after the club...08

@ mike's diner on utica ave. after the club drunk n hungry....watch my bitch eat that damn coconut cake



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

Delicious Low Carb Dessert Ideas

Guilt-Free Chocolate and Coconut Cookies

Ingredients

1.5 cups almond flour

.5 cup coconut

1 tsp baking powder

1 Tablespoon cocoa powder

2 eggs

3/4 cup splenda

2 T melted butter

splash of essence (vanilla, coconut, choc)

Directions

Combine all ingredients and mix until you've formed dough. Roll into little balls and bake on 180 degrees Celsius or 350 degrees Fahrenheit for about 25 minutes.

Hope you enjoy these as much as I do!

Low Carb Protein Custard

Ingredients:

8 Egg Yolks

1 Scoop of Protein Powder

8 tsp Splenda

Splash of Vanilla Extract

250g of either Cottage Cheese, Cream Cheese, Ricotta Cheese, Sour Cream, or a Combination thereof.

Directions:

In a saucepan over medium heat, combine all ingredients and whisk vigouously until it all starts to thicken. Remove from heat and continue to whisk until it starts to cool. Add scoop of protein powder and enjoy!

This custard is nice warm or cold, and you can make it your own by adding various flavors to it, like lemon juice and rind, different extracts, various protein powder flavors, and so forth. If you don't mind a few carbs, pour your custard over berries for an exceptionally yummy treat.

Waist-Friendly Banana and Hazelnut Protein Bars

Ingredients:

1 scoop Banana Protein Powder

1 T Hazelnut Butter

4 drops Capella Banana Nut Crunch

A bit of water

Directions

Combine all ingredients in a bowl and add just enough water to make the mixture into a dough. Roll into a log, chill, cut into slices, and enjoy!

Lean and Healthy Chocolate Coconut One Minute Muffins

Ingredients:

1/4 cup Ground Flax Seeds

1 Whole Egg

1/2 tsp Baking Powder

1/2 tsp Coconut Oil (may be replaced with a few drops of coconut essence for lower fat totals)

1.5 pkts Splenda

1 Tbsp Sugar-Free Cocoa Powder

Directions:

Combine all together in a bowl, pour into a coffee cup and microwave for approx 65 sec. Top with cream cheese or cottage cheese, and enjoy!

Hope you love all of these as much as we do!

firework block titaniun

Nitraat, sierpijl, vuurpijl, gigavlinder, supervlinder, ... alle » vlinder, chinese vlinder, strijker, betonstrijker, bex, corsair, raider, ... todos » ... alle » raiders, widow maker, 100.000 klapper, chinese rol, hindoe rol, chinese mat, chainthunder, Titanova Delova, gigant maroon, big spanish cracker, megavlinder, explod, silver cracker, chinathunder, kruid, buskruit, flashkruit, signal rocket, brave & wichers, lesli, black bermuda, boiler a, titanium thunder, crepe nitraat, multi bang, dieptebom, dieptebommen, widowmaker special, super widowmaker, hindoerol, alpeco, 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, 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 ...



http://www.youtube.com/watch?v=jfw8G7pPXLk&hl=en

How to Make Italian Crème Cake : Preparing Pans for Italian Cream Cake

Preparation is key when it comes to baking, so learn how to prepare the pans for an Italian Cream Cake in thisfree dessert recipe 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=O_2hOV3W21s&hl=en

Easter Fun

The holidays are a great time to get together with family and friends. There is no better way to bond with those you love than with food. These easy recipes will having you laughing and bonding with your children, family or friends in a hurry. The Oreo "Mud Cake" tastes incredible, and the presentation is precious and fun. The Easter Egg Nests, also fun to create and beautiful to behold, have taken over my penchant for Rice Krispies Treats. The sweetness, and just plain ooey gooeyness of these two items will have everybody in a good mood: not to mention, leave your fingers, beaters, and whatever else you get messy, finger licking good! Kids go crazy over how fun and cool both of these Easter Treats are to make and eat. So go ahead, this Easter Weekend, gather your family in the kitchen and have fun. These Easter Treats will leave all of your guests speechless and may even a little envious! : )



http://www.youtube.com/watch?v=PJ1sYWiBYcI&hl=en

Guy at Yum Cha

coconut cream cake perhaps



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

[Fuxiang Fireworks] FX10-0021 28shots cake

28shots cake Powder weight: 650g Effects: Row 1,4: Super brocade crown. Row 2,5:Silver coconut and golden glitter. Row 3:Chrysanth. Row 6: 2" ball for crackle rainand golden glitter pistil. Contact: emichan@fuxiangfireworks.com.cn



http://www.youtube.com/watch?v=K6pJbQgAnvQ&hl=en

A Bite of This Coconut Pie

Lucky for those residing in northeast Alabama, they are the home of tasty coconut pies. According to The Times Readers Choice Poll, the coconut pie in Gibson's Bar-B-Q is the best dessert in Northeast Alabama, as poll results would show. So for those living in the area, Gibson's coconut pie is a must-ordered dessert (even if you are already stuffed with their main course).

Gibson's Bar-B-Q has been in the business for more than 50 years. And that's how long they've been serving Huntsville residents with their authentic and mouth-watering pies. According to co-owners John Paul Hampton and Louise Hampton Sanford, their restaurant bakes 70 pies on the average per day, with variety of choices like pecan, lemon, peanut butter and chocolate. But it is the homemade coconut pie that tops them all. Coconut pie is sold for $2.75 per slice and $15 for whole pies.

And it is not only Huntsville residents that crave for this sumptuous pie. Paula Mabry, John Paul Hampton's daughter, said that it is her favorite too. She shared that one customer once asked her how their pies are so big. And she replied it with a secret ingredient, as she, who grown up working at the restaurant does not even know how to make it.

