A Valentine's Day Treat from the Farmhouse by charity buchika


It's almost Valentine's Day - one of my favorite occasions for whipping up an extra special treat!  

But I have to confess that I'm just not into adding about 1,000 drops of food coloring to any given combination of butter and sugar in order to make something that looks Valentine's Day appropriate.

What I really love is being able to celebrate the holiday by giving my husband and son something that's distinctive from the usual 'hearts and candy' fare, something that's thoughtfully made to truly nourish their hearts and souls.

So this year, I turned to a couple of farm-fresh ideas to make a simple pound cake into a heartwarming Valentine's Day dessert.

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First, I added a little touch of hibiscus powder (Yep- hibiscus! I get mine from Stock + Spice) to this cake's glaze to make it perfectly - but naturally! - pretty in pink. Not that you need more reasons to eat a slice or two of this delicious cake, but here's a little article about the health benefits of hibiscus.

Then, forgoing the expected candy hearts or red hots I opted to sprinkle on a few tiny fresh blossoms. These might be chamomile flowers, or maybe some type of asters... Hmmm... please comment below if you happen to know what they are!


I think they're so dainty and sweet. They make this cake just right for a modern farmhouse Valentine, don't you think?!

(Cake recipe originally from The Vanilla Bean Blog)

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Cardamom Pound Cake with Hibiscus Glaze
  • 1 cup (2 sticks | 227g) unsalted butter, room temperature
  • 3 cups (594g) granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla
  • 3 cups (420g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cardamom
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup powder sugar
  • 1 tablespoon vanilla extract
  • ¼ cup heavy cream
  • 1-2 tablespoons hibiscus powder
In a medium bowl whisk together the flour, baking soda, salt, and cardamom.Adjust an oven rack to the middle position, and preheat the oven to 325F. Grease and flour a 10-inch Bundt pan.In a stand mixer fitted with a paddle, cream butter and granulated sugar together until light and fluffy, 2-3 minutes.Add the eggs, one at a time, and beat until incorporated, scraping down sides of the mixing bowl as needed.Add 1T vanilla and mix on low to combine. Add the 1/3 of the flour mixture, and mix on low speed until just combined.Add the sour cream and mix until the batter is just combined. Add another 1/3 of the flour and mix on low to combine.Add 1/2 c heavy cream and mix until the batter is just combined. Add the remaining flour, and mix on low until just combined.Use a spatula to scrape down the bowl and make sure the mixture is completely combined.Pour batter into the prepared pan and use a spatula to even out the topBake the cake for 60-75 minutes or until a toothpick comes out clean.Move the cake to a wire rack with a piece of parchment underneath the rack, and let cool for 15 minutes.Invert the cake onto the rack.While the cake is still warm, pierce all over with a long skewer or a fork. For glaze, mix together the powdered sugar, 1 T vanilla, 1/4 c heavy cream, and the hibiscus powder. Apply glaze to cake with a pastry brush or drizzle on with a spoon. Let the cake cool before slicing/serving.
Prep time: Cook time: Total time: Yield: 6-8 servings


If you make this cake for your Valentine, snap a pic, post it on Instagram, and tag us @teaselwooddesign. It's so fun for us to see you using our ideas!

Photography by Whitney Nichols

2 Apps + A Cocktail for the Holidays by charity buchika

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We thought we'd share the easy-peasy appetizers and cocktail recipes from our Scandinavian-inspired party table setting with you.


