The 5 Best 9.5KW Electric Shower

What is the best 9.5kw electric shower? 

You have to agree with me that a nice hot or cold bath after a hard day’s work is vital to our health.

An electric shower will take your shower time to a whole new level. It will also save you the hassle of using a boiler. 9.5kW showers are popular because they are effective and affordable.

If you haven’t been enjoying this feeling you can still join the party. They’re plenty of quality and affordable 9.5kW electric showers today. 

This review will help you find out the best options in the market. 

Top Product Review

All the products in the review below operate at 9.5kW. Let’s review the 5 best.

1. Triston MOSV09SG Seville Universal Electric Shower

What we have here is a round-shaped electric shower made by Triston, who has been in the business for at least four decades. 

This shower is user-friendly and straightforward when it comes to usage. It requires little or no expertise and is extremely easy to install. 

Since the majority of its controls are located upfront, you should have no problems locating or adjusting the water temperature. 

Moreover, the product has distinct controls for regulating flow and temperature. Its numbered dial also makes it easy for you to navigate your water temperature. 

This shower has numerous cable and entry outlets for replacement. Lastly, it comes with 2-year complete parts and labor guarantee for UK residents. 

2. Triston MOMT094G Martinique Luxury Electric Shower 

Here’s another quality electric shower from Triston. If what you prefer is a shower that’s convenient to use yet cost-efficient, then this shower is ideal for you. 

Firstly, unlike its counterpart above it utilizes a push-button control to turn on and off the electric shower system. 

This shower system heats water immediately and does not depend on water preheated by the boiler.

Moreover, its showerhead has 5 spray patterns and has a limescale resistant power-off feature that eliminates all water in the shower before powering down. 

Plus, when you purchase this shower system, it is packaged with all the necessary hardware needed for installation. From the chrome hose to the soap dish and even a warranty card.

To add to that, it also comes with a 24 months complete parts and labor guarantee for UK-based customers.

3. Triston RECOL209BRSTL Collection II Contemporary Electric Shower (brushed steel)

If style and attraction are what impresses you in a shower system, then I can’t recommend a better option than this shower from Triston. 

Top of the list of perks is its limescale resistant power-off feature. This simply annihilates every unused water left in the showerhead and helps you to prevent limescale. It also saves you a few extra bucks for repairs.

In addition, the model is user-friendly and has comfortable soft-touch buttons that make using the controls easy. This will come in handy if you have a cut on your hand or suffer from arthritis. 

Moreover, it has a five-pattern showerhead that serves to enhance the shower experience. 

When you make a purchase, you can expect your package to come with all the essential hardware you’ll need to have a successful shower installation.

This product comes with a 2-year complete parts and labor guarantee for UK residents. 

4. Triston T80gsi Electric Shower Model (rotary control)

Another shower from Triston makes the cut and it is of little surprise why. This shower is user-friendly and requires little or no time to master due to its simple design. The majority of its controls can be seen at the front so it’s quite easy to use.

The power system is controlled by a push start button, making it easy for you to power on or off. 

Just like most Triston showerheads this one also has a five spray pattern that will give you an enjoyable showering experience. The higher the number of sprays, the larger the coverage. 

Moreover, it comes with a 2-year full parts and labor guarantee if your location happens to be within the UK.

5. Triston T80Z Electric Shower (white and chrome colors) 

Our last but not the least pick is yet another beauty from Triston.

This shower possesses every feature a modern shower system should have. It’s flexible and compatible with all other T80 models made by Triston and Mira, amongst others.

Since this model has removable pipe entry trims, there’s no need to cut down on water and cable entry points.

The shower also comes with a detailed installation template that will give you all the necessary guidance you need to make a successful installation.

Conclusion

If anything is certain at this point it is that any of these electric showers would be a great option for your bathroom. So the title of the best 9.5kw electric shower UK has to offer is for you to decide. If it suits your bathroom and your budget, then it deserves to be the best.

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Top 4 Mirabelle Toilet Reviews in 2020

Mirabelle doesn’t come near in popularity with industry-standard brands like Toto and American Standard. However, it has a wide range of high-quality toilet models: from elongated to round toilets, from contemporary to modern toilets, and for large toilets and small toilets. So let’s see the best Mirabelle toilet of 2020 in these Mirabelle toilet reviews.

Mirabelle Toilets: Top 4 Reviews

Here are the top-rated Mirabelle toilets to buy this year. 

Mirabelle MIRKW241AWH Elongated Toilet with Seat 

Our best toilet model from Mirabelle is a complete elongated system. It includes a seat that is easy to close. The Mirabelle product is made of vitreous china. This highly glossy enamel material is stain resistant, durable, and sanitary. It resists scratches, spills, and cleans easily with little water.

The bowl makes use of the popularly used flush system, the High-Efficiency Technology (HET). The model has an elongated design that is suitable for medium-sized to spacious restrooms. This product uses just 1.28 gallons per flush, using 20% less water. Its water flow rate and GPF is compliant to the federal regulation that states that flush toilets must not use more than 1.60 GPF.

Thanks to its low-mounted design, it is compliant with the ADA. Mirabelle incorporates the easy close technique in the seat, thanks to the well-made hinges. This model is Clean Energy Council compliant and can be bought or sold in California. Also, it’s EPA-compliant, certified by WaterSense, and listed by IAPMO.

Mirabelle MIRBD241AWH with Seat

The Mirabelle MIRBD241AWH is yet another one-piece toilet with an elongated design. It’s a modern toilet bowl with additional 1-1/2″ compared to round toilet configurations. Made of porcelain, it is flush-tested from the factory and guaranteed to perform effectively. This toilet model comes with a toilet seat for potty-training, among other uses. The bowl measures the right height that is suitable for handicaps, the elderly and is thus ADA-compliant.

