Thursday, March 28, 2013

{Recipe of the Week: Sweet & Savory}

This brown butter rosemary orange cornbread is quite a mouthful to say but looks absolutely delish! What a perfect combination of sweet and savory.

Brown Butter Rosemary Orange Cornbread
makes 1 8×8-inch pan

1/2 cup (1 stick) plus 1 tablespoon unsalted butter
2 large eggs
1 cup buttermilk
2 tablespoons fresh orange juice
1 cup all-purpose flour
1 cup coarse ground cornmeal
1 teaspoon salt
3/4 teaspoon baking soda
1/3 cup granulated sugar
1 tablespoon grated orange zest
2 tablespoons chopped fresh rosemary

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease and 8×8-inch square baking pan.  Line with parchment paper and grease and flour the baking pan.  Set aside.

In a light-colored small saucepan, melt the butter over medium-low heat.  Melt and cook butter down completely.  It will sizzle and crackle.  That’s the butter cooking out of the butter.  Keep an eye on the butter and you’ll see brown bits begin to form at the bottom of the pan.  Swirl pan and cook until browned bits are a chestnut color and the butter smells nutty.  Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool.

In a medium bowl, whisk together eggs, buttermilk, orange juice, and browned butter.  Set aside.

In a large bowl, blend together sugar, orange zest, and chopped rosemary.  Blend with the back of a spoon working the orange and rosemary flavors into the sugar.

Add flour, cornmeal, salt, and baking soda to the large bowl with the flavored sugar.  Whisk to combine.

Add the wet ingredients all at once to the dry ingredients.  Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter.  Pour batter into prepared pan and smooth to the edges.  Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and allow to cool for 10 minutes before slicing and serving.  Bread is best served warm and will last, well wrapped, at room temperature for up to three days.

*Image and recipe via

Tuesday, March 26, 2013

{Home Tour: Magic in Missouri}

David Jimenez's Kansas City apartment is slightly spectacular. The use of layers is perfect, especially paired with gorgeous artwork and various well picked accessories.

*Images via

Monday, March 25, 2013

{Monday Pinspiration: Bold Brass}

Brass light fixtures are a chic way to add character to your space.
 I absolutely love the worn yet modern look.

*Images via

Friday, March 22, 2013

{Room of the Week: Santorini Here We Come}

Costis Psychas's Santorini home is the {ultimate} getaway. 

If I could choose a place to magically appear, this room would be the place. It is dripping in soothing, creamy whites with clean lines and a view that will take your breath away. This space over looks the Aegean sea and all the wonder and rich history that Santorini has to offer. 

*Image via