monday {menu}

 

Mixed Berry Puff Pastry Tart

ingredients

• ▢
  1 sheet puff pastry thawed
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  3 cups mixed berries frozen or fresh
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  1 tablespoon lemon juice
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  1 teaspoon lemon zest
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  2 tablespoons maple syrup
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  2 tablespoons cornstarch
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  1 egg for egg wash
• 
  
• Instructions
• • Preheat the oven to 400˚F, line a baking sheet with parchment paper, and set aside.
  • In a mixing bowl, mix together frozen mixed berries, lemon juice, lemon zest, maple syrup, and cornstarch.
  • Roll out the thawed dough and cut it in 4 rectangles. Place each piece on a baking sheet 2 inches apart.
  • Scoop the berry mixture between 4 pastry sheets, leaving about ½-1inch on the edges. Then fold these edges over the berries.
  • Brush the edges with egg wash.
  • Bake at 400˚F for about 20-25 minutes or until the dough is golden/brown color.
  • Serve warm with a scoop of homemade ice cream.

  Notes

  Puff Pastry. When thawing the dough, don’t try to unfold it right away, or it will crack. Let it sit on the counter for about 20-30 minutes, then carefully start to unfold it step by step. Also, make sure it doesn’t get too warm, otherwise it won’t rise.

  Cornstarch. I would not recommend to skip this ingredient. The berries will produce a lot of juices while baking and will be too runny without the cornstarch.

  Mixed Berries. I like to use a mix of frozen berries, as I always keep them in my freezer. So, when I want to make the dessert I have them on hand. You also can you any fresh berries you have at home.

  Maple Syrup. If you don’t have maple syrup, you can use honey and regular sugar instead.

  Egg. If you don’t want to use eggs in this recipe, you can use melted butter or milk as “an egg wash”.

  Can I make these tarts ahead of the time? Yes, but they won’t taste the same. I always like to make this recipe right before I want to serve it. This way it will be warm to serve with a scoop of ice cream on top and the pastry will be perfectly flaky.

  Can I reheat it? You can reheat it at 325˚F for about 15 minutes. However, when you reheat pastry it won’t be as flaky as freshly baked.
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happy sunday...

 

a gardening we go

Tomorrow's the day... Actually a BIG day for us! Our landscaping is finally beginning. I can't even tell you how long we have waited to get started. I've posted just a few of my inspiration photos... FYI I'm sure Steve, our landscaper things we're CRAZY! hahaha I'll keep you posted how its all going...  

monday {menu}

 

{recipe from... h e r e}

P E A C H  C R O S T A T A

Ingredients:

• 1 standard pie crust
• 2 lbs fresh peaches
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 2 tbsp spiced rum
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp flour
• 1 tbsp heavy cream
• 2 tbsp turbinado sugar
• vanilla ice cream for serving (highly recommended)

Instructions: 

• Preheat the oven to 400 degrees F.
• Roll the pie crust out into a big circle, about 12 inches in diameter. Don’t worry if it’s not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
• Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
• Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
• Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
• Distribute the peaches as necessary to form into a relatively flat layer (it’s okay to have the peaches piled up on top of each other).
• Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
• Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
• Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

summer 6 pack

 

{all images from... rustic rooster pinterest}

I'm all ready to go... Got my 6 pack {wink, wink}! Hmmm now I just need to look for the fun in the sun! Ahhh I just love summer vibes! 

b & w variety pack

 

Hello Tuesday... Well, I would highly encourage {recommend} you to stop by our little booth at the Antique Mall in Encinitas! We have TONS of new Blue and White Pottery... And they're stunning! From platters, plates, bowls, large ginger jars and small ginger jars... Oh My!  Definitely a wide variety of Blue and Whites. And here's the positive... The Antique Mall is open 7 days a week... Which is fabulous! Enjoy! 

* V I S I T * 

Antique Mall

211 South El Camino Real, Suite A

Encinitas, CA 92024

* H O U R S *

Monday - Saturday: 9:00am to 7:00pm

Sunday: 10:00am to 5:00pm

 

monday {menu}

 

{recipe from... here}

i c e d  m a p l e  o a t m e a l  c o o k i e s

Bake time: 11 minutes

ingredients:

• 1 cup (16 Tablespoons) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 2 Tablespoons maple syrup, divided
• 1 teaspoon vanilla
• 2 cups flour
• 2 cups oats
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• 1 Tablespoon water

instructions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicon mat, set aside.
2. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy.
3. Add the brown sugar and granulated sugar, continue beating on medium speed until light and fluffy.
4. Add the eggs, one at a time, beating until just combined into the dough.
5. Lightly beat in the vanilla extract and 1 Tablespoon maple syrup. Set batter aside.
6. In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, salt, and nutmeg.
7. Add a third of the dry ingredients into the wet ingredients, and mix on low speed until just combined. Repeat until the flour mixture is fully incorporated.
8. Roll the cookie dough into balls, about 1 1/2 Tablespoons of dough per cookie, and place 2 inches apart on the prepared baking sheet.
9. Bake for 11-13 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to the cooling rack. Allow cookies to cool completely.
10. In a shallow bowl, make the icing by whisking together the powdered sugar, milk, 1 Tablespoon maple syrup, and water.
11. Dip the tops of the cookies into the icing, then return to the cooling rack, allowing the excess to drip off.

happy sunday...

 

sunshine and happines

 

{all images from... rustic rooster pinterest}

It's time... To get outside a n d enjoy it! I do believe the sun is out a n d ready to mingle with all of us! I'm loving every minute of the cool coastal breeze mixed in with the sunshine! Yes! I'll take each a n d everyone of these backyards. I just love dining alfresco a n d  relaxing by a fire! Are you an outdoorsy person? What's your exterior guilty pleasure...  Shhh I do like to sunbath. Happy Saturday! 

 

friday fantasy

 

{photo via... markdsikes.com}

I'll fantasies over this breakfast nook for days... Isn't she lovely!?!? Everything's just perfect {in my opinion}! Happy Friday everyone... Hope you all have a great weekend and soak up some sun! It's finally shinning bright out here in San Diego... 

happy july of 4th