So what does Gibson's coconut pie have to make it cut above the rest? Is it with the pies' crust that is flaky and flavorful at the same time complementing the overall pie taste? Or is it the delicious and creamy cream base made from real coconut, topped with meringue that is artfully placed on top? Whatever it is, the pies are really tasty and they come in big slices. Now this is the mark of how residents really love this pie that during Thanksgiving - the 600 pies baked by Showan Foster and Marcela Armenta were sold-out.

This coconut pie is one proof that coconut is indeed the Tree of Life. It has long been known that everything - from its roots up to its leaves - can be made or used. Coconuts' usage ranges from traditional medicine, architecture and construction, beauty products, cuisine and even ornaments. One known product that is made from this tree is coconut candles which are organic candles so they are pure and clean. With the coconut's flexibility and uniqueness, it is not surprising to know that it can give you all these charming and useful products.

cake committed for rahat affable show

wood par kake bahoot acha bnna .wood par cook karna bahoot mushcal ha .



http://www.youtube.com/watch?v=v7sFKcNniDg&hl=en

What's For Dinner? 30-Minute Menus For 2009 - 28th Edition

This is the 28th edition of the weekly 30-minute menus. These are published on a weekly basis; I like to develop the weekly menus on Friday, grocery shop on Saturday, and start the week's menus on Sunday.

School is starting for many of us so the meals this week are quick and easy - so you can put your energies into getting your children settled in school. The menus are also easy on the budget which is a great help this time of year!

I am serving Shrimp Scampi on Saturday night just for the fun of it! This ever-so-simple meal is great for busy weekends especially if you have invited dinner guests to your house.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Cheese Stuffed Jumbo Shells (vegetarian; jarred marinara sauce, shredded cheeses)
Mixed Greens and Pear Salad (bagged salad greens, canned pears)
Pineapple Upside Down Cupcakes (boxed cake mix, canned crushed pineapple)

Monday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Ginger Ice Cream and Fortune Cookies (purchased ice cream and cookies)

Tuesday:
Dilled Tilapia Bundles (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (purchased tortillas and ice cream)

Wednesday:
Lemony Pork Chops
Angel Hair Pasta (boxed pasta)
Fresh Broccoli Spears
Rice Krispy Treats (rice cereal, mini-marshmallows, chocolate morsels)

Thursday:
Speedy Chicken Divan (cooked chicken if available, frozen broccoli and cheese mix)
White Rice
Tossed Salad (bagged greens, jarred salad dressing)
Apple Pie a la Mode (purchased apple pie and ice cream)

Friday:
Meatball Stew (frozen meatballs)
Bread Bowls (refrigerated biscuits)
Fruit Salad with Yogurt Dressing (purchased yogurt, canned Mandarin oranges, pear slices, and pineapple)
Buckeye Chocolate Chippers (prepared cookie dough, canned chocolate frosting)

Saturday:
Shrimp Scampi (cleaned and devined shrimp)
Angel Hair Pasta
Asparagus
Cheesecake Tarts (prepared graham cracker tart shells, cheesecake pudding mix)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

Victoria Sponge Cake - EGGLESS Vegetarian/Vegan

You won't believe its vegan, a creamy rich sponge cake that everyone will love. Serves: 12 approx Preparation: 20 mins Type: Vegan, Vegetarian, Halal, Kosher pareve passover. Cooking time: 45 mins Ingredients: 6 tbsp potato starch, 175g self raising flour, 175g vegetable margarine, 175g white vegan sugar, ¾ cup water/soya milk, 2-3 tbsp jam, Extra margarine and flour for greasing Many thanks to Ms N Fisher for her help with this video.



http://www.youtube.com/watch?v=tXXoaI3Gb9M&hl=en

When Love Is In the Air

We all know about June weddings. Anniversaries
are also a great way to celebrate life. During the
warm weather, it is sometimes easier for families
to get together for one of the monumental dates -
such as 25, 50 and 75 years. They are special
indeed and need to be treated as such.

Buffets with a touch of elegance are always a sure
fire way to success. A menu featuring family favorites
as well as coconut ice cream balls tinted in the color
of the wedding party (taken from photographs if it is
a surprise). Assorted "tea" sandwiches, golden wedding
rings (recipe on bottom), and fruit or frosty punch. A bit
of lace and hearts (no, it's not corny) and a cake a bit on
the shy side of a wedding cake, but just as special.

The invitations should be silver for 25 years, gold for
50 years and diamond for anything over 60 years.
Candles, roses, and old photographs dress up the
table and add to the memories. Using the family
silver service and punch bowl will also give everyone
a feeling of special. The day, like the original wedding
day, will be remembered in the hearts of the wedding
couple, but also in all the guests that are invited.

There can be a gift table, but usually gifts are not necessary.
A nice touch would be if those invited gave something
nostalgic, something that the couple would find endearing,
or even amusing. If you go to second-hand shops, there are
so many items that are a token of the past. They can be
cleaned up, polished, painted, or decorated. These small
but dear gifts will just add more love to the occasion. So, when
anniversary bells ring, give the best anniversary buffet. It is
worth the work and the thanks will be the true smiles of
appreciation from everyone.

Wedding Bells:

1 8-oz. pkg. cream cheese, softened, maraschino
cherry juice, unsliced sandwich loaf
Thoroughly blend cream cheese w/enough cherry juice to make
it of spreading consistency. Slice the sandwich loaf thinly. With
a cookie cutter in the shape of a bell, cut the bread. Spread
filling on the cut-outs. Trim with cherry slices if desired.
A tasty treat that is also a fantastic decoration.

