By Sheryl Borden
Information on being successful in business, making a child’s growth chart and making a Kindle cozy will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Vinnie Parrinello, President of Wai Hope Organic Skincare, knows firsthand how faith, hope and a positive attitude emerge from adversity. Through the story of how she started her skincare company twice, she explains how to become successful in business. She’s from San Diego, California.
Bruce Johnson is the spokesperson for Minwax in Upper Saddle River, New Jersey, and he’s going to show how to use an oversized wooden ruler to make a growth chart to mark the height milestones as a child grows. The best part is that this ruler can be moved from place to place or when a family relocates.
For those of us who can’t go anywhere without our computer gadgets, Laura Bray, crafter and designer, will show how to make a Kindle cozy that protects against scratches and dents when traveling. She represents Velcro USA, Inc. and lives in Aliso Viejo, California.
Information on using stabilizers, gluten-free cooking, and making wire ornament hangers will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Patsy Shields, author and designer with Sulky of America, will show how to use stabilizers, threads, yarns, and bits of fabric to create beautiful thread bowls and other pieces of art. She’s from Sellersburg, Indiana.
Author and nutritionist, Carol Fenster will demonstrate making a gluten-free flourless chocolate cake that can be made ahead of time and frozen to serve later – and it’s good for every member of the family. Her company is Savory Palate, Inc. in Centennial, California.
Maria Nerius is a crafting expert with createforless.com in Portland, Oregon, and she will show how easy wire is to work with as it bends easily but will keep its shape. Bead mixes are the perfect accent to these fast and fancy wire ornament hangers.
Flourless Chocolate Cake
For a lighter texture, separate the eggs and beat the egg whites to soft peaks with your electric mixer. Blend remaining ingredients together; then fold into egg whites by hand.
• 2 cups whole pecans (measure before grinding)
• 1 cup brown sugar, packed
• 1 cup whole eggs (about 4 or 5)
• 1/2 cup light olive oil
• 5 tablespoons cocoa
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
Preheat oven to 350°F. Grease; then line bottom of 8 or 9-inch spring-form pan with waxed paper or parchment paper. Grind nuts in food processor to meal-like texture. Add remaining ingredients and process 30 to 40 seconds. Scrape down sides of bowl and process another 30 seconds. Transfer batter to prepared pan. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cake rises as it bakes, then falls
slightly as it cools. Cool 15 minutes in pan on wire rack. Cut around edge to loosen cake from pan edges. Release pan sides; remove paper liner. Slice into 10 pieces. Top with your favorite frosting, glaze with melted chocolate, or dust with powdered sugar. Serves 10 (small slices).
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.