A Surprising Way to Prevent Soap Scum Build-up on Glass Shower Doors

A Surprising Way to Prevent Soap Scum Build-up on Glass Shower Doors

Laundry Whitener

Laundry Whitener: To help your whites not to turn greyish, put a handful of clean and broken down eggshells and 2 slices of lemon in a little cheesecloth bag with your clothes in the washer. It will prevent the soap deposit that turns the white clothes grey. (From Emilie) - See more at: http://www.theprairiehomestead.com/2012/08/9-things-to-do-with-eggshells.html#sthash.NCK0bUBB.dpuf

How to Remove Deodorant Stain and Sweat

How to remove deodorant stain and sweat


The clothes stained by other clothing give us a feeling uncomfortable by the slide and leave us quite countered. But I think the stains caused by sweat and deodorant in the clothes leave us even more thwarted yet. What's troubling is how to remove deodorant stain and sweat. Many people don't know what to do, or how to instruct who will wash the clothes. See this article homemade tips that help take stain how to get sweat stains on clothes
Let the clothes soak for 15 minutes in the solution of: 3 tablespoons (tea) of white vinegar and 1 gallon of water. After the 15 minutes, wash the clothing.
About the spots use water with baking soda and let stand for 30 minutes. After the 30 minutes, wash the clothing.
How to remove deodorant stains from clothes
Use a damp sponge with hydrogen peroxide and rub it on the stain. Wait 1 or 2 minutes so that the mixture make effect on the stain. After just washing clothes.
Use lemon juice over the stain and wait a few minutes to take effect. After, wash the clothing.
To avoid deodorant stain, you must choose wisely the deodorant that you will use. Currently there are already several that does not promote stains. Forget the bat! If you know another method, feel free to post in the comments. You will help a lot of people exposing their experiences.

Source: cleaning tips 

Apple Cinnamon Loaf

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar...
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Recipe from Welcome Home

http://www.luicucina.com/2013/08/apple-cinnamon-white-cake.html

Bandanas como servilletas

Bandanas

Hoy en un show que veo todos los sabados la anfitriona del show propuso usar bandanas como servilletas, para mi fue una sorpresa por que yo vengo usando bandanas como servilletas desde hace un buen tiempo y me encantan, son coloridas y le dan a la mesa alegria,  asi como que se laban se doblan y estan listas para usar nuevamente

Flan Cake

Caramelo 
11/2 taza de azucar
1/4 taza de agua

Flan
1 lata de leche condensada
La misma medida de leche normal
5 huevos enteros
1 cucharada de coco rallado

Cake:
4 huevos
1 taza de azúcar
1 taza de leche caliente
2 tazas de harina para todo uso
1 cucharada sopera de levadura en polvo


Preparación:
En una caserola poner los ingredientes de caramelo y dejar cocinar hasta que tome un color miel o caramelo claro 
Bañar de caramelo un molde y reservar
Unir todos los ingredientes del flan y agregar  al molde cubierto de caramelo

Cake

Batir claras de huevos hasta que esten firmes
Añadir la yema de huevo, azúcar y leche caliente( la leche debe irse agregando poco a poco ya que esta caliente)
Detener el mezclador y añadir poco a poco la harina tamizada con el polvo de hornear, mezclando lentamente
Vierta la mescla de torta en la mezcla de pudín 
hornear juntos
Hornear en baño Maria durante unos 40 minutos

BUTTER BEER (Harry Potter) - Nicko's Kitchen

Beneficios de la canela para la salud | hermandadblanca.org

Beneficios de la canela para la salud | hermandadblanca.org

Nudo invisible para unir hebras de lana

Shabby Chic Pearl Flower Tutorial, IMPROVED

Shabby Chic Pearl Flower Tutorial

Sweet Corn Fritters

Sweet Corn Fritters

2 ears fresh corn (2 cups kernels) or 1 can drained sweet corn
½ cup flour
1/3 cup cornmeal
1 teaspoon salt
... ½ teaspoon baking powder
½ cup milk
1 egg
4 tablespoon olive oil
1 tablespoon butter

Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

Heat a nonstick skillet over medium/low with 2 T olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches. 




http://redtri.com/chicago/sweet-corn-fritters/

Panzanella Breakfast / Desayuno Panzanella

Desde hace mucho no escribo nada y estado pensando por que no poner todas las recetas que me gustan aqui y asi puedo compartirlas
 Las  he tomado de Facebook, del internet, de revistas, asi como algunas me las han mandado y otras son mias,  les aseguro que son unas cuantas, asi que apartir de hoy tratare de todos los dias poner algunas cuantas, muchas son en español pero tambien tengo en Portugues e Ingles pero tratare de traducirlas para que todos podamos disfrutar de ellas

Breakfast Panzanella

8 Cups of pound cake or 8 C. Day old Bread 
1 Stick of Butter, melted
Cinnamon/Sugar (mix together 1 C. Sugar w/ 4 tsp. Cinnamon)
2 C. Fresh Blueberries
2 C. Fresh Strawberries
1 C. Fresh Nectarines, copped
*Optional add in: Shredded Coconut, Toasted Almonds*

Heat oven on Broil
place the pond cake on a sheet pan and broil for two minutes stir and continue cooking until crisp or Place the Cubed  day old bread in large bowl. Pour melted butter over and toss until coated. Then sprinkle 1/4 C. Cinnamon-Sugar mixture over and toss again.* You can add as much of the sugar mixture you would like.*  Place on a sheet pan. Broil for 2-3 minutes. Watching carefully, so not to burn. Stir the bread up & continue to cook until crisp. 
While you are letting the bread cool, cut up & mix all the fresh fruit together.
When the pound cake or the bread is cooled mix with the fruit. Top with toasted Coconut & almonds just before serving. Due to the bread getting "soggy", this doesn't store well. So make sure you mix the fruit with the bread right before serving.




Desayuno Panzanella


8 tazas de bizcocho o 8 C. pan viejo de un día
1 barra de mantequilla derretida
Canela / Azúcar (mezcle 1 C. azúcar w / 4 cdta. Canela)
2 C. Arándanos Frescos
2 C. Fresas Frescas
1 C. nectarinas frescas, picaditas
* Añadir Opcional: Coco rallado, almendras tostadas *

Caliente el horno 
coloque el pastel en una bandeja para horno y tueste durante dos minutos revolver y continuar la cocción hasta que estén crujientes o
Coloque el pan en cubitos en un tazón grande. Vierta la mantequilla derretida sobre y mezclar hasta que estén cubiertos. Luego mesclar 1/4 C. azúcar con 4 cucharadas de canela mezclar bien . * Usted puede agregar la mayor cantidad de la mezcla de azúcar que le gustaría. * Colocar en una bandeja para hornear. Dore durante 2-3 minutos. tener cuidado, para que no se queme. pasado ese tiempo Mezcle el pan nuevamente y continuar la cocción hasta que estén crujientes.
Mientras que usted está dejando el pan refrescar, cortar y mezclar toda la fruta fresca en conjunto.
Cuando el bizcocho o el pan se enfríe mezcla con la fruta. Cubra con coco y almendras tostadas justo antes de servir. Debido a que el pan se moja con el jugo de las frutasir ", esta no se conserva bien. Así que asegúrese de mezclar la fruta con el pan justo antes de servir.

Yo lo he probado de las dos formas y me gustan las dos 

Night Time

Roses

Angel Hair Pasta with Shrimp & Lemon Cream Sauce

Angel Hair Pasta with Shrimp and Lemon Cream Sauce Recipe

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• Prep time: 15 minutes
• Cook time: 15 minutes

We used medium shrimp (41-50 per pound) for this recipe, but little cocktail shrimp would also work. Use heavy whipping cream to avoid curdling when mixed and heated with the lemon juice.

INGREDIENTS

• 3/4 cup heavy whipping cream
• 1/4 cup chicken stock
• 3 Tbsp lemon juice
• 3/4 pound angel hair pasta (also called capellini)
• Salt and black pepper
• 1 pound raw medium shrimp, peeled and deveined*
• 1/2 cup (loosely packed) chopped parsley
• 1/4 cup (loosely packed) chopped chives
• Zest of a lemon
• 1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of ice water.

