How to Make Your Home the Best Lil' B+B in Town

 

Holiday season is upon us, and I love, love, triple love having guests ( I inherited the hospitality gene from my Southern grandparents).  Nothing fills my heart more than having people in the house to bake for and dote on from the minute they put their bags down until the minute they leave. I want every single person who walks through the front door to immediately feel at home, and I've got a few tips on h0w to make that happen:

The Amenities Basket: I think this is one of my favorite things in the entire house, and something I'm really proud of. In the past, though it doesn't happen quite that often, I've been at a friend's house and totally unprepared. I didn't have my toothbrush, I didn't have my toothpaste, I didn't even have a tube of chapstick! It's a terrible feeling because you find yourself picturing exactly where each item you've left is, and wishing that you'd just packed it, just in case. That's why I came up with the idea for the Amenities Basket. I've got every miniature-sized item a guest could ever need: makeup wipes, toothpaste, fancy soaps and body washes, shampoos and conditioners, and even feminine products. Truthfully, my basket is tailored more for the female guests that arrive, but take the opportunity to tailor it to the needs of your specific guests. Maybe they like a certain aftershave, maybe they like a certain lotion. Nothing will make your guests feel welcome like a basket filled with their favorite things. And here's a good tip: try to double up on products if you can. If you've got multiple guests, you want to make sure that you have enough emergency items for everyone.

Baked Goods: Greet your guests at the door with a sweet treat! You can never go wrong with a warm batch of classic chocolate chip cookies like these ones from my favorite cookie lady, Dorie Greenspan!

Candles: Freshen up the guest room (or even the whole house) with a couple scented candles. Make sure to keep the scent warm, light, and crisp to create an atmosphere that is cozy and inviting, not overpowering; You never know what your guests prefer scent-wise until they've gotten there, so best to err on the side of less is more. (Side note: You can find a great selection of super inexpensive, delicious-smelling candles at Homegoods and Target!)

Fresh Flowers: Nothing brightens up the home like a bouquet of fresh flowers! Choose bright, seasonal colors to make the whole house pop. And to keep things extra fancy, trim a few and put them in a mason jar or small vase on the nightstand in your guest room.

Bedside Reading Material: You never know the sleep schedule of your guests. While you may be a night owl, they may be early to bed, early to rise. If that's the case, or they're just having trouble falling asleep in a bed that is not their own, it's always nice to provide a little reading material to pass the time. I like to tailor my picks to things I think my specific guest will love. Usually I'll choose one book that will make them think, one book to turn their brain off when they just want to relax, and one or two magazines for when they want to stare at beautiful pictures. It's good to have a variety.

Clear Space in the Closet: Depending on how long your guests plan to stay, it's always a good idea to clear a little space in the closet for them with a few extra hangers. We wouldn't want a beautiful dress or suit to get wrinkled!

Soft Blankets + Socks: I like a cold house, what can I say? And while this cold-centric gal doesn't mind putting on extra layers in the house, my guests may not always. That's why I'm always prepared with extra soft and cozy blankets and socks for when my guests feel a bit chilly. It's always good to have several available in case your guests don't want to share.

Fresh Linens + Towels: Wash your sheets, and wash extra towels. You never know when your guests may want to take a shower, or even a quick cat nap after a long journey. Be prepared.

A Beverage Basket: We happen to have a lot of baskets lying around the house from various holiday gifts, so I found a good use for one as a beverage basket.  If you've got an extra basket, or don't mind shelling out a few bucks for a small one, fill it with specialty teas, individual coffee packs, water bottles, and even a cocoa mix or two. It's good to be prepared for any tastes your guest may have.

Ask Ahead of Time: The most important tip of all is to always, always ask ahead of time. Ask about food allergies (VERY IMPORTANT), ask what snacks they like, ask what kind of movies they watch, ask how they like their coffee in the morning. Nothing shows that you care more than making sure your guests have the best stay possible. The goal is to make them feel as though they never want to leave, but of course they'll have to eventually! Always ask.

What are your best guest tips? Sound off in the comments below!

Home Again.

Forgive me. I just, literally JUST got into Instagram, and now I'm practically documenting my entire life through pictures. TRY TO STOP ME, WORLD!

