Winter time brings all sorts of skin issues. Moisturize, moisturize, moisturize! However, sometimes your feet get all crackly and rough and it’s really hard to get rid of, not to mention it looks awful. I’ve been using this foot peel for several years and it’s really good! You can find Baby Feet at many spas and medical spas as well as online at places like Amazon. Looks like Overstock. com is having a sale! Here’s to smooth sailing for you xoxo.
All the lists are coming out for 2018. T + L recently sent out the top places to visit in 2018. Interesting choices. You might want to check it out! xoxo
OMG Jimmy Choo has a collaboration with Disney for a Cinderella shoe collection. They are covered in Swarovski crystals and are totally awesome! The YouTube video will blind you because it’s so sparkly. You can even get a purse to match. Stay fabulous xoxo.
These meatballs will absolutely show others who is The Boss! They may be kissing your ring like the Godfather before the night is over. Try this recipe for your next gathering for eccezionale polpette! xoxo
Michael Symon| Servings: 6 – 8 | easy | 1 to 2 hr
Fried Meatballs Stuffed with Mozzarella
1/3 cup olive oil
1 clove garlic (peeled, minced)
1 shallot (peeled, minced)
1 1/2 cups day-old wheat bread (diced, pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20)
3/4 cup whole milk ricotta
1/4 cup fresh basil leaves (chopped)
1/4 cup parsley (chopped)
1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish)
3/4 pound fresh mozzarella (cut into slightly smaller 1/2-inch cubes)
Kosher salt and freshly ground black pepper (to taste)
In a small saute pan, add 1 tablespoon of olive oil and heat over medium heat. Add the garlic and shallot and cook until translucent, about 2-3 minutes. Remove from the heat and allow to cool.
In a medium bowl add the bread and the milk and allow to soak.
In a large bowl add the beef, ricotta, basil, parsley, Parmigiano, egg, and cooled garlic and shallot mixture. Season with salt and pepper. Remove the bread from the milk and wring out the remaining liquid. Add the bread to the meat mixture and stir to combine.
Form the meat mixture into 1-inch balls, placing a piece of mozzarella inside each meatball. Continue forming meatballs and place on a baking sheet.
Heat the remaining olive oil until 1/4-inch up the sides of the saute pan over medium-high heat until shimmering. Add the meatballs and fry on all sides until golden brown and cooking through, about 5-6 minutes. Remove the meatballs to a paper towel-lined plate. Continue frying until all of the meatballs are cooked. Garnish with additional grated parmesan cheese and serve.
Tip: Assemble the meatballs ahead of time and store in the freezer for up to 1 month until ready to eat!
I saw this online the other day. You know that when you take selfies you need to have good lighting, right? You’ve never seen a Kardashian have a bad pic have you? Nope.
Many of the lighting options are fairly expensive. However, I found this cool gadget that you can just place on your phone when the selfie mood hits! The best thing was is that the light is only $12! Happy snapping xoxo
Duchess Kate always has such great fashion. Black tie or casual wear she always looks like 2 million bucks. Guess what, the shoes that she’s always photographed in are on sale at Zappos for $66! Get them while you can, they are super cute and great travel shoes. xoxo
Zappos.com for Sebago Bala Boat Shoes.
Do you have some leftover Champagne that you’re not going to drink? Well that doesn’t happen at my house, but I thought some of you would enjoy this recipe! Just put off the diet for another week.
Save this recipe for Valentines Day to share with your sweetie. xoxo
from Beth @The First Year Blog
Yield: 12 Total Time: 1 hour
1 box white cake mix, plus ingredients on back of box, **replace the water with champagne
2 sticks of butter, room temperature
1/2 cup vegetable shortening
4-6 tbsp champagne
4-5 cups powdered sugar
homemade gold sparklers (gold wire and gold tinsel), for decoration
Preheat the oven according to the directions of the package.
Line a muffin pan with muffin liners.
Prepare and bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne. Divide the batter evenly among the muffins cups.
Bake according to the suggested time – roughly 20-25 minutes.
Remove the cupcakes and place them on a cooling rack to cool.
When the cupcakes are cooled, prepare the frosting.
In a mixing bowl, combine the butter and vegetable shortening and beat using an electric mixer until smooth, 1-2 minutes.
Add in the champagne, starting with less and adding more for stronger flavor if desired.
Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.
Place the frosting in a large piping bag fit with a 1m piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
Top with gold sprinkles and gold sparklers.