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Consider this as lash-extensions in a tube 😉
Wonder'Extension's clump-free, budge-proof formula is built to last for as long as you want it to while our patented FullStretch Technology extends beyond the tips of lashes for lash length like you’ve never seen before 😍
#Rimmel #RimmelLondon #LiveTheLondonLook #WonderExtension #Mascara #LashExtension
I’m no expert on air plants or “sky plants” so correct me if I’m wrong! I think I have a Ionantha Fuego Tillandsia here and the seller told me it’s from America 🇺🇸
It’s one of the airplant varieties I have hanging out on an IKEA white tray shelve on my balcony so it gets bright light, almost direct sometimes (they don’t like direct sun). I try to shade them with a mini Japanese ⛱
I deep soak them 5-10mins every 10-14 days (if I remember) 🤣 and just did last weekend so to my surprise this happened today 🌺
I read this is a “Fire” Fuego? One of the popular types of air plants. The name is bcoz when it blooms, it has one of the brightest reds ever ❤️
It’s a fast grower, and can birth many pups. When that happens, they’re bunch up in a cluster ball that’s called a “clump”. Their color becomes stronger if given enough light ☀️
Very easy to grow, if you have brown thumb and want to build confidence. You can check air plants out! They’re practically survivors bcoz they can survive with air 💨
No soil, but they still need water else they dry up. The air has moisture but if it’s a hot and dry area, they definitely need your help to give them frequent misting or a deep soak once a while 💦
They look so good on your office desk, as gifts or hanging anywhere u like! Some people put them in glass hangers, or stick them on drift woods to create a really nice decor 🪵
I think I have 20 or more sitting outside that I often forget 🤭 I wanted to decor them to sell so I can have $$ to continue my home makeover projects 💰
#urbanjunglebloggers #urbangarden #urbanjungle #crazyplantlady #crazyplantpeople #crazyplantrichasian #jungalowstyle #hangingplants #bohotropical #bohemianstyle #bohohome #bohohomedecor #plantsofinstagram #plantsmakepeoplehappy #jungalow #airplants #ionantha #redfuego #ionanthatillandsia #ionanthafuego
Just now I was packing the storeroom, specifically organizing all my Pastor Joseph Prince sermon CDs. I have a huge stash, ranging from year 2003 - 2020. Today, I was indexing them and arranging by chronological order. It was a blessed time because the Holy Spirit was with me. My wife asked if I needed any help and without thinking, I asked her to bring five rubber bands. I was very conscious that God was with me because after sorting everything out, the five rubber bands were exactly how many I needed to tie up the stray stacks.
The Holy Spirit taught me a truth after I was done vacuuming the room. I sprayed water onto the dust collector inside the vacuum and saw the dust clump together and become heavy balls that dropped off easily. It was difficult to clean them off when the dust was dry.
In this world, we encounter a lot of dusty situations. The dust clings to us, and it floats around, difficult to clean off. But once you receive the water of God’s word, the dust (wrong beliefs and thoughts) just fall off easily and are swept away. I had a great time cleaning with God!
By the way, this is the second last day to grab all my sermon notes ebooks at $19 instead of $79. That’s a 76% discount for 11:11. If you have a hard time deciding which sermon CDs or MP3s to buy, you can use the sermon notes ebooks (2014-2019 sermons: around 300 messages) as a catalogue to see which messages resonate most with you. Get it here: http://bit.ly/sermonnotesebooks
スコーン生地を薄く伸ばして、砂糖とシナモンをふったら、くるくる巻いて焼く、、、とーーー小さなクロワッサンみたいな可愛いひとくちサイズのスコーンになります。
シナモン風味でサクサクでとっても食べやすいです、おやつにはぴったり＾＾
うちの娘は、仕事を終えた後にネトフリ観ながらつまんでいたら気付かないうちに大半が消えて無くなったと言う、、
どこに消えたんだーってそれはもちろんあなたの胃袋の中に、、、
消えて無くなるスコーン、作ってみてね!
レシピは下にあります↓
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最新刊も発売中～本屋さんで見てもらえると嬉しいです!
みんなぜひぜひ買ってねーーーー!!!
