Aurora Borealis from the space. Also known as Northen Polar Lights or just aurorae. Source

Urm...Great moment here. Unidentified source.

If my memory does not fail me, this chap is said to prevent the fire engine from being frozen. Unidentified source too.

If the words on the sign are too small, here is what it says. Unidentified source.
1. Mass Ave Bridge Closed
2. Sunday 04/22/07 6am-3pm
3. To Appease Godzilla

Zombie attack! Be afraid. Be very afraid. Unidentified source.

Shoryuken Cat. KO-ed by his awesomeness! Source

LOLCAT + Emoticon = Win! Unidentified source.

The phenomenon is not exclusive to Apple products though. Source

I say, fire away USS Lincoln. Unidentified source.

It's no longer flies that go into your mouth if you yawn with your mouth wide open. Unidentified source.

I faces the risk of invoking wraths of the fairer sex by posting this one. Heh. Unidentified source. Definitely not from the periodic table.

Beats me why his genitals are in surgical spirits. Unidentified source.

Somehow I believe the mistakes made have successfully magnified the protestors' message. Unknown source.

...especially when stress is handed to you like desserts, if you catch what I mean. Unknown source.

The WTF panda. Unidentified source. Definitely not WWF.

This may come from WWF, the wrestling body. Again, unidentified source.

Okay, this is creepy. First we have pedobear. Now it's pedopanda. Or is it pedobear in disguise? Beats me. Unidentified source.

Stay tuned. Adieu, graynut signing off.

]]> http://veselazirka.wordpress.com/?p=98 Sat, 19 Jul 2008 01:31:32 +0000 tball http://veselazirka.wordpress.com/?p=98 I was stumbling away and came across this recipe for chocolate cake in 5 minutes, but get this - the cake is made in the microwave and in a mug!!!!

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

How to make it:

Mix cocoa, sugar and flour

Spoon in 1 egg

Pour in milk and oil, and mix well

Put in microwave for 3 minutes on maximum power (1000watt)

Wait until it stops rising and sets in the mug

Tip contents out of mug onto saucer and enjoy!

1 box German Chocolate Cake Mix
1 small package nuts
1 14 oz. package caramels
3/4 cup butter, melted
2/3 cup evaporated milk
1 12 oz. package chocolate chips

Melt caramels and 1/3 cup of evaporated milk. Combine cake mix, butter, nuts and 1/3 cup of evaporated milk.

Press half of mixture into greased 9x13" pan. (use fingers). Bake at 325-350 degrees. Bake for 6 minutes only. Pour on melted caramels, chocolate chips and sprinkle on the rest of the cake mixture. Bake 15 minutes more.

2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 tsp baking powder
1 tsp soda
1 tsp salt
2/3 cups shortening
1 1/4 cups mashed bananas, pushed through a sieve
2/3 cup buttermilk
1/2 cup eggs
1 tsp vanilla

Sift together into large bowl flour, sugar, baking powder, soda and salt. Add shortening, bananas and 1/3 cup buttermilk. Stir to dampen flour. Beat with electric mixer 2 minutes. Add remaining buttermilk, eggs and vanilla. Beat 2 minutes. Pour into 2 paper-lined 9-inch pans. Bake 30 to 35 minutes in 350°F oven. Frost with following frosting.

Lemon-Banana Frosting

1/3 cup butter or oleo
2 cups powdered sugar
3 tbs mashed banana
1 tbs lemon juice

Cream butter and sugar; add banana and lemon juice. Mix until smooth an spread on cake layers.

2 Cups Vanilla Wafer Crumbs
6 Tablespoons Margarine, Melted
14 Ounces Caramels (1 bag)
5 Ounces (1 can) Evaporated Milk
1 Cup Chopped Pecans, Toasted
16 Ounces Cream Cheese, Softened
1/2 Cup Sugar
1 Teaspoon Vanilla
2 Large Eggs
1/2 cup Semi-sweet Chocolate Chips, melted

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring form pan. Bake at 350 degrees, for 10 minutes.

In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350°F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

1 cup butter
1 cup brown sugar
1 egg yolk
2 cups all-purpose flour
1 tsp vanilla
1 1/2 cups coarsely chopped Heath Bars

Cream butters and sugar. Add egg yolk and beat well. Stir in flour and vanilla, mixing well. Bake at 350°F for 25 minutes. Remove from oven. Sprinkle immediately with Heath bars. Cool completely in pan before cutting into squares.

1 9-inch deep-dish graham cracker piecrust
4 8-oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8-oz. semisweet baking squares, melted and cooled slightly
4 eggs
1 Tbsp. amaretto liqueur

Combine cream cheese, sugar and vanilla and mix well. Add chocolate, eggs and amaretto and beat with a hand mixer until smooth. Pour into piecrust and bake for about 1 hour at 325 degrees. Chill for several hours before serving.

You can use light cream cheese and your favorite sugar and egg substitutes. You can also omit the liqueur if you wish.

