Starting a Cake Decorating Business? Take Cake Decorating Classes

Taking cake decorating classes is an excellent way to expand your skills and to develop a solid business plan. Depending on where you live, there may be a variety of options available to you. Look for classes offered by large arts and craft stores, food craft stores, small local bakeries, community colleges, and culinary schools. There are also online options that are affordable, flexible, and convenient.

The type of course you choose will depend on your objectives. Do you want to strengthen basic skills, widen your skill base, or deepen your expertise to a master's level? Do you want to network with other experienced cake designers or do you want to meet with people at a variety of levels? Do you want an overview of current trends in decorating or do you want to explore a specific type of project such as wedding cakes?

Some advanced programs offer certification recognized by local or national culinary associations. A certificate will enhance your profile as you build your reputation.

A definite plus, offered by some cake decorating classes, is instruction on how to set up a business. Business topics that might be covered include:

Financing
How to develop a business plan
Entrepreneurship
Government regulations
How to obtain commercial equipment and supplies
Display techniques
Inventory management
Storage and transport.

A cake decorating course may help you to develop your own niche. Surrounded by others with similar interests you will be inspired and encouraged. You probably are already recognized by friends and family, but it will be an extra boost to share your talents with other cake decorating enthusiasts. Watching others and getting their feedback will give you a clearer idea of your personal strengths.

Attending workshops will expose you to current cake decorating ideas and trends. For example, cupcakes are the rage these days. They are being served more and more at large social events. At weddings they are being used to construct wedding cakes or offered to guests as individual desserts.

Whatever your niche, whether you are running a shop, catering large business events, catering major social events or serving small parties, having the ability to meet your customers' special requests will increase your income-earning potential. Following are examples of special cake decorating techniques that you can develop in a cake decorating class:

3-D sculpturing
Gum paste art
Cocoa painting
Fondant icing and sculptures
Marzipan sculpting
String work
Air brush painting.

Taking cake decorating classes is not only a good way to get started in business. You will find that ongoing professional development will feed your creativity and ability to meet changing customer needs.

Fried Ice Cream - How to Make it at Home

When I first heard the idea of fried ice cream, I thought "What? How do you fry something that is cold?" How do you keep it from melting almost instantly? But the first time I tried it in a Mexican restaurant, I thought it was an amazing experience. You really can fry up ice cream so the outside is warm and crispy and the inside nice and cold. Any ice cream that melts just oozes into the crust making it even tastier.

Even after experiencing fried ice cream in a restaurant, you might think that it would be too difficult to make this scrumptious treat at home. Not so! Just imagine the fun of serving this delicious dessert at a special dinner and hearing the amazed expressions from your guests. It's not at all hard to do but it does require some advance preparation. You'll want to pull all the ingredients together as early as the morning before the dinner. That will give you plenty of time to prepare this wonderful surprise for your friends and family after dinner.

The recipe for fried ice cream starts with, of course, ice cream. You can experiment with flavors once you are comfortable with the process but it is best to start out with vanilla. You'll need an ice cream scoop that you can make almost perfectly round balls with. Practice a bit with the scoop to try to get the balls as round as you possibly can. Scoop out 8-12 balls of ice cream and place them on a cookie sheet. Immediately put them into the freezer so that they will freeze into that round shape. You'll want the balls to be frozen very hard when you are ready for the frying.

Ingredients:
3 cups corn flakes, crushed
1 teaspoon ground cinnamon
3 eggs
honey
whipped cream
hot fudge or chocolate sauce

You'll want to let the ice cream balls freeze for around an hour. Take three cups of corn flakes and crush them in a medium sized bowl. Try to crush them into tiny pieces for the coating. Add a teaspoon of ground cinnamon to the crushed flakes. Break three eggs in a separate bowl and whip them until the yolks are blended with the whites. Take the ice cream balls out of the freezer and dip them into the egg mixture. Take the corn flake coating and cover the ice cream balls completely. Place back on the cookie sheet and freeze for another 3 hours.

