Wednesday, September 24, 2014

Office Update


Lately I've been dreaming of ways to spruce up my office, so I've decided to round up a few of my favorite office supplies to help brighten up my nine-to-five. I love the idea of mixing and matching playful pieces, such as this giant gem speaker, with more traditional pieces like these brass desk organizers, to keep things work appropriate, yet still fun!

Shop These Items: 1. Ban.do Art Print 2. Russell + Hazel Acrylic Tape Dispenser 3. Russell + Hazel Adhesive Notes 4. Kate Spade Bow Push Pins 5. Brass Desk Organizers 6. Ban.do Giant Gem Speaker 7. Wire Waste Basket 8. Anthropologie Leather Pencil Case


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Friday, September 12, 2014

Peanut Butter Almond Granola Bars


In the past year or so,  I have tried more homemade granola bars than I can count, but this recipe has definitely become a favorite for more reasons than one. These granola bars earn major points for being no-bake bars, as well as only having five ingredients and no added sugar. I also can't get enough of their chewy texture. They can best be compared to a Lara Bar, but in my opinion they are much better than any store-bought granola bar I've tried. Trust me, once you try these you'll start craving them as much as I do!

Photography, design and styling by Jessica of SAS + ROSE. Recipe found here.
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Tuesday, September 2, 2014

Strawberry Shortcake


This past weekend I ventured home to relax for a few days and although "home" for me is only about an hour-and-a-half away, there's something so therapeutic about jumping in your car and escaping for a few days. One of the things I look forward to most when spending time back home are my Mom's home cooked meals and this past weekend was no exception. While making a quick run to the grocery store, I noticed a display for strawberry shortcake and I suggested we make some for dessert that night. Instead of buying the pre-made ingredients right there, my Mom convinced me that homemade shortcake with fresh strawberries and homemade whipped cream would be better, and I was sold!

This is officially the first recipe I've posted on this blog that I did not bake myself, but instead has come straight from my Mom's kitchen. She sent me home with leftovers and I decided they were too good not to share. The texture of homemade shortcake is more reminiscent of a biscuit than the spongy cakes you buy at the store and its subtle sweetness pairs well with fresh strawberries. Finish it off with a dollop of fresh whipped cream and you will never go back to store-bought strawberry shortcake again! Needless to say, I have my Mom to thank for my affinity for food and truly feel lucky to have grown up in a household where eating freshly prepared food wasn't an afterthought. Thanks Mom!


HOMEMADE STRAWBERRY SHORTCAKE

INGREDIENTS

For Shortcakes:
• 2 cups unbleached flour
• 1/2 c. sugar
• 3 t. baking powder
• 1/2 t. salt
• 1/2 c. cold butter, cut into cubes
• 3/4 c. milk
• 2 eggs, slightly beaten

For Strawberry Filling:
• 1 lb. fresh strawberries
• granulated sugar to taste (optional)

For Whipped Cream:
• 1/2 c. heavy cream
• 1 t. granulated sugar (or to taste)
• 1/2 t. vanilla extract (or to taste)


1. Preheat oven to 450 degrees. Prepare strawberries by cutting them into quarters and placing them into a medium bowl. You may add a few tablespoons of granulated sugar if you desire, but we just left ours plain. Coarsely mash the strawberries and set aside to macerate.

2. In a large bowl combine flour, sugar, baking soda and salt. Mix until combined.

3.  Next add the butter, milk and eggs to dry the ingredients and mix just until combined. The consistency should be a crumbly dough. Be sure not to over-mix the dough, otherwise your shortcakes will have a tough texture.

4. Drop rounded tablespoons of dough onto greased cookie sheet approximately 2 inches apart. Bake for about 10-12 minutes or until golden brown.

5. Prepare whipped cream by whisking the heavy cream with the sugar and vanilla extract until soft peaks form. Add less or more sugar and vanilla depending on taste.

5. Once the shortcakes have cooled, cut in half lengthwise and fill each cake with strawberries, fresh whipped cream and the other half of the cake. You can also mound the strawberries and whipped cream on top of each shortcake if you prefer.

Photography, design and styling by Jessica of SAS + ROSE. Recipe and baking by my Mom.
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