Summarize the following:
. Who knew that such a fancy word like "ganache" was really just chocolate and cream? Don't be fooled – this is not an intimidating recipe. For this one, you'll need to multiply the above by 12 (to get 12 ounces of chocolate). Just remember that there are 3 teaspoons per every tablespoon; that's just about all the math there is. . If you're skeptical of substituting out chocolate for cocoa in an actual recipe, why not try it in your topping? That way your dessert won't be compromised if it all turns out less than desirable.  And, really, how bad can chocolate whipped cream be, cocoa or not? And the best about this substitution is that cocoa is already in powder form – no need to bust out the food processor; it's already done for you. . Alright, so this recipe doesn't require chocolate per se – it actually just requires cocoa from the get-go. But it's an easy recipe to see that cocoa is delicious and you don't need chocolate to make something adequately chocolate-y and convincing. The article above has four different varieties of chocolate. There's even a dairy-free version (which cocoa totally is). Score. ake vegan chocolate frosting. Alright, so dairy-free wasn't enough? You want a chocolate frosting that's healthier, too? Challenge accepted with this recipe. Grapeseed oil and agave nectar instead of vegetable oil or sugar, and dark chocolate instead of regular chocolate. And yes, dark chocolate cocoa powder is a thing. Cocoa is great to use for most diets. It's practically no-carb and dairy free – what's not to like?

summary: Make a chocolate ganache Make chocolate whipped cream Make chocolate frosting .


Summarize the following:
Although it might seem a little morbid to leave the dead animals in with the mother and any surviving pups, removing the dead puppies might agitate the mother. She knows how many puppies she delivered and removing the dead ones may make her frantically start looking for her pups. Instead, leave the dead pups in with the mother for a while. Eventually, she will realize they are dead, allowing you to remove them without causing her distress.  Once the dead puppy’s body cools, the mother will likely notice that it is dead. If the mother is still trying to care for any dead pups after a few days, be sure to remove them even if it causes the mother distress. Parasites from the decaying carcasses can be passed on to the mother and the remaining pups. If the mother or surviving pups seem ill in any way, remove the dead puppies immediately. You do not want a parasite taking advantage of their weakened immune systems. After you allow the mother some time to notice that the puppies are dead, remove them from the rest of the litter. It may be best to remove the dead animals while the mother is not looking to prevent unnecessary agitation. You should use a paper towel or rubber glove to grab the carcasses so that you do not infect yourself with any parasites from the decomposing animals. Once you remove the dead animals, put them in a freezer bag and place them in the freezer. You should then contact your veterinarian about having the dead animals tested. It is important that you find out if the other litter members are at risk or if the mother has some health issue that may prevent her from breeding again. If you have the placenta, include that with the dead puppies.

summary: Allow the mother to spend some time with the dead puppies. Remove the dead animals. Contact your veterinarian.


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Since the cake will be unwieldy once it is layered and iced, it's best to use the same plate on which you plan to serve the cake. Hold the knife parallel to the brim of the cake and slice about 1⁄4 inch (0.6 cm) off the top. Be careful to slice straight across, holding the knife level as you go.  Try to create a flat, even surface. This will serve as a base for the second layer. Remove the rounded top of the cake and discard it, or save it to eat. Don't attempt to cut off the top of the cake with a small knife, as this will result in an uneven surface.
summary: Turn one cake onto a platter. Use a long serrated knife to trim off the rounded top of the cake. Finished.