• August 2019
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Hello there! =D Yes, I know, it’s been quite a while since I last posted something. I’m sorry, I’ve been VERY busy with all these high school projects and homework, but the good thing is that there are only 5 weeks of school left until the week of final exams, during which I only have to go to school to take my exam then I come back home, so that means that on June 15, I start Summer Vacations! =D

Since I haven’t been online often during these months, I’m going to be online more often during Vacations, so here are a couple of things we can look forward to during Summer:

Starting June 15, 1-3 new posts ever week of Summer! Get ready to read more new posts! =D

Starting June 19, trailers of new films every Friday! Start making a list of films you’d like to watch with friends & family during Summer!

Starting June 20, new recipes! Make some delicious, sweet and healthy food or simply try out cooking for the very first time!

Also, I’ll be on Club Penguin and Marapets (if I can remember my Marapets password =P ) during the mornings and, of course, SanrioTown too! =D =)

I can’t wait for Summer! =D What are you going to do this Summer? See you soon! =D =)

June 26… hello! =D I feel like posting something but I don’t even know what to say =P Have you ever gotten that feeling?

Well, we finished all the decorations for today’s party, I watched this cute clip of Despicable Me 2 and saw that a minion was holding a minion cupcake and look what I found! Recipes all over the Internet! =D
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Aren’t they cute? ^_^

All you have to do is put two cupakes together with icing and cut them in a round, minion shape, use icing to make the body and the clothes, make a cute eye and smiley and you’re done! =D 

It has been very hot these past days, the sun is boiling and right now we’re around 33° C, the highest temperature to expect today is 39° C and the lowest is 24° C =/ At least it’s not as bad as those days, last year, I remember, there were days in which we would except 45° C as the highest temperature! I really want a cold glass of water now! =P

… And a cupcake… =D Erm… what else to talk about? =P Oh, I found some exercises on the Internet that say they help you get rid of sciatica pain so I did some last night and in the morning and it seems to really help. I get so angry lately when something hurts I don’t know why it makes everything wibbly wobbly =( But I start thinking about it and everything gets better =)

I should start finishing my books, so see you soon! How are you? =D

(Makes 6-7 dozen cookies)

Ingredients:

  • 2/3 cup dark brown sugar
  • 1 egg
  • 1 cup butter  (softened)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger

Tools:

Instructions:

  1. Preheat oven to 375°F.
  2. In mixer bowl cream butter, sugar and egg until fluffy.
  3. Add flour and remaining ingredients. Mix until dough is smooth and just combined.
  4. Shape dough into small logs and place in Cookie Master Plus.
  5. Using desired disk, press shapes onto ungreased cookie sheet.
  6. Bake 8-10 minutes or until edges turn slightly brown.
  7. Cool on cookie sheet on cooling rack 2 minutes.
  8. Remove from cookie sheet and cool completely on rack.

Picture of Chocolate Fudge Cake Recipe

(Makes 10 servings)

Ingredients:

-For the cake

  • 2 2/3 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup best-quality cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup plus 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 3/4 cup unsalted butter (melted and cooled)
  • 1/2 cup corn oil
  • 1 1/3 cups chilled water

-For the fudge icing

  • 6 ounces bittersweet chocolate (minimum 70 percent cocoa solids)
  • 1 cup plus 2 tablespoons unsalted butter (softened)
  • 1 3/4 cups confectioners’ sugar (sifted)
  • 1 tablespoon vanilla extract

Instructions:

-For the cake

  1. Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  2. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended.
  3. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins (this can also be done manually).
  4. Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.

-For the icing

  1. Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  2. In another bowl beat the butter until it’s soft and creamy and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy (sifting is hard, but must be done or the icing will be unsoothingly lumpy). Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  3. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

Picture of Shortcake Recipe

(Makes 8 servings)

Ingredients:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 3/4 cup half and half
  • Melted butter to brush shortcakes
  • Berries
  • Ice cream or whipped cream

Instructions:

  1. Heat oven 450 degrees.
  2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar.
  3. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

Picture of Chocolate-Banana Ice Cream Pie Recipe

(Makes 6-8 servings)

Ingredients:

  • 60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
  • 1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
  • 1 stick unsalted butter, melted
  • 2 medium bananas
  • 1 pint vanilla ice cream
  • 1 pint chocolate ice cream
  • 1 cup heavy cream
  • 2 teaspoons confectioners’ sugar

Instructions:

  1. Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
  2. Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
  3. Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners’ sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

Picture of S'more Pizza Recipe

(Makes 2 pizzas)

Ingredients:

  • 2 1-pound store-bought pizza-dough balls
  • 1/4 cup slivered almonds
  • 3 tablespoons unsalted butter
  • 1 sleeve graham crackers, crushed (about 1 1/4 cups crumbs)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 3 cups mini marshmallows
  • 2 4-ounce dark chocolate bars, broken into 1/4-inch chunks

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F.
  3. While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool.
  4. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside.
  5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.

(Makes 8-10 cake servings)

Tools:

Ingredients:

  • 1 package (18.25 oz.) yellow cake mix
  • 1 package (8 oz.) semi-sweet chocolate (chopped)
  • 2 containers (12 oz. ea.) frozen whipped topping, thawed
  • 1/4 cup heavy whipping cream
  • vegetable pan spray

Instructions:

  1.  Preheat oven to 350°F. Spray Tasty-Fill pans with vegetable pan spray.
  2. In large bowl, prepare cake batter according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. In large microwave-safe bowl, melt 6 ounces (6 squares) chopped chocolate. Quickly fold in about half of the whipped topping to lighten chocolate. Fold in remaining whipped topping; mix until well blended. Spoon mousse into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Ice with remaining mousse. Chill cake while preparing ganache glaze.
  3. In small microwave-safe bowl, heat the cream until hot, but not boiling (about 30 seconds). Add remaining 2 ounces (2 squares) chopped chocolate. Let stand 1 minute; stir until chocolate melts. Cool ganache about 15 minutes. Pour over top of cake and let drip over sides of cake. Refrigerate until ready to serve.
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