Total Entertainment

Sexy Selena Gomez Performs Britney Spears Mashup On Tour

2011-10-21T03:09:00.006+06:00

Is Selena Gomez starting to shed her good girl image?

The 19-year-old singer and actress told fans in Florida she's "not that innocent" as she performed a medley of Britney Spears' biggest hits including, "Baby, One More Time," "Slave 4 U," and "Hold It Against Me." Selena Gomez kicked off her “We Own the Night” Tour last Thursday night (Jul 28) in Boca Raton, Florida and in the middle of her set, the Disney star covered her idol Britney Spears by performing a medley of the Pop star’s hits, including “Baby One More Time,” “Oops! I Did It Again,” “Toxic,” “Hold It Against Me” and more. And she wasn’t half bad!

Anna Kendrick Career Should Take to the Oscars

2010-02-08T23:09:00.002+06:00

Kendrick "caught the [acting] bug" at the age of 10, when her parents would let her and her brother catch a bus from Portland, Maine, to New York City so that she could attend auditions. Her first appearance was the role of Dinah in the Broadway musical High Society in August 1998, at age 12, which earned her Theatre World Award, Drama Desk Award, and Tony Award nominations,[2] the latter of which made her the third-youngest nominee ever after 10-year-old Frankie Michaels and 11-year-old Daisy Eagan, who both went on to win.

So I just glanced down at my nonexistent wristwatch and y'all know what time it is? Time to put to bed unsavory rumors that find one of the world's worst pop singers will escort an Oscar nominee down the red carpet. So here you go: Adam Lambert will not be Up in the Air's Anna Kendrick plus-one to the Oscars next month. I know it's cute to think, "LOL! What if a boy who likes other boys goes with a -- gasp! -- lady to a public function where all the town will be a-flutter?" And to be fair, it wouldn't exactly be the first time, because everyone in Hollywood may be gay anyway, their ladies playing the role of well-dressed beard. And with this role priming her to slide up into the A-list, it only seems sensible that Kendrick, to the utter despair of some gay men, should elect one to be her pinkest, glitteriest accessory. After all, it's a piece of well-iced bling that helps one tart stand out from the next at the Oscars.

Afterward, she was featured in a number of other theater productions, including the musical A Little Night Music, before making her film debut in the 2003 musical comedy Camp,[2] for which she was nominated for a Best Supporting Actress Chlotrudis Award and Best Debut Performance Independent Spirit Award for her portrayal of the character Fritzi Wagner.

In 2007 she appeared in her next film, Rocket Science, in which she portrayed Ginny Ryerson, a fast-talking high school debater. Although she says she found the role intimidating and challenging after watching an actual national collegiate championship debate, her performance was praised by critics and she was nominated for a 2007 Independent Spirit Award in the category of Best Supporting Actress.

In late 2007, she auditioned for the role of Jessica Stanley in Twilight, a 2008 film adapted from the first book of the novel series by Stephenie Meyer. She had intended to do a mix-and-match audition with various actors, but was too ill and had to leave; she was, however, brought in for a later session where she was given the role. Screenwriter Melissa Rosenberg said that the characters Jessica Stanley and Lauren Mallory from the book were combined to create the role. Kendrick reprises her role as Jessica in the Twilight sequel, New Moon.

We asked PopEater readers which of these actresses would have the longest careers. And two tied with 29 percent of the vote -- 'Twilight' beauty Kristen Stewart and 'Mamma Mia' star Amanda Seyfried.

Coming in third, with 15 percent of the vote was Evan Rachel Wood. And even though both Carey Mulligan and Stewart's 'Twilight' co-star Anna Kendrick were both nominated for their first Oscar this morning, they each only earned 4 percent and 8 percent of the vote respectively.

Of course, there was a talented fellow that captured our attention this morning (not to mention the Academy) as hot (yes, we mean literally) star Jeremy Renner garnered his first-ever nomination for Best Actor for his performance in the nerve-rattling war movie "The Hurt Locker." The actor, who learned of his nomination while on this morning's "Today" show, previously starred in movies like "28 Weeks Later" has officially joined Hollywood's A-list, and we couldn't be more excited about it.

While a lot of heavier fare like "The Hurt Locker" gained Oscar love this morning, the super sweet and wonderful animated feature "Up" not only was nominated for Best Animated Feature, but became the second animated to ever get a Best Picture nomination (the last was 1991's "Beauty and the Beast.") Even our beloved "Harry Potter" might possibly add an Oscar to a mantle at Hogwarts with "Harry Potter and the Half-Blood Prince" nominated in the cinematography category.

