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the vim & vigor

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kincommunity:

BETH’S CHRISTMAS MORNING BREAKFAST
Airs tomorrow 12/1/12 at 7:00amPST
on www.youtube.com/kincommunity
HOT COCOA
1 Serving (just multiply by how many people you are making this for to make a larger quantity)
Ingredients1  cup (240 ml) of  whole milk
2 tbsp (30 ml) half and half
2 tbsp (28 g) milk chocolate chips
1 cinnamon stick for garnish
 Gingerbread Whipped Cream
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
1 tbsp (7 g)  powder sugar
1/4 tsp (0.5 g) ground ginger
¾ tsp (2 g) cinnamon
¼ (1 g) allspice
¼ cloves (.0.5 g)  ground
METHOD:
For gingerbread cream, combine all ingredients in a bowl and whip until stiff peaks form.
For hot chocolate, place milk, and half and half in a large sauce pan, set on simmer.  Once it begins to warm add chocolate chips.  Stir with a whisk until chocolate is completely dissolved.  Garnish with gingerbread cream on top, and 1 cinnamon stick for a stirrer.
 CRANBERRY ORANGE WALNUT BREAD WITH HONEY BUTTER
Makes (2) 9 x 5 loaves
 Ingredients:
3 ½ cups (423 g) of flour
2 tsp (2 g) baking soda
1 tsp salt (5 g)
¾ (135 g) cup brown sugar
¼ (0.5 g) ground cloves
 5 eggs
1 large navel orange, juice and zest
¾ cup (180 ml) canola oil
1 cup (240 ml) whole milk
1 cup (150 g) of  fresh cranberries
½ cup (75 g) walnuts, chopped
Method:
Preheat oven to 350F (180 C). Grease (2) 9 x 5 loaf pans.
Combine all the dry ingredients in one bowl. Combine all the wet ingredients in another bowl.  Add the wet ingredients to the dry and mix until combined. DO NOT OVER MIX (or bread will be tough)
 Add the cranberries and the walnuts and stir gently.  Bake for 40-50 minutes, until a toothpick comes out clean. Serve warm with honey butter.
 Honey Butter
1 stick of salted butter, softened
2 tbsp of honey
Method:
Beat honey into softened butter with a hand mixer (or by hand with a spatula) until well combined.  Serve alongside the bread.

PECAN STICKY BUNS
Makes 12 buns
Ingredients
3  ½ cups (420 g) flour
2 ¼ tsp (1 package) (1/4 ounce/7g)  dry active yeast
2 tbsp (25 g) + 1 ½ tsp (8 g) of sugar
1 tsp salt (6 g)
1 tbsp orange zest
½ cup of raisins (75 g)
1 ½ cup warm water (between 110-125F or 43-51)
2 tbsp (30 ml) melted butter, divided
Sticky Sauce
12 tbsp (180 g) butter
1 ½ cup (250 g) of brown sugar
2 tbsp (20 g) orange zest
1/3 cup (80 ml) fresh orange juice
¼ cup (60 ml) of heavy cream
2 cups (300 g) of chopped pecans
Filling
1 tbsp (12 g) brown sugar
1 tbsp (10 g) white sugar
1 tsp (5 g) cinnamon
1 tbsp (10 g) orange zest
½ cup (60 g) chopped pecans
½ cup (60 g) raisins
3 tbsp (45 g) softened butter
Method:
Combine flour, yeast, sugar, salt, orange zest, raisins. Then add water and slowly mix into a dough, and then into a ball.  Add 1 tbsp (15 ml) of melted butter to the top of the dough, and then knead on a floured surface for 20 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it.  Place dough inside and cover with plastic wrap. Set in a warm place for 1 hour.
Meanwhile, make the sticky sauce. Melt butter and sugar in a sauce pan, add orange zest and juice, simmer and then add heavy cream.  Whisk until a caramel sauce develops.  Remove from the heat and allow to cool.
Then make the filling.  Combine sugars and cinnamon.  And set aside.
Place 1 tbsp (15 ml) of sticky sauce in each well of a muffin tin, then add 1 tbsp (10 g) of chopped pecans on top. You will have some sticky sauce left, set aside for topping the buns once they are baked.
Remove the dough from the bowl and place on well-floured surface; roll out to a 13 x 15 rectangle (32.5 x 37.6 cm). Smear with softened butter, then sprinkle with cinnamon sugar, then zest, then raisins then nuts.
Roll up, like a jelly roll.  Slice into (12) 2” (5cm) slices.  Fit, cut side up, into muffin wells.
Bake at 375 (190 C) for 12-15 mins until golden brown and puffed up.  Allow to cool.  Then place cooling rack on top of muffin tin, and then top with sheet pan, flip the tin while holding rack and sheet pan, and now all your buns will be right side up on the cooling rack.  
Pour additional sticky sauce on top of the buns and allow to set for 5 mins.  Transfer buns to a cake stand. And dig in! (BEWARE: These are sticky and are meant to be eaten with a knife and fork!)

