Health and Fitness

redblackapron:

Nothing beats a homemade chocolate cake to celebrate a birthday. It may take some time, but it is not too hard to make! 3 main things that you need to make are 1) the cake, 2) the icing, and 3) decorations

1) CAKE: Busy-Day Chocolate Cake

Martha Stewart’s Busy-Day Chocolate Cake was…

damndelicious:

Still looking for last minute Halloween treats to serve? Well look no further because here is the simplest, quickest, yet most delicious treats ever made in just 15 minutes, maybe even less. All it takes is some microwavable popcorn and a homemade caramel sauce of brown sugar, butter, corn…

katcakes:

These cupcakes kind of remind me of a Choc Top soft serve that you can order at Hungry Jacks. I guess the difference is obviously, that this cupcake is not an ice cream, but rather a meringue. These are Hi-Hat Cupcakes.
To be honest, these cupcakes scared me. Oh yes they did. If you know the texture of meringue, you’ll probably have the same feeling that trying to dip them in chocolate might make them collapse. It didn’t make it better when I saw the recipe for the frosting and realised it added water into the egg whites before whisking. As far as I know, unless it’s s sugar syrup, water and egg whites don’t beat to stiff peaks. But, I trusted the recipe, and they actually worked out. 
I used a different cupcake recipe, because I didn’t have all the ingredients for the cupcake. You can pretty much use any sort of cupcake recipe you want, but judging from the type of cupcakes these are, I think a denser heavier cupcake is more suitable. Since the recipe is quite long, I’ll only provide the recipe for the frosting, but you can find the recipe for the cupcake in the link below. I suggest when you make the frosting, you follow the recipe exactly, so yes, you need to beat for 12 or so minutes. You might think they won’t stiffen, but they will. You just need to be patient.
Hi-Hat Cupcakes (adapted from Martha Stewart)
Ingredients
For the cupcake
Available at the Martha Stewart website
For The Frosting
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the chocolate coating
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil
Method
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

katcakes:

These cupcakes kind of remind me of a Choc Top soft serve that you can order at Hungry Jacks. I guess the difference is obviously, that this cupcake is not an ice cream, but rather a meringue. These are Hi-Hat Cupcakes.

To be honest, these cupcakes scared me. Oh yes they did. If you know the texture of meringue, you’ll probably have the same feeling that trying to dip them in chocolate might make them collapse. It didn’t make it better when I saw the recipe for the frosting and realised it added water into the egg whites before whisking. As far as I know, unless it’s s sugar syrup, water and egg whites don’t beat to stiff peaks. But, I trusted the recipe, and they actually worked out. 

I used a different cupcake recipe, because I didn’t have all the ingredients for the cupcake. You can pretty much use any sort of cupcake recipe you want, but judging from the type of cupcakes these are, I think a denser heavier cupcake is more suitable. Since the recipe is quite long, I’ll only provide the recipe for the frosting, but you can find the recipe for the cupcake in the link below. I suggest when you make the frosting, you follow the recipe exactly, so yes, you need to beat for 12 or so minutes. You might think they won’t stiffen, but they will. You just need to be patient.

Hi-Hat Cupcakes (adapted from Martha Stewart)

Ingredients

For the cupcake

Available at the Martha Stewart website

For The Frosting

  • 1 3/4 cups sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the chocolate coating

  • 2 cups chopped (about 12 ounces) semisweet chocolate
  • 3 tablespoons canola or vegetable oil

Method

  1. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
  2. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  3. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
  4. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  5. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

johnmariscos:

lunch set had come. eggplant and potato curry with naan.

mothernaturenetwork:

12 healthy homemade candy recipesMaking homemade candy is fun, delicious and easy. These 12 recipes will get you started.

mothernaturenetwork:

12 healthy homemade candy recipes
Making homemade candy is fun, delicious and easy. These 12 recipes will get you started.

lacuisine:

Chicken Bacon Ranch Panini

yaddayaddapoop:

