Ingredients

For the cupcakes
-6-3/4 oz. (1-1/2 cups) all-purpose flour
-2 tsp. ground ginger
-1-1/2 tsp. baking powder
-1 tsp. ground cinnamon
-1/4 tsp. table salt
-1/4 tsp. ground cloves
-4 oz. (1/2 cup) unsalted butter, softened
-1/2 cup dark brown sugar
-2 large Safest Choice™ pasteurized eggs
-1/4 cup unsulfured molasses
-1/2 cup whole milk

For the buttercream
-4 large Safest Choice pasteurized eggs
-1 cup granulated sugar
-12 oz. (1-1/2 cups) unsalted butter, cut into 1 Tbs. pieces and softened
-1-1/2 tsp. dark rum, optional
-1-1/2 tsp. pure vanilla extract
-3/4 tsp. freshly grated nutmeg, plus extra for garnish
-1⁄8 tsp. table salt

Directions

Make the cupcakes
Position a rack in the center of the oven and heat the oven to 350°F. Line 12 regular-size (2-3⁄4 inch diameter) muffin cups with paper or foil liners. Sift together the flour, ginger, baking powder, cinnamon, salt, and cloves in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy and lighter in color, about 2 minutes. Beat in the eggs, one at a time, on medium speed, beating well after each addition. Stop to scrape down the bowl and the beater as needed. Add the molasses and beat until smooth. (It’s OK if you see very tiny curdles.)

Add half of the flour mixture to the sugar mixture and mix on low speed until just blended. Add the milk, and mix until just blended. Add the remaining flour mixture and mix on low speed just until blended.

Portion the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let the cupcakes cool on a wire rack for 15 minutes. Carefully remove the cupcakes from the pan and set them on the wire rack to cool completely.

Make the buttercream
In a stand mixer fitted with the whisk attachment, whip the eggs on high speed until pale, fluffy, and greatly increased in volume, about 12 minutes.

Meanwhile, put the sugar and 1/4 cup water in a 2- to 3-quart saucepan and attach a candy thermometer to the side. Heat the mixture over medium-high heat, swirling to dissolve the sugar, until it reaches 235°F, about 4 minutes. Transfer to a heatproof measuring cup. Turn the mixer to low and slowly pour the sugar syrup down the side of the bowl. Increase the speed to medium and beat until no longer warm when you touch the side of the bowl, about 10 minutes. The mixture should be very thick and light yellow in color.

Gradually add the butter, in pieces, until it is all incorporated. It's OK if the eggs lose some volume. Add the rum, vanilla, nutmeg, and salt and beat on high speed until smooth, about 2 to 3 minutes more.

Assemble the cupcakes
Transfer the buttercream to a large pastry bag fitted with a large star tip. Pipe a generous spiral of buttercream onto each cupcake. Grate a generous amount of nutmeg over the cupcakes. The cupcakes will keep at room temperature in an airtight container for up to 3 days.

We do not know, how you consume nutella ,but global advice is to stop immediately .

Read its contents :
1-Sugar ( white sugar , processed food most dangerous of the century )
2-Palm Oil ( separate alarm )
3-Skim Milk (milk that is added nutellës is from cows treated with antibiotics patients ) is added to milk powder also who is filled with cholesterol
4-Reduced Minerals ( mineral processed enter our body does not work at all )
5-Soya lecithin ( soy in most cases is GMO and its excessive consumption of bringing diseases such as cancer , depression , thyroid problems , menstrual problems and breast cancer )
6-Vanillin ( artificial flavoring that replaces natural vanilla ) . A varjant synthetic that mimics the natural vanilla . It has neurotoxic properties and eliminates ( kills ) brain cells . It makes us addicted to it and secrete serotonin . Produced in China .

Say no to this product . The whole world wants to stop the production of nutella , our voice should be raised and protect our children and ourselves from the lies related to 'food' is offered to us .
If you're addicted by Nutella , do it in house conditions .

Note: This is recipe for Homemade Nutella

Ingredients

-Butter, for greasing
-175g self-raising flour, plus extra for dusting
-75g wholemeal self-raising flour
-½ tbsp flaked sea salt, e.g. Maldon
-250ml beer or lager
-1–2 tbsp milk

Directions

1-Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.

2-Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.

3-Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped.

4-Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.By Gordon Ramsay

Ingredients

-450g asparagus, trimmed

For the hollandaise sauce :
-3 large egg yolks
-Squeeze of lemon juice, plus extra to taste
-200ml olive oil
-2 tbsp chopped tarragon
-Sea salt and freshly ground black pepper

Directions

1-First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens. (To make sure the sauce doesn't overheat, take it on and off the heat while you whisk, scraping around the sides of the bowl with a plastic spatula.) The aim is to achieve a golden, airy sauce that forms ribbons on the surface when the whisk is lifted.

