Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Biography

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Personal paradigm shifts have a way of sneaking up on you. It started, innocently enough, with a trip to Edinburgh to see the great Latour discuss his latest work in February 2013. I was giddy with excitement: a talk by the Great Latour. Live and in colour! In his talk, on that February night, he discussed the climate as sentient. Funny, I thought, this sounds an awful lot like the little bit of Inuit cosmological thought I have been taught by Inuit friends. I waited, through the whole talk, to hear the Great Latour credit Indigenous thinkers for their millennia of engagement with sentient environments, with cosmologies that enmesh people into complex relationships between themselves and all relations.

It never came. He did not mention Inuit. Or Anishinaabe. Or Nehiyawak. Or any Indigenous thinkers at all. In fact, he spent a great deal of time interlocuting with a Scottish…
’ve seen cake pops rise in popularity in magazines and online and decided to try them out.The silicone mould, bought online was just over £3 (they can be as much as £12) and used a ginger cake mix for the first batch.
Grease the mould just right. Not enough and the pops stick – as in the photo above. Too much oil and the pops are greasy. I used margarine, but spray oil would work too.
I topped them with icing and orange and lemon sprinkles (hundreds and thousands in the  golden stars and dust and chocolate popping candy (from Heston’s range).
My second batch were much more successful. I used a chocolate cake recipe and then dipped them in melted chocolate. The toppings were the same as the ginger pops.

Tip two:
The packaging says to bake the pops for 20 minutes. This is way too long and the first batch of ginger pops was dry. The trick is to get the balance between pops that are firm and will hold together and pops that taste good. 12 minutes is just about right.
The conclusion is that these pops are largely style over substance. But then sometimes that is what is required. Oh, and lots of lovely friends to eat them while watching th
Normally, everyone ignores Northern Ireland (unless there is something Troubles-related). But for the last few years, people have begun to take an interest. First it was the promotion of the Giant’s Causeway as a World Heritage site which has brought more tourists here and the Olympic torch sprinted through in 2012. Game of Thrones is being filmed in quite a few locations: Armoy, Murlough Bay and Ballintoy harbour. This week the Giro d’Italia cycle race (map here) comes through, starting in Belfast, but traveling round the province.
Last week I went to visit my mother in Ballycastle and was interested to see how the town is responding to the race. Excitement is mounting. It seems like everyone in Ballycastle has gone bike-mad.
Pink cycles have popped up all over the place round Ballycastle and out on the coastal cycle route to Ballintoy
There are several walls painted pink, place signs have the pink bikes with flowers in their baskets and the wooden sculpture of the man and horse ploughing at the Glenmore Guesthouse along Whitepark Rd have received a make-over with pink wigs!

The town has bicycles everywhere: in shop windows, hanging outside and just in front of houses and shops. There are lots of Giro-themed cupcakes in the cafes and the cake shop has even dyed its pies and cakes pink. Apparently there is even a pink sheep wandering about somewhere.
My favourite is the little button and sequin runner from the Olympic Torch window display in the fabric shop who has reappeared on his bicycle!
The cycles are serious, though. The Rotary Club collect, fix up and ship them to Africa. But for this occasion they have been sprayed pink and loaned out. Afterwards they will be de-pinked and continue their journey.
Unfortunately, I won’t be there for the actual race, which is passing through Ballycastle on Saturday, but had a lot of fun wandering around, looking at the cycles.

Chef Fran Costigan is an internationally recognized culinary instructor, author, and consultant whose innovative recipes marry healthy eating with sumptuous tastes. Fran uses organic and minimally processed ingredients to make rich moist cakes, flaky piecrusts, delightful cookies and bars, creamy puddings and much more. All are white sugar, trans fat and cholesterol free, and absolutely delicious.
Fran's first cookbook, More Great Good Dairy Free Desserts Naturally, offers a complete course in exceptional desserts that satisfy vegans and omnivores alike. Her highly anticipated new book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts (Running Press) launched fall 2013.
A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran worked as a pastry chef in both traditional and vegan kitchens, before moving into the teaching kitchen over 20 years ago. Home cooks and professionals enjoy her lively classes, which include the Costigan Vegan Baking Boot Camp Intensive®, and she presents demonstrations and workshops at events throughout North America and Europe.
Fran has made her celebrated "Chocolate Cake to Live For" on Fit TV, and her Organic Vegan Twinkies on ABC Nightline and on Fit TV. An advisory board member of the New York Coalition for Healthy School Food, Fran is also a member of the New York Women's Culinary Alliance (NYWCA), Women Chefs and Restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and the Authors' Guild.
For more information visit: www.francostigan.com or contact Fran at info@francostigan.com
"Like" Pastry Chef Fran Costigan on facebook and follow her Tweets @goodcakesfran
"Like" Vegan Pastry Chef Fran Costigan at Facebook and ollow Fran on Twitter @goodcakesfran
A Seoul, Korea native, Jiho Kim has been fascinated with the culinary arts since a young age. He pursued his passion at the Kyung Ju Hotel School, completing two intense years of training to receive the Korean National Culinary Certification. His fervor for the sweeter side of cuisine, however, led him to earn an additional specialized certification in chocolate, confectionary, cakes, patisserie, and show pieces.

