Fake It In the Kitchen: Fresh, Homemade Cheese!

As promised, here is my recipe for fresh, homemade cheese. It's terribly simple, but it's one of those recipes that will make you look like a kitchen allstar with a minimum of effort. Just don't let any one know how easy it is!

Combine the following in a big pot:
1 qt. buttermilk
1/2 gallon whole milk
1/2 gallon heavy whipping cream
5 cloves minced garlic
At least 5 tbsps salt
At least 4 tbsps fresh ground pepper

Throw on medium-high heat, and with a candy or meat thermometer, heat milk mixture to 185. Once it hits 185, start timing it. You'll want to keep an eye on it, and keep the temp between 185 and 200 for 25 minutes. DON'T STIR!

While mixture is heating up, prepare a colander with 2 sheets of cheese cloth so that the cheese cloth drapes over all sides of the colander. After 25 minutes of heating the milk, pour the mixture through cheese cloth and colander. Don't scrape it from the sides.

Allow to drain for about an hour, then serve or refridgerate. It'll be good in your fridge for 7-10 days.

Enjoy!

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Please feel free to comment here, or give us a shout out at writeus@ashleysbigsecret.com.

© Copyright 2007. Ashley’s Big Secret, Inc.

Best Weekend EVER!

We had a phenomenal weekend! We can hardly get over how much fun we had! We decided that we would take part in a craft fair for a wonderful charity, the Walworth Historical Society, which keeps our paradise looking like just that.

We had a great time meeting all of the ladies there, doing a little shopping, and talking with everyone about jewelry. Our booth was a huge hit, and we want to thank everyone for making it such fun! Here are some pics:

We also decided it was time to pimp out the car... So we smacked a couple of big logos on it and added a bumper sticker. What do you think?

I hope your weekend was as amazing as ours- and thanks to everyone who made our weekend so darn special!

For fabulous accessories, visit AshleysBigSecret.com. Please feel free to comment here, or give us a shout out at writeus@ashleysbigsecret.com.

© Copyright 2007. Ashley’s Big Secret, Inc.

Go Ahead... Fake It!

WOW have we received the comments, looks, laughs, and questions since starting DoYouFakeIt.com. My girlfriends think it is hilarious and of course the men think of sex. Since our secret is out, my friends are asking me which of my bobbles are real and which are fake. The fact the question is asked should be a testament to good taste and good product.

I have for years worn costume jewelry along with the real bling. The reason I have done this, is because I think many times the costume jewelry is more beautiful and makes more of a statement. Plus I can have lots of it and not spend a fortune. I can change it according to my mood, my look or whim without feeling guilty. For a woman who owns several hundred pairs of shoes, you can imagine the drawers full of jewelry I own. Or maybe you can’t….my daughter is still amazed.

We are now starting to get repeat customers to our Ashley’s Big Secret .com website. and receiving many complimentary emails from our customers. However, if you are new to our website and are hesitant to order, or if have questions regarding any of the items, I encourage you to email us at writeus@ashleysbigsecret.com . If you want advice on what or how to wear something, again, I encourage you to email us. We would enjoy hearing from you.

YOU can dress like the DIVA you know you are and fake it too!

Toni

For fabulous accessories, visit AshleysBigSecret.com. Please feel free to comment here, or give us a shout out at writeus@ashleysbigsecret.com.© Copyright 2007. Ashley’s Big Secret, Inc.

Fake It in the Kitchen!

I've always adored entertaining- I love to throw big, elaborate meals and feel that a dinner party I throw should have course after course after course on lush candle lit tables.

Dinner parties at my house are legendary affairs, one of which is simply referred to as 'the' dinner party and of the many parties I've thrown, there is never any confusion which one is being referenced. Once, Mom called me one afternoon and suggested dinner that night. "We'll just come over to your house and order a pizza or something", she said. "Oh no", I thought. No dinner at my house was going to be eaten from a box. Immediately, visions of lush pastas, field greens, fresh baked breads and sumptuous desserts filled my mind.

Keep in mind- I have never been particularly rich in time nor money. Champagne on a beer budget doesn't even begin to describe me. I have, though, always worshipped the God of All Things Fake. So I even fake it in the kitchen.

Over the years, I've collected recipes from Sandra Lee, time saving techniques from Rachel Ray, and money saving wine tips from my father to become quite the efficient little gourmand- if I do say so myself.

I thought I'd share one of my favorite recipes with you for faking it in the kitchen. Truffles are a simply delectable treat that are usually purchased at high end chocolate boutiques for an arm and a leg but are very classy. When your guests hear that you've made them yourself, I promise they will be in total awe of your kitchen goddess status.

You can find a truffle recipe in almost every gourmet cookbook, but I've combined several recipes and added my own advice and tips from trial and error to give you the world's best (and easiest) recipe.

Ingredients:

8oz. Semi-sweet baker's chocolate

16oz. (1 bag) chocolate or white chocolate chips

3 tbsp very heavy whipping cream

1tbsp of your favorite liqueur- mine is Kahlua. Mint or almond extract work well, too.

In a large pan half filled with water, place a smaller, heat-safe bowl. The stove should be at about medium. Add the baker's chocolate to the smaller bowl and stir occasionally until it's completely melted. Add the whipping cream and stir completely, then add the liqueur or extract and mix well- then take it away from heat immediately.

Place the bowl with the chocolate in the freezer for 40 minutes or an hour, until the chocolate is firmed up enough to be malleable and keep it's shape. Roll the chocolate into 1 tablespoon balls, put them on wax paper.

What you've just created is ganache. Some people just leave it at that- ganache is delicious! you can roll it in powdered sugar or chopped nuts and still make a big hit. However, for a true truffle, the next step is so easy and fun I've never successfully avoided it. The ganache can also be made far in advance and kept in an air tight container in the freezer until you're ready to use it.

Put the ganache in the freezer and let it firm up for 20 minutes. Take about 3/4 cup of the chocolate or white chocolate and microwave it in a small bowl in 30 second intervals. Between intervals, stir vigorously. Chocolate is only tricky to work with if you forget that it can burn and will keep it's chocolate chip shape as its melting. Stirring it vigorously between microwaving will help it break up and not burn. Using smaller quantities at a time will help, too. It usually takes three 30 second intervals to get the chocolate smooth.

Take the ganache out of the freezer and one by one, drop it in the melted chocolate. To make sure it's coated completely, use 2 forks to 'juggle' it. That's it! Place your truffles on wax paper and wait until they firm up- usually 4 or 5 hours. You'll want to leave them at room temperature- if you stick them in the fridge they'll get that gross white stuff on the surface.

I like to dip my truffles in milk chocolate and then melt and color white chocolate and splash it over for my truffles as an added accent. The photo above shows green truffles I'm making for St. Patrick's Day!

For fabulous accessories, visit AshleysBigSecret.com. Please feel free to comment here, or give us a shout out at writeus@ashleysbigsecret.com.

© Copyright 2007. Ashley’s Big Secret, Inc.