Deco Tartelette

Monday

5

December 2016

0

COMMENTS

:: Paris, Part 2 ::

Written by , Posted in :: STYLED ::, :: TRAVEL ::

River Seine Paris via Deco Tartelette
The day we walked all over Paris…oh my! We covered a lot of ground in one day…we were so thrilled to be there that with jet lag still haunting us, we were running off of pure adrenaline and cafe au laits.

River Seine | Deco Tartelette

metro paris via deco tartelette
We took the Metro from Montmartre to Rue Cler to pick up some goodies for a picnic by the Eiffel Tower. The Metro was super simple to use…we pre-purchased 10 tickets/5 rides each which was perfect for two days.

Rue Cler | Deco Tartelette
Rue Cler is famous for its specialty shops…1 street filled with bakeries, charcuteries, fromageries, flower shops…we grabbed a baguette (but of course), a bottle of wine, and cheeses aplenty and headed toward the Champ de Mars to nibble on our goodies and take in the view.

Eiffel Tower | Deco Tartelette

eiffel tower via deco tartelette

Pont Alexandre III | Deco Tartelette
After filling our bellies with rich treats, we set off to walk along the River Seine. We found ourselves walking all day which was lovely.

Jardin de Tuileries | Deco Tartelette
We walked through the Jardin de Tuileries where we kicked up our feet for a bit, watching families take their daily stroll and kiddos hopping off and on the carousel.

jardin de tuileries | deco tartelette

j crew handbag paris via Deco Tartelette
After stopping for a few cappuccinos along the way, we finally made it to Paris’ Left Bank in the 6th Arrondissement.

chez leveque paris | deco tartelette
I absolutely loved this area. Full of so much history and delightful corners everywhere you turned…it was magical.

shakespeare and co paris | deco tartelette
We stopped to pick up a novel at Shakespeare and Co. before heading to the Notre Dame to watch the sunset over the River Seine.

les deux magots paris via deco tartelette
Before heading back to Montmartre, we stopped at Les Deux Magots for dinner. Classic Paris…

For our trip, all I brought was a small handbag and this backpack. Yep, that’s it. I went back and forth about it for awhile before we departed, especially since this was our first trip to Europe. I wanted to bring everything with me of course, yet also wanted to have the ability to get up and go, hands-free. I’m so happy I went this route. I packed staples that layered well and somehow didn’t even wear everything I brought. Our excursion was 15 days total and we typically did a small load of laundry at each of our Airbnbs…

Shop: Boater Hat, Leather Jacket, Sunglasses, Jeans, Handbag, Oxfords
Photography by Nicholas Winslow + Cassie Winslow
Film Photography shot with an Olympus 35RC

Thursday

1

December 2016

0

COMMENTS

:: Feeling Festive ::

Written by , Posted in :: STYLED ::, cocktails

Anthropologie Lace Blouse | Deco Tartelette

DIY Eucalyptus and Peony Wreath | Deco Tartelette
The holidays are here and we couldn’t be more thrilled! It’s time to cozy up, watch classic holiday films, make delicious warm beverages, and fill the house with holiday decor…

Sequin Joggers and Lace Blouse | Deco Tartelette
One of these days I would love to take a wreath making class…until then, I am able to make do by sprucing up one that is store-bought. I started with a small wreath from Whole Foods and added some sprigs of eucalyptus and a couple of fresh peonies to add a touch of color…isn’t it lovely!?

Lavender Hot Cocoa | Deco Tartelette
One of my favorite comforts this time of year is making homemade hot cocoa. Adding a touch of lavender makes it even more delicious. Here is the recipe:

Lavender Hot Cocoa with Homemade Lavender Whipped Cream
Serves two
Ingredients:

2 cups organic whole milk
3 tablespoons dutch cocoa powder
3 tablespoons lavender sugar (divided)
1/4 cup organic heavy whipping cream
Edible lavender petals for garnish
4 ounces of whiskey (optional)

Directions:
Place the milk, cocoa powder, and 2 tablespoons of the lavender sugar in a small saucepan stovetop over medium heat. Stir vigorously until well combined. Allow to warm on low heat while you make the homemade whipping cream. To do so, simply place the heavy whipping cream in the bowl of a stand mixer fit with a whisk attachment. Beat on low until the cream begins to foam, then beat on medium. As the mixture thickens, add a tablespoon of lavender sugar. Continue to mix until the cream reaches the desired consistency. Pour hot cocoa into two mugs (I used this beautiful monogram mug which makes a lovely holiday gift) and top with fresh whipped cream. Garnish with edible lavender petals if you wish. You can also add 2 ounces of whiskey to each beverage if you are craving a cocktail. Cheers!

Cozy Sequin Pants and Lace Blouse for the Holidays | Deco Tartelette
What are some of your favorite holiday traditions?

Feeling Festive | Deco Tartelette
Thank you to Anthropologie for partnering on this post!

