Cafe vlog 2.0 | ????????
These are compiled clips from different days just so you guys know lol. I used some editing app on my phone and then imovie to get this out cause my 90 day final cut pro trial is over :'). I had it downloaded free *cough cough* but it stopped working so I guess a sis gotta buy it now. Gotta take advantage of that student discount lmao.
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ماكارون بوصفة مضمونة مليون بالمئة مع شرح مفصل Macarons pistache
يطيب على درجة حرارة 150° و مدة الطهي ما بين 15 و 20 دقيقة
الوصفة :
150غ بودرة اللوز
50غ بياض بيض
50غ بياض بيض اخرى
150غ سكر ناعم
150غ سكر عادي
ملعقة اخرى سكر عادي
50غ ماء
ملون بودر او جال
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150 g poudre d'amandes
50 g de blanc d'oeuf
d'autres 50 g de blancs d'oeufs
150 g de sucre glace
150 g de sucre en poudre,(cristallisé)
Une autre cuillère de sucre en poudre
50 g d'eau
Colorant Poudre ou en gel
vidéo Crème au beurre :
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Best Tips for Making VEGAN MACARONS | Interview with Expert Meggan Leal
Learn tips for making vegan macarons. This episode interviewed Vegan Baker and Macaron Queen Meggan Leal.
WE DISCUSS:
- Top tips for make vegan macarons
- Allergy free baking
- Meggan's recipe book release and her facebook group
SHOW NOTES
Meggan's blog:
Meggan's Vegan Macaron Facebook Group:
Want to learn professional vegan baking techniques and recipes?
★ Check out my professional vegan baking workshops:
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Join our FB Vegan Baking Group:
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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Sara Lee Pecan Coffee Cake: The Overpriced Gas Station Snac
After some short research after shooting this review, I found that Wikipedia notes Sara Lee as having sold their North American Fresh Bakery unit to Grupo Bimbo in November of 2010. Obviously this is likely a catalyst for change. ... I miss the old recipe :..(
Time to make my own ^.^