Deco Tartelette

Friday

24

March 2017

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COMMENTS

Coffee Waffles + Vanilla Ricotta

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

Coffee Waffles | Deco Tartelette
If you are one who indulges in coffee ice cream, tiramisu, a daily cup of joe (or two) and delights in the beautiful aroma that fills your house every morning whilst coffee is being brewed, then you are going to looooove these waffles. They truly are a coffee lovers dream…enjoy!

Coffee Waffles
Serves 4

Ingredients:
1 1/2 cups organic all-purpose flour
1/4 cup organic cane sugar
1/4 cup organic light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 organic large eggs (at room temperature)
2 tablespoons organic whole-milk ricotta (at room temperature)
1 1/4 cups organic buttermilk
2 tablespoons espresso powder (or decaf coffee ground super fine)
5 tablespoons organic unsalted butter, melted and cooled (plus more for brushing the waffle iron)
Maple syrup and Vanilla Coffee Ricotta for serving (recipe below)

Directions:
Whisk flour, sugars, baking powder, salt, and baking soda in a medium sized bowl. Set aside. Whisk eggs and ricotta in a large bowl until combined. Add buttermilk and espresso powder and whisk until just combined. Add melted butter. Once the wet ingredients are fully combined, fold in the dry ingredients being careful not to over mix. Allow to sit out at room temperature, uncovered, for about 30 minutes.
In the meantime, make the Vanilla Coffee Ricotta (recipe below).
Place a wire rack on top of a cookie sheet and place in an oven set at 200 degrees Fahrenheit. When you are ready to make the waffles, brush the iron lightly with melted butter. You will need about 3/4 cup of batter for each waffle if you are using a Belgian waffle iron. Keep warm in the oven atop the wire rack. Serve with a dollop of Vanilla Coffee Ricotta and drizzle with warm maple syrup. Enjoy!

Coffee Waffles with Vanilla Coffee Ricotta | Deco Tartelette
Vanilla Coffee Ricotta

Ingredients:
1 cup organic whole milk ricotta
1/2 teaspoon espresso powder (or decaf coffee ground super fine)
1/2 teaspoon vanilla extract
1 teaspoon organic cane sugar
1 teaspoon organic 1/2 + 1/2

Directions:
Place all ingredients in a small bowl. Mix. Voila! Vanilla Coffee Ricotta!

Photography by Cassie Winslow
Recipe adapted from Bon Appetit Magazine

Sunday

19

March 2017

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COMMENTS

Monday

13

March 2017

0

COMMENTS

Ginger Molasses Granola

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

Ginger Molasses Granola | Deco Tartelette
I love how versatile granola is. You can layer it between fresh fruit and yogurt, you can pour atop stonefruit or berries and bake until bubbling for a wonderful dessert crumble, OR you can simply serve with milk and your favorite fruit topping. It’s also super easy to make and lasts at least a week in an airtight container…however you serve it, it’s super tasty and full of all sorts of goodies. Happy baking!

Pink Ranunculus | Deco Tartelette
Ginger Molasses Granola
Ingredients:
1/4 cup organic Grade B maple syrup
2 tablespoons organic blackstrap molasses
1/4 cup organic, unsalted butter
1 teaspoon ground ginger
1 teaspoon cinnamon
3 cups organic rolled oats
1 cup organic raw pepitas (pumpkin seeds)
1 teaspoon salt
1/2 cup dried organic fruit (I used currants)

Directions:
Place butter, molasses, and maple syrup in a cast iron skillet over medium heat. Melt. Meanwhile, preheat the oven to 350 degrees. Once the butter has melted, add oats, pumpkin seeds, salt and spices. Mix until evenly coated. Bake for about 30-40 minutes or until golden brown, stirring every 10 minutes. Allow to cool. Add dried fruit. Place in an airtight container and consume within one week. Enjoy!

Molasses + Ginger Granola | Deco Tartelette
Shop: Canape Plate: Suite One Studios, Mini Latte Bowl: Anthropologie

Recipe + Photography by Cassie Winslow

Thursday

9

March 2017

0

COMMENTS

Sunshine has arrived…

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

Glorious bright pink Ranunculus| Deco Tartelette
Glorious ranunculus and my favorite new heels

J. Crew Signet Bag | Deco Tartelette
Tried the newest coffee shop in town, Cat + Cloud, which did not disappoint…and a lady can’t have too many pink bags

Blooming Magnolias | Deco Tartelette
The magnolias are starting to bloom all over town…

Self Portrait Azaelea Dress in Black | Deco Tartelette
Frolicking through the blossoms at this time last year…

Line + Dot Tweed Blazer via Anthropologie | Deco Tartelette
Late afternoon {decaf} coffee runs have become part of the daily routine…where even the wallpaper is verdant.

