Kitchen Favorites

31 Mar

Kitchen Favorites { Be What We Love blog}

 

Hello lovelies! After a well-deserved mini vacay in Arizona, I’m back and full of great ideas, recipes and other yummy things for future posts. Hang in there with me while I adjust myself back from Spring and warm Arizona to the continuing Winter and cold East Coast (where is my Spring ?!?!).

Last week I began our annually Spring cleaning in the kitchen, and after tossing, donating and taking to storage some of my gadgets and small appliances. I got to thinking about all the wonderful things in my kitchen. So, I thought about writing this post sharing my favorites and even dare to say essential kitchen tools. And what’s your favorite kitchen tool?

  1. Laguiole Steak Knives – An essential for any meat lover or really any food and sharp knife lover.
  2. Mini-prep Food Processor – Great for chopping onions, herbs,garlic and also makes a delicious salsa in 2 minutes.
  3. Joseph Joseph Index Chopping Boards – different colors for each type of food and of course I love the design.
  4. Le Creuset Grill Pan – makes the BEST grill chicken.
  5. Stainless Steel Mixing Bowls with Lids – great for mixing and the air-tight lids keeps the food or dough leftover fresh.
  6. Garlic Peeler – peels garlic like MAGIC! My husband got this and I was totally incredible, but now I CAN’T live without it.
  7. Silpat Baking Mat – if you bake cookies, french macarons, puff pastry or anything really, you’ll need this! It’s a bit pricey but worth every penny.
  8. Dual Lemon Squeezer – hand-squeezer doubles up to accommodate lemons, limes and small oranges in one handy gadget.

DIY: Cake Stand Dome

28 Mar

DIY Cake Stand Dome { Be What We Love blog }

I just got back from Arizona where I loved seeing all the beautiful cacti and succulents everywhere and especially the gorgeous and creative succulent terrariums my sister-in-law made in various containers. I was in a mission to drive to one of our favorite places, ReStore (a Habitat for Humanity home supply recycling store and donation site) to grab a light pendant to transform in a beautiful terrarium (I’ll write another post and tutorial about that next week). In the lighting area, I found a pile of these light fixture covers and I couldn’t resist grabbing a few to transform them in beautiful domes for my cake stand collection. Don’t these give the most wonderful vintage flair to cake stands?

You’ll need:
  • Light fixture covers – only $2 a piece at my local ReStore
  • Knobs from Anthropologie, World Market or Hardware store – cost between $3 to $6  each.
  • Fender Washer 1/4″ x 1-1/4″ – costs $0.12 at my local home improvement store.

Total cost : +/- $6 each dome

DIY Cake Stand Dome { Be What We Love blog }DIY Cake Stand Dome { Be What We Love blog }

DIY Cake Stand Dome { Be What We Love blog }

DIY Cake Stand Dome { Be What We Love blog }
IMG_1831 IMG_1835 IMG_1844DIY Cake Stand Dome { Be What We Love blog }

 

 

 

 

Guava Soufflé

12 Feb

Guava Soufflé { Be What We Love }Valentine’s day is almost around the corner and this recipe is a favorite in my home when I need some delicious and impressive dessert for last minute guests. So, I ‘m sharing this yummy (and gluten-free) dessert with you to impress your special love.

This recipe is inspired by a delicious soufflé I had years ago in Sao Paulo restaurant Carlota, owned by Chef Carla Pernambuco. If you don’t like guava, be creative and use any kind of fruit jam or even chocolate (semisweet chips melted).

Makes about 6 small or 4 medium sized ramekins.

You’ll need:

  • 1 cup guava paste (melted with 3-4 tablespoons of water on a saucepan)
  • 4 egg whites
  • 1 pinch of salt or cream of tartar (both salt and cream of tartar act as stabilizers and will help the egg whites hold their shape when whipped.)
  • Butter and sugar for greasing ramekins (optional)

Guava Soufflé { Be What We Love }

Guava Soufflé { Be What We Love }

Directions:

  1. Grease the ramekins with the butter and sugar (this is totally optional)
  2. Whip the egg whites in a mixer or with a whisk until a bit foamy, add the salt and beat until soft peaks form
  3. Gradually fold in the melted guava paste and mix well
  4. Fill the ramekins with the mixture and bake in preheated oven at 350º F ( 180º C) for approximately 10 minutes or until the soufflé is puffed and golden brown
  5. Remove the soufflé from the oven and serve immediately

*This dish is usually served with a delightful Catupiry cheese sauce, if you live in a big city here in the US, you can find this cheese at any Brazilian/Latin American food store or online.  For the Catupiry cheese sauce :  mix  3 tbsp of Catupiry with 2 tsp heavy cream or milk in a microwave for 30 seconds. Drizzle on top of the soufflé and voila! 

Guava Soufflé { Be What We Love } Guava Soufflé { Be What We Love }

Guava Soufflé { Be What We Love }Guava Soufflé { Be What We Love }

Gluten-Free Chocolate Covered Oreos

4 Jan

Last week, we made these special treats for a gluten-free friend. They are such a delicious and good-looking treat, that I had to share with all of you. I hope you enjoy or make them for all the GF people you know.

I wish you all have a wonderful and blessed 2014!

Chocolate Covered Oreos { Be What We Love }

You’ll need:

  • Candy cookie mold (I used this one from Wilton)
  • Candy melts (Wilton candy melts are gluten-free, if you need a dairy free, you can buy these, I also found them at my local Target)
  • Oreos cookies (my favorite is gluten free and dairy free Newman’s Own Organics Newman O’s Cookies)

Directions:

1. Melt Chocolate:

Coarsely chop chocolate. Place chocolate or candy wafers in the double boiler over hot, not boiling, water. Stir until chocolate is completely melted and smooth.

2. Fill the Mold:

Pour the chocolate into the mold cavities, approx. 1/3 full. Tap the mold onto the table to settle the chocolate, and remove any trapped air.

4. Add the Cookie:
Press the Oreo Cookie into the chocolate. As you press the Oreo into the mold cavity, the chocolate will rise up around the sides, embedding the cookie, and leaving only the top uncovered.

5. Top it Off:
Pour chocolate over top the Oreo, filling the mold and completely covering the cookie.

6. Remove from Mold:
Chill in the refrigerator for about 10 minutes. Turn the mold upside down and press on the back center of the cavity to release the chocolate covered cookies.

Chocolate Covered Oreos { Be What We Love }

Holiday Gift Guide: Under $50

18 Dec

 

Gifts Under $50 {Be What We Love}

Here are some last minute gift ideas for the gals in your life. From $9.99 to about $50, these are all great, affordable gifts that bring a little luxury to someone special’s life.

  1. Marc Jacobs Beauty lipstick – $30 at Sephora
  2. Orla Kiely small cosmetic bag – $9.99 at Target
  3. Tea Infuser Travel Mug – $20 at Moma Store
  4. Le Creuset Baker set of 2 – $39.95 at Sur la Table
  5. Monogram wine stopper – $34 at C. Wonder
  6. Winter moccasins – $49.50 at J.Crew
  7. Illusion D’Ombre eyeshadow – $36 at Neiman Marcus
  8. Crystal Statement necklace – $35 at C’est Anglais
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