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Femi Rankin
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If you are not willing to risk the usual you will have to settle for the ordinary.
If you are not willing to risk the usual you will have to settle for the ordinary.

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All our dreams can come true if we have the courage to pursue them.

~Walt Disney

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Astrophoto: Star-Studded Beauty in Gemini!

by Nancy Atkinson on June 4, 2013
+Universe Today 

"Speaking of shots of awe, here’s an amazingly beautiful wide-field view of IC 443 (also known as the Jellyfish Nebula) a supernova remnant, as well as IC 444, a small reflection nebula, together in the constellation Gemini, surrounded by a sea of stars. Astrophotographer Martin Campbell put this image together by stacking 30 images, totalling 1.5 hours of exposure. His equipment was a Takahashi Epsilon 180 and a modified Canon 5D MKII DSLR."

Read more: http://www.universetoday.com/102667/astrophoto-star-studded-beauty-in-gemini/#ixzz2VLZMyiHi
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For health...

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That view!
Celebrate Presidents' Day and browse our collection on educational resources and videos on the Office of the President.

http://ow.ly/tI5wt 

Photograph courtesy of Architect of the Capitol
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Must try :)
Juicy Cocoa Cubes

For the rest of the month you can enjoy a variety of "cube" cakes. Happy baking:-)

Cocoa cubes soaked in milk, in which are melted hazelnut caramels, with a little rum flavor .....

Ingredients:

      3 eggs
      7 tablespoons (flat) sugar
      9 tablespoons oil
      9 tablespoons milk
      9 tablespoons flour
      5 tablespoons of cocoa
      5 tablespoons of semolina and one baking powder
      
      Dressing:
      300ml milk
      5 tablespoons sugar
      12-15 pc Hazelnut Toffee
       rum flavouring
      
      Chocolate glaze:
      100g dark chocolate
      3 tablespoons oil

Preparation:

Beat the eggs with sugar until foamy. Add oil, milk, flour sifted with baking powder, semolina and cocoa . It is desirable that cocoa is better quality.
Whip all the ingredients gently until well combined. Pour in the pan that you previously greased and floured and bake at 180 degrees for about 25 minutes. The pan is 30x20 cm wide.
    
While the cake bakes make the dressing from milk, caramel and sugar. Mix everything on low heat until the caramels melt completely. Boil for a second and add the flavor of rum .

Pour the hot dressing over cooled cake and leave to cool , first at room temperature and then in the refrigerator. It is best to cool over night.

 If you want chocolate glaze, melt the chocolate and oil ( or margarine ) on steam and pour over cake. Also, instead of the glaze, you can have whipped cream .

Serving:
Well chilled cake cut into cubes and enjoy.

Enjoy:-)

    photo and recipe via http://www.coolinarika.com
  #sweet #dessertrecipes #dessert #treats #cocoa #brownies 
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True enough, so treasure your friends.. the real one.
Fake friends are like shadows.
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