Homemade Lollipops Recipe by Nijigasumi Even vegetarians and vegans can make their own homemade lollipops with our marvellously mooky DIY lollipops recipe... Please note: Parental supervision is advised for people making homemade lollipops who are under the age of 15 and/or have little cooking experience. The sugar gets up to 305 F/148 C and is nothing to fool around with. If you get the boiling sugar on you it WILL burn you. Most of the items listed can be sourced, in the US, from craft stores. Recipe ingredients: Makes about 20 homemade lollipops 1 cup of sugar (240 ml)1/3 cup of Light Corn Syrup (79 ml)1/3 cup of water (79 ml)Food colouring1 dram of flavouring (5 ml)Non-Stick spray (VERY Important to have!) Good homemade lollipop flavours Stronger flavours include lavender, mint, cherry and cinammon More subtle flavours include orange, lemon and strawberry With all flavours (particularly the more subtle ones) you can mix and match by adding a drop or two of vanilla flavouring How to make homemade lollipops 1. 2. 3.
Griottes, palette culinaire Finale Fridays Blog Series and Lemon Chips Recipe Somewhere between when I started this blog and learning my way around a DSLR and Twitter, I think I lost sight of my original vision. I’ve always loved plating desserts and really wanted to focus on it. So I’ve decided to attempt a blog series, Finale Fridays. I hope to post something related to the art of the plated dessert. It might be my own creation, a technique, tool or just something I saw somewhere. Today I thought I’d start by briefly sharing some plating basics with you. A plated dessert generally has four main features. 1. A plated dessert can be as complicated as you want it to be. and created this… The pound cake was good by itself but the plated version was a completely different experience. Can you blame me? Recipe Notes: You can use Meyer lemons or regular lemons. Ingredients: 1-2 lemons 2 cups sugar 2 cups water 1 Tbs corn syrup Slice your lemons as thin as possible and set them aside. Tagged as: cake, fruit, garnishes
Inspiración e ideas de recetas de postres como cupcakes y magdalenas, tartas y pasteles, bizcochos, brownies y galletas {Food Dish} Cookie Recipe Contest Winner + Recipe Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe. We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.
Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing. Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it. Incredibly easy to make and even easier to devour, you should have no problem whipping up a dozen or more of these in under 30 minutes. The hardest part will be waiting for them to freeze. Let me say that if you’ve never had a pudding pop, well it’s a lot like a Fudgiscle but better and richer. So relax, enjoy and yield to the slow pace of licking a popsicle. Chocolate and Salted Caramel Pudding Pops Makes approximately 1 dozen pops Chocolate Pudding 1/3 cup cornstarch½ cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1 tablespoon vanilla extract Instructions: *For a step-by-step tutorial to making homemade pudding click here. Salted Caramel Pudding
Poptarts-on-a-Stick and Bakerella's New Book With a bucket full of fresh cherries and a package of premade pie crust in the fridge, my kids and I had plans to make a batch of Homemade Cherry Poptarts. But, my clever 7-year-old, Alyssa, had an even better idea, “How ’bout we make little poptarts and put them on a stick like Cinderella?” ‘Cinderella’ here isn’t the fairy tale princess, it’s my Alyssa’s favorite blogger (and one of mine)–the delightsome Angie Dudley of Bakerella–creator of the original cupcake pop, and author of the new book Cake Pops . Bakerella’s original idea for a cupcake-on-a-stick was an overnight sensation, landing her a guest spot on the Martha Stewart Show, and a mulitude of other incredible opportunities to collaborate with top-notch companies. It’s no wonder. Which is exactly what our family thought last week of our Bakerella-Inspired PopTart Pops. I recently caught up with Angie Dudley (aka Bakerella) and asked her about her book, her baking, and how she finds time to get it all done. Best new Cake Pop?