While the water flow rate is great, it uses less than 20% of water, at 1.28 GPF. The trapway of the bowl is entirely glazed. It cleans flawlessly during flushes, thanks to the flush technology. The system makes use of high-efficiency toilet technology. This works by flushing the bowl with higher water velocity, instead of high water volume. It, therefore, saves water and flushes efficiently. The provided seat, provided with it, matches well with the bowl. Asides the seat and cover, which are included, the model includes a trip lever. When pulled, this triggers the flush system.

Mirabelle MIRAM200WH with Left-Hand Trip Lever

The Mirabelle model is a 1.28 GPF toilet tank with a trip lever for the left-handed. The toilet bowl has a height of 12-7/8″ and a width of 16-3/4″. It is made of vitreous china with a chrome finish. This gives it a glass-like look and a shiny non-porous surface. This means the bowl is not only easy to clean; it is nonstick and will not retain bacteria and fungi. It cleans up in a single flush.

The Mirabelle MIRAM200WH also incorporates the gravity flush, a technology that ensures less water is used for more efficient flushes. Ecologically-friendly, the bowl is certified by EPA’s WaterSense and approved by the Clean Energy Council (CEC). The bowl has a low mounted installation type. Also, it has the standard height recommended by the Americans with Disability Act (ADA). This means the bowl has the right height, which provides ease of use for the elderly and persons with disabilities (PWD).

Mirabelle MIRAM240WH Elongated Toilet Bowl 

The Mirabelle MIRAM240WH is a two-piece toilet bowl that is easy to install and maintain. In an elongated design, the bowl provides additional 1-1/2 inches when you compare it to other round traditional bowls.

Made from high-quality porcelain, the toilet bowl is made to last for a lifetime of use. While a 5-year warranty covers the parts, the bowl has a lifetime warranty. The toilet comes with just the bowl. No seat is included. However, it is compliant with the standards of the ADA. Water-efficient, the toilet bowl makes use of gravity flush and is certified by WaterSense. At 1.28 gallons per flush, it uses around 20% less water than other regular flush toilet bowls.

Conclusion 

Mirabelle has proven over and over again to be a brand committed to providing sophisticated and effective products. Its toilet systems are environmentally friendly and certified by various industry standard organizations, thanks to the incorporation of water-saving features and basic technologies. Now that you’ve seen the best Mirabelle toilet reviews, we wish you a satisfactory purchase.

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Garden Vegetable Breakfast Bowl with a Poached Egg and Creamy Goat Cheese

I wish I could say I was one of those people who could enjoy a healthy smoothie for breakfast (then share a picture over Instagram, of course). Maybe during the summer after a morning run, but certainly not during the winter. As the snow pounds Boston and feet pile up in my backyard, the last thing I want is to sip a cold smoothie.

As the snow pounds Boston and feet pile up in my backyard, the last thing I want is to sip a cold smoothie.

This hot, hearty, and filling Garden Vegetable Breakfast Bowl is more my morning style.

A few years ago, I ate a scrumptious breakfast at Elizabeth’s Table, an organic restaurant in downtown Saratoga Springs, New York. Sadly, the restaurant has since closed, but their breakfast bowl certainly made an impression. So much so that I had to ask the chef his secret for perfectly cooked kale.

It was soft but still had texture, and it didn’t get lost among the other vegetables. I was having trouble with kale at the time, it seemed to either came out too tough or too soft.

The chef’s trick was steaming the kale before sautéeing it with the other vegetables. I know what you’re thinking  – why not just steam the kale completely and skip the sauté step altogether? I don’t want to sacrifice flavor for over-simplification. I add the slightly steamed kale to the skillet with the other vegetables to make sure it picks up the scallion,

I know what you’re thinking  – why not just steam the kale completely and skip the sauté step altogether? I don’t want to sacrifice flavor for over-simplification. I add the slightly steamed kale to the skillet with the other vegetables to make sure it picks up the scallion, garlic and lemon zest flavors, which make for an all around more flavorful bowl.

When I eat vegetables, I try and eat the rainbow. This breakfast bowl contains just that, including (purple) kale, zucchini, yellow squash, shiitake mushrooms, carrots, tomatoes, and scallions.

The garlic and lemon zest create a balance between savory and bright, with a few crumbles of goat cheese adding a subtle tang.

I love that with one soft slice of a poached egg, it falls apart and melts into each and every bite. You can certainly add a fried egg or even a pile of scrambled eggs to this breakfast bowl, or omit the egg entirely. It’s a breakfast bowl your way. 

I would love to hear from you. What kind of breakfast person are you? Smoothie? Oatmeal? Chia bowl? Eggs?

Garden Vegetable Breakfast Bowl

A hearty, vegetable packed breakfast bowl brightened with lemon zest, tangy goat cheese and topped with a perfectly (easy!) poached egg.

