DesignGirl

DIY PROJECT: DIMENSIONAL GEOMETRIC WALL ART this would be fun as...

designcookhouse — Sun, 20 May 2012 00:06:30 -0600

DIY PROJECT: DIMENSIONAL GEOMETRIC WALL ART

this would be fun as a group in different sizes and bright colors

via: @designsponge

I never thought that an organized closet would make so happy!

designcookhouse — Sat, 14 Apr 2012 21:53:00 -0600

I never thought that an organized closet would make so happy!

Pinterest Pin It Bookmarklet for iPad

designcookhouse — Wed, 28 Mar 2012 15:28:23 -0600

Pinterest Pin It Bookmarklet for iPad:

designcookhouse:

I don’t own an iPad but I was talking at lunch with friends and they were all very frustrated that Pinterest doesn’t have an iPad app and there is no easy way to “pin” without a ton of tedious steps.

CHALLENGE!

Not really, I just Googled it and some one had already figured everything out for us.

http://iosbookmarklets.com/tutorials/pinterest-bookmarklet-ipad/

Just got my awesome new handmade iPhone case from...

designcookhouse — Tue, 27 Mar 2012 13:26:48 -0600

Just got my awesome new handmade iPhone case from Decouart.

Check them out on etsy.com

http://www.etsy.com/shop/Decouart

etsy treasury: handmades of a feather flock...

designcookhouse — Sat, 24 Mar 2012 16:29:38 -0600

etsy shop: FeatherandBean

etsy shop: sealmaiden

etsy shop: NapPage

etsy shop: EbiEmporium

etsy shop: TieObsessed

etsy treasury: handmades of a feather flock together

http://www.etsy.com/treasury/NTgzODU1NHwyNTQ2NzUxNzY5/handmades-of-a-feather-flock-together

How To: Hot Water Bottle Cozy via:...

designcookhouse — Wed, 21 Mar 2012 13:32:54 -0600

How To: Hot Water Bottle Cozy

via: @marthastewart

http://www.marthastewart.com/266745/water-bottle-cozy?czone=crafts/sewing-cnt/patterns-and-templates¢er=326405&gallery=275090&slide=266745

How To: Menswear Mouse Toy via:...

designcookhouse — Wed, 21 Mar 2012 13:29:03 -0600

How To: Menswear Mouse Toy

via: @marthastewart

http://www.marthastewart.com/how-to/menswear-mouse-toy?czone=crafts/sewing-cnt/patterns-and-templates¢er=326405&gallery=275090&slide=280145

How To: Leather Place Mats via:...

designcookhouse — Wed, 21 Mar 2012 13:25:48 -0600

How To: Leather Place Mats

via: @marthastewart

http://www.marthastewart.com/271937/leather-place-mat?czone=crafts/sewing-cnt/patterns-and-templates¢er=326405&gallery=275090&slide=271937

Reversible Purse via:...

designcookhouse — Wed, 21 Mar 2012 13:22:08 -0600

Reversible Purse

via: @marthastewart

http://www.marthastewart.com/264167/reversible-purse?czone=crafts/sewing-cnt/patterns-and-templates¢er=326405&gallery=275090&slide=264167

Had lunch at Tres Carnales yesterday and I can honestly say...

designcookhouse — Sat, 25 Feb 2012 12:10:32 -0700

Guacamole Y Totopos

Carnitas (pork)

Pescado (red snapper)

Had lunch at Tres Carnales yesterday and I can honestly say it’s the best Mexican food I have ever had. Thank-You for being in Edmonton!

www.trescarnales.com

A Bro's Guide to Pinterest

designcookhouse — Wed, 22 Feb 2012 10:52:31 -0700

A Bro's Guide to Pinterest:

designcookhouse:

I know a few guys that use Pinterest, hopefully this article will help explain it to those that don’t get it.

GLAZED MOCHACHINO ICE CREAM CAKE Makes: 16 slices Prep Time: 15...

designcookhouse — Fri, 10 Feb 2012 14:35:00 -0700

GLAZED MOCHACHINO ICE CREAM CAKE

Makes: 16 slices

Prep Time: 15 min.

Total Time: 40 min.

To make this crumb base, we pulsed whole cookies in a food processor for 1 minute before adding butter and fudge sauce.