Kim began his professional career at the five-star Renaissance Hotel in Seoul, where he spent more than 10 years as pastry chef. During his time there, Kim sharpened his skills while leading a team of more than 20 chefs to produce large-scale banquet and fine dining pastry dishes. All the while, Kim represented the hotel in individual and team culinary competitions, creating grand chocolate and sugar showpieces.

Kim moved to the US to propel his career forward on new shores; he launched his US pastry career in the kitchen of Sandrine Bistro in Boston, followed by a year at Viridian Restaurant in Washington, DC, where he designed and implemented the pastry program. Kim returned to Boston in 2006 and joined the L’Espalier team. Kim creates his small masterpieces in the L’Espalier kitchen and is always evolving his techniques and menus. In 2009 Kim was named a StarChefs.com Boston Rising Star pastry chef.
Picture of The BEST chocolate cake ever...that happens to be VEGAN.  I kid you not!

First off, I will admit, I have never been a cake person. For the first 20 years of my life (I'm 26 now), I rarely touched my birthday cake. I'm not sure if my palate didn't like boxed/store-bought cakes or what, but only when I started baking them myself did I begin to take a liking to the moist airy treat. Also, I am an omnivore, with a lot of vegetarian and vegan friends, so imagine my excitement when I perfected the best chocolate cake I have ever tasted, AND made it vegan in the process. Don't believe me? Bake it! You can thank me later.
First off, I will admit, I have never been a cake person. For the first 20 years of my life (I'm 26 now), I rarely touched my birthday cake. I'm not sure if my palate didn't like boxed/store-bought cakes or what, but only when I started baking them myself did I begin to take a liking to the moist airy treat. Also, I am an omnivore, with a lot of vegetarian and vegan friends, so imagine my excitement when I perfected the best chocolate cake I have ever tasted, AND made it vegan in the process. Don't believe me? Bake it! You can thank me late
Everyone deserves a homemade cake on their birthday, and nothing feels quite as special as a big, over-the-top butter and sugar confection topped with piles of fluffy frosting and crowned with a ring of candles. Whether your lucky recipient's taste tends toward a classic buttery yellow cake, dense chocolate layers, or tropical flavors, one of these 21 tempting recipes should do the trick.

Every household needs a blooming good chocolate cake in their repertoire, whether it's just for the hell of maintaining your chocolate quota or, of course, for those special occasions where you need a freshly baked cake, or need to arrive somewhere with a showstopper in hand. Regardless, this chocolate celebration cake will reset everyone's expectations of what a chocolate cake should be – it's delicious, it has incredible texture, it looks absolutely amazing, and it's a pleasure to make and watch people enjoying.

Preheat the oven to 180°C/350°F/gas 4. Grease a deep 23cm loose-bottomed cake tin and line the base and sides with a double layer of greaseproof paper. For the sponge, smash up the chocolate and melt in a large heatproof bowl with the butter, oil and sugar over a pan of gently simmering water until smooth and glossy. Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk at high speed, one-by-one beat in the eggs until combined. Sift in the flour and cocoa with a good pinch of sea salt and beat for a short while until just combined. Pour into the prepared tin and bake for around 50 minutes, or until an inserted skewer comes out ever so slightly gooey (the top of the cake will rise up and crack slightly, but don't worry, it'll end up covered by all your lovely toppings). Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Place on a cake stand, use a long knife to carefully slice the sponge into 3 equal rounds and remove the top two sponges to separate plates (scroll down to watch the how-to video below

For your mega-crispy chocolatey rice layer, smash up the chocolate and melt with the butter and cream in a large heatproof bowl over a pan of gently simmering water until smooth and glossy. Leave to cool for 5 minutes (to avoid soggy cereal!), then stir in the puffed rice until evenly coated. Divide the mixture onto the 3 cooled sponge layers and spread out evenly across the tops, going right to the edges.

To make the nougat frosting, place the egg whites in a heatproof bowl with the honey, sugar, cream of tartar, a good pinch of salt and a splash of water. Place over a pan of gently simmering water, turn up the heat and, with an electric hand whisk, beat for 6 to 7 minutes or until it starts to form peaks. Remove the bowl from the heat, add the vanilla extract, orange blossom or rose water and a dot of food colouring (if using), then carry on beating the mixture until thick. Leave to cool for 5 to 10 minutes, then evenly top each sponge and stack them up nicely. To finish the cake off, use a large knife to shave some extra chocolate, then sprinkle it over the top (scroll down for a video to show you how to do this). Add your candles or sparklers, get them lit and indulge in chocolate celebration cake heaven.

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Chocolate Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu