4 Reasons I prefer using bronze kitchen faucets

There are a lot of options available when choosing a kitchen faucet but bronze faucets have been a really popular option among a majority of people since a while now.

What is so special about a bronze faucet really? Apart from the fact that it looks lively and has various mesmerizing shades, why really should one choose a Bronze finish?

To answer all your questions, we have enlisted the top 4 reasons why a Bronze Faucet is advantageous for your kitchen faucet:


Bronze faucets are durable and provide you with a long-lasting option. You might be worried that its original color might fade after sometimes but manufacturers ensure that they provide you with a high-quality coating which will last for years to come.

Some bronze faucets are created out of brass or stainless steel and are more likely to be durable and provide you with a long-lasting faucet.

But make sure that the bronze coating on these faucets is thick else after a few months it will start peeling off and it will give a bad look to your kitchen.


You can find numerous options to choose from really. You can either choose a single handle bronze faucet or a two handle bronze faucet.

It provides you with a lot of options in both style and design and provides you with various finishes, ranging from matte to brushed allowing you to choose a shade which appeals to you and matches your kitchen.

Bronze faucets come in plenty of unique patterns and have become more popular these days due to their both modern and antique look.

Attractive looks

It is no surprise that bronze faucet just looks gorgeous and add a value to your kitchen. It is not sure how but they definitely add a high-end look to your humble kitchen.

Maybe it is because of the shade or the finish or maybe the style, but bronze faucets make your kitchen look more stylish and classy and will definitely impress your guests when they take a tour of your kitchen.

Ease of availability

Last but not the least, bronze faucets are super easily available. You can buy them from a shop or online and can instantly install them in your kitchen without a lot of hassle.

Bronze faucets are always available in the market and easy to get your hands on and so it doesn’t matter if you are looking for a brand new bronze faucet or just a replacement for the old one, you will find all types of designs to match your kitchen and personality. Homeguyd has reviewed one of the best one’s at https://homeguyd.com/best-kitchen-faucets-reviews/.

So if you are looking for a full remodeling or if you are building a new home, you can rest assured that you would find all types of designs and styles in the bronze faucets to match your kitchen and make it look more attractive than the previous version.

Not only that, you are bound to use it for years to come due to its durable quality. So what are you waiting for? Go and select a bronze faucet for your kitchen right now.

Below is a must read buying guide for all newbies


Chocolate Cream Pie in Pictures

Pie all done! Here’s how you do it!
Make the quick puff for the crust: combine the flour, salt and butter per the quick puff recipe
Add super cold water, combine and pat into a loose round. Cover and allow to rest for at least 10 minutes.
Turn the dough onto a work surface. it’s a disaster when you first start.
Start your 1st letter fold. like I said, DISASTER! It’s going to be less of a fold than a crumbling catastrophe but I’m here to tell you this is normal and as it should be. There’s another photo demo in Pie it Forward for the quick puff, so feel free to consult that as well!
Continue rolling out and making your turns.
see, getting better!
all done! still looking shaggy but covering with plastic wrap and giving it a rest will do the trick.

Make the pastry cream.  Photo demo here:  http://www.pieitforwardcookbook.com/2012/02/pastry-cream.html

Make the ganache. Cream over chocolate and let it sit.
whisk until the ganache is emulsified.
cut an 1/8 from the dough (you need to make a larger batch of quick puff for it to work properly. But good news, it freezes beautifully).
roll out and line a pie pan. Dock the dough and crimp the edges.
line with parchment and pie weights.
bake for about 15 minutes, until the edges start to look baked through but not golden. Take the parchment and weights away and you’ll notice that there’s an uncooked dough sheen. Put that puppy back into the oven until the bottom of the dough looks slightly golden and baked through.
all done. Combine the pastry cream and measure of ganache as indicated in the recipe in Pie It Forward.
Line the shell with remaining ganache. Top ganache with pastry cream mixture, whipped cream (I used a little more than indicated in the recipe as I had more and wasn’t doing anything else with it) and chocolate shavings.
Congratulations! It’s a pie!

Slice and share.

Always add extra chocolate curls, for obvious reasons.

Basic Pie Assembly

Assemble your crust ingredients.  Make sure they are ice cold.

Cube butter and freeze for at least 10 minutes.

Measure out the shortening and freeze for at least 10 minutes.

Add dry ingredients to processor and pulse to combine.

Add fats to the dry ingredients and pulse…
Pulse until the mixture resembles coarse cornmeal.
Measure out 1/2 cup of ice cold water.
Add water slowly while pulsing. Check the dough now and again.
You might not need all the water.

You want the dough to hold together when you squeeze a bit between your fingers.

Dump the dough out onto a piece of plastic wrap.

Use the plastic wrap to press the dough into a round.

Cover the round with plastic wrap and refrigerate for 20 to 30 minutes.

Get your filling ingredients together.

Peel, core and slice your apples.  You can cut them in smaller or larger slices.  Just makes sure they are uniform so they cook evenly.

You can use an apple peeler to do the work.
This one peels…
Cuts the apple into slices…

and cores.
Cut the apple first in half…
And then into quarters.
Coat the apples with the liquid ingredients.
Stir together the dry ingredients until…
well combined.
Stir the apples to coat with the dry ingredients.

Divide your cooled dough into two pieces, one slightly larger than the other.

Coat your work surface with a light, even coating of flour.

I use a King Arthur Flour pie mat to roll out.  It gives you dimensions for rolling the crust.

Sprinkle the top of the larger round of dough with a bit of flour.

And don’t forget your pin.

Roll into a round, starting at the middle and rolling towards the edge.  Turn the dough an 1/8 of a turn as you go around.

You should see discernible bits of butter in the dough.
Roll the dough around your pin.
Gently transfer the dough to the tin.
Unroll the dough onto the tin.
Dock the bottom crust with a fork.
Roll out the top crust and cut out a vent hole.

Fill the lined tin with the apples.
Mound them so they are taller in the middle.
Roll your top crust around the pin.

And place over the filling.

Tuck the ragged edges of the two crusts under.
Flour your thumbs and crimp the edges.
Crimp all along the edge.
Brush the crust with egg wash.
If you like, sprinkle with sanding sugar.