Category Archives: Recipes

Raspberry Ricotta Sticky Buns Recipe from Two of a Kind

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It’s only Wednesday, but we’re already thinking about weekend brunch. These days, we’ve been enjoying cooking on our own rather than going out. These raspberry ricotta sticky buns (seen here on our Blonde Wood Pedestals) from the talented Alison of Two of a Kind are the perfect excuse to host brunch at home this weekend. Keep reading to get the full recipe and get your brunch on!

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Raspberry and Ricotta Sticky Buns_top

Raspberry and Ricotta Sticky Buns

Makes 12 buns

INGREDIENTS

Dough:

1/2 cup + 2 tablespoons milk
1/2 cup water
2 teaspoons active dry yeast
1/4 cup sugar, divided
3 tablespoons unsalted butter, softened
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

Filling:

2 ounces fresh or frozen raspberries
1/4 cup sugar
2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
½ cup ricotta, drained (see notes)
2 tablespoons honey

Syrup:

6 fresh or frozen raspberries
1 cup sugar
1/2 cup water
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon freshly squeezed lemon juice

Raspberry and Ricotta Sticky Bun

INSTRUCTIONS:

Make the dough:
In a large bowl, heat milk and water until warm – about 30 seconds in the microwave should do. Stir in the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.

Add the remaining sugar and the rest of the dough ingredients (butter through lemon zest) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic – this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour. While the dough is rising, prepare the filling.

Make the filling:
In a small sauce pan, combine the raspberries, sugar, butter and cinnamon. Bring to a boil. Then reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and set aside to cool.

In a small bowl, combine ricotta and honey and mix until smooth. Set aside.

Shape and bake the buns:
Lightly grease a 12-cup muffin pan and set aside.

After the dough has risen, roll it into an 18-by-10-inch rectangle. Using a pizza cutter or bench scraper, cut the dough into 12 1½-inch strips.

Place 1 tablespoon of the ricotta-honey mixture at the end of each strip. Then place 1 tablespoon of the raspberry mixture right below it and spread it down the remainder of the strip.

Starting at the end with the ricotta, gently roll up the dough at a slight angle so that the center is the highest point of the bun. When you reach the end of the strip, gently press it into place.

Place buns, point side up, in the muffin pan. Lightly cover buns with a piece of plastic wrap coated with nonstick spray. Let buns rise until slightly puffed, about 1 hour.

When buns have almost finished rising, preheat oven to 350 degrees.

Remove plastic wrap and bake buns until golden, about 22-30 minutes. While the buns are baking, prepare the syrup.

Raspberry and Ricotta Sticky Bun_close

Make the syrup:
In a small sauce pan, combine raspberries, sugar, water, vanilla extract and cinnamon. Bring to a boil. Then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat, stir in lemon juice and set aside.

Once buns have finished baking, remove from oven and let cool in the pan for 15 minutes. Then remove buns from the muffin cups and place in a 12-by-9 inch casserole pan.

Pour syrup over the buns and let them sit in the syrup for 2 hours, basting occasionally.

Remove buns from the casserole pan and serve.

NOTES:
To drain ricotta, place cheese in a cheesecloth-lined colander set over a bowl. If you don’t have cheesecloth, you can use a coffee filter. Place in refrigerator and let sit for a few hours.

Dreamy Spanish Ricotta Cheesecake Recipe by Sugary & Buttery

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Melina Thompson has a way with the two very decadent ingredients her blog is named after — sugar and butter. The writer and cook behind Sugary and Buttery whipped up this delicious twist on a standard cheesecake in this exclusive recipe for Inside & Out. The festive dessert looks even more beautiful when served with our Shasta Round Chargers and Barcelona Napkins. Read on for Melina’s recipe and baking tips, below!

 
SONY DSC
 

Written by Melina Thompson of Sugary & Buttery, exclusively for Inside & Out. 

This cheese cake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Flavored with cinnamon, lemon and brandy, it is probably the cheese cake with the most interesting flavor I’ve ever tasted! Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party. And the Pottery Barn Barcelona napkins just tie in wonderfully with the whole mediterranean theme, pure summer feeling!

Spanish Ricotta Cheesecake with Toasted Meringue

Ingredients

For the cheesecake:
3/4 cup sugar
1.5 pounds ricotta cheese
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 lemon
1/4 teaspoon cinnamon
1 oz brandy

For the meringue:
4 egg whites
cream of tartar
1/4 cup sugar

Instructions

Preheat oven to 375 degrees. Grease a 9-inch springform pan.

Whisk together ricotta, brandy, egg yolks, flour, the zest and cinnamon in a large bowl.

Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes.

Gently fold egg whites into ricotta mixture using a rubber spatula until just combined.

Pour batter into pan and bake until center is firm and top is golden brown, about 1 hour.

Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely.

To make the meringue, whisk egg whites with a mixer on low speed until foamy. Add a pinch of cream of tartar and raise speed to high. Gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes.

Spoon meringue on top of the cheesecake and toast with a torch.

