- Posted using BlogPress from my iPhone
10/31/11
Halloween Head
Could not resist a second Halloween post... We have been stocking our new location in Petaluma Sienna Antiques. Took these vintage Disney heads in and put them on the front table for the trick or treaters!
- Posted using BlogPress from my iPhone
- Posted using BlogPress from my iPhone
10/27/11
Conservatory Of Flowers San Francisco
The Green and Gold Gala is coming
Thursday November 17th 2011
We are very proud to be part of this event
and to have helped with the design.
To Purchase tickets and get more info
go to...
10/26/11
10/20/11
Smore's Cupcakes
These look so good! From our new favorite food blog.
Smore’s Cupcakes
Makes 24
Makes 24
Ingredients:
Devil’s Food cake:
1 cup all purpose flour
2/3 cup cake flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup low fat buttermilk
½ cup vegetable oil
½ cup strong brewed coffee
2/3 cup semisweet chocolate, melted
1½ teaspoons apple cider vinegar
1 teaspoon vanilla extract
marshmallow meringue frosting:
4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar
2 tablespoons light corn syrup
½ teaspoon vanilla extract
garnish:
1 ½ (4.4 ounce) Hershey bars, broken into 24 pieces
3 graham crackers, cut into 24 pieces
Devil’s Food cake:
1 cup all purpose flour
2/3 cup cake flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup low fat buttermilk
½ cup vegetable oil
½ cup strong brewed coffee
2/3 cup semisweet chocolate, melted
1½ teaspoons apple cider vinegar
1 teaspoon vanilla extract
marshmallow meringue frosting:
4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar
2 tablespoons light corn syrup
½ teaspoon vanilla extract
garnish:
1 ½ (4.4 ounce) Hershey bars, broken into 24 pieces
3 graham crackers, cut into 24 pieces
Directions:
1. Preheat the oven to 350°F.
2. Place all the ingredients for the cupcake batter into a large mixing bowl and whisk together until fully combined.
3. Line a cupcake tin with liners and fill each about ½ way full.
4. Place in the oven and bake for 20 to 25 minutes or until a toothpick come out clean when inserted into the center.
5. Allow the cupcakes to cool completely before frosting.
6. Place the egg whites and cream of tartar in an electric stand mixer fixed with a whisk attachment.
7. Beat the egg whites on medium-high speed until light and frothy.
8. Begin adding the sugar, 2 tablespoons at a time, until fully incorporated.
9. Add the corn syrup and vanilla and beat until the mixture has become glossy and fluffy and stiff peaks form, about 8 minutes. (if you think the mixture looks glossy but soupy, keep beating!)
10. Scoop the mixture into a piping bag fitted with a round tip and pipe over the cooled cupcakes.
1. Preheat the oven to 350°F.
2. Place all the ingredients for the cupcake batter into a large mixing bowl and whisk together until fully combined.
3. Line a cupcake tin with liners and fill each about ½ way full.
4. Place in the oven and bake for 20 to 25 minutes or until a toothpick come out clean when inserted into the center.
5. Allow the cupcakes to cool completely before frosting.
6. Place the egg whites and cream of tartar in an electric stand mixer fixed with a whisk attachment.
7. Beat the egg whites on medium-high speed until light and frothy.
8. Begin adding the sugar, 2 tablespoons at a time, until fully incorporated.
9. Add the corn syrup and vanilla and beat until the mixture has become glossy and fluffy and stiff peaks form, about 8 minutes. (if you think the mixture looks glossy but soupy, keep beating!)
10. Scoop the mixture into a piping bag fitted with a round tip and pipe over the cooled cupcakes.
Note: If you don’t want to beat the
frosting for a long time, you can shorten the whipping time by
dissolving the sugar and lightly whipped egg whites over a double boiler
before adding the mixture to a stand mixer.
10/19/11
50% off continues!
We are moving...
to a new location
in the Antique Trove,
and need to clear out
for all the new pieces
we will be bringing in!
GET THERE FIRST!
10/16/11
GET THERE FIRST!
Tons of amazing pieces at
50% off
October 15 & 16
Antique Trove Roseville, Ca
GET THERE FIRST!
10/14/11
Martin Mattox 3rd location
Our newest location at
Sienna Antiques Peteluma, CA
will be open November 1st 2011
We are very excited to be part
of such an amazing shop!
10/12/11
Enter the Haggis
Our friend Tina told us about this amazing band yesterday
and we have not stopped listening!
Check out there website and listen to their new album
[and please buy a copy]
10/9/11
10/6/11
Topsy's Roost
We were asked to help with this years Gala event for the Conservatory of Flowers in San Francisco, the theme is Playland at the Beach circa 1920's-30's we found these images of Topsy's Roost while researching playland. This place looks like it was AMAZING!
More to follow on the Gala!
George Whitney opened Topsy’s Roost in
1929 and it soon became San Francisco’s most favorite spot at
Playland-at-the-Beach. Driving south along the beach from the Cliff
House, the first building you came to was Topsy’s Roost, a very popular
Chicken Dinner House and Nightclub. You could dance to a live orchestra
and there was seating on the main floor as well as the balcony. If you
were sitting on the balcony level and you wanted to dance, there were
slides to take you right down onto the dance floor.
10/4/11
RRL fall lookbook
LOVE these images from the new RRL lookbook,
modern vintage for men
see the whole collection.
10/1/11
MARTIN MATTOX New @ the Trove
...New at the Trove.
We brought in truck loads of new
pieces this week...
GET THERE FIRST!
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