It’s that time of the year again when you have to start looking for holiday gifts for your loved ones. And if you’re looking for some gift ideas, look no further.
It's that time of the year again - Orchard Road lights up for Christmas. This year's theme follows an "Endless Wonder" of fun and fantasy, featuring light displays and interactive installations. Starting from Tanglin Mall and ending at Plaza Singapura, the streets will be lit up from 3pm every day. Nine malls will also be competing for the "Best Dressed Building contest", and the public can vote for their favourite building on the Orchard Road website. The Christmas light-up runs from now till 1 January 2018. Follow Yahoo Lifestyle Singapore on Facebook .
Christmas is already here at ION Orchard, with Basement 2 of the mall transformed into a train terminal while the Christmas tree dazzles above ground. Decorated by Pandora and featuring 72 rose gold snowflakes and over 130,000 fairy lights, the 20m-tall ION Orchard Christmas tree also allows shoppers and visitors along Orchard Road to walk in and experience an animated winter wonderland. The ION Sky observation deck on Level 56 also unveiled a new look, which aims to educate visitors on Orchard Road’s humble beginnings as a collection of nutmeg farms, spice gardens and fruit orchards in the 1830s.
We all know that the year is officially approaching its end when Singapore’s shopping district becomes adorned with mesmerising Christmas lights and decorations. This year is no different. From 12 November to 1 January, the Christmas light-up along Orchard Road begins from 3pm each day, which is much earlier than previous years. This is so that visitors can catch the lights during the day as well as night. The official light-up will happen on 11 November at 6:30pm.
Hosting a get-together for family and friends this Christmas? Get inspired to make your holiday table sparkle with these ideas for special decorations and dazzling centerpieces. From Country Living
The 'Keeping Up With the Kardashians' star made a rare appearance on social media over the holidays.
'Tis the season for celebrities to get into the Christmas spirit, which means over-the-top trees, gifts, and getups. The sexy Santa look has definitely become a trend, but others would rather stay warm and comfy in ugly Christmas sweaters. Take a look at the stars who have been dressing for a very merry holiday.
Yields: one 7×7” square Red velvet brownie batter: 1/2 cup (120g) unsalted butter, room temperature 3/4 cup (180g) sugar 2 eggs 1 cup (120g) flour 2 tbsp cocoa powder 1/4 tsp salt 1 tbsp red food colouring 1 tsp distilled white vinegar 1 tsp vanilla extract Cream cheese batter: 240g cream cheese, room temperature 1 egg 45g sugar 1 tsp vanilla extract Method: Line baking tin with parchment paper and preheat oven to 170oC. Cream butter and sugar together with a mixer until pale and creamy. Beat in one egg at a time. Mix in red food colouring, vinegar and vanilla extract until well combined. Sift flour, cocoa powder and salt together. Fold in sifted mixture gently. Reserve ¼ cup of red batter and pour the rest into lined tin. With a clean mixer, beat cream cheese and sugar until smooth. Mix in egg and vanilla extract until well combined. Pour cream cheese batter on top of red brownie batter and then dot the top with reserved red batter. Using a knife, create swirls in the top layer being careful not to disrupt the bottom layer. Bake in preheated oven for 30 minutes until brownie has set. Cool and refrigerate before serving.
