Lost In Translation

Hubble reveals heart of Lagoon Nebula by NASA Goddard Photo and Video on Flickr.

Chewy Raspberry Almond Bars Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

DIRECTIONS:

1. Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

2. In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.

3. Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.

4. Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

(via .caramel chunks and highlights. | Flickr - Photo Sharing!)

(via secret….secret…i have a secret…. ;) | Flickr - Photo Sharing!)

hydrazine:

Snowy Owl in morning light (by Charl28)

hydrazine:

(by Tweeniesmustdie)

stunningsurroundings:

dunes pano HDRtsy by wishiwsthr

hydrazine:

Interpretation (by Chris Lishman)

Candy-Topped Graham Cracker Cookie Squares Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Graham Cracker Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
Butter, egg and flour called for on cookie mix pouch for cutout cookies
1/4 cup Gold Medal® all-purpose flour or whole wheat flour
2 tablespoons honey
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon

Topping, if desired:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Chocolate Coating and Candy Topping, if desired:
1 cup semisweet chocolate chips (6 oz)
4 teaspoons shortening
1 cup white vanilla baking chips
Crushed peppermint candy canes, if desired
Betty Crocker® colored sugar or decors, if desired
Betty Crocker® holiday candy sprinkles, if desired

DIRECTIONS:

1. In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.

2. In small bowl, mix topping ingredients; set aside.

3. Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.

4. Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.

5. In small microwavable bowl, microwave chocolate chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. In another small microwavable bowl, microwave white vanilla baking chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into one of the melted coatings. Decorate as desired. Place on waxed paper until set.

hydrazine:

Moruya Heads (by rhyspope)