The just released March issue of Whirl at Home magazine features two of my DIY projects. The first one is my teeny tiny bathroom renovation and the second is a TV console rehab that I did for a client. Grab a copy and check them out!
Super Quick and Easy Pizza Dough
When I tell people that I make my own pizza dough, they think I'm crazy. However this homemade dough is so fast and easy to make. No waiting for hours for the dough to rise or kneading till your arms are sore.
All you need is a food processor (one that holds at least 4 cups). This recipe makes one large crust or you can divide it to make several small ones.
Ingredients
1 package active dry yeast 1 teaspoon of sugar 2/3 cup warm water (about 110 degrees) 1 2/3 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons olive oil Oil for pan 1-1/2 tablespoons cornmeal for pan
Directions
Preheat over to 425 degrees.
Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes.
Pour flour and salt in food processor and turn machine on. Pour the yeast mixture through the feed tube and process for about 45 seconds, until the dough pulls away from the sides of the bowl.
Add oil through feed tube and process for about 1 minute. If the dough is too sticky, add a little more flour to release the dough from the bowl.
Roll the dough out on a floured surface into desired shape.
Lightly oil baking pan and dust with the cornmeal. Lay the rolled out dough on top of the cornmeal
For Regular Pizza:
Bake for 6 minutes, take the pizza out of over, top with your favorite toppings, then bake for another 18 minutes until cheese is bubbly and crust is golden brown
For a Stromboli or Calzone:
Add your favorite fillings to one half of the dough. Fold the empty half over to cover and pinch ends to seal. Using a knife, make a couple slits in the top to let the steam escape. Bake for 20-25 minutes until golden brown.
The Bright, Bold Colors of Spring
I don't know about you, but I'm over this cold weather. In preparation for spring, I have compiled some of my favorite spring-inspired rooms. Bright colors, bold patters, and plenty of florals will hopefully inspire you to freshen your home in the upcoming months. If bright colors scare you, small doses can make a big impact. New throw pillows (like these ones here), a few accessories, or just a vase of fresh blooms will brighten any space.
What's for Lunch
Easy, healthy, and delish. Roasting the tomatoes really intensifies their flavor. This is perfect to make in the winter months when store-bought tomatoes can be pretty blah. For lunch, it stands on its own. For dinner, it makes a great side for any meat or fish.
Ingredients 1 pint of large cherry tomatoes 2 good tablespoons olive oil 1 1/2 teaspoons dried oregano 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground black pepper 1/2 cup pesto sauce (you can find my recipe here) 1/2 cup freshly grated parmesan cheese
Directions
Preheat oven to 425 degrees F.
Core the tomatoes and then slice them across (not through the stem) in half. Arrange the halves in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven and spread each half with pesto and sprinkle with the parmesan cheese.
Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown. Using a flat spatula, put the tomatoes onto a serving platter. Serve hot, warm or at room temperature.
Now LIVE: HGTV Gardens
It's about time HGTV represented the "G" in their name with a page devoted to gardening on their website. This addition to the popular site launched just a few days ago.
Here are some of my favorite features:
The Plant Finder allows you to search a large data base of plants that will grow well in your area (your climate zone). You can filter your results based on plant type, light, and water needs.
Edible: Everything you need to know about garden-to-table living, including some interesting recipes. Ever try pickled blueberries? I know I'm going to!
Travel: Gardening road trips involving everything from apple picking to livestock auctions
What's For Breakfast
After a weekend of road trips and drive-thrus, I was looking for something on the lighter side for breakfast this morning. I have always wanted to try broiled grapefruit and it did not disappoint. Broiling the grapefruit enhances its natural flavor and it is a super healthy meal. It is the best time of the year to try it because the fruit is in season.
Broiled Grapefruit
(1 serving)
ingredients
- 1 whole grapefruit, sliced in half
- 2 tablespoons brown sugar
Directions
Evenly sprinkle 1 tablespoon of brown sugar on each grapefruit half
Place under the broiler for 4 minutes. And that's it!
