This coming Monday, January 3, 2011, Josie Maran will be taking over the QVC universe with her very first TSV (Today's Special Value). Watch QVC all day long for Josie, Josie, and more Josie as she unveils this kit as well as some other great new products.
The ultra-smooth Limited Edition Argan Infused Eyeshadow Quad can go from natural glow to natural glam in a few easy steps. This one compact provides versatile color combinations to guide you through day or night. Use as highlighter, liner, and shadow. Each color is easy to apply, easy to blend, and lasts as long as you need it to. Partagas is a rich, spiced rum shade with flecks of golden glitter; Cloak is a pitch-black matte shadow with peekaboo silver glitter; Valencia is a warm copper color with a sprinkling of bronze glimmer; and Cinnamon is our best-selling champagne pink shimmer.
The Argan Infused Eyeliner in Raven is a soft liner pencil that glides on effortlessly and makes creating smoky eyes a snap. The all-new, longer lasting, Argan-infused formula can also be used in the inner rims of your eyes for precise and dramatic definition while natural and organic ingredients pamper and condition the delicate eye area. Travel sized for great on the go application.
Do you have presents left to wrap? How about going eco with your paper? These cute boxes showcasedon MarthaStewart.com are covered with vintage wallpaper, Chinese newspaper, a recycled map, and a grocery bag with Japanese beads.
1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
1/4 cup finely chopped pistachios
12 mini cannoli shells
1 cup fresh ricotta
1/2 cup confectioners' sugar, plus more for dusting
1 teaspoon grated tangerine or orange zest
1 tablespoon fresh tangerine or orange juice
Pinch of ground cinnamon
2 tablespoons heavy cream
Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.
Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes.
Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving.