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Strawberry Sierra Margarita

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Strawberry Sierra Margarita

Another variety of this delicious cocktail is the strawberry margarita , characterized by a very pleasant flavor. UnaReceta

  • 40 ml Sierra Silver tequila
  • 15 ml lemon game
  • 20 ml agave syrup
  • 6 strawberries
  • Ice cubes
  1. The first thing to crush or grind the strawberries to obtain a puree, then put them in the shaker, along with the agave syrup, the 40 ml. of tequila sierra silver, the juice squeezed out of half a lemon and some ice cubes. Beat everything well for several minutes.
  2. Put a strainer in the glass, with or without ice as you choose, and pour the contents. Put a strawberry, making a cut, on the edge of the glass to make it beautiful.

| Arizona Muse by Alexandra Nataf for Mango Spring-Summer 2018 |

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Arizona Muse by Alexandra Nataf for Mango Spring-Summer 2018 Campaign

White Chocolate Raspberry Trifle

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White Chocolate Raspberry Trifle

This White Chocolate Raspberry Trifle has layers of cake, pudding and raspberry cream. Tastes of Lizzy T

  • 2 packages white chocolate pudding 3.56 ounces each
  • 4 cups milk
  • 1 9×13 white cake baked
  • 3 cups raspberries
  • 20 oz whipped topping {or stabilized whipped cream} divided
  • 1 cup raspberry preserves divided
  1. Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Place in the refrigerator to set.
  2. Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl.
  3. Spoon 1/2 of the white chocolate pudding on top of the cake.
  4. In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.
  5. Spoon 1/2 of the creamy raspberry mixture on top of the pudding.
  6. Place 1/2 the raspberries in the trifle bowl next.
  7. Repeat layers: cake, pudding and raspberry cream.
  8. Finish the trifle by spreading the remaining 4 ounces of Cool Whip on top of the trifle.
  9. Arrange the remaining raspberries on top to decorate.
  10. Cover and refrigerate the trifle until serving.

If your trifle bowl is bigger, you can make more layers. You can also make individual servings using glasses or mason jars. Layer as described above.

| Abigail Zientek by Danny Cardozo in “Crimson Red” Editorial |

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Abigail Zientek by Danny Cardozo in “Crimson Red” Editorial for Fashion Gone Rogue. Stylist Veronica Garrote. For beauty, Gina Simone works on her slicked back updo and glittery eyeshadow with a red manicure by Madeline Gimenez.

Strawberry, Lime, Cucumber and Mint Infused Water

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Strawberry, Lime, Cucumber and Mint Infused Water

Refreshing Hydration for everyday. Strawberries add a little sweetness, while cucumber, mint, and lime make the water tasty. Wholefully

  • sliced strawberries
  • sliced cucumbers
  • limes, sliced
  • fresh mint leaves
  • Ice cubes
  • Water or sparkling water

  1. In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes. Obviously, the longer the water sits, the stronger the flavor.  Enjoy!

| Pyper America Smith by Dennis Leupold for Vogue Taiwan April 2018 |

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Pyper America Smith by Dennis Leupold for Vogue Taiwan April 2018 – Fashion Stylist: Stacey Cunningham at See Management   Hair Stylist: Dimitris Giannetos using Oribe. Makeup Artist: Mia Yang using Le Métier de Beauté. Manicurist: Kait Mosh using Essie.

Emily Ratajkowski

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Emily Ratajkowski by Jacqueline Harriet for Alison Lou Jewelry Campaign 2018 – Emily wears the hoops alongside transparent vinyl coats and coverups styled by Danielle Nachmani.  She poses alongside metallic accessories with hair by Teddi Cranford and makeup by Hung Vanngo.

S’mores Ice Cream

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S’mores Ice Cream

Marshmallows + chocolate + Graham crackers x ice cream = Bliss – David Lebovitz –

Ice cream base

  • 1 cup whole milk (250ml)
  • 2/3 cup sugar (130g)
  • 1 Pinch of Salt
  • 2 cup heavy cream (500ml)
  • 5 large egg yolks
  • 1 tsp vanilla extract

Fudge ripple

  • 1/2 cup sugar (100g)
  • 1/3 cup light corn syrup, or rice syrup, Golden syrup, or agave nectar (100g)
  • 1/2 cup water (125ml)
  • 6 tbsp unsweetened cocoa powder, natural or Dutch-process (50g)
  • 1/2 tsp vanilla extract

Mix-ins

  • 4 cups mini marshmallows (185g)
  • 1 cup crumbled Graham crackers or gingersnaps (95g) about 10 cookies

  1. To make the ice cream base, heat the milk, salt, and sugar in a saucepan. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

  2. In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
  3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

  4. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract. Refrigerate to chill thoroughly, preferably overnight.

