Tuesday, September 30, 2008

National Breast Cancer Awareness Month

October is National Breast Cancer Awareness Month (NBCAM). Since the program began in 1985, mammography rates have more than doubled for women age 50 and older and breast cancer deaths have declined.

This is exciting progress, but there are still women who do not take advantage of early detection at all and others who do not get screening mammograms and clinical breast exams at regular intervals.

 

  • Women age 65 and older are less likely to get mammograms than younger women, even though breast cancer risk increases with age.
  • Hispanic women have fewer mammograms than Caucasian women and African American women.
  • Women below poverty level are less likely than women at higher incomes to have had a mammogram within the past two years.
  • Mammography use has increased for all groups except American Indians and Alaska Natives.
  • If all women age 40 and older took advantage of early detection methods – mammography plus clinical breast exam – breast cancer death rates would drop much further, up to 30 percent.
  • The key to mammography screening is that it be done routinely – once is not enough.

 

For more information about NBCAM, please visit www.nbcam.org. For additional information, please call one of the following toll-free numbers: American Cancer Society,

(800) 227-2345, National Cancer Institute (NCI), (800) 4-CANCER, Y-ME National Breast Cancer Organization, (800) 221-2141.

The National Breast Cancer Awareness Month program is dedicated to increasing public knowledge about the importance of early detection of breast cancer. Fifteen national public service organizations, professional associations, and government agencies comprise the Board of Sponsors, who work together to ensure that the NBCAM message is heard by thousands of women and their families.

Monday, September 29, 2008

Fiesta for the Cure


Susan G. Komen for the Cure is proud to be the beneficiary of Fiesta for the Cure hosted by On The Border. Guests at On The Border restaurants will have the opportunity to purchase a silver cuff Fiesta for the Cure bracelet for $5.00 and will donate $3.00 from each cuff sold to Komen. In addition, guests are given a “thank you” scratch off card for each donation made to Komen. Scratch off cards give guests the opportunity to potentially win either a catered party, free queso, free dessert or breast health facts. The minimum guaranteed donation to Komen for Fiesta for the Cure hosted by On The Border's is $250,000.

Helen Fisher: The science of love, and the future of women

Laura Trice: The power of saying thank you

Rodney Brooks: How robots will invade our lives

Monday, September 22, 2008

music from 90210, 1.04 the bubble

1.04 the bubble

Saturday, September 20, 2008

Get Better Soon Adam!


Adam, I'm wishing a healthy recovery for both you and Travis along with my sincere condolences to the families of Chris Baker, Charles Still, Sarah Lemmon and James Bland.

Friday, September 19, 2008

TRV$DJ-AM Live

TRV$DJ-AM - Fix Your Face

Wednesday, September 17, 2008

the white tie affair - walk this way


the white tie affair - walk this way

Saturday, September 13, 2008

lenka


lenka

Friday, September 12, 2008

lights


lights

Thursday, September 11, 2008

Wicked Witch Cupcakes

  • 24 brown mini M&Ms plus , more for filling (optional)
  • Hershey's Chocolate Cupcakes
  • Dirty Green Simple Buttercream
  • 12 chocolate sugar cones
  • 1 pound black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths
  • 12 candy corns
  • Using a melon baller, scoop out the center of each cupcake, and fill with mini M&Ms, if desired.

    Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair.

    Kanye West arrested at LAX

    Rapper Kanye West was arrested this morning at Los Angeles International Airport on suspicion of vandalism and his road manager was arrested on suspicion of vandalism and battery after the two men reportedly confronted a photographer and smashed the man's camera, authorities said.


    The incident took place about 7:50 a.m. outside the passenger security screening area in Terminal 4, said LAX spokeswoman Nancy Castles.
    Initial reports said the incident involved "a commercial photographer, 'paparazzi' " and a camera worth more than $10,000, according to Castles.


