Mar 15, 2015
Thereâs no such thing as too much harmonies.
There, I said it.
But seriously now, CHAOS is an inspiratrion to all.
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Thereâs no such thing as too much harmonies.
There, I said it.
But seriously now, CHAOS is an inspiratrion to all.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch âą No registration required âą HD streaming
Michelle Peaker
On my do to very soon list http://www.bakingequalslove.com/2011/12/salted-caramel-fudge-russian-fudges.html
Salted Caramel Fudge recipe adapted from Taste.com.au makes around 48 pieces 1 cup firmly packed brown sugar 125g salted butter, chopped in to cubes 200g white chocolate, chopped finely 1 x 395g sweetened condensed milk 3 Tbsp light corn syrup 2 Tbsp golden syrup (I'm going to try and replace this with all corn syrup next time to mellow it out a bit) 1/2 - 3/4 tsp normal salt (or 1 1/2 tsp sea salt) optional: extra sea salt to sprinkle on top (don't use normal salt though!). 1. Line a 22cm x 16cm rectangle dish with wax paper making sure it goes right up the sides with some overhang. 2. In a large microwave safe bowl, place brown sugar, butter, sweetened condensed milk, corn syrup, golden syrup and salt and stir to combine. Microwave uncovered on Medium-High (our microwave is 1200W) in 2 minute bursts whisking in between each bursts for a total of around 8-10 minutes until the mixture comes to a bubbling boil. I lost track of how many times I put it back in the microwave but I did make sure the mixture went over 244oF to a firm ball stage using a candy thermometer. If you don't have a candy thermometer, heat until you can drop some of the mixture into cold water and form a firm ball with it. Taste and add more salt if required - remember you'll be adding white chocolate so it can afford to be on the salty side. 3. Then, microwave uncovered on Medium-High in 1 minute bursts, stirring with a wooden spoon in between each burst for another 5-6 minutes. The mixture will thicken up and go a lovely golden colour. I made sure it reached 244oF again before I stopped microwaving. 4. Place the bowl on a heatproof surface and wait for the mixture to stop bubbling. Add the white chocolate and stir until smooth. Pour into your prepared pan and smooth the top. Let it set at room temperature for at least 3 hours. Lift the set mixture on to a chopping board. Cut into around 2cm cubes with a sharp knife, cleaning the knife between each cut (heating the knife would help with a cleaner cut too). Keep wrapped in wax paper in an airtight container in the fridge for up to 1 month.
Jenn Peaker
i need a recipe idea...looking for an appetizer, something that's a lil on the healthier side.. but i have to avoid the following ingredients due to food allergies:Â shellfish, kiwi, cinnamon, nuts, soy, oranges and beans any ideas?? i've done cheese ball a few times and it's gone over really well, but another girl is already making a cheesy bread so i'm wanting something a bit diff!! it can be any temperature and any style :)
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Michelle Peaker Hey Jen, let this inspire you. http://smittenkitchen.com/recipes/#Appetizers
Recipe Index | smitten kitchen
smittenkitchen.com
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
Jenn Peaker I'll check out the link when I get home- can't view it on my phone!
Zenda Marsh I do carrot, celery and bean sticks with a 3 olive dip (can cheat and buy from the shops so yummy) This has always been popular also if you get the plain flavoured rice crackers they should be safe
Jenn Peaker âMichelle Peaker that link is awesome!! i'll def use it next time!! i've decided to make my own bruschetta w/goat cheese and balsamic glaze on crostini, vanilla cupcakes with a dollop of orange infused cream cheese icing on top and then garnished with a strawberry slice and a mint leaf!
Jenn Peaker plus boozie gummie bears and those jello shots that are in the orange and lemon rinds :)
Jenn Peaker the boozie gummie bears are in the fridge absorbing their booze :) i'm excited to see what happens!!
Sharon Ross Tomato and basil bruchetta is always awesome.
Katie Saunders Cob loaf?
Jenn Peaker what's cob loaf Katie Saunders?
Michelle Peaker Omg!!! The most awesome thing!
Michelle Peaker Quick example recipe http://www.bestrecipes.com.au/recipe/Bacon-and-Cheese-Cob-Loaf-L4426.html cob loaf is one of those round bread loaves
Bacon and Cheese Cob Loaf
www.bestrecipes.com.au
Bacon and Cheese Cob Loaf recipe at Best Recipes. Hot bread filled dip.
Jenn Peaker hmm...kinda like the spinach dip we do in a pumpernickel loaf!
Michelle Peaker Yeah, all sorts of flavours out there. And you can do little individual serves in bread rolls too.
