Minggu, 18 November 2012

Great Finds: Lipsy Feather Earrings & Feather Bangles


I'm a major Lipsy fan, and while browsing through the site, I came across these really fab accessories - feather earrings and bangles.

The bangles have cute charm details, ribbons, and of course, feathers. The earrings have a mixture of feathers and a diamante embellished drop chain.
Did I mention how inexpensive they are too?



DIY : Cinnamon Powder & Honey Face Mask




A major lover of really quick & easy beauty recipes, I must say I've been hooked on this one from ever since, and it is probably one of my favourites. A mixture of cinnamon powder and honey is sure to get rid of those annoying pimples.


What You'll Need
1 tablespoon honey
1.5 teaspoons cinnamon powder



Instructions
1. Wash face with a gentle cleanser. Pat dry.
2. In a bowl, add the honey and cinnamon powder and mix together.
3. Apply to face as you would with any other face mask.
4. Leave on for about 15-30 minutes.
5. Wash face with lukewarm water.

CLICKing with Photographer Danielle Leyow !

Thursday, February 23, 2012



Ashleigh: Tell me about yourself and your background. 

DL: My name is Danielle Leyow, I’m 22 years old, and I’m the photographer behind Danielle Samantha Photography. I’m a 2011 graduate from the University of the West Indies with a bachelor’s degree in Media and Communication.

Ashleigh: Did you study photography or are you self-taught?

DL: I’m self-taught. Most of what I know I’ve learned through trial and error, but there’s still so much I don’t know that I would love to take some lessons on.

Ashleigh: When and how did you decide to become a photographer? What does photography mean to you?

DL: I’ve loved and appreciated photos for basically all of my life, or at least as long as I can remember. It wasn’t until I was 12 years old however, that I discovered that photography is what I really enjoy doing. My first camera was a Fujifilm point and shoot, and I would go around frantically taking photos of all my friends and family members. At some point you literally couldn’t see me without a camera being pointed at your face. I took photos of everything; from insects, to flowers, landscapes, animals, patterns, sometimes even garbage on the side of the road. However its people that I really love to capture. Don’t get me wrong, I’ve seen a lot of landscapes that literally take my breath away, but I just don’t think its for me. It’s the people that really bring a photo to life in my opinion.
For me, photography is a way of capturing the beauty that’s all around us, even when its sometimes hidden. But its also about conveying a message; the most powerful images are the ones that speak to us, that evoke emotions that we wouldn’t expect to get from just viewing an image.

Ashleigh: What type of cameras do you shoot with?

DL: I’ve shot with a Nikon D60 and a Canon Rebel T3i, however the camera I use most often is a Canon 40D. His name is Dimitri :p

Ashleigh: If we looked in your camera bag, what would we find?

DL: My Canon 40D, a few lenses (18-55mm, 28-135mm and a 50mm), battery charger, a couple batteries, UV filters, lens cleaning kit, USB cord and some memory cards.



Ashleigh: Define your photography in one sentence.

DL: Portraiture that has people looking their best while staying true to themselves.

Ashleigh: What has been your most memorable photoshoot and why?

DL: I think it would have to be the Certified Divas shoot that I did for the Observer, which can be viewed here: http://www.jamaicaobserver.com/teenage/TA-Apr-20-Certified-Divas-Captions_7523912 . It was the first time I had to set up my own lighting, and with all the artists watching…it was completely nerve wracking. But I made it through, and I think the pictures came out great. So that experience taught me not to be afraid to try new things and to just have faith in myself.

Ashleigh: A website you visit often is?

DL: Google :p If I have a specific concept in mind, I like looking at what other people have done with it, and I especially love when I see that no one else has interpreted a concept the way that I have. They say that there’s nothing new under the sun, but people’s interpretations can surprise you.

Ashleigh: If you could live anywhere in the world, where would you build your dream home?

DL: I think New Zealand. If you’ve seen any of the Lord of the Rings movies then you’ll know why. Its absolutely gorgeous.

Ashleigh: Any advice for aspiring photographers?

