Optimistic Olive

 Yesterday, I went to a library, but this was not an ordinary library, it had a part dedicated to ancient writings and even had a playground with trampolines and a cafe! Well, I loved my time at the library. I read 2 books of diary of a wimpy kid and I drew a Maroulis scenery then I played to my heart content with my brother and friend. The Part I liked most about the place is that I could have peace.

Ingredients: 1. Butter 2. Confectioners' Sugar 3. Vanilla Extract 4. Powder Sugar 5. Salt 6. Cream/Milk How To Make: 1. Cream the softened butter and salt in a stand mixer for about a minute using a paddle attachment. You can also make this frosting with an electric hand mixer and a big bowl. 2.  Add your powdered sugar to the butter in batches. Make sure to sift your powdered sugar, especially if you’re going to be using any piping tips. Those clumps will cause clogs that make decorating nearly impossible! It’s best to run the mixer at low speed. 3.  After the first batch of powdered sugar is added it’s time to scrape the bowl down, then sift in more powdered sugar and repeat. 4.  Add a tablespoon of cream or milk and mix in. You can add more later if desired. 5.  Once incorporated, with the mixer running on low, go ahead and add the vanilla extract or whichever flavoring you’re using. Add more cream or milk as desired to thin the buttercream out. When your buttercream is finished

 Hi guys, today I will give you the recipe for macaroons! Ingredients: 1. Eggs 2. Butter 3. Vanilla Extract 4. Cream of tartar 5. Salt 6. Granulated Sugar 7. Powdered Sugar 8. Almond Flour  Step 1: Sieve  the icing sugar and the ground almonds together in a large bowl and whisk together. Step 2: Whiz the dry ingredients in the food processor and then sieve again. Repeat this process two more times. It's a lot but this is for a smooth top. Step 3:  Whip the egg whites with cream of tartar. Add salt and gradually add sugar. Mix until the meringue reaches the soft peak stage. Add vanilla and any gel food coloring in at this point. Step 4: The meringue needs to be whipped to  STIFF  peaks so it’s actually best to finish the whisking off by hand. This way you’ll have a better feel for it than the meringue is done. Step 5: Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in a circular motion bringing material from underneath to the top. Add

  Hi! Welcome to my Blog! My name is Olive! I will be talking about: 1. Sports 2. Art 3. Cooking 4. Baking and I will be sharing my experiences in my daily life with my family and friends.   Hope You Enjoy It!