iVi Scents... Better than LUSH?! (+ FREE GIFT!)

*-* PLEASE READ *-* : I know I just posted my SIGMA review, but I honestly couldn't wait to post this! Just so you know, I truly believe in this company and I adore it and it's owner Aarin Elizabeth (even though I say Aarin Alexander at the end of the video for some reason?!). I don't do reviews often, but I really love all of these products. The prices are amazing and can be found on the website! Super affordable for such AMAZING products! iVi Scents Info: www.iviscents.com http Get your FREE GIFT! www.iviscents.com Follow me on Twitter! www.twitter.com If you have any questions, please let me know :) xoxo Allie *MUST TRY LIST* 1) Birthday Cake iSmell Soap 2) Milk & Honey Body Scrub 3) Milk & Honey Body Frosting 4) Knight in Shining Armor iSmell Soap 5) Sandcastle Soap I honestly can't say there is one product I dislike!! FTC: I received all of the iVi Scents bath products for free, but it did not affect my review at all. I truly love these products. End of story.



http://www.youtube.com/watch?v=HM3-JFnfr8s&hl=en

Key Lime Shortbread Cookie Recipe

The key lime shortbread cookie recipe turns out a light, tangy cookie that's as easy as slicing and baking!

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

2 sticks (1 cup) salted butter, softened

1 tablespoon fresh key lime juice

2 teaspoons freshly grated key lime peel

Glaze:

1 1/4 cup powdered sugar

1 teaspoon freshly grated key lime peel

2-3 tablespoons fresh key lime juice

Hardware:

Whisk

Large bowl

Medium bowl

Small bowl

Cookie sheets

Plastic wrap

Mixer

Step 1: In a medium bowl, whisk together the flour, powdered sugar, and cornstarch; set aside.

Step 2: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.

Step 3: Reduce mixer speed to low, and gradually add flour mixture.

Step 4: Stir in key lime juice and grated key lime peel.

Step 5: Combine ingredients until a dough forms.

Step 6: On a lightly floured surface shape dough into two 10-inch logs. Wrap each log in plastic food wrap; refrigerate until firm, about 2 hours.

Step 7: Preheat oven to 350 degrees F.

Step 8: With a sharp knife, cut into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets.

Step 9: Bake for 9-11 minutes or until lightly browned around edges. Cool for 1 minute before transferring cookies to a cooling surface.

Glaze:

Step 1: In a small bowl, combine 1 1/4 cup powdered sugar and 1 teaspoon of grated key lime peel.

Step 2: Gradually stir in enough lime juice for desired glazing consistency.

Step 3: Spoon or brush glaze on top of each cooled cookie; let set for 15 minutes.

The key lime shortbread cookie recipe makes 6 dozen cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Betty's Family Favorite Carrot Cake with Cream Cheese Frosting Recipe

In this video, Betty demonstrates how to make Carrot Cake with Cream Cheese Frosting, a favorite recipe in her family. It takes a little preparation, but you will find the procedure is not difficult, and it is *totally* worth the effort! Ingredients: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil (I used peanut oil.) 4 whole eggs 2 cups finely grated raw carrots 8 oz. can crushed pineapple, drained 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan ...



http://www.youtube.com/watch?v=oO-xkZMQn1c&hl=en

How to Make Italian Crème Cake : How to Separate Eggs

Most baked goods require eggs in some form, so learn how to properly separate eggs from anexpert in this free cooking video. Expert: Gail Hoffman Bio: Graduating from the Cordon Bleu Cooking School in Chicago, Illinois with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef. Filmmaker: Adolph Ramirez



http://www.youtube.com/watch?v=et4kIczjUBU&hl=en

Preparing Fresh Coconut - Some Handy Tips

Coconuts feature in many different kinds of cooking and you can make both savory and sweet recipes with them. Grated coconut can be added to a soup or stew, to give it an eastern flavor. It can be used to top cakes and cheesecake recipes.

The coconut milk is both a thickener and a flavoring agent for certain Thai, Japanese, and African recipes and it can also be used to make cocktails and other creamy drinks. A lot of people avoid buying fresh coconut because they are unsure how to prepare it, so the following tips should be very useful.

How to Open a Coconut

Monkeys open coconuts by throwing them at rocks, which is not a bad method! Do not be concerned about losing the liquid if you try this approach because this is not the milk that you use to cook with. A coconut can break into three or four pieces when you throw it at something to break it.

Another way of opening a coconut is to pierce the eyes using a screwdriver or ice pick. Drain the liquid out of the holes, and then cook the coconut in a 400 degrees F oven for twenty minutes. Next, wrap it in a towel and then hit it with a hammer. The shell should loosen and break into pieces. Pick out the white flesh and pare the dark skin off.

How to Grate Coconut Flesh

The easiest way to grate the white flesh of a coconut is to use a grater or the grating disk in your food processor. Two coconuts should give you seven cups of grated coconut. You can store this for a couple of days in the refrigerator.

How to Get Coconut Milk from a Coconut

Many people believe that the clear juice that runs out of a coconut when you break it or pierce the eyes is the coconut milk, but this is not true. The coconut milk is made when you combine grated coconut with the milk inside the coconut.

