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Archive for January, 2010

Easy Espresso Truffles From Your Microwave!

Thursday, January 28th, 2010

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Photo and recipe courtesy of Cookthink

The best thing about truffles is that they look fancy but are easier to make than most other candy! You’ll want to make a batch of these sweets for both your sweetie and yourself when you discover how fast and versatile they can be. This French chocolate is simply a piece of ganache, named after the original delicacy found buried in the ground. To create the naturally irregular shapes of real truffles use a scoop pieces with a small spoon and roll it spontaneously in your palm. You can also experiment with flavoring them with jasmine, vanilla, ginger, cinnamon, or cognac and rolling them in nuts, sprinkles, shaved chocolate, coconut or anything else that strikes you as a good textural contrast. Package them in a sleek box for a delicious gift that will make anyone swoon!

Ingredients

  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, cut in 1/2-inch pieces
  • 10 ounces semisweet chocolate (best quality possible), grated
  • 3 tablespoons coffee liqueur
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons confectioner’s sugar
  • 1 1/2 teaspoons instant espresso powder

Directions

  1. Place cream, sugar and butter in a 4-cup glass measure. Cook, uncovered, at 100 percent power in a high power oven for 2 minutes 30 seconds. (If using a conventional stovetop, cook over medium-high heat for 4 minutes.
  2. Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm.
  3. Sift remaining ingredients onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller in hot water. Scoop out one truffle, using the tip of a small knife to help release it if necessary.
  4. Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.
  5. Chill truffles until firm. Sprinkle with remaining cocoa mixture. Store in layers separated with wax paper, tightly covered and refrigerated.

Valentines for Foodies

Wednesday, January 27th, 2010

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Photos courtesy of uccellocurioso

Ever want to tell your sweetie just how much you love him or her, but can’t find the right words? Consider a different approach with these hand-painted cards that will be sure to get your point across! If you’ve ever gone weak at the knees for the perfect avocado or fish tacos, you know what we’re talking about. We suggest pairing these cute and appetizing cards with their favorite food, for best results.

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5-Minute Log Buttons!

Tuesday, January 26th, 2010

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Photo and directions courtesy of Design*Sponge

Here’s a last minute idea for wrapping your gifts or cards that will add that extra touch! You can easily crank out dozens of these log slice buttons if you have a saw and drill handy. We think they’d also look adorable on clothing or accessories, for a nice organic touch.

Materials

  • logs
  • drill with small bit
  • chop saw (or saw with mitre box)
  • safety goggles and dust mask
  • scrap piece of wood

Directions

  1. Slice the logs in thicknesses between .5″ and 2″.
  2. Drill four holes evenly spaced from the center of each slice.
  3. Brush off all the sawdust and use a BBQ skewer or chopstick to poke out the sawdust from inside the holes.
  4. If you want to, you can paint these with a couple coats of clear sealant to prevent dampness or staining.

Oysters with Cocoa Nibs, Ginger and Green Apple

Monday, January 25th, 2010

oyster-nibsPhoto courtesy of Peace Love and Chocolate

Valentine’s Day is near, but you don’t have to gorge on Hershey’s to satisfy those chocolate cravings! These chocolate oysters are savory aphrodisiacs that are both healthy and set the mood for a special day with your sweetie! This no-cook treat is easier than ever, relying only on the freshness and tastes of the ingredients. The cocoa nibs, ginger, and green apple lend layers of flavor to the pungent complexity of fresh oysters. Each variety of oyster has its own unique flavor, but these Kumamotos from Northern California are the preferred choice for capturing the essence of the sweet Atlantic ocean.

Ingredients

  • 1 teaspoon finely chopped ginger
  • 1 teaspoon cocoa nibs
  • 4 tablespoons rice wine vinegar
  • 1 teaspoon tamari
  • 2 Tablespoons olive oil
  • 1 teaspoon granny smith apple brunoise
  • 1/2 teaspoon sugar
Yields approximately 1/8 cup and can be used on 2 dozen oysters.

Directions

  1. Clean and shuck oysters. Find step by step instructions here.
  2. Mix all above ingredients together and let it sit for ten minutes.
  3. Spoon onto a perfectly plump and sumptuous oyster and enjoy!

Floral Fascinator Hairpieces in Five Minutes!

Friday, January 22nd, 2010

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Photo and instructions courtesy of Design Sponge

It’s not yet Spring but this project sure gets us excited! We’ve recently fallen head over heels for these gorgeous headpieces, brought to you by the madly creative team at Design*Sponge! Also known as fascinators, these are detailed, handmade accessories that clip or tie to your head and can truly hypnotize anyone who catches a glimpse! They are all simple enough for even the most clumsy of craftsters to make, and range from understated to show-stopping. Many incorporate live plants, and are sure to give your hairdo that wow factor by bringing a piece of nature into your everyday attire. Here are two of our favorites!

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The Headband is the easiest to master, but one of the most lovely, in our opinion. You could wear it with nearly any outfit to any occasion, and it will make you smell like you’ve just rolled in a field of flowers!