Author: Steph

Serves: 4 servings

Ingredients

  • 1 bunch kale, ribs removed, coarsely chopped (about 5 cups)
  • ½ tbsp coconut oil
  • 3 stalks scallions, both white and green parts, sliced
  • 2 cloves garlic, minced
  • 1 large yellow squash, cut into ¼” pieces (about 1 cup)
  • 1 large zucchini, cut into ¼” pieces (about 1 cup)
  • 3.5 oz shiitake mushrooms, sliced (about 2 cups)
  • 1 large carrot, julienned, cut into ½” long pieces (about ¾ cup)
  • 1 cup quartered grape tomatoes
  • 1 tsp finely grated lemon zest
  • 4 large eggs
  • Salt and pepper, to taste
  • crumbled goat cheese, to taste

Instructions

  1. Set a steamer basket in a large pot filled with about 2″ of water (making sure the water isn’t touching the basket). Place the coarsely chopped kale in the basket, then cover. Heat to medium-high and steam until soft, but not wilted. Remove from steamer basket and set aside.
  2. Melt the coconut oil in a large sauté pan over medium high heat. Add the scallions and cook for 1 minute. Add the garlic and cook until fragrant, about 1 minute.
  3. Add green and yellow squash and shiitake mushrooms, toss to combine. Cover and cook for about 3-4 minutes, until softened.
  4. Remove cover and add carrots and lemon zest. Toss to combine and cook for 1 minute more.
  5. Add kale and tomatoes, toss to combine. Season with salt and pepper to taste.
  6. Remove pan from heat
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CREAMY PURPLE POTATO & LEEK GRATIN

One of my favorite aspects of Easter is COLOR. Rainbow dyed eggs, bottomless bowl of pastel colored Cadbury Mini Eggs, bright floral dresses, neon Peeps peeking out of wicker baskets. At Easter, we quickly forget the gray drab of winter. Our Easter dinners growing up were filled with as much color as our new dresses. Brilliant green asparagus, golden rosemary potatoes, ruby red cherries loaded in ambrosia salad. Looking back, I realize one color was always missing. Purple. How did we miss purple?? Thankfully, a shipment of Baby Purple Potatoes courtesy of Melissa’s arrived just in time for Easter. So stunningly purple, they deserve the spotlight instead of serving as “that dash of color” in a salad medley. With this Creamy Purple Potato & Leek Gratin, the baby purple potatoes bring purple back to Easter.

One of my favorite aspects of Easter is COLOR. Rainbow dyed eggs, bottomless bowl of pastel colored Cadbury Mini Eggs, bright floral dresses, neon Peeps peeking out of wicker baskets. At Easter, we quickly forget the gray drab of winter. Our Easter dinners growing up were filled with as much color as our new dresses. Brilliant green asparagus, golden rosemary potatoes, ruby red cherries loaded in ambrosia salad. Looking back, I realize one color was always missing. Purple. How did we miss purple??

Thankfully, a shipment of Baby Purple Potatoes courtesy of Melissa’s arrived just in time for Easter. So stunningly purple, they deserve the spotlight instead of serving as “that dash of color” in a salad medley. With this Creamy Purple Potato & Leek Gratin, the baby purple potatoes bring purple back to Easter.

The big question – is there a taste and texture difference between purple potatoes and Yukon Gold and white potatoes? I read that some people find purple potatoes creamier in texture with more nutty and earthy flavors. To me, there isn’t a discernible taste difference. I find baby purple potatoes taste like “regular” potatoes, but are firmer to touch and smell a little less starchy. Perfect for a recipe such as this gratin, where we want texture (and color!) between the cheesy and creamy layers.

These baby purple potatoes are gorgeously purple – deep and rich with lavender hues towards the edges. When I first sliced into them, I wasn’t expecting them to be that purple. While not as vibrant after cooking in the gratin, they maintain beautiful color, contrasting nicely with the light green leeks and milky white cream mixture.

This isn’t one of my healthiest recipes. I rarely cook with heavy cream (or light cream, for that matter). When I do use cream, it’s for a truly special occasion and recipe. Easter is such an occasion, this Purple Potato and Leek Gratin one such recipe.

In this gratin, cream is simmered with bay leaves, nutmeg, and vegetable broth, the flavors infusing while leeks are sauteéd with garlic, white wine, and thyme. The two are combined and poured over thinly sliced purple potatoes layered in large individual ramekins, the cream seeping into every nook and cranny.

Creamy Fontina cheese shredded on top forms a deliciously golden brown bubbly crust, much like the ooey-gooey top layer of French Onion Soup.

I love using ramekins for individual servings of this gratin. There’s beauty in a messy dish, gooey cheese slipping over the sides and herbed cream seeping through the edges. But, there’s also practicality. Eating the gratin out of ramekins keeps all the layers neatly together, each forkful loaded with potato, leek and lovely cream without dealing with a messy plate.

Now that I’ve made a gratin with purple potatoes, I don’t want to make it with regular potatoes ever again. How disappointing would it be, breaking through the cheese layer to find the inside not purple?

I would love to hear from you. What colors are you serving at Easter brunch or dinner?

CREAMY PURPLE POTATO & LEEK GRATIN

Creamy, cheesy gratin filled with thinly sliced purple potatoes and leeks in a sauce of cream, white wine, and thyme.

