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The Brentwood Home S-Bed is available in firm, medium-firm, and plush feels. We believe the S-Bed is one of the greatest mattresses ever made. The 2-Inch layer of Certified Organic Latex provides uplifting supportive comfort that helps to prevent lower back pain, while a 2-inch layer of CertiPUR-US Certified HD Gel Memory Foam molds to the curves of your body for greater pressure relief and proper spinal alignment. This unique combination of organic latex and CertiPUR gel memory foam reduces tossing and turning, eliminates motion transfer, and helps to provides a deeply rejuvenating sleep. Below the 2 comfort layers, we have added a 2-inch Ventilated Cool Airflow layer that allows the mattress to breathe so you stay cool and comfortable. The 5-Inch therapeutic support base provides long lasting support for many years. As with all Brentwood Home mattresses, this mattress is lined with an All Natural Wool Sleep Surface. Wool is clean and breathable. It wicks away moisture and regulates body temperature to help you stay cool the summer and warm in the winter. Every Brentwood Home mattress is handcrafted in the United States so you can rest assured knowing that your mattress is the best quality. Our memory foam is open cell and infused with millions of Cool Comfort Gel Particles, which keep your mattress cooler and more comfortable than regular memory foam. All of our foams are CertiPUR-US certified which means it has no prohibited phthalates, no ozone depleters, no CFCs, no mercury, no lead or heavy metals, no formaldehyde, no PBDEs, and low emission (VOCs). This mattress is shipped to you compressed and rolled making it easy to bring your new mattress into the bedroom while saving you money on shipping costs. Works perfectly with the RestEasy Fully-Assembled Box Foundation. This mattress meets federal flammability standard 16 CFR 1633. Made in USA and a 25-year limited warranty.

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Today we make champagne buttercream macarons, in a collaboration with Tammy of Yoyomax12! These were delicious.

You can find Tammy at: http://www.youtube.com/yoyomax12
and her green tea macarons can be found here: https://www.youtube.com/watch?v=eMAQPw4ijWc

The Grill Heat Aid gloves can be found here: http://amzn.to/1ELI17i
Balance Sparkling Boldly Brut courtesy of Wine Awesomeness. Get your first month FREE here: http://curebit.com/x/Hfxc6X

Macaron shell:

2 egg whites, at room temperature
Pinch of cream of tartar
5 tbsp. granulated sugar
1/2 c. almond meal
1 c. confectioners sugar
1 tsp. vanilla

In the bowl of an electric mixer with the whisk fitting, beat the egg whites over medium-high speed until they begin to froth. Add sugar, 1 tbsp. at a time, incorporating well after each addition. Continue beating until eggs whites are glossy and stiff peaks form. Add in vanilla. Remove the bowl from the mixer.

In a separate bowl, whisk together the remaining ingredients until well blended. Add half of the dry mixture to the egg whites, and fold gently from the outside in using a rubber spatula, until all ingredients are well combined. Repeat with the other half of the dry mixture.

Test the consistency of the batter by scooping up some of it with the spatula and letting it fall back into the bowl. It should resemble magma, slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom.

Pour batter into a pastry bag. Pipe onto a parchment paper-lined baking sheet so that the macarons are about 1″ to 1-1/2″ in diameter and about an inch apart. When all the batter is piped out, firmly rap the baking sheet on the counter a few times, then let rest for about 30 minutes. Meanwhile, preheat the oven to 300º.

After the macarons have rested and developed their skin, bake in oven for about 12-13 minutes, keeping an eye on the tops to ensure they don’t brown. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling.

Champagne buttercream filling:

1/2 cup (1 stick) butter, room temperature
A pinch of salt
1/2 teaspoon vanilla
3-4 cups powdered sugar, sifted
2+ tablespoons champagne (I used about 3 Tbsp.)
Gel coloring, optional

In a large mixing bowl, cream the butter with a pinch of salt until smooth. Stir in the vanilla. Gradually add the powdered sugar. Thin to a spreadable consistency with champagne. Fill a pastry bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set.

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Please check out my bestie YT friend, Tammy (yoyomax12):

http://tinyurl.com/3vzgpca

Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.

Also check out Jenn of cupcakesandcardio. You will love her as well. http://tinyurl.com/lahtvfp
Jenn and I have met in real life twice and done some video collaborations together. When we are together, we “get” each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there!

Lastly, smile! I like it when you smile

For business inquiries, contact Beth at cookingandcrafting@gmail.com

I received the sparkling wine and oven gloves in exchange for my honest feedback and opinions.