You have your dress, you've got your shoes, your hair style picked out; but you still need to "finish your look" for the big day. That is where your bridal jewelry comes in.

Chino Valley Ranchers' organic and cage-free eggs were featured on Belinda Kraemer's Instagram profile @beachsidekitchen.

Caroline's Cakes designed a custom label for their famous 7-layer Caramel Cake. For each cake sold, Caroline's Cakes will donate $10 to the Marvin Hamlisch Scholarship fund at Queens College.

At 15-years-old, Akeila 'Akki' Tejwani owns a cupcakery. The product is made from organic ingredients. She splits her profits with children's charities in SA.

This easy and tasty recipe can be made in the microwave

Forget adding oil and eggs, you only need a can of fizzy to make the famous cake box

A method for producing individual compacts made of coke and suitable for coke oven chambers by dividing a coal cake in a non-mechanical manner, wherein the coal cake is produced by a compression method according to the prior art and the coal cake is divided by non-mechanical, energy-supplying media, and the non-mechanical media supplying shearing energy are, for example, a laser beam, a high-pressure water jet, an abrasive-solid jet, an ultrasonic beam, a compressed-air jet, or a gas jet. By using the method, coal compacts can be produced from coal cakes without forming dust, without wearing out cutting tools, and with high precision.

A method for reducing the coking time in the oven area near the door or end wall and for improving coke quality and situation of emissions by compensating for radiation losses through coke oven chamber doors and end walls is described. This compensation is accomplished by varying the height of the coal cake in the environment of the frontal coke oven chamber doors. The variation is achieved both by increasing or decreasing the coal cake over part of the length or over the entire length of the coke oven chamber door. The reduction in the height of the coal cake can be generated by omission of coal or coal compacts, the increase in height can be accomplished by stacking of coal and pressing or adding of coal compacts, with it also being envisaged to omit the pressing cycle so as to obtain a recess with a lower coal cake density which also has less heat radiation.

Pancake mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said pancake mixes, as well as methods of preparing pancakes, are also provided. The pancakes described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and...

Jenny Han finds herself in the thick of country life, despite social distancing, after moving from the city to kickstart her career.

Like sex and birth, death has always been hushed up. Death Cafes are a forum where there are no answers, only questions, says Sigari Luckwell of Bunbury.

Rob Minshull produces Weekends with Warren and is an avid reader

A failure to look upward when parking by the river at a favourite roost for local pelicans has left a Port Macquarie man red-faced and his car disgraced.

ELECTION day is tomorrow and members of the Ourimbah Hospital Auxiliary have really raised a sweat.

A flourless chocolate cake to help ease your lockdown woes.

craving more? check out TasteSpotting

A simple and easy dessert that is perfect for individual snacks or can be made as a whole cheesecake.

craving more? check out TasteSpotting

A family recipe for a simple, moist chocolate zucchini cake made delicious by grated zucchini, oil, buttermilk and cocoa.

craving more? check out TasteSpotting

A fun swirl cake made with a beautiful yellow olive oil cake paired with classic chocolate buttercream frosting that has been bolstered with an entire tablespoon of almond extract.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks

A quick-thinking Helsinki bakery has saved itself from financial ruin due to the new coronavirus pandemic by creating a cake that looks like a toilet roll.

A fun swirl cake made with a beautiful yellow olive oil cake paired with classic chocolate buttercream frosting that has been bolstered with an entire tablespoon of almond extract.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks

Top safety tips to help everyone when cooking on Pancake Day

This classic pound cake recipe follows the one-to-one ratios of butter, sugar, flour and eggs and is flavored with vanilla.

This easy pound cake recipe relies on the classic formula of equal weight ratios of butter, sugar, eggs and flour for a fine-crumbed cake that keeps and packs well.

Fluffy and hot all at the same time, diner-style pancakes are the best breakfast for two.

Fluffy and hot all at the same time, diner-style pancakes are the best breakfast for two.

Crunchy, salty and packed with scallions, these fun-to-make pancakes are irresistible.

Scallion pancakes are a savory Chinese stovetop bread that can be a fun cooking project. They use a dough that doesn't require yeast.

Brown butter and a generous dose of fresh cinnamon turn up the volume on crumb cake.

Brown butter warms up a generous amount of ground cinnamon for the crunchy topping in this spin on a classic crumb cake.

PANCAKES are loved by many around Britain, but how can you make the fluffy pancakes which are beloved by the Queen?

PANCAKES are loved by many around Britain, but how can you make the fluffy pancakes which are beloved by the Queen?

