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dyingofcute:

love the tiffany ottoman and boocases

musesofdesign:

(via Homes I Love: California Bohemian | FROM THE RIGHT BANK)

mirnah:

Adriana Lima for Donna Karan Spring 2012 Campaign by Russell James

prettygirlfood:

Cookies n’ Cream Brownies
Ingredients:1 cup butter6 ounces unsweetened chocolate (chopped)3 cups sugar½ teaspoon salt2 teaspoons vanilla extract4 large eggs (at room temperate)1 2/3 cups all purpose flour1/3 cup unsweetened cocoa powder3 cups Oreo cookies (roughly chopped)½ cup powdered sugar3-4 teaspoons milk
Cooking Instructions:
Step 1: Preheat the oven to 350 degrees. Line a 9×13” baking dish with aluminum foil and lightly grease. In a medium saucepan over low heat, melt together butter and unsweetened chocolate, stirring occasionally. Once chocolate has melted whish in sugar, salt and vanilla extract. Turn off the heat. Whish in the eggs, one at a time. Stir in the flour and cocoa powder until the mixture is well combined. Fold in the ore cookies and pour into the prepared baking dish. Crush 3-4 additional cookies and sprinkle on top of the batter if desired.Step 2: Place into the oven and bake at 350 degrees for 35 minutes or until a toothpick comes out with moist crumbs. Remove from the oven and allow the brownies to cool.Step 3: While brownies are cool. To make the glaze- In small bowl whisk together powder sugar and milk until the mixture has reaching drizzling consistency.Step 4: Once the brownies have cooled completely drizzle the glaze over the top of the brownies.

prettygirlfood:

Sugar Cookies Recipe
Ingredients:1 cup butter (softened)1 cup sugar2 eggs½ teaspoon vanilla extract½ teaspoon almond extract3 ¼ cups all purpose flour½ teaspoon baking soda½ teaspoon baking powder½ teaspoon saltFrosting-2 cups confectioners’ sugar (sifted)1-3 tablespoons milk (more or less as needed to achieve spreading consitancy)1 tablespoon light corn syrup¼ teaspoon almond extractfood coloring (optional)
Cooking Instructions:
Step 1: In a large mixing bowl combine butter with sugar, eggs, almond and vanilla extract. Beat until lightly and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually mix flour mixture into butter mixture until well blended. Cover with plastic wrap and refrigerate for 2 hours.Step 2: Pre-heat the oven to 400 degrees. Line cookie sheets with parchment paper. On a lightly flowered surface roll out dough to ¼” thickness. Cut into desires shapes with cookie cutters. Place cookies 2 inches apartment on cookie sheets. Place into the oven and bake 4-6 minutes. Remove cookies and cool on wire racks.Step 3: To make frosting- in a small bowl mix confectioners’ sugar with milk, start with 1-2 tablespoons of milk and add more as needed. Beat in corn syrup and almond extract until the icing is smooth. Add food coloring if desired. Step 4: Paint the cookies with the frosting and allow to set on wax paper.

prettygirlfood:

Hot Fudge Sundae Cupcakes
Ingredients
1 2-layer-size package chocolate cake mix
1 12-ounce jar hot fudge ice cream topping
1 recipe Creamy White Frosting or 1 to 2 16-ounce cans creamy white frosting
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Chopped nuts
1 10-ounce jar maraschino cherries with stems, well drained
Preheat oven to 350 degrees. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

Bake for 16 to 20 minutes or until tops spring back when lightly touched (While baking prepare Creamy White Frosting). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake.

Makes 24 (2 1/2-inch) cupcakes.

*Test Kitchen Tip: If desired, use Smucker’s magic shell instead of melting the semisweet chocolate pieces and shortening.

Creamy White Frosting

1 cup shortening
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 pound powdered sugar (about 4 cups)
3 to 4 tablespoons milk
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar. Gradually add enough of the remaining milk to make frosting spreading consistency. Makes about 3 cups.