Verve Coffee Santa Cruz | Deco Tartelette
I’m loving this lively installation at Verve Coffee in Santa Cruz…

Lilac Palomas | Deco Tartelette
Looking forward to shaking up some Lilac Palomas soon!

Spring blooms | Deco Tartelette
Spring is my absolute favorite time of year…it’s a dream come true to be surrounded by flowers. What are your favorite spring blooms?

Shop: {Look 1} Lace Dress: Self-Portrait
{Look 2}: Tweed Blazer: Line + Dot, Sunglasses: Karen Walker, Earrings: Anthropologie, Silk Tunic: Anthropologie

Photography by Cassie Winslow + Nicholas Winslow

Sunday

5

March 2017

0

COMMENTS

:: Little Tartelette ::

Written by , Posted in :: STYLED ::

Little Tartelette Nursery | Deco Tartelette
We have been preparing for our little girl…designing her nursery, stocking up on books we can’t wait to read to her along with dolls and toys she will be enjoying not too long from now…

Little Tartelette Nursery | Deco Tartelette
Anthropologie recently expanded their kids’ selection and I have been over the moon picking out goodies for her…

IMG_8344
I absolutely adore the book: Come with Me To Paris and can’t wait to share it with her, especially since we found out I was pregnant while we were in Paris last year…

Unicorn Booties Anthropologie | Deco Tartelette
How cute are these Crocheted Unicorn Booties?!

Little Tartelette Nursery | Deco Tartelette

Little Tartelette Nursery | Deco Tartelette
Her Fancy Owl Doll and Flamingo can’t wait to snuggle…

Little Tartelette | Deco Tartelette

PB + J Smoothie with Rose Petals Recipe
I’ve heard great things about The First Forty Days Cookbook: The Essential Art of Nourishing the New Mother by Heng Ou…I’ve already played around with a few of the recipes and LOVE the recipe for this PB + J smoothie…I of course added my own twist with a touch of edible rose petals…here is the recipe:

PB + J Smoothie
Ingredients:
5 tablespoons peanut butter
1 banana
1 cup fresh or frozen berries or 1/4 cup all-natural jam (I used fresh strawberries)
1 tablespoon flaxseed meal
2 cups light coconut milk or nut milk of your choice
1 tablespoon honey
1/2 teaspoon edible, dried rose petals

Directions: Blend everything in a blender until smooth. Garnish with dried rose petals…

So happy to have such goodies for our little Tartelette…

Thank you to Anthropologie for partnering on this post!

Shop: All Anthropologie: Loretta Maxi Dress, Bralette (old, different color here), Earrings, Felted Orbit Mobile, Come with Me to Paris book, Little People Big Dreams: Coco Chanel Book, Cotton Muslin Crib Sheet, Berry + Bloom Crib Skirt, Fancy Lady Owl Doll, Flavia Flamingo, Shag Puff Pillow, Woolen Pom Pillow, Crocheted Unicorn Booties, The First Forty Days Book, Fleur-de-Lys Glass

Photography by Nicholas Winslow and Cassie Winslow
Styled by Cassie Winslow

Sunday

26

February 2017

0

COMMENTS

Pink Peppercorn + Blood Orange Limonata

Written by , Posted in :: KITCHEN ::, libations

Blood Orange Limonata | Deco Tartelette
The sun was out today for the first time in weeks (it has been raining cats and dogs in California all winter) so we decided to spend some much needed time outside, lounging in the sun and soaking in all of its glory. Our table is currently overflowing with bowls of citrus so I whipped up this delicious pink peppercorn and blood orange limonata. It’s very refreshing and the pink peppercorn salted rim is a treat…cheers!

Blood Orange Limonata with Pink Peppercorn Salted Rim | Deco Tartelette
Pink Peppercorn + Blood Orange Limonata
Ingredients:
4 organic blood oranges, juiced (you will need about 2/3 cup)
3 organic lemons, juiced (you will need about 1/2 cup)
1/4 cup pink peppercorn simple syrup (recipe below)
Filtered water
Optional: Pink Peppercorn Salt (recipe below)

Directions:
Place blood orange juice, lemon juice + pink peppercorn simple syrup in an extra large ball jar or pitcher. Stir. Slowly add 1/2 cup water until you find the combination you enjoy. Store in the fridge.
To make this into a cocktail, simply place 1 cup of the limonata in a glass. Add 2 ounces of gin or vodka. Serve over ice. Rim with Pink Peppercorn Salt (recipe below). Cheers!