CHRISTMAS MORNING FRITATA WITH ROASTED POTATOES
Serves 8
Ingredients:
12 eggs
1 tsp (5 g) salt
½ tsp (2.5 g) freshly cracked pepper
½ (120 ml) cup of heavy cream
1 ¼ cups (135 g) of shredded mozzarella cheese separated
1 tbsp (15 g) butter
20 cherry tomatoes
2 tbsp (10 g) basil, roughly chopped
Roasted Potatoes
1 ½ cups (225 g) red new potatoes, diced
1 tbsp (15 ml) olive oil
Good few pinches of salt
fresh cracked pepper to taste
1 tbsp (5 g) herbs de provence
Method:
Preheat oven to 400 F (200 C) degrees.
Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.
Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together.  Stir in 1 cup (90 g) of cheese.
Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame.  Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.
Then turn oven down to 375 degrees (190C). Once frittata is setting up around the edges, top with the remaining cheese, cherry tomatoes, and chopped basil.
Place potatoes on bottom rack of your oven, and frittata on the middle rack. Cook both until potatoes are crisp and Frittata is completely cooked through, puffed and golden brown. It should not giggle in the middle.
Garnish frittata with freshly cracked pepper and serve with potatoes.

CITRUS SALAD
Serves 8
Ingredients:
1/3 cup (80 ml) water
¼ (50 g)  cup sugar
3 cinnamon sticks
zest of 2 clementines
5 ruby red grapefruit
3 navel oranges
4 clementines, peeled
2 tbsp pomegranate seeds
Method:
Place water and sugar in a sauce pan, on medium heat until the sugar dissolves.  Add cinnamon sticks and simmer for 5 minutes.  Turn off heat and allow to cool completely (cinnamon sticks will infuse the syrup as it cools.)
Slice ends off citrus and then working your way around the fruit, slice off the peels, a strip at a time, moving the fruit counter-clockwise. NOTE: Since the clementines are so small, just peel those normally by hand and slice into rounds.
Then slice into rounds. Transfer fruit to a serving bowl.  Top with cooled cinnamon syrup, cinnamon sticks and pomegranate seeds

kincommunity:

BETH’S CHRISTMAS MORNING BREAKFAST

Airs tomorrow 12/1/12 at 7:00amPST

on www.youtube.com/kincommunity

HOT COCOA

1 Serving (just multiply by how many people you are making this for to make a larger quantity)

Ingredients
 cup (240 ml) of  whole milk

2 tbsp (30 ml) half and half

2 tbsp (28 g) milk chocolate chips

1 cinnamon stick for garnish

 Gingerbread Whipped Cream

2 cups (480 ml) heavy cream

1 tsp (5 ml) vanilla

1 tbsp (7 g)  powder sugar

1/4 tsp (0.5 g) ground ginger

¾ tsp (2 g) cinnamon

¼ (1 g) allspice

¼ cloves (.0.5 g)  ground

METHOD:

For gingerbread cream, combine all ingredients in a bowl and whip until stiff peaks form.

For hot chocolate, place milk, and half and half in a large sauce pan, set on simmer.  Once it begins to warm add chocolate chips.  Stir with a whisk until chocolate is completely dissolved.  Garnish with gingerbread cream on top, and 1 cinnamon stick for a stirrer.

