woman magazine confusing the readers by first saying "accept yourself as you are", than telling "how to lose 4 kg in a week", and than sharing a "cake recipe" 🤣
funnymeme
foodrecipe
PEANUT MIXTURE
300 g milk chocolate
85 g peanuts (unsalted)
FILLING
caramel (Bebogeen)
COATING
250 g white chocolate
Instructions:
Coarsely grind the peanuts in a food processor (not too fine).
Melt the milk chocolate using a double boiler.
In a bowl, combine the ground peanuts with the melted milk chocolate until well mixed.
Fill a piping bag with the chocolate-peanut mixture and another piping bag with the caramel. You can also use a sandwich bag if you don't have piping bags.
Take a silicone mold and pipe a layer of the peanut-chocolate mixture into it. Add a small amount of caramel on top, followed by another layer of the peanut-chocolate mixture. Allow the chocolate to harden; you can place the mold in the freezer to speed up the process.
Carefully remove the chocolate-peanut cones from the silicone mold.
Melt the white chocolate using a double boiler.
Dip each chocolate-peanut cone into the white chocolate to coat it.
Place the cones on a baking paper-lined rack or tray and let them harden. Optionally, you can pipe some chocolate lines over them for a decorative touch.
food
DOUGH
200 ml lukewarm milk
30 g white caster sugar
8 g vanilla sugar (1 sachet)
7 g instant yeast (1 tbsp or 1 sachet)
1 egg (medium)
50 ml sunflower oil
25 g unsalted butter
450 g all-purpose flour
4 g salt (⅔ tsp)
EXTRA
1 egg (medium)
38 g vanilla pudding mix (1 sachet)
FOR THE FILLING
250 g mascarpone
8 g vanilla sugar (1 sachet)
50 g powdered sugar
250 ml heavy cream (unwhipped)
Half of the prepared vanilla pudding (see steps 3 and 4)
TOPPING
powdered sugar
fruit
________________________________________
INSTRUCTIONS
Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast.
Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size.
Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling.
In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate.
Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball.
Roll out each ball into a circle.
Then roll the dough into a log.
Press the ends of the log firmly closed and gently flatten it with a rolling pin.
Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size.
Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely.
Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.
foodrecipe
CAKE BATTER
4 eggs (medium)
185 g light brown sugar
8 g vanilla sugar (1 packet)
0.1 g salt (a pinch)
65 g unsalted butter
100 ml sunflower oil
125 ml milk
2 g cinnamon powder (⅔ teaspoon)
225 g walnuts
100 g milk chocolate
200 g all-purpose flour
8 g baking powder
FILLING
175 g caramel
TOPPING
75 ml heavy cream (unwhipped)
150 g milk chocolate
25 g caramel
GARNISH
walnuts
Melt the butter in a small saucepan over low heat. Let it cool completely.
Finely grind the walnuts and milk chocolate using a food processor.
Crack the eggs into a large bowl. Add the light brown sugar, vanilla sugar, and salt. Whisk with a mixer until airy.
Pour the melted butter, sunflower oil, and milk into the egg mixture. Mix until well combined. Add the cinnamon powder, ground walnuts, and ground milk chocolate. Mix thoroughly. Sift the flour and baking powder into the bowl and mix until smooth.
Pour one-third of the batter into a baking pan lined with parchment paper and greased. Pipe a layer of caramel over the batter. Repeat with another third of the batter, followed by caramel, and finish with the remaining batter.
Bake the cake for 30-40 minutes in a preheated oven at 175°C (347°F). Check regularly, as ovens can vary. Let the cake cool completely.
Heat the heavy cream in a small saucepan until just below boiling. Remove from heat and add the milk chocolate. Let it sit for 1 minute, then stir until smooth to create a ganache.
Pour the ganache over the cooled cake. Pipe some caramel over the ganache and let the cake set in the refrigerator for at least 4 hours, preferably overnight.
Slice the cake into pieces and garnish with walnuts.
On Earth, when you burp, gravity helps keep the food, liquids, and solids in your stomach while allowing only the gas to escape through your mouth. 🍽️💨 This is why a burp on Earth is just a release of air, no mess! 😅 However, in space, there's no gravity to separate the gas from the solids and liquids in your stomach. 🛸 So, instead of just burping, the gas mixes with the liquids and solids, causing what feels like a mini vomit. 🤢🌌 Astronauts have to be extra careful, as this could make eating and digestion much trickier up there! 🥴 factsfun factscience
foodrecipe
RED VELVET BATTER
150 g unsalted butter
200 g white caster sugar
8 g vanilla sugar (1 packet)
pinch of salt
2 eggs (medium)
4 g red gel food coloring
180 g flour (all-purpose)
8 g cocoa powder
3 g baking powder
100 g white chocolate
CHEESECAKE BATTER
600 g cream cheese
250 g mascarpone
135 g granulated sugar
8 g vanilla sugar (1 packet)
45 g cornstarch
3 eggs (medium)
chocolate cookies
TOPPING
100 g white chocolate
45 ml heavy cream
GARNISH
whipped cream
red velvet crumbs
chocolate cookies
RED VELVET BATTER
Melt the butter (150 g) over low heat in a saucepan, then let it cool.
Chop the white chocolate (100 g) into small pieces.
Combine the flour, cocoa powder, and baking powder in a bowl. Mix well.
In a large bowl, add the melted butter, white caster sugar, vanilla sugar, and salt. Mix for 1 minute. Add the eggs one at a time, mixing until smooth. Add the red gel food coloring and mix well. Sift the flour mixture over the bowl and mix for 1 minute. Fold in the chopped white chocolate.
Grease a springform pan and line the bottom with parchment paper. Spread the red velvet batter evenly over the base. Place the pan in a preheated oven at 170°C (340°F) and bake for 25-28 minutes.
CHEESECAKE BATTER
In a large bowl, combine the cream cheese and mascarpone and mix for 1 minute. Add the granulated sugar and vanilla sugar, mixing for another minute. Sift the cornstarch over the bowl and mix until smooth. Set aside the mixer and use a spatula to fold in the eggs one at a time.
ASSEMBLY
Pour half of the cheesecake batter over the warm red velvet layer. Spread the chocolate cookies over it, pressing them lightly into the batter. Pour the remaining cheesecake batter on top and smooth it out.
BAKING
Preheat the oven to 125°C (260°F) and bake the red velvet cheesecake for 55-65 minutes, until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking.
TOPPING
Heat the cream until just below boiling. Add the white chocolate, let it sit for 1 minute, and stir until smooth to create a ganache.
Pour the ganache over the cheesecake and refrigerate for several hours, preferably overnight.
GARNISH
Slice the red velvet cookie cheesecake into pieces. Garnish with dollops of whipped cream, red velvet crumbs, and chocolate cookies.