The Eye - Visual Illusion (SELF HYPNOSIS)

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Bread Pizza

Hay Guys We Will Do Today A Simple Recipes Hope You Enjoy It 

Ingredients 

• Makes 6 bread pizzas
• 6 bread slices
• 1/4 cup tomato sauce
• 1/4 cup corn kernels
• 1/2 cup cherry or grape tomatoes
• 1/2 cup Mozzarella Cheese
• 1 tsp sesame and flax seeds, to sprinkle on top
• 1 tsp dry oregano
• 5-6 fresh basil leaves, chopped

Directions

1: Preheat oven to 400F (200 C). Slice Mozzarella and cherry tomatoes. Arrange bread slices on a baking tray lined with parchment paper.

2: Spread tomato sauce on one side of each slice of bread. Sprinkle dry oregano.

3: Add Mozzarella cheese and tomato slices.

4: Add corn kernels and sprinkle sesame and flax seeds on top.

5: Bake for 10 minutes or until the cheese melts.

6: Bake for 10 minutes or until the cheese melts.

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Strawberry Parfait

Guys Today We Will Do Some Nice Fruit Hope You Enjoy It

Ingredients

• Makes 2 servings
• 1 cup strawberry slices
• 4 ladyfinger cookies
• 1 cup yogurt
• 2 tbsp honey
• 1/2 cup honey cornflakes
• fresh mint or basil, optional

Directions

1: Cut the strawberry in slices and combine yogurt with honey.

2: Place a layer of crushed ladyfingers in the bottom of your glasses. Add a 

layer of cornflakes.

3: Add a layer of strawberries.

4: Add a layer of yogurt mixture.

5: Repeat steps for the next layers.

     6: Garnish with cornflakes on top and a sliced strawberry.

Hope You Enjoy It Guys :) Keep In Touch 

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Homemade Crescent Rolls

Ok guys today we will do A wonderful Recipes for light, fluffy and buttery crescent rolls. Perfect to have 

them served right out from the oven to Thanksgiving dinner table. I will definitely repeat this recipe to serve 

them not only on holidays but for breakfast too. They are just delicious, hardly can stop not eating too many 

Ingredients

• Makes 32 rolls
• 3 1/2 cups flour
• 25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
• 1/3 cup water, warm
• 3/4 cup milk, warm
• 1 1/2 tbsp sugar
• 2 eggs
• 1 tsp salt
• 4 tbsp butter, softened
• Filling
• 4 or 5 tbsp butter, softened
• Topping
• 1 1/2 tbsp butter, melted

Directions

1: In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in 

the warm water and add to the flour mixture. Add eggs and milk, mix 

everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.

2: Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza). 

3: Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.

4: Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.

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Grilled asparagus with creamy raspberry and dijon vinaigrette

Today A Healthy Recipe Yes :) 
Asparagus is such a popular spring and summer side dish! Adding a creamy berry-based dressing is a perfect complement to the grilling of the asparagus.

Ingredients

2 lbs (1 Kg) asparagus, trimmed

1 tbsp (15 mL) extra virgin olive oil

Salt, to taste

Pepper, to taste

10 sprigs fresh thyme, leaves pulled from stems

2 cloves of garlic, quartered

1 small shallot, quartered

1/4 cup (60 mL) buttermilk

1/4 cup (60 mL) 35% whipping cream

1/4 cup (60 mL) raspberry vinegar

3 tbsp (45 mL) liquid honey

2 tbsp (30 mL) Dijon style mustard

2 tbsp (30 mL) fresh lemon juice

1 tsp (5 mL) grated lemon zest

1 cup (250 mL) fresh raspberries

Preparation

Preheat barbecue to medium-high heat (400°F/200°C). In a bowl, toss together asparagus, oil, salt and pepper.

In a blender, combine thyme, garlic, shallot, buttermilk, whipping cream, vinegar, honey, mustard, lemon juice, and zest. Season with a pinch of salt and pepper. Puree dressing into a smooth consistency. Adjust seasoning if necessary. Cover and refrigerate until ready to serve.

Place asparagus on greased grill; close lid and grill, turning halfway, until tender-crisp and lightly charred, about 5 to 8 minutes.

To serve, place asparagus on a serving dish; drizzle with the raspberry dressing and top with fresh raspberries.

By Now To Another Recipe 

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Strawberries & Cream Whoopie Pies

Hay Guys Today I will Share With You A Nice Recipe Hope You Enjoy It :) 

Is it a cookie, a cake or a pie? A Whoopie Pie lets you enjoy the best of all three in bite-size portions with a seasonal blast from your local berry patch.

