Fendi Accessories 2019
Fendi Accessories 2019
|Taylor Hill at Victoria’s Secret Tease Dreamer Fragrance Launch in L.A March 2019|
Taylor Hill at Victoria’s Secret Tease Dreamer Fragrance Launch in L.A March 2019
Dolce Gabbana Accessories 2019
Dolce Gabbana Accessories 2019
Louis Vuitton New Classics Campaign 2019
Louis Vuitton New Classics Bags Campaign featuring Emma Stone, Alicia Vikander and Léa Seydoux.
|Taylor Hill by Phil Poynter for Vogue Mexico March 2019|
Taylor Hill by Phil Poynter for Vogue Mexico March 2019 - Styled by Vanessa Chow
Prada Accessories 2019
Prada Accessories 2019
|Rhiana Long by Mark Tiu – Ellements Magazine March 2019|
Rhiana Long by Mark Tiu – Ellements Magazine March 2019
|CHANEL Fall 2019 RTW|
CHANEL Fall 2019 RTW
|Zuhair Murad Fall 2019 RTW|
Zuhair Murad Fall 2019 RTW
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|Alexander McQueen Fall 2019|
Alexander McQueen Fall 2019
St. Patrick’s Day Chocolate Covered Oreos
St. Patrick’s Day Chocolate Covered Oreos
Chocolate Covered Oreo Cookies – The Monday Box
- 12 Oreo sandwich cookies I use Chocolate-Mint
- 2 cups melting chocolate
- 1/2 cup white melting chocolate
- green candy coloring
- green decorating sugar or nonpareil sprinkles
- Use wax paper to line a cookie sheets or other flat baking pan that will fit into your refrigerator.
- Place the melting chocolate in a bowl large enough that the chocolate fills it up to 1 inch below the rim. Melt the chocolate wafers in the microwave at 50% power for one minute. Stir. If not completely melted, return to the microwave and heat for 15 second intervals, stirring between intervals, until melted.
- Place a cookie into the melted chocolate. Using two forks, press the cookie into the chocolate, then turn it over to coat the underside.
- Using a fork, lift the coated cookie over the bowl. Gently tap the wrist of the hand holding the fork to make excess coating drip back into the bowl. Place the cookie onto the prepared cookie sheet.
- After coating 12 cookies, place the cookie sheet into the refrigerator for 10-15 minutes to set the chocolate. Setting in the refrigerator, not at room temperature, will produce slight surface shine.
- Place ½ cup of white melting chocolate a small bowl. Melt at 50% power in the microwave for 30 seconds. Stir. If not completely melted, return to the microwave at 50% power for 10 second intervals, stirring between intervals until melted. Add 10 drops of oil based green candy coloring. Stir until the white chocolate is evenly colored. Spoon the melted chocolate into a plastic sandwich/snack bag. Cut a very tiny piece off a bottom corner of each bag and pipe the colored chocolate in a spiral pattern to Important: Add decorating sugar immediately after creating each swirl. The chocolate hardens quickly.
- When all of the coating and decoration has hardened, wrap the cookies individually in plastic wrap. Store in an airtight container at room temperature for up to 2 weeks.
Tip from the Author:
Pack the individually wrapped cookies closely in a Ziploc bag or plastic storage container. If using a storage container, add crumpled tissue paper between the cookies and the lid, if necessary, to prevent any movement while shipping.
Girly Lemony and Melony Midori Mix
Girly Lemony and Melony Midori Mix
Cocktail Recipe with Midori Melon – Only Foods
- 1 oz Midori
- 2 oz ginger ale
- 1 tsp lemon juice
- 6 oz Chilled lemonade
- Garnish with melon balls
- In a glass mix 1 oz Midori with 2 oz ginger ale and 1 tsp lemon juice. Fill the rest with chilled lemonade. Serve topped with melon balls.
St. Patrick’s Day Mint Schnapps Shakes
St. Patrick's Day Mint Schnapps Shakes
A pale green delight is perfect as a mid-day treat or after-dinner dessert. Food Network
- 1 pint vanilla ice cream (2 cups)
- 1/4 cup peppermint schnapps
- 1/2 tsp pure vanilla extract
- 3-4 drops green liquid food coloring
- 2 mint sprigs
- Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig.
Sicilian Sweet and Sour Pumpkin
Sicilian Sweet and Sour Pumpkin
In this Sicilian side dish, sweet-and-sour vinaigrette and crushed red pepper highlight the savory side of the versatile sugar pumpkin. Boston Globe
- 1 sugar pumpkin (4-pound)
- 8 tbsp olive oil
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 1 small bunch fresh mint, leaves only coarsely chopped
- Set the oven at 400 degrees. Line a rimmed baking sheet with parchment.
- Halve pumpkin from stem to bottom, remove ends and scoop out seeds. With a vegetable peeler, remove the skin. Cut each half into quarters and then into 1-inch thick wedges. Transfer to a large bowl.
- Add 3 tablespoons of the olive oil, salt, and red pepper; toss well. Spread the wedges on the baking sheet in 1 layer. Cover with foil and bake for 45 minutes. Remove foil and continue baking for 15 minutes more or until the pumpkin is lightly browned and tender. (Total baking time is 1 hour.)
- In a small saucepan over medium heat, heat the vinegar and sugar for 2 minutes or until the sugar dissolves. Transfer to a small bowl and whisk in the remaining 5 tablespoons olive oil. Transfer the pumpkin to a platter and pour over the dressing. Sprinkle with the mint and serve warm or at room temperature.
Wedges are traditionally fried or sauteed, but roasting concentrates the flavors and requires much less oil. Serve it straight from the oven or at room temperature.