C h o c o l a t e !!!
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MacroMondays#Pie
FlickrFriday#Grainy
For a dinner party or special weekend treat, there's just nothing like pie. And for most people, there's nothing like chocolate. Put the two together and you get a "wow" moment.
I didn't believe I would ever say this, but I miss the former administrator of this group, Mrs. J. Towbin. I think a significant number of images would not meet the 3 inch rule and would be removed or proof of size would be required. Even after many years of photography for MacroMondays themes, I still keep a ruler by my side while taking photos on a given theme. As proof of size for this photo, I will enclose proof of the size of the model, which was requested to me in May 2019 by Mrs. J.Towbin.
www.flickr.com/photos/138807894@N02/40147320180/in/album-...
It will be my pleasure if she sees this photo as an answer to her question about what I make in such small models.
In the previous photo in my photo-stream you can see several pies and this one is one of them.
Happy Pi Day!
HMM!
I don't understand these cathedrals and basilica's. The ceiling is always ultra high which makes it impossible to heat so it's always cold inside. Why are these ceilings this high, for the accoustics?! Not only temperature wise cold but also cold in the sense of materials. It never has a cozy friendly welcoming interior. I want to see it and then get out! It always feels so clinical inside. Then this lack of light. Always bad lightning and candles and I can't see shit. Go to the Ikea and get some LED bulbs and light the place up. Put some couches in there, get a live band. Sell some hot chocolate. Put a coffeeshop in the corner. Another thing is, when there is a war, and war is almost everytime religion related, the first thing that will be destroyed is the religious buildings. Then why not build a stronger structure? I don't understand these buildings. Pretty, they are not, only impressive because of the wierdness and impracticalism (is this a real word?)
Flat Lay / Knolling by the Calendar
September 22nd
- White Chocolate Day
- Ice Cream Cone Day
White chocolate dipped ice cream cones :
Melt white chocolate in a bain marie and let it cool down a bit.
Dip cones in chocolate and then immediately into a bowl of chopped pistachio nuts or pecan nuts with milk chocolate.
Put upright in glasses and leave to set ...
Oh no ... I forgot to buy ice cream :-o
More on my blog
For We're Here - 100 Quotes Project
Yes this is a smartass interpretation of Emerson's quote, but I do love Ralph Waldo Emerson so much!! I have so many favorite quotes that I couldn't choose, so I did something fun. He does, after all, advise us to be silly! So this is me, becoming what I think about all day long...rich, thick, melty chocolate. ;)
Put some zing into your 365! Join We're Here!
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.... fruits very deep inside together with soft cream
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Time: You need a whole afternoon free and a lot of patience but.... woooooow, delicious....
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Ingredients for 60 macaroons
- water, 50 ml
- almond flour, 200 g
- egg whites, 150 g
- refined sugar, 200 g
- icing sugar, 150 g
- condensed milk, 20 g
- food coloring agents
- fresh fruits
Ingredients for the stuffing
- liquid fresh cream, 300 ml
- white chocolate, 80 g
- isinglass, 8 g
- condensed milk, 60 g
Procedure for the macaroons
- put together: almond flour, icing sugar, half of the egg whites amount and the condensed milk
and mix all together;
- in a little pot put: refined sugar and water and always mixing heating to the temperature of 121 °C;
- whisk the other egg whites until stiff and when they are very solid pour the water with sugar on them;
- add to this the mix previously prepared with almond flour, icing sugar, half of the egg whites amount and the condensed milk;
- mix all together until a smooth cream;
- put little amounts in ball shape on a baking and cook into a oven at 160 °C for 10 minutes.
At this point:
if you wish the classic version of macaroons, turn off the oven, open it and leave the macaroons inside for 5 minutes more;
if you wish my version, remove immediately the macaroons from the over and leave them to cool at room temperature, in this way they will result very very soft...
NOW
Procedure for the stuffing
- melt the isinglass in water for 5 minutes;
- mix it with 50 ml of liquid fresh cream
- melt the white chocolate;
- put all together;
- whip the remaining cream;
- put all together and mix very well in order to obtain a soft cream.
