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Friday, December 05, 2014

Regardless of your faith the holidays are a time to come together with family and friends to celebrate. Pinterest is awash in clever and new ways of recreating holiday classics and sinful new desserts that I am happy to show here. The holidays are particularly busy in the Fort Lauderdale real estate marketplace, since it is the high season and the weather is at its’ best. If you are looking to sell your Fort Lauderdale waterfront condominium or home, there could not be a better time. I encourage you to contact me for the latest in home values! Enjoy the holidays or anytime with these pin-worthy posts!

Easy Mac and Cheese Muffins

Ingredients

2 cups uncooked elbow macaroni

1 tablespoon butter

1 egg beaten

1 cup milk

1.5 cups shredded sharp cheddar cheese

1.5 cups shredded mozzarella cheese

Half cup seasoned dry bread crumbs

2 teaspoons olive oil

½ teaspoon salt

INGREDIENTS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Chocolate Lava Nutella Cookies

INGREDIENTS:

1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
12 1/4-ounce chunks dark chocolate, divided (one chunk per cookie; I used Trader Joe's 72% Pound Plus bar and 1/4-ounce is half of one square)

DIRECTIONS:

  1. Preheat oven to 350F. Spray a 12-cup standard-sized muffin pan with cooking spray or floured cooking spray; set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  3. Stop, scrape down the sides of the bowl, add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
  6. Transfer dough to prepared pan, placing one mound of dough in each cavity. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
  7. Stuff one 1/4-ounce chunk of dark chocolate in the center of each cookie, pressing the chocolate down so it's flush with the top of the dough; repeat for all remaining cookies.
  8. Bake for about 11 to 12 minutes, or until edges have set and tops are just set (I bake for 11 minutes exactly); don't overbake. Cookies will rise in the oven, but fall as they cool.
  9. Allow cookies to cool in pan for about 15 minutes before carefully removing. They should pop out easily but if they don't, rim each muffin cavity with a table knife to help dislodge. Cookies will have a tendency to flatten and break apart somewhat after being removed from muffin pan.
  10. Cookies are best warm and fresh but will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Creamy Roasted Mushroom and Brie Soup

INGREDIENTS

  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1 inch pieces
  • 1/2 cup milk or heavy cream
  • salt and pepper to taste

DIRECTIONS

  1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the flour and cook for 2 minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!


Slow Cooker: Implement steps 1-4, place everything except the cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the cream and pureeing.
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Option: Add 2 tablespoons white miso.

Comments: 0

 
Tuesday, December 02, 2014

Berkley South Fort Lauderdale has very limited good inventory at this time, and it is with pleasure that I am announcing my newest listing, Berkley South 14L. This highly sought after SW Corner residence has two beds and two baths within 1,350 square feet of living space. Its high floor location offers amazing never ending views down the Ocean and Intracoastal Waterway. Because of its prime location in the building, you will also enjoy gorgeous sunrise and sunsets from your large corner balcony.

Residence 14L has much to recommend it besides stunning views and location. As the largest floor plan in the building, this unit offers very large bedrooms, an eat in kitchen that has been upgraded with granite countertops and tile backsplash, huge pantry, lots of closet space in every room and hurricane shutters on all openings.

Berkley South residents are afforded a heated freshwater pool situated on a 40,000 square foot deck, tennis, fitness facilities, billiards room, BBQ area, extra storage for bikes and kayaks, 24 hour concierge and full time manager on premises. Pet friendly building! BEST LOCATION! DIRECT BEACH ACCESS!

This residence is listed at $359,900, and I do not expect it to be on the market long. For more information on this listing or to list your residence in Berkley South, please contact me today!

Comments: 0

 
Tuesday, November 25, 2014

I am pleased to announce my newest listing in The Corinthian Condominium Fort Lauderdale, Unit 3F, offered at $559,000. This stunning two bedroom two bath residence is completely remodeled showcasing top of the line finishes within a very spacious floorplan. Residence 3F is 1,450 square feet under air and is completely move in ready for the most discerning buyer. Some of the upgrades are found in the open chef ready eat in kitchen and include custom European cabinetry, quartz countertops, and stainless steel appliances. The adjacent utility room has a full size washer and dryer. Other upgrades include hurricane impact glass, smooth ceilings, 24 inch rectified white porcelain floors in living areas with rich wood porcelain tile flooring in each bedroom. The baths are completely remodeled, featuring top of the line finishes. This residence offers the best views of the Intracoastal waterway day and night and the best location for viewing the Fort Lauderdale Christmas boat parade. This is a Yacht Lover’s Paradise on the water.

