Tuesday, February 22, 2011

Newburg Green in the mud room.

Hurrah. My baby napped long enough that I was able to get that last coat of white and final touch-ups taken care of. Our mud room was initially the same creamy color that graces every other room in the house. A nice enough color, but I needed a little variety. Spice of life and all that.

I'd been seeing the dramatic color Newburg Green (part of Benjamin Moore's historic collection) in a few places, most notably the recent West Elm catalogs. I always like to use BM's historic palette, so I decided to take a chance with Newburg Green.

The mud room during our walkthrough:

The mud room as of this afternoon:

Saturday, February 12, 2011

The trim is complete-ish.

Okay, so I still have some touching up to do on the door, and a little Gray Cashmere touch up because when I have to paint 5 meeeellion coats of paint and primer, things tend to get a little sloppy. But it looks finished in this photo, so I will share.

Here is the Before shot from our original walk through of the house (i.e., not our stuff).
And here is the After. Benjamin Moore Gray Cashmere on the walls and Chantilly Lace on the trim.
This is feeling very anticlimactic for me because I've been working on this for what feels like an eternity.  Cashmere Gray looks very gray in these photos, but in real life it has definite blue and green undertones. Most people think it leans more blue, but I see the green. I love the way it opens up the space.

Next up, I'm planning on painting the back of the little bar nook. I was thinking about doing it Martha Stewart's Kerry Blue Terrier which seems to relate well to the Gray Cashmere. But now looking at the photo above, I'm not sure. I'm worried it might be too dark. I'd like to replace the glass shelves, with white wooden shelves as well.

Wednesday, February 9, 2011

chipotle cornbread

I am a fan of cornbread, so much so that it seemed like a good idea to purchase a cookbook entitled The Cornbread Gospels. Yup, an entire book of recipes devoted to cornbread and cornbread-related food items.(Hush puppies? Spoonbreads? Cornsticks? You got it.) I've made a handful of recipes from this cookbook and they've all turned out well. Most recently, I made a batch of chipotle cornbread for our friends' super bowl party. These parties are supposed to revolve around some ball-throwing sport, but really they are all about the food.


This cornbread is sweetened with sugar and spiced up with chipotle peppers in adobo sauce resulting in a nice sweet and smoky combo. Whole corn kernels are the kicker (no football pun intended) for me.

:: :: :: :: ::
CopperWynd Chipotle Cornbread, from The Cornbread Gospels by Crescent Dragonwagon

vegetable oil cooking spray
1 cup yellow cornmeal
1 cup unbleached white flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 cups buttermilk
1/3 cup diced canned chipotle peppers in adobo sauce, sauce included
1/4 cup melted butter
kernels from 1 ear of corn, or 1/2 cup frozen corn kernels, measured and thawed

1. Preheat the oven to 425. Spray a 9-in square pan well with oil.
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl, combining well.
3. Beat together the eggs, buttermilk, chipotles, and melted butter in a separate bowl.
4. Combine the wet and dry mixtures, stirring until just combined, then add the corn with a couple of stirs.
5. Into the pan goes the batter, and then into the oven goes the pan. Bake the cornbread until it is pale golden, with its edges pulling away from the side of the pan, about 15 minutes.

Tuesday, February 1, 2011

peanut butter-oatmeal chocolate chip cookies

Yesterday, my friend Sarah made these really tasty peanut butter-oatmeal chip cookies made with whole wheat flour for this little extra oomph of healthiness. Being less healthy in general and wanting more cooookies in ma mouf, I decided to make my own batch without whole wheat flour today. I found this recipe online and replicated it almost exactly, except I added an extra spoonful of peanut butter just 'cuz.

In the end, they looked like this:
Beautiful, right? Right.

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Peanut Butter-Oatmeal Chocolate Chip Cookies (recipe from browneyedbaker.com)
Makes about 16 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
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