DL: Just try different things. You never know what will work for you unless you try. Don’t be afraid to make mistakes and don’t lose confidence in yourself. Remember that you put a part of yourself in every photo you take, so stay true to yourself and do what you love.

Leyow !

Thursday, February 23, 2012



Ashleigh: Tell me about yourself and your background. 

DL: My name is Danielle Leyow, I’m 22 years old, and I’m the photographer behind Danielle Samantha Photography. I’m a 2011 graduate from the University of the West Indies with a bachelor’s degree in Media and Communication.

Ashleigh: Did you study photography or are you self-taught?

DL: I’m self-taught. Most of what I know I’ve learned through trial and error, but there’s still so much I don’t know that I would love to take some lessons on.

Ashleigh: When and how did you decide to become a photographer? What does photography mean to you?

DL: I’ve loved and appreciated photos for basically all of my life, or at least as long as I can remember. It wasn’t until I was 12 years old however, that I discovered that photography is what I really enjoy doing. My first camera was a Fujifilm point and shoot, and I would go around frantically taking photos of all my friends and family members. At some point you literally couldn’t see me without a camera being pointed at your face. I took photos of everything; from insects, to flowers, landscapes, animals, patterns, sometimes even garbage on the side of the road. However its people that I really love to capture. Don’t get me wrong, I’ve seen a lot of landscapes that literally take my breath away, but I just don’t think its for me. It’s the people that really bring a photo to life in my opinion.
For me, photography is a way of capturing the beauty that’s all around us, even when its sometimes hidden. But its also about conveying a message; the most powerful images are the ones that speak to us, that evoke emotions that we wouldn’t expect to get from just viewing an image.

Ashleigh: What type of cameras do you shoot with?

DL: I’ve shot with a Nikon D60 and a Canon Rebel T3i, however the camera I use most often is a Canon 40D. His name is Dimitri :p

Ashleigh: If we looked in your camera bag, what would we find?

DL: My Canon 40D, a few lenses (18-55mm, 28-135mm and a 50mm), battery charger, a couple batteries, UV filters, lens cleaning kit, USB cord and some memory cards.



Ashleigh: Define your photography in one sentence.

DL: Portraiture that has people looking their best while staying true to themselves.

Ashleigh: What has been your most memorable photoshoot and why?

DL: I think it would have to be the Certified Divas shoot that I did for the Observer, which can be viewed here: http://www.jamaicaobserver.com/teenage/TA-Apr-20-Certified-Divas-Captions_7523912 . It was the first time I had to set up my own lighting, and with all the artists watching…it was completely nerve wracking. But I made it through, and I think the pictures came out great. So that experience taught me not to be afraid to try new things and to just have faith in myself.

Ashleigh: A website you visit often is?

DL: Google :p If I have a specific concept in mind, I like looking at what other people have done with it, and I especially love when I see that no one else has interpreted a concept the way that I have. They say that there’s nothing new under the sun, but people’s interpretations can surprise you.

Ashleigh: If you could live anywhere in the world, where would you build your dream home?

DL: I think New Zealand. If you’ve seen any of the Lord of the Rings movies then you’ll know why. Its absolutely gorgeous.

Ashleigh: Any advice for aspiring photographers?

DL: Just try different things. You never know what will work for you unless you try. Don’t be afraid to make mistakes and don’t lose confidence in yourself. Remember that you put a part of yourself in every photo you take, so stay true to yourself and do what you love.

with Photographer Danielle Leyow !

Thursday, February 23, 2012



Ashleigh: Tell me about yourself and your background. 

DL: My name is Danielle Leyow, I’m 22 years old, and I’m the photographer behind Danielle Samantha Photography. I’m a 2011 graduate from the University of the West Indies with a bachelor’s degree in Media and Communication.

Ashleigh: Did you study photography or are you self-taught?

DL: I’m self-taught. Most of what I know I’ve learned through trial and error, but there’s still so much I don’t know that I would love to take some lessons on.

Ashleigh: When and how did you decide to become a photographer? What does photography mean to you?

