Friday, December 28, 2012

InviCible Scar Product



For more information:
InviCible Scars
InviCible Scars | Advanced Scar Therapy

Advanced Treatment for Scars and Dark Spots developed by a leading plastic surgeon

Thursday, December 27, 2012

Holiday Peppermint Smoothie


Peppermint can reduce headaches and help you feel rejuvenated. And this smoothie makes a tasty alternative to eggnog. Garnish it with a pretty rim of crushed candy cane.

11/2 cups (375 mL) skim milk
11/2 cups (375 mL) low-fat vanilla yogurt 
11/2 cups (375 mL) ice cubes
5 peppermint leaves, torn
1 Tbsp (15 mL) ground cinnamon 
A few drops peppermint extract (optional)
Blend all ingredients and serve in cups garnished with a pretty rim of crushed candy cane.

Serves four.
Per serving: 114 calories, 8 g protein, 1 g fat (1 g saturated fat), 19 g


Chocolate Almond Smoothie  
http://www.besthealthmag.ca/recipe/chocolate-almond-smoothie

Monday, December 24, 2012

CakeBaker-White Chocolate & Cranberry Fudg

50g (12oz) granulated sugar
25g (1oz) unsalted butter
170ml (6fl oz) can evaporated milk
100g (3½oz) dried sweetened cranberries
300g (10oz) white chocolate, chopped

Cut a piece of baking paper big enough to line a shallow 25x20cm (10x8in) baking tin.







Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.

Bring to the boil, stirring continuously with a wooden spoon, then reduce the heat and simmer for 5 minutes. It is a good idea to set a timer for this.

Immediately remove from the heat then add the cranberries and chocolate. Allow the chocolate to melt, then quickly stir the mixture and pour straight into the tin. It will thicken immediately.

Spread into the tin and chill for an hour or so until firm. Cut into squares.

Use a piece of card to make a festive box for the fudge. Line with baking parchment, decorate with ribbon, and attach a message.

Recipe shared via Tesco

Saturday, December 22, 2012

Celebrating 100 years, Life Savers?



Remember the Story Book in your stocking. What are some of your other favorite holiday traditions? Enjoy the anniversary story book..

http://www.life-savers.com/anniversary


shared from Kroger












Friday, December 21, 2012

Fruitcake ~ Love it

This yummy fruitcake is packed with colourful dried fruits and nuts. Wrap it up in festive cellophane for a wonderful holiday gift!
Jeweled Fruitcake                                

Ingredients:
1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
1/2 cup (125 mL) butter or margarine, softened
3 eggs
1 1/2 cups (375 mL) dried apricot, halved
1 1/2 cups (375 mL) pitted dates, chopped
1 cup (250 mL) nuts
1/4 cup (50 mL) each, red and green candied pineapple
1/4 cup (50 mL) each, red and green maraschino cherries, drained
Light corn syrup
Easy Glaze (optional)
1 cup (250 mL) Betty Crocker* Creamy Deluxe or Whipped Vanilla or White Frosting
1/4 -1 tsp (2-5 mL) almond extract or vanilla extract





Method:
  • Heat oven to 300°F (150°C). Line one 9x5-inch (2 L) loaf pan or two 8x4-inch (1.5 L) loaf pans with parchment paper. Allow paper to hang over edges slightly for easy pan removal after baking.
  • In large bowl, combine cake mix, softened butter and eggs; beat according to package directions. Using a wooden spoon, gently fold in apricots, pitted dates, nuts, candied pineapple and cherries until fruit is evenly coated with batter.
  • Spoon batter into prepared pan(s), distributing evenly. Bake for 1 hour and 45 minutes if using 9x5-inch (2 L) or 1 hour and 15 minutes if using two 8x4-inch (1.5 L) loaf pans, or until a toothpick inserted in centre comes out clean. If necessary, cover with foil during last 30 minutes of baking to prevent excessive browning.
  • Remove fruitcake from pan (with parchment paper) to cooling rack. For a glossy top, immediately brush with corn syrup. Allow to cool completely and to become firm before cutting (about 24 hours). Wrap tightly and store in refrigerator no longer than 2 months.
  • Easy Glaze: In small glass bowl or measuring cup, stir together frosting and extract. Microwave on medium power for 30 to 45 seconds or until it is a good consistency for drizzling. Using a spoon, drizzle evenly over the cooled fruitcake(s).

