Tuesday, April 28, 2009

Hello. My name is Kyla, and I am a Chocoholic

(Photo courtesy of Theo Chocolate)

To say I love chocolate is a bit of an understatement. I love chocolate, and that is why I love my friends at Theo's Chocolate. Their chocolate confections are organic and fair trade. they are also one of a handful of locations that work with the chocolate from the"bean to the bar". All of this results in the highest quality, tastiest chocolate around.

Theo's has always opened their doors to customers who want to take a closer look at the chocolate making process by offering tours (and tastings!) of their facility. Now they are taking it a step further and offering lasses in the Theo Chocolate Academy. Chocolate lovers can learn about everything from the origins of the beloved cocoa bean to the history of chocolate to the secrets of the factory. Classes are $30 and are offered throughout the spring. Check out their website for more details

Wow, I don't think I could have used the word "chocolate" any more in this post!

Monday, April 27, 2009

Daring Bakers Challenge - The Most Decedant Cheesecake Ever!

In college, my roommates and I used to trek down to The Cheesecake Factory to treat ourselves to a delicious slice of cheesecake. The Oreo cookie and carrot cake were fan favorites. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the Challenge. Since I LOVE cheesecake, I actually had trouble deciding what flavor would be my inspiration for the challenge. My solution...let Hubby choose! I sent him to The Cheesecake Factory website and told him to pick his favorite. He chose "Adam's Peanut Butter Cup Fudge Ripple". The menu describes it as "creamy cheesecake swirled with caramel, peanut butter, Butterfingers and Reeses Peanut Butter Cups". Sounds decadent, right? Oh my! I decided to make this dessert for Easter to share with the whole family, and also to ensure that I wouldn't singlehandedly eat an entire cheesecake on my own!

Well I had my inspiration, so I got to work. Here's the layering I used: I started with a crust made with the gluten-free chocolate cookie wafers. I used Newman's O Gluten-free cookies. I scraped out the creamy filling because I didn't want my crust to be to hard. I crushed a Butterfinger candy bar and sprinkled that on the cookie crust. The next layer was the cheesecake, and I stuck to the recipe for this one. I topped it was a layer of chocolate ganache (see recipe below), crumbled Reeses Peanut Butter Cups and a drizzle of caramel.
Abbey's Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs (or the chocolate wafers)
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)

DIRECTIONS:
1. Preheat oven to 350 degrees F . Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a spring form pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Chocolate Ganache
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it. Please be careful when caramelising the sugar and then adding the cream. It may splatter and boil. I placed a piece of foil over the pan and poured the cream into a hole in the middle of the foil to prevent splattering.

Ingredients:
4 Tb granulated sugar
2/3 + 1Tb heavy cream
5 oz dark chocolate, finely chopped
3 Tb + 1/2 tsp unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast. the chocolate should be smooth and shiny.

I actually had trouble with leaking from the water bath, but after allowing the cheesecake to sit in the fridge overnight that crust held together perfectly. Everyone raved about the dessert and Easter, and even declared it the "best cheesecake they had ever tasted". This delicious recipe is one that I will definitely make again, at another family event because I'm sure I could have polished off about half of the cake if given the chance!

Tuesday, April 21, 2009

Save the Earth

Tomorrow is Earth Day and Arbor Day is on Thursday. In addition to planting a tree, my challenge for you is to begin thinking of ways you can help keep our earth green and clean. If everyone made one change in their life in an effort to go more green, think of the difference that would make. (Photo courtesy of EcoSumo)
Perhaps your change can be something as small as using a reusable Nalagene or Sigg bottle instead of a disposable plastic bottle. It may seem like an insignificant change, but consider these facts (Info is from Earth911 and Reusable Bags):
-8 out of 10 water bottles become landfill waste
-Plastic bottles can take up to 1000 years to BEGIN to decompose once buried
-If everyone in NYC gave up water bottles for one week, they would save 24 million bottles from being land filled. One month on the same plan would save 112 million bottles, and one year would save 1.328 billion bottles from going into the landfill
-Imagine a water bottle filled a quarter of the way up with oil. That's about how much oil was needed to produce the bottle
So take minute to think about the changes you can make in your life to become more green, and realize that you really truly are making a difference.

Monday, April 13, 2009

War on Plastic

Just a short post for the day about a product I recently found. Creative packaging can often times make or break a product. Here is a great example of creative packaging that makes A+R Store's "War on Plastic" reusable shopping bag stand apart from the rest.

Sunday, April 12, 2009

Happy Easter!

Christ the Lord is risen today, Alleluia!
Earth and heaven in chorus say, Alleluia!
Raise your joys and triumphs high, Alleluia!
Sing, ye heavens, and earth reply, Alleluia!

Thursday, April 9, 2009

Here Comes the Sun, Da Da Da-Da

The past few days have been b-e-a-u-t-i-f-u-l outside. In true Seattle fashion, people have been breaking out the shorts and the flip flops and have been flocking to the nearest park or any outdoor area in hopes of soaking up as many sun rays as possible. I feel a bit like a mole coming out from underground and have become suddenly aware of how pale I am...if you are going to look at me you should put on sunglasses first. It's that bad.

In honor of the sun, hubby and I flared up the BBQ for the first time this year. Oh yum! It was an amazing meal. We ate with the door wide open.