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Blackberry Ombre Sparklers
Festive + beautiful, this is a perfect signature cocktail for the holidays! (Originally from Mon Cheri Bridals)
  • 1 cup fresh blackberries
  • 1 cup sugar
  • 1 cup water
  • 4 sprigs fresh rosemary
  • 1 bottle champagne
In a small saucepan, combine blackberries, sugar and water. Bring to a boil on high heat and then reduce to a simmer and let cook for 12 ~ 15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute.Top with champagne. Garnish with fresh blackberries or the cooked blackberries and a sprig of rosemary.
Prep time: Cook time: Total time: Yield: Serves 4
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Blue Cheese Tart with Cranberry Chutney
I found this creamy, savory/sweet appetizer recipe from The Galley Gourmet. It's at its best the day it's made, but in a pinch it can be reheated and served the next day.
  • 1 1/4 c unbleached all-purpose flour
  • 6 T cold unsalted butter, cut into 1/2 inch cubes
  • 2 T cold vegetable shortening
  • 1/4 t kosher salt
  • 3-4 T ice water
  • 1 c heavy cream
  • 1 extra large egg
  • 2 extra large egg yolks
  • 1/4 t kosher salt
  • 1/8 t freshly ground pepper
  • 4 oz. quality blue cheese, crumbled
  • 1 large shallot, finely chopped
  • 1 (12 oz) bag of fresh cranberries
  • 1/3 c granulated sugar
  • 1/3 c packed light brown sugar
  • 3 T red wine vinegar
  • 1 small garlic clove, minced
  • 1 t chopped fresh rosemary
  • 1/2 t kosher salt
For the tart dough: In the bowl of a food processor, blend together the flour butter, shortening, and 1/4 t salt just until the mixture resembles pea-size meal. Drizzle 3 tablespoons of water over the flour mixture and pulse until incorporated.Squeeze a handful of dough together. If it doesn't hold together, add more ice water 1/2 tablespoon at a time until incorporated.Turn dough out on to a sheet of plastic wrap. Using the corners of the plastic wrap, bring the dough together into a small rectangle.Wrap and refrigerate for at least an hour, or until firm.Preheat the oven to 350º F. Roll the dough out onto a lightly floured work surface into a 17- x 8- inch rectangle. Fit the dough into a 13 1/2 x 4 x 1- inch fluted rectangle tart pan with removable bottom. Trim excess overhang and refrigerate until firm, about 30 minutes. Lightly prick the bottom and the sides of the tart shell with a fork. Line the shell with foil and fill with dried beans or pie weights. Bake until sides of the tart are set and edges are golden, about 20 minutes. Remove the foil and weights and bake until golden, about 10-15 minutes. Let cool in the pan on a wire rack for 20 minutes. Reduce the oven temp to 325º F. For the Filling In a medium bowl, whisk together the cream, egg, yolks, 1/4 t salt, and pepper until combined. Place tart shell on a baking sheet and scatter cheese over the bottom of the shell. Slowly pour cream mixture into the shell. Bake until the filling is golden and puffed, about 30-35 minutes. Cool tart completely on a wire rack.For the chutney: Combine shallot, cranberries, sugars, vinegar, garlic, rosemary, and 1/2 t salt into a medium saucepan over medium heat. Bring the mixture to a simmer, and cook, stirring occasionally, until the berries have popped and the shallots have softened, about 15-20 minutes. Let cool. The chutney can be made up to one week ahead and refrigerated, covered. Cut tart into 32-38 pieces and serve topped with chutney. Enjoy!
Prep time: Cook time: Total time: Yield: 32-38 bite sized squares

Recipe via The Galley Gourmet

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Dried Fruit & Pistachio Baked Brie
This yummy recipe is great for a quick holiday app. Originally from Home.Made.Interest, it's a classy stand-in for the not-so-classy typical holiday 'cheese ball.'
  • 1 wheel of brie
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, lightly crushed
  • 1/4 cup honey
Preheat oven to 350°F. Place brie on a baking sheet lined with a piece of parchment paper (just in case it leaks). When the oven reaches 350°F place brie in the oven and bake for 15 minutes. Combine dried fruit, pistachios, and honey in a small bowl. Remove from oven, top with the fruit, nuts, and honey, and serve with crackers.
Prep time: Cook time: Total time: Yield: 8 servings

A Simple (But Oh-So-Fancy!) Holiday Appetizer by charity buchika


If your life looks anything like mine does from early November right through to New Year's, you're going to need this!

Running around shopping, decorating, and gathering with family and friends is always great, but I'd rather eliminate the stress of trying to figure out what I should make to put out before big dinners, let alone what to bring to all the cocktail parties, tree trimming get-togethers, and celebrations we're invited to.

These Cranberry & Brie Bites are the perfect party food - they're easy to make, they look sophisticated, fancy, and festive, and they're delicious. While I can't take credit for the recipe - that goes to Nicky of the wonderful Kitchen Sanctuary blog - I do find myself making them again and again.

Nicky actually did a handy (and really cute) video tutorial on exactly how to make the Cranberry Brie Bites here.

