Tuesday, September 14, 2010

fall decor

It's time to start decorating for fall, so get your pumpkins, mums, and cornstalks while they're hot ;) Here are some other favs that I found on Amazon. I made a slideshow to share:

here are a few other tips:

line walkways with lit jack 'o lanterns
place mum plants in baskets on front porch
corn stalks, pumpkins,gourds, and indian corn are great for decorating your front porch
spread cobwebs attached to tree branches
create a spooky graveyard in your front yard
using old clothing, stuff a fake guy with a mask on. Set him on a straw bale on your porch.
decorate trees with orange and purple string lights
use caution/crime scene tape to tape off yard, garage door and/or front door
hang plastic bats in trees

Sunday, September 12, 2010

Outdoor beauty

This summer I received this gorgeous iron spherical sundial. I love the way it's nestled in between my German Irises and Chinese Lanterns...

A couple of years ago, my sister got me these Poetry Stones for my birthday. I had fun searching for a poem that I wanted to use. I have them planted in my flower bed with Trailing Thyme. In a couple of years this Thyme will fill in and look beautiful. I just have to be patient =)

Raspberry Crepes

Made these delish raspberry crepes today. Here is the recipe:
You'll need:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

1.Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

1 cup fresh raspberries
1 TB sugar
Mash raspberries and sugar together. Spoon into middle of crepe and roll. Top with whipped cream.

Sunday, September 5, 2010

Cyndi's Bruschetta

A twist on the usual bruschetta recipe:
First saute chopped yellow and grape tomatoes with fresh, chopped garlic in EVOO.
Slice a french bread loaf on the diagonal, about 1/2 inch thick slices. Brush with EVOO. Toast in oven until crispy. Spoon tomato/garlic mixture on top of each slice of toasted bread. Sprinkle shreaded Parmesan cheese and chopped fresh basil.

Chocolate Souffles

Made these last night. Here's the recipe:
Serves 6


1 cup/250 ml whole milk
1/3 cup/35 g unsweetened cocoa powder
3 large egg yolks
1/3 cup/65 g plus 1/4 cup/55 g sugar
1 tablespoon/10 g all purpose flour
2 teaspoons/6 g cornstarch (corn flour)
2 teaspoons/9 g unsalted butter
Additional unsweetened cocoa powder, for dusting
5 large egg whites
Powdered sugar, for dusting


To make the chocolate base:

Whisk the milk and 1/3 cup/35 g of the cocoa powder in a heavy medium saucepan to blend. Bring the chocolate milk to a simmer over medium heat, stirring occasionally. Meanwhile, using a whisk, beat the egg yolks and 1/3 cup/65 g of sugar in a large bowl for 2 to 3 minutes, or until thick and light.

Whisk in the flour and cornstarch to blend. Gradually pour the simmering chocolate milk over the egg yolk mixture, whisking until smooth. Pour the chocolate custard back into the same saucepan. Over medium-low heat, continually whisk the custard for 4 minutes, or until it thickens and bubbles just begin to burst through the top of the custard.

Transfer the custard to a clean mixing bowl. Using an electric mixer, beat the custard on high speed for 6 to 8 minutes, or until it is thick and smooth and cools slightly. Cover the chocolate base with plastic wrap and refrigerate until cold.

To finish the Soufflés:

Preheat the oven to 375°F/160°C. Coat six 6-ounce/170-ml soufflé dishes with butter and dust with cocoa powder to coat. Using an electric mixer, beat the egg whites and remaining 1/4 cup/55 g of sugar in a large bowl just until medium stiff peaks form. Fold one-third of the egg white mixture into the chocolate base (this will help lighten the base). Gently fold in the remaining egg white mixture.

Spoon the mixture into the prepared soufflé cups, dividing equally. Place the soufflé dishes on a heavy large baking sheet and bake for 12 minutes or until soufflés have risen about 1 inch/ 2 1/2 cm above the dishes. Dust the soufflés with powdered sugar and serve immediately.
Compliments of Take Home Chef- I love that show!