Mix a few cups of grated coconut with the milk of the coconut in a heavy pot. A good guideline is to use three quarters of a cup of loosely packed, grated coconut per cup of coconut milk. Heat the mixture slowly until it reaches a simmer, and then let it cool down. Strain the coconut milk through a sieve, pressing down to squeeze all the liquid out of the grated pieces of coconut. You can squeeze it through a towel to get every last drop.

Another way to make coconut milk is to combine the scooped out white flesh from a coconut with a cup and a half of hot water in a blender. Process the mixture in the blender until it is smooth. You can vary the amount of water to use, if you want thicker or thinner coconut milk. Strain the coconut milk through a cheesecloth, and then wring the cheesecloth to get all the coconut milk out.

cake song

a song we made up about the coconut cake our roommate made today



http://www.youtube.com/watch?v=fEgMtRPJgGg&hl=en

Candles by Victoria review

www.candlesbyvictoria.com www.youtube.com peppermint bark blueberry cheesecake red velvet cake Peace Clean Laundry coconut praline pumpkin pear streudel free scent shot



http://www.youtube.com/watch?v=jdf0SrRdZFA&hl=en

Sugar and Sorbet Video Guides - Gilgamesh Camden

Gilgamesh Restaurant and Babylon Lounge, set in the heart of Stables Market, Camden is over seen by the pioneer of Pan Asian Cuisine Head Chef Ian Pengelley, serving his leading contemporary style of Pan-Asian cuisine, developed from years of living in Asia and brought to the UK to much acclaim via E&O, The Hempel and the eponymous Pengelley's of Sloane Street. Discretely positioned in the Stables area of Camden market, this testament to cool, contemporary style, perfectly fused with the exotic imagery and mystique of the Babylonian era Gilgamesh will leave diners and visitors in awe of the venue, entertainment and most importantly the dining experience. Stepping in from the hubbub of Camden's riotous markets and immediately be drawn in by the sheer magnitude and vision of Gilgamesh. Diners ascend the escalator or if preferred may take the stairs passing the hand carved 'Tree of Life', inspired by friezes held at The British Museum, to your preferred dining and drinking area. If there is a thirst to quench, hunger to sate, or a body and mind to relax or entertain, Gilgamesh will satisfy every need, with a menu that includes an eclectic, mouth-watering array of dishes that includes starters such as Gao Choy Dumplings with Shitake Mushrooms, Alaskan King Crab Hand Rolls and Pomegranate Banh Trang Roll. Main courses such as Plum Miso Chilean Sea Bass in Hoba Leaf, Singapore Noodles and Duck and Watermelon Salad with Cashew Nuts and Sweet Fish Sauce should intrigue even the ...



http://www.youtube.com/watch?v=OxbSYTzbZB8&hl=en

The Recipes of Liberia

Liberia, with its capital Monrovia on the Atlantic is a beautiful country on the outskirts of West Africa's central rainforest belt. However, the country is one of the world's poorest and is just emerging from a devastating civil war at the turn of the millennium. The economy and infrastructure are still wrecked and the fall-out of the civil war is still being dealt with.

The country was first settled by freed African slaves from America in the 19th century (the name means 'Land of the Free') and it was one of the few African countries not to come under colonial rule.

As a result of this heritage Liberian cuisine is a melange of influences. Liberia is one of the few African countries with a native tradition of baking and this is juxtaposed with native traditions of creating palm-oil-based stews with forest greens. Being tropical the country has a high rainfall and rice is successfully grown there. Drinks such as ginger beer are also common and made locally.

The recipes below will give you a brief taste of what Liberia has to offer:

Liberian Cake

Ingredients:

150g butter(

180g caster sugar

4 eggs(

240g plain flour(

3/4 tsp baking soda(

1/2 tsp cinnamon(

1/2 tsp ground allspice(

1/4 tsp ground mace(

1/2 tsp baling powder(

1/8 tsp cloves(

200ml golden syrup(

150ml milk(

60g lemon zest, finely grated(

90g seedless raisins, chopped

(60g shredded coconut

Method:

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat into the butter mixture. Sift all the dry ingredients together, mix in the grated lemon zest and fold into the egg mixture, adding alternately with the syrup and milk. Stir until the mixture is smooth then fold-in the frut and coconut. Divide the batter equally between two 22cm springform cake tins. Bake in an oven pre-heated to 170°C for about 40 minutes, or until the cakes are completely set.

Greens with Green Pepper

Ingredients:

1 onion, finely chopped(

1 garlic clove, finely chopped(

4 hot chilli peppers, pounded to a paste(

2 green bell peppers, de-seeded and chopped
(
2 ripe tomatoes, chopped(

900g greens (eg spinach, cassava leaves, kale, collard greens, turnip greens etc) de-stemmed and parboiled(

salt, black pepper and cayenne pepper to taste(

120ml peanut butter

Method:

For the native Liberian version pound a handful of the onion, garlic, chillies and tomatoes together in a pestle and mortar to form a paste (you can omit the chillies if desired).

