| Lily Aldridge by Boo George – ELLE US April 2018 |
Lily Aldridge by Boo George – ELLE US April 2018
| Lucy Magazine – Editorial |
Lucy Magazine – Editorial
| Barbara Palvin by Alexandra Utzmann – Grazia Italia March 2018 |
Barbara Palvin by Alexandra Utzmann – Grazia Italia March 2018
Marine Habitat
Marine Habitat
The marine environment supplies many kinds of habitats that support marine life. Marine life depends in some way on the saltwater that is in the sea. Marine habitats can be divided into coastal and open ocean habitats.
| Jenny Packham Bridal Spring 2018 Collection |
Jenny Packham Bridal Spring 2018 Collection
Tiffany-Blue Macarons With Orange Blossom Buttercream
Tiffany-Blue Macarons With Orange Blossom Buttercream Recipe
These are perfect for dressing up a dessert table, or for packaging in little boxes for wedding favors. HGTV
For the Macaron Shells
- 3/4 cup almond flour
- 1 cup confectioners' sugar
- 3 large egg whites, room temperature
- 1 pinch cream of tartar
- 1/2 cup extra-fine sugar
- Sky Blue gel food coloring by Wilton
For the Orange Blossom Buttercream:
- 1 cup unsalted butter
- 3 1/2 cup confectioners' sugar
- 1 Orange blossom water to taste
- Pearl dragees
For the Macaron Shells:
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1. Preheat oven to 375 degrees F. Line two baking sheets with parchment.
2. Sift almond flour and confectioners’ sugar together 2-3 times. Set aside.
3. Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra-fine sugar. Increase speed and beat until stiff peaks form.
4. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
Fold mixture together with a rubber spatula — using short strokes at first — until just combined. The batter will be very stiff. Place a small amount of Wilton Sky Blue gel food coloring on the end of a rubber spatula. (Note: Powdered food coloring is more commonly used for macarons, but a small amount of gel does not disturb the batter. Liquid food coloring is not recommended.) Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon.
5. Transfer mixture to a piping bag. Pipe 1″ or 1 1/2″ rounds on the parchment-lined baking sheets. Let piped macarons stand uncovered for 15 minutes to form a crust (Image 1).
6. Decrease temperature to 325 just before placing the baking sheet in the oven. Bake pans one at a time for 10 minutes, turning halfway through.
For the Orange Blossom Buttercream:
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1. Cream butter and confectioners’ sugar together in a large bowl using a hand mixer or stand mixer. Beat on high speed until light and fluffy. If mixture is stiff, use 1 or 2 tablespoons of cream to loosen.
2. Add orange blossom water in small drops. Beat until flavor is thoroughly incorporated.
Assembly
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1. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells. (Tip: Don’t use too much icing. The icing should not be taller than the pearl dragees.)
2. Using a new pair of tweezers (or baking-dedicated tweezers) press a line of pearl dragees (Image 1) into the buttercream. Enjoy your handiwork (Image 2)!
1- After first batch has baked, oven temp should be increased to 375 then decreased to 325 just before the second baking sheet goes in.
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| Infrared Dolomites by Paolo Pettigiani – Photography |
Infrared Dolomites by Paolo Pettigiani – Photography
| Christina Aguilera by Zoey Grossman – PAPER Magazine 2018 |
Christina Aguilera by Zoey Grossman – PAPER Magazine 2018
| Sara Sampaio by Hanna Tveite – PORTER Edit from Net-a-Porter March 2018 |
Sara Sampaio by Hanna Tveite – PORTER Edit from Net-a-Porter March 2018
Chocolate Dipped Pears with Almond Crunch
Chocolate Dipped Pears with Almond Crunch
Quiet and uncomplicated these chocolate dipped pears are holiday perfect for easy elegance. I added the salted almond coating for texture and to strike a sweet and salty note to the ensemble. Bakers Royale
- 6 red Bartlett pears, medium size
- 8 oz dark chocolate, melted
- 4-5 oz salted almonds, chopped
- Place melted chocolate in one bowl and the chopped almonds in a second bowl. Dip room temperature pears in chocolate then in almonds. Place dipped pears on a cooling rack to set.
