SWITCHPLATES

So I have a thing about boring white switchplates staring at me.  I know, it's odd....but when it came to my studio, I thought I can really have some fun with this.

While we've used wood, brushed nickel, and other specialty plates in our homes before.  I was looking for something a bit splashier.  So it came to me that I could take advantage of the many varieties of washi tape out there these days and make something really fun!


There was a particular variety out there that caught my attention since it not only had some of the color theme I have going on in my studio, but it had a watercolor feel to it.....and I'm a sucker for abstract water color.

It really was easy, just a means of cutting strips of the tape, using an exacto knife to slit the tape to expose the light switch rectangles and then brushing on mod podge for a protective finish.  I used two coats of mod podge, letting it thoroughly dry in between the two coats.

Most of the washi tape comes 2-3 complimentary colors in one package, so you have some variety.    In fact, if you head to Hobby Lobby, Michael's or other stores that carry craft items, they have a crazy amount to choose from. There are even some really fun ones out there that would work well in kid's bedooms or play areas.

For the switchplate at the bottom of the stairwell as you enter my studio I went with a gold foil polka dot with a striped foil for the border.  I was really starting to get into it.....but alas, I only have the three.  So I chose to cover two in the  watercolor pattern and the other is gold foil.

So fun!

BAKED FRENCH TOAST CASSEROLE

Okay people....watch out....this recipe could be very dangerous!  It is so delicious, you may need to designate a loved one to assist you with portion control.

This dish was the "sweet" that I chose for my Easter brunch.  It makes a huge panful, and even though I had seven people at brunch I ended up with half of a 9x13 pan of leftovers.   That could also have to do with the fact that I had a lot of food....none-the-less....if you want to feed more like 2-4 people, be sure to cut the recipe in half.

I made this the day of, but it can be made the night before and baked in the morning.  Unlike many recipes, the streusel amount is very generous, offering a thick layer of crunch topping.   Personally, I loved the proportion of streusel to casserole.

INGREDIENTS:

Streusel

2 cups packed light brown sugar

1 cup chopped pecans

½ cup salted butter (sliced into 8 pieces)

4 tsp. ground cinnamon

Casserole

12-13 cups cubed, hearty bread (I bought two bakery style loves; 1 sourdough and 1 wheat)

8 large eggs

3 cups whole milk

½ cup white sugar  (I went a little light on this since the topping has so much sugar)

½ tsp. vanilla extract

*pure maple syrup for serving

DIRECTIONS:

Make the streusel.  Combine all the ingredients in a bowl, mix well using your hands until it resembles chunky, damp sand.  Cover and keep in fridge to chill until you finish assembling the casserole. 

Spray a 9x13 baking dish with cooking spray (sides and bottom).  Place the 12 cups of bread cubes in the dish.  In a large bowl, combine eggs, milk, sugar, salt and vanilla whisking thoroughly to incorporate.  Pour egg mixture evenly and slowly over the bread cubes.  Gently toss to ensure even coating of all bread cubes.  If there seems to be too much excess liquid, add another cup of bread cubes until liquid seems mostly absorbed (there will be a thin layer of excess liquid at the bottom).

If making the night before, cover and place in fridge.  Gently toss the bread cubes again before baking.

Pre-heat oven to 350 degrees.  Sprinkle chilled streusel evenly over the top of the casserole.  Bake for 45-60 minutes or until topping is nicely browned and bubbly.  If it starts to look too browned at the 45 minute mark, loosely tent with foil and continue baking as needed.  (Mine was perfect at 60 minutes)

Allow to cool about 10-15 minutes and serve with warm maple syrup.  

Enjoy!

recipe c/o: www.chewoutloud.com

MERINGUES WITH LEMON CURD

I've seen these little treats multiple times, and each time I thought how perfect they would be for Easter.  So finally this year, I went ahead and made these little babies.

They're definitely different....light and airy meringues filled with a crisp and tangy homemade lemon curd.   They really aren't too difficult to make and you can make the curd up to 3 days ahead of time and keep it refrigerated until you're ready to fill your meringues.

My family enjoyed them!

INGREDIENTS:

Lemon Curd:

3 large eggs 

6 Tbsp. sugar

1 tsp. grated lemon zest

6 Tbsp. strained fresh lemon juice (from approximately 4 small lemons)

4 Tbsp. unsalted butter, cut into 4 pieces

Meringues:

4 large egg whites

1 tsp. vanilla extract

1 cup plus 1 ½tsp. sugar

1 tsp. white vinegar 

1 tsp. cornstarch

DIRECTIONS:  

This recipe makes approximately 14-16 

Lemon Curd

In a medium saucepan, combine eggs, sugar and lemon zest; whisk until smooth.  Add lemon juice and butter and cook over medium heat whisking constantly until mixture has thickened....about 7-9 minutes.  Watch carefully after it foams to be sure it doesn't boil.  When mixture is thick, immediately pour through strainer over a bowl.  Cover the surface with plastic wrap, pressing directly onto the surface of the curd, and refrigerate a minimum of 3 hours and up to 3 days.

Meringues

Preheat oven to 200 degrees...line a large, rimmed baking sheet with parchment.  Combine egg whites and vanilla in a clean, dry mixing bowl. Beat with a clean dry whisk attachment on medium speed until foamy; about 30 seconds.  Increase mixer speed to medium-high and whip until mixture is white and has increased in volume, about 1 minute.  With mixer running, add 1 cup sugar in a slow, steady stream.  Continue to whip until whites are shiny and form stiff peaks, 3-4 minutes longer.  Add white vinegar and cornstarch and whip briefly to incorporate.  mixture should be thick, stiff and glossy. 

Use a piping bag to create the "nests" adding additional height to the sides to form a well.  I tried this with about 6-8 and switched over to using two large spoons, which I liked even better.  Drop a large spoonful onto the parchment paper and create the well by using the back of the spoon. 

Unlike the rest of my cookie recipes, these don't stack well in a container especially once they're filled and they certainly aren't going to freeze well, so be sure you don't make too many or you'll have extras in your fridge.

Enjoy!