Ingredients

4 cups / 1 L Sensations by Compliments Natural Vanilla Ice Cream
4 cups / 1 L Sensations by Compliments Mochachino Almond Fudge Ice Cream
2 cups / 500 ml coarsely ground chocolate chip cookie crumbs (approx. 15 cookies)
1 tbsp / 15ml unsalted butter, melted
1 cup / 250 ml fudge sauce, divided
1/4 cup / 60 ml Compliments Slivered Almonds, toasted
Fresh raspberries, for garnish

Directions

Line the bottom and sides of a 9-in. (23 cm) springform pan with parchment paper. Allow ice cream to soften at room temperature for 8 to 10 min., until malleable. Meanwhile, combine cookie crumbs, melted butter and 1/4 cup (60 mL) fudge sauce in a bowl. Mix well and press into the bottom of the pan.
Working quickly, spread vanilla ice cream in an even layer over the cookie base. Drizzle with 2 tbsp (30 mL) of fudge sauce, then add an even layer of mochachino ice cream overtop. (If ice cream is melting too quickly, cover with plastic wrap and refreeze before adding the second layer). Cover with plastic wrap and freeze for at least 4 hours.
Spread remaining fudge sauce overtop of the cake, covering completely. Sprinkle with almonds, cover with plastic wrap and store in the freezer. To serve, release the side of springform pan and remove parchment paper. Heat a knife in hot water and dry with a kitchen towel before slicing (you may need to reheat between slices). Garnish each plate with a few raspberries.

http://www.inspired.ca/en/Recipes/Recipe.aspx?ID=11721#

The Looneyspoons Collection Just got this recipe book and gonna...

designcookhouse — Fri, 03 Feb 2012 21:31:56 -0700

The Looneyspoons Collection

Just got this recipe book and gonna give it a go. Seems to have lots of tasty recipes, I like that there are a ton of pictures and nutritional info for every recipe.

www.janetandgreta.com

Valentine Sorbet Sandwiches Ingredients 3/4 cup all-purpose...

designcookhouse — Fri, 03 Feb 2012 10:21:31 -0700

Valentine Sorbet Sandwiches

Ingredients

3/4 cup all-purpose flour (spooned and leveled), plus more for rolling
1/3 cup unsweetened cocoa powder
Fine salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
2/3 cup confectioners’ sugar
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
1 pint sorbet, such as raspberry or peach, softened

Directions

In a small bowl, whisk flour, cocoa powder, and pinch of salt. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add egg and vanilla; beat until combined. With mixer on low, gradually add flour mixture and beat until combined. Form dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Roll out dough between lightly floured parchment paper to 1/8-inch thickness. With a 3-inch heart-shaped cookie cutter, cut out 18 hearts, rerolling scraps once. Place cookies, 1 inch apart, on two parchment-lined baking sheets. Freeze until cookies are firm, 10 minutes. Bake until edges are crisp, 12 to 14 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Scoop scant 1/4 cup sorbet onto flat sides of 9 cookies; sandwich with remaining cookies. Wrap in parchment or waxed paper and freeze until firm, 20 minutes (or up to 1 week).

Crochet Glitter Heart Pillow via: @lionbrandyarn

designcookhouse — Fri, 27 Jan 2012 16:38:38 -0700

Crochet Glitter Heart Pillow

via: @lionbrandyarn

review: Herbed Apricot Pork Loin Roast Made this recipe for...

designcookhouse — Tue, 17 Jan 2012 11:42:54 -0700

review: Herbed Apricot Pork Loin Roast

Made this recipe for dinner last night and the BF and I both devoured it! I thought the apricot jam would be a little too sweet but it was perfect. I also liked that you make a gravy out of the left over liquid, it was great added to potatoes too.