  5. Make the fudge ripple by heating the sugar, corn syrup, water, and cocoa powder in a medium saucepan until it starts to boil, stirring frequently. Reduce the heat and let simmer for 1 minute, stirring often. Remove from heat and add the vanilla extract. Transfer into a small bowl and chill thoroughly before using.
  6. To finish the ice cream, freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions. Put a large (at least 1.5qt/l) freezer-proof container in the freezer, one that you’ll store the ice cream in.
  7. While the ice cream base is churning, spread the mini marshmallows on a silicone baking mat, or another heat-resistant surface that’s non-stick. Wave a blowtorch over the marshmallows carefully, just enough to brown them. Turn them over with a spatula and continue to brown the marshmallows until they’re well-browned all over, as best as possible.
  8. When the ice cream custard is ready, spoon some of the fudge swirl mixture on the bottom of the chilled container. Strew some of the Graham cracker bits over the chocolate and some marshmallows. Spread some of the just-churned custard over the mix-ins.
  9. Continue to layer the churned ice cream custard spooning some of the chilled fudge ripple mixture over the custard along with toasted marshmallows and crumbled graham cracker bits. If necessary, stir it very, very, gently, just to incorporate the ingredients, but not enough to mash everything together, which will make the finished ice cream muddy. Once done, freeze the ice cream and let stand for a few hours in the freezer until firm enough to scoop.

Be sure to work fast when layering the ingredients. I like to start with putting some of the mix-ins and some of the fudge ripple in the bottom of the chilled container – marshmallows, fudge, and crumbled crackers or cookies – then add a layer with just-churned custard, then more of all three ingredients, continuing until everything is used up. Avoid stirring because you want the chocolate ripple to remain distinct. Just layer ’em all up, and when you scoop, you’ll have big, moist pockets of dark chocolate and marshmallow.If you don’t have a blowtorch, you can broil the marshmallows on a baking sheet in the oven. Watch them carefully and turn them over as they brown.

Iced Coconut Milk Mocha Macchiato

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Iced Coconut Milk Mocha Macchiato.

A creamy coconut milk swirled with rich chocolate and topped with espresso. so fancy you will be calling yourself a barista!  With Salt & Wit

  • 1/4 cup chilled double strength brewed coffee or 1 shot espresso
  • 1/2 cup carton coconut milk (vanilla if possible)
  • 1 tbsp Silk Vanilla Almond Milk Creamer
  • Few drops vanilla stevia or 1 tablespoon coconut sugar (or sugar of choice)
  • 2 tbsp organic chocolate syrup
  • Ice
  1. Brew your coffee if you do not have done so yet. Place in freezer to chill while making remaining drink.
  2. Fill a tall glass 3/4th with ice. Add coconut milk, creamer and stevia. Stir.
  3. Slowly pour chilled coffee on top.

  4. Drizzle with chocolate syrup. Enjoy!

Cheesecake Lemon Mousse

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Cheesecake Lemon Mousse

Soft, light and delicious, this lemon mousse is the ultimate spring summer dessert. Made with a graham cracker base and a smooth, silky and luscious whipped cheesecake topping. Cooking Classy

For the Crust:

  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 tbsp (26g) granulated sugar
  • 3 tbsp (42g) salted butter, melted

For the Mousse

  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd
  • Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)
  1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
  2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. 
  3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). 
  4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
  5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). 
  6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. 
  7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. 
  8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
  • Calories based on 10 servings.
  • The gelatin mixture shouldn’t be allowed to cool more than 3 minutes, otherwise it may start to set. Then you could end up with little lumps in the mousse.
  • For the freshest, brightest flavor, use freshly squeezed lemon juice and not the stuff in the bottle. 
  • Make sure the cream cheese is at room temperature, otherwise it won’t whip up properly. 

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Lavender Honey Macarons

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Lavender Honey Macarons

Macarons: A French delicacy that has swooped us all off our feet. Proudly Petite

For the Macarons

  • 120 grams almond meal/flour
  • 200 grams confectioner’s sugar
  • 1 teaspoon dried lavender
  • 90 grams egg whites (~3 large egg whites), room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 50 grams granulated sugar

For the Honey Filling

  • 8 tbsp (1 stick) unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 2 tbsp honey
  • 1 – 2 tbsp heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon lavender essence (optional)

For the Macarons

  1. Line two KitchenAid® Sheet Pans with parchment paper. I used a 1 1/2-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.

    Using a KitchenAid® Pro Line® Series 16-Cup Food Processor, pulse the powdered sugar, almond flour and lavender into a fine powder. Sift several times until there is less than 1 tablespoon of almond bits left. Add these to the mixture.

    In the bowl of your KitchenAid® Stand Mixer with the whisk attachment, combine the egg whites, salt and cream of tartar. Beat until egg whites are foaming. With the Stand Mixer on medium high, sprinkle in the sugar about 1 tablespoon at a time. Continue beating until stiff peaks form, about 5-7 minutes.

    Sift the dry ingredients over the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter in about 20 seconds. Start checking the batter after 20 folds.

    Transfer batter into pastry bag and pipe into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry. Once a shell forms on the macarons, you are ready to bake.

    Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shells are hard, rotating cookie sheets halfway through baking time. Cool completely on cookie sheets before peeling from the parchment.

For the Honey Filling

  1. Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip for additional 2-3 minutes.

    Match equal size macarons up to make a sandwich. Using a pastry bag fitted with a large round or star tip, fill macarons with honey buttercream. 

    Store macarons in refrigerator until ready to serve.

To make plain almond macarons, leave out the lavender in the shells and substitute milk for honey in the filling.

Lavender Honey Macarons Recipe