Katie Saunders I wrote a big long reply but I accidently deleted it :( but the above posts give you an idea
Jenn Peaker aw i hate that!! i appreciate the effort :)
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch âą No registration required âą HD streaming
Rebbecca Dietz
Hey I need a Really Good Red Velvet Cupcake reciepe
Michelle Peaker http://smittenkitchen.com/2007/09/red-velvet-cake/
red velvet cake | smitten kitchen
smittenkitchen.com
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
Michelle Peaker Try that. Also hershies natural cocoa powder is available at usafoods or i use the nestle cocoa in a pinch
Zenda Marsh I use homebrand cocoa as its 100% pure and with mud cakes give a really deep flavour
Michelle Peaker Its not about purity, its about the way the cocoa is processed. The natural and dutch processed create different chemical reactions
Michelle Peaker
This was a hit at work today, but i have a smaller tray, so if you use 6x 4 Salada crackers, make half the caramel. http://smittenkitchen.com/2009/04/chocolate-caramel-crackers/
chocolate caramel crack(ers)
Yes, crack. As in âmade with crackersâ, as in âcrackly like toffeeâ but also in reference to the addictive nature of this stuff. I may make what seems like an elaborate cake a week these days, I might bake my own icebox wafers and fill and frost my cupcakesbut these things right here? Theyâre the thing everyone asks for by name, and they take almost no time to make.
Thus, despite that fact that this recipe is incredibly easy to find elsewhere on the web, it only seems right to give it a home here as well. Because if there was one person out there that hasnât made it yet that makes it after reading this, my work here will be done.
You start with a foil and parchment-lined baking sheet, a fantastic thing if you, like me, hate doing dishes. (And seriously, if you donât hate doing dishes, who are you? And would you like to come over?) You lay out the cracker of your choice â for this weekâs festivities, we used matzo but, trust me, if you try it with Saltine crackers, it just might blow your mind â in a single sheet, make a quick brown sugar caramel and bake it onto the crackers for a few minutes. Hot from the oven, you drop chocolate chips on top and when theyâve softened a minute later, spread them into a thin layer. Sprinkling it with sea salt or toasted, chopped nuts is optional, all that matters is that you share with me.
Oh, and this can be our little secret, but you might consider not putting all of the crack(ers) out when your friends and family come over. Because it might just disappear before you get any, and then youâll wake up the next morning, well,fiending and regretful that you didnât get any, with no choice but to make some more. Donât say these didnât come with a warning label.
One year ago:Â Lemon Yogurt Anything Cake Two years ago:Â Potato Rosemary Bread
Chocolate Caramel Crack(ers) Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice 1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces 1 cup packed light brown sugar A big pinch of sea salt 1/2 teaspoon pure vanilla extract 1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate) 1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional) Extra sea salt for sprinkling (optional)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a sectionbetween perforations, if that (hopefully) makes sense.]
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. Youâll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If youâre using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, itâs really not necessary.)
Once completely cool â I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) â break it into pieces and store it in a container. It should keep for a week but Iâve never seen it last that long
Michelle PeakerÂ
German Nougatkugeln (Nougat Balls)
makes 35  Tip: When playing with chocolate truffles, I recommend the use of gloves. Ingredients 4 ounces semi-sweet chocolate chunks 1 cup icing sugar 1 1/2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract 2 tablespoons strong brewed coffee (I used instant and it worked fine) 1 cup ground hazelnuts Directions Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove the bowl from the heat. In a separate bowl, combine the icing sugar and cocoa powder. Use a wire whisk to break up lumps. Mix in the vanilla and coffee. Stir in the nuts, and, if necessary, add additional coffee to make the mixture smooth. The mixture should be fairly thick. Allow the mixture to cool enough to handle. Shape the mixture into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate. Chill until firm. Footnotes My family enjoy when I combine it with the Vegan Truffle mix as shown below. Other variations: substitute 1 cup finely ground unblanched almonds for the hazelnuts. Or substitute 1 cup semisweet chocolate or imported truffle chocolate, ground medium-fine, for the nuts.  Vegan Truffle Mix Ÿ cup raw cashews Ÿ cup cold water 1 lb bittersweet chocolate  Directions: Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time). Scrape the sides down and blend again until the mixture is the consistency of heavy cream. Meanwhile, in a double boiler heat the chocolate until it's all melted. Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles). Cool in the fridge for 2 hours (to set).  To combine the two. Take out a small ball of the vegan mixture, roll then  store in freezer. (keep them tiny as this is just the first of 3 layers) Press out a ball of Nougat mixture flat onto your palm, and place a frozen ball of the vegan truffle in the centre Gently wrap the nougat mixture up and around, removing any excess. Refrigerate until firm then dip the balls into the melted chocolate.