Indy residents just getting acquainted with Portillo's Chicago-style hotdogs will get to try another new delicacy starting Tuesday: lemon cake

W Series champion Jamie Chadwick talks about how she is finding life in lockdown, with exercise, Zoom chats and cooking helping to pass the time.

In a classic bit from an early Seinfeld, Jerry and Elaine are at the airport, trying to pick up the rental car that Jerry had reserved. As usual, things go poorly and get awkward fast:

Seinfeld - "Reservations"

JERRY: I don't understand...I made a reservation. Do you have my reservation?
AGENT: Yes, we do. Unfortunately, we ran out of cars.
JERRY: But, the reservation keeps the car here. That's why you have the reservation.
AGENT: I know why we have reservations.
JERRY: I don't think you do. If you did, I'd have a car. See, you know how to take the reservation--you just don't know how to hold the reservation. And, that's really the most important part of the reservation...the holding. Anybody can just TAKE them. [grabs chaotically at air]

And, how weirdly similar is that to our conflicted relationship with New Year's resolutions?

In Seinfeldspeak?

See, you know how to make the resolution, you just don't know how to keep the resolution. And, that's really the most important part of the resolution...the keeping. Anybody can just MAKE them!

Oversimplified? Probably.

But, ask yourself. Why this? And, why now? Or, why again?

Welcome to Resolvers Anonymous: I'm 'Merlin M.'

A few years ago, I shared a handful of stories on the failures that have led to my own cynicism about the usefulness of life-inverting resolutions. Because, yeah, I've historically been a big resolver.

Here's what I said when I first suggested favoring "Fresh Starts and Modest Changes" over reinventions:

Download MP3 of "Fresh Starts & Modest Changes"

Five years on, I think I probably feel even more strongly about this.

Partly because I've watched and read and heard the cyclical lamentations of folks who decided to use superficial totems (like new calendars) as an ad hoc coach and prime mover. And, partly because, in my capacity as a makebelieve productivity expert, I continue to see how self-defeating it is to pretend that past can ever be less than prologue--that we can each ignore yesterday's weather if we really wish hard enough for a sun-drenched day at the beach.

It simply doesn't work.

Companies that think they'll be Google for buying bagels. Writers who think they'll get published if they order a new pen. Obese people who think they'll become marathon runners if they pick up some new running shoes. And, regular old people with good hearts who continue to confuse new lives with new clothes.

Has this worked before? Can you look back on a proud legacy of successful New Year's resolutions that would suggest you're making serious progress by repeatedly making a list about fundamental life changes while slamming prosecco and wearing a pointy paper hat?

My bet is that most people who are seeing the kind of change and growth and improvement that sticks tend to avoid these sorts of dramatic, geometric attempts to leap blindly toward the mountain of perfection.

I'll go further and say that the repeated compulsion to resolve and resolve and resolve is actually a terrific marker that you're not really ready to change anything in a grownup and sustainable way. You probably just want another magic wand.

Otherwise you'd already be doing the things you've resolved to do. You'd already be living those changes. And, you'd already be seeing actual improvements rather than repeatedly making lists of all the ways you hope your annual hajj to the self-improvement genie will fix you.

Then, of course, we make things way worse by blaming everything on our pancakes.

Regarding "The First Pancake Problem"

Anyone who's ever made America's favorite round and flat breakfast food is familiar with the phenomenon of The First Pancake.

No matter how good a cook you are, and no matter how hard you try, the first pancake of the batch always sucks.

It comes out burnt or undercooked or weirdly shaped or just oddly inedible and aesthetically displeasing. Just ask your kids.

At least compared to your normal pancake--and definitely compared to the far superior second and subsequent pancakes that make the cut and get promoted to the pile destined for the breakfast table--the first one's always a disaster.

I'll leave it to the physicists and foodies in the gallery to develop a unified field theory on exactly why our pancake problem crops up with such unerring dependability. But I will share an orthogonal theory: you will be a way happier and more successful cook if you just accept that your first pancake is and always will be a universally flukey mess.

But, that shouldn't mean you never make another pancake.

So Loud. Then, So Quiet.

I offer all of this because today is January 7th, gang. And, for the past week, all over the web, legions of well-intentioned and seemingly strong-willed humans have been declaring their resolved intention to make this a year of more and better metaphorical pancakes.

And, like clockwork--usually around today or maybe tomorrow--a huge cohort of those cooks will begin to abandon their resolve and go back to thinking all their pancakes have to suck. Just because that first one failed.

