This recipe was easy to make and very tasty. The cookies had a crunch and freshness to them. Instead of buying already made dough, just make these. They require few ingredients and they do not take much of time to make.
Ingredients
2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 3/4 cup confectioners' sugar 2 large egg yolks 1 teaspoon pure vanilla extract 1/4 teaspoon finely grated orange zest Coarse sugar, aka sanding or crystallized sugar Royal Icing, recipe follows
Directions Whisk the flour, baking powder, and salt in a medium bowl.
Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
**Tip: roll out and use cookie cutters when the dough is room temp, THEN refrigerate before... baking. Cookies do spread quite a bit when baking, so leave plenty of room between cookies.
Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
Royal Icing: 5 tablespoons meringue powder (egg white powder) 6 tablespoons water 1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box) Food coloring, as desired
Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
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Title: Cookie Lee Fashion Week Fall 2009 Catalog Models on the Runway
CookieLee.com
Title: FallenArchangel CRESCENDO Cookie of the Week #2
Last week we heard from Drew Doyon as Patch and this week our favorite author, Becca Fitzpatrick presents this week's CRESCENDO Teaser.
CRESCENDO is Book #2 in the HUSH HUSH Series by Becca Fitzpatrick and will hit stores in the US on October 19 and in the UK on October 14
I know this is an oldie, but I have never had it. Good thing I bought this when I did because I am absolutely exhausted this morning for some unknown reason. The shot cost me $2.99 and is the more popular one. I saw another Jolt shot sitting next to it with a pink cap.
Unlike the shots I have had recently, this one comes in the standard 60 mL package with a small cap. The aroma that is being emitted is not the most inviting one to be honest. In fact, it reminds me of dry cat food. The taste is very sour and a bit ranky. No, this shot has not expired, I double and triple checked, it had a good 3 months left. I think there is the taste of concord grape underneath the sourness, but it is not a very pleasant one. The aftertaste is even worse. It is very foul at first, at lot like rotten grapes, but after a minute or so it settles and all there is, is the acidic kick. The foulness is never completely gone in the aftertaste, but at least it is not as strong as immediately after drinking the shot. I don't like this taste at all, but at least there is no bitterness to add to the rankiness.
Forget the taste now, this shot contains 200 mg of caffeine plus some from the guarana seed extract. This is a case of a potent drink with a horrible taste. The shot started working quickly and I started to wake up in about 20 minutes after consuming it. While being awakened by the high caffeine content, I started to feel focused and very calm. I love energy shots that give me this feeling as I can use this energy to completely focus on something important before all the caffeine kicks in and I am flying around the room or trying to climb the walls. The period of focus and calmness lasted for about 20 minutes, which is not long enough, but better than some shots. After the 20 minutes, I was feeling the effects of the 200 mg of caffeine and was ready to jump off my chair and run around. The funny thing about this shot was that the energy high disappeared in less than 2 hours for about 30 minutes and then I felt energized again for another hour. I did not experience a crash or a headache, but it was an odd energy shot effect.
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Title: Transformers ROTF-Jolt
Bio: JOLT LOVES TO CAUSE TROUBLE. MORE THAN ONE GROUP OF DECEPTICONS HAS WATCHED IN CONFUSION AS JOLT, ALL ALONE, RACED AROUND THEM IN CIRCLES, TAUNTING THEM. THEY'RE NOT USED TO AUTOBOTS ACTING CRAZY. LITTLE DO THEY KNOW THAT ITS REALLY JUST AN ACT - PART OF A PLAN TO LURE HIS ENEMIES IN CLOSE WHERE HE CAN DELIVER A CRIPPLING BLOW WITH HIS ELECTRO-WHIPS.
Bio: JOLT loves to cause trouble. More than one group of DECEPTICONS has watched in confusion as JOLT, all alone, raced around them in circles, taunting them. They're not used to AUTOBOTS acting crazy. Little do they know that it really is just an act - part of a plan to lure his enemies in close where he can deliver a crippling blow with his electro-whips.
I love opening Jolts. There is just something very satisfying about that small initial explosion. Opening an already open one is not as satisfying, but it somewhat works. I found another one, again at a 7-11 for the same cost - $1.99 CAD. I think my camera has problems capturing purple. The top is supposed to be less blue and more purple, kind of like the outline of the "J".
Well, the Wild Grape is purple and has a very pleasant concord grape smell. Its taste would have been just as pleasant if it wasn't for the energy ingredients this thing is packed with. The drink has the usual Jolt undertone of ginseng and some other energy things. The finish is quite nice though - very concord grape like. Of course the taste and finish get sweeter as the drink is consumed. Jolt Wild Grape is an average to OK grape flavoured energy drink. One way they could have improved it, is by making the taste a bit bolder. The flavour really gets lost among the carbonation and the energy ingredients taste.
The caffeine amount is once again standardized to 189.2 mg. I had about half the drink in one sitting and then packed it up for the road. Once again I have to say that I absolutely love this type of can with the cap. The energy boost is like all other Jolts.
