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Urban Farming

Landmark Green Upgrade

Empire State Building

Jupiterimages/Thinkstock

The Empire State Building is leading the way toward eco-friendly retrofitting among large buildings.

The Empire State Building is the tallest building in New York, and is on its way to becoming one of the most eco-friendly.A $20 million sustainability retrofit was launched in 2009 to help the iconic landmark reduce its energy consumption.

“Buildings in New York City create 65 to 70 percent of the city’s entire carbon footprint,” Anthony E. Malkin, president of Wien & Malkin, the firm that supervises the Empire State Building, told Green Real Estate Daily. “Constructing new green buildings won’t move the needle in mitigating this problem. It is far more important to address the existing building stock.”

Completed in October 2010, the upgrades are expected to reduce annual energy consumption by 38 percent — a savings of $4.4 million per year and reducing greenhouse gasses by 105,000 metric tons over the next 15 years, according to the Clinton Climate Initiative.

Building retrofits included refurbishing 6,514 windows to make them more energy-efficient, adding insulation to reduce heat loss and installing meters to allow tenants to monitor their energy use. The project also addressed water conservation, recycling and indoor air quality.

In January, the Empire State Building signed a two-year contract with Green Mountain Energy to purchase wind power renewable energy certificates. Not only does the commitment make the landmark the largest commercial purchaser of green power in New York City, it also means that the energy consumed in the 2.85 million square-foot building will prevent almost 100 million pounds of carbon dioxide emissions per year. The costs for the upgrades are expected to be recouped in approximately three years as a result of significant energy savings.

“People associate greening with expense and compromise,” Malkin told the New York Times. “We’re trying to prove: no compromise and payback.”

The retrofit establishes the Empire State Building as one of the most energy-efficient buildings in New York City, and the most eco-friendly pre-World War II office tower in the world.

All of the sustainability upgrades were planned in accordance with the standards for Leadership in Energy and Environmental Design Existing Buildings: Operations & Maintenance gold certification.

The U.S. Environmental Protection Agency gave the Empire State Building a score of 90 out of 100 through its Energy Star program for the retrofit.

The consulting partners hoped that the Empire State Building would serve as an example to other building owners, especially those whose buildings were constructed before WWII or have landmark status, who would witness the success of the retrofit and be inspired to pursue green projects. It appears to be working: So far, similar initiatives have taken place or are underway in several historic buildings across the U.S., including the Jeweler’s Building and the Willis Tower (formerly the Sears Tower) both in Chicago, and Houston’s historic Gragg Building.

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Homesteading

6 Simple Stitches Every Crafter Should Know

When it comes time to hit the crafting table, every crafter needs to be equipped basic skills to help make the project a success. For garment repairs or craft projects that require sewing, add these six basic stitches to your crafting tool box: backstitch, blanket stitch, running stitch, slip stitch, whipstitch and overcast stitch. Download the guide below for information about how to do them.

6 Simple Stitches Every Crafter Should Know
Download now!

 

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Recipes

Dark Chocolate Cake

Dark Chocolate Cake
Photo by Stephanie Staton

Ingredients

  • 2 cups all-purpose flour
  • 1⅓ cups sugar
  • 1½ tsp. baking soda
  • 2/3 cup cocoa powder
  • 1/2 cup melted butter
  • 1½ cups hot coffee
  • 1 tsp. vanilla extract
  • 1 cup grated zucchini
  • 1 tsp. cocoa powder (optional garnish)

Preparation
Preheat oven to 350 degrees F.

In large mixing bowl, combine flour, sugar, baking soda and cocoa powder. Add butter, coffee and vanilla and mix well. Add zucchini and mix well.

Pour batter into greased bundt pan, and bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Let cool for 20 minutes before inverting cake onto wire rack to cool completely. Sprinkle with cocoa powder if desired.

Serves 14.

Recipe courtesy Marcia Norman, Moorhead, Minn.

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Fresh Apple Cake

Fresh Apple Cake
Photo by Stephanie Staton

Ingredients

Cake

  • 3 cups peeled, diced apples
  • 2 cups sugar
  • 2 eggs, beaten
  • 8 T. butter, melted
  • 3 T. lemon juice
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1½ tsp. vanilla extract
  • 1/4 cup chopped nuts (pecans or walnuts)

Topping

  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped nuts (pecans or walnuts)

Preparation

Cake
Preheat oven to 350 degrees F.