大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」
おかげ様で2刷になりました。
Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/
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「世界一作りやすいおうちスイーツ 」
もおかげ様で10刷になりました。
どうもありがとうございます。
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
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【Ingredients】 Makes about 16 scones
150g Cake flour
6g Baking powder
10g Cane sugar(or Granulated sugar)
1g Salt
40g Cold Unsalted butter
(1cm sized dice)
60g Cold Soy milk(or Milk)
1tsp Soy milk
15g～25g Cane sugar(or Granulated sugar)
1tsp～2tsp Cinnamon powder
【Directions】
①Butter:Dice into 1cm cubes and cool it in the freezer for 10minutes.
②Combine flour, baking powder, sugar, and salt in a bowl and mix well.
③Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
④Add Cold soy milk, use a dough scraper or spoon to stir until combined and clump it into one large lump.
⑤Using your palm , flatten the dough.
⑥Cut the dough into half and Layer the dough.
again,repeating this step 3-4 times.
⑦Roll out the dough to 5mm thin.Cool it in the freezer for 15minutes.
Preheat the oven to 392 °F/200℃.
⑧Brush the Soy milk on the top of the dough.
⑨Strew the whole surface with Sugar & Cinnamon.
⑩Cut dough into 16 pieces. Roll up.
⑪Place on a baking sheet.
⑫Bake for 15 minutes until golden.
***れしぴ置き場***
【材料】16個
薄力粉 150g
ベーキングパウダー 6g
きび砂糖(or グラニュー糖) 10g
塩 1g
冷たい無塩バター 40g
(1cm角にカット)
冷たい豆乳 60g （or 牛乳）
豆乳 小さじ 1
きび砂糖(or グラニュー糖) 15g～25g
シナモンパウダー 小さじ1～2
【作り方】
①バターは1cm位のサイコロ状にカットし冷凍庫で10分間冷やす。
②小麦粉、ベーキングパウダー、砂糖、塩をボウルに入れてよく混ぜる。
③ここに冷たいバターを加え、カードなどで切るようにして混ぜながら指でバターを潰して全体に混ざるようにする。
***室温が高い時期はすぐにバターが溶けてくるので、手早く行う。
粉類も袋などにふるい入れて冷凍庫などで冷やしておくのもおすすめ。
④バターが混ざってさらさらになったら、冷たい豆乳を加え、カードなどで混ぜてざっとひとかたまりにする。
きれいにまとまらなくても大丈夫。
***捏ねる台がないときはまな板や大き目に切ったクッキングシートの上で作業する。
⑤カードなどで押しながら生地を平らにする。
⑥半分にカットしては重ねるを3-4回繰り返す。
⑦生地を5mm厚さに伸ばす。冷凍庫で15分冷やす。
***横幅22cm、縦18cm位の長方形
オーブンを 200℃に予熱スタート。
⑧生地の上に豆乳を刷毛で塗る。
⑨砂糖とシナモンを生地全体にふりかける。
***気温が高いこの季節は生地の中のバターが溶けてダレてくるので、柔らかいと感じたら必ず冷蔵庫か冷凍庫へ入れて冷やしましょう。そうすることで美味しく焼き上がります。
***砂糖とシナモンは、シナモンロールのようにペースト状にしておき、塗っても。
その場合豆乳は塗らずに砂糖とシナモンに加えてペースト状にします。
⑩生地を16個にカットして、くるくる巻く。
巻き終わりは気持ちぎゅっと押さえて、下にくるようにすると良い。
***三角形にカットすると小さなミニクロワッサンになります。
まずは生地を半分にカット、さらに半分にカットして4分割したら、一つをさらに二分割後に対角線でカット。
⑪出来れば巻き目を同じ方向にして天板に乗せる。
⑫きつね色になるまで15分焼き出来上がり!
►Ingredients:
60g sugar
100g coconut milk
105g tapioca starch/flour
10 pandan leaves
►Direction:
• Combine sugar with coconut milk in a small sauce pan. Stir till dissolved over low heat. Leave to cool.
• In a large wok or skillet, toast flour and pieces of pandan leaves on low heat until the leaves are completely dried and crispy. Remove dried leaves and lumps of dried flour from flour using a strainer. Leave to cool.
• Coat the mold with some toasted flour to prevent sticking.
