Tuesday, March 30, 2010

Perfect for Easter Brunch!

I'm sticking true to my word....here's another recipe. And this one sounds like it belongs in Vermont! It looks long...but the pictures sure make it look worth it!

Maple Syrup Pancake Muffins
makes 12 glorious muffins

For the muffins:
7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 Tablespoon maple syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt

For the Maple Glaze:
3/4 cup pure maple syrup
1 Tablespoon lemon juice

Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk milk, egg, yolk, maple syrup, and vanilla until combined. Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine.

Divide the batter among muffin cups and spread evenly.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.

While the muffins are baking make the maple glaze.

In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame.

Remove from heat and wait for the muffins to finish baking. When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze. After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.

Tuesday, March 23, 2010

Recipe Time!

I'm thinking of starting something new....If I can remember. I'd like to post a new recipe each week, and if I'm really good, I may even try and do each one myself!

So here's the first one....from Joy The Baker Cinnamon Sugar Biscotti

makes about 24 cookies

2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 Tablespoons (3/4 stick) unsalted butter, at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla

For Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 beaten egg (for brushing biscotti before baking)

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.

Also whisk together the cinnamon and sugar for the topping and set aside.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.

Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.

Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar. Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15

Store in an airtight container for up to one week.
Good Luck - I'd love to hear how your's comes out!

Wednesday, March 17, 2010


My goal this week....Getting our products up online for purchase! Hopefully within the next week you'll see a link for our online products. And of course, if there's anything special you're looking for all you have to do is let us know!

And don't forget we've got

I've got an order going in, so if there's anything you'd like, please let us know!

As always, you can contact us at: design@kgcvt.com or 802-759-3040

Wednesday, March 10, 2010


Even though it's already March - the 2010 catalogs are rolling in with new products and designs! One of our favorite people....the FedEx man....delivered the new Pine Cone Hill Catalog.

This pink and orange bedding is so fresh and young - I just love it!
And neutrals are always so popular, there's also a black and white crewel that I love!

Guess it's time to update our sample box....

Thursday, March 4, 2010


Sorry for the long pause between posts, it's been a bit crazy around here! It's everyones favorite time of year....when we all get sick! Little Bella has been down for the count for two weeks now and of course it's passed its way along to everyone, and everyone has been taking care of each other. But I think we've finally gotten through the worst of it!

Ok, on to the nitty gritty....New Fabrics Have Arrived!!! Here's a few of our favorites from Wesley Hall and Highland House. There are so many great ones we didn't know which ones to take pictures of.

Adorable doggie fabric from WH - Definitely think we'll

be using this one for some roman shades!

An array of my favorites from WH - There are so many to pick from, but these caught my eye first

An entire stack from Highland House!

Some coordinates from HiHouse - Can be used together for an entire room or individually

Texture like a corduroy - in many different colors!