HInt #2   Eyes irriated and burning.  Try warm milk in them.  It causes the pain to go a way.  Then seek medical attention

Quick Tomato Spice Cake -  This is a very surprisingly good cake - bake it and you'll love it.

1 pk (2 layer spice cake mix;   1 can (10 3/4 ounces) condensed tomato soup    1/2 cup water, 2 eggs

Mix these ingredients following the direction on the package.  If desired, fold in 1 cup chopped walnuts.  Bake as directed on cake mix.  Frost with Cream Cheese Frosting or other favorite white frosting.  It is good also with a glaze.

I made this cake and took it to a function at work and it was a great sucess.  I used the nuts and cream cheese frosting.

1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260°F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295°F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.  Drop baking sheet on counter top to break up.  If necessary or desired, break into smaller pieces by hand.

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.

Beat the butter and the sugars with a hand mixer or electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.

Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

Preheat oven to 375°F.

Bake until the top is crackly, and the insides peeking out are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.

Serve or store in a tightly sealed container for up to 3 weeks.

Here are the directions from Allrecipes: (I’m exhausted just thinking about it)
* 1 1/2 cups all-purpose flour
* 1/3 cup white sugar
* 1 egg, beaten
* 1/2 cup butter, softened
* 2 1/2 pounds cream cheese, softened
* 1 3/4 cups white sugar
* 3 tablespoons all-purpose flour
* 5 eggs
* 2 egg yolks
* 1/4 cup heavy whipping cream

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

1 pkg. (2 layer) white cake mix
2 eggs
1 can (l4 oz) condensed milk
1/3 c. vegetable oil
1 c. (6 oz) chocolate chips
1/4 c. butter or margarine, cubed

In a bowl combine the dry cake mix, eggs, and oil. With floured hands press two thirds of the mixture into a greased l3 x 9 baking pan. Set rest of cake mixture aside.

In a microwave-safe bowl, combine the milk, choc. chips and butter. Microwave uncovered on high for 45 seconds. Stir, and microwave another 40 - 60 sec. longer or until chips and butter are melted; stir until smooth. Pour over crust.

Drop teaspoonfuls of remaining cake mixture over top. Bake at 350°F for 20 to 25 minutes or until lightly browned. Cool before cutting.

Yield: 3 dozen

1 box white or yellow cake mix
1 large (6 serving) box strawberry Jell-O (dry)*
1 cup boiling water
1 large (16 oz) carton whipped topping

Bake cake according to package directions, baking in a 9”x 13” pan. While cake is still hot, poke the cake full of holes with a fork. Mix Jell-O, and boiling water, pour over cake, allowing it to soak in. Let cake cool completely and top with whipped topping. Chill. If desired, garnish with fruit.

*Any flavor of Jell-O can be used

1 pkg. yellow cake mix prepared as directed
baking it in a 17 x 10 pan.
1 pkg. vanilla instant pudding
1 cup cold milk
1 8 oz. pkg cream cheese

Soften cream cheese, add pudding and milk and beat together. Drain 1 medium can crushed pineapple, add to pudding mixture. Spread over cooled cake. Spread over pudding 1 9oz. container of cool whip. Sprinkle with coconut and nuts.

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Today I found another recipe for peaches. The fresh peaches in Arkansas are wonderful this year. This is another refrigerated dessert that is perfect for summer. It is wonderful!

Mimi's Peach Dessert

Mix: 2 cups flour
2 sticks margarine
1 cup chopped pecans

Pat into bottom of a 9 X 12 baking dish. Bake at 350 degrees until golden brown. Cool.

Mix: 1 package (8 oz.) cream cheese
1 box powdered sugar
2 envelopes Dream Whip (prepared according to directions on box)

Mix until smooth and pour over cooled crust. Chill while preparing topping.

Mix in a heavy saucepan:
1 1/4 cups sugar
3 heaping tablespoons cornstarch
Juice of 1 lemon
1 1/2 cups water

Boil until thickened. Add Fruit **(see note) and food coloring if desired after cooling. Pour over cream cheese filling and chill for several hours before serving.

**Note: You can use fresh peaches or fresh strawberries.

Ya'll enjoy!

This is one of those desserts that aren't hard to enjoy, but are hard to eat. It's next to impossible to lick the plate without feeling miserably stuffed. This is a great recipe for summer and to satisfy the greater sweet tooth inside yourself.

I came across this recipe at www.allrecipes.com for a dinner party with some family. It was quite an awesome dessert and didn't take long to make. I cut the recipe in half so that I didn't have a ton left over.

So time for some friendly tips, don't substitute chocolate sauce in a can. The constancy of the peanut butter and chocolate should be really thick and if you use thinner chocolate sauces it runs. This dessert can be made and frozen for at least a week. Even better, it can be made ahead of time so if you are entertaining you don't have to be stuck in the kitchen.

