Cookie Dough Dip!

My friend Julia made this last week. It's amazing! Definitely a keeper recipe for parties!

Cookie Dough Dip
makes about 1 1/2 cups
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
1/2 cup heath bar toffee crumbs

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Add the chocolate chips and toffee. Stir.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.

Recipe is a modified version of How Sweet It Is.

Devonshire Cream

My Mother has had this recipe for years. Traditionarly Devonshire Cream is a clotted cream made in Devon Cornwall and Somerset England. Here is my mom's take on an easy Devonshire Cream without all the hastle of boiling, cooking and skimming milk!

Mom's Version of Devonshire Cream:

Cream Cheese (softened) 8 ounces

1/2 Cup Confectioners Sugar

1 Teaspoon Vanilla Extract

1 Cup Whipping Cream

In a bowl, beat cream cheese, confectioners sugar and vanilla until fluffy. Then gradually beat in whipping cream to achieve a buttery consitency. Chill for 2 hours.

I made this for Lyssa's tea party the other day. Everyone always loves it!

I like to put a dollop on top of scones or plain cakes.

Thanks Mom.

New Years Party Ideas

Here are some fun ideas for your New Years parties!

Mini Moet & Chandon Champagne Bottles On Ice

So cute!

I see these in Pascal Épicerie when I get my macarons! Their little Le Rosé Impérial Moet & Chandon Champagne bottles are adorable!

Here's a tempting note...

Le Rosé Impérial is deliciously fruity, lively and seductive. It's color is beautiful, old-rose pink with hints of copper. Peppery on the nose, with dominant notes of wild strawberry and redcurrant, it is soft, fresh and supple in the mouth with an excellent finish.

Oooooh Happy New Year!

Rocco LED Fairy Lights

Lovely jeweled lights to sparkle-up your evening.

PAUL & JOE Wiviana Sequined Mini Dress

For the bold with gold look...

Appetizer

Sparkling sugared cranberries atop brie cheese and cranberry chutney.

Nails

Nude and Glitter

Pumps

Alejandro Ingelmo "Sophia" Platform Pumps

Neighborhood Christmas Party

Yay for neighborhood parties!

The Millers have the best Christmas parties; complete with hot chocolate & peppermint stir-sticks, crackling fires and egg nog!

My kind of table...chocolates, brownies, cream puffs and fudge!

Thankful for my neighbors.

Boston Cream Cupcakes

I had my first piece of Boston Cream Pie last weekend. Shanny, David, Dan and I went to the Nordstroms Cafe in South Coast Plaza and I couldn't resist getting a slice of my own! Its' smooth chocolate glaze, sweet custard filling and vanilla cake were teasing me from behind the bakery glass, "Buy me...you know you want to!"- if desserts could talk. I caved...and I'm so glad that I did!

Here is a repost inspired by my amazing piece of Boston Cream Pie from the Nordstroms Cafe.

Boston Cream Cupcakes

By: Woman's Day

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

Serves: 18

This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolate glaze.

Cupcakes

2 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp each baking powder and salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups sugar

3 large eggs

2 tsp vanilla extract

1 cup buttermilk

Filling

1 package (3 oz) cook & serve vanilla pudding

1 1/4 cups milk

1/2 tsp vanilla extract

Chocolate Glaze

8 oz semisweet chocolate, chopped

1/3 cup each sugar and water

3 Tbsp unsalted butter, softened

Recipe Preparation

1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.
2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.
3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
6. Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
8. Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

Churros con Chocolate

One of my dreams is to temporarily house swap and live in Spain with Danny! Oh how great would that be? Dan was a lucky duck; he grew up in a bilingual family and can switch from English to Spanish like it ain't no thing. Spain could be my chance to finally learn Spanish fluently! Until then, I will continue to practice my Rosetta Stone and make Churros con Chocolate -- a popular breakfast treat among Spaniards. Believe it or not, this recipe is really easy to make. And...it's AMAZING!

Churros are usually served plain with a hot chocolate dipping sauce in various European countries. And check this out...when we were in Costa Rica, they made their version with dulce de leche in the middle! Awww so good! But my all time favorite would be rolled in cinnamon-sugar and dipped in chocolate!

Makes approximately 20 churros (depending on size)
1 cup water
1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
2 tbsp sugar
1 cup flour
3 eggs
oil for frying

Cinnamon sugar
2 cups sugar
2 tbsp ground cinnamon

Chocolate sauce
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream

• Start by making the chocolate sauce and the cinnamon sugar. Melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
• In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
• Combine the saucepan mixture with sifted flour and stir until a ball starts to form.
• Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
• Allow the mixture to cool for 5 minutes.*You don't want the hot dough to currdle the eggs
• Place enough oil into a pot to fry the churros and allow to heat.
• Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
• Place the batter into a piping bag fitted with a star nozzle.
• When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
• Continue until all the batter has been used.
• Coat the churros in the cinnamon sugar.
• Serve warm with chocolate sauce.

Adapted from Simply Delicious

Mmm...Reese's Stuffed Chocolate Covered Oreos

Ooooh my. These are a must! Click here for this awesome "how to" recipe by Cookies and Cups.

Thanksgiving Decor, Entertaining and Recipie's

Thanksgiving is only a day or so away! Here is your one-stop-and-grocery-shop planner for a classic Thanksgiving with your loved ones!

(Click on the titles)

*****Decor*****

 

 

 

*****Entertaining*****

 

How to Set a Proper Table

Print and Frame

 

 

*****Classic Recipe's*****

Best Turkey Recipe Ever

Voted Best Turkey of 2011 by Los Angeles Times

 

 5 Star Stuffing Recipe

The Best Creamed Corn Recipe

 

15 Minute Cranberry Sauce

French's Green Beans

Candied Yams

 

Creamy Buttery Mashed Potatoes

 

Gravy

 

Fresh Rolls

 

Pears en Papillote with Chocolate and Vanilla Bean

 

Pumpkin Pie

Good luck my friends!