NOW
You can stuff your macaroons;
if you wish to have my version you can prepare little pieces of fruits and put them inside the cream
and put your macaroons in the refrigerator for at least one night....
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TRY,AND....
♨ Buon appetito!! ♨
♨ bon appétit!! ♨
♨Enjoy!! ♨
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Huge snowstorm here which started early morning. I love the snowstorms when everyone is home safe. Get out the hot-chocolate, put wood in the fireplace, bring out the treats and a good movie. (No real fireplace here so an electric one will have to do. :)) May the Angels keep everyone safe.
Peeps S'more
Recipe: One graham cracker broken in half. Peep. Square of dark chocolate. Put one half of graham cracker on a plate (didn't have one) or napkin top with peep. Put in microwave and set timer to about 40 seconds. Start. WATCH as peep starts to puff up. STOP the microwave before it getts too big (about 20 seconds or so) Slap square of chocolate on to peep very quickly. Top with 2nd half of graham cracker. Enjoy!
The heat of the peep melts the chocolate just enough and the peep's sugar coating adds an extra crunch.
Special thanks to co-worker Jason who brought in the peeps.
This is my latest creation. Which I made last night.
I have made this for my Nephew who will be 16 on Wednesday, hence the 1994. Edward is a big Hollister fan.
How it was made.
I baked two 8 inch square chocolate cakes.
Filling
The filling is a rich Buttercream and chocolate. Put softened butter into the mixer and Wisk well, add coco powder.
Melt one 200g bar of milk chocolate and pour into the butter mixture, wisk. Cool in the fridge.
Once cooled , put back into the mixer and add Icing sugar to taste. Wisk on high until the filling is light and fluffy.
Half both cakes and position the bottom layers onto your board. Fill with the chocolate filling. Put the top layer into position.
Carve into shape, making the neck area slightly lower.
Cover with the remaining filling. Put in the fridge to cool.
Fondant.
T shirt
Colour the fondant with food colour paste. I used Gooseberry green.
Wording, ribbon, and label.
I coloured my fondant with Caramel ivory, to give it a warn look. Remember a little goes a long way!
I added ¾ of a teaspoon of Sugarcel CMC to the fondant. This is an edible glue but I also find it makes the fondant firmer and easier to work with when cutting out detailed pieces.
Dust work area with corn flour. I drew the lettering out on paper. Rolled out a fondant strip, this needs to be quite thin. Lay paper over the fondant.
Using a craft knife cut through the paper and fondant. Remove each letter after cutting.
Cut out label and neck ribbon.
Back to the cake.
Once the cake is cooled, roll out the green fondant and cover the cake.
Pushing the fondant under the edges. Push gently around the neck area and smooth the back part so it sits flatter.
When you are happy with the shape, leave so that the fondant firms up.
Apply lettering , securing with a dab of boiled water. Do the same for the label and neck ribbon, hand paint on the detail.
Luckily, my Son had a T-shirt that I could go by, also seen above on the right , although I find Google images is great if you need to see items in detail.
Trim the edge of the board with icing and add ribbon .
I also added a tag and wording. This way it saved me writing over the cake.
Job Done !
I must take pictures as I go next time but once I am in the zone I forget about it, until after.
Anyway hope this helps.
:)
Put peanut butter between two Ritz crackers, dip in chocolate, put sprinkles on top. Enjoy. (Can also put on lollipop sticks and wrap individually with plastic wrap - finish it off with curly ribbon in Christmas colors.)
by Jenni Gasparrini
The holidays bring some wonderful things with them—turkeys, trees, presents, snow—but many of these things can cause problems for your furry friends. Get through the holidays safely with these few precautions.
Big, small, fur, scales - no matter the type, pets are an important part of the family. They can even add an extra measure of merriment to the holidays - who doesn't love a Santa hat on a dog (besides the dog)? This time of year poses extra challenges to pet owners and their curious friends, though, in the form of extra decorations, plants, and food. So to keep your holidays bright and pet-emergency free, consider a few simple safety measures for your favorite friends.