Scores: Cost - $1.99 CAD for a 473 mL can Taste - 7.5/10 Energy - 8/10
Overall - 15.5/20...the taste is a bit weak, but there is plenty of caffeine to make up for the taste
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Title: Reklam? Yes! 2
I denna ännu bättre uppföljare av "Reklam? Yes!" så får vi se reklamparodier av Jolt, Wild Kids, Gorbi's och Noobströms El.
Marko Spremo, från Williams filmer produktion-serien "En dålig dag" gör också comeback i denna film.... Annars får vi se Viktor, William, Emil och Oskar i denna film...
Tarragon is called the "King of Herbs" by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, such as Bearnaise, rigavote and tartare. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings. When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor. Unlike most of the other herbs, tarragon loses the potency of its flavor when dried. This may be one reason it is so frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine. French tarragon (Artemisia dracunculus) is the variety most often used in recipes. Its flavor is sweeter and its leaves are more delicate than its relative Russian tarragon, (Artemesia dracunculoides), which tends to have coarser, paler leaves and a bitter, inferior flavor. Unfortunately, whereas the Russian variety spreads and reproduces easily, French tarragon cannot be propagated by seed but must be cultivated by cuttings and root divisions. For a healthy plant, it requires rich, well drained soil and full sun.
The true French Tarragon has the best flavor and cannot be grown from seeds as this plant will not flower. Cuttings must be taken in order to reproduce this plant which makes it more expensive and harder to find. Tarragon grows in full sun and will grow to about 2 feet or so across. It is most important that this plant have good drainage and it is a good idea to add sand or grow it in a large container to make sure the roots will not rot and die. It is perennial but you should try to bring it indoors, either a potted plant or take cuttings, to grow over the winter months as it sometimes does not come back the following spring because of wet soil.
To harvest Tarragon, remove a third of the branch and chop the leaves finely. Tarragon does not dry very well so freezing is the best method to preserve the flavor.
To use Tarragon in cooking, chop the leaves very fine to extract the flavor for cream sauces and Bearnaise sauce. Add it to tuna or chicken salads, eggs and quiches, mayonnaise's, and mustard salad dressings. It makes a wonderful flavored butter and can be combined with dill and parsley for fish.
*It is said you cannot dry it well but I get some from a health food store that sells dried herbs and the one I get is wonderful and keeps well. So if you can do that too ....test it. Perhaps home dried is not as good but larger places have quicker ways to dry than we do. WHITE BEAN AND TARRAGON SOUP serves 4
8 ounces Great Northern white beans 2 Tablespoons olive oil 1 medium onion, diced 1 small fennel bulb, diced, about one cup 2 teaspoons grated lemon peel 2 cloves garlic, minced 7 cups chicken stock 1 Tablespoons fresh tarragon leaves, chopped 3 Tablespoons thinly sliced ham, julienned salt and pepper to taste
Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water.
In a stainless steel pot heat the olive oil. Saute the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour. Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon.
In a medium bowl, combine thawed peaches, tarragon leaves, and orange liqueur. Set aside to macerate.
In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping.
Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream. Scatter almonds over and serve.
Title: Leaving Home, Tarragon Theatre, and Bill Glassco (Part 1 of 7)
David French on the early days as a playwright--Leaving Home at the Tarragon Theatre with Bill Glassco.
Don't talk to me about the 'magnificent' spectacle of the Premiership! The tremendous ding-dong battle to win the title etc etc. The Premiership is great for mainly one thing - plenty of revenue in the form of TV money for all the clubs involved and not a lot else!
There's a two horse race at each end of the table, Man U versus Chelski and Watford versus Charlton, and then 16 other mediocre teams battling it out for mid-table respectability.....I think is the well overused media pundits terminology.
Look at the likes of Spurs, Pompey, Everton and Blackburn. All battling it out for what? A UEFA Cup spot, which is basically an overrated cup tournament for Champions League rejects, teams finishing 5th or worse in the Premiership, along with the domestic cup winners that cold potentially could come from anywhere in the Football League. I'm sure the opportunity to start the season in July, and the prospect of visiting the respective pastures new of the Champions of such historical football nations as Latvia, Lithuania, Estonia, Slovenia and Slovakia must be huge! The lure of a few bob to line the the pockets of the already overpaid players, board and management alike is the only odour I can smell! Two words springs to mind.......Dull and Greed!
It is self-defeating in it's very nature. Remember the fans! They are the ones who have to pay for this potential 11 month season. Jet-setting abroad, hotel accommodation where necessary, match tickets and beer all add up to a more than average priced midweek non-adventure, such as a meal with the opposition, namely her indoors or a trip to the local pub with the lads, equally unpopular with the Missus. (But she knows where you are, and in her eyes at least that beats blowing the family budget on gallivanting around The Balkans). Not to mention the time taken off from work, whether as holiday or sick. Do the Clubs care? Is the Pope a Jew?
Dare I say it, but maybe the likes of Pompey and Reading could even step up to the UEFA Cup mark this year.....which would in itself be an incredible and more than likely one-off achievement for both Coppell's and Redknapp's sides this season. But not something their fans will have experienced previously or are likely too again for sometime after. Pity all the magnificent fans of all the above mentioned clubs, and shame on the clubs themselves for providing such mediocre 'entertainment' for most of the season whatever the final outcome, at extortionate entry prices!