Cover apples with sugar and let set 10 minutes. Stir in eggs, butter and lemon juice.

Into separate bowl, sift flour, baking soda, salt and cinnamon. Add apple mixture to dry ingredients. Stir in vanilla and nuts.

Pour batter into a greased 9- by 13-inch baking pan.

Topping
Combine brown and white sugars, cinnamon, and nuts. Sprinkle over top of cake batter. Bake 50 to 60 minutes.

Serves 18 to 21.

Recipe courtesy Ashley Bergey, Gilbertsville, Pa.

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Recipes

Pumpkin Cake with Whipped Maple Frosting

Make your own Pumpkin Cake with Whipped Maple Frosting from Hobby Farms
Photo by Stephanie Staton

Ingredients

Cake

  • 2 cups cake flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1¼ cups oil
  • 1½ cups sugar
  • 4 eggs
  • 3 cups shredded cooking pumpkin or butternut squash

Frosting

  • 4 ounces cream cheese, room temperature
  • 1/3 cup maple syrup
  • 1 cup heavy cream, chilled

Preparation

Cake
Preheat oven to 350 degrees F.

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into medium-sized mixing bowl.

In large mixing bowl, cream oil, sugar and eggs. Add pumpkin, and mix well. Add dry ingredients gradually, stirring until just mixed.

Pour batter into greased 9- by 13-inch baking pan or two greased 9-inch round pans. Bake 40 to 50 minutes for sheet cake or 35 to 40 minutes for round cakes. Let cool for 5 to 10 minutes before inverting onto wire rack. Let cool completely before icing.

Frosting
Beat together cream cheese and maple syrup until smooth.

In chilled mixing bowl, whip heavy cream until soft peaks form. Add to cream cheese mixture and beat until desired consistency is reached.

Serves 16 to 20.

Recipe courtesy Koleen OConnor, Hanover, Mich.

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Vegan Chocolate Cake

Vegan Chocolate Cake
Photo by Stephanie Staton

Ingredients

Cake

  • 1/2 cup unbleached all-purpose flour
  • 2/3 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3 T. cocoa or carob powder
  • 1 tsp. instant coffee crystals (optional)
  • 1 cup cold water
  • 1 tsp. vanilla extract
  • 1/3 cup vegetable oil
  • 1 T. white vinegar

Chocolate Cream Frosting

  • 1 tsp. instant coffee crystals (optional)
  • 2 to 4 T. water
  • 2 T. margarine, softened
  • 1⅓ cups confectioner’s sugar
  • 1/3 cup cocoa powder
  • 1/2 tsp. vanilla extract

Preparation

Cake
Preheat oven to 350 degrees F.

Combine flour, sugar, salt, baking soda and cocoa powder, and mix thoroughly with fork. Make well in center of dry ingredients.

If using coffee crystals, stir them into cold water. Pour water, vanilla, oil and vinegar into dry ingredients and mix thoroughly with a fork.

Pour batter into a 9- by 9-inch pan and bake 30 minutes or until toothpick inserted into the cake comes out clean. Cool completely before icing with Chocolate Cream Frosting.

Frosting
If using instant coffee, dissolve crystals in 2 tablespoons water.

In small bowl, cream margarine. Blend in sugar, cocoa powder, vanilla and enough water to achieve thick but spreadable consistency.

Serves 9.

Recipe courtesy Nan Sweeney, Lexington, Ky.

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Mom’s Apple Spice Cake

Mom's Apple Spice Cake
Photos by Stephanie Staton

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. ground cloves
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 cup cold prepared coffee (hazelnut-flavored is suggested)
  • 3 cups all-purpose flour
  • 1 cup raisins
  • 2 cups peeled, thinly sliced apples
  • 1 cup chopped walnuts (optional)

Preparation
Preheat oven to 350 degrees F.

In large bowl, combine butter, sugar and eggs until well-blended. Add cloves, cinnamon, baking soda and coffee, and mix to combine. Add flour and mix until completely blended. Stir in raisins, apples and nuts.

Pour batter into greased 9- by 13-inch baking pan. Bake 60 minutes or until a toothpick inserted into the cake comes out clean. Let cool on a rack before serving.

Serves 18 to 21.

