April 30, 2015


New Product Find: Arabella Candles

A couple weeks ago I came across a fabulous brand of candles called Arabella. The company was started by two sisters creating a niche in the organic soy candle industry. I purchased the Arabella and Sky scents. I absolutely love the Arabella scent. The scent can be smelled in the room without the candle being lit. my home features an open floor plan where my kitchen, dining, and living room are all open to each other. I can smell the candle from one corner to the next. It also has a very long burn time. I still have at least half the candle left and I have left it on hours at time over a 3-4 week period. I used it a couple times as lotion since I had it lit and felt my hands a little dry. It was great as moisturizer too. I haven't tried the Sky scent yet since  I want to finish the other first, but it smells very good to and I am sure I will see similar results. The candles can be purchased online at Arabella-Candles.com.

April 30, 2015


Ear Cuffs

It's clear to see that the once 90s grunge-jewelry trend is back and here to stay, both big-name and niche designers are creating pieces in a wide range of precious metals and gorgeous gems. We spotted some of our favorite cuffs on the runways (from Tory Burch to Rodarte, Jason Wu, and Chloé), chic blogs, and the lobes of many stylish stars. There's a cuff out there for anyone who wants to add a little edge to their cartilage, Whether you're into a dainty hoop or a full-on statement piece. Needle-phobes fear not! Several versions of these cuffs don't require pierced ears!
April 15, 2015


Metallic Tattoos So Great for Summer!

We are loving the metallic tattoo trend. They can be mixed with other jewelry for an ultra chic look. There are so many different patterns available, from the bright and bold, to the delicate and dainty. Some of our customers have even used them as part of their manicure. Check out some of our tribal tattoos. 
March 31, 2015


Great Places to visit in South Florida

South florida is most known for its sunny beaches and South Beach nightclub scene...but take a little drive south away from the hustle and bustle of the big city and you will find lots of really cool places to visit that are fun for the whole family. Some make great date locations.

Knauss Berry Farm
Nestled over a few acres in Homestead, FL, Knuass Berry Farm is a cool place for a day trip with the family. You can pick your own strawberries and tomatoes while they are in season. They also sell fresh baked good such as cinnamon rolls, raisin bread, and a delicious pecan pie. For refreshments they sell fresh made fruit smoothies.


Schnebly Redland's Winery
I LOVE Schnebly's, although I may be a bit biased as I held my wedding ceremony and reception here. Their coral waterfalls and tiki huts are the perfect backdrop for any special occasion. During the day visitors can enjoy picnics and wine tasting. Their wines are made from fruit instead of grapes. My favorites are the Lychee and Avovino. They also brew their own craft beers which are quite tasty. They have their regular Friday Night at the winery with a DJ and live band. Its a great time and ambiance. Both young...and not so young... dance to the tunes of the different themed performers. It was hard to pick just one picture from Schenebly's so I included a few of the grounds, and my wedding day.

Cauley Square
Located on S Dixie Highway and SW 224 Street, this is a cool little Bahamian meets 1950 charm. Its nice to go on a breezy afternoon and walk around the little mom & pop shops, have a smoothie at the Latin Corner Bar, or lunch at on the vintage inspired restaurants. There are often raccoons running around. Streets are lined with trees providing nice shade.  

Deering Estate
The Deering Estate is a beautiful Mansion in Palmetto Bay, FL. Once owned by Charles Deering, a connoisseur and art patron. The estate is a creative studio for artists, hosting events throughout the year benefiting the arts. The also hold movie nights, picnic in the park, festivals, concerts and other events throughout the year. Visit their we site for more information and events calendar. 



March 17, 2015


Recipe: Fried Ice Cream

One of my favorite dishes at Thai restaurants is their fried ice cream. I got so excited when I found this recipe on OvertimeCook.com. Follow the instructions below and check out their site for more great recipes.

