Canada 🇨🇦, Travel, Leisure & Photography

Moraine Lake, Canada 🇨🇦 

Moraine Lake is a glacially fed lake in Banff National Park, 14 kilometres (8.7 mi) outside the Village of Lake Louise, Alberta, Canada. It is situated in the Valley of the Ten Peaks, at an elevation of approximately 6,183 feet (1,885 m). The lake has a surface area of 0.5 square kilometres (0.19 sq mi).
The lake, being glacially fed, does not reach its crest until mid to late June. When it is full, it reflects a distinctive shade of blue. The colour is due to the refraction of light off the rock flour deposited in the lake on a continual basis.

Hiking trails

The area around the lake has several walking/hiking trails which are, from time to time, restricted. The trail most commonly taken by tourists is The Rockpile Trail, which is along the actual moraine. The trail is approximately 300 metres long, with an elevation change of 24 metres (79 ft). The view of the lake from the top of the rockpile is one of the most photographed locations in all of Canada.[1] That view of the mountains behind the lake in Valley of the Ten Peaks is known as the Twenty Dollar View, as Moraine Lake was featured on the reverse side of the 1969 and 1979 issues of the Canadian twenty dollar bill.[2][3]

Along the same trailhead, the Consolation Lakes trail starts, which is approximately 3 kilometres (1.9 mi) long, with an elevation change of 90 metres (300 ft). Upon reaching Consolation Lakes hikers may continue along to the upper lake, which is not visible from the end of the lower lake. There is, however, no clearly marked trail, and can often be a scramble over large rocky areas.

Near the canoe docks of Moraine Lake Lodge[4] there is another trailhead. This trailhead is the start of two trails, one of which branches out into four different trails – so there are in total, five trails starting at that trailhead (Moraine Lake Lakeshore Trail, Eiffel Lake, Wenkchemna Pass, Larch Valley, and Sentinel Pass). The Lake Louise & Yoho Map[5] provides information on these trails.

Mountaineering routes Edit

The Neil Colgan Hut can be reached in 8 to 12 hours climbing the Perren Route[6] from Moraine Lake.


All about Pilates & Benefits

5-Minute Thigh-Sculpting Pilates Workout | Class FitSugar


This Pilates leg-and-butt workout, from Kristin McGee, is as fast as it is effective. In only five minutes, it will leave your glutes burning and your upper thighs worked — without having to stand! Best of all, you don’t need any equipment for this workout, so you can do it anywhere, anytime.


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Mind Blowing Banoffee Alaska! By Jamie Oliver| Food Tube


Get Full Recipe:

Links from the video:

Short Crust Pastry For Pies |


Jamie’s Maple Pecan Tart |


5 Things to Do With Eggs |


Jamie’s Bakewell Tart |


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Classic Tiramisu Recipe

By Home Cooking Adventure



Makes about 6 servings

Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt

For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur

20 Savoyardi ladyfingers (about 180g)
Cocoa powder, for dusting

1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,

creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.

2. Add mascarpone cheese and and blend well.

3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.

4. Combine the cooled espresso with liqueur and set aside.

5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.

6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.

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Chocolate Ganache Cake チョコガナッシュケーキ

By Cook Kafemaru


Ingredients: 7inch×3inch(18cm×8cm) Cake Pan
2 Egg yolk
20g(0.7oz) Granulated sugar

2 Egg white(cooled)
50g(1.8oz) Granulated sugar

60g (2.1oz) cake flour
20g(0.7oz) Cocoa powder
10g(0.4oz)Melted butter

80g (2.8oz)chocolate
80g (2.8oz)Fresh cream
10g(0.4oz) butter

※Whipped cream
※Chocolate pen(decoration)~Crystal of snow

材料:18cm×8cm パウンド型
卵黄 2個
グラニュー糖 20g

卵白 2個(冷凍庫に入れて一部が凍る位に冷やしておく)
グラニュー糖 50g

薄力粉 60g
ココアパウダー 20g
溶かしバター 10g

チョコレート 80g
生クリーム 80g
バター 10g




Chocolate Ganache Tart 絶品!濃厚生チョコ風チョコタルト♡


【Ingredients】18 cm diameter tart

●Tart Crust
70g unsalted butter
40g Granulated sugar
1 egg yolk
110g cake flour
10g cocoa powder
5g Black cocoa powder(or cocoa powder)
1/2tsp Baking powder
100g Heavy cream
150g Chocolate(bitter chocolate)
5g unsalted butter

①Mix the butter (room temperature) well with a rubber spatula, add sugar and mix more.
②Once mixed together, add the egg yolk, and mix further.
③Add sifted cake flour and cocoa powder,Black cocoa powder,Baking powder, using a rubber spatula to cut it in.
④Wrap the dough with cling film and let it rest for more than 30 minutes in the fridge.
⑤Stretch the filling out to double the size of the pan and use a fork to open holes.
Heat in your preheated oven at 170°C for 25 minutes, then cool and set aside.
⑥ Chop the chocolate roughly so it can melt easily.
⑦Put heavy cream in a heatproof container and microwave until it comes to a boi.(microwave at 600w for 40~50sec)
⑧Add the chocolate to the heavy cream .
⑨When the chocolate has melted, add butter and let it melt.
⑩Pour Step ⑨ into the cake pan from Step ⑤ and chill in the refrigerator to firm up.
⑪Once cooled sprinkle cocoa powder if you like and it’s finished!

