Sneak Peek | Etude House x Hershey's Collection.

I've been out of touch from the blogosphere and my social media pages lately. Been extremely busy since we moved to our new place, not to mention that my seven-year-old laptop seems to want to retire already (not yet please, says my budget). But I just had to tell you guys about this - the latest product drops from Korean beauty brand Etude House!

Etude House x Hershey's collection.

These new babies got me so excited because it's actually a collaboration collection with one of my favorite chocolate brands, Hershey's! Remember how Etude House broke the internet last year with their Kitkat eyeshadow palettes? Seems like they're gonna outdo themselves with this year's Valentine's Day collection by launching not just an eyeshadow palette, but also eyeshadow brushes and lip products.

Here's a sneak peek of what the Etude House x Hershey's collection has in store:

Etude House x Hershey's Play Color Eyes Mini Eyeshadow Palettes, 16000 won.

The eyeshadow palettes, which look like actual chocolate bars complete with foil wrappers, come in two variants - Original and Cookies 'n' Creme. The latter is perfect for creating 'soft and sweet' makeup looks, while the Original palette is great for 'cut-crease', 'night-out' looks with its warm brown and shimmery gold shades. 

Shade selection,
Etude House x Hershey's Play Color Eyes Mini Eyeshadow Palette in Original.

Shade selection,
Etude House x Hershey's Play Color Eyes Mini Eyeshadow Palette in Cookies 'n' Creme.

You can achieve these looks using the brushes included in the collection - the 'Creamy Milk Chocolate' brush with a rounder tip, which you can use to blend base shades on your eyelids; and the 'Cookies 'n' Creme' brush with a pointed tip, which you can use for doing detailed work, like blending eyeshadow and highlighting the inner corners of your eyes.

Etude House x Hershey's My Beauty Tool Brush, 6000 won.

And because no collection would be complete without a lip product, the Etude House x Hershey's collection also features two Powder Rouge Tints in yummy, chocolatey shades - Hazelnut Choco, a gorgeous terracotta shade, and Almond Choco, a sultry shade of red.

Etude House x Hershey's Powder Rouge Tint, 12000 won.

The Etude House x Hershey's Collection is now available in South Korea, and word has it that they will be released in other countries by February 1.

Which of these eye-and-lip candies will you be copping? :)

Foodie Goodie | Easy Peasy Peanut Butter Cake.

Ah yes, another peanut butter recipe!
If you love peanut butter as much as I do, you'll go over the moon with this cake's frosting. And best of all, this cake is, true to its name, pretty easy to make. :)

Easy Peasy Peanut Butter Cake

Ingredients:
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips
1 tablespoon shortening
1 package (about 18 oz.) regular white or yellow cake mix
Peanut Butter Whipped Cream Frosting*
Hershey's Syrup (optional)

Procedure:
1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at medium (50%) for 1-1/2 minutes or until smooth when stirred.
3. Prepare cake mix as directed on package then blend in the melted chip mixture. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes then remove from pans to wire racks. Cool completely.
5. Frost with Peanut Butter Whipped Cream Frosting*. Refrigerate until serving time.
6. Serve with syrup drizzled over top and sides of cake. 


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*Peanut Butter Whipped Cream Frosting
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

1. Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan.
2. Heat over low heat with constant stirring, until chips and marshmallows are melted and mixture is smooth. Cool to lukewarm.
3. Beat whipping cream in small bowl with electric mixer until stiff, then fold in vanilla and cooled peanut butter chip mixture.

As seen on Hershey's Kitchens.

Foodie Goodie | Peanut Butter Blossoms.

Aside from tofu, there is another food that will always have a special place in my heart stomach. Lol. It's peanut butter. Reese's Creamy Peanut Butter, to be exact. Even my son loves it too, so I make there's always a jar in stock at home.

Aside from being a bread spread, here's another way to enjoy Reese's Peanut Butter. And it comes together another all-time favorite - Hershey's Kisses!

