Household Mag.

BROOKLYN

Dumbo

BrooklynHailey AndresenComment

Dumbo is one of those neighborhoods lots of vacationers end up in. It's on the water, it's one stop on the train to Manhattan, it has the gorgeous views of the city, you've got Brooklyn Bridge Park there, and it has those classic cobble stone streets in addition to incredible lofts. It's the perfect place to snag some photos without judgement because, well, most people are also doing the same. We had a shoot to do for Everlane so it we thought hey, this is a Brooklyn neighborhood too, lets feature it. Amy, Owen and I joined forces on the train and headed to Dumbo. We grabbed coffee at Brooklyn Roasting Company, creeped around some alley ways to get the right shots and then went down to the water. There's something magical about this area that just gave us that gitty feeling like, "We live here! This is our city!", and those moments are always unbelievably special. A couple other favorites in the area; West Elm Market, Front General Store, and an obvious one - Shake Shack. Amy might have had to discourage me from wanting to get burgers at 10:30 in the morning. We came here on a Monday which was really nice and less crowded than it tends to get on the weekends - just a helpful tip if you're visiting!

Photography by Amy Frances

#betweentwokitchens

Food + DrinkHailey AndresenComment

Lemon muffins with a  lemon-poppyseed glaze
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Ingredients:
Muffin

  • 1 c yogurt
  • 1 c sugar
  • Zest of 1 lemon
  • 2 eggs
  • 1/2 c oil (veg or olive)
  • 1 1/3 flour
  • 2 teaspoon baking powder


Glaze

  • 1 c powdered sugar
  • Juice of 1 lemon (or desired consistency)
  • 1 teaspoon poppyseed

Instructions:

Combine flour & baking powder, set aside. Mix yogurt, zest and sugar in mixing bowl with whisk attachment. Once ingredients are mixed, scrape bowl and add one egg at a time. Add oil in one steady stream with mixer on low speed. Slowly add flour mixture and mix until incorporated. Be sure to scrape the bowl and be careful not to over mix. Spray desired baking pan and bake at 350 degrees for about 15 minutes or until cake bounces back when tapped. Once cooled, drizzle or dunk your lemon muffin with glaze.

Cinnamon pecan rugelach

Ingredients:
Dough

  • 1 cup flour
  • 3/4 stick cold cubed butter
  • 1/4 c ice cold water

Mix flour & butter until butter is pea sized. Add cold water all at once. Mix until incorporated, may need more water if too crumbly. Wrap a refrigerate for an hour or up to 3 days.

Filling

  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon cinnamon
  • 1/4 c chopped toasted pecans

Instructions:

Mix all ingredients. Roll out dough on floured surface. Brush with egg wash. Sprinkle filling over dough. Cut into 16 pieces and roll each piece starting from the outside. Brush once more with egg wash, sprinkle sugar in the raw on top and bake at 350 degrees for about 12 minutes.

Blueberry lemon poptarts

Ingredients:

Dough

  • 1 cup flour
  • 3/4 stick cold cubed butter
  • 1/4 c ice cold water

Mix flour & butter until butter is pea sized. Add cold water all at once. Mix until incorporated, may need more water if too crumbly. Wrap a refrigerate for an hour or up to 3 days.
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Filling (store bought or homemade preserves)

  • 1 1/2 pints blueberries
  • Juice of 1 lemon
  • Dash of water
  • 1 cup sugar

Glaze

  • 1 cup powered sugar
  • Juice of 1 lemon

Instructions:

Fill a medium sauce pan with just enough water so that the bottom is covered. Over medium to high heat add your blueberries in. Using a potato masher, mash and let thicken. Strain out liquid and return to your pan. Add sugar and lemon. Continue to mash and stir. Lower heat and continue to let thicken. Strain a second time and place in a mason jar and let cool - you can place them in the refrigerator to expedite the process. *I always like to save the strained juice for cocktails or lemonade! Remove dough from the refrigerator - separate into two even pieces. Roll out your first half of dough on floured surface. Using a circular cookie cutter, cut 8 pieces. Place pieces on a greased baking sheet or a baking sheet lined with parchment paper. Brush with egg wash. Repeat with your second half of dough (minus the egg wash) and set aside. Place a tablespoon of preserves on each of your 8 pieces on the baking sheet. Take the over cut pieces and cover using your fingers to seal the edges. Brush once more with egg wash, with a fork or knife poke a couple holes on the top of each one and place back in the refrigerator for 30 minutes. Heat oven to 350 degrees and bake for about 15 minutes. While they bake make your glaze - combine powdered sugar and lemon juice and stir. After your pop tarts have cooled add your glaze.

Espresso Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups flour
  • 2 tablespoons espresso grinds
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 eggs
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter
  • 2 cups chocolate chips or chunks
  • For glaze: 1 shot of espresso & 1 to 2 cups powdered sugar

Instructions:

Mix flour, baking soda, salt, and espresso grinds, set aside. Cream butter and sugars. Add vanilla. Add eggs one at a time, be sure to scrape the bowl after each addition. Add flour mixture and mix until incorporated. Add chocolate chips. Bake at 350 degrees for about 8 minutes. For the glaze, mix the two ingredients until desired consistency, start with one cup of sugar and keep adding. Glaze and enjoy!

Dona Chai Lattes

Food + DrinkHailey AndresenComment

BEFORE I WAS A COFFEE DRINKER, YES, I WASN'T ALWAYS A COFFEE DRINKER, I ACTUALLY THINK ON MINE AND ZACK'S FIRST DATE AT THE AGE OF 16 I TOLD HIM THAT I DIDN'T DRINK COFFEE, BUT WHEN I GREW UP I PROBABLY WOULD. CLEARLY MY MOTHER'S WORDS SPEWING RIGHT OUT OF ME. BUT ANWAYS, BEFORE I WAS A COFFEE DRINKER I LOVED CHAI LATTES, AND STILL DO TO THIS DAY. I'VE TRIED DONA CHAI AT A NUMBER OF COFFEE SHOPS IN BROOKLYN SO WHEN THEY WERE UP FOR WORKING TOGETHER on some recipes I WAS STOKED! THE RECIPES IN THIS POST ARE SUPER SIMPLE, BUT you really don't need much more than what they suggest on their bottle to make a good latte - just equal parts chai and milk. here are some easy step by step instructions:

iced chai latte

fill a cup with ice, you can either eyeball it like i did here or measure it out completely. you will just want to make sure you have close to equal parts chai and milk. feel free to substitute any other type of milk for cows milk! stir & drink. takes about two seconds! ;) 

hot chai latte

again, you can measure if you want, or just eyeball it. I filled my mug first with my mixture just to get my amount right, and then placed a sauce pan on the stove and heated the mixture over medium heat for just a few minutes. if you happen to have an espresso machine with a working steam wand you can obviously use that instead. You want your latte to reach 140 degrees. remove from heat and pour into your mug. sprinkle with cinnamon and stir. enjoy! 

if you happened to miss our last post with dona chai read it here. feel free to swap out your cookie cutter to make it a little less valentines day themed! 

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photography by amy frances

this post was sponsored by dona chai