Feed your pet the right food.
One of the basic rules of being a pet owner is knowing when and what to feed your pet. Each pet responds differently to different foods, so it is up to us as owners to find out what best suits our dog, cat, rabbit, or bird. Even if you don't intentionally give your animal food from the table (and you really shouldn't), accidental snacking is more likely to occur during this season of dinner parties and goodie making. Some common foods to take extra care of:
Dogs and Cats
Onions and garlic: Toxic; can cause anemia.
Grapes and raisins: Potentially fatal; causes vomiting, lethargy, abdominal pain, and renal failure.
Chocolate: The classic no-no; can affect the nervous system and cause heart problems.
Salt: One teaspoon can cause serious sickness.
Macadamia nuts: Causes dogs serious but temporary sickness through muscle weakness.
Rabbits
Fruit: Excess fruit (more than two tablespoons of high fiber fruit) can cause digestive problems.
Junk food: Rabbits have sensitive digestive systems that cannot handle these rich foods.
Birds
Avocados: Keep that guacamole dip out of reach! Avocados can be fatal for birds. While you're at it, store onions, mushrooms, and dried beans away from your feathered friends, since they are particularly toxic.
Junk food: Fatty food, or anything high in sugar or salt, is dangerous for birds - especially chocolate.
Put a lid on it (the trash, that is).
Most animals have a passion for human food. In their defense, even the trash we throw away tastes superior to their food. However, the trash can is the perfect hunting ground, and it's also the most dangerous.
Chicken bones, toxic or rancid food, and sharp containers or edges are dangers to your pets. When trash is inside, keep it locked away in a cabinet or closet that is not easily accessed. When you take out the trash, be sure to put a lid on it. Or if you don't have lids, be sure it is inside a trashcan and not just lying up against the house. Though you may have limits to how far you will walk to take out the trash when the weather is cold, your dog or cat is entirely limitless when it comes to most foods.
Mind the small stuff.
Ribbons, paper, cords, and tinsel - floor scraps around the holidays are inevitable. Although a few remnants of wrapping paper or ribbon on the floor may not bother you, it may be a danger to your pet. When pets ingest it, they can have intestinal problems and blockage. Ribbons and tinsel are of particular concern (especially for cats). Don't use tinsel; if you must, keep it sparse and high. If you see some of this glittering garnish with bite marks on it, assume it was your pet and take him or her to the veterinarian. Additionally, be extra vigilant about regular vacuuming during this time.
Outside the house, watch out for salted walkways. Aside from the sickness pets can experience from licking it, salt is also irritating to pet paws. Wash off their feet if they walk on salt.
Beware of holiday plants.
Rarely do we think about poisonous plants. After all, most of the time we aren't going to eat it. Your pet, however, may have a different idea. Curiosity may get the best of your dog, cat, rabbit, or bird, and you may find them munching on your holiday poinsettia or lapping up the water meant for your tree, only to later find them curled up and feeling ill. Take necessary precautions. If you have a plant that is poisonous, such as a poinsettia or sprig of holly (which is toxic for birds), try placing it on a shelf or a counter where your pets cannot reach it or see it. For your tree, make sure to secure a plastic bag over the water (which can have fertilizer, pesticides, and tree food in it), and watch carefully to make sure your pets don't try to climb the tree!
Be sure to check out the National Humane Society's website at hsus.org/pets/pet_care for the most up-to-date information on pet care.
75% Haitian Dark Chocolate Barbancourt Rhum
Truffles are small balls of ganache dusted in cocoa powder or coated in chocolate and, sometimes, chopped nuts. They’re rich and luxurious and often flavoured with alcohol, and named as such because they look like freshly-dug truffle fungus. This recipe is so easy to make but taste so fantastic and you only need a bowl and a microwave!
Preparation Time 10 minutes
Cooking Time 3 minutes
Makes 36 pieces
Ingredients:
75% Haitian dark chocolate
200ml Double cream (at room temp)
Good measure Barbancourt Rhum
Cocoa powder for dusting
15g softened Yorkshire butter
Method:
Break up or grate chocolate, put into a microwave proof bowl. Pour the cream over the chocolate
Place in the microwave on full power for 30 seconds Remove and stir for one min it will barely have changed at this stage this is normal.
