Photoset reblogged from Tender Blender Food Design with 28 notes
Everyone spends majority of their day surrounded by family, friends, colleagues, and/or schoolmates. Sometimes, though, it’s nice to have some alone time — “Me” Time.
Our second shirt design is for those who feel that “Me” Time is just as important as time spent with others. What better way to spend these moments than curling up on a couch with a cup of your favorite tea?
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Thank you to the wonderful Diane Uy for modeling our shirt! ♥
Tender Blender Food Design x Soul Rebel by Analog Soul
Source: tenderblender
Photoset reblogged from Tender Blender Food Design with 16 notes
Hello again, Tender lovers! We finally have something that we can share with you guys - say hello to the Tender Blender shirts!
Our first design celebrates the wonderful combination of the best food with the best of friends. As they say, good food is best enjoyed with good company. ♥
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Tender Blender Food Design x Soul Rebel by Analog Soul
Source: tenderblender
Photo reblogged from Tender Blender Food Design with 7 notes
Pardon the sudden inactivity, folks! We’ve been working on a few things lately, and one of these is our most recent client! We’re almost done with the work we’re doing for her, just need to do a few more things and we can show you what we’ve been doing!
For now, here’s a little preview. The logo was not our doing, just so that’s clear! She provided the logo for us to use on the stuff she wanted made. (: We did some materials for her desserts cafe! More on that soon. (:
Source: tenderblender
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Like us on Facebook! →
Tender Blender is also on Facebook! Since Tumblr doesn’t really automatically let you comment on our page and the stuff we post (save for maybe reblogs?), you can leave hop on over to Facebook!
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Photo reblogged from Tender Blender Food Design with 22 notes
I HELPED TRACY BAKE THESE DELICIOUS MACAROONS!
Hey all you Tender-lovers, and all you tender lovers! It’s Valentine’s Day in a few days, so that means sweets! We thought a bit about what to try and make as a Valentine’s treat for you guys, and we wanted to try something a little different to challenge ourselves. Care to try for some Parisian macaroons?
Just a disclaimer, these are very hard to make! It takes a great deal of patience and a certain amount of skill to perfect. Clearly, we aren’t up to par with the excellent pastry chefs who are able to make these delicious little sandwich cookies, but we try!
(Chocolate Parisian Macaroons, Adapted from David Lebovitz’s recipe)
Ingredients
1/2 cup of ground almond slices
1 cup powdered sugar
3 tbsp. unsweetened cocoa powder
5 tbsp. granulated sugar
2 large egg whites, room temperature
Betty Crocker chocolate frostingDirections
Preparation: Line baking sheets with parchment paper, and ready a piping bag with a plain tip.
1. In a food processor, grind together the almond powder, cocoa powder, and powdered sugar. Everything will turn the color of the cocoa!
2. In a separate bowl or a standing electric mixer, beat the egg whites until it can hold its shape and you get soft peaks. It is important that your eggs be at room temperature! From our experience, we used eggs right out of the refrigerator and it didn’t seem to hold up as much, so to be safe, use those at room temperature.
3. Once you get those soft peaks after beating, gradually add the granulated sugar while whipping until the mixture becomes very firm and holds its shape. It will save you a lot of time and effort if you have an electric mixer - we didn’t have one at our disposal, so we are now all very macho with big biceps.
4. While whipping, you may want to heat up your oven already to 320º F.
5. Once you get your meringue-like mixture with the egg whites + sugar, carefully fold in the dry ingredients that you ground together until batter becomes smooth and you see no more streaks of the egg whites. Once you achieve this, stop folding.
5. Pipe the batter onto the lined baking sheets, making the macaroon shells 1-inch in diameter, and 1-inch apart from one another. You can try to gently rap the baking sheet on your kitchen counter to make sure the batter is flat against the paper.
6. Pop them in the oven and bake for about 15 to 18 minutes. Make sure to check if they’re baking nicely. (: In our experience, we found that our macaroons came out better when we turned the temperature down after a few minutes. We have yet to experiment further, but just watch what you’re baking closely!
7. Once they’re done, take them out and wait for them to cool completely before removing them from the paper.
8. Mr. Lebovitz’s recipe calls for filling ingredients, but we decided to make things a little easier and used Betty Crocker Hershey’s chocolate frosting instead! Spread a little frosting on one shell and then complete the sandwich with another shell!
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We’ll admit that it was indeed very hard making this recipe, and we haven’t quite mastered it yet. To be fair, this was our first time trying to make Parisian macaroons! In the end though, our resulting macaroons tasted great! We’ll probably try and make them again in the future, but better!
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True success is not measured by comparing what you’ve done with what others have done.
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There’s something fulfilling about seeing a photo you took…in a magazine! Woohoo, good job, Tender Blender! :D
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Photo reblogged from Tender Blender Food Design with 23 notes
The leading brand of mayonnaise here in the country needed some pictures for their Christmas recipe labels - how could we resist the offer to do a shoot for that?? Check it out!
If you’re going to the grocery any time soon, go grab some Lady’s Choice mayonnaise and whip up those yummy salads!
Source: tenderblender
Post reblogged from Tender Blender Food Design with 5 notes
Eat!
Check it out! The final materials we had printed for Eat!
Ah, everything looks so much nicer in print. We also designed backlit signage for Eat! as well as flyers and shirts for the staff. We’ll try to get pictures of those soon for you guys to see!
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Client Eat!
Source: tenderblender
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