DL: I’ve loved and appreciated photos for basically all of my life, or at least as long as I can remember. It wasn’t until I was 12 years old however, that I discovered that photography is what I really enjoy doing. My first camera was a Fujifilm point and shoot, and I would go around frantically taking photos of all my friends and family members. At some point you literally couldn’t see me without a camera being pointed at your face. I took photos of everything; from insects, to flowers, landscapes, animals, patterns, sometimes even garbage on the side of the road. However its people that I really love to capture. Don’t get me wrong, I’ve seen a lot of landscapes that literally take my breath away, but I just don’t think its for me. It’s the people that really bring a photo to life in my opinion.
For me, photography is a way of capturing the beauty that’s all around us, even when its sometimes hidden. But its also about conveying a message; the most powerful images are the ones that speak to us, that evoke emotions that we wouldn’t expect to get from just viewing an image.

Ashleigh: What type of cameras do you shoot with?

DL: I’ve shot with a Nikon D60 and a Canon Rebel T3i, however the camera I use most often is a Canon 40D. His name is Dimitri :p

Ashleigh: If we looked in your camera bag, what would we find?

DL: My Canon 40D, a few lenses (18-55mm, 28-135mm and a 50mm), battery charger, a couple batteries, UV filters, lens cleaning kit, USB cord and some memory cards.



Ashleigh: Define your photography in one sentence.

DL: Portraiture that has people looking their best while staying true to themselves.

Ashleigh: What has been your most memorable photoshoot and why?

DL: I think it would have to be the Certified Divas shoot that I did for the Observer, which can be viewed here: http://www.jamaicaobserver.com/teenage/TA-Apr-20-Certified-Divas-Captions_7523912 . It was the first time I had to set up my own lighting, and with all the artists watching…it was completely nerve wracking. But I made it through, and I think the pictures came out great. So that experience taught me not to be afraid to try new things and to just have faith in myself.

Ashleigh: A website you visit often is?

DL: Google :p If I have a specific concept in mind, I like looking at what other people have done with it, and I especially love when I see that no one else has interpreted a concept the way that I have. They say that there’s nothing new under the sun, but people’s interpretations can surprise you.

Ashleigh: If you could live anywhere in the world, where would you build your dream home?

DL: I think New Zealand. If you’ve seen any of the Lord of the Rings movies then you’ll know why. Its absolutely gorgeous.

Ashleigh: Any advice for aspiring photographers?

DL: Just try different things. You never know what will work for you unless you try. Don’t be afraid to make mistakes and don’t lose confidence in yourself. Remember that you put a part of yourself in every photo you take, so stay true to yourself and do what you love.

you beauty !

 

w-o-w

beauty !!!!!!!!!!!!!!!!!!!!!!!!!

 

brewokkkk !

merep obma

style boy

beauty


Headbands are popping up everywhere. They're one of those fashion accessories that never seem to go out of style. The designs and prints are endless and they're life-savers for us women when we're having a not so great hair day. The recent one I fell in love with was this Deepa Gurnani Crystal Headband that Kourtney wore with her outfit. Click the link above to order your very own. Get in on the headband trend too!




Check out this gorgeous headband designed by local Jamaican designer James Black,

wdgs

It's many beautiful colours allow you to wear them with just about anything!
Steve Madden 'Winonna' Wedge Sandal

Steve Madden 'Winonna' Wedge Sandal

eva marcille


Eva Marcille was seen wearing these colourful pair of wedges while taping scenes for her reality show "Taking Hollywood". These 5 inch wedge heels by Steve Madden have an adjustable ankle strap with buckle closure and elastic inset.

demi lovato !



!~

milksake OREO


Thought I'd share this awesome recipe. A favourite of mine that uses all your favourite ingredients - oreo cookies, chocolate syrup and ice-cream :)

Makes approximately 4 glasses.


Ingredients
12 Oreo chocolate sandwich cookies
2 tbsp chocolate syrup
2 cups vanilla ice-cream (softened)
1.5 cups milk

 

Directions
1.  Chop the cookies.

2. Put milk, chocolate syrup and ice-cream in the blender.

3. Add in the chopped cookies then cover and blend on high speed till soft.

4. Pour into glasses, add some whipped cream on top and serve! :)

i like it !



siang hari minum ini !


