Walk Your Talk….
We now live in a world where people wake up waiting to be incensed about anything and everything. However, I still believe we can make a difference by walking our personal talk. Not evangelizing some point or other but just being a discerning human being. You can speak your truth by showing simple, positive acts of energy everywhere you go. There are things you can do everyday to inspire others.
Keep your carbon footprint at a minimum
Be Greener support local farmers and green grocers when you can
Be the one who rides a bike or walks to your workplace
Be the one who uses a minimum of electricity
Be the one who adopts a pet
Be the one who uses more solar power when possible
Be the one who stands ground for those bullied and without power
Be the one who works from home if possible
Be the one who will only work in an ethical workplace
Be the one who maintains a financial safety net so you can afford to take a standing
Be the one who takes the risks
Be the one who brings your gifts to everything you do
Be the one who inspires and uplifts all those around you
We can give the best of ourselves each day and find ways to apply that to home, work and community. Much of the paid work we do is not conventionally thought of as corporate, or creative, in the same way that music, fiction and art are. However, should use our gifts all the time. You will find them pertinent to so many situations. We also find that the more we do this, the better we feel about ourselves and the contributions we make to our Universe.
The desire to be seen as a respected professional can have us sacrificing our freedom for the sake of success. To paraphrase Ben Franklin…”those who would sacrifice freedom for money or power, do not deserve either…”
You write what the publisher’s accountant likes the look of. Sometimes, we think, the price of fame and success is performing on other people’s terms. NOT!!!!! How we are in our world does not have to be defined by the position we are in, all things can be made better if you choose to find even the smallest ways of bringing our gifts to the job…any job.
However, if your desire is to just be creative, you can take that into any kind of profession and find a way to apply it as well. I can attest to this since I have worked on everything from soup to copy-work. Don’t just think outside the box….ignore the box and always smile while you are doing it…you can get away with so much more..LOL! Namaste, The Queen Cronista….
Coconut Cake Quick And Easy
350° F. Oven
1 (18-ounce) White Cake Mix
2 Cups Powdered Sugar
2 Cups Sour Cream
1 (12-ounce) Pack Frozen Coconut
1 (9-ounce) Carton Whipped Topping
- Prepare cake mix according to package. Make 2 layers in 8 inch round cake pans.
- When layers are completely cool, split halves horizontally with a knife.
- Reserve 1 cup of sour cream mixture.
- Combine sugar, sour cream and coconut. Blend well; Spread remainder between the layers of the cake.
- Mix the whip topping with the reserved 1 cup sour cream and powdered sugar mixture.
- Spread on top and sides of the cake.
- Seal cake in an airtight container. The longer it sits the better it gets.
GREAT IDEAS FOR YOUR HALLOWEEN HAUNTED HOUSE FROM ALL RECIPES….
- 1/4 Cup Strawberry Jam
- 1 (11 Ounce) Can Lychees, Drained
- 1/2 (6 Ounce) Container Fresh Blueberries
Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
- 1 Teaspoon White Sugar
- 1 Cup Warm Water (110 Degrees F/45 Degrees C)
- 1 (.25 Ounce) Package Active Dry Yeast
- 2 Tablespoons Olive Oil
- 1 1/2 Teaspoons Kosher Salt
- 3 Cups All-Purpose Flour, Divided
- 1 Cup Ricotta Cheese
- 2 Cups Shredded Mozzarella Cheese
- 1/4 Cup Grated Parmesan Cheese, Or To Taste
- 1 (4 Ounce) Package Sliced Pepperoni
- 1 Tablespoon Chopped Fresh Parsley
- 1/2 Teaspoon Italian Seasoning
- 1/2 Cup Sliced Black Olives (optional)
- 1/2 Green Bell Pepper, Cut Into Strips (optional)
- 1/2 Cup Sliced Fresh Mushrooms (optional)
- 1 Egg
- 1 Tablespoon Water
Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F) until doubled in volume, about 1 hour.
Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey “S” shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
No Bake Boston Cream
For The Crust:
Ingredients For The Filling:
Ingredients For The Ganache:
6 Ounces Semi-Sweet Chocolate Chunks Or Chips
1/4 C+ 2 Tbsp Cup Heavy Cream Or Half And Half
1 ½ Tbsp Granulated Sugar
1 ½ Tbsp Corn Syrup
How to make the crust:
Line a 13″x 9″ pan with aluminum foil or parchment paper. Set aside. Preheat the oven to 375 degrees F.
Place graham crackers in the food processor. Add sugar and process until combined.
Slowly drizzle in the melted butter and process until the crust comes together.
Place the crust into prepared pan and press down firmly.
Bake the crust for 7 to 8 minutes.
Set aside to cool completely. (Baking the crust will prevent it’s crumbling when slicing the dessert.)
Ingredients to make the filling:
Place cream cheese in the food processor. Process until creamy, 10 to 15 seconds.
Add vanilla extract, pudding mix and sugar. Process until well combined.
Add the whipped topping in two additions, process just until combined. Do not over mix.
Scoop the filling onto the ready crust. Spread evenly. Smooth the top out with an offset spatula.
Place the pan in a fridge to chill until set (2 hours to overnight).
Ingredients to make the ganache:
Place the chocolate in a medium mixing bowl.
Place the cream, sugar and corn syrup in a medium saucepan and heat to just boiling. Remove from heat.
Pour the cream over the chocolate. Do not mix! Let stand 5 minutes.
Whisk the ganache until smooth. Let cool to room temperature.
Pour the ganache over the filling or top each slice just before serving.