How To make Pastel Pretties
3/4 c Sugar
1 3/4 c Flour
1 Egg
1/2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1/4 ts Anise extract
1/2 c Butter
DESCRIPTION: Buttery, anise-flavored discs of pink, green and yellow. Sift together flour, baking powder and salt. Set aside. Beat butter until soft. Cream in sugar. Add egg, vanilla and anise, mixing well. Add in flour and mix until incorporated. Chill dough slightly (half an hour). Divide dough in half. Return half to refrigerator. Divide remaining half into three parts. Color one part pale pink, one part pale green and one part pale yellow. Roll each color into two, 10-inch long ropes. Place the six ropes on a baking sheet and refrigerate. Remove plain dough from refrigerator and divide in half. Return half to refrigerator. Roll remaining half into a 10 x 6 inch rectangle. Place one pink, one green and one yellow rope in rectangle, with two ropes on the bottom and the third centered over the two. Wrap plain dough around ropes to form a "casing." Wrap the roll in plastic and refrigerate at least 45 minutes. Repeat process with remaining ropes and plain dough. Slice chilled logs into 3/16" slices. Place on ungreased baking sheets and bake 15 minutes or until firm, but not brown. (Browning slightly on bottom is fine.) Cool on racks. Store separately from other cookies because anise flavoring "travels." STORAGE: Up to two weeks airtight, three months in freezer. Family recipe of Theresa Grant, HWWK11b. -----
How To make Pastel Pretties's Videos
HOW TO MAKE ART PASTELS WITH NATURAL DYES & EARTH PIGMENTS | DIY PASTEL RECIPE | NATURAL PIGMENT
Check out my online, self-paced Natural Dye courses for more info on natural dyes:
HOW TO MAKE PASTELS WITH NATURAL DYES & EARTH PIGMENTS
In this tutorial, you will learn a simple recipe for making pastels using lake pigments that are made from natural dyes or earth pigments/minerals.
Lake Pigment Tutorial:
Alternative Oak Milk Binder Recipe:
- Blend 1 part oats to 3-4 parts water
- Strain through a fine mesh strainer
- Use liquid as binder
LET'S CONNECT
INSTAGRAM:
PRIVATE NATURAL DYE FACEBOOK COMMUNITY:
WEDSITE & BLOG:
ONLINE NATURAL DYE COURSE: out my online, self-paced Natural Dye courses for more info on natural dyes:
HOW TO ECO PRINT ON PAPER | THE SECRET TO CLEAR PRINTS | BOTANICAL PRINTING | NATURAL DYE
Eco printing is a method used to preserve the image of flora by directly transferring dye from a plant onto a piece of fiber or paper. It's a fun, magical process that yields the most beautiful natural dye results!
In this tutorial, you will learn the entire process of eco printing with flowers on paper. I also share my secret technique to getting the clearest and cleanest prints.
LET'S CONNECT
INSTAGRAM:
PRIVATE NATURAL DYE FACEBOOK COMMUNITY:
WEDSITE & BLOG:
ONLINE NATURAL DYE COURSE:
How to Bake the Perfect Pastel de Nata | At Home With Us
The perfect Portuguese Egg Tart, or Pastel de Nata, consists of a crisp, flaky, pastry shell filled with a creamy custard, and features a signature scorched top. Mandy Lee has hacked the tart shell recipe by using a pasta maker, and the look -- and sound -- of the tart will make it the highlight of any special occasion. GET THE RECIPE ►►
And check out Mandy's blog ►►
PREP TIME: 4 hours 30 minutes
COOK TIME: 30 minutes
MAKES: 14
INGREDIENTS:
Custard
1 cup (240 grams) whole milk
2/3 cup (160 grams) heavy cream
3 tablespoons (45 grams) granulated sugar
1 1/2 tablespoons (12 grams) all-purpose flour
3 large egg yolks
1 teaspoon (57 grams) sweetened condensed milk
No-folding tart shell
8 1/2 tablespoons (120 grams) unsalted butter, at room temperature, divided
1 cup (146 grams) all-purpose flour
3/4 teaspoon kosher salt
5 tablespoons (76 grams) water
Cocoa powder or ground cinnamon, for garnishing (optional)
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
PRETTY PASTEL MERINGUE KISSES | Recipe | Acorn Bakes
New Videos every Friday! (and if we're lucky... Tuesdays too :D)
Another meringue kiss video. I'm going to show you how I make a basic french meringue and turn it into these pretty pastel kisses.