P.S. I am THANKFUL for you!

Bartlett Pear Pastries with Almonds and Spiced Honey

I bought some pastry sheets from Trader Joes a few weeks ago and I've been eagerly brain storming what I could make with them! It was a stormy Sunday and I was in the mood for some cozy cooking. Here's what I came up with! They are super tasty, EASY to make and fancy to boot!

Here's what you'll need:

Makes ~12:

Pastry Dough (flat sheets)

1 Pear

1 Handful of Almonds

Almond Paste:

1 Cup Almond Meal

1/2 Cup Powdered Sugar

1 Egg White

1 Teaspoon Almond Extract

Spiced Honey:

1/4 Cup Honey

1/4 Teaspoon Cinnamon

Directions:

- Preheat the oven to 400 degrees Fahrenheit.

- Mix 1 cup of almond meal with 1/2 Cup powdered sugar, 1 egg white and 1 teaspoon of vanilla extract in a small bowl. Set aside.

(the consistency of the almond paste will be a tad soupy...don't worry it will thicken-up in the oven)

- Cut your pastry sheets into 4-inch squares and place them on a cookie sheet lined with a silpat.

- Spoon a bit of almond paste onto each pastry square

- Cut your pear into thin wedges and place on each pastry

- Chop almonds and sprinkle over pastries

- Place pasteries in the oven for 15 minutes

- Mix 1/4 cup of honey with 1/4 teaspoon of cinnamon and drizzle over the pastries

Enjoy.

Tasty, Healthy Kale Chips

Kale is one of the most vitamin packed veggies you can find. It is so good for you!

Two problems though...One, it tastes nasty and two, no one knows what to do with it! Fear not my friends, I have found a tasty way to bring this veggie into your life! I made these chips from eatingwell last week and they are amazing! They remind me a little of salty potato chips with a hint of bacon.

Enjoy!

1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)

1 tablespoon extra-virgin olive oil

sea salt to taste

1. Position racks in upper third and center of oven; preheat to 400°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

• Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.

Nutrition

Per serving: 110 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 210 mg sodium; 642 mg potassium.

Nutrition Bonus: Nutrition bonus: Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv).

Best Homemade Bread -- New York Times.

I made this bread over the weekend! That wonderful homemade bread smell filled the house - it was so yummy and fresh! Mark Bittman from the New Your Times shares tips from the Sullivan Street Bakery in New York, NY. It's the best and easiest recipe I've found yet! If you want to jazz it up, try poking in a few roasted garlic gloves and rosemary sprigs after the rising process. 

Have fun cooking! You'll love this recipe!

Ingredients:

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment:

Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

Process:

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Kina Grannis 'In Your Arms' Jelly Bean Music Video

I saw Kina Grannis 'In Your Arms' music video for the first time today. It's simply amazing - literally a work of art! It took almost two years with the work of 30 people, and required 288,000 Jelly Belly jelly beans. Mmmm I love Jelly Bellies (my favorites are Pear and Root Beer)! Director Greg Jardin and his team assembled every bean, in every 2,640 frames and shot them individually! Yikes! Basically he created a music video with the same concept as the flip book.  Props to Greg and his extreme patience! Check it out. P.S. the behind the scene's clip is great too!

Spear Fishing: Fish Tacos

Danny and I have been watching the Yule kids (not so much kids anymore) for the past two weeks. Austin (16) is a spear fishing master. Here's what he came home with the other day...

What!!!!? No WAY!

Austin said this one was hard to get. The fish pulled him around underwater before it tired-out and he was able to swim to the surface!

Don't tell me that! You crazy kid! No drowning allowed please...

So we made fish tacos!

Berkeley Dog

Dan and I have beenwatching the Yule kids for the past week (and next) while their parents are in Europe. We are having so much fun! We took Donovan and Austin to Sky High (a warehousefull of trampolines) earlier this week and yesterday we took Katie, Aiden andAustin to Berkeley Dog. Dan and I have wantedto try this place for awhile now. We discovered it during one of my lunchbreaks when I was at UCI.

They have a HUGEselection of tasty dogs and gourmet mustard's, sauerkraut and other yummy thingslike fries and chicken wings. They also have an AMAZING futuristic Coke machine -- a touch screen with over 100 different flavor combinations. I got avanilla Sprite! So good!

This place is too much fun!

Here's a few things on their fabulous menu.

Hot Dogs and Sausages

Frankfurter

Bockwurst

Veal

Kielbasa

Calabrese - secret recipe from a 60year old butcher shop in San Francisco

Kobe Beef
Louisiana HotLinks

Mighty Hot Juicy Habanero Beef and Pork
Pepper Lemon Chicken

Smoked Chicken Apple

German Frankfurter with Garlic

Pastrami Dog

Bacon HashBrown Dog

Toppings

Grilled onions

Grilled bell peppers

All beef chili topping
Shredded cheese

Sides

Fries

Sweet potato fries

Funnel fries
Famed La Indiana Tamales from Los Angeles! Spicy pork, chicken vegetable and the veryspicy chili and cheese

and...for the more adventurous

Danny and Aiden

Very cool Coke machine! Over 100 different flavors!

 Cherry, Orange, Vanilla, Strawberry, Raspberry, Grape and Peach Sprite! What!?

Aiden!

Sweet Maui Onion Mustard, Coney Island Mustard, Pineapple Mustard, Louisiana Creole Mustard, Russian, Stone Ground and Classic American Mustard's! Nice!