Golden Wedding Rings:

1 3-oz. pkg. cream cheese, softened, 3 tbs. mayonnaise, 1/2
cup chopped pecans, 1/2 cup drained crushed pineapple
Blend cream cheese and mayonnaise (or use salad dressing
of your choice). Add the nuts and pineapple.
Bake your favorite nut bread and use a 1-lb. coffee can.
Fill each can 2/3 full. When cool, remove from the can and
slice thinly. Remove center from each slice with a doughnut
cutter. Spread generously with the cream cheese mixture.
Or, you can use regular bread and slice with the doughnut
cutter, remove center, and spread with mixture. Lay on a bed
of parsley and you have a beautiful table setting that will add
eye appeal to your buffet.

©Arleen M. Kaptur
August, 2007

A History of the Elegant Flan

Mexican flan is one of the most popular and well-known desserts from south of the border. This dessert is a sweet custard topped with caramel sauce. It is made in the homes of rich and poor alike. It also has a long and colorful history that reaches all the way back to ancient Rome. Romans first began keeping chickens and when they ended up with a lot of eggs, they borrowed from the Greeks, mixed them up with cream, and came up with a custardy dish. They usually made theirs savory rather than sweet.

Rome shared this recipe as they conquered Europe. When Rome fell, the custard recipe they developed flourished throughout medieval Europe. As the recipe was adapted, more sweet versions were created. In Latin, this dessert was known as flado, for custard. In French, it became flaon and eventually it came to be called flan.

Eggs were considered to have healing benefits, so flan was served to aid the liver, kidneys, and chest as well as to increase fertility. Flan spread across Europe, satisfying hungry bellies everywhere. Spain developed a sweet version topped with a caramel sauce. The recipe was brought to the New World when the Spanish arrived in Mexico.

In Mexico, the flan was elevated to a new level. Mexican flans may be made in a special pan called a bain marie. This is a pan that has a spot for the flan as well as an attached outer pan for water. Using this pan, you can cook a flan either on top of the stove or in the oven. If you do not have a bain marie, you can use a dish made of porcelain, glass or any other material that will not cause the custard to stick. This dish can be set in a roasting pan with water inside and baked.

Ramekins are often used to make individual flans, even though the sight of a large flan is impressive. Flans are not difficult to make as long as the instructions are followed carefully. The ingredients are simple and the results are elegant. What more could you want from a dessert?

Vanilla is the traditional flavor of a Mexican flan. Only use fresh vanilla bean or the best of real extracts! You can find other flavors, however like pistachio, coconut, pumpkin, lemon, or almond. All flavors are topped with the delicious caramel sauce that is the true signature of a Mexican flan.

Flan is obviously one of the most famous Mexican desserts. It is known the world over for its creaminess that cools the palate after eating a spicy dish. Serve flan as a wonderful ending to any meal. Not only is it sweet, it is nourishing as well. Those eggs and milk are good for you.

So, try making a flan at home. Go ahead, do not be afraid. This simple dessert can take some practice to truly master, but it is worth it to give your family and friends an elegant dessert. Serve it up on special occasions or just because it sounds good. You will be adding flan to your list of desserts that are tried and true.

Famous Cookbooks on Gourmet Cakes

Gourmet cakes are delectable desserts that can be bought in stores. It can be given as a gift, as a dessert, or for anniversaries, birthdays and other special celebrations. You can also bake one yourself and save a lot from it. You can look into recipe books to guide you.

Here are some of the famous gourmet cake recipe cookbooks:

Junior's Cheesecake Cookbook

This cheesecake recipe cookbook made by Beth Allen and Alan Rosen contains 50 delectable recipes for cheesecakes, New York style.

This is based from the best cheesecake selling restaurant known as Junior's Restaurant. They are now revealing their all-time favorite recipes so that everyone can enjoy their award winning cheesecakes. Some of the cheesecake recipes they included are the All Cream Cheese, On a Sponge Cake Crust, and No Sour Cream among others. This is from the Junior's Original New York Cheesecake, which started everything, up to the cheesecakes with a twist in flavor like Rocky Road, Pumpkin Mousse and Banana Fudge.

It also includes small cheesecake recipes like Little Fellas to their newest creation, their Skyscraper Cheesecakes with layers of cake flavors like Lemon Coconut, Carrot Cake and Boston Cream Pie among others.

This recipe book was released just last October 2007. It is illustrated with English texts. It has about 176 pages. The author of the book is Alan Rosen, Harry Rosen's grandson. Hence, Harry Rosen is the founder of Junior's Restaurant situated in Times Square, Grand Central Station and Brooklyn.

The Cake Mix Doctor

This recipe book was made by no less than Anne Byrn. The book mainly focuses on cake recipes with a touch of doctoring for the actual package. This is thru touches of cocoa powder, sweet butter, poppy seeds, and eggs, vanilla yoghurt, grated lemon zest and sherry that make up the delicious Charleston Poppy Seed Cake.

With the recipes in this book, even beginners can learn recipes like Toasted Coconut sour Cream Cake and Devilishly Good Chocolate Cake to Caramel Cake, Holiday Yule Log and various cheesecake recipes. There are also sheet cakes, coffee cakes, bars and brownies and pound cakes.

The book comprises of 175 quick and easy-to-cook cake recipes. The foods are tender, moist, deep, rich and even complexly flavored. This is all thanks to Anne Byrn, a self-described purist and award-winning food writer. Her recipes promote ease-of-use, convenience and dependability. It also has a Q&A portion where in all possible questions and tips about cooking cakes are indicated. This recipe book comprises of 464 pages in paperback material. It was published last November 1999 in English text.

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations

This recipe book was written by renowned cooking teacher, Nancie McDermott. Residing in North Carolina, she was able to make this book possible with the help of Becky Luigart-Stayner, a photographer of various magazines and living in Alabama.

