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Art Hearts

Janurary 16, 2015

Redlands, CA

We love Art Hearts and hope you will too! For your Valentine or just because...

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Chocolat Chaud

December 19, 2014

Redlands, CA

Have you ever been in line at the coffee house and been jealous of the person who just ordered hot chocolate with whipped cream? It seems so decadent, I mean it should be a special occasion or somethi…
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Have you ever been in line at the coffee house and been jealous of the person who just ordered hot chocolate with whipped cream? It seems so decadent, I mean it should be a special occasion or something. Fear not, I am hear to tell you it is okay to order the hot chocolate. Even better, stop in a pick up some Wildly Delicious Chocolat Chaud. We have three flavors: dark chocolate, peppermint and orange.
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Library of Flowers

December 16, 2014

Redlands, CA

We have a lovely selection of scents from Library of Flowers. My own personal favorite is Field of Flowers. There are candles, lotions, perfumes, soaps and gift sets from which to choose. Complimentary gift wrap available.

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Dates to Celebrate Iveta Scones

December 13, 2014

Redlands, CA

Dates to Celebrate is underway and we are sampling our Iveta Scones with Maison de Monaco Preserves and The Devon Cream Company Clotted Cream. We will be celebrating all day as we close out the last s…
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Dates to Celebrate is underway and we are sampling our Iveta Scones with Maison de Monaco Preserves and The Devon Cream Company Clotted Cream. We will be celebrating all day as we close out the last sequential day of the century, 12/13/14. Hope to see you! In the meantime, here is the recipe for mini Iveta scones:
Makes 32 scones (or 64).
Preheat oven to 350 degrees (convection oven to 325 degrees).

INGREDIENTS
1 cup heavy whipping cream (or cashew cream)
1 Ivéta Scone Mix
DIRECTIONS
1. Place the Scone mix into a mixing bowl and pour in ¾ of the heavy cream, mixing as you pour. Stir until the cream is absorbed in the mix.
2. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining heavy cream as needed.
3. Place the dough on a floured counter and press into a 6 inch circle (rolling is not necessary).
4. Cut the dough into 8 pie shaped wedges.
5. Take each wedge and press it into a small circle (approx 2 in).
6. Cut each circle into 4 more pie shaped wedges for a total of 32 bite-size scones (or 8 wedges for 64 pieces).
7. Place the wedges on a baking sheet (grease or use parchment paper), sprinkle with granulated sugar or brush with heavy cream.
Bake 12 minutes for 32 pieces (or 6 minutes for 64 pieces) until lightly brown.
Test by inserting toothpick into center of scone. It should come out clean when done.
Remove baking sheet from oven and cool slightly before serving.
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Dates to Celebrate Restaurant LuLu Meyer Lemon Preserves

December 13, 2014

Redlands, CA

Dates to Celebrate continues! We are sampling our Restaurant LuLu Meyer Lemon Preserves in a quinoa salad. The recipe is as follows: 2 cups Organic Quinoa Grain cooked & cooled 1 cup Parsley choppe…
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Dates to Celebrate continues! We are sampling our Restaurant LuLu Meyer Lemon Preserves in a quinoa salad. The recipe is as follows:
2 cups Organic Quinoa Grain cooked & cooled
1 cup Parsley chopped
1/2 cup Scallions chopped or Green Onions chopped
1/4 cup Pom seeds
2 Tbsp Pine Nuts
2 Tbsp Mint chopped fresh (or 1 tsp dried)
1 Garlic clove minced
1 Tbsp Basil minced
1 Tbsp Meyer Lemon Preserves
1/4 cup Extra Virgin Olive Oil
1/4 tsp Salt
1/8 tsp White Pepper
Directions

Toss together all ingredients. Chill for 1 hour or more to allow flavors to blend.
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