Anna Kendrick Hot Photo | Anna Kendrick Pits Clooney Against Pattinson |

2010-02-08T22:57:00.003+06:00

Anna Kendrick Pictures: Anna Kendrick arrives on the red carpet at the 16th annual Screen Actors Guild Awards held at the Shrine Auditorium on January 23, 2010 in Los Angeles, California.
Director Quentin Tarantino's World War II epic "Inglourious Basterds" won the top prize Saturday night, taking home the SAG Award for outstanding ensemble. Top acting honors, meanwhile, went to Jeff Bridges of "Crazy Heart" and Sandra Bullock of "The Blind Side."

Anna Kendrick Hot Photo

Here are hot pictures of Anna Kendrick who reveals Adam Lambert might be her Oscar date. Anna Kendrick pics heat up Monday as Kendrick reveals she and Lambert have been friends for years.

And in one year, Anna Kendrick and Adam Lambert’s careers have changed over night. Now Anna is up for Best Supporting Actress in Up In The Air against Penelope Cruz, Nine; Vera Farmiga, Up in the Air; Maggie Gyllenhaal, Crazy Heart; and Mo’Nique, Precious: Based on the Novel ‘Push’ by Sapphire

Anna Kendrick Hot Photo

Anna Kendrick Wants Adam Lambert , Mini Biography

2010-02-08T22:47:00.000+06:00

Turns out Anna Kendrick told Seacrest on his radio show that she and Lambert "saw each other at party about a year ago and he told me, 'You can't tell anybody but I tried out for American Idol and I got through Hollywood Week.' I was like, 'Okay! You can't tell anybody but I just booked this movie with George Clooney!' We didn't see each other again for a year and finally we saw each other at the Critics' Choice Awards and the SAG Awards. We were like, you know, it's been quite a year for both of us."

Wouldn't that be a trip? Adam Lambert at the Oscars! Hey, if you don't have a date-date to take, a really fun friend is the next best thing.

Mini Biography

Date of Birth : 9 August 1985, Portland, Maine, USA

Height : 5' 1½" (1.56 m)

Anna Kendrick was nominated for a Tony Award (second youngest ever), a Drama Desk Award and Fany Award (best actress featured in a musical) for her performance where she originated the role of Dinah in High Society on Broadway. Her spectacular performance landed her the Drama League and Theatre World Award.

She was a lead performer with Cabaret's Kit Kit Club at Carnegie Hall Live in My Favorite Broadway: The Leading Ladies (1999) (TV). She also had the privilege of working with director Scott Ellis and choreographer Susan Stroman at the New York City Opera House with Jeremy Irons amongst many more celebrity status actors, playing the role of Fredika in "A Little Night Music."

Anna work-shopped Jane Eyre & The Little Princess for Broadway and starred in the feature film Camp (2003) with director Todd Graff. She has been traveling around the world for the premieres. Her manager, Kim Matuka, at Online Talent Group, has been working with her exclusively since the age of 10. " I always knew Anna was special....it just took a little longer for the industry to realize that."

Anna Kendrick, Oscar nominated actress for the hit movie “Up In The Air”, wants Adam Lambert, American Idol runner up, to be her escort for the Oscars. Anna and Adam have known each other for a long time and are friends. It seems these two friends have kept in touch and both have had a fantastic year in the spotlight with Anna landing a role in “Up In The Air” and Adam being runner up in American Idol and also having a hit album. Anna said when asked about taking Adam to the Oscars, “Um, he’s a good time. He’s fun. He’s a really, really fun dude.” What a great way for two new stars, who have been long time friends, to celebrate their new found fame than going together to the Oscars. Anna Kendrick gave a stellar performance in “Up In The Air”, which also stars veteran actor George Clooney, and we hope she wins the “Best Supporting Actress” award.

Although if she wanted to defect from the mainstream, other similarly dazzling red carpet baubles could also include Rufus Wainwright, the Scissor Sisters’ Jake Shears, and Brit-pop huckster Will Young, because well, why not? Sadly, they’d all probably be harder to convince along for the ride.
But do any of these men have any kind of deep intimate connection to Kendrick? The type that may find them and Kendrick watching Mean Girls on a stormy Sunday night and splitting a Ritter Sport bar? Probably not. But since when were the Oscars about staying within your comfort zones?