 CRANBERRY ORANGE WALNUT BREAD WITH HONEY BUTTER

Makes (2) 9 x 5 loaves

 Ingredients:

3 ½ cups (423 g) of flour

2 tsp (2 g) baking soda

1 tsp salt (5 g)

¾ (135 g) cup brown sugar

¼ (0.5 g) ground cloves

 5 eggs

1 large navel orange, juice and zest

¾ cup (180 ml) canola oil

1 cup (240 ml) whole milk

1 cup (150 g) of  fresh cranberries

½ cup (75 g) walnuts, chopped

Method:

Preheat oven to 350F (180 C). Grease (2) 9 x 5 loaf pans.

Combine all the dry ingredients in one bowl. Combine all the wet ingredients in another bowl.  Add the wet ingredients to the dry and mix until combined. DO NOT OVER MIX (or bread will be tough)

 Add the cranberries and the walnuts and stir gently.  Bake for 40-50 minutes, until a toothpick comes out clean. Serve warm with honey butter.

 Honey Butter

1 stick of salted butter, softened

2 tbsp of honey

Method:

Beat honey into softened butter with a hand mixer (or by hand with a spatula) until well combined.  Serve alongside the bread.


PECAN STICKY BUNS

Makes 12 buns

Ingredients

3  ½ cups (420 g) flour

2 ¼ tsp (1 package) (1/4 ounce/7g)  dry active yeast

2 tbsp (25 g) + 1 ½ tsp (8 g) of sugar

1 tsp salt (6 g)

1 tbsp orange zest

½ cup of raisins (75 g)

1 ½ cup warm water (between 110-125F or 43-51)

2 tbsp (30 ml) melted butter, divided

Sticky Sauce

12 tbsp (180 g) butter

1 ½ cup (250 g) of brown sugar

2 tbsp (20 g) orange zest

1/3 cup (80 ml) fresh orange juice

¼ cup (60 ml) of heavy cream

2 cups (300 g) of chopped pecans

Filling

1 tbsp (12 g) brown sugar

1 tbsp (10 g) white sugar

1 tsp (5 g) cinnamon

1 tbsp (10 g) orange zest

½ cup (60 g) chopped pecans

½ cup (60 g) raisins

3 tbsp (45 g) softened butter

Method:

Combine flour, yeast, sugar, salt, orange zest, raisins. Then add water and slowly mix into a dough, and then into a ball.  Add 1 tbsp (15 ml) of melted butter to the top of the dough, and then knead on a floured surface for 20 turns.

Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it.  Place dough inside and cover with plastic wrap. Set in a warm place for 1 hour.

Meanwhile, make the sticky sauce. Melt butter and sugar in a sauce pan, add orange zest and juice, simmer and then add heavy cream.  Whisk until a caramel sauce develops.  Remove from the heat and allow to cool.

Then make the filling.  Combine sugars and cinnamon.  And set aside.

Place 1 tbsp (15 ml) of sticky sauce in each well of a muffin tin, then add 1 tbsp (10 g) of chopped pecans on top. You will have some sticky sauce left, set aside for topping the buns once they are baked.

Remove the dough from the bowl and place on well-floured surface; roll out to a 13 x 15 rectangle (32.5 x 37.6 cm). Smear with softened butter, then sprinkle with cinnamon sugar, then zest, then raisins then nuts.

Roll up, like a jelly roll.  Slice into (12) 2” (5cm) slices.  Fit, cut side up, into muffin wells.

Bake at 375 (190 C) for 12-15 mins until golden brown and puffed up.  Allow to cool.  Then place cooling rack on top of muffin tin, and then top with sheet pan, flip the tin while holding rack and sheet pan, and now all your buns will be right side up on the cooling rack. 

Pour additional sticky sauce on top of the buns and allow to set for 5 mins.  Transfer buns to a cake stand. And dig in! (BEWARE: These are sticky and are meant to be eaten with a knife and fork!)


CHRISTMAS MORNING FRITATA WITH ROASTED POTATOES

Serves 8

Ingredients:

12 eggs

1 tsp (5 g) salt

½ tsp (2.5 g) freshly cracked pepper

½ (120 ml) cup of heavy cream

1 ¼ cups (135 g) of shredded mozzarella cheese separated

1 tbsp (15 g) butter

20 cherry tomatoes

2 tbsp (10 g) basil, roughly chopped

Roasted Potatoes

1 ½ cups (225 g) red new potatoes, diced

1 tbsp (15 ml) olive oil

Good few pinches of salt

fresh cracked pepper to taste

1 tbsp (5 g) herbs de provence

Method:

Preheat oven to 400 F (200 C) degrees.

Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.

Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together.  Stir in 1 cup (90 g) of cheese.

Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame.  Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.

Then turn oven down to 375 degrees (190C). Once frittata is setting up around the edges, top with the remaining cheese, cherry tomatoes, and chopped basil.

Place potatoes on bottom rack of your oven, and frittata on the middle rack. Cook both until potatoes are crisp and Frittata is completely cooked through, puffed and golden brown. It should not giggle in the middle.

Garnish frittata with freshly cracked pepper and serve with potatoes.


CITRUS SALAD

Serves 8

Ingredients:

1/3 cup (80 ml) water

¼ (50 g)  cup sugar

3 cinnamon sticks

zest of 2 clementines

5 ruby red grapefruit

3 navel oranges

4 clementines, peeled

2 tbsp pomegranate seeds

Method:

Place water and sugar in a sauce pan, on medium heat until the sugar dissolves.  Add cinnamon sticks and simmer for 5 minutes.  Turn off heat and allow to cool completely (cinnamon sticks will infuse the syrup as it cools.)

Slice ends off citrus and then working your way around the fruit, slice off the peels, a strip at a time, moving the fruit counter-clockwise. NOTE: Since the clementines are so small, just peel those normally by hand and slice into rounds.

Then slice into rounds. Transfer fruit to a serving bowl.  Top with cooled cinnamon syrup, cinnamon sticks and pomegranate seeds

(Source: furnishedpr0n)

melodysmuse:

 Perfectly Padded
For a new take on an upholstered headboard, hang a bench cushion by its ties from wall-mounted hooks. Top the hooks with a piece of over-door molding, which you can find at a home center. To create a tufted look, sew covered buttons to the cushion with ribbon, poking both ends through the bottom of the cushion. Pull the ends tight and tie.

melodysmuse:

Perfectly Padded

For a new take on an upholstered headboard, hang a bench cushion by its ties from wall-mounted hooks. Top the hooks with a piece of over-door molding, which you can find at a home center. To create a tufted look, sew covered buttons to the cushion with ribbon, poking both ends through the bottom of the cushion. Pull the ends tight and tie.

Italian Chocolate Sandwich cookies

A few of my friends and I were in the baking mood and found this recipe for chocolate sandwich cookies! We tried it out and, not gonna lie, they were pretty delicious. They were a lot different than I was expecting. The polenta that the recipe calls for gave the cookies a gritty sort of texture and I loved the hint of orange flavor the orange zest gave it. I did add one thing to the recipe: cool whip to the filling mixture…soo good :) anywho..here’s the link to the original recipe: 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-chocolate-sandwich-cookie-recipe/index.html

a few tips and suggestions:

- After making the dough, make sure its thoroughly cooled in the fridge before rolling it out with a rolling pin. Otherwise its slightly difficult to work with.

-Also, I dusted my clean countertop with flour and rolled the dough out on it. I placed plastic saran wrap over the dough before rolling it. Otherwise, the dough would stick to the rolling pin. This helped a ton!

-Make sure the cookies are cooled before placing the filling, so it doesn’t melt.

Other than that…

Happy Baking :)

DIY: Fall/Autumn Candle Votive

Perfect home decor for fall :) Here’s what you will need:

- round glass candle votive

- craft glue/adhesive (the one I used was multi-purpose, for glass, wood, etc)

- heavy duty cutters, ie garden pruners. I tried to use scissors at first, but it just wasn’t cutting it (no pun intended)

-  some type of rope or rafia 

- dry branches/twigs. I was able to find some at the craft store, but if you have some around your yard, it will save you about 9 dollars.

HOW TO:

1. Take your branches and trim off any excess branching so that you have clean sturdy branches. 

2. Take the votive and start measuring & cutting your branches. You can alternate them in height, but make sure the vary in height isn’t too drastic. I made the height about 1/4 inch to a 1/2 inch higher than the votive itself. 

