Lakehouse Home Tour: The Foyer

Our foyer and staircase is one of my favorite spots in our new home.  I just love how everything came together!  If you are interested in any of the finishes I used, I've listed all of the sources at the end of the post.

The photo above is taken at the landing between the main floor and the second floor.  The photo below is taken at the very top of the steps on the second floor.

 

The paint color in the upper foyer is Benjamin Moore; Sparrow AF-720.  I love the richness this dark color adds to the space and how it contrasts with the light woodwork.  Since foyers and hallways are just spaces where you are passing through, they can be a good place to experiment with a darker, dramatic color. 

The view of Lake Michigan from the landing isn't too shabby :) 

The wool carpet runner is really the star of the show - it's definitely my favorite part.

 

 

Another favorite - this fixture from Hudson Valley Lighting.  Several fixtures in our house are from Hudson Valley.  Their products are beautiful.

This is the view from the foyer and the stairs leading to the basement.

Our main floor is all hardwood, with the exception of the foyer, where I decided to use quartzite (natural stone) tile.  We also have this same stone on our screen porch.  I love it because it hides everything and holds up really well.  No need to worry about scratching it.  I really liked this particular colorway because it invokes the beachy / lakehouse feel I was going for.  It reminds me of sand and driftwood and the beach.

We have small stairway lights installed all along the stairwell.  I highly recommend this if you are building a new home!  They add a really nice glow at night when they are on and act as a great night light too.

 

 

 Sources:

- Wall color in upper foyer:  Benjamin Moore; Sparrow AF-720

- Woodwork / Trim color:  Benjamin Moore; OC-6 Feather Down

- Carpet Runner:  Couristan / The Baxter Collection; 6721/0005 Taupe/Ivory

- Wood Stain:  Matched to Minwax; color Jacoban.  Wood at landings is hickory.  Wood at stair treads, risers, and handrails is oak.

- Stone Floor in Entry:  Daltile; Quartzite; Golden Sun in the Versailles pattern.

- Light Fixture in Entry:  Hudson Valley; Humphrey #4824-AGB in polished nickel

- Light Fixture in Upper Foyer:  I don't have the manufacturer on this one, but we purchased it from The Lighting Corner.  They offer the fixture for sale on their website.

I'm sharing this post at these great parties:
- Inspire Me Tuesday hosted by A Stroll Thru Life



Weekend Kitchen: Candy Corn Fudge

It's the last week of October.  Can you believe it?  I can't!  I feel like it should be the last week of August!  I was going through my blog archives this weekend and came across this recipe (originally posted here in October 2011).  I thought I'd re-post it because it seems like the perfect treat to make this week for Halloween. I just love how festive it looks and it's delicious too.

 

I found this recipe while browsing through Woman's Day Magazine.  Click here for the original recipe.

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Ingredients:

- 8 oz cream cheese, at room temperature

- 2 cups confectioners’ sugar

- 2 tsp pure vanilla extract

- 3 cups white chocolate chips (about 18 oz)

- 2 cups mini pretzels or broken pretzel pieces

- 1 cup dried cherries or cranberries

- 1 cup candy corn

 

Directions:

1.  Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.

 

2.  Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.

 

3.  Meanwhile, melt the chocolate in the microwave according to package directions.

 

4.  Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries (or cranberries). Transfer the mixture to the prepared pan and top with the candy corn.   To make the fudge look a little prettier, I also added more cranberries and pretzels to the top.  Refrigerate until firm, at least 2 hours and up to 2 days.

 

5.  Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.  Keep refrigerated.

 

Weekend Kitchen: Beef, Bacon & Mushroom Ragu

 

Now that fall is upon us and the weather has turned chilly (at least here in Michigan), I have been craving hearty, comfort foods.  This ragu made for a perfect Sunday dinner on a chilly day.  Recipe adapted from the September 2014 issue of Rachel Ray Magazine.

Ingredients:
2 tablespoons EVOO                        
1/4 pound lean bacon or pancetta, chopped                        

1/4 pound cremini or portabella mushrooms, chopped                        

2 tablespoons chopped fresh thyme                        

1 bay leaf

1 pound ground beef                        

1 medium onion, minced                        

2 - 3 large garlic cloves, minced

Salt and pepper

3 tablespoons tomato paste

2 cups beef stock

1 pound pasta (I used orecchiette)                      

2 tablespoons butter

Freshly grated Parmesan

I used my Le Creuset Dutch oven for the first time to make this dish - I loved cooking with it!

 

Directions:
 

1.  Bring a large pot of water to a boil.

 

2.  In a deep skillet or large saucepan, heat the EVOO over medium-high. Add the bacon and cook until the fat melts, 2 to 3 minutes. Add the mushrooms, thyme and bay leaf. Cook until the mushrooms brown, 3 to 4 minutes. Add the ground beef and cook, breaking up into small pieces with a spoon, until browned, 4 to 5 minutes. Add the onion and garlic; season with salt and pepper.

 

3.  Partially cover the skillet and cook, stirring occasionally, until the onion softens, 5 to 6 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Stir in the stock, then reduce the heat to low and let the ragu simmer while the pasta cooks.

 

4.  Salt the water and cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and the cooking water back to the hot pot. Toss with half the ragu and the butter; season. Serve the pasta in shallow bowls topped with the remaining sauce and cheese.

 

 

Try this dish for dinner on a chilly fall day - You'll love it!

 

Minted Giveaway Winner!

 

Thanks to everyone who stopped by and entered the giveaway.  I used random.org to select a winner.  Comment #11 is the lucky winner of the $150 credit to Minted!

 

 

Congrats Ashley!  I hope you have fun deciding how to use your $150!



Pumpkin Spice Latte: Homemade & All Natural

It's Fall y'all.  That means it time to start enjoying all things pumpkin, right?  I really enjoy pumpkin spice lattes but have never been a huge fan of the Starbucks version { Especially after this article came out.  Yuck! }.  So, I was happy to see this recipe in the October 2014 issue of Good Housekeeping Magazine.  This recipe is simple, delicious, and best of all, you know exactly what is going into it!

Ingredients:

- 2 cups sugar

- 2 cups water

- 1/2 cup canned pumpkin

- 2 cinnamon sticks

- 1 teaspoon vanilla extract

- 2 teaspoons pumpkin pie spice

- coffee

- organic milk, warmed

- whipped cream, if desired

- cinnamon, if desired

 

Directions:
1.  In a sauce pan, combine sugar, water, pumpkin, cinnamon sticks, vanilla, and pumpkin pie spice.  Stir until ingredients are combined.  Simmer over medium low heat, stirring occasionally, for 10-12 minutes.

2.  Remove from heat.  Strain twice.  Syrup may be kept for up to a month in the refrigerator.

3.  Add desired amount of milk to coffee cup, add 1-2 tablespoons of pumpkin syrup, add coffee and stir.  If desired, top with whipped cream and cinnamon or pumpkin pie spice.  Enjoy!

 

 

  

 

 

  

  

 

 

 

 

 

 

 

 

 

 

 

I've linked this post to DIY by Design:
- Fall into Fall Party
- A Stroll Thru Life - Inspire Me Tuesday