A fun guide for girls to read :)
This book will have:
~ Diy's
~ life hacks
~ recipes
~ diy room decor
~ quizzes
~ hairstyles
~ outfit ideas
~ zodiac signs
~ things to do when you're bored
~ diy gifts
~ Starbucks drink recipes
~ & much more!!
**I do...
🍪Easter sugar cookies-ahead of thyme: •Ingredients ~Sugar cookies ❁ ½ cup unsalted butter, softened to room temperature ❁1 cup granulated sugar ❁1 egg ❁1 tsp vanilla extract ❁1/2 tsp baking powder ❁1/4 tsp salt ❁2 cups all-purpose flour ~Icing ❁3 cups confectioners' sugar ❁2 tbsp meringue powder ❁1/4 cup room temperature water ❁1/2 tsp vanilla extract ❁gel food colouring •Directions ~Cookies 1. In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, for around 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined. 2. Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight). 3. Preheat the oven to 350 F. Line a half sheet baking pan with parchment paper or silicone baking mat. 4. Remove the dough from refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is 1/4 inch thick. Use an egg shaped cookie cutter to cut out Easter egg cookie shapes. 5. Transfer the cookies onto the lined baking sheet, placing them 1 inch apart. Re-roll any scraps and repeat to cut out more cookies. 6. Bake cookies for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely. ~Icing 1. In medium mixing bowl, combine confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a tsp at a time). If you find the icing is too thin, add a little more sugar. 2. To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right. 3. To decorate, use a number 5 piping tip to outline the base colour on the sugar cookie, leaving about 1/8 inch from the edge, and fill in the inside. To get the icing completely to the edges, use the back of a spoon to spread the icing to the edge. 4. Allow the base to dry enough so that when you add icing on top, it won't smudge or blend into it. It doesn't have to be fully set, but set enough, about 20-30 minutes. Then, use a thin number 1 round tip to write decorate the cookies with patterns such as lines, squiggles, and dots. 5. Allow the icing to set completely before stacking up and storing to prevent smudging (a few hours up to 1 day).
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
🥕Carrot strawberries-Lil Luna: •Ingredients ❁Strawberries rinsed and dried ❁1 bag Orange Candy Melts ❁Parchment paper ❁Plastic Baggie and Scissors ❁Clear Cups ❁Crushed Oreos ❁1 box Chocolate Pudding large box ❁3 cups milk •Directions 1. Wash your strawberries. Place them on a paper towel to dry. 2. Line a baking sheet or pan with parchment paper. Place Strawberries right next to your pan. Also, place a hot pad next to the pan for when the chocolate is melted. 3. Spray a little cooking spray on the pan and then put on the parchment paper to keep it down. 4. Melt your Candy Melts (all of the bag except about 15-20 melts) by pouring them into a pan on low heat, stirring constantly with a rubber spatula. When candy coating is completely smooth, remove from heat. 5. Hold your pot of chocolate at an angle. Grab the strawberries by the stem and dip both sides in the chocolate and place on your parchment paper. Continue doing this for all strawberries. 6. Let Strawberries set on your counter until hard. 7. Take a sandwich bag and cut the tip of it for the chocolate drizzle part. Set aside. 8. Melt reserve candy melts in a pan on low stirring constantly with a rubber spatula. When done pour the chocolate into the un-cut side of the baggie. Using a dish towel, squeeze the chocolate to the other side (it will be hot if you just use your hands) and gently drizzle the chocolate from side to side over the strawberries on the parchment paper. Let set. 9. Prepare pudding cups by adding 2 tbsp crushed oreos to the bottom of each cup. 10. Make pudding as directed on box. 11. Pour pudding into cup over crushed Oreos. Top with more crushed Oreos. 12. Place strawberry in center. Refrigerate until ready to serve.
