Monday {menu}

{recipe from... here}

Teddy Graham Funfetti Stuffed Cookie Butter Cookie

INGREDIENTS

• 1 cup unsalted butter, cubed
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 ½ cup cake flour
• 1 ½ cup all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup crushed teddy grahams
• 90-110 teddy grahams for topping
• ½ cup sprinkles
• 1 cup cookie butter

INSTRUCTIONS

 

• First, prepare the cookie butter filling. Take a spoonful of cookie butter and drop it onto the parchment paper for a total of 18 dollops. Place them in the freezer while you prepare for cookie dough.
• In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add eggs, one at a time, and mix until well combined. Add vanilla extract and beat for another 30 seconds. 
• In another bowl, mix together flours, baking soda, baking powder, cinnamon, and salt. Sift the dry ingredients into the butter-egg mixture (step 3). Mix until just combined. Then stir in crushed teddy grahams. 
• Place the dough in the refrigerator and chill for at least 30 minutes so it is easier to form into ball shape.
• Preheat the oven to 400°F. Line baking sheets with parchment paper or grease with cooking spray.

Assembly

• By Hand: Take about 2.5oz or 1/4 cup dough and roll it into a ball. Use your palm to flatten the dough. Place the frozen cookie butter dollop onto the center of the dough. Take the edges and seal the dough, make sure cookie butter is completely covered. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.

  Using Ice Cream Scoop: Scoop out the cookie dough, Use your finger to press into the center of the dough in order to create a dent. Stuff the frozen cookie butter into the dent. Then scoop more cookie dough to put on top until is is completely sealed. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.
• Repeat until you have a total of 18 cookies. Place cookie dough onto the prepared baking sheets, about 2 in apart. Bake for 12-14 minutes or until edges start to become golden brown.
• Allow cookies to cool for 10-15 minutes. Enjoy!

NOTES

* Cookies can be stored in an air tight container for up to 3 days.

* To reheat, bake at 350F for 5-10 minutes.

                                                                

happy sunday...

 

luck of the Irish

May the dreams you hold dearest, be those which come true. And the kindness you spread, keep returning you you. 

Happy St. Patricks Day! 

finding the cuteness

 

Finding the cuteness... Is that a thing? Well, I think so! lol  If not I'm creating it.  Just love all the little details in each picture. Fresh wild flowers, decorative gold leaf frame with a double brass sconce and sweet gathered shades! Everything just mixes perfectly together! Sometimes its the little details that bring pure joy... A cuteness! 

h a p p y i n t e r n a t i o n a l w o m a n' s d a y

 

HAPPY INTERNATIONAL WOMAN'S DAY!

Calling all ladies! Go do your thing... And kick some butt doing it!!!! I have to say, I have the greatest business partner, design assistant, incredible buyer ever, unbelievable mom and best friend a girl could ask for! Going into business has been the greatest adventure the two of us have ever done together. I love being a female entrepreneur and I love doing it with my mom! Yes!

But...

I do have to say this, I know I might ruffle a few feathers in doing so... I have never in my entire life had the feeling I couldn't do something as a woman. I was raised to do what I liked, when I liked. My father and mother never said to me, because your a woman you need to work hard and push harder. They said, do your best and shine bright!  FYI they said that to my brother too! Life is an adventure no matter what gender you are. Just go for what you want and have fun! I never had the mind set, "Oh I'm a woman and I can't do something." I do believe in todays society we need to encourage all genders to do what they want and stop signaling out a certain gender. We are creating a problem doing that. Just go do it, boy or girl! Plus, if you don't work hard as a woman or man you of course won't get the job or your business wont grow. The ones that kick butt are the ones that win in the long run, woman or man! 

monday {menu}

{recipe from... here}

FOR THE MARINADE

• 1 lb sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• ¼ cup extra virgin olive oil
• ½ teaspoon dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper

FOR THE MUSTARD SAUCE

• 2 teaspoons dijon mustard
• 1 teaspoon whole grain mustard
• 1 teaspoon mayonnaise
• ¼ teaspoon horseradish

FOR THE GREMOLATA

• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 clove garlic, minced
• 1 tablespoon lemon zest

FOR THE SANDWICHES

• 1 french baguette, cut in half and sliced lengthwise
• 1 ½ - 2 cups, baby arugula, depending on preference
• 1 heirloom tomato, sliced
• ¼-½ cup crumbled blue cheese, depending on preference
• Drizzle of olive oil
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happy sunday...

