monday {menu}

{recipe from... h e r e}

BUTTERY GARLIC BAKED CROISSANTS WITH TURKEY & HARVARTI

 

INGREDIENTS

• 4 large croissants, sliced
• 8 slices creamy havarti cheese
• 4 tsps apricot jelly or jam
• 4 tsps honey mustard
• ½ cup microgreens
• 2 tbls melted garlic butter
• Everything bagel seasoning    
• Drizzle of honey

INSTRUCTIONS

1. Preheat oven to 350F.
2. On one half of each slice croissant spread a teaspoon of jelly or jam. On the remaining half spread a teaspoon of honey mustard. Top one of the halves with two slices of Armstrong Creamy Havarti and top the other half with four slices of turkey. Divide the microgreens over each of the croissant halves. Close the sandwich and brush the tops with melted garlic butter, sprinkle with everything bagel spice then drizzle with honey. Place the croissants on a baking sheet and place into oven for 6-8 minutes or until cheese is melted. Serve warm.

happy sunday...

 

wallpaper Wednesday

 

H E L L O Blogger Friends... I have a question for you all! Would you put wallpaper on the ceiling of your home? Hmmmm Makes you think! Would you or Really could you do it? I think its so fun in this little reading nook. Its already quirky enough with the angled ceilings that adding the wallpaper gives it more character. Why not! Plus, how adorable is this print. Its just down right cute! Go read the rest of the article of this little New England cozy guest house... {h e r e} Happy Wednesday! 

try this... {tuesday tip}

 

Here's my favorite little Tuesday Tip for you all! I really swear by this trick... I add ice cubs each week to my orchids. Ok & I talk to them each time I walk by them everyday {no joke}. I really do think this is what makes my plants grow & last longer in my home. Right now these orchids have been going strong for over a month+. Try it... I think  this will make your life so much easier! One less thing to worry about. Hope my Tuesday Tip helped you!  

monday {menu}

{recipe from... h e r e}

p a s t a  a l l a  v o d k a 

PRODUCE

• 4 Basil, leaves
• 2 Bay leaves, dried
• 1 Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1 Onion, small
• 2 32-ounce cans Tomatoes
• 
  

CONDIMENTS 

• 1 qt Simple tomato sauce
• 
  

PASTA and GRAINS

• 1 lb Short pasta
• 
  

BAKING and SPICES

• 2 Sea salt and freshly ground black pepper

Oils & Vinegars

• 1/2 cup Olive oil, extra-virgin
• 
  

DAIRY

• 4 tbsp Butter, unsalted
• 2/3 cup Heavy cream
• 1/2 cup Parmesan, grated

Beer, Wine & Liquor

• 1 cup Vodka

tip tuesday

rustic rooster La Jolla cottage project 

Here's a little tid bit on this Tuesday from me to you... Add something so random on your coffee table... Like cabbage flowers! It will definitely get your guests talking. Plus, it looks pretty cute too! I love being different in a very classic way.  My other go to ideas are adding fruit to a bowl on your coffee table!  Try to be ahead of the game... And excite your guests! I guarantee your guests will go home and do the same thing as you! Love it! Happy Tip Tuesday! 

Monday {menu}

{recipe from... h e r e}

OATMEAL, COCONUT, PECAN & CHOCOLATE CHUNK COOKIES (GRANOLA COOKIES)

 ingredients:

1/2 cup coconut oil, melted

1/2 cup (100g) brown sugar, packed

1/2 cup (100 g) granulated sugar

1 egg (substitute with 1 tablespoon water + 1 tablespoon ground flax seed if desired)

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/2 (140 g) cups rolled oats

2/3 cup (84 g) all purpose flour (sub with certified gf oat flour to make gluten free)

1/2 cup large flaked coconut (unsweetened)

1/2 cup chopped nuts (I used pecans)

1/2 cup chocolate chips (or chopped chocolate of your choice)

to make the cookies:

Preheat the oven to 350 degrees. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

In a large bowl, mix together the melted coconut oil and sugars until combined. Add the egg (or flax “egg) and vanilla extract, and mix again until combined.

In a small bowl, stir together the baking soda, salt, cinnamon, oats, flour, coconut, nuts, and chocolate. Stir into the wet ingredients, and mix until combined.

