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New Study Finds Dinosaur Fossils Did Not Inspire the Mythological Griffin For centuries, scientists thought they knew where the griffin legend came from. A new study takes a closer look at the data and folklore’s influence on science. A popular and widely-promoted claim that dinosaur fossils inspired the legend of the griffin, the mythological creature with a raptorial bird head and wings on a lion body, has been challenged in a new study. The Griffin Origin Story The specific link between dinosaur fossils and griffin mythology was proposed over 30 years ago in a series of papers and books written by folklorist Adrienne Mayor. These started with the 1989 Cryptozoology paper entitled ‘Paleocryptozoology: a call for collaboration between classicists and cryptozoologists’, and was cemented in the seminal 2000 book ‘The First Fossil Hunters.’ The idea became a staple of books, documentaries and museum exhibits. It suggests that an early horned dinosaur of Mongolia and China, Protoceratops, was discovered by ancient nomads prospecting for gold in Central Asia. Tales of Protoceratops bones then travelled southwest on trade routes to inspire, or at least influence, stories and art of the griffin. Read moreSection: NewsHistory & ArchaeologyMyths & LegendsRead Later 

More than 1,000 people died during this year's Hajj pilgrimage in Saudi Arabia as the faithful faced extreme high temperatures at Islamic holy sites in the desert kingdom, officials said Sunday.More than half of the fatalities were people from Egypt, according to two...

A blistering rally in U.S. big tech stocks may be due for a breather, offering hope for market segments that have been more tepid this year. Although the S&P 500 is up 14.6% this year, most of the broader index's gains have been concentrated in the information technology...

Sen. Ted Cruz, R-Texas, said Sunday that the Biden administration and the Democratic Party at large have been "paralyzed" by the anti-Israel protests on college campuses across the country because they need those votes in November