    Castles said authorities were interviewing several witnesses. West was taken by police to the LAPD's Pacific Division jail where Castles said he was expected to be booked.


    At least part of the incident was apparently filmed by a TMZ cameraman who was at the airport, the celebrity gossip website said this morning.
    The incident caused delays of about 15 to 20 minutes for passengers waiting to get through security. People waiting in line could see West, who was wearing a hooded sweatshirt, standing at the top of the stairs with about 10 police officers nearby.


    A security guard told those waiting that there had been a loud argument between West and photographers.
    West, 31, rose to fame on the success of his debut album, "The College Dropout," which was released in 2004 and was a Grammy nominee for album of the year.


    He is known for flashes of temper and for speaking his mind. During a telethon to raise money for victims of Hurricane Katrina in 2005, West said: " George Bush doesn't care about black people."


    Late last year his mother, Donda West, 58, died after undergoing cosmetic surgery in a case that drew scrutiny of the surgeon who performed the procedures.

    source

    karmina


    backwards into beauty

    music from 90210, 1.03

    1.03 lucky strike

    Wednesday, September 10, 2008

    happy birthday erin!

    happy birthday erin! i miss you more than you could ever know!

    Tuesday, September 9, 2008

    music from gossip girl 2.02

    gossip girl 2.02 never been marcused

    Monday, September 8, 2008

    Chocolate Mint Fudge

    • 2 cups semi-sweet chocolate chips
    • 14 ounces sweetened condensed milk, divided
    • 2 teaspoons vanilla extract
    • 6 ounces white candy coating
    • 3 teaspoons peppermint extract
    • 3 drops green food coloring

    In a heavy saucepan, melt the chocolate chips with 1 cup milk. Remove from the heat and stir in the vanilla. Spread half into a waxed paper-lined 8-inch square pan and allow to cool for 10 minutes (or until firm).

    Meanwhile over low heat, cook and stir the candy coating with the remaining milk until the coating is melted and the mixture is smooth. Stir in the peppermint extract and the food coloring. Spread over the bottom layer and chill for 10 minutes (or until firm).

    Warm the remaining chocolate mixture if necessary and spread it over the mint layer.

    Chill for 2 hours (or until firm), remove from the pan and cut into 1-inch squares.

    Oreo Truffles

    • 1 pound Oreo cookies
    • 8 ounces cream cheese, at room temperature
    • 1/2 teaspoon vanilla extract
    • 1 pound milk chocolate
    • 1/2 pound white chocolate

    Using a food processor, grind the cookies to a fine powder.

    With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

    Roll into small balls and place on wax-lined cookie sheet and refrigerate for 45 minutes.

    Line two cookie sheets with wax paper.

    In double-boiler, melt the milk chocolate. Dip the balls and coat thoroughly. Then with a slotted spoon, lift the balls out of chocolate and let the excess chocolate drip off. Place each ball on a wax-paper-lined cookie sheet.

    In separate double boiler, melt the white chocolate. Using a fork, drizzle white chocolate over balls.

    Allow to cool and then store in airtight container, in refrigerator.

    Rocky Road

    • 6 1/2 cups chocolate chips
    • 4 cups marshmallows, pink & white
    • 1 cup peanuts or other nuts

    Divide chocolate into 2 batches, 4 cups & 2 1/2 cups.

    Melt the 4 cups of chocolate in microwave.

    Cut marshmallow into large squares and stir into the melted chocolate, add peanuts and stir, place into a foil lined 9x12 pan, refrigerate till set.

    When set slice down the middle length wise and then each piece into 5 giving you 10 good size pieces.

    Melt remaining chocolate and coat each piece with pastry brush leaving one side bare so you can see the marshmallow.

    Refrigerate till chocolate is set.

    Kevin's Loan

    Sliming Palin

    FactCheck been flooded for the past few days with queries about dubious Internet postings and mass e-mail messages making claims about McCain’s running mate, Gov. Palin. They have found that many are completely false, or misleading.