~nooooooooooo!!!

Homemade Twinkie
With the news of Hostess's Chapter 11 filing still fueling tears for thousands of school kids and nostalgic adults, it may become difficult to find an iconic Twinkie or box of Ding Dongs in any supermarket.

Keep the Twinkie alive with DIY recipes


Instead of fighting crowds at Wal-Mart, whip up your own batch of Twinkies, Ding Dongs and artificially colored Sno Balls. Then if the doors of the Hostess factory closes for good and the shelves that held Twinkies fill with dust, you can still enjoy your favorite treats without having to pay top dollar for them on eBay.
Another benefit to making your own homemade Hostess treats is the ability to swap out certain ingredients to make them healthier, if you so wish. Whether you are a Twinkie fan or a Sno Ball addict, these do it yourself dessert recipes will hit the spot Hostess once held in your heart.

Homemade Twinkies recipe

Recipe adapted from TLC

Ingredients: 

For the cake: 
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
For the filling: 
  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup light cream
  • 1/2 cup confectioners' sugar

Directions: 

  1. Preheat the oven to 350 degrees F. Grease three mini loaf pans with cooking spray.
  2. Beat the eggs and sugar with a handheld mixer until thick. Slowly add in all other ingredients and beat until fully combined. Divide the batter among the mini loaf pans, filling about 3/4 full. Bake cakes for at least an hour, or until golden brown. Cool in pans and then transfer to a wire cooling rack.
  3. While cakes cook, prepare filling by mixing shortening, sugar, vanilla and light cream with a hand mixer. Once mixed, slowly add in sugar and beat until combined. Fill a pastry bag with frosting and cut a small hole.
  4. Once cakes have cooled, carefully poke three holes in the bottom of the cakes. Pipe frosting into the holes until just filled. Cool for at least 20 minutes and enjoy!

Homemade Sno Balls recipe


Makes 2 dozen

Ingredients: 

For the cake: 
  • 1 stick butter, unsalted
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups 1 percent milk
For frosting: 
  • 6 egg whites, warm
  • 1 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1/3 cup water, room temperature
  • 2 teaspoons vanilla
  • 3 cups coconut flakes
  • 2 - 3 drops red food coloring

Directions: 

  1. For the cake: Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray. Cream the butter and sugar together with a handheld mixer until combined; add eggs, one at a time. Mix in vanilla. In another bowl, mix together dry ingredients. Add dry ingredients to the wet ingredients and mix until there are no streaks of flour. Fill muffin pan cavities 3/4 full and bake for 15 minutes. Cool on a wire cooling rack. Once cakes are cooking, cut out a small cone from the bottom, discarding the triangle portion but keeping the small cake circle. (This is where the filling will be piped.)
  2. To prepare the filling/frosting: Beat egg whites until peaks form, about four minutes. In a saucepan, heat sugar, water and cream of tartar until boiling, and remove from heat and let sit until it reaches 242 degrees F. Slowly pour syrup into the egg whites and stir. Add vanilla. Beat until frosting thickens. In a blender, pulse coconut flakes and red food coloring until crumbly. Place the coconut mixture in a bowl for rolling.
  3. Fill a piping bag with 1/2 frosting. Carefully pipe frosting into the cakes and cover with the cake circle. Frost the rest of the cake with the frosting and then roll in the coconut flakes. Let cool for a few minutes and then enjoy!

Homemade Ding Dongs recipe


Recipe adapted from Beantown Baker
Yields 14

Ingredients: 

For the cake: 
  • 3 ounces semisweet chocolate
  • 1-1/2 cups brewed coffee
  • 3 cups sugar
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cup canola oil
  • 1-1/2 cups low-fat buttermilk
  • 1 teaspoon vanilla
For the frosting: 
  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 1-1/2 teaspoons vanilla
For the chocolate ganache: 
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 (12 ounce) bag semisweet chocolate chips

Directions:

