Posts in our pantry
Birthday Cake

RG-6091 Around here, we're big fans of all the original birthday traditions. It seems like we're supposed to care less and less about birthdays as we get older, but we're not on board with that. Presents? Yes. Beautiful gift wrap? Obviously. Balloons, flowers, decorations? Check, check, and check. And the best part of all, the ultimate reason to celebrate any occasion: the cake.

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Showing up to a birthday party, or even just a friend's doorstep, with a homemade birthday cake in hand is one of the best birthday surprises we can think of. It's thoughtful and sweet, and chances are you'll be sticking around long enough to sneak a slice yourself! Cupcakes are great and ice cream is always a good idea, but there's nothing quite like a beautiful slice of cake. This week, we're craving the classic Birthday Cake from the Theo Chocolate cookbook - now all we need is a friend with an April birthday!

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Theo Chocolate Birthday Cake:

Makes one 9-inch layer cake

  • 3 cups (13&1/2 ounces) cake flour
  • 1&3/4 cups (12&1/4 ounces) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1&3/4 cups (3&1/2 sticks) unsalted butter, melted
  • 3/4 cup buttermilk
  • 1 tablespoon vanilla extract
  • 4 egg yolks
  • 2 eggs

For the frosting:

  • 3 tablespoons very hot water
  • 3 tablespoons (2/3 ounce) cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups (13&1/2 ounces confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 9 ounces Theo 70 percent dark chocolate, melted and cooled (but still liquid)
  1. To make the cake, preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) baking pans and line the bottoms with parchment paper. Set the pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and baking soda on low speed to blend the ingredients, about 15 seconds. Add the butter, buttermilk, and vanilla, and mix on low speed until the wet and dry ingredients combine, about 30 seconds. Scrape the bowl and paddle, and mix on medium-high speed for 1 full minute. Scrape the bowl, add the egg yolks, and mix on medium-high speed for 30 seconds to blend and aerate the batter. Add the eggs, one at a time, mixing on medium-high speed for 30 seconds between additions. Finally, mix the batter on medium-high speed for one minute. Divide the batter evenly between the prepared pans, and bake until a toothpick inserted near the center of the cake comes out clean, about 35 minutes.
  3. Cool the cakes in the pans on a wire cooling rack for 10 minutes. Remove the cakes from the pans, peel off the parchment paper, and let them cool completely before making the frosting.
  4. To make the frosting, in a small bowl, whisk together the water and cocoa powder until smooth. Set aside to cool.
  5. Clean the stand mixer bowl, then cream the butter on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat on medium speed until smooth and creamy, 1 to 2 minutes. Scrape the bowl, add the vanilla, salt and cocoa powder paste, and mix on low speed until combined. Increase the speed to medium-high and whip the frosting until soft and creamy, about another minute. Make sure the melted chocolate is still liquid, but no longer warm to the touch. Add it and whip on medium-high speed until thick and fluffy, about 2 minutes. Use right away.
Spring Tablescape with Faux Florals

IMG_2990 We know that Spring is here when the major showers start to hit! With the recent rain, we are so excited to see that plenty of foliage and plants are getting hydrated in this California Drought. One of our favorite parts about Spring is of course the amazing florals! We’re not just talking real flowers either—our hearts have been recently set on our faux collection at Rolling Greens. Our large inventory of faux florals are perfect for creating long-lasting, elegant centerpieces that can be used time and time again.

Inspired by the soft hues of the season and faux florals, we created a tablescape that seamlessly transfers your Winter décor straight into Spring! Trust us—no one will believe the centerpiece is faux! See our tips below for creating your own spring table decor, and join us at both Rolling Greens locations to pick out your florals today. Spring is the perfect time to de-clutter and arrange your living space for the new season, so make a pot of coffee and get decorating!

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1. To create the focal point of our centerpiece, we used five vintage jars: one large jar in the center, two medium jars on either side, and lastly, two small jars layered in next to the medium jars.

2. Then, we filled the three bigger jars with large florals. Our biggest jar is our main focal point—so we used Protea for vivid colors. Protea are amazing since they have such a unique structure and can be masculine or feminine.

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3. For our two medium jars, we layered in white hydrangeas to make a full and voluminous arrangement.

4. For our small jars, we used a pretty blue-green floral and fluffed up the leaves to add volume. Each layer we add in corresponds with the next and filled the voids to create a full and seamless arrangement!

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5. Next, we used an assortment of peonies and succulents intertwined with each other to create an extension of the arrangement that reached down both sides of the table.

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6. For the table setting, we used white chargers (from your winter décor!) and added a cool-toned brown charger on top. To add a pop of color and pattern that ties in with the arrangement, we used our patterned bowls with a pop of blue. Textured pink and blue- toned glasses tied the colors together and an romantic chalice finished each setting.

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Have you started decorating your home for Spring yet? Share your decor tips in the comments, or join us in-store to complete your floral & pantry shopping!

Default Smoothie from Seven Spoons

RG-6140 LA is already beginning to melt into spring, and we have all green everything on our minds! From fresh cut flowers to succulents to tropical trees, we're loving everything green for spring - even when it comes to breakfast. Don't get us wrong, we're still reaching for our morning coffee when we wake up, but this "Default Smoothie" from the beautiful Seven Spoons cookbook has us craving something a little fresher to wake us up!

