La Perle Rose Videos My Preferred videos home
So I have seen new contour hacks going viral EVERYWHERE and I have had a little beauty secret up my sleeve that has legit replaced the normal way of contouring and made my face look LIFTED!!!! I wanted to do a quick tutorial and show you guys how to lift your face with blush and why it’s SO much better than normal contour and also share our newest launch, Cheeky Tint Blush Stick, which honestly makes this hack even easier! I hope you guys love the video and let me know in the comments section below what you guys think! Just a little background info on Cheeky Tint: It is our first blush stick and was created to make blush easy! Super blendable, but also beautiful vibrant tones that enhance your skin tone (creating the colors was a special journey for me, I wanted them to actually bring out our beautiful natural undertones in skin). Go from a sheer hint-of-tint natural look to a more vibrant intense beat in just a few swipes! Why YOU Will Love Our New Cheeky Tint blush stick: 🧈 Glides across the cheeks like butter 💗 Vibrant Shades that Blend Seamlessly 😊 Gives a dewy glow with micro pearls Cheeky Tint is: 💗Vegan 💗Waterproof & Long-Lasting 💗Alcohol-free & fragrance-free 💗Available in 5 beautiful shades, created to enhance natural tones of skin 💗Suitable for all skin types & tone 💗Infused with Lychee Extract & Vitamin E, & non-comedogenic (will not clog your pores) #Launching15March EVERYWHERE, can’t wait to see you guys GET YOUR CHEEKS OUT!! #CheekyTint 0:24 - Swatches 0:25 - Cheeky Tint Shades 3:40 - Application Hack 5:59 - Before & After 7:03 - Lip Tint Application
March, 2022
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6 March
Guinness Beef Stew
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
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3 March
Irish Brown Soda Bread
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
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2 March
How an OVER THE TOP Beauty Blogger Gets Ready for a Vogue Cover Shoot
SO honoured to be on the cover celebrating @voguearabia’s 5th Year Anniversary alongside these trailblazing women @nadine.nassib.njeim @aminamuaddi celebrating unity, womanhood & solidarity ✊🏽✊🏽✊🏽 #VogueArabiaTurns5 thank you @mrarnaut for bringing us together 🙏🏽🙏🏽🙏🏽 💃 Outfit Details 💃 Look 1 - Dress: Dolce & Gabbana | Jacket: Nour Hammour | Necklaces: Chopard Look 2 - Trench Coat: Benchellal | Shoes: Versace| Fishnet Band: Demure Amsterdam Earrings: Saint Laurent Editor-in-Chief: @mrarnaut Photography: @tommunrostudio Style: @aminejreissaty Hair: @ilhammestour Makeup: @naimabremer Set designer: @laurenhaslam Junior fashion editor: @mohammadhazemrezq Creative producer: @lauraprior_ Interviews: @mrarnaut, @catminthe, @nadineelchaer
February, 2022
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26 February
Bangers and Mash
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
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24 February
Colcannon
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
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20 February
The Best Focaccia
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
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17 February
Chocolate Moments – Chocolate Tart – CookingWithAlia – Episode 940
RECIPE: https://www.cookingwithalia.com/955-chocolate-tart/ INGREDIENTS: For the tart crust 125g (1/2 cup) unsalted butter, at room temperature 80g (1/2 cup + 2 1/2 tablespoons) powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 medium egg 30g (1/3 cup) almond powder 250g (1 1/2 cups + 1 tablespoon) all purpose flour For the tart filling 150g (5.3 ounces) dark chocolate (65% cocoa content) 140g (2/3 cup) unsalted butter 3 tablespoons heavy cream (35% fat content) 50g (1/2 cup) unsweetened cocoa powder 4 eggs 2 tablespoons honey 120g (2/3 cup) light brown sugar 1 teaspoon ground cinnamon DIRECTIONS: Step 1: Preparing the crust 1- In a large bowl, combine the butter, powdered sugar, salt and vanilla extract using a whisk. 2- Add the the egg, then whisk to combine. 3- Add the almond powder and flour, then combine with your hands to form a dough. 4- Cover the bowl with plastic wrap and refrigerate for 30 minutes. 5- Lightly flour your work surface, then roll out the dough to a 3mm (1/8-in) thickness. 6- Place the dough in an 23cm (8-in) pie plate and cut out any excess dough that is hanging off the dish. Freeze the crust for 15 minutes. 7- Preheat the oven to 160°C / 320°F. 8- Bake the crust for 25 minutes, then set it aside to cool. Step 2: Preparing the filling 9- Place a large heatproof bowl over a saucepan filled with boiling water. Add the butter and chocolate. 10- Whisk the mixture until the chocolate is fully melted. 11- Add the heavy cream and mix to combine. 12- Sift the cocoa powder into the bowl, and whisk until the mixture is smooth. 13- In a separate bowl, whisk together the eggs, honey and sugar. 14- Add the egg mixture to the chocolate mixture and continue whisking over low heat for 2 minutes. Turn off the heat, add the ground cinnamon and whisk to combine. 16- Pour the filling in the cooked crust, then baked for another 10 minutes. Allow the tart to cool completely before serving.
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17 February
Quince jam / مربى السفرجل – CookingWithAlia – Episode 939
RECIPE: https://www.cookingwithalia.com/943-quince-jam/ INGREDIENTS: 600g (1.3 pounds) quince 700ml (3 cups) water 2 tablespoons lemon juice, divided 250g (1 1/4 cups) white granulated sugar For serving Bread or crackers DIRECTIONS: 1- Wash, peel and remove the core and seeds of the quince, then cut it into small pieces. Place the quince in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation. 2- Strain the quince and place it in a large pot. Add the sugar, water, and remaining tablespoon of lemon juice. 3- Bring the water to a boil, then cook for 60 minutes or until the quince is tender. 4- Mash the quince using a fork or potato masher making sure to leave some large pieces intact. 5- Place the jam in sterilized jars and close them tightly. 6- Bring a large pot of water to a boil. Carefully add the jam jars, then cook for 7 minutes. Remove the jars from the pot and set it aside on your kitchen counter to cool. Serve with bread or crackers.