Yields: 16-18 cupcakes) Ingredients: 1 1/4 cups (150g) all-purpose flour 3/4 cup (100g) unsweetened cocoa powder 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs ¼ cup (60g) melted butter 1 cup (240g) sugar 3/4 cup (180g) buttermilk 3/4 cup (180g) coffee/water at room temperature 1 teaspoon vanilla extract Method: Preheat oven to 180oC. Sift flour, cocoa powder, baking soda, baking powder and salt together. Set aside. Stir melted butter and sugar together in a medium-sized mixing bowl. Stir in buttermilk until combined. Beat in one egg at a time. Stir in coffee and vanilla extract. Add sifted ingredients in and stir until just combined. Portion batter into lined cupcake tin and bake in preheated oven for 12-15 minutes or until skewer inserted comes out clean. Remove from oven and cool completely. Rudolph Cupcake Decoration: Ingredients: Nutella Mini pretzels White mints M&Ms Round biscuits (1″ diameter) Black edible marker Method: Spread nutella over surface of cooled cupcake Place two pretzels flat on top of the cupcake for the ears Draw a round black dot on two white mints and place them beneath the pretzels for the eyes Place round biscuit beneath the eyes and stick a red M&Ms on the biscuit using a bit of nutella on the underside to keep it in place. Christmas Tree Cupcake Decoration: Ingredients: 4 egg whites 80g sugar 160g sugar 40g water 375g unsalted butter, soft but not melted Green color paste 1 tsp peppermint extract (optional) Sprinkles Candy star Method: Place 160g sugar with water in a clean saucepan and bring to a boil. Meanwhile, place egg whites in mixing bowl and start whisking on low until frothy. Add 80g sugar a bit at a time and whisk on high till just before stiff peaks. When boiled sugar reaches 116oC, remove from stove and pour hot sugar syrup into mixing bowl in a thin and slow stream while whisking egg whites on high speed. After all the sugar syrup is added, continue whisking on high for ~3 minutes, then turn down to medium speed to cool the meringue. When the meringue has cooled to room temperature, add soft butter a bit at a time while whisking on high until buttercream comes together. Add green color paste gradually while whisking until desired shade of green is achieved. If using, add peppermint extract to taste. Using an open star tip, pipe a circle of green buttercream in the middle of cupcake, and then build up another 2 more circles slightly smaller than the last until the top. Decorate your cupcakes with sprinkles and candy star and enjoy!
In this episode of the web series Binging with Babish, Oliver Babish (the probably-West Wing-inspired alias of director Andrew Rea) cooks a delectable pasta dish, then covers it in dessert toppings, Buddy the Elf-style. The chef notes that the finished product is “oddly beautiful in a David Lynch movie kind of way,” but also “far and away the most disgusting thing” he’s ever made.
Servings: 6 Time: 30 min Skill: Intermediate Ingredients 1kg pork belly 2 tbsp kosher salt 1 tbsp oil 2 tbsp rice vinegar 4 apples (peeled and cut into cubes) 30g unsalted butter 4 tbsp honey 1 tbsp dijon mustard 1 tbsp five spice powder 1 tbsp light soy sauce *butcher's twine and meat tenderiser Marinade 1 slice fermented tofu 1 tbsp coriander powder 1 tbsp five spice powder 1 tbsp white pepper 1 tbsp salt 2 tbsp rice wine Instructions Layout 1kg of pork belly on chopping board Create as many holes on the skin with meat tenderiser as possible Add 1 tbsp kosher salt to the surface of the skin Let it air dry for 1 hour at least For marinade mix 1 slice fermented tofu, 1 tbsp coriander powder, 1 tbsp five spice powder, 1 tbsp white pepper, 1 tbsp salt and 2 tbsp rice wine Flip the pork belly skin side down Apply marinade evenly on the pork Roll and tie up the pork belly with butcher's twine Add 1 tbsp kosher salt on top Let it air dry for another 2 hours Attach to rotisserie attachmen Apply 1 tbsp oil on skin Place pork belly in an air fryer or oven Roast the pork belly for 1 hour at 180 degrees C Brush rice vinegar on the surface every 20 mins Roast for another 30 mins at 220-240 degrees C Remove pork belly and rest for 20 mins before cutting Melt 30g unsalted butter in a roasting pan Add 4 apples (peeled and cut into cubes) Add 4 tbsp honey and let apple caramelize Add 1 tbsp dijon mustard, 1 tbsp five spice powder and 1 tbsp light soy sauce Transfer to serving pan once apples are cooked Slice pork belly and serve with roasted apples
Yields: 18-20 cookies Ingredients: 120g unsalted butter, room temperature 120g brown sugar 120g molasses 1 large egg 360g plain flour 1 tsp baking soda 1 tsp salt 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground nutmeg Method: Sift flour, baking soda, salt, ground ginger, cinnamon and nutmeg. Set aside. Cream butter and brown sugar until light and fluffy. Add in molasses and egg and beat until well combined. Fold sifted ingredients into butter mixture until a dough is formed Clingwrap the dough and refrigerate overnight. On a floured work surface, roll out dough to a thickness of 5 mm. Cut cookies with a 3” round cookie cutter and transfer onto baking tray. Bake at 160oC/320oF for approximately 15 minutes, until cookies are firm. Remove cookies from oven and cool cookies completely before decorating. To decorate: White rolled fondant Light blue rolled fondant Black icing Sanding sugar Coloured dragees Roll white fondant to 3mm thickness and cut out 3” circles using the same round cutter for cookies. Brush some water on the underside of circle and smooth it onto a cooled gingerbread cookie. Roll light blue fondant to 2mm thickness and cut out 3” circles using a round cutter. Cut each circle into half. Brush the underside of a semi-circle with some water and smooth it onto the cookie. Brush some water on the blue fondant and decorate with sanding sugar and dragees. Build the face of the snowman with a dragee as nose and use black icing to draw the eyes and mouth.
