background preloader

Make Your Own Candy Bars - Project

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.

How to Make Chocolate Mousse This is a serious dessert mousse, friends. A chocolate experience so rich, velvety and decadent, a few tablespoons is really all that any one person needs. I usually chuckle when I watch Mrs. Pastry eat chocolate bars, because she nibbles them like a mouse, savoring every tiny morsel. However even I — a man known to wolf chocolate bars down by the handful — eat this only incrementally, off the tip of a spoon. With a little pâte à bombe on hand, chocolate mousse is a ridiculously easy thing to make.

Pumpkin Pie Pop Tarts with maple glaze I didn’t know Pumpkin Pie Pop Tarts existed before I thought them up and went running to my kitchen. Turns out they do exist… and they existed all over my kitchen counter before they stopped existing because I ate them all. Ok. Not true. I didn’t eat them aalllll. Spicy Mexican Chocolate Ice Cream This ice cream is unlike anything I’ve ever had. It’s spicy and sweet, hot and cold, and blissfully creamy. It skips nothing in terms of heavy cream and half-and-half, but you really only need one scoop. I promise! How to make your favorite Halloween candy at home Mars/Tootsie Roll Industries What are your favorite Halloween candies? With the celebrated candy-filled holiday just around the corner, the editors at The Daily Meal mused on what sugary classics our Halloweens wouldn’t be complete without. While many were oohed and aahed over, a solid few kept coming up as ones we loved the most during our trick-or-treating years. First, a little history.

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).

Better Than Takeout Orange Chicken - StumbleUpon Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it?

U F O COOKIES Recipe Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks. Small Kitchen College: The Best Popsicles To Cool You Off This Summer Snack: Mango Lassi Popsicles, Fudgesicles and Mojito PopsBrain Booster Rating: Mango Lassi: 9 out of 10. Packed with protein from the Greek yogurt, Vitamin A from the mango and healthy minerals from the cardamom. Fudgesicle: 6 out of 10. These definitely fall under the sweets category, but the kick of sugar can boost your energy while the chocolate can make you more alert and help you focus. Mojito Pops: 5 out of 10. Yes, these do contain alcohol, but not enough to ruin your concentration.

Homemade Pop-Tarts When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. Sunday Sweets: Butterbeer Cupcakes Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets! If you’re new to this blog, let me explain. Salted Caramel Ice Cream Recipe at Epicurious photo by Romulo Yanes yield Makes about 1 quart active time 30 min A Subtle Revelry There is not much I like more than pinatas for birthday parties. Their festive nature just seems to make any day more special. I awoke up at 2am one night with this crazy idea that we could make a birthday cake that would hide treats inside, just like a pinata.

A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat.