February 25, 2011

I have always been interested in interior design and enjoyed looking at pictures in home magazines, even prior to working at GDC.  I always admired how comfortable and put together the beds in catalogues and magazines appeared, though despite my best efforts, I was never able to duplicate this same cohesive look at home.  When I started working at GDC, I was determined to teach myself how to recreate the beautifully made beds I’d always admired.

What I soon discovered is that I had always been close, but missing a key element – an extra layer across the foot of the bed.  I was under the impression that one needed either a coverlet OR a duvet cover, however using both together is what completes the look of a bed.  If a duvet is too heavy for you, a throw blanket or quilt folded across the bottom of the bed creates the same effect, as shown in yellow above.  Well, this discovery brought on a new challenge for me – how to make a duvet cover work for me.  One frigid winter I attempted to give my bed a facelift with a duvet cover for my boring, white, down comforter.  I found the comforter bunched up in the middle, and I was left with empty fabric pockets in the corners.  Needless to say, the duvet cover was in the back of the linen closet within a week.  I’m sure many of you have experienced the same frustration; however there is a quick and easy fix to make any duvet cover stay put!

If you’re one of a lucky few who already has loops on the corners of your comforter, you’re only one simple step away.  If you’re not – don’t worry!  All you need is a needle and some thread, and some narrow grosgrain ribbon.  Sew a small piece of ribbon diagonally across each of the 4 corners of the comforter, so that you have a loop similar to the one pictured above.  Next, turn your duvet cover inside out.  Snip 2 pieces of ribbon approximately 7” long each, and sew both onto the corner of the duvet cover.  Repeat this 3 more times, until each of your corners has 2 ribbons attached.  Lastly, slip a 7” ribbon through your comforter’s corner loop, tie a bow, and ta-da!  A comforter that will stay put within the duvet cover J

February 14, 2011

Happy Valentines Day!!

My favorite way to celebrate any holiday is with food, and Valentine ’s Day is no exception.  This year I tried out heart-shaped cupcakes with a mold cupid brought me.  My secret ingredient for keeping the cakes moist and smooth, without being overly sweet is sour cream.  I also use a cream cheese based frosting, which makes a soft frosting that isn’t too sweet.  I added neon pink food coloring to mine for a pop of valentines pink.

Our blog will be updated weekly every Friday from here on out, so be sure to keep checking back for the latest at GDC Home!

Chocolate Sour Cream Cupcakes
Recipe makes enough batter for 18 regular cupcakes, 12 big top or extra large cupcakes or 60 mini cupcakes.
3 oz unsweetened baking chocolate, chopped
1 cup (1 8oz stick) unsalted butter, at room temperature
1 ¼ cups sugar
2 large eggs
1 cup unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon vanilla extract
½ cup sour cream
½ cup water
½ teaspoon baking soda
¼ teaspoon salt

Boil about 1 inch of water in the bottom of a sauce pan.  Place a double boiler, or a heatproof, glass bowl over the saucepan so that it receives the heat and steam from boiling water, but doesn’t touch the water.  Put chocolate in the bowl/double boiler, and stir until chocolate is melted and smooth.  Remove from heat and set aside to cool slightly.  Sift flour, baking powder, baking soda, and salt in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix in the melted chocolate.  Increase speed to medium and add eggs, one at a time, mixing until blended into batter. Add vanilla extract and beat until the mixture looks creamy and has lightened slightly.  Mix in the sour cream until no white streaks remain.  On low speed, add half of the flour mixture, mixing just enough to incorporate.  Mix in the water.  Mix in the remaining flour mixture until it is incorporated and batter looks smooth.  The batter is ready to bake at 350 degrees for approximately 18-20 minutes, or until an inserted toothpick comes out clean.

Easy Yellow Sour Cream Cupcakes
Recipe makes enough batter for 12 regular cupcakes, 9 big top or 6 extra large cupcakes, or 42 mini cupcakes.
I added half a cup of red sprinkles to my batter so that the yellow cake would have red spots in the center – a fun, festive valentines surprise!
1 ¼ cups unbleached all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg  + 1 large egg yolk
1 cup sugar
½ cup canola or corn oil
1 teaspoon vanilla extract
½ cup sour cream
½ cup red sprinkles – optional for Valentine’s Day

Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg + egg yolk and sugar until thickened and lightened to a cream color, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Reduce speed to low, mix in the oil and vanilla until blended.  Mix in the sour cream until no white streaks remain.  Mix in the flour mixture until it is incorporated and the batter is smooth.  The batter is ready to bake at 350 for 18-20 minutes, or until an inserted toothpick comes out clean.

Cream Cheese Frosting

Makes 3 cups
½ cup (1 8oz stick) unsalted butter, at room temperature
6 oz cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups confectioners’ powdered sugar
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese and vanilla until smooth and thoroughly blended, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the powdered sugar, mixing until smooth, about 1 minute, then increase speed to medium and beat 1 more minute until the frosting lightens further.  The frosting is ready to use, or for food coloring additions!  I used about 15 drops neon pink food coloring for my frosting.

My cupcakes are shown on Vietri's Incanto platter ...... GDC <3's