RED VELVET HOT CHOCOLATE RECIPE

RED VELVET HOT CHOCOLATE RECIPE

 

Red velvet and pink hot chocolateWith Valentine’s day steadily creeping up on us I thought it would be fun to make a little festive hot chocolate treat. Behold darlings: pink hot chocolate and red velvet hot chocolate! Share one of these with your bestie or your Mr. Tis’ the season for chocolate, and pink, and appreciating the loved one’s in your life.

 

 

Red velvet hot chocolateRed Velvet Hot Chocolate, makes 2 servings.

 

Needed: 4-5 cups milk, 1 cup dark chocolate chips, 2-3 drops red food coloring.

 

Pink hot chocolatePink Hot Chocolate, makes 2 servings.

 

Needed: 4-5 cups milk, 1 cup white chocolate chips, and 2 tablespoons strawberry syrup.

 

Red velvet and pink hot chocolate 2

For each of these beverages the method is the same: in a small pot heat the milk over medium heat. Add the chocolate chips and continue to stir constantly as they melt and incorporate into the milk. Add the syrup or dye. Serve with whip cream and cozy up with someone. 🙂 Enjoy! xo. emma and elsie

HALLOWEEN MILKSHAKES: 3 WAYS

HALLOWEEN MILKSHAKES: 3 WAYS

Ghost milkshakesMy sister and I loved this idea for creating ghost milkshakes. So cute! What a fun idea for dressing up a sweet beverage for a Halloween party. We took the idea and expanded it into three different spooky milkshake ideas.How to paint with chocolateFirst melt 1/4 cup dark chocolate chips. You can do this in a small pot on the stove or in the microwave. Once the chocolate is melted, remove from heat and use a clean (never used before) paintbrush to create your design inside the glass. Allow this to set over night. Be sure to store them in a cool, dry place.How to make ghost milkshakesNow you can pour your milkshake into the prepared glass and you have a spooky ghost face! For my vanilla milk shake, I kept it simple by combining 2 parts vanilla ice cream with 1 part milk and blended until smooth. Add a little whip cream to finish the look.Vampire halloween decorI am a big Twilight fan (!!!!!!). So of course I wanted to create something vampire-themed. For these vampire bite milkshakes, you use the same chocolate-painting technique to create the bite marks. Once the chocolate is set, fill the glasses with the milkshake. Fill a plastic pastry bag with 4-5 tablespoons strawberry syrup. Carefully cut off the very tip of the pastry bag and insert it into the filled milkshake glass, aiming for the bite marks. Squirt a little “blood” on the bite marks and watch the syrup trickle down.How to make vampire blood milkshakesBe sure to serve these immediately, as the syrup will continue to trickle down the side of the glass. I think a plastic pastry bag works best for this technique, but you could also try a small plastic ziploc bag if you don’t have a pastry bag on hand.Monster blood milkshakeThis next one is very Goosebumps inspired: Monster Blood! I think I read every Goosebumps book my school library had when I was in 3rd or 4th grade (or maybe it was 5th—I’ll never tell!) And I loved Monster Blood—that was a good one. 🙂 To make my own monster blood, I simply combined 1/3 cup light corn syrup and a few drops of green food coloring. To thicken I left the monster blood in the refrigerator for about 20 minutes.How to make monster bloodFill a pastry bag or squirt bottle with the prepared monster blood. Fill your glasses with milkshake, squirt a layer of monster blood around the inner edge and then top off with whipped cream. I also found these candy frogs to garnish my monster blood milkshake. I’m not totally sure what a gummy frog has to do with anything, but skewering one onto a stick in a monster blood milkshake seems pretty appropriate—given the circumstances. 🙂Halloween milkshakesPick your poison and have fun making your own spooky milkshakes this season! xo. Emma

Wine Fudgesicles

Red wine fudgesicles3

My quest for boozy homemade popsicles continues. Two weeks ago we made Strawberry Cocktail Popsicles, but I’ve been in the mood for something a little more… uh… chocolate. I went through a MAJOR fudgesicle phase as a kid (come on, who didn’t?!) and I’ve been a fan ever since. I wanted to create something a little more adult. Behold good sirs: Red Wine Fudgesicles. You’re welcome, world.