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Cranberry Brie Bites
This recipe is from Kitchen Sanctuary, a great food blog out of the UK. Her recipe appears on her blog in video form (see link above) but I've written it out here for you.
  • 1 puff pastry sheet
  • 4-6 T melted butter
  • enough for 20 1" squares brie cheese
  • 1 c cranberry sauce or preserves
  • 20 small fresh thyme sprigs
Unroll pastry and brush entire surface with melted butter.Carefully cut into an even number of squares, approx. 1.5" x 1.5". You'll need 40 squares to end up with 20 'bites.'Place 1 square of pastry on top of another - both with the buttered sides facing up - and transfer to a non-stick cookie sheet.Bake at 375° for 10 minutes or until puffed and lightly golden brown. Top each pastry with a 1" x 1" square slice of brie then bake again for 2 more minutes or until brie fully softens and just starts to drip down the pastry.Remove from oven and allow to cool slightly.Transfer to a serving platter and top each with a dollop of cranberry sauce or preserves. Garnish each with a sprig of fresh thyme.Serve & enjoy!
Prep time: Cook time: Total time: Yield: approx. 20 bites

Take my word for it and keep the ingredients for these yummy nibbles on hand all holiday season and you'll be good to go, no matter when a celebration pops up!

(If you need more simple + quick party food recipes,  these are a few of my other go-to's)

Cheeseboard Making 101: Teaselwood’s Tips to a Perfect Platter by charity buchika

Mmmm. Cheeeese. Some might argue it’s one of the best foods ever created. And by “some”, we mean all of us at Teaselwood Farms.

Cheese is the ultimate food suitor – it pairs amazingly with so many other yummy goodies, both sweet and savory. Fresh bread, sweet grapes, grainy crackers, local honey, olives, smoked meats, nuts, not to mention wine? Infinite palate perfection. Whether we’re having company over or just hanging with the family, you can bet the cutting board is out and sitting atop it is a delectable mound of cheeses. Speaking of cutting boards, it makes sense that one of our very favorite items in the shop is… drum roll please… yes, our wide variety of cutting boards to slice (note: we didn’t say “cut”) and serve cheese, glorious cheese. Our cutting boards are hand carved upon order right here at our farm workshop! These one-of-a-kind beauties are available in a wide assortment of styles, too – European , paddle board, heart-shaped, pizza peel , etc – and a handful of woods to choose from – maple, walnut, cherry or ash.

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Now back to the good stuff, the cheese. The question is, how do you create the perfect platter? There really is no wrong answer. (OK, pairing goat cheese and Captain Crunch might be relatively disgusting, but you get the idea.) Here are some fantastic guidelines for achieving cheeseboard nirvana (yes, it’s really a thing… At least at our house it is):


Cheeseboard making 101:

1. Pick your platter Choose a no muss, no fuss, knife- and mess-friendly serving dish… i.e. a stunning, cutting board from yours truly for our cheese platter we used our presentation board.

2. Get shopping:  A variety of cheeses (4-5 should work; any more than that and your guests and plate may be overwhelmed!): Aged Cheddar, Brie, Camembert, Goat Cheese, Gouda, Gorgonzola, Parmigiano-Reggiano you are always safe. As always, we highly encourage you to support local business with your purchases. We search our local farmers market and our local grocery stores local section to find local farms. A few  amazing places we have uncovered to try in CNY are Meadow Wood Farm , Ithaca Milk and  Muranda Cheese . We are also a big fan of Vermont cheeses and consider them to be local since they are right next door? A few of our favorite is Vermont Creamery and Consider Bardwell Farm . Don’t be afraid to strike up a conversation with the cheesemonger (read: expert on all things cheese) while you’re there in order to make the best selection for your entertaining/cheese-eating event!

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3. Friends of le Fromage: Choose your accompanying treats wisely, to maximize flavor and texture. Go for a solid mix of…

  • Crunch: A few crackers and breads like bakery-fresh baguette, seedy bread sticks, grainy toasts. We found a great local brand of local Crackers from Talbott and Arding Seeded Spelt Crackers soooo good.
  • Salty tartness: A selection of olives and mini pickles
  • Ooey gooey sweetness: Jams, jellies, local honey, preserves
  • Smoked deliciousness: Cured meats like salami or prosciutto.
  • Fruity tang: Fresh seasonal fruits like pears, berries, apples, you name it, or dried fruits like apples, cherries, figs, or apricots
  • Savory goodness: Nuts such as almonds, cashews, pistachios, etc

And, pssst! Here’s a little serving tip: For optimal flavor, take the platter out an hour or so before your guests arrive – the coldness from the fridge actually masks the flavor of the cheese otherwise! 


