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.