Double forgive me; I just slept for many, many hours and I'm re-adjusting to the world of the awake.

Guys, this week has been the absolute WORST. Midterms week is like that, but this has been the busiest one in recent memory. I'm a senior, and really, I should have taken it kind of easy, what with this being my very last semester EVER and all, but there were classes I just couldn't give up taking. (One of them is a Jane Austen class where there are exactly TWO BOYS and they sit in the corner the whole time while the girls sigh a lot and swoon. It's...pretty hilarious.) I actually pulled my first legitimate all-nighter  ever which involved drinking TWO Red Bulls in the span of a few hours, and crawling into bed for a whopping full night's sleep of 45 minutes. I got to take a two-hour nap the next day, but I still wasn't feeling 100%. That, of course, did not stop me from going out to celebrate for a little while, and enjoying some yummy Pasta Carbonara with chicken from The Cheesecake Factory, and drinking a beer while doing lots of trivia at a neighborhood bar near my school. (I prefer a quiet evening out every time. I like actually HEARING what my friends are saying, not guessing while I run from a huge sub-woofer.)

Then last night I hopped on a plane back to Wisconsin, where I currently rest, chasing the cutest miniature schnauzer on this planet, and eating my parents out of house and home. But that's no biggie. Being home means I cook for my parents, and cooking means blogging. I love blogging, and I love you guys.

Most importantly, however, I love sleeping. It had to be said again.

Before and After: Budget Friendly Creations

So I was browsing through the various sections of Apartment Therapy, as per usual, when I stumbled across the sort of DIY project that stops you right in your tracks.

Now, if you're like me, you've always wanted to do projects on your own, to make things that you could actually use, but you never knew exactly how to go about starting it, let alone finishing it. Lora Neveu, the genius behind the transformation I'm about to talk about, has no trouble in that area.

It was just one rainy weekend, apparently, when Neveu decided to finally take care of some empty space in her daughter's room, by creating an enchanting and inviting area that every little girl (and big girl alike) would cherish for years to come.

Et Voila:

What was once empty space, then became the coolest nook in the history of ever. Perfect for naps. contemplation, and inspiration, and most importantly: storage (something we're all trying to find more of). And you'll never ever, believe how little it cost to make this dream space a reality: $165. If anyone meets Lora, please tell her to call me so that she can teach me her ways. An empty space like that in my house would remain in the "Before" stage for years before I would ever know what to do with it. She just made it happen!

Read the full story here!

My dream appliance: a KitchenAid Stand Mixer. They are so classic. Did you know that since their creation, the design has not changed? And these babies have been around for a VERY long time.

It's just one of those things; If it ain't broke, don't fix it. Am I right?

THE DAY I get my mixer, is the day I make these absolutely adorable cookies.

Adventures in Cakeworld

First Stop: Pound. If there is only one thing about me that you ever need to know, it is that when I set my mind on something, it has to happen. The problem with this is: sometimes what I want to do is a little bit more complicated than what I'm ready for. However readers, I'm proud to say that this was really not one of those times.

But the one thing that you really, super, absolutely need to know about me is that I am never satisfied with just plain-jane dishes and desserts. What I make must have the "wow factor," something I, if the roles were reversed and it was someone making something for me, would be impressed with. If the recipe sounds fun and a little uncommon, sign me up.

That is why Joy Wilson, a.k.a. Joy the Baker, is my kitchen spirit animal.  I just bought her new cookbook (I found out that it was an autographed copy and screamed), and I'm already bookmarking pages with recipes i'm just dying to try ASAP.

One recipe I can cross off the list?  Zucchini Cream Cheese Pound Cake.

My night:

Sifting the flour, baking powder, baking soda. So far, so good.

Everything mixed, zucchini shredded and incorporated, batter so thick that it couldn't be poured. All into the (what I thought was a) well-buttered and floured bundt pan!

45 minutes at 350, plus 10 more minutes at the adjusted temperature of 375 and...

Right, so here's where it got a bit tricky. After giving it close to 30 minutes to cool, I tried to get baby bundt cake out of its mold. But this baby would not budge! I panicked, but my mother suggested just going around the edges with a spoon. Et voila, bundt!

