Even for the girliest girl, it’s easy to have a more masculine style around the holidays. Plaid, leather, and even fur has a rustic and cozy vibe that everyone loves to embrace. We love how Julia of Gal Meets Glam did just that in her #PBwithaTwist moment.
At the peak of winter weather (Rain, sleet, snow — the works) we often find ourselves craving fresh, clean and colorful style.
Kiana Underwood of Tulipina’s work certainly fits the bill. We’re big fans of her work (see here, here and here for some of our favorites), and these brilliantly hued centerpieces suit our blue Cambria Serving Bowls beautifully.
Take a look at her refreshing take on DIY flower arrangements for winter, here:
(written exclusively for Inside & Out by Kiana Underwood)
I am always a fan of bucking tradition (in general), and especially when it comes to holiday flower arrangements. There is so much variety to be had outside of red, green, gold, and silver for the holidays. With this in mind, I created a couple of DIY designs that are a bit outside of the norm in terms of both flowers and colors for the season.
This time of year here in Northern California, camellias are in season in all sorts of shapes and colors. So, I thought they would make a lovely addition to this holiday centerpiece. In my opinion, they are just as beautiful as roses.
The color combination, along with the lovely bowls, makes for a vibrant and cheery centerpiece. The arrangement inside the lighter blue bowl is intended as a corner piece, hence it has more height and variation to it. With each design, there is just enough to tie each distinctly to the holiday season without looking like every other department store or holiday table arrangement.
I hope you have a lovely holiday season!
What’s better than apple pie? Boozy apple pie, of course! A splash of bourbon and a sprinkle of sea salt set this tasty pie from Alison of Two of A Kind apart from the rest. Want your holiday pie to stand out on the dessert table? This recipe’s your best bet.
Get the full recipe for Alison’s Salted Bourbon Apple Pie below!
Salted Bourbon Caramel Apple Pie Recipe
Makes 8 servings
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons salt
16 tablespoons unsalted butter, cold, cut into small pieces
6-8 tablespoons ice water
Salted bourbon caramel sauce (see notes):
1 1/4 cups granulated sugar
1/4 cup water
1 teaspoon freshly squeezed lemon juice
1 cup heavy cream
2 tablespoons bourbon
1 1/2-2 teaspoons sea salt
4 pounds Granny Smith apples, peeled, cored and cut into 8 slices each
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice
3 tablespoons cornstarch
1/2 teaspoon sea salt
1 egg beaten with 1 teaspoon water
1 tablespoon Demerara sugar
Prepare the crust: In a large bowl, combine the flour, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 6 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball.
Turn the dough out onto a work surface and divide in half. Shape each half into a disc, wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Prepare the salted bourbon caramel sauce: In a medium sauce pan, combine the sugar, water and lemon juice. Bring to a boil over medium-hight heat. Stir the mixture with a wooden spoon during the first 2-3 minutes but do not stir after this point, instead swirling the pan occasionally to ensure even cooking. Cook until the mixture is amber colored, about 9 minutes total, watching very carefully as it will go from amber colored to burned in a few seconds.
Remove the pan from the heat and slowly and carefully add the heavy cream, stirring with a wooden spoon; the mixture will bubble. Then stir in the bourbon and 1 1/2 teaspoons salt until smooth; add another 1/2 teaspoon salt if you prefer a saltier sauce.
Cook the sauce over medium-high heat for 1 minute and then transfer to a glass jar with a lid. Let cool to room temperature; cover and refrigerate if not using right away
Prepare the filling: In a large Dutch oven, combine the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook over medium heat, stirring occasionally, until the apples are just tender, about 20 minutes.
Uncover and let the apples cool to room temperature. Stir in the cornstarch, salt and 3/4 cup caramel sauce; reserve the remaining sauce for serving.
Assemble and bake the pie: Remove 1 disc of dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14” circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and let chill for at least 30 minutes.
Remove the other disc of dough and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14” circle. Using a sharp knife or pizza cutter, cut dough into diamonds. Lay cutouts in a single layer on a baking sheet and transfer to the freezer; let chill for at least 30 minutes.
Preheat oven to 400 degrees.
Pour the filling into the chilled pie shell. Arrange the cutouts over the filling, working in a spiral from the outside in to the center, overlapping them slightly. Brush the top crust with egg wash and sprinkle with the Demerara sugar.
Place the springform pan on a baking sheet. Transfer to the oven and bake until the crust is golden brown and the apples are very tender, about 1 hour. Check the pie after 30 minutes; if the top crust gets too brown before it is done baking, cover loosely with foil.
