For many, coffee is a beloved morning ritual, fueling the day ahead. But what if the time you drink it could influence how long - and how well - you live? New research published Jan. 8 in the European Heart Journal suggests that when you enjoy your cup of Joe might be just...

A record 24 million people have signed up for insurance coverage through the Affordable Care Act, former President Barack Obama's landmark health legislation, as the program awaits an uncertain future under a Republican-controlled White House and Congress.

Cozy and delicious, Irish Apple Cake is a homemade crumbly cake loaded with tender apples, topped with a crumbly streusel and drizzled with a creamy vanilla sauce. A SIMPLE, FROM SCRATCH CAKE RECIPE This rustic cake has been a favorite for generations – and for good reason! Irish Apple Cake is loaded with chunks of juicy apples, and is topped with a buttery sweet streusel topping and has a sweet custard-like sauce to go on top (I added this particular sauce but you don’t have to include it since it isn’t traditional with this cake but is SO good!) It doesn’t have to be St. Patrick’s Day to enjoy this homemade cake! Now, if you are expecting this to be like a boxed cake mix, you will be disappointed. This isn’t necessarily what I would call a light and fluffy cake. This is slightly more dense as it is supposed to accompany a warm cup of tea. It is homemade (which means it has no preservatives or artificial ingredients) and it is best eaten the day it is made. FREQUENTLY ASKED QUESTIONS:  Is this cake dry? No, this cake is not dry. This is more like a coffee cake though, so it does have more of a dense, crumbly texture than a cake-like texture. If you aren’t super familiar with making your own homemade baked goods I think it’s important to point out that making your own baked goods will result in a slightly different texture than what you’d get from boxed cake mixes. When you’re making your own stuff from scratch, you won’t have the food-safe chemical ingredients that they use when they make boxed baked goods, so the texture will be different. Can I use a different type of baking pan? Yes and no, springform pans are deep and needed for this type of cake. So you can’t just substitute a 9-inch round pan for this if you don’t have a springform pan. You’d have to actually split it up into (2) 8 or 9-inch round pans. A 9×13-inch pan is going to be too much. You could maybe get away with making it in an 11×7 pan but I wouldn’t know what the baking time would be. If you’re wanting to change up the pans, you’re going to have to keep a close eye on the cake in the oven to know when it’s finished baking. What can I top this dessert cake with? The sauce is a great addition but I think the cake is really good on its own, or with a scoop of ice cream. So, whatever your level of hunger and sweet tooth is, you can decide what type of topping will satisfy you. This is a traditional, simple cake meant to be served with tea. What type of apples should I use? I used Granny Smith apples for the tart flavor that will compliment the sweetness from the powdered sugar topping and the sweet custard like sauce. Any green, sturdy baking apple will work – just not a red apple as they can turn to mush during the baking process. How should I store this cake? Keep at room temperature (covered) for up to 3 days (please note: this cake will taste the best the day it is made since there are no preservatives in it and it will being to dry out.) I definitely don’t recommend refrigerating this cake as it will speed up the drying out process (as is the case with most homemade cakes.) Freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) all-purpose flour – I rarely sift flour for anything but if that floats your boat, go ahead. Just make sure you aren’t overmeasuring your flour which can lead to a DRY cake! Just scoop and swipe which means to spoon the flour from your container or bag into the measure cup. Do not pack the flour into the cup or onto the spoon. Once the measuring cup is full, take the flat end of a butter knife and scoop off the excess. This works great for those of use who do not have a kitchen scale and will give you the most accurate measurement. baking powder cinnamon – this is optional butI think really adds such a warmness to the cake and compliments the apples so well. salted butter– softened to room temperature for the cake itself and some melted separately for the topping. granulated sugar large eggs – if you have time, allow the eggs to come to room temperature, this helps them incorporate into the batter better. vanilla extract heavy cream– this is a key component to this dessert. The heavy cream is important because of the fat content in it. It will help to keep the cake a bit more moist. The only acceptable substitute would be a full fat buttermilk. Granny Smith apples – any green apple will work – they hold up best to the baking process and won’t fall apart and become mush like a red apple. rolled oats – if you don’t like oatmeal, you can leave it out but you won’t et the same texture. instant vanilla pudding – do not grab the Cook n Serve type of vanilla pudding, it will not set up properly. whole milk – you cause a lower fat but we’re looking for