La Vie Si Dous | Home Decor

Fancy and flavorful desserts

2011-10-10T14:20:00.001-04:00

I've been wanting to make a creme broiler and souffles at home. As much as I am tempted, I worry about messing up the desserts. So this upcoming Saturday. hubby and I will have guests over for dinner and drinks.

When it comes to any type f dessert, there are three ingredients I always always incorporate. They are, freshly grated nutmeg, cinnamon and vanilla extract. Just because the recipe doesn't call for these ingredients doesn't mean you can't add them for something different.

So this week I will be playing around with the a couple of the following recipes

Apricot Mango Creme Brulee Tart

Tart Crust:

1 1/4 cups of flour

1/4 cup powdered sugar

1/2 tsp salt

1 stick of unsalted butter, cut into small cubes

3-5 tbs ice coldwater

Apricot Mango Filling:

1 cup chopped apricots

1 cup chopped mango

1/4 cup of honey

1 1/2 tsp cornstarch

Custard:

4 egg yolks

1/2 cup of sugar

1 3/4 cup of heavy cream

1 tsp vanilla

1/2 tsp salt

1/4 cup granulated sugar for brulee crust topping

In a food processor, combine the flour, powdered sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal. Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does. Dump the dough into a tart pan with a remove-able bottom. Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours (don’t even think about skipping this step).

Heat your oven to 375.

Once your tart is all chilly cold, remove from the fridge and poke holes in it with a fork.

Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great. Just don’t forget which beans you’ve used as pie weights and accidentally try to make soup out of them later.

Bake for 20-25 minutes or until your tart is a light golden brown.

In a pot over medium heat, combine the apricots, mango and the honey. Sprinkle with the cornstarch and stir. If you hate mangoes, or apricots or maybe have an undying love for one or the other, this recipe is easily altered. You need 2 cups of chopped stone fruit, you can use whatever ratio of each that you want or 2 full cups of either. You can even sub in some peaches if you wanna get crazy. Cook the fruit, stirring occasionally, for about 15 minutes, or until it is thick and the fruit is broken down a bit. Add to the bottom of the tart crust.

In a bowl, combine the yolks and 1/2 cup of sugar and whisk until light and frothy. In a pot, combine the cream, salt and vanilla and heat until steamy but not boiling. Remove from heat and allow to cool for about 10 minutes. While you whisk the eggs, slowly, slowly add the cream, whisking until combined. If there are any lumps or “eggy bits” in your cream mixture (possibly because you didn’t let your cream cool down) strain the custard through a mesh strainer. Pour into the tart shell on top of the fruit.

Bake at 300 degrees until the edges are set and the middle is still wobbly (it will continue to set as it cools) about 40-45 minutes. Refrigerate for at least 2 hours and keep cold until ready to serve. Just before serving, top the tart with an even layer of granulated sugar. Pass the flame of a kitchen torch slowly and evenly over the tart until it’s liquefied and a light amber colored. Serve immediately.

The sugar crust will start to break down after about an hour.

Thai Tea Creme Brulee

2 1/2 cups light cream

8 tsp loose Thai tea

6 egg yolks

1/2 cup sugar plus more for tops of creme brulee

Pour the cream into a saucepan and bring almost to a boil.

Remove from head, stir in tea leaves and allow to sit for 15 minutes.

Boil full teapot for water bath and preheat oven to 350 degrees.

Strain creme through fine sieve or yogurt strainer (Thai tea has some very fine leaves).

Beat egg yolks and sugar in a bowl (or Pyrex glass measuring cup--makes pouring into ramekins easy)

Gradually add creme to eggs beating well

Arrange 6 ramekins or ovenproof small dishes in roasting pan and pour custard into them.

Place pan in oven and carefully pour water on outside of ramekins.

Bake for 20-25 minutes until set. Centers may jiggle slightly.

Leave dishes to cool in water then refrigerate for 4-5 hours.

Just before serving, sprinkle with 1-2 tsp of sugar and caramelize with torch.

Warm Lemon Souffle

PREP TIME: 30 minutes

COOK TIME: 25 minutes

YIELD: 6 Soufflés

Ingredients

3 tablespoons butter, softened, plus more for greasing

3 tablespoons flour

1 cup low-fat milk, at room temperature

3 egg yolks

6 tablespoons fresh lemon juice

1 tablespoon lemon zest

6 egg whites

1/2 cup granulated sugar

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Preheat your oven to 375 degrees.
Generously butter six 6-ounce ramekins, and dust the bottom and sides of the dish with sugar.

2. In a medium saute pan, melt the butter over low-medium heat. Just as the foam subsides, add the flour, whisking constantly, so that the roux does not burn. Slowly add the milk to the mixture, and continue to whisk until smooth and thick. Once thick, remove from the heat and whisk in the egg yolks, one at a time. Then whisk in the lemon juice and lemon zest. Put the mixture to the side.

3. In a large, clean bowl, beat the egg whites with an electric mixer until foamy and slightly opaque. Once slightly opaque, and with the mixer running, add the cream of tartar, the salt, and the sugar (about 2 tablespoons at a time). Continue beating until the egg whites are stiff, but not dry. Fold 1/3 of the egg whites into the lemon mixture, until fully incorporated. Fold in the remaining egg whites.

4. Pour the batter into the prepared ramekins, filling them until just below the top. Bake for 25 to 30 minutes, or until the souffle is puffed and the top is golden brown. (For convenience, you can place the ramekins on a baking sheet). Once the tops are golden, remove from the oven, dust with confectioners’ sugar., and serve immediately! Warm fresh figs make an excellent accompaniment!

Chocolate "Easy" Souffle

1/2 cup (1 stick) butter

1 1/4 cups sugar

1 teaspoon vanilla extract

4 eggs

2/3 cup milk

1/2 teaspoon powdered instant coffee

2/3 cup all-purpose flour

2/3 cup cocoa

1 1/2 teaspoons baking powder

1 cup (1/2 pint) whipping cream

2 tablespoons powdered sugar

Preheat oven to 325 degrees.

Grease and sugar eight 6-ounce ramekins.

In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.

Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture.
Beat 1 minute on medium.

Divide batter evenly among ramekins.

Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep
and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.

Remove pans from oven and let ramekins stand in water for 5 minutes.

Remove ramekins from water and let cool slightly.

You can serve in dish or invert onto dessert plates.

For topping: beat whipping cream and powdered sugar in small mixing bowl
until stiff and spoon onto warm souffles.

Enjoy!!

Can't let go of Summer

2011-10-10T13:20:00.000-04:00

So, it's been a long time since I've posted to my blog. I apologize for the major delay. as I say Life is happening so in my life the digital world was placed on the back burner. Now I am back with a tasty post (I think). Since this past Friday Boston, has been having some lovely summer like weather. It inspires me to try some flavorful ice teas. These teas make me not want to let go of the warm summer days.

A couple of weeks ago I made Martha Stewarts' Hibiscus Honey Ice Tea for a baby shower. It was a total hit. everyone loved it. I even found the guys spiking their ice tea with vodka too :) In fact when I made a small batch at home and tried it I brought my glass to my husband to try a little. Well my husband just took my glass from me since it was sooooooooooooo good. (his words)

Here is the recipe as well as some tasty ones too.

Hibiscus Honey Ice Tea

Ingredients

6 hibiscus tea bags (Tazo Passion Tea)

1/2 cup honey

1 cup fresh lime juice (from 8 to 10 limes)

1 cup light rum (optional)

Directions

In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice

Raspberry Iced Tea

Ingredients

1/2 cup raw sugar

1/2 cup raspberries

1/2 cup water

1 tea bag plus 3 cups water for the brewed tea

2 to 4 cups cold water

First, prepare the tea by boiling a small pot (about 3 cups) of water on the stove top. Add the tea bag, turn off heat and allow the tea to steep for a few minutes while you prepare the simple syrup.

To make the syrup, combine the sugar and 1/2 cup water in a small pot.

Add the raspberries.

Boil for about 4 minutes, until raspberries break down and sugar is dissolved.

Allow the simple syrup to cool slightly. Then, in an iced tea pitcher, combine the brewed tea and the simple syrup. Add an additional 2 to 4 cups of cold water (enough to fill the pitcher). Chill until the tea is cool.

Pour over ice.

Serve with a raspberry garnish.

Orange Cinnamon Tea

Ingredients

5 cups water

1 cup orange juice

1 orange, zest of

1 cinnamon stick

2 teabags of black or Rooibos tea

1-2 tablespoons honey, or to taste

orange slices for decoration

cinnamon stick

ice cubes

Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat. Stir in honey, then let allow to cool. Strain the liquid and transfer to a jug. Keep in refrigerator until completely cold. Serve in a jug with slices of orange, a stick of cinnamon and ice cubes.

