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A Lifetime Passion to Design & Travel!

| Michael Kors Accessories 2017 |

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Michael Kors Accessories 2017

| Dubai – United Arab Emirates |

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Dubai – United Arab Emirates 

Travel Photography: Portraits, landscapes, monuments, highlights, places. people, culture and customs.

| Cara Delevingne – The State of Industry Presentation at Cinemacon at Las Vegas March 2017 |

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Cara Delevingne – The State of Industry Presentation at Cinemacon at Las Vegas March 2017

| Aquamarine Gemstone |

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Aquamarine Gemstone-Birthstone of March

There are two birthstones for people born in March, one of them is known as Aquamarine and the other one is called blood-stone.  Aquamarine  as evident from the name, the name is derived from Latin language in which Aqua means water and marine means the sea.

|Bar Refaeli Wallpapers|

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Bar Refaeli Media - Wallpapers

| Sofia Vergara – Media Wallpapers |

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Sofia Vergara is a Colombian American actress and model born July 10, 1972. She rose to prominence while co-hosting two television shows for Spanish-language television network Univisión in the late 1990s.   In 2016, she was the top-earning actress on US television.

Shamrock Shake Cupcakes

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Shamrock Shake Cupcakes

Moist mint cupcakes topped with white chocolate whipped cream. baking beauty

For the Shamrock Shake Cupcakes

  • Cake Flour
  • All Purpose Flour
  • 1 3/4 cup Baking Powder
  • 1 1/4 cup Salt
  • 2 1/2 tsp White Sugar
  • 1 tsp Butter, Softened
  • 1 3/4 cup Eggs
  • 1 cup Buttermilk
  • 2 tsp Vanilla Extract
  • 3 tsp Mint Extract
  • Green Food Coloring, If Desired

For the Whipped Cream Topping

  • 1 Whipped Cream "Mousse":
  • 1 pint Heavy Whipping Cream
  • 2 tbsp White Chocolate Instant Pudding Mix

For the Shamrock Shake Cupcakes

  1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk, then eggs one at a time until just combined.
  3. Stir in vanilla, mint extract, baking powder,and salt.
  4. Gradually stir in flours a little at a time until just combined. Do not over mix.
  5. Stir in green food coloring, if desired.
  6. Fill cupcake liners ~3/4 of the way full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the Whipped Cream Topping

  1. Using an ice cold bowl/whisk to whip cream and white chocolate pudding mix until stiff peaks form.
  2. Spread or pipe onto cupcakes. Top with maraschino cherries if desired.
  1. Feel free to substitute a white boxed cake mix if you’d prefer.
  2. Feel free to use store bought whipped topping if you don’t want to make your own.

Raspberry Pistachio Eton Mess

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Raspberry Pistachio Eton Mess

Dessert with a hit of pretty from some edible flowers. Bakers Royale 

  • 1 cup heavy cream
  • 1/2 cup confectioner’s sugar
  • 1/4 cup granulated sugar
  • 12 oz raspberries
  • 1/2 cup pistachios, finely chopped
  • 12 – 14 inch meringues, crumbled
  • edible flowers
  1. Place heavy cream into a small bowl and whip until soft peaks form. Add the confectioner’s sugar and beat until stiff peaks form; set aside.
  2. In a separate bowl, mash 8 oz. raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.
  3. Spoon eton mess mixture into tall glass, layer with whole raspberries and pistachios; finish tops with edible flowers.

|J. Mendel Fall 2017 RTW|

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J. Mendel Fall 2017 RTW

Unicorn Poop Cookies

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Unicorn Poop Cookies

Kids will love these adorable meringue rainbow cookies and they are so easy to make. Kitchen Fun with my three Sons

  • 4 egg whites
  • 1/4 tsp cream of tarter
  • 1 cup sugar
  • 1 cup powder sugar
  • 1 tbsp vanilla extract
  • purple, pink and blue gel coloring
  1. Preheat the oven to 225 degrees
  2. In a standing mixer, add in the egg whites and cream of tarter.
  3. Mix on medium speed until soft peaks form and then increase to faster speed.
  4. Alternating between the sugar and powder sugar, add in 1 Tablespoon at a time until stiff peaks form.
  5. Add in the vanilla and mix until combined.

  6. Split batter into 5 bowls

    Add blue into one bowl

    Add pink into the second one

    Add orange into the third one

    Add yellow into the fourth one

    Leave the fifth bowl white

  7. Using a pastry bag with a round tip, scope some blue meringue on 1/4 of the bag

  8. Add the pink meringue to another 1/4 of the bag
  9. Add the orange to the bag
  10. Add the yellow and then the white
  11. Pipe on the meringues onto a baking sheet lined with parchment paper.
  12. Bake for 1 hour and 30 minutes