Saturday, February 18, 2017

Design Inspiration ~ Blush Color Love

Have you noticed the massive trend toward blush pink these days??  Truth is, I couldn't be happier since I have always had a natural attraction for this color.  I know, I know.  You mention the color "pink" to your husband and he immediately says no way....  But do not say never to this color just yet.  It may surprise you.  

Blush pink is here to stay and if balanced properly it will bring elegance and a fresh feel to your room.  And while pink gets a bad rep for being too feminine, it works when mixed with bolder colors, accents and textures. 

Try a pop of blush paired with a muted grey or chocolate brown to give your room a sophisticated feel.  Needless to say, take a look at some blush interior design inspiration which may get you to change your mind about using pink in your home decor. All images are from Pinterest.... 

Thank you for your visit.


Thursday, February 16, 2017

No Bake Raspberry Mousse Tarts

Hello everyone.  I hope your week is going well.  Is it just me, or is this year already flying by?  I feel like we just started 2017 and March is already creeping in.  Sometimes, I wish I could slow time down just a bit.  There is so much to do and so little time.

But in the mean time, I am sharing these adorable individual Raspberry Mousse Tarts that I know will satisfy your sweet tooth.  And did I mention that this is a NO BAKE dessert?  You heard correctly.  NO BAKE...  I found the recipe on Pinterest so I want to give credit the blog that posted the recipe: Cooking On The Front Burners .

This dessert is delightful and full of berry goodness.  Light and with the dreamiest combination of flavors.  Oreo cookies, raspberry mousse and whip cream.  What's not to love right?

I love serving individual desserts.  I think they are much cuter and so whenever I find a recipe that calls for small or individual portions, I am ready to recreate it and make it my own. And here it is!!


  • 8 ounces Oreo Cookies (I used the new thin ones)
  • 4 tablespoons butter, melted
  • 1 cup cool whip, thawed plus more for decorating
  • 8 ounces cream cheese softened
  • 6 ounces fresh raspberries (keep 4 for garnish)
  • 2 teaspoons Chambord liqueur (I used 2 teaspoons of fresh raspberry jam)
  • 1/2 cup powdered sugar


  1. In a food processor add the oreos and pulse until fine crumbs then removed to a small bowl
  2. Add the melted butter and mix well
  3. Place about 1/3 cup of mixture into four 4 1/2" tart pan with removable bottoms (that have sprayed with PAM)
  4. Use your fingers to press mixture on bottom and up sides of tart pan
  5. Put in freezer while preparing filling
  6. In a medium bowl whip together the cream cheese and powdered sugar
  7. In a small food processor place the fresh raspberries and Chambord and pulse until the mixture is smooth
  8. In a wire mesh strainer place the raspberry mixture and use a spoon to press until only the seeds are left
  9. Add to the cream cheese mixture
  10. Next add the whipped cream and combine on low speed until just combined
  11. Divide the mixture between the 4 tart pans
  12. Use whipped cream to pipe stars on the edges of the tart
  13. Refrigerate for at least one hour and then garnish with a raspberry
  14. Optional:  sprinkles

Fresh raspberry jam and raspberry mousse

These raspberry mousse tarts are just as delicious as they are cute, and they’re so easy to make too. They’re perfect for anytime that cookies and raspberry mouse is sounding good (which is always, right?). Enjoy!


Sunday, February 12, 2017

Chic Valentine's Day Table for Valentine's Day

Hello to you all.  I hope you are enjoying this Sunday...  It has been a very gloomy weekend here in the East Coast.   Perfect time to catch up on house chores and catching up with a book on a lazy Sunday.

With only a few days away from Valentine's Day, I wanted to share what I call my chic Valentine's Day Table.  Whether you are going to have dinner just for two, brunch with your best friends or a celebration with those you love, it is always a nice gesture of friendship to set a pretty table for the occasion. 

Traditionally, we all associate Valentine's Day with red but I think pink is just as beautiful and romantic.  Wanting to keep up with today's chic trends, I used a blush and gold color palette to give it a bit of a glamorous feel.

I do have to say that my  inspiration for this table came from a set of adorable accent plates I found at Home Goods a few weeks ago.  Soft pink hues, gold edge, and cute verses made these plates the perfect choice for my Valentine's Day table.

I hope you all find a dose of inspiration from looking at the photos below!

I wish you all a beautiful and happy Valentine's Day with the ones you love.



Pink Plate Chargers:  Michael's
White and Gold Dinnerware:  Lenox Federal Gold
Gold Flatware:  Target
Accent Plates:  Home Goods
Champagne Flute:  Home Goods
Gold and Pink Wine Glass:  Horchow by Maker Patina Vie
Napkins:  Ikea

Wednesday, February 8, 2017

Favorite Books ~ An Invitation to Chateau du Grand Lucé

Happy Wednesday everyone.  I hope your week is going well.