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We highly recommend grabbing this gorgeous book at our LA location, because it is full of recipes perfect for any day! Otherwise, you can check out more of Tara's recipes here and check out the full recipe for her bright Default Smoothie below!

Default Smoothie:

Ingredients:

  • 1 smallish navel orange or a fattish clementine, peeled and split into segments
  • 1 crisp apple (such as Honeycrisp, Gala, Granny Smith), stemmed and cut into chunks (the core and seeds are fine)
  • 1 banana, peeled
  • 2 cups (135g) stemmed, torn kale, packed (about 1/2 a bunch)
  • 1 heaping tablespoon nut butter
  • 1/2 cup (120ml) filtered apple juice or plain nut milk, plus more as needed

Directions:

Combine all ingredients in an upright blender and process until liquefied. If the smoothie is too tick, carefully incorporate more liquid as needed, slowly through the feed hole on the lid with the motor running. Pour into glasses and drink right away. Serves 2.

Designing a Harvest Table
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The harvest season has always been a source of great inspiration for us. With fall products going out in stores over the next couple of weeks we are eagerly awaiting the season and hopefully a climate change! To kick off the season we are sharing a few fall tabletop ideas with you.IMG_6636IMG_6635 IMG_6632-1IMG_6633Our newly remodeled pantry area and stunning new products such as our aged turkish cutting boards, glassware and graphic serving bowls adorned the event perfectly! With gourmet appetizers from our friends at The Cheese Store of Beverly Hills, cocktails and a homemade cake we had all the right ingredients for a dinner party!  We decorated the center of the table with a faux succulent garland that we made entirely out of pieces found in our stores. Creating your own is simple just ask any of our sales reps to help you put one together. We topped off the centerpiece with our pillar mission candles and tea lights in some of our favorite small containers.IMG_6638

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Designing your own harvest table is fun and it’s easier than you’d think! So join us and be inspired!IMG_6634

 

Blood Orange + Beet Salad
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AFullSizeRenders the temperatures rise over the weekend here in Los Angeles we'll be craving some refreshing and filling. We couldn't resist to share this recipe when we were looking thru our cookbooks, does that look delicious or what? This recipe was actually created during the holiday season by Chef Corey at Flour1, but we want to make it RIGHT NOW. Fresh feta, toasted walnuts and an orange vinaigrette, yum!

 

 

So here's what you'll need:

Ingredients

2 lb/910 g beets, a mix of red and gold

1 tsp kosher salt

1 cup/115 g walnut pieces

2 blood oranges (or regular oranges if you cannot find blood oranges)

8 cups/200 g loosely packed baby arugula

8 oz/255 g soft fresh goat cheese

Blood Orange Vinaigrette

1 blood orange (or regular orange)

1 small shallot, finely diced

2 tsp Dijon mustard

2 tsp honey

1 tsp kosher salt

⅛ tsp freshly ground black pepper

3 tbsp sherry vinegar

¼ cup/60 ml extra-virgin olive oil

Special Equipment: rimmed baking sheet, Microplane or other fine-rasp grater

Steps:

1. Cut the tops of the beets, leaving a little of the stem intact and scrub them well. In a large saucepan sprinkle salt and add water to cover the beets by about 2 inches. Cover and bring to a boil on high heat. Reduce heat to a medium-low and simmer for about 1 hour, or until the beets are tender and can be pierced with a knife. Drain and set aside until the beets are cool enough to be handled. Use a kitchen towel that you don't mind staining to hold the beets. Remove the skins by rubbing the towel firmly against the beets. When the beets are completely cool, cut them into bite-size wedges.

2. Meanwhile, preheat the oven to 350 degrees fahrenheit and place a rack in the center of the oven. Spread the walnuts in a single layer on the baking sheet and toast in the oven, shaking the pan once or twice for even toasting, for 8 to 10 minutes, or until the nut are golden brown, Remove from the oven and let cool.

3. Cut the top and bottom of each orange. Stand one of the oranges on a flat end. Using a sharp paring knife, carve away the rind from the orange, starting from the top and cutting downward and curving inward, until all the rind is gone and you are left with just the fruit. Repeat with the remaining orange. Cut the oranges crossfire into thin slices and set aside for the salad.

4. TO MAKE THE VINAIGRETTE: Working directly over a small bowl, grate the zest from the orange with the Microplane. Cut the orange in half and squeeze the juice into the grated zest. Add the shallot, Dijon mustard, honey, salaam and pepper. Whisk in the vinegar and then slowly whisk in the olive oil until well blended. Taste and adjusting seasoning as preferred.

*The vinaigrette can be made up to 1 week in advance and stored in an airtight container in the fridge. Bring back to room tempter and rewhisk to combine the ingredients before using.

5. Arrange the arugula in a large, shallow bowl. In a medium bowl, toss the beets with 2 to 3 tbsp of the vinaigrette, coating them evenly. Top the arugula with the beets, orange slices, walnuts, and dollops of the goat cheese. Serve the remaining dressing on the side.

For more delicious recipes from the chefs at Flour Bakery + Cafe pick up the cookbook Flour, Too  at Rolling Greens Los Angeles.   IMG_9137