Tuesday, December 31, 2013

Bangle bracelet studded with stones


Monday, December 23, 2013

Recipe for Homemade Irish Cream Liqueur

5 ounces high-quality milk chocolate, chopped
 1 1/2 cups Irish whiskey
 1 (14-ounce) can sweetened condensed milk
 1 (12-ounce) can evaporated milk
 1 teaspoon vanilla extract
 1 1/4 cups heavy cream
 1/4 teaspoon instant coffee
Melt chocolate over a double boiler or in the microwave, stirring until totally smooth.
Add to a large bowl and whisk in a few tablespoons of whiskey, stirring until combined. It may separate a bit, which is fine.
Whisk in the condensed and evaporated milks until smooth and creamy, then whisk in the remaining whiskey, instant coffee and cream.
The instant coffee and chocolate may not totally dissolve at first, but it will as it sits.
Pour mixture in a large pitcher, bottle or a few separate jars and refrigerate. This is best after it sits for a few days, but you can drink it immediately also.
Just make sure to shake and stir the mixture every few hours (or even once/twice a day) so everything dissolves and mixes together. Serve on the rocks or in coffee!
Yield: makes about 5 cups   Total Time: 10 minutes

Sunday, December 15, 2013

Recipe for Bourbon Balls

Recipe for Bourbon Balls

1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey

Pulse the pecans in the bowl of a food processor until they are coarsely ground. ...
Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients

are combined. Place in a bowl.

Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45


Remove the dough from the fridge.
Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size.
Toss to coat in a bowl of powdered sugar.

Store in the fridge for up to a week.

Friday, December 13, 2013

Gold price likely to go down

Gold price likely to go down
Due to following reasons:
Demand for physical Gold is weak.
Low inflation in USA
Probability of FED tapering to begin soon

Monday, December 9, 2013

New Orleans coffee

New Orleans coffee is available in most super markets, grocery stores and Vietnamese markets.

8 eggs (separate yolk & egg white)
¾ cup heavy whipping cream
1 cup superfine sugar
¾ cup Bourbon
¾ cup New Orleans style coffee
Freshly grated nutmeg

  • Combine egg yolks in a large bowl and beat it until thick & pale yellow. Add sugar as you beat
  • Mix coffee and 1/3 cup cream
  • Add Bourbon and let it remain for about 30 minutes.
  • Beat the egg whites in a bowl until stiff
  • In a separate bowl, whip the remaining heavy cream until soft
  • Alternately fold the egg whites and whipped cream into the coffee mixture.
  • Pour into glasses and garnish it with nutmeg

Serves 8 people.


Saturday, December 7, 2013

Radiant Orchid is the "it" color of 2014 named by Pantone.

Radiant Orchid is the "it" color of 2014 named by Pantone.
Emerald was the color in 2013.
Radiant Orchid is pinky purple in color.
Being vibrant and inviting, it has enough warm tones to look good on most skins.
Because of colors ingenuity, it will appeal to younger generation.
Pink is the color for spring 2014.

Monday, December 2, 2013

Almond Butter Recipe

Almond Butter Recipe
Time: Approximately 10 minutes
3 cups (440 g) unsalted roasted almonds
¼ cup (60 ml) canola oil

Place all ingredients into blender jar and secure lid.
Turn on blender and slowly increase speed to High.
Use the tamper to press the ingredients into the blades.
Once the butter begins to flow freely through the blades, stop machine.
Store in an airtight container. It can also be frozen for longer storage.
Makes 420 grams of Almond butter