2000 calorie diet meal plan. Calories in ghirardelli chocolate squares. Unhealthy ways to lose weight fast


Calories in 1 tablespoon of sugar : Belly band to lose weight.

Calories In 1 Tablespoon Of Sugar

calories in 1 tablespoon of sugar

calories in 1 tablespoon of sugar - Rain-X 5079278

Rain-X 5079278 Latitude 8-In-1 Premium Graphite Coated Wiper Blade - 21"

Rain-X 5079278 Latitude 8-In-1 Premium Graphite Coated Wiper Blade - 21"

Rain-X "Beam" blade design contoured design applies even pressure along entire length of blade

The Rain-X Latitude Wiper Blade contours to the unique curvature of your windshield to provide smooth, even wiping pressure along the full legth of the blade. The Rain-X Latitude series of windshield wiper blades offers ultimate visibility in rain, sleet, and snow. The Latitude's synthetic rubber squeegee resists cracking in extreme temperatures, and prevents ice and snow build-up through the elimination of exposed metal components. Rain-X Latitude wiper blades fit over 98% of vehicles, thanks to the pre-installed small j-hook adapter and included multi-adapter for side pin, large j-hook, and bayonet wiper blade arms.

Fits 98% of vehicles' wiper blade arms thanks to included multi-adapter
Easy to Install
Latitude wiper blades are for use on either originally installed standard or curved-style wiper blades. They come pre-installed with small j-hook adapter, and the package contains a multi-adapter for side pin, large j-hook, and bayonet wiper blade arms. The Rain-X Latitude Version 2 wiper blades fit I&L (Insert & Lock) and PTB (Pinch Tab Button) wiper blade arms.
High Performance Wipe
The contoured design of the Latitude wiper applies even pressure along the entire blade length for a smooth, clean wipe every time. A specially blended graphite-coated rubber blade delivers the ultimate smooth, clean, chatter-free wipe. The blade's built-in aerodynamic spoiler significantly reduces drag, noise and wind lift for a smoother driving experience even in less-than-ideal conditions.
Ice-Resistant Frame
The Latitude's ice-resistant frame prevents ice and snow build-up through the elimination of exposed metal components. The durable, rubber-encased substructure increases wiper flexibility and adherence to the windshield in harsh conditions. This means more visibility in severe driving conditions and a longer windshield wiper life.

78% (11)

King Cake

King Cake

POINTS® Value: 4
Servings: 24

Preparation Time: 200 min
Cooking Time: 35 min
Level of Difficulty: Difficult

This cake has a surprise baked inside: a tiny plastic baby doll. Find it in your slice and have the honor of hosting next year’s Mardi Gras soiree.

1 cup fat-free skim milk
4 Tbsp reduced-calorie margarine
1/2 oz yeast, use two 1/4 oz packets
2/3 cup water, warm (about 110°F)
1/2 cup sugar, granulated
1/2 cup fat-free egg substitute
1 tsp table salt
1 tsp ground nutmeg
5 cup all-purpose flour, or as little as 4 cups (see instructions)
2 sprays cooking spray
1/2 cup packed light brown sugar
1/2 cup raisins
1/2 cup pecan halves, chopped (or walnuts)
1 1/2 tsp ground cinnamon
1 Tbsp reduced-calorie margarine, melted
1 cup powdered sugar
3 Tbsp water
3 Tbsp sugar, granulated (use 1 tbsp each purple, green and gold decorating sugar)

To make dough, combine milk and 4 tablespoons of margarine in a small saucepan; set pan over medium-low heat. Heat mixture until tiny bubbles appear around edges of pan. Remove pan from heat and set aside to cool slightly.

Meanwhile, in a large mixing bowl, combine yeast, 2/3 cup of warm water and 1 tablespoon of granulated sugar; let stand 5 minutes. Beat in egg substitute. Beat in cooled milk mixture. Beat in remaining granulated sugar, salt and nutmeg.

Add flour, 1 cup at a time, and mix until blended and no longer sticky (this will take 4 to 5 cups). Using dough hook attachment on your mixer, or your hands, knead dough until smooth and elastic (about 2 minutes with dough hook and 8 minutes by hand). Shape dough into a ball.