Watch Christmas dance 2009/2010

2009-12-23T22:33:00.003+07:00

This is the dance of anisemonique on the day of Thursday.Also there will be more dance videos soon to comeand one more thing i need requests because i have nothing to do for a review.

Christmas Dance Glendale Glitters

2009-12-23T22:30:00.001+07:00

The Dance Shoppe Hip Hop Christmas dance from Glendale Glitters
Watch the video Christmas Dance Glendale Glitters

FHS Christmas Dance High School Dance

2009-12-23T22:26:00.003+07:00

Watch The Video High School Dance - FHS Christmas Dance

Christmas Dance Montage Video

2009-12-23T22:20:00.002+07:00

Watch Christmas Dance Montage Video

NO COPYRIGHT INTENDED!!! WE DO NOT OWN
HAPPY HOLIDAYS YOUTUBE From SSB

Tom Green / Andrew Dice Clay at the Action Sports Awards pt7 Video

2009-12-19T00:47:00.004+07:00

Tom Green / Andrew Dice Clay at the Action Sports Awards pt7 Video
Enjoy the video

Old-fashioned Fruitcake Cookies, Christmas Cookies

2009-12-17T16:15:00.004+07:00

Old-fashioned Fruitcake Cookies, Christmas Cookies

yield: Makes about 9 dozen
Every year, I make homemade fruitcakes for friends and family. I bake the dense pound cakes studded with dried fruits months in advance, then wrap them in muslin. These cookies are similar to my fruitcakes only they all take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups.

Ingredients

Cookies:

1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped Simple Candied Orange Peel
6 tablespoons bourbon, divided
6 tablespoons dry Sherry (preferably imported), divided
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Glaze and garnish:

1 cup (packed) powdered sugar
4 teaspoons (or more) bourbon
4 teaspoons (or more) dry Sherry (preferably imported)
Diced or slivered Simple Candied Orange Peel

Repartion

For cookies:
Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.

Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.

Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.

Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.

For glaze and garnish:
Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.

Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.

Cardamom-Orange Sugar Cookies, christmas Cookies

2009-12-17T16:09:00.003+07:00

yield: Makes about fifty-five 3-inch cookies

These delicious cookies are decorated with a sprinkling of raw sugar.

Ingredients

2 1/2 cups all purpose flour
1 1/4 teaspoons ground cardamom
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons finely grated orange peel
1/2 teaspoon vanilla extract
1 large egg, room temperature
Raw sugar

Repartion

Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.

Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.

Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.

Coconut Oatmeal Lace Cookies, Christmas Cookies

2009-12-17T16:03:00.004+07:00

Coconut Oatmeal Lace Cookies, Christmas Cookies

yield: Makes about 36 cookies

active time: 2 hr

total time: 2 hr

An upscale hybrid of antipodean ANZAC biscuits and chocolate digestives from Britain, these crisp cookies are positively elegant. They were an unexpected favorite in our test kitchen, with cooks and editors descending in droves when the cookies warm, nutty aroma filled the air.

Ingredients

For cookies:

1 stick unsalted butter
1/2 cup packed light brown sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut
3/4 cup rolled oats
1/4 cup all-purpose flour

For decorating:

3 ounces fine-quality bittersweet chocolate, finely chopped and melted
3 ounces fine-quality white chocolate, finely chopped and melted

Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags

Repartion

Make cookies
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.

Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).

Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).

Decorate with chocolate
Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.

Spritz Christmas Wreath Cookies, Christmas Cookies

2009-12-17T15:55:00.007+07:00

yield: Makes about 120 cookies

Spritz cookies-from the German Spritzen, meaning "to squirt"- are formed into fanciful shapes when the dough is piped through a cookie press. One food editor still uses her aunt Carol's old metal spritzer to make these delicate cookie.

Ingredients

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 large egg yolks
3 3/4 cups all-purpose flour
an egg wash made by beating 1 egg white lightly with 2 teaspoons water
green decorating sugar
candied cherries, sliced thin

Repartion

Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.

Tartan Christmas Tree Cookies, Christmas Cookies

2009-12-17T15:47:00.002+07:00

Tartan Christmas Tree Cookies, Christmas Cookies

yield: Makes 10

Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt

9 ounces good-quality white chocolate (such as Lindt or Baker's)
Blue, red and green food coloring
2 small resealable plastic bags

Repartion

Preheat oven to 325&;deg;F. Using electric mixer, beat unsalted butter in large bowl until light. Gradually beat in powdered sugar. Beat in vanilla extract. Add flour and salt and mix just until combined. Gather dough into ball; flatten into disk. Wrap disk in plastic and refrigerate until firm, about 3 hours.

