Good Eats | Pineapple Coconut Dream Cake 

May be an image of dessert

If you’re craving a dessert that transports you straight to a tropical paradise, look no further than this Pineapple Coconut Dream Cake. This luscious cake is a beautiful fusion of sweet, tangy pineapple and creamy coconut, enveloped in a rich cream cheese frosting. Each bite bursts with tropical flavors, making it the perfect treat for […]

Source: Pineapple Coconut Dream Cake – wikemy

How Are Binary And Multiple Stars Possible?

Binary stars are, very simply, stars orbiting around each other. They are linked by their gravitational attraction and orbit around their common centre of mass. If, on the contrary, two stars should really be situated very near each other, and at the same time so far insulated as not to be materially affected by the attractions of neighbouring stars, they will then compose a separate system, and remain united by the bond of their own mutual gravitation towards each other. This should be called a real double star; and any two stars that are thus mutually connected, form the binary sidereal system which we are now to consider.

Here’s how a binary system appears. Notice how the stars rotate around each other, in some sort of dance. Binary stars are a very important object in astrophysics because they can help us understand some important things about planet formation and star masses.

Let’s first discuss how useful they are in terms of hosting planets. While a number of binary systems have been found to harbour extrasolar planets, such systems are comparatively rare compared to single star systems. Observations by the Kepler space telescope have shown that most single stars of the same type as the Sun have plenty of planets, but only one-third of binary stars do.

 

Nibiru-Planet X System and its Impact on our Solar System

This video presentation limits its focus to reviewing the most tangible, credible pieces of scientific evidence supported by astronomers and astrophysicists who in turn have devoted effortless time to promoting their controversial findings and conclusions.

This year more than ever the movement’s growing authenticity of the Planet X story is in fact gathering momentum, especially from some rather high profile notables within the scientific community.

This video will chronicle this growing body of empirical evidence validating not only Planet X’s existence but its eminent approach towards earth.

Good Eats | Salted Caramel Kentucky Butter Cake

No photo description available.

Ingredients

  • 3 cups / 13 1/2 ounces all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk or fermented milk
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla
  • 4 large eggs

Sauce Ingredients

  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 325°F.
  2. Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
  3. In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs. Beat on low speed until moistened, then increase the mixer speed to medium and beat for about 3 more minutes.
  4. Spoon the cake batter into the prepared pan, spreading it evenly.
  5. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla. Cook and stir until the butter is melted. Do not let the mixture come to a boil.
  7. Remove the cake from the oven and place it on a wire rack. While the cake is still in the pan, pierce it with a fork or skewer.
  8. Pour the hot butter sauce over the hot cake, allowing it to soak in.

Note: This Salted Caramel Kentucky Butter Cake is a heavenly treat that will satisfy any sweet tooth. With its buttery texture and delightful salted caramel flavor, it’s a dessert that everyone will love. Serve it at gatherings or special occasions, and watch it become an instant favorite!

Crows Have Been Keeping an Incredible Secret: They Can Count Out Loud Like Human Toddlers

crow perched on a tree branch

The words “counting crows” might conjure up ’90s rock anthems to the less ornithologically inclined, but for scientists at the University of Tübingen, the phrase takes on a whole other meaning as their new study uncovers the amazing corvid ability to deliberately plan how many calls they’re going to make. In other words, they can count out loud.  […]

Source:  Crows can count like humans

Good Eats | Chocolate Toffee Shortbread Cookies

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INGREDIENTS:
1 cup sugar
3/4 pound unsalted butter at room temperature
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
1 cup Ghiradelli baking chips or whatever chocolate chips/chopped chocolate you have on hand
1 teaspoon coconut oil optional
Heath Toffee Bits

 

PREPARATION:
Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla.

In a medium bowl, whisk together the flour and salt then add it to the butter mixture.

Mix on low speed until ingredients start to form a solid dough. This will take quite a few minutes to come together.

