Deco Tartelette

Friday

16

September 2016

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COMMENTS

:: Diamond ::

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

Pink Tweed Coat | Deco Tartelette

Pink Coat with Gold Buttons | Deco Tartelette

Pfeiffer Beach Big Sur | Deco Tartelette
We have found ourselves spending as many mornings in Big Sur as possible. It’s so peaceful and wonderfully beautiful…

J. Crew Diamond Tweed Pink Coat | Deco Tartelette

Donuts + Coffee at Big Sur Bakery | Deco Tartelette
We always stop at Big Sur Bakery for donuts + coffee (the breakfast pizza is also a treat)

Monterey Bay Seals | Deco Tartelette

Pfeiffer Beach Big Sur | Deco Tartelette
Pfeiffer Beach is one of the only beaches in Big Sur proper…it’s usually really windy but you don’t mind when the view is so spectacular…

Bixby Bridge | Deco Tartelette
Shop: Coat, Blouse, Jeans, Sunglasses (old) similar here

Photography by Nicholas Winslow + Cassie Winslow
Styled by Cassie Winslow

Friday

9

September 2016

0

COMMENTS

Raspberry Buttercream Chocolate Cupcakes

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

Chocolate Cupcakes with Raspberry Buttercream Frosting
These chocolate cupcakes are super rich and moist…almost leaning towards a brownie but not quite. Topped with fresh raspberry buttercream frosting, these decadently wonderful cupcakes are perfect for your next dinner party or to celebrate someone you love…enjoy…

Chocolate Cupcakes
Makes about a dozen cupcakes
Ingredients:
3/4 cup organic all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 ounce good quality milk chocolate (I used Green + Black)
1/2 cup boiling water
1/2 cup buttermilk
1/4 teaspoon vanilla extract
1 large organic egg (at room temperature)
1/4 cup organic sunflower oil
1 cup + 2 tablespoons organic sugar

Directions:
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
Place chocolate in a heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted…allow the mixture to cool for about 10 minutes.
In a separate bowl, whisk together the vanilla and buttermilk. Set aside. Using a stand mixer fitted with a whisk attachment, whisk the egg on high speed until foamy, about 1-2 minutes. Slowly add the oil on low-medium speed…mix until combined. Reduce speed to low and slowly add the chocolate mixture. Then, slowly add the buttermilk mixture. Add the sugar and whisk until the batter is smooth. Remove the bowl and add the sifted dry ingredients. Mix until just incorporated using a rubber spatula. Pour the batter through a fine mesh sieve into a bowl or large measuring cup, using a rubber spatula to press the batter through the sieve. Fill each cup two-thirds full with batter. Bake for 20 minutes or until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean. Allow to cool for about 30 minutes then transfer to a wire rack. Let cool completely before frosting.

Chocolate Cupcakes with Raspberry Buttercream Frosting via Deco Tartelette
Raspberry Buttercream Frosting
Ingredients:
1 stick organic unsalted butter (at room temperature)
1 3/4 cups organic powdered sugar, sifted
1 tablespoon organic half + half
5 fresh raspberries

Directions:
Place butter in a bowl of a stand mixer fit with a paddle attachment. Cream. Add powdered sugar and begin to mix, slowly adding the half + half. Once well blended either fold in the raspberries or gently mix for just a few seconds. Spread atop chocolate cupcakes using an off-set spatula. Top with whole raspberries if you wish.

Recipe + Photography by Cassie Winslow

For my grandmother…

Thursday

8

September 2016

0

COMMENTS

:: Sunflower ::

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

Ferry Building Farmer's Market via Deco Tartelette

Sunflowers at the San Francisco Farmers' Market | Deco Tartelette

Sunflower | Deco Tartelette
It’s that time of year again…when summer begins to blend with fall. The mornings are crisp and you find yourself grabbing a sweater on your way out the door…

Zinnias | San Francisco Ferry Building | Deco Tartelette
The farmers’ markets are still filled with colorful flowers, berries, and stonefruits yet you begin to see autumn squashes and citrus…

Ferry Building Farmer's Market via Deco Tartelette
We decided to have a brunch to celebrate the blending flavors of the seasons and headed to the farmers’ market at the Ferry Building in San Francisco to gather goodies. On the menu: Sourdough Carrot Cake Waffles layered with Orange Ricotta and drizzled with Lemon Verbena Syrup…

