Soaking.If your dates are exceptionally dry or if you don’t have a high powered blender, soaking them for 30 minutes to an hour in warm water before blending can make things much easier on your blender and lead to a smoother finished product. I personally do not usually bother. If I a...
If you mess up an area, you can use the heat gun to re-liquify the glue. This way, you can either remove it entirely or re-work it as needed. Be aware that you are 99.9% likely to get some pine sap on yourself when you work. I recommend wearing rough-and-tumble clothes while y...
We don’t need to wait until another Mother’s Day rolls around to show our moms how much we appreciate them and the great burden they have had to bear all these years. Only as we become moms ourselves do we understand what they’ve been through–no I’m not talking about the pains ...
Dried beans are pretty much indestructible if they’re kept dry,though they begin to lose their moisture after a year or two. As they age, they will require longer pre-soaking and/or cooking times to become tender. Honey Shelf life: Indefinite Pure 100% undiluted honey in an unopened jar(...
Right-click the Layer 1 layer and choose Convert to Smart Object.2. How to Create a Basic Hologram TextureAdvertisement Step 1Go to Filter > Liquify, and use the Forward Warp Tool to click-drag the gradient to mix its colors together....
Don't be fooled! Real maple butter is made from pure maple syrup. It's a maple spread that is vegan and dairy-free. If you want to make maple compound butter by mixing butter and maple syrup, that's another option, and you can follow thishoney butter recipe. ...
Something to sweeten the chocolate. You can use any solid sweetener - table sugar, brown sugar, "raw" sugar, splenda, etcetera. Don't use honey, agave nectar, molasses, or other liquid sweeteners unless you want to end up with a chocolate paste. ...
So if you want to wait until the end of the process to taste and then sweeten if necessary, you can. Once the berries heat up, they'll start to liquify. Carefully smash the fruit with a masher or fork until you reach the consistency you'd like. Allow the fruit to come to a boil...
I use powdered milk i use water to liquify it then i slowly bring up the heat to 180- 185f then cool down to 113 add starter and i get smooth yogurt after 4 hours, i also sometimes use hot water pour the powdered milk into it stir and let it sit till it cools down to 113 add...
Creative photography is something all photographers aspire to produce. But sometimes it isn't so easy. We've all experienced ruts and creative blocks, when we feel like we're going through the motions. If that's where you are right now, fear not. Expert