Peanut Butter and Chocolate Cookies with Ganache Filling
Peanut Butter and Chocolate Cookies with Ganache Filling
These cookies are a mix of two classics: Peanut Butter Blossoms (the ones with a chocolate Kiss stuck in the center) and thumbprint cookies. In this version we added a little cocoa powder to the peanut butter cookies, and added peanut butter to the chocolate center. Once the cookies are baked, a depression is made in them (like a thumbprint), the peanut-and-chocolate ganache is spooned into the hole, and peanuts are sprinkled on top, for a double-chocolate, double-peanut extravaganza. Chowhound
For the cookies:
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 8 tbsp unsalted butter (1 stick), at room temperature
- 1/4 cup plus 2 tablespoons packed dark brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/3 natural-style creamy peanut butter (no sugar added)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
For the ganache filling:
- 3 oz semisweet chocolate, finely chopped
- 1 tbsp plus 1 teaspoon natural-style creamy peanut butter (no sugar added)
- 1/4 cup plus 1 tablespoon heavy cream
To garnish:
- 2 tbsp roasted, salted peanuts, finely chopped
For the Cookies
- Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
- Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the beater and sides of the bowl with a rubber spatula.
- Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute. Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes together.
- Scoop 16 level tablespoons onto each prepared baking sheet. Roll each portion between your hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.
- Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes more.
- Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end of a large-handled wooden spoon to make an indentation in the center of each cookie. Let the cookies cool completely on the baking sheets, about 10 to 15 minutes. Meanwhile, make the filling.
For the ganache filling:
- Place the chocolate and peanut butter in a medium heatproof bowl; set aside.
- Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until evenly combined and smooth.
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Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the peanuts, and let sit until set, about 1 hour.
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Shabby Chic Style – Interior Design
Shabby Chic Style - Interior Design
|Robin Holzken|
Robin Holzken by Josie Clough – See Management Editorial March 2018
Pastel Pastures Checkerboard Cake
Pastel Pastures Checkerboard Cake
What a lovely dessert to set on your Easter table. Egg cookies decorated with complementary spring colors set atop a checkerboard cake trimmed with pull-out grass.
- 1 package Color Flow Mix
- 1 package Roll-Out Cookie Dough
- 1 package Color Flow Icing
- 1 package Buttercream icing
- 1 package Violet Icing Color
- 1 package Rose Icing Color – Combine Violet with Rose for violet shown –
- 1 package Leaf Green Icing Color
- 1 package Sky Blue Icing Color
- 1 package Lemon Yellow Icing Color
- 1 package Golden Yellow Icing Color – Combine Lemon Yellow with Golden Yellow for yellow shown –
- 3 boxes (15.25-18.25 oz. each) white cake mix
- water, oil, eggs
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Step 1- One day in advance: Make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut five small eggs using egg cutter from 18-piece set. Bake and cool.
Step 2-Prepare Color Flow icing. Tint portions violet, rose, green, blue and yellow.
Step 3-For egg cookies, use tip 3 and full-strength Color Flow icing to outline cookies. Use a cut parchment bag and thinned Color Flow icing to fill in cookies. Let set. Attach lollipop sticks to backs of cookies with full-strength Color Flow icing. Set aside.
Step 4-Individually prepare three boxes white cake mix following package instructions. Divide in thirds. In one portion of batter, gently stir in violet icing color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with rose icing color for second portion and yellow icing color in third portion.
Step 5-For bottom layer, place Batter Dividing Ring in the first prepared pan. Pour yellow-colored batter in outer section, rose-colored batter in middle section and violet-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
Step 6-For top layer, place clean ring in second prepared pan. Pour violet-colored batter in outer section, yellow-colored batter in middle section and rose-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
Step 7-For middle layer, place clean ring in third prepared pan. Pour rose-colored batter in outer section, violet-colored batter in middle section and yellow-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles.
Step 8-Individually bake and cool cakes following recipe directions. Prepare buttercream icing. Tint portions blue and green. Stack and position cake on foil-wrapped cake circle. Ice cake smooth with blue buttercream icing and spatula.
Step 9-Divide cake into eights with cake dividing chart. Impress large egg cookies on sides of cake at division points. Outline with tip 3 and pipe-in desired egg design.
Step 10-Use tip 233 and green buttercream icing to pipe pull-out grass bottom border and to pipe pull-outgrass on top of cake. Insert small cookies on cake top.
Hailey Baldwin
Hailey Baldwin Media Wallpapers