Amy’s Cookbook Finds: Sweet Confections {+Giveaway!} « SWEET DESIGNS – AMY ATLAS EVENTS I think you all know by now that I have a slight obsession with cookbooks. My husband and I laugh sometimes that cookbooks are to me what shoes were to Carrie Bradshaw, and that our home is slowly but surely being invaded by cookbooks. My collection rivals the Barnes and Noble cookbook section. While I read many books online now, there is something about flipping through the pages of a cookbook that I’ll never tire of. While in B & N this past weekend, I found Sweet Confections by Nina Wanat of the BonBonBar. Liquor Lollipops… Chocolate Stars… Sweet & Salty Snack Tray… Salted Chocolate Caramel Lollipops…
How to Make Cake Pops I’m not Bakerella (Queen of the Cake Pops), but I whipped up some cake pops at my daughter’s request for her birthday. I have to be honest, I think I prefer Oreo truffle pops a bit more, but my daughter was mighty happy with these, and she is the birthday girl. Here’s how to make cake pops… Easy ingredients – a cake mix (and what you need to make the cake), a can of frosting, chocolate, sprinkles and sticks. Make up your cake mix and bake. Now we have cake. Not quite destroyed enough yet… And now into a bowl. Now to add the frosting. I used about half the can. After combining the cake and frosting it formed a ball of dough so to speak. The next step was to put the sticks in. I made pink, white and chocolate covered cake pops. After that I dipped each one into the chocolate and than coated with a variety of different sprinkles. A few more shots of cake pop goodness. My daughter insisted on blue and green decorations for hers.
» Oven-Baked Spinach Chips I had Travis and Mackenzie over for crêpes at the weekend. We laid out a variety of fillings, including my favorite palate cleanser of lemon and sugar, and chomped our way through maybe twenty of the things. Yum!! Talk about easy. There’s really not much to it, so here we go… Oven-Baked Spinach Chips fresh baby spinach leaves, rinsed and shaken/patted dry oil of choice (I used sunflower oil, because it’s what I had within reach) sea salt and fresh black pepper Pre-heat the oven to 250ºF.Place the spinach into a large bowl and toss with the oil. spicy icecream 5 Ingredients. 5 Minutes. 5 Meals. – Simple Noodles Post written by jules from stonesoup | minimalist home cooking. Follow her on Twitter. I love pasta. Simple, comforting, versatile and inexpensive it’s easy to see why it’s on high rotation in most family dinner repetoires. From fresh hokkien noodles, to dried rice sticks to soft Japanese udon noodles. I know the thing that holds me back from cooking Asian food is the long ingredient lists and the thought of having to buy a whole heap of different sauces that I’m only going to use every now and then. So why not surprise the family with some noodle fun? japanese noodle soup with spinach serves 2 Udon noodles a lovely fat white Japanese wheat noodles. They are brilliant to have on hand for a quick meal. 1 chicken breast, finely sliced into ribbons 2 tablespoons soy sauce 1 packet udon noodles (7oz or 200g) 1 packet baby spinach leaves or 1 small bunch english spinach lemon juice Bring 2 cups water to the boil in a medium saucepan. Return broth to the heat and add noodles, soy and spinach.
Baked Zucchini Chips Well I said last week that I'd probably be up to my old tricks by now. But much to my own surprise, I decided to try another 'healthy' recipe I've been thinking about - zucchini chips! If you ever look at the sidebar of my blog that lists 'popular recipes' you will see that Apple Chips are number one. They have been for a while now, but the funny part is that they are number one by a landslide. Mr. This fact is absurdly evident by a bar graph that shows the top 10 posts' all-time number of views... basically one long bar, with a whole bunch of short ones beneath it. Up until this week (when Cheesy Bacon Oven Chips suddenly blew up on Pinterest) the Apple Chips had four times more views than the 2nd most popular post. So... in light of people's apparent interest in this recipe, Mr. And the next, most logical thing that came to my mind was zucchini. To me, these chips taste kinda like thin & crispy pumpkin seeds. And the seasoning possibilities are endless - you can tailor them to your liking.