- (1) 11 1/2 oz package Milk Chocolate Chips
- (1) 11 1/2 oz package Semi-Chocolate Chips
- (1) Cube Butter
- (2) Cups Chopped Nuts (optional)
- (1) 7 oz Bag of Mini Marshmallows
- (4 1/2) Cups Granulated Sugar
- (1) Can Evaporated Milk
Why Pineapple Hill?
Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.
Saturday, January 31, 2009
Friday, January 30, 2009
Wednesday, January 28, 2009
- 11 ounces dark or milk chocolate
- 36 or so candy-coated chocolate pieces, such as M&Ms or Rees’s Pieces
Tuesday, January 27, 2009
Monday, January 26, 2009
- Leave a comment on this post. +1
- Visit our e-store and share your favorite item. +1 (unlimited)
- Post about the give-away on your blog. +3
- Become a Pineapple Hill Follower +3 (if you're already following, just mention it)
- Add our Blog or e-Store Button to your Blog +3 (give me the link in your post)
Saturday, January 24, 2009
- Fill heart-shaped ice cube trays with raspberry soda and freeze overnight.
- Put 3 scoops of vanilla ice cream into each tall glass
- Pour gingerale into each glasss (pouring slowly)
- Press a heart-shaped ice cube into the incecream in each glass.
- Add a fancy straw garnished with ribbons and candy and Serve.
- 2 sticks butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- raspberry jam
- powedered sugar
- Mix butter and sugar together. Add vanilla
- Add the flour a little at a time. Mix well.
- Press the dough into a flat, round shape. Wrape it in plastic and put it in the refrigerator for at least a half hour.
- Roll out the dough about a half-inch thick.
- Use heart-shaped cookie cutterst to ut out the cookies. Using different sizes cutters is fun.
- Cover the cookies and chill in the refrigerator for 20 minutes.
- Bake the cookies until they're light gold (6- 10 minutes)depending on the size of the heart.
- After cookies cool on a wire rack, paint a jam on heart on each cookie. Or put two cookiestogether to make a heart sandwich with the jam in the middle. Press each side of the sandwich onto a plate of powdered sugar.
Peppermint Password Game:
Each girl gets a bag of 10 peppermints. Tell everyone that anytime they say the word I, they have to give a ppermint to shomever they're talking to. After 15 minutes, say "stop". The winner is the girl holding the most peppermings.
Friday, January 23, 2009
- Wooden clothespins
- Decorative paper
- Tacky glue
- Card stock or other heavy-weight paper
- 1/16-inch circular punch or paper edgers (optional)
1. Use the clothespins to determine the desired size of your hearts: Fold a piece of card stock in half, place the clothespin against the seam, and mark the top and bottom of the clothespin. Draw half a heart from the seam edge of the card stock that is slightly larger than the marks. Keep the card stock folded, and cut out a heart. Use this as a template to trace out hearts on the decorative paper. Make a front and back heart for each clothespin.
2. Cut out the heart. Apply tacky glue to one side of the clothespin, and affix the heart. Repeat on the opposite side. If desired, use paper edgers to decorate the heart, or try punching small holes around the border with a 1/16-inch circular punch.
Thursday, January 22, 2009
Wednesday, January 21, 2009
Tuesday, January 20, 2009
Stain Busters We searched and we found some Great Stain Removal Guides First ~ is this great stain removal cheat sheet that we found from Martha Stewart Living.
Go here to print.
There is also a great chart from Real Simple. You can download any of these and print them off for your laundry room. Good Housekeeping has an Alphabetical List (don't you love that) for stain removal techniques on their website. You can check it out here .
Monday, January 19, 2009
Sunday, January 18, 2009
- 1 cup plus
- 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1/2 cup packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg1 teaspoon vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 2/3 cup (4 ounces) semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Make the crust. Preheat the oven to 350° F. Butter a 10-inch springform pan. Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute.
Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips.
Use your fingers to spread the dough evenly over the bottom of the prepared pan. Bake just until the top begins to turn golden but the center is still soft, about 17 minutes. Loosen the edges of the cookie from the pan, and cool the crust in the pan on a wire rack.
Make the filling. In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and measure about 175° F. on a thermometer; do not let the mixture boil, or it may form a skin on top. (If this does happen, use a spoon to carefully lift off the skin and discard it.) Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream mixture for about 30 seconds to soften, then whisk until all of the chocolate is melted and the filling is smooth. Stir in the vanilla. Let the filling cool and thicken at room temperature for about 30 minutes, so it won’t run off the crust. Leaving a 1-inch plain edge, spread the sauce over the crust. Refrigerate for about 30 minutes to firm the filling.