Ingredients

2 1/4 cups (550 mL) all-purpose flour

1 1/4 cups (295 mL) granulated sugar

3/4 cup (175 mL) unsweetened cocoa powder

1 tsp (5 mL) baking soda

1 egg

1/3 cup (75 mL) vegetable oil

1 1/2 cup (375 mL) buttermilk

1 tsp (5 mL) vanilla extract

Macerated Strawberries:

3/4 cup (175 mL) water

3/4 cup (175 mL) granulated sugar

1 1/4 cup (300 mL) diced strawberries

Vanilla Whipped Cream:

1 1/4 cups (300 mL) 35% whipping cream

1 tbsp (15 mL) icing sugar

1 tsp (5 mL) vanilla

Icing sugar, optional

Preparation

Preheat oven to 375ºF (190ºC) with racks positioned in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper.

In a medium bowl, sift together flour, sugar, cocoa powder, and baking soda. In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla; whisk until completely blended.

Slowly stir flour mixture into buttermilk mixture; just until combined. Drop level 1-½ tablespoons (22 mL) batter into 12 mounds at least 2-inches (5 cm) apart, repeat on second sheet. Bake for 10 minutes, switching pans on racks hallway, or until puffed and tops spring back when touched. Let cool on pans on racks for 2 minutes. Transfer to racks to cool completely. Repeat with remaining batter.

Macerated Strawberries:

In a small saucepan, combine water and sugar; heat over low heat, until sugar is dissolved, stirring occasionally. Refrigerate to cool. Stir strawberries into cooled sugar mixture; let stand 10 minutes. Drain sugar mixture.

Vanilla Whipped Cream:

Meanwhile, in a chilled bowl, whip cream, sugar and vanilla until stiff peaks.

To assemble, spread or pipe 2 tablespoons (30 mL) of cream on the flat side of half of the cakes. Top with about 1 tbsp (15 mL) of the macerated strawberries. Sandwich with remaining cakes. Dust with icing sugar if desired.

Ok Guys By For Now :)

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Maple Ice Cream Sandwiches

Hello Guys How Are Hope You Are Good
 What a better way to celebrate than biting into a maple ice cream filled sandwich. Even better? Shape your cookies like maple leaves and you are destined to have a winner.

Ingredients

Maple Ice Cream:

2 cups (500 mL) 35% whipping cream

1 cup (250 mL) milk

1 Pinch salt

6 egg yolks

1 cup (250 mL) pure maple syrup, (preferably dark amber)

Cookies:

3/4 cup (175 mL) butter, softened

1 cup (250 mL) packed light brown or granulated sugar

2 eggs

1/2 tsp (2 mL) maple extract

2 1/2 cups (625 mL) all-purpose flour

1/2 tsp (2 mL) baking powder

Preparation

Maple Ice Cream: In a medium heavy bottomed saucepan, heat cream, milk and salt over medium heat until bubbles form around the edge. Remove from heat.

In a large heat-proof bowl, whisk egg yolks and maple syrup. Gradually whisk spoonful’s of hot cream mixture into yolk mixture. Return to pan; cook over medium heat, stirring constantly, for about 8 to10 minutes or until thick enough to coat back of wooden spoon. Strain through fine sieve into a heat-proof bowl. Place plastic wrap directly over surface; refrigerate overnight.

Freeze in ice-cream machine (see below for no ice cream machine instructions) according to manufacturer’s instructions. Pack into airtight container and freeze for 1 hour or until firm.

Cookies: In a medium bowl, with an electric mixer, cream butter and sugar, until light. Add eggs in one at a time. Beat in maple extract. In a separate bowl, whisk together flour and baking powder; stir into butter mixture in 2 additions. Divide dough in half; shape each into disc. Wrap in plastic; refrigerate for at least 1 hour.

Pre-heat oven to 375° F (190°C). Line rimless baking sheets with parchment paper. On a lightly floured surface; roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thick. Using a 3-inch (8 cm) maple leaf shaped cookie cutter, cut out shapes, rerolling scraps. Place on prepared baking sheet.

Bake for about 10 minutes or until light golden on bottoms and edges. Let cool on pan on a rack for 2 minutes then transfer to racks to cool completely.

To assemble, take the ice cream out of the freezer to soften. Meanwhile, freeze cookies for 10 minutes or until hard. Carefully smooth 2 to 3 tablespoons (30 to 45 mL) of ice cream on bottom of half of the cookies, sandwich with second cookie. Clean the edges and place on a parchment covered baking sheet; freeze until ready to serve. Transfer to air-tight container and freeze, up to 5 days.

Hope You Enjoy It I wish You The Best My Friends 

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