You will love the cake recipes of Southerners, especially the chocolate goodness of the Mississippi Mud. This book consists of 65 recipes like Peanut Cake, Humble Pear Bread, Jelly Rolls and Jam Cakes among others. It even has a whole chapter for coconut and chocolate cakes. You will also learn from its section on Baking 101 about cake basics and finishing touches such as frosting the cakes. It also has tips on storage, assuring fresh and long-lasting flavors for every slice.

It was published last June 2007 in English. It has 168 pages and paperback bound.

Recipes For Delicious Pies That Are Easy to Make - Gelatin Fruit & Cream and No Crust Coconut Pies

Pies make wonderful desserts but some people think pies are hard to make and stay away from them, usually because they have trouble making the pastry crust. Here are some pie recipes that are easy but very tasty. Surprise your family and friends with one of these pies are your next get-together! Choose from an easy Gelatin Fruit and Cream Pie made in a graham cracker crust or this No Crust Coconut Pie which makes its own crust while baking.

GELATIN FRUIT AND CREAM PIE

4-oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup thawed frozen whipped topping
1 6-oz graham cracker pie crust
1 pkg (4-serving size) gelatin (use flavor to compliment selected fruit)
1 pkg (4-serving size) vanilla cook and serve pudding and pie filling
1 1/4 cups water
2 cups sliced fruit (your choice)

Mix together the cream cheese and powdered sugar in a large bowl until well blended. Stir in the whipped topping. Spread in the crust and refrigerate.

In a medium saucepan, mix together the gelatin, pudding mix, and water until smooth. Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat and allow to cool for 5 minutes. Stir in your selected fruit. Spoon the mixture over the cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped cream and a slice of the selected fruit, if desired. Store leftover pie in the refrigerator.

NO CRUST COCONUT PIE

4 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1/2 cup flour
1 tsp vanilla extract
2 cups milk
7-oz flaked coconut

Preheat oven to 325 degrees.

In a medium mixing bowl, mix together the eggs, sugar, butter, flour, vanilla, and milk. Mix together well. Stir in the coconut with a spoon. Pour into 2 9-inch pie pans. Bake at 325 degrees for 45 to 50 minutes.

Enjoy!

How to Create Various Types of Wind Chimes

In Ancient China, wind chimes were used in the temples and official ceremonies. Later on, this instrument found itself moving to the Eastern Asian neighbors as an instrument that played part in Feng Shui.

It was believed to carry good health, fortune and prosperity through the beautiful tunes it created as the wind passes through the chimes.

Wind chimes are is easily assembled. Often, materials vary from natural stones, bamboo, coconut or sea shells. Others use steel, ceramics, metal or glass to form different elegant styles. Still others combined a number of materials to come up with lantern chimes.

A guide in the art of crafting wind chimes

In coming up with the chimes, hollow wood tubes or rods are employed and painted with varnish. Painting is important to keep the materials safe from the destructive elements of nature such as heat and water since they are are placed outside of the house. With paintings, wind chimes are assured of servicing for a long time.

Glass is one of the most favorite materials used in making wind chimes due to its easy availability and it comes in different forms: bottles, crystal and depressed, or even better, vintage. These glasses are then tied up using strings that should not easily break because if they do not, the glasses which it is supposed to tie up would easily fall to the ground breaking these glasses.

To create deep solid tones, one should use metal as the material. By adjusting the angle of certain placements of the components and the way the materials are tied up, the tune alters. Plus, the kind of metal affects the tune.

Now that you have an idea on the materials, you may want to choose your own kind of wind chimes from the idea above.

To provide you with variety, you can check out some magazines or periodicals, then make a list of the necessary materials that fancy you. After the materials are acquired, you are now ready to create your own tune using the wind chimes.

Best Cupcake Recipe - Part 2

www.momisblogging.com , It's a versatile recipe - I have omitted the white chocolate out before and used the sponge to make apple sponge - it was YUM!, http



http://www.youtube.com/watch?v=vTMa0QEgUPE&hl=en

Canape Calling

o Cut thinnish slices of baguette, brush them with olive oil and bake them in a hot oven (200C/400F/Gas mark 6) for about 10 minutes until golden. You now have a batch of crostini which will keep well, cooled and sealed in a plastic bag, for about a week, just waiting for you to top them with deliciousness for near instant canapes. Top them with:

o Slices of soft goat's cheese, grilled until bubbling, topped with a sliver of roasted red pepper (from a jar, for speed)
o A dollop of creme fraiche and some smoked salmon or trout
o A sliver of rare roast beef, a dab of horseradish and frilly frond of dill
o Goat's cheese, prosciutto and a tiny bit of fresh fig or, for a veggie option, goat's cheese or Gorgonzola, fig and the merest trickle of chestnut honey
o Some cooked crab meat mixed with finely chopped spring onion, coriander, sour cream, a squeeze of lime and a plash of Tabasco

o Wrap bocconicini (mini balls of mozzarella) in a basil leaf, then a piece of Parma ham, and skewer with a cocktail stick

o Tart up some plain old cashews or almonds by roasting in the oven at 200C/400F/Gas mark 6 until just golden and fragrant, about 8 minutes, then tossing in a tablespoon of melted butter or warm olive oil, a tablespoon of flaky sea salt, a tablespoon of light brown sugar, ½1/2 a teaspoon of smoked paprika and a couple of tablespoons of finely chopped rosemary. Serve warmmmmmmm.

o Got a favourite sausage? Remove the casings from a few and form the mixture into mini patties or meatballs, fry until lightly browned and cooked through and serve on cocktail sticks with a chili dipping sauce or some hot English mustard mixed with a little creme fraiche.

o Split and stone a Medjool date, put a small chunk of Parmesan inside, wrap in a bit of thin, streaky bacon or prosciutto, secure with a cocktail stick and bake for five minutes at 220C/450F/Gas mark 8, turn over and bake for five minutes more until crisp. Drain on kitchen paper and serve immediately.

o Crunchy, slightly bitter endive leaves make great 'spoons' to serve tasty morsels on. Some good additions are crab or shrimp salad, a dollop of ricotta with some toasted walnuts and raisins or a salad of tiny cubes of mango and chicken dressed in a splash of toasted sesame oil and lime juice and seasoned with coriander and a little finely chopped red chili.