Use a small sharp knife to loosen the sides of the crust from the pan and then remove the sides of the pan. Use a sharp knife to loosen the crust from the bottom of the pan and then a wide metal spatula to slide the tart onto a platter.
Make the topping. In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center.
Serve, or cover carefully and refrigerate for as long as overnight. Serve cold.
Makes 10 servings
this would be nice for Valentine's Day coming up soon....don't ya think~
Friday, January 16, 2009
- Vegetable oil cooking spray
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
- 12 ounces unsweetened chocolate, coarsely chopped
- 3 cups sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
- Whisk flour, baking powder, and salt in a large bowl.
- Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
- Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes.
- Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
- Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan.
- Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
- Frost cupcakes with buttercream.
- Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter.
- Top each cupcake with a heart.
Thursday, January 15, 2009
Tuesday, January 13, 2009
*Why You Need to Drink Water - Your body is estimated to be about 60 to 70 percent water. Blood is mostly water, and your muscles, lungs, and brain all contain a lot of water. Your body needs water to regulate body temperature and to provide the means for nutrients to travel to all your organs. Water also transports oxygen to your cells, removes waste, and protects your joints and organs.
*Signs of Dehydration - You lose water through urination, respiration, and by sweating. If you are very active, you lose more water than if you are sedentary. Diuretics such as caffeine pills and alcohol result in the need to drink more water because they trick your body into thinking you have more water than we need. Symptoms of mild dehydration include chronic pains in joints and muscles,lower back pain, headaches and constipation. A strong odor to your urine, along with a yellow or amber color indicates that you may not be getting enough water. Note that riboflavin, a B Vitamin, will make your urine bright yellow. Thirst is an obvious sign of dehydration and in fact, you need water long before you feel thirsty.*How Much Water do You Need to Drink? - A good estimate is to take your body weight in pounds and divide that number in half. That gives you the number of ounces of water per day that you need to drink. For example, if you weigh 160 pounds, you should drink at least 80 ounces of water per day. If you exercise you should drink another eight ounce glass of water for every 20 minutes you are active. If you drink alcohol, you should drink at least an equal amount of water. When you are traveling on an airplane, it is good to drink eight ounces of water for every hour you are on board the plane. If you live in an arid climate, you should add another two servings per day. As you can see, your daily need for water can add up to quite a lot. Twenty percent of your water need will come from the foods you eat. The rest of your water need should come from the beverages you drink. Water is the best choice. Sodas have a lot of sugar in them, so if you drink sodas, you may take in more calories than you need. Herbal teas that aren't diuretic are fine. Sports drinks contain electrolytes and may be beneficial, just look out for added sugar and calories that you don't need. Juices are good because they have vitamins and nutrients. Caffeinated beverages will also add to your daily water need. Even though caffeine is a diuretic, if you regularly consume caffeine, your body will regulate itself to that diuretic effect. *Drink Enough Water - It may be difficult to drink enough water on a busy day. Be sure you have water handy at all times by keeping a bottle for water with you when you are working, traveling, or exercising. If you get bored with plain water, add a bit of lemon or lime for a touch of flavor. There are some brands of flavored water available, but watch for extra calories. Hydration Calculator - Drinking Enough Water
Water - The Miracle Worker
Simple water -- when it's pure and free of contaminants -- is truly a "wonder drug." Without chemicals, additives, or anything unnatural, a steady dose of 8 glasses of water a day (ideally ½ your body weight in ounces of water) will:
- Improve Your Energy
- Increase Your Mental and Physical Performance
- Remove Toxins & Waste Products from your body
- Keep Skin Healthy and Glowing
- Help You Lose Weight
- Reduce Headaches and Dizziness
- Allow for proper Digestion
- Help to keep you more Alkaline
Monday, January 12, 2009
Friday, January 9, 2009
- 1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines)
- 1 (8-ounce) package cream cheese, softened
- 1(8-ounce) can crushed pineapple, drained
- 2 tablespoons sugar
- 2 bananas, sliced
- 1 cup fresh strawberries sliced
- Maraschino cherries
- 1 cup chopped nuts
- Chocolate syrup, for drizzling
- Whipped cream
- Mint, for garnish
Beat cream cheese while adding pineapple and sugar together in a bowl. Spread mixture over brownie crust. Arrange banana, strawberry slices, marshmallows, and cherries over cream cheese mixture. Sprinkle with nuts and coconut. Drizzle with chocolate syrup. Add whipped cream on top and mint for garnish.
To serve, slice as you would a pizza and enjoy! Print Recipe