Remove pie from oven and let cool for 15 minutes. Then remove ring and transfer pie to a wire rack to cool for at least 2 hours before serving. When ready to serve, reheat reserved caramel sauce and drizzle over pie.
Notes: The salted bourbon caramel sauce can be refrigerated for up to 2 weeks. To reheat, microwave for about 30-60 seconds and stir well.
New Year’s Eve — it’s the perfect time to whip out a sparkly dress, high heels and glittery champagne bottles. Or, it’s the perfect night to avoid the crowds, get cozy at home and sip on bubbly on the couch.
This year, we’re planning to do the latter, which is why we teamed up with Caitlin at Style Within Reach to give away a gift basket for your perfect New Year’s Eve in with a collection of our coziest entertaining items: Faux Fur Blanket, Snowflake Napkins, Moroccan Wedding Pillow, and Metallic Snack Bowls. Plus, two of Caitlin’s favorite treats: a Chandon Holiday Bottle and Mouth Party Caramels.
Calligraphy: Splotch & Line
Want your chance at winning the coziest New Year’s Eve ever?
Regram our Instagrams or post any of the photos in this post to your Instagram using the hashtag #PBxStyleWithinReach.
You can enter 1 time each day until December 19th. (See official rules here)
When else can you indulge, if not during the holidays? A Christmas Cookie Party is one of our favorite ways to treat our sweet tooth before New Year’s Resolutions kick in.
This Hot Chocolate and Christmas Cookie Party from Camp Makery might be one of the cutest ones we’ve ever seen! We love how this talented team made use of our favorite red and white dinnerware to match the adorable printed goods from Liddabits. Plus, how can you resist such a darling model?
Photographer: Whitney Huynh, Tulle and Grace
Cookies: Eileen Carter Creations
Paper Epherma: Liz Jahn, Liddabits Design Shop
Styling: Ashley Pepitone, Camp Makery
Decor: Pottery Barn (Cardinal Cookie Jar, Emma Dinnerware, Snowy Tree Cloche Placecard Holder, Cambria Mini Cakestand, Polka Dot Printed Mug, Plaid Printed Mug, Cambria Stone Cakestand)
Homemade marshmallows? We didn’t even think it was possible — but it’s easier than it sounds, and tastes way better than your average bag from the grocery store.
Homemade Marshmallow Recipe:
3 packets unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 cup confectioners’ sugar
Optional: 1 tbsp. flavored extract of your choice (Peppermint, almond, vanilla and maple are all really nice!)
Note: You will need a candy thermometer
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the sugar, corn syrup and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on the candy thermometer (this is the “soft-ball” stage for candy making). Remove from the heat.
With the mixer on its lowest speed setting, slowly pour hot the syrup into the dissolved gelatin. Move the setting on high speed and whip until the mixture is very thick, about 15 minutes. If using an extract, add in the last minute of mixing.
Spray with cooking spray and then dust an 8 by 12-inch glass or ceramic baking dish with confectioners’ sugar. Pour the mixture into the pan. Spread and smooth the top using a rubber spatula coated with cooking spray. Dust with more confectioners’ sugar. Allow to stand at least 4 hours or overnight.
Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar to prevent sticking. Store in airtight container.
Tell us: Are you hosting a cookie party this year? Have you already attended a cookie party? What cookie won?
There’s something effortlessly beautiful about the way the French do just about everything — don’t you think? And that’s really what we’re all about at Pottery Barn — helping you make your home beautiful, effortlessly.
That’s just one of many reasons why we love Stephanie Sterjovski‘s twist on our holiday decor — #PBwithaTwist! This talented gal took some of our favorite cocktail and bar decor staples and gave them an elegant, Parisian-style twist for one classy Christmas party.
PS: Want to see more? See the full post, plus her delicious cocktail recipe: “The French Blonde” here.
I take any and every opportunity to use non-traditional holiday decor in my home — I tend to stay away from the traditional looks and color palettes for floral arrangements. Not everything must be gold, red, and green, and if you enjoy a more natural and neutral color palate, there is no reason not to create just that for your holiday centerpiece.
This wine trough is simply lovely. I love the natural look of the wood and I think it could give a new twist to any holiday entertaining, and be used as either a centerpiece or just an arrangement for a buffet table. I used a few of these at a cocktail party which was held at a woodworker’s shop, and it turned out perfectly!
Note: To ensure that you don’t have any water leakage, you will need to line the insert for this trough. In general, unless you are sure that a vessel is watertight, always do a quick fill test to determine if any lining may be necessary.