Description In this Week 4 assignment part 2, you will be tagging provided conte
ID: 3847390 • Letter: D
Question
Description In this Week 4 assignment part 2, you will be tagging provided content into an XHTML document and uploading it to the web. Instructions Open a new HTML document in your HTML editor Copy and paste the XHTML template into your new document (see 'Important IFT301 Directions' link for XHTML template) Add a title for your webpage in your HTML code editor Save the file as "summertimecookies_recipe2017.html" Download and open the content "summertimecookies.txt" file and the image associated to this (see attached file) Copy and paste the content into your “summertimecookies_recipe2017.html” document between the
tags Tag all of the content with XHTML1.0 markup to your choice as how a recipe page would look. Embed a minimum of 6 CSS properties in this file worth 30 points. Save the html file. Upload your html file to your ASU web space View your URL to make sure the file was uploaded. Validate your code by entering your URL into the W3C Validator at http://validator.w3.org/ Fix any coding errors Code neatness is worth 5 points. Make sure your code is properly indented and neat! Your entire assignment is worth 50 points.
summertimecookies.txt
Svrimert me/ Cei @kies -3 13 UExplanation / Answer
<!DOCTYPE html>
<title>SummerTimeCookies</title>
<html>
<head>
<style>
div.container {
width: 100%;
border: 5px solid gray;
}
header, footer {
padding: 1em;
color: white;
background-color: cadetblue;
clear: left;
text-align: center;
}
nav {
float: left;
max-width: 260px;
margin: 10px;
padding: 1em;
}
nav ul {
list-style-type: none;
padding: 0;
}
nav ul a {
text-decoration: none;
}
article {
margin-left: 170px;
border-left: 5px solid gray;
padding: 1em;
overflow: hidden;
}
</style>
</head>
<body>
<div class="container">
<header>
<div>
<h1 sty>SummerTimeCookies</h1>
<p>"This recipe makes a lot of cookies about 2 dozen large thick pieces, but it can be halved, or you can freeze a portion of the dough to use it later." says Martha Stewart.</p>
</div>
<div><img src="http://4.bp.blogspot.com/-Cugd3QHYeDk/Udtw61zM2BI/AAAAAAAAEvQ/Idl5pS09j7U/s1600/summertime+cookies+015+2.jpg" width="300" height="300" /></div>
</header>
<nav>
<h1>Cookie Ingredients</h1>
<ul>
<li>2 cups sugar</li>
<li>2 cups (4 sticks) unsalted butter</li>
<li>2 large eggs</li>
<li>6 cups unbleached all-purpose flour, plus more for dusting</li>
<li>2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>2 teaspoon vanilla extract</li>
</ul>
<h1>Royal Icing Ingredients</h1>
<ul>
<li>3 3/4 cups sifted confectioners(powdered) sugar</li>
<li>3 T meringue powder(available at Michael's) </li>
<li>6 T warm water </li>
<li>Beat 4-5 minutes, until smooth </li>
</ul>
<ul>
<li><a href="#">London</a></li>
<li><a href="#">Paris</a></li>
<li><a href="#">Tokyo</a></li>
</ul>
</nav>
<article>
<h1>Directions</h1>
<p>1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, until combined. Wrap dough in plastic; chill until firm before rolling out to a desired shape, 1 hour or overnight.</p>
<p>2. Roll to desired thickness * and cut into desired shapes. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes** or just until beginning to turn brown around the edges.</p>
<p>*<a href="https://coppergifts.com/-/pc/Perfect-Dough-Rolling-Pin-Set-16p3271.htm">Use THIS</a> to achieve uniform thickness. You may use the spacer that can make the thickest(3/8-inch) cookie:) </p>
<p>**The cookies may take about 15-18 minutes to bake. It may be because of their size, or the type of your oven. Start timing on the low end because you can always add more time...just keep an eye on your cookies to achieve perfect baking.</p>
<p>3. Heat oven to 350 degrees with two racks centered. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.</p>
<p>
4. To do icings:
If you want it thicker(to outline) add a little more sugar. If you need it thinner (flow consistency) to "fill in," add a little bit more water. Trial and error. Experience will help:) I put my icing into separate bowls and add food coloring(I prefer paste, from Michael's) to make a variety of colors:).
</p>
<p>Personal Notes from the baker: After you outline the borders of your cookies, you need to allow them to dry before you fill them in. Usually, allow at least an hour. Then you can fill them in...I use a spoon. I spoon some icing onto the cookie and spread it with the spoon. I also use a toothpick. I usually let them dry overnight after this step, just to make sure that they are good and dry! Yep, it's time consuming, but worth it! After they are dry, you can add the details. Of course you need to let them dry again after this final step and then they can be stacked(to store) or packaged:) Hope these tips help out!</p>
</article>
<footer>Copyright © SummerTimeCookies</footer>
</div>
</body>
</html>