Shop: Cozy Sequin Joggers, Lace Blouse, Earrings, Heels, Sunglasses (sold out) similar here, Monogram Mug, String Lights
Photography by Nicholas Winslow
Styled by Cassie Winslow

Monday

28

November 2016

0

COMMENTS

Homemade Candy Bars

Written by , Posted in :: KITCHEN ::, fare

Homemade Candy Bars | Deco Tartelette
‘Tis the season for homemade treats…and these candy bars are so incredibly decadent. Layers of dark chocolate almond butter, chewy coconut, and a brown butter graham cracker crust…the perfect addition to a holiday goodie plate for your neighbors and loved ones…or to nibble on whilst watching It’s a Wonderful Life next to the crackling fire. Happy Holidays!

Homemade Candy Bars
Ingredients:
1 dozen graham crackers, ground into crumbs using a food processor
1/2 cup organic unsalted butter, melted and browned
2 cups organic shredded coconut
One 14-ounce can organic sweetened condensed milk
1 cup dark chocolate chips
2 tablespoons organic virgin coconut oil
1 tablespoon creamy almond butter

Homemade Candy Bars | Deco Tartelette
Directions:
Preheat oven to 350 degrees Fahrenheit. Butter a 9×9″ baking pan and line with parchment paper.
First, make the crust. Mix the melted, browned butter with the graham cracker crumbs. Pour into the baking dish and using your squeaky clean fingertips, press the mixture into the pan creating an even layer. Bake for about 15 minutes or until the edges are slightly golden. Allow to cool slightly.
Now, make the second layer. Mix the shredded coconut with the sweetened condensed milk. Layer atop the graham cracker crust. Bake for an additional 15-20 minutes until the coconut begins to golden slightly. Allow to cool slightly.
Lastly, make the dark chocolate almond butter layer. Add the dark chocolate chips, coconut oil, and peanut butter to a medium-sized pan stovetop over medium heat. Stir constantly until the ingredients have combined and the mixture is smooth. Pour atop the coconut layer and using an off set spatula, spread the layer evenly over the coconut layer. Allow to cool completely until the chocolate has completely set, at least 5 hours. Cut into candy bars. These are quite rich so feel free to cut into bite-sized pieces as well. Store in the fridge, layering the bars between pieces of parchment or wax paper.

Happy Baking!

Photography + Recipe by Cassie Winslow

Thursday

24

November 2016

0

COMMENTS

Protea + Coffee

Written by , Posted in :: STYLED ::

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Protea | Deco Tartelette

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We have been making a concerted effort to slow down on the weekends rather than feel like we need to tackle our to-do list and be super productive. Part of slowing down for me is to appreciate the simple things that bring me so much joy…

Banana Republic Italian Cashmere Scarf | Deco Tartelette
Arranging an armful of flowers (like these gorgeous protea) and filling my house with blooms, especially when it is so chilly out, is one of my favorite ways to spend a Saturday morning…

Verve Santa Cruz | Deco Tartelette
Sipping on a piping hot cup of coffee whilst bundled up in a cozy wool coat and pretty-in-pink cashmere scarf is another simple pleasure. How about you? What simple things do you appreciate?

Collarless Wool Coat | Deco Tartelette
Happy Thanksgiving!

Thank you to Banana Republic for sponsoring this post!

Shop: Scarf, Coat, Blouse, Jeans, Heels (old) similar here, Sunglasses
Photography by Nicholas Winslow
Styled by Cassie Winslow

Wednesday

23

November 2016

0

COMMENTS

:: Paris, Part 1 ::

Written by , Posted in :: TRAVEL ::

paris airbnb via deco tartelette
We began our 2 day adventure in Paris lounging in cafes, drinking coffee, and people watching…this set the tone for our weekend in the City of Lights. We were so entranced by the Parisian pace of life… everyone seemed to be taking their time. Beauty and charm were everywhere, especially in Montmartre where we rented a perfectly Parisian apartment perched atop a quintessentially French building complete with a view of the Eiffel Tower.

Montmartre Airbnb Deco Tartelette

Paris Airbnb Montmartre | Deco Tartelette

la maison rose via deco tartelette
We spent our first day exploring the delightful village of Montmartre. We had brunch at the famously pink La Maison Rose which did not disappoint.

la maison rose brunch via deco tartelette
Quiche Lorraine pour moi et Quiche Au Saumon pour mon amour…

Montmartre via Deco Tartelette
A bit of ambiance in Montmartre…

rose petal gelato montmartre | deco tartelette
After walking the steep, cobblestone streets of Montmartre for the majority of the day, we treated ourselves to a Rose Petal Gelato from Amorino…the perfect fuel for an afternoon of shopping. Claudie Pierlot was one of my favorites. There were so many locally owned boutiques in the neighborhood…we simply hopped from one boutique to the next, stopping at cafes to rest our feet in between. It could not have been more wonderful…

le consulat paris via deco tartelette
Oh Montmartre…

Montmartre Rooftops | Deco Tartelette
You stole our hearts…

Paris Airbnb | Deco Tartelette

Eiffel Tower Light Show via Deco Tartelette

la balancoire paris | deco tartelette
We ended our day with a extraordinary dinner at La Balancoire…escargots, hamburgers, Bordeaux, pâté, endive salad…and somehow we saved room for chocolate mousse.

