Mar 27, 2012


Real quick, before I forget....
I've been wanting to share two DIY cool things I randomly played around with a while back...

Cutlery that says it all...
Get spoons + metallic permanent market + delicious words = sweet messages on dessert spoons. Make them for yourself, or for another sweet tooth in your life. Eating ice cream suddenly becomes a whole lot more fun!

Although I never ever eat canned soup, I admit that I definitely have a thing for the iconic Campbell's packaging.

Funky pen holder for less then a dollar...  
Buy canned food item (with a really cool label design). Empty out contents. Wash and spray insides with an anti bacterial multi-purpose cleaning spray (you want to get rid of any residual food smells). Dry well. Fill with pens, pencils...

Mar 25, 2012


The incredible thing about home baked goods is not just in the feeling of personal satisfaction it can lead to- but also the magic it creates when left on a counter for others to enjoy. I like to think of it like sprinkling edible fairy dust all around you. Just leave a plate of cookies for friends & family to indulge in... and watch how it brings smiles to people's faces- even if just for a few seconds... It works like a charm. 
So my latest edible fairy dust were these delightful pecan, orange and cocoa cookies that I made not too long ago during one of my "free-style" spontaneous baking session and I am proud to say they taste- and smell (the orange zest, aaah!)- spectacularly nice. Wouldn't it be so selfish of me not to sure the recipe with you? 
Sometimes I don't know what looks better- the cookie dough or the baked cookies! Mmm

Recipe for Pecan, Orange & Cocoa cookies:
1+1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 orange, zest only
1/2 cups (1 stick) butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup toasted pecans, chopped

Preheat oven to 375F. Line a baking tray with parchment paper. 
Whisk butter, sugar, egg and vanilla extract until fluffy for about 2 minutes. Add the flour, cocoa, cinnamon orange zest, baking soda and salt, mix well. Finally finish off with the toasted pecans. Drop spoonfulls on a baking tray and bake for 9 minutes. 
*To toast pecans: place nuts on a pan over med-high heat for 3-4 minutes. They're ready when slightly darker in colour and infuse a lovely nutty scent.
*If you're not in a hurry, place cookie dough in the fridge for at least 3 hours (and up to 24 hours) before baking.