Original Braceletpen
The Original Braceletpen is here to save the day though. It does not resemble a pen in the least bit and looks pretty stylish. It is an innovative and creative idea that is extremely functional. It’s style is minimalistic, so it goes with every type of personality. It is an ideal accessory for school or work. You can wear one or multiple and even mix up the colors according to your liking. The best part obviously is that you will always have a pen on you, no matter what! Say goodbye to borrowing.
Magisso Cake Server
The Magisso Cake Server is available in four fun colors: Pure Black, Fresh Lime, Deep Purple and Snow White. It makes cutting and serving your favorite cake nice and simple. All you need to do is press the Cake Server through a cake, squeeze it gently for lifting the piece onto your plate. Release the squeeze and get that perfect piece of cake upright on your plate. And always even sized.
German Chocolate Cupcakes
How to Make it ?
Cake mix
1 box of Devil's Food Cake Mix
3 eggs
1/2 cup oil
1 teaspoon vanilla
3/4 cup buttermilk
1 cup sour cream
German Chocolate Frosting-
1 cup evaporated milk
1 cup sugar
1/2 cup butter
3 egg yolks, lightly beaten
1 1/2 tsp vanilla
1 1/2 cup shredded coconut
1 1/2 cup chopped pecans
Chocolate Butter cream-
4 oz. cream cheese, softened
1/2 cup butter, softened
2/3 cup unsweetened cocoa powder
3 cup powdered sugar
2 teaspoon vanilla
1 teaspoon milk (If needed)
Cake mix
1 box of Devil's Food Cake Mix
3 eggs
1/2 cup oil
1 teaspoon vanilla
3/4 cup buttermilk
1 cup sour cream
German Chocolate Frosting-
1 cup evaporated milk
1 cup sugar
1/2 cup butter
3 egg yolks, lightly beaten
1 1/2 tsp vanilla
1 1/2 cup shredded coconut
1 1/2 cup chopped pecans
Chocolate Butter cream-
4 oz. cream cheese, softened
1/2 cup butter, softened
2/3 cup unsweetened cocoa powder
3 cup powdered sugar
2 teaspoon vanilla
1 teaspoon milk (If needed)
Preheat oven to 350 degrees. Line muffin tins with cupcake liners. Makes 24 cupcakes.
In a large bowl combine oil, eggs, and vanilla. Mix gently until well combined. Stir in 1/3 of the cake mix until well combined. Add buttermilk, stir until combined. Add another 1/3 of the cake mix, stir until combined. Add sour cream, and last of cake mix and stir until well combined. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted knife comes out clean. Remove from oven and let cool on a wire rack.
German Chocolate Frosting-In a medium saucepan on medium heat, constantly stir evaporated milk, sugar, butter, and egg yolks until it starts to boil and thicken. About 15 minutes. Stir in vanilla, coconut, and pecans. Remove from heat and let it cool completely.
Buttercream-Beat cream cheese and butter for 4 minutes, scraping sides of bowl. Add cocoa, powdered sugar, and vanilla. Beat for another 3 minutes, scraping bowl. If it's too thick add a little milk. (If it's too thin add more powdered sugar. Put icing into a pastry bag and pipe it onto cupcakes to create a barrier to keep the german chocolate frosting in the middle. Scoop a small amount of cooled german chocolate mixture into the middle of the cupcake.
Strawberry Cream Pie
Crust Ingredients:
2 cups flour
1 teaspoons salt
3/8 cup cold shortening or lard
3/8 cup cold butter, chopped
3-4 tablespoons cold water
Cream Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 egg, slightly beaten
1/2 cup whipping cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoons salt
3/8 cup cold shortening or lard
3/8 cup cold butter, chopped
3-4 tablespoons cold water
Cream Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 egg, slightly beaten
1/2 cup whipping cream
1 teaspoon vanilla extract
Other Ingredients:
1/2 cup sliced almonds
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
mint leaves or whole strawberries for garnish (optional)
Make the crust dough: Pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.
Toast your almonds: While the crust dough is chilling, preheat your oven to 350 degrees F and spread your sliced almonds out on a baking sheet. Toast for about 4-6 minutes, using a spatula to gently flip and stir the almonds ever 2 minutes. They burn quickly, so keep a close watch on the nuts and remove them when they just start to get some color and are fragrant. Mine took about 5 minutes.
