write this down...

 

xoxo

Alexandra 

spanish vibes

 

HAPPY

 c i n c o  d e  m a y o   

they're back {sink skirts}...

The sink skirt is making a comeback, and I’m all in! Sink skirts can be used to hide a multitude of eyesores, such as exposed plumbing, while also creating some extra storage. But adding a sink skirt is also a great way to add some texture, pattern, and color to spaces that can sometimes be a bit cold and utilitarian. And if you ever want to change the fabric or give it a good cleaning, it’s easy to do, being that most sink skirts are attached either using Velcro or a decorative rod. What are you waiting for? Start picking out those fabrics!

 

 

via Hello Lovely

via Julie Blanner

via Crane Island

via DecorPad

monday {menu}

{recipe from... h e r e}

Chocolate Dipped Smores Ice Cream Sandwiches 

For Cookies:

• 1 1/4 cups all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/4 cup light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 2 tablespoons whole milk

For Sandwiches:

• 1 batch toasted marshmallow ice cream
• 1/3 cup marshmallow topping
• 8 ounces semi-sweet or dark chocolate or chocolate coverture, finely chopped

Directions:

1. Line a 9-by-9-inch baking pan with parchment paper or aluminum foil. Prepare the toasted marshmallow ice cream as specified in the recipe, churning according to manufacturer’s directions. Spread churned ice cream into prepared baking pan. Drizzle with marshmallow topping (if desired), and swirl slightly into the ice cream with a knife or small spatula. Cover with foil or plastic wrap and freeze overnight until completely firm.
2. For cookies, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. In a bowl, whisk together the flour, cornstartch, baking soda, and salt and set aside.
3. In a large bowl or the bowl of a stand mixer, beat butter on medium-high speed until creamy, 1 to 2 minutes. Add sugars, honey, and vanilla and beat until light and fluffy. Add half of the dry ingredients and mix on low speed until mostly incorporated. Add milk and continue to mix until incorporated, followed by remaining dry ingredients until dough comes together.
4. On a lightly floured work surface, roll out the dough to a 1/4-inch thickness. Cut into 2 1/4-inch (approximately) squares. I’d recommend measuring the baking pan used for the ice cream, and cutting the cookies to the precise size you’ll need so as not to waste any ice cream. I had a 9-by-9-inch baking pan, which worked perfectly with a 2 1/4-inch square cookie cutter, but you can use a ruler and knife or pizza cutter as well.
5. Transfer cut squares to prepared baking sheets, leaving about 1 inch of space between cookies. Re-roll the scraps and cut again until no dough remains. You should end up with about 32 cookies.
6. Bake for 10 to 12 minutes or until just barely starting to color; the edges and bottoms will not be noticeably brown. Do not overbake. Remove from oven and let cool on baking sheets, then transfer to a zip-top bag and freeze until ready to use.
7. To assemble sandwiches, arrange half of cookies, bottom side up, on a baking sheet. Remove ice cream from freezer and lift out the entire block of frozen ice cream. Working quickly, cut into 16 even squares (the same size as your cookies). Place a square of ice cream on each upside-down cookie, then top with remaining cookies, pressing lightly to adhere. Return entire tray to freezer and freeze until completely solid once again.
8. Prepare a second baking sheet by lining with parchment paper. Place in freezer for at least 15 minutes to thoroughly chill. Meanwhile, gently melt chocolate in a double boiler or in the microwave (heat in 15 second intervals at medium heat, stirring well between each interval). Working quickly in batches of 2-3, dip sandwiches half-way into chocolate and place on baking sheet in the freezer. You want to work quickly here to avoid melting as much as possible, so place each freshly dipped sandwich directly on the baking sheet in the freezer. Having a second set of hands to help open and close the freezer is always helpful. Once chocolate is set, you can wrap each sandwich in foil or plastic wrap, and store in a zip-top bag for up to 2 months.

happy sunday...

 

xoxo

Alexandra 

fun with fabric {lampshades}...

via Carlos Sanchez-Garcia

I cannot stress how much of an impact lighting has on the atmosphere of a room. There are so many lighting options on the market today. However, fabric lampshades have always been one of my favorites. They add an element of charm and warmth, creating an inviting mood and atmosphere. 

Fabric shades filter harsh light, creating a warm glow. Use them on your table lamps, sconces, and even hanging lights. And being that they are made using textiles, you have the option of having your shades custom designed to fit your unique space. What’s not to love? 

monday {menu}

Raspberry Ricotta Croissant French Toast

INGREDIENTS
1 1/2 cups whole milk
3 eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
8 small croissants
butter, for greasing
cinnamon sugar, for sprinkling (optional)
1 cup whole milk ricotta cheese
1/4 cup heavy cream
1 cup fresh raspberries
real maple syrup, for serving


INSTRUCTIONS
1. In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
2. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.
3. In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in 1 tablespoon honey for a sweet ricotta. 
4. In a small bowl, mash half the raspberries. Stir in the remaining whole berries.
5. Serve the french toast topped with ricotta, raspberries, and maple. 