Roll out dough on floured work surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking. Using 5-inch Christmas tree cookie cutter, cut out cookies. Gather dough scraps together. Repeat rolling and cutting dough scraps to make 10 cookies total. Transfer cookies to 2 heavy large baking sheets, spacing apart. Bake until cookies begin to brown around edges, about 15 minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks and cool completely.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Divide melted chocolate among 3 small bowls. Working quickly so that chocolate does not harden, mix 8 drops blue food coloring into 1 bowl. Spread blue chocolate evenly over surface of cookies. Mix 8 drops green food coloring into second bowl of melted chocolate. Mix 8 drops red food coloring into third bowl of melted chocolate. Spoon green chocolate into plastic bag. Cut off 1 bottom tip of bag to allow small ribbon of chocolate to come out. Repeat procedure with pink chocolate and another plastic bag.

Using green chocolate, pipe 4 diagonal lines from left to right across cookies, spacing evenly. Using pink chocolate, pipe 4 diagonal lines from left to right across cookies, alongside green lines. Repeat with diagonal lines going from right to left. Let cookies stand until chocolate sets, about 2 hours. (Can be prepared 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)

Peanut Butter and Jelly Jewels, Christmas Cookies

2009-12-17T15:36:00.005+07:00

Peanut Butter and Jelly Jewels, Christmas Cookies

yield: Makes about 5 dozen 1 3/4-inch cookies

If you love peanut butter, these cookies will be It. I created what I believe to be quintessential peanut butter cookies to honor the one hundredth anniversary of peanut butter. They are very peanut buttery yet exceptionally light, with a lovely "sandy" bite. At my husband's urging, I doubled up on the peanut butter and decreased the flour, making the chocolate cookie centers seem like biting into a Reese's peanut butter cup.

Chocolate centers blend wonderfully with the peanut flavor, but the bright, tart, sticky cherry centers, are my first choice.

Ingredients

1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams)
1 teaspoon baking soda (5 grams)
1/8 teaspoon salt
1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams)
1/4 cup granulated sugar (1.75 ounces = 50 grams)
1/2 cup unsalted butter (4 ounces = 113 grams)
1 cup smooth peanut butter (9.25 ounces = 266 grams)
1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell)
1/2 teaspoon pure vanilla extract (2 grams)

Cherry Preserves Topping

1 1/2 (12-ounce) jars cherry preserves (1 pound 2 ounces = 510 grams)

Milk Chocolate Topping

2 (3-ounce) bars milk chocolate (6 ounces = 170 grams)
2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams)
6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams)

EQUIPMENT:

ungreased cookie sheets
1 1/4-inch cookie scoop or a measuring teaspoon

Repartion

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 375°F.

Food Processor Method
Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method
Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.

For Both Methods
Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)

Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.

Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.

Fill the centers with the cherry preserves or milk chocolate toppings.

Cherry Preserves Topping
In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together.

On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.

Milk Chocolate Topping
Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.

Store:
Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.

Lora Brody's Rugelach, Christmas Cookies

2009-12-17T15:31:00.004+07:00

Lora Brody's Rugelach Christmas Cookies

yield: Makes 4 dozen 2 1/2-inch cookies

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother.

One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

Ingredients

Dough

1 (8-ounce) package cream cheese (8 ounces = 227 grams)
1 cup unsalted butter (8 ounces = 227 grams)
1/4 cup sugar (1.75 ounces = 50 grams)
1 teaspoon pure vanilla extract (4 grams)
2 cups (sift into the cup and level off) bleached all-purpose flour (8 ounces = 228 grams)
1/4 teaspoon salt* (optional)

Filling

1/4 cup + 2 tablespoons granulated sugar (2.5 ounces = 75 grams)
1/4 cup (firmly packed) light brown sugar (2 ounces = 54 grams)
1/2 teaspoon ground cinnamon

3/4 cup golden raisins (3.75 ounces = 108 grams)
1 cup coarsely chopped walnuts (3.5 ounces = 100 grams)
1/2 cup apricot preserves (well stirred) (4 ounces = 113 grams)

Topping

1/4 liquid cup milk (2 ounces = 60 grams)
2 tablespoons granulated sugar (0.75 ounces = 25 grams)
1 teaspoon ground cinnamon
*Lora does not use salt in the dough. It is not strictly necessary because the cream cheese contains salt. I like a little extra.