Ginger Pineapple Iced Tea

2 cups fresh pineapple juice

6 cups water

4-6 slices peeled fresh ginger, about 1/8 inch thick

1 cinnamon stick

3 whole cloves

1/2-3/4 cup sugar

6 tea bags, orange pekoe is a good choice

For garnish

lime quarters

crystallized ginger

In a medium-sized non-reactive pot, combine all ingredients except the tea bags. Bring to a boil, stirring to dissolve sugar. Remove from heat and add the tea bags. Steep for 10 minutes; pour through a strainer. Discard the spices and tea bags. Let the tea cool at room temperature. Chill thoroughly.

To serve, pour tea over tall glasses half-filled with crushed ice.

Garnish with lime quarters and crystallized ginger

Peach Bellini Iced Tea

4 cups sweetened iced tea

4 cups peach nectar

1-2 small peaches, sliced

ice

Fill your large serving pitcher with 1 cup of ice.

Add the sweetened ice tea and peach nectar; stir,

Top with the sliced peaches and serve cold.

Enjoy the last few days of the unexpected summer days in October!

Jasper White’s ‘The Summer Shack Cookbook’ aims to make summer cooking stress-free - The Boston Globe

2011-07-03T21:56:00.002-04:00

So Jasper White's Summer Shack restaurant has great food and great family experience in it's restaurants. If you have an opportunity to try the Summer Shack restaurant, please stop by and give it a shot. If youd o stop by hopefully you can try their appetizer, corn fritters. LOVE IT! LOVE IT! LOVE IT!!!!!!

Jasper White’s ‘The Summer Shack Cookbook’ aims to make summer cooking stress-free - The Boston Globe

Enjoy!!!!

Yard Sale Find

2011-06-12T23:32:00.002-04:00

a couple of weekends ago, Mike and I were driving around int he neighborhood and stopped at one of the many yard sales going on. As soon as I walked up I saw an item that I never seen before but Mike was intrigued by the item. Once I learned about the history of this item. I knew I had to have it. One day, I hope to display it in a renovated room in my home. Question for you: Can you identify the item? Okay, I'll tell you...it's an 1906 antique cast iron pasta maker and yes it still works!

Are you House Proud??? Oprah Winfrey is House Proud.

2011-05-31T11:17:00.000-04:00

For the past couple of years, I've been trying to achieve the feeling of being House Proud. Becoming House proud can't happen overnight. it happens over time as each of us develop ourselves in the design sense. One day, i'll be house proud too. It's just a journey evolving over time.

On my day off today, I watched the Nate Berkus interview with Oprah Winfrey and being House Proud of her California retreat. Check out he Pictures an d the links on Nate Berkus Show.

If I could I would move into the Tea House, if Oprah approved.
I just love that arbor. The overgrown greenery is amazing.

An Amazing tree. Oprah always wanted six trees one day at her home.

Well in fact this tree, the Promised Tree, is one of 1,000 trees on her property.

Love the orange colored roses. :)

The lavender fields from afar looks gorgeous.
I feel like I need to run through that field barefoot in a sundress. :0)

Very beautiful and rustic roof and lantern.

Nate and Oprah

Jam!

2011-05-15T22:09:00.000-04:00

As I am thinking of different types of jams to make, I couldn't help thinking of this song, Jam, from one of my favorite songwriters, Teddy Riley of BlackStreet and Guy. Check out the song and enjoy the recipes down below. Recipes source: www.food52.com

Cherry Pinot Grigio Jam

3 pounds Cherries, pitted and split in half

2 1/2 pounds Sugar

1 Lemon, both juice and zest

3/4 cups Pinot Grigio

Place the 3 pounds of cherries into a non-reactive container, add sugar and lemon and cover and let this macerate overnight. The next day, pour out this mixture into your preserving pan and add 1/2 cup of the Pinot Grigio. Bring this mixture up to 219, stir all along the way to avoid sticking and burning. Once the mixture has reached 219, add the 8 oz jar of Granny Smith Apple Jelly to the mixture. Stir and bring this up to 221. Once the mixture is holding at 221/222 add the balance of the 1/4 cup of Pinot Grigio to the mixture, this will naturally cut the foam and give it a fresh "winey" taste. Shut the fire and skim the foam off the top. Pour into your jars and process in a hot water bath canner for 11 minutes. This jam is fabulous as a dessert topping, scone topping or quick bread mix, glaze for pork--so many uses!

Wild Maine Blueberry Jam

SERVES 7-8 CUPS OF JAM

6 cups crushed blueberries from about 2 quarts berries (slightly under ripe berries work best)

6 cups sugar

1/4 teaspoon ground cinnamon

1 pinch salt

juice of half a lemon
Combine the berries and sugar in a large, heavy pot over high heat. Cook, stirring frequently, until the berries have released a lot of juice and have just begun to simmer. Stir in the cinnamon, salt and lemon juice and return to a gentle, rolling boil. Boil the jam for about 40 minutes, stirring frequently, until it is quite thick and a small dollop spooned onto a plate and set aside to cool for a minute does not run when you tip the plate to one side. Fill 8 one-cup glass jars, sterilized according to the jar manufacturer's instructions, and then process according to the manufacturer's instructions.

Once the jars have cooled, to make sure all of the lids are sealed, push down on the center of each. If the lid pops back up, the jar isn't sealed; you should refrigerate and eat any jam in unsealed jars within a couple of weeks. Properly sealed jars will keep in a cool, dry place for several months.

Fresh Fig and Strawberry Jam
MAKES 4 1/2 PINT JARS

1 pound fresh green figs, stemmed and cut up

2 cups quartered strawberries

2 cups vanilla sugar

3 tablespoons Harvey's Bristol Cream

grated zest of one Valencia orange

Place figs, strawberries, vanilla sugar and Harvey’s in medium stainless steel or enamel saucepan. Cover and let stand for 1 hour stirring occasionally. Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered until mixture will form a gel about 15 minutes, stirring frequently. Remove from the heat.
Use the freezer test to see if it’s gelling. Put a couple of small plates in freezer. After 15 minutes, put a spoonful of the jam on plate and return to freezer for two minutes. (take jam off the heat while you wait so it does not overcook.) Then take the plate out and rotate it. The jam should move slowly as you rotate it. If it throws itself off the plate onto the floor, keep cooking and try again in five minutes with the other plate. You’ll get a feel for this.
Prepare jars

Fill a large stockpot with enough water to cover the jars and place the jars in the water. Start heating over medium. About 10 minutes before you’re ready to fill the jars, put the tops in. Fill the jars, leave about a half inch from the top for airspace, wipe the rim and side so the jars will seal well. Put the filled jars back in the hot water. Place the pot over high heat, cover and bring to a rocking full boil. Once it boils, set timer for 10 minutes. At the end of 10 minutes, turn off heat, take off top and leave jars in water for five minutes. Then lift out and place on heat safe surface. I put mine on a kitchen towel on a cake rack out of the way. Don’t touch or dry jars for 12-24 hours. Be sure all are sealed. (You’ll hear them pop and when you punch the tops they don’t make a sound. If they don’t seal for any reason, refrigerate them.

Spiced Peach and Nectarine Jam with Candied Ginger

SERVES 5 PINTS

Peaches and nectarines go so well with allspice, cloves and cinnamon. But what makes this jam so over the top is the addition of pieces of candied ginger. They melt into the jam and add that "oh my God what is in this" touch to the recipe. Perfect with biscuits, English muffins or with St Andre cheese and a crusty baguette.

1 quart pitted and chopped peaches and nectarines (4 of each)

7 cups vanilla sugar

1 lemon, juiced

1 large cinnamon stick

1 tablespoon ground allspice

1 teaspoon whole cloves

1 pouch liquid pectin

1/2 cup candied ginger
Put the peaches and nectarines, vanilla sugar, lemon juice and spices in a large enamel saucepan and bring to a boil, stirring constantly, until the sugar melts. Add the candied ginger and stir. Skim foam as it rises to the top. Ladle into hot jars and seal with tops and rims. Process in hot boiling water for fifteen minutes. Remove from water bath and let cool. When tops pop, tighten rims and let sit for 24 hours before eating, if you can stand it.

Mmmmmmm...Chooooocoooooooooolate.

2011-02-01T12:51:00.001-05:00

On a snowy wintry day like this, I am always ready to enjoy some hot rich creamy delicious cocoa. So I've compiled a list of some tasty sounding recipes courtesy of Tastespotting.com. Enjoy!!!

Peanut Butter Hot Chocolate

adapted from Martha Stewart Living, February 2011

active time 5 minutes

total time 10 minutes

makes 4 servings

This recipe is the perfect cure for the winter blues - not only a vessel of warm, thick liquid, but also boasting the irresistible combination of chocolate and peanut butter. I replace the whole milk and cream with skim milk, allowing the richness of the chocolate and the peanut butter to ring through. This substitution also provides the perfect recovery drink for runners returning from a long, cold winter run.

