Weekend Finds

 a lovely little dish to hold my rings and to sit on my vanity. $1!!

 Two rad picture frames and handful ( or so) of earrings for a very reasonable price indeed!

80's picture frame! Its so tacky and yet so cool.

Retro Recipe- Classic Cheesecake

Its a cheesecale kind of day, dont you think?!

Classic Cheesecake

Crust:

• 6 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Filling:

• 2 pounds cream cheese, at room temperature
• 2 cups sugar
• 1 cup sour cream
• 6 large eggs, lightly beaten
• 2 tablespoons vanilla paste or extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• Berries, optional

Directions

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

http://www.foodnetwork.com/recipes/food-network-kitchens/classic-cheesecake-recipe2/index.html

Modern Monday- Modern Shopping

Ahhh, Modern Monday, how nice to bump into you today...I want to post some great modern shops at which to buy your modern furniture and decor.

Ready, Set, Go! 1 to 10!

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2

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10

 

1. HomeSence http://www.homesense.ca/en/index.asp
2. Crate and Barrel http://www.crateandbarrel.com/
3. Ikea http://www.ikea.com/ca/en
4. Home Outfitters http://www.homeoutfitters.com/en/index.html
5. Anthropologie http://www.anthropologie.com/anthro/index.jsp
6. The Bay http://www.thebay.com/store.cfm?ckey=CA&lang=eng
7. Pier One Imports http://www.pier1imports.ca/
8. Superstore
9.Over Stock. com http://www.overstock.com/
10 Pottery Barn http://www.potterybarn.com/

Retro Party Bowl!

Look what I found last night at a second hand store!

Ive been wanting one of these for awhile!

 A retro chip and dip bowl! The dip bowl sits on the rim of the bigger bowl

and can be removed too!

I got it at an amazing price and am so excited to use it!

Thirsty Thursday- Pina Colada

Its Thirsty Thursday, and I don't have to work tomorrow, which makes it a very special Thirsty Thursday!Today's retro cocktail is the...

PINA COLADA

This drink is actually easier to make than you may think, so you have no excuse, really,not to try one out this weekend

The first time I had a pina colada was in the Dominican Republic on a horrible holiday with the worst boyfriend ever! But I do recall the pina colada's to be quite Delicious!

You Will Need:

2oz of light rum

5 oz of pineapple juice

1.5 oz coconut cream

1 cherry

1 pineapple wedges

Crushed Ice

What To Do:

Mix the rum, juice and coconut cream in a blender

Add the crushed ice until desired consistency... not too thin!

Pour into your favorite summer glass (or hollowed out pineapple if your feeling fancy ) and garnish with pineapple wedge and cherry.

Ta da! Easy Peasy!

Summertime Retro Patio

It was already 18 degrees C when ay 8:00 this morning...which makes me want to lounge on a lovely patio, with a lemonade...and it wouldnt hurt if this patio was outfitted with retro decor

http://www.etsy.com/listing/44922465/vintage-1950s-aqua-vinyl-aluminum-patio

I love how colourful and fun these 'retro' patios and their furniture are!

http://retro-luxe.blogspot.com/

(check out this retro blog)

Retro Recipe- Pineapple Upside Down Cake

Time for another retro recipe!

Pineapple Upside Down Cake

I have never had pineapple upside down cake... and I'm not sure I would like it. Lovely readers, have you had it before?

You will need:

1 can(s) (20 1/2 ounce) pineapple rings in pineapple juice

12 tablespoon(s) unsalted butter

1/2 cup(s) light brown sugar, lightly packed

1/2 cup(s) dark brown sugar, lightly packed

1/3 cup(s) chopped pecans

1 1/2 cup(s) all-purpose flour

1 teaspoon(s) baking powder

1/2 teaspoon(s) salt

4 large eggs

2 large egg yolks

1 1/2 teaspoon(s) vanilla extract

1 1/2 cup(s) granulated sugar

Directions

Heat oven to 325 degrees F.

Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat.

Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside.

Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy.

Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes.

Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.

 

http://www.countryliving.com/recipefinder/pineapple-upside-down-cake-3609