Lilqueenboss's blog: "HELLO ALL"

Prep: 40 minutes Chill: 30 minutes Bake: 30 minutes Ingredients One-Bowl Cake: 1 cup buttermilk 1 cup water 2/3 cup cooking oil 2 cups sugar 2 eggs 1 tsp. baking soda 1/2 tsp. salt 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder Pumpkin Cream Filling: 1 8-oz. pkg. cream cheese, softened 1/3 cup canned pumpkin 1/4 cup sugar 1/4 tsp. ground cinnamon Chocolate Glaze 1/2 cup whipping cream 4 oz. semisweet chocolate, chopped Cake Toppers: Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel Directions 1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1�2-inch round baking pans; set aside. 2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans. 3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. 4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer. 5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.

Prep: 45 minutes Chill: 30 minutes Bake: 30 minutes Cool: 2 hours Stand: 2 hours Ingredients 5 oz. 90- to 99-percent-cocoa chocolate or unsweetened chocolate, coarsely chopped 1/2 cup butter 6 egg whites 6 egg yolks 1-1/2 tsp. vanilla 2/3 cup all-purpose flour 1/2 tsp. baking powder 1-1/4 cups sugar 3/4 cup strawberry-balsamic jam or apricot preserves 1 recipe Chocolate Ganache Directions 1. In a medium saucepan melt chocolate and butter over low heat; transfer to a bowl and cool completely. In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Grease and lightly flour a 9-inch springform pan, set aside. 2. Stir egg yolks and vanilla into the cooled chocolate mixture (mixture will become stiffer). Set chocolate mixture aside. In a small bowl stir together the flour and baking powder; set aside. 3. Preheat oven to 350 degrees F. Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating on high speed about 4 minutes or until stiff peaks form (tips stand straight). 4. Fold about one-third of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour mixture over the egg mixture; gently fold in. Repeat twice, sifting and folding in one-third of the flour mixture at a time. 5. Spread batter into the prepared pan. Bake about 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake completely in the pan on a wire rack. Meanwhile, stir jam or preserves to thin; set aside. Prepare Chocolate Ganache. 6. Loosen cake from sides of pan and remove sides. Carefully remove bottom of pan from cake by loosening the cake with a knife. 7. To assemble, cut cake horizontally into two even layers. Place the bottom layer, cut side up, on a wire rack set over a piece of waxed paper. Spread the jam or preserves on top of the cake layer on rack. Top with the second cake layer, cut side down. Pour Chocolate Ganache over torte, spreading as necessary to glaze top and sides completely. If any glaze has dripped onto the waxed paper, spoon that glaze over the torte. Chill cake on rack until glaze is set, about 30 minutes. Carefully transfer cake to a serving platter. 8. Chocolate Ganache: Coarsely chop 6 ounces 70-percent-cocoa chocolate or semisweet or bittersweet chocolate; set aside. In a medium saucepan bring 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 10 minutes. 9. Makes: 14 to 16 servings 10. *Note: Find strawberry-balsamic jam at specialty kitchen shops. Or, stir together 3/4 cup strawberry jam and 1 tablespoon balsamic vinegar.

Often, up to 80% of product consumed during a sushi meal is rice. Getting your sushi rice right is a crucial element in successful sushi making at home. The proper preparation of the rice is so important that in our shop as well as most quality establishments there are chefs whose sole responsibility is to cook the rice. Let's Begin If you do not have a Japanese rice cooker, a heavy pot with lid is essential( I like Lagostina cookware). One secret is to always measure your ingredients carefully. Following is a basic sushi rice recipe for rolled sushi. Also, the type of rice you use is most important. We recommend the following brands: Kokuho Rose, Tamaki Gold, Tamanishiki, Nozomi and Yume. Prepare Your Tezu Your first step is to prepare your vinegar-water solution called tezu. Mix together 250 ml of water, 30 ml of rice vinegar (Marukan and Mitsukan are excellent) and 5 ml of salt. Ingredients (yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml Sushi Rice 600 ml Water 60 ml Rice Vinegar 30 ml Sugar 5 ml Salt Wash The Rice Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water. Cook The Rice For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking! Remove your pot from the heat and let stand covered for another 15 minutes. Prepare Your Sushi Vinegar Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature. Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains. Prepare Your Mixing Bowl Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly. Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used. Fan Your Rice After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch. You're Done Et Voila! Sushilinks' perfect sushi rice – ready for rolling!

This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get. 3 cups Fritos corn chips 3/4 cup chopped onion 1 cup grated cheddar cheese 2-1/2 cups chili (your favorite -- homemade, canned, whatever) Preheat oven to 350°F. Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili. Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

10,906 Points to go!

This recipe serves: 6 Preparation time: 10 minutes Cooking time: 20 minutes Ingredients 1 cup sugar (more or less, depending on taste) 3/4 cup water 4 cups Black Mission figs, stemmed and halved Cooking Instructions 1. Bring the sugar and water to a boil over high heat. Simmer for 5 minutes. This will dissolve the sugar and make a syrup. 2. Add the fruit and continue to cook for about 5 to 10 minutes, until just tender. 3. Remove the fruit from the juice and set aside....

I NEED HELP IN LEVELING UP AND I WILL HELP YOU LEVEL UP WHEN YOU NEED ME .. THIS IS FOR OLD FRIENDS AND NEW FRIENDS

I NEED SOME HELP TO LEVEL UP HERE NEED 30,333 FuBar WIFE Of ChicaTgurl ~~Lady TxCowGirl

@ fubar