Saturday, March 19, 2011

Spring Break at Small Hope!

Well it is that time of year again. 
SPRING BREAK—Small Hope Style! 

March is starting out quite busy with a lot of families heading our way with their teens/kids for Spring Break! for some;




Swimming in turquoise waters
And of course Hammocking
 So how are you spending your SPRING BREAK???

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Wednesday, March 16, 2011

Kit Cat Slice

 A new dessert from Chef Scott..........

Le Kit Cat (adapted from Michel Richard Happy in the Kitchen).  sometimes i make this as a tart using a corn flake crust in the same way you would make a graham cracker crust.  either way, cut in very small slices (like a candy bar kit kat) or petit fours as it is quite rich!

Bottom Layer

  • 2/3 cup creamy peanut butter
  • 2 tablespoons peanut oil
  • 7 ounces milk chocolate, melted and cooled slightly
  • 1-1/4 cups crushed cornflakes, corn chex or rice krispies

Top Layer

  • 1-1/4 cups heavy cream
  • 5 ounces 60% semisweet chocolate, melted and cooled slightly
Line an 8-inch square pan with plastic wrap, letting it overhang on all sides.
For the bottom layer, place the peanut butter and oil in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium to medium-high speed until thoroughly combined and light in color, 2 to 3 minutes, stopping to scrape down the sides as necessary. Reduce the speed to low, add the chocolate, and mix for a minute, or until thoroughly combined. Remove the bowl from the mixer and stir in the cornflakes.
Pour into the prepared pan. Using a small offset spatula, spread the mixture into an even layer, being sure to reach into the corners. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
For the top layer, in the bowl of a stand mixer fitted with the whisk, or in a large bowl using a hand held mixer, whip the cream until soft peaks form. Place the chocolate in a medium to large bowl. Working fairly quickly, fold half of the whipped cream into the chocolate. Fold in the remaining cream.
Pour the mixture over the bottom layer and spread into an even layer, being sure to reach into the corners. Bang the bottom of the pan against the work surface to eliminate any air bubbles in the top layer.
Cover with plastic wrap and refrigerate until the top layer is set, at least 4 hours. (At this point, the dessert can be refrigerated for up to 3 days.)  it also freezes well for longer storage. Pin It Now!

Thursday, March 3, 2011

Leah and Jon’s wedding day…………..

The wedding arch was decorated with hand picked flowers and palms, the bouquet and boutineers were made and ready, the chairs were set up, the music playing, the scene was set!   
So on Saturday afternoon on the 12 of February 2011, Leah and Jon were married on the beach, by Reverend Newton Hamilton in front of their family and friends. The paper work was signed, the cake was cut, speeches were given, and then it was time for the first dance as man and wife. Then the party started and into the wee hours of the morning it went! 
So congratulations to Leah and Jon and thank you for letting Small Hope be part of your special day…… 

Click on the link below to watch the video of the wedding....
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