In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well.
Add the olive oil and the yeast mixture to the flour mixture. Stir until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your stovetop in a skillet over medium-high heat.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a disc about 1/4 inch thick.
Place the discs in the hot skillet, cooking for about 2-3 minutes on each side until they puff up and develop a light golden color.
Remove the pita bread from the skillet and cover them with a clean kitchen towel to keep them warm.
Ingredientes: 3 huevos grandes o 4 medianos 1 yogur de limón Azúcar (2 medidad de yogur) Harina (3 medidas de yogur) Aceite de girasol o aceite de oliva (1 medida de yogur) 1 sobre de levadura en polvo (16 gr de polvo para hornear) Ralladura de un limón Mantequilla y harina (para untar el molde) Azúcar glas para decorar (opcional)
Preparación: Calentamos el horno a 150º. Batimos los huevos y agregamos el azúcar, el yogur, el aceite de girasol y la ralladura de limón (sin la parte blanca, pues amargaría). Unimos la harina con la levadura, añadimos a la mezcla anterior y batimos bien. Untamos un molde con mantequilla, espolvoreamos con harina y sacudimos desechar la que sobra. Vertemos la mezcla en el molde. Si queremos que la levadura haga más efecto se deja reposar la masa durante 15 minutos antes de meter en el horno. Horneamos. Estará listo cuando al pinchar con un palillo este salga limpio (no doy tiempo porque cada horno es un mundo). Sacar y templar. Desmoldamos pasando un cuchillo por los bordes del molde. Se puede adornar con azúcar glas.
Here’s a simple cream cheese bundt cake recipe for you:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the sugar, continuing to beat until the mixture is fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
For decorating a wedding cake, you’ll want to start with a base of fondant or buttercream. Here’s a simple recipe for buttercream frosting that you can use:
Buttercream Frosting Recipe
Ingredients:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Instructions:
Beat the Butter: In a mixing bowl, beat the softened butter on medium speed until creamy.
Add Sugar: Gradually add the powdered sugar, mixing on low speed until combined.
Add Milk and Vanilla: Pour in the milk and vanilla extract. Beat on high speed for about 3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
Decorating Tips:
Smooth Finish: Use a spatula or a bench scraper to create a smooth finish on the sides and top of the cake.
Piping: Use piping bags with different tips to create beautiful designs like rosettes, borders, or flowers.
Add Flowers: Fresh or sugar flowers can add an elegant touch. Just make sure they are food-safe if using real flowers.
Topper: Consider a personalized cake topper that reflects the couple’s style.
With your interest in baking, you can easily adapt this frosting for different flavors by adding cocoa powder for chocolate or citrus zest for a fresh twist. Enjoy decorating!
You can definitely use food coloring for frosting! Gel food coloring is often recommended because it provides vibrant colors without adding too much liquid to your frosting. Here’s how to do it:
Start with White Frosting: Make your buttercream frosting as usual.
Add Color: Use a toothpick to pick up a small amount of gel food coloring and mix it into the frosting. Start with a little, as you can always add more to achieve your desired shade.
Mix Well: Beat the frosting until the color is evenly distributed. You can adjust the color by adding more gel if needed.
Test the Color: Remember that the color can appear darker once the frosting is on the cake, so test it on a small amount first.
Using food coloring is a great way to personalize your wedding cake and make it visually stunning!
A DANCER with the world’s biggest breasts says they could keep growing – but insists they don’t hurt her back.
Chelsea Charms’ boobs weigh a mighty 40lbs each – the equivalent of two watermelons – and measure up at 164XXX cups.
Chelsea Charms on This Morning in 2011 Credit: ITVShe has had at least three boob jobs Credit: Instagram
She has gone under the knife at least three times, having grown up with a natural D cup.
Appearing on ITV’s This Morning in 2011, Chelsea said: “I developed early, I had my D cups all through high school and during those years I kind of covered up and was self-conscious about them being big.
“It wasn’t until I was out of high school I learned to appreciate curves.”
The 5ft 3ins dancer from Minneapolis, US, then decided she wanted huge breasts.
She added: “I didn’t plan on going this big, that just happened on its own.
“But I wanted to be big when I decided in the States I wanted to be a professional exotic dancer.”
Her first operation took her to a DD cup, with the second making her a HH cup.
Then a year and a half later, Chelsea got a polypropylene string breast implant – a procedure that has since been banned.
The implants cause her boobs – which she calls Itsy and Bitsy – to continually grow very gradually.
Polypropylene string implants slowly absorb water and expand in size when surgically inserted into the body.
They were banned in the US in 2001 and in the UK in 2010 after it was found they had been fraudulently manufactured with unapproved silicone gel and were far more likely to rupture.
Dr. Anthony Youn, a cosmetic surgeon, told NBC in 2011 that that if string implants are left in place long enough, “they can result in a massive, cartoonish enlargement” and that “will continue to grow until they eventually drag on the ground.”
Other types of extreme implants can present serious health risks and also do not last a lifetime so further surgery will be necessary.
Beshine, aka Mayra Hill, is a keen believer in “bigger is better” and she’s not yet content with having what she claims are “the biggest boobs in the universe”.
However, it’s not all plain sailing for the 5ft 6in entertainer, who has to have all of her clothes custom-made.
The 40-year-old adult model said: “I already had several store owners who wanted money from me for the tops I tried on even if I didn’t want to buy them.
“They told me after I tried them on that they were baggy and worn out.”
Meanwhile, Annie Hawkins-Turner, 66, is the owner of the largest natural breasts in the world.
Slow Cooker Church Supper Spaghetti is a hearty and comforting dish that’s easy to make and even easier to clean up. The flavors meld together beautifully as the sauce simmers slowly in the crockpot, resulting in a rich and satisfying meal.
Ingredients:
Ingredient
Quantity
Ground Beef
2 pounds
Onion, chopped
1 large
Garlic, minced
4 cloves
Crushed Tomatoes
2 cans (28 ounces each)
Tomato Sauce
1 can (15 ounces)
Tomato Paste
1 can (6 ounces)
Red Wine (optional)
1/2 cup
Sugar
1 tablespoon
Dried Basil
2 teaspoons
Dried Oregano
2 teaspoons
Dried Parsley
1 teaspoon
Crushed Red Pepper Flakes
1/2 teaspoon
Salt
To taste
Pepper
To taste
Spaghetti
1 pound
Instructions:
Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Sauté Onions and Garlic: Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
Combine Ingredients in Slow Cooker: Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper. Stir to combine all the ingredients.
Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Cook Spaghetti: About 20-30 minutes before serving, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti.
Combine Spaghetti and Sauce: Add the cooked spaghetti to the slow cooker, mixing well to ensure the sauce coats the pasta evenly.
Rest and Serve: Allow the spaghetti to sit in the slow cooker for another 10 minutes to absorb the flavors, then serve hot.
Enjoy your delicious and easy Slow Cooker Church Supper Spaghetti!
