Picture Danielle Jonas Baby Sonogram

great new came from danielle jonas, he want to share his babby sonogram picture to fans.danielle Jonas gave fans a treat with her baby’s sonogram on Instagram on Tuesday afternoon (August 6).
he said “I can’t believe this is ours @kevinjonas and I are so blessed. Look at that cute nose !!!” the expectant mother wrote with the image. PHOTOS: Check out the latest pics of Danielle Jonas Danielle and husband Kevin announced her pregnancy last month. “I was overjoyed,” Kevin, 25, told E! “It’s been the most exciting thing in my life so far. I’m excited and I’m nervous.” Congrats to Danielle and Kevin, again!-- See The Pic!

Sheikh Issa Ponda Issa British teenagers atackers in Zanzibar shot by police

A radical Muslim preacher wanted in connection with an acid attack on two British teenagers in Zanzibar has been shot by police, it was reported. Sheikh Issa Ponda Issa was hit in the shoulder with a tear gas canister as he tried to escape from officers after being cornered near Tanzania's capital Dar es Salaam, The Sunday Mirror said.
Ponda Issa is accused of inspiring the attack on Katie Gee and Kirstie Trup, both 18, while they volunteered in Zanzibar. The pair continue to be treated in hospital today and are said to be 'well rested and comfortable'. The women were admitted to Chelsea and Westminster Hospital in London on Friday where they are receiving treatment for burns inflicted in an unprovoked attack while they were on a volunteering holiday on the island, off the coast of Tanzania.
Family members of both teenagers are keeping a bedside vigil, after they were flown home and immediately sent to the capital's regional burns centre. A hospital spokesman confirmed the pair, from north London, continue to be treated by medics. Their conditions are described as 'stable'.
He said: 'The patients are well rested and comfortable at the hospital. They have been with their families all day. 'Doctors are continuing to assess treatment options for both patients.' Leading surgeon Dr Mohammed Jawad, who treated model Katie Piper after she had acid thrown at her, said the two teenage volunteers would need skin grafts after seeing a picture of the injuries.
He told The Sun: 'These are deep burns. They'll end up having surgery, no question about it.'
Yesterday, police said they had questioned at least five men in Zanzibar about the attack but no one was arrested.

Scroll down for video 

 Kirstie Trup, left, and Katie Gee, both 18, of Hampstead, north London, have begun treatment for their burns in the Chelsea and Westminster Hospital

Katie Gee, pictured under a blanket. A leading surgeon has said the women will need skin grafts

Acid attack victims Kirstie Trup and Katie Gee arrive at Chelsea and Westminster Hospital under blankets

Sheikh Ponda arrived on Zanzibar a week ago amid claims that he was attempting to rouse support for anti-government demonstrations. He wants Islamic law imposed on the island, where the majority of people are Muslim. 

Sheikh Ponda was arrested in October last year following escalating religious tensions in the country.

Police in Dar es Salaam said Sheikh Ponda, who is the head of the Council of Imams, was arrested for inciting religious hatred and organising illegal demonstrations. 
Meanwhile, Tory MP Bill Cash, who sits on the All-Party Parliamentary Group for Tanzania, has urged the Foreign Office to further upgrade its travel warning for tourists visiting both Zanzibar and Tanzania because it was 'more than just an ordinary criminal event'.

The Foreign Office updated its Tanzania travel advice page on Friday with details of the attack and warns British nationals to 'take care' and read its travel advice.

Pistachio and Raspberry Friands

This variation of a popular friand recipe uses 3 whole eggs instead of 6 egg yolks. The result is just as delicious, but you aren't left with a half dozen egg yolks leftover. Friands freeze really well; wrap them in plastic wrap and they can last up to 3 months in the freezer. An easy way to keep a dessert or a lunchbox snack at the ready. This recipe makes 12.

INGREDIENTS:
3 whole eggs
125g butter, melted
3/4 cup ground almonds
1/4 cup finely ground pistachios
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 tsp baking powder, sifted

200g frozen or fresh raspberries
2 Tbsp finely chopped pistachios, extra

PREPARATION:
Preheat the oven to 180C.
Place the baking powder, sugar, ground pistachios, flour, ground almonds, eggs & butter into a bowl and whisk to combine.
Fold in the raspberries and spoon the mixture into 12 x 1/2 cup lightly greased rectangular tins or muffin tins.
Sprinkle with the extra pistachios and bake for 20-25 minutes or until golden and cooked through.
Use a palette knife to loosen the edges and remove the  friands from the tins immediately. Allow to cool on a wire rack before serving.