richness here and the fat in whole milk helps achieve that. powdered sugar– this is an optional ingredient used for dusting the cake HOW TO MAKE IRISH APPLE CAKE Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray and set aside. Make the cake batter first by stirring together the flour, baking powder, and cinnamon in a medium bowl until combined. In a large bowl with an electric hand mixer or the body of a stand mixer with the paddle attachment, cream together the butter and sugar for 2 minutes. Add the eggs and vanilla until smooth. Add the dry ingredients to the wet and stir to combine. Add the heavy cream and stir until a smooth batter forms. Spread the batter into the prepared baking dish. Make the streusel next by stirring together the flour, sugar, oats, and cinnamon. Add the butter and combine with a fork to form large crumbles; make sure everything and all the dry ingredients are combined with the butter. Place in the fridge while you prepare the apples. Layer the apple slices evenly on top of each other over the cake batter. Add the streusel on top, crumbling it up a bit with your hands so the chunks are too large. Make sure to cover the entire top of the apples. Bake for 50-55 minutes; carefully check with a toothpick in the center; if it comes out clean, it’s done. Place on a wire rack and allow to cool in the pan for 10 minutes, then remove the outer ring. For the sauce, whisk together the pudding, milk, and cinnamon for 2 minutes.  Microwave on high for a minute, then stir. Continue to microwave for an additional minute until warmed through. Dust the cake with powdered sugar before serving. Slice and pour the sauce over each portion. CRAVING MORE RECIPES?  Fresh Apple Cake with Caramel Glaze Apple Upside Down Cake Apple Pie Poke Cake Caramel Apple Cake Apple Surprise Cake Apple Spice Cake Sparkling Apple Cider Pound Cake Apple Streusel Muffins Crock Pot Apple Dump Cake Print Irish Apple Cake Cozy and delicious, Irish Apple Cake is a homemade, dense, crumbly cake loaded with tender apples, a streusel topping and drizzled with a creamy vanilla sauce. Course DessertCuisine American, Irish Prep Time 30 minutes minutesCook Time 55 minutes minutesTotal Time 1 hour hour 25 minutes minutes Servings 8 Calories 573kcal Author Brandie @ The Country Cook IngredientsFor the cake:1 ⅓ cups all-purpose flour (see my notes below about measuring)1 teaspoon baking powder½ teaspoon cinnamon½ cup (1 stick) salted butter, softened to room temperature½ cup granulated sugar2 large eggs1 teaspoon vanilla extract¼ cup heavy cream1 pound Granny Smith apples, peeled and cored, thinly slicedFor the streusel:⅔ cup all-purpose flour½ cup granulated sugar⅓ cup rolled oats¼ teaspoon ground cinnamon6 Tablespoons salted butter, meltedFor the sauce:3.4 ounce box instant vanilla pudding (do not get Cook and Serve!)3 cups whole milk¼ teaspoon ground cinnamonFor topping:powdered sugar (for dusting, optional) InstructionsPreheat the oven to 350°F. Spray a 9-inch springform pan with baking spray and set aside.Make the cake batter first by stirring together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon cinnamon in a medium bowl until combined. In a large bowl with an electric hand mixer or the body of a stand mixer with the paddle attachment, cream together ½ cup (1 stick) salted butter, softened to room temperature and 1/2 cup granulated sugar for at least 2 minutes. Add 2 large eggs and 1 teaspoon vanilla extract until smooth. Add the dry ingredients to the wet and stir to combine. Add 1/4 cup heavy cream and stir until a smooth batter forms. Spread the batter into the prepared baking dish. Layer 1 pound Granny Smith apples, peeled and cored, thinly sliced evenly on top of each other over the cake batter. Make the streusel topping next by stirring together 2/3 cup all-purpose flour, 1/2 cup granulated sugar, 1/3 cup rolled oats and 1/4 teaspoon ground cinnamon. Add 6 Tablespoons salted butter, melted and combine with a fork to form large crumbles; make sure all the dry ingredients are combined with the butter. Add the streusel on top, crumbling it up a bit with your hands so the chunks are too large. Make sure to cover the entire top of the apples. Bake for 50-55 minutes; carefully check with a toothpick in the center; if it comes out clean, it’s done. Place on a wire rack and allow to cool in the pan for 10 minutes, then remove the outer ring. For the sauce, whisk together 3.4 ounce box instant vanilla pudding, 3 cups whole milk and 1/4 teaspoon ground cinnamon for 2 minutes. Microwave on high for a minute, then stir. Continue to microwave for an additional minute until warmed through. Dust the cake with powdered sugar (optional) before serving. Slice and pour the sauce over each portion. Notes If you don’t have a kitchen scale, it is best to use the scoop and swipe which means to spoon the flour from your container or bag into the measure cup. Don’t dip the measuring cup into the flour. Do not pack the flour into the cup or onto the spoon. Once the measuring cup is full, take the flat end of a butter knife and scoop off the excess. Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 573kcal | Carbohydrates: 75g | Protein: 9g | Fat: 27g | Sodium: 290mg | Fiber: 3g | Sugar: 45g

