Happy Week-end to all. This week-ends movie is a truly great one! So I hope you enjoy it!
An Ideal Husband is a 1999 film based on the play by Oscar Wilde. The film stars Jeremy Northam, Rupert Everett, Julianne Moore, Minnie Driver and Oscar winning actress Cate Blanchett. It was directed by Oliver Parker.
Sir Robert Chiltern is a successful Government minister, well-off and with a loving wife. All this is threatened when Mrs. Cheveley appears in London with damning evidence of a past misdeed. Sir Robert turns for help to his friend Lord Goring, an apparently idle philanderer and the despair of his father. Goring knows the lady of old and the plot to help his friend has unintended consequences.
Watch while eating...
"Oscar's Oreo Biscottis Gone Wilde "!
* 1 cup sugar
* 1/3 cup butter, melted
* 3 eggs
* 2 teaspoons vanilla extract
* 3 cups flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 16 Oreo cookies, coarsely chopped
* 2 ounces semisweet chocolate or white chocolate, melted
Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
Stir in flour, baking powder and salt.
Fold in chopped cookies.
Divide mixture in half.
With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet.
Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
Remove from oven; cool for 10 minutes.
Cut each loaf diagonally into 15 (1/2-inch thick) slices.
Place slices, cut side up, on same baking sheet.
Bake for 10 to 12 minutes more on each side or until lightly toasted.
Drizzle tops with melted chocolate.
Friday, April 30, 2010
Posted by Pink Peony at 6:53 AM
Tuesday, April 27, 2010
Posted by Pink Peony at 6:15 PM
Monday, April 26, 2010
Why do I love The Loft so much?Let me count the ways...
1.The Petite Line. Wow someone gets us short girls!
2. The "Curvy" fit. Yes I have curves & a booty.Thank you for making clothes to fit both!
3.For know that there are woman that are not 12 but, aren't 80 either. Believe it or not there are those of us in between.
4. I Love that these clothes are made well. They last forever.
5.Finally the sales! You have things on sales then take another 30% off? Love It!
*Banana Republic you are going up the charts again with me. Just need to work on making that petite section bigger & more sales. :)
Posted by Pink Peony at 6:57 PM
Sunday, April 25, 2010
Saturday, April 24, 2010
Posted by Pink Peony at 5:38 PM
Friday, April 23, 2010
Happy Week-end everyone! It's been a super busy week for me. I feel like I have been ignoring everyone one & my laundry. Hopeful I can fix both of those issues soon.
Legally Blonde (2001) ...
When a blonde sorority queen is dumped by her boyfriend, she decides to follow him to law school to get him back and, once there, learns she has more legal savvy than she ever imagined.
Enjoy with " Legally Blondie Cupcakes" ...
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 2 cups all-purpose flour, spooned and leveled
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups packed light-brown sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* 3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)
1. Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.
3. Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.
4. Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.
Posted by Pink Peony at 9:48 PM
My friend sent me this song the other day to help me get into the mood for my trip this summer. We are trying to come up this the dates still. But, I can't wait to be in San Francisco! A few of you know this is the place I want to move to in the next few years. *sigh* :) Maybe we can even get a few bloggers together for dinner while I'm there.Enjoy the song, I have been blasting it for a few days!
Posted by Pink Peony at 8:02 PM
Thursday, April 22, 2010
"I don't want to be running around barefoot, pushing my car like Barney Rubble. I don't want to go back to the Stone Age. I just want to maintain what we have for a long period of time—forever. How nice would that be? I'm very selfish."
Posted by Pink Peony at 9:02 AM
Wednesday, April 21, 2010
Honey Cupcakes ~
* 1/4 cup softened butter
* 1/4 cup sugar
* 3/4 cup honey
* 2 eggs
* 1/2 cup buttermilk
* 1/2 tsp. vanilla
* 2 cups all-purpose flour
* 1 Tbsp. baking powder
* 1/4 tsp. salt
* 2 cups powdered sugar
* 1/2 cup honey
* 3 Tbsp. lemon juice
To make the cupcakes: Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.
In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.
Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.
To make the icing: Stir all ingredients over medium heat until sugar is dissolved. Pour over cupcakes.
Vanilla, Honey & Brown Sugar Face Scrub ~
* 1 rounded tablespoon brown sugar
* 1 tablespoon Jojoba oil
* ¼ teaspoon vanilla extract
* 2 tablespoons honey
* 3 tablespoons oatmeal
Mix together brown sugar, honey, jojoba oil, and vanilla extract. Stir in oatmeal. Apply to face and gently scrub. Rinse with warm water.
Honey Hand Softener~
* 1 tablespoons honey
* 1 teaspoon brown sugar
* 1 tablespoon jojoba oil
Warm jojoba oil in a microwave safe bowl. Remove and stir to make sure temperature is uniform. The jojoba oil should be warm but not hot. Add brown sugar and honey and stir again. Massage into hands. Makes enough for several uses. Store at room temperature for a day, and then discard. Always test the temperature of the mixture before using it.
Vanilla Honey Martini~
1/2 cup water
1/2 cup honey (preferably a lighter one, such as clover honey)
12 tablespoons vanilla vodka
vanilla beans for garnish (optional)
1. Heat water until it is nearly boiling.
2. Mix in honey, and stir or whisk until it is completely melted in and incorporated.
3. Half fill a cocktail shaker with crushed ice. To make martinis two at a time, add 3 tablespoons honey simple syrup and 6 tablespoons vanilla vodka to the shaker. (Depending on the size of your shaker, you can make more at once; note that the ratio is simply one part honey simple syrup to two parts vodka.) Squeeze in the juice of one quarter lemon, or to taste. (Note that too much lemon will overpower the honey flavor.)
4. Shake well, and strain into chilled martini glasses. Garnish each glass with a vanilla bean as a "stirrer."
Posted by Pink Peony at 9:41 PM
Posted by Pink Peony at 11:55 AM
Saturday, April 17, 2010
Well it's been a super busy week-end for me & it's not even over yet. Last night I went & saw the musical of Chicago! It was a fun girls night out. We even got to hang out with part of the cast after the show. So in honor of my night I bring you the 2002 movie version for your week-end movie. Enjoy All That's Jazzzzzz....
Murderesses Velma Kelly (a chanteuse and tease who killed her husband and sister after finding them in bed together) and Roxie Hart (who killed her boyfriend when she discovered he wasn't going to make her a star) find themselves on death row together and fight for the fame that will keep them from the gallows in 1920s Chicago
How about a "Roxy Peach Pear Tart"? From Sandra Lee.
* 1 sheet frozen puff pastry
* 1 egg, lightly beaten
* 1 tablespoon water
* 1 can (26 ounces) pear halves, drained and thinly sliced lengthwise
* 1 tablespoon sugar
* 1 tablespoon pear liqueur, optional
* 2 tablespoons butter, cubed
* 1/4 cup peach preserves
* 2 teaspoons peach nectar
* Baking sheet
* Rolling pin
* Pastry brush
* Microwave-safe bowl
Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
Preheat oven to 400 degrees F.
On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
Bake for 15 to 20 minutes or until puffed and golden brown.
While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.
Posted by Pink Peony at 12:58 PM
Friday, April 16, 2010
Posted by Pink Peony at 9:09 AM