all my faves

Tiramisu

2011-11-04T16:51:00.000-07:00

I took an amazing Italian Cooking class a few years back and this dessert has definitely emerged as a favorite. I had misplaced the recipe and the gal who taught the class was kind enough to share it with me again. Be sure to check out her site, Anne's Italy, and book a class with her on the wonders of Umbrian Cooking if she's in your area!

TIRAMISU (“pick me up”)
..............................
(makes enough for 20 people)
..............................
20 oz. Ricotta
1 lb. Marscapone
1/3 c. of sugar or to taste
Yolks from 10 eggs
One large chocolate bar, chopped into some fine & some chunky pieces
Grated coconut
Brewed espresso coffee
large box of Original Grahams (or similar vanilla cookie) – preferred cookie……. OR
3 boxes of lady fingers
DIRECTIONS: Mix first 3 ingredients together. Blend egg yolks and add to cream mixture. Combine chocolate and coconut reserving some chocolate for the top layer. Dip cookies into coffee mixture until soft, but before they fall apart. (You may also use coffee with some milk, if preferred.) Cover bottom of a pan thoroughly with soaked cookies. Add a layer of the cream mixture and some of the chocolate/coconut mixture. Repeat layering until all cookies are used. Top with chocolate as the final layer. Chill in refrigerator for 3 hours or in freezer for 20 minutes.

cream cheese pumpkin pie pots

2011-10-17T07:36:00.000-07:00

I was slated to enter a pumpkin recipe contest at my work's Fall Festival & low and behold the evening before at 10pm, I realized that no grocery store in North Lake Tahoe had any canned pumpkin! There's apparently a pumpkin shortage... Thankfully I remembered a great post from my hometown friend Megan's Megasimple Blog about roasting and pureeing pumpkin. (Check it!) She used smaller sugar pie pumpkins. At 10 o'clock on a Fri. night all I could find were the large jack o'lantern variety, and they worked out fine for me.

Cutting into the large jack o'lantern was probably the hardest part of the deal. I put the cut pieces in a 375 degree oven for an hour and 40 min with a pan of water below them.

Here's the pumpkin right after coming out of the oven.

After roasting, you'll then want to scoop out and puree the insides, as pictured above, and you'll have some pumpkin ready for the recipe. If you're lucky enough to find pumpkin in a can you can skip this roasting/pureeing process. (Since I was up til 1am making this recipe happen, I would have been excited for the canned version!) This yielded way more pumpkin than I needed, so I pureed the rest and froze it for later use...stocking for the next pumpkin shortage!

While the pumpkin was roasting I prepared my graham cracker crust.
This recipe is for the crust to fill 6 wide mouth 8 oz. mason jars. After the crust, my pictures seem to trail off as the evening got later....

After putting a little under 1/4 c. of crust in the jars, you then need to smash it down, as in the picture above: before (on the right) & after (on the left), then you bake!

GRAHAM CRACKER CRUST
8 graham crackers crushed (I crushed mine in a ziplock bag with a rolling pin)
2 tablespoons sugar
1 1/2 tablespoons melted butter

Directions: Combine graham crackers and sugar. Add melted butter and stir until moist. Divide evenly into 6 wide mouth 8 oz. mason jars (a little less than 1/4 c. each). Bake at 350 degrees for 6-8 min.

NO-BAKE CREAM CHEESE PUMPKIN PIE
(amended from this recipe I posted about in 2007: the best pumpkin pie ever!)
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawedWhipped Topping
1 cup cold fat-free milk
1 can (16 oz.) or 2 cups pumpkin
2 pkg. (4-serving size each) Vanilla Flavor Instant Reduced Pudding
1 tsp. ground cinnamon
1 teaspoon cloves
6 prepared graham cracker crusts in mason jars (see above)

Directions: Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust in each mason jar (about 1/4 cup each). Be sure to swish the jar around to even out your layers. Then pour 1 cup milk into a medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer in each mason jar (again about 1/4 cup). Refrigerate 4 hours or until set. Garnish with additional dollop od whipped topping, if desired. Store leftover pie pots in refrigerator.... but believe me, they won't last long!

peanut butter cup bars

2011-09-21T20:45:00.000-07:00

1 c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

via one more moore

sneak peek :)

2011-08-08T14:31:00.000-07:00

I shot engagement picts for 2 amazing friends this weekend & couldn't wait to share the results! luv!!!

Nichole Bohner Photography

sunburts pillow DIY

2011-04-28T23:12:00.001-07:00

Luving these linen sunburst pillows: sew your own -
check out the full tutorial here via versusmag

baked pasta with chicken sausage

2011-04-28T16:22:00.000-07:00

via melskitchencafe

INGREDIENTS:
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (Jennie-O is a solid choice)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

DIRECTIONS: ( Makes a heaping full 9"x13" pan or 2 8"x8" pans). Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

new save the dates via sierraPRINT on etsy

2011-04-26T21:08:00.000-07:00

buy them via my etsy shop here: sierraPRINT.etsy.com

cupcake!

2011-04-11T17:12:00.000-07:00

luving these perfect little cupcakes I made today:

DIY biz cards

2011-04-06T14:21:00.001-07:00

via isleofskye
I love rubber stamps & love this idea for business cards!
So, step #1 is to get a rubber stamp made w/ your info. (I have mine made at my local office supply store, but 2 other online options are: the stampmaker or iprint) #2 cut up a large painting or custom artwork, stamp the back – and voila! No two cards are the same, each individually cut and stamped by hand.

queso blanco dip

2011-04-06T12:36:00.000-07:00

I added some more veggies to healthy it up. Well, as healthied up as queso dip can get! original recipe via

Queso Blanco Dip
Yield:
about 2 cups
Ingredients:
• 1/2 tbsp. canola or vegetable oil
• ¼ cup onion, finely chopped
• 1 or 2 jalapeño pepper(s), seeded and finely chopped - (depending on heat you want)
• 12 oz. white American cheese, shredded
• 4 oz. Monterey jack cheese, shredded
• ¼-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2/3 cup salsa (I use my own canned version - you can find the recipe here!)
• 2 tbsp. cilantro, minced
Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.

oreo ice cream sundae brownies

2011-03-17T12:42:00.000-07:00

These were a big hit last weekend on our annual weekend ski trip to Sugar Bowl, so I thought I'd share!

