Wednesday, June 29, 2011

Parmesan Hash Brown Cups

Parmesan Hash Brown Cups
Servings: makes 12
  • 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
  • 3 green onions, chopped (approx. 1/3 cup), both white and green parts
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil
Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 1 hour in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

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EveryBody ... EveryDay ...

Tuesday, June 28, 2011


Super Soft comfortable handprinted baby play rugs from PRINT INK STUDIO

A Hamilton Island Home

Such a marvelous, open home, offering a refreshing assembly of interconnected living spaces, designed to encompass different areas for multi-purpose living. Some are perfect for entertaining, while some offer relaxation and shelter from the sunshine, and others are perfect for sleeping. Neither front nor back focused, the home is situated so well within nature, with multiple views of the beautiful surrounding water. While some may consider the addition of pools on the property to be arbitrary given the fabulous large body of water, however, it seems to only enhance the views and create a sense of cohesion with the landscape. Simple, grand, modern — it almost has a retro feel.


Loving these items from POKETO

Bookmark Tabs

Moustache Cards


Smile Cards

Quote Of The Day

Monday, June 27, 2011

Chanel Fall 2011 Nail Colors Are Here!

When Chanel launches a new nail polish color, everyone goes crazy and must get their hands on it. Their new fall collection is available now "click here " . The range includes three metallic-y shades: Quartz, a shimmery taupe; Péridot, a gleamy green-gold; and the sparkly-sooty Graphite.

Sunday, June 26, 2011

Caramelized Strawberries & Bananas Oatmeal Brûlée

Strawberry Banana Oatmeal Brûlée
This works great with just bananas, though strawberries add a nice burst of color and flavor.
·        1 portion of steel cut oats, prepared according to package directions
·        3-4 fresh strawberries, sliced
·        1/2 banana, sliced
·        1 heaping teaspoon of sugar
Add oatmeal to a heat proof bowl. Add sliced banana and strawberries cut side up, to expose flat surfaces. Sprinkle evenly with sugar. Light torch and heat sugar till golden brown, making sure to pass torch slowly back and forth over fruit (be careful not to overheat the edges of the bowl or bowl may crack, and watch out, bowl will be hot afterwards!)

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Sonya Winner Rugs

Colorful, bright, geometric and vibrant, do you have the personality to match? These gorgeous rugs are amazing in color and texture and would certainly be the scene stealer in any room. What a killer look into the mind of Sonya Winner

Quote Of The Day

Saturday, June 25, 2011

Tiramisu Pancakes

(Serves about 5 reasonably hungry people)

For the pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

For the glaze (optional):
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur

For the cream:
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup

Start by preparing the cream and the glaze. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing, and is what really makes these pancakes. If you like generous amounts of cream on your pancakes, you might want to make a double portion.) The glaze is optional, but very, very (and I mean very) good. Simply combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly.
In a separate bowl, combine the milk and sour cream until smooth (it helps to slowly dilute the sour cream with the milk while whisking, which reduces the chances of clumps). Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter, and vanilla. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour.I like to transfer my batter to a measuring cup or something else with a spout, for easier cooking.

Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate.
Spread a small amount of the maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.
To serve, dollop a generous amount of the cream in between layers of pancakes. Top with more cream, and then top with shaved chocolate, or a light dusting of sifted cocoa powder.

Serve with extra cream and/or glaze on the side for dipping. A bonus: these pancakes taste amazing even when cold.

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Quote Of The Day

Thursday, June 23, 2011

Lindsey Adelman Lighting

Lindsey Adelman a lighting genius and a true artist. The detailing and level of perfection of the work that she has directed into each handmade piece is impressive. Her Burst series is inspired by vintage jewelry, while Knotty Bubbles is heavily inspired by Japanese packaging and maritime culture. Each sculpture is made of hand-blown glass globes tied together with knotted rope or custom metal work. Mind blowing and so unique!

The Seed Cathedral

Have you heard about the award winning Seed Cathedral created by Heatherwick Studio for the Shanghai Expo in 2010? I came across it recently and it blew my mind along with all of the other work from Thomas Heatherwick's Studio.

For the Seed Cathedral they showed off thousands and thousands of seeds collected by the Royal Botanical Gardens in these stunning transparent acrylic rods that glowed and moved with the elements. How breathtaking and what an undertaking! Since the Expo, the sculpture has been dismantled but it is remarkable to look back at the shots and video clips. It is truly inspiring work.

Oven Baked Parmesan Seasoned Fries


1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)


* Preheat oven to 425.
* Wash and cut potatoes into 1/8ths.
* Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
* Mix all of the spices and the parmesan cheese in a small bowl.
* Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
* Seal the bag and shake until the potatoes are evenly coated.
* Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (Just double or triple the recipe to fit within your needs).


Dreamy Pillow Cases

LoL! from here

Topshop’s Personal Shopping Area

Topshop’s London store just recently opened it’s first personal shopping suite created by London designer Lee Broom. The furnishing is incredible, with amazing pieces like hexagonal parquetry coffee tables, expensive blue leather sofas, gold hanging lights and walls accented with herringbone parquet.
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