Rapscallion Meatball Lasagna

Half my time in the kitchen is trying to develop the easiest and simplest way to make something not available in a restaurant near me OR trying to figure out how meals I have had in the past and that I covet were done. I cant do everything on my farm and in my business and also cook everyday- so when I do, I like to do several things at once.

I really wanted to try Lasagna. Yes my first time! So I made Lasagna but also did a mushroom broth to use in the sauce, which became a rich cream of mushroom soup with Rosemary, garlic, and cream. And I put away 12 meatballs for another dinner or sub sandwiches later in the week. And next time, I will assemble one lasagna baker for dinner and put away 2 or 3 versions in loaf pans….Time and Money saved!

FOR THE SAUCE

 1/2 cup extra-virgin olive oil

 1 medium yellow onion (9 oz), finely chopped

 5 garlic cloves, minced Note: I saute my garlic until soft which I think gives it more flavor.

 Kosher salt

 1 teaspoon crushed red pepper flakes

 2 teaspoons granulated sugar

 One (28-ounce) can whole peeled San Marzano tomatoes, undrained

 2 teaspoons dried oregano

 1 cup tightly packed fresh basil leaves, torn

Note: I add a mushroom or beef stock to my sauce to give it weight. Just about a 1/2 cup.

FOR THE MEATBALLS

 12 ounces 70/30 ground beef and 12 ounces of Pork

 1 teaspoon kosher salt, or to taste

 3/4 cup bread crumbs or dried bread crumbs, toasted, plus more if needed

 1 cup freshly grated Parmigiano-Reggiano cheese

 1/2 cup finely chopped fresh flat-leaf parsley leaves Note: I use as much as I can harvest!

 2 large eggs

 3 medium garlic cloves, sauteed and soft

 1/3 cup olive oil

WE ALSO NEED

  • 1 pound shredded mozzarella cheese, thinly sliced
  •  1 pound whole-milk ricotta cheese
  •  3 cups freshly grated Parmigiano-Reggiano cheese

Spoon a thin layer of sauce evenly over the bottom of a 9-by-13-inch (23-by-33-cm) baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle meatball quarters, mozzarella, ricotta, and Parmigiano-Reggiano over the pasta and then add another thin layer of sauce (about 3/4 cup). Repeat the layering process 2 more times. Add a final layer of pasta and top it with the remaining sauce and cheese. Cover with foil and stick in the oven at 400 degrees for 30 mins= remove the foil and cook and an extra 15 minutes. REST the Lasagna for at least an hour before serving.

Today’s Covet…The Romeo Console by Bungalow5

The Romeo Collection uses subtle, but exquisite design details to create pieces that artfully blend into a space. Separate panes of cast glass are held within a skillfully crafted grid of gold-leafed metal. The irregular nature of the cast glass makes the piece, giving  each one a unique, handcrafted appeal.

  • 54w x 15.5d x 32.5h
  • Gold Leaf Iron
  • Cast Beveled Glass
  • 1 Fixed Glass Shelf

SHOP NOW

This is a very sophisticated console table. I love it in front of the raw silk wallpaper because it lightens the piece and shows up the gold and bold glass slabs. This would be great in a hallway, dining room, or living room.- I sincerely covet this console…Deborah

There is nothing better than a woman with answers…

I am blessed with friends that have talent but more importantly they like to work….like me, dirty nails and uncoiffed hair are a badge of a day well spent.

My friend, Megan, will take on any project to help out a friend. My partner and friend, Jo Rand can tell you anything about gardening, horses, antiques, boating AND she bakes scones! A 16 hour day antiquing is easy for her.

But I am addicted to my friend Meg Fairfax Fielding. I follow her on facebook, Instagram and Etsy. She is an expert on all things Baltimore. She can spot a Palmer and Lamdin home from miles away. She has even set up a website to chronicle her finds https://www.palmerandlamdin.com/. She sews and designs and its fun to see what she buys at auction where I stalk her and her finds.

