Apartment Blog

Throughout my childhood I can remember my father in the kitchen (yes, my dad did a majority of the cooking in our household) making a fantastic Thanksgiving feast. He always hated anyone being in the kitchen because they would be ‘in his way.’ So a new tradition that I have started the last few Thanksgivings is to create some type of dish at my apartment and bring it over for Thanksgiving dinner.  That way I am still contributing to the amazing meal and helping without ‘being in the way!’

I found this fantastic recipe in a Taste of Home Thanksgiving magazine last year and decided that it needs to be a reoccurring dish from now on. It’s absolutely, positively delicious! Not to mention super easy. That’s my kind of side dish!

Corn ‘n’ Bean Bake Recipe

Ingredients:

• 1 package (16 ounces) of frozen cut green beans
• 1 can (15.25 ounces) of whole kernel corn, drained
• 1 can (10.75 ounces) condensed cream of mushroom soup, undiluted (can also substitute for cream of broccoli or cream of chicken)
• 1 cup (4 ounces) of shredded cheddar cheese, divided
• ½ cup of crushed butter-flavored crackers (about 12 crackers-can also be substituted for variety crackers depending on the complement flavoring you desire)

Directions:

• 1. Preheat oven to350 degrees.
• 2. In a large bowl, combine the beans, corn, soup and ½ cup of cheese. Spoon into a greased 2-qt. baking dish. Top with remainder of cheese and crushed crackers.
• 3. Bake for 35 minutes or until heated through.

Hopefully you’ll find this dish to be as easy and delicious as I did. Who knows? Maybe you’ll start a new tradition in your family! Happy Thanksgiving!

 Dear Mom,

Through our many years together I have come to the understanding that Halloween is a holiday that humans like to celebrate. However, I have a few bones to pick with you regarding my treatment during your festive celebrations.

First off, you enjoying baking fabulous treats for you and your guests and yet you are all selfish enough not to share with me. Why? Does my overly practiced cute face no longer have an effect on you?

Second, you begin dressing up and behaving in crazy ways that makes it hard for me to recognize you. And yet I get yelled at for barking. Am I not taught to bark at strangers or weird looking people to keep you safe?

Thirdly, while I understand your guests for these events need to have proper seating, I do not feel that ‘my chair’ is an acceptable place for their behinds. I have sniffed many of butts and can tell you there are very few I want in my space. Please direct them elsewhere for seating options.

And finally, these celebrations are about you and your friends having a good time with one another. I see no point in bringing me into the equation. That means that unnecessary outfits or costumes for me only serve to humiliate me and assist in making me the laughing stock of the entire neighborhood. Would you please cease this useless exercise?

In conclusion, I would like to be righted for all the wrong doings. I will accept five of your home baked treats, unlimited barking rights to those who look funny to me, my chair to be left for ME and of course no costumes/outfits of any kind (unless of course it’s very cold outside and I require a jacket to prevent shaking). Your cooperation on this matter is greatly appreciated.

Thank you.

Sincerely,

Your son aka Bailey Bear

p.s. Happy Halloween everybody!

Today we celebrated two birthdays in one event; a Ms. Kimetha Hill and a Ms. Amanda Hall have birthdays on September 30^th and October 3^rd respectively. Within the marketing department at For Rent Media Solutions we have a little tradition. We decorate the birthday individual’s cubical and bring in baked goodies. Who doesn’t love a yummy baked goodie?

Typically we do cupcakes. Although there has been a delicious strawberry pound cake brought in before,  today it was lemon frosting on lemon cake. And instead of regular cupcakes, there was a GYNORMOUS cupcake!

Maybe you’ve seen these types of pans in stores near you; I purchased mine from Williams and Sonoma. However, I’ve heard they are also located in Michaels. Using just one box of cake mix (you can use two for a larger cupcake) you will bake a top and a bottom simultaneously. After it has baked for about 40 or so minutes (depending on your oven) you can place the top on the bottom to give it shape. Add frosting and other decorations (here sprinkles were used) and away you go! I will have to warn you though, for travel purposes it’s easier to have the top and bottom separated until you get to your location.

Here’s one of the birthday girls taking a bite out of her cake now…

I was watching TLC’s ‘Take Home Chef’ this morning while at the gym and I saw this decadent dessert that I must share. This is a dish I definitely plan on making for Valentine’s Day. When I saw how easy it was to prepare and how delicious it looked, it made me want to hop off the elliptical machine and run to the store (literally run to burn off the extra calories I’ll be consuming)!

Here it is…..

