Design Crush

Have you been to Design Crush? A wonderful blog with lots of cool things like these wall pockets...

or these custom hand-cut finger prints...or a delicious looking recipe...

and photo montages...and quotes. Lots of fun things to help you pass your time, I strongly recommend you visit there.

Yes please!

Seen on Design*Sponge, this Almond Joy milkshake has my mouth watering. And the recipe comes from a contestant on Top Chef! Love it. Perfect for this summer heat. Recipe here.

Thanksgiving Food!

In the spirit of Turkey day I wanted to share a great easy recipe for delicious Parmesan Shortbread Rounds. They are truly addicting and you should try bringing them to any family gathering you are attending this weekend. Enjoy! A treat originally from Bon Appetit a few years ago. It can be found here on Epicurious (one of my favorite food websites) Happy Thanksgiving!

Ingredients:

• 1 3/4 cups all purpose flour
• 3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
• 1 teaspoon coarse kosher salt
• 1/2 small garlic clove, minced
• Pinch of cayenne pepper
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Directions:

Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.

Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.