Pink Peppercorn Simple Syrup
You will need:
2 cups organic sugar
1 cup filtered water
1/4 teaspoon freshly crushed pink peppercorns
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for 5 minutes or until the mixture has reduced to a syrup. Let cool and store in the fridge in a squeaky clean glass bottle.

Pink Peppercorn + Blood Orange Limonata | Deco Tartelette
Pink Peppercorn Salt: Simply place 1 cup of salt in a small bowl. Using a spice grinder, grind about 1 teaspoon of pink peppercorns. Add to the salt and mix. Voila. Pink Peppercorn Salt…

Recipe + Photography by Cassie Winslow
Shop glassware here

Monday

13

February 2017

0

COMMENTS

Hibiscus + Lemon Doughnuts :: Two Ways

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

Hibiscus Lemon Donuts | Deco Tartelette
Making homemade doughnuts is so much fun! There is nothing better than a fresh, warm doughnut…stuffed with a scrumptious hibiscus lemon curd or covered in a delicious hibiscus lemon glaze, each is uniquely delectable. Perfect for a Valentine’s Day treat! Enjoy…

Homemade Doughnuts
Makes two dozen
Ingredients:
3 + 1/3 cups plain flour
4 tablespoons caster sugar
2 teaspoons rose salt
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Hibiscus + Lemon Glaze (recipe below)
Hibiscus + Lemon Curd (recipe below)

Directions:
Place flour, sugar, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours. Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. If you are making the Hibiscus Lemon Curd donuts, do not cut out the center. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Hibiscus + Lemon Glaze (recipe below) and place on a cooling rack. For the Hibiscus Lemon Curd Donuts, simply place the curd in a pastry bag fit with a star tip. Inject each doughnut with about tablespoon of curd. Then, sprinkle with powdered sugar using a small fine mesh sieve. Enjoy immediately.

Hibiscus Lemon Curd Donuts | Deco Tartelette
Hibiscus + Lemon Glaze:
Makes enough for 2 dozen doughnuts
Ingredients:
2-2 1/2 cups organic powdered sugar, sifted
About 2-3 tablespoons organic whole milk
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1-1 1/2 teaspoons dried, organic edible hibiscus flowers, freshly ground

Directions:
Simply mix all ingredients using a whisk until smooth. Voila!

Lemon Curd + Hibiscus Donuts | Deco Tartelette
Hibiscus + Lemon Curd
Makes enough for 2 dozen doughnuts
Ingredients:
3 tablespoons organic sugar
2 large organic eggs plus 3 eggs yolks
Juice and grated zest of 3 organic lemons
5 tablespoons raw or organic unsalted butter
1 tablespoon dried, organic edible hibiscus flowers, freshly ground

Directions:
In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick sauce. Add the dried hibiscus and stir. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for about one week. Cover with plastic wrap against the curd.

Happy Baking!

Photography + Recipes by Cassie Winslow
Shop this cute canape plate here

Friday

10

February 2017

0

COMMENTS

Rose Water Cosmopolitan

Written by , Posted in :: KITCHEN ::, libations

Rosewater Cosmopolitan | Deco Tartelette
These pretty cocktails are a lovely way to celebrate Valentine’s day. They are oh so romantic and delicious…serve with a side of dark chocolate and you will be in heaven. Enjoy!

Rose Water Cosmopolitan | Deco Tartelette
Rose Water Cosmopolitan
For each cocktail…
Ingredients:
2 tablespoons Rose Water Simple Syrup (recipe below)
3 tablespoons fresh-squeezed organic lemon juice
Splash of unsweetened organic cranberry juice
2 ounces vodka
Handful of ice
Dried Edible Roses for Garnish

Directions:
Place simple syrup, lemon juice, vodka, cranberry juice and ice in a cocktail shaker. Shake vigorously. Strain into a cocktail glass of your choice…I used these gorgeous coupe glasses. Garnish with a dried edible rose.

Rose Water Cosmopolitan Cocktail | Deco Tartelette
Rose Water Simple Syrup
Ingredients:
1 cup organic cane sugar
1/2 cup filtered water
1/4 teaspoon organic, edible rose water

Directions:
Place sugar, rose water, and water in a small saucepan over medium heat. Allow to simmer until the sugar has completely dissolved. Remove from heat and allow to cool. Store the syrup in a ball jar in the fridge…use within one week.

Shop: Coupe Glasses
Recipe + Photography by Cassie Winslow