Peanut Butter Blossoms

Ingredients:
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup Reese's® Creamy Peanut Butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
48 Hershey's® Kisses® Brand milk chocolates, unwrapped
Granulated sugar (optional)

Procedure:
1. Heat oven to 375°F.
2. In large bowl, combine the flour, 1/2 cup sugar, brown sugar, baking soda, salt, butter, peanut butter, milk, vanilla and egg.
3. Mix with electric mixer on low speed until stiff dough forms.
4. Shape dough into 1-inch balls then roll them in sugar.
5. Place 2 inches apart on ungreased cookie sheets.
6. Bake at 375°F for 10 to 12 minutes or until golden brown.
7. Immediately top each cookie with 1 Hershey's Kisses, pressing down firmly so the cookie cracks around edge.
8. Remove from cookie sheets and cool completely.

Foodie Goodie | No-Bake Chocolate Cheesecake.

So you want to make your Mom a cake for Mother's Day. But you don't know how to bake. You don't even know how to turn the oven on. And you can't ask Mom for help because it's supposed to be a surprise.

Consider yourself lucky for stumbling upon my blog! Today I will be sharing a no-bake cake recipe that's so easy to follow and takes very little time to make. And I'm pretty sure this yummy dessert will make any mom's heart melt. :)

No Bake Chocolate Cheesecake

Ingredients:
1-1/2 cups Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips
1 pack (8 oz.) cream cheese, softened
1 pack (3 oz.) cream cheese, softened
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 cups frozen non-dairy whipped topping, thawed
1 pack (at least 6 oz.) graham cracker crumb crust

Procedure:
1. Place chocolate chips in small microwave-safe bowl.
2. Microwave at medium for 1 minute, then stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
3. Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy.
4. Gradually add melted chips, beating on low speed until blended.
5. Fold in whipped topping until blended; spoon into crust.
6. Refrigerate overnight.
7. Garnish as desired before serving.

As seen on Hershey's Kitchens. Shared with Food Friday and Food Trip Friday.

Foodie Goodie | Peanut Butter Chip Pie.

Final stretch of 2012!

It's the last working day of the year for most of us, and I'm sure there'll be a mad dash for the supermarkets starting tonight. I wonder what everyone's having for New Year's Eve, desserts in particular?

I found this easy peasy recipe on Hershey's Kitchens, and I'm taking a stab at it for our Media Noche (traditional New Year's Eve dinner). If you're a peanut butter junkie like me, you're gonna love this!

Peanut Butter Chip Pie

Ingredients:

1 package (3 oz.) cream cheese, softened
1 teaspoon lemon juice
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
2/3 cup sweetened condensed milk 
1 cup (1/2 pt.)cold whipping cream, divided
1 packaged chocolate or graham cracker crumb crust (6 oz.)
1 tablespoon powdered sugar
1 teaspoon vanilla extract


Procedure:

1.  Beat cream cheese and lemon juice in medium bowl until fluffy for about 2 minutes. Set aside.

2. In a medium microwave-safe bowl, mix the peanut butter chips and sweetened condensed milk. Microwave at MEDIUM for 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time. Remember to stir after each heating, until chips are melted and mixture is smooth when stirred.

3. Add warm peanut butter mixture to cream cheese mixture. Beat on medium speed until blended for about 1 minute.

4. Beat 1/2 cup whipping cream in small bowl until stiff then fold into peanut butter mixture.

5. Pour mixture into the crust. Cover and refrigerate for several hours, or overnight until firm.

6. Just before serving, combine remaining 1/2 cup whipping cream, powdered sugar and vanilla in small bowl. Beat until stiff; spread over filling. Garnish with remaining peanut butter chips. Makes 6 to 8 servings.

Enjoy the last few days of 2012! Happy New Year everyone! :)

Sharing with Food Friday, Food Trip Friday, Heavenly Treats Sunday.

Foodie Goodie | Reese's PBC Ice Cream!

Who needs Magnum

when you have this?

Sharing the munchies on Food Friday, Food Trip Friday, and Yummy Sunday.