Chocolate Cheesecake

Makes 6

Ingredients:

For the cheesecake crust:

8 ounces/225 g semisweet chocolate wafer cookies
5 tablespoons/75 g unsalted butter, melted

For the cheesecake filling:

8 ounces/225 g good-quality semisweet chocolate (such as Scharffenberger), chopped
1 1/2 pounds/700 g cream cheese, room temperature
1 cup/200 g superfine sugar
3 tablespoons/30 g all-purpose flour
2 teaspoons/10 ml vanilla extract
3 large eggs

For the chocolate sauce:

2/3 cup/155 ml heavy whipping cream
4 ounces/115 g good-quality semisweet chocolate (such as Scharffenberger), chopped

Method:

To prepare the crust: Finely grind the cookies in a food processor. Blend the butter into the crumbs to form a moist sandy texture. 

Press the crumb mixture evenly over the bottom (not the sides) of six 4-inch-/1-cm-diameter spring form pans. Refrigerate the crust while preparing the filling.

To prepare the filling: Preheat the oven to 300°F/150°C. Place the chocolate in a heat-proof bowl, then set the bowl over a saucepan of gently simmering water. Stir the chocolate until melted then set aside to cool to lukewarm.

Using an electric mixer, beat the cream cheese in a large mixing bowl until smooth and creamy. Add the sugar, flour and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until well blended.

Stir the melted chocolate into the cream cheese mixture to blend. Spoon the cream cheese mixture over the chilled crusts, dividing it equally.

Place the cheesecakes on a heavy baking sheet and bake in the oven for 25 minutes or until the cakes puff slightly but the tops do not crack and are slightly darker in the center. The cakes will be slightly wobbly but will become more firm as they cool.

Turn the oven off and leave the oven door open to allow the cakes to cool for 1 hour. The cheesecakes will have cooled but will still be slightly warm. If desired, they can be refrigerated at this point until they are cold.

Meanwhile, to make the chocolate sauce: Heat the cream in a small saucepan over a medium heat just until it begins to simmer. Place the chocolate in a bowl and pour the hot cream over the chocolate. Let stand for 5 minutes to allow the chocolate to melt slightly.

Stir the cream mixture with a whisk until the chocolate has melted completely and the sauce is smooth.

To serve: Run a small sharp knife around the pan sides to loosen the cheesecakes from the pans. Release the pan sides and transfer the cheesecakes to plates.

Drizzle the warm chocolate sauce over and around the cheesecakes and serve.

By Simon Phillips 

I like to do my bit for the planet by doing things like recycling and not using plastic bags for my grocery shopping, but my girlfriend takes green issues even more seriously.  Recently she started trying out all kinds of DIY cleaning tips using eco-friendly products.  To my surprise these strange concoctions made from things like baking soda and vinegar actually seem to do the trick.  As well as being good for your apartment’s air quality, you can cut down on packaging and reduce the number of cleaning products you need, and save money at the same time.  Here are some of the green cleaning tricks I’ve picked up, which you can try out for yourself next time you’re cleaning your apartment.

Upholstery - Baking soda works wonders at removing stains from upholstery.  To get rid of spots of greasy food on a polyester seat or cushion, rub dry baking soda into it and then brush off.  Vinyl seats such as recliners or barstools can be cleaned by using baking soda mixed to a paste with water.

Metal Surfaces - You can bring the shine back to a stainless steel sink by cleaning it with baking soda sprinkled onto a damp cloth.  You can clean chrome faucets and other fittings by using a paste of baking soda and water and buffing dry.  This works on metal barstools as well.

Flooring - To stop spills from staining carpet, remove any solids and then pour club soda onto the area.  You’ll need to act quickly and do this as soon as the spill happens.  The club soda will help bring the spill to the surface and stop staining.  When vacuuming, add baking soda and a few drops of a pleasant smelling essential oil to the bag to reduce unpleasant odors. 

Wooden Furniture - Ditch the synthetic spray polish and use olive oil mixed with a small amount of lemon juice instead.  Rubbing mayonnaise on water marks helps shift them, and lemon juice helps remove heat marks from wood.

Laundry - Adding a spoonful of washing soda crystals to each wash makes hard water softer and reduces how much regular laundry powder you need to use.  Stubborn stains, including red wine, tomato sauce and curry, can be removed from clothes by soaking them overnight in a mixture of 1 cup of washing soda to 1 pint of water and then washing as normal.

Bathroom - Use an old toothbrush and a paste of baking soda and water to clean up old grout on tiles around the tub.  Scrub shower curtains with baking soda or a few drops of white vinegar to remove mildew.  Pouring half a cup of baking soda and 1 cup of vinegar down the plughole in the sink and tub can unclog blocked drains and if you do this regularly can prevent future blockages.  The same mixture can be used to remove lime scale deposits from a showerhead - leave it to soak in the mixture for an hour before running hot water through it.