The Corinthian Condominium Fort Lauderdale is one of my premier properties and these residences are highly sought after by primary residents, second home buyers, and investors, given its incredible location, financial stability, and amenities. It is minutes from the beach and its amenities include 24 concierge and parking attendants, assigned garage parking, 3 room fitness center on penthouse level, heated rooftop pool and Corinthian Club with kitchen facilities. For more information on this listing and other listings in the Corinthian, please contact me today!

Comments: 0

 
Thursday, November 20, 2014

It is that time of year again when we all celebrate giving thanks with family and loved ones. If you are hosting Thanksgiving and are struggling to find new recipes, I am pleased to share some of the latest trends that celebrate Thanksgiving flavors and are also elegant in appearance as well. Have a wonderful Thanksgiving!
Curried Butternut Squash Soup
Ingredients

1/4 cup butter
1 sweet yellow onion, chopped
3 garlic cloves, minced
1/4 cup minced fresh-peeled ginger
2 medium-sized butternut squash, peeled, de-seeded and cut into 1" cubes
2 teaspoons curry powder
1/2 cup fresh orange juice
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 bunch fresh sage leaves, stems removed

Yield: Serves 12

Instructions

Melt butter in a stockpot over medium heat. Sauté onion about 2 minutes. Add garlic and ginger, and sauté for 30 seconds, then add butternut squash and curry powder. Cook, stirring occasionally, for 10 minutes. Stir in 8 cups water and bring to a boil over high heat. Reduce heat and simmer for 20-30 minutes, until squash is tender.

Transfer half of soup to a blender and let cool down for a few minutes before blending so the heat doesn't get trapped and cause too much pressure in the blender. Purée soup, then stir in half of the juice and a teaspoon of salt. Repeat with remaining soup, then re-warm in stockpot if necessary.

In a medium skillet, heat olive oil over medium-high heat. Add as many sage leaves as will comfortably fit in one layer, fry for 10 seconds, then remove with a slotted spoon to paper towels to drain. Repeat with remaining sage leaves, then sprinkle them all with a pinch of salt.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves.

Parmesan Cheddar Chive Biscuits

Ingredients

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup shredded sharp Cheddar
1/4 cup shredded Parmesan
4 tablespoons chopped fresh chives
1 cup buttermilk, chilled (plus more if needed)

Directions

1. Preheat oven to 450° F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine the flour, salt, baking powder, baking soda and black pepper and stir.
4. Add the cubed butter into the dry ingredients and, using a pastry cutter, cut the butter into the flour until it resembles a crumbly texture.
5. Add the cheddar, parmesan and chives and stir together.
6. Add the buttermilk to the bowl and gently stir until the dough comes together. If the dough isn't coming together, add another tablespoon of buttermilk.
7. Using your hands, tear off about 1/4 cup of dough at a time. Form it into drop biscuits and set it onto the parchment paper. Repeat this process with the remaining dough.
8. Place the baking sheet in the oven and bake for 12-15 minutes until the tops of the biscuits are golden brown. Let cool slightly and serve while still warm.

Sage Raosted Turkey with Crunchy Maple Crust

Ingredients

whole fresh turkey (18 - 20 pounds), neck and giblets removed
bunch fresh sage
lemon, quartered
kosher salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1 cup chicken broth
2 cups pure maple syrup
lemon halves and fresh sage, for garnish

Instructions

Preheat oven to 425 degrees F with rack in the lower third. Rinse turkey inside and out then pat dry. Transfer to a large roasting pan fitted with a roasting rack and let stand at room temperature for 1 hour. Tuck wings under turkey and stuff cavity with lemon quarters and sage, then season cavity generously with salt and pepper. Fold neck flap under. Season outside of turkey with kosher salt and freshly ground black pepper and rub seasonings into turkey. Tie legs together with kitchen twine.

In a small saucepan heat melted butter and chicken broth over medium heat until butter is melted. Let cool. Meanwhile, in another saucepan, bring maple syrup to a boil over medium heat. Reduce heat and simmer until syrup is reduced by half. Cover and set aside.

Brush turkey all over with butter mixture. Place in oven and roast for 30 minutes. Baste turkey with butter mixture and reduce temperature to 350 degrees F. Roast turkey, continuing to baste every half hour, until thermometer inserted into the thickest part of the thigh registers 175 degrees (about 4 hours total). During the last hour of cooking, baste turkey with reduced maple syrup instead of butter mixture.

Remove turkey from oven, brush with reduced maple syrup, and let stand for 30 minutes. Transfer to a platter, and reserve pan juices for making gravy, if desired. Carve turkey, garnish with sage and lemon halves and serve.

