Just bought Revlon’s Nail Art Expressionist and I love it! The bottle has two colors – one with a big brush and one with a small brush to do a small design on top of the other color! There are so many fun colors to mix! I highly recommend this Revlon product!
I’m so sorry I haven’t posted in so long. I was backpacking and it was definitely a great experience. It’s so amazing to be out in the canyons with no technology. Not seeing anyone else, besides the people in your group. It really gives you time to think without the rush of life and the world we live in today. I was in the San Rafael Swell in Utah. It was beautiful but I am so glad we had a leader who knew where he was going because all the canyons look so similar!
My friend from Argentina left yesterday so my friend and I made her a very simple but cute cake – perfect cake for when you don’t have enough time to make things from scratch.
What you will need:
A cake mix
Icing – can be store bought or home made
Fresh Strawberries – cut into quarters for the middle and sides of the cake and then quartered and sliced for the edges
It actually helps to let the cake fall a little bit in the center because it gives a little groove to put the strawberries in the middle!
Picture from last summer when were about to hike up towards the maroon bells. The mountains are so beautiful xox
Tried to new type of cookies last week – found the recipe in Buddy Valestro’s Baking with the Cake Boss. These cookies were pretty good! Unfortunately I messed up the white powdered sugar icing, so for the rest of the cookies I just melted chocolate chips and put the melted chocolate on as icing!
- 3/4 cup plus 2 tablespoons sugar
- 1/2 cup unsalted butter
- 2 extra large eggs
- 1/2 cup milk
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon freshly squeezed lemon juice
- 1 1/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 2 cups powdered (10x) sugar
- 2 tablespoons semisweet chocolate chips or 1/2 ounce semisweet chocolate, coarsely chopped
Position a rack in the center of the oven and preheat to 340°F.
Cream the sugar and butter together in a stand mixer fit with the paddle attachment. (You can use a hand mixer if you let the butter soften at room temperature before beginning.) Add the eggs, 1 at a time, paddling about 1 minute after each egg is added, then stopping after each one to scrape. Add the milk, vanilla, and lemon juice and paddle just until they are absorbed into the mixture.
Put the cake flour, all purpose flour, baking powder, and salt in a separate bowl. Sift them together and add them to the mixer’s bowl. Paddle just until they have been absorbed by the mixture and it is smooth and consistent.
Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to “glue” the paper in place.
Use 2-ounce ice cream scoop to scoop batter onto the parchment paper, laving 2 inches between each cookie.
Bake in batches until the cookies are lightly golden brown, about 18 minutes. Remove the cookie sheets from the oven and as soon as the cookies can be moved, use a spatula to transfer them to a rack and let them cool.
Transfer the cookies to plates and place in the freezer for about 10 minutes to firm them up.
Meanwhile, bring the water to a boil in a double boiler set over simmering water. Whisk in the sugar until the mixture is a uniformly smooth and white. Use a spatula to ice half of the top of each cookie, using the edge of the spatula or the tip of a thin-bladed knife to make a straight edge. (If the icing seizes up, simply return it the pot over the double boiler over low heat and whisk to reinvigorate.)
Return the pot to the double boiler and stir the chocolate into the remaining icing until it melts and is blended in. Spread the chocolate frosting over the other half of each cookie.
The cookies may be enjoyed right away, or kept in an airtight container at room temperature for up to 3 days.