Wednesday, October 31, 2012



What are your plans for this evening? The rustic rooster will be open passing out  candy! Historic highway 101 vendors stay open  open for Safe Trick or Treating from 5:30 pm to 8:00 pm. Stop by and show us your costume... We would LOVE to see you!!! Plus, get some CANDY!

Tuesday, October 30, 2012

thank you

Thank you San Diego Premiere Magazine for featuring rustic rooster in your magazine... Again {huge smile}!  

It's always so much fun to see our name, products and guidance grace your pages... 

Monday, October 29, 2012

instagram love

Trying to keep all of my social media outlets alive has been a true challenge for me lately. I'm doing my best, but with a full time job, kids and a husband, I  truly can't do it all. So if you don't hear from me for a day or two know you know why. Their is one outlet that I've been in love with though {slightly addicted}... It's Instagram! I know I've  talked about it in the past {here}... But, no joke you've gotta follow me over there! Instagram is so much fun! Really it is! You'll get it all from me... Work photos, design projects, latest and greatest furniture/accessories coming into the rooster, funny happenings to family love! Here are just a few of my photos... To hopefully entice you over! 

Enjoy... Stop by and say hi if you get a chance. I would love to hear from you!

Friday, October 26, 2012

alexandra's pick...

Ok, I'm here to destroy your waistline for the holidays. Sorry, I'm such a sucker for sweets... Pinterest has definitely thrown me over the edge into the dark sugar zone! They did say this was the BEST carrot cake EVER... Enjoy! 

Classic Carrot Cake with hints of cinnamon and clove made super moist by pineapple as a secret ingredient. Carrot Cake is fast becoming the most requested cake for wedding cakes because of it's tasty universal appeal. And with Carrots as the main ingredient you could even say it is healthy. Well, almost. When you ice it with my amazing Cream Cheese Icing you will have an incredible combination of flavors that are both classic and proof you are Cooking The Amazing.


2 c All Purpose Flour
1 1/2 c Sugar
1/4 c Brown Sugar, packed (dark or light)
1 1/2 t Baking Soda
1 t Baking Powder
1 t Salt
4 t Cinnamon
1/4 t Nutmeg
1/8 t Ground Cloves 
1/4 t Ground Ginger
2 c Finely Grated Peeled Carrot, packed
1 c Coconut Flakes, sweetened
1 c Raisins (Optional)
1 can 8 oz Crushed Pineapple, drained
(reserve 1 T of drained Pineapple juice)
1 1/2 c Walnuts or Pecans, chopped small pieces
1 c Vegetable Oil
2 t Vanilla Extract
1 t finely grated fresh orange zest
3 eggs, extra large
Pam non stick Cooking Spray

Total Prep and cooking time approx. 1 1/4 hr.
Total Cooling and Icing time approx. 2 1/2 hrs
1.) Preheat oven to 350 degrees.
2.) Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray (like Pam Spray) and line with a parchment paper round on the bottom then spray the top of the parchment. Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.

3.) In a large bowl whisk well: Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.

4.) Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed. Grate Carrots finely to no more than 1/4 inch pieces. Or process in a food processor until finely grated but not mush. It is important that you peel the Carrots before grating. You do not want the tough skins in your cake.
5.) In a medium bowl or Kitchen Aid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well with a big spoon.
6.) To this mixture add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well. Scrape down bowl often.
7.) Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for about 1 minute until well mixed. Do not over mix.

8.) Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed
9.) Bake at 350 degrees for 25-30 mins for Cupcakes, 35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven. Half way through cooking rotate the pans for even cooking. A toothpick will come out clean when done. All ovens vary in timing so check at lowest time first and if not done put back in oven and recheck in 2- 3 minutes.
10.) Allow to cool completely in pan for 1-2 hrs. before removing to ice with Cream Cheese Icing. Recipe below. Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.

Thursday, October 25, 2012

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

1.) Red low long dresser/buffet

:: Here are some unfinished dressers... Pick a color! :: 

2.) Low long dresser/buffet
{would be perfect in an office space... wink}

3.) Low long french leg dresser
{very feminine... would be gorgeous in a grey paint}

4.) Low long dresser
{we have a baby changing table here}

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

new... new... new

Red old ice chest coffee table... Great for concealing storage {wink}!

 White low long dresser... Can be used anywhere!
 White highboy dresser
 Black Windsor chair... We have 2 of these!
{F454.12 & F456.12}
$52.00 each
White ginger jar... We have 2 of these!
$155.00 each
If you have any questions on
measurements or pricing please
 call the rustic rooster,

Wednesday, October 24, 2012

If you were a kitchen...

Which one would you be? 


Do tell! I would love to hear why?

Friday, October 19, 2012

if you were a sink...

Which one would you be?




Do tell...
I would love to hear which one and why! 

Thursday, October 18, 2012

oh my!

size: 7' x 10' (approx)

size: 3' x 6' (approx)
If you have any questions on
measurements or pricing,
please call the rustic rooster,

Wednesday, October 17, 2012

natasha's pick...

{penne with creamy pumpkin sauce}

  • 12 ounces penne rigate (ridged), or other short pasta
  • Coarse salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary
  • 1 can (15 ounces) pure pumpkin puree
  • 1 garlic clove, minced
  • 1/2 cup half-and-half
  • 1/3 cup grated Parmesan
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
2. In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
3. Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
4. Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.


Friday, October 12, 2012

sample sale...


on SALE now... $995
{original: $1,300}

Give us a call or come on in...

930 South Coast Highway 101
Encinitas, California 92024

Thursday, October 11, 2012

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


~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 
1.) Cabinet, Slotted
2.) Tea Cart
3.) Table, Cottage (light green)

4.) Kids Metal Stool
5.) Bench, White
6.) Vintage French Leg Side Table, Small
7.) Dresser, Chocolate Brown

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