無塩バター 70g
グラニュー糖 40g
卵黄 1個
薄力粉 110g
ココアパウダー 10g
ブラックココアパウダー 5g(無い時はココアパウダー15gで加えてください)
ベーキングパウダー 小さじ1/2
生クリーム 100g
チョコレート 150g (ビターがおススメ)
無塩バター 5g



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Fruit Custard Tart プリンタルト なめらか絶品ふるふる~

By Cook Kafemaru


【Ingredients】 9in×3.6in(23cm×9cm) Tart mold
●Pate sucree(Tart dough)
50g (1.8oz)Butter
30g (1oz) granulated sugar
20g (0.7oz)Beaten egg
110g (3.9oz) cake flour
10g (0.4oz) Almond powder
2 egg
40g (1.4oz) granulated sugar

6g (0.2oz)Powdered gelatin
40g (1.4oz)water

120g (4.2oz)milk
100g (3.6oz)Fresh cream
vanilla extract

※Whipped cream

●パートシュクレ(タルト生地)  23cm×9cmタルト型
バター  50g
グラニュー糖 30g
溶き卵 20g
薄力粉 110g
アーモンドプードル 10g
卵 2個
グラニュー糖 40g

粉ゼラチン 6g

牛乳 120g
生クリーム 100g



Breakfast & Brunch, Burgers 🍔 Meatloaf, Sandwiches & Toasts, Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate French Toast チョコフレンチトースト~甘いけどハマる味!

By Cook Kafemaru


【Ingredients】for 1 person
1 slice (sliced in 4) white bread
1tbsp marmalade
30g (1oz)chocolate

*appareil (mixture)
1tbsp cocoa
1tbsp sugar
20g(0.7oz)hot water
1 egg (eggwash)

*Powdered sugar
*Whipped cream

①Cut the white bread in half
②Make a cut in the bread to make it like a bag, then put marmalade and chocolate in it.
③Put cocoa and sugar in a bowl, pour hot water and mix well.
④Add milk and mix again.
⑤Add eggwash and mix well.
⑥Put the mixture (appareil) in a tray or a preservation bag, and soak the bread in it.
*Soak the bread at least for 2 hours, if possible, soak it for a night.
⑦Heat a frying pan at a medium heat, melt butter and fry the both surfaces of the bread from ⑥ lightly.
⑧Bake the bread in the preheated oven (180°C) for about 10 mins, and serve!
*Put the bread in a heat-resistant container or a baking sheet lined with baking paper.
⑨Put whipped cream or ice cream on the freshly baked soft french toast, and enjoy!

*Dry bread will be soaked well in the appareil.
*Bitterer marmalade matches better with chocolate
*The toast is like fluffy soufflé

食パン 1枚(4枚切り)
マーマレード 大さじ1
チョコレート 30g

ココア 大さじ1
砂糖 大さじ1
お湯 20g
牛乳 120g
卵(溶き卵) 1個
バター 15g


②パンに切り込みを入れて袋状にし、そこにマーマレード、 チョコの順で詰める
⑥この液体(アパレイユ) をバットや保存袋などに入れてパンを浸す
*浸す時間は最低でも2時間、出来 れば一晩浸すと良い
⑦フライパンを中火にかけ、バターを溶かし、⑥ のパンの両面をさっと焼く
*パンは耐熱容器に入れるか、 ベーキングペーパーを敷いた天板に乗せる
⑨焼きたてのふわふわふわなところに、 生クリームやアイスクリームを乗せてどうぞ!

*パンは乾燥したものの方が、 アパレイユをしっかり吸ってくれます

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Baked Cheese Cake ベイクドチーズケーキ②美味しいよ~

By Cook Kafemaru

【Ingredients】Number of servings: 8 (6cm/2.4inch) baking cups
100g (3.5oz)Cream cheese
100g (3.5oz)Double cream
30g (1oz) granulated sugar
1 Egg
10g (0.3oz) cake flour
1tsp lemon juice
*Marmalade jam
*non melting powdered sugar
①Beat egg.
②Leave cream cheese at room temperature for a moment and put it in a bowl, then stir well with a whisk.
③Add sugar and mix well.
④Add eggwash and mix well.
⑤Add lemon juice and mix well.
⑥Add Double cream and cake flour, and mix well.
⑦Pour the mixture into the baking cups.
⑧Bake them in the preheated oven (180°C) for about 24~26 mins.
⑨When it’s done, spread the marmalade jam.
⑩When they’re totally cool, non melting powdered sugar.
・You can also use apricot, apple, strawberry or any kinds of jam.

クリームチーズ 100g
生クリーム 100g
グラニュー糖 30g
卵(M) 1個
薄力粉 10g
レモン汁 小さじ1


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My 20 Favorite Winter Crockpot Recipes. By Half Baked Harvest

You guys. It is FREEZING! I mean, it’s not the coldest it’s ever been or anything, but it’s cold. We have snow on the ground and it’s currently 6 degrees… The post My 20 Favorite Winter Crockpot Recipes. appeared first on Half Baked Harvest.

via My 20 Favorite Winter Crockpot Recipes. — Half Baked Harvest