Root Beer Float Cake Root beer floats. Cake. Root beer float cake. Totally genius. And so delicious. I adore root beer floats. Given my love for root beer floats, you’d think I could remember the last time I actually had one, but I can’t. There is a whopping 2 cups of root beer used in the batter for this cake, and another ¼ cup is used in the frosting, so you definitely get the root beer flavor. After having made Guinness chocolate cupcakes and Guinness chocolate ice cream for St. The other thing you have to do is serve this cake with vanilla ice cream. I’m pretty sure that this is the perfect summer dessert. P.S. One year ago: Blackberry Pie BarsTwo years ago: Greek Celebration Bread – ChristopsomosThree years ago: Buttermilk Pancakes
201 Ways to Arouse Your Creativity Arouse your creativity Electric flesh-arrows … traversing the body. A rainbow of color strikes the eyelids. A foam of music falls over the ears. Creativity is like sex. I know, I know. The people I speak of are writers. Below, I’ve exposed some of their secret tips, methods, and techniques. Now, lie back, relax and take pleasure in these 201 provocative ways to arouse your creativity. Great hacks from Merlin Mann of 43 Folders
That Chocolate Cake I suffer from a little something that I like to call 'The Baker's Curse.' (Don't worry--it's far from lethal. ;-P) The Baker's Curse is when you're the designated baker in your circle of friends, and you make everyone birthday cakes for their birthdays (and wedding cakes for their weddings, and so on), but no one ever--and I mean ever--bakes *you* a cake for *your* birthday. I'm sure many of you out there are familiar with this affliction. Everyone seems to get so flustered and worked up with the misconceived insecurity that no cake they bake, they think, could ever possibly live up to your standards, but what they don't all realize is that it's not really the cake that counts as it is the thought. So this year, for my birthday, I'm determined to escape the Baker's Curse, and to do so, I've enlisted the help of the awesome, awesome folks at Rosanna, Inc. Here's the deal. What cake would you bake for me for my birthday? . I am so looking forward reading everyone's cake ideas! 1. 1. . 2.
Pistol Squats | Shape Magazine One-legged squats don't seem very tricky—after all, you did manage to pick up that cotton ball you dropped without putting your newly pedicured foot on the floor—but squatting on one leg seriously challenges your balance. It also activates your core and just about every other muscle in your lower body, including your glutes, hamstrings, and calves. Try it: Stand holding your arms straight out in front of your body and raise your right leg off the floor. Tip: Modify this move by using a resistance band or do them in front of chair or weight bench in case you lose your balance or get stuck (It happens). You can use your keyboard to see the next slide ( ← previous, → next) Promo Subtitle Image Alt Text 25 Most Deceiving Exercises (They Tone More than You Think!) Title Text Media Folder: Media Root By Charlotte Andersen 44009 shared this
Angel Cake June 15, 2011 | Sweet Recipes | Comments Growing up I loved Angel Food Cake… My grandma always had one in her kitchen and I would eat it with chocolate whipped cream! Zan is also a huge fan of Angel Cake, so I thought I would mix things up a bit and add some ice cream, whipped cream and fresh peaches to it. Wow, it looks a little messy, but it’s sure tasty!! The Angel Cake turned out fluffy and cooked to perfection and the ice cream in the middle added so much flavor. Angel Cake Ingredients 8 egg whites 1/2 teaspoon almond extract 1 cup super fine bakers sugar 3/4 cup cake flour (comes in a red box) 1 tablespoon cornstarch 1 teaspoon cream of tartar 1/8 teaspoon salt Directions 1. 2. 3. 4. 5. 6. 7. Cut the cake in half, creating two layers. Photo credit: Sugar and Charm
Scientists capture the first image of memories being made The ability to learn and to establish new memories is essential to our daily existence and identity; enabling us to navigate through the world. A new study by researchers at the Montreal Neurological Institute and Hospital (The Neuro), McGill University and University of California, Los Angeles has captured an image for the first time of a mechanism, specifically protein translation, which underlies long-term memory formation. The finding provides the first visual evidence that when a new memory is formed new proteins are made locally at the synapse - the connection between nerve cells - increasing the strength of the synaptic connection and reinforcing the memory. When considering what might be going on in the brain at a molecular level two essential properties of memory need to be taken into account. The increase in green fluorescence represents the imaging of local translation at synapses during long-term synaptic plasticity. (Photo Credit: Science)
Pistachio Cake with Honey-Vanilla Frosting So my birthday was last week (the big 29!), and my wonderful mother-in-law offered to keep Caroline for the afternoon so I could have the day to myself. The way I saw it, I had 3 options: take a nap, go shopping, or bake a cake. The cake itself is a little more complicated than a standard layer cake, but not overly so. The real star of this cake however, is the frosting. Not only was this cake fun to make, it was delicious as well. In the bowl of food processor, pulse the pistachios until they are coarsely chopped. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. In a measuring cup, make 1 1/2 cups ice water. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. Divide the batter among the prepared pans and smooth the tops. Transfer the mixture to the bowl of a standing mixer with paddle attachment.
25 Things I Want To Say To So-Called “Aspiring” Writers Seen a lot of folks giving advice to so-called “aspiring” writers these days, so, I figured what the hell? Might as well throw my dubious nuggets of wisdom into the stew. See if any of this tastes right to you. 1. No More Aspiring, Dingbats Here are the two states in which you may exist: person who writes, or person who does not. 2. You can aspire to be a lot of other things within the writing realm, and that’s okay. 3. Nobody respects writers, yet everybody wants to be one (probably because everybody wants to be one). 4. There exists no one way toward becoming a professional writer. 5. Point is, fuck the One True Way. 6. You will always have days when you feel like an amateur. 7. You learn early on how to write. 8. I’m just going to type this out a dozen times so it’s clear: finish your shit. 9. …in order to know when they must be broken. 10. … in order to know why they matter. 11. Writing is a technical skill. 12. Why are the days of our youth known as “salad days?” 13. 14. 15. 16. 17.
Like A Prion, Alzheimers Protein Seeds Itself In The Brain The Alzheimer’s-related protein amyloid-beta is an infectious instigator in the brain, gradually contorting its harmless brethren into dangerous versions, new evidence suggests. The study adds to the argument that A-beta is a prion, a misfolded protein that behaves like the contagious culprits behind Creutzfeldt-Jakob disease in people, scrapie in sheep and mad cow disease. In human cells grown in a dish, amyloid-beta (red) moves from a nerve cell with many A-beta molecules (right) to an unaffected cell (green, left) via a cell-to-cell connection. Sangeeta Nath Amyloid-beta taken from the brain of one mouse was injected into a second mouse brain (shown); 300 days later, the protein had spread throughout and formed deposits (dark spots). J.