Servings: 4 Time: 4 hr Skill: Intermediate Ingredients 1.5kg chicken 2 tbsp olive oil Salt and pepper 3 celery sticks (cut into long thick batons) 2 carrots (cut into long thick batons) 10 cloves garlic (washed, unpeeled) 5 sprigs thyme 5 sprigs rosemary 1 lemon (sliced) 3tbsp olive oil Brine: ¼ cup salt ¼ cup sugar 2 liter water Herbed butter: 100g unsalted butter (soft) ½ tsp truffle salt (or to taste) 2 tbsp flat leaf Italian parsley (minced) 2 tbsp thyme (minced) 2 tbsp rosemary (minced) Zest of 1 lemon Pepper to taste Instructions Place chicken, breast side down, on a work surface. Starting at thigh end, cut along one side of the backbone with kitchen scissors. Cut along the other side. Discard backbone or save for stock. Flip chicken, and open like a book. Press firmly on breastbone to flatten. Mix brine ingredients till ¼ salt and ¼ cup sugar is dissolved in a large tray that can soak the chicken in. Place chicken, flat, skin side up onto tray. Pour brine solution over it, making sure its submerged. Cling wrap and place in the fridge for three hours. After 3 hours, remove the chicken from the brine solution. Pat dry. Gently separate the skin from the meat with your fingers. Try not to tear the skin. Leave at room temperature while you prepare the herbed butter and base vegetables. Preheat oven 200°C. Mix the ingredients for the herbed butter till well combined. Place 3 celery, 3 carrots and 1 onion in roasting tray. Gently coat with 3 tbsp olive oil. Season with salt and pepper. Arrange in a single layer on the roasting tray. Arrange the lemon slices on top of the vegetables. Lay the spatchcock chicken, skin side up on the vegetables. Gently spoon the herb butter in between the skin of the meat. And spread it by pushing it gently with your fingers. Drizzle with olive oil. Season with truffle salt and pepper, to taste. Roast 200°C for 50 to 55 minutes.
Us Brits are fairly traditional when it comes to Christmas movies. ‘Love, Actually’. 'Elf’. 'Santa Clause: The Movie’. Whatever latest festive abomination Vince Vaughn has delivered in his considerable sack.
'The mission is simple – to help as many people as we possibly can,' the rapper said.
As cat lovers *and* huge lovers of all things festive, our hearts were basically bursting when we came across this cat dressed as…
The 36-year-old reality star doesn't actually appear in the video, but had no problem offering her opinion during Cheban's tree tour.
Cruz Beckham in his “If Everyday Was Christmas” music video. Cruz Beckham is seriously giving us some Justin Bieber meets that cute kid from Love Actually vibes. The 11-year-old son of David and Victoria Beckham just released a music video for his new single “If Every Day Was Christmas.” Cruz recently signed with Bieber’s manager Scooter Braun and all proceeds of this holiday jingle will support Global’s Make Some Noise.
Kim Kardashian gets her holiday party on in first sighting since husband Kanye West's hospitalization.