SAVE $34.99: As of July 10, Walmart+ members can grab a Nintendo Switch OLED and

Singapore Airlines Ltd. and PT Garuda Indonesia are seeking to deepen ties with a commercial pact to coordinate

A South Florida jury awarded $800,000 in damages to a little girl who received second-degree burns when a hot Chicken McNugget fell on her leg as her mother pulled away from the drive-thru of a McDonald’s restaurant

This is an exciting week astrologically, cosmic beings. It begins with the Gemini new moon taking place Sunday 18, just three days before the solstice and the start of Cancer Season. All zodiac signs would benefit from approaching life with the spirit of “the beginner’s mind” — assume you know nothing, and be open to learning everything.

Andy Cohen turns to 'Live' host Mark Consuelos for parenting advice, asks if bathing with his one-year-old daughter, Lucy, is 'weird'

The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou. “To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.” Coconut, raspberry and chocolate muffins Makes: 12 Ingredients: 180g milk 2 large eggs 60g vegetable oil 60g unsalted butter, melted 230g sugar 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg 5g salt 250g plain (all-purpose) flour (gf plus ½ tsp xanthan gum) 80g desiccated (dried shredded) coconut 10g baking powder (gf) 150g raspberries 150g milk chocolate, chopped into chunks Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6 and line a 12-hole muffin tin with paper cases. 2. In a large mixing bowl, mix together the milk, eggs, oil, butter, sugar, vanilla, cinnamon, nutmeg and salt for about a minute, until well combined. Add the flour, coconut and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks. 3. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm – either out the oven or reheated for a few seconds in the microwave. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

The Canadian wildfires that have shrouded much of the nation in smoky haze are making it much harder for American kids to enjoy one of the staples of summer camp: fresh country air

More Texas women who were told they could not end pregnancies with fatal fetal anomalies or that endangered their health are challenging the state's restrictive abortion laws

Cellist Yo-Yo Ma’s upcoming concert in Hong Kong is in such high demand that scalpers are charging more

Sister Sledge ft. Kathy Sledge will headline this year's Ben and Jerry's Sundaes in the City festival, which will take plac in Bristol on 5 August.

Tonight, June 21, is the night of the summer solstice, meaning it's the evening of

Skittles' newest flavor doesn't taste like the rainbow.