INGREDIENTS:
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
*(optional) 1/4 cup of water - (I used this to thin out the mix, as it was super thick, & it still made for great results.)

Preheat oven & grease baking dish (size, as called for on brownie mix box) Combine brownie mix, eggs, and oil as directed on the back of the box. Add ice cream and hot fudge to the brownie batter and stir to combine. *This is where I added the optional 1/4 cup of water, as the mix was too thick to pour. Use your own judgement on the mix's consistency & proceed accordingly!* Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

NOTES: I used a Family Size Brownie Mix, which called for a 13"x19" baking dish. I'm guessing that the larger mix equated to the extra thick batter. So, if going w/ the larger mix, be sure to add the additional 1/4 cup of water!

Recipe via kevinandamanda.com adapted via picky-palette.com. Check out her Phish Food Ice Cream Sundae Brownies.....I'm so trying that once next!

rainbows: more party inspiration

2011-03-03T12:22:00.000-08:00

via this awesomely styled DIY wedding, which goes along with my post from last year - check it!

steals

2011-03-01T18:42:00.000-08:00

sequin trim tote $12.50

embellished tank $12.50

plaid scarf $10

slouch ankle cowboy boots: $34.97
(Luv! I'm literally wearing these right now!)

non-steal

2011-03-01T18:26:00.000-08:00

Ahhhhhhh....luv.

square capiz shell chandelier $469

Cousin Adam's Apple Pie

2011-02-27T21:12:00.000-08:00

via my cousin Adam

INGREDIENTS:
1 bottle of Everclear
1 gallon of Apple Juice
1 gallon of Apple Cider
12 Cinnamon Sticks
6 Quart Mason Jars

DIRECTIONS:
Boil Apple Juice, Apple Cider, & 12 Cinnamon Sticks in a large pot for 45 minutes. Strain out cinnamon sticks. Add 4-6 shots of Everclear (depending on the potency you would like) per quart jar & add the boiled liquid, divided equally amongst each jar. Cap & lid jars, store at room temp or cooler, & enjoy! (pictured above is a double batch)

UPDATE:

So, I posted this, before I actually attempted making it. Now that I've made a batch, I've learned a few things...
I used pint mason jars, not quart jars, as the recipe above, and divided 1 bottle of Everclear equally (about 3 shots each) among 7 pint mason jars. It made for a potent, but amazing batch. Also, only 9 cinnamon sticks came in the package I bought, so I used 9, instead of the 12 the recipe calls for. (I don't think it made any difference in the end result) Once I filled up the 7 jars, I realized I had tons of the apple juice/cider liquid left. So, I ran back to the store & picked up a 2nd bottle of Everclear. I repeated the same process, dividing the 2nd bottle of Everclear equally amongst the new set of 7 mason jars. I ended up w/ 14 pint jars of goodness!

support local music & my bro: NW Ohio

2011-02-18T14:39:00.000-08:00

Check out my brother on vocals & lead guitar! Click the link below & hear he & his band Endless Road covering Tony Rio's Freewheelin' on NYE 2010!!!

~Freewheelin by Endless Road ~

Photo by Nichole Bohner Photography

For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!

inspirations

2011-02-11T12:19:00.000-08:00

via amy atlas

via apartment therapy

a giant frame housing tons of polaroids - i adore! via house love

via oncewed

2011-02-10T16:22:00.001-08:00

'morning cover' 2010, phototgraphed by me

shoe love

2011-02-09T16:09:00.000-08:00

I'm thinking about all the warm places I could wear these strappy, petal pink numbers while it's cold & crazy & wintery outside!

via christinlouboutin

I would like a life w/ some adventures...

2011-02-07T19:08:00.000-08:00

I would like a happy life with some amazing adventures, real friendship, love (real & true), a place to make & share my art, a nice piece of land, & the chance to gather with family & share it all.

Inspired by: artequalshappy.typepad.com

Superbowl: Bloomin' Onion

2011-02-06T16:28:00.000-08:00

In honor of the Superbowl, Amy & I tried our hand at making a deep fried Bloomin' Onion via this recipe from foodnetwork.com

ALMOST FAMOUS BLOOOMING ONION RECIPE
For the Dip:
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon* drained horseradish (*we used 1/2 a tablespoon)
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
For the Onion:
• 1 large sweet onion, such as Vidalia (about 1 pound)
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 2 large eggs
• 1 cup whole milk
• 1 gallon soy or corn oil
• Kosher salt

Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion:
(Check out the illustrations here for some extra help: how to slice a Bloomin' Onion)

How to Slice a Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.

Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 1/2 -4 minutes, then turn the onion over and cook until golden, about 3 1/2 -4 more minutes; drain on paper towels. Season with salt and serve with the dip.

sew simple: four petal flower

2011-02-04T23:21:00.000-08:00

via martha

girl scout-style cookies: samoas

2011-02-03T14:48:00.000-08:00

via instructables

Ingredients:
Basic Shortbread Recipe:
• 1 cup (2 sticks) butter, room temperature
• 1/2 cup sugar
• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
Topping:
• 3 cups) shredded unsweetened coconut, toasted
• 15-oz soft caramels
• 1/4 tsp salt
• 3 tbsp milk
• 8 oz. dark or semisweet chocolate

Directions:
1. Prepare Dough -
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. At low speed, add in the milk and vanilla. Separate the dough into halves and wrap in plastic or store in tupperware. Refrigerate until the dough is as firm as a stick of butter.
2. Toast Coconut -
While the dough is refrigerating, preheat your oven to 350F. Toast the shredded coconut on a baking sheet for about 10-15 minutes, stirring frequently. Let cool while shaping and baking cookies.

3. Cut -
Ensure you've got the oven at 350F. Line two baking sheets with parchment or silicone liners. Once your dough is firm enough to roll out without making a big mess, roll dough on lightly floured surface. (This dough is made to be soft enough to withstand the incorporation of more flour during this phase.) Once your dough is rolled to about 1/8" - 1/4" thickness, use a cookie cutter to cut out whatever shapes your heart desires. (For traditional-like Samoas, cut out a hole in the middle!) Re-roll the scraps and repeat.

