A coworker of ours recently left for another job, so to celebrate her farewell one of the co workers make a cake for everyone. The cake was called Pumpkin Better than Sex Cake. Ohhh Scandalous! Anyway it was very tasty & managed to get the recipe & share it with you. So give it a try for your next Thanksgiving or Autumn desert.
- You've probably heard of Better Than Sex Cake, but have you tried the pumpkin version? Pumpkin Better Than Sex Cake is a delicious pumpkin poke cake made from cake mix, so it's super quick and easy to prepare. The cake mix is combined with pumpkin puree and pumpkin spice to make a moist cake that's full of fall flavour. Sweetened condensed milk is poured over top, & the cake is covered with whipped topping & Heath toffee bits.
(You can find this recipe through various websites online, like Pinterest)
Ingredients
1 box yellow cake mix 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING) 1 tsp pumpkin pie spice 14 oz. can sweetened condensed milk 8 oz. tub cool whip 1/2 bag Heath Bits Caramel Sundae Sauce
Instructions
In a large bowl mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350ยบ for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 30 minutes or until the sweetened condensed milk has soaked into the cake.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
(Via MentalFloss) - In a survey conducted by the American Geographical Society, almost a third of all respondents said that Kansas was the flattest state. Some people even call it “flatter than a pancake.” But what does science have to say about that?
The first, and only, study that we know of that directly compared the Sunflower State to a pancake was done by a trio of geographers in 2003. For their tongue-in-cheek analysis, they acquired a pancake from IHOP, cut out a sample slice and made a topographic profile of it using a laser microscope (assuring us that they would “not be daunted by the ‘No Food or Drink’ sign posted in the microscopy room”). They then compared their pancake to an east-west profile of Kansas taken from a 1:250,000 scale digital model of the state’s elevation data, and calculated flatness estimates for each.
A flatness value of 1.000 would indicate “perfect, platonic flatness.” The pancake was scored as 0.957, which the researchers said is “pretty flat, but far from perfectly flat.” The value for Kansas, meanwhile was ~0.9997, or “damn flat,” as they said.
“Simply put, our results show that Kansas is considerably flatter than a pancake,” the team concluded.
But that’s not the whole story. When the playful study first came out in the Annals of Improbable Research, Lee Allison, then the Director of the Kansas Geological Survey,quipped that “everything on Earth is flatter than the pancake as they measured it.”
Clarifying Allison’s retort in a paper from earlier this year, geographers Jerome Dobson and Joshua Campbell explain it like this:
“The pancake measured in the article was 130 millimeters, and its surface relief was 2 millimeters. Apply that ratio to the east-west dimension of Kansas, approximately 644 kilometers, and the state would need a mountain (2/130 x 664,000 meters) 9,908 meters tall in order not to be flatter than a pancake. Since the highest mountain in the world is 8,848 meters tall, every state in the U.S. is flatter than a pancake.”
So, go ahead and rejoice, Kansans. Your state’s not alone in being flatter than a flapjack. But breakfast food comparisons aside, which state is the flattest? Dobson and Campbell’s research has more good news for Kansas: it’s not even in the top five.
For their study, The Flatness of U.S. States, the pair developed a measure of human-scale perception of flatness by creating an algorithm that approximated what a person of average height would see if they were standing in a given spot and turning around in a circle, taking in 16 different views in a revolution. Then they took elevation data for the country from NASA’s Shuttle Radar Topography Mission, divided the contiguous U.S. (sorry, Alaska and Hawaii, but they already figured you wouldn’t be the flattest) into 90-meter cells and ran the algorithm to get a flatness score for each cell (calculated by the number of views in the cell that appeared flat: 0-4 flat views was considered “not flat”; 5-8 flat views, flat; 9-12, flatter and 13-16, flattest). Each state was then measured in terms of percentage of land that was not flat, flat, flatter and flattest, and then ranked.
The state with the most land in the flat, flatter and flattest categories is, perhaps surprisingly, Florida. Illinois, North Dakota, Louisiana, Minnesota, Delaware, Kansas, Texas, Nevada and Indiana round out the top ten.
Kansas isn't as flat as we think it is when we stand there and look around, and Florida is flatter looking than most people probably give it credit for. It raises interesting questions for future research, the scientists say: “What drives human perceptions of flatness? Do Florida’s dense forests mask its flatness? Does standing water influence human perception of flatness?”
