Happy New Years! Sequins, Sparklers, and Champagne. All photos taken by me. 2014 was a good one. Heres to 2015!
Monday, December 29, 2014
The smell of Orange Cinnamon Rolls in the oven on Christmas morning (or any morning for that matter) is like no other. The perfect sweet for brunch. Read on for the recipe!
1 package active dry yeast (2 and 1/4 teaspoons)
1/2 cup warm water
fresh orange zest from 1 medium sized orange
1/2 cup orange juice
1/4 cup sugar
1 teaspoon salt
1 large egg
2 Tablespoons unsalted butter, softened to room temperature
3.5 cups all-purpose flour
2 Tablespoons sugar
1 Tablespoon ground cinnamon
1 Tablespoon unsalted butter, softened to room temperature
1 cup confectioners' (powdered) sugar
1 Tablespoon orange juice
fresh orange zest from 1 medium oranges
1 teaspoon vanilla extract
Make The Dough: Dissolve the yeast in 1/2 cup warm water for about 1 minute. No need to use a thermometer for the water's temperature, but to be precise: about 105-115F degrees. Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency.) With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1.5 - 2 more cups. You are looking for a dough that is not sticky and will spring back when poked with a finger.
Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours.
Line the bottom and sides of a 9x13 inch baking dish with parchment paper.. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10x15 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
For The Filling: in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour.
Preheat the oven to 375F degrees. Bake for about 20 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes.
Make The Glaze: In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving.
Recipe is adapted from Sallys Baking Addiction.
With these Orange Cinnamon Rolls, my Orange and Eucalyptus Wreaths, and my Orange decorated Christmas Tree, I was clearly really into oranges this Holiday Season.
Also these are presented on my favorite plates, blue china is a dream.
For more of my favorite recipes, follow on Bloglovin'!
Also be sure to check out Sally's Baking Addiction!
Thursday, December 25, 2014
I love the look of bottle brush trees. They are so fun, perfect little holiday decor additions. Instead of the typical green or neon, I decided on metallic. I also decided on a sort of multi tonal metallic. From the top they are silver, from below they are gold, and from head on they are a mix. This is the quickest and easy bottle brush tree tutorial out there. They are perfect for creating winter scenes, ornaments, tablescapes and dressing up your Christmas decor!
What You Will Need;
Metallic Spray Paint
(I used metallic silver and gold)
Glove (so you do not paint your hands)
What to Do;
I love the multi toned metallic look.
To achieve this, hold your trees upside down with your gloved hand,
so the points are down and the bases are up.
Using gold, spray them at a downward angle.
So just the undersides are coated in gold.
Flip the trees over, so they are right side up.
Using Silver, spray downward.
So just the topsides are coated in silver.
Repeat if necessary.
The smell of gingerbread baking is like no other! I have always loved making Gingerbread Houses. When I was a child I used to spend so much time on them (one year I waited until June to toss it). I also seriously have an affinity with all things mini. As well as hot drinks, hot cider, hot chocolate, hot tea (Gingerbread Tea exists - and is as good as it sounds). These little mini gingerbread houses are the absolute perfect holiday project. Read on for the full DIY tutorial and free printable template!
Use my classic Gingerbread Recipe here (also perfect for gingerbread men)!
With the following changes;
Use only the tiniest pinch of baking soda as opposed to 1/4 tsp.
Separate dough into thirds and refrigerate for three hours to over night.
Use a flexible cutting board if possible for easier maneuvering.
Lay out tinfoil and flour well.
Using a floured rolling pin, roll out to about 1/8 inch thickness.
Use a sharp knife to cut out the shapes from
(print on 8 1/2 by 11 so the shapes are of proper size)
Instead of lifting the shapes, peel back the excess gingerbread.
Move the tinfoil sheet with shapes to a pan.
Refrigerate for 10 minutes.
Bake at 350°F for 6 minutes.
You can reuse the excess dough, however you want to keep it cold.
To keep my dough cold I would roll out and cut the cookies.
Reball and rewrap the excess dough, move it to the fridge and use one of the other thirds.
The cold dough helps the pieces keep their shape.
To Assemble and Decorate;
Use about a cup of powdered sugar mixed with a bit of water.
I spooned my icing into a sandwich bag with the tip cut- perfect alternative to a piping bag!
I found it best to attach the sides to the front and let them dry.
Then attach the back.
Then attach the roof.
Toothpicks help hold the houses upright.
Using the same icing decorate!
I did trees, wreaths, windows, roofing.
I also sprinkled some glittery sprinkles to look like snow!
The options are truly endless.
If you like this DIY be sure to follow on Bloglovin' for more!
Happy Holidays! xo
Monday, December 22, 2014
As my Mum and I were decorating our family tree one night, I mentioned how I couldn't wait to have my own tree. Dreaming about the ways I would decorate it, with elements from nature as well as all of the beautiful ornaments I saw at Anthropologie and West Elm. The next morning I woke up to this tree. She cut it down while walking the dogs and put it in a bucket with dirt for me. I have the sweetest, most thoughtful, and kind hearted Mum! To learn how I decorated, read on!
First, I spray painted the base gold. To make the Popcorn Garland I simply popped some popcorn and used a needle and thread. To make the Dried Orange Garland I dehydrated oranges and used a needle and thread to string them as well. (4-12 hours at 135F in the dehydrator). For the Cinnamon Star I used hot glue to secure three cinnamon sticks together and tied them to the top branch with more sewing thread.
I love the unpredictable shapes of the popcorn, and the way the light shines through the oranges. This tree smells truly wonderful!