When you are ready to make the dessert, fill the fryer with cooking oil. Dip a few of the ice cream balls into the hot oil preferably with a basket. Cook them for around 15 seconds. Place the cooked balls on a serving plate and cover them with whipped cream and honey. You can also drizzle hot fudge or chocolate syrup over the top. A cherry on top makes for a perfect finish. Serve your fried ice cream up to your guests and wait for the "wows" to come rolling in.

Fun and Creative Dessert Ideas

How many of us don't finish our main courses to ensure that we leave enough room for dessert? I certainly do. A meal to me just doesn't seem complete with out something sweet at the end of it.

A dessert at the end of a meal is a necessity for me, so you can imagine how many I've eaten in my time. Here are just a few that I have enjoyed.

There are some classic desserts here; along with others you may have heard of but haven't yet tried. If you don't eat out often, some of these are very easy to create yourself.

If you like mousse made from regular chocolate, try it for a change using white. There is a long standing debate between brown and white chocolate, but I personally find them to be equally delicious.

Fruit and chocolate go so well together, I don't know what more people don't put them together. The fruity drizzles you can by these days meld do well with the chocolate in the mousse.

The humble drinking glass is a great container to serve an elaborate dessert in. The ingredients are simplicity itself, so there are no worries that it won't taste good. This means you can spend more time on what it looks like.

You really have no boundaries with this kind of dessert. You can keep it simple but classy looking, or really go to town to create a magnificent sundae which will never fail to impress.

The internet is great for showing us how things that look complicated are really quite easy to do. This dessert is a prime example, an ice cream filled mango that has been cut into the shape of a rose.

Both ice cream and sorbet are suitable fillings for your mango rose, and you can have it in any flavor you wish. If you want to play it safe with Vanilla, then fine, but why not try something a bit more adventurous?

max granillo @ GIAPO Queen St. - 18.11.2009 03:53

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=8WMzr51kJhk&hl=en

Agnese Pepe Petrucci a Vittorio e Teresa

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=N-h-LlrnhAM&hl=en

How to Make Your Own Lemon Sorbet and Butter Pecan Ice Cream

For those hot summertime parties, backyard barbecues, refreshments around the pool, etc. make your own refreshing lemon sorbet and/or butter pecan cream. It's easy and fun and will impress your guests and family. I remember as a little girl many hot and humid Indiana summer afternoons were spent with family at Grandma and Grandpa's home in the country. They usually had a milk cow with their own milk and cream. Grandma would mix up a batch of rich cream, eggs, milk, flavorings, and fresh fruit. Grandpa would get out the old hand crank ice cream machine, ice it down and add rock salt. We grandkids thought it was just wonderful to take our turn at the hand crank, until it started to get hard. Then we always needed to play hopscotch or some other game until the bowls were passed out. Today's machines are much easier but our youngsters don't know what they are missing!

HOMEMADE LEMON SORBET

1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 tbsp grated lemon peel

In a small saucepan over medium heat, cook and stir sugar and water together until mixture comes to a boil. Reduce heat; simmer, uncovered, two minutes. Remove from the heat and cool to room temperature. Stir in the lemon juice and lemon peel. Using an ice cream freezer, freeze mixture according to manufacturer's directions. Transfer to a freezer container and place in freezer for at least 4 hours before serving.

BUTTER PECAN ICE CREAM
4 eggs
2 cups brown sugar
1 to 2 pkgs butter pecan instant pudding mix (depends on whether or not you use the eggs)
1 tbsp vanilla
1 can evaporated milk
1 1/2 cups white corn syrup
chopped pecans
milk

Beat eggs in a large mixing bowl. Add the remaining ingredients using enough milk to fill the ice cream freezer. If you do not want to use raw eggs, you may omit them but be sure to use both packages of pudding mix. Use only one package of pudding mix if using eggs. Follow instructions on your ice cream freezer.

