Christmas Morning Cranberry Bread from Jonathan Stiers

Entertaining, Recipes | | | 1 Reply

Swirl_Bread-2

Searching for the perfect Christmas morning breakfast? Look no further than this delicious and delectable Cranberry Swirl Bread recipe from the talented Jonathan Stiers.

With a little experimenting, Stiers whipped up this magical combination of sweet and tart — perfectly refreshing with a big cup of cocoa, hot coffee or cider while opening stockings on Christmas morning.

Read on to get the full recipe!

INGREDIENTS: 
Bread
1/3 cup sugar
1 package (1/4 ounce) active-dry yeast
1/2 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup water
1/2 cup milk
1/3 cup butter

Cranberry Filling
1 1/2 cups chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1 teaspoon cornstarch
1/4 cup water
1 tablespoon butter
1 tablespoon lemon juice
Powdered sugar for dusting

Swirl_Bread-1

DIRECTIONS
In a bowl of a stand mixer, fitted with a dough attatchment, mix the sugar, yeast, salt and 1 cup of the flour (you’ll use the other 2 1/2 cups later). If you don’t have a stand mixer, you can simply use a large bowl and mix the sugar, yeast, salt and 1 cup of flour, together.

In a small saucepan over medium heat, heat the water, milk and butter, until butter is melted. Let cool until mixture is lukewarm.

Once cooled, add the liquid to dry ingredients in stand mixer and mix on speed 1.

Stir in flour, one cup at a time, until a smooth dough is formed, increasing the speed to 2.

Mix until dough comes together in a clean ball. Shape dough into a smooth ball, transfer to a lightly greased large bowl. Cover and allow to rise for one hour or doubled in size, usually around 1 hour. (Baker’s note: If you’re dough is too sticky, add more flour, a spoonful at a time. If it’s too dry, add a little olive oil)

While you’re waiting on your bread to rise, combine cranberries, brown sugar, cornstarch and water in a small saucepan. Cook over medium heat until mixture thickens, about 10-15 minutes. Make sure and cover slightly as your cranberries will start to burst!

Remove from heat and stir in butter and lemon juice; cool.

Punch down the dough and turn onto a lightly floured surface.

Roll in to a 10 x 20-inch rectangle. Spread the cranberry sauce out to 1/2-inch from edges. Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go. With the seam facing down, use a sharp knife and carefully slice completely through the dough, lengthwise down the center, end to end.

Braid dough then carefully transfer to a lightly greased 10-inch loaf pan. It helped to have a second set of hands on this part!

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Cover with a towel and let rise in a warm place until doubled, 30-40 minutes.

Preheat oven to 350 degrees. Bake loaf for 40-45 minutes or until golden brown.

Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Dust with powdered sugar and top with fresh cranberries (optional), for a pop of color!

 

#PBwithaTwist: Gal Meets Glam’s Apple Cider Bourbon Cocktail

Entertaining, Holiday | | | Leave a comment

gal-meets-glam-holiday-entertaining1

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.

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Inspired by our Library Barware and Blake Plaid Cocktail Napkins, Julia put together one delicious Apple Bourbon Cocktail for her family’s domino night. Too cute!

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Take a look at her full post here to get the recipe.

DIY: Fresh Flower Arrangements from Tulipina

Decorating, DIY | | | Leave a comment

fresh flower arrangement

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.

kiana underwood

Take a look at her refreshing take on DIY flower arrangements for winter, here:
(written exclusively for Inside & Out by Kiana Underwood)

tulipina flower studio
flower arrangement how to

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.

arranging flowers how to

how to make a flower centerpiece

flower arranging

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.

finished arrangement

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!

Floral design and styling by Kiana Underwood
Photography by Nathan Underwood

Holiday Dessert: Salted Bourbon Apple Pie Recipe by Two of a Kind

Entertaining, Recipes | | | 2 Replies

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_slice

JOY

Salted Bourbon Caramel Apple Pie Recipe
Makes 8 servings

INGREDIENTS

Crust:
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

Filling:

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

Finish:
1 egg beaten with 1 teaspoon water
1 tablespoon Demerara sugar

Salted Bourbon Caramel Apple Pie_slice_close

INSTRUCTIONS:

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.

Giveaway! A Cozy New Year’s Eve In from Caitlin of Style Within Reach

Entertaining, Holiday | | | 1 Reply

Cozy night in
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.

NYE 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 

Chandon holiday

Want your chance at winning the coziest New Year’s Eve ever?

Here’s how to enter:
Follow @potterybarn and @stylewithinreach on Instagram.

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)

Cozy New Years Basket

Good luck!

 

The Cutest Christmas Cookie Party EVER from Camp Makery

Entertaining, Holiday, Recipes | | | Leave a comment

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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.

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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? 

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Credits:
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)

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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.

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Tell us: Are you hosting a cookie party this year? Have you already attended a cookie party? What cookie won?

#PBwithaTwist: Stephanie Sterjovski’s Parisian Christmas Party

Entertaining, Holiday, Parties | | | 1 Reply

pottery-barn-eiffel-tower

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.

eiffel-tower-martini-glass

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.

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POTTERY-BARN-TWIST
You can get the look for your own holiday cocktail party with our Antique Silver Wine Cooler, Cocktail Shaker and Faceted Jewel Christmas Tree.

PS: Want to see more? See the full post, plus her delicious cocktail recipe: “The French Blonde” here.