Stunning Expressions

A Lifetime Passion to Design & Travel!

| Oscar de la Renta Resort 2019 Collection |

Stunning Expressions 
Oscar de la Renta Resort 2019 Collection

| Barbara Palvin – AmfAR’s 25th Cinema Against AIDS Gala in Cannes May 2018 |

Stunning Expressions
Barbara Palvin – AmfAR’s 25th Cinema Against AIDS Gala in Cannes – May 2018.

The Best Salted Caramel Cupcakes

Stunning Expressions

 

The Best Salted Caramel Cupcakes

Soft, moist and scrumptious Vanilla Cupcakes filled with Salted Caramel, topped with Swiss Meringue Buttercream and finished with even more Caramel.  Delicious Yum

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 1/2 cup plus 2 tablespoons milk

For the Salted Caramel Sauce

  • 1 cup granulated sugar
  • 5 tbsp unsalted butter, cut into pieces
  • 1/2 tsp sea salt
  • 1/2 cup heavy cream

For the Swiss Meringue Buttercream

  • 1 cup (3 sticks) unsalted butter
  • 5 egg whites
  • 1 1/4 cups granulated sugar
  • 2 tsp vanilla extract
  • pinch of salt
  1. Line a muffin pan with 12 cupcake liners. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, cream together butter, brown sugar, and granulated sugar. Add eggs, one at a time, beating well after each addition, mix in vanilla.
  4. Add flour mixture and milk alternatively. Start and end with the flour. Be careful not to over mix the batter, but make sure no lumps remain. Divide batter evenly between the 12 cupcake cavities. Place in the oven and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Let stand for 5 minutes, then transfer cupcakes to wire racks to cool completely.
  5. While the cupcakes are cooling, prepare the salted caramel sauce.
  6. In a medium saucepan, heat sugar over medium-high heat, stirring constantly (using either a wire whisk or a wooden spoon). Continue to stir until sugar is completely dissolved and no lumps remain. Melted sugar should be a golden brown color.
  7. Add butter to the sugar and place a thermometer into the hot mixture. Butter should be completely melted and mixture should reach 350 degrees F. Immediately remove from the stove and sprinkle in sea salt. Give it a good stir and slowly whisk in heavy cream. Continue stirring until heavy cream is fully incorporated and smooth. Let sauce cool as well before piping into the cooled cupcakes. Fill a piping or ziptop bag fitted with a round tip with about half of the salted caramel sauce. Fill the center of each cupcake with caramel. Cupcakes are filled when you feel pressure while piping and once you remove the round tip, a small amount of caramel starts to ooze out. Set cupcakes aside.
  8. Next, prepare the buttercream. Remove butter from the fridge, cut into cubes and leave on the counter nearby.
  9. Add egg whites and granulated sugar to the bowl of your stand mixer, place over a pot of simmering water (not boiling), whisking gently and frequently until the sugar has completely dissolved and the egg whites are hot to the touch.
  10. With whisk attachment of your mixer, whip until the egg whites are glossy, and the bottom of the bowl feels neutral when touched (aka no longer warm). This took me about 14 minutes. Don’t add butter before bowl has had a chance to cool or butter will melt and you won’t have the desired outcome.
  11. Switch over to the paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a smooth texture (if mixture curdles, keep mixing and it will come back to smooth). If mixture appears to be too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  12. Fill a large piping bag fitted with a medium star tip and pipe buttercream onto each cupcake. Drizzle with remaining salted caramel sauce and garnish with soft caramels, if desired. Store cupcakes in the fridge until ready to serve.

Red, white & blue jello dessert

Stunning Expressions

Red, white & blue jello dessert

The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! 

  • 1 package  (3 ounces) berry blue gelatin<br /><br />
  • 2 cups boiling water, divided<br /><br />
  • 2 1/2 cups cold water, divided<br /><br />
  • 1 cup fresh blueberries<br /><br />
  • 1 envelope unflavored gelatin<br /><br />
  • 1 cup heavy whipping cream<br /><br />
  • 6 tbsp sugar<br /><br />
  • 2 cups sour cream<br /><br />
  • 1 tsp vanilla extract<br /><br />
  • 1 package (3 ounces) raspberry gelatin<br /><br />
  • 1 cup fresh raspberries<br /><br />
  • Optional: Whipped topping and additional berries<br /><br />

  1. Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.

  2. In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm.

  3. Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.

Red White and Blue Vanilla Fudge

Stunning Expressions

Red White and Blue Vanilla Fudge

Turn easy vanilla fudge into a star spangled sweet with one of our favorite easy 4th of July dessert recipes!

  • 8 Ounces cream cheese, softened<br /><br />
  • 4 cups <br />Wilton candy melts in white or vanilla baking chips<br />
  • 12 ounces Coconut Oil
  • 2 tsp Vanilla<br /><br />
  • 2 tsp Color Gels in Blue and Red

  1. Line an 8×8 baking pan with aluminum foil.

  2. Using a mixer, beat cream cheese until smooth. Probably 1 minute longer than you think.

  3. Add powdered sugar and beat well.

  4. Now get ready! Get your gel color onto the knives. Get your two bowls to mix color ready. Get an additional knife for swirling.

  5. In a saucepan and on low, melt candy melts and coconut oil as you stir constantly. Remove from heat and stir in vanilla.

