Stunning Expressions

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|Pronovias 2019 Collection|

Stunning Expressions

Pronovias 2019 Collection

|Elsa Hosk by Enrique Vega for Vogue Taiwan February 2019|

Stunning Expressions 
Elsa Hosk by Enrique Vega for Vogue Taiwan February 2019

Violet Salad

Stunning Expressions

Violet Salad

Edible Flowers Recipe Featured in Traverse, Northern Michigan’s Magazine

  • 8 cups mild baby greens, washed and drained
  • 1 cup washed and drained violet leaves
  • 1 tbsp fresh parsley, washed, drained and chopped
  • 1 tbsp fresh lemon balm, washed, drained and chopped
  • 1 tbsp fresh tarragon, washed, drained and chopped
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp violet vinegar
  • 1 cup washed violet flowers
  1. Combine first six ingredients in a large salad bowl. In a small bowl whisk together violet vinegar, salt and pepper. Gradually whisk in olive oil. Drizzle over salad greens and toss. Arrange violet flowers on top. Serve immediately. Serves 4-6.

Violet Cupcakes

Stunning Expressions

Violet Cupcakes

Try these simple spring recipe featured in Traverse, Northern Michigan’s Magazine.

Violet Cupcakes

  • 3 cups flour
  • 1/4 tsp salt
  • 3/4 tsp cream of tartar
  • 3/4 cup vegetable shortening
  • 2 1/3 cups violet sugar
  • 8 egg whites
  • 3/4 buttermilk
  • 1 tsp vanilla
  • 1/2 tsp baking soda dissolved in 2 tablespoons warm water

Violet Frosting

  • 2 tbsp flour
  • 3/4 cup milk
  • 3/4 cup butter
  • 3/4 cup violet sugar
  • 1/8 tsp salt
  • 1 tsp vanilla

Violet Cupcakes

  1. Preheat oven to 350°F. Sift the flour, salt and cream of tartar together. Using an electric mixer, cream together the shortening and sugar in a large mixing bowl. Add egg whites, unbeaten, alternating with sifted flour, salt and cream of tartar mixture. Beat well. Add buttermilk, then vanilla. Beat until blended. Add soda and water mixture. Beat until blended. Pour into a jumbo-sized (3 1/2-inch) muffin tin lined with muffin cups. Bake in 350° oven 20 to 25 minutes or until golden on top. Cool, then frost with violet frosting. 

Violet Frosting

  1. Place flour in a saucepan and stir in a few tablespoons of the milk to make a paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool. Cream butter using an electric mixer, gradually adding violet sugar and salt. Beat well. Add cooled milk mixture. Beat until fluffy. Add vanilla. Spread on cooled cake or cupcakes.

|Dioni Tabbers and Charlie Dupont for Honey Birdette – London Calling Ad Campaign Feb-2019|

Stunning Expressions 
Dioni Tabbers and Charlie Dupont for Honey Birdette - London Calling Ad Campaign Feb-2019

|Nature Bokeh – Photography|

Stunning Expressions 
Nature Bokeh - Photography

 

|Roksanda Fall 2019 RTW|

Stunning Expressions 
Roksanda Fall 2019 RTW

|Marta Jakubowski Fall 2019|

Stunning Expressions 
Marta Jakubowski Fall 2019

|Sofia Jamora Wallpapers|

Stunning Expressions

Sofia Jamora Wallpapers Media.