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My beloved sandwich

Cocktails and virgins. Dr. Patricia Fitzgerald: Warm Up, Slim Down and Get Healthy With Delicious Winter Soups. Winter is officially here. It's the season of long nights and short days, of reflection and looking inward, and of thinking of ways to keep warm: scarves, gloves, fireplaces, cuddling... and soup. Ahh, soup. When I want to remedy that "cold to the bone" wintertime feeling, a delicious steaming bowl of soup often comes to mind. Here are four great reasons to eat more soup this season, followed by some easy and delicious recipes: 1. Unlike some other comfort food (especially holiday comfort food), soup is generally good for you. Soup can be part of a comprehensive plan to achieve or maintain a healthy weight. 2. Still trying to figure out a simple way to eat more kale, Swiss chard or spinach?

3. Soups are relatively easy to make, so unlike with some dishes, where it wouldn't be advised for an amateur to alter the recipe too much, when it comes to soup, even a novice can enjoy some culinary creativity. 4. Recipes: It is recommended to use organic ingredients when possible. 1 of 7. Caramel Ginger Cookies.

So you know the other day I made all those chocolate dipped caramels? And you remember how I mentioned in the post that I'd had to make them twice? Well the first batch I boiled for too long and ended up with hard caramels as apposed to the soft-chewy ones I'd been aiming for. But never fear, one can always make a plan with unwished for ingredients. In my case the extra caramel resulted in two new recipes. This recipe is courtesy of the Women's Weekly Cookies book. Caramel Ginger CookiesAdapted From Women's Weekly Cookies 2 cups cake flour 1/2 teaspoon bicarb 1 teaspoon ground cinnamon 2 teaspoons dried ginger, grated on a microplane 1 cup caster sugar 125g cold butter, in small pieces 1 egg 1 teaspoon golden syrup (or avocado honey which I used due to the lack of golden syrup in my house) 2 tablespoons preserved ginger, finely chopped 2 tablespoons preserved ginger syrup 2 tablespoons hot water 45 hard candies (or enough sliced caramel from previous adventures)

Ginger Cake with Salted Caramel Sauce. Tropical Traditions - Recipe - Vanilla Coconut Cream Candy. Honey Caramels ~ I Can Do That! Soft and chewy honey caramels with macadamia and walnuts It's good to start the new year with sweet sweet stuff and what could be better than salted honey caramels loaded with nuts or enrobed in dark chocolate. The soft chewy silky buttery caramels are so yummy and utterly addicting. I thought of dipping them in melted chocolate, saw this cookie and caramel candy, baked a few crunchy brown sugar meringue cookies, melted some dark bitter chocolate and had the most delicious chocolate treat ever!

Brown sugar cookies layered with honey caramel and enrobed in bitter chocolate Honey Caramels recipe adapted from Pure Dessert by Alice Medrich 2 cups coarsely chopped walnut or macadamia pieces, optional¾ cup light corn syrup¼ cup honey2 cups sugar3/8 teaspoon fine sea salt2 cups heavy cream3 tablespoons unsalted butter, cut into chunks and softened1 tablespoon + 1 teaspoon pure vanilla extract Line the bottom and sides of a 9-inch square pan with aluminum foil and grease the foil. Chunky Monkey Muffins « Sew She Sews's. 7 Foods Even Food Safety Experts Won’t Eat. Caramels - Salted Caramel - Sea Salt Caramel. Make Your Own Candy Das Caramels: Sweet ‘n’ Salty ‘n’ Buttery Too While toffee and butterscotch are British inventions, made by boiling sugar to a hard-crack stage, Americans created the caramel in the mid-1880s, slow-boiling sugar and milk to create a soft candy.

In a world that knew largely hard candy (the chocolate bar wasn’t invented until 1847, and think about it—most people didn’t have such great teeth), soft, chewy caramels had a waiting market. In fact, Milton Hershey originally sought his fortune in caramels, founding the Lancaster Caramel Company in 1886. He learned to make chocolate while looking for new coatings for his caramels. Milk or cream is essential to make a soft caramel rather than a hard candy, as is a fat—butter for fine caramels, vegetable oil for cheap ones. There are caramels and there are caramels. The Difference Between Caramels, Butterscotch & Toffee The ingredients vary slightly. *Information from Wikipedia. Caramelini Flavors Orange & Honey Salted Caramels.