Monday, December 5, 2011

Dream Home & Lemon Bars

Happy Monday...What a busy weekend we had, we found the perfect tree, we decorated for Christmas, baked cookies and enjoyed every minute of it!

Today I wanted to share with you the personal cottage of Sarah Richardson, interior designer from Vancouver, BC and host of HGTV's "Sarah 101". I love her style, she mixes antique market pieces with modern furniture and the result is exquisite, I think a mixture of styles in one space is a must. I love the look of traditional architecture with modern and vintage touches. She describes her family cottage as: "An idyllic off-the-grid getaway is renovated inside and out, drawing inspiration from the natural surroundings and blending vintage treasures with cheerful summer hues."


 This kitchen is so sweet, it was the inspiration for the cookie of the day. 
Seems like a home you would find freshly baked lemon bars...

What a unique use for outdoor lantern lights!

I love this soothing color palette for a kitchen, the tile backsplash is so beautiful.
They used reclaimed wood paneling in the kitchen.

The views are incredible and natural light is so important.
The house is entirely off the grid so natural lighting is very important.

Views don't get better than this!

Master Bedroom...The master gives the feeling of being on a ship. 

Guest Bedroom...Wood ceilings are a must in a cabin.
What a cool vintage brass bed!


Kids Loft...

A skylight above a tub is such a great idea...

 And oh what a cute bunkie...They built a 10' x 12' cabin on the property for guest use reusing
materials left over from the main cabin. What a simple structure full of design!

All images courtesy of Sarah Richardson Design.

Sarah does an incredible job with her designs. She is very inspiring to me...

Cookie Of The Day: Lemon Bars

Makes 24 bars| Hands-On Time: 30m | Total Time: 3hr 30m


  • Crust:
  • nonstick cooking spray
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • Filling:
  • large eggs
  • large egg yolk
  • 2/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 1/8 teaspoon kosher salt
  • confectioners’ sugar, for dusting


  1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
  2. Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
  3. Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.
  4. When the crust is baked, re whisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes. Cool completely in the pan, then refrigerate until cold, about 2 hours.
  5. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars covered in the refrigerator for up to 3 days. Dust with the confectioners’ sugar before serving.
A cottage design that is completely off the grid and delicious lemon bars, what a perfect way to start off the week!

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