4. Bake -
Bake your batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking. This ensures that all the cookies turn the same color instead of getting browner in the hotter parts of your oven. Cool your cookies on the sheet for about 5 minutes, and transfer to a wire rack. Let cookie sheets cool before putting new cookies to be baked on them.

5.Prepare the Topping -
Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty, about 3-4min. (If you're using homemade caramels, you can reduce the amount of milk and microwave time. If you are using hard caramels, increase the milk.) Stir the toasted coconut into the caramel mixture.

6. Top Cookies -
Using a knife, an offset spatula, or whatever device floats your boat, spread the caramel mixture on top of your cookies. Be generous.

7. Add the Chocolate -
Lay out a sheet of waxed paper. Chop up your chocolate and microwave it in 30 second bursts, stirring between each, until nice and melty. Dip the bottoms of your cookies into the chocolate and place on waxed paper.

Use the remaining melted chocolate to drizzle over top of the cookies once they're all dipped. A spoon works for this, but you could also use a piping bag or the corner snipped off a plastic baggie. Store in an air tight container for best results.

homemade sprinkles

2011-01-27T15:25:00.000-08:00

'Sometimes you just want to say, I made this 100% from scratch!'
via bravetart

I know how this looks. I know having a recipe for homemade sprinkles essentially brands me as some kinda baking weirdo, culinary elitist, or just someone with too much time on her hands.

But it’s not like that. I’m not crazy. Really. I like grocery store sprinkles just fine. Yet, sometimes you just want to say, “I made this 100% from scratch!” Sometimes, you need to make your own sprinkles.

UPDATE :

CHECK OUT THIS STEP-BY-STEP TUTORIAL via thekitchn (w/ lots of great picts!)

8 ounces powdered sugar
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract

assorted food colorings
as many piping bags as you have colors, fitted with a small, plain tip

Mix the first four ingredients until a semi-thick paste forms.

Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.

Put the colored paste into a piping bag and, on a sheet pan lined with parchment or wax paper, pipe out as many long, thin lines as you can. Take care the lines do not touch each other.

Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours. Really. You will have an unworkable mess if you say, “Oh, it’s been 8 hours. I can go ahead and do the next step.” 24 hours. They need to be dried out to the core for this to work.

After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break.chop the lines into fairly long pieces for "jimmies" or quite short for "hundreds and thousands".

Store in an airtight container, indefinitely.

heart

2011-01-20T15:43:00.000-08:00

luv this heart collage via designer tara sloggett

party games pt. 1

2011-01-14T14:32:00.000-08:00

Having a few peeps over this evening & if we head down the game route, thinking this might be a good one: the name game, via inchmark. (Ha! A break from Cathphrase, which I basically have memorized & Progressive, which Brad cheats at!)

It's great for groups of about 6 to 12 adults, and requires nothing more than paper and pens. Cut some paper up into little strips (you'll need a decent amount). Each person grabs a handful of paper strips and a pen and writes one name on each. Names can include celebrities, historical figures, people you all happen to know, fictional characters, etc. It's best to try and think of names that are well known but a little obscure. Remember that both teams will be using the names, so if you make it TOO obscure you'll be hurting when you pull that name yourself.

All the names are folded in half once and put in a large bowl (the folding is important since you don't want people to see other names). Divide your people into two teams, alternating turns between the teams. Each person takes a turn. Reach into the bowl and pull out a name, then try and get your team to guess who it is. There aren't a lot of rules about what you can and can't do. Obviously you can't say the person's name, and you can't do any "rhymes with" tricks.. but you can list movies they've been in, or sing the theme song for their show, or name the books they wrote.

For example, if you pulled out Wes Anderson, you'd say "He's the director who's really skinny and he did Royal Tenenbaums and Rushmore.. and they always star Bill Murray and the Wilson brothers!" Your team tries to guess as quickly as they can. The turns are timed (1 to 2 minutes) and you win by scoring the most points for your team. If you get stuck on a name, you can throw it back in the bowl and choose another, but you lose a point. The team with the most points at the end of the bowl wins.

happy friday!

2011-01-14T12:37:00.000-08:00

taken in Jerusalem on a trip my cousin is on right now, via

boot luv

2011-01-11T16:24:00.000-08:00

Got these for $24.99 at Old Navy last week!

Also luv these Justin Boots that my bro got Lib for Christmas!

And I've wanted these these Frye Boots, literally for 10 years.

salty & sweet

2011-01-11T15:07:00.001-08:00

This made for some fab & relatively easy Christmas presents. I made a couple batches & then filled up mason jars w/ the mix, tied 'em up w/ a few ribbons, & done!

White Chocolate Snack Mix
• 2 cups white chocolate chips, melted
• 1 cup mini twist pretzels
• 3 1/2 cups cereal: Cheerios, Chex, or similar
• 1 cup almonds
• 1 cup salted peanuts
• 1 1/2 cups M&M's
• 1 cup raisins

DIRECTIONS: Melt white chocolate chips in large bowl. (I do so in the microwave in 30 sec. increments, stirring in between each 30 interval. Note that it's easy to scorch chocolate in the microwave, if you put it in for too long &/or forget to stir!) Add all other ingredients, stirring to coat. Once all of pieces are coated, lay them out on sheets of wax paper. Once dry, break up & store in an air tight container

NOTE: Don't be afraid of adding &/or subtracting other cereals, candy, or nuts. This is one recipe you can't really mess up!

mint cookies via megasimple.blogspot

2011-01-11T14:17:00.000-08:00

I tried making these fab Andes Mint Cookies from my friend Megan's awesome blog - if you haven't checked out megasimple.blogspot.com do so now!

You can find the recipe on her blog, here!

homemade oreos

2010-12-19T20:18:00.000-08:00

Homemade Oreos
Adapted from Retro Desserts

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note**]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk

**Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar.

via smitten kitchen

engagment picts: Roxy & Mike

2010-12-13T15:53:00.000-08:00

I just shot engagement picts for some old friends who make the cutest couple. I couldn't wait to share the results!!

• You can see more of my photo work here: nicholebohnerphoto.blogspot.com and here

we could stay in tonight or we could wreck this town

2010-12-09T15:11:00.000-08:00

my current musical obsession:

A pontoon boat, and a bottle of Beam
A couple good friends, and some cut off jeans...

And the grass don't get much greener
And life can't get no sweeter...

