Tuesday, December 21, 2010

You know I like to share the message when there's blog candy involved, right?

Well, since I never got any decent pictures of the Making Memories Vintage Groove jewelry, I'm sharing this for now instead:


It's a link to a Color Cubbie Blog Candy Giveaway on Wee Memories (a terrific blog full of fun & inspiration!) You can win it if you go to the link and enter! :)

Many hugs - hope you all are having a wonderful Holiday Season!



~amy~ said...

Woot woot....you're blogging:)

Teresa Kline aka va.sunshine said...

thanks for sharing...have a super day!

enjoy *~*

Anonymous said...

Hi there.. I was looking for mango mousse recipes and came across your post of wanting to know about one too. I tried it and it turns out exactly like a mousse and not like a cheesecake. Here it is: Hope this helps:
1 env. unflavored gelatin
6 tbsp. sugar
1/4 c. cold water
1 1/2 c. fresh mango puree (from 2 lg. ripe mangoes)
1 tbsp. lemon juice
2 lg. egg whites, at room temp.
1/2 pt. (1 c.) heavy or whipping cream
18 ladyfingers
2 kiwi fruit, chilled
In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just until it mounds slightly. In small bowl, with electric mixer, beat egg whites until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks form. Fold egg whites into mango puree mixture.
In small bowl with beaters, whip heavy cream until stiff peaks form. Fold mango mixture into whipped cream. Divide mango mousse among 6 serving dishes; cut ladyfingers cross-wise into halves. Insert 6 halves into each dish. Chill mousse until firm. To serve, peel and cut kiwi into wedges. Garnish each with kiwi and mint sprigs, if desired.

Serves 6.