My blog- 'Penny Lane' at: sugarspundreams.blogspot.com My apron is by The Handmaiden's Cottage on ETSY: www.etsy.com ...and was a gift from a fellow baker who owns 'The Fancy Lady Gourmet'-you can order cupcakes/customcookie/truffles on-line: thefancyladygourmet.com Fudge Brownie Cupcakes with Sugar Krack Frosting Tutorial Fudge Brownie Recipe: Ingredients: Yield: 16 brownies Ingredients * 8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar * 6 tablespoon(s) unsalted butter, cut into pieces * 3/4 cup(s) granulated white sugar * 1/8 teaspoon(s) (pinch) of salt * 2 large eggs * 1/3 cup(s) all-purpose flour Directions Preheat the oven to 350°F. Put cupcake cups in tray. Melt the chocolate and butter in the top of a double boiler or a heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from the heat. Using a large spoon, beat the sugar and salt into the chocolate mixture. Then beat in the eggs, one at a time. Add the flour and mix until the batter pulls away from the sides of the bowl. Fill each cupcake cup half way with batter. Bake for 20-25 minutes, until a tester inserted into the center of each brownie cupcakes comes out clean. Removing brownies from oven BEFORE the full baking time is best(I took mine out about 4 minutes early)! They should be a few minutes away from cooking all the way thru and then they "set" as they cool. If you cook fully, the brownies will be hard! Remove from oven and cool for at least 10 minutes. It's normal ...
Saturday, November 26, 2011
Wednesday, November 23, 2011
Amazing aliment specials from DV Cuisine on DVD
Two of these intriguing specials are the Bocuse d'Or competition and the World Pastry Cup in France that has earned Nick Versteeg, producer, two prestigious James Beard awards, considered the Oscar in the culinary Industry.
Tuesday, November 22, 2011
Raw Breakfast Wraps
These raw breakfast wraps are made with the meat of young coconuts, then dehyrdrated to form a pliable wrap. The insides are sprouted almonds, sunflower seeds and turmeric, to look like scrambled eggs. They taste yummy! For the wraps, use large swiss chard, (I kept saying collards - sorry!) or Coconut Wraps - makes 3 large Ingredients: 1 3/4 cups young coconut meat pinch Himalayan Sea Salt coconut water -- Add SLOWLY -- adding just enough water to reach a thick cream consistency Blend until completely creamy smooth. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet. Spread as evenly as possible and about 1/4 inch thickness. Dehydrate until the wrap is dry but still pliable. Scrambled "Eggs" Soak and sprout 1 c. almonds and 1/2 c. sunflower seeds. In a food processor, blend until chunky the seeds and nuts 1 tsp. turmeric 1/2 tsp. salt 1/4 c. water - add slowly while blendling Put scrambled "eggs" on your wrap. Sprinkle with your choice of raw vegetables: Spread with guacomole, if desired. Sprinkle with diced: cilantro garlic onions mushrooms, tomatoes celery peppers salsa . For more free healthy recipes, cooking tips and tutorials go towww.favediets.com
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Sunday, November 20, 2011
My Favorite Recipe for White Fudge
There are so many different kinds of recipes for fudge. There is chocolate fudge, caramel fudge, white chocolate fudge, peanut butter fudge, and even pumpkin fudge. The key is finding the right fudge recipe that will suit the taste of your family the best. What flavors does your family like the best? Fudge is pretty simple to make and there are quite a few ways to make it. I have found a simple white chocolate fudge recipe that anyone can do. It only requires 4 ingredients and the end result will blow your mind! Its perfect for the Holidays for gifts and memories.
Ingredients:
12 oz white chocolate morsels
1 can of condensed milk
1 Lime
1 cup macadamia nuts
Tools:
Saucepan
Baking dish with airtight lid
Grater
Food processor
Wax paper
Place the can of condensed milk into the saucepan on high heat. Then stir in the white chocolate and stir until it is completely melted. Make sure that the mixture reaches a boil. Take the lime and grate it all the way around. Chop up the macadamia nuts in the food processor. Ensure that you do not make a paste out of them because you want to give your fudge texture. Stir in the lime zest into the white chocolate mixture. Now stir in the chopped macadamia nuts. Line a baking dish in wax paper. Pour in the chocolate mixture. Put on airtight cover. Place in refrigerator for 8 hours and allow the fudge to cool. After 8 hours remove from the refrigerator and cut into even square pieces. Serve and enjoy!
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Tuesday, November 8, 2011
Golf del Sur Restaurants | Tapas - Pata de Oro - Tenerife
tapas.golf-del-sur.com Online menu available for Tapas Pata de Oro at the link above. Please leave us a comment here if you've visited us. Affectionately known as Tapas. One of the most popular restaurants in Tenerife. The place to be seen. Fashionable. A journalist visiting to write a piece for a local newspaper commented that this is 'much more than just Tapas', hence the addition to the logo. This Golf del Sur restaurant has given many people a meal... neé evening they will remember for the rest of their lives. It's vibrant, exciting. In these financially difficult times this restaurant gives you much more for your money than just exceedingly good food. The waitresses flying around the restaurant carrying steaming plates of deliciousness and uncorking the perfectly chilled Pinot Grigios, chefs toiling at flaming stoves conjuring up little miracles in front of your eyes, and Spanish music strumming away in the background. It's a great evening out. You enter through the wooden decked terrace with luscious green plants tumbling down the terracotta walls, a coco palm in the corner and blackboards informing you of what the chefs have been up to during the day! 25 people can be accommodated on the teak oiled tables, with umbrellas for the shade and gas heaters for the chilly nights. Entering through the twin wooden doors, the restaurant greets you with it's Turkish red and light pine décor. Jutting out in front of you is the island bar which backs onto the open kitchen ...
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