  1. To make cake: Preheat oven to 300 degrees F. Line two round cake pans with parchment paper. Finely chop chocolate, combine with hot coffee and let stand until smooth. In a larger bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt; set aside. In another bowl, beat eggs with a handheld mixer until creamed. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans and bake for an hour. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers.
  2. To make frosting: Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, six to seven minutes. Once mixed, remove bowl from heat and continue beating while it cools.
  3. To make ganacheHeat cream and butter in a medium saucepan until it boils. Pour chocolate into the pan and heat just until chocolate is melted. Immediately remove from heat and let stand for at least five minutes.
  4. To assemble: Using small round cookie cutters, cut out cake circles. Scoop out a small cone from the bottom of each cake circle, discarding the cone and keeping the circle. Pipe frosting into the cake until just filled. Place the cake circle back over the frosting to cover it. Brush ganache over the cakes using a pastry brush and let chill for at least an hour to set. Enjoy!

Swap Pie For Cupcakes And Cookies!

Swap Pie For Cupcakes And Cookies!

Pumpkin pie is as synonymous with Thanksgiving as turkey, pioneers and cornucopias. As delicious as a creamy slice of pumpkin pie is, sticking to the same old recipes year in and year out can be such a drag. So this year, instead of bringing the standard pie you always bring to your Grandma’s Thanksgiving dinner, surprise your friends and family with these three unique, and equally delicious pumpkin desserts. You'll be shocked at how quickly they disappear and how little people will miss the boring ol' pumpkin pie!
Pumpkin pie cupcakes
Each of these desserts has all of the traditional flavors of pumpkin pie (like cinnamon, pumpkin puree and cumin) with other delicious ingredients too, like Greek yogurt, cream cheese and chocolate chips! Plus, each bite size pumpkin treat requires no fork or plate. And for those who are always stuck on dish duty (like I am), this fact alone makes each one necessary this year!

cinco de mayo

Cinco de Mayo pinata sugar cookies

Sugar Cookies with a surprise inside

Why stop at the candy inside? Make the whole piñata worth fighting for!
These multi-striped, burro piñata sugar cookies come complete with hollow centers that you can fill with a secret stash of your favorite candies. Break open or bite into these festive treats and be greeted with a sugary surprise. Olé!

Get twisted

Sweet Tater Twist Mashtini™


Getting ready to bring on the mashed and sweet potatoes? Why not get a little twisted with the spuds this season with this fun recipe!
Holiday entertaining takes a twist with a side dish your guests will love. Served in a martini glass, this recipe for sweet tater twist mashtinis calls for pairing Bob Evans Original Mashed Potatoes with Bob Evans Sweet Potatoes, and topping them with maple syrup, honey roasted pecans and mini-marshmallows.
A pretty presentation and simply smashing side dish, this will be one to serve for holidays to come!
Check out more fun recipes created by the Bob Evans Culinary Team for the Mad About Mashed Mashtini collection.

Sweet tater twist mashtini


Recipe compliments of Bob Evans Foods
Serves 4

Ingredients:

  • 1/2 package (12 ounces) Bob Evans Original Mashed Potatoes
  • 
1/2 package (12 ounces) Bob Evans Mashed Sweet Potatoes
  • 
1/4 cup mini-marshmallows

  • 1/4 cup honey roasted pecans

  • 1/4 cup cooked bacon, crumbled

  • 1/4 cup maple syrup, warm 


Directions:

  1. Prepare Bob Evans Original Mashed and Mashed Sweet Potatoes by following the recommended microwave instructions on the package.
  2. Place about one-third cup (one-eighth package) Bob Evans Original Mashed Potatoes in the bottom of each martini glass.
  3. Layer about one-third cup (one-eighth package) Bob Evans Mashed Sweet Potatoes over Original Mashed Potatoes.
  4. Repeat the layers, using about one-third cup Original, then one-third cup of Mashed Sweet Potatoes.
  5. Top with one tablespoon each of the marshmallows, pecans and crumbled bacon.
  6. Drizzle with one tablespoon of warmed maple syrup.