Red wine fudgesicles2Red Wine Fudgesicles, makes 4-6 popsicles depending on your tray size.

Needed: 1 cup red wine, 1 1/2 cup dark chocolate chips and 1 1/2 cup milk.

In a small pot simmer the wine over low/medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk in the chocolate until completely melted. Stir in the milk. Pour into your popsicle tray and freeze over night. (Note: you can use milk instead of wine for regular fudgesicles.)

Red wine fudgesicles3These are really fun and remind me of a certain Red Wine Chocolate sauce I’m fond of. Yum. Enjoy! xo. Emma

FRESH WATERMELON JELLO + SEA SALT

FRESH WATERMELON JELLO + SEA SALT

Make your own watermelon jelloI guess I’m into jello now. After making these mojito jello shots I just keep thinking of my jello related ideas I want to try. I decided to try watermelon jello next. I found these fairly small seedless watermelons at Target last week and thought they might make the perfect vessels.

Vessels for my jello creations. (Insert mad scientist cackle here.)Seedless watermelonI have a feeling seedless watermelon means underdeveloped. Or maybe it’s a variety. I could totally be wrong about that. But whatever the case, if you do decide to try and make these at home, I highly recommend trying to find the smallest watermelons you can, because the jello will set better.Fresh watermelon jelloFresh Watermelon Jello + Sea Salt, makes 4 large wedges.

3 cups fresh watermelon juice
2 cups water*
1/2 cup sugar
4 packets unflavored gelatin
coarse grain sea salt 

Start by cutting the watermelon in half and scooping out the fruit. Blend the fruit and strain through a fine mesh sieve, discarding the pulp. My watermelon made about 3 cups juice, if yours makes a little more or less don’t sweat it.

In a pot combine the water and sugar and stir to dissolve while cooking over medium heat. Remove from heat and whisk in the watermelon juice and unflavored gelatin. Pour into your hollow watermelon halves and refrigerate for 4+ hours.

*If you’d like to make this jello recipe more adult substitute 1 cup of the water with either white rum or vodka.How to make jello in a watermelonOnce the jello has set, place the watermelon halves on a cutting board with the jello side facing up. Cut in half. I tried flipping one of these over so the rind side was up to cut it in half and jello fell out, because it’s so heavy. So don’t do that. Even though it’s kind of funny. 🙂

Sprinkle with a little coarse sea salt and serve! Each wedge can easily serve two people so these could be fun for a party with a bunch of couples, or for kids. Enjoy! xo. Emma

http://www.abeautifulmess.com/2013/06/fresh-watermelon-jello-sea-salt.html

phy hw

A dwarf planet is a planetary-mass object that is neither a planet nor a satellite. More explicitly, the International Astronomical Union (IAU) defines a dwarf planet as a celestial body in direct orbit of the Sun[1] that is massive enough for its shape to be controlled by gravitation, but that unlike a planet has not cleared its orbital region of other objects.[2][3] The term dwarf planet was adopted in 2006 as part of a three-way categorization of bodies orbiting the Sun,[1] brought about by an increase in discoveries of trans-Neptunian objects that rivaled Pluto in size, and finally precipitated by the discovery of an even more massive object, Eris.[4] This classification states that bodies large enough to have cleared the neighbourhood of their orbit are defined as planets, whereas those that are not massive enough to be rounded by their own gravity are defined as small Solar System bodies. Dwarf planets come in between. The exclusion of dwarf planets from the roster of planets by the IAU has been both praised and criticized; it was said to be the “right decision” by Mike Brown,[5][6][7] who discovered Eris and other new dwarf planets, but has been rejected by Alan Stern,[8][9] who had coined the term dwarf planet in 1990.[10]

It is estimated that there are hundreds to thousands of dwarf planets in the Solar System. The IAU currently recognizes five: Ceres, Pluto, Haumea, Makemake, and Eris.[11] However, only two of these bodies, Ceres and Pluto, have been observed in enough detail to demonstrate that they fit the definition. Eris has been accepted as a dwarf planet because it is more massive than Pluto. The IAU subsequently decided that unnamed trans-Neptunian objects with an absolute magnitude brighter than +1 (and hence a diameter of ≥838 km assuming a geometric albedo of ≤1)[12] are to be named under the assumption that they are dwarf planets.[13] The only two such objects known at the time, Makemake and Haumea, went through this naming procedure and were declared to be dwarf planets.

