dark chocolate peanut butter cups....

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these, i think, are the best peanut butter cups i have ever had. this recipe is no joke!!!  i made them to take a few to my girlfriend who is having a birthday party tomorrow night. the recipe is fairly quick and easy, but i made the "mistake" of using the whole jar of peanut and adjusting the other ingredients to follow the recipe....i ended up quadrupling the recipe and was in the kitchen all night....not what i was planning but the outcome was soOOO super delicious that i felt quite accomplished. (it doesn't take much ;))working thru this recipe made me wish for a big kitchen and be a professional chocolatier with a bounty of decorating bags, fancy decorating tips, bavarian creme, sprinkles and handmade chocolate curls. i was always mesmerized with the happenings in the european pastry room during my years of working at the bakery in st. louis.

 

dark chocolate pb cups 12 oz bittersweet chocolate (60-70% cacao-no exceptions) 1/3 cup (16 oz jar) creamy peanut butter (I added in an extra 1-2 TB) 1/4 cup powdered sugar 1/4 cup crushed graham crackers (finely, but not a powder, but not chunks either) (I added in 1 tsp salt to peanut butter mixture)

 

-In a bowl, mix together the peanut butter, powdered sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit as it’s easier to form into balls....i skipped this step because mine was already like thick cookie dough....it must have been the brand of pb i used. -in a microwave safe glass bowl melt the chocolate. run microwave in cycles of 15-30 seconds and stirring in between to prevent burning, lessening the time the more melted the chocolate gets. -Use mini cupcake tins and line them with cupcake liners. i would double up on the cupcake liner to add some stability. -Using a spoon, drop a small scoop of melted chocolate on the bottom and push it up around the sides of the cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes. While those are in the freezer get out the peanut butter mixture and form into teaspoon balls, they don't have to be rolled in balls.....since my peanut butter mixture was already thick i just pinched some off as i went along. -Remove the cupcake tins from the freezer, and place about one teaspoon of the peanut butter mixture in each cup, make sure to put it in the middle, not touching the sides of the cup. Spoon more melted chocolate on top of each cup, make sure to fill in along the sides too. -Place the peanut butter cups back in the freezer for another 15 minutes to set. Let them sit at room temp before devouring...or not!! makes about 12 mini peanut butter cups.

 

i found the recipe on vanilla kitchen. with a few slight adaptations in the process alone, the ingredients are the same.

beaded rope necklace

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i scored this beaded necklace at a really cool vintage and oddities shop here in austin, uncommon objects. does anyone know how this beaded necklace was made? crocheted? knitted in the round? is it just a traditional bead stitch?  the peyote bead stitch will stack the beads next to each other but i've never seen it with thread threads exposed and interwoven like this piece. i would love to learn how to make one with the thread exposed and woven just as this piece is. anyone???

sesame noodles

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this dish is quick and easy...and really yummy!!

 

angel hair pasta sesame oil soy sauce agave nectar fresh ginger, peeled and minced, about a 1" piece cayenne s & p

 

this recipe is not an flexible and good to make in a pinch when you don't have much time. i had this at my friends house and was craving it for days later so i just improvised what i remembered about the dish and made this up. cook noodles in salted water. drain water and splash with a generous amount of sesame oil to prevent noodles from sticking to each other. add a few splashes of soy sauce (i probably use about a 1/4 cup) & agave nectar depending on how salty/sweet you like it. add salt, pepper and cayenne to taste stir well and eat up!!

 

also good with a handful of snap peas or tofu cubes.

drusy & red

new necklaces

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chalcedony rosette....ripples of white and gray with real GEN-U-INE sparkle...the center is flashy!

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and a vintage glass single pendant in hot red

katie niewodoski

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i am in awe with the work of katie niewodoski. the pop of color among the nude, skin-like, color palette and the use of polymer clay and bead materials are made into something resembling systems in an underworld or within the human body.  it would be a treat to see these pieces in person.

 

new rings...

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...old glass candy blue tile found in a heap while thrifting...

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...glass freeform cabochon made from a pool of yellow ceramic glaze...

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...tiny opal...

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...icy lime glass with filigree detailing...

mango & sesame seeds

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tasty quick lunch...

mango & roasted sesame seeds

i like to roast sesame seeds and have them around the kitchen to throw at a salad, bowl of fruit or even a peanut butter sandwich for a little extra twist. those tiny little seeds, when smoked, pack a mighty punch.

black & shiny.diamond ring...

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commission piece: 14kt yellow gold with 2.5 mm black diamond

i must confess that typically i am not a fan of yellow gold or shiny metal and therefore never work with it....BuT my friend, katy was interested in a ring such as this and since she is one of my favorite people i thought i would give it a whirl!!! NOW, i must admit that after finishing this ring (AND for the first time giving yellow gold a chance) i am definitely inspired by it.  the burnished shiny yellow surface accented with the black diamond....it feels so fancy and timeless!! i am unexpectedly loving it....i will be excited to work with this material again if the occasion presents itself. thanks for the inspiration katy. i hope you love it :-)

umm, did i say i just liked something shiny?? yellow gold???...someone please check my temperature!!

off to finish one more fancy ring in the studio today! happy sunday!!

breast brooch

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i am floored & inspired by the breast to breast brooch by margaux lange.  personally, the timing couldn't be any more meaningful.

additionally every detail is lovely:

the classic shape

the putty color

the barbie doll breasts

the concept & homage

click here for complete details about the "breast to breast brooch" and the other work in the "celebrating 70" show at facere gallery.

i am hopeful margaux will make the "strand of pearls" breast necklace as well =)

coconut spinach rice

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we made this when we had a handful of friends over a couple weeks ago.  it was really yummy. we had madras curry to go along with it but this, to me, was the real highlight.

COCONUT SPINACH RICE

1 t ground cumin 2 t brown mustard seeds 1 t curry powder 1 t sea salt 1/2 t black pepper pinch of cayenne 2 cups of basmati rice 1 can coconut milk 1 1/2 cups water or veg stock 1 (10oz) package frozen spinach, defrosted, cooked, drained & pressed 1 can of chickpeas 1 cup of cashews

-toast the cumin & mustard seeds in pot for 1 minute over medium-high heat, stir constantly. add curry powder, salt, pepper, cayenne, rice, coconut milk, and water (or veg stock) & bring to boil. -cover pot, lower heat to simmer, and cook til liquid is absorbed, about 10 minutes. turn off heat and let rice sit for 5 minutes. -add spinach, chickpeas & cashews and toss together.

we doubled the recipe...and made this in our rice maker vs. stove top directions above. really yummy. even better cold the next day! enjoy!!!

this recipe came from our new "30 minute vegan's taste of the east" cookbook that my mom gave us =)

bUStEd....

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love this collection!! and we made it to the Etsy front page. this is my first etsy front page...YaY!!!!

click here to see the treasury...