Our Home Renovation Part 1 - Wall Restoration & Paint

The time has finally come. We've been renting our new house to the previous owners since September as they had their new house built. They moved out in early December and we're taking this month to do some renovations before our moving day on New Year's eve.

Step one was to paint, but our big goal was to have the carpets ripped out and expose the wood floors before we moved. Since the floor restoration company, Galebach's Floor Finishing, was aiming to start on the 15th we had a small window of time to restore and paint the living room and dining room. And this worked out because carpets make great drop-cloths. To do this we hired my brother, Stephen Sarro, of Sarro Painting (and the band, Unteachers), who did an excellent job!

Here's the two rooms and a close-up of the beautifully detailed radiators BEFORE we bought the home:







Here's the entry-way and living room space as Stephen began working:



This is what renovating looks like. Since the house was built in 1916 and has plaster walls there was much to repair. Restoring the walls and ceilings took about three full days just in these two rooms! We've got an oldie, but a goodie.



We're using Benjamin Moore's Simply White satin finish for the trim and radiators throughout the entire home and that's what you're seeing being applied in the photos. For the ceilings we're using the same, but in a flat finish.

For the dining room we chose Benjamin Moore's Harbor Gray eggshell finish. At certain times of day with with sunlight, it tends to pull more on the blue-gray side. We wanted more of a smoky gray, but it's still a lovely color.



For the living room we chose Benjamin Moore's Windham Cream eggshell finish (the photo below is in low-light, it's a very light, creamy yellow). This is the color I am not sure about yet. I think it is beautiful, but again not the shade we had in mind. We wanted a pale yellow with a little more depth like a golden yellow. At night because of the lighting, the walls look off-white. I'm still trying to get used to it and have thought about trying again. Picking paint colors can be very tricky. I've lost sleep over it!



As soon as we took all of the curtains down and exposed all of the beautiful woodwork, the rooms felt so much bigger. It was shocking! It's still hard to see color in an empty room so we anticipate restored floors and moving day when our home finally begins to come to life.

Things are coming along. Right now Galebach's is just about to apply stain to the wood floors. We've been over to the home about every day since they started and the floors are absolutely gorgeous. Our next post will be about that process. We've taken lots of great photos, but for now here's a taste of things to come ...



Check back often for more of our first home renovation goodness!

Eggnog Rum Cupcakes

Since the arrival of the Starbucks Eggnog Latte, I've had it in my mind to bake eggnog cupcakes. Last Friday was the perfect day to do it since we had a Christmas party to go to at night. I was beyond excited as I baked away in the kitchen while enjoying some of my favorite Pandora Christmas music. It was a lot of fun!



It doesn't matter how you put eggnog and rum together because no matter how, you know it's gonna be insane. Eggnog is my absolute favorite treat of the Holidays, especially Horizon's organic. I also love rum cake and didn't know it could get any better.

Using eggnog in the cake batter makes these cupcakes extra fluffy and ultra moist. I can not describe the amount of goodness that you will experience.



They are so amazing you won't really believe it. It's like a dream.

You must try these soon. They will easily become your favorite too, I'm positive.

Eggnog Cupcakes
by Me

Makes 18-20 cupcakes

Ingredients:
1 package yellow cake mix w/ pudding
4 eggs
1/2 cup eggnog
1/2 cup cooking oil
1/2 cup spiced rum
1/4 tsp ground nutmeg

Preheat oven to 350 and line a cupcake tray with paper liners.
Place cake mix, nutmeg, oil, eggs, eggnog and rum in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine, scrape down sides of bowl.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. The batter should look well combined and thickened. Divide the batter into prepared muffin tray. Fill each cup about 3/4 of the way full.
Bake until light brown and springs back when lightly pressed with your finger, or until a toothpick comes out clean. About 20-25 minutes.
Remove pan from oven and place on wire rack to cool for 20 minutes. Remove cupcakes from tray and cool completely, 30 minutes.

Eggnog Buttercream

1/2 cup (1stick) butter, softened
1/4 cup eggnog
1 tsp. vanilla
3-4 cups confectioners’ sugar
Fresh nutmeg for sprinkling on top

Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
Alternate the eggnog and the powdered sugar, adding a little bit at a time, blending on low speed until well incorporated, about 1 minute.
Add the vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more. (You may need to add more sugar if you will be piping the frosting).
Garnish with grated fresh nutmeg on top.

Philly Cream Cheese Pound Cake

Wow, so it's no surprise I am the worst blogger ever! I'm not even going to make any excuses this time. Enough said.



I came across a classic recipe for "Philly Pound Cake" from a really awesome blog. Thanks for sharing, sophistimom!

This was the best pound cake I have eaten. Ever.

But I can't promise it will taste the same with just any cream cheese. So don't take any chances and please use Philadelphia. It is the best. You won't regret it!