I wanted to make a little post about skin care and all of that jazz. I don’t have many followers right now, but oh well. I like to use mainly all natural and/or vegan products. I don’t purposely buy them vegan, they just usually are when they are all natural or organic. I believe that when I use these kind of products on my skin, my body knows exactly what to do with things that come from the earth. When they are produced by a lab and aren’t natural, my body has no idea what it is and won’t go well with it. When i used to use non-natural things, my skin would be so sensitive to it. On the things that did seem to work, eventually it wouldn’t work well anymore because just like medication, your body builds an intolerance to things it doesn’t recognize sooner or later. I have oily skin, so most of these are for individuals with oily skin but i do keep things on the side because i care for my skin with however it’s acting every day. My primary skin stuff is for oiliness, but have other things just in case it’s a little dry in the winter or is more acne prone, etc.

All of these are things I use for my skin, to teeth, to handsoap, to face powder.

LUSH Dark Angels: I use this probably 2-3 times a week. A little goes a LONG way (as does most things with LUSH) It’s a black, powdery/clay like texture. Lightweight for oily skin.

LUSH Coal Face: This product i use the most. I usually use it 4-5 days a week. Black cleansing coal bar with a bit of gritty texture inside of it. This absorbs excess oil and the gritty bits gives a little bit of texture to exfoliate.

LUSH Ocean Salt: I don’t use this much. Probably once a week. I like the way it smells and feels. Ocean Salt can be used on your face and body to exfoliate and moisturize.

LUSH Vanishing Cream: LUSH moisturizers are expensive as fuck, but they had a limited time where you could buy little containers (that lasted about a month) for around $5 to try. Vanishing cream is awesome, though! Moisturizes well without an oily leftover feeling, helps pores, and balances skin tone for any blotches or reddish areas.

Suave Cocoa and Shea butter: Now, i don’t expect this to be all natural at all. But I wanted something that was almost 100% cocoa and shea butter. I cannot afford LUSH moisturizers as a college student, so this is a cheap (family sized container) that I use.

LUSH Tea Tree Toner: I really like this stuff. I haven’t bought some in a while. Honestly, i ran out a while ago but just re-filled the bottle with some water and shook it to mix some of the last tea tree with it, and it still works. Can’t do that for long though or else i’ll just be spraying my face with straight up water! I use this only in the morning and it gives a little glow to your face.

Yes to Cucumbers make-up wipes: I just bought these last night. They were on the clearance rack at Target and i’m a sucker for any organic/all natural product cheaper than usual. I like them so far! Only have used them twice. It removes make-up gently, doesn’t burn your eyes when taking eye make-up off, and leaves a clean, moisturized, aloe/cucumber scent feeling to your face.

Mrs. Meyer’s Clean Day Lavender Handsoap: Saw this quickly at Wal-mart and bought it. I haven’t really checked whether it’s 100% natural or not, but i trust it more than other hand soaps. It’s a strong lavender scent too. Also comes in Basil scent.

Palladio Rice Powder: Found at Sally’s stores. It’s around $8-9, and doesn’t feel so heavy on your face. I do use foundation in stick form for cover up under my eyes sometimes, and then put rice powder over the spots i want to cover that day.

LUSH Toothy Tabs: These are fun! They do make a lot of paste as your brushing, and Atomic flavor is good. I haven’t tried any other flavor but Atomic. I use them sometimes in the morning, but my regular toothpaste varies from Tom’s natural to Burt’s Bees.

lovemargaux:

Friday 10/28: Ate my normal meals, had GFIT after school, and went to an Asian Buffet for my grandma’s birthday! Had only one plate of food (some noodles, fried rice, chicken, seafood and veggies) and a small bowl of green tea ice cream with a couple small donuts

Saturday 10/29: Normal meals,…

boobyfett:

I should print this & put it on my fridge…

boobyfett:

I should print this & put it on my fridge…

gabyflo:

Health… we take it for granted…

I don’t know if it was true or if she was lying… A woman in her 40’s just knocked at my door. Her sister is diagnosed with a diseased, might be cancer. She asked for economic help and showed a folder tightly organized with medical paperwork… I heard her for about 2…