Tuesday, October 30, 2012

{Sights On Silver}

I have set my sights on a few fabulous silver pieces from Z Gallerie. This amazing chandelier is incredibly unique and modern, as is this desk. These vases and books are a great addition to any room, adding a glamorous feel.

I thought I would put together three small home areas using 
the pieces that I am currently coveting mixed with other great Z Gallerie pieces!

Sitting Area
 Office Space

Dining Room

All of these pieces can be found at Zgallerie.com!
*Images via zgallerie.com

Sunday, October 28, 2012

{Adding a Focal Point to Your Bedroom}

There are many ways to add a unique twist to a bedroom, whether it be through the artwork, accessories, the paint, or the bed frame. Four poster and canopy beds add a touch of whimsy and add a great focal point. There are also many styles of these beds. There can be regular four poster beds or a canopy bed that you can add curtains to or even add a chandelier! Here are a few pictures to give you great ideas of how to create a beautiful focal point in your bedroom.

Here are a few four poster and canopy beds that are available on the internet!
*Images via pinterest.com

Thursday, October 25, 2012

{Traditional to Contemporary}

Robert A.M. Stern, the dean of the Yale School of Architecture, revamped this traditional home with a contemporary new look. The use of fresh whites and crown molding throughout create a rich, clean, and sumptuous feel to the home. There is the perfect balance of creamy whites with pops of color brought in through artwork and floral arrangements. 

*Images via architecturaldigest.com

Tuesday, October 23, 2012

{Kitchen Color Story}

There are so many different color pairings you can use when designing a kitchen. I usually  go the neutral route but when I saw this adorable kitchen in Mount Kisco, I fell in love. This sweet green color by Farrow & Ball is a perfect pairing with the antique brass hardware. This is a great and subtle way to introduce color into your kitchen!

*Images via housebeautiful.com

Saturday, October 20, 2012

{The Always Adorable Nate Berkus}

Nate Berkus reinvented a Manhattan duplex into an inventive and inspiring home.
I love his use of textures and accessories, they add such depth and vibrancy to the space.

*Images via architecturaldigest.com

Thursday, October 18, 2012

{Recipe of the Week: Pumpkin Cinnamon Rolls}

 I'm drooling....

This recipe looks a bit complicated but so worth it!
 I mean pumpkin cinnamon rolls? Come on.

Yield: 16 to 18 buns
6 tablespoons (85 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1/4 cup (packed) (50 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cups (160 grams) pumpkin puree, canned or homemade

1 large egg
Oil for coating rising bowl

3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
2 teaspoons (5 grams) ground cinnamon

4 ounces (115 grams) cream cheese, softened
2 tablespoons (30 ml) milk or buttermilk
2 cups (240 grams) powdered sugar, sifted
Few drops vanilla extract (optional)

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.
Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.
*Images and recipe via smittenkitchen.com

Tuesday, October 16, 2012

{You Won't Believe Your Eyes}

I was browsing Architecturaldigest.com this morning and I stumbled upon their best before and afters. After flipping through the slideshow, I was genuinely shocked at how amazing they were. Here are my favorites!

Before & After 1

Before & After 2

Before & After 3

Before & After 4

Before & After 5

Before & After 6
*Images via arthictecturaldigest.com

Friday, October 12, 2012

{Dinner Party Obsession}

This terrain Kinfolk dinner party that I saw on 100 Layer Cake is my ideal dinner party. It is whimsical and earthy, with twinkling lights and a hearty meal. 

What more could you ask for?

*Images via 100layercake.com