~

Winter fruit salad
Fresh fruit salads are more than just a cool summer treat. Winter fruits, such as apples, pomegranates, pears, blood oranges, grapefruits and persimmons, can make a sweet and light breakfast, snack or dessert.

fruit salad



This delicious medley of fresh winter fruit salads will help keep those cool-weather days bright.
Just because the weather's turned cold doesn't mean you should skip your daily doses of vitamins A, C and E. While fruit salad is traditionally associated with summer picnics by the lake, these three salads, featuring fruits available during the winter, will give you that extra boost you need on a dreary day.

Simple winter fruit salad recipe

Serves 8

Ingredients: 

  • 4 oranges (any kind), peeled, white pith removed, sectioned
  • 3 grapefruits (pink or white), peeled, white pith removed, sectioned
  • 1 pineapple, peeled, quartered, cored, sliced
  • 2 star fruit, sliced
  • 1 pomegranate, cut in half and seeds removed

Directions:

  1. Combine all fruit in a large bowl and gently toss.
  2. Top with yogurt or whipped cream if desired.

Vanilla bean winter fruit salad recipe

Serves 6

Ingredients:

  • 4 cups water
  • 3/4 cup granulated sugar
  • 3 star anise
  • 1/2 plump vanilla bean, split in half lengthwise
  • 4 (2 inch) pieces lemon zest
  • 8 dried apricots, cut in half
  • 4 dried figs, quartered
  • 3 pears, peeled, cored, sliced
  • 1 apple, peeled, cored, sliced
  • Juice of 1 lemon
  • Seeds from half a pomegranate

Directions:

  1. Add water, sugar, star anise, vanilla bean and lemon zest to a medium-sized saucepot and bring to a boil over medium-high heat.
  2. Continuing boiling until all the sugar is dissolved, stirring occasionally.
  3. Let it cool a few minutes and stir in apricots and figs before allowing to fully cool.
  4. Toss apples and pears with lemon juice.
  5. Pour the syrupy dried fruit mixture over the apples and pears.
  6. Cover well and chill overnight.
  7. When you're ready to serve, using a slotted spoon, ladle the fruit into a bowl and top with pomegranate seeds.

Lemon poppy seed winter fruit salad recipe

Serves 12

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 1 head romaine lettuce, torn into bite-sized pieces
  • 4 ounces Swiss cheese, shredded
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 1 apple, peeled, cored, diced
  • 1 pear, peeled, cored, sliced

Directions:

  1. To create the dressing, combine sugar, lemon juice, onion, mustard and salt in a blender or food processor. While blending, slowly drizzle in oil until fully combined. Add poppy seeds and pulse a few times.
  2. Combine lettuce, cheese, cashews, cranberries, apples and pears in a large bowl and drizzle the dressing over the salad, toss and serve.

Streusel sweet potato casserole in orange bowls recipe


Ingredients:

  • 6 large oranges, halved and hollowed out
  • 4 cups mashed sweet potatoes
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened, plus an additional 3 tablespoons
  • 1/2 cup vanilla almond milk or plain skim milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped pecans

Directions:

  1. Preheat the oven to 350 degrees F. In a large baking dish, arrange all of the orange cups and set aside.
  2. In a large bowl add the mashed sweet potatoes, the eggs, one-half cup of the brown sugar, salt, vanilla, 1/4 cup of the softened butter and milk mixing well. Add heaping spoonfuls of the sweet potato mixture to each of the orange cups until all the cups are filled.
  3. In a separate mixing bowl add the flour, the remaining brown sugar, remaining butter and the chopped pecans mixing well. Sprinkle the streusel mixture over the top of each orange bowl. Bake uncovered for 25 to 30 minutes or until the tops are golden brown. Serve warm.

sweet

Sweet potato casserole is one of our most beloved side dishes during the holidays. With so many ways to prepare it, ranging from bland to overly sweet, it is a dish that can become rather dull or unimpressive. Here we put a super-fun twist on this favorite and used hollowed oranges as the bowls, transforming it into a dish that is a crowd-pleaser.

A Surprise In Every Slice!