Now drop down a division to the Championship and you can watch a terrific example of weekly unpredictability all season, due to a much more level playing field. High octane passion fuelled local derbies, particularly in The Midlands this season and the possibility of about 4 or 5 teams fighting it out for automatic promotion and a further 6 or more in with a chance of making the play-offs. At the wrong end their are probably still any of 6 or 7 sides that might drop down a division. All this will undoubtedly still be unfolding come mid-April. That's what I would endeavour to call entertainment, fierce competition, and value for money.... all season round.
A couple of months ago Brucie was a goner, now he's Singing the Blues. Cardiff under Dave Jones got off to a magnificent start, now they are rocking badly, Preston are up there again despite a change in stewardship, and Southampton look really dangerous. WBA, Wolves and Palace were all expected to make the top 6 if not automatic promotion pre-season, but all are finding the going tough! There may be no Gerrard, Lampard, Rooney, Ronaldo, or Henry in the Championship but there are some quality players on view including the likes of Upson and McShefferey at Birmingham, Nugent at Preston, Vine at Luton, Rasiak and Bale at Southampton, Halford at Colchester and Eastwood at Southend to name but a few, along with some excellent coaches and managers doing the rounds. Look at Burley at Southampton, Mowbray at WBA, Laws at Wednesday, Davies at Derby, Pullis at Stoke and of course Williams at Colchester.
A Championship XI to match much of the Premiership mediocrity: Hoult/Upson/Halford/Alexander/Bale/McShefferey/Cook/Skachel/Vine/Nugent/Eastwood, and there are many more good enough to make up a squad.
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Title: JoJo - Hollywood (New Song) with Lyrics
Download this song: http://goo.gl/pu4sf
JoJo's new song leak from her upcoming album "All I want Is everything"
[Lyrics]
I'm attracted to his glitz and his glamour, I'm attracted to the lights in his eyes
And once you get a taste of his poison, you'll get all wrapped up in his lies
You don't have to give in and fall for nothing
Even if you were to feel that you were through
You're an angel that's casted out from heaven
It's sad but true and makes me wonder why
It's over, said and done
Looks like they found themselves a new one
And just like that a star is born
It makes me wonder
Hollywood, Hollywood, do you have a heart at all?
And is it real? hotnewsonglyrics.com Just let me know
Hollywood, Hollywood, do you give a shit at all?
And do you feel what people feel?
'Cause there's a one in a million chance you'll make it big someday
Don't sell your soul to have what someone had yesterday
Hollywood
Oh, Hollywood
Mother always told me, "Jo, be careful, everything that glitters ain't gold"
"Don't fall in love with a promising man because he'll just use you and leave you for broke"
So you signed your name on the line, don't read the fine print
Thinking you'll blow up over night, night
Gave the world, but your wings, you lost them
Drowning in the tears that you cry and that's why
It's over, said and done
Looks like they found themselves a new one
And just like that a star is born
It makes me wonder
Hollywood, Hollywood, do you have a heart at all?
And is it real? Just let me know
Hollywood, Hollywood, do you give a shit at all?
And do you feel what people feel?
'Cause there's a one in a million chance you'll make it big someday
Don't sell your soul to have what someone had yesterday
Hollywood
Oh, Hollywood
We're living in a place of tinsel and wear
Everything is fake, faded and worn
Relying on your looks can only take you so far
But even then you got girls chasing dollar bills
And left looking for a thrill
It's not real 'cause in time it will all disappear
Hollywood, Hollywood, do you have a heart at all?
And is it real? Just let me know
Hollywood, Hollywood, do you give a shit at all?
And do you feel what people feel?
'Cause there's a one in a million chance you'll make it big someday
Don't sell your soul to have what someone had yesterday
Hollywood
Oh, Hollywood
Not alone
Not alone
I'm not alone
I'm not alone
I'm not alone
Oh, I'm all alone
Title: Ryan Leslie - "Beautiful Lie" World Premiere (LIVE in Paris)
*WORLD PREMIERE* of "Beautiful Lie" - Live at the Palais Maillot in Paris, France.
"BEAUTIFUL LIE"
Yeah, you gotta love Paris!
Shorty fine I see a future in her face
I said I'm at the Le Meurice
She looked at me & said "after-party, your place"
Wow - now that's a five star evenin
Let's hit the suite for some 5 star treatment
Lights off, music on, heavy breathin'
Round three, man, I'm over achievin'
And she lovin' the way I'm winnin, hey
I'm caked up wit mo' checks I'm getting paid
We wake up it's mo' sex & minute maid
That's the Rockstar life - I live it, baby
Ain't no tellin where I'ma go, man
Carefree livin' lovin' every moment
I leave the buildin tip a hundred to my doorman
Now I'm in the gullwing pedal to the floor, man, ugh
And if you're feelin how I'm feelin put your hands to the sky
'Cause we only gon' get this moment one chance in our lives
And we all wanna believe in a beautiful lie
A beautiful lie
Yeah, I'm on my j-o-b
Shorty eyeing me like a drug, man, she way OD
I ain't pay to get in this club, homie, they owe me
The Presidential convoy that's straight OG, yeah
Light flash the paparazzi know
They all in line for that Ryan Liberachi show
I used to be the underdog Ralph Macchio
Now u see me stuntin in the club with a Versace ho
And she gon' ride for me do or die
And she be killin these b*tches assisted suicide
That mean they killin themselves when she slide thru
I mean, look at her - you would want to die too!
