••••MORE CHRISTMAS TO COME🎄⛄️🎁!!••••

(Source: Google+ Fran A photos)

****MORE CHRISTMAS TO COME!!

••••BLACK GARLIC BENEFITS🌰!!••••

(Source: Google+ photos & Ecktech.com & restaurantgirl.com photos)

****BLACK GARLIC BENEFITS!!

••••BENEFITS OF ASPARAGUS❤️🍵👁!!••••

(Source: Google+ photo & nodiggardens.com)

****BENEFITS OF ASPARAGUS!!

••••CATHY BAILEY••MARY KAY PROFESSIONAL💄💼👠!!••••

(Source: Kathy's photos and marykay.com & Cathy Bailey promo card & allfreedownload & transgenderforum & Pinterest.com)

****CATHY BAILEY!!

****YOUR MARY KAY PROFESSIONAL!!

http://www.marykay.com/cbailey13210

****SEE CATHY FOR ALL YOUR 

****MARY KAY NEEDS!!

••••MINI EGGNOG FUNNEL 🍰🍳🍶🍜!!••••

Mini Eggnog Funnel Cakes

 

****MINI EGGNOG FUNNEL

****CAKES!!

http://melaniemakes.com
 

Author: Melanie Bauer

Prep time:  5 mins

Cook time:  1 min

Total time:  6 mins

Serves: 8 6-inch funnel cakes 

 

Ingredients

• 1-1/3 cup International Delight Original Nog
• 1 teaspoon vanilla
• 1 egg
• 1-1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup powdered sugar
• vegetable oil
• additional powdered sugar and pomegranate seeds, for garnish
  
   

Instructions

1. In the bowl of an electric mixer, add International Delight Original Nog, vanilla and egg. Mix until well combined.
2. Add flour, cinnamon, baking powder, salt and ¼ cup powdered sugar and mix until just combined.
3. In a dutch oven, add vegetable oil until it is ½" deep and bring to 350 degrees.
4. Once oil reaches temperature, squeeze batter to form an approximately 6" circle and then make lines in all directions, connecting to circle to form funnel cake.
5. Fry approximately 30 seconds or until golden. Flip with tongs and fry for an additional 30 seconds.
6. Remove cakes from oil and place on paper towel or paper bag lined tray to absorb excess oil.
7. Place cakes on serving plate and sprinkle with powdered sugar and pomegranate seeds to garnish.
   
    

Recipe by Melanie Makes at http://melaniemakes.com/blog/2015/12/mini-eggnog-funnel-cakes.html

••••EGGNOG CAKE🍰🍳🍶🍜!!••••

(Source: bsweetdeseertboutique.com & photos also & Google+ photos)

****EGGNOG CAKE!!

****PERFECT FOR CHRISTMAS!!

 

INGREDIENTS 

• 1 1/4 cup all purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• a pinch of salt
• 5 tablespoons butter, melted  
• 1/4 cup buttermilk
• 1/4 cup dark rum
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla bean paste  
• 3 egg yolks  
• 2 egg whites

rum sauce

• 4 tablespoons butter
• 1/4 cup water  
• 1/3 cup sugar
• 1/4 cup dark rum 
   

Preheat the oven to 350 degrees. Grease and add parchment circles to three 6 inch round cake pans. 

Using the whisk attachment of a stand mixer, whip the egg whites until you reach stiff peaks, and set aside for use later. 

With the paddle attachment of a stand mixer, mix together the dry ingredients: flour, sugar, baking powder, soda and salt. In a separate bowl, mix tother the wet ingredients: melted butter, buttermilk, rum, oil, vanilla, and egg yolks. 

Gradually add the wet ingredients to the dry. Mix on a medium speed. Scrape down the sizes of the bowl and continue to mix until just combined. Then gently fold in the reserved egg whites until incorporated and no streaks remain.Divide the batter into three 6 inch cake pans. Bake for 25 minutes or until a toothpick comes out clean. Then move to a wire rack to cool but keep in pans for about 10 minutes.  

While the cakes are cooling in their pans, prepare rum sauce by melting together butter, sugar, and water on medium heat. Bring the mixture to a boil and cook for an additional 2-3 minutes until all sugar has dissolved and the mixture has thickened slightly. Remove from heat and then stir in rum. The rum will make the sauce bubble vigorously so be careful ;)

Poke the cakes in several places with a toothpick and then pour 1/3 of the rum sauce evenly over each of the 3 cakes. Let the cakes soak for at least an hour but preferably longer. Then invert the cakes on a cooling rack to rest before stacking. 

http://bsweetdessertboutique.com

NUTMEG SPICE SWISS MERINGUE BUTTERCREAM

• 5 egg whites
• 1 1/2 cup sugar
• 1 1/2 cup cold butter, cubed
• 1/2 tsp vanilla bean paste
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp clove

In a heat proof bowl over a pot of simmering water, whisk together the egg whites and sugar constantly but gently until a candy thermometer reads 160 degrees fahrenheit. 

Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk the meringue mixture on medium speed until the bowl is room temperature to the touch and the meringue has reached soft peaks. 

Then, switch to the paddle attachment and incorporate the butter cube by cube. Keep mixing until the buttercream reaches a smooth consistency. Mix in vanilla and spices until incorporated. 

••••CHOCOLATE CHIP CANNOLI DIP🍪🧀🍮🍨!!••••

(Source: communitytable.parade.com & photo also)

****CHOCOLATE CHIP CANNOLI DIP!!

(Mark Boughton Photography / styling by Teresa Blackburn)

Chocolate Chip Cannoli Dip

By JOCELYN RUGGIERO

• MAKES

  2 1/2 cups

INGREDIENTS

•  2 cups ricotta cheese
•  ⅓ cup sugar
•  1 tsp vanilla extract
•  ¾ cup plus 1 Tbsp mini chocolate chips, divided
•  1 Tbsp chopped pistachios.
•  1 tsp powdered sugar
•  Waffle cones

• 

DIRECTIONS

• Mix together ricotta cheese, sugar, vanilla and ¾ cup mini chocolate chips. Spoon into a serving bowl and top with remaining 1 Tbsp chocolate chips and chopped pistachios. Dust with powdered sugar. Refrigerate until serving time. Serve with broken-up waffle cones. 

KITCHEN COUNTER

Makes 2 1/2 cups. Per (1/4 cup) serving: 190 cal, 10g fat, 20mg chol, 7g prot, 21gcarbs, 1g fiber, 65mg sodium