Strawberry Cream Bath Salts Food

STRAWBERRIES AND CREAM SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
• In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
• Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit.
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
• Bake for 18 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C)
• Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
• Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
• In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
• Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
• Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
• Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
• Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
• Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
• Using a spatula, carefully fold in the strawberry puree.
• Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
• Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
• Serve the soufflés immediately with the crème anglaise poured over the top.
• Enjoy!

STRAWBERRY & CREAM BATH SALTS

Steps:

• Put the salt in a large glass mixing bowl, add the glycerin and mix well.
• Divide the mixture in two, to one part add food color until the desired shade is reached, mix very well, if you use liquid food color be careful that the mix doesn't get too wet, if necessary leave the color pink instead of red.
• Add the fragrance oil.
• In another bowl, add the vanilla fragrance to the other part and mix well.
• The fragrance amounts are not "to taste" but "to smell".
• Cover both bowls and leave to stand for an hour, and then mix again.
• Have some clean jars ready and fill them by alternating the layers, holding the jar at a slight angle, this way you get the layered sand effect Cover the lid with a piece of nice cotton or paper, tie with string or ribbon, and provide with a label Use 4 to 5 tablespoons per bath.

STRAWBERRY & CREAM PINWHEEL APPETIZERS

Steps:

• In a large bowl, mix the cream cheese and goat cheese together, blending well, next add the milk, honey and key lime rind.
• Once the cheese mixture is creamy add the coarsely chopped pecans and place in the fridge to chill for 30 minutes.
• Thinly slice the strawberries and set a side until needed.
• Remove the crusts from the bread.
• With a rolling pin flatten the bread slices, horizontally and vertically.
• Spread 1 tablespoon of the cream cheese mixture on the prepared bread slices.
• Place a piece of plastic wrap on table and place the bread on top of the plastic wrap.
• In the middle of the bread place two rows of of the thinly sliced strawberries.
• Gently roll the bread into a log, cover the log with the plastic wrap, do this for each slice.
• Chill the covered, cream cheese logs in the fridge for 3 hours or overnight, for the flavors to blend.
• Remove the logs from fridge, take off the plastic and gently slice the logs with a bread knife.
• You should get four slices from each bread log.
• Enjoy, enjoy, enjoy.

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE

Steps:

• Preheat the oven to 400 degrees F.
• In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
• Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
• While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
• After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
• Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
• To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

EASY BATH SALTS

Steps:

• Mix Everything in a bowl. Break up clumps with a fork. If you use a favorite type of bath salt for the texture then it has a scent if not, you can add any type of purfume you want.
• Now place into a container, and there ya go!

LAVENDER BATH SALTS

Steps:

• Combine salts and baking soda, then add essential oils and stir gently but well.
• Add food coloring to achieve lavender (red and blue gets close if you don't have lavender-colored), then fold in lavender leaves if using. They tend to float in the bath, so be warned -- those aren't little bugs surrounding you!
• Store in a tightly sealed jar and use about 1/3 cup per bath.