Equipment:

cookie sheets lined with parchment or foil; rolling pin.

Repartion

Food Processor Method:
Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.

Electric Mixer Method:
Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.

For Both Methods:
Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.

Filling:
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.

Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.

The Ultimate Lemon Butter Bar

2009-12-17T15:26:00.004+07:00

The Ultimate Lemon Butter Bar

yield: Makes 1 1/2 dozen 2 2/3-inch by 1 1/3-inch bars

This classic cookie combines two of my favorite sweets: buttery-tender Scottish shortbread and satiny lilting English lemon curd. The problem has always been getting a firm enough topping and avoiding a soggy shortbread base. The special technique discovered for this recipe virtually guarantees success.

The clean, refreshing flavor of lemon makes these the perfect sweets to follow a rich Christmas goose.

Ingredients

Shortbread Base

10 tablespoons unsalted butter (cold) (5 ounces = 142 grams)
2 tablespoons powdered sugar (0.5 ounce = 14 grams)
2 tablespoons granulated sugar (0.75 ounce = 25 grams)
1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams)

Lemon Curd Topping

4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams)
4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
Pinch of salt
2 teaspoons lemon zest (finely grated) (4 grams)
2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)

Repartion

EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.

In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.

Electric Mixer Method or by Hand
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.

In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

Meringues Chocolate Walnut, Christmas Cookies

2009-12-17T15:15:00.005+07:00

Meringues Chocolate Walnut, Christmas Cookies

yield: Yield: 45 cookies

Type: Drop cookie
Habitat: United States
Description: These are my first-ever memorized recipe, which I make again and again. These are easy and quick to make and combine sweet, crunchy vanilla-scented meringue with toasted walnuts and dark chocolate morsels.
Field Notes: My mom found this recipe in a church cookbook, where they were called Surprise Meringues. The surprise is that you only see a hint of the chocolate and nuts inside the cookie; when you bite into them, there is an explosion of flavor and textures.
Lifespan: 2 weeks at room temperature in airtight container.

Ingredients

2 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup walnut halves, toasted and finely chopped

Ingredients

Directions
1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.

2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.

3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

Christmas Cookies Norwegian

2009-12-17T15:06:00.003+07:00

Christmas Cookies Norwegian

yield: Makes about 12 dozen

active time: 2 hr

total time: 3 1/2 hr

Serina Kaker

"When a good friend went out of town, I volunteered to water the plants in her apartment, and my reward was helping myself to the Christmas cookies, all nicely stored in a tin," says Jane A. Van Pelt of Alexandria, Virginia. "Well, they were delicious and had completely disappeared by the time my friend returned. She told me that the recipe had come to her through her Norwegian roots and was a favorite in her family. Now these cookies are a holiday favorite in our family, and I hope they will be shared with many others."

Ingredients

2 large eggs
1 cup sugar
4 cups all-purpose flour
1 teaspoon baking powder
3 sticks salted butter, softened
1/2 cup sugar cubes, coarsely crushed, or pearl sugar

Repartion

Beat together 1 egg and sugar with an electric mixer until thick and pale. Sift in flour and baking powder and add butter. Beat on low speed until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 350°F.

Lightly beat remaining egg. Roll level teaspoons of dough into balls and arrange 1 inch apart on ungreased baking sheets. Press thumb into center of each ball to flatten, leaving a depression, and brush lightly with egg. Sprinkle crushed sugar in centers and bake in batches in middle of oven until golden, 12 to 18 minutes. Transfer to racks to cool completely.

Christmas Cookies,Christmas Cookies Recipes, Favorite Holiday Cookies

2009-12-17T14:53:00.008+07:00

We tasted and tested our way through all our cookie recipes to find the best of the best. Make these favorites for your family -- or package them up as edible gifts.

Holiday Peanut Butter Cookies
These peanut butter treats are holiday-ready with festive red and green M&Ms.