Author: *Inspired by Sur La Table

Serves: 4 servings

INGREDIENTS

  • ½ lb baby purple potatoes, washed and thinly sliced
  • 1½ cups heavy cream
  • ½ cup vegetable broth
  • 2 whole bay leaves
  • ¼ tsp ground nutmeg
  • 1 tbsp unsalted butter
  • 2 leeks white parts only, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp dry white wine
  • ½ tsp minced fresh thyme leaves
  • 1 cup shredded Fontina cheese
  • salt and pepper, to taste

INSTRUCTIONS

  1. Pre-heat oven to 350 F. Arrange four large ramekins on a rimmed baking sheet.
  2. In a medium sized saucepan, heat the heavy cream, vegetable broth, bay leaves, and ground nutmeg over medium-low heat. Whisk occasionally. Remove from heat just as the cream comes to a simmer. Let sit as you prepare the potatoes.
  3. Wash the potatoes thoroughly, keeping the skins on. Trim the ends and thinly slice each potato with a mandolin, at least ⅛” thick. Set aside.
  4. Trim the leeks down to just the white parts – discarding the green portions. Slice each white part in half, then slice into half moons about ¼” thick. Place all the leek slices at the bottom of a colander. Rinse under cold water to remove any dirt and sand. Drain and pat dry.
  5. In a large saucepan, melt the butter. Add the leeks and cook until softened, about 5 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the white wine, salt, and pepper and cook for an additional 2-3 minutes. Stir in the thyme, then remove from heat.
  6. Evenly layer each ramekin with purple potato slices, stopping halfway. Add a spoonful of leeks and a little bit of the cream, then continue to layer purple potatoes to the top of each ramekin.
  7. Slowly pour the cream over each ramekin, allowing the liquid to seep into all the layers. Top each ramekin with remaining leeks. (Make sure to place ramekins on a rimmed baking sheet before placing in the oven, which will catch any overflow while cooking).
  8. Bake at 350 F for 20 minutes, then top each ramekin with Fontina cheese shreds (one cup total). Continue baking for another 25-30 minutes, until the cheese layer is bubbly and golden brown and the potatoes fork tender.
  9. Remove from the oven and let sit for 10 minutes. Serve immediately.

NOTES: You can make this gratin in a shallow casserole dish instead of ramekins. Simply layer all of the potatoes evenly in the bottom of the dish and pour the leeks and cream mixture over top. It may take longer for the casserole to bake, depending on the thickness of the potato layer. Check to see if the potatoes are fork tender before removing the dish from the oven.
Disclaimer: Melissa’s graciously provided the purple potatoes used in this recipe – thank you, Melissa’s! No other compensation was provided. All thoughts, opinions, and use of the potatoes are completely my own.

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BUFFALO TEMPEH TACOS WITH VEGAN CREMA

In brainstorming recipes for the new year, I looked back at reader’s favorites from 2014 for guidance and inspiration. The most popular recipe, both in page views and comments, was Chimichurri Tempeh with Carrot Ribbons. I was excited to see this, actually. I love tempeh and am trying to find creative ways to incorporate more into my and CJ’s diet…and apparently you all are as well.

What a fun year this will be for both of us, starting with Buffalo Tempeh Tacos.

Back in October, I attended Boston’s Vegetarian Food Festival. It was a fairly mediocre experience until I saw a sign advertising lunch at a vegetarian/vegan taco food truck around the corner. Nothing gets me excited like a food truck, especially ones friendly to gluten-free folks. I followed additional signs promising TACO BLISS, and bliss it was.

Taco Party Truck was my favorite part of the food festival. Sweet Potato Taco with okonomiyaki sauce, pickled red cabbage, sliced scallions and cashew crema was divine. However, it was the Buffalo Tempeh Taco – “Red Hot” tempeh, tomato cucumber salsa, shredded lettuce, and vegan ranch dressing – that made me want to yell aloud, fist in the air, “TACO BLISS.”

As my first tempeh of the New Year, I paid homage to the Taco Bliss of Taco Party Truck. This meant marinating and baking tempeh in Frank’s Red Hot sauce, then tossing it in even more Frank’s before assembling the tacos.

Rather than a vegan ranch dressing, I complemented the buffalo marinated soaked tempeh with a cool lime cashew crema. A squeeze bottle made it easy to drizzle the crema evenly across the taco. Best $2 I’ve ever spent.

Because there’s enough kick in this taco from Frank’s Red Hot sauce, I kept the salsa cool as well, mixing cucumbertomatoes and white onion with fresh cilantro and lime juice. If you enjoy heat in abundance, I suggest adding a diced jalapeño as well to the salsa.

Wrapped in a warm corn tortilla, these tempeh tacos are quite the party for your tastebuds. Spicy, cool, soft, and crunchy all in one bite.

I would love to hear from you. What is your favorite way to eat tempeh? What about your favorite taco filling?

Gluten-Free Buffalo Tempeh Tacos with Vegan Crema and Tomato Cucumber Salsa

Ingredients

Buffalo Tempeh

  • 8 oz gluten-free tempeh
  • 1 cup Frank’s Red Hot Sauce, divided
  • 10 gluten free soft corn tortillas

Vegan Crema

  • ½ cup raw cashews, soaked 6 hours
  • 3 tbsp unsweetened almond milk
  • 2 tbsp fresh lime juice
  • 1 tsp white wine vinegar
  • 1 clove garlic
  • ¼ tsp kosher salt

Tomato Cucumber Salsa

  • 1 cup cucumber, deseeded and finely diced
  • 1 cup tomatoes, deseeded and finely diced
  • ¼ cup white onion, diced
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, minced

