Wednesday, July 31, 2013



It's time for us all to do this... 

Tuesday, July 30, 2013

{rustic rooster} the menu



Do you think this is normal... Hell NO! So that's why i'm doing it! I'm baking these soft and chewy seven layer magic bar cookies tonight. They look so sinful... but realistically you need to eat and make something so unhealthy or you {I} will go crazy!  I hope you enjoy these cookies as much as I will... Please do tell me if you made them!!!!! 







{Soft and Chewy Seven Layer Magic Bar Cookies}


YIELD: about 22 medium-large cookies

PREP TIME: 10 minutes

COOK TIME: 8 minutes

TOTAL TIME: 2+ hours, for dough chilling

INGREDIENTS:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup coarsely chopped graham crackers and crumbs, about 4 full-size cracker sheets
1 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
3/4 cup sweetened shredded coconut

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the graham crackers (include the fine crumbs too, they act as flour here and are important), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Using a 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 22). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Sunday, July 28, 2013

{rustic rooster} what's hot


It's all about the High... 

Finding the perfect dresser is very important! You know the feeling you get when you see the one! Your heart starts racing and you have a grin from ear to ear... You get a high! I start planning the room and can't get the dresser then out of my mind. It's a slight obsession for me... No joke I design away at night as I sleep.  Highboys have been a hot ticket item at the rustic rooster right now. We can't keep them in. You can really use a highboy in so many ways... A bar, an entry piece, storage cabinet in a playroom, an outdoor towel holder to even the perfect accent on a staircase landing. Don't sit around and be lazy... Start analyzing where you could put a highboy dresser!  Your space is very important... Go get the high! You'll like it! 

xoxo
Alexandra

Friday, July 26, 2013

congrats!



I know I'm a little late... But Congratulations Kate & William on your new baby boy, George Alexander Louis! How exciting! I just adore this picture of Kate... She's beautiful and classic as always! 


 In honor of the new prince, say His Royal Highness and receive 10% off your entire purchase at the rustic rooster today {7.26.13}!

xoxo 
Alexandra

Thursday, July 25, 2013

picnic prepping...

 
12
 
 
 
 
 
34
 
 
56



5. drinks 6. bbq
 

 
Are you prepared for a picnic? Beach or grass... You need to get your stuff together! Well, we're sure prepared here at the rooster... It's creative time! Have fun... Don't just sit on the ground and be boring. Get a cute basket or even a big colorful beach bag to tote all of your goodies in. People definitely take notice how you carry your food or games. Then it's a must to lay an adorable blanket down. No sheets allowed {no no no}! Now that you've solved all your pretty looking problems, it's time for the games and food. I've been obsessed with San Pellegrino's new fruit flavored sodas. Love! They're great for kids and to make mommy and daddy cocktails with {wink}. Don't forget your bug spray...   And your game of croquet. I think I've covered everything to be prepared for a picnic... Did I forget anything? Do tell... What do you like to bring?  
 


Wednesday, July 17, 2013

new... new... new...

 1.) Coffee Table, Rectangle
{F110.13}
SOLD
2.) Highboy Dresser, White
{F138.13}
SOLD

 3.) Pedestal Table, Black
{F122.13}
SOLD
4.) Stool, Red
{F133.13}
SOLD




 5.) Buffet, Black
{F150.13}
SOLD
 6.) Dresser, British Colonial
 SOLD
 
7.) Coffee Table, Square
{F141.13}
SOLD

8.) Chair, Keyhole
{159.13}

9.) Console Table, Black
{F149.13}
SOLD
 

10.) Nightstand w/Drawer
{F094.13}
SOLD

11.) Kid's Chair, Yellow
{F160.13}
SOLD

12.) Nightstand, Black
{F151.13}



If you have any questions on
measurements or pricing
 please call the rustic rooster,
760.436.2171



Friday, July 12, 2013

blueberry almond tartlettes... oh my

 * Blueberry Almond Tartlettes *


Crust:140 g. sugar
400 g. butter
1 egg
1 tsp. vanilla
455 g. flour

1. Mix sugar, butter, eggs and vanilla with dough hook just until combined.
2. Add flour and mix until smooth. Do not over mix.
3. Refrigerate 30 minutes.

Filling:170 g. almond paste
180 g. sugar
3-4 egg whites
fresh berries

Place paste, sugar and one egg white in stand mixer fitted with paddle attachment. Combine until smooth.
Add egg whites one at a time. You want the batter to be thin but not completely runny so monitor the texture. It's okay to leave some egg-white out. Refrigerate 1 hour.

To assemble the tarts:
Line tart pan with rolled out dough (1/4 inch thick). Dock with fork. Line shell with pie weights and pre-bake about 5 minutes - just until the sides firm up a bit.

Remove from oven and allow to cool slightly. Add filling to 1/2 way up the side of the pan. Top with fresh berries.

Bake anywhere from 10-20 minutes, depending upon your oven, until filling sets. Filling should puff up and turn light golden brown.

Cool completely. Dust with powdered sugar.

Thursday, July 11, 2013

summer travel essentials...

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34


5
6


78




1. Dress 2. Hat 3. Scarf 4. Sunscreen 5. Bag 6. Sandals

Well, I'm off to Boston today! I'm so excited to see my family and soak in some East Coast richness! Of course before I headed out I made sure all of these essentials were packed and ready to go with me!

xoxo
Alexandra 



Friday, July 5, 2013

new... new... new...

{ready to finish finds}
 
SOLD


SOLD
 
 

SOLD
 


SOLD
 



 
If you have any questions on
measurements or pricing
 please call the rustic rooster,
760.436.2171
 


Thursday, July 4, 2013

happy 4th....


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