For now, you might ask if flatness and perception of it matters much. Dobson and Campbell think so. First, they say, “business, academic, and other recruiting, for instance, are hampered by negative attitudes about the perceived flatness” of the Midwest, and revealing Kansas for as not-flat as it is can combat that stereotype (I can see the billboards now, “Welcome to Kansas: Not as Flat as Delaware!”). A second benefit to having a measure of nationwide flatness is that it can help in finding good homes for wind turbines, highways or other infrastructure that requires flat land.
(wisegeek) - Gluten is a composite formed from several different proteins. It is found most commonly in wheat and other related grains, such as barley and rye. Adding texture and a characteristic chewiness to baked goods, this ingredient is used in a wide variety of other foods as a thickener and binder, flavor enhancer, and protein supplement. Some people can develop an intolerance to these proteins, however; a gluten-free diet often helps to alleviate symptoms caused by this intolerance.
Foods Containing Gluten
Along with wheat, other cereal grains that contain gluten are durum, spelt, and einkorn, as well as farro, graham, kamut, and semolina. Many are also used to enhance the flavor and protein of foods, as well as to bind and thicken their consistency. While the grains are often found in breakfast cereals and various baked goods, they can also be included in a variety of other foods that are not as obvious.
Used as a thickener, gluten can be found in soups and broths, as well as gravies and sauces such as ketchup, salad dressings, or marinades. Since it enhances flavor, it is used in bouillon, spice blends, and other foods such as coffees, dairy products, vinegars, and liquors. It can also be found in the substance used to seal envelopes since it acts as a stabilizer.
Gluten is also used on its own as a protein supplement, particularly for people who do not have access to other protein sources. The protein it contains also makes it useful in meat substitutes, especially those used in vegan and vegetarian diets. Imitation meats or wheat meats, such as seitan, are often made of concentrated gluten.
Gluten Proteins
Within gluten, there are actually four main proteins: albumins, glutelins, globulins, and prolamins. Glutelins and prolamins are found in higher concentrations in wheat, while albumins and globulins are more plentiful in corn and rice. Many people associate wheat with the term "gluten," however, as it is those proteins that are most directly related to health issues such as celiac disease. Glutelins, in particular, are dangerous for those susceptible to intolerance because of the way that acids in the body break them down.
Most of the protein in wheat — 80% — is made up of the prolamin called gliadin and the glutelin called glutenin. When these molecules are joined together due to a chemical reaction, they stretch and harden, allowing dough to form a light, airy loaf with a chewy texture. As a result, these proteins are commonly found in flour and other baking products.
Function in Bread
Kneading dough creates the strands that help the gliadin and glutenin molecules to join or cross-link. The more the dough is kneaded, the more links are developed and the chewier the final product becomes. In addition, the proteins thicken when heated, trapping the carbon dioxide produced by yeast. This enables baked goods to rise more and retain their shape instead of crumbling.
The amount of gluten added to the flour can have an impact on the texture of the final product. Bread flour needs more of these proteins to produce a loaf that isn't too dense or crumbly, while pastry flour — which should be flaky instead of chewy — has less. The flour industry measures its concentration with a farinograph, an instrument used to indicate density and elasticity among other elements in flour.
Gluten Intolerance
Gluten intolerance is a term that is used to describe three conditions: wheat allergy, non-celiac gluten sensitivity, and celiac disease. According to research, between 5 and 10 percent of all people may suffer from some form of sensitivity. All three conditions are difficult to diagnose, however, so it is thought that many people are not aware that this intolerance may be the source of other health issues.
Most forms of gluten intolerance cause the body to produce an abnormal immune response in the presence of wheat or its proteins. An allergy to wheat can produce symptoms such as hives, difficulty breathing, and digestive problems; in serious cases, a person with this allergy can experience anaphylaxis, a sudden and severe reaction that can be life-threatening. People with celiac disease, which causes damage and inflammation in the small intestine, can suffer from bloating, weight loss, fatigue, and headaches as the body has difficulty obtaining all the nutrients it needs from food.
Gluten-Free Diet
Avoiding gluten altogether is the only way to prevent the damage caused by an intolerance, though this can be difficult to do. A gluten-free diet requires a complete understanding of what it is and where it can be found. Gluten is found in many products, so it's necessary for someone following this diet to read labels carefully and know what products might contain it. In general, "gluten-free" means that the product contains less than the minimum standard that is considered to be harmful, though this number varies worldwide. Because so many foods contain these proteins, finding alternative sources for all of the vitamins, minerals, and fiber required for a healthy diet can be a challenge.
Chai (pronounced as a single syllable and rhymes with
'pie') is the word for tea in many parts of the world. It is
a centuries-old beverage which has played an important role
in many cultures.