If the good Lord's willin', I'm a keep on chillin', refillin' and flyin' high

Kid Rock - Born Free
Fave Tracks: Purple Sky, Flyin' High, When it Rains, Collide

a few of today's faves

2010-12-09T13:09:00.001-08:00

via anthropologie

via oh happy day

via orange beautiful on etsy

BEST YEAR EVER.....love the sentiment & hopefully it will be :)

via spread the love on etsy

quit your day job

2010-12-09T12:26:00.000-08:00

via etsy's storque

support local music NYE style: NW Ohio

2010-11-29T14:16:00.000-08:00

flyer by Nichole Bohner Design

more info at endlessroadROCK.com

bl + wh + yellow

2010-11-22T15:18:00.000-08:00

via oh so beautiful paper

happy friday!

2010-11-12T15:11:00.000-08:00

yeah fall! (nothing like a gun & some lovely lady clothes) - my current obsession: emerson made.

fall luv

2010-11-12T15:09:00.000-08:00

flannels & hikes & scarves & big brown boots & bonfires & smores & blankets.
[i miss the ohio leaves; here we've got pine needles galore]

sunday suppers

2010-11-12T15:00:00.000-08:00

via the amazing site Sunday Suppers - check it!

Broccoli & Burrata, with warm anchovy & caper dressing
FYI: Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream.

1/3 cup olive oil
one sprig of rosemary
4 sprigs of thyme
one small chili
one clove of garlic, minced
one small onion, small dice
2-3 anchovy fillets
3 tbls capers
one lemon
bunch of broccoli
one round of burrata
high quality olive oil
Maldon salt
cracked black pepper

Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.

Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.

Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.

print luv

2010-11-10T20:56:00.000-08:00

PAWLING print studio - simple, geometric, & fab!

photo luv

2010-11-10T20:51:00.000-08:00

Max Wanger is soooooo my current favorite photographer! Check out his blog for more!

via

we all grow into the beautiful person we're supposed to be

2010-11-02T16:04:00.000-07:00

via

a diamond on the run

2010-11-02T15:09:00.000-07:00

'90 miles an hour ' neath the dirty red sun / I'm a devil thru the dust, a diamond on the run...'

Check out the tunes of a fab hometown friend: www.shelbyjames.com

welcome!

2010-10-20T16:54:00.000-07:00

luuuuuvvvvvv!

via style me pretty

creating digital products

2010-10-19T15:21:00.000-07:00

A great article about creating digital products at design*sponge from tara of scoutiegirl.com

pumpkin chocolate chip cookies

2010-10-18T15:37:00.000-07:00

Ingredients:
• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• MAKES 2 dozen

Directions:
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

via all recipies

today's inspirations:

2010-10-18T14:50:00.000-07:00

things that made me smile today :)

via papery & cakery

inspiration board via gryphon-ny

via a merry mishap

via superficial snapshots

via rebecca ringquist

via joetta maue

via oh happy day

via an open [sketch]book

via confettisystem

pumpkin pie pots

2010-10-18T14:05:00.001-07:00

via inchmark

Make your favorite pumpkin pie recipe (like this one from Everyday Food - below). Double the recipe which should give you enough filling for roughly 20 little mason jars. Fill the jars, stopping about 3/4" from the top. Bake at the usual temperature, but start watching them carefully after about 25 minutes since they won't take as long to bake as a pie. Pull them out when the center seems set (about 35 minutes depending on oven variance). Let cool for an hour or so, then throw them in the fridge while you make the whipped cream.

Pumpkin Cream Pie DOUBLED RECIPE, via Everday Food Serves 20

1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
2 can (15 ounces each) pure pumpkin puree
4 large eggs
1 1/2 cup packed light-brown sugar
2 teaspoon ground cinnamon, plus more for serving
2 teaspoon pumpkin-pie spice
1 teaspoon pure vanilla extract
1 teaspoon salt
2 cups heavy cream
2 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
3 cups heavy cream
1/2 cup granulated sugar

The whipped cream recipe includes a bit of unflavored gelatin, which you dissolve in some water and then fold in. The gelatin helps it keep its shape so it doesn't fall the way ordinary cream would when left out for a bit. Spoon some cream into each of your jars, filling all the way up to the top, and screw on your lid. Return your jars to the fridge until you are ready to serve. These can be made up to a day ahead.

pink, pink, pink

2010-10-13T17:39:00.000-07:00

Oct. is Breast Cancer Awareness Month - Check out these fab pink items, all whose proceeds support Breast Cancer research!

Simply Vera Wang Coin Purse at Kohl's $10

Simply Vera Wang Necklace at Kohl's $5

want!!!

2010-10-13T17:08:00.001-07:00

Luving this leather/lace cuff w/ hidden pocket for cash from tovicorrie on etsy

Support Local Music: Northwest Ohio

2010-10-13T16:53:00.001-07:00

Don't miss my brother's band, Endless Road, live on Sat. Oct. 16th at the Hidden Valley Campground in Archbold, Ohio

music luv

2010-10-04T14:03:00.000-07:00

Buy it now! Luving the bluegrassy turn he has taken.
Dierks Bentley - Up on the Ridge

Fave tracks: Bad Angel, Fiddlin' Around

party dresses

2010-09-30T17:44:00.000-07:00

Loving these ridiculously cute frocks from H&M - the best part - they are priced between $29.99 - $59.99!

Peanut Butter Fingers

2010-09-30T16:13:00.000-07:00

A Northwest Ohio favorite:

INGREDIENTS:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour (add 2 1/2 T for high altitude)
1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup rolled oats
1 cup semisweet chocolate chips

1/2 cup confectioners' sugar
1/4 cup peanut butter
3 tablespoons milk

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Whole Foods Printable Coupons

2010-09-30T14:50:00.000-07:00

Whole Foods has just released a slew of printable store coupons (& they don't expire until 12/31/10)! You can stack these w/ manufacturer's coupons to make some of their items semi-affordable! (i.e. You can use both the Whole Foods Coupon & the manufacturer's coupon and save the added amount of both)! Some brands that you should be able to find manufacturer coupons for: Thai Kitchen, Muir Glen, Alexia - Check it!