Oh, and be sure to have a bottle of wine (or Prosecco) on hand to truly top off the sensory experience!

There you have it, a beginner’s guide to a splendid snack dish this holiday season. We hope this inspires many luscious concoctions as you delve into the wide world of cheeseboards.

What about you – what are you favorite pairings when it comes to your own cutting board creations? Did we leave anything off the list that you love?





A Turkey Day Recipe from Our Family at Teaselwood to Yours: Amaaazing Apple Pie by charity buchika

What would Thanksgiving be without apple pie? I mean, really. That’s like Easter with no eggs. Halloween with – GASP – no candy! Certainly not a world any of us would like to live in. So let’s get baking! We at Teaselwood just so happen to have the perfect apple pie recipe right at our fingertips ready for you and your Thanksgiving Day celebration.

Here goes:

Apple Pie Recipe

Teaselwood’s Apple Pie


  • 1 Pastry for double-crust pie
  • 6 cups of sliced pared apples (tart apples
  • that are meant for baking are the best)
  • 3 Tbsp. of flour
  • 1 tsp of ground cinnamon
  • ¼ tsp of ground ginger
  • ¼ tsp of ground nutmeg
  • 1 Tbsp. lemon Juice
  • 1 tsp vanilla
  • ¾ cup of honey (I like raw but regular works too)
  • 2 Tbsp. Butter


  1. In a small bowl, combine the flour and spices and set aside, in a large bowl, toss apples with lemon juice. Add flour and spice mixture toss to coat.
  2. In a small pan heat honey till it is a liquid consistency should not take long. Remove from heat add vanilla.
  3. Line a pie plate with bottom crust; trim pastry even with the edge. Fill with apple mixture; pour honey mixture over the top; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  4. Beat egg white until foamy; brush over pastry. Cover edges loosely with foil.
  5. Bake at 375 ° for 25 minute. Remove foil and bake 20-25 minutes longer or until golden brown.
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Apple Pie Recipe
Apple Pie
Apple pie tablescape




All photos by Alice G Patterson Photography for Teaselwood Design

Handpicked apples and handcrafted pottery: The perfect pair by charity buchika

Thank goodness for fall. Thank goodness apple-picking season, where you get to hand-select each crisp beauty you bring home. And speaking of home, once you’ve carted your goodies to your kitchen, what better way exists to honor those tasty treasures than to place them in a bowl that was also lovingly handpicked, or rather, lovingly handmade? Something nearly as special as the experience itself of strolling through the fields with your family to gather the freshest fruit of the season? We at Teaselwood Design think it just makes sense.

You see, at Teaselwood, we design all of our own pottery shapes and glaze colors. They’re exclusive to us – you simply can’t get them anywhere else! It’s something we’re very proud of. We also work with a potter who wheel-throws each piece for us. It’s so neat and unique. Every pretty piece of pottery (and our cutting boards, too, for that matter) that we handcraft is as different and one-of-a-kind as the apples you handpick at your local orchard. How about that? From honey pots, batter bowls and farmhouse mugs, to garden bowls, pasta dishes and everyday bowls, you name it, we offer it in our stunning, durable stoneware. To provide you with all shapes, sizes and varieties of beautiful, functional pottery with which to fill your space and deck your table – that’s what we set out to do. And gosh darn it, we’re passionate about it and good at it, too.

So, after you head into the kitchen with your fresh bounty in hand from your local orchard, check out our latest, one-of-a-kind stoneware as a special place to house it. Our pottery also makes the perfect gift when apple-picking season dwindles and the holidays start creeping around the corner, as they always do.


Cheers & happy fall!


All photos by Alice G Patterson Photography for Teaselwood Design

End of Summer Lobster Picnic and New Traditions by charity buchika

Awaking this morning there was a definite chill in the air, I reflected on summer while drinking my coffee and thinking that it is... Labor Day! I look back with a  bitter sweetness and I will be missing the slowness that summer beholds to us and is replaced by a more hectic fall pace.

