| Grammy 59th Annual Awards 2017 |
Grammy 59th Annual Awards 2017
Make Me Melt
Make Me Melt
A sexy name for a romantic night. – Chilled Magazine –
- 1 1/2 oz Raspberry Vodka
- 1 1/2 oz Orange Vodka
- 1 oz Chambord
- 1 oz Sprite
- 1 Orange Peel
- 1 Whole Strawberry
- In a mixing glass, muddle 1 whole strawberry. Add raspberry and orange vodka and shake vigorously. Strain over fresh ice in a rocks glass and add Sprite. Top with Chambord and garnish with an orange peel.
Tea Time Gallery
Tea Time Gallery
Hailey Baldwin
Hailey Baldwin by Daniel Matallana – Harper’s Bazaar February 2017
Red Velvet Cupcakes with Roses
Red Velvet Cupcakes with Roses
Red Velvet Cupcakes with Roses
Red velvet cupcakes are a classic treat that lend themselves so perfectly to Valentine’s Day. Glorious Treats
Red Velvet Cupcakes
- 2 1/4 cups cake flour
- 1/3 cup unsweetened cocoa (not Dutch process)
- 1 teaspoon salt
- 1 1/3 cups oil
- 1 1/2 cups sugar
- 2 unit eggs
- 4 tbsp liquid red food coloring (or 1 tablespoons concentrated food coloring- I used Americolor super red)
- 1 teaspoon vanilla
- 3/4 cup buttermilk (I made buttermilk with powdered buttermilk mixed with regular mix)
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar (all I had was apple cider vinegar and it worked fine)
Red Velvet Cupcakes
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1. Preheat oven to 350*F. Prepare cupcake pan with liners, or butter and flour cake pans and line bottoms with parchment.
2. In a large bowl whisk cake flour, cocoa and salt, and set aside.
3. In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended. Add eggs one at a time, and continue beating. Add food coloring and vanilla and mix well.
4. Add flour and buttermilk alternately, in two batches. Scrap down the sides of the bowl as needed. Mix just enough to combine.
5. Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand). Add to cake batter and beat for 10 seconds.
6. Fill cupcake liners 2/3-3/4 full, or divide batter between cake pans. Bake cupcakes 20-24 minutes. Bake cake layers 25-40 minutes depending on the size of the pans.
Cream Cheese Frosting
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1. Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
2. Add vanilla extract and powdered sugar (one cup at a time) while mixing. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
4. Beat until fluffy, about 1 minute.
5. Frost cake or cupcakes.
Fondant Roses
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1. Roll out a small piece of fondant.
2. Cut a strip about 1 1/2-2 inches wide (in this case I used the piece to the left of my cut).
3. Fold the fondant strip in half lengthwise
4. With the folded edge on top, begin rolling the strip of fondant around itself.
5.-7. Continue rolling, as you pinch the base of the ‘rose’.
8. When you’ve created the size rose you want (or have come to the end of the strip), pinch the base of the rose, and pull off any excess fondant.
9. Lay your finished rose to dry (2 hours minimum). I usually leave a bit of a cone shape at the end of the rose because it makes it easy to press into frosting on a cake or cupcake, but you could certainly cut it off if you prefer.
Fondant Green Leaves
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1. Roll a tiny bit of green fondant into a ball.
2. Press the ball of fondant down onto your work surface. Use your fingers to press it flat, and shape it into a basic leaf shape (similar to a tear drop).
4.-6. Use a fondant veining tool (or the end of a small paintbrush) to draw veins on the leaf. Allow leaf to dry.
1-This recipe will yield about 24 cupcakes, 3- 8″ cake layers, or 2- 9″ cake layers.
Homemade Low Fat Strawberry Frozen Yogurt
Homemade Low Fat Strawberry Frozen Yogurt
Strawberry Frozen Yogurt Recipe is a simple to make low-fat dessert that you can make at the comfort of your kitchen.
