monday {menu}

{recipe from... here}

Lemon Blueberry Shortbread Tart

.INGREDIENTS.

SHORTBREAD CRUST

• 1 cup flour
• 1/8 tsp sea salt
• 1/3 cup powdered sugar
• 1/2 cup cold butter (cut into small chunks)

LEMON FILLING

• 3 large eggs (room temperature)
• 1/4 cup Meyer lemon juice
• 1 1/4 cup organic cane sugar
• 1 tbsp lemon zest
• 1/4 cup melted butter
• fresh blueberries
• powdered sugar

---

.INSTRUCTIONS.

1. Preheat oven to 425 degrees F. Grease your tart pan with coconut oil or butter.
2. In a food processor, add flour, sugar, and salt. Pulse to combine. Add in the cold butter one small chunk at a time. Continue to pulse until the dough starts to come together in clumps.
3. Remove the dough from the food processor and press into your tart pan using your hands. Smooth out the bottom and make sure it’s even. Press the dough up the sides of the tart pan. Using a fork, pierce the bottom of the crust multiple times throughout the pan. This will help prevent the crust from rising too much during baking.
4. Cover the dough and place in the freezer for 15 minutes.
5. Place the tart pan into the preheated oven and bake for 13-15 minutes or until golden brown. Remove from oven and place onto a cooling rack to cool.
6. While the crust is cooling, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the tart pan with the cooled crust onto a baking sheet to prevent spillage and pour the filling mixture into cooled crust. Place the baking sheet into the oven and bake for 25-30 minutes or until the center is almost set.
7. Remove tart from oven and transfer to a cooling rack. Once cooled, carefully remove the tart from pan, sprinkle with powdered sugar, top with fresh blueberries and serve.

happy sunday...

yes please

Holy Smokes... I could look at this bedroom all morning long! Cathy Kincade really moves my soul. Sounds super cheesy, but she's good! Her fabric and attention to detail is  so breathtaking. Some might say shes more feminine and too detailed... That's OK for me, but I definitely don't think she really is. Details are what makes a home. Wrapping up one color to the next and blending it in nicely just smooths everything out. Keep looking at this bedroom... I think you might agree with me. She mixes patterns and plays with textures and colors, but does it so well that I'm captivated.  I think I'm moving into this stunning Connecticut home... No biggie! Hope you all enjoy this stunning home as much as I have... Happy Saturday!  

hello beautiful

{home found... here}

I can look and look till I'm blue in the face trying to find the perfect exterior of a home. Is there really a perfect exterior? I don't think so. I think exteriors are always evolving and changing for the better {some for the worse}. For one moment I become obsessed we white house and black shutters. I drool and dream of them, constantly. Like the one above. I do believe its beautiful! Quit timeless if you ask me. But I guarantee tomorrow I will stumble upon another home that captivates me and guess what I'm OK with that. I do know one thing I tend to gravitate towards classically traditional homes... That withstand the test of time. When I'm older and wiser in life I hope that each time I drive up to my home I will sit and stare in awe... Like falling in love over and over again with the same person! Happy Friday everyone! 

   

monday {menu}

..Strawberry Chamomile Naked cake..

ingredients..

• 1 cup canola oil
• 1/2 cup plain greek yogurt
• 3 large eggs
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup high quality strawberry jam
• 2 cups fresh strawberries, sliced
• honey, for drizzling

CHAMOMILE CREAM..

• 2 cups heavy cream
• 6 chamomile tea bags
• 8 ounces cream cheese
• 1/4 cup powdered sugar

INSTRUCTIONS.. 

1. 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

   2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 

   3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

   4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.

   5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.

happy sunday...

happy sunday...

monday {menu}

Peach Ricotta Layer Cake

With...

Browned Butter Buttercream

 

INGREDIENTS

• 1 cup canola oil
• 1 cup whole milk ricotta cheese
• 3 large eggs 
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

BOURBON PEACH JAM

• 6 cups fresh or frozen peaches
• 1/2 cup packed brown sugar
• 2 tablespoons bourbon
• 1/3 cup raspberry jam

BROWN BUTTER BUTTERCREAM

• 3 sticks salted butter, at room temperature
• 4 ounces mascarpone cheese, at room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. 1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

   2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, ricotta, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt, mix until just combined.

   3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

   4. To make the jam. Add the peaches and brown sugar to a medium size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the peaches. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Stir in the bourbon during the last minute of cooking. Remove from the heat and let cool. Should thicken as it cools.

   5. To make the buttercream. Add 2 sticks butter to a skillet set over medium heat. Allow the butterlkix to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp. 

   6. Add the remaining stick of butter, mascapone, and powdered sugar and beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and beat until combined.

   7. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of peach jam and 2 tablespoons raspberry jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 2-3 days. 
2. 

    

happy sunday...