Replace in the microwave on full power for a further 30 seconds Remove and stir for one min you should start to see the chocolate melting it should look like chocolate milk.
Place back in the microwave on full power for 20 seconds Remove and stir for one min if all the chocolate has melted Add The Rhum now then it’s ready if there are still lumps of chocolate put the bowl back in the microwave for a further 10 seconds continue with 10 second busts till the chocolate is a smooth ganache. If you are making truffles place in the fridge for 2 hours before moulding. I use a melon baller to scoop out truffle shapes then dust my hands with cocoa powder and shape not too neat though they should look home made You can eat the truffles at this point, they are already dusted in cocoa powder, but I think a real truffle should have a crisp shell to give a textural difference when u bite into it. To create this shell, you will need to coat your truffle in tempered chocolate.
Dipping
Melt the milk chocolate for dipping in the microwave. Using forks or dipping tools, dip a truffle completely in the coating, lift out then tap the fork against the lip of the bowl to remove excess coating. Put the dipped truffle back on the lined baking sheet and repeat until all of the truffles have been dipped. If you want to decorate them, after they are all dipped, dip the tines of a fork in the remaining chocolate and flick the coating all over the tops of the truffles. Keep dipping the fork in coating and move it in circles over the truffles to give them an elegant chocolate drizzle. Rhubarb Truffles can be kept in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.
Ingredienti:
175gr Cioccolato fondente, 300 g di panna fresca da montare, un pizzichino di sale,2 cucchiai di Brandy.
Fondete il cioccolato a bagnomaria,assieme a 2 cucchiai d'acqua(metteteli assieme al ciok all'inizio,se quando è già sciolto glieli buttate sopra,rischiate di sputtanare la consistenza).
Montate la panna col pizzichino (INO) di sale,incorporate il ciok raffreddato alla panna e unitevi il liquore.
OCCHIO che il cioccolato abbia la giusta temperatura:non completamente raffreddato,altrimenti è troppo fisso e vi resteranno dei grumetti di ciok qua è là(il che non è necessariamente un male),ma sopratutto non dev'essere troppo caldo, altrimenti smonterà la panna.
Il gusto è praticamente quello delle pastine"granatina",qua a Trieste si chiamano così,in giro per l'Italia non saprei.
Facile facile,veloce veloce,buonissima!volendo potete farlo con la cioccolata al latte,o aggiungere un'idea di zucchero a piacimento ^^
Ingredients:
175 grams dark chocolate,300 fresh cream,a TINY bit of salt,2 spoons of Brandy or Rum.
Melt the chocolate at bain-marie or better in the microwave,together with two spoons of chocolate.Put them at the beginning,if you add water after the choc is melted,the temperature difference might fuck up the consistence).Whip the cream up with the TINY bit of salt,add the cold melted chocolate,add the liquor and mix it with a spoon,be careful with the chocolate temperature:too warm,it will "unwhip" the cream,too cold,tiny pieces of chocolate will stay unmelted (not necessarly a bad thing,but if you want the perfect result...)
Superquick and easy!you can also do it with milk chocolate,or add a bit of sugar,according to your tastes ^^
Today did not start quite as we had planned. We set the alarms for fairly early so we’d have plenty of time to wander around the city before our trip to see dinosaur footprints in the afternoon. However, it was literally lashing down with rain. We had a leisurely breakfast and then with raincoats on we went to collect out laundry - all ready clean, dry (smelling sweet!) and folded. We continued to brave the rain and i gave in and bought a ‘sombrilla’ (umbrella) from the local market which then meant the rain started to ease off. It was a great excuse to stop for a hot drink which is when I discovered ‘submarinos’. This is absolutely delicious. It comprises of lumps of excellent chocolate put in a glass with very hot milk poured over it and then you sit and stir it all together with a spoon and hey presto - a superb hot chocolate. It is probably the best I have ever had.
