Eating well. Living well. Welcome and thanks for visiting my little green house.
Thursday, August 19, 2010
Are you hungry yet?
Are you hungry yet?
Friday, August 13, 2010
Bon Weekend!
Bon Weekend!
Photo from http://fantasticallypurple.tumblr.com/post/907868319
Bon Weekend!
Bon Weekend!
Photo from http://fantasticallypurple.tumblr.com/post/907868319
Three sisters
I love this photo of of three sisters in nightgowns. And I love my sisters :)
Photo from http://itsokbestupid.tumblr.com
Three sisters
I love this photo of of three sisters in nightgowns. And I love my sisters :)
Photo from http://itsokbestupid.tumblr.com
Thursday, August 12, 2010
J’Aime Mon Carré
I happened upon this little website and found such inspiration in the gorgeous designs of the Hermès scarves and the unique style of each of the beautiful women wearing them!
Le sigh....
a few of the new designs....
J’Aime Mon Carré
I happened upon this little website and found such inspiration in the gorgeous designs of the Hermès scarves and the unique style of each of the beautiful women wearing them!
Le sigh....
a few of the new designs....
Monday, August 9, 2010
Feature: Je l'aime
Fork, Knife, Spoon hooks from World Market. $4.99
Blue ceramic knobs from World Market. $4.99 for 2
Swirling Seas Knob from Anthropologie. $12
Tin Roof Switchplates from Anthropologie. $18-$24
Feature: Je l'aime
Fork, Knife, Spoon hooks from World Market. $4.99
Blue ceramic knobs from World Market. $4.99 for 2
Swirling Seas Knob from Anthropologie. $12
Tin Roof Switchplates from Anthropologie. $18-$24
Summer Shindig
photo from Bon Appétit - I think mine turned out a little thicker
You can follow the link above for the recipe. I didn't make any changes except that I substituted reduced-fat cream cheese for a portion of the full-fat version and I used fine sea salt to top the bars (rather than Fleur de Sel, which I didn't have).
The recipe makes a 9x13 pan of cheesecake, so I recommend sharing it....or don't. I won't judge you :)
Summer Shindig
photo from Bon Appétit - I think mine turned out a little thicker
You can follow the link above for the recipe. I didn't make any changes except that I substituted reduced-fat cream cheese for a portion of the full-fat version and I used fine sea salt to top the bars (rather than Fleur de Sel, which I didn't have).
The recipe makes a 9x13 pan of cheesecake, so I recommend sharing it....or don't. I won't judge you :)
Sunday, August 1, 2010
Feature: Je l'aime
recycled glass lanterns from West Elm
On sale $9 each!
Feature: Je l'aime
recycled glass lanterns from West Elm
On sale $9 each!
Friday, July 30, 2010
Blueberry Baked Bliss
mise en place
Blueberry Crumb Cake
adapted from The Barefoot Contessa
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
1/2 cup granulated sugar
1/4 cup light brown sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/3 cup light sour cream
1/3 cup nonfat greek yogurt
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup fresh blueberries
Confectioners' sugar for sprinkling (optional, I omitted)
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or 8x8 square pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream/yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Take 1 tablespoon of the flour mixture and toss with the blueberries (this helps them not sink to the bottom of the pan during baking. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in half of the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. Scatter the reserved blueberries evenly over the top of the batter. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 60 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar if desired.
streusel topping before being put onto the cake batter
the finished product
Blueberry Baked Bliss
mise en place
Blueberry Crumb Cake
adapted from The Barefoot Contessa
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
1/2 cup granulated sugar
1/4 cup light brown sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/3 cup light sour cream
1/3 cup nonfat greek yogurt
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup fresh blueberries
Confectioners' sugar for sprinkling (optional, I omitted)
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or 8x8 square pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream/yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Take 1 tablespoon of the flour mixture and toss with the blueberries (this helps them not sink to the bottom of the pan during baking. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in half of the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. Scatter the reserved blueberries evenly over the top of the batter. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 60 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar if desired.
streusel topping before being put onto the cake batter
the finished product
Wednesday, July 28, 2010
Vintage Desserts
Anyhow, this morning the Today Show featured a segment on these old-fashioned desserts. I'm all about bringing back vintage treats (remember my recent experience baking pigs in a blanket?) so this really piqued my interest, especially the recipe for Chocolate Blackout Cake.
Photo from Cooks Illustrated
Vintage Desserts
Anyhow, this morning the Today Show featured a segment on these old-fashioned desserts. I'm all about bringing back vintage treats (remember my recent experience baking pigs in a blanket?) so this really piqued my interest, especially the recipe for Chocolate Blackout Cake.
Photo from Cooks Illustrated
The NYC apartment of Carrie and John Preston
The Dining Room - I love the combination of colors, textures and patterns. And what an awesome chandelier....
The living room - I love the unexpectedness of the blue couch (my husband would never let me get a couch like that), and the artwork on the wall behind it. And that chandelier peeking out from the hallway to the right....
And of course....la pièce de résistance
Carrie's closet - I love how Carrie's side is so romantic and feminine and the contrast with Big's side of the closet which is the picture of masculinity.
Le sigh> Here's to dreaming....
The NYC apartment of Carrie and John Preston
The Dining Room - I love the combination of colors, textures and patterns. And what an awesome chandelier....
The living room - I love the unexpectedness of the blue couch (my husband would never let me get a couch like that), and the artwork on the wall behind it. And that chandelier peeking out from the hallway to the right....
And of course....la pièce de résistance
Carrie's closet - I love how Carrie's side is so romantic and feminine and the contrast with Big's side of the closet which is the picture of masculinity.
Le sigh> Here's to dreaming....