I made two regular-sized loaves because I didn't have the mini pans.

The mini's would make lovely gifts all wrapped up or with a simple ribbon. I really like using Martha's food packaging line from Michaels. It's a lot of fun.

Enjoy!

Philly Pound Cake
Adapted from Philadelphia Inquirer

Ingredients:
2 sticks unsalted butter, softened, but not quite room temperature

8 ounce package of cream cheese, softened slightly

1 1/2 cups sugar

4 eggs

1 1/2 teaspoons pure vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

confectioners’ sugar for dusting

1. Preheat oven to 325 degrees. Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.

2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.

3. While ingredients are mixing, whisk together four, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.

4. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month.

Baked Gruyere and Sausage Omelet

Ahhh, sometimes there's just nothing better than good ol' breakfast for dinner. We try to do this every month or so and I really look forward to these nights.

This recipe is extremely versatile and can be made using bacon, ham or any variety of cheese. I just looove gruyere with eggs. Especially the cheesy crust on top. It is the best!



Baked Gruyere and Sausage Omelet
Adapted from Giada

Ingredients:
Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley (I used scallions)

Directions:
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley (or scallions like I did!) before serving.

Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

I'm back!!!

Is anyone still here? Well, I'm back AGAIN and apologize for disappearing on you!

I know I promised I would post more often, but what can I say?

Well, I've been a little preoccupied lately with fun stuff like buying a new house and day dreaming about all the lovely things I can't wait to do with it!

So, I was thinking I may start including "house stuff" on here instead of just the usual food. We bought a historic English Tudor that has tons of character so we have many, many plans to update and restore a lot of it's natural beauty. This will also be a great way for all of our long distance family and friends to stay up to date. It will be a few months until you see any house action on here since we have yet to move, so please come back!

In the meantime, I am beyond excited for fall and and can not hold off the pumpkin and comfort foods any longer! It is our absolute favorite time of year and this one is especially going to be great. Justin and I will be celebrating five years of marriage and moving into our first home, Hooray!

Coconut Layer Cake

This was my first attempt at making a coconut cake and I was really quite pleased with the outcome. I actually made this cake way back in March for my brother's birthday and I'm just now sharing with you. I know, pathetic.



I used two different recipes; one for the cake and one for the frosting. The cake is like a pound cake consistency and so I wanted to pair it with a cream cheese buttercream rather than the traditional meringue style. Both were incredible and I'll definitely be making again before the summer ends.


I didn't have my camera with me and I wanted to show what the inside looks like.

Coconut Layer Cake
Adapted from Cooks Illustrated

Makes one 9-inch, 4-layer cake.

Ingredients:
1 large egg
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups cake flour (9 ounces), sifted
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
2 cups packed sweetened shredded coconut (about 8 ounces)

1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.

2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.

6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.

7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

Buttercream
Adapted from somewhere

Ingredients:
12 ounces of cream cheese slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
1 teaspoon of coconut extract

1. Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and coconut extract and mix until fluffy. Set aside at room temperature while buttercream is made.

2. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.

3. Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.

4. With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

5. Spread a generous amount of frosting between each layer. Sprinkle the sides with toasted coconut. Enjoy.

Springtime Lemon Cupcakes

Last year I found these adorable flower cupcake liners that I intended to use for Springtime lemon cupcakes. I also found these really cute jumbo sprinkles at Walmart that I thought would match PERFECT. Love love the pastels!





I must say, these lemon cupcakes were exceedingly moist on the inside. And I love the yellow color!





And finally, here on display at my mom's house using her lovely cupcake stand. So cute!

Elaine's Lemon Supreme Cake
Adapted from The Cake Mix Doctor cookbook

Ingredients:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) lemon cake mix
1 package (3 ounces) lemon gelatin (I used lemon pudding mix)
3/4 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3/4 cup water
4 large eggs

Directions:
1. Preheat oven to 350. Generously grease and flour a 13- by 9-inch baking pan or line a cupcake tray with paper liners

2. Place cake mix, gelatin or pudding, oil, water, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine, scrape down sides of bowl.

3. Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. The batter should look well combined and thickened.Pour the batter into the prepared pan.

4. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes. OR for cupcakes 20-25 minutes.

5. Remove pans from oven and place on wire rack to cool for 20 minutes.
Run a dinner knife around edge of cake and invert it onto wire rack. Allow cake to cool completely, 30 minutes.

Cream Cheese Frosting

Ingredients:
8 ounces cream cheese, at room temp.
1 stick of butter, softened
3 3/4 cups powdered sugar, sifted
1 teaspoon vanilla

Directions:
1. Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.

2. Add the powdered sugar, a bit at a time, blending on low speed until well incorporated, about 1 minute.

3. Add the vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more. (You may need to add more sugar if you will be piping the frosting).