In the afternoon the rain stopped and our guide turned up in his brothers rather elderly car to take us to see the famous dinosaur footprints. I had been looking forward to seeing them but I must admit the experience was not quite what I expected. We drove for half an hour or so out of downtown Sucre past dogs and pigs wandering in the road towards an incredibly ugly cement factory. It dominated the landscape and we noticed that the quarrying work of the limestone had scarred the mountains to the extent that it had actually removed the entire side of a mountain. During this work which has been going on for over 50 years dinosaur footprints were discovered on a near vertical rock face. Originally in the Cretaceous period this has been a shallow lake where a number of different species of dinosaur came to drink/feed. Over millions of years the tectonic plate action has forced the horizontal to vertical. The area has been made into a Jurassic Park style theme park complete with life-size dinosaur models along with compulsory guides whose knowledge was a little questionable. The sight of the footprints were pretty impressive though and I had hoped to use one of these images for my photo of the day. However, it is an example of when it is better to see them for real as photographs simply cannot capture the scale of the prints and they really do not look like much close up.
On our way back down we stopped at a girls covent school that our guide managed to get opened for us. It was another of the lovely spanish colonial style building which has been built around a church. We climbed up many many stairs until we reached the roof and the vista of the city spread out below us. We were actually walking on the roof of the church looking towards a massive bell that had seen better days and so is not in use. I love this style of architecture although the Spanish were not at all kind when they in effect invaded South America.
A big day tomorrow when we travel to the highest city in the world and then start our 4-day expedition across the Uyuni slat flats and into the Atacama desert.
A lovely road which goes to Tanta. On the way was a 10m climb, on which we realised that we'd gone way into the red. A break to eat all our remaining chocolate put things to right.
Please take a look at our website www.pikesonbikes.com for tales from our current trip in the Andes, or at www.andesbybike.com for lots of dirt road route information.
Ingredients for the chocolate cupcakes:
100g plain flower
20g divine cocoa powder
140g Fairtrade caster sugar
1.5tsp baking powder
Pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1 med egg
¼tsp of vanilla extract
Ganache ingredients
400g Divine dark chocolate
200ml Double cream (at room temp)
175g caster sugar
Rum (optional)
Cocoa powder for dusting
Cupcake Method
•Preheat the oven to 170°C (325°F) gas 3.
•Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy texture.
•Whisk milk, egg and vanilla bowl. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
•Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins.
•Spoon mixture into the 12 cases and cook for 20 mins.
Ganache Method
•Break up or grate chocolate, put into a microwave proof bowl.
•Pour the cream over the chocolate
•Place in the microwave on full power for 30 seconds
•Remove and stir for one min it will barely have changed at this stage.
•Replace in the microwave on full power for a further 30 seconds
•Remove and stir for one min us should start to see the chocolate melting.
•Place back in the microwave on full power for 20 seconds
•Remove and stir for one min if all the chocolate has melted then it’s ready if not replace for a further 10 seconds.
•Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
•Decorate with blueberries, edible gold stars and glitter.
Microwave regular chocolate. Take the white chocolate out of the fridge. Use the back of the toothpick to put chocolate pupil onto the white chocolate. Put it back in the freezer.
I felt like baking the other day, but was too lazy to make something complicated. Cream Puffs are one of the simplest things I know how to make and disappear as fast as they are piled onto a plate.
