May 19, 2017
Best french macaroons recipe

Special equipment:

  1. Oven with convection setting,
  2. 4 baking sheets,
  3. 3 silicone baking mats,
  4. Fine-mesh sieve,
  5. Pastry bag with 1/4-inch round tip

Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

Almond-Raspberry:
Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).

Mint-White Chocolate:
Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.

Blueberry Cheesecake:
Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.

Lavendar-Honey:
Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.

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May 10, 2017
Celebration of deserts

Dynamically procrastinate B2C users after installed base benefits.

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May 2, 2017
Make your own smoothie

Banana smoothies make excellent breakfasts, mid-day snacks, and hangover cures. Since bananas blend so well with other flavors, it’s easy to create a smoothie to satisfy your particular tastes. You can make a healthy smoothie filled with protein and fiber, or a sugary-sweet, dessert-like smoothie instead. Once you know the basics, you can let your imagination run wild and make up your own recipes!

 This is perfect for breakfast, an afternoon snack or for serving kids. You can even make this ahead of time, freeze it and save for later. So easy!

How to Make a Banana Smoothie — You Only Need Five Ingredients 

A whole banana is used for this – try to use one that’s sweet and ripe. An unripe banana will taste chalky. Then, we add half of an orange, a little yogurt, and water or milk (dairy or non-dairy). Simply add everything into a blender, blend until smooth and enjoy.

Easily Customize with More Fruit and Vegetables

Our banana smoothie recipe is perfect as is, but you could always throw in more fruit or even vegetables. Try adding strawberries, raspberries, mango or pineapple.
Or, add some greens. Add about a cup of fresh baby spinach or kale and make your own Green Smoothie Recipe. You hardly taste the greens, but you get the extra nutrients.You could even go tropical and switch out water or milk for coconut milk or pineapple juice. The options are endless.

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May 2, 2017
Simple and delicious ice cream

1. Put the peaches, nectarines or apricots in a food processor and pulse until they’re chopped and juicy but still with some texture. Scrape into a bowl. Repeat with the berries and scrape into another bowl.

2. Pour the cream, condensed milk and vanilla into a third bowl and whip until just holding soft peaks. Add roughly a third of the mixture to the peaches and another third to the berries, and mix both until well combined. Add a drop of orange food colouring to the peach mixture and a drop of pink food colouring to the berry mixture if you want a really vibrant colour. Line a 900g loaf tin or terrine mould with cling film (look for a long thin one, ours was 23 x 7 x 8cm), then pour in the berry mixture. Freeze for 2 hrs and chill the remaining mixtures in the fridge.

3. Once the bottom layer is frozen, remove the vanilla mixture from the fridge and pour over the berry layer. The bottom layer should now be firm enough to support your lolly sticks, so place these, evenly spaced, along the length of the loaf tin, pushing down gently until they stand up straight. Return to the freezer for another 2 hrs.

4. Once the vanilla layer is frozen, pour over the peach mixture, easing it around the lolly sticks. Return to the freezer for a further 4 hrs or until completely frozen. Remove from the freezer 10 mins before serving. Use the cling film to help you remove the loaf from the tin. Take to the table on a board and slice off individual lollies for your guests. Any leftovers can be kept in the freezer for up to 2 weeks.

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