Instructions

  1. Place the raw cashews in a bowl and cover with water. Let soak for 6 hours or overnight.
  2. Rinse the tempeh and pat dry. Slice tempeh into half inch strips. Slice each strip in half lengthwise (to make them thinner).
  3. Place tempeh in an oven safe dish and pour ½ cup of Frank’s Red Hot Sauce over the tempeh. Gently toss together until the tempeh is coated, then arrange in a single layer. Cover and set aside to marinate as oven pre-heats to 350 F.
  4. While tempeh is marinating and oven is pre-heating, prepare the salsa. Wash and deseed ½ a large cucumber, dicing into ¼ inch pieces (will yield about 1 cup). Wash and deseed 2 ripe tomatoes, dicing into ¼ inch pieces (will yield about 1 cup). Finely dice ¼ white onion. Mince 1 tablespoon of fresh cilantro. Add all ingredients to a bowl and combine. Season to taste with salt and pepper. Set aside.
  5. On the middle rack of the pre-heated 350 F oven, bake the tempeh in a covered dish for 25 minutes. Remove from the oven and set aside to cool slightly.
  6. To prepare the crema, drain the soaked cashews and add to a blender or food processor along with the garlic clove, salt, almond milk, white wine vinegar and lime juice. Process until smooth.
  7. Using a spatula, gently remove the baked tempeh from the dish and place in a bowl. Pour the remaining ½ cup of Frank’s Red Hot Sauce over the tempeh and gently toss to coat.
  8. Warm the corn tortillas. To assemble the tacos, add 2-3 strips of tempeh to the bottom of the tortilla. Top with the salsa, then drizzle the crema on top.
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Gluten-Free Chocolate Coconut Cardamom Beet Pudding

It’s mid-October and we have officially crossed over into full blown fall (and borderline winter). Maple trees are shedding their canopies, leaves piling up around every corner and crevice of the yard. The orange, golden, and fire red hues of the neighborhood trees so rich and vibrant, the chill in the morning air so biting a scarf and coat are needed to hit morning yoga.

What isn’t pictured in this portrait of New England fall is pumpkin spice…anything.

At Steph in Thyme, I blog what CJ and I eat. And we really don’t eat pumpkin spice flavored treats or many indulgent baked goods. Our palates lean toward the savory and subtly sweet. (I would rather indulge in a bowl of risotto than a slice of pie).

Some people bake pies, sauce, and crisp with their weekend apple picking haul. I whip up a bowl of Shaved Fennel and Apple Fall Slaw. Some bake pumpkin spice cookies with cream cheese frosting. I bake gluten-free and vegan Chocolate Coconut Cardamom Beet Pudding. 

Made with rich cocoa, light coconut milk, a touch of agave, and finished with a dusting of powdered sugar and cardamom, it’s a deliciously different kind of fall dessert.

This dish is inspired by the beet pudding CJ and I enjoyed at Shanti Taste of India’s Vegan Mondays Dinner over the summer. Chunky but creamy, rich but light. Silky, earthy, and luxurious all in one bite. Light enough for summer, but also hearty and spiced enough for fall. The dessert blew our minds, and I’ve been dreaming about it ever since.

The abundance of beets from our farm share tasted lovely in this recent citrusy, crunchy tangy beet salad, but my mind kept going back to Shanti’s beet pudding. So much so that I used the latest haul of farm fresh beets for my take on this lovely dessert.

Until we get a juicer, all the fresh beets we receive end up getting peeled, cubed, and roasted in a foil packet in the oven until fork tender, stored in the fridge for salads and snacking.

I took one cup of these roasted, cooled beets and combined them with three other ingredients to create a heavenly dessert. So simple, but so flavorful.

In a food processor, the cooked beets, light coconut milk, and a touch of agave are puréed along with baking cocoa.

I adore Rodelle Gourmet Baking Cocoa in particular, which is so rich and dreamy in both aroma and flavor.

This small batch dessert is chilled in the fridge for a half hour and then cooked in two ceramic ramekins for a half hour until thickened and the top is firm to touch.

This Chocolate Coconut Cardamom Beet Pudding is best served slightly warm with powdered sugar and ground cardamom lightly dusted over top.

Just a hint of cardamom goes such a long way and adds a subtle fall spice essence that creates a sense of longing. Subtle like the smell of a wood burning stove lingering in the air when you first walk out your front door in the fall. Subtle enough to notice, but so subtle that you breathe it in deep, yearning for more.

Cardamom always makes me yearn for more.

This isn’t the pudding found in the chilled aisle of your grocery store, the kind in portable cups for school lunches.

It’s almost as thick as a cake, but silky and creamy like a pudding.

The earthiness of the beets warms up the back of the throat, the rich flavor of cocoa hugging the tongue, a hint of coconut lingering in between. It’s chocolatey, but not super sweet. Rich, but not in the overindulgent dessert way.

It’s one of those dishes that captivates you at first spoonful, coaxing you to take another bite to figure out what flavor you enjoy most.

My only regret is that I didn’t make a double or triple batch. CJ and I finished this beet pudding off way to quickly, which we just don’t do with pumpkin spice.

But a dessert with beets? We cannot resist.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

It’s mid-October and we have officially crossed over into full blown fall (and borderline winter). Maple trees are shedding their canopies, leaves piling up around every corner and crevice of the yard. The orange, golden, and fire red hues of the neighborhood trees so rich and vibrant, the chill in the morning air so biting a scarf and coat are needed to hit morning yoga.

What isn’t pictured in this portrait of New England fall is pumpkin spice…anything.

At Steph in Thyme, I blog what CJ and I eat. And we really don’t eat pumpkin spice flavored treats or many indulgent baked goods. Our palates lean toward the savory and subtly sweet. (I would rather indulge in a bowl of risotto than a slice of pie).

Some people bake pies, sauce, and crisp with their weekend apple picking haul. I whip up a bowl of Shaved Fennel and Apple Fall Slaw. Some bake pumpkin spice cookies with cream cheese frosting. I bake gluten-free and vegan Chocolate Coconut Cardamom Beet Pudding. 