OTTAWA—In a shocking turn of events, Justin Trudeau has announced his resignation as Prime Minister of Canada to pursue a new destiny under the Caribbean sun. Trudeau, in a move that has left the political scene in both Canada and Cuba in utter disarray, declared his intention to “embrace his inner revolutionary” by taking over the leadership of Cuba, a country he now claims as his birthright as “Baby Castro.” At a highly theatrical press conference, Trudeau, decked out in an olive-green jumpsuit and puffing on what he described as a “genuine Havana,” stood before a giant poster of Che Guevara. He explained his sudden decision with a flourish, “After years of leading a nation known for its excessive apologies, I’ve decided it’s time to fulfill my true calling—to make Cuba great again, or should I say, ‘maple-leaf’ great.” The announcement has sparked a whirlwind of speculation and humor across Canada. Political analysts are scratching their heads, trying to grasp how Trudeau plans to morph from Canada’s poster boy of political correctness into a charismatic Cuban leader. Trudeau, however, seems confident, stating, “I’ve mastered bilingualism and costume changes; how hard can leading a revolution be?” The news has also sent ripples through Cuba, where the populace is reacting with a mixture of intrigue and skepticism. While some Cubans are thrilled at the prospect of improved WiFi and health insurance for their beloved vintage cars, others are skeptical about Trudeau’s salsa moves and his potential to grow a revolutionary-worthy beard. Trudeau’s vision for Cuba involves, among other things, the introduction of a national snowball-fighting league, a blend of Canadian and Cuban cultural elements he terms “maple-leaf diplomacy.” He cryptically added, “We must embrace our inner maple leaf, fluttering in the tropical breeze, providing shade to all.” Back in Canada, the political vacuum left by Trudeau’s departure is already stirring discussions about the future direction of the country. Some see this as an opportunity for a new era of Canadian politics, while others are simply amused by the thought of Trudeau attempting to salsa dance in Cuban political arenas. As Trudeau prepares to trade his parka for a guayabera, one thing is certain: his journey from the frosty landscapes of Ottawa to the sun-soaked streets of Havana will be watched with keen interest, if not a little bemusement. Meanwhile, Canadians are left to ponder their next steps, perhaps with a mojito in hand, reflecting on the peculiar twist of fate that has taken their erstwhile leader to new, sunnier shores. The post BREAKING: Trudeau leaves Canada to take up his birthright of ruling Cuba appeared first on Genesius Times.

LOS ANGELES—In nod to her main focus of diversity, inclusion, and equity (DEI), Los Angeles Fire Chief Kristin Crowley announced a groundbreaking firefighting strategy for the raging Palisades Fire: the exclusive use of “gay water.” In what she described as a landmark DEI initiative, Chief Crowley, the first female and openly gay fire chief in LA’s history, stood before the media, flanked by rainbow-colored hoses and flanked by a backdrop of the fire’s ominous smoke. “We are committed to inclusivity in all aspects of our operations,” she declared. “From now on, we’ll only douse these flames with water that identifies as gay.” The announcement has sparked a wildfire of reactions. Critics are questioning the logistics, with one local resident, Chuck “The Hose” Johnson, asking, “What the hell is gay water? Is it flavored with rainbows?” Chief Crowley clarified that the term “gay water” was not symbolic but literal. “It’s about representation,” she explained, “ensuring that every drop of water we use reflects our commitment to diversity. We’re talking about water that has been blessed by drag queens, or perhaps water that has danced at Pride parades.” The fire department has reportedly collaborated with local artists and activists to “rebrand” their water supply. They’ve introduced a new line of fire hoses with Pride flag designs, and every fire truck now carries a small disco ball, believed to enhance water’s “gayness” through reflection. However, not everyone is on board. Traditionalists in the firefighting community are balking at the idea, with one firefighter anonymously commenting, “I joined to fight fires, not to figure out if my hose is politically correct.” Meanwhile, progressive groups have hailed this as a step forward, with one activist stating, “Finally, the water we use to save our city will also celebrate our diversity. It’s about time our firefighting methods were as inclusive as our community.” Environmentalists, however, are concerned about the potential waste of water, suggesting that perhaps this “gay water” might be better used in a less literal sense, like through educational campaigns or community events rather than actual fire suppression. As the Palisades Fire continues to burn, the debate rages on. Will this innovative approach to firefighting help contain the blaze, or will it just add more steam to the already heated discussions on inclusivity in public services? Only time will tell if this strategy can put out fires or just fan the flames of controversy. In the meantime, the LA Fire Department has promised to keep the public updated on the effectiveness of their new, very colorful approach to wildfire management. One thing is clear: this fire season in LA might just be the most fabulous yet The post BREAKING: Brave LA Fire Chief Kristin Crowley is using only gay water to fight Palisades Fire appeared first on Genesius Times.

Hemsworth, a colossal funnel-web spider recently donated to the Australian Reptile Park, could make significant contributions to the park's life-saving venom-milking program, keepers say.

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