And you don't need no other reason
Than the way she be rockin furs out of season
I leave the spot - tell the valet gimme my keys, man
My shorty hot - you should get you one of these, man
Low calorie, super easy and inexpensive Watermelon drinks to help cool you during the dog days of Summer! Besides being tasty, Watermelon is a good source of vitamin C, lycopene and beta carotene. If you have extra watermelon, you can freeze it for more slushes in the future.
We love this super-simple Watermelon Slushie during the summer. If you have company coming then just pour into in a pretty glass with lime wedge.
That Girl's Watermelon Slushie
Ingredients: 3 cups seedless watermelon 1 tablespoon Splenda (or your favorite sweetener) 12 large ice cubes 1/2 cup water
Directions: - Place all ingredients into Blender (ice cubes on bottom) - Pulse until mixture is of a slushy-type consistency - Enjoy!
Watermelon Wave Smoothie Recipe
Ingredients 2 cups of cubed watermelon pieces (fresh or frozen) 1 cup of raspberries 2 scoops of vanilla ice-cream
Directions - Add watermelon and raspberries to the blender. Blend for 20 to 30 seconds. - Add ice cream. Blend for 20 to 30 seconds or until desired texture. - Serves 2
Frozen Watermelon Slush
Ingredients 3 cups seedless watermelon, cubed 1 cup frozen strawberries 2 scoops lemon sorbet 1/4 cup pineapple juice, chilled 2 tablespoons fresh lime juice
Directions - Combine watermelon, strawberries, sorbet, pineapple juice, and lime juice in blender - Blend until mixture is smooth - Pour into 4 glasses & serve
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Title: cat stevens Wild World
cat stevens '71
Cat Stevens the performer is what this video is about. The deal with Islam and such has nothing to do with this. No religious beliefs are perfect, you must use your own mind and creativity. Religion is a guidance not a law in which to punish and hate. Rock on my brothers and sistas from around the world...
Title: The Tallest Man On Earth - The Wild Hunt live
Watch the whole interview on http://www.faceculture.com . Video interview with the Swedish folk singer-songwriter Kristian Mattson, a.k.a. The Tallest Man On Earth. FaceCulture spoke to Mattson about his previous album Shallow Grave, his new album The Wild Hunt, his development, touring with Bon Iver, Lyrics, Bob Dylan, other folk musicians, his first folk record, recording process, writing process, his musical youth, one finger chords, the story behind Kids On The Run, his voice, the audience, Paul Simon, his upcoming tour in America, and more. Mattson also performs the song The Wild Hunt live.
I got a yummy recipe in the mail for this cake which got me looking online for more things . There's a theme here all apple cakes. I love pound cake so couldn't resist this one. Can't wait till it gets cooler I think Ill bake it.
"Spiced Up" Apple Cider Pound Cake 6 lg. eggs 3 Cups Flour -- unsifted 2 sticks Butter or margarine (16tb.) 1/2 tsp. Salt 1/2 c. Shortening 1/2 tsp. Allspice 3 c.Sugar 1/2 tsp.Nutmeg 1/2 tsp Baking powder 1 c. Apple cider 1/4 tsp Cloves 1/4 tsp Cinnamon 1 tsp Vanilla
caramel glaze: 1/2 c. Sugar 1/4 c. Buttermilk 1/4 tsp. Soda 1/2 tbsp. Corn syrup 1/4 c. Margarine 1/4 tsp. Vanilla
Soften margarine and shortening. Add sugar gradually, beating for 1- minutes. Add egg one at a time, beating 1 1/2 minutes after each egg. Sift together all the dry ingredients and add alternately with the cider and vanilla to the shortening mixture. Blend well and bake in a 10" tube pan at 235~F for 1 1/2 hours. CARAMEL GLAZE: Bring ingredients to a rolling boil over low heat and boil for 10 minutes, stirring occasionally. Source: Prize Winning Recipes from the State Fair of Texas, 1976.
This is another one I thought sounded good. Ive never had Buttermilk Icing.
Apple Cider Pound Cake with Buttermilk Icing Cake 3 cups sugar 1 1/4 cup butter 6 eggs 3 cups all-purpose flour 1/2 tsp salt 1/2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. ground cloves 1 cup apple cider 1 tsp. vanilla extract
In a large bowl, cream sugar and butter. Add eggs one at a time, beating well. In separate bowl, stir together all dry ingredients; set aside. Add dry ingredients alternately with cider to batter mixture. Mix well. Spoon into greased 10-inch tube pan. Bake at 325 F for 1 hour, 10 minutes. Invert onto serving dish. While cake is warm, drizzle buttermilk icing over cake if desired. (serves 12-16)
Icing 1/2 cup sugar 1/4 cup butter 1/4 cup buttermilk 1/2 tsp. vanilla extract 1/4 tsp. baking soda
In a saucepan, combine all ingredients and bring to a boil; Reduce heat and simmer 10 minutes. Drizzle over cake.