Hot Fudge Ice Cream Bar Dessert

• 1 (16 ounce) can chocolate syrup
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts

1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Welcome to Blog Hop '08 with ellen b. Info all about me is in my profile button on my header. I've been bloggin a little over a year now. I'm keeping this simple and offering you a great recipe that kids and adults enjoy. Blessings on you!

I'm reposting my Peanut Butter ~ Chocolate-Butterscotch Rice Krispy Bar Recipe here for Blog-hop '08. It's a wonderful quick treat for blog parties, barbecues and picnics. Robin at Pensieve is hosting this party so click on over and check it out. You can visit more party posts from her site!

To make these wonderful bars you will need 1 cup sugar, 1 cup Karo Light Corn Syrup, 1 cup Creamy Peanut Butter, 6 cups Rice Krispies, 1 cup Butterscotch Chips and 1 cup Semi-Sweet Chocolate Chips.

Bring 1 cup sugar and 1 cup karo light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix till smooth.

Add 6 cups Rice Krispies and mix till all the krispies are coated well.

Put this mixture into a well greased 9×12 pan and press down evenly into the pan. Mix both the butterscotch and chocolate chips into microwaveable bowl and microwave at 3-30second intervals, mixing well after each 30 seconds. Mix together till smooth. (You can use the double boiler method to melt your chips if you prefer). Pour entire mixture on top of the pressed down Rice Krispies and spread to cover.

Give it some time to cool and set then cut and serve. Enjoy!

While you are waiting for the bars to set up here's a Margarita, your choice a double or a single! Oh and for those of you joining the party early in the morning these margaritas are probably grossing you out so here, have a nice cup of french press coffee!

Thanks for stopping by and I hope you enjoyed your visit! Thanks Robin!

I must admit that I am not a cheesecake kind of girl. When I bake things, I usually prefer chocolaty stuff, rather than cheesecakes. Not that I think that cheesecakes are overrated, I just love chocolate a lot more.

This is the simplest cheesecake that I know, and this is, I think, the only cheesecake that I make on a semi-regular basis. It takes only a few minutes to prepare the cake, it doesn't make a lot of mess, and the baking is fairly easy.

Another thing, besides all the other, that I really love about this cheesecake, is that it can be diversified in so many ways- you can add lemon zest, all kinds of chocolate, cinnamon, sour cream frosting and more.

Tali`s cheesecake/ Maya from Bazek Alim

This cheesecake recipe is taken from one of my favorite food-blogs in Hebrew- Bazek Alim. This cake is so delicious, and yet so simple to make.

Dough:
100 gr. butter
1/2 cup sugar
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 egg

Cheese filling:
750 gr. soft white cheese (5% fat)
1/2 cup sugar
2 eggs
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
Preheat the oven to 180 degrees C.

Butter a spring form (about 26 cm wide).

Combine all the dough ingredients in a food processor, until it turns into a crumbly mixture (this can also be made by hand- simply crumble all the ingredients in a bowl).
Pour the mixture into the spring form, spread it evenly on the bottom, and leave a height of 3-4 cm from the top.

In the same food processor or bowl, combine all the cheese filling ingredients until it forms into a smooth mixture. Scrape the sides of the bowl from time to time, to ensure an even mixture.

Pour the cheese filling onto the dough.
Bake 30 minutes in the preheated oven, and then turn down the temperature to 150 degrees C. and bake for another 15-25 minutes.

When finished baking, leave the cake in the oven, with the door slightly open, for about half an hour.

Take the cheesecake out of the oven, and let cool at room temperature. The filling may look a bit soft and wobbly, but it will become stable while cooling.

Keep refrigerated, serve cold.

Some of the things that I add to the cake from time to time-

- Some lemon zest in the dough.

- Melt about 100 gr. of white chocolate and add to the filling.

- Replace the white sugar in the base dough with light brown sugar, and add 1 teaspoon cinnamon.

- At the end of the baking, combine 400 gr. sour cream with 2 tablespoons sugar and spread on the top of the cake. Let it sit in the shut oven for at least 15 minutes.

]]> http://cookingllama.wordpress.com/?p=35 Fri, 18 Jul 2008 18:30:01 +0000 cookingllama http://cookingllama.wordpress.com/?p=35 A family favorite passed down from generation to generation. I'm not kidding--the recipe is written in fancy script on a worn, torn, yellowed scrap of chocolate-splattered parchment. It looks like something out of the eighteenth century. I have a vegan version that I want to try and compare, but this is the way my mom's been making them ever since her mom gave her the recipe.

Cake Base
1 cup flour
1 cup sugar
4 eggs (beaten)
1 tsp salt
½ cup butter
1 tsp vanilla
16 oz can chocolate syrup

Mix ingredients; put in greased 13x9 pan. Bake 350° for 30 min.

Crème de Menthe
½ cup butter
2 tbsps crème de menthe
2 cups confectioners sugar

After cake is cooled, spread over cake.

Chocolate Glaze
6 tbsps butter
½ pkg chocolate chips

Mix and melt. Cool and spread over cake. Chill. Cut into squares.