Daily Horoscope for December 31, 2013


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For all My fellow Scorpios, This is what your day looks like:

Don’t try to nail down any answers today, Scorpio, because you’ll probably just end up feeling more frustrated than when you started. The less you try to force your will on others, the more you’ll find that things just automatically go your way. Today isn’t about finding solutions to problems; it’s about enjoying that which you have already learned and accomplished. Keep things light.

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‘Sons of Anarchy’ season 7: Predictions about Jax Teller’s future


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“Sons of Anarchy” season 7 has many reports already making predictions over what the future holds for Jax Teller. He found his wife, Tara, bludgeoned to death on the kitchen floor at the end of season 6..unaware that his mother, Gemma, murdered her in cold blood.

On Dec. 24, Latin Post highlighted the fact that Jax was deeply in love with Tara and that he will find himself at a crossroads on what to do after losing his wife.

It is predicted that Jax could go back to Wendy or possibly kill himself. Wendy is not the same person she was when she was with Jax and maybe someone familiar will be good enough for Jax after this heart-wrenching mess. Then again, he is so fed up with seeing everyone die or go to prison. When will enough be enough for the SAMCRO leader to the point where he cannot take it anymore? These are some of the most thought-provoking questions about what happens in “Sons of Anarchy” season 7…the series finale.

It is known that the ending will not necessarily be a happy one, according to the show’s creator, Kurt Sutter. He did say that the show will leave a sense of “hope.” Would that “hope” signify Jax finishing up more deadly business in Charming before somehow safely starting over with his kids?

What are some of your “Sons of Anarchy” season 7 predictions?

 

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Daily Horoscope for December 29, 2013


1scorpio

For all My fellow Scorpios, This is what your day looks like:

Be polite and try your best not to impose on other people today. It’s important to behave civilly in all circumstances. People may feel like they’ve been cheated. Although you may not be the source of their discontent, you may feel the consequences. Keep other people’s issues separate from yours, and don’t let their discomfort seep into your world.

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BUTTERFINGER NO-BAKE CHEESECAKE


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Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
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  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
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  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

    • ¼ cup cream cheese, softened
    • 2 tablespoons peanut butter
    • 5 tablespoons powdered sugar
    • 2-3 tablespoons whole milk

See a Zesty Sausage Cheese Balls Recipe

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

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Creme De Menthe Holiday Brownies Recipe


These Creme De Menthe Brownies are our holiday masterpiece! They are a decadent combination of mint and our Rodelle Vanilla and Cocoa.

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Ingredients

Brownies

Filling

  • 1 8-ounce package cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4-6 drops green food coloring

Topping

  • About 36 Andes Mints, coarsely chopped

Directions

Brownies

  • Preheat oven to 350°F. Line 9×9-inch square pan with aluminum foil and lightly grease.
  • In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool.
  • In a stand mixer fitted with whisk attachment, whisk together sugar, eggs, and Rodelle Vanilla Extract. With mixer on low speed, blend in the chocolate mixture. Stir until smooth.
  • Sift flour, Rodelle Gourmet Baking Cocoa, and salt into a small bowl, then whisk into the chocolate mixture until just combined.
  • Pour into the prepared pan.

Filling

  • In a small bowl, beat the cream cheese and ¼ cup sugar until smooth. Add 1 egg, mint extract and food color. Mix well.
  • Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture using a chop stick.
  • Bake for 45 – 50 minutes, or until set. Remove from oven and let set for a minute or so.

Topping

Sprinkle chopped mints on the warm brownies. Let cool for about 5 more minutes, remove from pan, remove the foil and cool thoroughly on wire rack.

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