Monthly Archives: November 2012

Vienna Chocolate Bars

As a kid, I was always crazy about jelly. I liked it best with peanut butter. Don't we all? After a tiring day at school, I found it extra comforting coming home to a no-crust peanut butter and jelly sandwich. I never outgrew it. I still swear by it, albeit I don’t get to have such treat very often now.

Here's a recipe that would somehow bring back some good ol' memories. It's far from peanut butter and jelly, but it has jelly, so it kinda does the trick.
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Ghirardelli Peppermint Bark with Dark Chocolate

Ghirardelli Peppermint Bark with Dark ChocolateYum!  I really enjoy this seasonal chocolate from Ghiradelli.

I like how the dark chocolate is strong enough to come through the peppermint.  The texture is fantastic, as the crunchy pieces feel like tiny peppermint bits, and that just adds to the enjoyment.
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Never Fail Toffee

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

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

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

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

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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