Fabulous Friday Finds

via Pinterest

Hello darlings! 

Don't you just love yummy desserts! Well, I do. I do love desserts. Although I have a wicked sweet tooth, it's discriminating. I don't like anything that's too sweet, such as sweet candies / caramelized apple (basically everything with caramel in it, so no Crème brûlée for me) / cupcakes with way-too-thick-icing. Just because it has sugar in it doesn't mean I'm going to eat it. Oh dear I hope I don't sound like a desserts snob. (; My kinds of cakes are cheesecakes (all kinds), tiramisu, red velvet and chocolate (esp. nutella) cakes.

Anyhoo... I always eat cake every weekend (not everyday, I'm avoiding diabetes lah) to keep my sanity and what I have been thinking about is which sweet treats I will indulge this weekend! Mmm... can't wait! 

Have a yummy weekend! 

If you want to try to make your own desserts, you might want to try this no bake cheesecake / pink vanilla pocky cake / tiramisu cheesecake / s'mores chocolate chip cookies

I want this tee.

I can relate to this very much. Happens to me everytime!

I'm so in love with this pair of sunglasses.

Gorgeous installation for Dior 2012 AW haute couture show.

DIY color blocked spoons.

I can't find my pantone color, can you find yours?

1920s screen sirens.

Some cute hot air balloon centerpieces!

'til next Friday! kiss. 

Chocolate Caliente Recipe

The Spanish are known to be locos for chocolate, since they “discovered” it in the New World 500 years ago. As in centuries past, today the Spanish drink rich hot chocolate for breakfast, so thick that you can stand a churro in it! If the only hot cocoa you’ve ever had is the kind made with powdered envelopes of mix and hot water, you won’t recognize this incredibly rich and flavorful drink. In fact, once you try the Spanish version of hot chocolate, you might be hooked! There are two versions below - one that uses baking chocolate and one that uses sweetened chocolate.

Prep Time: 10 minutes

Ingredients:

• Sweet Chocolate Version
• 2 8-ounce cups whole milk
• 4 ounces milk chocolate
• 1/2 tsp. cornstarch
• Baking Chocolate Version
• 2 8-ounce cups whole milk
• 3 ounces (3 squares) baking chocolate
• 1/3-1/2 cup sugar
• 1/2 tsp. cornstarch

Preparation:

With either type of chocolate, the process is almost the same:

Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat. Add the chocolate squares immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.

If you are using baking chocolate, which is unsweetened, pour the sugar into the chocolate milk mixture and stir until thoroughly dissolved.

Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.

Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

Note from blogger: Got this from tumblr.