Monday, December 21, 2009
Friday, December 18, 2009
Thank you for writing such a wonderful letter! We have had a great year at the North Pole. The reindeer have been playing reindeer games to get in shape for the long trip Christmas Eve, and the elves have been busy getting my sleigh packed with lots and lots of toys.
Once my sleigh is packed and ready to go, I'll be off on my journey around the world. I'm reading your letter right now, and it looks like you've been a very nice boy this year. That makes me so happy. Keep up the good work!
While you are asleep on Christmas Eve, the reindeer will quietly land my sleigh so I can tiptoe into your home.
I see that you like trains. Trains are one of my favorite toys. I just love to watch the steam engine and caboose go around and around the train track. Someday I'm going to take the reindeer for a train ride. The reindeer could ride in the passenger cars! The elves have been very busy this year making many new and different trains for Christmas!
Oh, the elves are calling me so I must go now. They probably need me to check my toy list to make sure we have all the toys packed. Don't worry, we'll be ready for the big trip!
Ho! Ho! Ho! Have a Merry Christmas!
Your Special Friend,
Thursday, December 17, 2009
1 envelope (1 lb or 1.5 oz or 490 g) Betty Crocker sugar cookie mix
1 / 3 cup butter, melted
2 tablespoons flour Multi Gold Medal
36 candy canes
2 packages (1 lb) of frosting Betty Crocker Rich & Creamy white or vanilla
How to prepare:
Preheat oven to 375 degrees F or 180 ° C. Place wax paper on top of the cookie trays. In a medium bowl, whisk the biscuit mix, butter, flour and eggs, to form a thick dough.
On a floured surface, spread the dough with a rolling pin until it is 1 / 8 inch thick. Cut with cookie cutters with Christmas themes 3 to 3 and 1 / 2 inches in diameter. Put them in a ungreased pan with an inch apart.
Bake for 5 minutes. Meanwhile, break the top of the cane to create the handle of the decorations, press it on top of cookies.
Bake until lightly browned at edges. Let cool two minutes and transfer them to a wire rack until completely cool.
Place wax paper on the grill and serve the contents of packages, one at time in a glass measuring cup for 2 cups. P Asala heated in the microwave and high power of 45 to 60 seconds, mixing the frosting (icing) every 15 seconds, until melted. Dip cookies in frosting, allowing excess to drain. Place on waxed paper. Let them dry at least an hour and decorate to your liking.
2 candy canes.
2 cones of ice cream, with a flat tip.
1 box vanilla sweet almond (almond bark) or white chocolate, melted.
1 package Betty Crocker Rich and Creamy Vanilla Frosting.
2 and 2 / 3 cups shredded coconut.
5 black and orange jelly beans, large, black jelly beans and 7 girls.
1 roll of sweet Betty Crocker
Fruit by the Foot chewy fruit snack (red).
2 cookies filled chocolate.
1 candy black liquor (Licorice).
2 strips pretzel.
How to prepare:
Preheat oven to 350 ° F and follow the instructions on the back of the package for mixing and baking.
Cover with foil a tray of 18 x 10 inches. Glue the sticks to the cones, with sweet almond or melted chocolate to simulate the feet and skis. Leave to cool the chocolate. Arrange the cakes in the pan, facing each other. Cover with frosting and sprinkle with coconut, pressing on the sides, being careful sticking.
Use black gumdrops for eyes and buttons, orange for the nose, the girls in the mouth and roll to the scarf. Use as earmuffs cookies, the "licorice" like lace like arms and pretzels.
Prep Time: 20 Minutes
Time from start to finish: 1 Hour 30 Minutes
1 On (1 lb 1.5 oz) Betty Crocker sugar cookie mix (sugar cookie mix)
1 / 2 cup butter or margarine, melted
2 tablespoons Gold Medal all-purpose flour
1 package (1 lb) of frosting (coverage) Betty Crocker Whipped Fluffy white frosting
Gomita shaped red string (licorice)
Assorted Color Candy
How to prepare:
1. Preheat oven to 375 degrees F. In a medium bowl, add the biscuit mix, butter, flour, flour and egg. Whisk with a spatula until it forms a soft dough. Put them in a tablespoon size in a tray or baking sheet (if you want a ball and press them with the bottom of a glass after this sugar). They must be separated from each other by 1 inch in diameter.
2. Bake 7 to 9 minutes or until lightly browned at edges. Let them cool a minute in the pan and then transfer them to a cookie rack.
3. Spread the frosting on the cookies. Place the rubber band on a string like the earmuffs headband for cold, pour two cookies to cover the ears. And decorating the rest of the face of the snowman with various sweets.
Serve 2 dozen cookies
Latino/a authors now have a dedicated website for all their promotional needs. Latino Book Tours, (http://www.latinobooktours.com/) a service of BronzeWord Latino Authors has been launched.
Read testimonials from authors who have participated in Latino Book Tours.
Visit a page honoring all the blog hosts who have participated in Latino Book Tours from the beginning, only six months ago. The contact page is for you to inquire about ordering a book tour for yourself or as a gift for your favorite author.
Subscribe to the bi-monthly Latino Book Newsletter and receive alerts to the latest Latino/a authors, Latino/a books, and Latino Book Tour events.
“Championing the Diversity and Excellence of Latino Literature”
Special Promotional Offer from your friends at Latino Book Tours!!!
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Lilibeth Ramos, Assistant
Melanie Foust, Assistant
Latino Book Tours by BronzeWord
Become a Star of the Latino Virtual Book Tour
Imagine yourself and your book being featured on ten different blogs over two weeks (or fifteen blogs in three weeks.) You’ll have the opportunity to share your writing with a wide group of readers, reviewers, agents and publishers—and have fun doing it.
Two-Week Latino Virtual Book Tour - $150
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Two-Week Latino Virtual YA Book Tour by Teens who blog - $180
(A small number will be by teens of color)
We teach teens to organize and run book tours.. They interview the author and write a book review. All Blog Host are teens and we cultivate teens of color to join. Support teens learning life skills and employable proficiency by signing up your Young Adult book with them.
New Media Services
Book now for 2010 to lock in these prices!!!
Read more about these packages at Latino Book Tours Media Page
Audio Interviews: $75 for up to 15 min. interview
includes: Pre-interview discussion, interview questions in advance, Basic sound control and editing, MP3 file of interview.
$5 per additional minute of interview
$10 copy of interview on CD with cover art
$25 Extra editing (polishing interview, taking out “um”s and “ah”s and stutters)
*Authors are not always natural public speakers. We understand this and if you are completely dissatisfied with your performance in the interview, you can request a new interview for $50 only if requested at the time of initial recording before any editing has been done.
Transcription of Interview: $50 for 15 min. interview/ $5 each additional minute
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Contact us for Professional Voice Over pricing
How to Order a Book Tour
The author decides to initiate a book tour and decides what dates are convenient for them. The book tour spans over two or three weeks of weekdays. The author is expected to visit each blog each day to leave comments and engage in dialogue with the commenters and to answer questions.
The author is asked to send:
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On "Happens" the entire tour and what is expected of the author is listed. Read the whole explanation here.
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Basically this means once a month a Latino/a author will visit your site. You can ask them questions or have them write an article or do a book review and even giveaway a free book. Promote the visit and pass on the link afterwards. If the author or book isn’t in a genre of your choice, you don’t have to participate. There is no charge to be a Latino Virtual Book Tour host.
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Teens YA Book Tours Jo Ann Hernández, Author
Sunday, December 13, 2009
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies
- OR -
6 cups Ready-To-Eat Cereal Cocoa Krispies™
Red string licorice
Canned frosting (optional)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Divide warm mixture in half. Using buttered hands shape each portion into 12-inch candy cane. Wrap licorice around canes for stripes. Secure licorice with frosting, if desired. Best if served the same day.MICROWAVE DIRECTIONS:In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
1 3/4 cups DOVE Brand Milk or Dark Chocolate
16 of your favorite biscotti
¾ cup M&M’S Brand Chocolate Candies
2 baking sheets Reynolds Parchment Paper
1. Melt the chocolate in a bowl set over a saucepan of simmering water. Stir until chocolate is 3/4 melted. Remove from water and continue stirring until all the chocolate has melted.
2. Using a table knife, spread half the biscotti with the DOVE Brand Milk or Dark Chocolate and set it on the baking sheet lined with Reynolds® Parchment Paper. Sprinkle with M&M’SBrand Chocolate Candies and set aside until the chocolate hardens.
2/3 cup flour
1 roll (18 oz.) store-bought refrigerated cookie dough
1 ½ cups prepared vanilla frosting Red, green and blue food coloring
1 tube brown decorating frosting
1 cup M&M’S Brand Chocolate Candies for the Holidays Cookie sheet pan
24 6-inch lollipop sticks Reynolds Parchment Paper
4 resealable plastic bags
2 ½-inch star-shaped and snowman cookie cutters
1. Preheat oven to 350°F. Line the cookie sheet pan with Reynolds Parchment Paper.
2. Knead the flour into the cookie dough until smooth. Roll out the dough to a scant 1/4-inch thickness. Cut out 12 stars and 12 snowmen, re-rolling the scraps if necessary. Transfer the star cookies to the prepared cookie sheet pan, pressing a lollipop stick halfway into each one.
3. Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
4. Divide the frosting between four small bowls. Tint frosting; red, bright green and blue, leaving one white. Spoon the frostings into the resealable plastic bags; snip the corners and pipe outlines on the cookies, filling in the centers with frosting and spreading to make smooth.
5. Attach M&M’S Brand Milk Chocolate Candies for the Holidays on the cookies’ tops. Pipe on dots, scarves and faces, and then add more candies.
Tuesday, December 8, 2009
1 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1 tsp. vanilla
3-1/2 cups all-purpose flour
2/3 cup seedless raspberry preserves
1/4 cup snipped dried apricots
1 tsp. finely shredded orange peel
1 12-oz. pkg. white baking pieces
2 Tbsp. shortening
2 Tbsp. red and green coarse sugar
1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and 1/2 cup shortening 30 seconds. Add sugar, vanilla, and 1/2 teaspoon salt; beat until combined. Beat in as much flour as you can; stir in any remaining flour. Knead dough together; shape into ball.
2. For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between waxed paper to 6��12 inches; remove top paper. Spread filling lengthwise on half of each rectangle to within 1/2 inch of edges. Fold dough over filling; seal edges. Use paper to invert onto greased cookie sheet. Reseal edges with fork tines. Bake 20 to 25 minutes or until browned. Cool on cookie sheet on rack. Transfer to board; cut in 3/4-inch-wide sticks. Return to cookie sheet. Bake 8 to 10 minutes more or until crisp. Cool on rack.
3. In microwave melt baking pieces and 2 tablespoons shortening 1-1/2 to 2 minutes; stir twice. Dip cookies in mixture then sugar. Cool on waxed paper. Makes 30 cookies.
4. Store: in airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.
1/4 cup coarsely chopped maraschino cherries
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup chopped walnuts, toasted*
1. Preheat oven to 325F. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries with a wooden spoon.
3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown. Cool 5 minutes on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat. Transfer cookies to wire racks and cool completely.
4. If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
5. *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
6. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
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