Pineapple Rind Beverage. Guess what?
I forgot to take the picture of the finished recipe…. but you’ll get the idea. It looks sort of like yellow iced tea. It is a translucent, sweet, yet tart pineapply refreshing beverage you can make by using your pineapple’s rind next time you get your hands on one. Instead of throwing it away after you have peeled and cut your pineapple, you can make this. Pineapple Beverage, Country Living Ingredients: Rinds of 1 pineapple 10 cups of water 1 cinnamon stick 1 allspice grain 1/3 cup sugar Additional sugar for sweetening to your taste Procedure: In a large pot, place the pineapple rinds, water, allspice, cinnamon and sugar.Bring to a boil, let it cook for 5 min.Cover the pot, lower the temperature and let it simmer for 30 minutesRemove the rind, cinnamon stick and allspice and transfer to a pitcher.Let it cool downRefrigerate until cold and enjoy!
© 2011 – 2013, The Foodies' Kitchen. Butterbeer III Recipe. Italian sodas - StumbleUpon. June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!!
100 Ways to Cook With Guinness. A tiny gingerbread house that perches on the edge of your mug. A quick update!
This winter I’ve collaborated with Brit+Co on a DIY kit for my tiny gingerbread houses that includes 3d printed cookie cutters! It’s available now, go have a look. These won’t be available after Christmas of 2014 so grab them now if you’re interested. I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate. I had been thinking about those sugar cubes that hook on the rim of a teacup earlier this month, and I was also thinking about 3-D cookies and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug.
I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups. I’ve made a PDF pattern of gingerbread house pieces which you can open or download right here. I used the Gingerbread Snowflake and the Royal Icing recipes from marthastewart.com. The Ultimate Strawberry Lemonade. One of the first times I ever realized that – HEY!
I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.
A Taste of Koko: Hot chocolate. Uncategorized “There’s nothing better than a good friend, except a good friend with Chocolate” Linda Grayson This is my take on ‘Hot Chocolate’.
Instead of the typical cup of steaming hot chocolate, these cups are made 100% out of chocolate. Perfect for a party to entertain your guests. They’ll get a kick out of the velvety smooth mousse and edible cup that holds it. You get a cold creaminess from whipped cream, sweetness and crunch from chocolate cup, and heat from the cayenne pepper. The Pastry Affair - Home - Mocha Frappuccino. I love Starbucks and chances are you do too.
However, once the novelty of frozen coffee drinks wore off, it became increasingly harder for me to spend $4 on tasty treat. Yes, they are convenient. Yes, they are delicious. But, I must ask myself, are there really worth it? Does an alternative exist that is just as delicious and won't break the bank? And so, I set out to find it. This frappuccino has the right consistency and flavor of a coffee shop frozen drink. Yields 1 serving 1 1/2 cups ice cubes3/4 cup of milk1 teaspoon espresso powder mixed in 1/4 cup hot water*1 tablespoon sugar (more or less to taste)2 tablespoons chocolate syrupwhipped cream (optional) * If you are fancy and have an espresso machine, use 2 ounces of espresso and eliminate the espresso powder and hot water.
Blend together ice, milk, espresso (cooled), sugar, and chocolate syrup. The Pastry Affair - Home - Mexican Hot Cocoa Mix. I've been following American Idol this year.
While the show and its contestants certainly have their ups and downs, I can't help but enjoy watching the stars emerge and the trains wreck.