Hanging Around

fuckyeahcycling:

Vai CAV…..dalle Stelle di Fano, alla polvere di Cesolo! (by Francesco Carpineti)

(Giro d’Italia 2012 | Stage 6)

fuckyeahcycling:

La sofferenza di Cavendish sul passo della cappella (by jurivale91)

(Giro d’Italia 2012 | Stage 6)

themaccabees:

Hi everyone. ‘Went Away’ is our next single and the new video is now available to watch above. Directed by Phil Sansom, it’s the first video from ‘Given To The Wild’ to feature the band in and was collated over three different sessions.

Training plan for day 1 of off season: Chocolate Amaretto Crêpe Cake

cooking-confessions:

Chocolate Amaretto Crêpe Cake

Crêpe Ingredients: 

• 6 large eggs
• 1 cup whole milk
• 1/2 cup cream
• 1/2 tsp vanilla
• 1 cup all purpose flour
• 1/8 tsp salt
• 1/4 cup confectioners sugar

Chocolate-Amaretto Filling Ingredients:

• 1 1/3 cups heavy whipping cream
• 3 Tbsp unsweetened cocoa powder
• 3 Tbsp granulated sugar
• 1 tsp. almond extract
• 2 Tbsp. amaretto liqueur

Chocolate-Amaretto Ganache Ingredients:

• 9 ounces semisweet or bittersweet chocolate
• 1 cup heavy cream
• 2 tablespoons Amaretto liqueur

Directions:

1. For crêpe, place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
2. Brush a 9 or 10 inch skillet with melted butter and place over medium heat until butter just starts to smoke.
3. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter.  Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set.  At this point, most recipes will tell you to flip the crepes; mine were cooked through without flipping, so I just slid them out of the skillet and onto a plate.  
4. Repeat process until all crepe batter is used. Allow the crepes to cool completely.
5. For filling, whip heavy cream in a large bowl on medium-high speed with a hand mixer or using a stand mixer fitted with the whisk attachment. 
6. Gradually add the granulated sugar.  Mixture will begin to thicken.
7. Gradually add in the unsweetened cocoa powder.
8. Add the amaretto liqueur one tablespoon at a time, and then add the almond extract.
9. Whip until stiff peaks form.  Set aside.
10. For ganache, roughly chop the chocolate and place it in a medium bowl.
11. In a small saucepan, heat the heavy cream over medium-high heat until just boiling.
12. Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth.
13. Mix in the Amaretto and whisk again until smooth. Allow to cool slightly before using.
14. To assemble, center a crepe on a serving plate.  
15. Using a pastry brush, very lightly coat the crepe with chocolate ganache while it is still thin (if ganache begins to set, you can gently heat it in the microwave at 20 second intervals). 
16. Thinly spread a little whipped filling over the ganache and top with another crepe. 
17. Continue brushing, spreading and stacking, ending with a crepe on top.  Set aside.
18. When remaining chocolate ganache is of spreading consistency, use to frost the cake.  Let stand at room temperature until set.

Notes:

**Halve the ganache recipe unless you are making truffles as well

**If making entire ganache recipe, remaining amount can be chilled and rolled into truffles.  Roll truffles in cocoa powder and garnish top of cake, if desired.

(via powderbluebicycle)

radiohead - reckoner (live from the basement)

(Source: ofwgblake, via baltimorehorses)

Views from up the Albispass, along the Tulersee and back down the Buchenegg, on a perfect evening’s ride near Zurich.