Ingredients

2 cups skim milk

1½ ounces bittersweet chocolate

1½ ounces milk chocolate

3 tablespoons creamy peanut butter

Heavy cream, whipped to soft peaks, for serving

Preparation Instructions

In a medium saucepan over low heat, warm milk until it just begins to simmer and bubbles form around the edge of the pan. Whisk in chocolates and peanut butter until melted and smooth. Cover and continue warming over low heat until warm. For a thicker cup of cocoa, simmer hot chocolate uncovered until desired thickness is achieved. Ladle hot chocolate into individual mugs and top a dollop of whipped cream.

Mexican Hot Chocolate

Ingredients

1 (13.5 ounce) can coconut milk

1 cup water

¼ cup cacao powder

¼ cup agave nectar

20 drops vanilla creme stevia

1 tablespoon vanilla extract

1 tablespoon cinnamon

¼ teaspoon chili powder

dash cayenne pepper

dash celtic sea salt

Preparation Instructions

Place coconut milk, water, cocoa powder and agave in a Vitamix.
Then, puree on high speed until smooth

Blend in stevia, vanilla, cinnamon, chili, cayenne and salt. Heat mixture in a saucepan until warm

Top with Whipped Cream (optional) Reblend and Serve.

Serves 4

Orange Hot Chocolate Shots

2 tablespoons butter

1/4 cup brown sugar

1 cup chocolate ice cream

1 square unsweetened baking chocolate

2 1/2 cups water

1/2 teaspoon orange extract

Preparation Instructions

In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.

To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melted, but not hot. Overheating it will cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it’s barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.

Hot Chocolate Cupcakes with Mint Kissed Centers

Ingredients

4 eggs

1/2 Cup vegetable oil

1 small box instant chocolate pudding mix

1 Cup sour cream

3/4 Cup warm milk mixed with 1 packet hot chocolate mix

24 mint truffle kisses (or the Candy Cane ones work great too)

3-4 Cups mini marshmallows

Preparation Instructions

1. Preheat oven to 350 degrees F. Place cake mix, eggs, oil, pudding mix, sour cream and mixed hot chocolate into a stand mixer on medium speed. Mix until well combined, about 1 1/2 minutes. Scoop into 24 paper lined muffin tins about 3/4 full. Place a mint truffle kiss into center of each cupcake pressing to bottom. Bake for 18 minutes, remove and top with marshmallow. Return back to oven and bake for an additional 5 minutes or until marshmallows are puffed and just starting to brown. Remove and let cool. You can place a cut straw into each cupcake if desired to decorate.

Makes 24 cupcakes

Sweet and spicy hot chocolate donuts with toasted marshmallow frosting

Makes 4 dozen mini donuts

Ingredients

For the donuts

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground chipotle powder

1/2 teaspoon salt

3/4 cup milk

2 tablespoons unsalted butter or margarine, melted

1 teaspoon vanilla extract

2 eggs

For the glaze

2 cups confectioners’ sugar

1 teaspoon vanilla

3 tablespoons milk

For the frosting

3 egg whites, room temperature

1/2 cup sugar

1/8 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Preparation Instructions

To make the donuts: Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray.

In a large bowl, combine the flour, cocoa, sugar, baking powder, cinnamon, chipotle, and salt. Stir in the milk, butter, and vanilla, scraping the bowl as needed. Add the eggs, and mix until just combined. Scrape the bowl and give a final stir.

Fill a decorating bag with batter and use it to fill each doughnut ring half full. Bake for 4 to 6 minutes, or until the donuts spring back to the touch. Allow to cool in the pan for 2 minutes, then transfer to a wire cooling rack. Cool completely before glazing.

To make the glaze: Combine all of the ingredients in a medium bowl and whisk until thoroughly combined.

To make the frosting: Combine sugar, egg whites, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water.
Whisk the mixture frequently to prevent the egg whites from cooking.
Continue whisking until the mixture reaches 160 degrees.
Remove the bowl from the heat and whisk the mixture on high until it is shiny and stiff peaks form,
then stir in vanilla extract.

Assemble donuts as directed above.
Mini dougnut pan-Check out Crate and Barrel

Lavendar Hot Chocolate

Since lavender is quite fragrant, adjust amount according to preference. For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings.

hot chocolate:

2 cups whole milk

3 ounces dark chocolate (70% cacao)

1 ounce milk chocolate

1/4 teaspoon lavender buds

whipped cream:

1/2 cup cold heavy whipping cream

1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod

1/2 tablespoon granulated white sugar

Preparation Instructions

For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use.

For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.

Nutella Hot Chocolate

Ingredients

1 cup whole milk (feel free to substitute skim, rice, almond, etc)

3 tb Nutella or other chocolate-hazelnut spread

1 cinnamon stick

1 tsp high-quality cocoa powder

1 or more marshmallows

pinch of espresso powder (optional)

Preparation Instructions

In a heavy-bottomed sauce pan over a low flame, whisk together the milk, Nutella, cocoa powder, and espresso (if using). Add cinnamon stick. Simmer for about 5 minutes, to allow flavors to meld.

Serves one, generously.

Red Velvet Hot Chocolate

Ingredients

1 red beet, peeled and sliced

2 cups milk

2-4 Tbsp. cocoa

2-4 Tbsp. honey, or to taste

Preparation Instructions

In a medium saucepan, bring the beet and milk to a gentle simmer; it should steam on the surface and turn bright pink, but not boil. Meanwhile, stir the cocoa and honey together in a small dish to make a thick paste.

When the milk is hot, scoop out the beet slices with a slotted spoon and discard or set aside for another use. Whisk the cocoa-honey mixture into the milk and serve hot, topped with marshmallows to help show off its red color and smooth texture.

Yum!!

Soups!!!!

2011-01-25T22:04:00.000-05:00

With temperatures falling below zero and a pending snowstorm, this week, the only thing I can think of is eating anything delicious and soul comforting. Here are a couple of soup recipes from Food52 to keep you toasty during those brisk cold winter nights. Enjoy!!

Turkey Pho

Butternut Squash & Cider Soup

Pasta e Fagioli

Smoky Minestrone with Tortellini and Parsley or Basil Pesto

Valentine's Day Cake Pops

2011-01-24T22:11:00.000-05:00

One of my favorite bakers, Bakerella has done it again. She created these cute Valentine Teddy Bear Cake Pops. This is a great and cool idea to create theseand present them on Valentine's day. Make a dozen or so, wrap them up as a bouquet or place them in a basket filled with other chocolate flavored/filled treats. Check recipe and enjoy!

Room Looks for Less

2011-01-24T21:28:00.003-05:00

I have many sources of inspiration when it comes to decorating our home. One of my main sources of interior design for the DIYer is DecorPad. DecorPad is a source for decorating, renovating, and home building.

Through this site you can share inspiration photos, share information on deals with other community users. So, I've linked a couple of Rooms For Less that are featured on DecorPad. When visiting the link, please take notice of the breakdown of each room, the links to each item and where it can be purchased. Please visit and check out DecorPad, such a great resource. Enjoy!

Gorgeous Bedroom Look 4 Less!

Robin's Egg Blue Office Look 4 Less!

French Modern Living Space Look 4 Less!

Modern Nursery Look 4 Less!

Breakfast on a Wintry Snow Day

2011-01-12T14:50:00.000-05:00

We are home relaxing on this lovely wintry snow day. We started talking about delicious breakfast foods that we could make for ourselves or when we had guests over. Here are some recipes we've found online that give you a great start to your day. A couple of these recipes you can prep and/or cook ahead of time, so you could have a stress free morning. All recipes courtesy of food52.

Overnight Apple-cinnamon French Toast

Serves 8-10

1 pound loaf inexpensive supermarket French or Italian bread

8 large or extra large eggs, slightly beaten

3 1/2 cups skim milk

3 T + 1/2 cups sugar

1 1/2 teaspoon pure vanilla extract

1 1/2 teaspoon cinnamon

1 tablespoon butter (salted is fine)

5-6 apples, sliced thin (I like golden delicious)

Use nonstick cooking spray or butter a 9x13 inch pan.
Cut the bread into 1.5 inch slices and pack them tightly into the prepared pan in one layer.
In a large bowl, stir together eggs, milk, 1/2 Cup sugar and vanilla. Pour half of this egg mixture over the bread slices.
Distribute the apple slices over the bread, and top with the remaining egg mixture.
In a small bowl, combine the remaining 3 Tablespoons sugar and the cinnamon and sprinkle this mixture evenly over everything in the pan. Dot with butter.
Cover the whole thing and refrigerate overnight or for 6+ hours.

The next day, or when ready to bake, uncover the pan and bake in a pre-heated 350-degree oven 50-60 minutes. Let stand for about 10 minutes, then cut into squares and serve warm (with maple syrup if you'd like) and enjoy!