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Last Minute 4th of July Recipes from Camp Makery

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It’s the Fourth of July! Hurray! We’re ready for sunshine, cool drinks and something tasty from the grill.

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But did you leave planning to the last minute? No problem. You and your family will get your fill with this adorable (and delicious) spread from Camp Makery! Red, white and blue hot dogs, pasta salad and ice cream with berries — summer foods at their finest.

Styling and recipes: Ashley Stanley, Camp Makery

Photography: Jessica Noelle Photography

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Hot Dogs with Red, White and Blue Toppings

Ingredients
For the “Red”
2 medium red bell peppers
1 onion
1 tablespoon liquid smoke
1 tablespoon soy sauce
2 tablespoons olive oil

Slice the onion into rings and the bell pepper into strips and place in a sauté pan with all of the remaining ingredients. Cover and sauté for 10 minutes or until the veggies are tender.

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For the “White”
2 onions
2 tablespoons olive oil
½ cup water
Gorgonzola cheese

Slice the onions into rings and place in a sauté pan with water and olive oil, cover and sauté for 10 minutes. After 10 minutes remove the lid and allow it the juices to evaporate.

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For the “Blue”
3 pounds of purple potatoes
4-5 sprigs fresh sage, chopped
2-3 tablespoons olive oil
1 teaspoon sea salt
4 green onion shoots, chopped
2 teaspoons garlic powder
1 teaspoon pepper
1 ½ cups of plain Greek yogurt
3 tablespoons mayo

Begin by cubing the potatoes, toss with olive oil, salt and sage and bake at 400 degrees for 10 minutes. Stir to rotate the potatoes and allow it to bake for another 7 minutes. Repeat this step another time. Remove from the oven when potatoes are tender. Set the potatoes aside or in a refrigerator to cool. While the potatoes cool, mix the sauce by combining the green onions, garlic powder, pepper, yogurt and mayo. Stir until fully mixed. After the potatoes have cooled to room temperature, pour sauce mixture over the potatoes and stir until fully combined

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Put each of these toppings on top of a fully cooked hotdog of choice and serve remaining potato salad as a side dish.

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Pasta Salad
Styling and Recipe by Leslie Marshall, Camp Makery

Ingredients
16 Ounces uncooked bow-tie pasta
8 Ounces uncooked cheese tortellini pasta
1 large diced red onion
1 pint halved cherry tomatoes
1 pint halved baby portabella mushrooms
6 ounces kalamata olives, chopped
1 English cucumber, quartered and sliced
8 ounces crumbled feta cheese
16-24 ounces Greek vinagerette

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Directions: Boil your pasta until al dente, drain and set aside. Make sure if you are boiling your tortellini in the same pot as your bow-tie pasta you read the directions on each pasta, so you don’t over-cook the tortellini. In a large bowl combine cooked pasta, onion, tomatoes, mushrooms, olives, cucumber, feta cheese and vinaigrette. Gently toss with your hands or a pasta spoon. Chill salad in refrigerator over-night. You may find that the pasta will absorb a majority of the vinaigrette, so just add more to your pasta the next day.

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Finish off your Fourth of July feast with a big bowl of vanilla ice cream (try making it yourself, if you have the time), strawberries and blueberries — yum!

Fourth of July Recipe: America the Beautiful Strawberry Shortcake

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If you’re on the hunt for a great Fourth of July dessert, look no further than this citrus and strawberry shortcake recipe. This shortcake gets a fun twist with some limoncello and lemon zest. Read on for the full recipe from Camp Makery and try your hand at this delicious updated American classic!

Photography: Jessica Noelle Photography
Recipe and styling: Ashley Stanley

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Ingredients
(Makes 10)

For the shortcake:
2 ½ cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 stick butter, softened
1 cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 egg + 1 tablespoon water (for egg wash)

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For the strawberries:
2 pints fresh strawberries
3 tablespoons limoncello

For the Whipped Topping:
2 cups cream
8 ounces cream cheese
1 tablespoon lemon zest
2 tablespoons limoncello
1 cup sugar

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Instructions: 
Begin by preheating your oven to 400 degrees. Next mix the flour, sugar, baking powder, salt and butter in a mixing bowl with a fork until fully combined. Now add the milk, lemon zest and lemon juice and mix until just combined — do not overmix, since it’ll make the shortcake tough.

Flour a work surface and pat out the dough to a ¼ inch thickness. (Note: This is slightly less thick than traditional shortcake recipes because this recipe does not cut the shortcake biscuits in half).

Next, use a fun cookie cutter (we used one in a USA shape from Williams-Sonoma, but stars would be great, too) to cut out shapes and place the cut out dough on a baking sheet.  Brush the tops of the shortcakes with one egg mixed with a tablespoon of water. This will help keep the shortcakes soft.

Bake the shortcakes for 10-15 minutes or until the shortcakes are golden brown on top. Remove from the oven and allow the cakes to fully cool.

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While the shortcakes bake, slice two pints of strawberries and mix with 3 tablespoons of limoncello and set aside. If desired, save the first slice of the strawberry to cut into little strawberry heart garnishes.

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For the whipped topping, whip the cold cream until peaks form and it holds its shape, then set aside. Be sure to not overwhip or you’ll have butter instead of cream! Next, cream the cream cheese, sugar, lemon zest and limoncello until it is smooth with no lumps. Slowly fold the whipped cream into the cream cheese mixture in bathces until it is fully combined and the mixture is smooth.

To assemble the shortcakes, place a generous helping of strawberries on top of one shortcake. Then spoon a generous amount of the cream mixture over the strawberries and top with another shortcake top. Place a strawberry heart on top of the shortcake and prepare to devour!

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TGIF Happy Hour: The Campbell County Julep

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Happy Friday! We’re getting ready for the happiest hour today — when the clock strikes 5, we plan on mixing up this fruity take on a classic mint julep. Strawberries, sweet tea and fresh mint complement bourbon and crushed ice perfectly in the Campbell County Julep. Mix one up in our Mason Jar Mug and head to the front porch — the weekend has officially arrived!

Campbell County Julep 1

Campbell County Julep

Ingredients:

1.25 oz. Bulleit® Bourbon
 3-5 fresh strawberries
 5-6 fresh mint leaves
 Sweet tea
 Crushed ice

Preparation:

 Muddle the strawberries and mint, add the Bulleit® Bourbon and stir.
 Add crushed ice and top with sweet ice tea.
 Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin in our Mason Jar Mug.

You might also like: TGIF Cocktail Recipe: Green is the New Black

 

Sweet & Savory: Chicken and Waffles Recipe by Two of a Kind

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Chicken and waffles? We’ll admit — the combination sounded odd to us at first. But this recipe is truly love at first bite. The combination of sweet, salty and savory with lemon-dressed arugula certainly doesn’t disappoint. Try your hand at this delicious recipe (served on our turquoise Cambria dinnerware) from Two of a Kind for your next brunch, lunch or even dinner!

Baked Chicken and Cornmeal Waffles

Oven-Fried Chicken and Waffles With Arugula Salad

Make 4 servings

INGREDIENTS

Chicken:
1 1/3 cups panko bread crumbs
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1” thick strips
salt and freshly ground black pepper
1 teaspoon mustard powder
1 egg
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon Sriracha sauce
2 tablespoons milk
1/2 cup all-purpose flour

Baked Chicken and Cornmeal Waffles3

Waffles:
2/3 cup yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons sugar
3/4 + 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon mustard powder (optional)
1 large egg, separated
1 1/6 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted and cooled slightly

Salad:
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon honey
salt and freshly ground black pepper
4 cups arugula

Baked Chicken and Cornmeal Waffles2

INSTRUCTIONS:

Make the chicken:
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
2. Put panko in a medium fry pan and drizzle with olive oil. Toast over medium heat until golden brown, stirring occasionally to prevent burning. Set aside.
3. Season chicken strips with salt, pepper and mustard powder.
4. In a medium bowl, whisk together egg, honey, mustard, Sriracha sauce and milk.
5. Dredge chicken in flour and shake off excess. Then dip in egg mixture and let excess drip off. Finally, coat chicken with toasted panko, pressing to adhere.
6. Place chicken on prepared baking sheet and bake until cooked through and golden brown, about 15-20 minutes.

Make the waffles:
1. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt and mustard powder (if using); mix well.
2. In a separate bowl, combine the egg yolk and buttermilk; mix well. Gradually whisk in the butter.
Add the wet mixture to the dry mixture and mix just until the batter is combined.
3. In a clean small bowl, beat the egg white until soft peaks form. Then, gently fold the egg white into the batter with a rubber spatula.
4. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Set aside until ready to serve.

Make the salad:
In a large bowl, whisk together olive oil, lemon juice and honey. Season to taste with salt and pepper. Add arugula to bowl and toss to coat.

To assemble:
Place 1-2 waffles on a plate (depending on how big your waffles are). Top with a few chicken strips and a handful of the arugula salad. Drizzle with maple syrup just before serving.

 

You might also like: Sweet Summer Desserts: Strawberry Cream Cheese Cake

Dad Friendly Cocktails: Make a Bloody Mary for Father’s Day Brunch

Entertaining, Recipes | | | 1 Reply

This weekend, treat dad to the dream meal he deserves. A brunch of hearty steak, gorgonzola and spinach quiche requires an equally hearty drink: a Bloody Mary. We love this classic recipe with a lemony twist from Ketel One Citroen.

Ketel Citroen Bloody Mary 1

Ketel One Citroen Bloody Mary

Ingredients:

 1.5 oz Ketel One® Citroen Flavored Vodka
 3 oz Stirrings® Bloody Mary Mix
 1 squeeze of lemon
 1 lemon twist

Preparation:

 Shake with ice in a cocktail shaker.
 Strain into a Collins glass with ice.
 Garnish with a lemon twist.

Barware suggestions:

 Schott Zwiesel Barware, Highball
Saddle Leather drink coaster

See more of our favorite recipes here!