home screams tradition and elegance. I'm definitely ready to design a home with these types of long lasting bones. Who's with me?!?!  

Thursday, April 6, 2017

birthday boy {love}



Well, Well, Well... This not so little kid just turned 9 years old this week. {O M G} How can that be?!?! I seriously remember when I found out I was pregnant with him. Time sure flies when you're having fun! Ryan just wanted a little soccer party... As per his request with just a handful of buddies with pizza and donuts. I can handle that!  Unfortunately, were on spring break and his dear friends are traveling right now. So I've decided to throw him a party when he goes back to school. But to still celebrate, "the big guy", we did the family dinner thing down at Corvette Diner {begged to go there} and ate till we were sick to death. Why do we do that? Note-to-Self wear stretchy pants next time! Then one of his little buddies came over to play, soccer on his actual birthday. As you can see he got a soccer jersey that he's "obsessed" with! FYI he still has it on {his birthday was April 3rd}. Seeing this little guy light up always brings me great joy! My kids are my absolute world... The love and happiness they bring me is beyond priceless. Not going to lie... Ryan has always been the true test of everything in my life {anger, patience and love}... But one thing I do know for sure he shows you what love is and how to love purely! A very passionate little guy with a huge heart! Happy Birthday Ryan... I love you with all my heart! 

Wednesday, April 5, 2017


Tuesday, April 4, 2017


OK can we talk weather... {OMG} the weather here in San Diego has been absolutely amazing! Blue skies for days! Truth... I've been wanting to wear dresses and get into a bathing suit, but unfortunately I'm not quite sun ready yet. I know a little trip down to CVS to get tanning cream or a 15 minute spray tan over at iTan will do the trick. I'm willing and ready to do it all! But, first I'll start off with taking my kids on a picnic. You never know I might get a little sun then... {wink}. How inspiring are all of these images! Definitely looks like the perfect outdoor adventure to me! I would love to hear what you all bring on your picnic adventures... Food? Blankets? Baskets? Clothes? Games? Please share! 
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