Money can´t buy happiness.....

How-to Make Whipped Coconut Milk Cream

Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. And the bowl. 
http://kblog.lunchboxbunch.com/

Bee Sting Cake

- ON 5:22 AM - 3 COMMENTS

 

This bee sting cake recipe or bienenstich is popular in German-speaking countries and Hungarians have borrowed it from their neighbors.

The cake can be made with or without yeast and filled with pastry cream or whipped cream or a combination of the two as it is here. What is common among the varieties is the honey-butter-almond topping, which creates a crispy, crackly top. If you like honey, this is the cake for you -- it's in the batter, the topping and filling.

Bee Sting Cake 

Ingredients:

Topping:

•     7 tablespoons unsalted butter
•     1/2 cup honey
•     1 teaspoon vanilla extract
•     1/2 cup sliced almonds

Cake:

•     1 3/4 cups + 1 tablespoon all-purpose flour
•     1 tablespoon baking powder
•     1/2 teaspoon salt
•     4 ounces (1 stick) butter, slightly softened
•     5 tablespoons sugar
•     1/4 cup honey
•     2 large eggs
•     1 teaspoon vanilla extract
•     1/2 cup milk

Filling:

•     1/3 cup cornstarch
•     1 1/2 cups milk
•     1/4 cup sugar
•     1 large beaten egg, room temperature
•     1 teaspoon almond extract (optional)
•     1 cup heavy whipping cream
•     2 1/2 teaspoons cream of tartar
•     1/4 cup confectioners' sugar

Directions:

For the Topping: In a medium saucepan, melt butter and honey. Bring to a boil, reduce heat and simmer 2 minutes. Add vanilla and almonds, remove from heat and set aside to cool.

For the Cake: Heat oven to 375 degrees. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Coat pan bottom and sides with cooking spray. Place parchment circle in bottom of pan.

Combine 1 3/4 cups flour, baking powder and salt and set aside. In a large bowl or stand mixer, cream 4 ounces butter until fluffy, about 2 minutes. Gradually beat in 5 tablespoons sugar, about 3 minutes. Add 1/4 cup honey and beat 1 more minute.

Blend in eggs, one at a time, beating after each. Add vanilla and half the flour mixture, and mix briefly. Scrape down sides of bowl. Add milk, then remaining flour, beating briefly after each addition.

Scrape into prepared pan, spreading evenly. Sprinkle top with remaining 1 tablespoon flour, then pat top of cake smooth with your hand. Pour topping over batter, gently spreading evenly. Place pan on a baking sheet and bake 30-35 minutes or until toothpick tests clean. Do not overbake. Cool cake in pan completely on a wire rack.

For the Filling: In the top of a double boiler over medium heat, combine cornstarch, milk and 1/4 cup sugar. Stir constantly until thickened, at least 3 minutes. Add in 1 beaten egg and keep stirring constantly for about 2 minutes until very thick. Remove from heat and stir in almond extract, if using.

Chill in an ice-water bath, stirring occasionally. Place plastic wrap in direct contact with surface of pastry cream and refrigerate until cold, at least 1 hour.

Whip the cream with the cream of tartar and confectioners' sugar until stiff. Add a dollop of cream to the pastry cream and stir to lighten the cream. Then fold in remaining whipped cream. Refrigerate while you prepare to assemble the cake.

Run a knife around the edges of the cooled cake and remove the springform ring. Invert cake onto a plate. Peel off the parchment paper and invert again on a serving platter, so the almond side is showing. Cut cake in half horizontally and fill with pastry cream. Refrigerate until ready to serve.

Makes 10 to 12 servings

Life is Beautiful

Shit South Africans Say

How to Make DIY Concrete Nesting Tables with Legos

Scientific Study Finds Eating Coconut Oil Daily Leads to Reduction in Waist Size

Now it is clear how is weight loss associated with coconut oil. It is all about the length of the fatty acid chains found in the oil. Coconut oil contains medium-chain fatty acids, or medium-chain triglycerides (MCTs).

MCTs differ from common long-chain fatty acids in other plant oils. Most oils contain long-chain fatty acids, or triglycerides (LCTs). The body stores LCTs as fat, and it uses MCTs for energy.

Coconut oil is the richest source of MCTs in nature. It boosts metabolism and aids in the weight loss process. MCT’s promote what scientists refer to as thermogenesis. Thermogenesis stimulates metabolism and boosts energy. Japanese researchers have found that by consuming foods rich in MCTs, like coconut oil, MCTs are easily absorbed and carried directly to the liver through the portal vein.

First, by replacing LCTs with MCTs, the body is less prone to storing fat. Second, moderate diet rich in MCTs is much more effective than low-fat diet when it comes to reducing fatty deposits.

Researchers have compared the metabolic effect of 400-calorie meals of MCTs and LCTs and measured the metabolic rates prior to and six hours after the meals.

Their research showed that MCT-rich meals lead to an average 12-percent increase in the basal metabolic rate, as compared with the 4-percent increase in the case of LCT-loaded meals.

The researchers found that the replacement of fat with MCTs could “over long periods of time produce weight loss even in the absence of reduced [caloric] intake.”(study)

Coconut oil is the richest natural source of MCTs. These not only boost metabolism and stimulate healthy weight loss, they also provide great health benefits.

Lauric acid is the dominant MCT in coconut oil. Dr. John Kabara, a lipid researcher, says “Never before in the history of man is it so important to emphasize the value of Lauric Oils.

The medium-chain fats in coconut oil are similar to fats in mother’s milk and have similar nutraceutical effects.” Ayurvedic practicants recognized these benefits centuries ago.

Modern science has now connected these two natural products – it is all in their fat or lipid content. Coconut oil is the second best source of lauric acid and medium chain fatty acids, right after breast milk.

If you still believe that there is no evidence on the power of coconut oil to stimulate weight loss, you may want to think again.

Source: organichealth.coImage Via: Complete Health and Happiness

http://www.healthcareaboveall.com/