KO KO | Float
I can learn form
In the morning
I’ll be right
If you’re absent during my struggle, don’t expect to be present during my success.
(Source: , via thisuphillbattle)
This is one of my workout plans.
It’s not easy to finish, but when you do you will feel stronger, healthier and more confident.
The Vegan Diet - How to, Benefits and Facts!
Catcall | Satellites
Maybe we are satellites,
Maybe we are meteors!
You only gonna be all right
Tell me what you’re waiting for!
2 loaves, 8 slices each
1/2 cup chopped walnuts, (1 3/4 ounces)
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups sugar
3/4 cup fruit-based fat replacement, such as Lighter Bake, or unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups grated zucchini, (1 medium
Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.
Per slice: 239 calories
½ cup (50g) cocoa powder
½ cup (125ml) hot water
1½ cups (330g) firmly packed brown sugar
220g unsalted butter, chopped coarsely
200g dark eating chocolate, chopped coarsely
1½ cups (150g) hazelnut meal
6 eggs, beaten lightly
250g strawberries, sliced thinly
3/4 cup (180ml) cream
300g dark eating chocolate, chopped coarsely
Preheat oven to 170°C/150°C fan-forced. Grease 25cm-round springform tin; line base and side with baking paper.
Blend cocoa with the water in medium saucepan until smooth. Add sugar, butter and chocolate; stir over low heat until smooth. Remove from heat.
Stand chocolate mixture about 15 minutes or until barely warm. Stir in meal and egg. Pour mixture into tin.
Bake cake about 1 hour 40 minutes. Cool cake in tin. Refrigerate, covered, 3 hours or overnight.
Meanwhile, make chocolate ganache.
Place cake onto serving plate. Cover with ganache, decorate with strawberries.
Bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 20 minutes before using.