Underwater Mammals
By: Nikki Longo
Introduction
Habitat
Body Structure and Appearance
Diet
Closing
As you can see, dolphins, all different types, have a unique variety of many habitats, appearances, and different foods. There are many other things to know about this finned organism, such as, a dolphin’s IQ level matches with a human toddler’s IQ level. This shows there are many amazing things about dolphins some people never even knew. Dolphins are basically everywhere, so if you ever get to go on a vacation or by the beach, keep an eye out for one of these blue as the sky mammals!
Think Tank
Think Tank
DOLPHIN
Diving and jumping
Offshore waters are home to some dolphins
Light grey to off white are the colors of a bottlenose dolphin
Pods of dolphins hunt together
Having excellent vision makes these mammals gifted
If without food, dolphins will devour crustaceans
Never will be found alone
By: Nikki Longo
Diorama
Go Fish
Fancy Golfish
Blonde Delta Guppy
Fancy Goldfish
Chef's Corner
Here is an Australian recipe for Crinkle Cookies
Australia
Chef's Corner
Chocolate Crinkle Cookies
The Wonderful History of Chocolate Crinkle Cookies!
~These are a proven Christmas cookie in Australia
~Kids love these cookies and they go great with milk
~Many people have these as a dessert on Christmas in Australia or at a summer barbeque
Ingredients:
100g dark chocolate (70% cocoa solids), roughly chopped
100g unsalted butter, softened
150g brown sugar
1 large free-range egg, at room temperature
1/2 teaspoon vanilla extract
175g self-raising flour
1/2 teaspoon bicarbonate of soda
1/2-2 teaspoons icing sugar
1-2 baking trays, greased
Instructions:
1. Put the chopped chocolate into a large heat-proof bowl and set over a pan of steaming-hot but not boiling water (do not let the base of the bowl touch the hot water). Leave to melt gently. Remove the bowl from the pan and stir in the butter. When the mixture is completely smooth, stir in the sugar. Leave to cool for 5 minutes.
2. Beat the egg with the vanilla just until combined, then add to the bowl. Sift the flour and bicarbonate of soda into the bowl and mix thoroughly with a wooden spoon. Cover the bowl with cling wrap and chill for about 1 hour or until firm.
3. Preheat the oven to 200*C. Divide the chocolate dough into 30 even-sized pieces and roll into neat balls. Spoon the icing sugar into a shallow dish. Roll the balls, one at a time, in the sugar to coat thickly. Set the balls on the prepared baking trays, spacing well apart to allow for spreading. (Bake the biscuits in batches, if necessary).
4. Bake for 10 minutes for a softer biscuit, or 12 minutes for a crisp result. Remove from the oven and leave on the trays for a minute, then transfer to a wire rack and leave to cool completely. The biscuits will continue to firm up as they cool. Store in an airtight container and eat within 5 days.