She shares my love for tomato sandwiches, cucumber sandwiches and bagels. So when I asked her for a tip on what to do with the abundant squash crop this year, she brilliantly sent me ….

INA GARTEN’S ROASTED VEGETABLE TORTE

Simply replace any vegetable in the recipe with what is growing in the garden. A good parmesan is key.

READY IN: 1hr 15minsSERVES:6UNITS:US

INGREDIENTS

  • 2zucchini, cut into 1/4 inch slices
  • 1red onion, cut in half lengthwise and sliced
  • 1garlic, minced
  • olive oil
  • kosher salt
  • fresh ground pepper
  • 2red bell peppers, halved, cored, and seeded
  • 2yellow bell peppers, halved, cored, and seeded
  • 1eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
  • 12cup freshly grated parmesan cheese

DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
  • Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
  • In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
  • Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
  • Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
  • Drain the liquids, place on a platter, and serve at room temperature.

Thanks Meg! we’ll be watching…..

FRESH PEACH ICE CREAM

Peach ice cream just screams summer, and since we’re smack dab in the middle of the season, it seemed like the perfect time to finally churn it up.

INGREDIENTS:

  •  1½ to 2poundsfresh peaches(peeled, pitted and chopped finely into tiny pieces)
  •  ¾cupgranulated sugar(divided)
  •  4½teaspoonslemon juice
  •  1cupwhole milk
  •  2cupsheavy cream(divided)
  • Pinchof salt
  •  6egg yolks
  •  ¾teaspoonvanilla extract

US CUSTOMARY – METRIC

DIRECTIONS:

  1. Combine the peaches, ½ cup of the sugar and the lemon juice in a medium bowl. Stir well, cover and refrigerate overnight.
  2. Warm the milk, remaining ¼ cup sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved.
  3. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
  4. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
  5. Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
  6. When ready to churn the ice cream, place a fine-mesh sieve over the bowl with the custard and pour the peaches into the sieve, allowing the accumulated juice to strain into the custard. Whisk the juice into the custard and set the peaches aside. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, adding the peaches when the churning is about three-quarters complete. Transfer to a freezer-safe container and store in the freezer.

Many thanks to the Brown Eyed Baker for her recipe.

A Simple, Delicious Gazpacho

This gazpacho recipe is super easy to make – just blend and chill! Cold, complex, and refreshing, it’s perfect for a hot summer day.

Ingredients

  • 1 English cucumber
  • 2½ pounds ripe tomatoes, chopped
  • 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
  • ¼ small red onion, rinsed
  • 4 small garlic cloves
  • ¼ cup chopped cilantro, plus more for garnish
  • 3 tablespoons sherry vinegar or red wine vinegar
  • ½ cup extra virgin olive oil, plus more for drizzling
  • 1¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Cherry tomatoes and fresh herbs, for garnish

Instructions

  • Finely chop ¼ of the cucumber and reserve for garnish.
  • Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  • Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Chill the soup for at least 2 hours before you eat. You can serve this gazpacho recipe two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! I like to garnish my bowl with diced cucumber, cherry tomatoes, fresh herbs, and a drizzle of olive oil. …Love and Lemons

Panzanella, with Style

Panzanella traces its origin to the 16th century. Italian cooks, then and now, try not to waste anything. So, yesterday’s bread (or even the day before) was put to good use and combined with olive oil, vinegar, and seasonal vegetables from the garden. We suggest using a high quality, extra-virgin Italian olive oil.

ingredients

  • 4 ounces stale ciabatta, Italian bread or baguette, cut into 1 inch cubes
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon kosher, Himalayan, or other finishing salt
  • 2 pounds ripe tomatoes, cut in quarters & seeded
  • ½ cup thinly sliced red onion
  • 2 – 3 stalks of celery, thinly sliced
  • ½ cup sliced cucumber, seeded
  • 1 cup torn basil leaves
  • ½ cup flat leaf parsley, roughly chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard

step 1
Pre-heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a generous pinch of salt. Bake until bread cubes are pale golden brown at the edges, about 7 to 10 minutes. Let cool on separate pan or in large bowl.