- 750 grams Strawberries
- 500 grams Hung Curd (Greek Yogurt) , (low fat)
- 1/2 cup Honey
- Basil leaves, few sprigs
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1-To begin making the Homemade Low Fat Strawberry Frozen Yogurt Recipe, remove the stem of the berries. Blend the strawberries along with the honey and basil into the blender to a smooth puree. You can optionally have chunks in the strawberry as well.
2-Into a large bowl, add the pureed strawberries and the hung curd (greek yogurt). Using a whisk fold the yogurt into the strawberries until just about combined.
3-Our next step is to freeze the strawberry yogurt mixture. To do that, line a loaf tin with parchment paper. Pour the mixture into the lined tin.
4-Cover the loaf tin with a cling film and freeze the Strawberry Yogurt mixture overnight or until solid. Freezing the yogurt can take anywhere between 12 to 18 hours.
5-Once the yogurt is frozen, place the Strawberry Frozen Yogurt outside at room temperature for about 5 to 10 minutes to thaw a bit and then scoop it out using an ice cream scoop and serve along with fresh strawberries and mint.
Note: You can store the Strawberry Frozen Yogurt in the freezer for upto a month.
Did you know: Strawberries are rich in the essential nutrients vitamin C, potassium, folic acid and fiber. One cup of fresh strawberries contains daily requirement of vitamin C. This nutritional powerhouse also contain the mighty antioxidants anthocyanins, ellagic acid, quercetin and kaempferol, which all have been shown to have protective effects against certain types of cancer.
Red Lips – Style
Red Lips Fashion & Style
Woodbridge Cabernet Crush
Woodbridge Cabernet Crush
A sexy sipper, easy yet delicious Valentine’s Day-themed cocktails to get you started. – Chilled Magazine –
- 8 oz Woodbridge by Robert Mondavi Cabernet Sauvignon
- 2 oz Cold Soda Water
- 1 tsp Powdered Sugar
- 1 tsp Fresh Lemon Juice
- Cranberries or Strawberries (for Garnish)
- Large Ice Cubes
- Preparation: Mix lemon juice and powdered sugar until dissolved. Slowly mix in the Woodbridge by Robert Mondavi Cabernet Sauvignon. Pour over ice into your favorite glassware and top off with soda water. Garnish with cranberries or strawberries.
Easy Slow Cooker BBQ Beef Brisket
Easy Slow Cooker BBQ Beef Brisket
Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.
For the BBQ Sauce
- 1 1/2 cups ketchup
- 1/2 cup packed dark brown sugar
- 1/2 cup water
- 1/4 cup finely chopped yellow onion
- 3 tbsp cider vinegar
- 3 tbsp Worcestershire sauce
- 2 chipotles in adobo sauce, finely chopped
- 1 teaspoon garlic powder
- 3/4 teaspoon freshly ground black pepper
For the Brisket
- 1/4 cip paprika
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp packed dark brown sugar
- 1 tbsp kosher salt, plus more as needed
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper, plus more as needed
- 5 Pounds one beef brisket
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1-Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
2-Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
3-Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
4-Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
5-Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
6-Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.
Amethyst Gemstone
Amethyst Gemstone-Birthstone of February
If you happen to be born between January 21 and February 19, you must have the zodiac sign of Aquarius with your birthstone being the amethyst. Traditionally the Amethyst birthstone is associated with a number of different properties, a few of which may include stability, peace, courage, balance, sincerity, inner strength and calm disposition.
Chocolate cupcakes for Valentine’s
Chocolate cupcakes for Valentine's
Delicious chocolate cupcakes, decorated with mini red fondant hearts, to surprise your love.
For the Cupcakes
- 225 grams unsalted butter
- 225 grams sugar
- 4 units eggs Large
- 200 grams flour
- 1 teaspoon chemical leavening
- 25 grams pure unsweetened cocoa
- 2 tbsp liquid cream 35% mg
- 1 teaspoon vanilla extract
For the Chocolate Cream
- 180 grams black chocolate 52%
- 180 grams Philadelphia cheese
- 125 grams unsalted butter
- 200 grams icing sugar
- 40 grams unsweetened cocoa
- 180 grams fresh cream
For the Cupcakes
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Preheat oven to 175 ° C and covered with paper capsules a baking cupcakes.