Ikea Done Right
For some reason I have been finding many pictures in the past couple days of Ikea furniture hacks. People take a basic not-so-exciting pieces of furniture from Ikea and transform them into a custom, personalized beauties. I have done this myself for a client with the LIATORP TV stand: Before:
After:
It started as a boring, dark espesso finish TV stand. My client wanted something light and bright. I sanded, primed, and painted it a glossy white. Then I add some hand-painted knobs from Anthropologie.
Here are more fabulous ikea transformations from some great DIY'ers
Always A Crowd Favorite
Swiss Bacon Dip
Perfect for tonights game or any party. Easy and quick to make, this is always a crowd favorite.
Ingredients
8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded good Swiss cheese
3 scallions, chopped
Baby carrots, flat breads, crackers, baguette, chips, etc. for dipping
Directions
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Serve warm with your favorite items to dip.
Better Homes and Gardens Article - Painting Tips from Experts, Including Myself!
I just about fell over when I was flipping through my February issue of Better Homes and Gardens. The overall theme of this issue is easy, livable color. I came across an article that provided tips for choosing colors from many of my design idols including - Nate Berkus, David Bromstad, and Sarah Richardson.
And then I saw it. Among those idols was ME!! A while back I remember someone contacting me for tips, but I didn't know what publication it was for and had forgotten all about it. It was quite a nice surprise! Hopefully this is just the first of many more to come!
My Latest Obsession
I have been waiting for this product for a while now. One of my favorite designers and TV start Jeff Lewis has come out with his own line of paint colors via Dunn Edwards.
The collection is meant to "idiot proof" the paint selection process by offering 32 colors in a range of muted neutrals. Those colors include whites, greens, greys, blues, beiges, and browns.
Unfortunately it is only available on the west coast right now. I hope to get my hands on a few gallons very soon!
Check out all of the colors and learn more here: http://www.jefflewiscolor.com/
Emerald is the New Tangerine
As you may know, Pantone's Color of the Year for 2013 is Emerald Green. I have always been the biggest fan of all things green. Here are some of my favorite Emerald gems in home decor:
2012 Best Christmas Cookies of the Year
Every year Better Homes and Gardens compiles a list of the most popular Christmas cookies of the year. Here I share some of my favorites (many I plan to make today) from this years Ultimate Christmas Cookie Challenge:
Giant Ginger Cookies
Ingredients 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cupcoarse sugar or granulated sugar
Directions
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
Chocolate Crinkles
Ingredients
4 eggs
1 3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup powdered sugar
Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place powdered sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies
Red Velvet Whoopie Pies with Peppermint Filling
Ingredients
1/2 cupbutter, softened
1 cuppacked brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 one ouncebottle (2 tablespoons) red food coloring
1 recipe Peppermint and Cream Cheese Filling (below)
Striped round peppermint candies, finely chopped (optional)
Directions
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
3. Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.
Peppermint Filling
Ingredients
2 three ouncepackages cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
3 cups powdered sugar
Milk
Directions
1. In a large bowl combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency
Choclate Chip Cookie Dough Truffles
Ingredients
1/3 cup butter, softened
1/3 cup packed brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 cup miniature semisweet chocolate pieces
4 ounces dark chocolate or semisweet chocolate, chopped
4 ounces chocolate-flavor candy coating, chopped
1 tablespoon butter
Directions
1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and butter over low heat, stirring until until melted and smooth. Remove from heat.
3. Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture
Homemade Oatmeal Cream Pies
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 tea spoon salt
1/4 teaspoon baking powder
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup quick-cooking oats
2 teaspoons hot water
1/4 teaspoon salt
1 7 ounce jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
Directions
1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a small bowl combine flour, baking soda, the 1/2 teaspoon salt, and the baking powder; set aside. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla just until combined. Stir in flour mixture and oats just until combined.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
3. Meanwhile, in a medium bowl combine the hot water and the 1/4 teaspoon salt. Stir until salt dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined.