step 2
Cut seeded tomatoes into bite-size pieces, and transfer to a large bowl. Add sliced red onions, 1 tablespoon red wine vinegar, and ½ teaspoon salt. Toss to coat, and set aside. (For best results, “shock” sliced red onion in ice water, drain and pat dry before adding to tomatoes; this will keep them crisp and make them sweeter).

step 3
In medium bowl, combine remaining tablespoon red wine vinegar, Dijon mustard, ½ teaspoon salt, and black pepper to taste. Whisk in the remaining 4 tablespoons olive oil until mixture is slightly thickened. Stir in cucumbers, celery, basil and parsley.

step 4
Add toasted bread cubes and cucumber mixture to the tomato mixture and toss well. Let sit for 1 to 4 hours before serving. Toss with a little more olive olive oil, vinegar and more salt if needed, to taste, just before serving.

We suggest pairing Panzanella with a wine such as a crisp Rosé, Pinot Grigio or Verdicchio. If you’d like to make this a one-dish meal, try adding grilled shrimp — in fact, Panzanella is a great side dish when served with anything grilled. Buon appetito!

Cruet w/Cork Dispenser

CRUET W/CORK DISPENSER

  • 2.6″ DIA X 8.25″ H
  • ITEM 1393.0
  • $105
Luisa Footed Serving Bowl

LUISA FOOTED SERVING BOWL

  • 13.2″ DIA X 4.5″ H
  • ITEM A859.0
  • $359
Antique Serving Fork & Spoon

ANTIQUE SERVING FORK & SPOON

  • ITEM A10165.0
  • $118 – $233
Toscana Pepper Mill

TOSCANA PEPPER MILL

  • 2.4″ DIA X 5.9″ H
  • ITEM 1183.0
  • $170
Toscana Salt Mill

TOSCA SALT MILL

  • 2.4″ DIA X 5.9″ H
  • ITEM 1182.0
  • $170
Salt Cellar with  Spoon

SALT CELLAR WITH SPOON

  • 2.1″ DIA X 2″ H
  • ITEM 715.0
  • $115
Luisa Soup/Pasta Bowl

LUISA SOUP/PASTA BOWL

  • 9.8″ DIA
  • ITEM A851.0
  • $124

Tosca All Purpose Wine Glass

Tosca All Purpose Wine Glass

  • 8.3″ H, 11 OZ
  • ITEM 1210.0
  • $97

Olivia Placesetting

OLIVIA PLACESETTING

  • ITEM A10800.0
  • $46 – $344

Luisa Dinner Plate

LUISA DINNER PLATE

  • 11″ DIA
  • ITEM A850.0
  • $124

Glass Pitcher, 1/2 Litre

GLASS PITCHER, 1/2 LITRE

  • 5.9″H, 1/2 LITER
  • ITEM 1348.0
  • $120

Wine Cooler with Insert

WINE COOLER WITH INSERT

6″ DIA X 7.3″ H

ITEM 1293.1

$17 – $385

Napkin Holder with Dinner Napkin

NAPKIN HOLDER WITH DINNER NAPKIN

  • 6.7″ L X 2″ W X 3.5″ H
  • ITEM A842.0
  • $160

Gotta Have this Table!

Camilla Fossilized Clam Dining Table

Inlaid fossilized clam shell top on stonecast base made from a natural tree trunk mold finished in warm cream tones. Coordinates with the Camilla collection. But we love it with the Capitola Collection as well!

Check out the Camilla Fossilized Clam Dining Table

The Capitola Collection

Pole rattan frame and legs in natural seagrass tied with lampakanai rope. Seagrass is natural and may vary in color. 