Made with rich cocoa, light coconut milk, a touch of agave, and finished with a dusting of powdered sugar and cardamom, it’s a deliciously different kind of fall dessert.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This dish is inspired by the beet pudding CJ and I enjoyed at Shanti Taste of India’s Vegan Mondays Dinner over the summer. Chunky but creamy, rich but light. Silky, earthy, and luxurious all in one bite. Light enough for summer, but also hearty and spiced enough for fall. The dessert blew our minds, and I’ve been dreaming about it ever since.

The abundance of beets from our farm share tasted lovely in this recent citrusy, crunchy tangy beet salad, but my mind kept going back to Shanti’s beet pudding. So much so that I used the latest haul of farm fresh beets for my take on this lovely dessert.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

Until we get a juicer, all the fresh beets we receive end up getting peeled, cubed, and roasted in a foil packet in the oven until fork tender, stored in the fridge for salads and snacking.

I took one cup of these roasted, cooled beets and combined them with three other ingredients to create a heavenly dessert. So simple, but so flavorful.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

In a food processor, the cooked beets, light coconut milk, and a touch of agave are puréed along with baking cocoa.

I adore Rodelle Gourmet Baking Cocoa in particular, which is so rich and dreamy in both aroma and flavor.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This small batch dessert is chilled in the fridge for a half hour and then cooked in two ceramic ramekins for a half hour until thickened and the top is firm to touch.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This Chocolate Coconut Cardamom Beet Pudding is best served slightly warm with powdered sugar and ground cardamom lightly dusted over top.

Just a hint of cardamom goes such a long way and adds a subtle fall spice essence that creates a sense of longing. Subtle like the smell of a wood burning stove lingering in the air when you first walk out your front door in the fall. Subtle enough to notice, but so subtle that you breathe it in deep, yearning for more.

Cardamom always makes me yearn for more.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This isn’t the pudding found in the chilled aisle of your grocery store, the kind in portable cups for school lunches.

It’s almost as thick as a cake, but silky and creamy like a pudding.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

The earthiness of the beets warms up the back of the throat, the rich flavor of cocoa hugging the tongue, a hint of coconut lingering in between. It’s chocolatey, but not super sweet. Rich, but not in the overindulgent dessert way.

It’s one of those dishes that captivates you at first spoonful, coaxing you to take another bite to figure out what flavor you enjoy most.

My only regret is that I didn’t make a double or triple batch. CJ and I finished this beet pudding off way to quickly, which we just don’t do with pumpkin spice.

But a dessert with beets? We cannot resist.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

I would love to hear from you. Do you love beets, too? What is your favorite way to prepare them? What is your favorite fall dessert?

Gluten-Free Chocolate Coconut Cardamom Beet Pudding

Warm creamy pudding made with just four ingredients. Rich with cocoa, coconut milk, cooked beets, and a touch of agave, it’s a dreamy treat best served warm with a dusting of powdered sugar and cardamom.

Author: Steph

Serves: 2 servings

Ingredients

  • 1 cup cooked beets
  • ⅓ cup light coconut milk
  • 2 tbsp baking cocoa (I love Rodelle)
  • 1 tbsp agave nectar
  • Dusting of powdered sugar and ground cardamom for garnish

Instructions

  1. Lightly grease two 5oz ramekins with non-stick cooking spray. Place ramekins on a rimmed baking sheet.
  2. In a food processor, pulse the cooked beets, coconut milk, cocoa, and agave until a creamy purée forms. Divide the pudding “batter” between the two ramekins.
  3. Chill in the fridge for 30 minutes. Pre-heat the oven to 350 F as the pudding chills and firms up.
  4. Place ramekins on the baking sheet in the center of the oven. Bake for 30 minutes, until tops are firm.
  5. Remove from oven and let cool for 10-15 minutes.
  6. Garnish the top of each pudding with a light dusting of powdered sugar and ground cardamom. Serve warm.
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Orange Dark Chocolate Macarons + Tips for Making Pastry Perfect Macarons

Halloween is here! Dark chocolate and orange are well suited for Halloween, don’t you think?

And the source of inspiration for these irresistible Orange and Dark Chocolate Macarons.

Orange Dark Chocolate Macarons l www.stephinthyme.com

Okay, I know there are A LOT of steps listed in the recipe. Please don’t let that daunt you.

Because of the delicate nature of macarons, they require more precisionpatience, and attention-to-detail than other sweet treats.

However, this doesn’t mean they require pastry chef-level expertise. You CAN make wonderful, picture perfect macarons.

Orange Dark Chocolate Macarons l www.stephinthyme.com

To help you become a Macaron Master, I included my top four tips below:

1. Weigh your ingredients. A cup of almond meal in my kitchen may not exactly equal a cup of almond meal in your kitchen. To create the perfect macaron, with its both chewy and delightfully crunchy shell, precise measurements are needed. Ending up with too much almond meal or too few egg whites can throw off the ratio, texture, and final result.

Kitchen scales are inexpensive and a valuable tool in the kitchen – especially when making macarons.

Orange Dark Chocolate Macarons l www.stephinthyme.com

2. Fine powder, not just finely ground. I know what you’re thinking. “I bought finely ground almond meal, isn’t that enough?” For macarons, not quite.

You want the tops of the macarons to be perfectly smooth, which calls for very fine powder – not just “finely ground.” Hence the food processor and quadruple sifting I included in the steps. It may seem excessive, but this will result in silky smooth tops without pesky, sand-like bumps.

Orange Dark Chocolate Macarons l www.stephinthyme.com

3. Age the whites, and avoid the carton. Aging egg whites, according to the “Picasso of Pastry,” Pierre Herme, helps increase their elasticity and prevents a runny batter from forming. You can age the egg whites by storing them in the fridge for 24 hours before baking; just be sure to bring to room temperature before whipping sot he egg whites reach their full volume.

