The Tweens News | English

Oily skin is the hardest to take care of, especially when you are prone to breakouts.

Today we are going to share with you how to treat oily skin with a cheap and easy product: cucumber.

Many people don’t know it, but cucumber calms, cleans and gives valuable nutrients to skin.

If you have red skin patches, acne, oily skin or blackheads, cucumber can help.

How? Write down this cucumber wash recipe and use it alongside your regular facial cleansers.

Liquify a cucumber in a blender or food processor along with one glass of non-fat milk. Blend with the peel and all because the peel has the most vitamins. Then, with a cotton ball, apply the mix to your face, especially in problems areas. Let the mix do its magic for 15 minutes and then remove it with warm water.

Always remember that after a treatment such as this you need to wash your face with facial soap and apply your moisturizer.

Source: http://www.wambie.com/tuttifrutti_us/news/CUCUMBER__THE_BEST_TRICK_FOR_OILY_SKIN-new_en-3240.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This drink is the perfect treat for a Fourth of July breakfast or brunch. The layered red, white, and blue effect will get everyone in the holiday spirit.

Ingredients

Cooking Instructions

1. Place yogurt, strawberries, milk, banana and sugar into a blender. Blend until smooth. Pour into tall glasses and top each drink with 1 teaspoon of yogurt and garnish with blueberries.

Tips & Tricks

Preparation Time: 5 minutes

Ready In: 5 minutes

Servings: 4

Source: http://recipes.kaboose.com/red-white-blueberry-smoothie.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Trifles are great desserts for summer because they don’t require any baking and almost zero sweat equity. Pick your favorite fruits and cookies or cake and layer away.

Ingredients

Cooking Instructions

1. Place half of the strawberries, water and sugar in a small saucepan over medium heat. Mash mixture using a potato masher or fork and cook for about 5 minutes until mixture becomes syrup-like. Cool for 5 minutes.
2. In a bowl of an electric mixer, beat cream until soft peaks form. Layer cake, cream, strawberries and blueberries in clear cocktail glasses. Drizzle cooled strawberry syrup over top of each trifle. Can be served immediately or covered and refrigerated overnight.

Substitution(s)

Preparation Time: 10 minutes

Ready In: 10 minutes

Servings: 6

Source: http://recipes.kaboose.com/red-white-blueberry-trifles.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This Valentine’s Day, borrow a trick from a hot restaurant trend: mini-desserts. Instead of icing, top these treats with a drizzle of melted chocolate to create a decidedly grown-up dessert.

Ingredients

• 3 cups flour
• 2 teaspoons cocoa powder
• 3/4 teaspoon salt
• 3/4 cup butter, room temperature
• 2-1/4 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 eggs, room temperature
• 2 tablespoons red food coloring
• 1-1/2 cups buttermilk
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons vinegar
• 1 package Baker’s Chocolate Dipping Sauce

Cooking Instructions

1. Preheat oven to 350 degrees F. In medium bowl, whisk together flour, cocoa powder and salt; set aside.
2. In large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until combined.
3. Add eggs one at a time, beating on medium after each egg.
4. Add food coloring and beat on low until mixed thoroughly.
5. Alternate flour mixture and buttermilk to egg mixture; beat on medium-low after each until combined.
6. Mix baking soda and vinegar in a separate small bowl. Add mixture to the batter; beat until combined.
7. Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes; remove from oven and let cool.
8. While cupcakes are baking, melt dipping sauce according to package directions.
9. Drizzle melted sauce over cupcakes; serve immediately.

Tips & Tricks

Instead of a chocolate drizzle, break out the fondue set and dip the cupcakes into a melted chocolate fondue.

Source: http://recipes.kaboose.com/red-velvet-cupcakes-chocolate-sauce.html 

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This souffle is a marvel. It can be served warm and puffy. Or cooled and piled high with the red berry cream.

Ingredients

Souffle:

• 1/2 cup plus 2 tablespoons sugar
• 8 ounces semi-sweet chocolate
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 6 large eggs, separated
• 1/4 teaspoon salt

Sauce:

• 1 cup strawberries, chopped fine
• 1 tablespoon sugar
• 2 tablespoons seedless raspberry jam
• 3/4 cup plus 1 tablespoon heavy cream

Cooking Instructions

1. Butter a 2 quart souffle dish and coat with 2 tablespoons sugar. Heat oven to 300 degrees F. In a medium sauce pan over medium heat melt chocolate with cream cheese and milk, stirring often until chocolate and cream cheese are melted and well combined. Transfer to large bowl and cool. Stir in egg yolks until combined.
2. In large bowl beat egg whites and salt until soft peaks form when beater is lifted. Continue beating whites on high, slowly adding remaining 1/2 cup sugar until whites are stiff.
3. Stir one-third of the egg white mixture into the chocolate mixture. In two more additions, fold egg whites into the chocolate mixture. Pour into prepared pan.
4. Bake 1 hour 50 minutes or until thin skewer in middle of cake comes out clean.
5. For sauce: Mix strawberries and sugar; let sit until liquid comes from the berries.
6. In a small sauce pan over medium heat melt raspberry jam with heavy cream, stirring occasionally, until all the jam is melted. Transfer to large bowl: Cool.
7. In food processor or blender pulse strawberries until smooth. Stir strawberries into jam mixture.
8. Beat remaining 3/4 cup heavy cream until whipped. Stir 1/2 cup of the whipped cream into the berry mixture. In two additions fold the remaining whipped cream into the berry mixture.

Substitution(s)

• A 5-ounce can of evaporated milk can be used instead of the 1/2 cup of evaporated milk
• Heavy cream or milk may be substituted for the evaporated milk
• Neufchatel (light cream cheese) may be substituted for the cream cheese

Source: http://recipes.kaboose.com/chocolate-souffle-with-red-berry-cream.html

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