Heat the oil in a large saucepan and add your remaining chopped onion for a few minutes before adding he tomato and chilli paste. Fry for a few minutes then add he greens and 60ml water. Reduce the heat to a simmer and cover. Add the peanut butter and stir in, season and then reduce the heat as much as possible. Continue cooking and stirring until the sauce is smooth and serve with FuFu.

I hope that these recipes have given you a little taste of the foods of Liberia and that you are now prepared to find more.

Catch A Healthy Habit Cafe: Angela Stokes-Monarch talks Raw: Sweets raw only!

Why not eat only raw sweets????? Have you tasted raw ice cream, raw chocolate, raw cheeze cake?? Greener Grasses + Coconut Water + blend = YUMMY!



http://www.youtube.com/watch?v=QzZf40nbR0o&hl=en

Cake Recipes - Scrumptious Easy Layer Cake

The best thing about this cake, other than it being so easy, is that you can make it to please your taste buds! You really can choose any ingredients that you would like, but these are the ones that I have used in the past:

Cake

Pudding

Fruit

Cool Whip

Here are some other ideas of things that you may wish to choose from:

Cake: yellow, angel food, chocolate, strawberry, white

Pudding: vanilla, chocolate, strawberry, lemon, pistachio

Fruit: pineapple, cherry pie filling, bananas, peaches, pears (you can use as many fruits as you would like)

Chocolate chips, cinnamon candy, coconut, walnuts (or any other kind of nuts), are also great options.

Now to "build" your new layer cake, all you need to do is, layer the ingredients into a clear glass bowl. The presentation is so beautiful because you can see all the colors & ingredients through the glass! You may want to choose ingredients & colors to match whatever holiday that you are preparing the cake for.

Start with the cake as the first layer - (break into pieces or cut into squares), add fruit, then some pudding, then cool whip. Cake - fruit - pudding - cool whip, etc - until the bowl is almost filled.
You can then top with items like: coconut, nuts, or cherries if you wish.

If you'd like to have colored coconut, just place coconut in a ziplock bag with a few drops of food coloring, and mix until desired color is reached.

An example of a nice holiday display; a large platter with the glass bowl in the center. Add green coconut "grass" around the platter. Then, add a few nicely placed Easter eggs (candy, or the real ones =) around the green grass.

Is Canola Oil Good For Baking?

Canola oil is good for your heart and to use in the kitchen for cooking but have you ever wondered if it's good to bake with?

One of the healthiest for your heart and most versatile cooking oil in use today, Canola oil is used widely by both home cooks and professional chefs alike. It's light, clear and has a mild taste, which makes it ideal for cooking, fondues, stir-frying, salads and marinades. And, yes, even baking!

This oil can replace the other types of unhealthy fats or oils you've used previously in baking to help lower the saturated and trans fat content of your favorite recipes. Besides using it in the recipe itself, use it to generously grease your cake pans and cookie sheets so you've eliminated even more fats from your diet. Every little bit you can change in the kitchen will count toward your better overall health.

When using Canola oil as a substitution for shortenings or margarines, replace it in the following measurements:

Solid Fat to Oil Conversion Chart

Solid Fat-------------------------Oil

1 cup---------------------------3/4 cup

3/4 cup------------------------2/3 cup

1/2 cup------------------------1/3 cup

1/ 3 cup-----------------------1/4 cup

1/4 cup------------------------3 Tablespoons

1 teaspoon--------------------3/4 teaspoon

1 Tablespoon------------------2 1/4 teaspoons

2 Tablespoons-----------------1-1/2 Tablespoons

Now get ready for some delicious recipes using Canola oil for baking:

BEST BROWNIES EVER

1/3 Cup Canola Oil

1 Cup White Sugar

2 Eggs

1/2 tsp. Vanilla

1 Cup Flour

1/2 tsp. Salt

3 Tbsp. Cocoa

1/2 Cup Chopped Walnuts or Pecans

Beat Canola oil and sugar together until light and fluffy. Mix in eggs one at a time, add vanilla. Slowly add flour, salt, cocoa and nuts. Beat until thoroughly mixed together.

Grease 8x8 inch pan with Canola oil (spray is OK). Spread mixture in pan and bake at 325° for 20 minutes. Test several places in middle of pan with cake tester for doneness.

Cool in pan and then cut into squares. Frost if you would like.

COCONUT-DATE MACAROONS

3/4 tsp. Canola Oil

1 Cup White Sugar

1 Egg

1 1/2 Cups Finely Chopped Dates

1 tsp. Vanilla

2 Cups Rice Krispies Cereal

1 Cup Coconut

Beat egg and sugar in medium size pot. Add chopped dates. Over low heat, cook-stirring constantly until dates are softened and stringy. About 15 minutes.

Cool 5 minutes. Stir in oil, vanilla and cereal. Mix very well.

Roll into a walnut size ball and then roll in coconut. Place on waxed paper.

Transfer to containers when completely cool. These may be frozen for later use.

COLD OVEN POUND CAKE

1/2 lb. Butter

1/2 Cup Canola Oil

3 Cups White Sugar

5 Large Eggs

1 tsp. Vanilla

3 Cups All-Purpose Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1 Cup Milk

With mixer, beat butter until well creamed. Scrap down the sides of the bowl and slowly add the oil and sugar, alternately, while beating well. Add eggs one at t time, beating well after each addition. Add vanilla.

