***
Because of my love of media and design, I have fallen in love with Pinterest! If you haven't been bitten by the bug yet, visit my Pinterest to see what everyone is talking about! ENJOY!
xoxo
Monday, December 12, 2011
SPLENDID SASS ON PINTEREST
I am finished with school for the semester, and now I will be taking my design classes because I love to save the best for last! Although I have always loved to decorate and have designed many a room, I thought a little formal education would help my knowledge bank. By the way, I am totally exhausted!
Sunday, December 11, 2011
SPLENDID SASS FEATURED ON ECLECTIC REVISITED AND ERICA AND MICHAEL DINES ~ AT HOME IN INMAN PARK
I am being featured on one of my favorite blogs, Eclectic Revisited, today! My friend and fellow blogger Carla, at Design in the Woods, is also being featured! Maureen is such a talented designer and friend. If you haven’t visited her blog, you have been missing out!
***
Many of us have to head north to see a blanket of snow like this, but talented photographer Erica Dines, and husband, artist Michael Dines stay at home with their family, daughters Eva and Grace. The Dines live in Inman Park in Atlanta.The family's sculpted greenery, beautiful ornaments and lights create the perfect image in this garden community. ENJOY!
Photography by Erica George Dines
xoxo
Saturday, December 10, 2011
Cranberry, Orange & Walnut Streusel Bread
I look forward to catching up on my blog reading Monday. This is my last 2 days of the semester, and I have major deadlines! See you soon.
This is a great gift to give for an early Christmas morning!
6 oz. (3/4 cup) unsalted butter, softened; more for the pans
Cranberry, Orange and Walnut Streusel Bread
This is a great gift to give for an early Christmas morning!
6 oz. (3/4 cup) unsalted butter, softened; more for the pans
10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
1/2 cup walnut pieces
1/4 cup packed light or dark brown sugar
1 tsp. ground cinnamon
1-1/4 tsp. baking powder
3/4 tsp. table salt
3/4 cup sweetened dried cranberries, roughly chopped
1-1/2 tsp. finely grated orange zest
1-1/3 cups granulated sugar
3 large eggs
1 cup buttermilk
1/2 cup walnut pieces
1/4 cup packed light or dark brown sugar
1 tsp. ground cinnamon
1-1/4 tsp. baking powder
3/4 tsp. table salt
3/4 cup sweetened dried cranberries, roughly chopped
1-1/2 tsp. finely grated orange zest
1-1/3 cups granulated sugar
3 large eggs
1 cup buttermilk
Position a rack in the middle of the oven, and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.
In a food processor grind the walnuts, brown sugar, and cinnamon, pulsing in short bursts until the walnut pieces are small, 20 to 30 seconds. Set the streusel aside.
In a medium bowl, whisk the flour, baking powder, and salt. Add the cranberry pieces and orange zest and whisk again.
In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.
Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.
If using mini loaf pans, fill each pan about a third full with batter and spread smooth. Sprinkle a heaping tablespoon of the streusel over the batter in each of the pans. Divide the remaining batter among the pans, spread smooth, and sprinkle the top of each loaf with the remaining streusel. If using a Bundt pan or full-size loaf pan, pour in half the batter and spread smooth. Sprinkle half of the streusel over the batter, top with the remaining batter, spread smooth, and then sprinkle the remaining streusel over the top.
Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, 45 to 55 minutes for mini loaves (55 to 60 minutes for a Bundt pan and 60 to 65 minutes for a full-size loaf pan).
Let the loaves cool for 10 to 15 minutes in the pans on a rack to give them time to set and then turn them out onto a rack and flip right side up to cool completely.
In a food processor grind the walnuts, brown sugar, and cinnamon, pulsing in short bursts until the walnut pieces are small, 20 to 30 seconds. Set the streusel aside.
In a medium bowl, whisk the flour, baking powder, and salt. Add the cranberry pieces and orange zest and whisk again.
In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.
Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.
If using mini loaf pans, fill each pan about a third full with batter and spread smooth. Sprinkle a heaping tablespoon of the streusel over the batter in each of the pans. Divide the remaining batter among the pans, spread smooth, and sprinkle the top of each loaf with the remaining streusel. If using a Bundt pan or full-size loaf pan, pour in half the batter and spread smooth. Sprinkle half of the streusel over the batter, top with the remaining batter, spread smooth, and then sprinkle the remaining streusel over the top.
Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, 45 to 55 minutes for mini loaves (55 to 60 minutes for a Bundt pan and 60 to 65 minutes for a full-size loaf pan).
Let the loaves cool for 10 to 15 minutes in the pans on a rack to give them time to set and then turn them out onto a rack and flip right side up to cool completely.
IF YOU MISSED...
xoxo
photo: Scott Phillips
From Fine Cooking 2007
Friday, December 9, 2011
JULEP
I was on Twitter yesterday and came across the online magazine JULEP. I fell in love with it immediately, and I am positive that you will too! Visit Julep and see for yourself.
The online magazine strives to "give voice to rising Southern artists, explore vibrant points of destination, examine reinvented traditional foods and drinks, and include fresh designs, fashions and their creators.
I was thrilled to see Ashley Gilbreth's Old Cloverdale home featured in the holiday issue. It is absolutely stunning, which is understandable. Ashley is an interior designer in my home town of Montgomery and is the owner of PARISH, an interior design shop in the Hampstead community.
Below is just a taste of what you will see in this issue of Julep! ENJOY!
The online magazine strives to "give voice to rising Southern artists, explore vibrant points of destination, examine reinvented traditional foods and drinks, and include fresh designs, fashions and their creators.
I was thrilled to see Ashley Gilbreth's Old Cloverdale home featured in the holiday issue. It is absolutely stunning, which is understandable. Ashley is an interior designer in my home town of Montgomery and is the owner of PARISH, an interior design shop in the Hampstead community.
Below is just a taste of what you will see in this issue of Julep! ENJOY!
FEATURES
Ashley at her home in Old Cloverdale
FOOD...
DESTINATIONS...
Biltmore House
And FASHION...
and much more!
Julep Magazine is a publication of Heritage Media, LLC and edited by Rebecca Wilson.
I AM OUT OF THE OFFICE TODAY. LAST WEEK OF SCHOOL! CAN'T WAIT TO VISIT ALL OF YOUR BLOGS SUNDAY!
IF YOU MISSED...
IF YOU MISSED...
xoxo
Subscribe to:
Posts
(
Atom
)
.png)
Posts