 

casual friday

 

It's time to slip into your comfy clothes... Go for that walk  and do absolutely nothing! It's Friday friends! Yaaaaa Hope you all have a fabulous weekend of nothing! Go kiss a loved one and do some type of random act of kindness! You'll feel good, I promise! 

throwing it way back

Throwing it way back... Remember when you could walk the alley and look at old furniture we had.  Then pick a color to paint the piece. Ahhh the good old days! I miss it, but I don't. That was a lot of work. Rustic Rooster definitely made a mark in the community. Hopefully a good one... lol  Taylor loved walking the alley and playing sales lady. She's working hard here. Selling a desk and using her fake glasses to close the deal at just 5 years old. I wonder if my kids would come to the rooster now, being teenager's in High School? Hmmmm makes me wonder?  

inspired

 

Not going to lie... I really miss painting. I saw this little painting {artist} off of Pinterest and got very inspired! I loved sitting by myself, listening to music and painting away! Nothing stopped me when I painted. No one told me what to paint... I just went for it! No rules, no time line... Nothing! I did take a six week class and the teacher said... I wasn't your normal painter because I didn't care. I just whipped out paintings like no tomorrow. What she meant to say {later translated}... Most painters paint something and over analyze everything about their work and become paralyzed with putting it out in the art world. So that's why most painters are poor. Well, I think I have a future ahead of me... To make millions! lol Who wants to buy my artwork {wink wink}?!?!   

monday {menu}

 

Chocolate Hazelnut Granola 

{recipe from... here}

Ingredients: 

1. 2 cups of rolled oats
2. 1 cup of finely chopped hazelnuts
3. 1/4 cup unsweetened cocoa powder
4. 1/4 cup refined coconut oil, melted
5. 1/3 cup pure maple syrup
6. 1/4 cup coconut sugar
7. 1/2 cup dark chocolate chunks on top
8. Sea salt on top 

Everything gets tossed together in a bowl, then flattened onto a baking sheet. It’s baked on a low temperature, 325 F for about 25-30 minutes, until crispy! Remove from oven and sprinkle the top with the chocolate chunks and sea salt. Let it rest at room temp for at least 40 minutes before breaking apart. You can stick the pan in the fridge for the last 5-7 minutes to let the chocolate harden. Once it’s cool, break it apart into small or large chunks. Enjoy!

• 
  

fri... yaaaaaa

 

We made it everyone... To the weekend! 

I don't know about you, but all I want to do is relax, 

enjoy my family. Do you all have any fun plans this long presidents day weekend? 

l o v e

 

h a p p y  L O V E  d a y

monday {menu}

recipe from here

Best Blueberry Muffins ever

INGREDIENTS

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 6 Tablespoons greek yogurt
• 6 Tablespoons buttermilk
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups + 2 tablespoons all purpose flour
• 2 cups blueberries, fresh or frozen
• turbinado sugar, optional

INSTRUCTIONS

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
2. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
3. Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

wallpaper wednesday

 

Hello Pretty wallpaper! I had so much fun redoing this little guest bathroom for my client in Del Mar. Actually this bathroom is truly used by everyone because its right off the family room. So we needed it tough and durable for all the grandkids... But definitely pretty when they have guests over! The moment I saw this Thibaut wallpaper I just knew t my client would love it. Bingo... It was a winner!  Happy wednesday everyone! 

pop of color

 

{image from... here}

Quick question in honor of love month... Would you paint your cabinets in a room red? Be honest... Would you? I would!  I actually really like this. I definitely would be scared at first then I know I would love it!  The red portrays strength and warmth to me... Just what everyone needs in their homes!  

monday {menu}

 

recipe from... h e r e

Heart Shaped Homemade Pretzels 

ingredients: 

• ▢1 1/2 Cups Warm Water
• ▢2 TBSP Brown Sugar
• ▢2 tsp Quick Rising Yeast
• ▢4 TBSP Canola Oil Divided
• ▢2 tsp Kosher Salt
• ▢4 1/2-5 Cups All Purpose Flour
• ▢8 Cups Water
• ▢2 tsp Baking Soda
• ▢1 Large Egg
• ▢1 TBSP Water
• ▢Coarse Kosher Salt
• ▢4 TBSP Butter Melted

instructions:

• Proof the yeast in the bowl of a stand mixer by adding the yeast, 1 1/2 cups water and sugar together. Cover with a towel and let it stand for 5-10 minutes until bubbles form.
• Add 3 TBSP of oil and 2 teaspoons of salt. Using the dough hook, add in the flour a cup at a time on low speed until combined. Increase the speed to medium and knead the dough until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes.
• Remove the dough from the bowl and pour remaining 1 TBSP oil into the same bowl. Form the dough into a ball and place it back into the bowl. Turn to coat with oil. Cover with a towel or plastic wrap and place in a warm place for 1 hour or until double in size.
• Preheat oven to 425 degrees.
• In a large pot bring the 8 cups of water to a boil.
• Spray a standard baking sheet lightly with cooking spray and set aside.
• While you are waiting for the water to come to a boil, use a knife or pizza cutter and divide the dough into 12 equal pieces.
• Roll out dough into a long “snake”.  About 20″ long.
• Bring the ends up together, making a raindrop shape, and pinch ends together. 
• Twist the pinched ends together two times. 
• Fold down the twisted ends into the middle of the ‘raindrop’ shape. 
• Pull down the center bottom of the dough. 
• Pinch together the center bottom dough and tweak the top to make a heart shape.
• Once you're done shaping the pretzels and your water has come to a boil, stir in baking soda to the water.
• When you place the pretzels into the boiling water, dip the bottom end in first and gently lay the rest into the hot water. 
• Boil two at a time for 55 seconds then remove to the baking sheet.
• Once all boiled, beat together egg and 1 TBSP water and brush over the tops.
• Generously sprinkle with coarse kosher salt.
• Bake for 16-20 minutes or until golden brown.
• Remove from oven and immediately brush with melted butter. Serve warm.