    • Palin did not cut funding for special needs education in Alaska by 62 percent. She didn’t cut it at all. In fact, she tripled per-pupil funding over just three years.
    • She did not demand that books be banned from the Wasilla library. Some of the books on a widely circulated list were not even in print at the time. The librarian has said Palin asked a "What if?" question, but the librarian continued in her job through most of Palin's first term.
    • She was never a member of the Alaskan Independence Party, a group that wants Alaskans to vote on whether they wish to secede from the United States. She’s been registered as a Republican since May 1982.
    • Palin never endorsed or supported Pat Buchanan for president. She once wore a Buchanan button as a "courtesy" when he visited Wasilla, but shortly afterward she was appointed to co-chair of the campaign of Steve Forbes in the state.
    • Palin has not pushed for teaching creationism in Alaska's schools. She has said that students should be allowed to "debate both sides" of the evolution question, but she also said creationism "doesn't have to be part of the curriculum."

    A few of these claims were included in a chain e-mail by a woman named Anne Kilkenny. FactCheck will be looking into other charges in that e-mail for a future story. For more explanation of the bullet points above, please read the Analysis (http://www.factcheck.org/elections-2008/sliming_palin.html).

    Peter Hirshberg: The Web and TV, a Sibling Rivalry

    Ory Okolloh: The making of an African Activist

    MGMT

     
    Oracular Spectacular
    Time to Pretend

    Become a Hills Blogger

    Do you like to Blog? Love blogging about The Hills? We're coming directly to our most passionate fans of The Hills in search of Official Bloggers for The Hills on MTV.com. We'll be taking submissions over the next 3 weeks for 2 candidates to blog about each episode. If you are selected as one of our 2 bloggers, you will have your blog posted online each week. Your blog will be ranked by other fans, and the blogger at the end of the season with the highest ranking will win the opportunity to blog live from The Hills finale in LA with Lauren, Audrina, Lo, and other cast members!!!
    What we need from you:

    -Name
    -Age
    -Address
    -Contact Info (phone)
    -Photo
    -Blogging experience (none required, but please list if you currently or previously have written a blog, including url(s))
    -SHORT paragraph about your love of blogging and why you feel you deserve to be an official blogger of The Hills for MTV.com.

    The contest will require you to post a blog of The Hills within hours after each new episode's airing. Please be prepared to submit material upon deadline. Tuesday September 9th @ Midnight is when we stop taking submissions.

    Please email us here - mtvcontest@gmail.com

    Sunday, September 7, 2008

    The Mile After

     
    The Mile After - Armada

    Metro Station


    The Questions We Ask At Night
    Metro Station

    music from gossip girl 2.01

    gossip girl 2.01 summer, kind of wonderful

    Saturday, September 6, 2008

    Spanakopita

    • 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
    • 1 lb baby spinach
    • 1/2 lb feta, crumbled (scant 2 cups)
    • 1/2 teaspoon freshly grated nutmeg
    • 10 (17- by 12-inch) phyllo sheets, thawed if frozen

    Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

    Preheat oven to 375°F.

    Melt remaining 1 stick butter in a small saucepan, then cool.

    Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

    Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

    Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

    Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

    Greek Dressing

    • 1 cup olive oil
    • 2-3/4 teaspoons garlic powder
    • 2-3/4 teaspoons dried oregano
    • 2-3/4 teaspoons dried basil
    • 2 teaspoons pepper
    • 2 teaspoons salt
    • 2 teaspoons onion powder
    • 2 teaspoons Dijon-style mustard
    • 1-1/3 cups red wine vinegar

    In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

    Paloma Cooler

  • 1 teaspoon lime juice
  • 1 ounce platinum tequila
  • 1 bottle Mexican grapefruit soda
  • 1 lime wedge, for garnish
  • Ice
  • Coarse salt, for rim
  • Rub rim of a highball glass with lime wedge; invert glass in a small dish of coarse salt, twisting to coat rim. Fill glass halfway with ice, 1 teaspoon lime juice, and 1 ounce platinum tequila, then top with Mexican grapefruit soda. Stir. Place cored-out lime half in drink and fill with tequila (try a reposado for added flavor).

