Happy Thanksgiving

As today starts the Thanksgiving Holiday weekend with Baking, shopping, and tree lighting. Happy Thanksgiving for my family to yours. I will continue posting next Monday.... Here is a little project for you to enjoy..



Brie, Hazelnut and Blackberry Puffs

Are you looking for a different Appetizer this Holiday Season. Try this recipe from Rock Recipes and wow your guests at your next Holiday or dinner party.



pound package puff pastry, cut into 18 rectangles

egg wash (1 egg whisked with 2 tbsp water)

Brush around the perimeter of all the rectangles with the egg wash.

8 ounces brie cheese

1 pint blackberries

1/2 cup toasted, chopped hazelnuts

At one side of the pastry place about 1/2 ounce cheese along with a sprinkle of nuts and a blackberry. Fold the pastry over to cover the filling and press the edges of the dough together with your fingertips to seal. Brush the tops of the puffs with the egg wash

Make sure these are very cold before they go in the oven, this will help the pastry to puff. Bake in a preheated 425 degree oven on a parchment lined cookie sheet for 15-20 minutes or until evenly golden brown. Let cool about 10 -15 minutes before serving because the filling gets very hot.

easy and beautiful, enamel-painted vases

If you like to paint, I have a really fun project to share today! My inspiration for these vases came from a restaurant in Sonoma called El Dorado Kitchen. I've always loved the fresh, modern design of the lobby and the eye-catching green and white vases that are displayed on white shelves. I decided to make my own cost-friendly version of this design, which included a quick Martha Stewart tutorial and a trip to the Dollar Store where I picked up these three vases. 

 

 

Supplies: 

Three different sized vases from the Dollar Store (here, here and here), dishwasher safe PermEnamel paint in Mediterranean Blue and White (or whatever color you prefer), PermEnamel Surface Conditioner from Michaels Arts and Crafts store, paper towels, paint brush and a mixing bowl. 

Directions: 

1. Clean the vases with hot, soapy water. 

2. When they are completely dry, pour some surface conditioner in and cover the inside of the vase. Pour out the excess and let the vase dry. 

3. Get the exact color you envision by mixing your PermEnamel paints in a mixing bowl, then pour inside the vase.

4. Paint the inside of the glass using the paint brush to cover the inside surface. 

5. Once the vase is painted, lay it on a paper towel to let the thick paint drip off. You will be amazed at how much comes out! The longer it's upside down, the thinner the coating will be. I liked the thicker look so I only kept it upside down only for a few minutes. 

6. Turn the vase back over and touch up the drips inside. Every fifteen minutes you can even out the thickness on the bottom of the vase as the paint will start to collect. 

7. Let these dry over night and in the morning you should have a beautiful decor vase! 

Remember these are only for DECOR.

 

Article found at Sugar and Charm

Baseball Inspired Boy's Birthday Theme



found at Celebrations at home

Truffle Hot Chocolate Balls



Truffle Hot Chocolate Balls
*Makes about 9-10 hot chocolate balls
INGREDIENTS:
12 ounces semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1 tablespoon sugar (optional – I liked the richness of the chocolate without but in another batch, my kids and husband liked the extra sweetness)
1/8 teaspoon salt
DIRECTIONS:
In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you’ll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven’t melted completely.
Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours. Scoop out about 1/4-cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet. My cookie scoop is about 1 1/2 tablespoons. I mounded two of the heaping cookie scoops full of ganache on top of each other to form one ball. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.
To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one unwrapped truffle hot chocolate ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm!

recipe found at Mels kitchen Cafe

Beautiful Cake Ideas



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