There's a pleasant surprise baked into every slice of this fall-inspired pound cake — a pumpkin! Everyone will be asking, "How'd you do that?"
Main

Peekaboo pumpkin pound cake with brown butter pecan icing

Ingredients:

For the pound cake
  • 1 (14-ounce) box pumpkin bread mix
  • 1 (16-ounce) box pound cake mix
  • Orange food coloring
For the icing
  • 8 tablespoons (1 stick) butter
  • 3-1/2 cups powdered sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans (optional)

Directions:

1

Prepare pumpkin bread

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).
Step 1
2

Bake and cut

Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.
Step 2
Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.
Step 3
3

Make pound cake

Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.
Step 4
4

Prepare icing

Meanwhile, prepare the brown butter pecan icing.
Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
Step 5
Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.
Step 7
5

Ice cake

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.
Final
Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

Milkshake Makeovers


A classic creamy milkshake is a childhood favorite but these cool creamy desserts can go beyond just chocolate, vanilla, and strawberry flavors. You can make extra special milkshakes with a variety of flavors and you can even make a fun adults only version. Get creative with the classic shake and enjoy a delicious and chilly treat.
(page 2 of 2)

Chocolate Pumpkin Pie Shake

Makes 2 servings

Ingredients:

  • 4 scoops chocolate ice cream
  • 4 ounces canned pumpkin, chilled
  • 1-1/2 cups cold milk
  • 6 teaspoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup crushed ice, more or less as desired
  • Whipped cream to garnish
  • Chocolate shavings

Directions:

  1. Combine ice cream, pumpkin, milk, sugar, cinnamon, pumpkin pie spice, vanilla and ice to a blender.
  2. Blend until smooth and well combined. Pour mixture into 2 shake glasses and top with whipped cream and chocolate shavings.

Coconut Dream Shake

Makes 2 servings
This festive milkshake is for adults only.

Ingredients:

  • 4 scoops vanilla ice cream
  • 1-1/2 cups cold milk
  • 1 cup canned unsweetened coconut milk
  • 1 small pineapple, peeled, cored, chopped
  • 1 small mango, peeled, seeded, chopped
  • 6 strawberries, hulled, plus more for garnish
  • 6 ounces Malibu rum
  • 1 cup crushed ice, more or less as needed
  • Whipped cream for garnish

Directions:

  1. Combine ice cream with milk, coconut milk, pineapple, mango, strawberries, rum and ice in a blender.
  2. Blend until well combined and smooth. Pour mixture into 2 shake glasses and garnish with whipped cream and strawberries.

Coffee Cookie Shake

Makes 2 servings

Ingredients:

  • 4 scoops coffee ice cream
  • 1-1/2 cups cold milk
  • 1 cup crushed ice, more or less as desired
  • 2 cups crumbled chocolate chip cookies, plus 2 whole for garnish

Directions:

  1. Blend ice cream with milk and ice until smooth and well combined.
  2. Stir crushed cookies into shake and pour into 2 shake glasses. Garnish each with a cookie.

milksake


Makeovers

A classic creamy milkshake is a childhood favorite but these cool creamy desserts can go beyond just chocolate, vanilla, and strawberry flavors. You can make extra special milkshakes with a variety of flavors and you can even make a fun adults only version. Get creative with the classic shake and enjoy a delicious and chilly treat.
Three milkshakes

Quick tips for making milkshakes

There is more to making milkshakes than just ice cream and milk, but your choice of ingredients can make a difference between a good shake and a great shake.

Milkshake tip #1: Go full-fat

The first rule to follow when making a milkshake is never use low-fat anything. Whole-fat milk and ice cream work best in creating the creamiest shake. And if you're counting calories, just keep in mind that indulging every once in a while is good for the soul.

Milkshake tip #2: Think consistency

For a thicker, creamier milkshake, use more ice cream and less milk. Want it a little thinner? Add more milk.

Milkshake tip #3: Give it flavor

Instead of sticking with the classic vanilla or chocolate milkshakes, venture into other flavors of ice cream for a fun and tasty change. For extra flavor, add a flavored syrup. For example, up the chocolate intensity of your chocolate shake by adding a shot of chocolate syrup, or make a pumpkin vanilla shake by adding a shot of pumpkin pie spice syrup to your vanilla shake. You can even add coffee (cooled, of course) to espresso ice cream for a double espresso shake. Other yummy additions include fresh fruit, fruit purees, nut butters and finely chopped cookies or candy. For the adults, add rum, amaretto, or another flavored alcohol of your choice.