HIGHLY RECOMMEND!!

via: www.bhg.com

Pull-apart Honey Pecan Coffeecake Recipe Ingredients for the...

designcookhouse — Mon, 16 Jan 2012 14:20:00 -0700

Pull-apart Honey Pecan Coffeecake Recipe

Ingredients

for the dough:

1/2 cup (1 stick) unsalted butter
1 cup whole milk
1/3 cup lukewarm water (105 to 115 degrees F)
One 1/4-ounce package dry yeast (2 1/4 teaspoons)
1/3 cup sugar
2 large eggs
1 teaspoon salt
4 1/4 cups (or more) all-purpose flour

for the coffeecake:

Nonstick vegetable oil cooking spray
1 cup toasted chopped pecans
1 1/4 cups firmly packed golden brown sugar
2 teaspoons ground cinnamon
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted
5 tablespoons honey

Preparation

for the dough:

Melt butter in heavy small saucepan over medium-low heat. Remove from heat; add milk. Let mixture stand until cooled to at least 110 degrees F.
Meanwhile, combine water and yeast in large bowl of heavy-duty stand mixer; let stand until yeast dissolves, about 5 minutes. Add milk mixture, sugar, eggs and salt. Using dough hook, mix on high speed until eggs are blended. Gradually mix in 4 1/4 cups flour. Continue kneading on medium speed until dough is smooth and pulls away from sides of bowl, adding more flour if necessary, about 5 minutes. Remove dough from bowl; form into ball. Sprinkle some flour into bottom of mixing bowl; return dough to bowl. Cover and chill overnight.

for the coffeecake:

Spray 10-inch-diameter angel food cake pan with nonstick spray. Sprinkle pecans evenly over bottom of pan. Punch dough down. Roll out dough on lightly floured work surface to 10-inch square. Cut dough into five 2-inch-wide strips. Cut each strip into five 2-inch squares, creating 25 pieces total.
Combine brown sugar and cinnamon in medium bowl. Dip each dough piece into melted butter, then into brown sugar mixture, coating each piece evenly. Transfer each piece to waxed paper-lined baking sheet.
Combine all remaining melted butter (about 2 tablespoons) with all remaining brown sugar mixture (2 to 3 tablespoons). Stir 3 tablespoons honey into brown sugar mixture. Pour honey mixture evenly over pecans in pan. Arrange dough pieces atop pecans, spacing evenly and creating two layers. Drizzle dough with remaining 3 tablespoons honey. Let rise in warm draft-free area until almost doubled, about 1 hour 15 minutes. Meanwhile, preheat oven to 350 degrees F.
Bake coffeecake until golden brown, about 55 minutes. Cool on rack 10 minutes. Turn coffeecake out onto platter. Serve warm or at room temperature.

www.cooking.com

Quick Tip for Clearly Browser Plugin

designcookhouse — Thu, 12 Jan 2012 16:51:45 -0700

Quick Tip for Clearly Browser Plugin:

If you aren’t using Evernote yet, you should be. I’ve been using it at work to collaborate and share ideas with co-workers, but over the Xmas holidays I decided I had just enough time to complete one of my 2011 New Years Resolutions, organize all my random recipes.

Over the years I have collected a binder full of recipes I have printed off the internet. Instead of retyping them all out I went back to the websites I got them from and used Clearly to transfer them into Evernote. Soooo Easy! It only took me about 3 hours to do about 100 recipes.

You might ask why I bothered to do this and not just create an account on one of the many recipe sites on the web, well I like to save recipes from blogs mostly and if the recipe is on the site with the account I can’t save it. And really, Evernote is just like that only better. They have a web, desktop and mobile app versions so no matter what device I am on, online or not I have easy access to my content.

Below are some of my favorite blogs to save recipes:

Red Velvet Shortbread Cookies ingredients 1 1/4 cups...

designcookhouse — Thu, 08 Dec 2011 17:11:00 -0700

Red Velvet Shortbread Cookies

ingredients

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, cut up
1 tablespoon red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 teaspoons shortening
Finely chopped pistachios or rainbow nonpareils (optional)

directions

Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*
On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

from the test kitchen

Variation: *Hand-mixing method:In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
Storage: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

White-Chocolate Cherry Shortbread ingredients 1/2 cup maraschino...

designcookhouse — Thu, 08 Dec 2011 16:56:00 -0700

White-Chocolate Cherry Shortbread

ingredients

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

directions

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

from the test kitchen

Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

nutrition facts

Servings Per Recipe 60,
Calories 87,
Protein (gm) 1,
Carbohydrate (gm) 9,
Fat, total (gm) 5,
Cholesterol (mg) 9,
Saturated fat (gm) 3,
Vitamin A (IU) 97,
Sodium (mg) 28,
Calcium (DV %) 10,
Iron (DV %) 0,
Percent Daily Values are based on a 2,000 calorie diet