No new pics yet-Im working on it!!! Ive spent the whole day running up and down stairs with heavy boxes at work,and I am BEAT! Did enjoy the journey home tho-I love travelling by train,esp being antisocial with headphones..Colds first album today 
Its a classic. My computer keys are sticking so badly-swear they are full of pastel dust again...MUST remember not to blow dust on keypad...ooops. Am messing around with henna at the mo in attempt to bring life to short black boring hair. My beautiful lil dreads sadly did not survive my daughter puking on them last week 
and so off they came. Hey,who needs hairdressers when you have a big pair of scissors?! Damned if Im gonna give up any of my cash to someone who doesnt know how I want to look and wants to make me look like some kinda trendslaving freak...rant over. Im going to start looking for new tattoo images,need some more ink...still have skin left to cover... 
btw,found this on the UK Vegetarian society site-who could resist?!
Choclolate Espresso and Roasted Pecan Torte
Vegan
This cake is extremely rich and luxurious, but completely dairy-free. Chocolate is an aphrodisiac and the addition of espresso gives the flavour an exiting twist.
200g/7oz creamed coconut
1.3l/21/4 pints boiling water
30ml/2tbsp of the boiling water
800g/1lb 12oz Self Raising flour
100g/4oz cocoa powder 10ml/2tsp baking powder
100g/4oz roasted pecans
300g/12oz light muscovado sugar
420ml/14floz vegetable oil
20ml/2tbsp brandy
FUDGE ICING
100g/4oz vegan margarine
10ml/2tsp brandy
100g/4oz cocoa powder
90ml/6tbsp water
550g/18oz icing sugar
few drops vanilla essence
Preheat the oven to 180C/350F/Gas Mark 4
Grease and line 2 18cm/7 inch heart shaped cake tins.
Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.
Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well.
Pour the mixture into the cake tin and place in the oven for approximately 45 minutes-1 hour, or until the cakes feel springy to the touch.
Leave to cool slightly before turning out onto a cooling rack.
When the cakes are cool, drizzle with the brandy.
To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
Spread half the icing evenly over one half of the cake, place the second half on top.
Spread the remaining icing over the cake and use a fork to decorate.
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Its a classic. My computer keys are sticking so badly-swear they are full of pastel dust again...MUST remember not to blow dust on keypad...ooops. Am messing around with henna at the mo in attempt to bring life to short black boring hair. My beautiful lil dreads sadly did not survive my daughter puking on them last week and so off they came. Hey,who needs hairdressers when you have a big pair of scissors?! Damned if Im gonna give up any of my cash to someone who doesnt know how I want to look and wants to make me look like some kinda trendslaving freak...rant over. Im going to start looking for new tattoo images,need some more ink...still have skin left to cover... btw,found this on the UK Vegetarian society site-who could resist?!
Choclolate Espresso and Roasted Pecan Torte
Vegan
This cake is extremely rich and luxurious, but completely dairy-free. Chocolate is an aphrodisiac and the addition of espresso gives the flavour an exiting twist.
200g/7oz creamed coconut
1.3l/21/4 pints boiling water
30ml/2tbsp of the boiling water
800g/1lb 12oz Self Raising flour
100g/4oz cocoa powder 10ml/2tsp baking powder
100g/4oz roasted pecans
300g/12oz light muscovado sugar
420ml/14floz vegetable oil
20ml/2tbsp brandy
FUDGE ICING
100g/4oz vegan margarine
10ml/2tsp brandy
100g/4oz cocoa powder
90ml/6tbsp water
550g/18oz icing sugar
few drops vanilla essence
Preheat the oven to 180C/350F/Gas Mark 4
Grease and line 2 18cm/7 inch heart shaped cake tins.
Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.
Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well.
Pour the mixture into the cake tin and place in the oven for approximately 45 minutes-1 hour, or until the cakes feel springy to the touch.
Leave to cool slightly before turning out onto a cooling rack.
When the cakes are cool, drizzle with the brandy.
To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
Spread half the icing evenly over one half of the cake, place the second half on top.
Spread the remaining icing over the cake and use a fork to decorate.
| Home | About Us | Latest | Support Us | Lifestyle | Food | Info |
HomeAbout UsLatestSupport UsLifestyleFoodInfo
VIEW 5 of 5 COMMENTS
bobdylan5:
Do we ever get to see what you look like?
edenkitty:
poor dreads.. poor munchkin... I agree about hair"stylists" though. They have NO idea what they are doing. I just chopped my hair myself, and then go get them to make it even in the back.. Too bad I'm not a contortionist!