Da Coach

2010-09-29T17:29:00.001-07:00

This made me laugh today & I need this shirt immediately! Ha! Go Bears!!

via

canning salsa

2010-09-27T14:40:00.001-07:00

(makes 10 pints)
INGREDIENTS:
• 12 cups diced tomatoes (skinned* & seeded)
*to skin tomatoes: place in boiling water for 30-45 seconds, then immerse in a waiting ice bath. The skin should peel right off. (See this post for more info )
• 4 c peppers
• 3 c green peppers
• 1/2 c jalepeno
• 1/2 c banana pepper
• 2 c diced onions
• 2 t. red pepper seasoning
• 2 t. garlic powder
• 1 1/2 c white vinegar
• 6 t. salt
• 18 oz tomato paste
• 4 Tbs. Accent seasoning ( I left this out of my recipe)
• 2 t. cummin
• 3 t. black pepper
• 2 t. onion powder

DIRECTIONS: Bring mixture to a boil. Boil 5 minutes. Sanitize jars, lids, & rings w/ soap & water or run through the dishwasher on the sanitize cycle. Put jars, rings & lids in boiling water to further kill any bacteria, etc. (I dealt w/ the jars using a large tongs & a dry towel - be sure not to burn yourself!) Fill the hot jars w/ the hot salsa. Place the lids & rings on top, & screw them down tight. Then set the filled jars upside down for 30-45 min. Jars should now be sealed & the middle should no longer pop.

NOTES: In preparing the ingredients, I would suggest using a food chopper (like this one via Pampered Chef), as cutting & chopping everything by hand took forever! Thanks for the recipe Tara :)

rainbows

2010-08-09T12:38:00.000-07:00

Definitely the inspiration for an upcoming get together.....

via paperyandcakery

rainbow cake tutorial via omnomicon

via oh happy day at The Ribbonerie San Fran

the real thing: Reno/Tahoe 8.7.10 - via Sharisse Coulter Photography

champage flutes

2010-08-05T15:28:00.000-07:00

these are sooooo fab!

via oliveandcocoa

modern dinner invite

2010-07-27T15:58:00.000-07:00

Check this modern rehersal dinner invite via oh so beautiful paper

DIY custom napkins

2010-07-27T15:55:00.000-07:00

Make your own custom napkins for a fraction of the cost!

Custom Napkins

Materials Needed:

The PicnicNapkin_DIY_Template!

Paper Napkins
1.5″ Circle Punch
Iron-on Transfers
Iron
Ink Jet Printer

Instructions:
1. Download table number’s PDF and print onto Iron-on transfer paper as directed. Depending on what transfer paper you use you made need to revers the template before you print so take special note. Trim each circle out using a 1.5″ circle punch taking extra care to line up the edges. If you don’t have a 1.5″ circle punch than a craft knife can be used instead.

2. Determine where you’d like the design to appear on your napkin and place carefully on your napkin. Follow the instructions that come with the transfer paper to adhere the art work.

3. Ta-da! Unique and custom napkins without the cost!

via amy atlas events

DIY handmade notepads

2010-07-27T15:51:00.001-07:00

This would make a great custom party favor: emblazoned w/ a note to guests or artwork that is reminiscent of your event!

Materials needed:

(How to PDF)
3-4 packs of A2 Note Cards (use two different colors for a jazzy pad!)
PVA
Glue Brush
2 Rulers
1-2 Jumbo Binder Clips

Instructions:
1. Stack A2 Note Cards (alternating colors optional). Jog sides back and forth on a flat level surface until desired edge is completely flush.
2. Cover one edge with PVA to bind cards.
3. Carefully sandwich the glued edge between two rulers, then clamp with jumbo binder clips. The rulers will protect the paper from the clips. Set aside to dry.
4. If necessary, apply another layer of PVA and set aside to dry. Once completely dry, unclamp and use!

via papersource blog

Oh Happy Day - FREE DIY CARD & ENVELOPE

2010-07-22T13:20:00.001-07:00

Oh Happy Day....Make your own Wedding/Birthday/Any Occasion Card. Design prints beautifully to any black & white printer.

CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half

A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing. (Bright paper looks great w/ a black & white card!)
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!

BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!

beautiful typography

2010-07-01T16:49:00.000-07:00

via jessica hische

via betsy white

more rainbow cake

2010-06-07T16:59:00.000-07:00

luving this butter-cream frosted rainbow cake! (see another here)

via whisk-kid

FREE Father's Day Card & Envelope Download

2010-06-07T15:43:00.000-07:00

Make your own Father's Day card & envelope! Images print beautifully to any black & white printer:

CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half

A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!

BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!

cupcake wars

2010-06-04T14:04:00.000-07:00

I absolutely love to bake & have often thought about party planning & coordinating events. (yeah, I'm adding it to the list of my many aspirations, which as of late seems to change daily.) Following is a great post by Amy Atlas Events w/ info & tips in regards to frosting desserts w/ fondant vs. buttercream. Some good food for thought in planning any event!

{All cupcakes above are from Amy Atlas's dessert bars.}

"Everytime I meet with a client, I hold my breath because I know the discussion is coming. Usually it's a battle rather than a discussion. The debate of buttercream vs. fondant. Every client wants buttercream because they have all had a bad experience with the tasteless and often rubbery texture of fondant. We've all had that experience, right? Having styled both buttercream and fondant cakes and cupcakes more times than I can count, I always breathe a sigh of relief when my client picks fondant. I know I'll gain some criticism for this, but I'm sticking to it. Many don't realize it, but good bakers will use better tasting fondant like Fondarific, a company that makes vanilla, chocolate, and fruit flavored fondant. Now don't misunderstand me...I adore buttercream. I make buttercream cupcakes all the time with my family. I'll serve buttercream cakes when I'm entertaining in my home. I'm also not saying that fondant tastes better than buttercream. But if the cakes are being transported in any way, you can bet I'm going to lobby for fondant.

Here's a few reasons why...
(1) Buttercream in the summer is a nightmare. I mean a real nightmare. No matter how much the buttercream is set, it instantly loses it's shape when exposed to heat. If you are transporting anything with buttercream, it makes it that much worse.
(2) Everything sticks to buttercream. Once, we were serving buttercream cupcakes and somehow black sweater hair made its way onto the precious vanilla buttercream cupcakes we were serving. That was an interesting lesson in troubleshooting. Thankfully, we had lots of other treats to serve.
(3) As I discussed here, all of the adorable cupcake wrappers that are on the market now are better suited for fondant cupcakes. Often buttercream will leave cupcake wrappers looking greasy and messy.
(4) We have more flexibility in incorporating our design onto fondant. Take a look above at a few examples of designed fondant cupcakes we've used on our dessert bars {I limited it to cupcakes for this post, I'll save the pictures of fondant cakes for another post}.