In a bowl, mix flour with baking powder and cocoa, sieved and reserve.
In a bowl, beat butter and sugar until the mixture is creamy and then add eggs one at a time , beating well after each addition. Add flour mixture in 3 times alternating with cream (start and end with flour). Finally add the vanilla and stir well.
Spoon partitioning the mixture between the capsules without exceeding 2/3.
You bake for 20-22 minutes or until the mixture rises, golden brown and a toothpick inserted in center comes out clean.
Allow to cool outside the oven 10 minutes, demoulding and removing the cupcakes on a rack.
For the Chocolate Cream
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Melt chocolate bath and let cool to room temperature , stirring occasionally.
Combine icing sugar with cocoa, sift and set aside.
In a bowl, beat butter until creamy. Add the cream cheese and stir until homogenized. Add the mixture of powdered sugar and cocoa gradually, beating well until blended. Add the melted chocolate and cooled whisking. Add the fresh cream and stir until smooth cream.
- Fill a piping bag with a 2D nozzle Wilton, decorate the cupcakes and garnish with mini hearts red fondant.
BBQ Moink Balls
BBQ Moink Balls
Moink balls are sure conversation starters that are tasty and fun to make during your parties. Super Bowl Party. Slap Yo Daddy BBQ
- 32 oz frozen cooked meatballs
- 16 oz Two Packages of bacon
- 1 Pack of toothpicks
- 1 Cayenne pepper
- 1 Maple Syrup or fav BBQ sauce for dipping
- 1 Love Meat Tender – All Purpose Rub
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Semi-thaw the meatball and wrap it with bacon and hold in place with a toothpick and dust with some SYD BBQ rub. Sprinkle some cayenne pepper if you like your moinks spicy.
Cook on the top grate in a 300 degree pit with some apple wood to provide flavoring smoke.
Remove when bacon becomes crisp and drizzle with some maple syrup or your favorite sweet BBQ sauce to have some sweet to balance the salty bacon. A $5.00 bag of meatballs makes enough appetizers for about 10 persons. A great yield if you’re doing catering.
The “moo” comes from the beef ball and the “oink” comes from the bacon. To make it easier on yourself, get a bag of cooked frozen beef balls. Of all the meatballs I’ve tested, the best one for moink balls is a bag from Walmart. Look for the Great Value package of meatballs in the Walmart frozen section. While you’re there, get two packs of Great Value thin bacon and a pack of toothpicks.
Valentines Day “Make Ahead” Spritz Cookies
Valentines Day “Make Ahead” Spritz Cookies
Valentines Day “Make Ahead” Spritz Cookies
- 1 1/2 Cup butter (3 sticks)
- 1 cup granulated sugar
- 1/2 tbsp almond extract
- 1 units egg
- 2 tbsp milk
- 1 teaspoon vanilla
- 1 cup flour (all purpose)
- 1 teaspoon baking powder
- food coloring -Wilton-
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2-Thoroughly cream butter and sugar.
3-Add egg, milk, vanilla, and almond extract ~ beat well
5-Stir together flour and baking powder and gradually add to creamed mixture
5-Mix all ingredients together until it forms a smooth dough ~ DO NOT CHILL!
6-Add desired food coloring to dough (if desired)
7-Place dough into cookie press and press cookies onto an ungreased cookie sheet
8-Bake 6-8 minutes
Chocolate Chip Red Velvet Whoopie Pies
Chocolate Chip Red Velvet Whoopie Pies
Chocolate Chip Red Velvet Whoopie Pies
- 1 Package red velvet cake mix (regular size)
- 3 Large Eggs, room temperature
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 cup (6 ounces) miniature semisweet chocolate chips
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Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes.
Cut a 1/2-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag. Pipe 1-1/2×1-in. hearts onto parchment paper-lined baking sheets, spacing hearts 1 in. apart.
Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half of the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts
1 whoopie pie: 267 calories, 16g fat (6g saturated fat), 44mg cholesterol, 194mg sodium, 30g carbohydrate (23g sugars, 1g fiber), 2g protein.