Saturday, May 18, 2013



Another brave man on his horse who won't lose his fight.

Tuesday, May 14, 2013

Rub My Tummy Kitty

Cats are so cute most especially when they enjoy such a good petting and a rub on the tummy.  Can you tell the difference with this and a real one?  Lovely eh?

Friday, May 10, 2013

Krispied Goosy!

Honk, honk!  That's what we usually hear from such creature but this one won't say a word.  Surely this goose looks crispy!

Monday, May 6, 2013

Bacon Bouquet Anyone?

I am not so fond of roses but if I were to be given this yummy bunch of roses, I certainly won't say no to it!  It's so simple yet so clever!  Love it!

Thursday, May 2, 2013

Butter Bars of Fun

Seriously?  All butter?  The artist must've frozen himself / herself while creating this "insane" artistry.  The monkey bars really impress me a lot! 

Wednesday, May 1, 2013

Post Break: Cannoli Cake Recipe

Try the Cannoli Cake Recipe for Your Next Dinner Party

  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 16

  • 4 eggs
  • 2/3 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) butter or margarine, melted and cooled
  • 1/4 cup chopped semisweet chocolate
  • 1 recipe Ricotta Filling
  • 1 recipe Whipped Cream Frosting
  • Fresh berries or candied cherries, for garnish
Ricotta Filling:
Whipped Cream Frosting:
  • 2 cups whipping cream
  • 2 Tbsp. confectioners sugar
  • 1/2 tsp. vanilla
Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.

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