Wednesday, December 31, 2008
Tuesday, December 30, 2008
Champagne Sugar Eau de Parfum
Description: A rich, sweet scent featuring notes of champagne, ginger, sugar and candied fruits.
Spuma di Sciampagna:
From the oldest family business in Italy comes Spuma di Sciampagna--the Champagne Bath line. Whether you're celebrating a coup at work, a new house, or are looking to add a little decadence to your day, this is truly celebratory line.
Mimosa Lip Shine
There's always a reason to celebrate and now you can celebrate beautiful, soft, smooth lips with Philosophy's latest lip shine. Infused with the scent and flavor of champagne and citrus it moisturizes the lips and leaves them with a sensuous high-gloss, supernatural finish. Why not celebrate every moment with a yummy mimosa-flavored kiss?
A luxe champagne-infused lipstick.
Indulge yourself in pure decadence with Too Faced's Lip of Luxury line of lipstick. Drenched in shea butter, rich color, and diamond shine, our exclusive velvety formula smoothes out fine lines and creases while it pampers your lips with a fizzy and flavorful moisture surge of pure champagne essences.
Victoria's Secret Strawberries & Champagne
Pink Champagne Glimmer Gloss
Your lips will celebrate with this must-have gloss, inspired by pink champagne in its color and yummy fragrance. Our glimmer gloss will give your lips a sexy, pink gleam over your lip color or on its own. Get kissed and stay kissed. Cheers!
Pookie I Do
Champagne flavored deliciousness...
Posted by Pink Peony at 5:31 PM
Friday, December 26, 2008
From Every Day with Rachael Ray
Prep Time: 20 min
Cook Time: 10 min
1 cup chocolate chips
3 tablespoons unsalted butter
5 tablespoons Champagne
3 large egg yolks
1/3 cup sugar
3/4 cup heavy cream, chilled
1 tablespoon raspberry jam
1. In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons Champagne. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
2. In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 1/2 tablespoons Champagne until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
3. Using an electric mixer, whip the heavy cream until soft peaks form; transfer 1/4 cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to serve.
4. Stir the raspberry jam into the remaining 1/4 cup whipped cream and top each mousse with some of the raspberry cream.
Posted by Pink Peony at 4:47 PM
Thursday, December 18, 2008
Candy Cane Amaryllis ‘Amaryllis Happiness’ produces curious red and white, trumpet-shaped blooms. Candy Cane amaryllis makes a stunning centerpiece or memorable gift full of holiday cheer ... more
Posted by Pink Peony at 8:59 PM
This can be served frozen or refrigerated, making it ideal for a holiday buffet.
Preparation time: 25 minutes
2 cups (36 wafers) finely crushed chocolate wafer cookies
1/2 cup LAND O LAKES® Butter, melted
3 tablespoons sugar
1 cup real semi-sweet chocolate chips
2/3 cup LAND O LAKES™ Heavy Whipping Cream
1 cup powdered sugar
2 (8-ounce) packages cream cheese, softened
2 teaspoons peppermint extract
1 1/2 cups LAND O LAKES™ Heavy Whipping Cream,
2/3 cup coarsely crushed red or green hard peppermint candies
24 small candy canes, if desired
* Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Set aside.
* Melt chocolate chips and 2/3 cup whipping cream in 1-quart saucepan over low heat, stirring occasionally, until smooth (4 to 5 minutes). Pour over crust. Place in freezer while making filling (at least 10 minutes).
* Combine powdered sugar, cream cheese and peppermint extract in large bowl. Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir in whipped cream and crushed candies. Spread evenly over chocolate layer. Sprinkle with additional crushed candy, if desired. Freeze 4 hours or overnight.
* To serve, cut into squares. Top each square with candy cane, if desired. Serve frozen or refrigerated. Store frozen.
TIP: To crush candy, place candy in resealable plastic food bag and pound with a rolling pin or meat mallet, checking often to make sure you don't pulverize the candy.
TIP: To remove the powdery residue from the crushed candy, place crushed candy in a mesh strainer; shake back-and-forth until most of residue is removed.
Posted by Pink Peony at 8:53 PM
Wednesday, December 17, 2008
The Little Black Book of Style
By Nina Garcia
Timeless and universal, this book seeks to remind women that eternal style is internal style, and that everyone has what it takes to discover themselves through the colorful palette that is fashion.
Also that great little black dress is from Posh Girl Vintage. Very pretty girly clothes for the modern woman. http://www.poshgirlvintage.com/
Posted by Pink Peony at 10:02 PM
Saturday, December 13, 2008
Posted by Pink Peony at 8:21 PM
Posted by Pink Peony at 2:46 PM
Tuesday, December 9, 2008
Get cozy this winter with these "Cuddle with Cider" sachets. Cotton muslin bags filled with cider mix.
Slight variations are intrinsic to these original designs because they are hand-printed.
Thanks to Black Eiffel for posting these sweet little bags.
Posted by Pink Peony at 7:38 AM
Posted by Pink Peony at 7:32 AM
Saturday, December 6, 2008
1 cup sifted cake or pastry flour
1 3/4 cups sugar
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces peppermint candy canes
2 cups heavy whipping cream
1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
Prep and Cook Time: 1 hour, 30 minutes. Notes: For a shortcut version, start with a store-bought angel food cake. The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. To maximize the dramatic look of this cake, add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.
For side dish heat up some hot fudge sauce to serve on the side.
*From Sunset magazine
Posted by Pink Peony at 7:42 PM
1 cup granulated white sugar
6 candy canes, finely crushed almost into a powder
1/2 cup sweet almond oil (or olive oil)
1/2 teaspoon vitamin E oil (optional - used as a preservative)
1 teaspoon cocoa butter (optional)
6 drops peppermint essential oil
*From "Crunchy Chicken" Blog
Posted by Pink Peony at 7:30 PM
Wednesday, December 3, 2008
Wine buff or wine bluff, it's up to you. Slip wine bottles into numbered wine bags. After tasting each wine, guests take a guess. Even if no one correctly identifies the wine, engaging conversation is guaranteed. Exclusively from RedEnvelope.
* set includes four wine bags, a faux-suede wine tasting guide, four faux-suede scorecard holders with pencils, five printed menus and forty printed scorecards
Posted by Pink Peony at 11:37 AM
Tuesday, December 2, 2008
Posted by Pink Peony at 6:27 PM
Monday, December 1, 2008
/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine
1 tablet Mexican hot chocolate drink mix (from 19-oz package)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup miniature semisweet chocolate chips (6 oz)
1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
2. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
3. Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
4. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.
Posted by Pink Peony at 8:34 AM