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Beauty and Make Up Trends

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Beauty and Make Up Trends

Sherri Hill Spring 2019

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Sherri Hill Spring 2019 Collection - New York

|Fendi Pre-Fall 2019|

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Fendi Pre-Fall 2019

|Just Cavalli Pre-Fall 2019|

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Just Cavalli Pre-Fall 2019

Chocolate Coconut Avocado Ice Cream

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Chocolate Coconut Avocado Ice Cream

This chocolate coconut avocado ice cream is creamy, decadent and incredibly simple to make. Full of healthy fats, it’s a great summer treat!

  • 2 Flesh of ripe California avocados, about 275 grams
  • 14 Ounces full fat coconut milk from a can (see note)
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 1 splash Rum (optional, helps texture when freezing)
  • 1/4 cup chopped toasted almonds

  1. 1-Combine avocados, coconut milk, cocoa powder, salt, maple syrup and rum in a food processor. Process until smooth, scraping down sides as needed.

    2-Transfer mixture to an ice cream maker and churn according to manufacturer’s directions until thick and frosty, about 10-15 minutes.

    3-Add toasted almonds 1 minute before turning off ice cream maker, just to combine.

    4-Transfer to a freezer safe container and freeze for at least 1-2 hours to harden.

    5-Remove from freezer and let sit at room temperature for 10 minutes before serving for easier scooping.

You can use half UT milk, half heavy cream for an even creamier ice cream.

Dessert Recipes | Ice Cream

 

|Rihanna for Fenty Beauty’s New MatteMoiselle Shades Ad campaign 2019|

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Rihanna for Fenty Beauty’s New MatteMoiselle Shades Ad campaign 2019

|Kendal Jenner – Chaos Sixtynine Poster Book Issue 2 – 2018|

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Kendal Jenner – Chaos Sixtynine Poster Book Issue 2 – 2018

Thyme-Roasted Carrots

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Thyme-Roasted Carrots

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley.

  • 1 pounds medium carrots, halved lengthwise
  • 1 tbsp minced fresh thyme or 2 teaspoons dried thyme
  • 2 tbsp canola oil
  • 1 tbsp honey
  • 1 tbsp salt
  1. Preheat oven to 400°. Divide carrots between two greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

2 carrot halves: 73 calories, 3g fat (0 saturated fat), 0 cholesterol, 275mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Chocolate + Mint Raw Vegan Cheesecake Bites

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Chocolate + Mint Raw Vegan Cheesecake Bites

These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free. –The Loopy Whisk –

For Chocolate Cups

  • 1/3 Cup Coconut Oil
  • 1/4 Cup Maple Syrup
  • 1/2 * 2 tbsp Cup Cocoa Powder
  • 1 Pinch Salt

For Mint Cheesecake Filling

  • 2 Cups Cashews (Soaked in 3 Cups of water at least 2 hours and drained)
  • 1/2 Cup Melted Coconut Oil
  • 1/2 Cup Maple Syrup
  • 1 Pinch Salt
  • 1/2 Cup Packed Mint Leaves (leaves from about 15 to 20 sprigs of mint)
  • 1/2 tsp Spirulina (Optional Color)
  • 1/2 tsp Wheatgrass Powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)

For chocolate cups:

  1.  Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate. Leave to cool until only slightly warm. Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup). When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl. After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.

For mint "cheesecake" filling:

  1. Combine all mint “cheesecake” filling ingredients in a blender and blend until smooth. Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.) Freeze the vegan cheesecake bites for at least 1/2 hour. Carefully remove the cupcake cases. I’ve found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again. Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are. The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (No way, I give them a day.)

It’s entirely up to you what type of mint (or which combination) you choose. Moroccan mint, peppermint and lemon balm work well.

 

Savory Party Bread

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Savory Party Bread

It’s impossible to stop nibbling on warm pieces of this cheesy, onion bread. The sliced loaf fans out for a fun presentation. It’s one of the best savory appetizers I’ve found. Taste of Home

  • 1 unit Unsliced round loaf sourdough bread
  • 1 pound Monterey Jack cheese
  • 1 cup Butter, Melted
  • 1/2 cup Chopped green onions
  • 2-3 tsp Poppy Seeds

  1. Preheat oven to 350°. Cut bread width-wise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread.

  2. In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

Take a page from the “magnificent everything bagel” by adding 1 teaspoon each of dried garlic, onion and sesame seeds to the butter mixture.
Get little hands involved by having them place cheese in the bread. Here are more kitchen tasks for kids of any age.
Make it your own by switching up the cheese (we love smoked Gouda and gooey Brie), customizing seasonings, and adding meaty mix-ins. Bacon, diced salami or ham with sliced olives are all great choices.

Nutrition Facts
1 serving: 481 calories, 31g fat (17g saturated fat), 91mg cholesterol, 782mg sodium, 32g carbohydrate (1g sugars, 2g fiber), 17g protein.

Pomegranate Rosemary Sparkling Cocktail

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Pomegranate Rosemary Sparkling Cocktail

This is one cocktail that your guests will want to sip on all night long and into the New Year!

First, you’ll want infuse fresh rosemary in the Bar Smith Simple Syrup. Embrace the fruits of the season with fresh pomegranate arils and pomegranate juice; both can be found at the grocery store in the refrigerated section. World Market

  • 1/2 cup Pomegranate arils
  • 1/2 cup Bar Smith Simple Syrup
  • 13 units sprigs of rosemary, divided
  • 3 cups pomegranate juice
  • 750 ml Jaume Serra Cristalino Rosé
  1. In a saucepan, warm Barsmith Simple Syrup with 1 sprig of fresh rosemary for about 5 minutes. Remove from the heat and let it cool to room temperature (about 20 minutes). Place one teaspoon of pomegranate arils in the bottom of a champagne flute. Followed by a 1/2 ounce Rosemary simple syrup and 1-2 ounces of pomegranate juice. Top the flute with champagne and stir with a sprig of rosemary.
  2. You can preset your champagne flutes by placing a teaspoon of pomegranate arils in champagne flutes with a teaspoon of the rosemary simple syrup. Then, your guests will simply have to pour in the pomegranate juice and top with sparkling wine and mix with a sprig of rosemary!