FOR BAKED FRENCH TOAST
Whisk together 2 1/2 cups milk, 4 eggs, the vanilla, and cinnamon in a greased 9x13 inch baking dish.
Submerge the croissants in the egg mixture, turning to coat. Sprinkle with 2-4 tablespoons cinnamon sugar (if desired) and dot with 4 tablespoons butter.
Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown to quickly loosely cover the French toast with foil. Serve as directed with ricotta and raspberries.

                                  

wednesday wish

 

{sugar bakeshop}

Did you know I would l o v e to open up a bakeshop/specialty store? Yes, I 100% would! I've always loved going to places like that with charm and character. Walking into something that has been created just for the space with love always captivates me... Those are the store I really enjoy supporting! So why not add one more thing to my list of to-dos & open one!  Who knows, maybe one day... 

I've heard so much about this little adorable bakeshop, Sugar, that I'm craving a trip to South Carolina stat to go to it! Who's with me? Seriously if you could would you jump on a plane and head to Charleston just to get cupcakes, cookies... and anything else in the case? I totally would! I've had Charleston on my mind lately... So why not! Well, If I go I'll let you all know! 

Have you been... If so tell me all about it! It looks absolutely adorable!   

exterior love

I can't stop looking at this exterior... It's just so sweet! Definitely simple and overall just perfect in my eyes!  I love how everything is pulled together so nicely. Now a days I've noticed so many houses with so much going on I can't handle it. I understand what some of the architects and designers are trying to do... But truly to get your point across just coordinate & make it simple. Just simply simple is my new thing!  

Here are 3  things to do to get your exterior pulled together...

1.) Remove a l l dead/overgrown bushes, plants and trees. {make your home visual}

 

2.) Throw away all extra pots and garden accessories that are random, do not coordinate together & are broken/cracked. 

{it's time to say good bye to the orchid you thought you could bring back to life & placed it in the front yard}. 

3.) Give your home a fresh new paint job! 

{love the vintage look, but when the paints starting to chip away... its time to refresh}

Little changes to your home make a big difference... Try it! 

 

monday {menu}

{recipe from... here}

 Miso Caramel Pear Porridge

Miso caramel pear porridge makes one of my favorite desert flavors into a breakfast worthy indulgence. Tender caramelized pear, a quick honey-miso-butter sauce and toasted seeds for crunch. Soak the oats the night before for best results, and make sure to use ripe pears.

Ingredients

• 1 cup rolled oats
• 2 teaspoons chia seeds (optional)
• 1 3/4 cup almond milk (or other milk, I often use a mix of almond & coconut milk)
• 1 teaspoon vanilla essence
• pinch of salt
• toasted pumpkin, sunflower and sesame seeds to serve
• Greek yogurt to serve

Pears

• 2 ripe pears, halved and cored (I use beurre bosc)
• 1 1/2 tablespoons butter
• 1 tablespoon honey
• 1 teaspoon white miso paste (adjust to taste)

Instructions

1. Soak the oats the night before - combine the oats, chia seeds, milk, vanilla and salt in a bowl and refrigerate overnight. If you forget this step, even 30 minutes of soaking is worthwhile.
2. Half and core the pears. Heat up a fry pan big enough to fit all the pears, cut side down.
3. Melt the butter, honey and miso in the frypan and add the pears. On a low-medium heat, cook for about 10 minutes (depends on pear ripeness) until almost tender. Be careful not to burn the pears - low slow heat is good. I find putting a lid on the pan speeds this step up. When the pears are fork tender, if they are not caramelized underneath enough turn the heat up a bit for a few minutes.
4. To cook the porridge, transfer the soaked oats and milk to a saucepan. Cook on a medium heat for 5 or so minutes until desired thickness reached. If it gets too dry for you, add a bit of water or more milk.
5. Meanwhile, toast the seeds in a dry pan.
6. Serve the porridge in bowls topped with caramelized pear, toasted seeds and Greek yogurt.
   
   

happy sunday...

 

stylish picks for your pooch...

Meet Molly...

Molly is my third child. And just like my other children, she has managed to accumulate a lot of stuff. I don't mind that she has her favorite things strewn throughout the house. However, if they are going to be there, I would rather they not offend my eyes. So I have been on the hunt for stylish pet products that blend seamlessly into our shared space. Luckily, there are some great products out there to choose from. Here are a few of my latest finds... 

 

monday {menu}

 

XOXO

Alexandra

hoppy easter

 

Hoppy Easter!

XOXO

Alexandra 

friday finds...

 

I don't know about you... But sign me up f a s t! 

I want all of the items! 

• House {check}
• Adorable spring outfit {check}
• Homemade pop tarts {check} 
• rustic rooster's silver cup {check}

By the way this silver cup is available for purchase! 

Such a sweet little cup... Perfect to hold pencils & pens in, great  flower vase & even fabulous to use as a little cocktail cup! Why not... You definitely will look cute drinking! haha

 $ 14.00

{plus tax & ship}

measurements: 

2.5" H x 2.5" D 

e-mail... info@rusticrooster.com if interested in purchasing!