monday {menu}

                                                                                          

Pineapple Orange Banana Juice + Vanilla & Turmeric

INGREDIENTS

2 Ripe Banana, peeled

6 Oranges, peeled and sectioned

• ½ Pineapple, cubed

• 1 knob fresh Turmeric (about 1½" long)

• 1 Vanilla Bean (see post for details)

• 
  

INSTRUCTIONS

1. Run the banana, orange sections, pineapple, and turmeric through a juicer.
2. Shred the vanilla bean into several strands and place in a quart jar.
3. Pour the juice into the jar and seal. Refrigerate for 2+ hours before drinking to allow vanilla to infuse.

xoxo

Alexandra

merry christmas

 Ho Ho Ho... Merry Christmas from my little family to yours! 

monday {menu}

 

{recipe from... here}

Overnight Brioche Cinnamon Buns

• Yield = 9 or 18 buns

  This dough recipe is the light brioche recipe from Bread Toast Crumbs.

  The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

  The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

  *For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

  INGREDIENTS

  FOR THE DOUGH FOR 18 ROLLS:

  • 6 cups (768 g) all-purpose flour
  • 1 tablespoon kosher salt
  • 1/3 cup (77 g) sugar
  • 2.5 teaspoons instant yeast
  • 2 egg
• 2 cups lukewarm water* (see notes above)
• 1/2 cup milk, 2% or whole
• 6 tablespoons melted butter

FOR THE DOUGH FOR 9 ROLLS:

• 3 cups (384 g) all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant
• yeast
• 1 egg
• 1 cup lukewarm water
• 1/4 cup milk
• 3 tablespoons melted butter

FOR THE FILLING (HALVE THESE QUANTITIES IF MAKING 9 ROLLS):

• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter

FOR THE GLAZE (HALVE THESE QUANTITIES IF MAKING 9 ROLLS):

• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• pinch salt
• milk or cream to thin
• 
  

 INSTRUCTIONS:

In a large bowl, whisk together the flour, salt, sugar and yeast.

1. In a separate large bowl, beat the eggs. Add the water, milk and  melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
2. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
3. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
4. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
5. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
6. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
7. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
8. The following morning, heat the oven to 375ºF.
9. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
10. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.

happy Sunday...

 

meet you at the rooster

 

yaaaa... it's 1 day away

 

just magical

all images via rustic rooster Pinterest

Putting a Persian rug pretty much in each and every room of my house and clients homes is a definite must in my books! I love the bold and classic tones a Persian rug excudes... Strong and also playful. I grew up with them as a child so they're definitely something I always gravitate towards . I've selected a few images from Pinterest to show you where you can use these rugs.... In a hall, a kitchen or in a bedroom and so on and so on! Everywhere! 

Stop by our Coastal Alley Christmas S A L E  this Saturday, December 17th and shop some gorgeous rugs for your home! You don't wan to miss these rugs... They're incredible! 

set the table

Ahhh I love a fabulous table setting! Especially ones that use cloth napkins! You feel so grown up and fancy. I do at least! lol I found these linen green and white buffalo check napkins on Cape Cod. They're solid and extremely durable! Check them out at our Coastal Alley Christmas S A L E this Saturday, December 17th from 9:00am to 11:00am. Ohhh they would be amazing as a hostess gift... Hint Hint for your mother-in-law! Super creative and one of a kind! 

christmas entry

Finding the right basket for your entry can be tough. You don't want it too big, but definitely not too small. Its that happy medium you that need. That's a tough find... But if you stop by our Coastal Alley Christmas S A L E this Saturday, December 17th from 9:00am to 11:00am am we can help you find that right one! We have so many fun and fabulous  baskets we have for sale. 

monday {menu}

 

{BA's recipe from... h e r e}

Bon Appetit Best Hot Chocolate 

4 Servings

3

tablespoons cocoa powder (preferably Dutch-processed), plus more for serving

3

cups whole milk

6

ounces semisweet chocolate (preferably Scharffen Berger), finely chopped

3

tablespoons demerara or granulated sugar

Lightly sweetened whipped cream (for serving)

Preparation

1. step 1:

   Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

   step 2:

   Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

hostest gift

 

Its that time... When you can't go to a party empty handed!!! 

Let us H E L P!

Look at this beautiful Blue & White small porcelain tray. Its perfect to add cookies or cuties on and wrap them up in cellophane to hand to the host or hostess... You will definitely be the hit of the party, OK favorite of the party! 

Shop our Coastal Alley Christmas S A LE... For the best 

one of a kind host or hostess gifts! 

