Homemade OREOS.

I've subscribed to Smitten Kitchen's blog for sometime now. I love the visual aspect of the blog as well as many of the delicious recipes and witty posts! I cannot say I've sampled many of the recipes yet, but the post on Homemade Oreos caught my eye. I was hooked. Oreos are a staple at our house. Don't get me wrong - I make homemade cookies often (actually more often than I'd like to admit), but the simplicity of an Oreo dunked in milk is simply perfect. Nonetheless, the thought of a homemade, and thus, clearly better Oreo piqued my interest.

I admit, however, that I was weary, or is it, leary of trying to improve upon a classic. Would it live up to my expectations?! Would it withstand a dunk in milk?! Would my crazy-finicky children even eat them?! I stalled. The recipe lay on my counter for weeks, maybe months. I found no good excuse, but one day me and my best kitchen helper, Livi (age 7), rolled up our sleeves and threw caution to the wind.

The result was delicious! Very sweet. A sugar splurge to be sure. I could have eaten the filling by the spoonful. And the wafers had a wonderful consistency - crunchy on the outside and yet still a bit chewy inside. Isn't this ultimately the sign of the perfect cookie?

But do they compare? Well, yes and no. Yes, they are delicious and addictive! But no, they are not the same. In my book, they are indeed, better.

Don't believe me? Well, then you'll just have to try them for yourself. Milk required.

For the complete recipe click here.

Chocolate Cloud Cake

Ok, first a confession: I am addicted to chocolate. Not your average Hershey chocolate bar. No thank you. I crave deep, dark, rich chocolate. I adore homemade chocolate chip cookies. Brownies make me cry for joy. What I do not generally care for, however, is chocolate cake -- generally too airy and dry and lacking in the intense chocolate I crave so much. 'Tis not the case with flourless varieties, however, which is why the chocolate cake section of my recipe journal lacks more than a tablespoon or two of flour. Dense chocolate cakes make me happy. Warm gooey chocolate cakes bring me to my knees. So, when I read over Nigella Lawson's recipe for the flourless variety she calls "Chocolate Cloud Cake" I was immediately smitten.

Last Friday evening we had friends over for a casual dinner. Finally, an excuse to try this recipe! I'm not certain if they too have an out-of-control chocolate addiction, but I do know that no one uttered a word until their respective dessert plate was clean. Sips of wine, yes, but no words.

Ingredients
9 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau ~ I substituted Grand Mariner because I had it in the cabinet)
1 orange, zested

For the cream topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau ~ ditto above)
1/2 teaspoon unsweetened cocoa powder, for sprinkling (I skipped this step, opting instead for the pure white cloud effect)

Directions
Preheat the oven to 350 degrees F. Line the bottom of a 9" spring-form cake pan with baking parchment.

Melt the chocolate in a double boiler, add the butter and let melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.

When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Calling all mini Mavericks.

Shopping online today and ran across these darling aviator shades! So much cooler than the traditional molded plastic neon mess we generally see when trying to find something to shield our wee ones' eyes.

Oh, and the price is right!

2 for $5.00.

The Children's Place

One can never have two too many tunics!

I love tunics. I love the ease with which I can pair them with shorts, capris, jeans or over a swim suit. I love that they are universally flattering. I won't purchase just any tunic, though. I have tunic standards. This is my latest purchase from a trip to Palm Beach.

LOVE, LOVE, LOVE it! The color choices left me speechless. I, after trying on each one, went with the blue and bronze.

by CALYPSO

boho chic
rope piped tunic with pockets

Living Green.

I was not born in the 60s and I do not wear hemp. Nonetheless, I am one of the many moms across the country making wiser choices about living — wasting less, saving more verging towards being green. My most recent step comes in the form ofLunchSkins. LunchSkins are made from a thick cotton fabric that is coated with a food-safe polyurethane liner. This unique high-quality fabric is manufactured in Europe by a family-owned business and has been used for many years in bakeries and restaurants. Additionally, LunchSkins are grease-proof and moisture proof making them ideal for messy sandwiches and snacks. Goodbye plastic bags!

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