Remember when decorating your table for the Holidays you can use traditional colors: red, white, silver & green or you can design out of the box with purples, pinks and blues, what ever you do remember to sip some eggnog and have some fun with it! I am accepting clients for Holiday decorating projects as well as full service interior design projects, I look forward to hearing from you at Blaiseadkisondesign@gmail.com.
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| Lonny Mag |
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| Better Homes & Gardens |
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| Better Homes & Gardens |
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| Better Homes & Gardens |
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| Better Homes & Gardens |
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| Better Homes & Gardens |
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| Martha Stewart |
Cookie Of The Day: Cranberry Bliss Bars
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| Recipe Courtesy of Cooking Cache |
Cake
1 cup (2 sticks) butter, softened 1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar1 tablespoon milk
2 teaspoons vegetable shortening
1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
Now I am just hoping for some snow...
I will be sure to post photos of my table setting! Also check in over the weekend as I post recipes and step by step instructions to make a holly wreath for your front door...
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