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I’ve been a bit obsessed with peanut butter and chocolate. It’s like Jenny came and invaded my brain. Everything from ice cream to cookies to cupcakes. I want that silky peanut butter to stand up to good, strong chocolate and melt together to become something wonderful.
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Please don’t hate me. Because I’m here to tell you one thing: there is nothing— nothing —good about this dessert. It’s loaded with sugar. It’s packed with fat. And its ingredients are so prosaic and processed…I don’t even know what to say.
After making the homemade strawberry shortcake bars , I thought to myself, what other things can I make that you would get from an ice cream truck? I've been a fan of Choco Tacos for a long time, but never really craved them. That's cause they were so hard to find, you wouldn't even hear about them for a long time. Well I guess the company decided to finally start selling them in grocery stores, because I now see commercials for them all the time.
Well the boys are back to school and Bella and I are finding plenty to do! Yesterday — homemade gummi bears! All we needed was 1 -3 oz box of flavored gelatin and 2 – 1/4 oz packages of unflavored gelatin, water and candy molds. (we used two candy molds) Place 1/3 cup water in a small sauce pan. Sprinkle the Jello and unflavored gelatin over the water.
Impress your Chili Head friends by busting out a bottle of this DIY Sriracha Chile Sauce! Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha".
I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations. Red Velvet Cake Balls 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) 1 can cream cheese frosting (16 oz.) 1 package chocolate bark (regular or white chocolate) wax paper 1. After cake is cooked and cooled completely, crumble into large bowl. 2.
There are two kinds of people in this world: the kind that open a bag of potato chips and indiscriminately start snacking on its contents without even looking down at them, and then there are those that look at a potato chip and ponder, what IS this? Who does it resemble? Could it ever be more than this? For those of your who fall into the first category, congratulations. You are completely normal human beings.
Less sweet and more spiced than commercial cola, there is real depth to the flavour of this syrup – it makes the perfect base for a mocktail. Pour over crushed ice, add a couple of very finely sliced rounds of fresh orange and lemon, and top with soda water (novelty umbrella optional). It is so refreshing, all natural and caffeine-free! Makes approx 500ml Infusion 1 cinnamon stick 2 whole star anise, broken 1/3 whole nutmeg, finely grated 3cm piece ginger, minced 1 vanilla pod, split Zest 2 oranges Zest 1 lemon Zest 1 lime ¼ tsp citric acid 1 tsp dried lavender flowers 2 cups water Caramel 2 tbsp honey 1 ½ cups brown sugar 1 cup water Infusion: 1.
As you know, I'm not a big dessert guy. Don't often make them, and don't often eat them. I do like them on occasion though, and this was easily one of the best desserts I have ever had. And crazy quick to make!
Once, when I was in high school, my brother’s girlfriend got sick. He made a pot of chicken soup for her and cut the carrots into little butterflies. Later, she made him some soup as well, but cut the carrots into little hearts.
Only 5 days before Christmas! Woohoo, is everyone ready? What a great time of year. This really is the best…..even if I feel like I’ve gained 50 lbs the last month!
Although the earliest use of cacao has been traced to the Maya and Aztecs, the recipes for its preparation have come from Spanish colonizers. One of the earliest descriptions of the native grinding and drinking of cacao comes from writings published in 1556 by a man known to scholars as the Anonymous Conquerer, apparently an adventurer connected to Hernando Cortés. These seeds which are called… cacao are ground and made into powder, and other small seeds are ground, and this powder is put into certain basins… and then they put water on it and mix it with a spoon. And after having mixed it very well, they change it from one basin to another, so that a foam is raised which they put in a vessel made for the purpose.
Warm spices, strong tea and steamed milk swirling around in my tummy make chai lattes a favorite during the winter months. It warms me from the inside out in a way that puts coffee and tea to shame. Unfortunately, the chai concentrate from certain coffee chains is too sweet. But there is something better. It never occurred to me to make my own chai. (Certainly it must be too hard.)
I was inspired by a post over at Supper in Stereo to try these Apples Jellies, a recipe from one of my favorite cookbooks The Art of Simple Food . Like all of Alice Water’s recipes this one is simple, allows you to utilize local, seasonal ingredients and is delicious. It is a real treat to watch a few pounds of apples slowly turn into squares of candy.
OMGOODNESS that looks amazing... I'm drooling right now by Sep 16