Thank you so much TH! Do you have any other pics that you could post and would you mind if I saved them to my files? Should have done that last time! Hey - I see a picture and sconces in your DR. When did they go up? Are you ready for the onslaught of questions for you about your DR and the glimpse of your lovely, lovely kitchen? Just warnin' ya! I feel it coming your way it always happens when you post pics! Anytime that I see how your color flows there is a part of me that wishes that I'd gone ahead and followed through w/ an old plan that I'd had for my house: My DR was already black and the central hall was cream (still is) as well as the office and kitchen w/ a warm green LR. The ceiling in my hall that all rms. lead off of has been sky blue for yrs. but I had suddenly wanted to paint the hall ceiling black leading into the kitchen where I'd paint that ceiling black too and bring it down onto the top 1/4 or 1/3 of the kitchen walls. All of the guys that I worked w/ at the furnishings store were so into seeing me do that but I never did and then my DR ended up warm blue anyway.

Here is the recipe from Allrecipes, Linda: IRISH CREAM TRUFFLE FUDGE 3 c. semisweet chocolate chips 1 c. white chocolate chips 1/4 c. butter 3 c. confectioners' sugar 1 c. Irish Cream liqueur 1 1/2 c. chopped nuts TOPPING: 1 c. semisweet chocolate chips 1/2 c. white chocolate chips 4 T. Irish Cream liqueur 2 T. butter In the top half of a double boiler melt the 3 c. semisweet chocolate chips, 1 c. white chocolate chips and 1/4 c. butter until soft enough to stir. Stir in the confectioners' sugar and Irish Cream until mixture is smooth. Stir in nuts. Place mixture in a prepared 8 x 8 inch buttered pan and lay a sheet of plastic wrap over the top; press and smooth top down. In the top half of a double boiler, melt remaining chocolate chips until soft. Remove from heat and with a fork beat in the butter and Irish Cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important, place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen. I didn't use a double boiler. I melted the chips in the Microwave 45 seconds at a time until they were melting. I also didn't put a top layer on it and the main layer turned out with a nice wavy look.. I put foil in a rectangular pan larger than an 8 x 8 inch one. Figured it would be easier to get out of the pan and cut. Haven't cut it yet, but licked the bowl clean and it really tasted very, very good. Only have two kids coming over to keep away from the fudge, but will make rolo candies on top of pretzels for them. So now make something sinful!!! Madonna

Linda, thanks for the reminder about these recipes - I haven't had homemade Irish Cream in years and I've never made it, I've received it as a gift and I just loved it! I think its time I do it myself! I might try the Kahlua too, sounds like a party :-)

I was also searching for a creammy color with a light glaze. I went with Dynasty alma/caramel glaze. It has enough definition to highlight the molding. I spent a lot of time searching for the perfect color, my cabinets are on order, I'm hoping my search wasn't in vain. The vanilla bean glaze was too much of a contrast for me, the Irish cream was better, but still not the look I wanted. I saw the alma/caramel color in an EXPO store. Good luck