Fried Ice Cream on OvertimeCook

Fried Ice Cream
  • 1 56 ounce container Klein’s Vanilla Ice Cream
  • 3 cups crushed corn flakes*
  • 1 ½ cups vanilla sandwich cookie crumbs*
  • 3 Tablespoons sugar
  • 2 eggs, lightly beaten
  • canola oil, for frying
Note: you want the corn flakes and cookies crushed, and almost crumbs, but there should still be some texture.
    Important Note:
    1. The trick to success with this recipe is the time in the freezer, which allows the ice cream to freeze until it’s completely solid – don’t be tempted to skimp on the time or you will regret it. Rather, plan ahead. (I have some frozen ice cream balls in my freezer waiting for my family chanukah party!)
    To prepare the ice cream balls:
    1. Scoop the Klein’s ice cream into large scoops (this is best done with a large ice cream scooper) and place in a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
    2. Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
    3. Remove the frozen ice cream scoops from the freezer. One at a time, dip a scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Make sure that the ice cream is completely covered in crumbs, or it won’t fry properly. As you work, you can form the scoops into neat balls, if you prefer, for a nicer presentation. Repeat with all of the scoops, working quickly so they don’t melt too much.
    4. Place the coated ice cream balls back into the freezer. Freeze them for at least 2 hours, until the balls are completely firm.
    To fry the ice cream:
    1. When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees. If you don’t have a thermometer, test the oil by dipping a wooden toothpick into it. When the oil bubbles immediately around the toothpick, it’s hot enough.
    1. Remove the ice cream from the freezer seconds before frying. Do not let it sit out at all, or it will get too soft. Working with one ice cream ball at a time, gently lower it into the hot oil. Fry it for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen.
    Optional garnish:
    1. Top with whipped cream and chocolate syrup.
    February 09, 2015


    Recipe: Easy Late Night Apple Crisp

    Easy Late Night Apple Crisp

    As most of you may already realize...sweets are my biggest weakness. This recipe was so delicious. Thanks to Barefeet in the Kitchen for posting this great recipe.

    Apple Crisp for Two - get the recipe at barefeetinthekitchen.com

    Yield: 2 servings

     2/3 cup Nature Valley Oats 'N Honey Protein Granola
    1 medium gala apple, peeled and thinly sliced
    1 tablespoon light brown sugar
    2 tablespoons butter, melted

    Preheat the oven to 350 degrees. Grease a shallow 4" dish. Place the granola in the blender and pulse until fine crumbs. Place the apple slices in a bowl and sprinkle with 1 tablespoon of the crumbs and the sugar. Toss with your hands to coat.

    Pour the remaining crumbs into a small bowl. Add the butter and stir together with a fork, just until combined. Lightly press half the crumbs into the bottom of the prepared dish. Arrange the apple slices over them and then sprinkle with the rest of the buttery crumbs.

    Bake for 25 minutes, until the apples are soft and bubbling and the top crust has browned. Let cool a few minutes before eating. Enjoy! 

    February 01, 2015


    Unique things to Do in South Florida- Renaissance Fest!

    Been to a Renaissance Festival yet? A must for visitors and tourists alike! The annual Renaissance Festival in Deerfield Beach is a fun filled event with a medievil theme. Visitors can enjoy themed event days such as Swashbucklers & Sirens. Learn about history in an interactive way with their Living History Encampments featuring experts in various aspects of renaissance life, arts, and crafts.. See how our ancestors lived during the medieval period. Performers and visitors alike dress in costumes of the period. Activities include  live battle reenactments, a fencing school for knights, and a village apothecary. 



    January 14, 2015


    Recipe: Salted Caramel Chocolate Pillows

    Salted Caramel Chocolate Pillows
    These looked way too delicious to pass up. Found it on Artzy Creations, It totally delicious and not to hard to make. I added a little whipped cream topping.

    Salted Caramel Chocolate Pillows - These amazing little pillows start with a Hershey's Kiss wrapped in  pie crust that is baked to perfection. Topped with caramel and a hint of Mediterranean Sea Salt.  Two bites of pure heaven!

