Jan.27,2007 Freebies & Recipes

Free Chinese Hand Painting Silk Handkerchief
http://www.eaststore.com/cart.php?page=freesign
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Barnes & Noble $10 GC from HP
Please take a few minutes to answer the following questions and we’ll send you a Barnes & Noble gift card worth $10**. Your answers will help us to understand how HP Smart Printing Services can help meet your business needs.
http://h30248.www3.hp.com/offers/sps/index.asp?jumpid=ex_r2612_go/mysterysolved4/kimipgsmb/1Q07SPS/dm/kristy/DB_mccBZGN
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Warning: Sports illustrated Free Screen Saver
this screen saver is being offered various sites on the net...Once you click link it automatically started the download...once download complete my spybot started spitting out one warning after another...
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New York Moves Magazine Survey~ free gift
this has been up months ago...could possibly only be for NY area...
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new link**Airborne On-the-Go Sample & coupon
scroll thru for both offers..listed separately http://www.airbornehealth.com/promotions_otg.php
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Free Wrist Wrap from Opera Mini
http://www.operamini.com/bday/ Have an idea for an original birthday greeting card? Send it to us! Be it a couple words, image, song or a video, we will post the top five submissions on this page and reward the first 1000 submissions with an Opera wrist wrap. Your email should include: Your name Full address The greeting send email to: birthday@opera.com with Mini Bday in the subject line
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Pretty City - Free Spa and Salon Services (Chicago area) Feb

http://www.prettycity.com/love Free Spa and Salon Services at top local Spas and Salons in honor of National Wear Red Day. Join http://www.prettycity.com/ , in partnership with The Heart Truth, on Friday, February 2, 2007 as we celebrate National Wear Red Day at top spas, salons and medical spas in Chicago and Greater Illinois. Book complimentary treatments from 9am-1pm at the following Heart Destinations: Samone Spa Bar 915 W Washington Blvd Chicago IL 60607 Call for complimentary appointments 312-421-2112 Dermatique Laser and Skin 407 South Third Street Suite 240 Geneva IL 60134 Call for complimentary appointments 630-262-2515 The Woodhouse Day Spa 302 South Main Street Algonquin IL 60102 Call for complimentary appointments 847-458-9600 Plus book discounted $59 spa and salon services at over 60 Chicagoland spas and salons through February 15!
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Dove pro-age New product line sample

http://www.doveproage.com/samples_reg.asp

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MP3 from Switchfoot Unreleased single "Revenge"

http://bandmanager.bandfarm.com/marketing/Switchfoot/download-revenge-from-switchfoot-and-sparrow/

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Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse

Cake: 4 tablespoons unsalted butter, melted 1/3 cup all purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 4 large eggs 3/4 cup sugar Mousse Base: 1 cup heavy whipping cream 4 cinnamon sticks, broken in half Mousse, Cake Assembly, and Glaze: 2/3 cup cherry jam 2 tablespoons kirsch (clear cherry brandy) 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1/2 cup heavy whipping cream 1/4 cup water 2 tablespoons light corn syrup 1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag) 5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped Buy Chocolate For Cake: Preheat oven to 400 F. Place 8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides. Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) For Mousse Base: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight. For Mousse, Cake Assembly, and Glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers. Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze. Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve. Source: Bon Appetit
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Sweetheart Chocolate Pound Cake with Creamy Chocolate Icing
Prep Time: 45 minutes (Ready in 2 hours 10 minutes) CAKE 2 cups sugar 1 cup butter, softened 3 eggs 1 teaspoon vanilla 2 cups Martha White® All Purpose Flour 1/3 cup unsweetened cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup milk ICING 1/2 cup butter, softened 1/4 cup unsweetened cocoa 1/4 cup milk 4 cups powdered sugar 1 teaspoon vanilla 1 . Heat oven to 350 degrees F. Grease and flour one 8-inch round cake pan and one 8-inch square pan. In large bowl, combine 2 cups sugar and 1 cup butter; beat at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla; blend well. 2 . In medium bowl, combine flour, 1/3 cup cocoa, baking powder and salt; mix well. Add to butter mixture alternately with 3/4 cup milk, beginning and ending with flour mixture. Pour batter evenly into greased and floured pans. 3 . Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool cakes in pans for 10 minutes. Remove from pans; place on wire rack. Cool 1 hour or until completely cooled. 4 . In medium saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup milk. Bring to a boil over medium heat, stirring to melt butter. Remove from heat. Gradually stir in powdered sugar until smooth. Stir in 1 teaspoon vanilla. If icing is too thick, add a little more milk. 5 . To make heart shape, place square cake on large serving tray or foil-covered cardboard. Cut round cake in half forming 2 half circles. Place cut sides of half circles touching 2 adjoining sides of square cake to form heart shape. If necessary, trim ends of half circles to fit. Spread icing over cake. 12 servings
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