This five-star recipe makes an unforgettably delectable holiday gift -- one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge. For this and more delicious recipes, visit www.verybestbaking.com
Friday, December 30, 2011
Sunday, December 25, 2011
Tuesday, December 20, 2011
Fun Holiday Desserts You'll Love
There is nothing more exciting than sitting down at the table with your family during the holiday season and enjoying a great meal - followed by a great dessert. But after years of hosting your family's holiday parties, your relatives can often begin to predict what you'll make each year. "Let me guess ... lemon meringue pie" or "We can always count on your pound cake." Instead of being the predictable party host you've been for years, or even decades, why not add some flair to your menu with these fun and unique holiday desserts?
Honey Cake Pudding
Honey Cake Pudding is well loved by many and is one of the unique holiday desserts with origins in South Africa. With more of a bread pudding consistency, it is sweet like cake and tastes great with ice cream or custard. The ingredients include traditional cake items such as flour, butter, milk, sugar, baking soda and eggs, but what makes it stand out from other cakes is its use of liquid honey. Instead of baking it in a cake pan, it is baked in a bowl, and when is retrieved from the oven, the ingredient mixture creates a consistency that is gooey in the middle with a golden crust on top. Yum!
Gingerbread House
Making a gingerbread house is a wonderful way to get the children involved in making holiday desserts for the family. Creating one of these unique little houses gives your entire family a chance to exercise their creative muscles, and the final product is one to be treasured forever (or at least a month). To get your children excited about gingerbread houses, show them pictures of the final product - they look so tasty no one can resist. Then make the shopping trip to buy the ingredients a family event. They'll love it!
Making a gingerbread house is traditionally a two-day project (unless you buy a gingerbread house kit, which has recently become widely available) so prepare yourself for lots of baking, a big mess, and a great deal of fun. The first day of the project is spent baking the house and the second day will be spent in the decoration phase, which is the best part. You can cut out all sorts of fun shapes to represent doors, windows, trees and much more, and buying fun candy like M&M's, Tootsie Rolls and Candy Canes for the house's decorations will ensure that your children will have some munchies to snack on as a reward for their hard work. If you'd prefer to preserve the house for guests to see you might be disappointed to find everyone wants to tear into the tasty treat. If this is the case, take some great pictures and have a blast eating the house - it wasn't going to last forever anyway, right?
Orange and Lemon Ice Treat
Not your traditional cake our pie, orange and lemon ice is a mix between a drink and a treat making it one of the more unique holiday desserts out there. It is considered to be a gourmet blend, so when you present this unique delight to the family they'll feel very special. The dessert is made, of course, with real lemons and oranges, but what really makes it stand out is its use of Grand Marnier. The addition of lemon rind and sugar makes it a fabulous option for the family.
Chocolate Turtle Cheesecake
This is one of the tastiest holiday desserts on the list! Filled with gooey caramel and sweet and crunchy pecans, you and your family will fall in love with this cheesecake. The preparation time for this dessert is about 45 minutes and the actual baking time is 30 minutes, so you need to set aside at most an hour and a half to make sure it turns out right. But trust me, it's worth the time. The full list of ingredients include caramel squares, evaporated milk, chopped pecans, cream cheese, sour cream, milk, and chocolate pudding in a chocolate pie crust, which means the children will be all over it - and so will you.
Caterpillar Cake
This is another fun option to add to your list of holiday desserts. Your children will have a ball working with you to create this fun cake. You start by getting 12 snowball cupcakes for the caterpillar parts and red or black string licorice with gumdrops for decoration. Arrange the 12 cupcakes on a baking sheet then attach the licorice as legs and the gumdrops as eyes, then bake until done - very easy and fun!
Carnation Famous Fudge
I know you're thinking, "How dare you bring us another chocolate recipe?" But you have to admit, chocolate is a staple of holiday desserts (and if it isn't, who cares?). The cool thing about this dessert is that it can be made by using items in your kitchen such as Carnation evaporated milk (hence the name of the recipe), Nestle chocolate chips, margarine, and marshmallows - you can also add butterscotch and other fun tidbits to give it that extra flair. But the best part of this dessert is the guarantee that if you didn't shock and amaze your family with the other holiday desserts on the list, you will with this great fudge treat!
There are tons of other holiday desserts that can tickle your fancy, and I suggest you search and search until you find the right ones! But hopefully one of the treats will make your mouth water enough to consider making it for your family. When the time to cook rolls around, you will already have so many aspects of the meal to worry about, that being able to remove holiday desserts off of your list of concerns is a welcome surprise. And it's possible that when you taste one of the very tasty treats above you won't want to go back your lemon meringue pie and pound cake. Give one or more of these great desserts a try - I'm sure you and your family will not regret it.