If you're a huge buttercream lover and can't be convinced to go with fondant, then try these tips...
(1) Refrigerate your cake/cupcakes so the buttercream is very cold.
(2) Limit the amount of time your buttercream is exposed to heat. Time it very carefully.
(3) Stay away from the dressing up buttercream with cupcake wrappers until lined wrappers hit the market (hint, hint to my cupcake wrapper manufacturer friends).
(4) Use fondant sparingly and incorporate buttercream in places where it won't get messy or melt. For example, place a fondant chip over a small dollop of buttercream on your cupcakes. Alternatively, infuse buttercream into the center of your cake/cupcakes with a bismarck tip.
(5) Ice the cake or cupcakes on site, if possible."

graduation cupcakes

2010-06-02T11:13:00.001-07:00

via Mix Cupcake Co. in Reno, NV

Fresh Veggie Turkey Meatloaf

2010-05-20T17:17:00.000-07:00

This is my version of the conglomerate of a few different turkey meatloaf recipes! Enjoy :)

INGREDIENTS:
20 oz ground turkey
1/2 cup ground oats or substitute (I prefer Bob's Red Mill Organic High Fiber Cereal)
1 small onion diced
1/2 cup shredded carrots
1/2 cup finely diced mushrooms
1/2 cup stemmed & shredded spinach
1/4 cup fresh flat leaf parsley
1/2 cup chunky marinara sauce
1 teaspoon pepper
1 egg
1 egg white
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

DIRECTIONS:
1. Thoroughly combine all ingredients
2. Place in a greased 9.5"x4.5" loaf pan, or similar
3. Bake at 350 degrees for 55-65 min
4. (Optional) In last 5 minutes drizzle top of loaf w/ additional marinara sauce or suggested gravy.
*Serving Suggestion (as pictured): Serve with McCormick Country Peppered Gravy, prepare as directed on package & add some sauteed veggies (green pepper, onion, mushrooms, etc)

San Francisco Fillmore Posters

2010-05-11T13:54:00.000-07:00

The lost art of the well-designed gig poster -
A few of my faves:

via Fillmore SF on facebook

FREE Mother's Day Card & Envelope Download

2010-05-07T10:12:00.000-07:00

Make your own Mother's Day card & envelope! Images print beautifully to any black & white printer:

CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half

A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!

BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!

margarita cupcakes

2010-05-04T14:37:00.000-07:00

Happy Cinco de Mayo - for those who want to get their margarita fix w/out the hangover:

Margarita Cupcakes
(from Vegan Cupcakes Take Over the World)

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Turn out onto a wire rack to cool completely before frosting.

Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable. Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it).

(via hostessblog.com)

in progress: abstract painting

2010-05-04T12:25:00.001-07:00

I've been back to painting again & here is a work-in-progress of a new abstract piece, which I'm a tad bit excited about:

friday luvs

2010-04-23T11:51:00.000-07:00

turquoise foil stamping on black cover stock as seen here via ohsobeautifulpaper

from my etsy shop: sierraPRINT

b-day card from inkandiron on etsy

hand-thrown berry bowl from vesselsandwares on etsy

PALM SPRINGS (soooo my next road trip!!!)

the Ace Hotel, Palm Springs

from this photo shoot at greylikesweddings

mixed media from alex kopps

peach sorbet

2010-04-20T20:40:00.000-07:00

*can be made w/ or w/out an ice cream maker*

The recipe below is very basic and can be adapted a number of ways. Use an ice cream maker--or do without. A mixture of summer fruits can be added for variety. The riper and softer the peaches the better; their natural sweetness reduces the need for added sugar. It’s best to start with less sugar and increase it to taste. The alcohol in the liqueur resists freezing so the end result is less icy and softer in texture, but omit it if preferred—it will work just fine.

PEACH SORBET

6 medium, very ripe fresh peaches, peeled and cut into chunks
1/2 cup +/- sugar
2 TBS Peach Schnapps (or liqueur of your choice)
2 TBS fresh squeezed lime juice
Water

How to Make Peach Sorbet

1. Place all ingredients except water into a food processor and pulse until finely chopped into a course emulsion.
2. Taste and add sugar as needed.
3. With the cover on and the processor running, trickle water through the feeder tube until the mixture is thick and smooth.
4. Transfer to a container, cover tightly.
5. To make sorbet with an ice cream maker, chill the mixture thoroughly and follow the appliance manufacturer’s instructions.
6. To make sorbet without an ice cream maker, place the mixture in the freezer for 3-4 hours.
7. Check the texture of the sorbet. If it is icy or grainier than desired, remove from the freezer and using a food processor or blender, blend again until smooth.
8. Refreeze for 30 minutes or longer before serving.

link to this recipe

rock & roll will save your life

2010-04-14T17:09:00.000-07:00

I need to read this book immediately...

get it here on Amazon

2 DIY's - burned flowers & make your own lotion

2010-04-07T19:56:00.000-07:00

DIY: burned flowers: view the full set of directions here - via 100 layer cake

get some inspiration from this lime green satin rosette from nimblergrove on etsy
...........................................................................

DIY: make your own lotion: view the full set of directions here - via designsponge

white frames & ribbon

2010-04-02T18:55:00.000-07:00

via wemetinabar.com

stocking the fridge

2010-03-31T13:56:00.001-07:00

(via 'The Perfect Refrigerator" from Eat This, Not That)

WILD SALMON

One of the world's healthiest foods, with lots of lean protein and sky-high concentrations of omega-3s. Power Play: Place a 4-ounce fillet, some cherry tomatoes, and sliced fennel in the center of a foil sheet. Top with olive oil, salt, and pepper and seal. Bake at 400°F for 12 minutes.

RED PEPPERS
Red peppers supply more cancer-fighting lycopene and 60 percent extra immunity-boosting vitamin C than their green kin. Power Play:Roasting concentrates the pepper's flavor. After charring on the grill or under the broiler, put them in a sealed paper bag to sweat. When they cool, the skin will come off easily.