Handmade Sarong Buckles

If you want to spice up your usual boring sarong apparel, then go and get a sarong buckle. Make sure to get a really nice buckle. Obviously, the buckle will be the one to draw people's attention, so it is just proper to get something that looks really good. Well, if you do not have any idea on what will look good on you, you can consider handmade sarong buckles. Handmade sarong buckles are actually among the trendiest types of buckles now. Their strong and unique appearance makes them a favorite of many. You can find these items in stores as well as in online shops.

You just need to type in the words "handmade sarong buckles" and a variety of websites will show up. Here, you will be able to find lots of sellers and artisans. Make sure to only purchase from reliable people. You can read their feedback first, before you buy a buckle. The Internet can be a good place for sellers an buyers, but it is also a place that most scammers use. So, choose wisely and do not let scammers fool you.

Handmade sarong buckles are usually made from coconut shells or mother of pearls. Their usual colors range from brown to beige. They are also often shaped into hearts, dolphins, butterflies, the number eight, and flowers. They may look simple at first glance; but if you will take a closer look, you will realize that they are intricately made and designed. These handmade sarong buckles are carefully crafted by independent artists who mostly live in Asia, particularly in the Philippines and Indonesia. The native feel of these buckles adds to their uniqueness. In addition, the quality of these items is good since each piece was meticulously inspected.

So, if you buy handmade sarong buckles, you contribute to the livelihood of these independent artisans. Plus, you get to own a piece of art which is also a part of nature. In this day and age, most products and accessories are made of artificial materials. They are also often made by machines. This means that the factories where they come from contribute in air, land, and water pollution. So, owning and wearing handmade sarong buckles will let your partake in the conservation of nature. It will also make you different from the rest of the crowd. You will get the sense of being one with nature too while showing your uniqueness and personal style. Moreover, you will surely be the center of attention in a beach party if you arrive wearing handmade sarong buckles. Other girls will envy you for wearing such a cool piece of accessory. They will also admire you for your classy taste.

Fit of Despair - Apple Crumble With Whipped Coconut Cream

Let's say it's Thanksgiving, and you've just been diagnosed with gluten and casein intolerance. Suddenly you are faced with a life of no wheat and no dairy. Ever. You and your loving boyfriend are cruising the grocery aisles, planning your holiday feast: ham (read label, check additives...okay), roasting potatoes, baby carrots, green beans. All is well, until your loving boyfriend wanders into the bakery and begins fingering cakes. He pauses at an angel food, ponders a chocolate torte, and finally, after much deliberation, settles on a deep dish honey crunch apple pie. "Let's get ice cream!" he exclaims.

In your mind he is writhing on the floor in a pool of melted French Vanilla, clutching his groin. In reality, you grit your teeth and follow him through the dairy aisle (pretending not to notice the Chunky Monkey you will NEVER TASTE AGAIN), hit the checkout, drive home, open the ice cream, spit in it, put it and the damned pie away and finally collapse in a fit of despair. Then you make this awesome apple crumble, which is only for you because you have become someone with Special Dietary Needs, and people with Special Dietary Needs can call no share-sies.

Fit of Despair Apple Crumble
amounts are approximate - just go by feel

2 apples, peeled halved and sliced
2 tsp sugar (or sweetener of choice)
Cinnamon (as much as you want)
1 tsp ghee (or so)

Crumbly bit:
2 tsp ghee (approx)
¼ cup brown sugar (or sweetener of choice)
¼ cup almond flour (ground almonds)
¼ cup or so crumbled pecans or other nuts

1. Grease a pan with ghee. Chuck apple slices in pan, sprinkle with sugar/sweetener and cinnamon. Dot with 2 tsp ghee.

2. Mix the other 2 tsp of ghee into brown sugar/sweetener. Mix with almond flour and nuts. Plop atop apples. Bake covered at 350 for 15 minutes, then uncover and bake until crumbly bit has browned and apples are tender, about 30 minutes or so depending on your oven, the weather, whether the moon is in Mars, etc.

3. Serve warm or cold. Top with whipped coconut cream. And let everyone else eat their crummy store-bought pie. Wheat-eating losers.

Whipped Coconut Cream

1 can coconut milk
Vanilla extract or vanilla bean
Sugar/sweetener

Okay kids, I'll give it to you straight - this one's a labour of love. It's pissy and touchy and annoying as hell, but sooooooooo worth it.

First, you gotta let a can of coconut milk sit for a day or so, so that the water separates. Sometimes you'll get a can in which this has happened. Unfortunately, it'll never be when you want to make whipped coconut cream. I have found that getting a brand to which water has been added makes this easier.

After a day or so, stick it in the freezer for another day. See, this is annoying and requires advance prep.

Remove from freezer and open both ends of the can. Ta da! The water bit has frozen separately from the creamy bit. Use one lid to push the whole thing out in a big block, then hack off the watery bit. If you have a can opener that cuts around the outside of the can rim, and therefore cannot use the lid to push said block, do what I did and chip away at the watery bit with a huge knife. Profuse swearing will make the process seem faster.