Print Page

Chocolate and Coffee Brownie

One of the quickest ways to speed up any dessert recipe is replace as many ingredients with premixed or premade packages as possible. This recipe uses premixed cookie dough and brownie mix to cut down the work but not the deliciousness!

INGREDIENTS:

1/2 cup cooking oil
2 eggs, lightly beaten
1x 16.5 - 18-oz. package of sugar cookie dough
1 19.5 oz. pkg. milk chocolate brownie mix
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces

PREPERATION:

Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.


Print Page

Blueberry Chocolate Cakes

How do you make an amazing blueberry cake even more delicious? Add some chocolate. I suppose this isn't some hidden magic trick tho, as chocolate makes almost everything better! The squeeze of lemon juice at the end gives a hint of tangy zing (serves 4).

INGREDIENTS
Olive oil spray
2 x 125g punnets blueberries (see note)
100g (1/2 cup) caster sugar
50g (1/3 cup) self-raising flour
40g (1/4 cup) plain flour
2 tbs cocoa powder
2 tbs skim milk
1 egg, lightly whisked
1 tbs vegetable oil
1/2 tsp vanilla essence
60ml (1/4 cup) water
1 tbs fresh lemon juice

PREPARATION
Preheat oven to 180°C. Spray four 150ml-capacity non-stick muffin pans with olive oil spray to lightly grease. Combine half the blueberries and 1 tablespoon sugar in a bowl. Divide evenly among the prepared pans.

Sift the combined flour and cocoa powder into a medium bowl. Add the milk, egg, oil, vanilla and 2 tablespoons of the remaining sugar, and stir until just combined.

Spoon the flour mixture evenly over the blueberry mixture in the pans and smooth the surface. Bake in oven for 25 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside for 5 minutes to cool slightly. Use a serrated knife to trim the tops of the cake so they will sit flat. Turn onto a baking tray.

Meanwhile, place the water and remaining sugar in a small saucepan over low heat and stir until the sugar dissolves. Bring to the boil. Cook, without stirring, for 1 minute. Add the remaining blueberries and cook, tossing, for 1 minute or until the syrup just starts to change colour. Remove from heat and stir in the lemon juice.

Divide the cakes among serving plates. Top with blueberries and spoon over a little of the syrup. Serve with cream freiche.

Chocolate Banoffee Pies

Banoffee pies are an English pastry dessert made from bananas, cream, toffee and boiled condensed milk (aka dulce de leche). Now this is purely preference, but Banoffee is perhaps the most satisfying dessert you can finish a meal with. Banana, caramel and biscuit. Add chocolate and you've got a great combo!

INGREDIENTS
250g dark chocolate digestive biscuits
180g unsalted butter
1 tbs cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced

PREPARATION
Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.

Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture. Chill for at least 1 hour to set.

Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.

Steamed Chocolate Pudding and Black Forest Sauce

An old-fashioned steamed pudding is hard to beat. Dripping with dark chocolate and cherry sauce, this delicious recipe makes lovely moist chocolate pudding that serves 4.

INGREDIENTS
115g unsalted butter
115g caster sugar
2 eggs
85g self-raising flour
1/2 tsp baking powder
2 tbs cocoa powder
30g almond meal
1 tbs milk
200g good-quality dark chocolate, broken into squares
160ml (2/3 cup) thickened cream
Thick cream, to serve
670g can pitted cherries
1 tbs arrowroot
2 tbs brandy

PREPARATION
Place butter and sugar in the bowl of an electric mixer and beat until pale. Add eggs one at a time, beating well after each addition. Sift the baking powder, flour and cocoa together & add to mixture with almond meal and milk, stir until well combined. Spoon into a 1 litre buttered pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours.
Make a chocolate sauce by addding the chocolate and cream and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and the mixture is smooth. Remove from heat. Or heat in a microwave, uncovered, on Medium-High/650watts/70%, stirring every minute, for 2-3 minutes or until melted and smooth.

To make the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened. Serve with cherry sauce, chocolate sauce and a dollop of cream.