Materials

  • A small bunch of hyacinths
  • Floral wire
  • Ribbon

Directions

  1. Use floral wire to string each flower, nesting one flower inside the next so no wire is revealed.
  2. When you reach a good length, loop the wire at both ends and attach some ribbon color-coordinated to your outfit. Hyacinths have a long life on dry land, so this headband won’t be wilting for a long time. After two days, ours still looked fresh as a daisy.

And we can’t forget the pièce de résistance: the Nest! The little details like the robin and egg make this fascinator hard to ignore. The best part is, you can tailor every detail to fit your aesthetic and make completely unique versions!

Materials

  • nest, feathers, birds and eggs (available at craft stores)
  • small comb
  • thread

Directions

hand stitch the comb to the back of the nest and feathers and glue on your details, like newly hatched babies, little feathers and a proud mama to top it off. The comb holds the whole family perfectly, so place it in your hair at a jaunty angle and wait for the compliments (and questions) to start flying.

Easy Korean BBQ Tacos!

Thursday, January 21st, 2010

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Photo and recipe courtesy of The Food Addicts

Food that evolves and constantly incorporates the ingredients and techniques of different countries – that’s what’s most exciting about fusion cuisine! By this time, we’ve probably all tasted some, whether its California rolls or carne asada fries. The obsession with fusion is here to stay, as more cooks begin to experiment with food from around the world. We’ve been drooling over these Korean bulgogi tacos for some time now – most famously sold from Kogi Korean BBQ Taco Trucks in Los Angeles. How can you go wrong with tender marinated Korean ribs piled upon soft Mexican tacos, with all the fixings? If you’re not in the area, or can’t stand waiting over an hour in those long lines, you can get a taste right from your kitchen!

Ingredients

Marinade

  • ½ cup soy sauce
  • ½ cup rice wine (sake)
  • ½ cup pear juice
  • 1/3 cup packed brown sugar
  • 1 tsp sesame oil
  • 1/3 cup green onions
  • 1 tbsp minced garlic
  • 1 tsp sesame seeds
  • Pepper to taste
  • 2 lbs beef short ribs
  • Corn tortillas
  • Kimchi
  • Cilantro
  • Lime

Directions

  1. Marinate beef short ribs in marinade mixture of all the above ingredients overnight, or up to 2 days
  2. Grill until brown on both sides, or put in single layer under broiler until brown.
  3. Assemble grilled beef on corn tortillas with kimchi, cilantro, and a squeeze of lime.
  4. Don’t hesitate to add more of your favorite taco ingredients like avocado, cabbage, or corn!

Valentines Day Secret Cupid Exchanges

Monday, January 18th, 2010

The stores are brimming with cardboard hearts and chocolate assortments, reminding us all that Valentine’s Day is just around the corner! Whether you’re planning a special occasion with your sweetheart or reminding yourself how fabulous it is to be single, why not plan a gift exchange to maximize the fun! A Valentine’s swap can be as fancy or casual as you like it, and it’ll be sure to put you out of any post-holiday season funk! Here are some ideas to get you started!

Something tasty: If your friends have a sweet tooth or are avid bakers, focus the theme around food! You can bake a batch of goodies for each person, keeping their dietary preferences in mind. If they like to share, it’ll even brighten the days of those around them! For non-edible gifts, check out Valentine-themed baking supplies, like cookie cutters, sprinkles, or dishes.

Something thoughtful: Remember when we used to exchange cards back in elementary school? Remind your loved ones why they’re special by crafting a personalized Valentine for them! Each person in your group can focus on one recipient, and they’ll have more time to make the card extra special. If you’re amongst poets, try your hand at some creative writing!

Something Chinese: Did you know that Chinese New Years falls on the same day as Valentines Day this year? Celebrate with 2 billion other people by exchanging candy, firecrackers, or new clothes. The color red will also bring them happiness and wealth for the year to come.

Something else? Other ideas include romantic movie swaps (sappy or not), flower/plant swaps, and coupon swaps (for breakfast in bed or dinner and a movie).

Homemade Hot Chocolate Spoons

Monday, January 11th, 2010

Chocolate Snowman 1Photo and recipe courtesy of Alpha Mom

Remember these Hotchocspoons we mentioned a few weeks ago? We recently stumbled across a homemade version that seemed too scrumptious to keep to ourselves! If the $4 price tag seems too steep or you want to try making your own wacky flavors, here’s the alternative! Stir them into steamed milk for a delicious drink, or into hot chocolate for an extra rich treat. They’re easy to make and easy to package if you’re giving them as Valentine’s Day gifts! Any creative way to warm up with chocolate is a good way, in our book!

Ingredients

  • chocolate chips
  • marshmallows
  • coconut, shredded and sweetened
  • plastic spoons
  • wax paper
  • plate

Directions

  1. Place a 1/2 cup of chocolate chips in a microwave safe bowl and microwave for 1 minute. Take it out and stir, then continue to heat it for 20 second intervals until melted.
  2. Once your chocolate is melted, dip your spoon into the bowl. You’ll need to stir it around and turn it over to make sure you’ve got it all covered in chocolate. Set the spoon onto a plate covered in wax paper.
  3. When you’ve got your spoons dipped, it’s time to decorate them. For the snowman, place 3 marshmallows in a line down the spoon. Top one with a peanut butter chip for the hat and a flake of coconut for the scarf. Then two mini chocolate chips get a tiny dip of melted chocolate on the bottom of them before placing it on the top marshmallow for the eyes. Cute!
  4. Let the chocolate harden again. It goes by pretty fast if you place your waxed plate in the fridge for about 15-20 minutes. Then they’re ready for dipping!