The best part of the meal were these potato wedges. So easy and so delicious! Line a jelly roll pan with parchment paper (this will ensure the wedges won't stick to the pan and helps make clean up a breeze). Scrub the potatoes very well and cut into wedges. Put into a bowl and mix with olive oil, salt, pepper and smoked paprika. Mix well and then lay potatoes, skin side down, in a single layer on the jelly roll sheet. Bake in the oven at 390 degrees for about 25 minutes. You want them to start turning golden and to get a little crispy.
Pull them out and sprinkle with truffle salt. Truffle salt isn't for everyone, but I happen to think it is spectacular. It adds an earthy flavor that is very unique. Serve the potato wedges immediately with a side of ketchup (or ranch dressing in our house).

I hope all of you other Seattlites have been enjoying the sun while it lasts!

Wednesday, April 8, 2009

Wordless Wednesday - Sweet Puppy

I was cleaning up my photos and came across this one of my sister's sweet puppy, Bauer. Look at those eyes!

Tuesday, April 7, 2009

Eggcellent Design

With Easter just around the corner, eggs are all around. Eggs don't have to be limited to those left by the Easter Bunny. They are in good, or should I say "eggcellent", design as well.(Photo courtesy of Nigella)
Nigella Lawson is not only a fabulous chef, but she also has an incredible line of kitchenware. These mixing bowls are made of heavy duty ceramic, and the egg shape makes them easy to use for beating and pouring. Perfect for your next omelet!


(Photo courtesy of Apartment Therapy)
The economy has made everyone become more focused on their finances. These modern piggy banks by Rare Device put a whole new spin on protecting your "nest egg".

(Photo courtesy of Velocity Art and Design)

I love the beautiful crackled design of these vases. Frosted glass is interlaced with black glass strands. Filled with cheery yellow daffodils, they would be perfect for the Easter dinner table.

(Photo courtesy of Mudpuppy)
These beautiful handmade bud vases are wrapped in a knot less net made out of Irish waxed linen thread. Classic, clean and simple design.

Monday, April 6, 2009

Pretty In Pink

Last weekend my mom and sister co-hosted a bridal shower for one of my sister's longest and dearest friends. They have been friends for years and years. When it came to selecting a theme for the shower it was a no brainer...PINK. It's the bride's favorite color, as well as the color scheme for the wedding.

They rented linens from Choice Linens. When they heard about the theme, the owner quickly went into the back and brought out a new linen that was perfect for this event. It was a crinkled silk linen in bubblegum pink! It found it's place at the party as the foundation of the buffet table.

Tulips in various shades of pink stood with graceful elegance in silver vases. Flowered tea cups gathered over four generations were stacked. Candles were lit. The stage was set.

As the guests arrived, they were served a glass of pink punch from a silver tray.

Games were enjoyed, old friends reacquainted, and delicious food was devoured.

The favorite game was writing a love poem for the bride and groom. Each person was given a lovey-dovey word like "cuddle". They were also given a not so romantic word like "garden gloves". Each guest was then asked to write a poem incorporating both words. Some were funny, some were heart felt, some were off the wall, and all were incredibly creative!

As the party wound down, guests were encouraged to fill a clear cellophane at the candy bar which was filled with pink and white sweet treats.

Oh what a fun afternoon we all had! Congratulations Katie and Mikey, we wish you all the best!

Friday, April 3, 2009

Playing With Paper



I'm always impressed at what people can create with scissors, paper, glue and a little (ok, a lot!) of patience. Brooke Meyenberg of Little Retreats is the creative force behind these darling designs. Each item is handcrafted, and each is unique. Here are a few of my favorite creations (but they are all fabulous!).

Since weddings are on my mind lately as I am getting geared up for the wedding season, I immediately saw the stylish numbers above and thought they would be perfect for table numbers at a reception. Or for this year's Annual Women's Tea (Mom, if you're reading this take notes :)).

The letter/animal cards would be so sweet in a nursery!

And don't even get me started on how adorable I think the bird cage is! The little pale yellow bird brings spring into even thee dreariest of places. Ahem...my desk! Hang them in a window, on your wall, where ever your little heart desires.

Thursday, April 2, 2009

Style Without Breaking the Bank - Easter Centerpiece

(Photo courtesy of BHG)
This week's installment of "Style Without Breaking the Bank" is all about your Easter tabletop centerpiece. Easter is such a special time to gather friends and family around your table, and you don't have to spend oodles to make a statement. Every day I see more and more flower buds beginning to open signifying the start of spring. I love having fresh flowers in the house as well this time of year, but they can be expensive.

Now you may gasp at what I'm going to tell you, but carnations are a perfect flower for a bold, tight packed centerpiece. I know...gasp! When packed in a tight arrangement, carnations can actually give the appearance of garden roses for a fraction of the cost. The picture above is a perfect centerpiece for your Easter table incorporating pale pastel Easter eggs and tightly packed carnations displayed on a cake stand pedestal. Below, you'll see an elegant alternative using small paves of dusty pick carnations in silver julep cups. I hope you are inspired to grab some carnations and a few containers from around your home, and see what you can come up with!

(Photo courtesy of Chelsea Hixon featured on Totally Tabletops)