APPLE POUND CAKE
2 cups sugar 1 1/2 cups vegetable oil 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups chopped, peeled tart apples 1 cup chopped almonds 1/2 cup raisins
APPLE CIDER GLAZE: 1/2 cup apple cider or apple juice 1/2 cup packed brown sugar 2 tablespoons butter or margarine In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely. In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze. Original recipe yield: 16 servings
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Title: Detoxify Your Body with Apple Cider Vinegar - Detoxification
See http://www.thenaturalguide.com/detoxification.htm for more info. Host Zoe Simpson explains the benefits of taking pure, unrefined, organic apple cider vinegar. Based on Chapter 7 from The Beginners Guide to Natural Living by Larry Cook.
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Title: Teeth Whitening : Does Apple Cider Vinegar Make Teeth Whiter?
Apple cider vinegar makes teeth whiter because of the acidity level, which eats away at stains and discoloration. Whiten teeth with apple cider vinegar, swishing with it regularly, with tips from a licensed dental assistant in this free video on oral hygiene.
Expert: Michelle McPhail Contact: www.MySolutionz.com Bio: Michelle McPhail has been a licensed dental assistant for seven years. Filmmaker: Christopher Rokosz
Hello, I'm Tom Mallows and welcome to my final betting preview of the season as we look forward to the three play-off finals, with a particular focus on the Championship Play-Off Final
I correctly predicted that it would be Burnley and Sheffield United who would meet at Wembley this Monday, to contest the £60 million prize that awaits the winners. Here’s hoping I can help win you some cash with my 'best bet' tips.
Burnley v Sheffield Utd
Mon 25th May KO 15.00 LIVE ON SKY SPORTS
It's a war of the roses in this year’s instalment of the play-off final. The multi-million pound goldmine of the Premier League awaits the winners, and for the losers - all their hard work over the past season will amount to nothing! Expect tears, drama, shredded nerves and no shortage of excitement. They are horrible matches to be involved in, but are exciting to watch – and great to have a flutter on!
Burnley: Owen Coyle’s 'Clarets' have certainly served up a rich vintage this season. With a small squad and despite playing 60 games already this season, they are showing no sign of letting up - their convincing 3-0 aggregate win over Reading in the semi-final is proof to that. Can he guide the Lancashire club to the top division for the first time in 33 years?
Sheffield United: United go into this game fuelled with a sense of injustice. The fall-out from the Carlos Tevez affair still wrangles within the Yorkshire club. They still feel in part a sense of injustice in their relegation from the Premier League in 2007, revolving around the 'illegal' third-party ownership of Tevez, then a West Ham player. I feel they will never be satisfied until they feel they are back where they belong. Kevin Blackwell has some bad memories of his own to banish. The last time he was involved in a Championship play-off final it cost his job as boss of Leeds, as they were hammered 3-0 by Watford in the 2006 final.
My 'best bet' football prediction: It will be tight, tense, nervy affair and I wouldn’t rule out extra time and/or penalties. But I feel the Blades' may have just enough to blunt 'Coyle's Clarets.' A narrow victory by the odd goal will secure a return to the top flight for United, after a two year absence. Sheffield Utd 1-0 win @ 7/1
The Best Of The Rest:
League One Play-off Final Millwall v Scunthorpe Sunday 24th May KO 13.00 LIVE ON SKY SPORTS
Kenny Jacket's Millwall were mightily impressive in their disposal of Leeds in the semi-final, whilst Scunthorpe booked their place at Wembley by beating Bury on penalties. Some might say luck is on the side of Nigel Adkins' Irons, but I still think the Lions will come out on top in this one. Millwall 2-1 win @ 9/1
League Two Play-off Final Gillingham v Shrewsbury Saturday 23rd May KO 15.00 LIVE ON SKY SPORTS
Both teams have decent strikers in Jackson (Gillingham) and Holt (Shrewsbury) with 39 goals between them this season. Way back in September the Gills were on the end of a 7-0 league hiding at the hands of their hosts on Saturday. However eight months is a long time in football, and I fancy the Gills to seal an immediate return back to League One. Gillingham 2-0 win @ 10/1
I went to the local IGA today to see what new and exciting local beverages they have. The last time I was there they were selling bottled water in corn starch bottles. I am not one to buy bottled water, but I just wanted to snatch a bottle and watch it decompose over the next several months. Well guess what, they didn’t have any in stock and I was forced to look for something else. I saw a shelf with a few different kinds of treehugger organic juices. Right away I thought that treehugger started selling organic juices, but the bottle had nothing that can link the juice to the blog. A bit disappointed I decided to buy it out of curiosity. It costs $2.99 CAD and for that much you can easily buy a whole carton of orange juice…and for an extra $1-$2 you can have a whole carton of delicious Tropicana.