Enjoy!

Karaoke Giapo Enrico Show

Enrico showCome to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=AWFZ0qU_oNg&hl=en

STUPUD HE @ GIAPO Queen St. - 01.01.2010 06:14

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=qZHjt0Ah4rM&hl=en

Two French Chocolate Desserts - Ready in a Snap

The French are well known for their elegant chocolate desserts, each one more elaborate then the next. But some of the most popular French chocolate dessert recipes are very quick and easy to prepare. Either one of these chocolaty treats would be fit to serve company, but no need to wait until you're entertaining to give them a try.

Please note that although they are simple to make, these French chocolate desserts require the best ingredients possible, especially for the chocolate, which should be a good quality baking chocolate. Also, do make these desserts ahead of time so they have enough time to chill before serving.

Chocolate Tart
Tarte a la Ganache

1 9 inch pre-baked tart or pie shell 10 ounces good quality, sweet, dark chocolate 1 1/4 cups heavy cream

Break the chocolate into small pieces and place in a sturdy, heat resistant mixing bowl.

Pour the cream into a small saucepan and warm on medium heat. Remove from heat as soon as it comes to a boil.

Pour the hot cream on top of the chocolate and cover the mixing bowl with a plate. Let it sit for five minutes.

Using a wooden spoon stir the chocolate and cream until completely mixed. Pour into the pie shell.

Refrigerate your tart for at least an hour before eating. You can decorate it just before serving with colored candies, chocolate curls and/or whipped cream..

Makes 8 servings

Chocolate Mousse
Mousse Au Chocolate

8 ounces good quality dark cooking chocolate 6 eggs, at room temperature whipped cream (optional)

Melt the chocolate in a double boiler.

Separate the eggs into two large bowls.

Beat the egg whites until very stiff.

Stir the melted chocolate into the egg yolks, beating vigorously until the mixture is smooth.

Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended.

Carefully fold in the rest of the egg whites.

Spoon the mousse into individual parfait glasses, chill and serve with whipped cream and shaved chocolate if you wish.

4 to 6 servings

sungyong @ GIAPO Queen St. - 23.11.2009 08:12

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=__QSyJOykiw&hl=en

Why I Think Haribo Gummi Is the Best Candy in the World

Haribo is one of the best ( if not the best) fine candy producer in the world. I am sure there is few people that has never tasted the wonderful Haribo gummi golden bears. Chewy, tasteful, sweet, tangy... You wouldn't believe how crazy my little kids go when they see me coming back home with a bag of delicious gummi bears.

But do you know what the name Haribo means? Do you know where these gummy bears come from? The name Haribo comes from the founder's name Hans Riegel, and the German city where he was born ( Bonn)  so Hans, Riegel and Bonn are the three words that give the name HARIBO ( HA-Hans,RI-Riegel,BO-Bonn).

Haribo factory was established in Germany, in 1920, and Mr. Riegel produced in the first year 100kg of candies per day. In the beginning, his wife was in charge of the delivery of the candies with her bike. In 1923, they bought a car, and Mrs. Riegel stopped using her bike for deliveries.

After 5 years producing only Haribo jelly candies, the factory started producing licorice sticks. In 1930,  only 10 years after it was founded, Haribo factory had 130 workers.

Before II WW, Haribo was a medium sized factory with around 400 workers. During the war, the factory stopped production, because people was focused in producing tanks and weapons.

In 1945 Mr. Riegel died and his wife took his role as director and manager of Haribo factory. World War was finished, but there was a huge demand of raw materials, and the factory re-started production with only 30 workers.

In 1946, Mrs Riegel's sons, joined the factory as commercial and technical directors, and the factory started its expansion process.

In 1982, Haribo opened its first distributorship in the US, in Baltimore, very close to New York.

Today, Haribo has factories all over the world, and gummi bears, and many other types of candies have become a nice daily treat for our kids as well as for ourselves, grown up people!!!