Coat a large bowl with cooking spray. Add dough and turn to coat all sides. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

When dough has risen, punch dough down with your fists to let air out. Roll into a large rectangle, about 14 X 18 inches; set aside.

To make filling, combine brown sugar, raisins, nuts, cinnamon and melted margarine in a bowl; combine until mixture is crumbly.

Sprinkle filling evenly over dough, to within 1/4-inch of edges of rectangle.

Starting from wider side of rectangle, roll dough up tightly, like a jelly roll. Bring ends of roll together to form an oval-shaped ring.

Coat a baking sheet with cooking spray. Place dough ring on baking sheet and pinch ends together to form a seal.

Cover dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Preheat oven to 375?F.

Using a serrated knife, cut slits 1/3 of way through dough all around ring, 1 inch apart, to let steam vent. Bake for 25 to 30 minutes, until golden. Remove from oven and insert plastic baby doll into bottom of cake so it is completely hidden. (You can substitute a whole pecan or walnut for the doll.)

To make frosting, combine powdered sugar and 3 tablespoons of water in a small bowl; whisk until smooth.

While cake is still warm, spread frosting over top and sides. Sprinkle colored sugar over cake, alternating colors. Cut into 24 pieces and serve. (Note: Our lightened up King Cake contains only a small amount of fat so it dries out quickly. For the best results, prepare the cake the day you plan to serve it.)

Bomb (Bombe)

Bomb  (Bombe)

Mexican chili chocolate cake. I honestly don't think you've ever seen this many calories in one picture before, but ooo so good with that little sting of chilli!



250 grams (8.8 oz)dark, bitter chocolate
250 grams (8.8 oz) butter or margarine
150 grams (5.3 oz) almonds
1 tablespoon all purpose flour
1 teaspoon cinnamon
1 tablespoon cocoa powder
2 tablespoons quark-curd (8%) (I’m sure Greek yoghurt will do)
2-3 red chillies
6 eggs
160 grams (5.64 oz) sugar
75 grams (2.64 oz) sugar (no, not a mistake)


250 ml (8.5 fl. Oz (U.S.)) cream
2 tablespoons sugar
2 tablespoons butter or margarine
250 grams (8.8 oz) dark, bitter chocolate
65 grams (2.3 oz) sweet, milk chocolate

Vanilla kesam (I didn't bother to make this, as they sell quark with vanilla seeds here)

2 sheets of gelatine
400 ml (13.5 fl. Oz (U.S.)) quark-curd 8%
Vanilla stick
1 tablespoon sugar

NB! This is a big batter and the cake is very rich. Make sure you have a lot of people around you who are willing to eat when you make it – or you will find your self eating too much of this delicious, but oh so sinful cake.
Remove the seeds from the chillies and put them in a bowl of water until they get somewhat softer.Melt the chocolate and butter for the cake in a bowl over boiling water. Put the chillies in a food processor and run it until the chillies are very finely chopped. Add the almonds, cinnamon and cocoa powder, and run the processor again until the almonds are chopped as well. Add the quark-curd. Mix the melted chocolate/butter and the chilli/almond mix thoroughly. Separate the egg whites from the yolks into two different bowls. In the egg yolks, add the 160 grams (5.64 oz) of sugar, and mix until it’s fluffy and creamy. Mix it carefully into the batter. In the egg whites, add the 75 grams (2.64 oz) of sugar and mix until meringue. Blend it carefully into the batter. Line a 24-26 cm (10 inch) spring form with non-stick paper and pour the batter into the form. Bake at 160 degrees C (320 F) for about 25-30 minutes. It’s not supposed to be runny, but be sure you don’t overcook it. As there’s almost no flour in it, it won’t hurt if it’s a bit raw. Cool the cake.

Ganache: Heat the cream and sugar to a boil. Pour it over the chopped chocolate and mix thoroughly. Let it cool, and frost the cake. If it’s very runny, just wait for a while as it will get more and more firm as it cools down.

Serve with vanilla quark-curd or vanilla yoghurt and some slices of fresh mango.

calories in 1 tablespoon of sugar

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