Deco Tartelette



October 2016



Dried Currant + Pepita + Dark Chocolate Pumpkin Bread with Maple Frosting

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

Homemade Pumpkin Bread with Pepitas Dried Currants and Dark Chocolate | Deco Tartelette
Pumpkin season is upon us and this pumpkin loaf is chock full of all sorts of delightful goodies. The combination of dried currants, pepitas, and dark chocolate is simply splendid! Feel free to add your favorite dried fruits, seeds, or nuts. Adding the maple frosting creates a more decadent loaf yet feel free to omit if you’d like. Serve with a hot cup of chamomile tea and sliced apples. Enjoy!

Dried Currant + Pepita + Dark Chocolate Pumpkin Bread
Makes 1 loaf
8 ounces organic canned pumpkin
1 cup organic cane sugar
1/2 cup organic canola oil
2 large organic eggs
6 tablespoons of filtered water
1/2 teaspoon cinnamon
1/3 teaspoon freshly ground nutmeg
1/4 teaspoon rose salt or kosher salt
1 teaspoon baking soda
1 1/2 cups organic all-purpose flour, sifted
1/4 cup dark chocolate chips
1/4 cup dried currants
1/4 cup organic pepitas (pumpkin seeds)

Place sugar and oil in the bowl of a stand mixer fit with a paddle attachment. Mix on medium speed until well combined. Slowly add eggs and mix until well combined. Add pumpkin and filtered water and again, mix on medium speed until well combined. In a separate bowl, mix the dry ingredients: cinnamon, nutmeg, rose salt, baking soda, and flour. Slowly add to wet mixture on low speed, then increase speed to medium. Mix until well combined. Using a rubber spatula, fold in the chocolate, dried currants, and pepitas.

Preheat oven to 350 degrees Fahrenheit. Butter an 8.5″x 4.5″ loaf pan.

Pour batter into the loaf pan. Bake for approximately 1 hour. Check for doneness by using a toothpick…insert into the center of the loaf…the toothpick should be clean when removed. If it is covered in batter, cook for another 5 minutes and repeat the toothpick trick.

Homemade Pumpkin Bread with Maple Frosting | Deco Tartelette
Maple Frosting
1 tablespoon unsalted organic butter (at room temperature)
2 ounces organic cream cheese (at room temperature)
1/3 cup organic powdered sugar, sifted
1 tablespoon maple syrup
Place butter and cream cheese in the bowl of a stand mixer fit with a paddle attachment. Cream until combined. Slowly add powdered sugar and maple syrup and mix on medium speed until smooth and fluffy, for about 2 minutes. Once the loaf has cooled, frost the top. Serve immediately. This bread keeps for about 4-5 days. Happy Baking!

Homemade Pumpkin Bread with Dried Currants Pepitas and Dark Chocolate | Deco Tartelette

Photography + Recipe by Cassie Winslow



October 2016



LONDON! Part One….

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

Colorful Street in Notting Hill London | Deco Tartelette
We just returned from a whirlwind tour of England, France and Italy and it was quite an adventure to say the least. In two weeks, we traveled to London, Paris, Menton (French Rivera), Cinque Terre (Italian Rivera), and Milano. Every stop was so unique, filled with delicious food, lots of walking, and exploring. We rented Airbnbs for our entire trip which worked out perfectly for us. It was so nice having a private apartment to retreat to…and we both love to cook so it was lovely having access to a kitchen as well…

Pink Doors of Notting Hill London | Deco Tartelette
London was our first stop. Full of color and character, London was filled with pub hopping, afternoon tea, and trekking miles through the city to take in as much as we could in just a couple of days.

Biscuiteers Notting Hill London | Deco Tartelette
Notting Hill was the first neighborhood we explored. The boutiques and storefronts are absolutely adorable.

Ottolenghi Notting Hill London | Deco Tartelette
We stopped at Ottolengi’s Bakery in Notting Hill for coffee, a scrumptious strawberry cake, and an egg salad + watercress sandwich on sourdough. It was the perfect way to start our day. We nibbled on our goodies as we strolled towards the famous Portobello Market.

Portobello Market Notting Hill | Deco Tartelette
The Portobello Market is a vintage lover’s heaven. Booth after booth of vintage coats, dresses, English tea sets, and old books. We browsed for hours…

The Churchill Arms Pub in London | Deco Tartelette
The glorious Churchill Arms is a must-stop. It’s a traditional English pub that so happens to have a Thai restaurant in the back as well. I have never seen so many potted flowers in my life.

Church Hill Arms | Deco Tartelette
The outside of the building is covered with potted plants as is the ceiling inside. There are even potted flowers in the hallway to the bathroom, and IN the bathroom stalls themselves. It’s pretty over the top which I loved of course.

St. Pancras International Vintage Purple Car London | Deco Tartelette
To get around town, we purchased an Oyster Card for the London Underground right when we arrived which was very useful. You can hop on and off the tube or a double-decker red bus at any time without having to purchase separate tickets for each trip. It was very convenient!

Big Ben | Deco Tartelette
Big Ben at dusk is spectacular. We wandered around Westminster Abbey and walked through St. James Park for a nighttime peek of Buckingham Palace.

Big Ben London | Deco Tartelette
We made our way towards Covent Garden and stumbled upon Byron Proper Burgers and we were so happy we did. Their burgers are delicious! We were too full to try a milkshake but everyone around us was drinking one and they looked divine. Next time!

Byron Burgers Covent Garden London | Deco Tartelette

Stay tuned for Part 2 of our London adventure…

Shop: Trench, Red Corduroy Skirt, Blouse, Sunglasses, Sneakers, Handbag c/o, Scarf (Vintage)

Photography by Cassie Winslow by Nicholas Winslow



September 2016





September 2016



:: 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



September 2016



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
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

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
1 stick organic unsalted butter (at room temperature)
1 3/4 cups organic powdered sugar, sifted
1 tablespoon organic half + half
5 fresh raspberries

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…



September 2016



:: 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
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

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
1 cup organic sugar
1/2 cup filtered water
3 fresh lemon verbena leaves

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

Shop the Post: {look 1} Cardigan, Trousers, Scarf (vintage), Heels {look 2} Blouse, Dress
Photography by Nicholas Winslow + Cassie Winslow
Recipe by Cassie Winslow

Thank you J. McLaughlin for sponsoring this post!



September 2016



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
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

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
1 cup organic sugar
1/2 cup filtered water
1 tbsp organic dried hibiscus flowers

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!

Shop these gorgeous glasses here
Recipe + Photography by Cassie Winslow



August 2016



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
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
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!

Shop the post: Marble Pastry Board, Dessert Plate, Striped Towels, Cast Iron

Recipe + Photography by Cassie Winslow