Mix dry ingredients together in a separate bowl. Add them alternately with the milk to the butter mixture. Beat well.

Pour into a well greased and floured tube pan. Put cake in a COLD oven, and THEN turn on oven to 350°. Bake for about 60 to 75 minutes or until tester comes out clean. Cool for 10 minutes and then turn upside on wire rack to finish cooling. Cake should slide out of pan as it cools.

Serve with berries or ice cream or frost with a drizzling of powdered sugar frosting in the flavor of your choice.

WHEAT AND POTATO CORN BREAD

1 Pkg Active Dry Yeast

1 Tbs. Sugar

2 Cups Warm Potato Water, Divided

1/4 Cup Canola Oil

1 Tbs. Salt

3/4 Cup Mashed Potatoes-no butter, milk or seasonings

2 1/2 Cups All-Purpose Flour

3 Cups Whole-Wheat Flour

1 Cup Yellow Cornmeal

Mix the yeast and sugar well with 1/2 Cup warm potato water and let set for 10 minutes.

In a large mixing bowl, combine the oil, salt and the remaining potato water. Add the mashed potatoes, stir in the yeast/sugar/water mixture and beat well.

In a separate bowl, combine the flours and cornmeal, stir.

Add the flours gradually to the wet ingredients to make stiff dough. Turn out on a floured board and knead until the dough is no longer sticky-about 10 minutes.

Place in a well-greased glass bowl and turn over in bowl to coat the top. Cover with a clean dishtowel and allow to rise in a draft free place until doubled-about 2 hours.

Punch down the dough and knead another 3 minutes. Cover and allow to rise again for about 30 minutes.

Place on a well-floured board and divide into 2 parts. Leave the dough on the board, cover the dough and let it rest for 15 minutes.

Pre-heat oven to 400°.

Place into 2 well-greased loaf pans. Cover and allow to rise in a warm, draft-free place until the dough appears just above the top of the pans-about 1 hour. Dust the loaves lightly with flour.

Bake at 400° for 20 minutes, then reduce the heat to 350° and bake for another 20 to 30 minutes OR until brown and hollow sounding when tapped with your knuckle or a butter knife handle.

Immediately turn out of the pans onto a clean cloth and then transfer to a wire rack to cool.

These are just a few of the great tasting recipes using Canola Oil that are good for your heart and your tummy! Enjoy!

Bolu Kukus Lapis Daging (Steamed Ground Beef Cake)

recipe indorecipe.com Honors for this video (2) - Feb/8/09 #92 - Most Discussed (Today) - Howto & Style - Germany #78 - Top Favorited (Today) - Howto & Style - Germany



http://www.youtube.com/watch?v=L_JoCMAaqNQ&hl=en

Coconut Block email Marc crazy

watch marc eat this coconut cake, it turns him mental, we have since stoped him from getting any where near them



http://www.youtube.com/watch?v=lcM6LW_egls&hl=en

Recipe For Almond And Chocolate Based Coconut Cookies

The following are basic instructions for making Chocolate Coconut Cookies that includes almond and coconut.

Ingredient:

Five cups semisweet chocolate chips

Two cups flaked coconut

One and a half cups of white sugar

One cup of butter

Two cups of chopped almonds

One and a half cups of brown sugar

Four pieces of eggs

Four teaspoons of vanilla extract

Two teaspoons of baking soda

Four and a half cups of all-purpose flour

One teaspoon of salt

The followings are the instructions for the recipe.
Method:

1. At a temperature of 380 degree Fahrenheit, preheat the oven. Also, we need to grease the cookie sheets.

2. Next, mix and blend white sugar, butter and brown sugar in a big bowl.

3. One piece at a time, beat in the four eggs. After that we need to introduce and stir vanilla into the mix.

4. Next, mix the flour, baking soda and salt. Stir into the creamed mixture until they are nicely blended.

5. It is now time to introduce and stir in the coconut, almonds and chocolate chips. Next using rounded spoons, drop the mixtures onto the prepared cookie sheets.

6. In the preheated oven, bake the mix for about ten minutes. The oven is very hot, we need to let the cookies cool down on the baking sheet.

7. Allow the cookies to cool for at least five minutes. Only then is it OK to take them out and onto a wire rack to be cooled completely.

Well, this is the recipe for making almonds and coconut chocolate cookies. Hope that it is useful. Happy cookie making.

Tasty Butternut Recipe - Squash Is a Healthy Dinner Vegetable

This butternut recipe for squash is a tasty and healthy vegetable for your family meal. Butternut squash is a power food - an excellent source of fiber, vitamins, minerals and beta carotene and has been shown to have anti-cancer properties as well as other health promoting benefits.

Unfortunately, we don't cook butternut squash often and most people don't know how to cook it properly. It is a very versatile vegetable, it can be cooked as a savory dish or sweet with sugar and spices. Most recipes that call for pumpkin can be made with butternut squash as well.