Kitchen - Soaking greasy roasting tins in hot water and baking soda to loosen the grease and encrusted food makes them much easier to clean.  An effective multi-surface cleaner can be made from 2 cups of hot water, 2 teaspoons of lemon juice, 1 teaspoon of borax, 1 teaspoon of baking soda and a drop of washing-up liquid.  A homemade disinfectant can be made from 2 cups of water, 3 tablespoons of washing-up liquid and 25 drops of tea tree oil.

Windows and mirrors - A really simple way of cleaning windows and mirrors that really works is to spray undiluted white vinegar onto the surface and then buff to a shine using scrunched up newspaper or a paper towel.

Simon Phillips is a writer, interior design enthusiast and co-founder of GetBarstools.com.  He loves finding eco-friendly, money-saving ideas for the home.

With the holidays so near, I know everyone is searching for the perfect holiday treat to make! ForRent.com wants to provide you with our holiday recipe tips. The first six are regarding essential holiday pantry items and the remaining six are holiday treat recipes!

6 Essential Holiday Pantry Items:

• Chocolate Morsels
• Pam Cooking Spray
• Vanilla Extract
• Holiday Candy
• Sprinkles/Food Coloring
• Cookie Cutters

During our annual Marketing Department treat exchange, here were six of our favorite treats that were brought. You’ll see that some of them require one of the essential holiday pantry items mentioned previously!

                
SALTINE TOFFEE BARS

Ingredients:

• - unsalted Saltine Crackers (not premium-too thick)
• - 1 stick butter
• - ¾ cup sugar
• - 12 oz bag chocolate chips
• - sliced almonds, optional
• - powdered sugar, optional
• - “Pam” cooking spray

Directions:

Preheat oven to 350-400 degrees.  Line a 9 X 11 jelly roll pan with aluminum foil and spray with Pam.  Place saltines, edge to edge, over the bottom of the pan.  Melt butter, add sugar and bring to a boil.  Boil about 3 minutes to dissolve sugar.  Spoon (not pour) over the saltines and then settle the saltines and bake for about 5 minutes.  The saltines will look like they are floating.  Turn off the oven and remove saltines.  Sprinkle chocolate chips over crackers and return to oven until they are melted then add almonds if desired.  Cool a bit then cut (but do not try to separate- too runny still) and sprinkle with powdered sugar if desired.  Refrigerate until hard then break into pieces, removing foil from the back of the crackers.

Peppermint-Chocolate Sandwich Cookies

Ingredients:

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Directions:
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a ½ ounce cookie scoop

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Christmas Cupcakes

Ingredients:
Pillsbury Cake Mix Funfetti
Duncan Hines Classic Vanilla Frosting
Eggs
Vegetable Oil
Baking Cups
Directions:
Follow directions on the box for cooking cup cakes. After cup cakes have cooled, put vanilla frosting on the cup cakes. For extra decoration, you can use holiday colored sprinkles!

Peppermint Bark

Ingredients:
12 oz bag of White Chocolate Morsels
12 oz bag of Semi-Sweet Chocolate Morsels
8 regular sized Candy Canes

Directions:
Lightly grease a large cookie sheet. Break up candy canes into one inch pieces and put into a sturdy plastic bag. Crush candy canes inside the bag until they are in very small pieces. Next, put the semi-sweet chocolate morsels into a bowl and put in the microwave for 1 minute; stir in 15 second increments until it is completely melted. Pour melted chocolate on the cookie sheet and spread to make a thing layer. Put the white chocolate morsels in a bowl and repeat microwave cycle (while white chocolate is in the microwave, put baking sheet of semi-sweet chocolate in refrigerator for cooling). Once melted, stir in ½ of the candy cane pieces and spread on top of semi-sweet chocolate layer. Top with the remaining pieces of candy cane; be sure to lightly press into the chocolate layer to secure. Cool in refrigerator until hard and then break into pieces!

PEANUT BUTTER CHOCOLATE KISS COOKIES 
Ingredients:
1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candyDirections:

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.

M&M Sugar Cookies

Ingredients:
Pillsbury Sugar Cookie Dough
Bag of Holiday Colored M&Ms (could be the regular kind or the mint flavored!)

Directions:
Cut the sugar cookie dough into slices for the appropriate sized cookies (you could also roll into whatever size you choose). Put on greased baking sheet and lightly press to flatten the dough. Place M&Ms on top of the cookies and bake accordingly. Wait for the cookies to cool before taking them off the baking sheet.

Happy Cooking!