Free laughter papers, essays, and research papers. These results are sorted by most relevant first (ranked search). You may also sort these by color rating or. Archive of optical illusions and weird illusions to challenge your mind. Many of these optical illusions can boggle anyone. This feature is not available right now. Please try again later. You might also like: Almond and Coconut Cake with Raspberries, Dairy-Free and Gluten-Free; Almond, Cherry, and Dark Chocolate Cake. Scientists listened to animals playing and they noticed something that appeared to them to be laughter. They studied this behavior for couple of years. Berry and Almond Cake, Dairy- and Gluten- Free: Cookbook Challenge Hearty. Theme: Hearty. Recipe: Deliciously Wicked Upside- Down Pear Berry and Almond Cake. Cookbook: Wicked by delicious. I know what you’re doing at this very moment. You’re looking at the above theme for the Cookbook Challenge, then you’re looking at my pictures of cake, and now, lastly, you’re either rolling your eyes or applauding my ability to take absolutely any theme and turn it into a justification for dessert. I shan’t deny it. The “Hearty” theme does, at first glance, lend itself towards thick stews, pasta bakes, enormous vats of risotto and even- larger vats of cassoulet. But I promise, it also lends itself to cake. Hear me out. I can prove myself to you. I can make you believe that this Pear Berry and Almond Cake perfectly fits the theme of “Hearty”. One easy justification is that it uses berries (with their antioxidants) and almonds (with their healthy fats). Laughter is a physical reaction in humans and some other species of primate, consisting typically of rhythmical, often audible contractions of the diaphragm and other. Heart- healthy antioxidants + heart- healthy fats = heart- healthy cake (minus the, erm, butter/dairy- free spread) = Hearty. But that’s not my real reason. My real reason is this: As you know, my grandpa went to hospital last week and underwent a five- and- a- half hour complicated surgery. While, for a 9. 1 year old, he has certainly come through the ordeal spectacularly well, there’s no denying the fact that his recovery will be long and often uncomfortable. It’s not my place to discuss details here, but suffice to say that my mother, grandma, and uncle are currently working in shifts to make sure someone is with my grandpa 2. When I stopped by my grandma’s house to give her a hug, she mentioned that she’d been craving something sweet these past few days. Although it was but an offhand comment, I immediately had a lightbulb moment. You see, I hate being unable to help with the vigil, but what I can do is bake and, most importantly, bake to show my love and support. So I found a recipe I could adapt to be dairy- and gluten- free (required for both my mum and grandma), and I baked. This cake, both dairy- and gluten- free yet still wonderfully rich, nutty, sweet, dare- I- say- moist and moreish, is a representation of my love for my family. And love is, of course, associated with the heart. Therefore this cake qualifies for the Hearty theme. I’ll explain what I did with the recipe at the end. I used Nuttelex, a dairy- free spread)2. I used gluten- free self- raising flour)2 tb blanched almonds (I used slivered)1 large pear, skin on. Preheat oven to 1. Line a 2. 3cm round cake pan with non- stick baking paper. Sprinkle the brown sugar over the base. Using an electric beater, beat butter/Nuttelex and sugar until pale and creamy and the sugar has dissolved. Beat in the eggs, one at a time, until well combined. Add the almond meal and flour and mix well. Cut the pear lengthways into 1 1/2 cm slices, arrange in pan over the brown sugar. Sprinkle almonds in the gaps. Spread batter over pears. Bake in the oven for 4. Cool for 1. 0- 1. What I actually did: I didn’t have a pear, so I left out the 1 tb of brown sugar and replaced the pear with 1. I made the batter as stated in the recipe, and spread it directly into the tin. I then dotted the frozen berries and slivered almonds over the top of the batter. In theory, this swap worked perfectly, and it was certainly delicious, but I had massive issues with getting the cake to cook through (I’m guessing because of the liquid- y- ness and/or frozen- ness of the berries). I baked the cake for 1 hour and 5 minutes, because it clearly wasn’t done at the 4. At this point I cut the cake in half, only to discover that it was still completely uncooked. I put the cake back in the tin, covered it with foil, and baked it at 1. To be honest, it was still quite “moist” at this point, but delicious enough that I decided to release it into the world. What with the final texture and all, the cake became perfect when warmed slightly in the microwave and served with muchly cream. All to the good and the love.
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December 2016
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