To make Cream Puffs
1 cup water
1 cup flour - all purpose
1/2 cup butter or margerine
pinch of salt
4 eggs
Boil water and butter until the butter melts. Turn off flame. Dump the flour in all at once and mix with a wooden spoon (the mixture seems to stick to a metal one a little) until all of the flour is absorbed and the mixture all sticks together. Add the eggs one at a time beating the mixture until it is somewhat shiny and smooth. Let it cool for about 10 minutes. Perheat Oven to 400 degrees. Grease a large cookie sheet. Drop mixture onto pan in large rounded spoonfuls - You should get 12 to 16 puffs per batch. Bake for 40 minutes and then turn off oven and let them sit inside of the oven for another 10 minutes. While they are baking, make your favorite instant flavored pudding using only 1 3/4 milk instead of 2 cups. I added 3 drops of orange extract and 3 drops of brandy extract to my chocolate pudding to give it a rich flavor. When I use vanilla pudding, I sometimes add some Almond extract - which is also good with chocolate. Put the pudding mix in the fridge to set. With a sharp knife, slice open the tops of the puffs leaving the back attached so it is like a lid. (kinda of like carving the top out of a pumpkin) the puffs should be mostly hollow - if not just pinch out the doughy middle (and pop in your mouth for your reward for baking them) or just press it down. Put a spoon full of pudding in the center, close the lid of the pastry and pile up on a plate. Dust with powdered sugar. You could also melt chocolate and drizzle it over the tops or get fancy and make a glaze. The kids love them and they make a great dessert to bring to a potluck.
The winter weather and boredom were getting me down yesterday, so I decided a trip to Journeys of Life (which I've affectionately nicknamed "the fairy store") was in order. I still had a lot of money on the gift card mamma got me for Christmas and I used it to buy happiness.
Happiness consisted of a new oracle card deck, some wind chimes, a bracelet that says "Shine" (which, among other things, makes me think of the Vienna song), and a new spacey CD to meditate to. I also talked to some really nice people who work there and have similar interests, which always gets me fired up.
But yeah, I went home, made myself a nice cup of white hot chocolate, put on the new CD, smudged, and spent some time going through my new cards with the book in hand. It was like the best day ever.
I'm a little obsessed with my new deck - it's my second deck by Colette Baron-Reid, which seems a little excessive, but looking at the store copy sold me. The artwork is gorgeous, the themes are really neat and different from my Avalon deck, and I also thought it was really cool that this deck allows for inverse meanings, like standard Tarot cards. It actually lends itself very nicely to a 10-card Tarot spread, which I think is really cool, because doing 3- and 5-card readings was getting old. I'm in the midst of nailing down all my interpretations of the cards, because as much as I do adore Colette Baron-Reid, I think some of her explanations leave a bit to be desired. Once I can readily call to mind all the crap I want to say about each card while in the middle of a reading, I am so ready to go with these.
AAAAA! I'M SO EXCITED. I LOVE THESE CARDS. :D
By Sandy Hu
Do you use your microwave oven just for heating coffee and leftovers? Today, we’ll show you how to melt chocolate and toast nuts. Then we’ll make really simple, yummy confections, great for snacking, serving guests, or to give as gifts.
Try the follow using small amounts of ingredients until you get the hang of it.
To toast nuts: Put nuts in a single layer in a microwave-safe dish. Microwave on high for 1 minute, stir and microwave for another minute. Continue to stir and microwave a minute at a time, until nuts are just lightly brown and beginning to smell fragrant. Nuts will continue to cook from the residual heat after they are removed from the microwave so be careful not to burn them. Cool thoroughly. Nuts will not crisp until cooled.
To microwave chocolate: Put chocolate chips in a single layer in a microwave-safe dish. Microwave for 1 minute. (Use medium power if yours has a power setting.) Stir with a fork, and if chocolate is not melted, microwave for 30 seconds more. Continue to stir and microwave 30 seconds at a time until chocolate is completely melted. (Chocolate chips are designed to hold their shape even when heated so you won’t be able to tell when they are melted just by looking.) Do not overheat or chocolate will scorch.
What to do with Melted Chocolate and Nuts
Dip the following in melted chocolate and place on waxed-paper-lined trays. Refrigerate until chocolate is set, about 20 minutes.
* Washed and well-dried strawberries with caps attached
* Apricots or dried plums stuffed with a whole toasted almond
* Pretzels
Or mix melted chocolate with dried cranberries, toasted nuts and packaged chow mein noodles and drop by spoonfuls on waxed-paper-lined trays to make candy haystacks. Refrigerate until chocolate is set, about 20 minutes.
For the full recipe and video click here.