I was reading a testimonial today about one guy that used to travel 35 miles once a week just to buy a small bag of Haribo Gummi Bears, but this guy has found a much better alternative to driving an hour to get his favorite candies. He has found a website where he can order 5 pound bags of Haribo gummi candies, and in a couple of days they are delivered at his front door. Can you imagine how he and his family enjoy this new source of endless gummy bears? 

If you are interested in finding a new way to have your favorite Haribo candies delivered to your front door, please click this link: haribo-gummi-candy.blogspot.com

Coffee Ice Cream - The Ultimate Summer Treat

Coffee ice cream has to be one of the most refreshing summer treats available. This tasty, frozen dessert combines the refreshing coolness of ice cream with the tantalizing flavor of coffee. Factor in a little energy boost from the coffee...and you've got yourself a super summer treat!

Thinking that frozen coffee treats are just reserved for specialty shops and that only gourmet chefs can churn out this fantastic treat, it's a wonderful surprise to taste the product of this recipe for the first time! Yup! You can make this great tasting dessert in the comfort of your own home!

Whether you're heading out to cut the grass, you've just come in from weeding the garden, or you just want a chilled bowl full of frozen goodness...you'll be happy to relax with the tasty treat made from this simple recipe. You'll be surprised that you made it yourself!

This recipe is versatile. You can make it to suit your "coffee tastes and preferences." Some people like their coffee weak; others will only drink it strong. Some people are adamant regular flavored coffee drinkers; others love the variety of flavored coffee now and then. Some people choose espresso over coffee.

When it comes to this recipe, you can adjust it to suit your likes and churn out a treat that's perfect for you!

Do you like your coffee strong or weak? Use more or less coffee to suit your preference!

Are you in the mood for flavored coffee? Simply use your favorite flavored instant coffee!

Do you like coffee or espresso better? Use your favorite instant coffee or espresso!

Ingredients

1 cup milk
1/2 cup granulated sugar
3 tbsp instant coffee or espresso (2 tbsp for a weaker flavor, 2 1/2 tbsp for a moderate coffee flavor)
2 cups heavy cream
1 tsp vanilla extract

Directions for Making Homemade Coffee Ice Cream

Step 1: With an electric mixer or whisk, mix milk, granulated sugar, and instant coffee until the sugar and coffee have completely dissolved.

Step 2: Stir heavy cream and vanilla extract into the coffee mixture.

Step 3: Pour mixture into your ice cream maker.

Step 4: Mix ingredients in your ice cream maker according to the manufacturer's directions. Ice cream will be thick when finished.

Step 5: Dig in and enjoy!

With your bowl filled to overflowing with this tasty bowl of homemade coffee ice cream, you can sit back...relax...and enjoy the beautiful day!

Pauline Stockhausen is happy!!

Pauline is happy!Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=6gt_GGeG6yw&hl=en

What Goes Into a Healthy Cake?

When you think about cake, I'm guessing that "healthy" is not the first word that pops into your mind. Cake is supposed to be rich, decadent, and slightly bad for us. It's one of those things that we have every now and then, and the pleasure that it gives us balances out the negative effects, which aren't significant when we don't have it too often.

And most likely, when you imagine a healthy cake, it doesn't sound too appealing. In fact, it's a bit of an oxymoron. If a cake is healthy, than it's not even really a cake anymore. It becomes something else-a compromise. Rather than a decadent dessert, it becomes a healthy snack.

So let's think of it this way: Instead of making a healthy cake, let's talk about making a healthier cake or, if you like, a less unhealthy cake. How's that?

The basic ingredients of most cakes are pretty simple. There's the cake part, which is made of butter, sugar, flour, and eggs, and then there's the frosting, which is mostly sugar and butter. Both elements can be made significantly less unhealthy without seriously affected the flavor. I know it's hard to believe, but it's true. Have you eaten at a health-food or vegan restaurant lately? If not, you might be surprised by how sophisticated they've become with their cakes.

