Never Fail Toffee
November 21, 2012
Toffee is defined as a confection made by means of caramelizing sugar or molasses together with butter, and sometimes flour. You heat such mixture until the temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared (soft crack stage), toffee is sometimes mixed with nuts or raisins, and in this case, almonds.
The origins of the term “toffee” are not known. However, food writer Harold McGee claims that it was "from the Creole for a mixture of sugar and molasses", but which creole word isn't specified. Quick fun fact, a restaurant in the Cayman Islands is so famous for its sticky toffee pudding they named the street after it.
Here's the recipe! Make it and have it! Share it with friends and loved ones, or be selfish today and have it all to yourself. Haha! It's always your call.
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Cocoa Rum Balls
November 14, 2012
Since I just stumbled upon a photo of a pin-up girl captioned “I tried to make you a batch of rum balls, but now they’re just balls and I’m drunk,” I decided to make this the recipe of the week because it kind of cracked me up. And I like it when I crack up.
Rum balls are deemed the perfect indulgence for adults. These sweet and chewy no-bake cookies (or candies?) are crushed cookie crumbs, cocoa powder, confectioners’ sugar, light corn syrup (liquid glucose syrup), and rum, all rolled into balls.
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Probiotic Chocolate Biscuits
November 13, 2012
Truth be told, I am a chocolate addict just like all the other millions of people in the world. I could finish a whole bar of milk chocolate all to myself or consume a liter of chocolate drink in one sitting.
But at the back of this chocolate obsession attitude of mine is the thought of making the most out of everything while I still can. I may be young and active now. But who know what follows five, ten, or twenty years from now?
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M&M Color Influence In Honey
November 8, 2012
When a baby is newly born, they say that it can see but only in shades of black and white. As the little one grows bigger, it gets attracted to more vibrant hues. Once school starts, one of the most important lessons taught are the different color schemes.
This just goes to show that colors play a big role in our lives. The same things goes with food. The more variety of colors there is, the more it is pleasing to the eyes and delicious to the taste buds. Which is why a lot of food manufacturing companies maximize this phenomenon. The holds especially true with the candy selling brands.
Imagine how successful the use of color has been for M&M's. Here's a candy that used an effective technique to lure in not just the children, but also those who are young at heart.
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French Chocolate Cake
November 7, 2012
This recipe is a simple yet head-tilting good, it's French chocolate cake. It is dessert's version of the little black dress that every girl should have in her repertoire.
All its tender layers, the enchanting fudge filling and a light and airy frosting will be an explosion of yumminess in your mouth. If you happen to be a true blue chocolate lover like myself, then there’s no reason you won't enjoy this treat.
It's how you'd like your French homemade cake, dense and delicious. A European sponge cake, of course with a different texture than its American counterparts. It is perfect dusted with confectioners' sugar or a bit of grated chocolate and a ring of whipped topping.
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Chewy Chocolate Rolls
October 31, 2012
Trick-or-treating is a tradition for children on Halloween in a lot of countries. Children go from house to house dressed in costumes and ask for treats like candies. The magical question is "Trick or treat?", with the “trick being a threat to pull naughtiness on the owner of the house if they don’t get their 'treat.'”
Halloween is that sweet time of the year when little kids are allowed to devour the candies they have collected. This treat could be one of them!
| Chewy Chocolate Rolls • 2 tablespoons butter • 1/2 cup light corn syrup • 2 ounces chocolate, melted • 1 teaspoon vanilla • 3/4 cup powered dry milk • 1/4 teaspoon salt • 3 cups powdered sugar Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt. Gradually add powdered sugar; mix and knead. Roll out in 3/4- inch rolls, cut into 2 1/2-inch lengths.Let stand for about one hour, then wrap in plastic wrap. |
Happy Halloween! 🙂
Crispello Chocolate Bar For Women Only?
October 30, 2012
I am not well versed as to where the divisions of the world came from. Wars between countries, feuds between families, inequality between the wealthy and the poor, discrimination between males and females, and the list goes on. We do not have enough time to explore all these issues.
Levity aside, isn’t it just so tiring to have to pick a side and find all the right things to say just so you can stand your ground? There are already a lot of injuries out there. But to add insult to them, even the chocolate manufacturers decided to join in on the fun by creating their very own sexist chocolate brand.
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Chocolate makes snails smarter?
October 26, 2012
There have been lots of rumors and talks about foods that are designed to enhance brain functions. And this has taken the world’s imagination by storm. If you happen to type the word "superfood" and search for it in the internet, you will be surprised to see many and diverse websites that are dedicated to this topic.
A dedicated group of researchers from the University of Calgary has become fascinated and curious about how certain dietary factors can really have an effect on memory, either impairing or enhancing it. Initially Ken Lukowiak was very skeptical regarding this matter. He stated, "I didn’t think any of this stuff would work."
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Chocolate Oatmeal Cookies
October 24, 2012
The number of oatmeal cookie recipes probably equals the number of all the cookie bakers on the face of the planet. Yup, I know it, you know it, we all know it. It’s not exactly a rare treat. However, it never ceases to make us yearn for more.
Oatmeal's reputation in the health department is pretty much established already. It's particularly known for being good for the heart. It’s just as good in lowering cholesterol and stabilizing sugar in the blood. It's not too shabby in helping boost the immune system, either.
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Hershey’s Going All Out for Certified Cocoa
October 23, 2012
It takes a lot of perseverance to be on top. Whatever aspect you may think of, this thought applies to that. Success, fame and wealth is sweet. Most especially for the largest chocolate manufacturer in North America, Hershey’s.
Hershey’s is one of the most well-loved brands. I know I do. It has been on heights and is still soaring up as the years go by.
To add more to its awesomeness, a statement from them released October 3, 2012 stated that by the year 2020, 100 percent of its cocoa will be from certified sources. I can just imagine the overflowing chocolates, but more so the big help in can give to the small scale cocoa farmers of West Africa.
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