GET FAIR COMPLEXION WITHIN 2 WEEK

JUST APPLY THIS ON REGULARLY FOR 15DAYS AND YOU WILL SEE THE DIFFERENCE -----

-INGREDIENTS ARE----

THESE MEASUREMENT ONLY FOR FACE AND NECK--- INCREASE THE QUANTITY IF YOU APPLY IT ON YOUR BODY

1And half teaspoon Gramflour (besan )
1And half teaspoon unboiled milk or yogurt (dahi)
Half teaspoon of pure Turmeric powder (can use raw turmeric paste or tree/ wild turmeric powder but don't use the cooking masala turmeric)
Half teaspoon Lemon juice
Half Teaspoon Olive oil or Honey ( Only for Dry skin person )

So simple ingredients , isn't it? Just mix well apply on clean skin and Eyes area (keep this pack on eyes area only 10minutes ) . Wait for 15-20mins and rinse well... Do this continuously for 15days and tell me the results ..

If you have pigmentation or acne/pimple scars ---- Add water soaked 2 Almond badam paste + 1teaspoon of fresh Tomato paste in this pack and use....

Note - After using this pack don't go to sunlight for atleast 2 hrs.. So it would be best if you apply it at night.

How To Make Pizza Dough

3.75 Cups Flour
2 tbsp Yeast
1tsp Salt
1 tbsp honey
1/2 tbsp Olive Oil
1 1/2 Cup Warm Water

divide dough into 2 round pieces cover them and put into a warm place for about 1 1/2 hours or until doubled in size

Add what you would like on your Pizza

Set oven to 400f bake for 20 mins

Hope you have fun making Pizza.

How to bake Chocolate Chip Cookies

Set oven to 300f/150c

1 Cup Margarine
1 Cup White Sugar
1/2 Cup Brown Sugar
1 Egg
Pinch of Salt
1/2 tsp Baking Soda
1 tsp Baking Powder
2 1/2 Cup Flour
1/2 Cup Chocolate Chips

Cook for 7-8 mins our until Golding Brown.

How to make Peanut Butter Cookies

Set Oven to 375f

ADD
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/2 cup Butter
1/2 Cup Peanut Butter
1 Egg
1 1/4 Cup Flour
3/4 tsp baking Soda
1/2 tsp baking powder
1/4 tsp Salt

Bake for 9-10 mins our until light brown

Hope you have fun baking Peanut Butter Cookies.

How to Make Holmade Bread Dough

ADD

6 to 6-1/2 Cups all-purpose or Bread Flour
3 tbsp White Sugar
2 Packages Dry Yeast
2 tsp salt
1-1/2 Cups Water
1/2 Cup Milk
2 Tbsp Butter

Let dough rise ror 30-60 mins our until doudled in size

Greses you bread pans be for you put the dough
Make 3 good size balls into each bread pan.

Bake until golding brown

Hope you have fun baking Holmade bread.

How to make Chocolate Cake With Chocolate Frosting

Set oven to 350f

ADD
1 1/2 Cups all- purpose Flour
1 Cup White Sugar
1/4 Cup Cocoa Powder
1 tsp Baking Soda
1/4 tsp salt
1/3 Cup Melted Butter
1 Cup Warm Water
1 tbsp Lemon Juice
1 tsp Vanilla extract

Chocolate Frosting

ADD
6 ounces semi- sweet chocolate chopped
3/4 cup heavy Cream 35% butterfat
1 tbsp butter room temperature

Bae for 35 mins or until the cake springs back

Hope you have fun Baking Chocolate Cake with Chocolate frosting

How to Make Turmeric Lotion at Home

Turmeric is a spice used primarily in Indian cooking but also has powerful medicinal attributes. The spice is a natural acne fighter and makes skin glow by evening out skin tones. Turmeric creams applied under the eyes can get rid of dark circles. Incorporating turmeric into a moisturizing lotion allows you to keep skin soft and glowing. The turmeric lotion should be applied daily for two to three weeks for the best results. Turmeric powder or turmeric paste can be used in a lotion recipe, though the powder may be easier to find at a local supermarket or health foods store.
Things You'll Need
3 tbsp. almond flour
1/8 tsp turmeric
1 tbsp. lemon juice
¼ cup plain yogurt
Small bowl
Spoon

Instructions
1
Add the yogurt and almond flour to a bowl and mix together.

2
Pour in the lemon juice and turmeric and stir thoroughly. The mixture needs to be fully mixed together.

3
Use immediately or keep covered and refrigerated until you are ready to use the lotion. The turmeric lotion can be used for up to one week.

