Dancing through your mind all day and night, this hand-crafted cocktail is a new seasonal offer at our bar! Or try it yourself at home...
Muted shades of plum and pink, a mix of old and new, and generous dashes of gold hearten a family home with contemporary flair.
. Double Chocolate Pecan Pie Ingredients: Chocolate Crust 1 1/2 cups all purpose flour 1/4 cup Ghiradelli unsweetened cocoa powder 2 tablespoons granulated sugar 1/4 teaspoon salt 8 tablespoons cold unsalted butter, cut into small pieces 4 tablespoons ice water 2 tablespoons unsalted butter 3 large eggs 1 cup dark corn syrup 1/2 cup brown sugar 4 ounces Ghiradelli Semi-sweet chocolate baking bar, melted 1 teaspoon vanilla extract 1/8 teaspoon salt 1 1/2 cups pecan halves, toasted (I toasted mine in a 325 degree oven for 12 minutes) Instructions: In a large mixing bowl, sift together flour, cocoa powder, sugar and salt. Knead in butter, using fingertips, until well incorporated and mealy. Toss in the ice water, a tablespoon at a time, until dough is moist. Use your hands to gather the dough into a ball; shape into a disc. Wrap the dough in plastic wrap and chill for 30 minutes. Roll dough out thinly, on a lightly floured surface, into a round that fits the size of the pie dish; transfer dough to pie dish and crimp edges. Chill in refrigerator for 20 minutes. Heat oven to 325 degrees F. Melt butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown. Transfer browned butter to a large mixing bowl; whisk in eggs, corn syrup, brown sugar, melted chocolate, vanilla and salt until well combined. Stir in pecans. Pour mixture into pie shell. Bake 50-55 minutes, or until pie filling just barely jiggles. Cool on a wire rack. Makes 9 servings
“No one has ever seen God; if we love one another, God abides in us and his love is perfected in us.” 1 John 4:12 Hello sweet friends…I hope you are all having a great week! It is very…
Visions of Sugar Plums on Friends of Type. Friends of Type is a type & lettering sketchblog by Erik Marinovich, Aaron Carambula, Jason Wong, and Dennis Payongayong, and their guests.
When the children are nestled all snug in their bed, the Visions of Sugar Plums Shawl pattern will be waiting for you! Whether you are knitting the night before Christmas or getting a head start, this top-down lacy shawl captures the true spirit of the season.
We’ve been working like elves these days at the Studio getting ready for the holidays… planning and now producing our creations. This Autumn has been chock full of great new releases a…
Korsningarna har de enorma vackra blommorna från buskpionerna. Men då dessa är dåligt härdiga hos oss har man gjort dem till perenner som bond- och luktpioner och fått tåligare pioner. Itoh-pioner har fantastiska färgskiftningar och t o m gula sorter som den populära 'Bartzella'.
The Georgian "Sugar Plum" was far different from modern imagination
“No one has ever seen God; if we love one another, God abides in us and his love is perfected in us.” 1 John 4:12 Hello sweet friends…I hope you are all having a great week! It is very…
Chef Andie Bulman explains the lore behind some holiday foods, and serves up the recipes you can use at home.
There are still industries that provide a path to employment and great career growth for those who have never had the college experience. Even better, some of these industries offer the highest paying jobs that do not require a college degree.
Summary: Christmas in bounty hunter Stephanie Plum's world isn't quite like Christmas in Whoville. With only four days to go before December 25, she doesn't have a decorated tree in her apartment or any presents bought. Plus she's chasing an elusive bail-jumper named Sandy Claws; a hunky guy named Diesel is literally popping in and out of her apartment; and a mob of manic elves is threatening to assault her with cookies. The end result is that Stephanie is feeling a tad stressed over the holiday season. Life isn't any calmer over at her parents' home in the Burg, where Grandma Mazur is dating a new octogenarian stud muffin; sister Valerie is wailing over some unwelcome news; and Stephanie's mother is coping by belting back tumblers of Red Roses in the kitchen. Just where is the elusive Mr. Claws hiding, and why? What's causing the power blackouts all over Trenton? And what about the mysterious villain, Mr. Ring? Is all of this real, or is Stephanie just having a very bad dream? Review: What a disappointment! The Stephanie Plum series is great but this between-the-numbers novel was so bad. It lacked all of the usual humor found in a Stephanie Plum book and had a LOT of cheesy parts. Diesel just popping in from the sky? The old Mr. Claus/Claws double entendre? The villan? Give us a break here, Janet Evanovich. We're more diappointed after reading Visions of Sugar Plums than we were after Edward left Bella in New Moon. And that's saying a lot! Just One Gripe: We have WAY more than one. See the list above! The Best Thing About This Book: Two words: Grandma Mazur Appropriate for a younger audience: No Score: Characters: 2/5 Plot: 1/5 Setting/Imagery: 2/5 Originality: 1/5 Ending: 1/5 Total Score: 7/25 Read instead:
Sugar plums and rosettes are what holiday dreams are made of. The recipes for sugar plums and rosettes are nostaligic for days of yore.