Milkshake tip #4: Garnish creatively

Whipped cream and a cherry on top is a classic way to top off a milkshake but there are many other delicious ways to garnish your creamy dessert. Whipped cream is a given, of course. Creative garnish ideas include: An apple slice for an apple pie shake, chopped almonds for an almond butter shake, or dark chocolate shavings for an espresso shake.

jussssy




~yumiiiiiiiiii~


MilkShake

In New England and Great Britain milk shake ice cream which is made from milk and flavorings, Milkshake ice cream
In the rest of the United States, a beverage which is made from milk, ice cream, and possibly other flavorings. Sometimes fresh fruit, chocolate sauce and also other sauces are added, along with whipped cream. In much of the New England, this is known as a frappe (pronounced to rhyme with "cap"), and in the Rhode Island this beverage is called as a cabinet.
At any fast food restaurants, this is usually known only as a "shake” that is made from ice milk, flavorings and thickening ingredients, and other similar recipes.
In Greece, a frappe is normally a cold coffee drink, usually consumed during the summer. It is made using freeze dried instant coffee, cold water, ice, sugar and also with milk.
An important factor that is distinguishes a milkshake from simply being flavored milk is that it is generally prepared in some sort of blender rather than being simply stirred.
There are machines available which are specifically designed for the blending of milk shakes. Often, these ice cream machines mix ingredients and also insert air into the milkshake mix, causing the consistency to become smooth and the shake to thicken up as it is blended. Some outlets are used machines where milk and mix are frozen and mixed together inside the container within the machine, while others prepare and mix the shake "by hand" within a special stainless steel cup, often known as malt cup or mixing can.
The most common ice cream flavors of milkshake are vanilla, chocolate, and also strawberry, though other ingredients such as bananas or Oreos could be used. A common additive is malt, which could make a malted milkshake. Fast food restaurants and soda fountains often sell milkshakes. Some milkshake recipes call for ice cream in the flavor of the milkshake, while others call for the vanilla ice cream plus a flavor additive, such as a syrup or fruit. These different methodologies are often resulted in a surprisingly large difference in taste, and many people have a distinct preference for one method over the other. Recipes which are rely heavily on fresh fruit and made up without ice cream are called smoothies.
Milkshakes can be made from ordinary milk mixed with powder and concentrate although these drinks might simply be considered "flavored milks" in most places. Common brands include Naquin and Crush. Bottled milkshake is also common, commonly being sold in 330 mL, 500 mL or 1 liter bottles. Gulp! Fiji, Yazoo and Mars are well known brands of bottled milkshake.

History

The first reference to the term "milkshake" appeared in print in 1885 and was contained some whisky. The malted milkshake includes the malted milk powder (contains dried milk, malted barley and wheat flower) which was founded in 1887 by William Horlick. The drink was designed for invalids and for children. Original versions of the drinks were more of an egg nod version than what we are used to today.
The milkshake made it into the mainstream in the year1922, when Ivan "Pop" Coulson, a Walgreens employee at Chicago, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream, creating a drink which became very popular at a surprising rate, soon becoming a very high-demand drink for young adults around the country.

milkshake chocolate

cake part 5


http://www.baskinrobbins.com/content/dam/baskinrobbins/Product%20Images/Cakes/Cakes/Haunted_House_Cake_w.jpg
Haunted House Cake
Pumpkin Face Cake

cake part 4



"Be Mine" Mini Valentine Cake
Bunny Roll Cake
Bunny Roll Cake
Candy Lane Cottage Cake
Candy Lane Cottage Cake
Chanukah Menorah Cake
Chanukah Menorah Cake
Colors of Fall Wreath Cake
Colors of Fall Wreath Cake
Dad's Shirt Cake
Dad's Shirt Cake
Delectable Designer Bag Cake
Delectable Designer Bag Cake
Easter Egg Ice Cream Cake
Easter Egg Ice Cream Cake
Evergreen Christmas Wreath Cake