Monday, 10 2011
Okay, so you may have heard of hair clips or hair pins. But how about shoe clips? You know… little accessories for your plain black pumps or flats? The lovely owners of ban.do, Jen and Jamie, made these adorable floral and pom pom shoe clips if you ever want to go all out. We love love love the sequin heart shoe clips!
Sunday, 9 2011
post by Food Editor Ayu
One of so many things I hate about living in Jakarta is the lack of fun chocolate candies, read: American goodies. Just few weeks ago, we weren’t able to find Mars Bars, Snickers, Hershey’s and M&M’s anywhere in Jakarta, although one fancy supermarket has started stocking all goodies I said above, my favorites still have not make any appearance, Reese’s peanut butter cup and Twix.
The closest place I can get my Reese’s and Twix fix is Singapore which means like few hundreds dollar worthed plane ticket. So that means, all I can do is begging anyone who is going to a place where Reese’s and Twix existed to bring me some of those home. My dear friend went to Singapore and of course I asked her to bring me those goodies, she brought me very few Reese’s peanut butter cups which I immediately turned into brownies. I devoured ‘almost’ the whole pan of the brownies and yet, my chocolate peanut butter crave is just got worst.
And my decision to make these chocolate peanut butter krispy bars couldn’t be any more right. These bars are probably the best stuff I have ever made. They satisfy that salty-sweet crave and give you the extra crunch from the krispy bars. The only problem is, how to manage yourself from finishing the whole thing, because maybe, they worth the calories.
CHOCOLATE PEANUT BUTTER KRISPY BARS
recipe from Baked: New Frontiers In Baking
1 3/4 cups crisped rice cereal
¼ cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter
3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
½ teaspoon light corn syrup
4 tablespoons (1/2 stick or 2 ounces) unsalted butter
1. Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan. Put the cereal in a large bowl and set aside.
2. Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
3. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
4. Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
5. Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
6. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Friday, 7 2011
3 Things Dujour Loves About Z-Mode:
Okay, so maybe there are more reasons, but why don’t you see for yourself?
Wednesday, 5 2011
I have discovered a new love for hair accessories. Lucky for me, I’ve also discovered a new designer to fulfill that love. Jennifer Behr has an amazing collection of beautiful headpieces made of rhinestones, silk chiffon, leather, studs, and other unique materials. What I love even more is that you can wear these lovely pieces for any special event. Pair it with your favorite vintage dress and black pumps, and you will catch the eyes of anyone in the room!
Shop the entire collection at JenniferBehr.com.
Tuesday, 4 2011
If you are a handbag fanatic like I am, then you will love these beautifully-crafted purses and clutches from Bagatelles & Co. Yes, these items are handmade! We love the beautiful patterns and color palettes! My favorite item is the Vanilla Lace Lizzy clutch bag with a chain strap!
Monday, 3 2011
We need a break from reality. I would love to live a fairytale life, wouldn’t you?
Photography: Nirrimi
