Get the latest Beau flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/beau Soaps leave detergent, and body washes leaves my skin feeling slick and not smooth. I went to search for a better solution and this was what I found. http://www.grouprecipes.com/94342/herbal-facial-scrub.html This recipe uses Italian buttercream to decorate the tops... I thought these where so pretty... and of course the fact they are lemon didn't hurt either.!! the recipe and photo are courtesy of the CIA and can be found in the The Culinary Institute of America Cake Art cookbook http://www.grouprecipes.com/92113/lemon-chiffon-cupcakes-from-the-culinary-institute-of-america.html As much as I love cooking, I consider myself a baker at heart. I’ve been baking since I was a young girl at the side of my mother – learning how to make cookies and cakes from scratch – and following her instructions for quick breads and yeast breads as well. My mom makes killer (oh my goodness) yeast rolls and loaves and she’s taught me well. For the past 3 years, I have really gotten into artisan breads. There’s something so comforting and pleasing about crisp, hearty crusts and that dense, full-flavored interior that makes artisan breads the perfect accompaniments to lunch or dinner, or a treasure to be savored all on their own. I have been making this particular bread recipe for over a year now. It’s delicious and flavorful…plus it’s beautiful and colorful. When it comes from the oven it’s crusty and a real delightful study of textures. I like serving slices slightly warm with a lovely compound butter (which I also love toying with). Once bagged, the crust softens due to the moist density of the loaves. Given that, I really like slicing it up and toasting the slices and pairing them again with a compound butter or various toppings. I am currently perfecting other bread recipes, using the base for this one as the starting point. When I get those to the point that wins me over completely, I will share those as well. I love making a double batch of this bread to share – but if you choose to do so - *note* - make the batches separately. In baking – and in some dishes – it’s not wise to just double everything up and expect it to work to your expectations. Once you have your ingredients ready, it’s best (and not so hard) to make two batches. ALSO – this is a low-knead bread and the dough will be sticky. Refrigerate the dough lightly covered for at least seven hours or overnight before forming into loaves and it will be so much easier and you’ll get a better rise and result. The recipe is an adaptation of a recipe from Jeff Hertzberg and Zoe Francois’s Artisan Bread in Five Minutes A Day. Use a good bread knife and this bread will give you the slice thickness you want. Enjoy! http://www.grouprecipes.com/86730/rustic-spinach-feta-and-smoked-sun-dried-tomatoes-bread.html Make a pretty pink cake with a touch of almond flavor. Make this for that special princess or just as a wonderful dessert to share with friends or a bake sale. http://www.grouprecipes.com/74781/pink-princess-party-cake.html I love to make home made bath salts, this is my favorite recipe, I hope you enjoy it too!!! It will leave your skin soft and silky and help relieve those day to day stresses and body aches. Enjoy! http://www.grouprecipes.com/71551/awesome-bath-salts.html Tasty and Beautiful to serve! From 'TASTE OF HOME MAGAZINE' http://www.grouprecipes.com/67774/brown-rice-salad-with-grilled-chicken.html So many blueberries, so little time! I make everything I can with these gorgeous little dark blue gems before they are out of season...and expensive again! This is absolutely gorgeous! Serve with tortilla chips or as a delish salsa with poultry. From the Baltimore Sun. http://www.grouprecipes.com/60859/blueberry-lime-salsa.html Incredibly easy ..this soup is good warm or chilled.... ..i like mine warmed.................. courtesy of tortuga rum and caribbean party cookbook http://www.grouprecipes.com/59831/avocado-rum-cream-soup.html This is a unique blend of spices is found mainly in Jamaica and the Cayman Islands... ...you can adjust it according to your taste but this is the way they make it .............courtesy of tortuga rum and caribbean party cookbook http://www.grouprecipes.com/59829/jamaican-all-purpose-seasoning.html I don't recall where I got these secrets, but thought they may be helpful. http://www.grouprecipes.com/53874/beauty-secrets.html