Pumpkin Tiramisu Layer Cake Recipe
Ingredients

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs, room temperature
1 15-ounce can pumpkin pie filling (includes all the spices)
1 tablespoon vanilla extract
1 tablespoon grated orange peel

Almond Syrup:
1 cup water
1 cup sugar
1/4 cup amaretto

Filling:
2 cups heavy whipping cream
3 tablespoons powdered sugar
pinch of cream of tartar
2 cups mascarpone
2 vanilla beans, seeds only, pods reserved for another use
2 tablespoons amaretto liqueur
1 bag of amaretti cookies, crushed (found at many grocery stores or at any Italian market)

Yield: Serves 12

Instructions

For Cake:
Position rack in center of oven and preheat to 350 degrees F. Butter two 9-inch cake pans. Spray with cooking spray, then line bottom of pans with parchment paper; spray again, and dust pans with flour. Sift flour and next three ingredients into a bowl. In the bowl of an electric mixer, beat both sugars and oil in large bowl until combined. Add eggs one at a time, beating until well blended after each addition. Add pumpkin pie filling, vanilla and orange peel; beat until well blended. Add flour mixture; beat on low just until incorporated. Divide batter between prepared pans and smooth tops.
Bake cakes until tester inserted into center comes out clean, 45 minutes to 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded-side up. Using serrated knife, trim rounded tops of cakes to level, then divide cakes in half horizontally to make 4 thin layers.

For Syrup:
In a saucepan combine water and sugar. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, allow to cool, then cover and store in refrigerator.
When ready to use, mix in amaretto.

For Filling:
In the bowl of an electric mixer, beat whipping cream until soft peaks form. Add powdered sugar and cream of tartar, then beat until stiff peaks form.
Meanwhile, combine mascarpone, vanilla beans and amaretto in a small bowl. Beat with a whisk to combine, then fold into whipped cream.

To Assemble:
Brush a couple spoonfuls of amaretto syrup onto the cut side of each cake layer.
Put the first layer, uncut-side down, on a cake stand and spoon a generous layer of mascarpone filling over the top. Sprinkle a layer of crushed amaretti cookies over the filling. Repeat this process until all cake layers are used, ending with a thick topping of mascarpone filling and a generous sprinkle of amaretti cookies. Drizzle a little extra syrup over the top of the cookies and serve.
Store in the refrigerator — it's great the next day!

Courtesy HGTV

Comments: 0

 
Wednesday, November 19, 2014


Generally speaking, I recommend reducing clutter when showing a home, however tastefully decorating during the holidays can be beneficial to a showing. Warm smells of pine or a pop of color from a poinsetta can add touches that entice a buyer. When decorating for a holiday, it is best to remain religion neutral and to focus instead on the smell and sight senses with holiday colors and fragrances. Below are some touches that will increase your condominiums curb appeal and are also festive for the holidays. If you are looking to sell your Fort Lauderdale condominium, please contact me today!

Wreaths: wreaths are a non clutter entrance that show care you take of your property and signal a happy home, whether they are made of greenery or are simply made of wood.

Bells: bells on a door entrance are a festive touch and announce a visitor, your potential buyer will be greeted by bells and likely put in a better mood before they enter!

Scents: pine needles and cinnamon are traditional holiday scents and can be used in flower arrangements or a simple candle before a showing.

Colors: hints of gold, silver, and red are both classic and appealing when used to adorn a poinsettia or within an arrangement of pine.

Comments: 0

 
Monday, November 10, 2014

No sooner than I listed unit 16B in the Corinthian… it was under contract in only 9 days. This quick sale is the result of having the knowledge and understanding of values to establish the proper price point to attract buyers to make offers, without the seller having to go through a series of price reductions to get the unit sold. This listing was properly priced as an original unit, with important upgrades such as new paint, new carpet, wall paper removal, new window treatments, new microwave and stove to make the unit show in its very best light. Cosmetic upgrades, such as these, make a marked difference in curb appeal, and will generate a higher sale price. The quick sale of this property was due to a shrewd seller who chose to list for the right price at the right time, and the result is a quick hastle free sale.
There are currently 4 active listings at The Corinthian, please see above chart, and of the 4, two have been on the market 137 and 176 days. These listings are likely overpriced based on location, condition and view. If you look at the closed sales, 3 out of 4 were on the market 100 days or less. I cannot stress enough the importance of listing a property at the correct price. If you are looking to sell your Corinthian Condominium, please contact me today for an accurate comparative market analysis. Congratulations to the future owner and sellers of Corinthian unit 16B!

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