Mohina Designs { Quest for Design + Passion for Photography+Journal of my Musings }

Wordless Wednesday - Cherish the Beauty around You

2011-08-03T06:10:00.000-07:00

Perfect Pairing - Ivory and Turquoise

2011-08-02T22:48:00.003-07:00

* Dainty Ivory paired with dreamy Turquoise
* Simple yet stylish
* Mix n Match..Play with your imagination
* When wearing neutral color tops,add some color to your accessories and Vice versa..
* Don't go overboard..do everything in moderation

* Develop your own sense of style and flaunt it :-)

August 2011 Desktop Wallpaper Calendar

2011-08-01T14:04:00.000-07:00

* Jasmine fragrance lingering in the air
* sweet mangoes and fresh peaches
* Lazy summer afternoons
* Sipping chilled lemonades
* Everything is surrounded by magical light
* Every flower in the garden is glowing and brighter than ever
* Oh summer,what a beautiful season you are....
* In Eloquent words
"Ah, summer, what power you have to make us suffer and like it ." - Russel Baker

Wordless Wednesday - La Vie est Belle

2011-07-27T05:30:00.000-07:00

Rocco DiSpirito's Red Velvet Chocolate Squares

2011-07-26T23:43:00.001-07:00

I love chocolate,I bet we all do :-) but we cannot have it as much as we like to because of the calorie red flag,well now we don't have to..

last weekend while tucking away some magazines,I came across the recipe of Rocco DiSpirito's Red Velvet Chocolate Squares,good news they are sugar free and serving per each chocolate square only 106 calories :-)

Here's the Recipe

Ingredients :
butter flavored nonstick cooking spray
1/2 cup chopped canned beets, drained
1 cup canned red beans, rinsed well and drained
1/2 cup unsweetened cocoa powder
3/4 cup liquid egg substitute
3 Tbsp whole wheat pastry flour
3/4 cup agave nectar
1 Tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp natural red food coloring (optional)

Makes 12 chocolate squares
Per serving{each chocolate square } 106 calories,1.5g fat(1g sat/og mono/0g poly),2.5mg cholestrol,62mg sodium,22g carbs,2g fiber,3g protein

1. Preheat oven to 350F. Spray an 8x8inch baking dish with cooking spray.

2. Combine the beets, beans, cocoa powder, egg substitute and flour in the bowl of a food processor. Process until very smooth, about 2 minutes, scraping down the edges of the bowl once halfway through.

3. Add the agave, butter, vanilla, almond extract and food coloring and process until everything is thoroughly combined and smooth, about 1 more minute.

4. Pour the batter into the prepared baking dish and smooth the top. Bake for 28-30 minutes turning the dish once halfway through. (A toothpick should come out with some batter clinging to it)

5. Let the squares cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 3 hours. Once they are thoroughly chilled, cut them into squares. Keep refrigerated.

{ Recipe adapted from Rocco DiSpirito's " Now Eat this Diet " Book
image courtesy cheese and chocolate }

Weekend Quote - Fruits of Labor

2011-07-23T08:30:00.000-07:00

The fruit derived from labor is the sweetest of all pleasures...
{ Luc de Clapier,French Moralist }

Wordless Wednesday - Have a Zen Moment

2011-07-20T05:00:00.000-07:00

This Summer Think Turquoise

2011-07-19T14:02:00.000-07:00

fresh by JENIFER 604

Turquoise Kaftan to the Mall by zenhijabi

There's a better way by Leena*

Weekend Quote - Joy Follows Like a Shadow

2011-07-16T12:18:00.000-07:00

We are shaped by our thoughts,we become what we think..When the mind is pure, JOY FOLLOWS LIKE A SHADOW that never leaves...
{ Hindu Prince Gautama Siddharta, the founder of Buddhism }

Sweet Beginnings - Molten Chocolate Cake

2011-07-15T17:27:00.000-07:00

Ingredients :

4 Tbsp unsalted butter,more fore the ramekins
1 Tbsp flour,more for the ramekins
1/3 cup bittersweet chocolate chips
1 large egg plus 1 large yolk
2 Tbsp granulated sugar

Serves : two people
Preparation time : 15 min

Recipe :

1) Heat oven to 450 degree Fahrenheit.butter two 6-oz ramekins and lightly dust them with flour.

2) Place the butter and chocolate in a glass bowl and microwave high in 20 second intervals,stirring in between,until melted and smooth.

3) Using an electric mixer,beat the egg,egg yolk and sugar in a medium bowl until thick and lighter in color,about one minute.

4) Add the melted chocolate and flour to the above mixture, beat until fully mixed and smooth.

5) Pour the batter into the prepared ramekins.

6) Bake until edges are set and center still jiggles slightly,8 to 10 mintues.let them stand for 15 seconds.

7) Run a knife around edge,then carefully invert each cake into a plate.dust with confectioners' sugar,serve with fresh mint or berries.

Recipe & Image source : Woman's Day Magazine