The Christmas Magic Begins (Part 10)

Recipe for Champagne Truffles http://candy.about.com/od/valentinesdaycandy/r/Champagne-Truffles.htm





Listen to "The Christmas Song" by Celine Dion http://www.youtube.com/watch?v=4RWA3T9i4c8

The Christmas Magic Begins (Part 8)

S'mores Croissants Recipe http://www.food.com/recipe/croissant-smores-460260


Listen to "Jingle Bell Rock" CMA show http://www.youtube.com/watch?v=j0ZWniuoqbg

Christmas Curb Appeal

Use a template and plywood to make the reindeer template, paint with black chalk paint.





Paint wine bottles with flat black paint and use candles to add that touch of softness to your decor.

Mailbox Decor

To turn this basic mailbox into a showstopping focal point, Dan surrounded it with giant candy canes made from plywood and burlap as well as lollipops made from PVC, small bouncy balls, colored burlap and twine.

Chocolate Cheesecake Recipe http://www.joyofbaking.com/ChocolateCheesecake.html




Listen to the "Spirit of Christmas"
 http://www.youtube.com/watch?v=e-VwdEoWFVMhttp://www.youtube.com/watch?v=e-VwdEoWFVM

The Christmas Magic Begins (Part 7)

Make your own Santa Bread face http://www.tasteofhome.com/Recipes/Golden-Santa-Bread




"Winter Wonderland" by Brooks and Dunn http://www.youtube.com/watch?v=IB_iR240sMs

The Christmas Magic Begins (Part 6)

http://pickyourplum.com




Sticky Toffee Pudding Recipe: http://www.foodnetwork.com/recipes/anne-burrell/sticky-toffee-pudding-recipe/index.html


Oh Come All Ye Faithful by George Strait: http://www.youtube.com/watch?NR=1&v=5yirYELL6aI&feature=endscreen


Holiday Decor

http://shop.nordstrom.com/c/holiday-decor-winter-wonderland?campaign=1125shopmain1

The Christmas Magic Begins (Part 5)

CocCoconut Roulade With Rum ButtercreamCoconut Roulade With Rum Buttercream

Coconut Rum Cake

Ingredients

For the cake:

• Unsalted butter, for the pan
• 1 cup all-purpose flour, plus more for dusting
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs, separated, plus 2 egg whites, all at room temperature
• 1/2 cup vegetable oil
• 1/2 cup coconut milk, at room temperature
• 1 1/2 teaspoons coconut extract
• Pinch of cream of tartar
• Confectioners' sugar, for dusting
• 1 tablespoon white rum

For the frosting:

• 6 large egg whites, at room temperature
• 1 cup plus 2 tablespoons granulated sugar
• 3 sticks unsalted butter, at room temperature, cut into pieces
• 3 tablespoons white rum
• 4 cups sweetened shredded coconut

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.

Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.

Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest.

Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.

Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly.

Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum.

Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.

Where are you Christmas by Faith Hill : http://www.youtube.com/watch?v=nmGSHZYZ74c&feature=related

The Christmas Magic Begins (Part 4)

Recipe for Red Velvet Cake


http://www.joyofbaking.com/RedVelvetCake.html

"Christmas in Dixie"  by Alabama

http://www.youtube.com/watch?v=Xg81vGuZx7k

The Christmas Magic Begins (Part 2)

Use Kenneth's idea's to make your own Christmas wreath: http://www.kennethwingard.com/blogs/news/6961720-diy-ornament-wreath




"A big batch of big thick sugar cookies. These are THE big soft sugar cookies you have been looking for. Frost them while warm and sprinkle with colored sugar." -Margo 

Original recipe

• 4 eggs
• 2 cups butter, softened
• 2 1/8 cups white sugar
• 7 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

• 1 1/2 teaspoons vanilla extract
• 
  
• 4 cups confectioners' sugar
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon hot water or as needed

Directions

1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency.

Happy Birthday Baby Jesus by Alabama

http://www.youtube.com/watch?v=N_UvTA_x-Tw&feature=related

Dream Home Kitchens

Notice how black is being used to make kitchens more elegant. Mine are black and I love it.

Tiffany History

Tiffany lamps generally mean stained glass lamps.

The reason they're called Tiffany lamps is because back in the late 1800's, early 1900's a guy by the name of Louis Comfort Tiffany propelled stained glass lamps to a new level. Using an innovative technique to produce exquisite decorative stained glass lamps that were works of art. Back in the day, Tiffany lamps were all the rage. And anyone who was wealthy enough to own one had one. Even the white house displayed a few lamps of Tiffany's.

Due to the popularity of these lamps, other company's wanted a piece of the action. And started making their own Tiffany style lamps. Two of the most popular makers of these beautiful works of art, (Tiffany Studios being the most successful and popular), are Handel and Duffner & Kimberly. This image is a sample of their art.

Both of these lamp makers succeeded in producing good quality Tiffany style lamps. And even today, just like Tiffany reproduction lamps, you can get Handel reproduction lamps and Duffner & Kimberly reproductions lamps.

I highly recommend owning a Tiffany or reproduction, it is it's own art accent for any room. They seem to each tell a story since each lamp is based on a theme such as fireflies or flowers.

Talk about Serenity

This pretty much says it all!!!!!!!!!!!!!!!! Soooo peacefulI love the feel, this is my style of designing. Sent to me by my daughter-in-laws sister-in-law. Christie