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Kathy and I found a room in the Inn that was huge. It came with two queen beds. The Inn has a terrific little DVD collection, so after dinner we poured ourselves some hot chocolate, put on our PJs and watched a Johnny Depp movie. Nice.
Christmas cake pops I made - snowmen, xmas trees, rudolphs and puddings!
To make: you bake a cake as normal, crumble it up once cooled and add some frosting so it's a consistency you can mould. Then mould into balls and refrigerate for half an hour or so. Melt some chocolate and stick the stick into the chocolate and then the ball (to help them stick on) - then coat the entire ball in chocolate, put in the fridge to cool and decorate once dry.
NO-BAKE CHOCOLATE AND PEANUT BUTTER BARS
Ingredients:
2 sticks of margarine
1 ¾ or 2 cups of graham cracker crumbs
1 cup of crunchy peanut butter
2 ½ cups of confectioners’ sugar
12 oz. package of chocolate chips
2 tablespoons of margarine
-Crush the graham cracker crumbs finely and melt the margarine.
-Combine the first 4 ingredients.
-Use a firm spatula to spread the mix in a 9 x 13 pan.
-In a double boiler, melt the chocolate chips with 2 tablespoons of margarine.
-Spread the melted chocolate evenly over the graham cracker crumb mix.
-Immediately after spreading the chocolate, put the pan in the refrigerator for 15 to 25 minutes.
-Remove the pan from the refrigerator, and cut the squares right away.
-Put the pan back in the refrigerator to let the mixture set firmly.
-Store the bars in the refrigerator.
See the photo below.............Mom♥ Me♥ & Sister♥................
I just came back from visiting my Mother at the ALF. My heart is sad......I ask myself "what is this thing called old age?" Tears roll down my face........Mom wants to speak, but has a very hard time with words......I cannot understand her.......sometimes........she was always a vibrant woman......always on the go.......Something went wrong in her brain about 10 years ago........I ask myself what happened ?........could it have been prevented ?......was it in her destiny??......My Grandmother had Dementia..............Chocolates put a smile on her face.............I took her a new house dress with pink flowers......she loves pink.........I don't like this thing called OLD AGE...........my heart is breaking..............
Happy Saturday, ya'll!!! Well, after last night's lighting of the town's Christmas tree, I'm getting into full Christmas mode...the lights, the carolers, the excited smiles of kids...yep, it's going to be a glorious Christmas season and I'm excited to be able to share it with you all this year! Every little town around here has its own style of Christmas flavor...and I hope to bring you some enjoyable views!
I've added enough captures that they extend into Page 2...so zap some hot chocolate, put on Vince Guaraldi's "Christmas Time Is Here" from the Peanuts special, and join me in kicking off the celebration of His birth!
The neighboring town of Robertsdale has its light parade tonight, so wish me luck in getting a good spot for captures! I'm heading up now to check out the "Snow in the Park" annual event...where local kids get to actually get to have snowball fights...thanks to a snow machine!
Have a great afternoon, everyone! : )
With all of the excitement of the first real snow of the year falling outside, Jersey Shore Fightin’ Texas Aggie Ring couldn’t get to sleep. I suggested we fix a mug of hot cacao.
We had this box of Droste cacao in the pantry that we sometimes use for baking. It’s a wonderful product (like Droste chocolate bars) and the cacao isn’t nasty and bitter like Hershey’s cocoa. It’s made in Holland so half the box is printed in Dutch, the other side in English.
Aggie Ring read the directions for drinking chocolate: “Put cacao powder and sugar into a mug with sugar. Add a bit of water and stir to a paste. Add hot milk.”
“What the heck kind of directions are those?” cried out Aggie Ring. “There aren’t any measurements listed.”
“Since when did you ever use measurements when cooking?” I asked Aggie Ring. “I’m sure for a mug this size, a level tablespoon of cacao and three of sugar will be just fine.”
“But what about the bourbon?” begged Aggie Ring.
“Well, I think a 70/30 ratio would work fine.” I replied.
“What, 70% bourbon?” asked Aggie Ring.