Butternut Squash is a winter squash with a thick skin that helps to preserve it. Trimming away this thick skin is the hardest part of the recipe below. Many people don't peel it, but halve it and roast it in the skin, scooping the squash out at serving time. For this recipe you need to peel the squash and cube it before roasting.

Baked Butternut Squash Recipe

1 large butternut squash (about 1 - 1 ½ pounds)

salt and freshly ground pepper

2 teaspoons anise seed, crushed

1/8 teaspoon cardamom

2 - 3 teaspoons brown sugar

8 Tablespoons butter, melted

2 Tablespoons fresh lemon juice

Preheat the oven to 350 degrees.
Peel and cut open the squash. Remove and discard the seeds and fibers.
Cut the squash into 1 inch cubes and place into a buttered 2 quart baking dish.
Sprinkle with salt and pepper, anise seed, cardamom and brown sugar.
Drizzle the butter and lemon juice over all.
Bake uncovered in a preheated 350 degree oven for about 30 minutes, or until tender.

National Foods of Honduras - Tamales

Some of the greatest cuisines come from other countries and one of those countries is Honduras. This small and poor country produces some of the healthiest and tastiest food, it is impossible for Americans not to pick up on some of the national foods of Honduras. When you start cooking from this ethnic country you will probably take notice that a lot of the dishes are very similar to Mexican dishes and that is exactly where Honduras takes their cue from! Mexican dishes are known for their flavor, spiciness and the exotic ingredients that are used. Honduras recipes are known for the exact same things, although their recipes usually include a lot more coconut and are healthier than Mexican food. One of the greatest national foods of Honduras is the tamale. Tamales consist of steam-cooked corn dough that is filled with meats, cheese and chilies.

Tamales may be one of the national foods of Honduras, but they have made their way over to America. But let's face it, most Americans have never had a real tamale in their entire life and once you have one, you will understand and know the taste of it. Tamales are a staple in all Honduras cuisine and are served all over the country.

A real homemade tamale is a corn meal dough sandwich (basically), stuffed with meat and cheese, then wrapped in plant leaves or corn husks and steamed until it is firm. These were back in the olden days the closest thing to a sandwich that most people had. Nowadays, this is one of the very traditional and great tasting national foods of Honduras that can be made for a big family or just for one person.

Tamales are great for family gatherings for they do not take all that long to make and you can make up a big batch of meat, add in a lot of cheese and then load them on up to steam. They can also make great appetizers for you can make mini tamales which are great for all sorts of dinner parties where you are featuring national foods of Honduras. You can also add your own twist on tamales, they can be all veggies, or some rice - it is all your choice!

So as you can see, the tamale is not only popular in Honduras, but it can be made in a variety of different ways and for all sorts of different crowds. If you live by yourself, do not fear! You can make yourself a single tamale, or make a bunch of them and freeze them so you can eat them at your leisure. No matter the occasion or the crowd, tamales are always a great hit for anyone or anyone.

To start cooking tamales straight away grab some Honduran recipes.

Christmas Cake Recipe

December is the time for baking in the kitchen, insulated against the cold weather by a festive fug of spices, brandy and rich dried fruit: cookies, mince pies, Christmas pudding, Christmas cake. The Christmas cake should be prepared well ahead of time so it has time to develop moistness and flavour. Usually I procrastinate and bake it only a week before Christmas but this year I was determined to do it right. So yesterday the kitchen exuded a gentle spicy aroma as the cake cooked extremely slowly for four and a half hours. Just one whiff is enough to conjure up Christmas.

It is just the sort of rich, damp, heavy fruit cake that Captain Hook put out to poison the Lost Boys in the original Peter Pan story. That detail seems to have been omitted in the updated versions, maybe these days it seems too old-fashioned to believe that rich cake is death to young stomachs! My kids aren't really into the cake itself anyway, but they love the marzipan and icing, so will nibble meagrely at the cake in order to justify feasting on their icing and that of the adults as well, who Jack Sprat-like tend to prefer the cake and leave the excess sweet icing to the children.

Just before Christmas I usually get out the reliable old Delia Smith cook book to check out the cake recipe and quantities for the marzipan. Her recipes almost always work and are accurate if not always inspired. Now she is long supplanted by the younger, sexier Nigella, but her books are still at the back of my shelf for when I need to check details of some ordinary but useful dish.

Rich Fruit Cake Recipe

450g/1lb currants

175g/6oz sultanas

175g/6oz raisins

50g/2oz glace cherries(optional)

50g/2oz mixed candied peel chopped

3 tablespoons brandy

225g/8oz plain flour

½ teaspoon salt

¼ teaspoon grated nutmeg

½ teaspoon mixed spice

225g/8oz unsalted butter

225g/8oz soft brown sugar

4 large eggs

50g/2oz chopped almonds

1 dessertspoon treacle

grated rind of 1 lemon

grated rind of 1 orange

The night before you want to make the cake, soak all the dried fruit and peel with the brandy. Leave it in a covered bowl over night or at least twelve hours.

Grease and line a 20cm/8 inch round cake tin or a 18cm/ 7 inch square one.

