Goyo
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Barney Stinson's Wishlist

Goyo
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@curtis u know i didnt see the harold and kumar sequels. was it any good? I liked the original but i worry about seeing sequels
i was thinking of harold and kumar christmas, have you seen it?
=barney stinson
neil patrick harris
NPH? whats that? lol
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The Christmas Latte to Rule Them All
I've talked about this cafe before, and I'll talk about it again. All That Sweets is hands down my favorite dessert cafe on Earth. Watch my video review here or read below^^ Today I went alone so I passed on a slice of the strawberry shortcake but look how adorable is it! Their cakes are always light and creamy, though the flavors change daily! I've seen chocolate, vanilla, and even kiwi cakes. Instead I opted for one of their amazing macarons. Because I came late in the day, my only option was the chocolate raspberry "merry xmas" heart macaron, but I probably would have chosen that anyway. These flavors also vary with the season but every single one I've ever tried has been absolutely delicious. But of course, the star of the show is my Christmas Tree Latte <3 Their lattes are amazingly intricate, and they have a dozen of them on the menu at all times. The homemade (delicious) whipped cream is covered in melted chocolate, sprinkles, and meringue cookies. I seriously thought I hated meringue until I tried these babies. Now I can't get enough! They sell these for the month of December, and then usually move on to make snowflake or other winter themed lattes. All year 'round they offer rose, raincloud, and even coral styled lattes! This year they also introduced a gingerbread man latte that I was tempted to get, but I had to stick to my traditional tree :) You can also find me here: Tumblr Instagram Twitter Facebook SnapChat: cari.cakez
Santa Sushi Is A Thing.
So every Christmas, there's the eggnog, the gingerbread, the candy canes, and even that generic variety tin of three different popcorns, but maybe this 'Santa sushi' roll will become a new holiday staple food. (Okay, maybe not because I think the country's still polarized when it comes to raw seafood, but hey, guys! Check this out!) The good YouTubers of How To Make Sushi created a really awesome tutorial of how to make your own Santa sushi rolls at home. And while it's definitely too advanced for a beginner chef like me, it still doesn't stop me from watching the video the whole way through. For those of you who don't feel like watching a 10 minute video of some dude carving fish, I gifed up my favorite parts. Let's watch together, shall we? First, the sushi chef shaves the salmon down to make a perfectly red Santa hat. Boom. Add crab stick and a carrot and the hat is complete. Then, the beard is thrown together with fluffy sushi rice and some seaweed to create Santa's trademark jolly smile. Raspberry juice-stained rice is used to add color to his skin. (Am I the only one who thinks it looks a bit more like Kraang from 'Teenage Mutant Ninja Turtles' right now?) Put it all together, and what do you get? Et voila! The Santa sushi roll is complete! So what do you guys think? Is this not the coolest thing ever? Am I the only one excited about this? Would you eat Santa's face too? Let me know I'm not the only easily amused one around here, okay?
Holiday Cheesecake Cookies
Cookie dough: 400 g all purpose flour 125 g confectioners’ sugar 200 g butter 1 egg pinch of salt Filling: 100 g sour cream 200 g cream cheese, room temperature 100 g sweetened condensed milk 2 tbs lemon juice strawberry jam To decorate: Red and green food colouring, and wooden skewers Instructions: 1. Let’s start preparing cookie dough. In a medium mixing-bowl, mix together all ingredientes to form a ball. 2. Divide the dough in two, and gather each portion into a slightly flattened ball. 3. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm. 4. Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of pan, pressing to form smooth surface. (I used a mini cupcake pan) 5. Chill whilst preheating oven to 350º F (180 ºC) 6. Slip cookies into the oven to bake for 10-12 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes 7. Let them cool completely on a wire rack 8. When cold, prepare cheese filling. Mix sweetened condensed milk, sour cream (or whip cream) and cream cheese on a medium bowl, until combined. Add lemon juice and mix well. 9. Place two tablespoons cheese cream on a small bowl, and another two tablespoons on a separate small bowl. Tint one of the bowls with red food colouring, and the other one with green food colouring. 10. Place 1 teaspoon strawberry jam on every cookie bowl. Fill with cheese cream. Use wooden skewers and red and green mixes to decorate 11. Keep in the fridge until set (about 4 hours if using sour cream, at least 24 hours if using whipping cream). They are better the next day. Can be stored several days on the fridge
V-Day Vegan Recipe: Turtle Cheesecake with Pecans, Fudge, and Caramel Drizzle
My father's favorite chocolate was always Turtles. Every Christmas, every birthday, even Easter Sunday, and every Valentine's Day, we all knew exactly which candy we were going to surprise him with. As my sister became more and more invested in her vegan diet, however, she eventually upgraded her Turtle gift into this truly decadent vegan Turtle cheesecake, topped with pecans, caramel sauce, and hot fudge. Check the ingredients labels, and you should be able to find some vegan hot fudge at the grocery store. Caramel sauce might be a little trickier. However, don't worry. I've made sure to include a homemade recipe for both, so you can make them both from scratch, if needed! -------------------------------------------------------- Vegan Turtle Cheesecake 2 (8-ounce) packages vegan cream cheese (I recommend Tofutti Better Than Cream Cheese's original flavor.) 2 cups vegan sour cream 3/4 cup sugar 2 teaspoons pure vanilla extract 1/4 cup whole wheat flour 1 tablespoon ground flaxseeds 1 vegan chocolate cookie pie crust (Keebler's Chocolate Ready Crust is surprisingly vegan!) 1/4 cup toasted pecans 2 eggs worth of Ener-G Egg Replacer (or any other binding vegan egg replacer of choice) 1 batch of hot fudge topping (see below) 1 batch of caramel topping (see below) 1. Preheat the oven to 300 degrees F. In your largest mixing bowl, blend the vegan cream cheese, vegan sour cream, and sugar using an electric handheld mixer until smooth. 2. Add the vanilla, flour, and flaxseeds and mix for about a minute. It’s important to make sure there aren’t any lumps. Pour your creamy filling into the chocolate crust. 3. Bake for 40 to 45 minutes. Check the center with a toothpick to make sure it’s solid. Pull the cheesecake out of the oven when it is solid to the touch and passes the toothpick test or when the top starts to crack a little and begins pulling from the sides. 4. Cool on a wire rack for around an hour and then top with pecans and sauce (see recipe for sauces below). Refrigerate overnight and then enjoy this wonderful treat! For the Hot Fudge Topping: 1 cup Silk vanilla coffee creamer (or any other non-dairy vanilla coffee creamer) 1/2 a bag of vegan chocolate chips (I use Ghirardelli, but there are lots of others.) 1/2 cup of sugar 1 tablespoon Earth Balance vegetable spread 1 teaspoon vanilla 1. In a sauce pan, heat the creamer, chocolate, and sugar at medium heat until it starts to boil. Remove from heat and whisk in Earth Balance and vanilla until the mix is smooth and creamy. 2. Let the sauce cool for 30 minutes. (If you have time, put it in the fridge. It will get firm just like fudge!) For the Caramel Topping: 1 cup of light corn syrup 1 1/4 cup brown sugar 1/4 cup Earth Balance 1 cup Silk vanilla coffee creamer 1. In a saucepan, heat the corn syrup, brown sugar, and Earth Balance to a boil over low heat, stirring constantly. Boil for 5 minutes and continue to stir. Combine in creamer, then remove from heat and let cool.
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