Carrot Cake Waffles via Deco Tartelette
Sourdough Carrot Cake Waffles
Serves 4
Ingredients:
Sourdough starter (see recipe below)
3 cups organic bread flour
2 1/2 cups filtered water
2 large organic eggs (separate whites from yolks)
2 tablespoons organic sugar
1/2 teaspoon rose salt or kosher salt
3 tablespoons organic unsalted or raw butter, melted and cooled
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup shredded carrots

Directions:
The evening before you plan on making these delicious waffles, you will need to do the following: Using a stand mixer fit with a paddle attachment, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.
In the morning, place about one cup of the mixture in a ball jar…this is your new starter. Store in the fridge and use again within 3 weeks.
Now you can start making the waffles. Using a stand mixer fit with a whisk attachment, beat egg whites on medium speed until stiff. Meanwhile, add the egg yolks, sugar, salt, butter, carrots, cinnamon, nutmeg and baking soda to the remaining batter. Once combined, gently fold in the egg whites. Using a waffle iron, start to make the waffles. I use about 3/4-1 cup of batter for each waffle.
To serve, layer waffles with butter, orange ricotta, and drizzle with lemon verbena syrup. Garnish with figs if you wish. Serve immediately.

Making sourdough starter:
Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online…

Carrot Cake Waffles with Orange Ricotta and Lemon Verbena Syrup
Lemon Verbena Syrup
Ingredients:
1 cup organic sugar
1/2 cup filtered water
3 fresh lemon verbena leaves

Directions:
Place all ingredients in a medium sauce pan over medium heat. Allow the mixture to simmer for about 5-10 minutes, until the sugar has dissolved and the mixture becomes a thick syrup. Remove from heat and allow to cool. Store in the fridge in a squeaky clean airtight container…use within one week.

Orange Ricotta
Simply add 1 tablespoon orange zest to each 1/2 cup ricotta. Voila! Orange ricotta!

Carrot Cake Waffles via Deco Tartelette

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Photography by Nicholas Winslow + Cassie Winslow
Recipe by Cassie Winslow

Thank you J. McLaughlin for sponsoring this post!

Monday

5

September 2016

0

COMMENTS

Farewell to Summer: White Peach + Hibiscus Margaritas

Written by , Posted in :: KITCHEN ::, cocktails

White Peach + Hibiscus Margaritas | Deco Tartelette
Oh summer…how we long for you all year…we envision ourselves hopping from one adventure to the next, relaxing at the beach, soaking up the sun, cocktail in hand. Well…until next year, oh summer, my love…

White Peach + Hibiscus Margaritas
Serves 2
Ingredients:
2 tbsp hibiscus simple syrup (recipe below)
Juice from 4 organic limes
Juice from 1 organic orange
Juice from 1 organic lemon
1/2 white peach, sliced
4 ounces tequila
Handful of ice
Rose Salt

Directions:
Place all ingredients in a large cocktail shaker. Shake! Pour into two salt-rimmed tumblers of your choice. Garnish with slices of white peach and a lime, but of course…

White Peach + Hibiscus Margarita via Deco Tartelette
Hibiscus Simple Syrup
Ingredients:
1 cup organic sugar
1/2 cup filtered water
1 tbsp organic dried hibiscus flowers

Directions:
Place sugar, water and hibiscus flowers in a saucepan over medium heat, stirring occasionally until the sugar has completely dissolved and the mixture has thickened into syrup. Remove from heat and allow cooling. Pour into a clean, airtight container and store in the fridge. Hibiscus syrup is delicious drizzled on chocolate ice cream or homemade sourdough waffles…enjoy!

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Recipe + Photography by Cassie Winslow

Saturday

27

August 2016

0

COMMENTS

Pluot + Lavender Sugar Clafoutis

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

Pluot + Lavender Sugar Clafoutis via Deco Tartelette
{KLA-FU-Ti} It’s a tasty treat and extremely simple to make. Perfect for a lazy Saturday morning…your house will smell magnificent, everyone will have a full belly, and the work behind this beautiful dish is quite minimal! Happy baking!