KALE

For 18 calories a serving you get monster doses of vitamins like A, C, and K and a rush of phytonutrients. Power Play:Sauté kale over medium heat with olive oil, sliced garlic, and a pinch of red chile flakes. Finish with a splash of balsamic vinegar before serving.

GREEK YOGURT

The watery whey is removed from this Greek-style yogurt, giving it a creamy texture and a huge dose of protein. Power Play: Mix a cup of yogurt with minced garlic, fresh parsley, and a glug of olive oil for a healthy sauce for grilled protein.

EGGS

No longer food taboo, protein-dense eggs should be a staple in every fridge. A recent study from Thailand found that eggs actually help raise good HDL cholesterol. Power Play: Hard-boil half a dozen eggs at a time so they're on hand for snacks or to give salads a protein lift. They'll keep in the fridge for a week.

SALSA

The best-tasting 10 calories in the market. Power Play: Try three salsa swaps at the table: on baked potatoes (instead of sour cream), on eggs (instead of ketchup), and on salad (instead of ranch).

Here's a great recipie: (via foodgeekery)

1 Red Onion (diced)
1 Serrano Pepper (minced)
2 Tomatillos (diced)
5 Garlic Cloves (minced)
5 Vine Tomatoes (medium sized, seeded, diced)
8 Plum Tomatoes (small, seeded, diced)
Handful of Cilantro (or to taste, chopped)
Juice of 2 Limes
Salt & Pepper (to taste)
1 Tbs Olive Oil
Instructions:
1. Mix all ingredients together in a large bowl. Make sure everything is well combined together.
2. Let sit at least 30 min (overnight is best).
3. Eat! (makes about 6 cups)

RED DELICIOUS APPLES

USDA researchers found that Red Delicious apples have a higher antioxidant capacity than other apples. Power Play: Leave the peeler in the drawer. The skin contains a good chunk of apple's antioxidants and fiber.

BROCCOLI SPROUTS

These diminutive broccoli sprouts have 20 times more cancer-fighting sulforaphane than their grown-up counterparts. Power Play: Add to sandwiches, scrambled eggs, salads, and soups.

APPLE BUTTER

A 100 percent apple spread that gives your toast a fruity bite without the sugar found in most jams. Power Play: Swirl into cottage cheese with a sprinkle of cinnamon.

RUBY RED GRAPEFRUIT JUICE

Researchers determined that red grapefruit juice contains more nutrients per calorie than grape and apple juices. It also contains less sugar than OJ. Power Play: For a light vinaigrette, mix 2 tablespoons grapefruit juice with 1 tablespoon balsamic vinegar, and 1/4 cup avocado oil.

my marbelized Easter eggs

2010-03-30T12:29:00.000-07:00

My attempt at the marbelized eggs, via the directions below.

My tips:
• use large bowls
• be sparse w/ the oil at first (until you have tried it a few times & get the hang of how it works) • keep a base color as a sans-oil dye bath (we used yellow)

Easter eggs

2010-03-29T14:50:00.000-07:00

Some fab Easter Egg designs:

Some fab Easter Egg design idea how to's:
• Pick up the paint: Try painting instead of dying. Splashes and splatters of colour create a pretty effect. Use paint brushes for details, and sponges for smudges (Psst: use the empty carton to squirt your paints in as the perfect palette.)
• Add some oil: Before you dye your eggs, combine 1 tablespoon of oil with the vinegar and choice of food colouring. Add enough water to make the liquid deep enough to cover an egg. Swirl the mixture (so the oil briefly distributes), then add the egg, immediately taking it out. Pat dry, and add to another colour, following the same method. Keep going if you’d like. This creates a swirling, subtle effect.
• Other ideas: using elastics and masking tape to create white spots and lines, and using markers to add effects after the dye dries.
(via ecoki)

DIY: Marbleized Easter Eggs:

Tools and Materials
Mixing bowls
Measuring cup
Measuring spoons
White vinegar
Food coloring
Eggs
Olive oil
Fork
Paper towels

1. Prepare a dye bath in a small heatproof mixing bowl: Mix 1 teaspoon of vinegar and 20 drops of food coloring (use more to intensify color) with 1 cup of hot water. Add an egg, and submerge it until it turns the desired hue. Remove egg; let dry, about 15 minutes.
2. In a shallow, wide bowl, prepare another batch of dye in a darker or different shade; this will provide the swirls. The liquid should be 1/2 inch deep. Add about 1 tablespoon olive oil (you may need more depending on the size of the container). Run a fork through this mixture, creating swirls of oil on the surface. Place the dyed egg in the marbleizing mixture, and roll it once around the bowl to pick up the oil streaks; remove, and blot gently with a paper towel. Let dry, 30 minutes.
3. Try various color combinations. Vary the base tints and the swirls to achieve contrasts both striking and subtle.
(via marthastewart.com)

DIY: Wax Resist Egg Dyeing:

Introduction: If you draw on eggs with wax and then dip them in dye, the color doesn't adhere to the wax -- so when you melt it away, you reveal the design. Use a stylus to apply wax in refined, precise patterns, or try a crayon for simple motifs. (Remember, if you draw your wax designs on white or brown eggs and then dye the eggs, the designs will be white or brown after you've melted off the wax. If you dye the eggs a solid base color and then add the wax, the patterns will be the base color; in this case, use a light base and a darker second color. )

Step 1: • How to Create a Wax-Resist Pattern Using a Stylus - This tool looks much like a pen, but has a barrel at the end for holding and dispensing wax. Heat the barrel of an empty stylus by holding it near a lighted candle. Scrape the beeswax patty to fill the stylus with wax, then heat the barrel again in the flame. Touch the tip of the stylus to the egg, letting wax come out, and draw your design. Heat and refill the tool as necessary. Make line drawings, or fill in areas if you wish. Let wax dry, then submerge egg completely in dye. Remove egg; let dry, about 10 minutes.

• How to Create a Wax-Resist Pattern Using a Crayon - To create a design with a crayon, draw on a white, brown, or dyed egg with any color (the crayon color doesn't matter because you will be removing the markings), then submerge egg in dye. Let dry, about 10 minutes.

