Friday, January 22, 2010

Midnight Snacks For Couples ♥


 Stir up some romance in the kitchen preparing a delightful midnight snack with your special someone.

♥Apple slices with caramel dip -– Slice up any apples you have and pop the top to a ready-made caramel dip
♥Strawberries and fruit with hot fudge – A little more labor-intensive snack for the dessert lovers. Do a quick table setting of candles and napkins. Get out your nice dessert dishes and take turns feeding each other strawberries, orange slices, and pears dipped in chocolate.
♥Ice cream – Whether it's a single scoop in a bowl, a banana split, or a sundae, ice cream is the perfect midnight snack to eat anywhere.
♥Fresh Cherries topped with whipped cream
♥Soft Sugar Cookies with Valentine Sprinkles - Soft & buttery, melt-in-your-mouth sugar cookie rolled in red sugar or Valentine's sprinkles.
♥Fresh Strawberry Shortcake Homemade buttermilk biscuits are split in half, layered with sweetened whipped cream and fresh, juicy strawberries.

Valentine's Day Gifts♥



Valentine's Day Gifts for Men

♥Electronics always make a guy happy!

♥Video games

♥Cameras

Valentine's Day Gifts for Women

♥Jewelry. What woman doesn't love jewelry ♥

♥Chocolates

♥Flowers-Red Roses-Lilies-Tulips-Orchids


Valentine's Day for couples
♥Breakfast in bed

♥Pinic or wacth the sunset

♥Listen to romantic songs

♥Romantic movies

♥Romantic dinner

♥Share Chocolate- Hugs & Kisses Candy

♥Champagne














Wednesday, January 20, 2010

Strawberry Shortcake♥



Ingredients♥
2 cups

(280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)

Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream
Filling:
2 pounds (900 grams) fresh strawberries, hulled and sliced
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)
Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions♥
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.
To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.
Serves about 8 people.

Romantic Movies ♥

♥ Titanic
♥ The Notebook..... Can never get tired of the movie!
♥ Ghost
♥ Dirty Dancing..... I'm just in love with the dance moves! LOL
♥ Breakfast At Tiffany's
♥ Pretty Woman
♥ How to Lose a Guy in 10 Days
♥My Big Fat Greek Wedding
♥Sleepless in Seattle
♥Ever After
♥You've Got Mail
♥Never Been Kissed
♥Romeo & Juliet
♥Lake House
♥ Two Weeks Notice..... One of my favorites! Big fan of Sandra Bullock
♥ Music and Lyrics
♥ PS I Love You...... This Movie always make me cry!

Crisco giveaway!!!! Gift basket of Crisco oils and cooking utensils :)




One of my lucky readers will win a Gift basket from Crisco oils! 
Just answer one of the questions below, submit your answer to missmommy1@gmail.com and the lucky winner will win a girft basket from Crisco oils.  :)

“What is your favorite kind of oil to use when cooking and why?” or “In what ways do you tend to use oil? Baking? Sautéing? Marinades and Dressing? Frying?”


The basket includes:
· 3 varieties of Crisco oils
· Cooking utensils including a wooden spoon and spatula
· Apron
· A Crisco recipe book
· Coupons for Crisco products

Monday, January 11, 2010

BronzeWord Latino Book Tours




RENÉ HAS TWO LAST NAMES/ RENÉ TIENE DOS APELLIDOS
Colato Laínez, René.
Pub. Houston, Tex. : Piñata Books/Arte Público Press, c2009.
Young René is from El Salvador, and he doesn't understand why his name has to be different in the United States. When he writes Colato, he sees his paternal grandparents, René and Amelia. When he writes Laínez, he sees his maternal grandparents, Angela and Julio. Without his second last name, René feels incomplete, "like a hamburger without the meat or a pizza without cheese or a hot dog without a wiener."
His new classmates giggle when René tells them his name. "That's a long dinosaur name," one says. "Your name is longer than an anaconda," another laughs. But René doesn't want to lose the part of him that comes from his mother's family. So when the students are given a project to create a family tree, René is determined to explain the importance of using both of his last names. On the day of his presentation, René explains that he is as hard working as Abuelo René, who is a farmer, and as creative as his Abuela Amelia, who is a potter. He can tell stories like his Abuelo Julio and enjoys music like his Abuela Angela.
This charming bilingual picture book for children ages 4 - 8 combines the winning team of author René Colato Laínez and illustrator Fabiola Graullera Ramírez, and follows their award-winning collaboration, I Am René, the Boy / Soy René, el niño. With whimsical illustrations and entertaining text, this sequel is sure to please fans and gain many new ones while explaining an important Hispanic cultural tradition.

About René Colato Laínez




I am René Colato Laínez, the Salvadoran award winning author of I Am René, the Boy, Waiting for Papá, Playing Lotería, René Has Two Last Names and The Tooth Fairy Meets El Ratón Pérez.
My picture books have been honored by the Latino Book Award, the Paterson Prize for Books for Young People, the California Collection for Elementary Readers, the Tejas Star Book Award Selection and the New Mexico Book Award. I was named “Top Ten New Latino Authors to Watch (and Read)” by latinostories.com. I am a graduate of the Vermont College MFA program in Writing for Children & Young Adults.
My goal as a writer is to produce good multicultural children's literature; stories where minority children are portrayed in a positive way, where they can see themselves as heroes, and where they can dream and have hopes for the future. I want to write authentic stories of Latin American children living in the United States.
Do you want to know more about me?

To read biography http://sites.google.com/site/renecolatolainez/biography
Author Events

Please contact Connecting Authors for booking information via email at susan@connectingauthors.com or call 1-866-528-9269 1-866-528-9269.
I am available for classroom, school, library, bookstore, conference and book fair presentations.
Some highlights about my presentations:
-Lead Bookmaking Workshops for teachers, parents and students.
-Discuss the process of publication.
-Present multicultural literature.
-Presentations with other three talented authors under Libropalooza.
-Read and act my bilingual books.
My presentations are full of music, games, roots, English and español and of course full of stories. Contact Author
Booking Agent: Susan Katz- www.connectingauthors.com
for booking information email at susan@connectingauthors.com
or call 1-866-528-9269 1-866-528-9269
Literary Agent: Stefanie Von Borstel- www.fullcircleliterary.com
7676 Hazard Center Drive, Suite 500- San Diego, CA 92108
858.824.9269 858.824.9269 email: stefanie@fullcircleliterary.com
Hayley Gonnason, Publicist- Tricycle Press
An imprint of the Crown Publishing Group,
a division of Random House Inc., New York
Fax 510-559-1637
Phone 510-559-1600 510-559-1600 x3087
Hayley.gonnason@tenspeed.com
Arte Público Press/Piñata Books- www.piñatabooks.com
University of Houston, 452 Cullen Performance Hall, Houston, TX 77204
Phone: 1-800-633-ARTE 1-800-633-ARTE Fax: 713-7433080

Friday, January 8, 2010

Chocolate Fondue ♥





Strawberries,cantaloupe, figs, kiwi, pineapple, bananas, pears, oranges, and apples work very nicely. Also you can dip cakes and cookies


Ingredients:
6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces
1/2 cup (120 ml) heavy whipping cream
1/4 cup (60 ml) milk
2 1/2 tablespoons (35 grams) granulated white sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1/4 cup Nutella (optional)
1 tablespoon Frangelico or other liqueurs such as Grand Marnier or brandy.
Makes about 1 1/2 cups.


Directions
Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.
Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.
Whisk in vanilla extract, Nutella (if using), and alcohol.
Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too thick.