okay,So i have wavy hair not super curly but wavy,and i straighten my hair everyday, no not straightening my hair is not an option hereright now i am using a quot;Remingtonquot; [wet 2 straight] hair straightener,in all honesty its H0RRiBLE!i do use different things to help,like thermal protectionbut the thing is my hair is fried! and im thinking since i straighten my hair everyday it wouldn't be a bad investment to buy a ceramic straightener that damages less i mean,i have heard that the more expensive ones work better,for example some people say chi is good and some say not but i want to be sure.im thinking of investing around 150$ into thisso if you please know ANY straightener that you know worksand doesn't fry hair insanely please help out :Dlinks would be cool (:Personal experience would be great.
Ingredients: 1 1/2 cups all-purpose flour 1/2 cup water 2 tablespoons cornmeal 8 ounce semisweet chocolate chips (about 1 1/3 cups) 3/4 cup pine nuts plus 3/4 cup, toasted (about 8 ounces in total) 3/4 cup ricotta cheese 1/4 cup sugar plus 3/4 cup 3 ounce cream cheese at room temperature pinch salt 1 large egg 4 ounces butter cooled slightly 3 large egg yolks Directions: Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely groundAdd the butter and pulse, just until the dough formsPress the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottomRefrigerate until the dough is firm, about 30 minutesPreheat the oven to 350 degrees FLine the tart dough with aluminum foil and fill with pie weights or dried beansBake the tart shell in the lower third of the oven until just set, about 25 minutesCarefully remove the foil and pie weightsBake the shell until golden, about 10 minutes longerCool completelyCombine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepanBring to a boil, stirring until the sugar dissolvesCool the sugar syrup slightlyIn a double boiler, melt the chocolate over very softly simmering waterPulse the ricotta cheese and cream cheese in a food processor until smoothAdd the egg and egg yolks, 1 at a time, and process until smoothAdd the melted chocolate and process until combinedWith the machine running, add the sugar syrup in a thin steady stream and process until smoothPour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has setScatter the remaining 3/4 cup toasted pine nuts on top of the fillingLet the tart cool completely before servingThe tart can be wrapped in plastic and refrigerated for up to 3 daysReturn the tart to room temperature before serving Main Ingredient: Ricotta Cheese Cuisine: Italian
Try stirring 1/4 cup unsweetened cocoa powder in with the ricotta cheese in your regular recipe.
Chocolate-Ricotta Pie 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total) 1/4 cup sugar, plus 3/4 cup Pinch salt 1 stick (4 ounces) unsalted butter, melted and cooled slightly 1/2 cup water 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup ricotta cheese 3 ounces cream cheese, at room temperature 1 large egg 3 large egg yolks Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely groundAdd the butter and pulse, just until the dough formsPress the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottomRefrigerate until the dough is firm, about 30 minutes Preheat the oven to 350 degrees F Line the tart dough with aluminum foil and fill with pie weights or dried beansBake the tart shell in the lower third of the oven until just set, about 25 minutesCarefully remove the foil and pie weightsBake the shell until golden, about 10 minutes longerCool completely Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepanBring to a boil, stirring until the sugar dissolvesCool the sugar syrup slightly In a double boiler, melt the chocolate over very softly simmering water Pulse the ricotta cheese and cream cheese in a food processor until smoothAdd the egg and egg yolks, 1 at a time, and process until smoothAdd the melted chocolate and process until combinedWith the machine running, add the sugar syrup in a thin steady stream and process until smooth Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has setScatter the remaining 3/4 cup toasted pine nuts on top of the fillingLet the tart cool completely before serving The tart can be wrapped in plastic and refrigerated for up to 3 daysReturn the tart to room temperature before serving.
dont straighten ur hair every day u wont have that problem im not sayin not straighten it at all but to straighten it one day the day u wash it and dont wash it again for another week cuz washin it repeatingly can provoke it to fry easily but wen u straighten it that one day wait until u wash it again to straiten it again i knw this isnt the answer u wanted but a 20$ flat iron will do just fine u just need to knw how to use it and knw how to take care of ur hair the only reason y they get more expensive is the more heat lesser time and thats it really
