Hello! Welcome to A Beautiful Abode… I’m Shauntelle, and in case you’re a new visitor, this is my little home on the web, dedicated to providing inspiration, tips, resources, and projects to help you create a beautiful home on a tight budget.
In addition to being totally obsessed with budget decorating, I’m a (soon-to-be) 34 year old at-home mom of three and freelance writer. I’m married to the sweetest man ever… he has to be as often as he agrees to drive to out of the way places for me to pick up the great deals I find on craigslist!
In honor of the party, I’ve been doing a little cooking. Originally I was going to host a tea party, but the day ran long so here we are having coffee and dessert instead. There’s an unending stream of Starbucks available… and there’s also chai and green tea if you’re not a coffee fan. The best thing I can offer though, is a yummy selection of scrumptious desserts. I’ve included the recipes as well, in case you’d like to try a few at home… after all, the great smell of baked goods makes every day a little better!
Blueberry Coconut Pound Cake Muffins
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
Racheal Ray’s Individual No-Bake Strawberry Cheesecakes
12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle
Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners’ sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.
Paula Dean’s Three Chocolate Cookies
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips
Preheat oven to 375 degrees F. Lightly grease baking sheets.With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
Fresh Fruit and Cheese
Grapes, brie, and pears… can’t get easier than that!
(photos and recipes courtesy Foodnetwork.com)
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I hope you enjoy the desserts. Feel free to wander around while you nibble… and remember to drop in often because I’m always adding new projects, interviews, and inspiration to help you create a beautiful home on a tight budget!
xxoo,
Shauntelle