Stick the frozen creamy bit in a food processor and whiz. Add a capful or so of vanilla extract, or snip and squeeze the innards of a vanilla bean. Bung in some sugar/sweetener. Taste and adjust according to how sweet and vanilla-y you want it. (Note - extract is fine, but bean innards will give you lovely brown specks throughout PLUS the smug satisfaction that can only come from using an honest-to-god vanilla bean). Stuff whip into a freezer bag or other storage apparatus and let it sit in the fridge for another day or so.

It won't be as whippy as, say, Cool Whip -but it'll be BETTER.

What is ghee?

Sigh. Ghee, you dairy freaks, is clarified butter. Basically you take butter (organic, unsalted) and heat it in a pan until the milk solids separate (30-60min), strain it, and you're left with butterfat that tastes sort of caramelly and nice. You can buy ghee many places, especially at Indian markets, but I prefer to make my own because I a) am a control freak and b) don't often go out. Use it wherever you'd use butter.

Pina Colada Carrot Cake (With Paula Deen Frosting)

This is a cake (with only a minor twist) that my mama has been making for me for every birthday since I turned one. It is full of carrots and walnuts, with the tropical flavors of pineapple and coconut! When ever my friends try it for the first time they say it's the best carrot cake they've ever had! The Philadelphia Cream Cheese frosting perfects the cake. The best thing? Breakfast cake leftovers--if you have any! Check out my frosting Paula!



http://www.youtube.com/watch?v=m-Y75JG51kg&hl=en

How to accomplish Pandan Coconut Chiffon Cake

Recipe for the Traditional Asian Style Pandan Coconut Chiffon Cake! Visit our food blog for more recipes! whitesheepandbrowncow.blogspot.com



http://www.youtube.com/watch?v=cvL7EXf7_r0&hl=en

Banana Nut Bread - Tamra Davis Cooking Show

While on vacation in Kauai we visit a friends farm, eat coconuts and then I make yummy banana nut bread



http://www.youtube.com/watch?v=Byy0boux1dI&hl=en

Simple Soap Making Ingredients and Recipe

Soap making can be considered as a great hobby. Aside from that, it is also a profitable business. Soap making is just a simple process. You can even do this at home; you just have to know the right soap making ingredients and the proper steps in making it. You don't need to be an expert and you don't need to have the equipments that soap making companies have in order to make soaps.

Yes, there are varieties of soaps that are available in the market. They are of different colors, shapes, sizes, prices, and brands. Most of them claim that they can do miracles to your skin. They said that they can make your skin whiter and softer in just a matter of weeks. However, you are not really sure if these are true. A lot of people end up complaining because instead of doing miracles to their skin, the soap that they bought just worsen their skin, making it drier and oilier.

Do you think that there is no solution to that? Well, you thought wrong. As a matter of fact, you can do something about it. The main reason why commercialized soaps are harmful to the skin is because of their ingredients. The soaps that they produced usually have chemicals that are not good for the skin. That is why it is better for you to know the secrets on how to make soap.

Soaps that are homemade don't have the chemicals that commercialized soaps have because the ingredients that are used in homemade soaps are more natural and not damaging to the skin. They are skin-friendly. Aside from that, homemade soaps are more affordable if you compare with the commercialized soaps.

There are plenty of methods on how to make soap. One of these is the 'melt and pour' system wherein you will just melt a ready soap and you will just add some ingredients that you like. You can make your soap more personalize by adding special ingredients like herbs, essential oils, and fragrances.

Did that catch your interest? Are you now interested in making homemade soaps but you don't know the basic recipes in making it? Well, you don't have to worry about it anymore because this article will provide you a basic recipes and the equipment and soap making ingredients that you need in order for you to make homemade soaps.

Here are the basic ingredients in making homemade soaps: 6 oz coconut oil, 6 oz palm oil, 1 tbsp beeswax, 1 tbsp stearic acid, 4 oz castor, 2.38 oz lye, and 6oz distilled water.

Equipments for making homemade soaps are the following:

Soap molds (it can be plastic or metal)
Double boiler or a pot
Rubbing alcohol in a spritz bottle

All of these ingredients and equipment can be found in your home or if not you can find them in the supermarket nearest you. If you want attractive soap molds, just go to a craft store. Surely, they will provide you with several soap molds that are really unique and wonderful.

You can really find happiness in soap making. You will certainly be amazed on how these simple soap making ingredients can really create soap. You can even mix colors and scents to create unique one of a kind soaps. Because of the satisfaction that it has brought to a lot of people, many are convinced to try it. Don't hesitate; try to make your own homemade soap, too!

Quinoa - Food For Warriors

Quinoa, once the sustenance of INCA warriors has made the incredible journey onto the shelves of health food shops across the land. It is believed that Quinoa first started to be cultivated over 5000 years ago in the mountains of Bolivia and was the staple diet of INCA warriors who would feast on this nutritious food while preparing for battle. Armed with their weapons and sufficient energy from Quinoa's slow release carbohydrate the INCA's would embark on long marches and go into battle safe in the knowledge that the Quinoa grain gave them strength and energy.

A highly durable and resilient crop, Quinoa thrived in these arid high altitude regions but was nearly wiped out during the 1500 by a Spanish explorer by the name of Francisco Pizarro. Quinoa was considered to be a scared food of the INCA people and Francisco believed that if he destroyed the Quinoa plant he could weaken the culture of the INCA. He was unsuccessful and 5000 years on Quinoa is available on the shelves of most supermarkets.

Contrary to popular belief Quinoa  is not actually a cereal grain, but in fact a seed. Quinoa is referred  to as Quinoa grain or pseudo-cereal which is the term given to foods that are cooked and eaten like grains and have similar nutritional profiles to grains. Surprisingly the Quinoa grain is closely related to leafy vegetables like beets, swiss chard and spinach, and its leaves can be eaten as well as the seeds. Quinoa is often misspelt 'kinoa' and mispronounced as 'keenoha'. The correct pronunciation is 'keenwa'.

