I look so forward to the Thanksgiving meal every year. I roast a no fail Rosemary Turkey, my grandma’s Chicken and Dressing, my sister’s Three Cheese Mashed Potatoes, my mom’s Squash Casserole and Ambrosia, and my spin on turnip greens and corn soufflé. These menu items are non-negotiable and always present. But besides the greens and cranberry relish, this feast turns out looking pretty darn beige on the table! What do you say we invite a new side dish this Thanksgiving? You know…one that will impress your taste buds and add vibrant color to your plate! I created it a couple weeks ago, very much by accident, and immediately knew I was on to something.
MIXED GREENS WITH ROASTED SWEET POTATOES AND ONIONS, DRIED CRANBERRIES, GRANNY SMITH APPLES, TOASTED PECANS AND PARMESAN
This beautiful, warm salad personifies all things Thanksgiving! Continue reading
“Hey mom! I’ve been doing some thinking. I sure would enjoy it if you remodeled my bedroom in a Scandinavian Minimalist style!” said Ethan Pflug NEVER. HAHAHA! Yep…I’m literally LOL as I write this post. Poor kid. Having to put up with a designer mom that is always using her home as her own little mad scientist laboratory. And the truth is, E didn’t say those words because I said them. I said them (or at least I thought them) and the idea worked! It worked for my son and it worked for me!
No matter the date on the calendar, this Rosemary Beach Condominium was designed to be the quintessential endless summer getaway for a busy couple and their three young sons. The home, situated in the heart of the Rosemary Beach, Florida town square, is a light and airy space where graphic punches give way to organic, woodsy respites, all thoughtfully woven together with a rich, leafy thread that feels neither forced nor overused.
Love, Laughter and Happily Ever After
YOU’RE INVITED TO A BRIDAL SHOWER HONORING
Saturday the twenty eighth of July at two o’clock in the afternoon
Cynthia has been my dear “best good friend” from the moment I met her in 2008. Continue reading
Hold on Ranch Dressing and boring ol’ Onion Dip! There’s a new dip boss in town! Peach and the Willow Dip, “please stand up, please stand up, please stand up”! (Go ahead and rock the Slim Shady song here….it’s Friday and you’ve been itching’ to dance all week!). Continue reading
The interior design world has been swimming in a tranquil sea of soft greys and neutrals for several years now. I, too, have swooned over and embraced the trend of a less fussy, achromatic interior. But who says you can’t have the best of both worlds!? Both calming and colorful! Continue reading
I don’t know about you guys, but just looking at this breakfast nook makes me instantly HAPPY!!! So imagine getting to eat your Cheerios in the midst of all this happiness every morning or your mac n’ cheese at night?! And then further imagine that you’re the kid(s) that created these modern art masterpieces! I mean…wouldn’t you feel super duper proud of yourself and want to go out into the world and drink up every ounce of it’s goodness; maybe cure some rare diseases or write the next Great American Novel???!!!! Continue reading
One of the most frequently asked decorating questions I get from clients is what to do with a fireplace wall, how to style the mantel and how to make them both become a “feature” and not a “flop.” Continue reading
Oh how I love Carrot Cake! I think not so much for the carrot part, but more for that decadent, fail proof cream cheese frosting part. For me, the cake is a medium just to get to the frosting! Is that awful??? SNS? Same goes for Hummingbird Cake…but I digress…just look at this beautiful Carrot Cake!
Easter is a little over a week away and millions of folks around the world will celebrate this holy holiday by “brunching and lunching” with family and friends. My hunch is that Carrot Cake will make its share of appearances at dessert tables far and wide. If Carrot Cake is one of your favorites like it is mine, then you will definitely want to add this new twist on a traditional dessert to your Pinterest board. It just so happens that my blog’s namesake, the glorious peach, is the added ingredient that creates such a delightful new riff on a classic cake. The peach notes in the cake are subtle…the perfect balance of fruit and spice. I decorate my Peach Carrot Cake in the naked fashion, not to overwhelm the cake with too much of that beautiful cream cheese frosting. Believe me… it’s hard for an icing addict like myself to admit, but this cake is so good it doesn’t need frosting!!! Trust me on this one and keep the frosting layers thin. I also love the rustic elegance the cake renders…especially with the addition of peaches and blackberries. So earthy and beautiful…like spring and summer wrapped into one!
PEACH CARROT CAKE WITH CREAM CHEESE FROSTING & CARAMELIZED PEACHES
Makes one 6-inch cake; Serves 8 – 10
Ingredients for the Cake:
- 3/4 cup salted butter
- 3 large eggs
- 2/3 cup granulated sugar
- 1/3 cup + 1 1/2 tbsp light brown sugar, firmly packed
- 1/4 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 3/4 cups grated carrots
- 1 can of peach halves in juice (2/3 cup of peach pure will be used in the cake, save the rest for the filling)
Ingredients for Cream Cheese Frosting:
- 3/4 cup softened butter
- 7 oz cream cheese, at room temperature
- 3/4 – 1 cup powdered sugar
- 1/4 tsp vanilla extract
For the Filling:
- Remaining Peach Puree
- 3 – 4 fresh peaches (you may also use frozen peaches, thawed)
- 3 tbsp butter
- 3 tbsp light brown sugar, loosely packed
- Fresh Blackberries
- Heat oven to 350 degrees F
- Line with parchment and butter sides of two 6-inch cake pans
- Melt the butter and leave to cool.
- Beat eggs and sugars until fluffy and lighter in color and texture, about 3 minutes. Add melted butter and vanilla and beat until combined.
- Mix flour, baking powder, baking soda, salt and cinnamon in a bowl, then stir into the batter until just smooth.
- Peel and grate the carrots. Put the peaches (without the juice) in a blender or food processor and process until smooth.
- Add grated carrots and 2/3 cup of the peach puree to the batter and stir until combined. Divide the batter between the two cake pans.
- Bake for about 40 – 43 minutes, or until a cake tester comes out clean.
- Leave to cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Cream Cheese Frosting:
- Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth.
- Put the bowl in the fridge while you cut the cake.
- Cut both cake layers in half with a serrated knife so you end up with four cake layers.
- Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of peach puree over. Repeat this until you’ve used up all layers.
- Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.
- Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts.
- Add the peach slices and caramelize for 2 -3 minutes. Let cool completely, then put them on top of the cake with the blackberries.
***Cake recipe credit: Award winning baker, writer and blogger, Linda Lomelino ***Peach Carrot Cake Photo Credits: Robyn Rodehaver
Looking for other great cake ideas for Easter (or anytime!)??? Try this one from Peach and the Willow! Click HERE for recipe!
Everyone Enjoy and Happy Easter! He is Risen! He is Risen Indeed! Love ~ Sabrina
Are you feeling it like I’m feeling it…seeing it like I’m seeing it??? The warmth of the sun, the pop of greens, the new melodies of the song birds??? Spring, albeit too early, is bursting all around us! From tree blossoms to grass weeds…the signs are everywhere! Soon…crates of Strawberries will be showing up from Plant City, Florida to satisfy our strawberry indulgences and vices. And although a nasty freeze will surely make an unwelcome appearance before it’s all said and done…we can still be excited about Spring’s beautiful, life renewing arrival. Continue reading