“No, while I’m sure that would be delicious, that much bourbon would probably overpower the cacao. We’ll use 70% milk and 30% bourbon in the hot chocolate.”
“Well…” sighed Aggie Ring. “I suppose we can always make a second portion.”
#AggieRing
ngredients: 250 grams of dark chocolate with 60-65% / 70 g of flour / 4 eggs / 220 g of sugar / 250 gr of butter / 50 gr of raspberry / 50 g of wild strawberries / 1 teaspoon of dried lavender flowers
Preheat the oven to 180 degrees. Grease a mold by 18 cm in diameter. Chop the chocolate, put it in a heat-resistant bowl and let it melt in water bath. Take off the bowl from the fire and add the soft butter, stirring until it is completely melted. Remove the bowl from water bath and add sugar, eggs (one at a time)and the sifted flour. Finally add the lavender, prevoiusly crashed in a mortar. Wash and dry raspberries and wild strawberries. Pour half mixture in the mold, cover with berries and finish with remaining mixture. Bake 25-30 minutes in the oven not completely closed. Let cool down. Sprinkle with icing sugar and serve
I made dessert with some strawberries, chocolate, ice cream and cup cake. I hollowed out the cup cake, filled it with chocolate, put it in the microwave and warmed it for 30 seconds (just enough to melt the chocolate). Put a dollop of ice cream on top, a drizzle of chocolate, and voila! My own version of death by chocolate!
- ask the countless number of tangerines I killed in the last two days
- and also the chocolate, it puts you in a better mood, too much chocolate puts you into a bad shape
- which happens if you don't have time to leave your room for e.g. sports
- which happens if you spent all your time learning by heart
- which happens if you have to learn stuff you're not interested in, or paragraphs, or lists
- which makes you use orange marker pens to structurize all that stuff
- which makes you wanna paint your toenails orange
- which keeps you away from learning
- which is not good if you wanna pass the exam
and I don't know why everything around me starts to look orange :)
Bake the cake, melt and mold some chocolates, put some toys and voila! A colorfull b-day cake with the help of chocolate mold!
Donuts with jam in the middle, heated in the microwave, then chocolate put on top to melt, then soya cream out of a can schooshed on top (all vegan).......when it comes to dessert you can't go too mad :O) These were fantastic, but the cream melts really fast.
Ingredients: 250 grams of dark chocolate with 60-65% / 70 g of flour / 4 eggs / 220 g of sugar / 250 gr of butter / 50 gr of raspberry / 50 g of wild strawberries / 1 teaspoon of dried lavender flowers
Preheat the oven to 180 degrees. Grease a mold by 18 cm in diameter. Chop the chocolate, put it in a heat-resistant bowl and let it melt in water bath. Take off the bowl from the fire and add the soft butter, stirring until it is completely melted. Remove the bowl from water bath and add sugar, eggs (one at a time)and the sifted flour. Finally add the lavender, prevoiusly crashed in a mortar. Wash and dry raspberries and wild strawberries. Pour half mixture in the mold, cover with berries and finish with remaining mixture. Bake 25-30 minutes in the oven not completely closed. Let cool down. Sprinkle with icing sugar and serve
I started making these for easter gifts as the bottom is left open so you can put a small egg inside.
I decided to make some in pink for Valentine's which can have chocolates put in them instead, or if you are going for the marriage proposal could be used to cover the ring and box :)
Melt a chocolate bar, dip a strawberry in chocolate, put it on a OLEO bit.
I'm bad at melting chocolate, I know it's easy...
I recommend to eat it in one mouthful, so a small strawberry is better.
Get it - chocolate moose? Lenny is the main attraction at Len Libby Candies - he is life sized and made of 1,700 pounds of milk chocolate. Built in 1997, the pond is made of dyed white chocolate. It looks like he has had a fresh coat of chocolate put on him. Or perhaps he's sweating.
my birthday "cake" also called roti - dough thats had chocolate put in the middle of it then steamed ( no ovens in the jungle - so this was a wonderful and tasty and surprising alternative - our poor cook ibu opit apparently spent about an hour kneading the dough)