Sunday, November 27, 2011
Most Popular Chocolates
Adults will often use it as an antidepressant. No matter what the reason, has become the most popular dessert in the world.
is said to have been processed and consumed for over 3000 years. In that time, there have been a countless number of types of created, with some of the most popular being milk, dark, and white. There are bars, drinks, cakes, pies, fudge, and pudding, not to mention popular movies and books about the product. is a worldwide phenomenon, and you would be hard-pressed to find someone who is not fond of the cocoa bean.
Questions arise when discussing the most popular. Since there are so many different types, this argument can be broken down into a number of categories.
Candy Bars
Based on sales, Snickers is the most popular bar in the world, with the Kit Kat bar following close behind in second place. Other popular American candy bars include Twix, Hershey's, 100 Grand, Milky Way, 3 Musketeers, Baby Ruth, and Almond Joy. Hershey's and Nestle boast the highest sales in the United States, Cadbury's ranks first in the United Kingdom and Australia, and Pocky is the most popular in Japan.
Cakes and Pies
is often the main ingredient in many cakes and pies. A short list includes cream pie, pecan pie, peanut butter cake, lava cake, and cheese cake, just to name a few. It is impossible to discuss the product without also mentioning chip cookies and brownies.
Chips
chips often form a base for many great recipes. They are used in cookies, muffins, ice cream, pancakes, waffles, trail mix, and even granola bars.
Drinks
While hot is a popular beverage that has kept people warm on cold, snowy days, there are quite a few other drinks that contain a base. These include, but are definitely not limited to, Nesquick, Yoo-hoo, martinis, and milk.
Sunday, November 20, 2011
Flipz Pretzels, White Fudge, 5-Ounce Packages (Pack of 12)
!±8±Flipz Pretzels, White Fudge, 5-Ounce Packages (Pack of 12)
Brand : FlipzRate :
Price : $33.12
Post Date : Nov 21, 2011 07:47:55
Usually ships in 1-2 business days
Made with real Nestle white fudge. So completely irresistible you'll make up excuses to eat'em.
Friday, November 18, 2011
Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes
Yes, yes, I know homemade hot cocoa is supposed to be better than hot cocoas that begin with some mix named Nestle Quik, Ovaltine, Carnation, or Swiss Miss -- but when I want a cup of hot cocoa at the end of a long day, or when I'm planning a casual gathering with friends, the last thing I think of is finding some blocks, chunks, or chips of chocolate to melt down in a water bath.. Consider me spoiled by convenience -- wonderfully, gloriously spoiled, and ready to share my tips on how to make a hot cocoa mix recipe shine.
Here's Tip No. 1: Your selection of a hot cocoa mix should be the only shortcut you take toward your destination of a rich, decadent, completely satisfying cup of warm chocolate bliss. Hot cocoa mix is already diluted chocolate -- all mixes have cocoa powder blended with sugar, many of them have cocoa powder blended with milk solids and fat (some are meant to be added directly to water), and many of them are processed with additives that assist smoothness of texture (pure cocoa powder is very gritty). None of these facts by themselves prevent you from using hot cocoa mix to make some spectacular cups of cocoa, but if you cut corners in other areas, you're headed for disaster.
Tip No. 2: When using hot cocoa mixes meant for milk, forget that most common of all modern kitchen shortcuts -- the microwave. Sure, you can put a cup of water into the microwave, heat it up, and then put a water-ready cocoa mix into it to your heart's content -- it won't be the most spectacular cup of cocoa, or the warmest (because your mix will cool down the water), but it will work. But you just can't take chances with your milk. In the first place, milk has a tendency to overcook quickly. Given the variation of strengths in microwaves, you are taking a big chance with the quality of your milk -- and nothing ruins a cup of hot cocoa like some overcooked milk. Nothing, that is, except overcooked chocolate, which also tends to overcook and scorch quickly. This is why chocolate is always melted in double boilers or water baths -- and it is also why you should take out a nice heavy-bottomed pan and heat your milk carefully within it, never, ever allowing it to boil. Simmer is the word, and gently simmer at that, if you must -- and once you've added the hot cocoa mix, you'll need to be very gentle indeed. The chocolate does not need to cook in the pan -- once you've added it and gotten it mixed in, it's time to get the cocoa into the cups or mugs.
