I’ve inserted little cues and clues after each to jog memories, while trying to avoid outright “spoilers”. My own compilation of inspired fade-outs follows. These special culminating moments are like great advertising taglines- their strength lies in the fact that we can’t forget them.
12 MINUTES ENDINGS MOVIE
Most great movie endings are marked by either a parting line of dialogue or bit of action that places the proverbial cherry on top of the sundae, perfectly summing up all that's gone before. Only at the end of a film can we really and truly judge it…that short period sitting in our seats- thinking, feeling, reacting - as the final credits roll. Tying together all that has gone on before, they are the final piece of the puzzle we all wait 100 minutes, give or take, to experience. Serves 8.With the arrival of Spring and the sense of new beginnings, my contrarian spirit has me thinking about great endings. Peel off parchment, and break into pieces. Sprinkle with pistachios and almonds then sprinkle with salt.Ĭhill in refrigerator until completely set, about 30 minutes to 1 hour. Pour chocolate onto parchment-lined pan, and smooth with a spatula into an even layer. Place bowl with chocolate inside saucepan, and stir until melted. Fill a saucepan with water (about 2 inches) heat on medium-high heat. Line an 8-inch pan with parchment paper, leaving a small overhang.īreak chocolate bars into several pieces, and place in a small bowl. Dark Chocolate Pistachio-Almond Barkģ (3.5-ounce) good-quality dark chocolate bars Store the granola in an airtight container. Let the granola cool before breaking it into pieces.
Top the granola with the chopped cranberries and candied ginger. Return the pan to the oven for 8 to 11 more minutes or until the granola is lightly golden on top. Stir up the mixture to make sure the granola cooks evenly. Bake for 10 minutes remove from the oven, and top with coconut flakes. Turn the granola out onto your prepared pan, and use a large spoon to spread it in an even layer. Stir in oil, maple syrup, molasses, and vanilla. In a large mixing bowl, combine oats, nuts, salt, cinnamon, and ground ginger. Line a 12-inch by 17-inch (half baking sheet) with parchment paper. Gradually add milk until frosting is at drizzling consistency. Beat on low speedġ minute increase to medium-high until thoroughly combined and smooth. Cream Cheese FrostingĬombine cream cheese, vanilla, and sugar in a mixer. Fold in whipped egg whites, and pour into greased pan about two-thirds of the way full.īake about 18 to 21 minutes or until a toothpick comes out clean. Drizzle with Cream Cheese Frosting, and decorate with sprinkles. With the mixer on low, add the dry ingredients, alternating with the buttermilk, ending with the dry ingredients. In a small bowl, combine vinegar and food coloring add to the mixer, adjusting color as needed. Add sugar, beating until combined, and oil beat for 2 minutes, scraping down the sides as needed. In the mixer, using the paddle attachment, beat the butter on high until smooth and creamy. In a medium-size bowl, combine flour, cornstarch, baking soda, unsweetened cocoa powder, and salt with a whisk to make sure thoroughly combined.
With a handheld or stand mixer with a whisk attachment, beat egg whites on high until soft peaks form, about 2 to 3 minutes.
¼ cup unsalted butter, at room temperature Photos and recipes by Leslie Byars Register Mini Red Velvet Bundt Cakes with Cream Cheese FrostingĢ large eggs, room temperature and separated
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