Chai
from India is a spiced milk tea that has become increasingly
popular throughout the world. It is generally made up of:
• rich black tea
• heavy milk
• a combination of various spices
• a sweetener
The spices used vary from region to region and among
households in India. The most common are cardamom, cinnamon,
ginger, cloves, and pepper. Indian chai produces a warming,
soothing effect, acts as a natural digestive aid and gives
one a wonderful sense of well being. It's difficult to
resist a second cup.
Drinking chai is part of life in India and most Indian's
are amazed at all the current fuss in the West. Many who
have traveled in India come away with fond chai drinking
experiences. We have included many of these in our Chai
Experiences section.
In the past three years we've seen a phenomenal
growth in the popularity and interest in chai. Chai has
become very common at over-the-counter specialty beverage
shops and there is a growing line of prepackaged consumer
products. Many industry analysts are predicting that chai
will eventually become as popular and common as coffee
lattes and cappuccinos.
Great chai can often be found in Indian restaurants along
with great food, but making your own chai provides immense
satisfaction (and makes the house smell yummy!). Recipes
and tastes for chai vary widely and a multitude of chai
recipes are used around the world
Indian grocers carry various chai masala mixes which you
can use to make your own chai. Commercially produced
concentrates can be found at many health food grocers and
coffee shops. Ingredients for making your own chai are
available just about everywhere. See our Recipes Section for
a wide variety of chai recipes.
Of course the modern world has elevated chai to new
planes of experience--chai ices, milkshakes, chocolate chai,
non-fat, low-cal sweeteners, decaf, and so on. We have
included a section on New Chai Serving Ideas.
We prefer traditional freshly made chai: hot, creamy,
fragrant with black tea, fresh cardamom, cinnamon, ginger,
peppercorns and enough sugar to bring out the spice flavor.
While we personally drink regular tea without sugar, chai
must have sweetness or the spices seem to lose their full
robustness.
We all know our vegetables and fruits are safe to eat, but what about other wild edibles? Here are a few common North American goodies that are safe to eat if you find yourself stuck in the wild:
Blackberries:
Many wild berries are not safe to eat, it’s best to stay away from them. But wild blackberries are 100% safe to eat and easy to recognize. They have red branches that have long thorns similar to a rose, the green leaves are wide and jagged. They are best to find in the spring when their white flowers bloom, they are clustered all around the bush and their flowers have 5 points. The berries ripen around August to September.
Dandelions:
The easiest to recognize if the dandelion, in the spring they show their bright yellow buds. You can eat the entire thing raw or cook them to take away the bitterness, usually in the spring they are less bitter. They are packed with Vitamin A and Vitamin C, and beta carotene.
Asparagus:
The vegetable that makes your pee smell funny grows in the wild in most of Europe and parts of North Africa, West Asia, and North America. Wild asparagus has a much thinner stalk than the grocery-store variety. It’s a great source of source of vitamin C, thiamine, potassium and vitamin B6. Eat it raw or boil it like you would your asparagus at home.
Elderberries:
An elderberry shrub can grow easily grow about 10 feet and yield tons of food, their leaf structure is usually 7 main leaves on a long stretched out stem, the leaves are long and round and the leaves themselves have jagged edges. These are easiest to identify in the spring as they blossom white clustered flowers that resembles an umbrella. Mark the spot and harvest the berries when they’re ripe around September.
Elderberries are known for their flu and cold healing properties, you can make jelly from them and are very sweet and delicious.
Mulberries:
Mulberry leaves have two types, one spade shape and a 5 fingered leaf. Both have pointed edges.
Gooseberries:
These are also common in the woods in northern Missouri, the branches are grey and have long red thorns, and the leaves are bright green and have 5 points, they have rounded edges and look similar to the shape of a maple leaf. The flowers in the spring are very odd looking, they are bright red and hang down, the berries ripen around late May early June.
Kudzu:
Pretty much the entire plant is edible and is also known for medicinal values. We were blessed to find this great patch of Kudzu surrounded by Blackberries. The leaves can be eaten raw, steam or boiled. The root can be eaten as well.
Pine:
There are over one hundred different species of pine. Not only can the food be used as a supply of nourishment but, also can be used for medicinal purposes. Simmer a bowl of water and add some pine needles to make tea. American Indians used to ground up pine to cure skurvy, its rich in vitamin C.
Daylily:
You can find this plant in many parts of the US, they have bright orange flowers and foliage that comes straight up from the ground, no stem. You can eat the flower buds before they open, just cook it like a vegetable.