It is suspected that another hundred or so known objects in the Solar System are dwarf planets.[14] Estimates are that up to 200 dwarf planets may be found when the entire region known as the Kuiper belt is explored, and that the number may exceed 10,000 when objects scattered outside the Kuiper belt are considered.[15] Individual astronomers recognize several of these,[14][15] and in August 2011 Mike Brown published a list of 390 candidate objects, ranging from “nearly certain” to “possible” dwarf planets.[16] Brown currently identifies eleven known objects – the five accepted by the IAU plus 2007 OR10, Quaoar, Sedna, Orcus, 2002 MS4 and Salacia – as “virtually certain”, with another dozen highly likely, and there are probably a hundred or so such objects in total.[14]

The classification of bodies in other planetary systems with the characteristics of dwarf planets has not been addressed.

Starting in 1801, astronomers discovered Ceres and other bodies between Mars and Jupiter, which were for some decades considered to be planets. Between then and around 1851, when the number of planets had reached 23, astronomers started using the word asteroid for the smaller bodies and then stopped naming or classifying them as planets.[18]

With the discovery of Pluto in 1930, most astronomers considered the Solar System to have nine planets, along with thousands of significantly smaller bodies (asteroids and comets). For almost 50 years Pluto was thought to be larger than Mercury,[19][20] but with the discovery in 1978 of Pluto’s moon Charon, it became possible to measure Pluto’s mass accurately and to determine that it was much smaller than in initial estimates.[21] It was roughly one-twentieth the mass of Mercury, which made Pluto by far the smallest planet. Although it was still more than ten times as massive as the largest object in the asteroid belt, Ceres, it was one-fifth that of Earth’s Moon.[22] Furthermore, having some unusual characteristics such as large orbital eccentricity and a high orbital inclination, it became evident it was a completely different kind of body from any of the other planets.[23]

In the 1990s, astronomers began to find objects in the same region of space as Pluto (now known as the Kuiper belt), and some even farther away.[24] Many of these shared some of the key orbital characteristics of Pluto, and Pluto started being seen as the largest member of a new class of objects, plutinos. This led some astronomers to stop referring to Pluto as a planet. Several terms, including subplanet and planetoid, started to be used for the bodies now known as dwarf planets.[25][26] By 2005, three trans-Neptunian objects comparable in size to Pluto (Quaoar, Sedna, and Eris) had been reported.[27] It became clear that either they would also have to be classified as planets, or Pluto would have to be reclassified.[28] Astronomers were also confident that more objects as large as Pluto would be discovered, and the number of planets would start growing quickly if Pluto were to remain a planet.[29]

In 2006, Eris (then known as 2003 UB313) was believed to be slightly larger than Pluto, and some reports unofficially referred to it as the tenth planet.[30] As a consequence, the issue became a matter of intense debate during the IAU General Assembly in August 2006.[31] The IAU’s initial draft proposal included Charon, Eris, and Ceres in the list of planets. After many astronomers objected to this proposal, an alternative was drawn up by Uruguayan astronomer Julio Ángel Fernández, in which he created a median classification for objects large enough to be round but that had not cleared their orbits of planetesimals. Dropping Charon from the list, the new proposal also removed Pluto, Ceres, and Eris, since they have not cleared their orbits.[32]

The IAU’s final Resolution 5A preserved this three-category system for the celestial bodies orbiting the Sun. It reads:

The IAU … resolves that planets and other bodies, except satellites, in our Solar System be defined into three distinct categories in the following way:

(1) A planet1 is a celestial body that (a) is in orbit around the Sun, (b) has sufficient mass for its self-gravity to overcome rigid body forces so that it assumes a hydrostatic equilibrium (nearly round) shape, and (c) has cleared the neighbourhood around its orbit.

