This song”NANA”Has Been Produced By Naahreal From Tanzania And Writen By Diamond Platnumz And Mr Flavour. The Video Was Shoot In Cape Town, South Africa By Godfather Production.

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Irresistible Music Video: Diamond Platnumz Ft Mr Flavour – Nana. Featuring my HONEY BUNCHES: Iyanya, A.K.A, Praiz, Bracket and Sean Tizzle

Joy of Baking: “Red Velvet Cupcakes have a mild chocolate flavor that comes from adding just 1 tablespoon of unsweetened cocoa powder (regular or Dutch processed) to the cake batter. Although they say that the reaction between cocoa powder and baking soda gives a red tinge to the batter, to get the garishly red color of a Red Velvet Cake, we need to add lots of liquid red food dye (about 1 tablespoon). Buttermilk is responsible for this cake’s moist and tender crumb.

You can buy buttermilk or buttermilk powder, or you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just let this mixture stand 5 to 10 minutes before using. The cake batter uses the creaming method, that is, beat the butter with the sugar until creamy, add the egg and vanilla extract, and then alternately add the flour mixture and buttermilk (mixed with the liquid red food dye). The final step is to add a mixture of baking soda and vinegar. Because baking soda starts to react with the batter right away, try to get the cupcakes into the oven as quickly as possible.
Finally, the frosting, which is really what cupcakes are all about. The classic frosting for a Red Velvet Cake is cream cheese. But this cream cheese frosting is a little different in that it also contains heavy cream so you end up with a sweet yet tangy frosting, that is wonderfully rich and creamy. Make sure to use cold heavy cream or heavy “whipping” cream (double cream) which is cream with a 35-40% butterfat content. This is cream that when whipped, holds stiff peaks. The frosting recipe is adapted from ‘The Waldorf-Astoria Cookbook’ by John Doherty. If you are just spreading the frosting on the tops of the cupcakes with an offset spatula or knife I would half the Cream Cheese Frosting recipe. But if you want to pipe lovely tall swirls (I used a Wilton 1M star tip) of frosting on top of each cupcake, use the full recipe. If you like, crumble one of the cupcakes, and use the crumbs to decorate the remaining 11 cupcakes (as I have done in the picture).
Red Velvet Cupcakes:
1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes.
Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.
Red Velvet Cupcakes:
1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)”

WIRED: “The male orgasm is an explosive affair, but the female orgasm? Now, that’s a different story. Find out what’s really going down when a woman climaxes.”

This took my breath away and made look at how I’ve been living my life.  I don’t know what day I’m going to die and yet I make ‘sensible choices’ like… “I’ll NEVER JUMP of a skyscraper just in case I die!” Yet in reality, I have no control over when I go.  It’s not in my hands.  I try to control so much in my life and yet it’s not in my control!  Maybe taking a risk like this would make me remember how precious ever second, every minute, every hour I am drawing breath is a GIFT!   GOD is GREAT / Allahu Akbar / Todah La’el!

X Dubai: “What sounds like a nightmare for most is still a dream for others; to BASE jump off the world’s second highest residential structure with the most qualified athletes in the world.

SkydiveDubai and XDubai have partnered with DreamJump to bring dreams to extreme reality when they opened the opportunity for limited people from the public to jump using the DreamJump System.

In addition to the dream jumps, a total of 558 BASE Jumps occurred in a matter of just a few days off the Princess Tower in the heart of the Dubai Marina.

Dubai Film has partnered alongside SkydiveDubai and XDubai to bring the fear, adrenaline, laughter, excitement, and joy for you to enjoy.

Music Credits:
Ninja Tracks: Collider
Ninja Tracks: Eon”

“For many transgender women, learning to live as a lady is a challenge tackled in secret. But now, thanks to a revolutionary ‘Trans Finishing School’, transitional women are being trained how to move, dress and even speak like ladies. ‘Le Femme’ finishing school in New Jersey, U.S, was created by Ellen Weirich, who dedicates her life to helping trans women feel confident and comfortable in their feminine skin. The curriculum, led by ‘Lady Ellen’ includes how to walk gracefully in heels, how to speak like a lady, how to dress according to body shape and how to create a convincing cleavage.”

Gordon Ramsay: “Ingredients

• 4 lamb shanks
• olive oil for frying
• 2 carrots, peeled and sliced
• 1 onion, peeled and thickly sliced
• 2 bay leaves
• 1 x 750ml bottle red wine
• 500ml chicken stock
• small handful of mint leaves, to garnish (I didn’t bother)
• First, prepare the marinade:
• Lamb Shank Marinade
• 1-2 green chillies, deseeded and sliced, to taste
• 1-2 red chillies, deseeded and sliced, to taste
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp cumin seeds
• 2 cinnamon sticks, snapped in half
• 3 garlic cloves, peeled, roughly chopped and crushed
• olive oil
• sea salt and freshly ground black pepper

Instructions

1. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tbs olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.
2. Preheat the oven to 160C.
3. Heat a large casserole dish on the stovetop and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.
4. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7-8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (if the tops of the shanks look like they might be drying out, just baste and occasionally turn them).
5. Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top.”