Strawberries And Cream Bath Bags Recipes

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.

Steps:

• Add milk and salt in a large bowl; mix well.
• Scoop out about 1/2 cup and place in a small bowl.
• Sprinkle oil over the top of mix; stir well.
• Add oil mix back to the large bowl; mix well.
• Store in an airtight jar.
• Attach a gift tag with the following instructions: scoop out 1/4 cup and dissolve under running bath water.

Steps:

• Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the freeze-dried strawberries. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the strawberries from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the freeze-dried strawberries into the jar and gently stir to distribute throughout, being careful not to push all of the strawberries to the bottom.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream and freeze-dried strawberries, if desired.
• Serve immediately.
• Enjoy!

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!

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.

Steps:

• Combine dry ingredients in bowl, stirring to mix well.
• Add essential oil and blend.
• Divide mixture among 3 pretty cloth bags, and tie them at the top.
• Hang from the bathtub faucet as the water is running into the tub.