Finish making your crust: Preheat oven to 450 degrees F. Roll disk of dough out to around 2 inches larger than your (9-inch) pie plate and transfer it, situating it in the plate. Fold the excess dough around the edges and crimp, trimming where necessary. Cover the dough with parchment paper and fill with pie weights or dried beans, pressing to the edges. Bake for around 20 minutes. Remove weights and paper, egg wash crust, and bake 5-10 minutes more, until golden brown (you won’t be baking it again, so make sure it has good color — shielding edges with foil if they begin getting too dark). Let crust cool completely.
Make cream filling: While the crust bakes, prepare your cream filling. Prepare an ice water bath in a bowl big enough to accommodate your saucepan. Mix sugar, cornstarch, flour, and salt in a saucepan over medium-high heat. Stir in the milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened, still stirring constantly. Spoon out about 1/4 cup of your hot mixture and gradually drizzle it into your beaten egg, whisking constantly. This will temper the egg so that when you add it back into the hot mixture, it won’t cook. Add the egg into the hot mixture, continuing to stir constantly. Bring this just to boiling.
Set the saucepan in the ice water bath and stir it periodically as it cools. Once cool enough, chill the mixture in the refrigerator. During this time, whip the cream and vanilla together to stiff peaks. Take the chilled mixture from the fridge and beat it to break it up. Stir in about 1/3 of the cream to lighten it, and then gently fold in the rest of the cream until well combined. Chill until ready to use.
Assemble the pie: Cover bottom of crust with toasted almonds, and then dollop in chilled cream mixture, spreading it smooth with an offset spatula or the back of a spoon. Slice about a cup of fresh strawberries and layer them in overlapping concentric circles on the top of your pie. Chill this while you make your glaze.
Make the glaze: Crush remaining 1/2 cup of strawberries and cook with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Add the juice back to the saucepan over medium-high heat and gradually stir in sugar and cornstarch. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Garnish with big mint leaves, if you’d like, or whole strawberries. Chill entire pie for at least a few hours for best results; cut with a knife held under hot water and then dried.
Note on timing: There are several components of this pie, but their preparation fits together nicely. You can make the crust dough and while it’s chilling, toast your almonds and set them out to cool. While the crust is baking and cooling, make and refrigerate the cream and slice your strawberries. Assemble these things once the crust is cool, and chill your almost-completed pie while you whip up the glaze. Chill the whole concoction for a few hours before slicing for best results.
The Benefits of Breakfast
Breakfast is the most important meal of the day. It provides fuel and gives you energy to tackle the busy day ahead. Eating breakfast improves your focus, clarity and attention span. It also improves memory and learning ability and can be an important weight-loss tool. Eating breakfast can increase your metabolism and prevent binging later on in the day. The protein found in eggs can help you feel full until lunchtime and curb those cravings for unhealthy snacks!
However, many people are still skipping breakfast, feeling that they just don’t have enough time to devote to the morning meal. But you can incorporate breakfast into your busy day! Even grabbing a piece of fruit or toast on the go, or some yogurt and granola, will help you to get the much-needed nutrition for your day. Why not incorporate breakfast into your workday? Meetings are not just for the office, or for lunch. Breakfast meetings before work, sometimes called “quick meetings,” have become increasingly popular, giving colleagues a chance to brainstorm and discuss ideas in a social and enjoyable setting before the day begins.
Breakfast is also a wonderful family activity. On the weekends, going out for a hearty breakfast with family and friends is one of the best parts of a weekend—offering the opportunity to relax, reconnect and enjoy great food and create memories.
Book Igloo
Home is a recent sculptural installation by Colombian artist Miler Lagos. The piece was constructed at MagnanMetz Gallery late last year using carefully stacked books to create a compact dome that is entirely self-supporting.
A Tulip Seat for Public Spaces
In October 2011, Marco Manders received the Special Prize for the most original Design for his ‘Tulpi’ creation during the Dutch Design Week in Eindhoven (the Netherlands). Meanwhile, Tulpi is beginning to enjoy a growing success all over the world.
The Tulpi chair adds a splash of colour and brightness to parks, town squares, quays and car parks. Tulpi is extremely comfortable thanks to its ergonomic design. It can be rotated 360o, which means it can follow the trajectory of the sun. When you stand up, Tulpi closes by itself, meaning that the chair always remains dry and clean (no bird droppings, etc.).
Tulpi is made of stainless steel and polyethylene. The colour is therefore fade-resistant and the chair withstands atmospheric pollution and climate influences. It is available in nine colours.
Subscribe to:
Posts (Atom)
