Peppermint Chocolate Cake

From Woman's Day
Chocolate and peppermint, the classic cold-weather combo make for the perfect Christmas layer cake. Use peppermint meringues and candy canes for decoration.

By Woman's Day Kitchen

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Nutritional Information

Calories    740
Total Fat    36g
Saturated Fat    16g
Cholesterol    107mg
Sodium    467mg
Total Carbohydrate    101g
Dietary Fiber    3g
Sugars    --
Protein    8g
Calcium    --
peppermint chocolate cake

Kana Okada

Serves: 16

Total Time: 2 hr

Prep Time: 35 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    2 1/2 cup(s) all-purpose flour
    1 1/4 cup(s) unsweetened cocoa
    2 1/4 cup(s) granulated sugar
    3/4 cup(s) packed brown sugar
    2 1/4 teaspoon(s) baking soda
    3/4 teaspoon(s) baking powder
    3/4 teaspoon(s) kosher salt
    1 1/2 cup(s) whole milk
    3/4 cup(s) canola oil
    3 large eggs
    1 1/2 teaspoon(s) peppermint extract
    1 1/4 cup(s) boiling water
    20 mini candy canes
    3 package(s) (8 ounces each) cream cheese, at room temperature
    3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
    1 box(es) (1-pound) box confectioners' sugar
    Peppermint Meringues, for decorating (optional)

Directions

    Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Corrugated Display ManufacturerLine the bottoms with parchment paper; spray the paper.
    In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
    Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
    Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat teco the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.
    Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of Attractions in Hong Kongthe cake. Top with meringues (if using).

Uber now lets you request a ride for someone else

Uber is adding a new feature that lets you specify someone else in your phone’s contact book as the rider for the trip. It was always possible to hail a ride and specify another pickup point if you wanted to, but the new feature really streamlines the process, allows both rider and driver to contact one another directly and still makes sure the requester is the one who foots the bill.

The new feature is simple in terms of how it’s used, adding a step when you set a pickup location that isn’t your phone’s current geotagged spot. This will call up a request dialog that asks whether the ride is for your, or for “Someone Else,” which will then open up your address book, let you pick a contact and then set the destination for the ride and send the request.

It uses your contact book info to connect the driver and the rider; the rider gets a text message to their phone that offers their driver’s name, a link that lets them track their progress on a map, and a contact number so they can reach them directly. The driver will see the rider’s name and also be able to contact them directly, though your friend’s phone number isn’t shared directly with the driver.

Uber product manager Kyle Miller explained on a call that Uber thinks this will be especially useful for users who want to provide rides to their aging loved ones, to help them with the increasing challenge of mobility when they don’t necessarily have access to their own Uber accounts or smartphone devices offshore company.

“On the product team, we’re focused on making Uber accessible to everyone in the family, and on making people’s lives easier around the world,” “What we’ve learned through research is that at a macro level, people want an easy way to request a ride for a loved one. This was in particular a big request for riders internationally, whose loved ones maybe don’t have smartphones or good connectivity, with also a specific emphasis on seniors.”

Miller said that specifically with senior loved one, their research showed that users were concerned about them losing their mobility as they got older, and they were also concerned about being overwhelmed with having to take on managing those mobility problems themselves. That’s what drove the development of this feature Travel Statistics.

It’s rolling out in the U.S. starting today, but also in 30 other countries at the same time, including India, Indonesia, Vietnam, Malaysia, Philippines, and more, with additional markets getting the update soon.

Uber may be facing a host of very challenging problems at the top, including a big gap in its senior leadership, and across its workplace culture, but it’s still got to focus on product iteration if it wants to retain its market leadership, and this feature broadens its potential customer base to a previously hard to reach user group, via the proxy of existing riders china vpn.

Johnny Cakes

From Delish
Bee Engelhart, the blogger behind Good Food Michigan, shares this recipe for johnny cakes, or cornmeal pancakes. They're a simple, hearty dish that make an excellent breakfast with nothing more than a pat of butter. If burgundy wine
    1 tablespoon(s) butter, melted
you're feeling creative, try them with some savory toppings like smoked salmon or roasted vegetables.


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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
johnny cakes

Courtesy of Bee Engelheart

Ingredients
    U.S.         Metric     Conversion chart

    2/3 cup(s) yellow cornmeal or semolina flour
    1/3 cup(s) all-purpose flour
    2 teaspoon(s) baking powder
    1/2 teaspoon(s) salt
    1 1/2 tablespoon(s) granulated sugar
    1 large egg
    1 1/4 cup(s) milk
    1 teaspoon(s) apple cider vinegar krug champagne
Directions

    Combine the first 5 ingredients in one bowl and the egg and milk in another.
    Gradually stir the wet ingredients into the dry. Rest for at least 30 minutes or overnight in the refrigerator.
    Stir in the melted butter.
    Heat a cast seasoned cast iron skillet or griddle over a high to medium-high heat.
    Grease the surface with butter.
    Drop 3 tablespoons to 1/3 of a cup of batter for each pancake. Turn travel trade updateswhen the bottom is golden brown and the top is riddled with holes. Cook until baked through.

Cake with Milk Chocolate Frosting

From Martha Stewart Living Omnimedia
It's our new go-to special-occasion cake: a tall, tender beauty that's sophisticated yet easy to make. What saves the lush milk chocolate frosting from being cloying is the addition of tangy sour cream.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
chocolate flecked layer cake with milk chocolate frosting

Courtesy of Martha Stewart Living

Serves: 12

Total Time: 1 hr 20 min

Prep Time: 40 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    1 1/2 stick(s) unsalted butter, softened, plus more for pans
    2 1/4 cup(s) all-purpose flour, plus more for pans
    1 1/2 teaspoon(s) baking soda
    2 1/2 teaspoon(s) coarse salt
    1 cup(s) granulated sugar
    2 tablespoon(s) granulated sugar
    1/3 cup(s) packed light brown sugar
    1 large egg yolk
    2 large eggs
    1 tablespoon(s) pure vanilla extract
    1 1/2 cup(s) sour cream
    3/4 cup(s) whole milk
    8 ounce(s) (61 to 70 percent cacao) bittersweet chocolate, finely chopped
    Milk Chocolate Frosting

Directions

    Preheat oven to 350 degrees F. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
    Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
    Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
    Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.