
Thursday, December 2, 2010
Free Personalized Video From Santa

Wednesday, December 1, 2010
Snowmen Cupcakes

- Dip frosted cupcakes in sparkling sugar
- Use mini M&M's for the eyes
- Candy orange slice halves for noses
- Gumdrops and licorice for the earmuffs
- And pink sprinkles for rosey cheeks
Monday, November 29, 2010
Holiday Boutique Is Here!


Friday, November 26, 2010
Free Holiday Card Templates

Tuesday, November 23, 2010
Toddler Turkey Hand Tee


Wednesday, November 17, 2010
Starbucks: BOGO Free Holiday Drinks

Tuesday, November 16, 2010
Thanksgiving Black-Bottom Pumpkin Tart

- CRUST:
- 1 1/2 cups crushed chocolate wafers (about 30)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- FILLING:
- 1 15-oz. can 100 percent pumpkin puree
- 1/4 cup heavy cream
- 1/3 cup sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of salt
Preparation:
1. Preheat oven to 375°F; line a baking sheet with foil. Make crust: Combine wafers, cocoa powder and sugar in a food processor. Process until finely ground, about 20 seconds. Add butter and pulse until mixture just clumps together. Transfer to a 9-inch tart pan with a removable bottom and press firmly onto bottom and sides to form a crust. Place on lined baking sheet and bake until slightly firm to the touch and fragrant, 7 to 10 minutes. Remove baking sheet to a wire rack; reduce oven temperature to 350°F.
2. Make filling: Combine all ingredients in a medium bowl; whisk until blended. Place baking sheet with crust on oven rack and ladle just enough filling into crust to come up to the rim. (Do not overfill.) Bake until a knife inserted into center of tart comes out clean, about 45 minutes. Cool slightly, then chill for at least 2 hours before serving.