Thursday, February 28, 2013
Take me to Barcelona...
Wednesday, February 27, 2013
Winter White Flowers
images rue magazine and kristin kerr luber
Monday, February 25, 2013
Smitten | Grey Furniture
Friday, February 22, 2013
I'm Loving. . .
photographs by paul elledge for elle
Wednesday, February 20, 2013
Double Duty
cup of joe / grant k gibson / matchbook / katie armour
Tuesday, February 19, 2013
Baked | Banana Walnut Cake
CAKE
21/2 cups all-purpose flour
11/2 teaspoons ground cinnamon
11/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
11/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso or coffee powder
2 large eggs, at room temperature
6 tablespoons buttermilk, at room temperature
2 cups banana puree (3 to 4 very ripe bananas)
11/4 cups walnuts, toasted and coarsely chopped
FROSTING
10 ounces bittersweet chocolate, coarsely chopped
1/2 cup strong brewed coffee or espresso
10 tablespoons unsalted or salted butter, cut into pieces, at room temperature
DIRECTIONS
Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans and line the bottoms with circles of parchment paper.
To make the cake, in a medium bowl, whisk together the flour, 11/2 teaspoons cinnamon, the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup butter and 11/2 cups sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the vanilla and instant espresso or coffee powder, then beat in the eggs one at a time, mixing until completely incorporated. Mix in half of the flour mixture, followed by the buttermilk and banana puree. Stir in the remaining flour mixture, then stir in the pecans or walnuts just until combined. Don't overmix. Divide the batter evenly among the 2 prepared pans. Bake until golden brown and a toothpick inserted into the center of the cakes comes out clean, about 40 minutes. Remove from the oven and let cool completely.
To make the frosting, combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and whisk in the 10 tablespoons butter until combined.
To assemble the cake, invert one cake onto a serving plate and peel off the parchment. Spread about 3/4 cup of the mocha frosting over the surface of the cake. Invert the second cake layer out of its pan, peel off the parchment, and place it over the frosted cake layer. Spread the remaining frosting evenly over the top and sides of the cake.
recipe from bon appetite / photography by kristin kerr luber
Tuesday, February 12, 2013
Totes Adorbs
Monday, February 11, 2013
Smitten | Delpozo
If you've had the stomach flu you know that it's like the plague and you can pretty much guarantee no one will want to hang out with you if you tell them you have it so...I spent a good amount of time this weekend searching through the #nyfw hashtag on Instagram. Party! But seriously, it kept me entertained and introduced me to my new obsession, Madrid-based label Delpozo. Creative director Josep Font created what I believe to be one of the most beautiful collections of the season. I mean just look at the images above, the seamless lineup of voluminous, sculptural dresses are perfectly complemented by delightful color combinations of emerald green, burgundy, cinnamon and fuchsia. And nature-themed metallic embroidery? To die for. I could see this collection inspiring a living room design or beautiful pillows. I seriously love it all!
Have you been following NYFW? What's your favorite collection so far?
Tuesday, February 5, 2013
Kristin Kerr Interiors | Portland Guest Bathroom
Above are a few shots I snapped of the guest bathroom during my last visit. Why I'm just now sharing these, I'm not sure but I guess it stems back to the perfectionist thing and the fact that the mirrors were not hung when I visited. Oh well! Mirrors or not, I love this bathroom. The black and white thassos marble basket weave floor works well with the modern farmhouse feel that we are trying to achieve throughout the house. Simple lines and unexpected details, like the black shower enclosure, make the space feel special. Simplicity is going to be a key factor in this project and I hope to share the trials and tribulations with everyone right here on the blog!
Monday, February 4, 2013
Life | Recently
There have been lots of changes going on in my life recently--some good, some not so much--and they've all made me realize one thing, nothing is forever. It sounds so pessimistic but I mean it in the best way possible. I started working from home two months ago and in that time I've had a lot of time to focus on what it is that I really want and my priorities. A year ago I thought I had my whole life figured out--I was living in my dream apartment with the love of my life and working towards quitting a job that I was less than thrilled to go to everyday--and now I feel like I'm back at square one. It's scary but this sense of unknown has forced me to break out of my sometimes shy shell and do things I never would have done before. I'm working toward a new normal and it's quite exciting...I've been spending more time with friends, reaching out to other bloggers and small business owners and trying new things (like working out). Some highlights include painting my office, chopping off my hair (new me, new look...I call this the Rose Byrne), client work and exploring Chicago. Everyday has been different and that scares the crap out of me but that's what makes life exciting, right?
It's all so very exciting and I truly appreciate everyone's kind words of encouragement on the Kristin Kerr Interiors post that I shared last month! I have some exciting things in the works...including my big apartment reveal, so stay tuned!
What have you been up to recently?
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