Wisteria Colored Glasses
Wednesday, June 1, 2011
It's a Jungle Over Here!
Wednesday, May 18, 2011
Flowers Make Everything Prettier
Finally, after putting my back into digging up the majority of the most bothersome hostas this spring, when the ground was still soft with rain and before they got extra leafy, I have real flower beds again. Check them out.
On a $100 budget I bought 8 bags of much needed mulch, 2 plastic planters, a flat full of light and dark pink inpatients, and one coleus and mini petunia for each pot. Plus a couple of tomato plants since I can't seem to get through a growing season without hoping that this year, they'll be successful. I even ended up with $20 left over!
Thursday, April 7, 2011
Welcome Spring... I Think
Thursday, February 3, 2011
Very Cool Commercials
Monday, January 3, 2011
A Grown-Up Dollhouse
A real architecturally designed dollhouse that swings open, has tiny modern furniture available to furnish them with, and there's even these creepy dolls to live in the houses.
I get that they're supposed to be like the wooden drawing figures, but why the googlie eyes? They also supposedly have muscles that flex like real biscep and calf muscles. I guess so the doll man can invite the doll lady to the gun show?
Check out the whole inventory at Brinca Dada's website. It doesn't take much to make me happy. I don't actually want one; I built enough scale models when I was in school to not need to pay for another one to sit in storage. But I still think it's pretty nifty.
Thursday, November 11, 2010
Wish Me Luck!
Chocolate Ricotta Cupcakes with Coconut Ganache
Cake
3oz. Scharffen Berger 62% dark chocolate, chopped
1 cup unbleached flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup butter room temp.
1 ¼ cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup ricotta cheese
1/3 cup milk
Ganache
½ cup coconut cream
3oz. Scharffen Berger 62% dark chocolate, chopped
toasted coconut
Preheat oven to 350.
Put chocolate in heatproof bowl over a saucepan of barely simmering water. Stir till the chocolate is melted and smooth. Remove from water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt in a bowl and set aside
Beat the butter and sugar in an electric mixer on medium speed until smoothly blended and creamy. Scrape sides of the bowl during mixing as needed.
On low speed add the melted chocolate till just blended.
On medium speed add the eggs one at a time, mixing till each is blended into the batter.
Add vanilla and beat until the mixture looks creamy and the color has lightened slightly.
Mix in the ricotta cheese until there is no white remaining.
On low speed add half the four mixture until it’s just incorporated. Mix in the milk. Add the remaining flour and mix until the batter looks smooth.
Let the batter rest on the counter for 10 minutes, then spoon into paper liners in a cupcake pan and bake for 20 minutes.
Once the cupcakes have cooled, put the remaining chocolate in a heatproof bowl and set aside. In a saucepan, simmer cream of coconut until it lightens in color and bubbles in the center of the pan. Pour over chocolate and whisk together until the chocolate has melted and is smooth. Spoon over cupcakes a few at a time and sprinkle with toasted coconut before ganache hardens.
Enjoy!!