First the mouth guard and then the lipwax....it can only get better, right?!
Most definitely, my cousin Robyn was married on May 23rd to Brad. The wedding was amazing and of course Robyn looked stunning. After the spa day, girls night, rehearsal dinner, wedding day and then the gift opening I was pooped! So I thought to myself....take a break...or renovate. I am an idiot.
Soooo, we decided to re-decorate our bedroom, and by we, I mean me :) Poor AD was dragged into it but I think you will agree we are off to a good start!
Before: $49 ikea junk:
After: the most gorgeous bedside table ever!
I found the inspiration on this great blog:
http://littlegreennotebook.blogspot.com/2009/12/hack-of-all-hacks.html
Next I am going to bring this headboard beauty back to life!
Continuing on with my Martha Stewart self....here is my FAVOURITE brownie recipe:
Cheesecake Marbled Brownie
Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus
1/2 cup semisweet chocolate chips
Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]
Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.
And lastly....a little etsy find, oh how I love the Etsy!
I think these courtesy cards are hilarious....now only if I had the balls to use them!
http://www.etsy.com/listing/48000361/child-parking-courtesy-card-set-of-10
Ren
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