(2) A “dwarf planet” is a celestial body that (a) is in orbit around the Sun, (b) has sufficient mass for its self-gravity to overcome rigid body forces so that it assumes a hydrostatic equilibrium (nearly round) shape,2 (c) has not cleared the neighbourhood around its orbit, and (d) is not a satellite.

(3) All other objects,3 except satellites, orbiting the Sun shall be referred to collectively as “Small Solar System Bodies.”

 

The term dwarf planet has itself been somewhat controversial, as it implies that these bodies are planets, much as dwarf stars are stars.[33] This is the conception of the Solar System that Stern promoted when he coined the phrase. The older word planetoid (“having the form of a planet”) has no such connotation, and is also used by astronomers for bodies that fit the IAU definition.[34] Brown states that planetoid is “a perfectly good word” that has been used for these bodies for years, and that the use of the term dwarf planet for a non-planet is “dumb”, but that it was motivated by an attempt by the IAU division III plenary session to reinstate Pluto as a planet in a second resolution.[35] Indeed, the draught of Resolution 5A had called these median bodies planetoids,[36][37] but the plenary session voted unanimously to change the name to dwarf planet.[1] The second resolution, 5B, defined dwarf planets as a subtype of planet, as Stern had originally intended, distinguished from the other eight that were to be called “classical planets”. Under this arrangement, the twelve planets of the rejected proposal were to be preserved in a distinction between eight classical planets and four dwarf planets. However, Resolution 5B was defeated in the same session that 5A was passed.[35] Because of the grammatical inconsistency of a dwarf planet not being a planet due to the failure of Resolution 5B, alternative terms such as nanoplanet and subplanet were discussed, but there was no consensus among the CSBN to change it.[38]

ImageImageImageImage

 

Pluto, minor-planet designation 134340 Pluto, is the largest object in the Kuiper belt, and the tenth-most-massive body observed directly orbiting the Sun. It is the second-most-massive known dwarf planet, after Eris. Like other Kuiper-belt objects, Pluto is composed primarily of rock and ice[14] and is relatively small, approximately one-sixth the mass of the Earth’s Moon and one-third its volume. It has an eccentric and highly inclined orbit that takes it from 30 to 49 AU (4.4–7.4 billion km) from the Sun. This causes Pluto to periodically come closer to the Sun than Neptune. As of 2011, it is 32.1 AU from the Sun.
Discovered in 1930, Pluto was originally classified as the ninth planet from the Sun. However, its status as a major planet fell into question following further study of it and the outer Solar System over the ensuing 75 years. Starting in 1977 with discovery of minor planet 2060 Chiron, numerous icy objects similar to Pluto with eccentric orbits were found.[15] The most notable of these was the scattered disc object Eris—discovered in 2005, which is 27% more massive than Pluto.[16] The understanding that Pluto is only one of several large icy bodies in the outer Solar System prompted the International Astronomical Union (IAU) to formally define what it means to be a “planet” in 2006. This definition excluded Pluto and reclassified it as a member of the new “dwarf planet” category (and specifically as a plutoid).[17] A number of scientists hold that Pluto should have remained classified as a planet, and that other dwarf planets should be added to the roster of planets along with Pluto.[18][19]
Pluto has five known moons: Charon (the largest, with a diameter just over half that of Pluto), Nix, Hydra, Kerberos, and Styx.[5] Pluto and Charon are sometimes described as a binary system because the barycenter of their orbits does not lie within either body.[20] However, the IAU has yet to formalise a definition for binary dwarf planets, and as such Charon is officially classified as a moon of Pluto.[21]
In 2015, the Pluto system is due to be visited by spacecraft for the first time. The New Horizons probe will perform a flyby during which it will attempt to take detailed measurements and images of the plutoid and its moons.