Pumpkin-Banana Oatmeal Muffin

Makes 12

1 cup all-purpose flour

1/2 cup wheat flour

1/2 cup old fashioned oats

1/2 cup chopped walnuts

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup solid pack pumpkin

2 large ripe bananas

2 eggs

1/2 cup honey

1/3 cup apple juice

1/4 cup vegetable oil

2 tablespoons old fashioned oats

1.Combine flours, 1/2 c. oats, walnuts, baking powder, pumpkin pie spice, baking soda, and salt in large bowl. Combine pumpkin, bananas, eggs, honey, apple juice, and vegetable oil in a mixer bowl. Mix well. Add wet ingredients to dry ingredients; stir just until blended. Spoon into 12 paper-lined muffin cups. Sprinkle with 2 TBS oats. Bake in preheated 370 degree F. oven for 23-27 minutes or until wooden pick inserted in center comes out clean. Remove muffins to wire rack; cool slightly. Serve warm with apple butter or fruit preserves. Makes 1 dozen.

Baked Oatmeal

Serves 2 (for a few days)

2 tablespoons butter (plus a little extra for buttering your baking dish)

2 cups fruit and nut müesli (uncooked rolled oats, fruit and nuts)

1/4 cup sliced almonds (yes, there are nuts in the müesli, but I love almonds)

1/4 cup shredded coconut (mine was sweetened)

1/4 cup (I used toasted pumpkin, sunflower, and flax)

1 teaspoon baking powder

1 pinch fresh ground cinnamon

a few pinches fresh ground nutmeg

1/2 cup raw sugar ( a 1/4 cup if you prefer breakfast a little less sweet)

1 egg

1 1/2 cup skim milk

6 ounces vanilla yogurt

Preheat oven to 375°
Melt butter and set aside to cool.
Measure müesli, almonds, coconut, seeds, baking powder, cinnamon, nutmeg, and sugar into a medium bowl, stir, and set aside.
Whisk egg in a separate medium bowl.
Add milk, yogurt, and cooled butter to bowl with egg and whisk it all together.
Add bowl of dry ingredients to bowl of wet ingredients and stir to combine.
Butter a small baking dish (mine was a rectangular 11 cup glass baking dish) and pour in combined ingredients.
Bake 20 minutes.

Earthy Herb Spinach and Bacon Frittata

Serves 4-6

6 eggs, beaten

1/3 cup milk

4 slices bacon, diced

10 ounces frozen spinach, thawed and squeezed

2 cloves garlic, minced

1/4 cup red onion, finely chopped

1 teaspoon fresh rosemary, minced

1 teaspoon fresh sage, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup mozzarella, shredded and divided

1 cup sharp cheddar, shredded and divided

Preheat oven to 350 degrees.
In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.
Heat a large ovenproof non-stick skillet over medium high heat and add bacon.
Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.
To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.
Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.
Let cook just until edges begin to set, about 4 to 6 minutes.
Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.
Top with remaining cheese the last 5 minutes of cooking to brown lightly.

Oatmeal Pancakes

Serves 2

1 cup rolled oats*

2 tablespoons bran

2 tablespoons wheat germ

1/2 teaspoon baking soda

2/3 cups buttermilk**

Mix dry ingredients.
Add buttermilk. Let stand 5 minutes (to allow oats to absorb the buttermilk).
Brown pancakes in a hot buttered skillet. (They can be a little difficult to flip the first time, but if they break just shmoosh them back together! Don't worry, they'll still form a pancake in the end!)
Top with your choice: maple syrup, honey, preserves (shown here with blackberry puree).

NOTES: *Quick or regular both work - regular oats makes for a heavier, chewier pancake, while quick oats soaks in the buttermilk more easily, making it easier to form. **If you haven't any buttermilk, put 2 tsp. white vinegar in a liquid measuring cup, fill with milk to 2/3 cup, let sit 5 minutes.

Vanilla Spice Granola

Makes approx. 3 quarts

4 cups rolled oats

1/2 cup dark brown sugar

1/2 cup canola oil

1/3 cup honey

1 tablespoon granulated sugar

2 tablespoons vanilla extract

1 cup raw almonds

3/4 cups raw pecans (halved)

1/2 cup raw pistachios

1/2 cup raw, chopped walnuts

1/2 cup unsweetened coconut chips

1/4 cup pepitas

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/3 cup raisins

1/3 cup dried cranberries

1/3 cup dried blueberries

1/3 cup date pieces

Pre-heat oven to 300℉
Place canola oil, honey and granulated sugar in a small sauce pan and heat over a medium flame until the sugar has melted. Remove from heat, add the vanilla extract and set aside to cool.
In a large bowl, combine the oats, brown sugar, nuts and seeds, coconut, salt, and spices, and mix well. Add the cooled canola oil and honey mixture, and stir to coat the dry ingredients. Pour the mix onto a large (I use a 20x12), rimmed, non-stick baking sheet (or a regular sheet with a Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat ) and spread to an even thickness.
Place the baking sheet into the oven on the center rack and cook for around 40 - 45 minutes until nicely browned, removing the sheet at 15 minute intervals to stir the granola.
Once cooked, remove the sheet tray and place it on a rack to cool. When the granola has completely cooled, break it up into a large bowl, mix in the dried fruits and place in a large air tight container for storage.

Have fun with this recipe by adding different fruits, nuts and spices to your liking.

Enjoy!

New Year & New Beginnings....

2010-12-31T22:52:00.001-05:00

Happy New Year All!!!

Wishing everyone Good Health, Prosperity, Wealth and Much Love!!

Get into the Christmas Spirit(s)

2010-12-05T01:11:00.001-05:00

As my friends and I prepare to throw a small holiday get-together, we were trying to figure out the best drink to try out for the evening. So check out the following spirit concoctions from the Chow site as they might inspire you for your holiday parties.

Cherry Sugar Fizz

By Nick Mautone

Total: 5 mins

Active: 5 mins

Makes: 4 drinks

Ingredients

5 teaspoons maraschino cherry syrup

1/4 cup granulated sugar

12 maraschino cherries

4 brown sugar cubes

8 dashes angostura bitters

1 bottle sparkling wine, chilled

Instructions

Pour cherry syrup on a small plate and place granulated sugar on another. Working with one champagne glass at a time, invert it and dip the rim in the cherry syrup, allowing any excess to drip off, then immediately dip the rim lightly in the sugar. The sugared rim should be a light pink color.

Place 3 maraschino cherries, a sugar cube, and 2 dashes of bitters in each champagne glass. Fill the glasses with sparkling wine and serve immediately.

Big Spender

By Dale DeGroff

Total: Under 5 mins

Active: Under 5 mins

Makes: 1 drink

Ingredients

3/4 ounce añejo tequila, such as Gran Centenario Añejo

3/4 ounce blood orange juice

1/2 ounce Clément Créole Shrubb liqueur

Ice

1 1/2 ounces Cristal Brut Rosé Champagne

Orange twist (optional)

Orange zest (optional)

Instructions

Combine tequila, juice, and liqueur in a bar glass with ice; stir to chill.

Strain into a chilled champagne glass and top with rosé Champagne. Garnish with an orange twist and a flamed orange zest (if using).

1621

By Aida Mollenkamp

Total: Under 5 mins

Makes: 1 drink

Ingredients

1 part apple brandy

1 part apple juice

2 dashes blood orange bitters

Ice

1 sugar cube

3 parts chilled Prosecco

Instructions

Combine apple brandy, apple juice, and bitters in a cocktail shaker and
top with ice; shake vigorously (about 20 times).

Place sugar cube in the bottom of a chilled champagne flute,
strain brandy mixture into the glass, and top with Prosecco.
Serve.

Sparkling Campari Cocktail

By Nick Mautone

Total: Under 5 mins

Active: Under 5 mins

Makes: 1 drink

Ingredients

Ice

1 part Grapefruit Bitters

1 part sparkling Moscato

Instructions

Fill a wineglass halfway with ice.
Strain Grapefruit Bitters over ice, top with Moscato,
and squeeze a wedge of grapefruit from the bitters into the glass.
Stir.

Holiday Desserts

2010-11-22T22:08:00.006-05:00

I haven't blogged in a long while and I apologized. Life just happened. So I've been baking and thinking about a career change. I am leaning towards becoming a pastry Chef or something like in that area.

So I found two cool baking blogs Dessarts and My Baking Addiction

RoloChocolate Chip Cookies
My Baking Addiction

Mini Boston Cream Pies
Dessarts

Here is a recipe for the Boston Cream Pies that I modified and baked in a mini cheesecake pan.
Delicious!!!

Boston Cream Pie
Sponge Cake

1/2 cup cake flour

1/4 cup unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table salt

3 tablespoons milk

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

5 eggs , room temperature

3/4 cup granulated sugar

Pastry Cream

2 cups milk

6 large egg yolks

1/2 cup granulated sugar

1/4 teaspoon table salt

1/4 cup cornstarch , sifted

1 teaspoon vanilla extract

1 tablespoon rum

2 tablespoons unsalted butter (optional)

Rich Chocolate Glaze

1 cup heavy cream

1/4 cup light corn syrup

8 ounces semisweet chocolate , chopped into small pieces

1/2 teaspoon vanilla

Instructions

1. For the sponge cake: Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.

2. Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not overbeat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl.

3. Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.

4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.

5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.

6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack (see illustrations below). Repeat with remaining cake.

7. For the pastry cream: Heat milk in a small saucepan until hot but not simmering. Whisk yolks, sugar, and salt in a large saucepan until mixture is thick and lemon-colored, 3 to 4 minutes. Add cornstarch; whisk to combine. Slowly whisk in hot milk. Cook milk mixture over medium-low heat, whisking constantly and scraping pan bottom and sides as you stir, until mixture thickens to a thick pudding consistency and loses all traces of raw starch flavor, about 10 minutes. Off heat, stir in vanilla, rum, and butter (if using) and transfer to another container to cool to room temperature, placing a piece of plastic wrap directly on surface of mixture to prevent skin from forming. Refrigerate pastry cream until firm. (Can be refrigerated overnight.) To ensure that pastry cream does not thin out, do not whisk once it has set.

8. For the glaze: Bring cream and corn syrup to a full simmer over medium heat in a medium saucepan. Off heat, add chocolate; cover and let stand for 8 minutes. (If chocolate has not completely melted, return saucepan to low heat; stir constantly until melted.) Add vanilla; stir very gently until mixture is smooth. Cool until tepid so that a spoonful drizzled back into pan mounds slightly. (Glaze can be refrigerated to speed up cooling process, stirring every few minutes to ensure even cooling.)

9. While glaze is cooling, place one cake layer on a cardboard round on cooling rack set over waxed paper. Carefully spoon pastry cream over cake and spread evenly up to cake edge. Place the second layer on top, making sure layers line up properly.

10. Pour glaze over middle of top layer and let flow down cake sides. Use a metal spatula, if necessary, to completely coat cake. Use a small needle to puncture air bubbles. Let sit until glaze fully sets, about 1 hour. Serve.

TIP 1: It's best to prepare the sponge cake and pastry cream a day before finishing up the dessert. this will allow the pastry cream to thicken up. On the folowing day, all you'll need to do is melt the chocolate sauce and pour ont he tops of your alreadya ssembled Boston Cream pies.

TIP 2: Be patient when making this dessert. You will definitely appreciate the end result :)

Cupcake update

2010-08-29T02:23:00.000-04:00

In early August, I was asked to make homemade cupcakes for a birthday party. So I went ahead and created the following flavors.

Red velvet with a homemade cream cheese frosting

Spiced sweet potatoe with a maple flavored glazed

Gingersnap pear with crystallized ginger with pear flavored buttercream

Peanut butter and jelly flavored buttercream frosting

Strawberry and cream cupcake with freshly whipped cream

Sultana and ginger with a ginger glaze

Pistachio cream with pistachio flavored whipped cream

With the help from my husband, we finished the topping off the morning of the event with the delicious, glazes and buttercream frostings for each cupcake. I was sooo surprised that I was able to make of all these flavors and they came out delicious (I thought).

Also, I took a well deserved 2 week vacation to Pasadena, california with my mom to see my sister Sylvie.
before heading out there I did check out the Groupon to see if there were any coupon deals for any cupcake bakeries. Low and behold I had found a groupon for Delilah's backery in Echo Park,California.

Delilah's

We also found a Dots Bakery in Pasadena shopping district and purchased a few cupcakes from there as well.

So we went ahead and ate the cupcakes from Dots bakery. we purchased the folllwing flavors:

Mostesss hostess cupcake, red velvet, cocunut lime, chocolate, raspberry creme, strawberry shortcake and carrot cake. Despite purchasing hret cupcakes late int he day, they were all delicious and yummy!!!

Pretty box

These babies have no chance of survival!!!

Coconut Lime

All gone!!!

Delilah's

We purchased the following flavors from Delilah's

Smores, german Chocolate, Red Velvet, Peanut Butter and Jelly, Carrot

Unfortunately, I don't have any pictures of the Deliha's cupcake because hery were quickly eaten before I had a chance to take some photos.

However after eenjoying all those dleiciosu desserts, we've come down tot ha verdict. The Dot cupcakes were good but the Delilah's cupcakes were bigger than the average cupcake left a ring of oil on the bottom of the box. however Delilha's cupcake wer moist and delicious!!!!

Next time I'm in the area again I will go ahead and purchase cupcakes from Delilah's!

Til next time!

Cupcakes Galore!!!

2010-07-31T01:52:00.000-04:00

So, I haven't blogged in a while becasue Life is happening. Well work is happening at least :) So this past spring and summer, I've been in a baking frenzy and decided to have a side business of making baked goods for family friends and new friends. So the name of my company will be called Sweet Sue's.

I will be baking from the sweet treats tot he savory cupcakes and muffins. So far, my favorite combination is butter cupcakes with fresh lemon zest buttercream. Yum!!!

This weekend, I will be creating a whole variety of different cupcakes, such as the above picture Candied Hazulnut Cupcakes. I will definitely post some pictures by the end of next week of my creations.

Healthy Summer Salads

2010-06-13T10:59:00.000-04:00

I haven't posted in while due to work being extremely busy and I being extremely tired pulling 8-12hr shifts for a couple of weeks. But I was reading through the Better Home magazine and decided to post some summer salad recipes that work doubleduty- healthy and tasty at the same time.

Layered Spinach & Pot sticker salad

Makes: 12 side-dish or 6 main dish servings

Start to Finish: 30 minutes
Ingredients

2 13-oz. pkg. frozen chicken pot stickers or two 16- to 19-oz. pkg. frozen cheese-filled tortellini
3-1/2 cups fresh whole strawberries, hulled
1/2 cup red wine vinegar
1/3 cup strawberry jam
1/3 cup olive oil
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1 5-oz. pkg. baby spinach (8 cups)
1 recipe Spiced Chips, below

Directions

1. In 4- to 5-quart pot cook pot stickers or tortellini according to package directions; drain. Rinse gently in cold water; drain well and set aside.

2. Meanwhile, for vinaigrette, place 1-1/2 cups berries in large trifle bowl. Crush with masher; whisk in vinegar, jam, oil, ginger, and pepper. Layer pot stickers or tortellini and spinach. Quarter or slice remaining berries; layer on spinach. Refrigerate, covered, up to 1 hour. To serve, top with Spiced Chips. Makes 12 side-dish or 6 main-dish servings

Spiced Chips: Heat oven to 350 degrees F. In small bowl combine 1-1/2 tsp. chili powder and 1-1/2 tsp. brown sugar; set aside. Bake 4 cups ridged potato chips in shallow baking pan 5 minutes. Remove; sprinkle spice mixture.

Kitchen Tip: If desired, invert salad into larger bowl to toss ingredients together.

Melon Salad with Sweet Sesame Dressing

Start to Finish: 30 min.

Ingredients

1/3 cup sugar
3 Tbsp. champagne vinegar or white wine vinegar
1/2 tsp. kosher salt or salt
1/2 tsp. ground ginger
3 Tbsp. vegetable oil
3 Tbsp. extra-virgin olive oil
1-1/2 tsp. sesame seeds, toasted
1/2 tsp. toasted sesame oil
Dash cayenne pepper
2 cups cut up seedless watermelon
2 cups cut up cantaloupe
2 cups cut up honeydew
1 cup sliced English cucumber
Lettuce leaves
Snipped fresh cilantro (optional)
Crisp cooked bacon, drained and crumbled (optional)

Directions

1. In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat. Place in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.

2. In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat. Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon. Pass remaining dressing. Makes 6 servings.

Fresh Corn-Rice Salad

Prep: 20 min.
Chill: 1 hr.
Cook: 3 min.

Ingredients

4 ears fresh corn
1-1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut in thin wedges
1 jalapeño pepper, thinly sliced
2 Tbsp. rice vinegar or red wine vinegar
2 Tbsp. olive oil

Directions

1. Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note).

2. Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.

3. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.

Note: To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.

Mango and Corn salad with curry vinaigrette

Prep: 20 minutes

Grill: 12 minutes

Ingredients

4 medium fresh ears of sweet corn, cleaned
2 to 3 large mangos
1 medium red onion
1 tsp. olive oil
4 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. sugar
1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. black pepper
3 cups fresh arugula

Directions

1. Carefully cut kernels from corn cobs. You should have about 2 cups. Seed and peel mangoes. Cut each mango into 12 slices. Peel the outer layer off the onion. Cut onion into 6 wedges, leaving the root end intact so wedges stay together.

2. For a charcoal grill, place a 9- to 10-inch cast iron skillet on the grill rack directly over medium-hot coals. Heat skillet for 2 to 3 minutes. Add corn kernels and the 1 teaspoon oil. Cook and stir constantly for 6 to 8 minutes or until corn kernels are golden brown. Remove skillet from the grill; transfer corn kernels to six individual serving bowls. Set aside. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place cast iron skillet on the grill rack directly over the heat for 2 to 3 minutes. Add corn. Cook and stir as directed above.)