  6. Mix with cream cheese mixture.

  7. Pour 1/3 of the melted candy into your prepared pan and 1/3 into the two bowls. Add red and blue color gels and mix well.

  8. Dollop colors onto the white fudge in the pan and use a clean knife to swirl the colors together.

  9. Refrigerate for 4 hours. Remove from pan and remove foil from fudge. Cut into squares.
    Makes 64 1" squares.

You can made this both ways – heating candy melts in the microwave and on the stove. What usually happens with the microwave method, is that the mix of cream cheese and melted candy turns into dough and is not smooth. If that happens, simply microwave the mix in 15 second intervals, stirring after each trip to the microwave until it is smooth.

Blackberry and guava fizz

Stunning Expressions

Blackberry and guava fizz

Refreshing and Easy to Make!

  • 1/2 cup fresh or frozen blackberries<br /><br />
  • 1/2 cup (125ml) chilled guava juice<br /><br />
  • 2 cups (500ml) chilled ginger beer<br /><br />
  • 1 bottle 750ml chilled sparkling wine<br /><br />
  • <br />Crushed ice, fresh blackberries, raspberries and thyme sprigs to serve.<br /><br /><br /><br />

  1. Place the blackberries in a small bowl and use the back of a fork to crush. Strain through a fine sieve into a serving jug. Top with guava juice and stir to combine.

  2. Divide ice among serving glasses. Divide the guava mixture evenly among the glasses. Pour over ginger beer and wine. Serve immediately.

To make this alcohol-free, swap the wine for 3 cups (750ml) chilled lemonade.

4th of July Fruit Kabobs

Stunning Expressions

4th of July Fruit Kabobs

Fruit Kabobs with watermelon, blueberries, and mozzarella balls are a fun and healthy Fourth of July snack.

  • 1 small seedless watermelon<br /><br />
  • 1  pint blueberries<br /><br />
  • 1 (12-ounce) container mozzarella balls, drained<br /><br />
  • 12 skewers<br /><br />
  • salt, mint, balsamic dressing, optional<br /><br />

  1. Using a melon baller, scoop balls of watermelon.

  2. Thread watermelon, blueberries, and mozzarella balls on skewers.

  3. Sprinkle with chopped mint, salt, and balsamic dressing if desired.

American Flag Donuts

Stunning Expressions

American Flag Donuts

These delicious donuts are great for Patriotic Days. The First Year Blog

  • 1 cup flour<br /><br />
  • 3 tbsp sugar<br /><br />
  • 1 tbsp baking powder<br /><br />
  • 1/2 tsp salt<br /><br />
  • 6 tbsp milk<br /><br />
  • 1 egg<br /><br />
  • 1/2 tsp vanilla
  • 3 tbsp vegetable/canola oil<br /><br />
  • Red, white, and blue candy melts (I used Wilton brand)<br /><br />

  1. Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.

  2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, eggs, vanilla, and oil. Stir the dry ingredients into the wet ingredients, mix just until combined.

  3. Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full. Tap the donut pan against the counter to release any air bubbles.

  4. Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 5 minutes before moving to a wire rack. Allow the donuts to cool completely before moving on.

  5. Melt 1/3 bag of the while candy melts. They can be microwaved or you can melt them on the stove top, whatever your preference. If microwaving, place each color (about 1/3 of the bag) in a microwave safe bowl and melt one color at a time. I like to start with 1 minute at 60% power, then stir and another minute at 60% power and stir again. Allow the candy melts to cool for about 5 minutes.

  6. Transfer the melted white candy into shallow bowl that will easily allow you to dip the donuts into. Dip each donut, allowing the excess to fall off. Place the donuts on a cooling rack and allow them to harden.

  7. Melt the blue candy melts (about 1/3 to 1/4 of the bag) and allow to cool for 5 minutes. Transfer into a small squeeze bottle and draw the blue corners onto the donuts. Use a toothpick to help spread out the candy. Allow the blue corner to harden.

  8. Melt the red candy melts (about 1/3 to 1/4 of the bag) and allow to cool for 5 minutes. Transfer into a small squeeze bottle and draw the red stripes onto the donuts.

  9. Once the blue corner is dry, transfer a small amount of white candy melts into another squeeze bottle and add the white polka dots to the blue corner. Allow each layer to harden before storing in an airtight container.

The Royal Wedding – Prince Harry and Meghan Markle – May 19, 2018

Stunning Expressions

The Royal Wedding – Prince Harry and Meghan Markle – May 19, 2018

The wedding was held at Windsor Castle in the United Kingdom. The groom, Prince Harry, is a member of the British royal family; the bride, Meghan Markle, is an American former actress. Prince Harry’s grandmother, Queen Elizabeth II, conferred upon him the titles of Duke of Sussex, Earl of Dumbarton and Baron Kilkeel. On her marriage, Markle became known as Her Royal Highness The Duchess of Sussex. The Archbishop of Canterbury, Justin Welby, officiated at the wedding using the standard Anglican church service for Holy Matrimony published in Common Worship, the liturgical text of the Church of England.

| Meghan Markle Wallpapers |

Stunning Expressions
Meghan Markle – Media Wallpapers

| Barbara Palvin – amfAR’s Cinema Against AIDS Gala in Cannes May 17 – 2018 |

Stunning Expressions
Barbara Palvin – amfAR’s Cinema Against AIDS Gala in Cannes May 17 – 2018