    Author: Adapted by Made From Pinterest
    • 1 refrigerated pie crust, thawed
    • 14 Hershey Kisses of choice, (you can use different flavored Hershey Kisses)
    • 1 egg white whisked with 1 Tbsp water
    • 1 small jar Mrs. Richardson’s Caramel Topping
    • Mediterranean Sea Salt
    • Other optional toppings:
    • 1 cup chocolate chips melted
    • 1/2 cup finely chopped nuts
    • Powdered sugar for dusting
    • Granulated sugar for sprinkling before baking
    1. Turn oven on to 350 degrees.
    2. Cover a cookie sheet with parchment or spray with non-stick baking oil
    3. Roll out the pie crust on lightly floured counter top.
    4. Made 2 1/2 inch circles with a knife or biscuit cutter (I used a drinking glass)
    5. Place one Hershey Kiss in each circle.
    6. Fold 1/2 of the pie dough over the Kiss and seal the pie dough.
    7. Pull the other half of the pie dough up forming a criss cross and pinch to seal the edges.
    8. I got 16 pillow puffs by re-rolling all the scraps out.
    9. Brush each pillow puff with the egg wash and then sprinkle with a little granulated sugar or Mediterranean salt.
    10. Bake at 350 degrees, for 15 to 20 minutes or until your pillow puffs are golden brown. Remove from oven, allow to cool for 5 minutes before moving to cooling rack. Drizzle with Mrs. Richardson’s Caramel topping and sprinkle with Mediterranean Sea Salt. Serve and enjoy!
    November 05, 2014


    Recipe: Easy Cashew Chicken

    I love simple recipes because I often find myself getting home later than expected and to whip something up real quick. I also hate fast food, and am big on flavor. After finding this recipe on RasaMalaysia.com its one of my favorites. Check them out for other great recipes.

    Cashew Chicken

    Serves 2 | Prep Time: 20 Minutes | Cook Time: 5 Minutes


    1 boneless & skinless chicken breast, about 10 oz., cut into small cubes
    2 tablespoons oil
    5 slices peeled ginger
    1/4 onion, cut into small square pieces
    1/2 cup unsalted cashew nuts


    1 teaspoon baking soda
    1 teaspoon corn starch
    1/2 teaspoon rice wine, optional


    1/2 tablespoon oyster sauce
    3/4 teaspoon soy sauce
    3 tablespoons water

    1/2 teaspoon sugar
    1/2 teaspoon rice wine, optional
    1/4 teaspoon sesame oil
    Salt to taste

    1. Marinate the chicken in baking soda for 15 minutes. Rinse the chicken thoroughly. 
    2. After patting dry marinate in rice wine and corn starch for another 15 minutes.
    3. Mix Sauce ingredients and set aside.
    4. Heat wok adding 1 tablespoon of oil and stir-fry the chicken until partially cooked and semi white. Set aside.
    5. Add another tablespoon of cooking oil to wok and add in ginger slices, and onion. I also add garlic slices.
    6. Stir-fry veggies until mostly cooked then ad the chicken.
    7. Add Sauce and stir until the chicken meat is cooked and well coated. salt to taste.
    8. Add in the cashew nuts and stir. 
    9. Serve over jasmine rice
    October 01, 2014


    Recipe: Cabernet Braised Short Ribs over Mushroom Risotto

    This is my go to recipe when I want to impress. Its is SOOOO delicious. I a partial to anything with braised short ribs. I visited a restaurant and had a similar dish, but it was very pricey. I was determined to find a recipe and make my own.  Do not forgo the gremolata! Its a time consuming recipe so be sure you are free for an afternoon, but its so worth it. Thanks to The Peas are Hollow for such a delicious recipe. 


    Cabernet Braised Short Ribs
    recipe adapted slightly from epicurious.com
    Serves 8 with leftovers
    These are great made a day early and chilled overnight. This allows you to to skim some of the hardened fat off the top to produce a less greasy pan sauce, but are just as good made the day of.
    8-9 pounds meaty short ribs
    2 tablespoons fresh rosemary, minced
    2 tablespoons fresk thyme, minced
    1 tablespoon coarse salt
    1 tablespoon freshly ground black pepper
    1/4 cup (about) vegetable or olive oil
    2 - 750 ml bottles of Cabernet Sauvingnon
    2-4 cups beef stock (this will depend on the size and shape of the pot you use, you will need enough to just about cover the ribs with liquid)
    2 tablespoons of butter, room temperature
    2 teaspoons all purpose flour
    The day before cooking the ribs, season the ribs on all sides with the rosemary, thyme, salt, and pepper and place in a large glass baking dish. Cover and chill overnight.
    Let ribs stand at room temp before continuing. Preheat oven to 375 degrees F. In a large dutch oven, heat two tablespoon of oil over medium-high heat. Working in batches, add short ribs to pot in a single layer, turning about every 2 minutes to brown all sides. Place browned ribs in large bowl, and add more oil to pot as needed to brown all the ribs. Once all ribs have been seared, pour off drippings from pot and return to medium heat. Add the wine, scraping up and browned bits on the bottom of the pan. Bring wine to a simmer, then return the ribs and any accumulated juices to the pot. Add enough beef stock to almost cover the ribs. Bring to a boil, then cover and transfer pot to oven.
    If making these the day of consumption, cook for about 3-3.5 hours, until meat is incredibly tender and falling off the bone.

    If making the day before, cook for about 2.5 hours, then let cool, cover, and chill overnight. The following day, skim some of the congealed fat off the top and return to 375 degree oven for another hour to and hour and a half, until the meat is tender and falling off the bone.
    When ribs are done, remove meat and bones from pot, place in a tightly covered bowl and keep warm. Skim any fat from the top of the liquid, and bring to simmer over medium high heat on the stovetop. Boil until reduced to about 2 cups, about 20 minutes. Mix together butter and flour in a bowl until well combined, and whisk into simmering braising liquid. Continue whisking over medium-high heat until thickened slightly, about 2 minutes.
    Plate ribs next to, or on top of the risotto, topped with sauce and the mixed herb gremolata.

    Meyer Lemon Herb Gremolata
    adapted slightly from epicurious.com
    Please don't skip this topping. It lends an amazingly bright citrus note to the earthy meatiness of the short ribs.
    1/4 cup chopped italian parsley
    3 tablespoons finely grated lemon peel, meyer lemon if it is in season
    3 garlic cloves, minced
    2 tablespoons finely minced rosemary
    2 tablespoons finely minced thyme
    Mix all ingredients in a small bowl. Can be made one day in advance, but I would recommend making it the day of so the citrus is at its freshest.

    Mushroom Risotto
    serves 8 plus plenty of leftovers
    12-16 cups canned low sodium chicken broth
    1 ounce dried porcini mushrooms
    1/2 cup unsalted butter, divided (one stick)
    4 tablespoons olive oil, divided
    5-6 shallots, minced
    1 1/2 pounds fresh mushrooms, chopped (I used a mix of white and baby bellas)
    3 cups arborio rice
    1 1/3 cup white wine
    1 1/3 cup grated parmesan cheese
    1/3 cup italian parsley, chopped
    salt and freshly ground black pepper to taste
    Bring the broth to a simmer in a large saucepan or small stockpot. Add the dried porcini mushrooms, reduce heat, and keep the broth warm over very low heat while you cook the risotto. The mushrooms will flavor the broth as they steep.
    In a large heavy pot, melt two tablespoons of butter over medium heat. Add two tablespoons of olive oil. Add the shallots and saute until tender, about 6-8 minutes. Add the garlic, and saute for another 2-3 minutes.
    Stir in the rice, and let cook until the rice toasts a bit and becomes slightly translucent, about 3-4 minutes. Add the wine and cook until it has absorbed, stirring frequently, about 3 minutes. Reduce heat to medium low, and add 1 cup of hot broth, stirring rice very frequently until broth is absorbed. Continue adding broth 1 cup at a time and stirring, until rice is just al dente. This should take about 30-40 minutes, and you may not need all the broth.

    While rice is cooking, remove the porcini mushrooms from broth with slotted spoon, chop, and set aside. Heat two tablespoons of butter and one tablespoon of live oil in a large skillet over medium-high heat. Add fresh mushrooms and porcini mushrooms and saute until mushrooms are slightly browned, 8-10 minutes, stirring occasionally. Cover to keep warm and set aside.

    When rice reaches the al dente stage, remove from heat and stir in remaining 1/2 stick of butter, parmesan cheese, mushrooms, and parsley.

    Season with salt and pepper to taste.
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