Sift together the flour, salt and spices. Cream the butter and sugar together in a large mixing bowl until light and fluffy (make sure you do this thoroughly). Beat eggs and add them a little at a time to the creamed mixture, beating well each time. Next fold in the flour and spices gently. Stir in the dried fruit and peel, treacle and the grated lemon and orange rind. Spoon the mixture into the prepared cake tin and spread it out evenly. Tie a band of brown paper round the outside of the tin and cover the top of the cake with a double layer of greaseproof paper (with a hole cut in the middle of it) Bake the cake at 140C/275F on the lower shelf of the oven for 4 ¼ - 4 ¾ hours. Don't open the door to check until at least 4 hours have passed. Once the cake has cooled wrap it in a layer of greaseproof paper then foil. Delia recommends feeding it with brandy every week or so, by poking a couple of holes with a skewer then letting a few teaspoons of brandy soak in.

Our cake is now well wrapped in grease-proof paper and foil and stored on a shelf in the larder to steep in its own flavours. A week before Christmas I'll make the marzipan to go on it. I'll have a lot of help with that as the children vie to gather up any scraps that fall or are trimmed off. We've even converted marzipan haters in the family to our variety of almond paste, just by leaving out the almond essence, which gives the strong almost metallic taste to shop marzipan. Without it the real almond flavour gets a chance to shine through, more mellow and delicately nutty. (I'll write up my recipe for the marzipan and royal icing in my next article.)

On top of the marzipan goes the top layer of royal icing, made with icing sugar and egg white, put on rough to resemble a snowy scene. When I was growing up we had a set of figures for a Nativity scene that always decorated the cake and it was my favourite job to arrange them with a few tiny pine trees for added effect. You can be creative with your decoration, go for elegant with a single artificial poinsettia flower or fun with plastic animals - a donkey and ox, or as I often do being in Africa, a zebra, elephant and giraffe - standing around in the snow. Silver balls could make a star or you could find a tiny angel decoration to stand atop the cake heralding Christmas.

How to make your cake healthier

If you were healthy you say that you could make cake, or probably do not believe me or tell me that this sweet ruin.

We think of pie as something that is lush and decadent, but not necessarily healthy. In general, we try to make cakes to eat in moderation because it is not so good for us. We think it's worth it anyway, because it is just so good.

The idea of this healthy not only sounds unappetizing,But just as disappointing. Why would you take something decadent and delicious and healthy and make less attractive? We did not have enough healthy food?

Are hard to believe that a cake can still sound a delicious cake. The minute a cake is healthy, he stops and turns other sweet pumpkin bread is similar to something in the not too tart.

Since it is difficult to overcome the obstacle of public opinion in relationHealth food, but we will do cake healthy or not healthy unhealthy place. Perhaps there is still room for the expectation of sensitivity.

Everything to do what we need is to think of this cake is sweet. It consists of two components. We have the same cake that baking flour, sugar, eggs and butter. After the cake is cooked and cooled, and frozen. Icing is made with butter and sugar.

How do you measure a simple dish so as not to upset healthier, but the taste? With small steps. Vegan restaurants and natural products do so for several years, and have begun to make delicious cakes and rich and more than satisfactory for the average sweet tooth.

Remove one ingredient, which is less healthy, and to substitute a healthier alternative. There is a need to change a whole recipe. Start small, one component at a time. You can do this with your favorite> Cake recipe, no, no need to get cake, a special recipe for good health.

Want to have some time to experiment though. Some replacements work better than others. Do not try a new replaced when the cake is served to guests.

Austin Restaurant Desserts

www.chez-zee.com Chez Zee American Bistro has a complete in house dessert bakery. Chez Zee has won many awards for our desserts,like Lemon rosemary cake, Coco Tres Leches Cake, Chocolate Decadence, Fresh fruit Bavarian Cheesecake. We have won best desserts in Austin many time. Our fabulous desserts are available by the slice any time and are available whole with 48 hours notice. We are open late on Friday and Saturday, till midnight, and till 10PM the rest of the week. So come by for late night dessert anytime.



http://www.youtube.com/watch?v=2Rbla6YqtN8&hl=en

How to accomplish Coconut Topped block - Christmas block recipe

How to make Coconut Topped Cake - Enjoy this cooking show.