To make a french meringue I use 50g of caster sugar per egg white. In this video I used;
- 2 egg whites
-100g caster sugar
If you like this video, please click the thumbs up button and subscribe if you'd like to see more. All of my social media links and ways to get in touch with me are down below.
Thanks for watching!
__
Facebook -
Instagram -
Blog -
Tumblr -
Twitter -
Email: curtisnstevens@gmail.com
_
DEVILLED EGGS | Pastel Eggs | How to make ROSE Deviled Eggs | Easter Recipes | Starter Recipes
Deviled Eggs is a very easy recipe.
All you need:
4 boiled eggs
2 Tbsp Mayonnaise
1 tsp Mustard
1/4 tsp White/Black Pepper
1/4 tsp Salt
This recipe is more kids friendly when it comes to spiciness. If you prefer it spicy add paprika or even chilli powder into the egg yolk mixture.
You can add colours of your choice. I used pink, blue, green, purple and orange.
Total time immersed in water was 20 mins. If you want a darker colour add a bit of extra colour and keep the eggs immersed for 45 mins.
To pipe the roses you can use a Wilton 124.
Liquid colouring will also work. Add just one drop per bowl.
I hope you and your families are all are staying safe at this time.
How to make Hand Sanitising Gel at home
Follow me on IG @marias4cakes for reg updates
#staysafe
#coloureddeviledeggs
How Custard Tarts (Pastel de Nata) Are Made in Portugal With A 100-Year-Old Recipe | Regional Eats
You'll find egg custard tarts in pretty much every bakery in Portugal. Pastéis de nata are beloved in Portugal the same way croissants are in France. And while tons of bakeries around the country make pastéis de nata, the original version is made at a Lisbon bakery using a 100-year-old secret recipe. It's the only bakery where they can be called “pastéis de Belém.
For more, visit:
MORE REGIONAL EATS VIDEOS:
How Traditional Cornish Pasties Are Made | Regional Eats
How One Of Portugal’s Rarest Cheeses Is Made On A Remote Volcanic Island | Regional Eats
How Lobster Fishers In Maine Catch Lobster For Restaurants Around The World | Regional Eats
------------------------------------------------------
#Portugal #RegionalEats #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at:
Food Insider on Facebook:
Food Insider on Instagram:
Food Insider on Twitter:
Insider on Snapchat:
Food Wars on Snapchat:
Insider on TikTok:
How Custard Tarts (Pastel de Nata) Are Made in Portugal With A 100-Year-Old Recipe | Regional Eats
How to Make a Pretty Pastel Cake for Your Spring Party
To see the full recipe, click here:
Learn how to make this Pretty Pastel Cake by Katie Rosario that’s made with moist vanilla cake layers and filled with creamy pastel buttercream. Pretty pastel cakes can be eye-catching with a bit of texture. Even with such a simple pattern, this cake is artfully whimsical. This is a super fun cake to make that would be amazing to make with your kids or friends. It can be messy and make so many memories. Go to xokatierosario.com to get the full tutorial!
#xokatierosario #katierosariocakes #pastelcake #springcake #coralcake #cakedecoratingtips
I'm so excited to see your Pretty Pastel Cake creations. Please tag me on Instagram or Pinterest @xokatierosario to be featured.
Please feel free to email me here at xokatierosario@gmail.com with any questions you may have; I'll be happy to help!
Happy Decorating!
P.S. Hey, if you liked this tutorial, you really should check out Cake Decorating for Beginners, my signature masterclass. I coach you on everything I teach on these cake tutorials on a deeper level so that you can uplevel your baking and decorating skills. We 10x it to get the results you want most impressive cakes that your friends and family will love. Like any new skill, it's essential to learn from the ground up to build a foundation so that you can take on any cake challenge. It is an investment your future self will thank you for. Check it out at I will see you there!