••••HAPPY BIRTHDAY BRAD PITT🎁🎉🎂🍰🎈!!••••

(Source: scoopnest.com & celebrityhomes & amp heavy.com & oldschool4you photos & Google+ photos & bookjourney.net & ebay.com)

****HAPPY BIRTHDAY 

****BRAD PITT!!

****YOU ARE 53 TODAY!!

 

••••CHEESECAKE BROWNIES🍰🧀🎂🍫🍳!!••••

(Source:  tinascookings.blogspot.com & photos also)

****CHEESECAKE BROWNIES!!

Ingredients
For the brownies
250 grams plain flour
150 grams brown sugar
250 ml boiling water
4 levelled tablespoons unsweetened cocoa powder
1 teaspoon baking powder 
1 large egg
100 ml oil 
2 tablespoons dark rum
For the cheesecake swirl
100 grams cream cheese
50 grams icing sugar
1 small egg
1 tablespoon plain flour 
1 teaspoon vanilla

http://tinascookings.blogspot.com
 

Preparation

Sift the cocoa into a small bowl, pour the boiling water over it and mix until the cocoa dissolves and the mixture becomes smooth. In a large bowl, whisk together the flour, sugar and baking powder, then pour in the cocoa mixture, rum, beaten egg and oil, and continue whisking until well blended. Take out about 1/4 of the brownie batter and set it aside, then line a baking pan (23x30 cm; 9x12 inch) with baking paper, pour in the batter and smooth the top.

In another bowl, beat together the softened cream cheese, icing sugar and vanilla, then add the egg and flour and blend really well. Put the cheesecake batter in a decorating bag fitted with a small tip (or a disposable bag with the corner cut off) and evenly pipe the cream cheese mixture on the brownie batter. Evenly spread the reserved brownie batter over the cheesecake part, then take a long skewer or a butter knife and make swirls in the batter to distribute the cheesecake batter evenly. 

Bake the cheesecake brownies in a preheated oven, at 180˚C (350˚F) for 20-22 minutes (do the toothpick test around 20 minutes, to make sure your brownies do not get overbaked and dry). Let it cool completely, cut in into 16 squares and serve with whipped cream and fresh fruit.

 

••••GRANT'S TWO INGREDIENT COCONUT MACAROONS🍶🍚!!••••

(Source: rachaelrayshow.com & photos also)

****GRANT'S TWO INGREDIENT 

****COCONUT MACAROONS!!

****MY MOM USED TO MAKE THESE

****COOKIES!! 😋 YUMMY!!

http://rachaelrayshow.com/recipes

Serves 6 macaroons

Ingredients

1 14-ounce can dulce de leche *see note
1 14-ounce bag sweetened shredded coconut
 

Preparation

Preheat oven to 350°F. 

In a small bowl, mix together dulce de leche and sweetened shredded coconut. Using a spoon, scoop mounds of coconut evenly into a 6-cup muffin tin.

Place the tin into the oven and bake for 15-20 minutes or until golden brown. 

*Note: If you can’t find dulce de leche, place an unopened can of sweetened condensed milk in the bottom of a slow cooker. Pour in enough water to cover the can with at least 1/2 inch of water. Cook for 4 hours on high or 6 hours on low. Once cooked, remove the can from the water and cool completely before opening it.

 

- See more at: http://www.rachaelrayshow.com/recipes/22321_grant_s_two_ingredient_coconut_macaroons/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_927627#sthash.TNjgcJVj.dpuf

 

••••COUNTDOWN TO CHRISTMAS🎄🎁🎉⛄️!!••••

(Source: Google+ brown sugar photos)

****COUNTDOWN TO CHRISTMAS!!

 

••••BIG EASY GUMBO🍤🌶🍗🌰!!••••

(Source: betttycrocker.com photos and courtesy of Evana and Jim)

****BIG EASY GUMBO!!

Ingredients

Prep Time

50 MIN

Total Time

50 MIN

8 Servings 

1/2 cup peanut oil

1/2

cup Gold Medal™ all-purpose flour

1

cup chopped sweet onion

1

cup chopped green bell pepper

1

cup chopped celery 

2

teaspoons Creole seasoning

2

teaspoons finely chopped garlic

5 1/4

cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)

4

cups shredded cooked chicken 

1/2

lb andouille sausage, cut into 1/4-inch slices

1 1/2

cups frozen black-eyed peas, thawed

1

lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

http://bettycrocker.com

Directions 

• 1 In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
• 2 Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
• 3 Stir in shrimp; cook 5 minutes or just until shrimp are pink.
  
  
  

••••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.