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Tuesday
Dec142010

Marshmallow Dream

Holy Smokes!!! Take a look at this dreamy creation.  A Toasted Marshmallow Milkshake!  I think I better make a mad dash to the store and make these babies for my holiday party tonight. 




Toasted Marshmallow Milkshake
*makes two small or one large milkshake

8-10 large marshmallows
8-10 skewers
3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream
1/2 cup of milk
1/2 teaspoon vanilla extract

Place marshmallows on skewer and toast until slightly charred over a gas flame. If you don’t access to a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 to 3 minutes. Keep an eye on the marshmallows as they’re in the oven – they’re liable to catch on fire pretty quickly. Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. For a thinner milkshake add more milk. If you’d like it a bit thicker… add more ice cream.

Pour into glasses and top with toasted marshmallows.

Bon Appetit!

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Monday
Dec132010

Lovely

Lovely, lovely, lovely.  This home is perfection at it's finest.




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Friday
Dec102010

Sweet Tooth

I'm a huge fan of Ina Garten, aka Barefoot Contessa.  I own all 7 of her cookbooks and even got to meet her at a local book signing a few years ago.  She is just as fabulous in person as she appears on her show.  Not only is this dessert featured on the cover of her new book, it was also in the most recent issue of House Beautiful.  It's so perfect for the holidays and I'm going to make it for my dinner party tomorrow night.  It's made with raspberries, whipped cream and broken meringue shells.  Yum!!!




So, without further ado, here's the recipe...

Eton Mess
{it's named after Eton, the English boarding school}

Ingredients:

4 (6-ounce) packages fresh raspberries
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 2/3 cups cold heavy cream
1 teaspoon pure vanilla extract
4 (3-inch) bakery meringue shells, broken in pieces

Directions
1. Pour two packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining two packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

2. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces.

3. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream.


Bon Appetit!

Thursday
Dec092010

Feeling Blue

Love the touches of Tiffany blue to make a white space pop!




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Wednesday
Dec082010

Charming

Hello, charming snowman!  I love this little guy.