Shop: Boater Hat, Silk Striped Blouse, Jeans, Oxfords, Sunglasses
Photography by Nicholas Winslow + Cassie Winslow
Film photography shot with Olympus 35RC, hand-developed

Sunday

6

November 2016

0

COMMENTS

Sweet Pea + Arugula Quiche

Written by , Posted in :: KITCHEN ::, fare

Sweet Pea + Arugula Quiche | Deco Tartelette
When we lived in the redwoods, I used to bake quiche regularly, especially for brunch on the weekends. While traveling in Paris, we were eating quiche daily and it made me really miss baking it at home. This recipe is lovely as it’s simple yet full of bright flavors. I hope you enjoy! Happy baking!

Sweet Pea + Arugula Quiche
Ingredients:
4 large organic eggs
3/4 cup of organic half + half
3 tablespoons organic whole milk
2 tablespoons sour cream
3/4 cup Gruyere cheese, grated
Juice from 1/2 lemon
1/3 cup fresh organic arugula
2 tablespoons organic unsalted butter
1/2 cup organic sweet peas
Salt and pepper
Pie Crust (see recipe below)

Directions:
First, make the pie crust (recipe below).
For the filling, quickly saute the sweet peas in two tablespoons of butter (for about 2 minutes). Once they become a vibrant green color, remove from heat and add lemon juice. Set aside. Whisk eggs, half + half, sour cream, milk, and salt + pepper to taste (I used about 1/2 teaspoon each). Add cheese, arugula, and sweet peas. Mix. Once crust is par-baked (see Pie Crust recipe below), place the pie dish on a cookie sheet and add the egg mixture. Brush with egg wash if you’d like a golden crust (simply mix 1 egg with 1 tablespoon of milk and brush on crust). Bake for 45 minutes at 350 degrees. Check the edges of the crust about 30 minutes in…if the crust is browning quickly, cover the edges with a pie shield or with aluminum foil. The quiche is ready once the filling is set (no wiggling!). Let cool for 15-20 minutes before serving.

Sweet Pea + Arugula Quiche | Deco Tartelette
Rose-Salted Pie Crust: Makes enough for one pie or two quiches using a 9″ ceramic pie dish

Ingredients:
2 3/4 cup organic all-purpose flour
1 teaspoon rose salt
1 cup of cold-cold-cold butter cut into 1/2 inch cubes (I use the wrappers from the butter to grease the pie pan)
1/2 cup ice cold water

Directions:
Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into a disc. Resist the urge to play around with the dough and handle as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…roll out until dough measures approximately 10″ in diameter. Place in a buttered pie dish. Curl the edges using your thumb. Pierce the dough with a fork in a few spots. Cover with parchment paper and add pie weights. Par-bake the crust for 15 minutes at 400 degrees.

Pie crust freezes well. I like to keep a few crusts in the freezer and defrost in the refrigerator overnight.

Photography + Recipe by Cassie Winslow
Shop this gorgeous pink plate here

Saturday

5

November 2016

0

COMMENTS

Sunday

30

October 2016

0

COMMENTS

Milk Chocolate + Pretzel Biscuits

Written by , Posted in :: KITCHEN ::, fare

Milk Chocolate + Pretzel Biscuits via Deco Tartelette
These little biscuit cookies are simply delicious. With velvety milk chocolate and crunchy, salty pretzels, these treats won’t last long once they’re out of the oven. Perfectly crispy on the outside and soft on the inside. Serve right out of the oven with a cup of rose tea for a lovely afternoon delight…happy baking!

dahlias-via-deco-tartelette
Milk Chocolate + Pretzel Biscuits
Makes a little over a dozen
Ingredients:
1/2 cup organic unsalted butter, at room temperature
1/2 cup organic sugar
1 organic egg
1 teaspoon vanilla extract
1/4 teaspoon pink salt
1/4 teaspoon baking soda
1 cup + 2 generous tablespoons organic all-purpose flour, sifted
3 ounces milk chocolate, cut into chunks
6 salted pretzel sticks, chopped

Milk Chocolate + Pretzel Biscuits Via Deco Tartelette
Directions:
Place butter in the bowl of a stand mixer fit with a paddle attachment. Beat butter on high then slowly add sugar until creamed. Add egg and vanilla extract. Mix until well-blended. In a separate bowl, sift flour, baking soda, and salt. Slowly add to butter mixture on low speed until combined. Add pretzels + chocolate chunks by folding in with a rubber spatula. Transfer dough to a large piece of plastic wrap and roll into a log. Place in the fridge for two hours.
Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet lightly with butter. Remove dough from fridge and cut 1/4″ slices with a sharp knife. Place on cookie sheet and bake for approximately 10 minutes or until the biscuits are golden brown. Enjoy!

Photography + Recipe by Cassie Winslow