Legs and Buttocks Workout for Women Exercises for Legs and Buttocks Bigger Buttocks Workout
Purpose, to firm and tone your stomach andstrengthen your core. Engage your core by contracting your glutesand contracting your abs. Keep your legs as straight as possible becausethis will involve more booty muscles. Focus the weight on the back of your heelbecause this will involve more booty muscles. Recommended tempo for women, two seconds up,two seconds down. Recommended repetitions for women, 15. Recommended workout frequency for women, 35days a week. Recommended rest time for women, 60 seconds.
To make it harder add weights to your handsor ankle weights to your legs. Thank you for taking time for yourself today.Because you deserve to look and feel your best!.
NoBake OREO Cheesecake Gemmas Bigger Bolder Baking Ep 54
Gemma's Bigger Bolder BakingNoBake OREO Cheesecake (Music) Hi Bold Bakers! I know how much you love mynobake desserts also that you're big fans of OREO cookies so today we're going to marrythose lovely things together and make a NoBake OREO Cheesecake. So let's' get baking! We're going to start out by making our OREOcookie base. Now I'm going to grind up my cookies in my food processor but if you don'thave a food processor you can put them in a bag and bash them with a rolling pin. Idon't bother to scrape out the filling of
the OREO, I just throw them in whole. Once your cookies are all ground up and niceand fine, we're going to mix them with our melted butter. And then just mix it all together.I think one of my favorite parts of the cheesecake is actually the base. Ok, our base is doneso we're going to form it in the tin. I've shown you this trick before but I'm goingto show you again just in case you missed it. When you're using a springform tin, Ilike to take off the base and actually flip it over and then you have a nice smooth surfaceso when you make a cheesecake it will slide right off rather than get caught in the edge.And then just close up the tin as normal.
Now just press your base into your springformtin. It's a little bit of a dirty job but that's ok. As you can see my base is prettythick but like I said it's my favorite part. We're going to pop this in the fridge andget started on the rest of the cheesecake. Our next step in this recipe is to make thecream cheese filling. In the bowl of a stand mixer or a hand mixer,we're going to add in our room temperature cream cheese. Then add in your sugar and yourvanilla extract. Now we're going to whip this mix on high until it becomes nice and thick. Andit's going to take around 34 minutes. Once your cream cheese is whipped up, it's goingto be nice and moussey and thick and this
is exactly what we want. To this, we're goingto pour in our cream. We're going to turn the machine back on and whip up this mix reallylovely and thick but make sure you start it out really low because you don't want thecream to splatter out everywhere. Perfect! And there you have it! This is your cheesecake base. It is that easy!There is no gelatin in this mix, so you need to get your base really thick so it sets withoutit. What this mix is, is just a plain cheesecakethat you guys can get really creative with. Today I'm making OREO but you can add yourown candy bars, whatever your favorite flavor
is, even Nutella. It's really great for makingwhatever you want. Ok. I have to give this guy a taste. Yep,it's delicious. Ok, we're good to go. We're going to add in our OREO. Yumm. Next we're going to crush up our OREO to mixinto our cheesecake. Now I'm going to leave some bits chunky and some bits fine becauseI like that nice bit of texture. And then straight into your cheesecake mix. Oh man,that is a thing of beauty! And then gently fold in your OREO. This is such a pretty cheesecake,I know it's black and white but it looks so nice. And there you have it!
It's this easy to make nobake cheesecake.If you guys like these recipes, then give this tutorial a THUMBS UP! Now we're ready forthe tin. Generously pile in half of your cheesecake mix. WhenI was growing up, my mum would make cheesecake like this because baked cheesecakes weren'treally a thing and she would whip up cream cheese and cream and then she would melt ablock of lemon jelly and then she would pour it in there and fold it in. And I still rememberthe flavor of it and the texture. And I remember just thinking that my mum is like the smartestwoman ever. And I would still love one of those cheesecakes right now.
New York Cheesecake Keep Calm And Bake S03E88
Hi and welcome back to Keep Calm and Bake.My name is Caroline and I do a cooking show on You Tube. Now this week's episode is allabout how to make New York Style Cheesecake. Music First step is to make the base and this isreally easy. I have got some digestive biscuits here and I am going to pop them into my foodprocessor basically, to break them down into fine bread crumbs. So, just crumble them in.Now, if you do not have a food processor, you can just bash them a lot with a rollingpin. That will work. And we will list all the ingredients in the description box foryou, cause we are nice. Now, let us blitz
these until they form fine bread crumbs. Youbasically, do not want it to have any big lumps in there. Because when you set the baseit will not set properly and when you go to cut it. So, if you see big chunks like thatjust kind of either break them up with your fingers or eat them. Add the biscuit crumbsinto a bowl. I have got a hundred grams of melted butter. That is going to straight inand two tablespoons of brown sugar, so mix that all together and this is your base whichis nice and easy. So, as you can see as you are mixing take out any of the big lumps.You do not want those. All the butter is going to coat those biscuit crumbs. Pour the biscuitsinto a spring form tin. So, there I have got
the spring form tin and the reason you wanta spring form tin is that later when we get the cheesecake out once it is cooked, we justbasically, ping off the sides and lift it out. So it is a lot easier to get out. Now, I am just going to push the biscuitsdown onto the base with the back of my spoon and this just helps it firm up so, when yougo to cut it later, it will stay in one piece and once this is all flattened I am actuallygoing to pop this into the oven for about eight to ten minutes just to get this bitslightly kind of browned off and cooked a little bit before adding my filling. I amgoing to pop this into my oven for about ten
minutes just until it is slightly brownedoff. While the biscuit base is cooking you can get on and make filling. Now I have got a few different ingredientshere, but the most important one is cream cheese full fat. You have got to go with thewhole hog if you are doing this. It is just a matter of mixing all of the ingredientstogether to make them nice and smooth. It does help if the cream cheese is at room temperatureand the eggs and all the other ingredients are at room temperature. I am going to giveit like one turn in here. That is enough, okay. To that I am going to add my sour cream.Okay, we want about 280 mils of sour cream.
I have got 250 grams of golden caster sugar.Just get that all in. Three tablespoons of plain flour. Shake thatin. I am going to give this a stir together. Now I am going to add my eggs. So, I havegot three large eggs and one egg yolk. Also while it is still going I am going to addmy vanilla. So, that is about a teaspoon and half. The nicer the vanilla extract you canget, the better it will taste. Mm, smells good. Last ingredient, a little lemon. Weare going to use zest. So, the zest of the whole lemon and then a couple of teaspoonsof the juice. Just the yellow parts of the skin, not the white bit. The white bit istoo bitter. The juice of half the lemon really,
just a couple of teaspoons. Make sure there are no pits in there. Scrapethe sides down of the bowl. You want everything to be just nice and combined with no lumpsin there and you can do all of this by hand if you do not have a food mixer. Let us givethis one last mix together, so it is nice and smooth. I am going to pour my mixtureon top of the base. So in everything goes. This really is, I amsuch a big cheesecake fan. This is a glorious recipe. Smooth it down. If you see any bubbleson top you can just shake the tin a little bit. Here we go.