Wednesday, January 29, 2014

Fresh Pineapple Sorbet (Vegan Friendly)

Fresh pineapple sorbet is refreshing, smooth & creamy. It's dairy-free, easy to make and super yummy! It's a little taste of tropical paradise.

Fresh Pineapple Sorbet


Stuff You'll Need:


1 fresh pineapple (peeled, cored and chopped) 

1 cup almond milk 
1 tablespoon agave

1) Freeze the pineapple chunks ahead of time. (You could also buy frozen pineapple chunks, if you want).


2) Combine the frozen pineapple chunks with the almond milk and agave in a food processor. Blend until sorbet texture is achieved. Serve immediately.



Enjoy!

Wednesday, January 22, 2014

DIY Party Tassels

Make your party pretty with these fancy tassels! 



You'll Need:
-scissors
-tissue paper sheets (I used 24 x 16 1/2 inches)
-clear tape or washi tape
AND
-patience =)
(they're easy to make but they take a lot of time)

Step 1:
Lay tissue paper out on a flat surface.

Step 2:
Fold in half.

Step 3:


Cut in half. 

Step 4:
Fold one of your sheets in half.

Step 5:
And the again...4 folds total.

Step 6:
Cut strips, leaving about 2 inches at the top.

Step 7:
Open up your tissue & lay on flat surface.

Step 8:


Roll it!

Step 9:

Twist it & tape it!
Tada!








Wednesday, January 1, 2014

Cheers to 2014!

Cheers to love, happiness & sweetness.
Happy New Year!
xoxo

Hot Buttered Rum...on a Stick!

 
Baby, it's cold outside! Let's warm up with a cup of hot buttered rum...on a stick!
Just simply add hot water and dark rum.
{Extra additions: a warm fire, cuddling and snuggling}
 
Hot Buttered Rum on a Stick
 
 
You'll Need:
 
1 1/2 cups granulated white sugar
3/4 cup dark brown sugar, packed
1/2 cup water
6 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon 
 ½ teaspoon freshly grated nutmeg
 ¼ teaspoon ground clove 
pinch of kosher salt
 

Let's Play!

 
Line a mini muffin pan with mini cupcake papers, ready your wooden sticks and set aside. 
 
Combine all the ingredients in a 4-quart saucepan.
 

Bring the syrup to a boil over medium-high heat, stirring occasionally with a clean wooden spoon. Boil for about 3 minutes or until the syrup registers 238°f - 240°F on a candy thermometer.
 

Remove the pan from heat immediately and keep stirring. Stir constantly until the mixture begins to cool and looks creamy, cloudy, and start to thicken, about 2 minutes.
 
Drop the mixture by the spoonful into the prepared mini cupcake papers. Work quickly, as the syrup starts to set as it cools. As quickly as possible insert a wooden stick into each mini cupcake cup.
Cool until hardened – about 15 minutes. (Makes 20 sticks)

 
When it is time to indulge combine one stick with 4 ounces of boiling water.
Stir until melted. Add dark rum and enjoy!