Pluot + Lavender Sugar Clafoutis
Ingredients:
About 1 teaspoon organic unsalted butter for greasing cast iron skillet
5 large plums or pluots, sliced into 1/8″-1/4″ slices
2/3 cup lavender sugar
4 large organic eggs
1 teaspoon vanilla extract
1.5 cups organic whole milk
1/4 teaspoon pink salt
1/2 cup sifted organic all-purpose flour
Powdered sugar

Pluot + Lavender Sugar Clafoutis
Directions:
Butter a large cast iron pan and preheat oven to 350 degrees Fahrenheit. Toss plums/pluots in half of the lavender sugar. Assemble on the bottom of the pan. Mix the following: eggs, flour, salt, and remaining sugar until well blended. Add milk and vanilla. Whisk until just combined. Pour into pan atop the pluots and bake for about 50 minutes or until just set. Allow to cool for about 10 minutes. Sprinkle with powdered sugar using a fine mesh sieve. Serve and enjoy!

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Recipe + Photography by Cassie Winslow

Sunday

21

August 2016

0

COMMENTS

Colors of San Francisco…

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

Leo's Oyster Bar San Francisco | Deco Tartelette
Leo’s Oyster Bar on Sacramento St…be sure to order a Mai Thai to sip on as you luxuriate in the gorgeous decor.

Colorful stairs in North Beach San Francisco | Deco Tartelette
A colorful staircase in North Beach…just up the road from our favorite pizza spot

Painted Ladies San Francisco | Deco Tartelette
The famous Painted Ladies showing off their colorful facade…

Motorcycle Jacket + Boyfriend Jeans via Deco Tartelette
Pink exteriors everywhere…this shall do until I have a pink palace of my own one day…

Leather motorcycle jacket J.Crew via Deco Tartelette

Garden roses | Deco Tartelette

The Bud Stop Flower Shop San Francisco | Deco Tartelette
The Bud Stop has the most beautiful garden roses…

Jane on Fillmore San Francisco | Deco Tartelette
Colorful wallpaper everywhere! Even the bathroom at Jane on Fillmore has beautiful wallpaper!

North Beach San Francisco | Deco Tartelette
Explosions of color in haunting alleyways…

Shop: Jacket, Jeans, Blouse, Sunglasses (old) similar, Earrings: Vintage, Heels similar

Photography by Cassie Winslow + Nicholas Winslow

Saturday

20

August 2016

0

COMMENTS

Summer Tartines

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

Summer Tartines via Deco Tartelette
Tartines make an appearance on our table regularly especially during the summer. A tartine is a fancy-pants open-faced sandwich. I absolutely love making these bites of goodness as it’s fun to play around with different flavor combinations and fresh ingredients…perfect for a light snack! Here are some of my current favorites:

Summer Tartines
Ricotta + Pluot + Golden Syrup
Feta + Heirloom Tomatoes + Baby Arugula + Olive Oil
Avocado + Edible Flowers

Summer Tartines | Deco Tartelette
Directions:
Lightly toast and butter a few slices of freshly baked bread (you can also pick up a loaf at a local bakery if you prefer). I made my homemade rye bread and added a handful of hazelnuts (shelled + halved). Add toppings as you fancy! Perfectly paired with a delicious glass of rosé or Chianti…

Isn’t it funny how something so simple can be so delightful?

What are some of your favorite tartine toppings?

Photography + Recipe by Cassie Winslow
Shop these gorgeous plates here and here

Friday

19

August 2016

0

COMMENTS

Homemade Sourdough Kalamata Bread

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

Sourdough Kalamata Loaf | Deco Tartelette
I tend to use the word favorite quite loosely if you haven’t noticed. I have lots of favorite things as do most people and this Sourdough Kalamata is another favorite of mine! It has a crispy crust, is packed full of rich, kalamata olives, and is perfectly soft on the inside…happy baking!

Sourdough Kalamata Bread (Makes 1 small loaf)
Ingredients:
1 cup of sourdough starter (purchase at your local natural foods store or make your own…see recipe below)
3 cups organic bread flour
1 1/2 cups filtered water
2 teaspoons rose salt or kosher salt
1/2 cup organic kalamata olives, pitted and halved
Directions:
Using a stand mixer fit with a dough hook attachment, mix starter and flour. Begin to slowly add the water until combined. Cover with plastic wrap and let rest for about 8 hours.
Once the dough has doubled in size, place one cup of the dough in a ball jar (this will be your starter for future batches, use every three weeks to keep the starter active). Add salt and olives to the dough.
Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron French oven in the stove with the lid on for 30 minutes. Meanwhile, flour your hands before handling the dough since it will be very sticky. Place the dough on a heavily floured surface and form into a ball. Cover and let rest while the French oven is preheating. Then, place the dough in the French oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. Let cool slightly. Store in a paper bag.

Sourdough Starter
Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online.

Recipe + Photography by Cassie Winslow