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Monday, July 4, 2016

National Geographic Travel Photographer Of The Year 2016 Winners

The annual National Geographic travel photographer of the year contest attracted 10,000 entries worldwide this year. The grand prize went to Anthony Lau for his shot of a horseman in Inner Mongolia, winning him a trip to a polar bear photo safari at Churchill Wild-Seal Heritage Lodge. Here’s a selection of the winning entries.
Grand Prize
Winter Horseman
The Winter in Inner Mongolia is very unforgiving. At a freezing temperature of minus twenty and lower with constant breeze of snow from all direction, it was pretty hard to convince myself to get out of the car and take photos. Not until I saw Inner Mongolia horsemen showing off their skills in commanding the steed from a distance, I quickly grab my telephoto lens and capture the moment when one of the horseman charged out from morning mist. (Photo and caption by Anthony Lau / National Geographic Travel Photographer of the Year Contest)

Nature First Place


Guardian Readers’ Travel Photography Competition

15+ Before & After Photos Of Dogs Growing Up

One thing you'll probably notice from those photos is that dogs grow REALLY fast! Depending on the size of your pup's breed, they can reach their full size in 6 to 18 months with some of the largest breeds sometimes taking up to 2 years.

4th of July Brownies – Easy Bomb Brownie Bites

Are you looking for some patriotic desserts?

Well I have the cutest recipe for you today. I think this might be one of my favorite patriotic desserts because these little 4th of July brownies look like little bombs… or fire crackers. The kids can make these and get involved. They will be so proud of showing off their adorable 4th of July dessert.

This is one of my favorite 4th of July dessert recipes.

I think you will love them too! Anyone can make them and everyone will devour them. They are so easy to make it is almost impossible to call it a recipe. 🙂
This recipe will yield two dozen patriotic brownie bombs:

Ingredients for Brownies:

  • 1/2 cup all purpose flour
  • 1 Tablespoon Hershey’s dark cocoa
  • 3/4 cup semi-sweet mini chocolate chips
  • 6 Tablespoons butter
  • 2 eggs at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • Red Mini Cupcake liners

Directions to make the Brownies:

1.  Preheat oven to 350°. Line mini muffin pan with paper liners and set aside.
2.  In a small mixing bowl, add the flour and cocoa powder. Whisk to blend well and set side.
3.  In a double boiler, melt the butter and mini chocolate chips until smooth and shiny. Remove from heat and set aside.
4.  In a large mixing bowl, add the eggs, sugar, extract and salt. Whisk together for 1 minute to incorporate.
5.  Add the melted chocolate mixture and stir well to combine.
6.  Add the flour mixture and stir well until fully mixed.
7.   Spoon the brownie batter into the muffin cups about 2/3 full. Do not fill up to the top since the batter expands when cooking.
8.  Bake for 8-10 minutes or until an inserted toothpick comes out clean.
9.   Cool in the pan for 5 minutes before transferring to a wire rack to complete the cooling process.


Directions to Decorate 4th of July Brownies:

1.  Line a cookie sheet with wax paper and set aside. Pour the cherries into a strainer to remove excess juice.  Transfer to a bowl and chill for 5 minutes (this will help the chocolate to harden almost immediately).
2.  In a microwave-safe bowl, microwave the royal blue chocolate melts for 45 seconds. Stir until completely melted.
3.  Dip 12 of the chilled cherries into the melted chocolate and immediately sprinkle with the red, white and blue jimmies after each dip. Place on the cookie sheet to harden.
4.  In a microwave safe bowl, microwave the light blue chocolate melts for 45 seconds. Stir until completely melted.
5.   Dip the remaining cherries into the melted light blue chocolate and immediately sprinkle with the red, white and blue nonpareil’s. Place on the cookie sheet to harden for 5 minutes.
6.  Once the chocolate on the cherries have hardened, pipe about 1/2 tablespoon of cookie icing on top of each brownie bite. Place the decorated cherries on top of the icing.
7.  Let the cookie icing harden for about 10 minutes.