Birthday Cake Popcorn. So here's what happened.
Friday afternoon I was trying to recreate one of those fancy Disneyland cookies I'd told you about earlier in the week. And it started out beautiful and promising: chocolate chip cookie dough, white chocolate candy melts, gorgeous swirls of raspberry preserves, and chunks of rich dark chocolate... the sort of cookie dough that spoons were made for, if you know what I mean. Dreamy. Indulgent. Except it spread into one giant mess of gooey, melted, pink-streaked chocolate. It happened. I’m rich, I’m rich! Thousand Dollar Bars. Have you ever baked something that made you do the Daffy Duck?
You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. Sometimes we do the swoon, the table grip (hold me Ralphie, I’ve died and gone to heaven). On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. Colorful Spiral Cookies. Just try to be in a bad mood around one of these.
Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! Milk and Cookies Cocktails. You know when you hear a song on the radio, or in a movie, and you can't get it out of your head for days?
You find yourself singing the theme song to iCarly as you wash the dishes, or better yet, all you can hear in your head is (as your talking to a client at work!) Is "shake ya a**, watch yourself" after watching About a Boy for the sixteeth time. That's how I felt about these sprinkle-rimmed glasses of milk I spotted over on Oh Sweet Babies.
I couldn't get the image out of my head, and for days all I could think was what a fun idea for a party, don't you agree? In my mind these would be absolutely perfect for a tween birthday party. Little kids would love them too, but I might consider forgoing the glass and using plastic or disposable sippers for them if you're serving them at a party. Milk and Cookies Cocktails Using two plates, place a few tablespoons of agave nectar or honey on one and coloured sprinkles on the other. Deep Fried Strawberries. I know what you may be thinking.
It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them. We’ve already shared a trio of beverage ideas using strawberries: STRAWBERRY MARGARITA GRANITA , STRAWBERRY AGUA FRESCA , and a NUTELLA STRAWBERRY SMOOTHIE. When my friend mentioned to me that she had DEEP FRIED STRAWBERRIES for dessert while dining out the other night I knew immediately I HAD to make them and I’m so happy I did. I went with a more savory batter to compliment the sweet, sweet strawberries and was super pleased with the results.
We dipped ours in NUTELLA and the kids enjoyed theirs with a small bit of Hershey’s Chocolate Syrup. I also left the stems on making it easier to hold onto while battering. What to do: 1. 2. 3. Cake Batter Chocolate Bark. I don’t think I’ve ever been so excited to share a recipe with you.
Or to lick a bowl. The secret ingredient here? Make Your Own Candy Bars - Project. Here are the most common terms you’ll come across as your candy-making odyssey begins.
You’ll also want to take a look at our behind-the-scenes video. Bloom: The gray mottling that sometimes appears on the surface of chocolate is a result of extremes in heat or humidity. Chocolate stored in a fridge is subject to too much humidity, which causes the sugars to crystallize. If your chocolate is too warm, it will melt slightly and the fats will separate out.
While not aesthetically pleasing, the chocolate is still usable and edible. Couverture: Chocolate with a higher percentage of cocoa butter (at least 32 percent). Enrobe: Dipping or coating candies in chocolate. Seed: One of the most common methods of tempering chocolate is the seed method. Seize: When melted chocolate comes in contact with even a small amount of liquid or steam, it hardens and becomes lumpy, a condition known as seizing. Temper: The method of melting and cooling chocolate in order to stabilize its crystal structure. Cinnamon Sugar Pull-Apart Bread.