Makes: about 4 dozen
Prep: 20 minutes
Bake: 11 minutes

Christmas Cookies Norwegian

Norwegian Christmas Cookies

Deepika Padukone Asian Woman magazine cover (Winter 2009)

2009-12-17T14:38:00.005+07:00

Deepika Padukone Asian Woman Magazine Scan (Winter 2009) - Deepika Padukone features on the cover of Asian Woman Magazine in its Winter 2009 edition

A Holiday Mix from All Songs Considered

2009-12-16T16:51:00.002+07:00

It's a seasonal tradition to gripe miserably about the ubiquity of holiday music — about piped-in department-store drivel, CD sale racks bursting with holiday cash-ins, and all things cutesy, cloying and shrill. But let's face it: There's crass commercial junk, and then there's a rich canon of soul-stirring, nostalgia-inducing classics. Holiday-weariness is no match for the best of the best.

We asked 10 of NPR Music's partner stations to send us 10 of their favorite holiday songs, so this continuous stream is packed with the gems. From Bach to the Ramones to Louis Armstrong, it's a perfect playlist for those who wish to indulge in the spirit of the season while remaining glued to the computer. Whether you're shopping online or trudging grimly through another workday, let Jingle Jams serve as your soundtrack.

"Ocho Kandelikas," Hankus Netsky & New England Conservatory Jewish Music Ensemble, A Taste of Chanukah (Rounder) [WGBH]
"For unto us...," London Philharmonic and John Aldiss Choir dir. Karl Richter, Handel: Messiah (Deutsche Grammophon 453028) [WGUC]
"O Little Town of Bethlehem," Richard Stoltzman, Hark!(RCA 61272) [WGUC]
"Silent Night," King's Singers, Christmas (Signum 502) [WGUC]
"My Holiday," Mindy Smith, My Holiday (Vanguard) [Folk Alley]
"Sleigh Ride," Sam Bush, Tinsel Tunes (Sugar Hill) [Folk Alley]
"It's The Most Wonderful Time of the Year [A Shrift Remix]," Andy Williams, A Six Degrees Collection: Christmas Remixed (Six Degrees) [WFUV]

It's time to gather 'round the warm glow of your computer and get cozy with some holiday fare from All Songs Considered. On this edition we travel over the snow-covered hill and dale with Swedish electronica duo The Knife. We've got a sneak preview of the upcoming Magnetic Fields album 'Distortion,' gorgeous choral harmonies from Trio Mediaeval and more.

Holiday Sale Armada Music (Part 2)

2009-12-16T16:38:00.001+07:00

Watch Holiday Sale Armada Music (Part 2)
Download the newest Armada albums and singles in December and January for extra low prices.

Jackson 5 Medley - Michael Jackson

2009-12-14T11:57:00.001+07:00

Watch The Video Jackson 5 Medley - Michael Jackson

Mallika Sherawat's snake woman film HISSSS The Snake Woman

2009-12-12T18:24:00.004+07:00

Mallika sherawat has been out of action from bollywood as she has been busy shooting for her upcoming movie Hiss, in which we will get to see her as a snakewoman who goes on a killing spree. Hiss is directed by Jennifer Lynch of Boxing Helena (1993) fame, which incidentally won her a Raspberry award for the worst director for the movie in 1994.

We bring you the exclusive pictures of Mallika sherawat as a Snakewoman. Mallika Sherawat's look has been crafted quite painstakingly in Hisss. In the movie, Mallika Sherawat has to wear huge contact lenses that even cover the white of her eyes. Mallika Sherawat has to take out the lenses every few hours to let her eyes breathe. The elaborate nagin elaborate costume has to be kept on for 8-10 hours at a stretch, and she has to be carried around.

New Delhi, Oct 3 (IANS) Mallika Sherawat starrer fictional-fantasy "Naagin - The Snake Woman", the first Hindi film to be directed by a Hollywood director, has now been renamed "Hissss".

Jennifer Lynch, daughter of four-time Oscar nominee David Lynch, is directing it. Her last film "Surveillance", starring Bill Pullman and Julia Ormand, was premiered at the Cannes Film Festival this year.

Produced by Vikram Singh and Govind Menon of Split Image Pictures, "Hissss" is about the vengeance of a snake woman. It also stars Irrfan Khan as a cop.

Hollywood's special effects wizard Robert Kurtzman, who worked with the likes of Quentine Tarantiono and Robert Rodriquez, has been roped in to create the graphics for the film. Renowned cinematographer Madhu Ambat and Hollywood sound effects specialist Patrick Girardi are also part of the project.

Hisss revolves around a vengeful nagin (Mallika Sherawat), who shape shifts into a gorgeous woman and goes to the city to hunt for her mate, who has been captured from the jungle by an American, George States. Hisss also stars Irfan Khan who plays a cop who has to track her down to stop the destruction she unleashes in the city.