• You can divide the flour into batches and color each batch differently. For each batch you need 3 tbsp flour (8g), 1 tbsp coconut mixture. Add a few drops of your favourite color to the coconut mixture. Mix well and add gradually to the flour. Rub with your hands till a smooth flour is achived. Avoid adding too much of coconut milk to the flour at once as it tends to clump.
• When flour is smooth, powdery and moist, pour flour into the mold. Use your thumb or finger to pack flour down tight.
• Flip the mold over and tap on the back or the sides of the mold to remove the cookies.
• Keep these cookies in an airtight container.
Bánh phục linh
- Nguyên liệu:
105g bột năng
60g đường
100g nước cốt dừa
10 lá dứa
- Cách làm:
Cho đường vào nước cốt dừa rồi đun
Khuấy đều cho đến khi đường tan thì tắt bếp
Bỏ là dứa vào bột rồi rang lên, vặn lửa nhỏ: 8 phút
Lưu ý: Rang không được để bột vàng, bóp lá thấy giòn là OK
Đảo bằng phó cho chín đều bột
Áo khuôn bằng bột
Trộn hỗn hợp theo công thức cho vào máy xay xay cho nhuyễn
3 tbsp bột (8g)
1 tbsp cốt dừa
3 giọt phẩm màu
Cho bột đã xay vào khuôn và nén chặt
Gõ bột ra khỏi khuôn
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: https://bit.ly/36S0p0I
►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes #glutenfree #cookies
We made chestnut shaped cookies. In the centerof each there's a marron glacé we made. Ahh, Autumn.
*Recipe* (14 Cookies)
Making the marron glacé
1. Add 155g (About 16) of Tenshin Amaguri, 50g of sugar, and 120g of water to a small pot, and heat over a flame.
2. Once the water's boiled, set to a low flame and simmer for 25 minutes.
3. Once the water's almost all gone, add 1 tbsp of brandy, heat until the alcohol content is expelled, then turn off the flame.
4. Once cooled, empty into a sieve or net, then prepare the syrup.
Making the cookies
5. Soften up 50g of unsalted butter, then add 50g of sugar (this time we used kibi sugar) and mix.
6. Add 40g of chestnut jam (chestnut paste) and continue to mix.
7. Sift in 90g of weak flour and 10g of cocoa powder, then thoroughly mix everything with a spatula to make one large clump of mix.
8. Separate the mix into 14 portions (roughly 16g each).
9. Take the marron glacé from step 4 and wrap them with the mix from step 8, then mold them into a chestnut shape. If you make a pointy bit at the top it'll look just like a chestnut once baked.
10. Use egg whites to cover the cookies with almond powder.
11. Bake for 15 minutes in an oven preheated to 170 degrees.
12. Finished! Ahh, Autumn. Dig in!
栗の形のクッキー作りました。中には なんちゃってで作ったマロングラッセを1粒まるごと包みました。秋だなぁ・・・ってかもう今年終わる！
*レシピ*（14栗）
なんちゃってマロングラッセ作ります
１．小鍋に天津甘栗 155g（16粒）、砂糖 50g、水 120gを入れ、火にかける。
２．沸騰したら弱火にし、25分程度煮る。
３．水分が少なくなったらブランデー 大さじ 1を加え、アルコールを飛ばし、火を止める。
４．粗熱が取れたら網などに取り出し、シロップを切っておく。
クッキー作ります
５．無塩バター 50gを柔らかくし、砂糖（今回、きび砂糖）40gを入れ、混ぜる。
６．栗ジャム（栗ペースト） 40gを入れ、混ぜる。
７．薄力粉 90g、ココアパウダー 10gをふるい入れ、ヘラでさっくり混ぜ、ひとまとまりにする。
８．14等分（1個あたり16g）にする。
９．４を８で包み、栗っぽい形に整える。上のトンガリをしっかり作ると栗らしい焼き上がりになります。
１０．卵白を糊代わりにし９にアーモンドパウダーをまぶしつける。
１１．170度に予熱したオーブンで15分焼く。
１２．できあがり。秋だなぁ。食べちゃえ！
#Chestnut #Cookies #recipe #ASMR #OddlySatisfying #relaxing #soothing #音フェチ #栗