METHOD

1 Bring a large pot of salted water to a boil.

2 In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

3 Add the angel hair pasta to the boiling water.

4 Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

5 When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

Note, if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Yield: Serves 4.

French Crullers

yield: Makes 10 to 14 crullers

active time: 30 minutes

total time: 30 minutes

• 1 cup water
• 6 tablespoons (3 ounces) unsalted butter
• 2 teaspoons (10 grams) superfine sugar
• 1/4 teaspoon salt
• 1 cup (135 grams) all-purpose flour, sifted
• 3 large eggs, divided
• 1 to 2 egg whites, slightly beaten
• Vegetable oil for frying
• Basic Sugar Glaze

1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.

2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.

3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.

Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.

Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over—but keep an eye on them and flip any that need a little help.

Read More http://www.epicurious.com/recipes/food/views/French-Crullers-51157200#ixzz2RzIFZD6f

Basic Sugar Glaze

• 1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
• 3 to 4 tablespoons milk or water
• 2 teaspoons vanilla extract (optional)

1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

Mirando entre las tantas recetas que a diario recibo encontre esta que me parecio fenomenal sobre todo que en unos dias es el cumpleaños de mi Sophia. El merengue esta echo con frutas naturales asi que lo tratare para ver como queda  aunque estoy segura que estara espectacular

Thiebaud Pink Cake

yield: Makes one 8-inch cake, serving 8 to 10

active time: 1 hour

total time: 1 day

Strawberry Concentrate

• 1/2 pound (227 g) fresh strawberries
• 1/2 cup (4.3 oz / 120 g) water
• 1/4 cup (1.8 oz / 50 g) sugar

• Rose's Downy Yellow Butter Cake

• 3/4 cup (6.4 oz / 180 g) Lemon Curd
• Vanilla Buttercream
• Simple Syrup
• 1 fresh raspberry

To make the strawberry concentrate, wash, dry, and hull the strawberries. Cut the berries in half or quarter them if they are especially big.

Combine the strawberries, water, and sugar in a medium nonreactive saucepan and bring the mixture to a simmer over medium-low heat, stirring to help the sugar dissolve. Turn down the heat to the low, cover, and simmer until the berries are soft, 8 to 10 minutes. Remove from the heat and let the berries rest, covered, for 5 minutes.

Transfer the berry mixture to a fine-mesh sieve set over a medium nonreactive saucepan. Once all of the juice has drained, set the berries aside to use in another project. Bring the juice to a simmer over medium-low heat until it has reduced down to 1/4 cup (2.1 oz / 60 g), about 10 minutes, and set aside to cool.

To assemble the pink cake, place the cooled cake on a flat, stable work surface. Using a long, serrated knife, slice off the rounded top of the cake so that it is perfectly level. An even, flat top is key to the look of this dessert.

Using the serrated knife, split the cake horizontally into 2 even layers. Split each half in half again so that you have a total of 4 layers. Place the bottom layer on an 8-inch cardboard cake round or directly on the serving platter and set on top of a cake turntable, if you have one. Generously brush the surface of the cake with simple syrup.

Prepare the buttercream by warming and whipping it to achieve a mayonnaise-like consistency (see Working with Buttercream ). Measure out 1/2 cup (2.6 oz / 73 g) of buttercream and, using an offset spatula, spread it evenly on the bottom cake layer, being careful not to let it blop over the sides. As you spread the buttercream, let a small wall (about 1/4 inch high) form around the outer edge, creating a well for the lemon curd.

Evenly distribute 1/4 cup (2.1 oz / 60 g) of the lemon curd in the well. Set another cake layer on top and brush with simple syrup; spread with buttercream, creating a well, and fill with lemon curd just as you did with the first layer. Repeat with the third layer. Top with the final cake layer.

If necessary, warm the buttercream once again. Measure out 1 cup (5.2 oz / 146 g) of buttercream and use the offset spatula to apply it as a crumb coat, a thin coating covering all surfaces of the cake; a crumb coat will seal the exterior of the cake to help prevent crumbs from marring the final frosting. (It's important to measure out buttercream specifically for the crumb coat so that the unused buttercream remains crumb free.) Refrigerate the cake for 10 to 15 minutes to set the crumb coat.

Reserve about 1/2 cup (2.6 oz / 73 g) of buttercream for the top of the cake. Using an offset spatula, apply a thick layer of the remaining buttercream to the sides of the chilled crumb-coated cake. At this point, it's not important that the cake look pretty—it's most important that the buttercream be evenly distributed around the sides. With the cake sitting squarely in the middle of the turntable and with the offset spatula held vertically against the frosting, begin spinning the turntable. Keep the cake moving steadily in one direction and apply light pressure with the spatula; the buttercream will begin to even out. I like to imagine the spatula as the needle that stays steady while the record (or cake) spins round and round on the turntable. My goal is to make the sides perfect before adding any Thiebaud personality. Make sure to watch the vertical line of the cake; I find it helpful to look at the right side of the cake at eye level while spinning the turntable. You can add more buttercream to any spots that seem thin and whittle down any thick spots with the spatula.

Once the sides are perfectly vertical and smooth, create as much or as little texture as you want in the buttercream. I constantly refer back to Display Cakes as I try to capture the casual, slightly imperfect look of Thiebaud's cakes onto my neatly frosted sides. It's not easy! While spinning the cake on the turntable, I often hold my offset spatula vertically and gently wobble it back and forth, or I take a quick swipe at the cake with the spatula blade as the turntable spins.

When the sides are to your liking, you'll find a ring of buttercream standing up above the surface of the cake. Lightly "grab" the excess buttercream in one area with the offset spatula and pull it toward the center of the cake, spreading it toward the center. Repeat until you have a nice, clean edge all around.

If necessary, warm the reserved buttercream, and then mound it up on top of the cake in the center. Using a small offset spatula, start from the center and begin smoothing out the buttercream, inching it closer and closer to the edge of the cake. I work fairly slowly when doing this in order to get a nice, voluminous lip of buttercream where the sides and the top of the cake meet, re-creating the ring that appears around the top edge of Thiebaud's pink cake.

Place the raspberry in the center of the cake.

The cake is best served immediately.

Do Ahead: This cake has many different components that require preparation before the cake can be assembled. The cake needs to be baked and thoroughly chilled before assembly, so consider making it the day before. It will keep for up to 5 days in the refrigerator or for up 2 months in the freezer. The lemon curd takes 3 to 4 hours to set, so consider preparing it while the cake is baking. It can be kept for up to 1 week in the refrigerator or for 4 months in the freezer. The strawberry concentrate can be made ahead and stored for up to 1 week in an airtight container in the refrigerator or 4 months in the freezer, but should be at room temperature before using. The buttercream is easiest to use when it's freshly made, but it can also be made ahead and easily rewarmed before frosting the cake (seeWorking with Buttercream ). It will keep for up to 1 week in the refrigerator or for up to 4 months in the freezer. The simple syrup can be made shortly before assembling the cake but, if made ahead of time, will keep for up to 3 weeks in the refrigerator. To store leftover cake, press plastic wrap against the cut sides and refrigerate for up to 1 week. Bring to room temperature before serving.

Above and Beyond: In the painting Display Cakes, the pink cake is the smallest of the three. But since 6-inch cake pans aren't common in home kitchens, I've made this cake the same size as the other two. To make a more faithful replica of the painting, bake the cake batter in two 6 by 2-inch cake pans; see Variations in Rose's Downy Yellow Butter Cake for details. Split each baked cake into 2 even layers so that you have a total of 4 layers. Build the cake on a 6-inch cardboard cake round or directly on a serving platter, using slightly less simple syrup, buttercream, and lemon curd on each layer.

Read More http://www.epicurious.com/recipes/food/views/Thiebaud-Pink-Cake-51159640#ixzz2RzEFTVSv