Smart Lighting

Time for upgraded fixtures...

I bought my house brand new and didn’t replace the basic builders light fixtures.  As anyone buying a new house will tell you it’s so expensive that you cut corners and take what you can get with the intention of upgrading later.  And it takes years sometimes.  I’m looking at my basic dated light fixtures and thinking that it would be nice to update to newer ones.  This fixture from Robert Abbey appeals to me. 

Recipe - Mac n' Cheese

This has become a classic at our house – Kraft dinner is no longer needed...

Image – House Beautiful - The Barefoot Contessa

I’m pushing the Barefoot in Boston version – when I made this the first time my family went nuts.  My father has retired as the official Mac n’ Cheese master and I’ve been crowned.  Thank you Courtney. 

I've changed it slightly so I'm putting the recipe up I used for my family who have been asking for it.   Why does everyone ask me for these recipes when I'm trying to stick to healthy eating.  I'm just making myself hungry.

Mac n' Cheese

1 box of preferred short cut pasta

2 cups of milk

3 tablespoons of flour

4 tablespoons of unsalted butter

3 oz of extra sharp cheddar

2 oz of asiago

1/2 teaspoon of grated nutmeg

Salt & pepper to taste

Italian bread crumbs

Parmesan Cheese

1 smoked ham steak - cubed

Directions:

Preheat the oven to 400 degrees.
Cook pasta to al dente. Meanwhile, heat the milk in a small saucepan over med low heat (don't boil.) Melt the butter in a medium pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Cheddar, and Asiago cheese. Add nutmeg, salt and pepper to taste. Add the cooked pasta and stir well.  Pour into baking dish. Take either panko bread crumbs or Italian bread crumbs and parmesan cheese and sprinkle over the top. Bake for 25 minutes or until cheese is bubbling and bread crumbs are browned.

Simply Irresistible - Coconut Cupcakes from Barefoot Contessa

My mixer really comes in handy when I make these...

Image Source Unknown

To be avoided if you’re trying to stick to a healthy diet like I am, these are irresistible.  You can’t just have just one I’m afraid.  For those who've asked me for the receipe see below or click on the above link.  Keep in mind you can never go wrong buying one of the Barefoot Contessa Cookbooks.  There's always something for everyone. 

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting: 

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Upgrading the Kitchen

This is a must have tool for me...

Williams Sonoma

Just put in the ingredients and move onto something else while it mixes and blends away.  Heavy as can be though.  But you don’t have to stand there all the time.  It does look nice sitting on the counter and I’ve got a bakers rack that mine stands on so that it’s out of the way.  A worthwhile investment.  I can bake for some reason – it’s just cooking that I wasn’t any good at.  But baking just adds more weight to my hips so it’s not something I do too often.

Sprucing up the Living Room

I need new table lamps in my living room...

Crate and Barrel

I’m thinking about the Zack Lamp for the side table (the taller lamp) and the Jack Lamp (smaller lamp) for the console table.  However, they’re glass and I’m worrying about breakage.  Still I love the look.

Liking These

I like this serving platter and dishes for summer...

Crate and Barrel

I've got a summer get together coming up and this looks like just the thing. 

Spots and Diamonds

There comes a time when you shouldn’t have to deal with spots...

Tiffany’s Advertisement

How do models and actresses do it?  There are so many tell all articles out there, and so many stars with great complexions.  But everyone has a different list of cosmetics, secrets and suggestions.  What works for me?  No idea, I’m still dealing with spots.  So if you know of anything that really works please let me know.  The only thing that would make me feel better right now would be some of these diamonds from Tiffany’s.  That should hit the spot.

Tiffany & Co.'s "Some Style Is Legendary" Ad Campaign 2010