Recipe courtesy Kathy Klein, Cedar Falls, Iowa

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Recipes

Superfood Cake

Superfood Cake
Photo by Stephanie Staton

Ingredients

  • 3/4 cup boiling water
  • 3/4 cup dried goji berries
  • 1 cup all-purpose flour
  • 3 T. confectioner’s sugar
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 tsp. baking powder
  • 1 T. vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened, flaked coconut

Preparation
Preheat oven to 375 degrees F. Add water to goji berries and let set for at least 15 minutes.

Mix together flour and confectioner’s sugar. Cut in butter, forming large crumbs. Pour mixture into 8-inch cast-iron skillet.

Combine eggs, sugar, salt and baking powder. Mix in vanilla, walnuts and coconut. Gently stir in rehydrated goji berries along with any unabsorbed water.

Spread batter on top of crumbles in the skillet. Cover and bake for 45 minutes. Let cool for 10 minutes before inverting onto a serving plate. Serve warm.

Serves 6.

Recipe courtesy Don Daugs, Logan, Utah

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Applesauce Berry Upside-down Cake

Applesauce Berry Upside-down Cake
Photo by Stephanie Staton

Ingredients

 

Filling

  • 1 to 1½ cups fresh or thawed, drained frozen raspberries
  • 1 to 1½ cups fresh or thawed, drained frozen strawberries
  • 1 to 1½ cups fresh or thawed frozen cranberries
  • 1 to 1½ cups fresh or thawed frozen blueberries
  • 1/3 cup sugar
  • 1 T. cornstarch

Cake

 

  • 1/4 cup butter or margarine, softened
  • 3 ounces reduced-fat cream cheese, room temperature
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup applesauce

Preparation

Filling
Combine raspberries, strawberries, cranberries and blueberries and pour into a greased 9- by 13-inch pan. Mix together sugar and cornstarch and sprinkle over berry mixture.

Cake
Preheat oven to 350 degrees F.

In large mixing bowl, cream butter, cream cheese and sugar. Add vanilla and egg, and mix well.

In separate bowl, whisk together flour, baking soda and salt until combined. Add dry ingredients to butter mixture 1/4 cup at a time, alternating with applesauce. Mix until thoroughly combined.

Spread batter over berry mixture, and bake for 35 minutes or until cake reaches desired doneness.

Serves 12.

Recipe courtesy Shirley Dehler of Columbus, Wis.

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Raspberry Mojito Cheesecake

Raspberry Mojito Cheesecake
Photo by Stephanie Staton

Ingredients

Raspberry Filling

  • 1 cup seedless raspberry jam
  • 1/2 cup rum or 1 tsp. rum extract mixed into 1/3 cup water

Crust

  • 1½ cups crushed coconut cookies or vanilla wafers
  • 1/2 cup toasted almonds, finely chopped
  • 1/3 cup melted butter
  • 1 T. sugar

Cheesecake

  • 24 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 1¼ cups sugar
  • 3 T. lime juice
  • 1 tsp. finely grated lime peel
  • 1 T. finely chopped fresh mint
  • 5 eggs, beaten
  • fresh raspberries, lime slices, mint leaves and lime zest for garnish

Preparation

Raspberry Filling
Combine jam and rum in a microwave-safe bowl, and microwave 1 minute on high heat. Stir until smooth. Let cool completely before refrigerating for at least 30 minutes.

Crust
Preheat oven to 350 degrees F. Combine all ingredients in a food processor and pulse until just combined.

Press mixture onto bottom and up sides of greased 9-inch springform pan. Bake 15 minutes or until golden-brown. Keeping the springform frame intact, let crust cool on wire rack. 

Cheesecake
Fill  teakettle with water and bring to boil. Keep water hot.

Stack three 11- by 11-inch sheets of heavy-duty foil and place springform pan in center. Wrap foil snugly around pan’s sides. Set foil-wrapped pan in center of large roasting pan and set aside.

In large mixing bowl, beat together cream cheese, sour cream, sugar, lime juice, lime peel and mint. Add eggs to cheese mixture, blending just until combined.

Pour half of the cheese mixture into crust. Pour half raspberry filling over mixture and swirl several times with a knife. Pour remaining cheese mixture on top. Place the roasting pan in 350 degree F oven and pour boiling water in the roasting pan until water is halfway up the sides of springform pan. Bake 1 hour and 20 minutes or until cake is set in center when gently shaken. Let cool completely on wire rack before refrigerating for at least 4 hours.

Garnish with remaining raspberry filling, raspberries, mint leaves, lime slices and lime zest.

Serves 12.

Recipe courtesy Susan Robenson, Hot Springs, Ark.

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