http://www.youtube.com/watch?v=ccJNhmRGPvg&hl=en

firework block silver

Leuke cake die je gratis bij een bepaalde hoeveelheid vuurwerk kreeg. Nitraat, sierpijl, vuurpijl, gigavlinder, supervlinder, vlinder, ... todos » chinese vlinder, strijker, betonstrijker, bex, corsair, raider, raiders, widow maker, 100.000 klapper, chinese rol, hindoe rol, chinese mat, chainthunder, shell, shells, peony, mortier, single shot, biggest shell, lawinepijl, trueno ricasa, uitje, italiaanse bom, italian bom, cracker, goudmat, goud mat, vuurwerk, firework, fireworks, explosion, thumping thunder, silver cracker, flash, bom, special pirat, pirat special, timefuse, vlinder, kubus, belgie, ninja pijl, pijl, pijlen, oud en nieuw, oud & nieuw, jaarwisseling, new year, nieuwjaar, illegaal vuurwerk, weco, jorge, alpeco, smeets, firework show, vuurwerkshow, vuurwerk show, fireworkshow, matje, 1000.000 klapper, 300.000 klapper, flash kubus, lidu, star, leslie, evuco, green dahlia, sweet coconut, diamond collection, zink, zink 901, zink 902, signal rocket, rocket, firerocket, breeschoten, brilliant, hardix, devil, hellraiser, pyroboy, 1000.000 cracker, 100.000 cracker, 300.000 cracker, blitz, knaller, c4, sierblok, sierpot, sierpotje, sierblock, sierblokje, crackers, nitrate cracker, timefuse, bsc, big spanish cracker, bolpijl, mortierpijl, shellpijl, zinkpijlen, rotje, tom steekt vuurwerk af, jumpen, happy new year, china, silvercracker, ground salute, chinese rollen, knalblok, duplex pijl, 100mm bolpijl, titanium salute, salute, 2inch, 4inch, 2'', 4'' special widow ...



http://www.youtube.com/watch?v=SyiDBBOwzA0&hl=en

Great Tastes of Manitoba - Coconut Raspberry Cake

Cooking show with Ellen Pruden featuring a delicious coconut raspberry cake using heart healthy canola oil.



http://www.youtube.com/watch?v=JtH_vWaB2LI&hl=en

Tropical Delight [Dave's Birthday Cake]

Ingredients: 1can Crushed Pineapple 1box Yellow Cake Mix 1box Vanilla Instant Pudding 1tub Cool Whip 1/2c Shredded Coconut ---- Mix pudding as directed. Drain pineapple and save the juice. Mix cake mix as directed; but replace the water with the pineapple juice. Bake cake as directed Mix 1/4 cup of the prepared pudding with the cool whip and stir in all but a heaping spoon of the pineapple. Mix the remaining spoon of pineapple with the pudding chill pudding and cool whip mixture while the cake is baking cool the cake for 10 minutes and after poking the top of the cake with a butter knife spread the pudding on top while the cake is still slightly warm. Chill for another 10-15 minutes then top with the cool whip mixture. Chill an hour and enjoy!!!



http://www.youtube.com/watch?v=S7vQQiw8Yys&hl=en

Grilled Pineapple - The Perfect End to Your Barbecue

Grilled pineapple is a perfect dessert for your barbecue. It is tasty, easy to do, great looking, and your guests will love it. Grilling brings out an intense flavor that is delicious.

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

3 tablespoons honey, 1 tablespoon lemon or lime juice

1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger

2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.

4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice

½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon

1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Questions??

MsCherry222 likes coconut cake. :] untitledduetomocha.blogspot.com justforrfunn.blogspot.com



http://www.youtube.com/watch?v=MEDVU38Hts8&hl=en

Cupcake Frosting Recipes and Suggestions

There are no hard and fast rules about cupcake frosting. When I make cupcakes for the family I tire of decorating them the same way and look for easy cupcake frosting recipes.

I love the look of a plate of cupcakes with vanilla glace frosting and a cherry on top. Pink food coloring added to the frosting also looks great. Frosting piped onto a cupcake, with a sprinkling of candy confetti, shredded coconut or chocolate is always popular.

And who can say "no" to a butterfly cake that has jam, lemon curd, or cream as it's center? When dusted with icing sugar, butterfly cakes become irresistible.

The other day I was invited out to lunch. It was already late morning so I quickly made a batch of cupcakes. I went to the pantry to get out the icing (confectioners) sugar to discover there was none left. I didn't have time to go to the shop so I improvised. I grabbed a jar of choc hazelnut spread and used it as my frosting. It is a little stiff to spread so I needed a mug of boiling water to dip my knife into to make spreading easier. The cupcakes tasted fantastic. My lunch host was very impressed and asked for my cupcake icing recipe!

If I'm invited to an afternoon tea and want to take a plate of cupcakes that will look spectacular, a really easy alternative is to use fondant for your frosting and decorations.

If the tops of your cupcakes are not flat, slice through the peaks so that you have a nice level surface to work with. Decide on two colors (I love pale pink and pale green) and carefully work a couple of drops of coloring into fondant - you don't need very much fondant. When the coloring has been kneaded in, roll fondant to the desired width and use round cutters to cut circles big enough to fit over the tops of your cupcakes. Be creative with your designs. You can cut shapes in the contrasting fondant or you can use a third color (white is always a good choice) to add dots, lines, flower centers etc.

There are so many different cupcake icing recipes. Often it depends on the "look" you are after and the type of occasion you are decorating for that determines which recipe you will follow. Is it a casual family affair, a children's birthday party or an engagement party?

Below are explanations of the frosting and frosting recipes used on most cupcakes:

Buttercream frosting is, as the name suggests, a very buttery cupcake frosting that tastes yummy and can be easily colored to suit the look you are after. Buttercream is great for piping as it holds its shape very well.

Fluffy frosting is made with egg whites and is best made on the day it is to be served. It has a beautiful, soft, marshmallow consistency.

