Stunning Expressions

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Black Forest Belgian Waffles

Stunning Expressions

Black Forest Belgian Waffles

Tasty! Food Network

For the waffles:

  • 2 cups all-purpose flour
  • 2/3 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups milk, warmed
  • 8 tbsp unsalted butter, melted and cooled, plus more for the waffle iron
  • 1/4 cup coconut oil, melted and cooled
  • 2 large eggs, separated
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips

For the cherry sauce:

  • 1 1/2 cups drained pitted sour cherries, plus 3/4 cup juice from the jar
  • 3/4 cup sour cherry preserves
  • 1/4 cup pure maple syrup
  • 1/4 tsp pure almond extract
  • Whipped cream, for serving
  1. Make the waffle batter: Whisk the flour, confectioners’ sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it’s OK if a few lumps remain).
  2. In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour.
  3. Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve.
  4. Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer’s instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time.
  5. Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce.

Roasted Peppers Stuffed with Anchovies, Raisins and Capers (Peperoni Arrotolati)

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Roasted Peppers Stuffed with Anchovies, Raisins and Capers (Peperoni Arrotolati)

A combination of sweet and salty foods. Caras Cravings

  • 6-7 multi-colored bell peppers
  • 3 tbsp capers
  • 3 tbsp lightly toasted pine nuts*
  • 3 tbsp risins, soaked in warm water for about 15 minutes
  • 8 oil-packed anchovy filets
  • 2/3 cup bread crumbs
  • 2 tbsp chopped flat leaf parsley
  • freshly ground pepper, to taste
  • 2 tbsp olive oil
  1. Begin by roasting the peppers. To do so, preheat the broiler. Wash the peppers and slice in half, removing the stem and ribs. Place the peppers, skin side-up, on a baking sheet and spray with canola or olive oil cooking spray. Place the sheet in the oven, on the top oven rack position. Broil the peppers for 5-10 minutes, until charred on all surfaces. Transfer the peppers to a large bowl, cover with plastic wrap, and set aside until cool enough to handle.
  2. To prepare the filling, place the remaining ingredients in a small food processor and pulse to combine. Or, finely chop and mix together. Season to taste with pepper (it will likely not need any salt, because the anchovies are very salty.) Mix in the olive oil to form a loose paste.
  3. To assemble, take a bell pepper half and carefully slip off the charred skin. Cut the pepper in half. Working with one strip at a time, place about one teaspoon of the filling mixture on the wide end, and roll up towards the pointed end. Secure with a toothpick and gently place into a lightly oiled baking dish. Repeat with remaining peppers. The peppers can be assembled a day or two ahead of time and stored in the refrigerator.
  4. Just before serving, bake the stuffed peppers in a preheated 425ºF oven for about 15 minutes, until warmed through and lightly toasted. Serve immediately or at room temperature.

*To toast pine nuts, place them in a dry skillet over low heat, shaking the pan occasionally, until lightly browned and fragrant.

Peeps Skillet Dip

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Peeps Skillet Dip

They’re colorful, they’re cute and they’re oh-so-delicious.

  • 2 cups semisweet chocolate chips
  • 2 cups peanut butter chips
  • 2 cups bittersweet chocolate chips
  • 2 cups white chocolate chips
  • Peeps
  • animal crackers
  • Nilla wafers
  • Golden Oreos

  1. 1. Preheat oven to broil. Pour semisweet chocolate chips, peanut butter chips, bittersweet chocolate chips and white chocolate chips into a cast iron skillet. Top with a layer of Peeps.

    2. Broil for 2-3 minutes, until Peeps are golden brown. Lower the oven to 375 degrees Fahrenheit and bake for an additional 4-5 minutes, until chocolate is melted. Watch very carefully to be sure the Peeps don’t burn!

    2. Remove from the oven and serve immediately with animal crackers, Nilla wafers and Golden Oreos. Enjoy!

    Preheat oven to broil. Pour semisweet chocolate chips, peanut butter chips, bittersweet chocolate chips and white chocolate chips into a cast iron skillet.

    Top with a layer of Peeps.

    All ready for the oven!

    Broil for 2-3 minutes, until Peeps are golden brown. Lower the oven to 375 degrees Fahrenheit and bake for an additional 4-5 minutes, until chocolate is melted. Remove from the oven.

    Serve your skillet up with animal crackers, Nilla wafers and Golden Oreos.

| Taylor Hill – Media Wallpapers |

Stunning Expressions 
Taylor Hill 
An American model most well-known for her work with Victoria’s Secret. Born on March 6, 1996, Taylor was discovered at 14-years-old while at a dude ranch in Colorado. Throughout her career, the brunette starred in campaigns for Michael Kors, Topshop and H&M. For magazine covers, Taylor graced Glamour France, Vogue UK and V Magazine. In 2015, she became a Victoria’s Secret Angel. In 2017, she became the face of cosmetics brand Lancome. Later that year, she would also be signed as an ambassadorfor L’Oreal Professionnel.

