Esthetics by Alyssa

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✨ مش مجرد ديكور… دي لمسة بتغير شكل المكان كله! تخيل حتة فاضية في بيتك تتحول لقطعة فنية مودرن بالشكل ده 👌 خشب شيك + زرع طبيعي + تصميم منحني يخطف العين من أول نظرة 😍 💡 مناسب للمدخل – الريسبشن – جنب الكنبة 💡 بيدي إحساس بالهدوء والفخامة في نفس الوقت 💡 شغل هاند ميد بتفاصيل نظيفة جدًا القطعة دي معمولة عشان تبان… مش تتحط وخلاص 👑

If you have a dog, you need this super handy bottle for trips 🐶❤️#doglovers #dogmomlife #dogmom #puppylove #petessentials

Don’t Forget to treat yourself or that amazing person in your life that does so much for everyone! 💕
Make they feel special and cared for this Valentines 💝 or should I say 🧖🏻‍♀️ Galentines!
Book a Glo2Facial 🫧 Spots are Limited and filling fast ⏰ DM me 📥 or call the office at (860)499-4643 🤳

Baileys & Raspberry Meringue Roulade🎄 If you are looking for an easy show stopper dessert for Christmas Day, this is it! Crispy on the outside, marshmallow soft inside filled with baileys cream and fresh raspberries! It’s such a delicious festive dessert and you can make the meringue the day before! If you want all my festive recipes in one easy guide then check out my Christmas ebook! Just comment SANTA below for the purchase link👇 Ingredients: 150g of egg white I used @goldenirisheggs (5 large egg whites) 200g caster sugar 1 tsp Vinegar 1 tsp cornflour 500ml double cream ( keep a 1/3 for topping) 60ml baileys 1.5 tbsp icing sugar Fresh mint leaves to garnish For the coulis: 75g frozen raspberries The juice of 1/2 orange 1.5 tbsp icing sugar Pre-heat oven to 180c and line a tray with baking paper. Prepare a tea towel on a flat surface with another layer of baking paper that you will transfer the cooked meringue to later. Whisk the egg whites until they start to and thicken and gradually add the sugar until glossy peaks form as you lift the whisk. Mix the cornflour and vinegar together then fold into the meringue mix. Spread onto the lined tray and bake for 10 minutes, then lower to 140c and continue to bake for another 15 minutes, until golden. Remove the meringue from oven, and turn it upside down onto the prepared baking paper, gently remove the baking paper stuck to the meringue and leave it fully cool. If making the day ahead, once cool, cover loosely with baking paper and a clean tea towel. When ready to prepare, make the coulis by adding the raspberries, icing sugar and orange juice to a pot and gently simmer until it forms a sauce, then leave to cool. Whip the cream, icing sugar and baileys until firm. Spread the coulis onto the meringue first, then the cream layer then the fresh raspberries. Gently roll the short side (use the parchment paper/kitchen towel as an aid) to create a log/roulade. Pipe a layer of cream on the top and decorate with more raspberries, mint leaves and a dusting of icing sugar! Refrigerate until slicing and serving, and enjoy! . . #meringue #christmasdessert #meringueroulade #christmasbaking #baileys

Cranberry Pistachio White Chocolate Truffles Ingredients: 1 cup white chocolate chips or finely chopped white chocolate 1/4 cup heavy cream 1/4 cup dried cranberries, chopped 1/4 cup pistachios, chopped 1/2 teaspoon vanilla extract Extra chopped pistachios and cranberries for rolling (optional) Instructions: Place the white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to melt the chocolate. Stir until smooth. Add Flavors: Stir in the vanilla extract, chopped cranberries, and chopped pistachios until evenly distributed. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 6-8 hours, or until the ganache is firm enough to scoop. Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out small amounts of the ganache and roll them into balls between your palms. If desired, roll the truffles in extra chopped pistachios and cranberries for added texture and flavor. Chill Again: Place the truffles on the prepared baking sheet and refrigerate for another 30 minutes to firm up. Serve with a nice cappuccino or espresso.

🍫🥥 Chocolate Coconut Truffles (No-Bake) Soft, creamy, and coated in chocolate. Tastes like a fancy candy shop treat! Ingredients For the Coconut Filling 2 cups shredded sweetened coconut ½ cup sweetened condensed milk 2 tbsp softened butter 1 tsp vanilla extract Pinch of salt Optional: ½ cup chopped almonds (for Almond Joy–style) For Coating 1 ½ cups chocolate chips or melted chocolate (milk, dark, or semi-sweet) 1 tsp coconut oil (optional — makes the coating smoother) Topping (optional) Extra shredded coconut Instructions 1. Make the coconut mixture In a bowl, mix: coconut, sweetened condensed milk, butter, vanilla, and salt. Stir until it forms a sticky dough. Chill 20–30 minutes so it’s easier to roll. 2. Form the truffles Scoop and roll into small balls (1–1.5 inches). Place on a baking sheet lined with parchment. Freeze 15–20 minutes to firm up. 3. Coat in chocolate Melt chocolate (and coconut oil if using) in the microwave in 20–second bursts. Dip each coconut ball into melted chocolate and place back on parchment. Add toppings immediately before the chocolate sets. 4. Chill Refrigerate 15–20 minutes until chocolate is fully set. Storage Refrigerate up to 2 weeks. Freeze up to 3 months.

😂😂 oh yes honey #reels #funny #crazy #comedy

BE HONEST: Which airline's song would you actually add to your playlist? 😎🎶 We love our airlines! 💙 @united @breezeairways @bahamasair @flyfrontier @aircanada @americanair @allegiant @southwestair @jetblue @spiritairlines @aveloair @porterairlines @delta #flyPBI

Pistachio Swirl No-Bake Cheesecake 💚 (small 10–12cm cake) Base • 120g digestive biscuits, crushed • 50g butter, melted • (Optional) 20g pistachios, chopped Mix, press into a ring mould, chill 10 minutes. Vanilla layer • 250g cream cheese (soft) • 60g icing sugar • 1 tsp vanilla • 200ml double cream (cold) • 6g gelatine powder + 30ml cold water (or 3 gelatine leaves) Bloom gelatine in cold water 5–10 min, then melt gently. Whip the double cream to soft peaks. Mix cream cheese + icing sugar + vanilla, stir in gelatine, then fold in whipped cream. Spread over the base. Chill 15 min. Pistachio layer • 200g cream cheese (soft) • 50g icing sugar • 120g pistachio paste (or pistachio cream) • 150ml double cream (cold) • 6g gelatine powder + 30ml cold water (or 3 gelatine leaves) Bloom + melt gelatine again. Whip the cream to soft peaks. Mix cream cheese + icing sugar + pistachio paste, stir in gelatine, fold in whipped cream. Spoon on top and swirl lightly. Set Chill 6 hours (overnight is best). Top Whip 120ml double cream with 1 tbsp icing sugar, pipe on top, finish with chopped pistachios (and flowers if you want). Little tip: warm the outside of the ring for a few seconds (warm towel/hairdryer) and it lifts off clean. #fyp

Holiday mischief, incoming! 💚✨
This handmade 12" Baby Grinch plush is soft, squishy, and ready for festive fun.
Perfect for gifting or adding holiday charm to your décor. 🎄🎁