New Year’s Eve means one of two things in our book — either cozying up in front of the fire with flannel pajamas, or hitting the town in all things sparkly. No matter what your plans entail, we’ve collected 9 New Year’s Eve cocktail recipes from some of our favorite bloggers (all served in our fabulous glassware) for you to toast to 2015!
Happy Holidays from the Pottery Barn family! We’re getting ready for Christmas (tomorrow — can you believe it?) with a roundup of our favorite holiday tips, tricks and treats from Pottery Barn Kids, PBteen and Pottery Barn. From Christmas morning cranberry bread, to some seriously cute holiday DIYs to one super adorable kids party — we have everything you could possibly need to make your Christmas even more incredible.
1. Christmas Morning Cranberry Bread/ 2. 3 Festive Peppermint Recipes/ 3. DIY Sparkly Gift Toppers/ 4. DIY Confetti Dipped Ornaments/ 5. DIY: Fresh Flower Arrangements from Tulipina/ 6. The Sweetest Baby Friendly Christmas Celebration/ 7. The Sweetest Little Christmas Giveaway/ 8. DIY Boho Holiday Garland/ 9. The Cutest Cookie Party Ever
Written for Inside & Out by Allison Strickland of Two of a Kind
Instead of fighting over that last piece or two of holiday pie, stretch it and make pie-faits! It’s a must if you love what my dad calls “the good stuff” (aka whipped cream). To make this no muss, no fuss recipe, simply layer lightly sweetened and spiked whipped cream with chunks of leftover fruit or nut pie. Et voilà, you’ve transformed one lonely serving into dessert for four. Now grab some spoons and dig in!
Bourbon Caramel Apple Pie-Faits
Makes 4 generous servings
1 1/2 cups heavy cream
5 tablespoons granulated sugar
1 1/2 tablespoons bourbon
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt
Leftover salted bourbon caramel apple pie
Leftover salted bourbon caramel sauce
Make the cream filling:
• In a large bowl, beat heavy cream on high speed. When it starts to thicken, add the sugar, bourbon and vanilla extract. Continue to beat until stiff peaks form.
Fold in the yogurt and refrigerate until ready to assemble pie-faits.
Assemble the pie-faits:
• Roughly chop 2-3 slices of pie into bite-size chunks.
• Spoon about 3 tablespoons of cream filling in the bottom of four goblets. Place a layer of pie chunks over the cream filling. Repeat 2 more times, ending with just a few pie chunks placed on top.
• Drizzle pie-faits with salted bourbon caramel sauce. Chill until ready to serve.
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!
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
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
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!
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!
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.