In the 1840s, using Newtonian mechanics, Urbain Le Verrier predicted the position of the then-undiscovered planet Neptune after analysing perturbations in the orbit of Uranus.[22] Subsequent observations of Neptune in the late 19th century caused astronomers to speculate that Uranus’ orbit was being disturbed by another planet besides Neptune.
In 1906, Percival Lowell, a wealthy Bostonian who had founded the Lowell Observatory in Flagstaff, Arizona in 1894, started an extensive project in search of a possible ninth planet, which he termed “Planet X”.[23] By 1909, Lowell and William H. Pickering had suggested several possible celestial coordinates for such a planet.[24] Lowell and his observatory conducted his search until his death in 1916, but to no avail. Unknown to Lowell, on March 19, 1915, surveys had captured two faint images of Pluto, but they were not recognised for what they were.[24][25] There are fifteen other known prediscoveries, with the oldest made by the Yerkes Observatory on August 20, 1909.[26]
Because of a ten-year legal battle with Constance Lowell, Percival’s widow, who attempted to wrest the observatory’s million-dollar portion of his legacy for herself, the search for Planet X did not resume until 1929,[27] when its director, Vesto Melvin Slipher, summarily handed the job of locating Planet X to Clyde Tombaugh, a 23-year-old Kansan who had just arrived at the Lowell Observatory after Slipher had been impressed by a sample of his astronomical drawings.[27]
Tombaugh’s task was to systematically image the night sky in pairs of photographs taken two weeks apart, then examine each pair and determine whether any objects had shifted position. Using a machine called a blink comparator, he rapidly shifted back and forth between views of each of the plates to create the illusion of movement of any objects that had changed position or appearance between photographs. On February 18, 1930, after nearly a year of searching, Tombaugh discovered a possible moving object on photographic plates taken on January 23 and January 29 of that year. A lesser-quality photograph taken on January 21 helped confirm the movement.[28] After the observatory obtained further confirmatory photographs, news of the discovery was telegraphed to the Harvard College Observatory on March 13, 1930.[24]

 

Institute of Chili Truck; San Antonio

Parked near the Alamo, this food truck was inspired by San Antonio’s 19th-century “chili queens”—street food pioneers described in Texas histories and by authors such as Stephen Crane and O. Henry. Today, visual artist and cook Ana Fernandez serves a barely modified version of a chili recipe she found in the Institute of Texan Cultures’ archives. The mixture of ground chuck and beef brisket is spiced with a blend of fresh and dried peppers. The food truck’s menu includes corn bread, tamales and a luxe brisket burger. instituteofchili.com

ImageImageImageImageImage

Strawberry-Champagne Granita

  1. 1 1/2 pounds strawberries, hulled and quartered
  2. 1 1/2 cups sugar
  3. One 750-milliliter bottle chilled rosé Champagne
  4. 2 tablespoons fresh lemon juice
  1. In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the strawberry mixture to a food processor. Add the remaining strawberries and puree until smooth.
  2. Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
  3. Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky. Freeze for 8 hours or overnight. Scrape the granita into bowls and serve.
MAKE AHEAD The granita can be frozen for 4 days.
Image

Cajun Lemonade

  1. 12 ounces white rum or vodka
  2. 4 ounces Pimm’s No. 1
  3. 8 ounces fresh lemon juice
  4. 4 ounces Simple Syrup
  5. 1/2 tablespoon Tabasco
  6. Ice
  7. 8 ounces chilled 7-Up
  8. Thin lemon wheels, for garnish (optional)
  1. In a large resealable container, combine all of the ingredients except ice, the 7-Up and the lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7-Up and garnish with lemon wheels.

Image

Soy-Sauce-and-Honey-Glazed Turkey

Image

  1. 2 cups soy sauce
  2. 1 cup honey
  3. 1/4 cup toasted sesame oil
  4. 1/2 cup thinly sliced fresh ginger
  5. One 14- to 16-pound turkey
  6. 1 tablespoon kosher salt
  7. 2 teaspoons freshly ground pepper
  8. 1 1/2 teaspoons Chinese five-spice powder
  9. 6 scallions, cut into 2-inch lengths
  10. 2 cups chicken stock or low-sodium broth
  11. 4 tablespoons unsalted butter, softened
  12. 3/4 cup all-purpose flour
  1. In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.
  2. Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.
  3. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.
  4. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
  5. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
  6. In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.
 

SUGGESTED PAIRING

California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

Image

same credit like before