    Perfect Grilled Cheese Sandwiches

  • 1 piece ciabatta bread, 5 by 10 inches
  • 12 slices Emmentaler Swiss cheese
  • 1 medium vine-ripe tomato, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/2 cup fresh basil leaves
  • 4 tablespoons unsalted butter, room temperature
  • Preheat a grill pan over medium heat. Using a serrated knife, carefully slice ciabatta horizontally into thirds; reserve top and bottom crust for bread slices.

    Place bread slices on work surface, crust side down; butter cut side of each slice. Top 1 slice with 6 slices cheese, tomato slices seasoned with salt and pepper, and basil leaves. Top with 6 more slices cheese and then with remaining bread slice, buttered side down. Butter 1 exterior side of sandwich, seasoning with salt and pepper; halve sandwich to fit grill pan.

    Place sandwich butter side down onto grill pan. Weight sandwich with a large cast-iron skillet; cook until golden, about 3 minutes. Remove from pan, butter exterior side of top bread slice; turn, weight down sandwich, and cook for 3 minutes more. Repeat with remaining sandwich half. Slice sandwiches crosswise into 2-inch pieces. Serve immediately.

    Tomato Soup

  • 6 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 2 cloves garlic, chopped
  • 24 ounces canned whole plum tomatoes
  • 3 cups homemade or low-sodium store-bought chicken stock
  • 2 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

    Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.

    Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

    The City of Los Angeles

    Peanut Butter Cookie Cupcakes

    For Cupcakes

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • For Frosting

  • 12 ounces cream cheese, room temperature
  • 1 1/2 cups confectioners' sugar, plus more for decorating
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.

    Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.

    Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.

    Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.

    Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

    Black and White Peanut Bar Ice Cream Cake

  • 2 pints Chocolate Ice Cream
  • 64 Nabisco’s Biscos Sugar Wafers, "Creme Filling", (about 1 box)
  • 2 pints Vanilla Ice Cream
  • 6 ounces semisweet chocolate, chopped
  • 2 teaspoons pure vegetable shortening
  • 1/3 cup unsalted roasted peanuts, roughly chopped
  • Cut a 5-by-24-inch rectangle out of parchment paper; set aside. Cut a 4-by-7 1/2-inch rectangle out of cardboard or Foamcore.

    Using a spoon, spread 1 tablespoon chocolate ice cream across the cardboard. Arrange 16 sugar wafers over cardboard; we laid 10 wafers side by side over the lower half of the cardboard; then we made two rows of 3 wafers, laid end to end, over the top half of the cardboard. You should have a flat, single layer of wafers. This will become the bottom of the cake.

    Microwave both chocolate and vanilla ice creams until softened, about 20 seconds. Transfer chocolate ice cream to a medium mixing bowl, and transfer vanilla ice cream to another one. Stir both ice creams with a rubber spatula; place the bowl of vanilla ice cream in the freezer.

    Using a small offset spatula, spread 2 cups chocolate ice cream as evenly as possible over the wafer layer. Arrange 16 more sugar wafers, as described in step two, on top of the ice cream. Transfer the cake and the bowl of chocolate ice cream to the freezer for 15 minutes.

    Remove the cake and the bowl of vanilla ice cream from the freezer. Stir ice cream with a rubber spatula to resoften it, and spread 2 cups vanilla ice cream as evenly as possible over wafers. Arrange 16 more sugar wafers, as described in step two, on top of ice cream. Transfer the cake and the bowl of vanilla ice cream to the freezer for 15 minutes more.

    Repeat the layering process, making one more chocolate and one more vanilla layer, with only 1 wafer layer in between; chill the cake after making each new layer. End with the layer of vanilla ice cream on the top. Transfer cake to the freezer, and chill cake until completely hard, at least 1 hour.

    Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Wrap the parchment around the sides of the cake, extending 1/2 inch above top layer; secure the seam with a small dollop of ice cream. Return cake to freezer.

    Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place the chocolate and the shortening in the bowl, and stir occasionally until melted, about 7 minutes. Remove the bowl from heat; let chocolate stand until cool but still liquid.

    Remove cake from freezer, and pour melted chocolate over the top. Using a spatula, quickly spread chocolate so it meets all four edges of the paper collar. Sprinkle chopped peanuts over chocolate. Return cake to freezer, and chill cake until it has completely hardened.

    When ready to serve, place cake on a serving plate, and remove the paper collar.

    Steak Fajitas

    • 2 12-ounce skirt steaks, each halved
    • 3 tablespoons fresh lime juice, divided
    • 1 large onion, halved lengthwise, thinly sliced
    • 4 large garlic cloves, pressed
    • 1 1/2 tablespoons hot chili sauce (such as sriracha)
    • 1 tablespoon ground cumin
    • 1 teaspoon finely grated lime peel
    • 2 tablespoons olive oil
    • 12 cherry tomatoes
    • 1/3 cup thinly sliced fresh basil

    Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.

    Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

    Black Pearl Layer Cake

    Black Pearl Ganache

    • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 3/4 cup heavy whipping cream
    • 1 teaspoon ground ginger
    • 1/2 teaspoon wasabi powder
    • 2 tablespoons black sesame seeds
    • 1 tablespoon corn syrup
    • 2 tablespoons (1/4 stick) butter, room temperature

    Ginger Syrup

    • 1 cup water
    • 1/2 cup sugar
    • 5 tablespoons matchstick-size strips peeled fresh ginger
    • 1 vanilla bean, split lengthwise

    Cake

    • 2 cups boiling water
    • 1 cup unsweetened cocoa powder
    • 2 3/4 cups all purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 1/4 cups sugar
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 4 large eggs
    • 1 tablespoon vanilla extract

    Whipped Cream Frosting

    • 2 cups chilled heavy whipping cream
    • 1/4 cup plus 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon ground ginger

    Additional black sesame seeds

    For Black Pearl Ganache:
    Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.

    For Ginger Syrup:
    Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.

    Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)

    For Cake:
    Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.

    Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.

    Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)

    For Whipped Cream Frosting:
    Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

    Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)

    Bajan Black Cake

    For the fruit:
    • 1 3/4 cups whole raw almonds, coarsely chopped
    • 1 3/4 cups dried cherries, coarsely chopped
    • 1 3/4 cups prunes, coarsely chopped
    • 1 1/2 cups dark rum, such as Myers’s, plus 4 tablespoons for brushing
    • 1 1/2 cups raisins, coarsely chopped
    • 1 1/2 cups ruby port
    • 1 1/4 cups currants
    • 3/4 cup candied orange peel, coarsely chopped
    For the cake:
    • 3 cups all-purpose flour
    • 2 teaspoons kosher salt
    • 1 tablespoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground clove
    • 1/2 teaspoon ground nutmeg
    • 4 sticks (1 pound) unsalted butter, at room temperature
    • 2 1/4 cups packed light brown sugar
    • 6 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 3/4 cup burnt sugar

    For the fruit:

    1. Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Cover tightly and store in a dark, cool, dry place for 1 week.

    For the cake:
    1. Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set aside.
    2. Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
    3. Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes. Scrape down the sides of the bowl, and return the mixer to medium speed. Add eggs one at a time, letting each mix in fully before adding the next. Add vanilla. Scrape down the sides of the bowl and return the mixer to low speed.
    4. Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined. Divide batter evenly between the prepared pans (the pans will be completely full).
    5. Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
    6. Let cool 30 minutes in the pans on a wire rack. Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum. Cool completely before slicing and eating, or aging.
    7. To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months. A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.

