Tuesday, October 29, 2013

Marvelous Mantels

Loving the unexpected touches that add to the visual interest of all of these mantels.  Mine needs help!  I've gotta make it a project this winter...

Links to all images via here.

Monday, October 28, 2013

Hot Fudge Chocolate Pie

Ooey, gooey brownie meets chocolate cake.  My husband is ready to marry me all over again.  I rarely make desserts but since my husband cooked dinner, I figured it was the least I could do!

What You'll Need:
4 ounces unsalted butter, with a bit extra for greasing pie dish
1 ½ squares unsweetened baking chocolate (1.5 ounces)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
¼ cup all purpose flour
2 tablespoons half and half

What You'll Do:
Pre-heat oven to 350 degrees.
Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
Melt butter and chocolate in the microwave.  Cool.
Mix sugar into beaten eggs and combine until sugar is fully incorporated.
Mix in butter-chocolate mixture until completely blended.

Stir in vanilla and milk. 
Fold in flour, mixing just until no white streaks remain.  No need to over beat it.
Bake for 25 minutes.  Let cool slightly and serve with ice cream.

Recipe source from here.

Sunday, October 27, 2013

Hand Embroidered Baby Onesies

I got back into my embroidering this weekend and am loving how these baby onesies turned out.  More to come - I have so many ideas!  Check them all out in my Etsy shop.

Ham, Spinach and Ricotta Pie

This was something a little different for me.  I think I'd make it again but you definitely need at least 30 minutes to prep!  I used fresh spinach and actually found it easier than when I've done recipes before with frozen spinach...and I'm assuming it is healthier too!

What You'll Need:
2 cups diced ham
3 bags of fresh baby spinach (pre-washed)
1 onion, finely chopped
4 cloves of garlic, chopped
1 container of ricotta cheese
1 cup of Parmesan cheese
2 eggs
Salt and Pepper to taste
1 refrigerated pie crust
a couple of tablespoons of olive oil

What You'll Do:
In a large pot add a little olive oil and one bag of spinach.  Wilt down and then add to colander in the sink to drain.  Repeat until you've wilted all three bags of spinach.

To the same pot, add some more olive oil and add the chopped onion, garlic and ham and let it brown for about 10 minutes.

In a large bowl, mix the ricotta, the eggs, and the Parmesan cheese.

Once cooled, chop up the wilted spinach.

Mix in the spinach with the ricotta mixture and then add the ham, onions and garlic.   Mix thoroughly.

Line a pie dish with one of the pie crusts and fill with the spinach, ham, ricotta mixture.  Add the second pie crust to the top and use your fingers to pinch the top and the bottom together.

Bake at 350 degrees for approximately 45 minutes to an hour being careful not to burn the crust.

Serve with a side salad.

Recipe inspiration from here.

Tuesday, October 22, 2013

No Bake Cheesecake

My husband complained the first time I made this because he thought it looked like I just jammed whipped cream in a graham cracker pie crust...and, in fairness, that is pretty much what it looks like.  But once you taste it, it is crazy how it tastes just like cheesecake...only lightened up!  It was good enough for me to make again and so easy that it is on my go-to list for quick desserts.

What You'll Need:

  • 8 oz whipped topping (I like Tru-Whip)
  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 9 inch reduced fat Graham Cracker Crust
  • 1/4 cup sugar
  • 1 tsp lemon or lime juice (I have used lime both time and really like it)

What You'll Do:

Whip together the cream cheese, sugar and lime juice until thoroughly combined.  

Fold in the whipped topping and put into graham cracker crust.  

Chill and serve.

Yes, you read that correctly.  That's all there is to it!

Original recipe from here.

Sunday, October 20, 2013

Loving Layers

I adore the look of layered rugs. I think it adds not only visual interest but great textural interest too.

I also love that the look can work well in a ton of different decorating styles from modern to traditional to bohemian to super chic.

It is also one of those decor tactics that is fairly hard to screw up.  You can easily pair a more graphic print with a neutral that has lots of texture and achieve the look without worrying that you'll mess it up.  Here are some rugs from a recent OKL sale that would layer perfectly.

Wednesday, October 16, 2013

Garlicky White Bean Stew with Chicken Sausage and Spinach

I had to work late this week and this was a perfect make ahead dish...and it is perfect for Fall!  This is weeknight inspiration for an easy dish for sure.

What You'll Need:
4 pieces of chicken sausage (any flavor variety you like)
2 cups chicken broth
5 cloves of garlic, diced finely
1.5 tablespoons olive oil
2 cups canned Cannellini Beans (rinse well!)
1 can diced tomatoes
6 cups baby spinach leaves
salt and pepper pepper to taste

What You'll Do:
Heat olive oil in a large pot.  Brown the chicken sausage and remove from pot.  

Add garlic and a little more olive oil and brown for about 2 minutes being careful not to burn the garlic. 

Pour in chicken broth and beans with the garlic. 

Place on medium high heat and bring to a simmer. Stir in the diced tomatoes. Heat through till the beans are tender. Once beans are tender add in the spinach and cook just until the leaves are wilted. Stir in the chicken sausage and season with salt and pepper.  

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