Quinoa is a resilient plant that thrives in drought ridden terrain and can grow in poor soils with very little water. This quality has earned it a reputation as a super crop by the United Nations. The plant itself can grow to almost 2 meters and produces colourful seed-heads, most beautiful of the lot is red Quinoa. Each seed-head contains an abundance of the Quinoa grain.

There are many different varieties of Quinoa but the one most commonly found on the shelves of your supermarket or health food shop is the white variety. Black and Red Quinoa seeds are also available in addition you will find Quinoa flour and Quinoa flakes being sold. It is a fabulously versatile ingredient that will complement practically any meal from breakfast cereals, salads, breads and even chocolate cake. So it doesn't just provide a tasty feast for INCA warriors but will provide the nutrients absent from most modern diets today.

The Adventures of Lulu (2) Tales of the Mysterious

The full title is: Tales of the Mysterious Coconut Snack Cake Box Abduction



http://www.youtube.com/watch?v=p4avKPolYiU&hl=en

Tasty Desserts - Delicious Carrot Cake Recipe

Carrot cakes are moist, dense cakes made with grated carrot. Carrots have long been used to sweeten foods when other sweeteners were scarce. They are most frequently frosted with cream cheese frosting and often decorated with frosting carrots.

Some carrot cakes also have optional ingredients added, such as pineapple, coconut, raisins, or nuts. Unlike most cakes, carrot cakes are made more like sweet bread. Carrot cakes have been popular since the 1960s in America, although they have been made in one form or another since Medieval times.

It seems this cake is something you either love or hate. Most people seem to take offense at the optional ingredients more than the cake itself. If you find you have picky eaters at your table, try making a plain carrot cake without nuts or any other added ingredients. You will most likely find that suddenly your picky eater will dig in with gusto. If you like the nuts and such, you can always add them to the frosting at the end when you are serving. This way everyone can enjoy the cake with all the trimmings that they like.

Recipe for Carrot Cake

This moist, delicious cake is perfect for a spring gathering.

What You Need

3 cups all purpose flour
2-3/4 cups granulated sugar
1 Tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons kosher salt
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1-1/2 cups carrot, finely grated
2 jars carrot puree (4 oz each) from the baby food aisle

Frosting

3-1/2 cups powdered sugar
12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon salt

How to Make It

Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Spray two 9 inch round cake pans with cooking spray.

Whisk the flour, granulated sugar, cinnamon, salt, and baking soda together in a mixing bowl. Using a separate bowl, whisk eggs, oil, and vanilla together. Add to the dry ingredients. Beat on low for a minute. Add in the grated carrots and carrot puree. Stir until just mixed.

Pour the batter into the oiled cake pans. Bake about 40 to 45 minutes, or until a knife inserted into the center of each cake comes out clean. When done, move the pans to a wire rack and let them cool completely.

For the frosting, sift the powdered sugar into a medium bowl and set it aside. In another bowl, mix the cream cheese, vanilla, butter, and salt together, scraping the mixture off the sides of the bowl. Mix until smooth. Add the powdered sugar a little bit at a time, beating until the frosting is light and fluffy.

Place one layer on a platter. Use one third of the frosting on the top. Place the second layer on top, flat side up. Spread another third of the icing over the top and the final third around the sides. Decorate if you wish.

Overnight Ginger Snaps - Add Spice to Your Holiday Baking

Recently it dawned on me that many of the recipes I love contain spices-cinnamon, ginger, cloves and nutmeg, and I wondered why that is. Why do recipes for Pumpkin Pie, Molasses Crinkles, Tomato Soup Cake, Cinnamon Buns and War Cake appeal so much to me and make me recall happy childhood memories? Why do I choose these recipes over and over again?

Perhaps it has to do with aromas, with the sense of smell invoking memories. According to research I did on the internet, the word 'spice' refers to a dried seed, fruit, root, bark, leaf, or vegetable substance, and the earliest evidence of its use by humankind was around 50,000 B.C. Back then, spices were connected with magic, medicine, religion, tradition and preservation (think mummification).

During the Middle Ages, spices such as black pepper, cinnamon, cumin, nutmeg, ginger and cloves were imported to Europe from plantations in Asia and Africa, and with the discovery of the New World additional spices found their home in the kitchen. Who can imagine cooking without vanilla, allspice, bell and chilli peppers, and even chocolate? What a bland world we would live in.

So now this makes sense to me, my predilection for sharing spicy recipes and the memories each recipe evokes in me. I'll do my best to offer a variety of recipes in the future, recipes that contain no cinnamon or cloves or ginger, but not today.

Today I'm sharing a recipe for Overnight Ginger Snaps, another one of my favourite recipes that have been passed down from mother to daughter. I hope you try these-they are simple to make, oh so tasty (even the raw dough is good), and will certainly be a hit with your family this holiday season. These crisp, crunchy cookies dearly beg to be dipped into a steaming cup of coffee or tea or hot chocolate, so you may want to have the coffee brewed or the kettle on when you offer these treats to your loved ones.

Overnight Ginger Snaps

1 cup shortening

½ cup molasses

½ cup brown sugar

2 tsp. ginger

½ tsp. nutmeg

½ tsp. cloves

1 tsp. salt

2 tsp. baking soda

2 ½ - 3 cups flour

Directions

Cream together shortening and molasses. Add brown sugar, spices, salt and baking soda. Add flour last. Mix together well. Roll in long rolls, wrap in waxed paper and place in refrigerator until firm. Slice and bake in moderate (350° F) oven for 10 - 12 minutes until lightly browned.