Fruit Sushi

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Fruit Sushi

Influenced by onigiri (Japanese rice balls) Apron and Sneakers

Strawberry and kiwi sushi balls

  • 1/2 cup sushi rice
  • 1 1/2 cups coconut milk (plus more if adjustment is needed)
  • 2 tbsp white sugar
  • 1 cup strawberries, hulled
  • 2 kiwifruits, peeled
  • 4 fresh mint leaves
  • 4 wild strawberries (or any small red fruit for garnish)

Strawberry sushi rolls

  • 1/2 cup rice
  • 1 1/2 cups coconut milk
  • 2 tbsp white sugar
  • 1/2 cup strawberries, hulled
  • 1/4 cup black sesame seeds

Banana and peanut butter sushi rolls

  • 1 large banana, peeled
  • 1/4 cup peanut butter (can be replaced with Nutella or a chocolate spread)
  • 1/8 cup coconut flakes
  • Chocolate balls

Strawberry and kiwi sushi balls

  1. To a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.
  2. Slice the strawberries and kiwifruits as thinly as possible with a sharp knife. Set them aside.
  3. Using a square piece of plastic wrap, distribute the strawberries (or kiwi) in the middle, leaving a 3- to 4-inch parameter all around them.
  4. Top the strawberries (or kiwi) at the center with 1-1/2 tablespoons of rice.
  5. Close the plastic wrap, and form a ball. Twist the plastic wrap to tighten around the fruit and rice.
  6. Carefully unwrap the plastic wrap from the sushi ball.
  7. Garnish with mint or wild strawberries.

Strawberry sushi rolls

  1. In a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.
  2. Cover the sushi rolling mat with plastic wrap.
  3. Put the rice in the middle of the rolling mat covered with plastic wrap, and then put the strawberries on top of the rice at the center.
  4. Roll the sushi with the help of the sushi mat. Tighten with the help of the plastic wrap to achieve a compact cylinder. Unwrap the plastic wrap.
  5. With a sharp knife, slice the rice to bite sizes.
  6. On a saucer, pour the sesame seeds, and then roll the sides of the sushi on it.

Banana and peanut butter sushi rolls

  1. Divide the banana into 8 pieces of about 2 inches in height.
  2. Using an apple corer, remove the middle part of the banana slices.
  3. Fill up every hollowed-out banana with peanut butter.
  4. Sprinkle the coconut and then the chocolate balls on top.

Asparagus Soup

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Asparagus Soup

Nothing says early spring like the first bunches of asparagus bristling in the produce bins and on tables at the farmers’ market. This simple puréed soup takes full advantage of the season’s first delicate harvest. Chowhound

  • 4 tbsp unsalted butter (1/2 stick)
  • 1/2 medium yellow onion, chopped (about 1/2 cup)
  • 1 clove garlic, peeled and crushed
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds asparagus, ends trimmed, cut into 1-inch pieces (as an optional garnish, reserve 2 whole spears)
  • 5 1/2 cups chicken broth
  • 2 cups crème fraîche, plus more for garnishing (optional)
  • 1/4 tsp freshly squeezed lemon juice, plus more as needed
  1. Melt the butter in a medium saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
  2. Add the asparagus and cook 4 minutes. Add the chicken broth and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the asparagus is very tender, about 30 minutes.
  3. Remove the pan from the heat. Let sit uncovered to cool slightly, about 10 minutes.
  4. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Transfer the soup to a clean saucepan and stir in the crème fraîche and measured lemon juice. Taste and season with more salt, pepper, and lemon juice as needed.
  5. Reheat over low heat. Top each serving with a swirl of crème fraîche, if desired. If you reserved the two spears of asparagus, shave them thinly with a mandoline slicer and scatter on top of the soup.

Nest Cookies

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Nest Cookies

These cute little cookies are easy to make, taste delicious, and are just perfect for Easter. Fill with your favorite candy. We like Reese’s Eggs!

  • 1 cup butter
  • 8 oz cream cheese
  • 2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp coconut extract
  • 1/4 tsp almond extract
  • 3 1/2 cups flour
  • 1 tsp baking powder
  • Flaked coconut and green food coloring
  • Egg shaped candies: Reese’s eggs, Cadbury eggs, Peanut M&M’s or jelly beans work great!

  1. Beat together butter and cream cheese till smooth. Beat in sugar. Add egg, vanilla, and extracts. Mix well. Stir in the flour and baking powder.

    Roll dough in balls (about the size of ping pongs).

    Place on lightly greased cookie sheets. Make an indentation in each one using the back of a Tablespoon.

    Bake at 350° for 10-12 minutes. Cookies won’t brown. Remove from oven and use the spoon to press down the indentation again.

    Remove to cooling racks and let cool completely.

    Mix coconut with a couple of drops of green food coloring in a small bowl with a lid. Cover and shake till coconut is tinted green.

    Fill nests with coconut, and add a few egg candies.

| Springtime By Colors|

Stunning Expressions 
Springtime Gallery By Colors - Spring is one of the four conventional temperate seasons, following winter and preceding summer. When it is spring in the Northern Hemisphere, it is autumn in the Southern Hemisphere and vice versa. At the spring, or vernal, equinox, days are approximately 12 hours long with day length increasing as the season progresses.

California – USA Travel

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California Travel Photography: Cities, Regions, Monuments, Landmarks, landscapes, highlights, places to go, people, folklore, costumes, culture and history.

| Halima Aden – Media Wallpapers |

Stunning Expressions
Halima Aden Wallpapers – A Somali American fashion model born September 19, 1997. She is noted for being the first woman to wear a hijab in the Miss Minnesota USA pageant, where she was a semi-finalist. Following her participation in the pageant, Halima received national attention and was signed to IMG Models.

Honey Roasted Butternut Squash with Cranberries and Feta

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Honey Roasted Butternut Squash with Cranberries and Feta

This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor! Jenn Peas and Crayons

  • large butternut squash (peeled + chopped)
  • TBSP extra virgin olive oil
  • salt, pepper, and garlic powder to taste
  • fresh cranberries (add a little, or a lot!)
  • honey plus extra to taste
  • finely crumbled feta
  • ground cinnamon to taste
  • fresh or dried parsley to garnish, optional
  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

Feel free to use fresh or dried cranberries for this dish.

Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!