Saturday, December 17th {9am to 11am}

Location: In the ALLEY behind this address: 930 South Coast Highway 101, Encinitas, CA 92024

count down is on...

point loma cottage {interior design}

b e f o r e

 a f t e r

Point Loma, CA Project

{part two}

Now onto The dining room... This room had to pack a lot in it! A dining table to entertain,  a desk for working and storage for all my clients extra goodies!  Well, that's a lot to say and do for a little space.  I decided to do a huge custom built-in on one end of the room, which was perfect for her storage and desk needs... Then added a round dining table in the middle of the space so the room felt softer and had a nice flow when entertaining. The function of this room was so much better than before... Now with all the millwork and the beautiful custom built-in you're w o w e d as you walk in the front door. Everything coordinates and works together as a team. Sometimes when you add too much to a space it started to get cluttered and messy and you really don't know where to focus. Our goal was to eliminate and coordinate. I think I need to start a t-shirt line with that saying! Hmmmm that's not a bad idea {wink wink}! I just love looking at the before and after pictures of this space... Such a huge difference!  So my tip for this Tuesday to you would be... ELIMINTATE 1ST... Then start to coordinate everything! Look forward to showing you more next week! Happy Tuesday! 

monday {menu}

 

{recipe from... here}

Gingerbread Cake

INGREDIENTS

GINGERBREAD CAKE:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup brown sugar
• 1/3 cup white granulated sugar
• Zest from 1 orange
• 1/3 cup neutral oil (I used avocado oil)
• 1 large egg
• 1/2 cup unsulphered molasses (such as Grandma's Molasses brand)
• 3/4 cup hot water

BROWN BUTTER CREAM CHEESE FROSTING:

• 6 tablespoons unsalted butter
• 5 ounces cream cheese (at room temperature)
• 1 1/2 cups + 6 tablespoons powdered sugar (sifted and divided)
• 1/2 teaspoon pure vanilla extract

• Pinch kosher salt
• 2 teaspoons heavy cream
• Red and Green Coloring Gel (optional)

INSTRUCTIONS

TO MAKE THE GINGERBREAD CAKE:

• Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, freshly grated and salt. Set the dry mixture aside.
• In the bowl of a stand-up mixer (or you could even use a large bowl with a spatula), with the paddle attachment, add the brown sugar, white sugar and orange zest. Mix this together to aggravate the orange zest. It should smell fragrant! Pour in the neutral oil; mix again. And then add in the egg and molasses. Give it a good mix until totally combined. Pour in and gently mix in the hot water. It'll be sloshy at first so just do it gently. If this means you do it by hand then do so!
• Pour in half of the dry ingredients and fold it into the wet mixture. Add the second half and then mix again. It will be a super thin cake batter–that’s ok! Pour it into the prepared baking pan and transfer to the oven to bake until a skewer inserted into the center comes out clean, about 35 minutes. Allow to cool in the pan for 10 minutes and then invert onto a baking sheet to cool completely before adding the frosting.

TO MAKE THE BROWN BUTTER FROSTING:

• In a small saucepan, set over medium heat, add the butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.
• Transfer it to the freezer to chill, for about 10-15 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl of a stand-up mixer (or bowl using an electric mixer). Add the cream cheese and beat until smooth. You want to beat the butter and cream cheese together FIRST to ensure ultimate smoothness.
• Sift in the 1 1/2 cups powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 2 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time.

TO MAKE THE MINI CHRISTMAS TREE DECORATION (VERY OPTIONAL):

• Scoop out two tablespoons of frosting and add it to a small bowl. Repeat this with another two tablespoons of frosting. You'll have two bowls of frosting.
• Add 3 tablespoons of powdered sugar to each bowl (for a total of 6 tablespoons). And mix in it in. This will thicken up the frosting a bit so it's easier to pipe. Add two drops of red food coloring gel to the first bowl. Mix. And then add two drops of green food coloring gel to the second bowl. Mix until thoroughly combined.
• Divide the frostings amongst two piping bags fitted with #2 piping tip (a small round tip).

TO ASSEMBLE THE CAKE:

• Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go.
• Using the green color, add a squiggly line, starting skinny on top (as the top of the tree) and going wider (to resemble the bottom of a tree). Add a dot at the bottom to replicate the "stump". And then top it with a red dot. You can obviously get as fancy and elaborate as you like with this.
• Cake will stay moist for about 2 to 3 days when wrapped properly.

NOTES

Tips and Tricks 

• This gingerbread cake is pretty easy to make. I will say be sure to measure your spices accurately. If you’re missing one, you’re flirting with blandness. I prefer freshly grated nutmeg to the pre-ground but if that’s all you have, it’ll be fine! 
• This gingerbread cake should be stored at room temperature and I usually like to cover it with a net or a cake glass cover. You can even use a colander and flip it upside down if you don’t have anything special for cakes. If you like, you can also wrap slices in plastic wrap and it’ll store for quite some time. A few days, I’d guess.