This Orange Poke Cake is flavored with mandarin oranges, soaked with an orange flavored sweetened condensed milk and topped with an orange pudding whipped topping! A CITRUS POKE CAKE WITH A CREAMY TOPPING If you’ve been around here for a bit, you know I have made just about every flavor of Poke Cake you can imagine…. But this Orange Poke Cake is a new one that really pops with bright orange flavor. Absolutely perfect for the summertime! Think pool parties, barbecues, holiday gatherings, graduation parties, and more! If you’re feeling the orange cake vibes, check out my Orange Creamsicle Poke Cake! FREQUENTLY ASKED QUESTIONS:  What other cake mix could I use? For even more orange flavor, since this has subtle, light hints of orange, you could swap the white cake mix for an orange cake mix. What other pudding flavors can I use? If you don’t want to use the French vanilla or can’t find it, you can use plain vanilla, white chocolate, or even cheesecake pudding mix instead. Why is my topping so loose? It’s normal for the whipping topping mixture to be loose at first. You’ll find that it stiffens up some over time once it has had time to chill. It really does better the longer it chills in the refrigerator. Can I make this ahead of time? This is a cake you MUST make ahead of time. The topping needs time to chill and firm up, the cake and filling need time to set and be baked. It is one of those cakes that does better if you make it in the morning to serve in the evening or make it at night to serve in the morning/early afternoon. What’s best to poke the cake with? I find that using a bigger utensil to poke with is better than using something like a fork that has multiple smaller tines. It pokes too many holes closer together then what I prefer. I like to use the back end of a wooden spoon handle. Over the years I have even used a chopstick or skewer, but I find I like the width of the holes of the wooden spoon the most. You can try and see what you prefer. How do I store leftovers? With the ingredients being perishable, this cake needs to be refrigerated when it’s not being served. So, keeping that in mind, any leftovers should be covered and refrigerated as well. Leftovers should keep for up to 3 days in the fridge or for up to 3 months in the freezer. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) white cake mix– you can swap cake flavors by using any of the other suggested flavors in the Frequently Asked Questions above. ingredients to make the cake– egg whites, oil and water. Some boxed brands can differ on how much of each of these to use, so just use the amounts on the back of your box. orange Jell-O sweetened condensed milk– I can’t stress this enough, pay close attention to the can that you grab. I don’t know why the grocery store puts canned evaporated milk so close to the sweetened condensed milk. So sometimes people can accidentally pick up the wrong can so just be sure to grab the right can or this will not turn out good. mandarin orange juice – just use the juice from the 15 ounce can for the topping. If you don’t want to use this, you could use fresh squeezed orange juice. French vanilla instant pudding mix – make sure you grab the Instant and not the cook and serve. whole milk whipped topping– most people use Cool Whip, but any brand will work. mandarin oranges HOW TO MAKE AN ORANGE POKE CAKE Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind with flour in it)/ Prepare the cake per the directions on the back of the box making sure to also add in the dry orange Jell-O mix with the other ingredients.  Bake the cake according to the directions on the back of the box. While the cake is baking, make the soak. In a medium bowl, add the sweetened condensed milk and reserved mandarin orange juices and whisk together until combined well. Allow the cake to cool for 5 minutes, then poke all over with a chop stick, a skewer or other similar size object.  Pour the condensed milk mixture onto the cake, focusing on the holes, and make sure to use it all. Allow the cake to finish cooling completely at room temperature, the cake will absorb the soak. Once the cake is cool, whisk together the instant pudding with the milk in a large bowl. Don’t allow it to set up before moving onto the next step. Quickly, stir in the whipped topping until there are no white streaks left. Add the drained mandarin oranges and stir them in. I like to break them up a little bit but that is up to you on white size pieces you’d like to see in the topping. Spread the topping all over the cake, cover with plastic wrap and place in the refrigerator for at least 2-4 hours to set, or up to overnight. Poke cakes always get better when they’ve had a longer time to set up. Slice and serve. Optional: Add slices of mandarin oranges or sliced oranges on each individual slice of cake. CRAVING MORE RECIPES?  Orange Creamsicle Poke Cake Twinkie Poke Cake Lime Jell-O Poke Cake Strawberry Poke Cake Cherry Almond Poke Cake Coconut Cream Poke Cake Lemon Poke Cake Raspberry Poke Cake Lemon Blueberry Poke Cake Chocolate Poke Cake Cinnamon Roll Poke Cake Orange Fluff Easy Glazed Orange Rolls Print Orange Poke Cake This Orange Poke Cake is flavored with mandarin oranges, soaked with an orange flavored sweetened condensed milk and topped with an orange pudding whipped topping! Course DessertCuisine American Prep Time 15 minutes minutesCook Time 32 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 47 minutes minutes Servings 12 servings Author Brandie @ The Country Cook IngredientsFor the cake:1 box white cake mixingredients to make the cake: egg whites, oil and water (use the amounts on the back of the box)3 ounce box orange Jell-OFor the soak:14 ounce can sweetened condensed milk¾ cup mandarin orange juice (from the 15 ounce can for the topping)For the topping:3.4 ounce box French vanilla instant pudding mix1 cup whole milk8 ounce tub whipped topping (Cool Whip)15 ounce can mandarin oranges drained and juice reserved (for the soak) InstructionsSpray a 9×13-inch baking dish with nonstick cooking spray (I like the kind with flour in it).Prepare the 1 box white cake mix cake per the directions on the back of the box using ingredients to make the cake: egg whites, oil and water along with the dry 3 ounce box orange Jell-O. Pour batter into prepared baking dish. Bake the cake according to the directions on the back of the box. While the cake is baking, make the soak. In a medium bowl, add 14 ounce can sweetened condensed milk and the reserved 3/4 cup mandarin orange juice and whisk together until combined well.. Allow the cake to cool for 5 minutes, then poke all over with a chop stick, a skewer or other similar size object. Pour the condensed milk mixture onto the cake, focusing on the holes, and make sure to use it all. Allow the cake to finish cooling completely at room temperature, the cake will absorb the soak.Once the cake is cool, whisk together the 3.4 ounce box French vanilla instant pudding mix with 1 cup whole milk in a large bowl. Don’t allow it to set up before moving onto the next step. Quickly, stir in 8 ounce tub whipped topping until there are no white streaks left. Add the drained 15 ounce can mandarin oranges and stir them in. I like to break them up a little bit but that is up to you on white size pieces you’d like to see in the topping. Spread the topping all over the cake, cover with plastic wrap and place in the refrigerator for at least 2-4 hours to set, or up to overnight. Poke cakes always get better when they’ve had a longer time to set up. Slice and serve. Optional: Add slices of mandarin oranges or sliced oranges on each individual slice of cake. Notes 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.

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