Tuesday, February 24, 2009

Fashion First

Please excuse my recent absence. I'm still recovering from New York Fashion Week, which I attended for my day job -- I know, tough line of work. Check out some of my coverage here:
Day Five
Day Six
Day Seven & Eight

Wednesday, February 11, 2009

Color in the Kitchen

Orla Kiely is a designer best known for the distinctive print on her handbags, but she has recently teamed up with Target for a collection of housewares, which are not only adorable, but super affordable. The items available both in-store and online include dinnerware, mugs and an unusual pitcher. More items will be released throughout February, including napkins, oven mitts and even an apron. I love the bright colors and the cheerful prints, and everything is around $15. This could be just what I need to spring-ify the kitchen.

Tuesday, February 3, 2009

Key to My Heart Key Lime Tarts

Since the Super Bowl took place in Tampa, I decided to serve up a Florida-inspired dessert for the big game. These mini key lime bites provided the perfect blend of tart and sweet and were just the right size after filling up on buffalo wings and pigs in blankets all afternoon. The recommended crust of Key Lime Coolers are an easy find when I'm Savannah thanks to Byrd Cookie Company, but since I'm all the way in Seattle, I opted for a graham cracker crust instead. Just mix graham cracker crumbs with a couple tablespoons of melted butter until you get that pressable consistency.

Key Lime Tarts
Recipe courtesy of Paula Deen and the Food Network

24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees. Fill mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down. Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. Garnish with tiny mint leaves, lime zest or whipped cream.


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