As I have previously shared with all of you, one of my favorite things to do on a lazy Sunday morning is to curl up in bed with a good book and just forget the worries of the world for a few moments.  I particularly love books about interior design and history so when I came across "An Invitation to Chateau du Grand-Luce" by Timothy Corrigan I knew I had found a little gem.  It is a book that truly takes your breath away and makes you dream...

This books covers the restoration of Corrigan's beloved French Chateau which was built between 1760 and 1764 by the engineer Mathieu de Bayeux for Jacques III Pineau de Viennay. Corrigan began his painstaking restoration the property's gardens and building's interiors in 2005. What captured my attention was the chateau's history and the remarkable dedication that Corrigan placed into bringing back the chateau's original elegance and grandeur. 

What I liked most about Timothy Corrigan is his design philosophy of creating spaces that are comfortably elegant but livable.  The photography in this book is exquisite but best of all, the book provides indispensable advice on decorating.Below a few incredible photos his exquisite country estate. 

 A short video of Timothy Corrigan giving a small tour of the chateau.

History of the Chateau du Grand-Luce’

“The chateau at Le Grand-Lucé represents one of the most precious elements of architecture of the French Enlightenment” - B. Chauffert-Yvart, Architect of the French Monuments
In 1760, the Baron Jacques Pineau Viennay, lord of Luce’, demolished the medieval castle, which dated from the 10th century and began building the current chateau. Constructed using local materials (sandstone and limestone quarried in Le Grand-Lucé), the chateau was destined to receive the many illustrious friends of the Baron. As the Intendant for all of eastern France for King Louis XV, Viennay was living in Strasbourg when he began the construction of his future summer palace. Unable to survey the construction himself, the Baron addressed his instructions in lengthy letters to his Architect, Mathieu de Bayeux. All of their correspondence and the original plans for the chateau are still in existence at the National Archives in Paris.
After several decades of planning his new chateau and five years of continuous construction, Pineau Viennay arrived to see his finished masterpiece. Unfortunately, upon arriving at the gates of his chateau he was so overwhelmed that he died of a heart attack even before entering the chateau or seeing the numerous sculptures  (exact replicas of the ones that he had at the Chateau du Versailles) that King Louis XV had placed in the gardens as house-warming gift.
The chateau was eventually inherited by the Baron’s daughter, Mademoiselle Louise Pineau Viennay. In 1781, a major fire broke out in the village surrounding the chateau and destroyed 144 houses. In a gesture of great good-will Mademoiselle opened the doors of the chateau to the village and paid to have the town rebuilt, only this time in the same stone that the chateau was built so that they would never again face the same risk of fire.  Only a few years later, this act of generosity was directly repaid, when the Revolution occurred, and both Mademoiselle and the Chateau were protected by the resident’s of the village. Every bit of the interior of the chateau survived in tact from this time and it is one of the only chateaux in all of France that weathered this turbulent time totally unscathed.
The chateau and its property remained in the same family for over 200 years. During the Second World War (1939-1940) the chateau served as a hospital for British Military officers.  700 important paintings (Rubens, Watteau, Fragonard, and Van Dyck) from the Louvre, Lille and other French museums were also hidden at the chateau throughout the war. 

Thank you so much for visiting.  I love to read your comments.  They always make my day.



Sunday, February 5, 2017

Recipes ~ Creme Brulee

Happy Sunday friends.  With Valentine's day a few days away, it is time to start thinking about serving up something sweet for your sweetheart.  For me, Creme Brulee is hands down my all time favorite dessert and I am lucky enough to have a husband that loves it just as much as I do.

You see, I have long had a love affair with this sinful dessert that is worth the cheat once in a while.  There is something incredibly satisfying about the contrasting textures and flavors of this custard that is simply heavenly.

Creme Brulee can be made in a ton of flavors such as orange, chocolate, coffee, almond, raspberry, lemon but my favorite flavor will always be the traditional vanilla.  So why not indulge your sweet tooth this Valentine's day with this tasty and mouth watering dessert that will always have you craving for more.

Here is the recipe I always use.  It is the recipe used by Philadelphia Restaurant City Tavern.  It is a simple recipe to follow and comes out perfect all the time.

Creme Brulee Recipe


1 and 1/2 cup of heavy cream
1 vanilla bean, split and scraped
3 tablesspoons of sugar, divided
4 large egg yolks
1/2 granulated sugar for browning on top (after cooked an refrigerated)


Preheat the oven to 325 degrees F.

Place 1 cup of the heavy cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and heat until you see tiny bubbles around the edge of the pan.  Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

Meanwhile, in a glass bowl, whisk together the egg yolks and half of the sugar until well blended and it just starts to lighten in color. Add the remainder (1/2 cup) of the cream into the egg mixture.  Slowly stir in hot cream.  A little at a time, stirring continually. Note:  I always strain the mix after I am done just to get rid of any lumps.

Pour the liquid into 3 to 4 ounce oven-safe ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, bout 25 minutes.  Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide about 1/2 cup vanilla sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Decorate with fresh fruit and enjoy...

Hope you have a great week sweet friends.  Thank you for stopping by today.