Monday, April 27, 2015

Friday, April 24, 2015

Links I Love





Strawberry Moscow Mule Cocktail recipe


Hangover free wine?


How to pick the right ripe produce


I've been practicing this amazing hairstyle from Amber Fillerup 




A rare 100 carat diamond will auctioned off 


Want to do the #KylieJennerChallenge?


Sarah Jessica Parker is returning to HBO


Fossilized dinosaur eggs found in China








Monday, April 20, 2015

Rose Apple Tart With Custard


For the Custard:
  • 1½ cups milk (I used 1%)
  • 6 egg yolks
  • ½ cup pure maple syrup
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Additionally:
  • 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
  • pie crust
  • juice of a lemon
  • ¼ cup jam, warmed (optional)






Instructions
For the Custard:
  1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
  2. In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.
  3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  4. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
  5. Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:
  1. Spread the maple custard in the shell.
  2. Warm the apple slices in the microwave until pliable.
  3. Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
  4. Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).


Friday, April 17, 2015

No Knead Bread


INGREDIENTS

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  •  1 ¼ teaspoons salt
  •  Cornmeal or wheat bran as needed


PREPARATION

  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.



I make this almost every weekend. My boyfriend and I LOVE it. We usually eat half of it in about five minutes when it's still warm. 
I love that you don't need a bread maker too!  


Hope you enjoy this recipe as much as I do. Have a great weekend everyone!

Monday, April 6, 2015

PINSPIRATION












Louis Vuitton luggage 





Pretzel sticks! Yummmm..





Citrus trees in the entryway






A beautiful apple tart





Raspberry sauce





Comfy summer night look





Cacti





Melon sorbet






Concrete and plants





Peonies





Feathers





Love this comfy look





Fiddle leaf fig tree





The prettiest Lanvin bag






To follow along and see more of what I'm pinning, head over to my Pinterest account - NicholeStArnold







Nichole Marie

Friday, April 3, 2015

FAVORITE ROMPERS FOR SPRING/SUMMER

Hey guys! Sorry I haven't posted in awhile. I got really sick with the flu, but I am feeling much better now so I thought I'd give you some of my favorite rompers for Spring/Summer.
I love rompers! They are so comfortable and easy to wear. All they need is a few accessories and a great pair of shoes and you're good to go. Here are some of my favorites that are out right now..







Splendid Voile Romper {buy here}





MINKPINK Sweet Dahlia Romper {buy here}





Clove Open Back Layered Romper {buy here}





Lanston Boyfriend Romper {buy here}





Joie Sarnelle Romper {buy here}





Motel Suri Romper {buy here}





H&M jumpsuit {buy here}





LOFT Roll Sleeve Romper {buy here}





Lovers + Friends Ruby Lace Romper {buy here}





Hope everyone has a great weekend and holiday!

XO,
N





Nichole Marie