segunda-feira, 24 de setembro de 2018
não posso adiar o amor para outro século
não posso
ainda que o grito sufoque na garganta (...)
não posso adiar este abraço
que é uma arma de dois gumes (...)
não posso adiar
ainda que a noite pese sobre as costas
e a aurora indecisa demore
não posso adiar para outro século a minha vida
nem o meu amor
nem o meu grito de libertação
não posso adiar o coração
António Ramos Rosa
O corpo tem degraus, todos eles inclinados
tem milhares de lembranças do que lhe aconteceu
filiação, geometria
umdesabamentoquecomeça do avesso
e formas que ninguém ouve
O corpo nunca é o mesmo
ainda quando se repete:
deondevemestebraçoquetoca no outro,
deondevêmestaspernasentrelaçadas
como alcanço este pé que coloco adiante?
não aprendo com o corpo a levantar-me,
aprendo a cair e a perguntar.
José Tolentino Mendonça
domingo, 23 de setembro de 2018
Caramel Cake
http://www.grandbaby-cakes.com/2012/12/caramel-cake/
https://www.pinterest.com/grandbabycakes/
https://www.facebook.com/GrandbabyCakes
For the Cake
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup vegetable oil
2 1/2 cups granulated sugar
3 cups sifted cake flour
6 large eggs plus 2 egg yolks, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, room temperature
2 tablespoons pure vanilla extract
For Aunt Bev’s Caramel Icing
1 1/2 sticks butter
2 (12 ounce) cans evaporated milk
2 cups granulated sugar
2 teaspoons vanilla extract
Directions
For the Cake
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
Add in vanilla extract and mix.
Sift cake flour, baking powder and salt into a medium sized bowl. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
Do not over mix.
Spray three 9 inch round cake pans with baking spray or grease and flour them.
Pour batter into individual cake pans evenly.
Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
Make sure that the caramel turns the color of the photo below before stopping the heat.
It should also coat the back of a spoon to ensure thickness.
Be careful to watch, adjusting heat temperature to not let it burn.
Remove from heat and add in vanilla extract.
Cool for about 15-20 minutes before icing the cake.
sábado, 22 de setembro de 2018
Coconut Nutella Popsicles
1 cup coconut milk
1/3 cup nutella
3+ tablespoons shredded coconut
Honey Coconut Popsicles
2 cups coconut milk
3 tablespoons honey
3+ tablespoons shredded coconut
Instructions:
Mix the various ingredients in a small mixing bowl and pour into your molds (each recipe makes 3-4). After about an hour in the freezer, insert your popsicle stick and return to freezer until ready to serve. At this point, I also added more shredded coconut to the bottoms of each popsicle because it looks even tastier.
If you need molds, THESE ARE PRETTY COOL and I’ve heard wonders about the ZOKU POPSICLE MOLDS. I also found some at World Market and Bed Bath & Beyond.
Fitspo, thinspo, motivation + tips! I follow back!
Im so gonna make the coconut honey ones when my moulds are empty.
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