To mix it up, try melting peanut butter chips or butterscotch chips and mixing with chocolate chips. They call that one the “chocolate chip cookie”. You can also sprinkle coconut or crushed peppermint “snow” for that extra kick. Try adding in your favorite candy, nut butter, or liquor for creative flavors!

Warm Up to DIY House Slippers

Thursday, January 7th, 2010

hm_nav_r_txt_hm_img_dec08Keep your feet and toes toasty this winter with this project that reuses old wool sweaters! If you’re retiring some of your old wardrobe for the new year, think twice before you toss those wool pieces in the trash! These homemade slippers are just challenging enough for the novice craftster, and all the materials can probably be found in your house. So heat up a warm drink, find your favorite chair, and you’ll have an adorable new pair of footwear in no time!

Photo and directions courtesy of Homemade Simple



Materials

  • Large piece of tightly-woven, 100% wool
  • Batting
  • Strip of hook and loop tape
  • Buttons or other accents

Directions

Felt the Wool: Put your 100% wool sweater, blanket, or coat in the washing machine and wash it with a little bit of soap on the longest, hottest wash cycle. Then dry on high heat for as long as possible, but don’t forget to clean your lint filter several times throughout this step

Cut Patterns: Using this pattern, trace the outer edges of each of your feet, twice for each foot, on the felt. Cut out with scissors. These are the “soles” of your slippers, so leave a little bit of room on the outside edge to allow for seams. Cut two of these same-sized pieces from the batting. Then cut two “over-the-toe” pieces and two “strap” pieces.

So Sole-ful: Place one of the soles right side up on a flat surface. Top this piece with another sole lying right side down, and top this with a piece of batting. Using a needle and embroidery thread, whipstitch these three pieces together, or, if you feel like a tighter stitch, use a sewing machine. Leave space near the toe open, with enough room to turn the entire piece right side out. Once the right sides are facing out and the batting in is the middle, use a pen or pencil to shape the batting into place. You won’t have to close the top, since you will do that when you attach the top piece to the sole. Repeat for the other foot.

Top It Off: Fold the right foot over-the-toe piece in half, right sides touching, so the piece looks like a candy cane. Pin together at the toe and heel, and sew the heel edges together with a gradual curved line. This will start the heel.

Next, pin the hooked edge of the “candy cane” to the center of the right foot sole at the toe (the hook should be facing in toward the slipper). Flip the over-the-toe piece inside out, and pin the heel of this piece at the corners at the sole. This shapes the heel of the slipper.

Tip: To add some decorative reinforcement to the heel of the slipper, cut off the ribbed cuffs of your sweater, trim to fit around the heel and stitch on.

Using a tight whipstitch, sew together the touching edges of the top piece and the sole. Repeat this process for the left foot pieces.

Attach the straps across the tops of the two slippers with hook and loop tape and garnish with a button or two.

A Winter Salad to Kick Start Your Year!

Wednesday, January 6th, 2010

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Photo and recipe courtesy of Confections of a Foodie Bride

This hearty and nutritious salad is a wonderful appetizer or light meal after months of holiday feasting! It comes from the kitchen of food star Ina Garten, so you know it’s elegant dish that’s still simple to recreate. Pear and blue cheese provide the perfect contrast of sweet and savory, adding layers of rich flavors to the peppery arugula without the addition of heavy, calorific dressing. Walnuts and dried berries make it extra seasonal. A big plate of this, and you’ll feel healthier even if it’s not one of your New Year’s resolutions! Serves 6

Ingredients

  • 3 ripe but firm red Anjou pears
  • juice of 3 lemons
  • 3 oz coarsely crumbled sharp blue cheese
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, toasted and chopped
  • 1/2 cup apple juice\
  • 3 Tbsp Port
  • 1/3 cup light brown sugar, packed
  • 1/4 cup extra-virgin olive oil
  • Arugula
  • Black pepper and sea salt

Directions

  1. Preheat the oven to 375.
  2. Peel the pears and cut in half length-wise. Use a melon baller to remove the cores and seeds. Cut a small slice away from the rounded side of each pair to keep it steady when filling and baking. Toss the pears with lemon juices and arrange them core side up in a baking dish.
  3. Toss the blue cheese, cranberries, and walnuts together and divide among the pears. Combine apple juice, port, and brown sugar, whisking together until sugar dissolves. Drizzle over and around the pears. Bake the pears, basting ever 5-10 minutes with the apple-port mixture, until tender (about 40 minutes in my oven). Remove and let cool to warm or room temp.
  4. Whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid. Toss with the arugula and divide among 6 plates. Top each salad with a pear half, season with salt and pepper.