Cinnamon-Apple-Butterscotch Muffins 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons ground cinnamon 3/4 cup butterscotch chips 3/4 cup old-fashioned oats 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 2/3 cup applesauce 2 large eggs 1 1/2 teaspoons vanilla extract 1 cup milk 3/4 cup finely chopped apples 1/3 cup finely chopped pecans, toasted Preheat oven to 350 degrees F. Coat 12 Texas-sized muffin cups with cooking spray. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk in oats and butterscotch chips until combined. In a large bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute; beat in applesauce, eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 1-2 minutes. Stir in apple and pecans until combined. Divide batter into muffin cups. I pressed dried apples into the surface, but that's optional, of course - and then I drizzled them with maple syrup and sprinkled the muffin tops with cinnamon-sugar. Bake for 30-35 minutes or until golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool for 10 minutes on a wire rack, before running a knife around outside edges and removing muffins onto wire racks to cool. Makes 12 big muffins
Cannabis truffles, weed peanut butter cups, and more top-shelf munchies.
Summary: Christmas in bounty hunter Stephanie Plum's world isn't quite like Christmas in Whoville. With only four days to go before December 25, she doesn't have a decorated tree in her apartment or any presents bought. Plus she's chasing an elusive bail-jumper named Sandy Claws; a hunky guy named Diesel is literally popping in and out of her apartment; and a mob of manic elves is threatening to assault her with cookies. The end result is that Stephanie is feeling a tad stressed over the holiday season. Life isn't any calmer over at her parents' home in the Burg, where Grandma Mazur is dating a new octogenarian stud muffin; sister Valerie is wailing over some unwelcome news; and Stephanie's mother is coping by belting back tumblers of Red Roses in the kitchen. Just where is the elusive Mr. Claws hiding, and why? What's causing the power blackouts all over Trenton? And what about the mysterious villain, Mr. Ring? Is all of this real, or is Stephanie just having a very bad dream? Review: What a disappointment! The Stephanie Plum series is great but this between-the-numbers novel was so bad. It lacked all of the usual humor found in a Stephanie Plum book and had a LOT of cheesy parts. Diesel just popping in from the sky? The old Mr. Claus/Claws double entendre? The villan? Give us a break here, Janet Evanovich. We're more diappointed after reading Visions of Sugar Plums than we were after Edward left Bella in New Moon. And that's saying a lot! Just One Gripe: We have WAY more than one. See the list above! The Best Thing About This Book: Two words: Grandma Mazur Appropriate for a younger audience: No Score: Characters: 2/5 Plot: 1/5 Setting/Imagery: 2/5 Originality: 1/5 Ending: 1/5 Total Score: 7/25 Read instead:
Sugar plums and rosettes are what holiday dreams are made of. The recipes for sugar plums and rosettes are nostaligic for days of yore.
Cinnamon-Apple-Butterscotch Muffins 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons ground cinnamon 3/4 cup butterscotch chips 3/4 cup old-fashioned oats 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 2/3 cup applesauce 2 large eggs 1 1/2 teaspoons vanilla extract 1 cup milk 3/4 cup finely chopped apples 1/3 cup finely chopped pecans, toasted Preheat oven to 350 degrees F. Coat 12 Texas-sized muffin cups with cooking spray. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk in oats and butterscotch chips until combined. In a large bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute; beat in applesauce, eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 1-2 minutes. Stir in apple and pecans until combined. Divide batter into muffin cups. I pressed dried apples into the surface, but that's optional, of course - and then I drizzled them with maple syrup and sprinkled the muffin tops with cinnamon-sugar. Bake for 30-35 minutes or until golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool for 10 minutes on a wire rack, before running a knife around outside edges and removing muffins onto wire racks to cool. Makes 12 big muffins
Cannabis truffles, weed peanut butter cups, and more top-shelf munchies.