3. In a medium bowl combine mango slices and onion wedges; drizzle with 1 tablespoon of the remaining oil. Toss gently to coat. For a charcoal grill, place mango slices and onion wedges on the grill rack directly over medium-hot coals. Grill mango for 3 to 5 minutes or until lightly browned, turning to brown evenly. Grill onion wedges for 5 to 6 minutes or until golden brown and crisp-tender, turning to brown evenly. Transfer mango slices and onion wedges to the medium bowl. (For a gas grill, reduce heat to medium. Place mango slices and onion wedges on grill rack directly over heat. Cover and grill as above.)

4. For dressing, in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture; toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn; add mango and onion wedges. Drizzle with any remaining dressing. Makes: 6 servings

Shrimp and watermelon salad

****Unfortnuately, I can not eat shellfish due to an allergy, but this recipe sounds and look good. I will live through my friends. :)

Start to Finish: 18 min.
Ingredients

2 Tbsp. olive oil
1 lb. peeled, deveined medium shrimp
2 tsp. snipped fresh thyme
4 cups sliced bok choy or napa cabbage
1 cup grape tomatoes, halved
2 1-inch slices seedless watermelon, halved
Small limes, halved
Feta cheese (optional)
Fresh thyme sprigs

Directions

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.

2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.

Enjoy!!!

Bathroom redo........

2010-05-18T11:33:00.001-04:00

Is coming along extremely slowly. Why? because Life happens. Work is getting very hectic, so we hand to postpone the the reglazing work and the tile floor redo as well. However, we've gone ahead and purchased all the necessary fixtures. We've decided to purchase Kohler's Archer Fixture series and the finish we've decided to go with is Brushed Nickel.

Here is what we've purchased so far:

Kohler's Archer Bath and Shower set
Kohler Archer 4" centerset vanity faucet

Kohler's 24" Archer Towel bar
Kohler's Archer Bathrobe hook

Kohler's Archer Towel Ring
Kohler's Archer soap and cup holder

Kohler's Archer Toilet paper holder

Hotel Style Towel Rack

We definitely need this to give us more space to store towels for guests.

We are soooo close to getting this done!!!!!

I'm tooo sexy for my.......

2010-04-05T19:20:00.002-04:00

Essence magazine had their crew in the streets of Boston a few weeks ago and they happened to bump into friends of mine who are fashion trend setters in Boston and New England area.

Please check it out Street Style: Boston Rocks

Mirror Mirror on the wall....

2010-03-15T21:53:00.000-04:00

As we work on our bathroom renovation, my husband and I, browse through hundreds of mirrors online. We've fallen in love with the following potential bathroom mirrors.

Fortune Modern Frameless Mirror

Simply Mirrors

This first mirror is absolutely my favorite one. I think I might buy it too!

Devon Mirror

Fairmount Mirror

Kensington Mirror

Great Craigslist Find!!!!

2010-03-13T08:33:00.001-05:00

As our work day was winding down, my coworker and I were just browsing the web when he found this chair in Arlington, Massachusetts for only $13. Yes I said 13 bucks!!!! I couldn't pass up this deal. Check out the photos below. The reupholstery options are ENDLESS!!!!!

Musical Chairs

2010-02-22T02:02:00.000-05:00

While browsing online for chairs for my living room & dining room, I've bumped into & fallen in love with a company called Gussy Chairs. Believe me there were so many chairs that were redone by Gussy Chairs. More chairs wait for the beautiful transformation with colorful upholstery and new coats of paints and stains. While browsing their site and their Gussy Chairs, my mind was going crazy with so many decor ideas. Check out some of the photos

RIPPLE

Button-tufted Queen Anne-style slipper chairs (pair)

WHY SO BLUE?

Upholstered demilune Henredon vanity chair

Future makeover candidates

Let the shopping begin!!!!

Clutches, handbags, purses...OH MY!!

2010-02-18T02:45:00.000-05:00

I love checking out handbags every now and then. I've found some favorite shops on Etsy.com. As some of my friends know, I am not a purse person, I rather shove all important cards and such in my pant pockets before organizing it in a handbag. I am slowly getting there...slowly. But I've compiled a list of favorite sellers of such things on Etsy.com.

Julia Sherry

Upstyles

York Town Road

My Birthday present of a YorkTown Road Clutch purse

Thanks for stopping by.

Mmmmmmmmmmmmmmmmm Sugar!!!!!!!!

2010-02-12T00:55:00.002-05:00

As I try to figure out what I can make and/or give my husband for Valentine's Day, I search high and low for dessert recipes that I know my husband would appreciate me creating just for him. As I mentioned before, my husband is a professional chef and I am a Wanna Be baker in our relationship. Whenever, I attempt to to bake anything he is sooooo willing to be my professional food taster, just as I am for his savory creations.

I think the last baked good I created was the Gingersnap pear cheesecake and I think that was created over a month ago. My husband's cousin and family loooooooooooooooved the cheesecake and wouldn't mind having it again. I must admit though I am little tired of Cheesecake.

So in my search, I've bumped into the Bakerella website. From the comments of the blogger and other visitors to the instructions and photos, some of these items look easy to make, just time consuming. So go ahead and check out their site and you might find a dessert that peaks your interest as well.

Here are the desserts that peak my interest.

14 Layer Cake

Bakerella Pie Pops via Luxirare

Cake Balls

Cake Pops

Enjoy!!!!

Bathroom Flooring Options

2010-02-09T23:19:00.000-05:00

In the process of trying to put the color scheme together for our bathroom, I've fallen in love with wood porcelain tiles. Yes, I said, Wood Porcelain Tiles. Almost 2 yrs ago, we saw bathroom pictures of hardwood flooring in the bathrooms. It looks and seems soo cozy and warm. Then reality set in and we became worried with the idea of real hardwood floors getting wet, mildewy and moldy - YUCK!

So after much research we've decided to go for wood oak porcelain tiles that are glazed for use in our full bath small scale renovation. Both the husband and I are definitely convinced in getting the porcelain tile for the bathroom renovation. Now it's a matter of which wood color should we go for.

So check out some of the inspirational photos:

Dreams of porcelain tiles dance in my head!!!!! :-)

Bathrooms Renovation

2010-02-02T23:14:00.000-05:00

Mike and I have decided to NOT do a gut job on our first floor bathroom.Instead, we will work with what we have for a small price. We've decided to reglaze our bathroom. Since we are reglazing the bathroom here is the long To Do List of things that need to happen for the bathroom.

Reglaze our pink and gray bathroom into a neutral color scheme [Newlookrefininshing.com]
Remove all wallpaper
Remove the grayish white linoleum flooring and replace with new vinyl flooring.
Remove all traces of gray paint and paint he walla complementary color to accent the fixtures and vanity
Recycle the full body length door mirror
Replace the light fixture and fan.
Remove the wall length vanity mirror and have a copy cut it downt o size and place it in a beautiful wood frame.
Remove window and replace with cement board and cheap tiles that will be reglazed.

Change out all fixtures. Currently the new vanity that was installed last year has pewter drawer pulls and bronzed faucet and handles and the vanity itself is a chocolate brown with skinny ornate legs. I would love to remove the bronzed handles and save them for another future bathroom remodel in the basement of our home. Also, we aren't sure as to what kind of flooring to put in the bathroom. We might put down vinyl hardwood floors but we will see when we get there.

Current bathroom photos

Disclaimer: We apologize for the ugliness of our ugly bathroom.

As you can see, my hubby and I can't stand to look at the wallpaper.

We keep peeling away sheets of the ugly wallpaper

Inspiration photos

Young House Love

Bathroom Lighting Ideas

Shower and Bathtub Fixtures Ideas

Haiti Relief : Update

2010-01-18T21:47:00.002-05:00

Haiti Relief Update

Glad to report that all of my family members have been accounted for and are safe in Leogane, Haiti.

Now, the most difficult part is getting through the next year while the country is being rebuilt from scratch.

Thank you for all your prayers and support.

Please keep supporting organizations that are assistang with rebuilding Haiti.

http://photos.pih.org/home2.html

http://doctorswithoutborders.org/

http://www.yele.org/

Thank you!!! :-D

Haiti Relief

2010-01-15T23:28:00.000-05:00

Haiti Relief

As this week went on, it just got heavier and harder with each passing day knowing that some of my family memebres are suffering in my family's country Haiti. Every day it gets harder not knowing where my uncles, my grandmother and cousins have not made contact with us here in Massachusetts. I pray every minute of the day hoping that they are safe & sound.

On Wednesday, January 13th, I made a $5 donation to Yele.org and my dad and I are gathering all unwanted clothes and getting them ready to send to Haiti.

If possible please, please donate to any of the following organizations

http://photos.pih.org/home2.html

http://doctorswithoutborders.org/

http://www.yele.org/

Thank you :)

Happy New Year, HGTV New Season Show Lineup

2010-01-02T23:27:00.000-05:00

From my family to yours, we'd like to wish you & yours a Happy New Year.

