2021 Review & On To 2022!

CDA staff photo in front of football great Larry Fitzgerald's home we recently designed. Click photo for a full article in Luxe Magazine showcasing the home.

So who is ready to kickoff a fresh, new year? Well every year is a fresh start that is for sure. It’s nice to look back but it’s also great to think of all the possibilities that lie ahead and how we are the writer of our story. Each day truly is a gift and needs to be lived like its your last, or as Isabel tells me, lived as if it your first! Great perspective.

Let’s hope we have all learned some good lessons from these past years, like to appreciate our health, all that is good in our lives, how important our homes are, and to stop delaying on those things you've been wanting to do. For us at Candelaria Design, we always strive to live life to its fullest and inspire ourselves and others to do the same.

We have an exciting 2022 in the works with three Candelaria Design Tours; Oregon in May, Spain in June, and Italy in September. Then add in plenty of client dinners, fund raisers, site staking and house warming parties and 2022 will not be short of exciting events filled with #CandelariaStyle.

We have been so fortunate to have stayed busier than ever this year! Our work was published in numerous publications, we won two Luxe Red Awards, two Masonry Council Awards, and were named as a top architect firm by various outlets! Our Candelaria Design Team has really done a stellar job, especially given the unforeseen changes in the world, the housing market, the supply chain and even internal company changes this year.

So now, let’s take a look back at all we accomplished in 2021 at Candelaria Design! We all wish you a joyous, prosperous and healthy 2022.

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“Inspiring Living” Podcast

Mark's Inspiring Living Podcast has been going strong since September 2019 and has nearly 100 inspiring episodes! Take a look at our website's Podcast Page by clicking the image above to see all the past episodes and listen to some amazing stories.

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Recipes

As you know, Mark loves to cook and entertain, but did you know we have a wide variety of recipes on our website, many of which have YouTube video tutorials featuring either Mark or professional chefs! Click the image above to see for yourself and learn something new!

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To stay inspired and up to date on all our designs, events, podcasts, etc. follow us on Facebook and Instagram!

Super Bowl Sunday Tiramisu

Let's get the dessert started so it can chill and set up while we watch the big game.

Here are the ingredients:

Zabaglione

1/8" cup of heavy cream

1/4" cup of semisweet chocolate chips

4 large egg yolks

1/3 cup of sugar

1/3 cup of Marsala wine or Vin Santo

Pinch of salt

I start by warming up 1/8" cup of heavy cream in a sauce pan just so its warmed over medium heat. Remove from the heat and add the chocolate chips and stir until smooth. Keep warm.

Then in a metal bowl add the sugar, egg yolks, pinch of salt, and Marsala wine and whisk them together. While doing this I get a large pot with about 2" of water heating up. Get this hot but not boiling - just steaming nicely. Place the metal bowl over the pot and keep whisking the mixture. Use a candy thermometer and keep whisking until the mixture is thick like a custard and the temp of the custard is around 160º to 165º. Don't let the eggs scramble! Whisk away. When you hit 160º take the metal bowl off the heat and whisk a bit more so the custard is nice and thick like a soupy pudding.

Fold in the chocolate chip mixture so they are all combined and chill the metal bowl in the fridge.

This is a great dessert on its own with fruit in a dessert cup!

Tiramisu

1- 8 ounce tub of Marscapone Cheese

3/4 cup of heavy cream

2/3 cup of sugar

2 cups of coffee or espresso

32 Savolardi ladyfinger cookies.

Unsweetened Cocoa powder sifted over the top.

Take the heavy cream and 1/3 cup of sugar and whip this into stiff peaks.  Then stir in the Marscapone Cheese and mix. If you have an electric mixer that is the way to go for perfect consistency. Then add the Zabaglione and mix that in. Get it all smooth and incorporated.

Line a 9-1/2" x 5" x 2-1/4" meatloaf pan with saran wrap. Then take the coffee and dissolve 1/3 cup of sugar and combine. Dip one cookie at a time very quickly so they do not get too soggy and line the bottom of the pan with the sugar side down. Line the entire bottom with the dipped cookies and then spread half of the Zabaglione mixture over the top with a spatula. Then add another layer of dipped cookies. Add the final half of the Zabaglione mixture and then a final layer of dipped cookies.

Wrap with saran wrap and let the whole thing sit in the fridge for about 6 hours to set up.  When ready to serve, unwrap the top, flip the pan over on a decorative plate and unwrap the saran wrap from the bottom (now the top). Sift some unsweetened cocoa over the top, slice and serve.