Lattice-Topped Honey Crisp Apple Pie Ingredients: Pie dough: 2 1/4 cups all-purpose flour, plus additional for rolling 1 tablespoon granulated sugar 3/4 teaspoon salt 3/4 cup cold unsalted butter (1 1/2 sticks), cut into small pieces 2 tablespoons (trans-fat free) shortening 5-6 tablespoons ice water 2 1/2 lbs. Honey Crisp apples, peeled, cored, very thinly sliced 2 tablespoons fresh lemon juice (optional) 1/2 cup firmly packed brown sugar 1/4 cup all-purpose flour 1 1/4 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon clove 2 tablespoons cold unsalted butter, cut into small pieces, for dotting pie Cream, for brushing Turbinado sugar, for sprinkling Directions: In a large mixing bowl, stir together 2 1/4 cups flour, granulated sugar and salt. Work the butter and shortening in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass. Using floured hands, divide the dough in half, and pat into 2 smooth, flattened disks. Wrap in plastic wrap and chill for 30 minutes. Preheat oven to 375 degrees F. In a large mixing bowl, stir together apples, lemon juice, brown sugar, 1/4 cup flour, cinnamon, ginger, nutmeg and clove until well combined. Remove pie dough rounds from refrigerator, and allow to warm up a bit before you start rolling. Roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate; pour 1/2 of the apples into pie plate, and dot with remaining 2 tablespoons butter. Cover with remaining apples. Roll out the second pie dough round and slice it into wide strips, using a pizza cutter. Weave strips into a lattice, covering pie. Trim away the excess dough, and make the crust look all pretty. Brush cream evenly over lattice-top, and sprinkle with turbinado sugar. Bake pie for 1 hour and 10-20 minutes, or until crust is golden brown, and apples are bubbly. Do NOT underbake - you want the apples tender. If your crust starts to brown too quickly, cover with foil. Cool pie on a wire rack, to room temperature (or still a little warm!), before slicing. Yield: 8-10 slices
Sugar plums and rosettes are what holiday dreams are made of. The recipes for sugar plums and rosettes are nostaligic for days of yore.
This recipe is based off one of the winning Pillsbury Bake-Off recipes. Homemade peanut butter cookies are stuffed with a creamy peanut butter filling. Double Delight Peanut Butter-Honey Cookies Ingredients: 1 cup all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup creamy natural peanut butter (no added sugar or oil) 1/4 cup unsalted butter, softened 1/2 cup firmly packed light brown sugar 1/4 cup granulated sugar 1 tablespoon honey 1 large egg 1 teaspoon vanilla extract Filling 1/2 cup confectioners' sugar 1/2 cup creamy natural peanut butter (mine was slightly chilled) 1 tablespoon honey Coating 2/3 cup finely chopped honey roasted peanuts 2 tablespoons turbinado sugar 3/4 teaspoon ground cinnamon Directions: In a medium sized mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using an electric mixer on medium speed, beat together peanut butter, butter, brown sugar, granulated sugar and honey, until creamy, about 1-2 minutes. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour until well combined. Place dough in freezer for 15 minutes, stir, and freeze for an additional 15 minutes. Meanwhile, prepare the filling: Sift confectioners' sugar into a medium sized mixing bowl. Using an electric mixer on medium speed, beat confectioners' sugar, peanut butter and honey until well combined. Shape mixture into 18 small balls, and place on a plate. Place plate in refrigerator until ready for use. Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray. Make the coating by stirring together peanuts, turbinado sugar and cinnamon, in a small bowl, until well combined. Remove bowl from freezer; shape dough into an 11 inch x 2 1/2 inch log. Wrap dough in plastic wrap to shape better. Slice dough into 18 equal pieces. Take each piece of dough, flatten with your hand, place a peanut butter ball in the center, and wrap dough around ball. Roll ball in your hands to shape better. Roll balls in peanut mixture, to coat completely; place on prepared sheet pan. Coat the bottom of a glass with cooking spray and flatten cookies. Don't flatten too much. Bake at 375 degrees F for 13-15 minutes, or until edges of cookies are golden brown. Cool 4 minutes on sheet pan, then transfer to wire racks to cool completely. Yield: 18 fairly large cookies
*This is a novella. Please Read Something Great, Something Wonderful, and Something Forever FIRST, or can be read after Something Amazing and Something Precious. Twas the Knight before Christmas, all through Max's and Matthew's house Not a creature was stirring, but not in these boys' family houses Stress, deadlines, and naughty children had nestled all snug in their beds While visions of sugar plums did not dance in their heads When they met with obstacles, mounted to the sky Could they overcome the hurdles before time flies? When what to their wondering dreamy eyes did appear Peace, harmony, and calmness, my dears And all was right in the land of Knights Happy Christmas to all, and to all a good night This item is Non-Returnable
This year my Christmas tree is filled with all sorts of treats. Lollipops, candies, chocolate covered strawberries, cupcakes, snow...
I promised you the holiday version of the Morton Salt Girl dress today and here it is. The only thing I did differently was to lengthen the skirt to make it knee-length and add a ribbon sash. Otherwise, it is the exact same dress. Purple was the requested color, so I obliged with a dark […]
These keep for weeks in the refrigerator. The perfect gift when presented in pretty little paper cups and a lovely gift tin!
“No one has ever seen God; if we love one another, God abides in us and his love is perfected in us.” 1 John 4:12 Hello sweet friends…I hope you are all having a great week! It is very…
Chef Andie Bulman explains the lore behind some holiday foods, and serves up the recipes you can use at home.
Muted shades of plum and pink, a mix of old and new, and generous dashes of gold hearten a family home with contemporary flair.
It is that time of year again when we are bombarded with boatloads of Christmas candy canes. Some flavors are a little bit different than the traditional peppermint, though.
Easy, delicious, and festive, these Sugar Plums are a unique treat to make this holiday season! With dried fruit, warming spices, and a sugary crunch, these will get you in the holiday spirit.
