Tuesday, November 26, 2013
Meshka Design clutches were a part of the Homecoming Event at Howard University in Washington, DC for the great Sorority, Alpha Kappa Alpha, Inc. The Sorority was founded in 1908 on Howard's campus. AKA is the first Greek-lettered sorority established and incorporated by African-American college women.
The Sorority's colors are pink and green and pearls are their symbol. Therefore, I made them custom pink and white foldover clutches with inside pearl floral lining that incorporated both pink and green colors.
Thursday, November 14, 2013
This chocolate fondant cake has a secret: it's gooey center is guaranteed!
Using a simple trick I learned from What Katie Ate I've made these yummy desserts.
Ingredients (for 6 portions)
140gms softened butter
250gms caster sugar
300gms (2 cups) plain/pastry flour
1 small tub of Nutella
15ml orange liqueur (for example Cointreau)
5ml baking powder
Preheat the oven to 170C. Beat the butter and sugar until pale and creamy, add the eggs. Beat to combine. Sift over dry ingredients and mix to combine. Stir in milk and liqueur.
Lightly butter 6 ramekins. Spoon one large tbsp of batter into each of the ramekins, add a tbsp of Nutella to the center of each and spoon over the rest of the batter.
Bake for approx. 12-15 minutes.
Wednesday, November 13, 2013
Get spotted with this fun clutch made from leopard printed natural leather.
It has the ideal size for toting all the products needed to keep you from day to night.
It is 100% handmade using high quality italian leather (front leopard print, back black) and metal zipper closure, it's fully lined with hot pink satin lining.
Available in 4 different colors.
Wednesday, November 6, 2013
1 envelope unflavored gelatin
2 cups fresh or frozen raspberries
1/2 cup sugar
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1. In a bowl, mix gelatin into 3 Tbsp. cold water. Let stand to dissolve.
2. Combine raspberries and sugar in a medium pot; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, 5 minutes. Stir in gelatin until blended. Pour into a bowl and set aside to cool.
3. Combine cream and vanilla in a large bowl; whip until cream holds soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days.
Wednesday, October 30, 2013
The Cook’s Atelier recipe. I decided to give it a chance. And it was truly delicious!
For the pears
1. Bring 4 cups water, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved.
2. Add pears and reduce the heat to medium and simmer until the pears are tender, about 20 minutes.
3. Cool the pears in the syrup.
For the almond filling
1. In a medium bowl, mix the ground almonds, sugar and butter until smooth.
2. Add the egg and mix until incorporated.
3. Cover and chill at least 3 hours.
For the pâte sucrée
1. Whisk the cream and the eggs together in a small bowl and set aside.
2. In a large bowl, combine the flour, sugar, salt and butter. Using your fingers, incorporate the butter until you have a coarse meal.
3. Gradually add the cream and yolks, and mix until just combined. Be careful not to overwork the dough.
4. Bring the dough together with your hands to incorporate completely. Place it in the fridge for at least one hour.
To prepare the tart
1. Preheat the oven to 375 degrees.
2. Position a rack in the center of the oven.
3. Place the chilled pâte sucrée on a lightly floured work surface, and sprinkle with a little bit of flour.
4. Roll it into a 1/4-inch-thick circle, flouring as needed.
5. Cut the dough into circles slightly larger than the tart pans.
6. Gently press the dough into the pan, being careful not to stretch it as this will cause it to shrink when baking.
7. To remove the excess dough, work your way around the edge pinching it off with your fingers.
8. Chill in the fridge for 1 hour, or the freezer for 10 minutes before baking.
9. Once chilled, spread the almond filling evenly in crust.
10. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half into the tart to fan the slices (keep them tightly overlapped).
11. Bake until golden brown and a toothpick inserted into the center of the filling comes out clean, about 20 minutes.
12. Cool tart in pan.
13. To serve, sprinkle with powdered sugar and add a dollop of whipped cream.
Thursday, October 24, 2013
150 g (0,35 lb) hazelnuts, 180 g (0,40 lb) of sugar, 140 g (0,3 lb) butter, 100 g (0,2 lb) of dark chocolate, 1 teaspoon baking powder, 100 g (0,2 lb) of wheat flour, 3 eggs
Cream :200 g mascarpone cheese, 1 tablespoon of sugar, 1 teaspoon vanilla extract and sugar with real vanillaFor decoration : anything you wish :-)
Roast the hazelnuts in the preheated oven to 200 degrees Celsius ((390 F) for about 12 minutes. Remove the skin and grind them in a food processor along with the sugar.Dissolve butter with chocolate in a bowl set over a pan of simmering water, then add the nuts, mix briefly.Combine the flour with the baking powder, add it to the nut&chocolate mix, mix it for a minute, then add the eggs and mix it for another 2 minutes.Preheat the oven to 200 deg. C (390 F) .Fill the muffin cups with your mixture (about 1.5-2 tablespoons to 1 muffin cup).Put in the oven and bake for 15-20 minutes.CREAM:Mix mascarpone with a spoon of sugar and vanilla, decorate with anything you like (looks nice when sprinkled with grated chocolate).Enjoy!