Recipe-Inspired Two-Tone Beds

Jayca Pike 13/10/2014

Because Nothing is Better than Breakfast in Bed (or, you know, desert . . . )

With Autumn baking season warming up, we can’t help but be inspired by the colors of the season making their way into creative kitchens and, in turn, into delicious creations! Of course, that gets us thinking about other colors of the season, specifically the equally delectable two-tone bedroom themes we’re seeing in showrooms and on woodshop floors.

Ready for a little taste of both?

Amish Waterford Double Panel Bed

1. S’More Contrast!

Who says that you need a pop of color? This two-tone Amish Waterford bed stands out from the crowd with it’s geometric theme and its color scheme. The bedspread on this particular piece not only mirrors the bold shapes the headboard, but also echoes the the major contrast of the two-tone wood.

Think of blending themes the way you think of blending ingredients: If you know chocolate & marshmallow work well (two-tone wood!), and that graham cracker is a great base (squares!) why not try the two with the graham cracker and see how you do?

Speaking of which, see how you fare with the rest of the s’more recipe:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Shop the whole Two-Tone Waterford Bedroom.

Amish Eco Friendly Oasis Panel Bed

2.  All-Natural Neutrals

Maybe serious contrast isn’t really your thing. Maybe you’re looking for a gentler way to bring interest to your bedroom. This two-tone Eco Friendly Oasis Bed pairs sweeping arcs in the headboard with a smaller gradient range — the whole effect is softer, decidedly more feminine, yet still worthy of a second, fond glance.

And did we say eco-friendly? We did! The entire two-tone Oasis Bedroom is available in Lyptus Hardwood, which comes from a warmer, tropical climate and can regrow to harvesting in only fifteen years, making it the perfect candidate to cultivate and preserve natural forests. So, not only will your bedroom feel a bit lighter, but you’ll lift a load off the planet, as well!

Speaking of natural wonders, here’s how to make these fruit-heavy (and, okay, tummy-heavy!) Pumpkin & Apple Cider Donuts:

  1. over medium heat, reduce the apple cider to 1/4 cup {this will take about 10 minutes}
  2. combine the flour, spice, salt, baking powder, and baking soda
  3. cream together the eggs,sugar, butter, and pumpkin
  4. stir in the cider, and the buttermilk, alternating with the flour
  5. – you may need to add 1/4 – 1/2 cup more flour if the dough is too sticky
  6. heat oil for frying {make sure you have 2 – 3 inches of oil n the pot}
  7. until it reaches 350 {I always test by dropping a small ball of dough into the oil, when the oil is ready for frying, the dough will brown quickly, and float to the top}
  8. roll dough on a WELL floured surface {1/2 inch thick}
  9. cut into doughnuts
  10. fry only 2 or 3 at a time {about 60 seconds per side}
  11. drain on brown paper bags
  12. toss with cinnamon sugar

Amish Contempo Modern Bed

3. Rich. Just Rich.

This look (and these cupcakes) are not for the faint of heart! Sink your teeth into the deep, dark, espresso-stained frame encasing a light center of carmel-colored wood and ivory silk. Don’t you already feel like cozying up with desert on a chilly, relaxing evening? The two-tone Contempo Modern bed exudes glamour and grace – a delicate balance that appeals to both genders.

If you’re feeling super-sumptuous, slip into something more comfortable and shop the whole two-tone Contempo Modern bedroom.

Speaking of universally appealing, here’s how to make the cupcakes that will make anyone’s heart (and willpower) melt away with the stress of the day . . .

PECAN PIE FILLING
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
BUTTER PECAN FROSTING
1/4 cup (1/2 stick) butter
2/3 cup heavy cream
1 cup + 2 tablespoons packed brown sugar
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 tablespoon + 1 teaspoon vanilla extract, divided
1/4 teaspoon cinnamon
1 1/2 cup finely chopped raw pecans + 18 whole pecans
INSTRUCTIONS:
  1. Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.
  2. In a medium bowl whisk together the canola oil and cocoa powder until smooth and creamy.
  3. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add cocoa mixture. Combine on medium speed until silky and smooth. Beat in the sugar.
  4. Slowly add flour, salt and baking soda, combining on low speed until just incorporated.
  5. Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling, at least 2 hours or covered overnight.
  6. Meanwhile make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a sauce pot. Bring the mixture to a boil, whisking consistently for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Remove the mixture from the heat and stir in the pecans, vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.
  7. To make the frosting. Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat.
  8. In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool.
  9. In a bowl whisk together the 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 minutes, set aside.
  10. Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. MIx in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 30 20-30 minutes or the freezer for 5-15 minutes. The remove and whip it for a few second to get everything smooth again.
  11. To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Add the frosting (if you want to pipe the frosting on use a circular tip, double the frosting recipe and swirl the frosting on in a circular motion) and sprinkle each cupcake with the remaining pecans. If desired top with 1 whole pecan.

Cozy up & Eat up! All our best for a great week!

Jayca Pikeby Jayca Pike (121 Posts)


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