I suggest obtaining egg whites the old fashioned way – buying whole eggs, then separating yolks from whites. I used egg whites from a carton once, and it went terribly. The batter was runny, sat like puddles on the baking sheets, and never formed an outer shell (see tip #4).

From then on, I avoid egg whites and have never encountered the problem again.

4. Be patient. After piping the macaron batter on the baking sheets, let them “rest” for at least 20 minutes. They are ready for the oven when you touch the top of the macaron, and your finger doesn’t stick to the batter. It is very important not to rush this step.

You want an outer shell to form so when the macarons are baking, any air is trapped and forced down, forming those trademark ruffled feet – the pied – around the base. If the macarons bake too soon without an outer shell, the tops are likely to crack.

Depending on the humidity, this resting process may take longer than 20 minutes – just give it time…the end result will be worth it!

Orange Dark Chocolate Macarons

Decadent and irresistible dark chocolate and orange macarons. Perfect for Halloween, or any day of the week.

Author: Steph

Serves: 35 macarons

  • 4 oz Bob’s Red Mill gluten-free finely ground almond meal/flour
  • 7 oz confectioners sugar
  • 4 oz egg whites, aged and room temp
  • 3.5 oz granulated sugar
  • Pinch cream of tartar
  • ¼ tsp gluten-free orange food coloring
  • 1 whole vanilla bean, seeds removed
  • 6 oz heavy cream
  • 8 oz dark chocolate, 63% preferred
  • 1 tbsp finely grated orange zest (1 large orange)

Instructions

  1. In a small saucepan, combine the heavy cream and orange zest. Heat over medium, swirling the pot occasionally. Remove from heat just before it comes to a boil. Let cool for one hour, then strain through a fine sieve and discard the orange zest. Set the remaining cream aside.
  2. Pre-heat the oven to 325 F. Line several baking sheets with parchment paper. Add almond meal and ⅓ confectioners sugar to a food processor fixed with a metal blade. Run until a fine powder forms.
  3. Combine the ingredients from the food processor with the remaining confectioners sugar. Sift four times, discarding any tiny lumps or almond meal “pebbles” between sifting. Set aside.
  4. Using a stand mixer fixed with the whisk attachment, whip the room temperature egg whites on medium speed until foamy. Add the granulated sugar one tablespoon at a time.
  5. Once the mixture thickens, stop the mixer. Add cream of tartar, scrape down the sides of the bowl, then turn the mixer back on, increasing speed to high.
  6. Whip the mixture for about 5-6 minutes until a peak at the end of the whisk attachment holds its form. (You can test this by turning off the mixer and checking to see if the mixture at the tip of the whisk attachment doesn’t drip).
  7. Remove the bowl from the stand mixer and set on a counter or table. Add ⅓ of the almond meal-confectioners sugar mixture and fold. Add another third of the almond meal-confectioners sugar mixture, then fold again. Once incorporated, add the final third as well as the vanilla bean seeds. Fold one final time. The batter that forms should be firm with a glossy shine.
  8. Add orange food coloring (gel food coloring only, not the liquid as it will dilute the batter) and fold into the rest of the batter. Test the batter by lifting the spatula–if the batter drips very slowly from the spatula, it’s ready. If not, continue to fold the batter for another 30 seconds.
  9. Affix a pastry bag with a ½-inch plain round tip. Fill the bag ¾ with batter. Pipe into 1.5-inch rounds on the lined baking sheets. You want to pipe so that the bag is perpendicular to the baking sheet, not at an angle. At the end, flick your wrist quickly to the side so that a point doesn’t form at the top of the macaron. (If a tip does form, no worries, you can smooth it out with a small spatula).
  10. Gently tap the baking sheet on your work surface to get rid of any air bubbles potentially stuck in the batter. Let the prepared baking sheets sit at room temperature until a dry shell forms on the macarons – test by touching the batter with your fingertip, if your fingertip doesn’t stick, they are ready for the oven. The “resting” phase can take 20 minutes to 40 minutes, depending on the humidity in the room.
  11. While the macarons are “resting,” complete the ganache. Fill a medium-sized bowl with the dark chocolate. Heat the small saucepan of heavy cream again over medium. Swirl the saucepan a few times, then remove from heat before it comes to a boil. Pour the cream over the dark chocolate and let sit for 30 seconds. Whisk until the chocolate is melted and the ganache is smooth. Set aside and let cool as the macarons bake.
  12. Bake the macarons, one sheet at a time, in the lower third of the oven for 10 to 12 minutes, turning halfway through. When done, the tops will be firm to the touch and the center won’t jiggle.
  13. Remove macarons from the oven and let cool for 5 minutes. Gently peel the macarons off the parchment paper and transfer to a wire rack. Allow the macarons to cool completely before filling.
  14. Fill another piping bag affixed with ½-inch tip with the cooled ganache. Arrange the macarons by two’s, top side down, making sure to match sizes best you can. Depending on the size of the macaron, squeeze a nickel to quarter size amount of ganache onto the bottom of the macaron. Lay the second macaron on top, and very gently, press together so that the filling expands but doesn’t come out the sides. Repeat for all remaining macarons.
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How To Tighten Toilet Seat With No Access Underside

All of a sudden you realize that your toilet seat without access underside has loosened and is no longer comfortable to sit on. Now you have to tighten the seat back in place but you don’t know what to do. Well, you’ve come to the right place as we would point out the necessary steps in tightening your toilet seat. Now that your toilet seat has no access underside, the process would not be like the standard toilet as it has its unique process which would be examined here.