4. Spread marshmallow mixture on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down
You can download the entire book of winners for free here: http://www.bhg.com/bhg/images/pdf/2012_BHGChristmasCookieChallengeWinners.pdf
Creamy Cauliflower Soup with Bacon and Gremolata
I made this soup last week for dinner and it was a hit. It is a hardy soup, perfect for chilly winter days. It was easy to make, but looks very impressive and gourmet. Don't be intimidated by the name - gremolata is just a fancy word for a chopped herb condiment made of lemon zest, garlic, and parsley.
INGREDIENTS:
- 1 cup crushed croutons
- 2 Tbs. olive oil
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 1/2 tsp. lemon zest
- Kosher salt and freshly ground pepper, to taste
- 4 strips of bacon, cooked until crispy, diced
- 1 yellow onion, diced
- 4 shallots, sliced
- 3 celery stalks, diced
- 1 head cauliflower, trimmed and cut into florets
- 5 cups chicken or vegetable stock, plus more as needed
- 1 Tbs. fresh lemon juice
- 3/4 cup heavy cream (optional)
In a bowl, toss the croutons with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.
In a large pot over medium heat, heat 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper.
Add the 5 cups stock and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.
Using an immersion blender, puree the soup until smooth. Add more salt and pepper to taste if needed. Add more stock if needed to reach the desired consistency.
Stir in the lemon juice and cream. Ladle the soup into warmed bowls.
Top with the crispy bacon and gremolata. Serve immediately.
Check Out My Pillows For Sale!
In my Etsy shop, I have lots of new items, including the start of my pillow collection! Perfect for adding a pop of color to your space and they make great Christmas presents. Check them out here: http://www.etsy.com/shop/GailWrightatHome
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Also, check back often as there are many other products in the works!
DIY Jewelry Board
My jewelry box was getting out of control and I could never find what I was looking for. So I came up with a way to neatly display my favorite pieces and clear up space on my desk where my jewelry box sat.
I used is some left over fabric and cork board squares I found at Target that were about $6 for four. I cut the fabric into squares about an inch larger on each side than the cork square. I stapled the fabric to the cork, wrapping it around the edges.
I attached the squares to the wall with double-sided adhesive tape. (No holes in the wall and easy to remove!) I hung it behind my bedroom door so it is out of the way, yet easy to access.
Then I used clear thumb tacks to hang my necklaces, rings, and bracelets. The earrings hang by themselves, just by sticking them into the cork. The entire project took about 20 minutes. Now I can see every piece that I love and it forces me to keep my jewelry organized!
Guest Services
When you have guests staying overnight in your home, do you throw them pillow and blanket and show them to the couch? With our family and friends living in different cities (and Ryan and I living all over the country) we get overnight visitors often. It is nice to make them feel welcome and at home.
These easy ideas for outfitting your guest room make hosting overnighters a welcome experience for everyone. A few comforting touches added to your home will make your family and friends feel special when they come to stay. Get guests' bedrooms ready now just in time for the holidays.
Be Prepared
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Being a good host requires some planning ahead and buying some gear. Avoid having to buy everything at once by keeping an eye out for supplies on sale during your weekly trips to the store. Stock up on travel size toiletries, nice towels, and extra bedding. Store them in the guest room or other closet when not in use, so they are not mixed with your everyday items. These items are for guests only.
Decorate sparingly in a guest room. When staying in a strange room, comfort and space are more soothing than a clutter of unfamiliar things.
Don't have a spare bedroom? Invest in an inflatable air mattress. They are inexpensive but a lot more comfortable than sleeping on the sofa.
Before Your Guests Arrive
Outfit your guest's quarters with a tray of necessities: an alarm clock, some favorite books or magazines, the local newspaper, and some bottled water. Even if they are sleeping on the sofa, set up a foldable tray table or park the tray on the coffee table before bedtime.
Stock a dresser drawer or nightstand with the necessities you have bought and fun extras. Examples are: •shampoo, soaps •toothpaste and a toothbrush •lotion •mints •lip balm •band-aids, cough drops •a one-time-use camera •a pen and note pad •fill a basket with some candy, chocolate, nuts, or other favorites of your guest. •you could even get some single serving bottles of their favorite liquor and mixers.