Midnight Cookies

Ingredients
1 cup all purpose flour
2 teaspoons instant espresso
1/2 teaspoon salt
2/3 cup best quality unsweetened cocoa powder (such as Valrhona)
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
Procedures
1
In a medium bowl, whisk together flour, espresso, salt, cocoa powder, and baking soda.

2
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla until well combined.

3
Add flour mixture to bowl in two additions, each time beating just until mixed. Stir in walnuts.

4
Cover dough with plastic wrap and refrigerate one hour.

5
Preheat oven to 350°F. Line two baking sheets with parchment paper.

6
Drop dough by the tablespoon onto prepared baking sheets. Bake cookies until just starting to crack on top, but not totally dry, about 12 minutes.

Lemon and Almond Streamliner Cake

Ingredients
Custard
Grated zest of 2 lemons
3/4 cup whole milk
1/2 cup (3 1/2 ounces) sugar
4 egg yolks
1/2 teaspoon fine sea salt
2 tablespoons cornstarch
1/2 cup lemon juice (from approximately 3 lemons)
1/2 cup (4 ounces) unsalted butter, cut into small cubes

Cake
1 1/4 cups (5 ounces) sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup (6 ounces) almond paste,
at room temperature
10 tablespoons (5 ounces) unsalted butter, at room temperature
2/3 cup (4 2/3 ounces) sugar
3 tablespoons canola oil
2 teaspoons pure vanilla extract
3 eggs, at room temperature
2/3 cup buttermilk, at room temperature
Procedures
1
To make the lemon custard, combine the lemon zest, milk, and 1/4 cup of the sugar in a medium saucepan and heat over medium-low heat until just hot. Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining 1/4 cup of sugar, and the salt until well combined, then whisk in the cornstarch, then the lemon juice.

2
Slowly whisk a third of the hot liquid into the yolk mixture. Pour the mixture back into the saucepan with the hot milk and cook over medium-low heat, whisking steadily, until the custard begins to thicken and bubble for 1 minute (you will need to stop whisking for a moment to check if it is bubbling).

3
Strain the custard through a fine mesh sieve into a clean bowl and whisk in the butter until it has melted. Place a piece of plastic wrap directly upon the surface of the custard and place in the refrigerator to cool for about 2 hours. The custard is easiest to work with once it has set.

4
Center an oven rack and preheat the oven to 350°F.
5
To make the cake, sift together the flour, baking powder, and salt in a bowl, then whisk the mixture to ensure that the ingredients are well mixed.
6
Using a stand mixer with the paddle attachment, combine the almond paste, butter, sugar, canola oil, and vanilla on low speed until blended; gradually increase the speed to high and cream until very light and fluffy, 5 to 7 minutes, stopping the mixer frequently to scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter.

7
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overheat the batter.

8
Pour the batter into the prepared pan and spread it evenly. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake until the cake is a deep golden color and a wooden skewer poked in the middle comes out just barely clean, 42 to 45 minutes. The cake might crack on the surface as it bakes; don’t worry, this simply provides a way for the cake to soak up more of the lemon custard.

9
Cool the cake in its pan on a wire rack for 30 minutes. Gently invert the cake onto the rack, leaving on the parchment paper until you assemble the cake. Flip the cake right side up and continue to cool the cake on the rack until it reaches room temperature.

10
To finish the cake, remove the parchment paper and place the cake right side up on a flat plate. Using a metal spatula, spread a thin layer of the lemon custard on the sides of the cake to seal the cake and give it a light shine. Put the rest of the lemon custard on top of the cake, spreading it just barely out to the edge. Use your spatula to make a swirly design in the custard on the top of the cake. Allow the assembled cake (or really, the lemon custard) to set in the refrigerator for 30 minutes.

11
Bring the cake to room temperature before serving (this will take about an hour). Any leftover cake keeps in an airtight container in the refrigerator for up to 3 days.

MEXICAN WEDDING CAKE

Ingredients
For the cookies

2/3 cup nuts (pecans, walnuts, hazelnuts)
1 cup unsalted butter, room temperature
1/4 cup confectioners' (powdered or icing) sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

For the topping

1 cup powdered (icing or confectioners) sugar, sifted

Procedure

1 Preheat oven to 350°F and place rack in center of oven.
2 For the toasted nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

3 For the cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

4 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

5 Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

6 Meanwhile, place the 1 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be stored in an airtight container for several weeks. Can roll or sift the cookies in more confectioners sugar before serving.