Christmas One Liners Quotes

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he’s disastrously hot, wearing a goddamn corset vest. The satiny black vest has vertical ribs that taper his chest into his waist in the very definition of a perfect V. I want nothing more than to drop to my knees and weep, good lord how I have never seen a corset vest before—I mean, I’ve seen one, but I’ve never seen one, not on someone whose body looks physically sculpted to fill out this apex of human fashion. He’s got the only pop of color in the entire group, a scarlet silk button-up under the vest, the color such a deep red that there’s no question it’s meant to symbolize gore and darkness rather than Christmas’s cherry brightness. Tight black pants taper into calf-high combat boots and the tips of his black hair now brush his shoulders, half the strands pulled behind his head, showing—displaying—the blade-edge sharpness of his jaw and cheekbones and the array of piercings up the shell of his left ear. Wide, observant dark eyes rimmed with black liner go from the floor up to my dad and Iris, no emotion at all on his face, but that lack of emotion is reaction enough—I get the distinct feeling he’s pissed to be here. His hands hang at his sides, loosely clenched in fists, most of his fingers set with thick silver rings. “The royal house of Halloween,” an announcer bellows. “King Ichabod Hallow. Queen Carina Hallow. And their son Prince Hex Hallow.
Sara Raasch (The Nightmare Before Kissmas (Royals and Romance, #1))
Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cheesecakes will have a smoother texture. Crust: Purchase a package of your favorite chocolate wafer cookies. (For a gluten-free option, omit the crust, letting the bottom chocolate cheesecake layer become the crust.) Cheesecake Filling: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 tablespoons cornstarch 3 large eggs ½ cup sour cream 1 teaspoon vanilla extract For Chocolate Filling: 1½ cups semisweet chocolate chips, melted and cooled For Peppermint Filling: 1 cup crushed peppermint candy canes (approximately 6 large candy canes) 1 teaspoon peppermint extract Sour Cream Topping: 1¼ cups sour cream ⅓ cup sugar 1 teaspoon vanilla extract Garnish: Chopped peppermint candies and chocolate chunks. Heat oven to 325 degrees F. Put paper liners in 24 muffin cups. Put a chocolate wafer cookie in each muffin cup. Filling: Beat cream cheese, sugar, and cornstarch in a large bowl until smooth. Beat in eggs one at a time, just until blended. Fold in sour cream and vanilla. Divide batter between two bowls. Mix melted chocolate into one bowl. Stir crushed peppermint candies and extract into the other bowl of batter. Put a spoonful of chocolate filling into the bottom of each muffin cup over crust. Carefully smooth until even with a small knife. Spoon peppermint filling over chocolate layer to cover until the cups are almost full. Smooth with knife as before. Bake 18–20 minutes, being careful to not overbake.
Camron Wright (Christmas by Accident)