January 2011 archive

Rooms for Children

In my quest to design the most chic and modern nursery {ever}, I found myself lost amidst the coffee table books at Barnes a few weeks ago. That’s where I found my newest obsession: Rooms for Children: Stylish Spaces for Sleep and Play by Sussana Salk. Wow. I want to marry this book. It features rooms from some of my favorite designers {like Sixx Design, my Bravo heroes!}.

Here are a few of my faves. If my own bedroom looked as sophisticated as any of these, I would be impressed. But, the fact that these are rooms for kids has me over the moon!



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This last one is my favorite in the whole album. I love the color combo: the clean white mixed with the turquoise and pop of orange {Cole would say that is my “Miami Dolphin” decor side, and clearly, we are only allowed to have Ravens purple in our house}. The creative integration of the beds and the light fixture and the throw pillows and {sigh} I just love it all!

xoxo,

Niki



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Brandy Pham Jewelry

Thought I would introduce you to one of my latest jewelry obsessions {because you know, jewelry doesn’t really stop fitting with pregnancy}. Say hello to fabulous, fresh and funky Brandy Pham jewelry. The designs are sleek, elegant, whimsical and gorgeous. I’m totally partial to the bows.



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Guess what? A bridal collection is coming soon! I swoon!!!



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Stay sparkly!

xoxo,

Niki

Cakery Friday: Chocolate Cream Pudding Tartlets

I love me some Barefoot Contessa. Seriously, Ina is amazing. Her recipes are just as delicious as her beautiful kitchen in East Hampton. After purchasing her newest cookbook “How Easy Is That” and attempting far more recipes than I care to admit, I came across her Chocolate Pudding Cream Tart and knew it would be the perfect end to the dinner I was planning for friends. I am a huge fan of preparing individual desserts for a dinner party and opted to make these at tartlet’s as opposed to a whole tart.



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Gather all of the ingredients.



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Preheat the oven to 350 degrees. Combine two cups of graham cracker crumbs {approximately 14 graham crackers chopped finely in the food processor} with 1 cup of melted butter. Divide the mixture between the tartlet tins. The recipe will make approximately 8 tartlets {I halved it and only made 4}. Bake for 10 minutes and set aside to cool.



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To make the pudding:

Heat 4 cups of milk in a small saucepan until almost simmering.



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In the bowl of an electric mixer fitted with the paddle attachment, combine 3/4 cup sugar, 5 egg yolks, 1/3 cup cornstarch and 1 teaspoon of salt. Turn the mixer on low speed, carefully pour the milk into the bowl. Pour the mixture into a large saucepan and cook over medium-low heat for 5-10 minutes, stirring constantly with a wood spoon, until the mixture is very thick.



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Off of the heat, add 7 ounces of bittersweet chopped chocolate, 2 tablespoons butter and 1 teaspoon of instant coffee powder. Beat with a whisk until smooth and divide between the tartlet tins.



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Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours.



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Decorate with whipped cream and shaved chocolate, serve chilled.



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For a printer-friendly version of this recipe click here: Chocolate Cream Pudding Tartlet



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Happy Baking!

xoxo,

Ali



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