There is also a glace frosting which is very quick to make. This only requires beating butter, sugar and water or milk in a small bowl and is ready within seconds.

Fondant, which is ideal for Christening, Engagement and Wedding cupcakes, can also be made. I would recommended using fondant with a fruit cake. Fondant keeps well and can be prepared or bought well in advance.

Chocolate ganache is another cupcake frosting alternative. A ganache has a beautiful rich, smooth texture that transforms a cupcake into a magnificent dessert. It is easy to make and I guarantee you'll receive compliments from everyone who tries it.

Cream cheese frosting is a perfect partner for just about any cupcake recipe. You can play around with the quantities of butter and cream cheese to achieve a unique flavor.

Royal icing has an egg-white base that sets hard on standing. It is ideal for frosting cookies.

Free Cake Decorating Ideas [YOU'LL BE SURPRISED] - HD Quality

www.MasterCakeDecoration.com Did you know that the first cakes baked in America where small loaves of sweet bread? Look how far we have come. Home bakers should not be intimidated by the elaborate cakes being made today. You do not need to be a pastry chef to make beautiful cakes, you just need the know-how and practice. Of course the right tools will go a long way in your cake decorating endeavors. Here are a few ideas you might like to try. Every cake worth merit starts with a smooth icing. The cake needs to cool completely before they are iced and decorated. To keep crumbs from ending up in your icing and ruining the look of your cake, start with a thin base coat of frosting that is not quite as stiff as the regular layer will be. Once this coat is on, set the cake in the refrigerator for 20 minutes. This will set the icing and any crumbs will be caught in this first layer. Now you can spread a regular layer of icing without worrying about crumbs. Use an icing spatula to apply and smooth the second coat of icing. Once the icing is on the cake, start smoothing on the sides by running the spatula around the perimeter of the cake. One trick for smoothing the frosting is to dip the metal icing spatula in cold water, this will aid in smoothing the frosting. To smooth the top, dip the spatula in cold water and holding it horizontally over the top of the cake. Start at the point farthest from you, holding the spatula in both hands, skim the top of the icing by bringing the ...



http://www.youtube.com/watch?v=RiEn7i7bPII&hl=en

Tasty American Dessert Recipes

Everyone has heard of good ole' American apple pie, pecan pie, and key lime pie, but those desserts are just the scraping of the surface when it comes to the terrific desserts that the American culture has to offer. The desserts in this article are also traditional American favorites, but they rarely get the attention they deserve. So, if you are looking for easy recipes that will satisfy your sweet tooth and leave your tummy purring, I definitely recommend the following. Enjoy!

Mississippi Mud Pie

Ingredients:
1 cup flour
1/4 lb butter (melted)
1/4 cup brown sugar
1 cup finely chopped walnuts
1 tbsp grated coconut
1 (8 oz.) pkg cream cheese
1 cup sugar
1 (9 oz) container whipped cream
1 (6 oz) pkg chocolate pudding

Directions:
In a large bowl, mix together the flour, butter, brown sugar, walnuts, and coconut. When it is well mixed, press it into a 9-inch baking pan. Bake for 15 minutes at 350 degrees F. Remove the crust from the oven and set aside. Next, mix together the cream cheese and sugar. It's best if you can use a hand mixer for this, as you want it to be nice and fluffy. Fold in one cup of the whipped cream. When the crust has cooled, spread the cream cheese mixture over the crust. Prepare the pudding according to the directions specified on the package. Spread the pudding over the cream cheese mixture, then top with the remaining whipped cream. This looks fabulous when decorated with chocolate shavings or maraschino cherries. Allow this to refrigerate overnight before serving.

Red Velvet Cake

Ingredients:
2 oz red food coloring
1/2 cup shortening
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp vanilla
3 tbsp Nes-Quik chocolate powder
1 1/2 cups sugar
1 cup buttermilk
1/4 tsp salt
1 tbsp vinegar

Directions:
Mix together the food coloring and the Nes-Quik chocolage powder, then let it stand for a bit. In a separate bowl, mix together the shortening, eggs, sugar, and food coloring mixture. Beat the buttermilk and add in some sugar; when this is well blended, mix it into the shortening mixture. Add in the vanilla, flour, and salt and beat well. Mix in the baking soda and vinegar. When the mixture is thoroughly combined, pour it into two well grease 8-inch baking dishes. Bake at 375 degrees F for about half an hour. Allow them to cool before frosting with your favorite brand or recipe for cream cheese frosting.

Peach Cobbler

Ingredients:
1 stick of butter (melted)
1 cup + 3 tbsp sugar (divided)
1 cup flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla extract
4 ripe peaches (peeled, pitted, and sliced)
1/2 tsp cinnamon

Directions:
Pour the melted butter into an 8-inch baking dish. In a mixing bowl, mix together one cup of sugar, baking powder, flour, and salt. Mix this together well. Add in the milk and vanilla and give it a good stir. Pour the batter over the butter in the baking dish, then toss the peaches in a bowl with three tablespoons of sugar and the cinnamon. Arrange the peach slices so they sit evenly on top of the batter, then bake at 375 degrees F for about half an hour. Serve hot with whipped cream or vanilla ice cream.