Note: Cookie dough keeps in refrigerator for several days or can also be frozen to bake when you wish.

Easy Cake Recipes For Baking Newbies

If you fall into the novice rank of baking, you are probably on the lookout for less complex but tasty recipes. Sometimes a nice home baked cake is just the thing to brighten a dull afternoon, but you don't have to be a trained baker to pull off a simple, yet delicious cake. In this article, I've included a few of my favorite cake recipes that should be quite do-able for people with all kinds of baking experience (or lack thereof!). I hope you enjoy them!

Cherry Cheese Cake

Ingredients:
20 Oreo cookies, finely crushed
5 (8-oz) packages of cream cheese (softened)
1 (21-oz) can cherry pie filling
3 tbsp melted butter or margarine
1 cup sour cream
3 tbsp flour
1 cup sugar
1 tbsp vanilla
4 eggs

Directions:
Line a 13 x 9-in baking pan with aluminum foil, making sure that he foil extends up over the sides of the baking dish. In a small bowl, mix the butter and the Oreo crumbs together. Press this mixture into the bottom of the pan (this will be your chocolate graham-like crust). In a large bowl, use a fork to soften the cream cheese a bit, then add the flour, sugar, and vanilla. Use a mixer set to a low speed and blend the ingredients together. Pour this over the Oreo crust. Bake at 325 degrees F for about 40 minutes, or until the center of the cheese cake is nearly set. Allow the cake to cool completely, then refrigerate for at least 4 hours. Top with the cherry pie filling. Use the foil to lift the cake from the pan for easy cutting and serving.

Pineapple Upside Down Cake

Ingredients:
1 package yellow cake mix
1 jar maraschino cherries, drained
1 can sliced pineapple rings, drained
1/2 cup flaked coconut
1/4 cup packed brown sugar
2 tbsp butter

Directions:
Coat a large cake pan with 2 tablespoons of melted butter. Sprinkle 1/4 cup of brown sugar onto the butter. Sprinkle 1/2 cup of coconut over the brown sugar. Arrange the pineapple rings (no overlapping) on top of the coconut, then place a cherry in the center of each ring and in between rings, if you like. Prepare the cake mix as directed on the box, then pour the batter over the pineapple rings. Bake at 350 degrees F for 40 - 50 minutes (or until a toothpick inserted into the center comes out clean). Cool for about 20 minutes. To transfer to a serving plate, place the plate on top of the baking dish, then carefully turn over. The cake should slide out of the baking dish and onto the serving plate.

Banana Cake

Ingredients:
1 package yellow cake mix
1 tsp baking soda
2 very ripe bananas, mashed

Directions:
Mix the yellow cake batter according to the directions on the box. Mash the bananas together with the baking soda. Stir this into the cake batter and mix well. Pour the batter into a greased 9 x 13-in baking dish. Place in the oven and bake at 350 degrees F for one hour. DO NOT preheat the oven before placing the cake in. Let the cake cool thoroughly before serving. Can be topped with cream cheese frosting after it has cooled.

Cinnamon Coffee Cake

Ingredients:
1 package yellow cake mix
1 package instant butterscotch pudding mix
1 package instant vanilla pudding mix
1 cup vegetable oil
1 cup water
4 eggs
1 tablespoon ground cinnamon
1 cup packed brown sugar
1 cup chopped walnuts

Directions:
Grease a 10-in Bundt cake pan (or a 9 x 13-in baking pan). Stir together the cake mix, butterscotch pudding mix, and vanilla pudding mix. Add the oil, water, and eggs and blend together well. In another bowl, mix together the cinnamon, brown sugar, and nuts. Pour half of the cake batter into the pan, then sprinkle half of the nut mixture on top. Pour the remaining batter into the pan, then top with the remaining nut mixture. Bake for 20 minutes at 350 degrees F, then turn the oven temperature down to 325 degrees F and bake for another 40 minutes.

Hot Spicy Lamb and Eggplant Recipe

Preparation time: 15 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients:

- 500g (1lb) eggplant, cut into batons
- 600g (1 1/4lb) lamb fillet, sliced diagonally
- oil, for cooking
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons ground turmeric
- 1 cup (250ml/8 fl oz.) thick coconut cream
- 1 small red chilli, seeded and chopped
- 1 tablespoon chopped mint
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped parsley lemon wedges, to serve

Directions:

1. Heat the wok it becomes hot, then add 2 teaspoons of the oil and swirl it around to coat the side. After stir-fry the onion until it becomes soft and somehow golden. Then remove from the wok and set it aside.

2 After that, add 1 tablespoon of oil to the wok and cook the eggplant in two batches over very high heat until it becomes cooked through. Then remove and drain on paper towels.

3. Then reheat the wok and add 2 tea¬spoons of the oil. After that, stir-fry the lamb in two batches over very high heat until it becomes browned and just cooked enough.

4. After that return all the lamb to the wok with the onion and eggplant and add the chilli, the garlic and the spices, and cook for about 1 minute or so. Pour in the coconut cream and bring to the boil.

5. Then stir in the fresh herbs and season with some salt and pepper. Serve it immediately with the lemon wedges.

Nutrition Value:

- Protein 35g;
- Fat 30g;
- Carbohydrate 7g;
- Dietary Fibre 5g;
- Cholesterol 100mg;
- Energy 1775kJ (425cal)

Candles By Victoria Review Part 1

Just a review of the candles and scent shots that I've accumulated over time (the ones I haven't used up, anyway). I love talking about these candles! (Obviously, since I talked so long I had to make part 1 and part 2) And I love ordering new ones even more! Join me on the Pouring Pot message board! www.candlesbyvictoria.com



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