#cottagecore kitchen

[statiunitidomenica]

⋆.ೃ࿔*:･ light beams ⋆.ೃ࿔*:･

[bellencia]

Kitchen Aesthetic Guide: Create Your Dream Kitchen Style

Your kitchen is more than a cooking space—it’s a mood, a personality, and a canvas for lifestyle expression. Whether you lean into **modern cottagecore**, Scandinavian minimalism, soft industrial, or vintage romantic, curating a cohesive kitchen aesthetic transforms everyday routines into visual stories. In this guide, we’ll unpack the key elements that make each aesthetic sing—color schemes,…

Kitchen Aesthetic Guide: Create Your Dream Kitchen Style

[7smilesstationery]

🍋 New in The Produce Series: LEMON (Vol. 05)

☀️ A bright, feel-good lemon print set for kitchens, breakfast nooks, or gallery walls

🎨 Includes 6 colorway variations — soft neutrals, bold contrast, and cool tones (12 JPGs total)

📥 Instant digital download – 8×8 & 12×12 sizes

🛒 Available now → [etsy link]

[7smilesstationery]

🥬 The Produce Series: BEETS (Vol. 02)

🌿 Whimsical vegetable wall art for kitchens, nooks, and gallery walls

🎨 Comes in 6 color styles (12 high-res JPGs total)

🖨️ Instant download – 8×8 & 12×12 sizes

🛍️ Available now → [etsy link]

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Focaccia

[yellowlabyrinth]

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Chocolate Coffee Babka Wreath

Ingredients

2 1/4 tsp(7g)yeast

1/4 cup (55ml)warm water

3 tbsp( 43g) granulated sugar

1 cup (220ml) milk

2 eggs

1 tsp vanilla extact

4 1/2 cups (585g)bread flour

7 tbsp (99g) butter

For Chocolate Filling:

110g butter

150g semi-sweet chocolate

1/2 cup powdered sugar

1/2 cup cocoa

1 tbsp instant coffee

2g salt

For Caramel Syrup:

1/2 cup granulated sugar

1/2 cup water

Instructions:

In a bowl, whisk together the warm water, yeast, and 1 tsp sugar and let it rest until fluffy, for 5-7 min.

In a large bowl (preferably of a stand mixer), add flour, milk, remaining sugar, salt, eggs, vanilla, and yeast mixture.

Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.

After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.

Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it at room temperature for 45-60 min and then in the fridge 1-3 hours.

The next day:

Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.

Transfer the dough onto a floured counter. Using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. You can also make two small wreaths by sitting this in two. Spread the chocolate mixture on the dough with a spatula.

Tightly roll up the dough starting from the long side. Transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes so it can be cut easily.

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French Toast

Ingredients:

2 eggs

1/2 cup milk

1/4 cup heavy whipping cream

1 tbsp granulated sugar

1/2 tsp ground cinnamon (you can add 1/4 tsp cinnamon )

Pinch of salt

One loaf brioche bread, 6-7 slices (*find the recipe under the easter bread’s reel.)

Butter

For the serve

Maple syrup

Whipped cream

Fresh berries

Instructions:

In a medium bowl, whisk together eggs, milk, heavy cream, cinnamon, sugar, and salt.

Dunk brioche slices into the egg mixture and flip to coat the other side. Let them sit for 1-2 min.

Heat a skillet over medium heat and melt butter.

Place the slices in the hot skillet and cook until golden brown for 2-3 mins. Flip over and cook other side for 2-3 mins.

Serve with maple syrup, whipped cream, and fresh berries.

Bon appétit!