What did mommy spider say to baby spider?
You spend too much time on the web.
hahahahahaha- Have a great day!
Get the kids involved in making these cute elf and Santa cupcakes with our template for the chimney-style paper cases
For the cupcakes
- 175g butter , softened
- 175g golden caster sugar
- 3 eggs
- 200g self-raising flour
- 1 orange , zested and 1/2 juiced
- pinch of cinnamon
- 1 tsp vanilla extract
For the icing
For the legs
- fondant icing sugar
- candy canes
- strawberry pencil sweets
- black, green and white fondant icing
- gold and silver balls
- STEP 1Heat the oven to 190C/170C fan/gas 5. Line bun tins with paper cake cases. Put all the ingredients for the cupcakes in a large bowl using 4 tbsp of the orange juice, then beat together for 1-2 mins until smooth.
- STEP 2Spoon the cake mix into the cases, so they are three-quarters full. Bake for 15-18 mins or until golden and firm to the touch. Cool in the tin for 5 mins, then transfer to a wire rack.
- STEP 3For the icing, beat the butter, vanilla and icing sugar until pale and creamy, adding 1-2 tbsp warm water to loosen, if needed. Ice the cakes with a palette knife or use a piping bag to create swirls deep enough to hold the Santa and elf legs.
- STEP 4For the legs, make a batch of fondant icing following the pack instructions. Cut the candy canes and pencil sweets into 4cm lengths. Use green fondant icing to mould elf boots around the candy cane legs and black fondant icing to mould Santa boots around the strawberry pencil legs. Add some white fondant around the top of Santa boots. Use the made-up fondant icing to stick a silver or gold ball onto each toe of the elf boots. Let the boots dry completely. Use our chimney template, to make paper sleeves to wrap around the cupcake cases. Push the legs into the cupcakes just before serving.
Get in the seasonal spirit with this stunning snowman cake. It will be a hit with the whole family and kids will love getting involved with the decorating!
- 225g unsalted butter , softened, plus extra for the tin
- 225g golden caster sugar
- 4 large eggs
- ½ lemon , zested
- 1 tsp vanilla extract
- 225g self-raising flour
- splash of milk
For the buttercream
- icing sugar , for dusting
- 500g pack white fondant icing
- ready-to-roll icing (we used a mixed pack green, blue, orange and black, or you can use white fondant icing mixed with food colouring)
- STEP 1Heat oven to 180C/160C fan/gas 4. Butter and line the bases of two 18-19cm cake tins with baking parchment.
- STEP 2Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, and beat well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt and blend until just combined, then evenly divide the mixture between the tins.
- STEP 3Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Cool the cakes in their tins for 10 mins, then turn out onto a wire rack and leave to cool completely.
- STEP 4To make the buttercream, put the butter in a large bowl and beat with an electric whisk until fluffy. Add the icing sugar 2-3 tbsp at a time until it is all incorporated, adding the vanilla and milk halfway through. Sandwich the cakes together with a little of the buttercream and put on a board. Use the remaining buttercream to cover the sides and top of the cake. Chill for 30 mins.
- STEP 5To decorate, roll out the white fondant icing on a surface lightly dusted with icing sugar until large enough to cover the top and sides of the cake. Drape the fondant icing over the cake and carefully mould to fit. Trim off any excess, wrap and set aside.
- STEP 6Roll out the green icing and cut out a semi-circle, using the base of the cake tin as a guide; this will be the snowman’s hat. Brush one side with a little water and stick on the cake. Cut a strip of green icing and make some markings to make it look like the band of a hat, then trim to the correct length and stick on.
- STEP 7To make the nose, shape a round, flat lump from the orange icing. Mark a smile by gently pressing the rim of a water glass into the fondant. Cut out two circles from the black icing for the eyes, then add a small circle of white icing (from the offcuts) to make the eyes appear to sparkle. To make the scarf, wrap a strip of the blue icing around the base of the cake, then use a knife to add cuts for the fringe. Will keep for up to a week in an airtight container in a cool place.
Recipe from Good Food magazine, November 2018
I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia MoskinJuly 16, 2019. You haven’t seen the article? Well here you go!
35, River Bistro and COOP, Detroit
Shaped By: His childhood in a historically black neighborhood in Detroit. His mother’s Bahamian roots and his own teenage years in Miami. Dreaming of a basketball career, pivoting to culinary school, and winding up as personal chef to Amar’e Stoudemire.
“I came back to see what was going on and sold out a whole weekend of pop-up dinners. Growing up in Detroit, you didn’t see chefs and restaurants elevated like that. It was Motor City, not Food City. Now I can invent a dinner based on the recipes of Hercules, a slave who was George Washington’s personal chef, and I can have my restaurant, and I can teach kids in the community. There are so many more ways to strive for greatness as a chef.”
I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia Moskin July 16, 2019. You haven’t seen the article? Well here you go!
36, Los Angeles
Shaped By: Her multiracial family, especially her Korean grandmother and grandfather of black and Cherokee descent. Growing up in Los Angeles, with its unique “terroir” that blends Californian, Mexican, Chinese, Persian and many other cuisines.
“I came up in fine dining because 17-year-old me wanted to know the tradition in and out and up and down. I went down that path of France and nouvelle cuisine, which I loved. But every single kitchen I ever worked in coming up, I never saw a black woman. I had to see myself as a European male, and I assimilated a lot of those values into my cooking and my life. But now I value connection and finding the common denominator in food, because it is something that can transcend race and ethnicity and gender.”
This year I have been on a cooking journey! Deep inside of my soul I have always wanted to be the mom in the neighborhood that all of the kids visit because dinner is so delicious. After purchasing a few cookbooks, Ayesha Curry’s recipes topped them all. Every time a make a dish from this book my husband and children ask for more. So today I would like to introduce you to this meal that put smiles on my family’s face.
Make a comment if you try the recipe!
SLiM- See. Learn. Inspire. Make Moves
TOTAL TIME:0 hours 35 mins
3 tbsp. fresh lime juice
1 tbsp. red wine vinegar
1 tbsp. honey
Kosher salt and pepper
8 oz. savoy cabbage, cored and thinly sliced
1 Granny Smith apple, cut into matchsticks
1 jalapeño, seeded and thinly sliced
SWEET POTATO CHIPS AND MAYONNAISE
4 c. sweet potato chips
1 tsp. smoked paprika
1/2 c mayonnaise1 tbsp.
1 tbsp. fresh lemon juice
1 1/2 tbsp. chili paste (like sambal oelek)
1 tbsp. low-sodium soy sauce
1 tbsp. fresh grated ginger
1/2 small onion, finely chopped
1 lb. ground turkey
2 tbsp. olive oil, for skillet
4 buns, split and lightly toasted
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- Heat oven to 400°F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapeño and toss to coat. Let sit, tossing occasionally, until ready to serve.
- Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.
- Meanwhile, in a small bowl,whisk together the mayonnaise, Sriracha, and lemon juice; set aside.
- In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four 3⁄4-inch-thick patties.
- Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165°F, 7 to 8 minutes per side on the grill or 4 to 5 minutes per side in the skillet.
- Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.
PER SERVING 735 CAL, 43 G FAT (7 G SAT FAT), 86 MG CHOL, 944 MG SOD, 29 G PRO, 58 G CAR, 7 G FIBER