For those of you ladies who have ever dropped your eyeshadow, you'll appreciate this DIY. I found this great step-by-step guide for repairing shattered shadow on petitelefant! Don't throw it away! You can save your shadow with this easy tip! Click HERE
Make cookie dough as directed on package, stirring in the 2 Tbsp of flour. Roll dough into 1-inch balls; place about 2 inches apart on an ungreased cookie sheet (I would recommend using a silpat mat to avoid sticking). Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Melt caramels and milk in a double boiler, stirring, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half. If caramel thickens, add up to 1 teaspoon additional milk.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.
*Here is another option if you think the caramel dipping is too challenging. Just drizzle a spoonful into the middle of your cookie.
Today we tried a new place for lunch -- The Counter! Our friends had given this place a great review so we thought we would try it out. The Counter isn't your usual burger joint, you can actually build your own burger! How cool is that?
We got some french fries with ranch and crumbled blue cheese and a tasty burger with herb goat cheese, organic mixed greens, grilled onions, sprouts, tomatoes, applewood smoked bacon and roasted garlic aioli on a multigrain bun. Good stuff!
Westcliff Plaza
1104 Irvine Avenue
Newport Beach, CA 92660
Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramely goodness! This fudge is bit time-intensive, but WELL worth the work.
*I've taken the liberty of dividing the recipe into sections with ingredients and instructions for each layer -- so you don't have to do the back and forth ingredients checks!
Ingredients
2 cup milk chocolate chips (divided)
½ cup butterscotch chips (divided)
¾ cup creamy peanut butter (divided)
4 tablespoons butter
1 cup granulated sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
1 teaspoon vanilla
1 ½ cups chopped salted peanuts
14 ounce package caramel cubes
¼ cup heavy cream
First Layer(bottom layer)
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.
Second Layer
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
Third Layer
14 ounce package caramel cubes
1/4 cup heavy cream
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
Fourth Layer (top layer)
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.
Alexa Meade is a 24-year-old artist whose work lies at the intersection of painting, photography, performance, and installation.
Here is a great clip on one of her pieces titled "BLUEPRINT"
Read on after watching the video to learn more about her amazing work!
Alexa uses live models and an assemblage of found objects in her work. She paints the surface of everything (minus the eyeballs) and collapses the subject, foreground, and background into one continuous plane.
Alexa Meade is represented by Irvine Contemporary in Washington, D.C. and her art has been exhibited at Postmasters Gallery in New York City, Pool Gallery in Berlin, and the Saatchi Gallery in London. Her work is in private collections in New York, LA, Berlin, London, Paris, Vienna, Rome, Sao Paolo, and Tokyo. Alexa Meade has been profiled in The Washington Post, The London Telegraph, The Guardian, La Repubblica, El Mundo, CNN, The Today Show, PBS, Al Jazeera English, Nippon Television, Globo TV, Art Daily, NY Arts Magazine, American Contemporary Arts Magazine, and Juxtapoz Magazine.