I already feel the shift, as my son gets ready for school as a third grader (gulp -where did the time go wasn't he just getting ready for preschool?) and he will be entering his last years in the single numbers as a  9 year old.

I love that we were able to slow things down a bit this summer and really cherish what summer offered us this year. We had a couple amazing trips and lots of fun on the water and at camps, garden's that are exploding with their bounties.


I wanted to share our last summer family adventure to York Beach, Maine

We explored beaches, tide pools, body boarding, surfing, relaxing, reconnected with friends from the previous year and unplugging from the world.

Because my husband is a true New Englander all the way through,  one thing that is a must when in New England = lobster. Andy grew up with lobster bakes on the beach at his grandmothers beach house on the New Hampshire coast. It is a tradition that I also experienced as a child when we summered at Aimhi Lodge on little lake Sebago in Maine.  At the end of the week there was the Lobster picnic that all the families look forward to.

We wanted our son to experience a similar tradition, we decided to have a lobster picnic of our own. The table needed to look special and we  brought some items from our shop  and some new items that were found locally in Maine.


Lily looks on to make sure that everything is looking the way it is supposed to setting the table. We found this wonderful chippy vintage table at our rental and realized this is the perfect color and size to stage our Lobster picnic.

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My husband has an exact method of cooking a lobster,  we brought all our camp set up so we could cook outside and it worked out perfect.


Our picnic included clam chowder, corn on the cob cooked on the grill and of course lobster. Dessert was a wild Maine blueberry rustic tort I made from local blueberries. My son tried lobster but was not a huge fan- hence the pasta and butter all the more for Mom and Dad.

Table setting included: Enamel ware plates and mugs I found at Stonewall Kitchens in York Maine. The stoneware baking dish is our Potter Collection baking dish  and Farmhouse side plates that are found in our kitchen shop. The little stoneware butter dishes will be available as part of our new release coming soon,  sign up on our mailing list and you will be the first to know.  Our stoneware is fantastic to mix and match with other dishes and you can create anything from a formal look to super casual. Candles and Silverware are Pottery Barn , Wine Glass is found in our homeware  shop , Beer Sebago brewing Frye's Leep IPA , Maine sea salt Stonewall Kitchen . Lobsters we find are the best when you can find a small lobsterperson that you can buy direct from. We found our on the way home from Biddeford.

We hope that you enjoyed seeing some of our family summer traditions, we would love to know about yours!



Farmer’s Market Foodie by charity buchika

For us at Teaselwood Farm, summer means frequent trips to our local farmer’s market. Why? I love browsing the stalls and loading up our market totes with unique and different vegetables that I don't normally come across in the supermarket. Plus I adore talking to the farmers themselves and asking them what recipes they recommend for their produce. Many times they have original ones that are fun and fast. (And quite delicious.)


As you may have noticed, my blog has taken a slight shift lately as I’ve been sharing more about yummy recipes I’ve concocted. Preparing beautiful dishes to devour, I mean, photograph and share, is one of my passions. It’s becoming more and more of a hobby for me and it goes hand in hand with farmhouse living as my recipes feature fresh, local, farm-to-table ingredients. This foodspiration (food inspiration) is also a fantastic way to showcase many of our one-of-a-kind, your-best-friend-in-the-kitchen items available in our shop.


And the kitchen is a huge part of Teaselwood Design. Huge. Like in most homes, the kitchen is a hub of activity for our family. We spend oodles of time there, chatting, eating, laughing, etc. It only makes sense to place focus on that very special, bring-the-family-together, fill-your-heart, fill-your-belly room.

Alas, fret not, I will still continue to showcase interior work, but you will now be seeing a lot more tantalizing food too! (Have a napkin or hanky handy. You’re bound to start drooling over some of these recipes.)

One such drool-worthy recipe is this ridiculously good Capers Mac and Cheese  from Half Baked Harvest that I whipped up a few weeks ago. It blends what I find to be some of the best ingredients in the food world into one crazy-tasty dish.

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We baked this beauty up in our Potter's Baking Dish. Anyway, just thought I’d debrief you on the latest for Teaselwood Design. I hope you’re able to duplicate these delectable dishes and add your own flair as you go and let us know if you have any great summer recipes to share.