Step 2: To remove wax from eggs -- whether you've used a stylus or a crayon -- place them on aluminum foil on a rimmed baking sheet in an oven preheated to 250 degrees; this works for blown-out and hard-boiled eggs. When wax starts to melt, about 10 minutes, it will glisten and shine; remove eggs from oven, and hold in a paper towel as you wipe off the wax.

check it: more egg dyeing basics from marthastewart.com

that it will never come again...

2010-03-11T00:53:00.000-08:00

via allicoate on etsy

how do I turn this into my back patio?

2010-03-11T00:44:00.001-08:00

via kissthegroom

made to order typography canvas

2010-03-08T15:27:00.000-08:00

oh so loving this idea. I may have to make my own chronicling the Tahoe ski runs I am slowly conquering!

via nativevermont on etsy

coincidence?!?!?

2010-03-08T14:20:00.000-08:00

Kate Spade & I have the same shower curtain!!! ha!
Her's:

(via habitually chic)
Mine:

(via me)

happy friday!

2010-03-05T16:45:00.000-08:00

finds o' the day

2010-03-05T16:36:00.000-08:00

these boots from Steve Madden

this clutch from Free People

white bean & roasted garlic dip

2010-02-25T00:43:00.000-08:00

In my ever growing fascination with my fave local eatery Bite , this is the closest recipe I have found to their fab White Bean & Roasted Garlic Dip:

Prep: 7 minutes; Cook: 60 minutes.

Yield: Makes 10 servings (serving size: 1/4 cup)

Ingredients
* 4 tablespoons extra-virgin olive oil, divided
* 2 whole garlic heads
* 2 (16-ounce) cans canellini beans or other white beans
* 1/4 cup fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 cup fresh flat-leaf parsley leaves for garnish

Preparation

1. Preheat the oven to 375°.

2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.

3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)

4. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.

5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables (I suggest carrots & parsnips) &/or crusty bread.

friday luvs

2010-02-24T22:46:00.000-08:00

(via handle & spout at seven eight)

I am sooooo luving these barn invites via daisy chain, & can't wait to see the finished set!

oh the mini pendants on this appetizer table via 100 layer cake

these amazing images via max wenger

rainbow b-day cake

2010-02-24T22:41:00.000-08:00

after just celebrating my birthday, I am loving this rainbow cake!

(via @dariusmonsef here at twitpic)

Confetti Invites: AVAILABLE NOW!

2010-02-21T20:05:00.000-08:00

Check out these fab invites from my etsy shop : sierraPRINT
• design can be customized to your color pallette

view the listing here

Super Bowl Party

2010-02-05T12:06:00.000-08:00

Here's a few fab recipes for a Super Bowl Sunday shin-dig! (Lets Go Saints!!!)
Also, check out this great Super Bowl Party post from paperyandcakery

Beer Margaritas:
• Four 12-ounce bottles cold light-flavored beer,
• 1 cup (8 ounces) tequila
• 1 can (12 ounces) frozen limeade concentrate, thawed
• Lime wedges
• Kosher salt, for rimming glasses
In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.
via rachelray

This is my favorite & somewhat original, dip w/ tortilla chips:
Velveeta Cheese Dip
• 1 lb. of ground meat: (ground beef, turkey, sausage, chorizo: use just one, or any combination)
• 1 med.-lg. onion
• 1 can of diced tomatoes
• 1 can of black beans
• 1 small can of green chilies
• 1 brick of Velveeta cubed
• 1 package of neufatel cheese
• 1/2 can of cream of mushroom soup
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper
Brown the meat & the onions together in a large skillet, drain excess grease & blot w/ paper towels to remove excess. Add tomatoes, black beans, & green chiles over medium heat (or in crock pot). Once warm & bubbly, add cream of mushroom soup, then Velveeta & neufatel cheese. Warm until melted. Add spices. Serve w/ tortilla chips.
via me

And I'm intrigued to try out this:
Wild, Wild Wing Dip
• 2 8oz packages cream cheese, softened
• 3/4 cup pepper sauce (ie Franks Red Hot)
• 1 cup Ranch-style salad dressing
• 2 cups diced cooked chicken
• 1 cup shredded cheddar cheese
• Tortilla chips, celery crackers for serving!
STEPS
1. Preheat oven to 350 degrees
2. Mix together cream cheese and hot pepper sauce until it’s well blended
3. Add ranch dressing, chicken and cheddar cheese
4. Spread into 9×13 baking dish
5. Bake for 30 minutes
via stilletosports - (check out there other dip recipes, as well!)

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

• Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
• In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
• Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
• Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
• Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
• Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
• For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.
via nookandpantry

'better than sex' cake

2010-01-29T22:30:00.001-08:00

Ingredients

1 (18.25 ounce) package german chocolate cake mix
1/2 (14 ounce) can sweetened condensed milk
4-6 ounces caramel ice cream topping
4-6 ounces butterscotch ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk, caramel, & butterscotch topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

friday's etsy finds

2010-01-29T15:39:00.000-08:00

red bouquet bag by afropumpkin on etsy

sash belt by percyhandmade on etsy

keyholes by GollyBard on etsy

friday's etsy finds

2010-01-15T11:55:00.000-08:00

etsy: stacyleigh

etsy: heidiburton

etsy: theloveshop

it's about spirit

2009-12-31T12:09:00.000-08:00

Found a great video that the director shared w/ me from his submission to the Nikon Festival (Your Day in 140 Seconds or Less)

The theme of the video is about the inspiration that can be found even in ordinary circumstances and that in giving back / sharing to the world - magic is created.
via David

All I can say is this guy's got vision! I love the shots & the visuals he has created. Check it!

font o' the day

2009-12-19T13:32:00.000-08:00

It's called pee pants script! ha! (Very Napoleon Dynamite-esque)

carmel/pecan chocolate dessert

2009-12-17T18:30:00.000-08:00

via bettycrocker.com

1 package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 cup milk chocolate chips
1/2 cup whipping (heavy) cream
20 caramels (from 14-oz bag), unwrapped
1 egg, beaten
1 cup broken pecans
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
Print these coupons...
About Concordance™

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.
High Altitude (3500-6500 ft): Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Use 1/3 cup water, 1/4 cup oil and 2 eggs. Bake 45 to 55 minutes.

christmas/birthday wishlist

2009-12-06T19:12:00.001-08:00

Christmas 2009 & Birthday 2010 by nbohner