Use a cookie scoop to portion out the cookie sizes (I made mine about 70 g), and place onto the prepared baking sheet. Use your hands to squeeze the balls into shape - the dough may be a bit crumbly, that’s normal. If it really doesn’t want to stick together, place the bowl of dough into the fridge for 5 minutes and try again. Repeat if necessary (this helps the coconut oil firm up a bit and provide some structure).

Bake for 10-12 minutes, until golden brown. *Add a chunk of chocolate on top in the last 3 minutes if you want a chocolate pool.

Remove, sprinkle with flakey salt immediately (if desired), and let cool on the pan for 5 minutes before transferring to a cooling rack. Serve!

Store cookies in an airtight container at room temperature for 3-4 days, or in the freezer for several months.

tips:

• Always bake 1 test cookie to start, so that you can see how it bakes on your pan and in your oven! That way you can make a few adjustments to the size, time its baked for, etc to fit your preferences!

• Feel free to use different mix-ins: dried cranberries, m&ms, chopped peanuts, walnuts, etc

• If freezing some of the dough for later, do this by freezing the dough balls on a cookie sheet and then transferring to an airtight container so that the dough balls don’t stick to each other. Add about 1 minutes to the baking time when you go to bake them later.

• Want a super crunchy cookie? Flatten out the dough balls before baking, and add an extra minute or two!

happy sunday...

can't get you out of my mind

I can't get this outdoor fireplace out of my mind. Thanks Pinterest! What is it? The look? The fact that it's an outdoor fireplace? The vine? Hmmm... For me I believe it's the simplicity of the brick and the vine taking over. Just the brick, fire and vine is all you really need... The perfect little trio.  I do feel the vine is really what makes this entire look. Well, hopefully soon we're starting the landscaping at the house. Everyday I come up with something new and exciting to add to the yard.  Like putting a fireplace like this one between my office cottage and the gym cottage. I can see it now... It would look amazing! Back to reality... Hopefully it's in the budget. hahaha Please just cross all your fingers and toes for me!   Happy Friday! 

yes please

 

{pictures from... h e r e}

Its not quite blue & not quite grey... I guess you can say, its a perfect blend. Hmmm I want to create a name for it. Oh I know... A prefect storm! Fitting for a kids bunkroom. lol I absolutely love this room. All the details have been constructed just right. I wish when I was a kid I had something like this... Not going to lie, my room was pretty cute, but when I wanted a bunkroom situation with my friends It was called a fort on the ground with a blanket, chair & maybe a few pillows. Ahhhh to be a kid again.  I tried to find the designer to compliment her or him on their gorgeous work... I found that this is from a custom home builder in Utah,  McEwan Custom Homes.  Go look at the other rooms and homes he has done. Beautiful!  

monday {menu}

{recipe from... h e r e}

b a r l e y   b r e a k f a s t   b o w l

 Recipe – what you will need to make one bowl

• About ½ cup cooked barley (or any grain you fancy)
• 30 – 50gm slice of halloumi
• Finely chopped parsley or another herb of choice
• A small handful of micro greens or baby leaves
• Half a small avo
• One boiled egg to your preference
• Tahini dressing
• Lemon wedge
• Salt & pepper
• chopped parsley or chives

Tahini dressing (this makes enough for 3 – 4 bowls)

• 2 Tbsp tahini
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil
• 1 – 2 Tabs water
• 2 – 3 Tbsp plain yoghurt
• Salt & paper
• A pinch of za’atar or any other spice of your choice (optional)

Make the barley by boiling a ratio of one cup of barley with 3 cups of water. Add vegetable stock or salt to the water. Bring it to he boil and then cook for around 40 minutes (hulled barley). It should still have a slight chew to the texture but not be raw. Drain and set aside.

Make the dressing by mixing all the ingredients together and adjusting the taste to your preference.

When you are ready to eat, time your eggs and halloumi cooking accordingly. Boil the eggs for 5 minutes for soft eggs and longer if you want harder eggs.

Fry the halloumi in a splash of olive oil on both sides until golden brown.

Assemble the bowls by lining the base with the cooked barley. Top with the fried halloumi, halved boiled egg and avocado. Season with salt & pepper & drizzle over the dressing and top with the salad greens / parsley.

rain rain go away

Sorry, but we're not going to be open tomorrow for our 1st Thursday of the month SALE due to the rain. Our SALE is canceled for tomorrow. I'll let you know if we open up another day this month! If you are interested in anything... Please just email me {alexandra@rusticrooster.com} or text 760.436.2171. 

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.