Wednesday, December 19, 2012

CRANBERRY-ORANGE TEA BREAD


http://www.wholefoodsmarket.com/recipe/cranberry-orange-tea-bread




Ingredients: 

  • Tea Bread
  • 2 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon non-aluminum baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1 tablespoon grated orange zest
  • 2 eggs, lightly beaten
  • 1 cup cranberries, chopped (fresh or frozen)
  • Orange Glaze (optional)
  • 1 tablespoon orange juice
  • 1 cup sifted powdered sugar
Method: 
Preheat oven to 375°F. Grease the bottom only of an 8x4-inch or 9x5-inch loaf pan or use a non-stick loaf pan. Combine flour, sugar, baking powder, salt and baking soda in a medium bowl. In a large bowl, combine milk, orange juice, melted butter, zest and eggs. Stir to combine well. Add dry ingredients and stir just until combined. Gently stir in cranberries and mix just until they are evenly distributed. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, 50 minutes to 1 hour, depending on size of pan. Loosen sides from pan, remove and let cool completely. 

When cool, prepare glaze, if using. In a small bowl, combine 1 tablespoon of the orange juice with powdered sugar, adding a little more juice if necessary to obtain a smooth consistency. Drizzle over top of loaf.
Nutritional Info: 
PER SERVING:230 calories (45 from fat)5g total fat2.5g saturated fat45mg cholesterol260mg sodium43g carbohydrate (1g dietary fiber25g sugar)4g protein
Special Diets: 
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Monday, December 17, 2012

Skin Care Chronicle: CND Shellac™ ~ Power Nail Polish

Skin Care Chronicle: CND Shellac™ ~ Power Nail Polish: Award-winning CND Shellac™ guarantees brilliant results.  14+ day Wear. Mirror Shine. Zero Dry Time. Really!  CND Shellac™ is the ...



Wednesday, December 12, 2012

Vanity Fare: A novel of lattes, literature, and love

by 

Tuesday, December 11, 2012

Layered Peppermint Cheesecake


We love this cake for its childlike whimsy, candy crunch, and—hello!—hidden layers of cheesecake.

Ingredients                   


  • Preparation
  • Peppermint Cheesecake Layers:
  • (8-oz.) packages cream cheese, softened 
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter, softened
  • large eggs 
  • 1 tablespoon all-purpose flour 
  • 1 1/2 cups sour cream 
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2/3 cup crushed hard peppermint candies
  • Sour Cream Cake Layers:
  • (18.25-oz.) package white cake mix
  • large eggs 
  • (8-oz.) container sour cream 
  • 1/3 cup vegetable oil 
  • White Chocolate Mousse Frosting:
  • 2/3 cup sugar
  • 1 cup white chocolate morsels
  • 2 cups whipping cream 
  • 2 teaspoons vanilla extract
  • Garnishes: White chocolate curls, peppermint candies
  1. 1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
  2. 2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
  3. 3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
  4. 4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  5. 5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
  6. 6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
  7. 7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

Monday, December 10, 2012

Ziti with Butternut Squash Ricotta

Ingredients:


1 small butternut squash

1 medium onion, chopped

3 tablespoons olive oil

1 1/2 cups chicken broth

2 teaspoons salt, or more to taste

1/2 teaspoon dried sage

1 pound ziti or penne

3 tablespoons chopped fresh Italian parsley

1 cup ricotta cheese

1/2 cup freshly grated parmesan cheese (add more if you like)

1/4 teaspoon black pepper

Instructions:

With a sharp knife, cut the butternut squash in half lengthwise. Scoop out the seeds and peel the squash. Cut it into 1-inch sqaures. You’ll have approximately 2 cups of diced squash.

In a large nonstick skillet over medium heat, sauté the chopped onion in the olive oil, stirring occasionally for 5 minutes or until golden.
As the onion cooks, coarsely chop the diced squash in a food processor. Don’t over process as you don’t want the squash to be pureed. Stir the chopped squash into the skillet. Add 1 cup of the chicken broth, salt and sage. Simmer for 8 minutes or until squash is tender but not mushy.

Meanwhile, in a large pot of salted, boiling water, cook the ziti according to package directions. When it is al dente, drain the ziti.

Return the pasta to the pot and stir in the parsley and ricotta cheese. Mix well.

Add the squash mixture, the 1/2-cup parmesan cheese, and the remaining 1/2-cup chicken broth. Mix well. Spoon into a large serving bowl. Top with additional parmesan cheese before serving, if desired.

Friday, December 7, 2012

Petcurean Holiday Tips

Tips on how to make your holiday party healthy for your pets:


DO: Leave a cute festive note on food tables reminding guests not to share people food with the four legged guests

DON'T: Leave food and drinks on a low table during the party.

DO: Give your pets an early dinner to keep them full during the party and less likely to beg for snacks from your guests

To learn more on how to keep your pet healthy during the holidays and throughout the new year, please visit http://www.petcurean.com/



Tuesday, December 4, 2012

Toopy & Binoo Coloring Book


Toopy & Binoo Coloring Book
From Treehouse

Price:CDN$ 9.99


Where to buy

 The large colouring pad for little ones -- 24 beautiful colouring sheets in a 11' x 14'' pad, featuring Toopy and Binoo.