As I watch this new season of HGTV's new show lineup, I feel like a lil kid on Christmas morning opening up presents. Here is my list of my favorite shows:

Design Interns
I'm loving this show because of my interest in interior design and the idea on always wanting to improve space efficiently & functionally within reason. So I will learn a lot about the do's and don'ts in renting myself as a person who lovesssss redesigning rooms for not only my home but for friends as well (if they let me). To prove to others that I am serious about home decor, I have to prove it to them through my home.

The Outdoor Room With Jamie Durie
This new show will open up my eyes in looking at our landscaping in a totally different light. Especially bringing in elements from different cultures from around the world. Grant it I leave in Massachusetts, I would love the opportunity to incorporate some Haitian culture and design into our landscaping at this little Cape Cod home. We will have to see and wait :)

The newly remixed: Curb Appeal: The Block
With this newly reinvented show, I just love seeing how neighborhoods are improved one house at a time. I love to see how people show their love in their property. When homeowners do the slightest paint change or yard work, it just shows that you care and you value the property, your investment.

I'd be one of those folks who would do a Sunday afternoon drive in my town to see what is brand new, what was old and has been renewed. I think I do this because my appreciation for local history and architecture.

Now if only they could come to my block and do a couple of the homes facades over: )

Be Merry, Be Buzzed & Be Safe

2009-12-16T21:01:00.010-05:00

As I sipped on a homemade Hot Toddie this evening, I thought about my favorite alcoholic drinks for the holidays and basically anytime during the year. Even after a long day at work or a long day of holiday shopping, everyone is entitled to some relaxation and their favorite drink in hand. So, I came up with my favorite Top Ten Drinks.

1. Cranberry Bog Martini [Legal Seafoods] Mmmmmmmm!!!

2 ½ ounces Absolut Citron Vodka
3 ounces cranberry puree (buy frozen or make fresh)
½ ounce sour mix
1 dash Angostura bitters
3 fresh cranberries for garnish

Combine vodka, cranberry puree, sour mix, and bitters in an ice–filled shaker. Shake vigorously six to eight times and strain into a martini glass. Garnish with three cranberries.

2. Amaretto Sour

1 1/2 oz amaretto almond liqueur
1 - 2 splashes sweet and sour mix

Pour the amaretto liqueur into a cocktail shaker half-filled with ice cubes. Add a splash or two of sweet and sour mix, and shake well. Strain or pour into an old-fashioned glass, garnish with a maraschino cherry and a slice of orange, and serve.

3. Long Island Ice Tea

1 part vodka
1 part 1800 Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

4. Midori Sour

1 oz Midori melon liqueur

1 oz Whiskey Sour mix
2 oz Sprite Soda
2 Cherries

Fill a highball glass with ice. Add the midori, sour mix and sprite, give a quick stir, and add cherries.

5. Godiva Chocolate Martini

1 1/2 shots Godiva Chocolate Liqueur
1 1/2 shots Creme de Cacao
1/2 shot Vodka
2 1/2 shots half and half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

6. Mango Mojito [Hubby and I's favorite drink to enjoy together]

1 1/2 oz Cruzan Mango Rum
3 oz club soda
4 mint leaves
1 lime wedge

Muddle the mint leaves and lime wedge in the bottom of an old-fashioned glass. Add Cruzan mango rum and club soda as above or adjusted to taste. Add ice cubes, and serve.

7. Dark and Stormy

2 oz Gosling's® Black Seal rum
8 oz ginger beer

Pour rum over ice, add ginger ale, and stir.
Note: You can substitute any dark or spiced rum.

8. Buttery Nipple

1 oz DeKuyper® Buttershots liqueur
1/2 oz Irish cream

Pour buttershots into a chilled shot glass. Carefully layer or float the irish cream on top, and serve.

9. Red Death

1/2 oz vodka
1/2 oz Southern Comfort peach liqueur
1/2 oz Amaretto almond liqueur
1/2 oz Triple sec
1/2 oz sloe gin
1/2 oz lime juice
orange juice

Pour all ingredients (except orange juice) into an ice-filled collins glass. Fill with orange juice, and serve.

10. Woo Woo

1 1/2 oz peach schnapps
1 1/2 oz vodka
3 1/2 oz cranberry juice

Pour all ingredients into a highball glass over ice cubes, stir, and serve.

Enjoy!

Holiday Decor - Part II

2009-12-13T21:27:00.000-05:00

In my Holiday Decor - Part I post, I mentioned and posted instructions from CB2.com's blog about creating your own ornament wreath suign their ornaments. Well due to the recession, ther was no way I could find myself paing $4-$5 for each ornament to make this wreath. To purchase 80 ornaments at $5 each the wreath would end up costing me $400. I had to rethink this project.

Today, by luck, my mom and I were in Michael's, The Arts & Craft Store and found some cheaper alternative versions of there ornaments that I could use to make my version of the wreaths. Here are photos of how far I've come along. Let me know what you think.

Pink and White Wreath - Not really finished

CB2 Inspired Wreath

My version halfway

I'll definitely post my finish products later this week . :)

Holiday Gifts and Creativity

2009-12-12T01:07:00.001-05:00

Looking through RealSimple magazine peaked my interest in creating cool holiday gifts for friends and family. So here are some cool gift ideas, That I'll make for this holiday season.

Infused Vodka
RealSimple Magazine 2009

Makes

2 gifts (1 liter in all)

Total time

5 minutes (plus 1 week for infusing)

What You Need

1 liter vodka

Flavorings, such as 1½ cups fresh pineapple chunks,

4 vanilla beans, or 3 halved and seeded jalapeños

Glass bottles with tight seals

What to Do

Divide the vodka and desired flavorings among the bottles.

Refrigerate until the vodka reaches the desired level of infusion, at least 3 days and up to 1 week.
Remove the flavorings after 1 week or instruct the recipient to do so.
Keep refrigerated for up to 2 months.

Package Your Gift

Divide the vodka among glass bottles with tight seals.
Tie a ribbon around the neck of each and attach a gift tag.

Bottles

Try the Twenty-Ounce Spice Bottles
Fishs Eddy
http://www.fishseddy.com/

I will definitely include this in my ice bucket gift basket idea.

Chocolate Chunk Hot Cocoa Mix

RealSimple 2009

Makes

1 gift (4 cups in all)

Total time

10 minutes

What You Need

2 cups unsweetened cocoa powder

¾ cup sugar

8 ounces chopped semisweet chocolate

What to Do

In a bowl, combine the cocoa, ugar, and chocolate.
Store in an airtight container.
Keep at room temperature for up to 4 months.

How to Package Your Gift

Transfer the cocoa mix to a resealable airtight container.
Try a 25-ounce French Terrine glass jar available at containerstore.com ($6).

Handwrite the following instructions on a gift tag or label to include with your gift:
"In a small saucepan, whisk ¼ cup cocoa mix with ¾ cup milk.
Bring to a bare simmer. Serves 1.”

Tie a ribbon around the container, looping it through a measuring scoop
and the gift tag with the instructions.

Hotel Style - Marriott's Fairfield Inn - Naples, FL

2009-12-07T01:06:00.000-05:00

While I was having a mini vacation in Naples, Florida I was pleased with the decor of this hotel.

Check out the pictures of the main lobby.

Main Lobby

Lounging/Eatery area

Will post more later on this week.

Black Friday Wish List Update

2009-11-28T21:42:00.001-05:00

Black Friday came and went and I was able to get one out of many things this past weekend. We went ahead and purchased the Moen Nurture showerheads.

Later this year, we'll try to purchase the other items on our wishlist such as hardwood flooring, washer and dryer. A girl can wish right?

Thanksgiving Day & Professional Food Tasters

2009-11-26T22:47:00.001-05:00

Today we were very succesful in our second catering job at my employers student dinner. Everyone loved the food- turkey suffed acorn squash, cornbread. As a professional food taster , this meal that Mike put together was excellent and receive high mark of A+. We were cleaned out, which is an excellent thing! Above is a picture (blurry one) of 1 of the 2 turkey's Mike made for this event. This poor turkey was called twice killed turkey by the end of the event. :)

Well I hope you had a great turkey day, we did and now we are enjoying this great extended weekend.

Cheesecake and Local Bake off

2009-11-21T03:57:00.006-05:00

My employer has an annual bake off that donates all proceed to a local homeless shelter in Cambridge, Massachusetts. In all my time at my employer, I've only entered this competition once and that was a total disaster due to a very rapidly melting turtle cheesecake. So this year, I decded to give it one more try with this new recipe found on RealSimple.com Gingersnap-Pear Cheesecake.

So I followed the recipe exactly and then some. After slicing the pears thinly, we bath them in lemon juice to reduce the browning affect and added vanilla wafers tot he gingersnap crust.

On Friday morning, I was really discouraged when it came time to box the cakes. One cake release from the bottom of the springform pan successfully whereas the other was NOT trying to budge. I was at the point of not entering my cakes into the competition but I did witht he encouragement of my husband.

I entered and display the best out of two and cut up the broken cake for people to taste.