3. Start gluing the sticks in place. Tip: Since the sticks aren’t perfectly straight, position it to where it makes the most contact with the glass and place glue on those areas on the branch. Wait a bit for it to get tacky if it needs to, otherwise its just going to slide around on the glass. When the glue is tacky enough, position back onto the glass. Continue gluing all the way around the votive! 

4. Finally, after everything has dried, take your rope or rafia and tie it around the middle! Place a tea light inside and voilà!

OR

3: I’m not going to lie, I got pretty lazy and impatient after gluing about 10 twigs. If you are like me and less meticulous about these things, you can do what I did at this point.

Grab a rubber band that will fit around the votive securely. Set the votive down on the table/floor and start placing your twigs in between as shown above. Do this all the way around votive until all of your sticks/twigs cover the votive. 

4. To secure the twigs in place, keep the rubber band in place and take your rope/rafia and tie them tightly around the twigs where the rubber band is. 

5. Remove the rubber band and start gluing the spaces and areas where the rope meets the sticks. 

6. Set the votive on a piece of paper on a flat surface and wait for everything to dry. 

7. Set a candle/tea light inside and enjoy :)

Pumpkin Spice Latte

I love the holiday seasons! And even though its still 100 degrees outside, I wanted to do something fall inspired. I love everything about Autumn…the colors, smells, fashion, weather, food, and the festive drinks, :) specifically pumpkin spice lattes! 

I wanted try making my own, so I started scouring the internet for various recipes. Nonetheless, I didn’t follow one single recipe, but sort of combined a couple and made some substitutions. I tried one version last night and a different one today. The one last night, in my opinion, was too much work for a cup of coffee. Although I admit was pretty delicious.

This morning I made a much easier, less expensive version. I’ve listed both recipes. I recommend adjusting the recipe and tweaking it to fit your preference, ie. if you want it stronger, sweeter, etc. 

For the more complicated version you will need:

a cup of your favorite freshly brewed coffee (strong for more flavor)

1/2 cup of whole milk (or your choice of milk)

1 tablespoon of pumpkin puree/canned pumpkin

1 teaspoon of sugar (I used 1/2 tsp of stevia instead)

1 teaspoon vanilla extract

and 1/4 teaspoon of pumpkin pie spice

(extra: cinnamon sticks, whipped cream)

HOW TO:

1. Brew your coffee

2. Place all of your ingredients (minus the coffee) in a small pot on the stove. On low to medium heat, whisk everything together. You can also place everything in a microwave-safe bowl and warm it up that way. 

3. When everything is whisked and warm, add as much as you want to your cup of coffee!

4. Add sugar and half & half if needed. 

5. Add whipped cream and sprinkle some pumpkin pie spice over the top. And lastly add your cinnamon stick!

6. Enjoy :)

Now for the easier version you need:

a cup of your favorite freshly brewed coffee 

half & half

pumpkin pie spice

sugar

(extra: whipped cream, cinnamon stick)

HOW TO:

1. Brew your coffee. 

2. Add desired amount of half & half, sugar, and pumpkin pie spice to taste!

If desired, add whipped cream, sprinkle pumpkin pie spice, and add your cinnamon stick.

Happy drinking ;)

So, I guess we are who we are for alot of reasons. And maybe we’ll never know most of them. But even if we don’t have the power to choose where we come from, we can still choose where we go from there. We can still do things. And we can try to feel okay about them.

Stephen ChboskyThe Perks of Being a Wallflower

home decorating

With an approaching moving date, I can’t help but browse the internet for decor inspiration. Even though I probably won’t have the time or the money to completely redecorate, its one of the fun things about moving. When I imagine my dream home, it’s so difficult to picture because I’m so indecisive when it comes to choosing a style. 

Lately I’ve been loving the french & vintage sort of style. I remember watching a movie with Anna Faris and Chris Evans (I think the movie is “What’s Your Number?”?) and instantly fell in love with her character’s apartment. The random colors and bizarre decor fit together beautifully:

and other lovely decorating ideas:

"midi rings"

A fashion trend I’ve been loving lately. Cute, delicate, feminine small rings to wear mid finger! Where to shop… Etsy is always a good place to start :)

http://www.etsy.com/search?q=midi%20ring&view_type=gallery&ship_to=ZZ&min=0&max=0

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