Once a dough has formed, take out of bowl and place on a lightly floured surface. Shape into a flat disk, wrap in plastic, and chill in fridge for 30 minutes.

Use a rolling pin to roll dough into approximately 1/2″ thick rectangle

Use cookie cutters to make shapes.

Place cookies on prepared baking.

Bake for 12-15 minutes or until edges are just brown.

Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.

Dunk the top of each cookie into the chocolate and sprinkle with the Heath toffee bits. Place on a piece of wax paper until completely cooled.

Kau Kau Time | Chinese Won Ton Soup

Ingredients:
WONTONS
8 ounces ground pork
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon brown sugar
2 green onions, finely chopped
24 square (3½ inches each) wonton wrappers
SOUP
6 cups (1,440g) chicken broth
1½ teaspoons garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
2-3 green onions, finely chopped
PREPARATION:
WONTONS
In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.

Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).

Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.

Continue with the rest of the wontons and let them rest while you prepare the soup.
SOUP
In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.

In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.

Strain the wontons and add them to the warm broth mixture. Serve warm.

Enjoy !

Good Eats | CRISPY FRIED SHRIMP

Ingredients

°Canola oil for frying
°24 ounces large shrimp, peeled and deveined
°Egg washing
°2 large eggs
°1 cup butter (or milk)
°1/2 tsp. kosher salt
°1/2 tsp. black pepper+Blend
°1 1/2 cups all-purpose flour
°1 cup cornmeal
°2 tbsp. kosher salt
°1/2 tsp. black pepper
°2 tbsp. garlic powder
°2 tbsp. onion powder
°1 C. Cayenne pepper

+Sauce:
°3/4 cup mayonnaise
°1/2 cup sweet chili sauce

 

*How to Make Crispy Fried Shrimp

Heat 1/2 inch of oil in a large heavy skillet over medium heat. Place a paper towel on a large plate and set aside.

In a loaf pan or pie plate, whisk together the eggs and buttermilk. Add ½ teaspoon of salt and pepper.

In another muffin pan, mix the flour with the cornmeal, salt, pepper, garlic powder, onion powder and chili.

Add the shrimp to the egg mixture and coat well. A little at a time, add the shrimp to the flour, coating them completely. Place it on a clean plate while you cook the remaining shrimp.

Add the shrimp to the skillet, being careful not to overcrowd the pan. Fry for 3 minutes, until crispy and golden. Drain on a prepared plate. Continue until all the prawns are fried.

Plate and, in a bowl, create your sauce:
Combine mayonnaise and chili sauce in a dipping bowl.

Enjoy !

Source: CRISPY FRIED SHRIMP

Lutong Pinoy | Bibingkang Latik – Sweet Sticky Rice Pudding with Coconut Milk Topping

Ingredients:
2 cups glutinous rice – washed and drained
1 cup canned coconut milk
1 cup water
2 pieces pandan leaves
LATIK SYRUP
2 cups canned coconut milk
1 cup dark brown sugar
1 teaspoon vanilla (optional)
vegetable or coconut oil – for greasing the pan
Procedures:
1. Generously grease an 8×8-inch square baking pan and set aside.
In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.
2. While waiting, prepare the latik syrup by combining the 2 cups coconut milk and 1 cup dark brown sugar on a large pan or pot. Cook over medium heat while constantly stirring until the liquid thickens into a caramel.
3. Scoop and reserve ½ cup of the latik syrup for the topping later. Add the cooked rice without the pandan leaves to tha pan with the remaining latik syrup. Gently fold the sticky rice and the syrup until completely coated. Cook while stirring from time to time until the rice completely absorbs the syrup and the rice is fully cooked.
4. Transfer the rice into the greased pan and spread out evenly. Pour the reserved latik syrup on spread evenly on top of the rice. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is reduced and becomes bubbly.
5. Remove from oven and let it cool down. Cut into squares and serve.