Put a TV in the room. While the point of a visit is to spend time with each other, a television in the guest room acknowledges the fact that your guests may not want to go to bed as early as you do, or may wake up earlier and want to catch the weather forecast.
If you have the room, make sure there is adequate closet and drawer space. Supply a variety of hangers -- at least a dozen good wooden or metal ones. And have full-length mirror hanging.
If you don't have the closet space, give guests a spot to hang clothes by hanging an over-the-door hook and stock it with several slim hangers
Hang another separate hook so you guest has somewhere to hang up their wet towel.
Have an extra blanket on the end of the bed or couch if needed.
Fresh Flowers always make a room feel more welcoming
Ask you guests before they arrive of anything they may want or need. Do they drink coffee in the morning? Stock the fridge and pantry and take into consideration any special food requirements
When Your Guests Arrive
Show guests where to find snacks, drinking glasses, and utensils, and always tell them to help themselves.
In the morning offer a simple, but tasty breakfast. If it's a lazy Sunday, bacon and eggs or pancakes are simple and not something you get to eat everyday. If you don't have a lot of time just get some bagels from the bakery an some fresh fruit. Keep coffee, tea and juice on hand. Even if you don’t drink it, a coffee drinker is always thankful to have the means to make a cup of joe in the morning. It doesn’t have to be anything high-end if you don’t drink it, but make sure it’s fresh.
Relax! If you are, they will be. The most important thing is to enjoy the time that you have with your company.
Butternut Squash Risotto
Many are intimidated by making risotto, but it is actually very easy. It just takes some patience. You must stand over the pot and constantly stir for about 20-30 minutes. I like to make this on a cold day when I wouldn't break a sweat standing over the stove. Since hurricane Sandy was approaching and I knew I was going to be stuck inside for a long time, I thought now was the perfect time to test out this recipe. The result - AMAZING! Even Ryan loved it and we had it for lunch again the next day!
Butternut Squash Risotto
INGREDIENTS
- 3 tablespoons butter
- 1 onion, finely chopped
- 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
- 2 cloves garlic, finely chopped
- Kosher salt and pepper
- 1 cup Arborio rice
- 1 cup dry white wine
- 4 cup(s) low-sodium chicken or vegetable stock, heated in a separate pot.
- 2 teaspoons fresh thyme or sage
- 1/2 cup grated Parmesan cheese, plus more for serving
DIRECTIONS:
- Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 6 to 8 minutes.
- Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute, making sure all of the rice is coated with the butter (this helps it from becoming sticky!)
- Add the wine and simmer until absorbed
- Add a ladle or 2 of the hot stock and simmer, stirring constantly , until most of the liquid is absorbed. Repeat, until all of the stock is added and the rice is tender and creamy. Stir in the herbs and cheese. Season to taste.
- Serve with additional Parmesan cheese, if desired.
Nate Berkus New Collection at Target
This past Sunday Nate Berkus launched his new home collection at Target and of course, I am in love with everything he does. His design is always classic and collected. Best of all, it is now very affordable!
Here are some of my favorites from the new collection. Run, don't walk, to Target and scope out the rest!
Fresh Tomato Basil Soup
Today I am making an extra large batch of tomato basil soup. My kitchen counters are overflowing with tomatoes from our garden.
I know I have shared this recipe before, but it is one of my favorites!
Ingredients
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (about 2 large onions
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons, for garnish
Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
A Well Dressed Outdoor Table
With Labor Day just around the corner, you might be planning one last outdoor hurrah to bid farewell to summer. I think many people forget the impact a tablescape can add to the mood of a party. It doesn't take a lot of effort or cost a lot. I always keep it simple and natural. Use the resources around you in your own backyard. Fresh cut flowers and wood accents always make an outdoor BBQ a little more elegant. Here are some well dressed tables for a little inspiration for your next outdoor party:
