RICH Andrea

THE Curated

A Resident Company of Brave New Hennepin Arts Workshop

A Resident Company of Hennepin Arts Workshop

A VINTAGE FASHION EXTRAVAGANZA

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until well combined.

Combine Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.

Bake

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Heat the Cream

Remove the saucepan from heat and add the semi-sweet chocolate chips and butter. Stir until melted and smooth.

Melt the Chocolate

Let the ganache cool at room temperature until it thickens slightly.

Cool the Ganache

Once the cake is completely cooled, pour the rich chocolate ganache over the top, allowing it to drip down the sides.

Pour Ganache Over Cake

Sprinkle chocolate shavings on top of the ganache. If desired, add fresh berries for extra flavor and color.

Add Toppings

Slice the dessert into squares and serve. Enjoy the rich and decadent flavors!

Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Milk

Vegetable oil

Vanilla extract

Eggs

Heavy cream

Semi-sweet chocolate chips

Butter

Chocolate shavings

Fresh berries (optional)

Rinse 1 cup of quinoa under cold water in a fine-mesh sieve for about 2 minutes to remove any bitterness.

Rinse Quinoa

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and diced red onion, sautéing until the onion is translucent, about 4-5 minutes.

Sauté Aromatics

Add the rinsed quinoa and 2 cups of vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes or until the quinoa is fluffy and the broth is absorbed.

Cook Quinoa

In the last 5 minutes of cooking quinoa, add 1 cup of diced bell peppers, 1 diced zucchini, and 1 cup of halved cherry tomatoes to the saucepan. Stir gently to combine.

Sauté Vegetables

Once the quinoa is cooked, stir in 2 cups of fresh spinach until wilted, about 1-2 minutes.

Add Spinach

Drizzle 2 tablespoons of lemon juice over the mixture. Sprinkle with 1 teaspoon of dried oregano, salt, and black pepper to taste. Stir well to combine.

Add Seasonings

Serve the quinoa mixture warm, garnished with 1 cup of crumbled feta cheese and a tablespoon of chopped fresh basil.

Garnish and Serve

Quinoa

Vegetable broth

Olive oil

Garlic, minced

Red onion, diced

Bell peppers, diced

Zucchini, diced

Cherry tomatoes, halved

Spinach, fresh

Lemon juice

Dried oregano

Black pepper

Feta cheese, crumbled

Fresh basil, chopped

Preheat your oven to 350°F (175°C). This ensures that the batter cooks evenly.

Grease a 9x13 inch baking pan with unsalted butter to prevent sticking.

Prepare Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon until well blended.

Combine Dry Ingredients

In a separate bowl, beat the eggs and then add the milk and vanilla extract. Mix until combined.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.

Combine Wet and Dry Mixtures

Fold in chopped nuts or chocolate chips if using.

Add Optional Ingredients

Pour the batter into the prepared baking pan and spread evenly.

Pour Batter

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Unsalted butter

Cinnamon

Chopped nuts (optional)

Chocolate chips (optional)

Preheat your oven to 350°F (175°C) to prepare for baking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together until well combined.

In another bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth and fully incorporated.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Fold in chopped walnuts and chocolate chips until evenly distributed in the batter.

Add Flavor Enhancements

Grease or line a baking dish or muffin tin with paper liners.

Pour the batter into the prepared baking dish or fill the muffin tins about 2/3 full.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.

Once cooled, dust the tops with powdered sugar and add fresh berries as desired.

Prepare Toppings

Cut into squares or serve muffins warm. Enjoy your delicious creation!

Nutmeg

Chopped walnuts

Chocolate chips

Powdered sugar

Fresh berries (strawberries, blueberries, etc.)

Preheat your oven to 350°F (175°C). This ensures that the temperature is just right for baking.

Grease a 9x13 inch baking pan with butter or cooking spray to prevent sticking.

Prepare the Baking Pan

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

In another bowl, whisk the melted butter, eggs, vanilla extract, and milk together until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

If using, fold in the chopped nuts to the batter.

Add Nuts

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter into Pan

Place the pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

Butter, melted

Use the pattern paper to draft the design for your vintage dress. Ensure to include seam allowances.

Create the Pattern

Lay the cotton fabric flat and pin the pattern to the fabric. Cut out the fabric pieces carefully.

Cut the Fabric

Start by sewing the bodice pieces together, then sew the skirt pieces. Attach the bodice to the skirt.

Sew the Dress

Sew the lining fabric to the inside of the dress to give it a clean finish.

Add the Lining

Pin the zipper to the back of the dress and sew it in place, ensuring it functions smoothly.

Insert the Zipper

Sew on vintage buttons, and use embroidery floss to add decorative stitches to the dress.

Finishing Touches

Plan the accessories you want to complement your dress, including the use of faux pearls and feather trim.

Design the Accessories

If you have a wide-brim hat, decorate it with a matching ribbon or feathers from the feather trim.

Prepare the Hat

String faux pearls into a necklace and pair it with matching earrings.

Accessorize with Jewelry

Wear the leather gloves to complete your vintage look.

Add the Gloves

Put on the dress, accessorize with the hat, jewelry, and gloves, and you're ready for your Vintage Fashion Extravaganza.

Rich Andrea

The Curated

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A Resident Company Of Brave New Hennepin Arts Workshop

A Resident Company Of Hennepin Arts Workshop

A Vintage Fashion Extravaganza