1/3 recipe Festive Cookie Dough miniature chocolate chips red cinnamon candies 3/4 cup powdered sugar milk dash green food coloring chocolate covered peanut butter cups -- bite size, halved sifted powdered sugar If frozen thaw the Festive Cookie dough in the refrigerator overnight. Or palce dough in a microwave-safe mixing bowl; cover with waxed paper. Microcook on 10% power for 5 minutes or till thawed. For each snow person, shape dough into 3 balls one 1 inch ball, one 3/4 inch ball and one 1/2 inch ball. Place balls on an ungreased cookie sheet in decreasing sizes with sides touching. Press together slightly. Press 2 chocoalte pieces in smallest ball for eyes. Press 1 red cinnamon andy in middle ball and 2 candies in largest ball for buttons. Bake in a 325
How To make Little Snow People's Videos
The most perfect snowball in the world ❤️ #satisfying #asmr #snow
Salt + sugar = snow? ❄️ let’s see…
Snow Recipe #1
We made four different DYI snow mixtures. We played, we made a big mess and we voted on the best fake snow concoction. This video presents our snow recipe #1. Make sure you watch all 4 snow recipes!
Snow Recipe #1 Ingredients: 1-cup baking soda, ¼-cup water, glitter optional. Instructions: Mix it all together. Place in the freezer for 15 minutes. Tip: This recipe is for one child; if you need more snow quantity for more children double the ingredients. Give this fake snow recipe a try, your kids will love it.
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How to make the Perfect Snowboy | Animal Crossing New Horizons
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SNOW BALLS - Gigliocooking Tutorial
*SNOW BALLS* - Ricotta and potato gnocchi with baby peas sauce GIGLIOCOOKING TUTORIAL
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RECIPE:
►Ingredients for 4 people: Preparation: 90 minutes Difficulty: medium
Ingredients for gnocchi: 500 gr (1,1 Lb) yellow pulp potatoes, already boiled 300 gr (10 oz) fresh sheep’s milk ricotta 30 gr (1 oz) grated Parmigiano Reggiano 1 egg 1 Tbs chopped fresh marjoram salt and pepper flour to dust
►procedure: Peel and purée them using a vegetable mill or a potato ricer. Add the remaining ingredients and mix. Shape into small gnocchi and roll them in the flour. Bring to boil a pot of salted water, drop them. They are ready as they float. Take them out with a holed spoon and toss them in the sauce.
Ingredients for dressing: 300 gr (10 oz) baby peas, already shelled 1 scallion, finely sliced 50 gr (1 1/2 oz) smoked bacon, diced 3 Tbs extra virgin olive oil olive oil 1 Tbs chopped fresh marjoram salt and pepper vegetal broth shavings of Parmigiano Reggiano
►procedure: Sauté the bacon with olive oil, then add scallion. Cook for a couple of minutes then add the baby peas, salt, pepper and marjoram. Add a little broth, cover pan and gently simmer for about 10 minutes. Add broth if needed during the cooking. As they are tender, let them cool down, put them in the container of the immersion mixer together with a little broth. Mix to get a smooth green sauce. Pour the green sauce in a large skillet. When the gnocchi are ready, place them in pan with the pea dressing and gently toss them. Serve with shavings of Parmigiano Reggiano
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★Marcella Ansaldo Chef and Foundress of GiglioCooking Native of Giglio Island, Marcella has founded and directs her school in Florence, with smile, passion and energy. She offers cooking lessons in two languages, involving cooking lovers of all ages.