By 4:45pm, they were announcing the winners of the 3rd, 2nd and 1st prize. So I am sitting there drinking my apple cider minding my business and lw and behold my cheesecake was chosen for 1st prize. I was soooooooooooooooooooooooooooooooooooooooo shocked I couldn't believe it. I still cant!
I won the 1st prize basket that was pu together by the social committee at my job. Here is a pic:

So if you are looking for a great cheesecake recipe, check out the Gingersnap-Pear Cheesecake recipe at realsimple.com.

Catering and Thanksgiving

2009-11-14T22:35:00.009-05:00

Mike, my husband, has gotten a small catering job at a local university. This is great news because he really want to start catering small to medium functions. So once I found out that he was catering I knew there is one thing I needed to help him figure out and that was the vegetarian options. So I found the following three veggie dishes on CHOW and RealSimple sites:

Roasted Acorn Squash with Wild Rice Stuffing

Roasted Delicata Squash Salad

Butternut Squash With Cumin Couscous

Mike and I decided to do the wild rice stuff acorn squash as the main vegetarian dish. We are really excited about this. Well, at least, I am excited because Mike will put his own spin, twist, whatever you call it on the stuffing. Mmmmmmmm.[Doing the happy dance]

While looking at the veggie options, I stumbled upon a great dessert recipe which I will try to create at home. It's a Gingersnap-Pear Cheesecake from Real Simple's site. I just might make this for the catering job.

My Black Friday Wish List

2009-11-09T23:52:00.000-05:00

So, my hubby and I will join many other Black Friday shoppers trying to find the best deals. If possible we will pay for most of these items online, which eliminates us standing in line overnight in the cold new england weather.

Here is our current wish list for now. I will update as black friday ads update as well.

New handheld shower head - Moen Showerhead - $19.98 [Reg Price $39.98]
New Washer and Dryer - Kenmore Washer and Dryer Combo - $579.98 [Reg Price for Combo: $1,104.98] - I really can't believe this Price. The hubby and I are going to sears on Friday to check this combo out in person!!
Hardwood flooring for family room
Ceramic tiles for a bathroom renovation
Drapes - Two sets
8' x 10' Rug

Great Sale Deals....

2009-11-08T23:09:00.006-05:00

So every now and then, I do my online version of window shopping in the past couple of days and here are my finds:

West Elm

I purchased six sets of two wash cloths: Espresso, Rust and White. The original price for the sets were $4.00 and now are on sale for $1.50. I will give three of the six sets to my mom.

CB2

On CB2's site, I purchased this cool looking vase and Andy Warhol money appetizer plate. The money appetizer plate original price is $1.95 but I purchased a few of them at $.50 cents each and the the vase I purchased for $2.50 originally priced at $6.95.

My husband and I have the bad habit of throwing loose change, car and housekeys on the kitchen table. Then it gets lost with the weeks mail and junk mail. So I plan on using one of the plates to be a catchall for keys and change.

As for this vase, I'm hoping ot put this on display in our light tangerine colored living room or our pale green guest bedroom. We will see were it will fit in at the house.

So to get the most out of my money, I save a little more on these two separate purchases by going through my account at Ebates.com. Just for signing up they placed $5.00 in my account and once I completed my purchases through ebates $.45 cents was added to my online ebates account. A check for 5.45 will be sent to me by Nov 15th.

I know it's not much BUT when I start making larger purchases online (Let's think Christmas :-D), I know I will definitely make a whole lot more money via Ebates.

Later this week, I will post more information on Online rebate services that don't cost a thing!

Holiday Decor - Part I

2009-11-04T01:55:00.004-05:00

So while browsing the web for new ideas and decorations for the holiday season, I bumped into a cool project that I will put together on my own. A orbit ornamental christmas wreath from CB2.com Blog. I love the bright colors and the silver accents in this wreath. I'll definitely post pictures from my wreath making process in the near future. I have a few friends who purchased home this past year and I figured I make a couple of these as housewarming gifts for them. Here's a quick snapshot

CB2.com Orbit Ornament Wreath How-to

As I mentioned earlier, in the process of checking out holiday decor sites I bumped into some of Martha Stewart's how to wreath projects. Check it out:

Jingle Bell Wreaths

Holiday Carnation Wreath

Straw Form & Laurel Wreath

Glass Ball Wreath

Popcorn Wreath

'Til next time!

Tis' the season for great food

2009-10-31T19:22:00.000-04:00

As a wife of a chef, I'm fortunate to eat great tasting food on a daily basis. Today, I've decided to take a little break from home decor and share with you my favorite holiday recipes. Before I get to our favorite recipes, my husband made fabulous food for my employer's Oktoberfest party. Mike made a Mac & Cheese with at least three types of different cheeses, a completely vegetarian Shepherd's pie with no soy products and candied yams. We both think the reason why these dishes were scrumptious and very comforting because of the great selection of produce available at a local farm. The name of the farm is Wilson Farms in Lexington, Mass.

Wilson Farms cider doughnuts are made fresh every day and all day. They are best eaten when warm. Also, the husband and me bought some of the milk products that was from a nearby dairy farm. I couldn't believe how creamy and rich chocolate milk could be.m Also. I kept the cool retro milk bottle that held this great chocolate milk. Could you believe that I pretty much finished the entire bottle in 3 days. Mmmmmm.

Anyway, back to the original topic of this post. So here is a list of some of my favorite dishes and links to the recipes.

Comfort Foods

Butternut Squash Soup

Baked Macaroni and Cheese casserole

Whole roasted chicken with Tangerines

Snacks

The following snacks you really don't need a recipe.

Have fun and enjoy these favorites of mine.

Toasted white bread with peanut butter and hot cocoa

- Make the hot cocoa with more cream or milk than water.

- Dip the sandwich in the hot cocoa and it will remind you of

a Reeses peanut butter cup. Enjoy!

Toasted cinnamon raisin bread with peanut butter sandwich

- Chunky peanut butter preferred

Weird snack

Peanut butter on a slice of green pepper equates to tasting like grape jelly

In later postings, I'll add more recipes. Thanks for checking out my blog.

Vinyl Wall Art & more

2009-10-17T02:30:00.000-04:00

Vinyl Wall Art & more

So I've become so intrigued by vinyl wal art that I actually purchased a custom wall art for our guest room. Here is a snapshot of the wall art on the wall in relation to someone standing next to it.

Vinyl wall art application tip: Make sure you are not trying ot apply the art on a very humid day. I tried to apply this the night before and I had a difficult time. So I applied with no problemt he next morning just before the summer humidity kicked into high gear.

I've included some additional picts of our guest room. Let me know what you think.

I purchased the sidetable at a local HomeGoods and the lamp at PierOne.

The digital clock was a cool find at IKEA for $4. The green vase was a wedding gift,

we received last year from one of our guests.

This framed photo above the guest bed was a DIY/yard Sale find project.

I found the frame at a yard sale for $2 with a broken glass pane. The photo I found at IKEA for $1.

I got a new glass pane at Lowe's for $5. The total cost for this project is $8

Check out a few of my favorite sellers from Etsy.com and non-Etsy vendors with a great selection of vinyl wall art.

Did you notice the lady who matches the wall art called Smoke?! :)

Very cool designs on this site.

Craiglist Finds & Restoration Hardware

2009-10-13T23:13:00.005-04:00

Craigslist Find and Restoration Hardware

So my DH and I are still working on our Dining Room. We are trying find chairs similar if nto exactly like Restoration hardware's Martine Dining Room Chair (below).

Here is a picture (not the best quality) of the a 40 year Fruitwood Dining room table with six dining room chairs I purchased on Craigslist for only $75. We are thinking of getting the table refinished in a darker color but we will see in a ne

Here is the color Inspiration for our dining room. It's Benjamin Moore's Philadelphia Cream suggested by a fellow Decorpad member, Michael.

Dining Room Renovation

2009-10-13T00:51:00.007-04:00

Dining Room Renovation

So it's been a year since my husband and I have been married and moved into our new home. Our home is a 1950's style Cape Cod home in Massachusetts. A few months ago, we decided to update the interior to allow the house to "breathe". This past year, we removed ceramic tile and carpeting from all first floor rooms. To our surprise, we found great oak hardwood floors that just needed to be refinished. The color of the room is a sage green with espresso and creme accents added to the space.

In the process we finally finished putting together our guest bedroom. The original theme and/or idea for the room was tropical. Now looking back at the room, I'm not sure if it speaks tropical but I do know it has a calming effect on guests when they come to visit.

We have a queen size espresso color Martinique sleigh bed purchased from Boston Interiors, a creme end table with a brush nickel pier 1 lamb with a silk like lamp shade. Also I have windows draped with creme silk pottery barn drapes that were purchased when a local PB was closing. My husband and me are proud that we mounted a 32" flat screen LCD to the wall for our guests viewing pleasure.

The most recent addition to the room was the addition of two 3'round shag white rugs on both sides of the bed. I added these rugs purchased from Target, because I don't like the feel if cold hardwood floors under my feet first thing on a winter morning.

I will post before and after pictures later today.