And, as is the case every year, online and off, there won't be nearly as many breathless updates to properly bookend how poorly our annual ritual of aspirational change has fared. Which is instructive.

Not because new year's resolutions are a universally bad idea. And, not because Change is Bad. And, not because we should be embarrassed about occasionally falling short of our own (frequently unreasonable) aspirations.

I suspect we tout the resolution, but whisper the failure because we blame the cook. Or, worse, fingers point toward the pancake. Instead of just admitting that the resolution itself was simply unrealistic or fundamentally foreign.

And, that's a shame.

Remember, there's no "I" in "unreasonable"

Granted, I'm merely re-repeating a point I've struggled to make (to both others and myself) for years now. But, it will bear repeating every January in perpetuity.

Resist the urge to pin the fate of things you really care about to anything that's not truly yourself. The "yourself" who has a real life with complicated demands. The "yourself" who's going to face a hard slog trying to fold a new life out of a fresh calendar.

Calendars are just paper and staples. They can't make you care. And they can't help you spin around like Diana Prince, and instantly turn into Wonder Woman. Especially, if you're not already a hot and magical Amazon princess.

First, be reasonable. Don't set yourself up for failure by demanding things that you've never come close to achieving before. I realize this is antithetical to most self-improvement bullshit, but that's exactly the point. If you were already a viking, you wouldn't need to build a big boat. Start with where you are right now. Not with where you wish you'd been.

Also, accept that the first pancake will always suck. Hell, if you've never picked up a spatula before, be cool with the fact that your first hundred pancakes might suck. This is, as I've said, huge. Failure is the sound of beginning to suck a little less.

And, finally, also be clear about the sanity of the motivations underlying your expectations--step back to observe what's truly broken, derive a picture of incremental success that seems do-able, and really resolve to do whatever you can realistically do to actually get better. Rather than "something something I suddenly become all different."

At this point, you have logistical options for both execution and troubleshooting:

• Make a modest plan that you can envision actually doing without upending your real life;
• Build more sturdy scaffolding for sticking with whatever plan you've chosen;
• Make a practice of learning to not mind the duds--including those messed-up first pancakes;
• Or--seriously?--just accept that you never really cared that much about making breakfast in the first place. Care is not optional.

Otherwise, really, you'd never need to resolve to do anything. You'd already just be cooking a lot. Instead of being all mad and depressed about not cooking.

But, please. All I really ask of you. Don't blame the pancake. It's not really the pancake's fault.

Like me, the pancake just wants you to be happy. This and every other new year.

A tasty and healthy cake for the whole family

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Julie Goodwin. Julie's new book is "Homemade Takeaway."

This is what I think of as an honest cake - not tizzy, just homely, buttery and ever-so more-ish with its tender, nutty crumb and sweet, caramelised pineapple topping. I particularly love the way the sides, through some kind of magical alchemy of heat and sugar, become ever-so-slightly crunchy. There are a couple of little things I've noticed when I bake it - the first is that it cooks better and looks better when baked in a regular, not a non-stick, cake tin. And the second is that it's really important not to overload the tin with pineapple or it will release too much liquid and the centre of the cake will be soggy.

Cheesecake: 1/4 cups chocolate or coconut biscuit crumbs 80g butter, melted 500g cream cheese, softened 1/4 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 200g dark chocolate melted and cooled slightly 2 splashes of rum 1 cup Baffle Creek Cream, softly whipped Salted Caramel Popcorn: 1 1/2 cup caster sugar 1/2 cup water 2/3 cup brown sugar 300ml thickened cream 1/2 - 1 tablespoon sea salt flakes 200g popcorn, popped

I absolutely adore a rich moist fruit cake laced with brandy. We love this cake in our house and will stay fresh in a airtight tin for months.

This is a glorious match! Free stone yellow and white peaches are perfect at the moment but wont last much longer so enjoy them while you can

Three large oranges Six eggs 250g caster sugar 1 tsp baking powder 250g almond meal (ground almonds)

I'm never quite sure what to call this; it's baked in a ceramic pie or gratin dish so it looks a bit like a tart, especially with the glistening pear slices fanned over the top, and yet the moist, satisfyingly crunchy texture is more that of a cake. It doesn't really matter, what does is that it's a breeze to make, has a lovely homely flavour, and is just the sort of thing to whip up when you want a rather fabulous dessert in a hurry.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tad Lombardo Director & Head Chocolatier at Cioccolato Lombardo.