Wednesday, February 29, 2012

Fun With Wedding Registries!

We are having the best time registry shopping for the wedding! It's so much fun picking out things that we will be using in our new home. And contrary to popular belief, guys have fun with registries too! Dan was excited about pizza pans, blenders and ahemmm... a Nintendo Wii. Ha-ha.


Shopping at South Coast

Here are a few things on our list!

KitchenAid Stand Mixer, 5 Qt. Artisan in Pistachio
Which someone already fulfilled! Big hugs and kisses to the mystery person! I have a suspicion one of my Aunties got it for us! So excited!


Aebleskiver Stuffed-Pancake Pan
I can imagine making these little puff pancakes on Sunday mornings with Danny <3





Wusthof Gourmet 12-Piece Knife Set.
Droool...



 Blendtec Home The Professional's Choice Total Blender
A.K.A. The "Grandpa Blender" my grandpa has one of these and I steal it from him whenever I need it for recipes. It's the best blender in the world -- it can even make hot soup! Fancy pantsy!

Tuesday, February 28, 2012

DIY: Lace Bowl

 
You can also check out my shop if you are interested in my bowls.

Edited Picture: A Bit of Bees Knees
Original unedited photo Duitang

Monday, February 27, 2012

Cardamom Rose Cocktail & Rose Water Almond Tea Cookies




   

I Love Wedding Video's

One of my guilty pleasures is watching wedding montages. They make me cry! Just today, Daniel walked in and saw me watching these videos and said, "Ahhhhh not again! Why Brittany, whyyyy?" I can't help it! They make me so happy and excited!

so
I thought I would share them with you...





 

Friday, February 24, 2012

Adventures With Food Trucks

We finally made our way over to the food truck gathering last Wednesday! Dan and I ate at The Burnt Truck, The Grilled Cheese Truck and Chunk N Chip. It was all A+ food, a fun time and definitely something I would recommend.



The Burnt Truck

Cheeseburger
Angus beef, American cheese, grilled onions, avocado spread
Fried Chicken
Buttermilk fried chicken, garlic potato spread, country gravy
Fried Bologna
Garlic aioli, mustard, crispy onion strings
Spam and Eggs
Soy aioli, fried quail egg, nori strips

 
I was skeptical about the spam and quail egg, but I'm glad we got it! It turned out to be one of my favorites!
The Grilled Cheese Truck
Dan ordered an American cheese on white bread with caramelized onions; I ordered gruyere cheese and fresh basil on white bread.
Chunk N Chip
We split a Blu-Laventine. Snicker doodle cookies with blueberry lavender ice cream.
Click HERE to view their awesome menu.

Thursday, February 23, 2012

Our Weekend Trip to Catalina Island

On our way! Mmmm gold fish.

We took the Flyer from Newport at 8:00 and arrived in Avalon 2 hours later.


The Catalina Island Casino Ballroom opened to the public in 1929. The entire top floor of the grand casino has the largest circular wooden dance floor in the world.


 Dany, Evan and Daniel


Avalon is a car free city...golf carts rule the streets. Specially licensed vehicles are allowed to travel the interior of the island, where 200 buffalo roam. Too cool.









Even big company's have to downsize on the island. I think they're cute.




Good morning!


Nice Tinkerbell towel Dan. It looks good on you.

Wednesday, February 22, 2012

Funny


Ughh, stuck on the couch with nasty cold. This made me laugh...thought I should share it with you.
P.S. Soon to come -- pictures from our trip to Catalina!

Tuesday, February 21, 2012

Chocolate Éclairs With Vanilla Bean Custard Filling

I love making these...they are actually easier than you would think. As soon as I make them they're gone. Everyone loves chocolate éclairs!


Ingredients

Pastry:

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs

Filling:

  • 2 cups whole milk
  • 1/2 vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon cold unsalted butter
Chocolate Icing
  • 2 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar (sifted)
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water
Directions

Pastry:

Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.

Add eggs, one at a time, beating well to incorporate completely after each addition.
With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

Poke a hole on one end of each éclair (for the filling) and set aside until your custard is ready.

Custard Filling:

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 20 minutes or until the custard is cool enough to be spooned into a piping bag to fill your éclairs.

*Filling techniques. I like to use a pastry piping bag, but if you don't have one handy, you can also use a Ziploc bag and cut one corner off. When filling the pastries, be sure to tap them on the counter to make sure the custard is distributed the whole length.

Chocolate Icing:

Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup of sifted confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and dip the top of each filled éclair into the chocolate icing. Refrigerate until serving.

This is an altered and combined version of two separate recipes found on Allrecipes and Foodnetwork.
Picture by: A Bit of Bees Knees

 

Saturday, February 18, 2012

Catalina Island

Evan, Dany, Daniel and I are going to Catalina Island for the weekend! Yay mini vacation!




 In the 1930s, Catalina Island was a favored getaway destination for Hollywood stars such as Clark Gable and Charlie Chaplin. The island also served as a filming location for dozens of movies

Catalina back in the day...




 I'll tell you all about it when we get home.
Have a great weekend my friends!

Pictures:1,2,3,4,5,6,7


Kéan Coffee & Latte Art Throwdown


Shanny and I got a Cafe Napoli from Kéan -- my favorite coffee shop. I like to add a bit of honey and sprinkle some nutmeg on top! Perfection...


 

Latte Art Throwdown - KEAN Coffee from Nick Davies on Vimeo.


P.S. I am putting those sweet coffee cups on our registry! Dan and I are very excited about them!
By: Rattleware Coffee House 16oz Coffee Cups & Saucers.

Picture by Shannon Forsythe

Thursday, February 16, 2012

Wednesday, February 15, 2012

Wedding Shrugs, In Or Out?

Wedding shrugs are so feminine and romantic...I'm thinking about wearing one at our reception to add a unique, vintage look.

Would you wear one?










Leia Wedding Jacket By Rosa Clara


This one isn't a separate shrug, but I am gaw gaw over this look!
Let me know if you guys can find something similar.