A Fresh Look

One Day Decorating Service

Helping you create beauty, order and harmony in your home

Kit Davey, Interior Designer

18 Years in business - Over 2,600 homes transformed!

Newsletter: Fall 2006

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Contents:

1) Quote
2) Interesting Websites
3) Recipe
4) Invitation to Art Sale/Open House
5) Tips
6) Realtor?

1) Quote of the Quarter:

“To live a creative life we must lose our fear of being wrong.”
Joseph Chilton Pearce.

2) Interesting Websites to visit:

Want to reduce your stress and feel prepared for the holidays?

3) Recipe

Kit’s Guilt-free, Chocolate Mudslide Oreo Cheesecake

I created this recipe after having a swoon-inducing slice of cheesecake at the Cheesecake Factory in Palo Alto. It’s a bit involved, but definitely worth it!

Ingredients:
Crust:
1/2 of a 1 lb. 3 oz package of Reduced Fat Oreo Cookies
¼ cup egg substitute or one egg white

Cheesecake filling:
2 cups chocolate chips
1/3 cup boiling water
½ cup sugar
¾ cup egg substitute (or 3 egg whites)
2 cups non-fat sour cream
1 lb. non-fat cream cheese
1 tsp vanilla
1 tbsp unsweetened cocoa powder
Remainder of package of Oreo cookies

Directions:
Crust:
Preheat the oven to 300 degrees. In a food processor, break up ½ the Oreos and pour in the egg substitute. Blend until moistened and or/gummy. Spread the mixture into the bottom on a 9” spring form pan. It will be a bit sticky, so you might need to use your fingers to flatten it out across the bottom of the pan. Wet your fingers a bit so that the “dough” doesn’t stick to your fingers. Bake at 300 degrees for about 20 minutes and let cool while you make the rest of the cake.

Cheesecake:
In a large mixing bowl, pour the boiling water over the chips to melt them. Mix until thoroughly melted and smooth. Gradually blend in all the rest of the ingredients, EXCEPT the remaining Oreos. Pour half the mixture onto the prebaked crust. Break the cookies into smaller pieces and push into the filling. Pour the remainder of the filling on top, making sure to cover all the cookies. Bake at 350 degrees for 40 minutes until the edges of the cake are puffy, but the center is jiggly. Turn off the oven and prop it open with a wooden spoon. Keep the cake in the oven for an hour with the door ajar. Cool 6 to 48 hours in the frig before serving.

4) You are invited to My Art Sale Open House!

Please come to my annual Art Sale and Open House on
Sat., November 11th from 12 to 5 pm.
You are welcome to tour my home and also to shop for jewelry, paintings, sculpture pieces, greeting cards and other works created by 10 artisans who set up tables throughout my home. Bring your friends!

Location: 1539 Granger Way, Redwood City.

5) Tips: Odds and Ends
6) Need a Realtor?

If you are thinking of selling your home and don’t have a Realtor, give me a call. As a stager, I work with the most qualified and experienced agents on the Peninsula. I am happy to refer you: 650-367-7370.

Contact Kit