2-Warm the olive oil in a small pan, then set aside. Off the heat, gradually add a little of the warmed olive oil at a time to the egg mix, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another dash of warm oil.Repeat until all the oil is incorporated and the sauce has a thick, mayonnaise-like consistency.

3-Whisk in lemon juice, salt and pepper to taste, plus 2–3 tablespoons of warm water to give the mixture a pouring consistency, then add the chopped tarragon.

4-Blanch the asparagus by plunging it into boiling salted water for 2–3 minutes until its rawness has been removed but it is still crunchy. Drain well and serve with the hollandaise.

Ingredients

-0.3 cups lemon juice
-1 lemon zest
-1 ½ cups sugar
-2 ¼ water

Directions

1-Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil to prevent crystallisation.

2-If you stir, do so only while it is not boiling. Boil for five minutes. Set aside to cool (I like to transfer water back to my heat resistant jug and sit it in cold water to get things moving),

3-once cool, stir in juice, strain and refrigerate until cold. Place in the freezer.

4-If using ice-cream machine, once the syrup is very cold, pour into machine and churn, then store in freezer until required.

5-If you don't have a machine, before putting in freezer, place mixture in shallow lidded container, and leave to freeze.

6-Then put mixture into food processor and whizz up before storing in freezer until time to serve.

Ingredients

4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
2 tbsp Worcestershire sauce
Rice, to serve
4–5 thyme sprigs, to garnish (optional)

For the marinade:
1–2 Scotch bonnet chillies, deseeded and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
Olive oil

Directions

Preheat the oven to 220°C/Gas 7.

First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).

Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.

Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.

Serve the chicken hot with rice.

Dani Divine is a London, England-based fetish and alternative model. She is also a professional cage dancer and fire performer. She has performed at fetish events such as Torture Garden, London Fetish Weekend, and the Festival of Sins.

Interviews with Dani Divine :

-When were you born and where?

Dani Divine: I was born in London on the 29th of August, 1990.

- Where are you currently located?

Dani Divine: I still live in London. I don’t think I could ever live anywhere else even though I do like to travel!

- What was the first magazine that you came across that made you want to become a model? If not a magazine, what inspired you?

Dani Divine: I discovered Bizarre Magazine during my early teens. I always thought the models looked amazing and found their styling very inspirational, especially the latex.

- How did you get started in fashion/fetish modeling?

Dani Divine: I started off by doing photoshoots with photographers just for fun! I couldn’t have been more surprised when a few months later I won the competition for Bizarre Mag’s Ultra Vixen winner of the year! It opened up a lot of doors for me, I was very lucky to have my first mag cover with them when I’d just turned 18.

- What do you think makes a model stand apart from others?

Dani Divine: Having a really striking and unique look is the most important, but also having charisma and knowing how to work it!

- From a model’s perspective, what do you think is the most important aspect of a photo?

Dani Divine: I think it could be anything that will stop the viewer from flicking past it by grabbing their attention! It could be the pose, the sensuality, the lighting, a prop, the colours. A picture tells a million words and the possibilities are endless.

- Apart from photoshoots, have you done many catwalks?

Dani Divine: I started doing catwalks at the very beginning of my career; I’ve catwalked regularly at some of the best fetish events in London such as Torture Garden and London Fetish Weekend. I’ve also done some international shows this year such as Dominatrix in Amderstam, New Rock Boots in France and the German Fetish Ball.

- What are your measurements?

 

Dani Divine: 34-25-35. I’m probably most famous for my behind, which is a whole 10 inches bigger than my waist!

- What is your shoe size?

Dani Divine: UK 4.

- Clothing wise, what are your fetishes and why?

Dani Divine: I can never get enough of latex. I love the feel of it on my skin and on other people, especially when it’s lubed up! Combined with high heels, I can take over the world.

- What type of music do you listen to?

Dani Divine: I’m a big fan of rock and metal, anything from the classics to heavy and loud! Some of my favourite artists are Rob Zombie, Judas Priest, Ghost, ACDC and Type O Negative.

- Besides modeling, what do you like to do for fun?

Dani Divine: I love going to gigs and festivals, and often plan my shoots around them! I travel a lot, I see my life as one big adventure and admittedly I love to party. I do however appreciate cosy nights in with a movie from time to time.

- Do you have any other upcoming projects or events you would like to mention?

Dani Divine: I’m a performer as well as a model, and I’ve recently joined fire group Pyrohex! My debut performance is TBA, so stay tuned! |

-What can you say about your diet

Dani Divine: I don't get offended anymore by comments about my weight. Here's me a few years ago but I was pretty fucking miserable and lived on an alcohol diet. I'm in a much better place now, happy and healthy and doing what I love.