Smashbox Foundation Vs Make Up Forever Foundation

Yogurt Mousse Cake

Excuse me if you do not spend these days, but I am leaving for work. Greetings to all and thanks!

Ingredients:
250 gr. plain yogurt, 125 ml. whipping cream, 100 gr. powdered sugar, 4 oz. isinglass (gelatin sheets), grated rind and juice of half a lime (I put the lemon juice), strawberries, diced seasoned with sugar and lemon.
Preparation:
in a bowl whip the cream with icing sugar. Soak the gelatin in cold water for about 10 minutes, squeeze well and melt at low heat with 2 tablespoons of yogurt without letting it boil, add it to flush the remaining yogurt mix. Stir in the cream, then gently, add the grated peel of lime juice and filtrate, cover with plastic wrap and refrigerate for 3-4 hours. Whisk a few tablespoons of strawberry season and pass the sauce through a strainer to remove seeds, put it on the bottom of the cup, fill with the mousse (you can use a pastry bag) and put them in the refrigerator before serving garnish with strawberries seasoned .

Sample Of 25th Anniversary Program

Salata

I received this gift from premium grade Laura and Valeria, and I thank him immensely !

With great pleasure, I want to donate it to: Laura , Nino , Cannelle and Sara !

I love puff pastry! I bought these two rolls of pastry of a famous brand in the special offer and I've used for these two recipes.

Ingredients:
1 roll of puff pastry, 500 grams. grated carrots, 50 oz. butter, 2 eggs and 1 egg, 200 gr. of growth, to taste chopped parsley, salt and pepper to taste.
Preparation:
in a frying pan melt the butter and cook the carrots for 15 minutes, add salt, pepper and parsley, remove from heat and allow to cool. In a bowl mix the eggs with the growth and egg yolk, add the carrots and stir well. Place the disc of puff pastry with his own card in a mold 22 cm. about in diameter, and pour in the filling if you prefer with the cuttings formed the pastry strips for decoration. Brush the edge and the strips with a little milk and bake in preheated oven at 180 degrees for about 30 minutes. Baked the cake, let it rest and then serve.

Puff Pastry Cheese Sticks

Ingredients:

1 roll of puff pastry rectangle , 100-120 gr. grated cheese to taste (I ho usato il parmigiano), 1 cucchiaino di paprika (facoltativa).
Preparazione:
dal rotolo di pasta sfoglia ritagliate un rettangolo di cm. 20x25, su una metà cospargete il formaggio grattugiato e se preferite mettete anche la paprika, piegate il rettangolo in due e pressatelo con il mattarello. Tagliate delle striscie di circa 1 cm. di larghezza dal lato corto del rettangolo, poi attorcigliate ogni striscia su se stessa, disponetele ben distanziate tra loro su una teglia grande ricoperta con carta forno e cuocete in forno preriscaldato a 200° per circa 10-15 minuti facendo attenzione alla cottura. Sfornate i bastoncini e lasciateli raffreddare.

Wedding Church Scrolls

Carrot tart Strawberries with Shortbread Cocoa and Seal Award! Homemade Bounty

With Nino have a seal too! :)
Nino thank you, I'm happy to receive this award from you!
I received two more awards, one from another and from Cannelle Sara, I'm very happy, thank you too! :)

Many of my favorite blogs have already been awarded. I prize Daniela and Roxy with the same motivation: why are some of the blog where I am going to browse all nicely morning! :-)

The creators of The Pride Seal Award 2008 are: Mauro, Michele , Nando .

Ingredients For the pastry:
240 gr. flour, 130 gr. of butter, 1 egg, 100 gr. caster sugar or icing, 15 oz. cocoa powder, 1 teaspoon of vanilla extract.
Ingredients for cream:
2 egg yolks, 50 gr. sugar, 40 gr. flour, 250 ml. milk, rind of half a lemon whole untreated (The yellow part only) 1 teaspoon grated lemon peel.
350 gr. mascarpone cheese, 60 gr. icing sugar, 100 gr. strawberry jam or 50 oz. of melted dark chocolate.
Ingredients for the topping:
700-800 gr. fresh strawberries, a bag of jelly cake.
Preparation:
worked quickly the ingredients for the pastry, make a loaf, wrap in plastic wrap and refrigerate for 30 minutes.
For the custard: in a saucepan Cream i tuorli con lo zucchero, unite a poco a poco la farina setacciata e continuando a mescolare aggiungete il latte a filo e la scorza di limone, mettete il tegame sul fuoco a fiamma moderata e mescolate con un cucchiaio di legno rigirando sempre nello stesso verso fino a far addensare la crema. Togliete la crema dal fuoco, eliminate la scorza di limone, unite il cucchiaino di scorza di limone grattugiata e fatela raffreddare, mescolate la crema di tanto in tanto per evitare che si formi la pellicina in superficie. Riprendete la pasta frolla dal frigo e stendetela con il mattarello su un foglio di carta forno, imburrate e infarinate una teglia per crostate di 26 cm. circa di diametro e foderatela con il disco di pasta frolla. Punzecchiate il fondo with a fork, cover the dough with a sheet of baking paper and fill with dried beans or rice. Bake in preheated oven at 200 degrees for 15 minutes, remove from oven, remove paper and beans and put in oven for another 5 minutes, and then sfornatela lascietela cool. Beat the mascarpone with the icing sugar, add the cold custard and mix well. Warm the strawberry jam and sprinkle the bottom of the tart (or spalmetela with melted chocolate and allow to solidify), pour into the prepared filling and level the surface. Wash the strawberries and drain well, remove the stalk, cut in half and arrange them in concentric circles on the tart, or decorate to your liking. Prepare gelatin by reading the instructions on the package and pour it evenly over strawberries. Then put the tart in the refrigerator.