Check out the Capitola Collection

The Geometric Collection by Johnathan Charles

The Geometric Collection by Jonathan Charles

Shape, structure and purity of line require the designer to distill his creativity into its most edited forms. Visually captivating for its clarity, Geometric does not cloak itself in decoration, but rather honors the notion that the truth of form is the finest expression of modernist art. Crafted from cerused oak with bright brass accents.

In the Dining Room

In the Living Room

In the Bedroom

July 4th Dessert at our house!

This Berry Puff Pastry Tart is the perfect patriotic flag dessert! It is so easy to make, especially when using frozen puff pastry dough. You’ll love the cheesecake filling making it a cheesecake tart. Thanks to Natasha Kravchuk.

Servings:8 people

  • 8 1/2 oz puff pastry sheet thawed according to package instructions
  • 6 oz cream cheese softened
  • 2/3 cup powdered sugar
  • 2 Tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
  • 3/4 cup blueberries
  • 2 cups raspberries

Instructions

  1. While puff pastry thaws, preheat oven to 400˚F. Place thawed puff pastry sheet over a lightly floured sheet of parchment or silat and roll dough into a 10×12” rectangle.
  2. Transfer the dough and parchment paper to a baking sheet. Score the dough 1/2″ from the borders with a pizza cutter or a knife, making sure not to cut all the way through. The 1/2″ strips should still be attached and when baked, it will create a border.
  3. Using a fork, poke all around the bottom of the pastry (do not poke the 1/2″ border). Bake in the center of a preheated oven at 400˚F for about 20 minutes or until browned then remove and cool to room temperature.
  4. Beat cream cheese with 2/3 cup sugar and 2 Tbsp heavy whipping cream and 1/2 tsp vanilla until smooth and whipped (2 minutes on high speed). Spoon over the center of the cooled pastry and spread evenly (keep the border clean for a pretty presentation).
  5. Arrange berries over the top in a flag pattern and dust with powdered sugar if desired. Cover with plastic wrap and refrigerate until ready to serve. Berries will keep well up to a day in the refrigerator.

new items on Chairish

RapscallionsSince last week we received 3 new items for:RapscallionsSee All Finds
Vintage Bentwood Hickory and Oak Twig Rocker
Cisco Brothers Parson Dining Chairs- Set of 4
# Favorites 4Vintage Joseph P. McHugh Chair
# Favorites 2 Late 19th Century Silver Two Handled Tastevin, S. Testa…
Andre Brasilier (French, B. 1929), “La Croisee Des…
# Favorites 619th Century French Bonbonniere Box
 19th Century Hand Painted Papier-Mâché Portrait Snuff Box
# Favorites 11800s Neoclassic Oil Painting on Canvas
Antique French Puiforcat Vermeil 18k Gold on Sterling…
# Favorites 3 Early 1900’s Potomac River Sink Box Decoy
# Favorites 1Antique Hand Hammered Chinese Lotus Offering Bowl
# Favorites 4French Copper Sauce Pan with Cast Iron Handle
# Favorites 3 SEE ALL FINDS

The Master Cooks (what would Martha bake?)

Coconut Lemon Cake

Coconut Lemon Cake

Ingredients

Ingredient Checklist

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 3/4 cups (sifted twice) Italian-style “00” flour, preferably King Arthur, plus more for pan
  • 1 tablespoon baking powder, preferably Italian
  • Pinch of coarse salt
  • 1 3/4 cups granulated sugar
  • Finely grated zest and juice of 2 large lemons
  • 4 large eggs
  • 1/2 cup canned coconut cream
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 cup shredded coconut, lightly toasted

Directions

Instructions Checklist

  • Step 1 Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
  • Step 2 In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
  • Step 3 Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
  • Step 4 Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
  • Step 5 Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
  • Step 6 In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners’ sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.

