Decorative Pie Crust

 

Fresh Cranberry Pie

Ingredients

Servings - 8

• 2 cups fresh cranberries
• ¹⁄₂ cup walnuts
• 1 ¹⁄₂ cups sugar, divided
• 2 eggs
• 1 cup butter, melted and cooled
• 1 cup all purpose flour
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon almond extract

Directions

1.   Preheat oven to 350 degrees F.

2.   Chop, then measure, the cranberries and walnuts. Stir in 1/2 cup sugar. Pour into the center of a buttered 10" pie plate.

3.   Mix together eggs, melted butter, remaining 1 cup sugar, flour, salt and almond extract. Stir until smooth.

4.   Pour batter evenly over cranberry mixture.

5.   Bake approximately 40 minutes until golden brown all over.

Tipsy Root Beer Float Cupcakes

Ideas for Cupcakes

  Tipsy Root Beer Float Cupcakes

Step 1

Preheat oven 350°F. Prepare muffin pans with baking cups.

Step 2

In large bowl, beat cake mix, root beer, vegetable oil and eggs with electric mixer on low speed 30 seconds. Increase speed to medium and beat 2 minutes. Add brown icing color to reach desired shade.

Step 3

Bake 16-18 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans on cooling grid 5 minutes. Remove cupcakes from pans; cool completely on cooling grid.

Step 4

For icing, in large bowl, beat shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add cream; beat on medium speed until light and fluffy. Use ice cream scoop to scoop icing onto tops of cupcakes. Garnish with maraschino cherries, if using.

Step 5

For infused cupcakes, cut a small opening in the tip of Shot Top. Place cut opening in root beer and squeeze top to fill. Insert cut end into iced cupcake. When ready to eat, squeeze top of Shot Top again to infuse cake with root beer.
Makes about 2 dozen cupcakes.

Ingredients

2-1/2 teaspoons Pure Vanilla Extract

1 package (15.25 ounces) white cake mix

1-1/2 cup spiked root beer (divided)

1/2 cup vegetable oil

3 Eggs

1 cup solid vegetable shortening

1/2 cup (1 stick) butter, softened

7 cups Confectioners' Sugar (about 1-3/4 pound)

5 tablespoons heavy whipping cream

Garnish: 24 Maraschino cherries (optional)

Brown Icing Color

                     

Beautiful Wedding Cakes

 

We found a cake design to suit every wedding aesthetic, from classic and traditional all-white cakes (but with a modern twist!) to couture confections for couples who want to make a serious statement at their reception. And, of course, there's everything in between, from stunning takes on wedding-cake trends like watercolor, metallic, and ombré to just flat-out gorgeous desserts embellished with the most perfect sugar flowers that will have you completely fooled into thinking they're real.

Matte Lipsticks

Nars Semi Matte Lipstick

 

Nars' Semi-Matte Lipstick in Fire Down Below has been my go-to. I feel a little guilty wearing it, because while I tried it on with a friend who wanted to buy it, I ended up being the one to take it away. It's doable daily goth in a dark, bruisy shade, and the semi-matte formula helps it go on a little easier. —Estelle Tang, Culture Editor
Nars Semi Matte Lipstick in Fire Down Below, $28

 

 

Sephora Collection Cream Lip Stain

 

So I guess this isn't exactly a lipstick, but potayto, potahto…It does the trick: long-lasting, smooth, matte. I found this lip stain when I was lingering in a Sephora one day and a customer came in asking vaguely for some red lipstick that her friend was wearing. Without even letting her finish, the Sephora saleswoman—excuse me, cast member—whisked her away to the lip stain zone, leaving me to furtively follow. Insider secrets brought to you via eavesdropping. —Chloe Schama, Executive Editor
Sephora Collection Cream Lip Stain, $14

 

 

ColourPop Ultra Matte

 

My usual color is from Nars, but if I'm looking for something dramatic I reach for a liquid lipstick. For the price of a cheap well drink, you can get insanely matte lips from ColourPop. Don't be fooled by this tawny tube, though- once the formula dries it's a shade of '90s dark brown (perfect for said well drinks). —Justine Carreon, Associate Market Editor
ColourPop Ultra Matte Lips in Kae, $6

 

 

Hard Candy Velvet Mousse Matte Lip Color

 

This raspberry jam matte pigment is so chaud I could practically spread it on a scone. Best of all, I never get berry-colored kisses on my "but first, coffee" mug. —Gena Kaufman, Social Media Manager
Hard Candy Velvet Mousse Matte Lip Color, $6

 

 

Urban Decay Cosmetics Matte Revolution Lipstick

 

I keep rebuying this color because it's the exact right nude shade for my pale skin, with an easy to apply, creamy matte formula that isn't drying AND isn't sticky. —Emily Tannenbaum, Social Media Editor
Urban Decay Cosmetics Matte Revolution Lipstick in Stark Naked, $11

 

 

NYX Soft Matte Lip Cream

 

My little sister often scoffs at my expensive beauty products and, one day, introduced me to this $6 drugstore buy. I haven't looked back since. The applicator makes precision easy and the bright color requires no reapplication all day. —Kristina Rodulfo, Associate Editor
NYX Soft Matte Lip Cream, $6

 

 

 

Nars Velvet Matte Lip Pencil

 

The Nars Velvet Matte Lip Pencils are great. With any matte lip product I make sure that I've been using Aquaphor before putting it on, but honestly these guys aren't as drying as others because they have vitamin E. I appreciate that their vibrant color doesn't wind up on my teeth, and the jumbo crayon size makes reapplying simple. —Mariel Tyler, Photo Editor
Nars Velvet Matte Lip Pencil in Cruella, $26

Easy Dessert Tart Crust

 

Ingredients

• 8 tablespoons unsalted butter (1 stick), melted
• 3 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1 1/4 cups all-purpose flour, plus more as needed

Instructions

1.   Heat the oven to 350°F and arrange a rack in the middle. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.

2.   Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).

3.   Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.