Wednesday, December 2, 2015

#Plexus #Block blocks up to 48% of carbs and sugars!

This is true in all things! Don't give-up before you even really TRY!

If you start your journey with #Plexus and don't do it consistently or you really don't give it a try you will never see results!

But I was also referring to other things in life, I have a son right now whom is having a very hard time, but the first sign of struggle he gets with his dad he gives up and doesn't try. He looses his battle before he even begins it. Something we where going over during the Holidays! Do you think Jesus gave up ever-time something came in his way? NO!

No matter what you are doing, you will get many no's or rejects before you come to a #single #YES.

You can't live a life of what if's or what could have been's. Because if you do you will live a life of Regrets and should have's.

OK Folks lets do a give away!!! #PLEXUSGIVEAWAY

This should be fun!

Pinky is back!!!!!!!! Post a pic of your elf with some Plexus for a chance to win a 7 day trial!!!!!
Ready. Set. Go.

Pinky will be giving away lots of prizes this #December!!!! So stay tuned....

#Post your pic of your #elf in the comments by 12/3 at midnight CST to be eligible to win. Anyone is eligible (as long as you have an elf and plexus)!!!!

Plexus is extending #freeshipping!!!!!

Now is the best time to try #Plexus if you haven't!!!Message me or shop below! #FREE #shipping through December 14th! Just another reason why I Love my Company!!!!!
shopmyplexus.com/robynbrasher/

Sea Salted Caramel bites perfect for gift giving!

Sea Salt Caramels

Sweet and salty caramels -- easy to make and perfect for a holiday gift!

INGREDIENTS

1: cup heavy whipping cream

5: tablespoons unsalted butter, cubed

1: teaspoon sea salt, plus more for topping

1 1/2: cups granulated sugar

1/4: cup light corn syrup

1/4: cup water

DIRECTIONS

Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250°F, or firm ball stage.
Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.

STEP BY STEP

Sea Salt Caramels

I don’t know about you, but for me, ‘tis the season when shopping makes me mourn a little bit over my shrinking bank account. Besides all the Anxiety I get by going into all the busy stores, I'd rather not! Besides who doesnt love homemade treats?!?

Raise your hand if you’d rather not be in the red – and not the jolly kind – once the most wonderful time of the year is over. Yeah, me neither.

That’s why I’m going DIY with my gifts this year. I’m planning on making something a little more enjoyable, like these yummy Sea Salt Caramels. These candies are so easy to make it’ll blow your holly-jolly self away.
Here’s how to do it:

First, assemble your ingredients. When the caramel’s heating, you won’t be able to leave the stove, so get everything measured and set aside ahead of time.

Heat your heavy cream, butter and salt in a saucepan and set aside.

In a separate, larger saucepan, heat the remaining ingredients. Now you’re making caramel! Don’t freak out. Just follow the instructions very carefully, and for the love of St. Nick, don’t stir the sauce. Just gently swirl the saucepan itself occasionally to conduct even heating.

Once you get that classic caramel color, carefully pour in the cream mixture and heat to the firm ball stage. A candy thermometer will help you out with this.