Sadly, we lost two pieces to the pan, but that's nothing a little pretending and a huge tub of frosting can't fix!

Ah, the frosting process. It is long, and it is tedious when you have a warm cake calling your name.

All in all, I'm pretty pleased! Of course, I'll have to have my taste-testers give me the final verdict tomorrow.

Here's what I learned:

1. A well-greased bundt pan is a golden bundt pan. Take it from me: if there is anywhere that the cake can stick, it will.

2. Spraying Pam, then throwing some flour into the pan and moving it around will not be enough. Either go old-fashioned and use butter,  a twice-folded paper towel, and flour, or use the Pam spray already infused with flour. Do not grease half-heartedly.

3. Though the recipe calls for 2 cups of zucchini, I found that I was perfectly fine with one-and-a-half. Honestly, do whatever you want. The zucchini you cannot taste, but it will help keep the cake moist. Who wants a dry cake?

4. If you've got a rubber spatula for frosting cakes, use it. My house only has knives, and it make the process a little bit more difficult.

5. I could use a little (or a lot of) practice frosting.

6. If you're like me, this is a dessert best served slightly warm, with a glass of milk. Try it. You won't regret it.

You should definitely buy this book!

Happy baking!

Learning the Language of Latkes

For three weeks I've had one dish on my mind: latkes. So what is a latke you ask? For those who don't know, here's an official definition:

Noun (in Jewish cooking) A pancake, esp. one made with grated potato.

Now here's my (unofficial) definition:

Noun

Circular potato pancake of deliciousness. 

I am officially on break for a month, thus: the perfect time to start cookin'! And boy, was this dish an easy blast!

Here we go!

It took me absolute ages to peel these potatoes, but I made it happen! A good vegetable peeler is an essential tool for the kitchen. Without it, I would have used that knife, and I'd probably still be peeling. (Okay, honestly, the peeler probably just saved me 10-15 minutes tops.  Still!)

Next, in order to fit the onions and potatoes into the food processor for shredding, I had to cut them up into little pieces. I'm happy to announce that the onions did not sting my eyes, as they usually do. I don't normally have access to food processors at my apartment, so using one definitely saved me some time. If you've got one, use it. Some recipes call for graters, which I'm sure work fine, but if you're planning on making latkes for a dinner party, or planning on having leftovers, a food processor is the way to go.

The recipe calls for 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and one large egg, but since I used two potatoes, I ended up doubling the recipe. Adding the freshly shredded and drained potato/onion mixture to the...well, mix, I whisked it all together until everything was coated.

Latke time! Here's what I learned:

1. When the recipe tells you to scoop a mere teaspoon of latke mix into a pan, do it. I decided to take spoonfuls because I wanted bigger cakes, but that was a MISTAKE. They cooked slower than I wanted, and I just didn't feel in control at all.

2. Although the recipe called for peanut oil, I found that extra virgin olive oil does the trick nicely as well.

3. You'll have to use more oil than what the recipe suggests.

Here, I finally started to get the hang of it. (Notice that I heeded the recipe's advice and lessened my spooning size. )

FINALLY, FINALLY I got it! Perfect size, good crispness. What I learned:

1. YOU MUST WATCH THESE CAREFULLY. These cakes are much smaller, and significantly thinner, so they crisp before you know it. One minute is a pretty solid amount of time, but every cake crisps differently.

2. If you've got an electric stove like I've got at home, the heat should be at about 6. If you've got a gas stove like I've got at my apartment, 5 or 6 is probably a good, safe place to remain.

Into the tupperware they go, ready to be eaten tomorrow for dinner!!

Doubling the recipe made a TON, and this is a great food item to make in advance, and they're great re-heated. What's also great is that these aren't just for dinner parties! Potato pancakes can be enjoyed at breakfast, or as hor d'oeuvres with some yummy topping combinations!

Oh! And here's the recipe from Smitten Kitchen!

1 large baking potato (1 pound), peeled 1 small onion (4 ounces), peeled 1/4 cup all-purpose flour 1 large egg, lightly beaten 1 teaspoon salt 1/4 teaspoon freshly ground pepper Peanut oil, for frying

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Happy Cooking!!