1. Paint your nails with a light nude polish, wait until it’s completely dries.
2. Put a piece of newspaper in alcohol, and wait 15-20 sec.
3.Place the wet paper onto your nails, push it down with your fingers and wait until the alcohol evaporates (7-10 sec), and remove the paper.
4. Topcoat it with clear polish.
5. Draw some lines with black polish, where you want your burned papers edges.
6., 7. Put some black and brown polish with a piece of makeup sponge around the black lines.
8. Clean up the edges with acetone.
9. Use a matte topcoat.
I’d do this
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These Creme De Menthe Brownies are our holiday masterpiece! They are a decadent combination of mint and our Rodelle Vanilla and Cocoa.
- 1 8-ounce package cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 teaspoon mint extract
- 4-6 drops green food coloring
- About 36 Andes Mints, coarsely chopped
- Preheat oven to 350°F. Line 9×9-inch square pan with aluminum foil and lightly grease.
- In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool.
- In a stand mixer fitted with whisk attachment, whisk together sugar, eggs, and Rodelle Vanilla Extract. With mixer on low speed, blend in the chocolate mixture. Stir until smooth.
- Sift flour, Rodelle Gourmet Baking Cocoa, and salt into a small bowl, then whisk into the chocolate mixture until just combined.
- Pour into the prepared pan.
- In a small bowl, beat the cream cheese and ¼ cup sugar until smooth. Add 1 egg, mint extract and food color. Mix well.
- Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture using a chop stick.
- Bake for 45 – 50 minutes, or until set. Remove from oven and let set for a minute or so.
Sprinkle chopped mints on the warm brownies. Let cool for about 5 more minutes, remove from pan, remove the foil and cool thoroughly on wire rack.
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1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles
Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.
In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
Add sugar and vanilla, mix well.
Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.
Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5″ balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2″ apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.
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Makes 80 cookies (depending on the cookie cutter size; you can halve or quarter the recipe)
1 1/4 pound unsalted butter, at room temperature
4 cups sugar
4 large eggs
2 teaspoons vanilla extract
8 cups all-purpose flour
1 egg white
Finely chopped walnuts or sliced almonds (optional)
Sanding sugar (optional)
Dried citron or candied cherries, finely chopped (optional)
1. A day before baking the cookies: In a stand mixer fitted with a paddle attachment (or by hand, in a bowl with a wooden spoon), cream together the butter and sugar. Add the eggs one by one, mixing after each addition, then the vanilla. Gradually work in the flour until a dough forms. Wrap the dough in waxed paper or plastic wrap and refrigerate overnight.
2. Heat the oven to 350° F. Whisk together the egg white and 1 tablespoon water in a small bowl. Cut the dough into quarters and keep three-quarters cold while working with the first quarter.
3. Generously flour your work surface. Lay down the dough. Flour again. Roll the dough into a large circle, about 1/8-inch thick — and no thicker! Use cookie cutters to cut into shapes. It helps to dip the cutters into flour between every 2 cookies; this will prevent sticking. Place the cookies on ungreased baking sheets. Brush with the egg wash and decorate with chopped nuts, sanding sugar, or diced citron — whatever you like!
4. Bake the cookies until they are lightly browned on the edges, 8 to 10 minutes — I like to turn the baking sheet 180 degrees after 5 minutes to help them bake evenly. Transfer to a rack and let cool completely. (Repeat with the rest of the dough.) Place the cookies in a tin or storage container with a tight lid and let age 1 to 2 weeks to bring out the flavor. (I have eaten them at Easter, 4 months later, and they were still delicious.)