Tip No. 3: Avoid all things "nonfat" like the plague. I am now going to praise skim milk and its counterpart, nonfat soy milk, before I bury them. Skim milk and nonfat soy milk are wonderful for many things. With cereals, particularly those that tend to be better as they soak up liquid, they are delightful. As regular beverages for those of us that need to watch our cholesterol, they are honored staples, and make acceptable additions to our coffee and tea. Skim milk has a further boon; because of its calcium, it makes wonderful fertilizer for tomatoes. But tomato season is usually well over when hot cocoa season begins, so when hot cocoa is in view, it is past time to put the nonfat stuff away. A water-ready cocoa mix with water will be richer and rounder in taste than a milk-ready mix with skim milk. Nonfat soy milk would be even worse. Hot cocoa is about decadence, not denial -- save the nonfat items for your cereal or daily consumption, and use a reduced-fat milk or soymilk if you can't bring yourself to take the calorie hit of whole milk or half-and-half.
Tip No. 4: Take special care about sweetened soy milk or milk treated for those with lactose intolerance. Many brands of soy milk are flavored, most often with "vanilla." Basically that boils down to added sugar. By contrast, milk treated for consumption by those who are lactose intolerant is not sweetened, but the process by which the milk sugar -- lactose -- is broken down into two simpler sugars leaves the treated milk sweeter to the taste than regular milk. Hot cocoa mix already contains sugar; adding it to sweetened soy milk or milk that has had its lactose broken down may lead to a cup of cocoa that tastes too sweet. I would avoid the sweetened soy milk entirely; there are plenty of unsweetened brands. As for the treated milk, you may have to add a touch of cocoa powder to balance out the perception of extra sugar -- or melt half a block of unsweetened chocolate into the pan.
Tip No. 5: Color matters, before the pan and in the pan. I have my favorite cocoa mixes, and I have them for several complicated reasons, but for you I just put forward one point. You don't want a pale hot cocoa mix. Before the pan, a light-colored mix means that the ratio of cocoa powder to the other ingredients is low, and you need an abundance of chocolate, not sugars, milk solids, fats, and other additives. In the pan, you will have to use a great deal more of a low-chocolate mix to get the flavor you want -- and then you still won't get that, because the other ingredients will be piling up as well. The whole brew will also begin to take on an uncomfortable thickness -- and while it is sometimes very desirable to serve yourself or your guests the equivalent of fudge in a cup, dark, thick, and just short of being warm chocolate mousse, it is emphatically not desirable to serve a sludge composed mainly of sugar, fats, milk solids, and other additives. Just because you don't have to pull out your double-boiler does not mean you don't have to pay attention to the reality of chocolate -- whatever hot cocoa mix you pick should have a great deal of chocolate in it, and one of the ways to tell is by the mix's color.
Those are the basics, the instructions for the fundamentally blissful cup of hot cocoa from a cocoa mix. And here are the basic recipes (just double the amounts as needed).
For hot cocoa mixes requiring milk:
1. Eight ounces of reduced-fat milk (or whole if you can stand it)
2. Two heaping tablespoons of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)
In a heavy-bottomed pan, heat milk on the stovetop until it is very warm (not boiling!), continuously stirring. Add cinnamon if desired; stir. When milk is hot (again, not boiling!) and you can smell the cinnamon, put in the hot cocoa mix, turn off the heat, and stir until milk is a uniform color, with no lumps. Serve immediately, topped with whipped cream if desired. Makes one eight-ounce cup or two four-ounce cups (you know, those cute little teacups).
For hot cocoa mixes requiring water:
1. Eight ounces of water
2. Two packets of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)
Heat water in a pan on the stove (or a microwave it in a cup if you want and you're just serving yourself), then add cinnamon and two packets of your chosen hot cocoa mix. Use two packets because, tablespoon for tablespoon, there is generally less chocolate in a mix made to be used with water than there is for cocoa mixes that work with milk. Stir vigorously, serve immediately, putting whipped cream on top if desired. Makes one eight-ounce cup or two four-ounce cups (those same cute little teacups).
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Sunday, October 2, 2011
Tuesday, September 20, 2011
Nestle Toll House Semi Sweet Chocolate Morsels, 24-Ounce Packages (Pack of 12)
!±8± Nestle Toll House Semi Sweet Chocolate Morsels, 24-Ounce Packages (Pack of 12)
Rate :
| Price : | Post Date : Sep 20, 2011 19:41:37Usually ships in 1-2 business days
Nestle toll house are made from real semi-sweet chocolate, these morsels reward bakers with versatility and convenience in dessert and candy making. Our Nestle toll house semi-sweet chocolate morsels are favorites that can be used in a wide variety of recipes or eaten right from the bag.
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