Hot Coconut Cocoa

December 17, 2012

Just in time for a Monday pick-me-up, here is a Hot Coconut Cocoa recipe from Kelli of the blog "I Had a Delicious Time". This is perfect for anyone wanting a warm, delicious, non-dairy treat. Plus, the coconut adds such a fun surprise to hot chocolate, it's sure to be a hit! See the full spread on page 68 of the winter issue.

Creamy coconut milk gives this hot cocoa a luxurious texture. Not too sweet with lovely hint of coconut that pairs so well with chocolate. Since this warm frothy drink doesn't scream coconut, all of your guests will love it especially those who need a dairy-free alternative.

INGREDIENTS
1 15 oz can of coconut milk
4 ounces bitter sweet chocolate
4 ounces milk chocolate
2 tablespoons cocoa powder
1/3 cup boiling water
pinch of salt
1 teaspoon vanilla

DIRECTIONS
Whisk cocoa into 1/3 cup boiling water. In a saucepan combine coconut milk and pinch of salt. Simmer. Add the cocoa mixture and chocolate chips. Whisk to combine until chocolate melts. Stir in vanilla. Garnish with whipped cream and chocolate shavings.

Recipe and Photos courtesy of Kelli Abrahamian of "I Had a Delicious Time"

Etsy Ornaments

December 14, 2012

Happy Friday! I have found that some of the cutest and most creative Christmas ornaments can be purchased on Etsy (where else?!). In case you missed the feature in the winter issue of Delighted, here are some of my favorites. Take a look and click the links below to purchase.

Set the Table: Holiday Dinner

December 13, 2012

You may remember these photos from the Fall issue's Thanksgiving feature, but they're too pretty to not share again. If you are still figuring out how you want to style your table for your upcoming dinner party or even your Christmas gathering, use these simple ideas for inspiration!

Simple and festive is the ideal way to decorate your table for any holiday gathering. Here are my tips for setting your table with ease and beauty:

Live Plants Succulents from your local home and garden center are fairly inexpensive and can be combined in any vase or container for an easy centerpiece. The varied shapes of these plants will provide a subtle element of interest to your table.

Candles You can’t go wrong with flickering light at any holiday gathering. Use tapers in a bold color or place a votive at each place setting to provide a sense of coziness.

Linens An easy way to add color and texture to your table is with napkins and runners. Don’t be afraid to mix-and-match fabrics and colors. These shown are from Rufflewood and Pottery Barn.

Place Setting Decor Use more than one item to create visual interest and add color (for instance, I alternated succulents and pears at each place setting).

Infinity chairs courtesy of Blueprint Studios.
Photos by the talented duo at Pictilio.

How To: Cocktail Napkins

December 12, 2012

The countdown for Christmas is going strong but there is still some time to make a few gifts! If you like to sew, why not try making these pretty linen cocktail napkins? Jan Gutierrez of Rufflewood gives easy instructions for making a set to give away...and you can always make a few extras to keep for yourself! See page 50 of Delighted's winter issue for the full feature.

MATERIALS
Fabric (a natural fiber such as cotton or linen is most absorbant)Sharp Fabric Scissors
Ruler or Tape Measure
Seam Ripper or Straight Pin

DIRECTIONS
First, cut the selvages off the edge of your fabric. Measure 11 inches from that edge and mark it. Then, to be sure your fabric is on the straight of grain, make a snip at that mark and separate one thread from the edge of that snip and gently pull till it is completely out of the fabric, creating a perfect cut line. Cut right on that line. If your fabric is not on the straight of grain, your fringe will be crooked and you’ll struggle later when you’re pulling away the threads.

Do the same on all four edges. Then sew a short-stitched narrow zigzag or decorative stitch all the way around, about 1/2-inch from the edge.

Gently pull one thread away at a time using a seam ripper or pin, until the zigzag prevents you from pulling any more. Repeat this process on all four sides. Iron it flat and smooth, and fold in half and in half again.

Roll napkins together, wrap with a ribbon and give!

Tutorial and Photos courtesy of Rufflewood.

Chai-Spiced Hot Chocolate

December 11, 2012

Yum! What is better on a cold day than a hot cup of cocoa? Megan Fleiner of the charming blog Passports and Pancakes shares a fun variation of the classic: Chai-Spiced Hot Chocolate with Vanilla Whipped Cream. Her feature in the winter issue can be found on page 66. Enjoy!

INGREDIENTS
For the hot chocolate:
1 cinnamon stick, plus extra for garnish
4 green cardamom pods
6 thin slices fresh ginger (skin removed)
1 star anise
4 whole cloves
6 whole black peppercorns
2 cups whole milk
1.6 ounces dark chocolate, roughly chopped
1.6 ounces milk chocolate, roughly chopped

For the whipped cream:
1 pint heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon pure vanilla extract

DIRECTIONS
For the hot chocolate:
Add all ingredients except the chocolate to a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, covered. Remove from heat and let steep for 10 minutes. Strain the milk into another saucepan or bowl and discard the spices. Heat the spiced milk over low-medium heat and add the chocolate. Stir continuously until the chocolate has melted completely (this should take about 5 minutes). Serve immediately, topped with vanilla whipped cream.

For the whipped cream:
Add all ingredients to a chilled mixing bowl. Whip with an electric mixer for 5-7
minutes until you have whipped cream. (This will make extra, so reserve what’s left for other holiday desserts!)

Recipe and Photos courtesy of Megan Fleiner, Passports and Pancakes

Gift Guide: Hostess

December 10, 2012

Delighted's winter issue is full of gift ideas and today I'm sharing the hostess gift list! Anyone planning a get-together this season would be happy to receive any of these items. Order now to have them on hand for your upcoming festivities!

Pumpkin Goodness: Dutch Baby with Maple Butter

December 7, 2012

Although Halloween and Thanksgiving have come and gone, we can be thankful that pumpkin is still in abundance at any grocery store. If you haven't had a chance to make some of the delicious recipes from Delighted's fall issue, how about trying the Pumpkin Dutch Baby with Whipped Maple Butter by Clara Artschwager of the blog Channeling Contessa? It's perfect for a weekend brunch or even dessert!

INGREDIENTS

For the dutch baby:

1/2 cup cake flour (or all purpose)

1 1/2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon dried ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 tsp baking soda

2 eggs

1/3 cup puréed pumpkin

1/2 cup milk (2% or whole)

1 tablespoon butter, melted

1 tablespoon butter

1/2 tsp vanilla extract

extra maple syrup, slivered almonds, and powdered sugar for serving

For the whipped maple butter:

3 tablespoons softened butter (salted)

3 tablespoons pure maple syrup

1/2 tsp cinnamon

DIRECTIONS

Preheat the oven to 400°. Once heated, place a cast iron or heavy skillet in the oven to preheat while you prep the pancake batter.

Whisk together the pumpkin, eggs, milk, melted butter, and vanilla extract. Add in the flour, sugar, salt, spices, and baking soda and whisk until just combined.

Carefully remove the pre-heated pan from the oven. Place the remaining tablespoon butter in the pan and swirl around so it’s evenly coated. Pour the batter into the pan. Place back in oven and bake for 15-18 minutes until pancake is set and golden brown.

While the pancake is baking, make the maple butter. In a small bowl, whisk together the butter, maple syrup and cinnamon.

When the pancake is done, top with maple butter, slivered almonds, and more syrup or powdered sugar. Enjoy immediately!

Serves 1-2

Recipe and Photo Courtesy of Clara Artschwager of Channeling Contessa