How To Tighten Toilet Seat With No Access Underside

Tools Required to Fix Your Toilet Seat with No Access Underside

To fix your toilet seat without access underside, you require the following tools

  • Wrench
  • Pliers
  • Screwdriver
  • Some flathead tool
  • Protective gear to protect yourself from viral infections and toilet fragment

Steps to Take in Tightening Your Toilet

  • Examine your toilet closely

After putting your protective gear, you have to examine the toilet seat to see its point of installation. Since your toilet seat has no access underneath, there has to be some screws and bolts holding it down. Only that the bolts and screws are hidden to make the toilet have an elegant look.

To access these bolts and screws, you have to release the toilet seat, and to do that you have to push a hidden button on the toilet. You have to run your fingers on all sides of the toilet seat hinges to locate the button.

In some models of seats, you will find the securing bolts and screws along the same oath as the bolts that join the toilet with the wall especially for wall-mounted toilets.  To tighten your seat here, you will have to remove the toilet seat to gain access to the bolts and screws holding the toilet down.

There are also toilet models that their seat cover disguises the bolts and screws. To access these bolts and screws, you need to pry your seat cover open.

  • Re-align your toilet seat

You need to ensure that the seat is properly aligned before you tighten the seat.  If it’s not re-aligned, you need to re-align the seat yourself and hold it down with several clamps.  Once you have aligned your seat perfectly, you can then carefully tighten all the bolts or screws.

  • Tighten the screws or bolts

With your screwdriver, you can tighten the screws that secure the toilet back in place but that’s if the seat is tightened with screw caps. Sometimes, the toilet seat is tightened with wingnuts to hold the caps firmly in place.

  • Inspect the bolt tension

After tightening the bolts in place, you have to go over them again to ensure they’re excellently tensioned. You can try twisting them slightly to check for signs on movements. If there is movement, you must tighten them back again until there is no movement.

Once they have been tightened, your seat has been restored in place. Once done, you have finished tightening your toilet seat with no access underside.

Read more: toilet seat reviews

Conclusion

From the various steps listed above, you will have been able to tighten your toilet seat with no access underside. You can also follow these steps to loosen the toilet seat with no access underside.

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How Much Does A Toilet Weigh?

Toilets are long-serving home fixtures that you can use for more than 30 decades which is quite a while for home equipment. For your lifetime you may not have to lift lots of toilets which can lead one to wonder the average weight of a toilet.

How Much Does A Toilet Weigh?

What is the Average Weight of a Toilet?

You may have been wondering how much a bowl weigh but hold that thought because there are two types of toilets which have different weight. They’re the one-piece and two-piece. What is their average weight?

The average weight for the one-piece toilet is around 40kgs or 88 pounds which is more substantial compared to the weight of the two-piece model. They can weight 20 kg or more based on certain factors.

The two-piece toilet is lighter than the one-piece toilet because it comes in two separate parts. But its bowls weigh more than the tank.

Average Toilet Tank Weight

Just as the two types of toilets have different weights so does the tank weight vary between models. The main average weight of the toilet tank is between 25-50 pounds or 1/3 of the toilet’s total weight. Now, remember that you can only measure tank weight in a two-piece model system.

How Much Does a Bowl Weigh?

Bowls are the dense part of the toilet so they usually weigh very much. You can see a toilet bowl weigh between 50 to 60 pounds. But there are lighter bowls of around 35 pounds. You should also know that you can only measure the weight of the bowl only in a two-piece model.  So when you add the weight of the bowl and the tank, you will see that the two-piece toilet weight between 80 – 90 pounds.

The Average Weight of a Wall Hung Toilet?

The wall hung toilet is another toilet that weighs a bit. The system weighs around 60 -80 pounds but can go higher depending on different factors.  Another type of toilet is the ones that can be carried about from one location to the other; they are known as portable toilets. These toilets weigh about 10 – 20 pounds making them the best for travelers.

motherrimmy.com

Factors that Affect the Average Weight of a Toilet?

Although all toilets weigh the same certain factors add or reduce to the weight of one toilet over another. These factors are;

The types of toilets: the different types of toilets are factors that contribute to weight addition or reduction.

  • Toilet brand: the production process between different toilets can affect the weight of the toilet.
  • The production materials: toilets are made from porcelain mortar which contains silica clay, china, and ball. Some models of toilets are made from plastic or steel materials which can be lighter than the porcelain mortar.
  • Some models also come with birch hardwood or maple seats which can add to the weight of the toilet.
  • Size and design: the design and size of a toilet can also determine the average weight of the toilet.  There are small and compact toilets that are made for small washrooms and this can be lighter than the normal toilet. Some comfort-height models weigh more because of the material added to give them their height.  There are also models of the comfort height that come with a small tank which makes them weigh less.
  • Technology: the technology used in designing the toilet can add to the weight of the toilet. Some toilets come with motion sensors, heaters integrated bidet, built-in deodorizers, lightings, and air dryers. If you have any of such unit, they can weigh more than the normal toilet because of these additions.

How Should a Toilet Be Carried?

Since the different toilets all have different weights, you shouldn’t carry the toilet for too long as they can cause back pain because they come in odd designs which makes it hard for them to be carried.  For you to carry a toilet, you have to make use of a wheelbarrow or a hand trolley.

Conclusion

You may have been wondering how much does a bowl weighs? A typical toilet can weigh up to 100 pounds. This is the average weight that most people can lift.

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