    EJ/Sami

    EJ Wells DiMera

    Incredible Los Angeles

    West Indian Girl

     
    West Indian Girl
    Remixes
    4th and Wall

    Los Angeles CityBuzz

    Double Marshmallow Puffed Rice Treats

  • 11 cups miniature marshmallows
  • 8 tablespoons unsalted butter (1 stick), plus extra for buttering the spatula and dish
  • 8 cups puffed rice cereal, such as Rice Krispies
  • Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter; set aside.

    Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.

    Remove from heat and stir in cereal until well coated. Add remaining 3 cups marshmallows and stir just until mixed. Immediately turn mixture into the prepared baking dish and use the buttered spatula to uniformly flatten.

    Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.

    Snickerdoodles

  • 1 1/2 cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Heat the oven to 350°F and arrange a rack in the middle. Combine 1/4 cup of the sugar and the cinnamon in a small bowl, and mix until evenly combined; set aside.

    Combine flour, cream of tartar, baking soda, and salt in a large bowl, and whisk to aerate and break up any lumps; set aside.

    Combine butter and remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and continue beating until eggs are fully incorporated. Scrape down the sides of the bowl, and add flour mixture. Mix on low speed until fully incorporated, about 20 seconds.

    Form tablespoon-size balls of dough with your hands and roll them in the cinnamon-sugar mixture. Place on a baking sheet about 1 inch apart.

    Bake cookies until golden brown and crackly on top but still soft in the middle, about 11 minutes. Immediately remove from the baking sheet and cool on a rack. Repeat with remaining dough.

    Peanut Butter–Chocolate Fudge

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (11.5-ounce) package bittersweet chocolate chips
  • 1 1/2 cups miniature marshmallows
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • Coat an 8-by-8-inch baking dish with butter and set aside.

    Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

    Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.

    Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.

    Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.

    Nutty White Chocolate Blondies

  • 12 tablespoons unsalted butter (1 1/2 sticks), melted
  • 1 1/3 cups packed light brown sugar
  • 4 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 2 large eggs, at room temperature, lightly beaten
  • 1 1/4 cups all-purpose flour
  • 1 cup nuts, such as pecans or walnuts, toasted and coarsely chopped
  • 1 cup white chocolate chips
  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and flour; set aside.

    Combine butter and brown sugar in a large bowl and stir until evenly incorporated. Add vanilla, salt, and baking powder, and stir until thoroughly combined.

    Add eggs, and stir briefly until evenly incorporated. Add flour, and stir until just incorporated (no white streaks should remain). Stir in nuts and chips until just combined.

    Transfer batter to the prepared baking dish, and bake until golden brown and set, about 25 minutes. Remove from the oven and place on a wire rack to cool completely before cutting.

    Twinks

     
  • 3 large eggs, separated
  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Vanilla Cream
  • Heat the oven to 325°F and arrange a rack in the middle. Butter and flour the wells of the baking pan; set aside.

    In the bowl of a stand mixer fitted with a whisk attachment, beat egg yolks on medium speed, adding sugar a little at a time, until mixture is thick and light in color, about 5 minutes. In a separate large bowl, whisk egg whites until medium peaks form. Fold whites into yolk mixture until well incorporated. Sift flour and baking powder into batter, and fold just until incorporated. Mix in vanilla extract.

    Divide batter evenly among the baking pan wells and bake until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.

    Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely.

    Once cakes are cool, flip each over, and with a straw or the end of a spoon make three incisions running the length of the cake. Scoop Vanilla Cream into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).

    Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve.

    The Pussycat Dolls - When I Grow Up



    The Pussycat Dolls - When I Grow Up

    Friday, September 5, 2008

    music from 90210, 1.01 & 1.02

    1.01 we're not in kansas anymore
    1.02 the jet set

    bones ost



    bones ost

    Monday, September 1, 2008

    TRV$DJ-AM - Fix Your Face


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