Well I cannot taste anything spectacular. It tastes like a plain Minute Maid orange juice to me. Taste-wise it cannot even compare to Tropicana. The back of the label does state that this is nothing more than concentrated organic orange juice with some water. I wouldn’t say the orange juice is completely disappointing, just not worth the $2.99 CAD. It doesn’t taste bad, it just doesn’t taste as good as Tropicana. I really don’t care if it is organic or not, all I care about is the taste. I am not sure if it is the manufacturer who sells the juice to IGA for that much or if it is IGA who raise the price. If you know anything about this let me know. For now, I say it is too expensive for what it is.
Scores: Cost - $2.99 CAD Taste - 7.0/10...I like orange juice, but this is just average
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Title :W3LL 101
W3LL PEOPLE (pronounced well people) is a supernatural trio: Cosmetic Dermatologist, Celebrity Makeup Guru and Treehugger, on a mission to create the ultimate in toxin-free, eco-beauty. Their hippie tested, diva approved cosmetic line uniquely combines the power of the W3LL PEOPLE "3" — advanced performance, premium bioavailable/organic ingredients and sustainability. Recently named by W Magazine as "One of the Six Best New Makeup Brands," W3LL PEOPLE are shaking up the industry and changing the face of makeup for the better.
I have been chewing Jolt's Energy Gum for months now, but still haven't gotten the chance to review it. Well, I said to myself, today is the day.
Taste
I popped two pieces of gum and gave them a good chewing. Right away the sweet/minty juices of the spearmint start to flow and fill your mouth with a fresh scent. However, some bitterness does come from the energy ingredients, but it is subtle and goes away within minutes. After that you are left with nothing but a minty and slightly sweet gum. The sweetness also goes away, but that takes time. All in all, this is one of the better tasting energy gums on the market.
Energy
The front says that two pieces equal to an energy drink, but what sort of energy drink? After a quick search on the internets, I found out that each piece contains 45 mg which is not bad. Taking two at once provides you with 90 mg, which is just a little more than a 250 mL can of Red Bull or any of the other comparable energy drinks. The rush comes in fast and I felt a jolt...hehe...a jolt...within 10 minutes. Within another 10-15 minutes, I was experiencing the entire potential of the gum and it was good. There were no jitters and I just felt peppy. I could wish for a focused sensation, but I take what I am given. The energy high lasts for over an hour, about 1.5 hours and then goes away. Once again, it is comparable to a regular, 250 mL energy drink.
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Title: energy drink review jolt
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Title: Jolt Patrol: Jolt Energy Drinks Promo
Promotional video for Jolt Energy Drinks featuring the Jolt Patrol in Southern California. The promotion was put together by Makai Events and promotion. The video was shot and edited by myself, Chris Laxamana.
I wasn't sure what to make for dinner today. It was supposed to rain but it never did. They do say tomorrow, but who knows. CA. weather is weird. I'm reading a book about cooking thru a year in Tuscany and came across a general recipe for the minestrone the woman made. It got me thinking about it. So I searched online for some recipes because I know that you can add just about anything to this. But most add cabbage and I hate cabbage in soup, so does my bf.
So after reading a bit and trying to figure out what I would like in a Minestrone I came up with this. Originally I was going to make tiny bite sized meatballs. But when I opened the freezer to take out some beef, I found a package of Vino and Fromaggio Sausage that I put in there. I just loveeeeeeeeee this sausage and no longer buy regular Italian sweet sausage. I use this instead. Now I realize not everyone can get this so feel free to use whatever Italian sausages you can find around your area.
I will say this is a rich, luscious soup and one I will definitely make again.
Sausage Minestrone 4-6 servings
Olive oil ( I use extra virgin) 4 Italian sausage ( I use Vino &Fromaggio from our local store) 4 stalks celery sliced thin or a nice small celery heart chopped up with leaves too 3 carrots, peeled and sliced maybe 1/4in. thick 1 sm. red onion , chopped 3 cloves garlic, chopped fine 32 oz. chicken stock 1 can beef broth plus one can water 1 can 15oz. chopped tomatoes 1 can 15oz. white cannellini beans (or small white beans) About 4oz fresh string beans, cut in about 1 in. pieces About 4oz. frozen spinach s & p A handful of chopped fresh parsley A small piece of cheese rind (I always have romano here so I used that.......parmesan would be excellent too) 1/2 c. small pasta Crusty bread, sliced Provolone cheese sliced
Take sausage from casings and break up in about 1/4c. olive oil. While that's browning chop veggies....add the celery and carrots and cook about 5min. Then add onion and garlic and saute 5 more min. or till onion is getting soft.
Add both stocks, and tomatoes. Drain and rinse beans, then put in pot. Cut up string beans and add. Toss in Spinach and chopped parsley. Add a bit of S & P. Bring to a boil then lower to a simmer. Add cheese rind. Cook till beans are falling apart and thickening the soup. About a half hr. before you think the beans will be done, add pasta and cook till tender. Serve with a nice piece of crusty Italian bread in a bowl, topped with provolone cheese. Pour soup over all and serve.
***You can also speed up the process by mashing the beans a bit before you put them in the pot.
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Title: Scoops Cafe
We are a 50's style Gelato Café serving icy desserts, gourmet teas, hot dogs & sausages on Tuscan baguette rolls, soups, salads & more. Bring your laptop computer and use our free wireless network. Come down with the family on Saturday nights for a family movie night and dinner or Thursday night for karaoke! Looking for a nice place to host a meeting or birthday party, let us know ahead of time and we would be happy to accommodate your needs.
Try our new fresh Tommy Avacado or grilled chicken sandwiches. Micki's Minestrone and Tomato Basil soups are great companions to our grilled cheese sandwich, just like Mom used to make.
Just wandering thru some of my cookbooks and my personal pile of recipes and thought Id post a few today. The first one is Kalamata Olive Pesto that I created for the restaurant where I worked. We served it as an appetizer over scallion fettuccine. You could make this and just use regular fettuccine and toss in fresh sliced scallions to approximate the flavor. My ex and I were out one day and the car radio was on. There were food reviews and restaurant reviews on at that time and Narsai David was reviewing some. He is a local famous chef and celebrity out here. I got so excited because suddenly I realized he was reviewing my dish from the restaurant! And he just loveddddddddd it . omg omg omg Boy did that make my day! So here it is. .....
KALAMATA OLIVE PESTO Makes 2c. 9oz. black Kalamata olives, pitted 1 fresh red chili 2in. long. or chili flakes 2 garlic cloves 2 shallots 3/4 tsp. minced fresh thyme 3/4 tsp. red wine vinegar 1/2 c. extra virgin olive oil 1/4c. lemon juice 1 small bunch of chives If olives are not pitted, remove pits first. Stores are now carrying pitted Kalamata olives tho so that would save tons of time if you can find them. Put all ingredients into food processor and blend well. Refrigerate. Use on french bread with goat cheese or on pasta.
I made a Greek style appetizer out of this one time for a party at my house. I set this out in one of those divided dishes... one had the olive pesto in it, one had dried tomatoes in oil in it and another had crumbled feta cheese in it. You could also just use roasted red peppers too instead of the tomatoes. I had a basket next to it filled with plain sliced baguette and everyone made their own nibbles. It was a huge hit.
But this could be used on pasta with maybe artichokes in it or as a spread on sandwiches too. Or roll it up in some puff pastry from the store and bake it for appetizers. Or you could make it into a nice tart for lunch or a party. Just make a pastry crust and line it with some olive pesto and top with fresh garden tomatoes, a lil S&P, some fresh thyme sprigs and drizzle with more olive oil, then bake.....yum. You could even roll out some bread dough and spread this on it , roll up and bake for an awesome bread for your meal. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Another thing this would be good on is this next sandwich. I found this years ago at a Trader Joes Market out here. I had it once and never saw it again. But I loved it so much as I ate it I dissected the ingredients and made a list so I could make it myself later on. It was a Greek Salad Sandwich, and its vegan ,,,,,no meat! and trust me you wont even miss it. I'm not a vegan but I don't mind eating that way once in a while. This was awesome tho.
GREEK SALAD SANDWICH For each sandwich you need: 1 ciabatta roll, it needs to be crusty peasant type bread like this if you cant find ciabattas. feta cheese, sliced tomatoes, sliced cucumbers, sliced Kalamata olives, chopped green peppers, sliced red onion, chopped pepperonicini peppers, Basil, Mint and Oregano. Equal parts lemon juice and olive oil for a dressing. Slice bread, layer all veggies on it. Top with cheese. Make dressing with lemon juice, olive oil and herbs. Drizzle over sandwich and put top of sandwich on and eat. You could also stuff this into a pita pocket. It would be really tasty too with leaves of fresh basil in it. This would be a great sandwich to use that olive pesto in instead of sliced olives.
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Title: Pinoy Recipe - Spaghetti With Carbonara Sauce Filipino Style Part 1 of 2
This particular pinoy recipe, which I learned from Ate Malou, is very rich and delicious.
Visit http://www.pinoy-recipes.com for more mouth watering Pinoy recipe.
This is not your ordinary Italian carbonara sauce. I know that carbonara sauce originates from Italy, but this one is way better. I say that this is a pinoy recipe not only because I learned this from the Philippines, but also is very different from the Italian style. This is different from the way they do it and most of all, the ingredients. I personally havent tried the Italian style yet, but I could say just by looking at the ingredients that this pinoy recipe of carbonara sauce taste a lot lot better. I could be wrong though. I might try the Italian style next time just to see.
But anyway, this pinoy recipe of carbonara sauce is perfect for special occasions or even just for simple gatherings. Every time I get invited to a party, this recipe has been the most requested food for me to bring. So, I can say its really good. My husband, once again, likes it a lot. He never had this until I came here and cook it for him, and he was very impressed, and of course, I was very glad that he likes it.
I cant really tell which is the key ingredient to this recipe. Its not only the bacon, heavy whipping cream, or the cheese. I think its the combination of all. And the combination of the ingredients makes it perfect. There was one time that I forgot to put the cheese. It still turned out good though, but not as good as what I was expecting it to be. So yes, the cheese plays a great part when it comes to flavoring. Same thing with the heavy whipping cream. I tried using just regular milk before ( I ran out of heavy whipping cream) but it didnt come out right. So I guess the key to making this particular pinoy recipe perfect is having all the ingredients together. No more, no less.
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Title: Southern Sweet Potato Casserole Recipe
It just isn't a fall holiday without a sinful sweet potato casserole. This recipe makes fluffy, creamy sweet potatoes seasoned with fall spices and topped with a cinnamon pecan streusel topping!
Forget recipes that just season the sweet potatoes with sugar, these fresh sweet potatoes are baked in the oven before getting whipped to light, creamy perfection with a mixer. They are then seasoned with white sugar, brown sugar, cinnamon, nutmeg, clove, ginger, light cream, and butter!! HEAVEN!!!!
GET RECIPE: http://divascancook.blogspot.com/2010/10/sweet-potato-casserole-recipe.html
If that wasn't enough, these sweet potatoes are topped with a yummy, crunch topping of chopped pecans, brown sugar, flour, butter and cinnamon and baked to a golden brown beauty!
Sweet potato casserole makes the perfect dish for holidays or sunday dinners. It taste great hot and cold.
I first wrote this earlier in the yr. on another blog of mine so thats why there are references to Feb. But I love this rose so much I thought Id post it here too.
This is around the time of year when I start craving my roses. We dont get a winter like alot of you do with snow and stuff but we get a cold snap around this time of year. Most of the year its in the 70s plus but winter gets cold. Now of course cold to me is 50-60s here and at nite in the 30s. For some of you Im sure that sounds like spring!
So its been reallllllllllly cold here the last month, below freezing temps. most nites, even the furnace cant keep up so we light a fire in the fireplace. Mine has a cast iron stove attached so it warms this place up nicely. But most times of the year things are growing out here and I love to bring some of it inside when I can. I grow roses, Ive planted them everywhere Ive lived out here, lots of them. My last house had a dozen rose bushes across the front of my victorian porch and climbers on the side. The back yard I planted ground cover roses and a row of my favorites, Double Delight... seen in the picture up there.
Sadly these roses are hard to find out in the stores, growers dont grow them much for sale. So these are the first ones I plant wherever I live. Right now I have 3 across my lil porch. Ive planted others here too at this house now, rose bushes front and back and across the back yard, rose trees.
What got me started on loving these particular roses is, I went to the Drs. for something one day.(dont remember what at the moment) When I walked into the nurses area, OMG it smelled heavenly, the whole room did and it was a large room. I asked the nurse about it and she showed me this bud vase holding 3 double delight roses in it. I couldnt believe ONLY 3 roses filled that room with such incredible fragrance. I knew from then on I was hooked and I had to ask her what kind they were.
So Double Delight have become my signature rose. Valentines Day is coming and it makes me think of that. While I know I wont be getting any of those for V day, the holiday itself reminds me of them. When my bf asks me what I want for V day I tell him roses. I know he cannot get the ones I like but it seems its at this time of year when mine are not growing that I just crave them. True they are pricey for this holiday but to me these flowers dont symbolize just Love and V day. Knowing that I cant grow them this time of year, his buying them for me symbolizes more love, than anything else he could buy me for this holiday.
Class: Hybrid Tea / Large-Flowered, Tree Rose. Availability: Commercially available aka: Andeli Registration: Andeli, Double Delight Origin: Bred in United States (1977) by A.E. & A.W. Ellis. Bred in United States (1977) by Herbert C. Swim. Bloom: Red blend [rb], red and white, red edge blooms. Spicy fragrance. Average diameter 5". Double (17-25 petals), high-centered bloom form. Blooms in flushes throughout the season. Habit: Height of 36" to 5' (90 to 150 cm). Width of 24" to 5' . (60 to 150 cm). Growing: Zone 7 thru 10. Disease susceptibility: susceptible to Mildew (See FAQ). Requires winter protection if temperatures drop below freezing. Spring Pruning: Remove old canes and dead or diseased wood and cut back canes that cross. In warmer climates, cut back the remaining canes by about one-third. In colder areas, you'll probably find you'll have to prune a little more than that. Parentage: Granada (Hybrid Tea, Lindquist, 1963) × Garden Party (Hybrid Tea, Swim, 1959) Notes: Breeder John Sheldon provided the following information about this rose: Some roses fade in the sun, some roses darken in the sun, some roses actually change color in the sun. Roses such as 'Elina','Double Delight', 'Headliner', 'Color Magic' and 'Paradise' all show these traits. In my breeding program, I have worked on making them more dramatic and bringing in new genes. And... it was an area of hybridizing that others were ignoring. At on point these traits were seen as faults. 'Double Delight' was almost discarded because it was thought to be just another WHITE rose. Only later were it's phototropic characteristics seen when it turned red in the sun.
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