Cook on a Whim: Brown Butter Pecan Ice Cream

By
Anita Parris Soule
June 4, 2020

Brown Butter Pecan Ice Cream

Ingredients

8 oz. (one block) room-temperature cream cheese

1/2 cup room-temperature brown butter

14 oz. (one can) sweetened condensed milk

1 teaspoon vanilla extract or vanilla bean paste

2 cups heavy cream, very cold

1 cup chopped pecans, toasted and cooled

Instructions

For brown butter:

Place 1 stick plus 2 tablespoons butter in a saucepan and melt over medium heat. Allow butter to melt and foam. Continue cooking and stirring occasionally until butter turns a dark amber color. You will have to push the foam aside in order to see the color of the butter underneath.

Once browned, remove from heat and pour into a heat-proof measuring cup. You might need to add a couple tablespoons of soft butter to make up for evaporation during the browning process and ensure you have 1/2 cup. Allow to cool to room temperature.

For toasted pecans:

Place one tablespoon of butter in a small sauté pan over medium heat (I just steal a little of the browned butter for this). Once melted, add 1 cup chopped pecans and toast, stirring almost constantly, for about 5 minutes until they smell very toasty and nutty. Remove from heat and allow to cool completely.

For ice cream:

Place softened cream cheese, browned butter, sweetened condensed milk and vanilla in a stand mixer. Mix on medium-high speed with whisk attachment until light and fluffy and no cream cheese chunks remain. You’ll want to stop and scrape the sides and bottom a couple times to make sure it is all mixed.

Once mixture is fluffy and totally combined, scrape sides and bottom of bowl once more and add cream. Continue whipping until mixture is very light and fluffy, much like whipped cream. This should take 2 to 3 minutes. Don’t be afraid to really let the mixer rip here — you want to incorporate plenty of air.

Once mixture is very light and very fluffy, remove whisk attachment and gently fold in cooled pecans. Transfer mixture to a freezer-safe container, cover tightly with plastic wrap and place in freezer.

Chill until firm and enjoy!

Note

I freeze this in an 8-by-8-inch baking dish. Just make sure whatever you choose has about a 2-quart capacity.

Weeknight Bolognese by INA GARTEN

Ina-Bolognese

Serves 4

Ingredients

  • Good olive oil
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ cups dry red wine, divided
  • 1 can (28 ounces) crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 pound dried pasta, such as orchiette or small shells
  • ¼ teaspoon nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • ¼ cup heavy cream
  • Freshly grated Parmesan cheese

Directions

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon.  Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute.  Pour the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes.  When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid.  Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce.  Serve hot with Parmesan on the side.

Notes:

 If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork.  You can even substitute chopped mushrooms for a vegetarian dinner

 If you don’t have shells, use any dried pasta that you like!

 If you don’t have cream or basil, you can leave it out!

This recipe was featured in the April 5th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe. We highly recommend!

INA GARTEN

Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network.

Clean Correctly…might as well.

 

Image

Rapscallion Sugar Cookies

download (9)

If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 3032 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

INGREDIENTS

  • 2 3/4 cups (358g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup sugar (additional for rolling)

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Get the Look: Carmel

_G5A8423 copy

This sophisticated Living Space has elegance and urban style. The black accents and white fabrics make for a glamorous but comfortable feel.

Laurel Sofa with Pillows

Madani Indoor Outdoor Rug | 8 x 10

Toronto Coffee Table

Donney Chair

Sutton Desk

Craig Chair

DOV4557_M
Laurel Sofa

 

 

 

 

 

DOV6677_M
Madani Indoor/Outdoor Rug

Match Pewter- the art of pewter

MATCH Pewter
Handmade in Italy
We believe surrounding ourselves with beautiful and interesting objects can create a richer quality of life. Part of what makes MATCH products so unique is their background; rooted in classic European forms from the 14th through 19th centuries, there are often fascinating stories surrounding their heritage. The traditional processes we still employ today to create them are equally interesting.

Watch and learn how our craftsmen and women in northern Italy transform molten metal into a graceful Fluted Pitcher. Click here to watch our video.

Available through HSDCatalog | Home Style and Decor