March 9, 2012
November 16, 2011
May 29, 2011
April 18, 2011
I just thought I would let you know that I started another blog! I thought seeing as I post so much about food I would start a blog just for that! It will be a little over lap at times (especially for things that I really love!!) but I'm going to be writing a lot about new places to try, recipes, and all my experiences and experimenting with food! I'm pretty excited about it and I'd love for you all to check it out and show me some love by following and/or adding my new button to your blog (I know you all know how hard it can be to bring awareness to your blog and gain followers, even more when starting up).
Also if you have any recipes you'd love to post about (i.e. be a guest writer) or anything you've always wanted to try but haven't had the guts or time message me, I'd love to try it out in my kitchen or have some great people contributing to my blog as well!!
March 21, 2011
So either way, I'm sharing it now! I hope you like it! And it's just a nice reminder of what we can do with something old and how we can bring new life to things!
Thanks Crystal for sharing!
Happy Monday Everyone!
March 11, 2011
March 8, 2011
Wow, right? I really like this. It's totally something we should do a whole lot more often. Just be like a kid again. Yesterday because we're "grown up" doesn't mean we have to let go of those little things. And I think sometimes it's those little things, those little pleasures, and those little secrets that keep us happy, simple and joyful. Life is about the little things, so don't forget them!
February 5, 2011
1 cup soda water
Go to The Gluttonous Vegan for for the whole recipe and to see more of her amazing creations!
January 29, 2011
Here's how to join in!
January 21, 2011
I love macaroons so I decided that I would finally give it a go and try and make some. It seems super complicated but everything is worth a try right? Here's the recipe that I've picked from Tartelette. I'll let you know how it goes!! I think I might have to set an evening aside just for these!
Red Berry Macaroons:
Makes about 15-18 depending on size For the shells:
3 egg whites (about 90 gr)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
2 Tb powdered red food coloring
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macaroons won't work. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue,with the coloring and give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 300F. Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macaroons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the cream cheese buttercream:
1 1/2 sticks (170 gr) butter at room temperature
4 oz (120gr) cream cheese, softened
3 egg whites
1/2 cup (100gr) sugar
2 Tb water 1 tsp vanilla extract or vanilla paste or 1/2 vanilla bean split open and seeded.
In the bowl of stand mixer, whip the egg whites until they have soft peaks. In the meantime, combine 2 Tb water with the sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled. Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the cream cheese, the same way, a little at a time until everything is smooth. Whisk in the vanilla extract, or paste or bean. Keep it to spreadable consistency for the macaroons and refrigerate the leftover for cupcakes or mini toast in the fridge up to 3 days or in the freezer.
For the quick red berry jelly:
1 cup raspberries (250ml)
1 cup redcurrant (250ml)
1/2 cup sugar 1 Tb lemon juice
1 Tb lemon zest
2 tsp powdered gelatin
3 Tb cold water
In a small bowl, sprinkle the gelatin over the water and let it bloom. In a heavy saucepan,combine the berries, sugar, lemon juice and zest. Bring to a boil, reduce the heat and let simmer 10 minutes to let the fruits release their juices. Remove from the heat, add the gelatin and stir until completely melted into the fruits. Pour into a small plastic container line with plastic wrap, let cool to room temperature and refrigerate until set. Can be kept in the fridge for up to 5 days or in the freezer.
To assemble: pipe or spoon a small amount of macaroons on one shell, position some jelly right in the center and top with another shell.
January 13, 2011
January 10, 2011
January 4, 2011
If you did a card like this what would you give?
December 28, 2010
Ok so I thought this was pretty cool!! I found it at The Food Librarian but I had to bring it back to you all!
Here's her recipe but for all the details check out the original post here!
Broken Glass Jello
(Adapted from JustJenn)
4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. (I used strawberry, lime, orange and blue. My store only sells the big 6 oz. box of blue jello so I weighed 3 oz. or half of the package).
1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)
2 envelopes unflavored gelatin (that Knox stuff)
December 19, 2010
As you know I get this daily financial email and I just loved this one and thought I would share it with you. You know me, I'm all about honestly and really saying it how it is (in the right context of course) and not covering up where you're really at and what you're really about. I think this article does a great job of showing that in the financial side of things.
By Anna Post
Someone recently asked me whether it was rude to use an expensive vodka bottle and fill it with a cheaper brand, to “keep up appearances.”
I think this gets the Oscar for Most Ridiculous Question I've been asked.
First of all, you could pour the drinks in the kitchen with no one the wiser; or better yet, not worry about serving inexpensive vodka—it's your home.
The bigger issue is that it's not always easy to be straightforward about a change in your financial circumstances—especially when it might impact how you socialize. Still, a part of good etiquette is being honest, and I advocate telling good friends the truth. If you fall off the social radar with no explanation, some may think it's a reflection on their company. It's better to say, “Dan and I are going to have to give up our Friday night dinners out, but maybe we could turn it into a movie night instead?”
Or, for the sake of privacy, don't explain: simply suggest cheaper get-togethers—free museum days, babysitting swaps, etc.
In this economy, most people will take the hint, and I bet they'll be grateful for your graciousness (and frugality). If you get the sense from a pal that a swanky restaurant meal—or expensive booze—means more than your friendship, then they're the ones who should examine their manners.