Let's start with the cake part: All we're going to do is replace those high-fat, high-calorie ingredients with healthier alternatives. You don't even need a healthy cake recipe, necessarily. Just take your favorite cake recipe, and substitute each ingredient with something different. Of course, when you substitute things, you risk upsetting the delicate balance of the cake recipe. That's why, before presenting your healthy cake for guests or using it for any special occasions, you'll probably want to do a couple of test runs.

First of all, switch sugar with artificial sweetener. If you want my advice, use Splenda. It tastes better than the other sugar alternatives, and its measurements are the same. As far as baking is concerned, one cup of sugar equals one cup of Splenda. However, if you're not a fan of artificial sweeteners in general, try natural fruit sugars or other natural sweeteners.

Meanwhile, applesauce can replace oil (and it tastes delicious-not too fruity). For the eggs, either you can use egg replacements, or you can simply go yolk-free. If you take the latter option, be sure to make up for the volume of the yolks with an extra egg white or two.

As for the frosting, the formula is much the same. Use artificial sweetener, and replace the butter with a lower-calorie, lower-fat butter alternative. Vegan butters, for example, have great flavor without all of the unhealthy stuff.

Of course, if you want to be really smart with your healthy cake, consider not using frosting at all. Instead, use fruit. For example, strawberries with a little bit of chocolate is a great combination for white cakes. Other popular options are pineapple, apple with cinnamon, or blueberries.

THE HAKA AT GIAPO GENUINE ITALIAN GELATO: 279 QUEEN STREET AUCKLAND

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=D4duDCaXeWA&hl=en

Oatmeal Carrot Raisin Cookie Recipe

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.

In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.

I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.

Ingredients you will need:

1 1/4 Cup of grated carrots

1 Cup of whole wheat flour

1/2 Cup of Raisins

1/2 Cup of I can't believe it is not butter

1/2 Cup of packed brown sugar

1/2 Cup of quick oats

2 Eggs medium size

1/2 Teaspoon of cinnamon and a good vanilla bean paste

1/4 Teaspoon of nutmeg

1/4 Cup of warm water

1 Teaspoon of baking powder

1 Tablespoon of confectioners sugar

Non Stick Spray

First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.

In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.

In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.

Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Until Your Mine: A Jiley/Nelena Story Ep.2

Until Your Mine Ep.2 Miley: Joe, you didn't have to. I mean, I was just going to Pinkberry and then Blockbuster. Joe: *smiles* I wanted to. Miley: *Thinking: This is odd.* O-okay. Thanks, by the way. They walked to Pinkberry and ordered Selena and Miley's favorite, chocolate sorbet. Then, Joe took her to Blockbuster where they got "click flicks" as Nick liked to call them. He even dropped her off at her house. Miley looked at him. Miley: Um... how'd you know I lived here? Joe: *points to Selena and Nick* I just sort of realized. *shrugs* Miley: *laughs nervously* Thanks. Joe: See you around. *speaks like he's sort of depressed* Miley: Yeah. Bye. *gets out of the car and runs to Nick and Selena* Not to be rude, but what the hell are you guys doing at my house? Selena: Well, Nick just dropped me off! *laughs* What were YOU doing with Joe? Miley: *blushes* He saw me alone, so he just drove me to where I needed to go. That's it. Selena gave in. Nick left with a final kiss to Selena and a hug to Miley. The sleepover went well; they fell asleep at 3:00 AM, however. For the next few weeks, Joe ignored Miley again. It was that afternoon that made Miley want to faint. Joe: Miley, wait up! Miley: *turns around; waits for Joe as he runs to her* Yeah? Joe: *pants* I was... I was just wondering if you'd like to go to the beach today. You know... it's the last day of the school year, so... *smiles* Miley: Um.... sure, I'd love to. Joe: I'll pick you up at 7 . *kisses her cheek and runs ...



http://www.youtube.com/watch?v=oWNrpOeP_HE&hl=en