I’m usually not one to bake bread, in part because I’m a little too impatient to wait for it to rise and because while I love a tasty roll, I try to refrain from having them around the house. I decided that Easter Sunday would be the perfect occasion to bake up some Rosemary Brioche Rolls. They turned out to be so delicious. The center was light and airy and speckled with bits of rosemary and black pepper. The top was crisp but not hard and finished with a pinch of maldon sea salt (in my opinion, the best part!). I’m already planning on giving these a try with kalamata olives instead of the rosemary in hopes that they will come become the my new go-to for dinner party rolls. If you’re not a fan or rosemary or black pepper, no worries! Sub them out for something you like or leave them out all together! Happy Baking!
Rosemary Brioche Rolls:
Adapted from Country Living
- 1 tablespoon active dry yeast
- 3 1/2 cups whole wheat flour, plus more for kneading
- 1/4 cup sugar
- 1 teaspoon salt
- 5 large eggs
- 1 stick unsalted butter, at room temperature
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon freshly ground black pepper
- 2 tablespoons Maldon sea salt or kosher salt
- In a small bowl whisk together yeast and 1/2 cup warm water. Let sit for 10 minutes.
- In the bowl of a stand mixer or large bowl, combine flour, sugar and salty. Add yeast mixture and still well.
- Add 4 eggs, one at a time, mixing well between each egg. Add butter, rosemary and pepper. Stir until combined.
- Transfer dough to a lightly floured surfaced and knead until dough is smooth and comes together. Place in a large, lightly greased bowl and cover with a kitchen towel for 1 hour or until doubled in size.
- Prepared baking pan by lining with parchment paper.
- Divide dough into 12-14 equal pieces. Roll into a ball and place on baking sheet.
- Cover loosely and let rise for 30-45 minutes or doubled in size.
- Pre-heat over to 375 degrees.
- Wish remaining egg with 1 tablespoon water and brush top of rolls with egg wash. Spring with sea salt.
- Bake for 20 minutes or until golden brown. Let cool.
Wednesday Sales are GOOD this week! I’ve rounded up a few of my favorites for your shopping pleasure!
You can shop this weeks best sales here:
Dress // Clutch // Hat (similar) // Shoes (similar)
I am normally a sucker for all things black and white but lately I’ve been on a major color kick and I’m loving it. (evidence here, here AND here!) Spring is all about adding color and pattern into your wardrobe to help you bust out of your winter blues so I’m doing that today in a lime green dress. How sweet is this little number?! I was sold once I saw the eyelet detail on the sleeves. I mean, come on!! It was too good to pass up and I know I’ll be loving it all season long. I also couldn’t help but add more color to this dress pairing it with my favorite embroidered clutch, which in all seriousness goes with EVERYTHING.
Enjoy your day!
You can shop my outfit here:
Parker Top & Shorts // Schutz Sandals // Old Navy Bag // Zara Hat
With my love for rompers and jumpsuits, I knew that I would be a fan of matching separates. Once I spotted this duo from Parker I was sold. There is something about the warmer and longer days that has me reaching for bold patterns and this geometric print was a no brainer. Not only do I love the print but the fit of the top and shorts is so easy. Wear them to lunch with friends, a stroll through the farmers market or throw on some strappy heels and you’re ready for a night out. This shorts/top combo are what warm weather is all about! I hope you had a lovely weekend. We spent Easter in my parents backyard enjoying family, champagne and wine. It was perfect and I’m already looking forward to this next weekend. Happy Monday!
You can shop my outfit here:
I am constantly changing up my breakfast routine. One week its these mouthwatering muffins the next its toast with peanut butter and chia jam and then all of a sudden I’m into a big bowl of fruit topped with yogurt and granola. I’ve been working on finding the perfect granola recipe for awhile now and it wasn’t until recently that I realized I had been doing it all wrong. BUT, I’m happy to share that I finally got it right and it is so right! This stuff has been flying out of the house and I can’t decide if I like it more on top of creamy yogurt or plain as a mid-day snack. Either way, its delicious.
Cranberry Coconut Granola:
- 2 cups rolled oats
- 1/2 cup coconut oil
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup dried cranberries
- 1/3 cup rasins
- 1/3 cup dried coconut
- 1/3 cup honey
- 1/4 cup sunflower seeds
- 1 tablespoon cinnamon
- pinch of salt
- Pre-heat oven to 300 degrees.
- In a saucepan warm coconut oil until melted.
- In a mixing bowl, combine oats, nuts, cinnamon, honey and salt. Add in melted coconut oil.
- Mix to make sure all ingredients are evenly coated.
- Spread across a lined baking sheet and bake for 30 minutes, stirring half way through.
- Once done pull from oven and add dried fruit and coconut. Mix again and spread evenly. Let cool for 1 hour.
- Store in an air tight container and enjoy!
Here is a fun fact that will surely brighten up your Wednesday. Shopbop is having their annual Friends and Family Sale!!! Thats a solid 25% off your favorite pieces. If that doesn’t bring a smile to your face then I don’t know what will. Check out my favorite pics and make sure you get yourself something good!
Use code: INTHEFAMILY14 at checkout to get your 25% discount. Sale ends Thursday.
A.L.C Blouse // DVF Skirt // J.Crew Pumps // Stella McCartney Bag
I recently picked up this DVF skirt and could not be more obsessed. I’m loving the fun black and white zebra pattern and the ultra flattering shape (hugs in just the right places). Not to mention it is beyond comfortable! I recently dressed it up for a date night with a simple white and black blouse and a contrasting leopard pump. I’m already planning on dressing this skirt down and pairing it with this tank and these cute sandals for a more relaxed look. Oh the possibilities!!
You can shop my look here:
Tank // Gap Boyfriend Jeans // Target Sandals (similar) // J.Crew Scarf // Straw Bag from Mexico
I hope you had a lovely weekend! Mine went too fast but was spent outdoors and with family. The perfect combo.
One of my favorite weekend activities is checking out the different farmers markets around San Diego. Yesterday, we headed to the Cedros farmers market for our weekly veggies and such and enjoyed all the seasonal veggies and fruits (aka the strawberries!). It was a lovely afternoon and I opted to keep things casual in a worn in pair of boyfriend jeans, red sandals and a fun new J.Crew scarf which happened to match my straw farmers market bag perfectly!
You can shop my look and similar pieces here:
Equipment Sweater (similar) // Zara Skirt // Schutz Sandals // Saddle Bag (similar) // nZaara Neckalce ℅ // Paul Smith Sunglasses
Happy Friday! I don’t know about you but I am so happy it is the weekend. I’ve been non stop all week so I’m definitely looking forward to a relaxing weekend. This was the perfect outfit to brave the heat wave that we experienced earlier this week. A simple lightweight sweater and vegan leather skirt with my new nZaara necklace to tie the whole look together. I was recently introduced to nZaara and what an amazing selection of unique jewelry and accessories! (and free shipping!!) They offer some pretty amazing statement pieces as well as a collection of really unique bangles. I will definitely be incorporating this necklace into a date night outfit this weekend!
You can shop my look and a similar pieces here:
Have a happy weekend!
Thank you to nZaara for sponsoring this post.
Parsnips. If you haven’t tried them then you’re missing out. I’ve been a long time fan of the root vegetable and I’ve been a little obsessed lately. Parsnip puree, yep. Parsnip fries, you bet! Parsnip soup, of course! Today I’m combining a few of my favorite things to bring you a bowl full of deliciousness. A creamy parsnip soup and a mouthwatering herb pesto are the perfect duo in tasty meal.
Parsnip Soup with a Herb Pesto Drizzle:
Prep it: Soup
- 1 lb parsnips
- 4 cups chicken or vegetable stock
- 1 yukon gold potato
- 1 apple
- 1 red onion, diced
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 sprigs thyme
- 1 bay leaf
- salt and pepper to taste
Prep it: Herb Pesto
- 1 cup basil, arugula, thyme
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts
- 1/4 cup walnuts
- 2 cloves garlic
- juice from half a lemon
Make it: Soup
- Heat EVOO in a large stock pot. Sauté onion with a pinch of salt/pepper until translucent, about 5 minutes.
- Add garlic, parsnip, potato and apple. Sauté another 5-7 minutes.
- Add chicken stock, bay leaf and thyme and bring to a boil. Simmer with lid on for 20 minutes. Remove lid and let cook for another 20 minutes.
- Remove bay leaf and thyme sprig. Transfer to a blender to puree or use an emersion blender to puree.
Make it: Herb Pesto
- In a food processor pulse garlic, pine nuts and walnuts until minced.
- Add basil, arugula and thyme. Pulse food processor.
- Add juice from a lemon and EVOO. Blend until all ingredients are combined
- Add salt to taste
- Serve parsnip soup with a drizzle of herb pesto. Add a pinch of salt and red chili flakes.