A Tuscan Summer

The Rubeshes join our friends and family for a couple weeks in the Tuscan Countryside.



http://www.youtube.com/watch?v=23mDP6lbqN0&hl=en

Adventureland Marbled Spice Cake - A Recipe

At one time or another, we have all had to have our nine-to-five job. Although, we are grateful for the money that comes in, at certain points, we feel bored or maybe even down-hearted. That is when we need to find our escape point. After work, I escape to my kitchen, where I can create and (hopefully) make something absolutely terrific. My escape is even better when I can combine that with my other happy spot, Disneyland.

When I created this cake and finally bit into it, I was whisked away. It was not to some exotic jungle, but to Adventureland. After all, there are some modern conveniences and safety precautions that Disneyland offers compared to some jungles.

This cake took me to that exact spot in front of Bengal Barbecue that I and my family always sit at to watch the world go by. I can feel the roughness of jungle rope, or the feel of climbing into great heights to reach the goal of being at the top of the Tarzan Treehouse (what we once knew as The Swiss Family Treehouse). Adventurous and mystified we sit and take it all in from a chair.

People are walking by, happy, carefree, and excited by that life that has brought them to this beautiful place. I watch the Jungle Cruise where families are coming from while the kids still are laughing at the lame jokes that came from their captain. I look to the right and I see the Indiana Jones Adventure. Kids looked stunned and parents look excited and happy. You wonder if these people look this happy at home. Everyone should look this happy everyday. That's when I look towards the tree house where all the rowdy kids are acting like monkeys and getting out all their energy (at least a third of it).

Sweet and savory barbeque chicken mixed with exotic yet playful spices tantalize my senses. Over the sweet barbeque scent, I detect the smell of dew. That's right, the smell of ancient and green rainforest soaked in its own moisture (it might be the smell of the water from the Jungle Cruise, but I am still going with the rainforest story).

Children laughing and screaming in good natured fun wake me from my fantasy. For a second there I thought I was in a rainforest, but no, I am Disneyland, safe and unscathed, but feeling still very adventurous. The hooting of the tropical birds and the old-fashioned sounds of the skippers' radios complete my happy picture.

Suddenly, I am back in my kitchen with the cake that started it all. Deep, exotic and playful, it matches where I am with that which makes us happy.

For an exotic cake of your own that might bring your sweet escape, try this:

"Adventureland Marbled Spice Cake"*

Ingredients: 1 and ½ tsp baking powder, 1 and 1/8 cups confectioners' sugar sifted, 6 tbs softened butter, 3 tbs non-fat milk, ½ tsp ground ginger, ¼ cup sugar, ¼ cup Splenda, 3 tbs molasses, 1 tsp ground cinnamon, 2 eggs lightly beaten, 7/8 cup all-purpose flour, and a few drops of vanilla extract.

1) Pre-heat oven to 350 degrees. Grease and flour an 8 inch cake pan.

2) Cream the butter, sugar, and Splenda. Beat in the eggs and vanilla.

3) Sift the flour and baking powder together and fold into the mixture alternating with milk until combined.

4) Spoon 1/3 of the mixture into a bowl, and stir in the molasses, ginger, and cinnamon.

5) Drop alternating spoonfuls of dark and light mixtures into the pan. Run a knife through them to get the cake marbled.

6) Bake for 50 minutes. Leave in pan for 10 minutes before turning onto a wire rack to cool.

7) Stir enough warm water in the confectioners' sugar to make a smooth icing. Spoon quickly over the cake. Allow to set.

8) Enjoy with the feelings of your exotic sweet escape.

Likely Page Break

* Base for recipe from Cake and then I molded it from there.

Summer Entertaining Idea - Acai Berry Sorbet

With summer in full swing, many people will be entertaining and feeding guests. After the delicious BBQ or other meal, many hosts will want to serve a dessert to end the meal on a sweet note. On these hot days and warm summer nights, many hosts will be thinking of cold desserts: ice-cream, sorbet, gelato, etc. These desserts are favorites of summer, and for good reason.

On the other hand, many guests are health conscious these days. People don't want empty, sugary or fat calories. Many hosts, in response to this are serving fruit based sorbets rather than more fattening ice cream. Sorbets are delicous, refreshing frozen fruit pulps. They are natural and nutritous. What could be better?

Well here is the tip. One of the latest heath trends it to increase the consumption of anti-oxidants. Anti-oxidants are compounds that occur naturally in many foods. Anti-oxidants have the capability to inhibit the damaging action of free radicals. Nutritionists tell us that a lot of cell damage is caused by the destructive action of free radicals, and they recommend eating 3000-5000 ORAC units per day (ORAC is Oxygen Radical Absorbance Capacity- a means of indexing the anti-oxidant capibility of foods).

One of the recent most popular high ORAC foods is the acai (pronounced "assa-hee") berry from Brazil. The acai berry has one of the highest ORAC scores of any fruit known to date, and beats pomegranate, blueberry, cranberry, etc. And acai has been popular in large Brazilian cities for almost 20 years, so the Brazilians know how to serve acai well. On of the most popular forms in Brazil is the acai bowl, which is basically frozen acai pulp mixed with guarana syrup (a common flavorant in Brazil made from the gurana fruit seed), and cane sugar. The resulting mixture is mainly acai pulp, and has a pleasant sorbet like texture and very nice berry flavor, similar, but distinct from blue-berry. Normally in Brazil , the acai bowl is served with sliced bananas and a sprinkle of granola.

Acai Roots, a company in San Diego run by Brazilians who were raised on acai bowls in Rio de Jainero, produces an excellent acai puree mixture [http://www.acai-berry.tv/acaipulp.html] in the style of the Brazilian acai bowl. As for cost, based on the 7.2 pound size (about 36 servings) priced in July 2008, the cost is 39.4 cents per ounce. One serving is considered 100 grams (about 3.4 ounces). I surveyed sorbets from netgrocers.com, and they ranged from 33.7 (Haagen Daaz raspberry) to 42.2 (Cia Bella Raspberry) cents per ounce. Frozen fruit purees of raspberry went from 43.1 cents per ounce to $1.42 per ounce on different websites!

Impress your health conscious guests by serving them acai bowls (acai sorbet). They will appreciate your thinking about their health, and for many, it will be their first chance to try acai.

Chocolate Fudge Recipes - Old Fashioned Chocolate Fudge

Here's a timeless recipe for traditional chocolate fudge.

2 cups white sugar

1/2 cup cocoa

1 cup milk

4 tablespoons butter

1 teaspoon vanilla extract

Directions

Grease an 8x8-inch baking pan.

In a saucepan, combine the sugar, cocoa and milk, stir well. Bring to a boil, stirring constantly. Reduce heat and simmer at 238 degrees. Do not stir. Remove from heat.

Add in the butter and vanilla extract. Beat with a wooden spoon until the fudge loses its gloss. Pour into the prepared pan. Let cool. Cut into squares.

=> Creamy Double Chocolate Fudge

This heavenly fudge is made with milk chocolate, chocolate chips and marshmallow crème.

1 pound milk chocolate

1 pound semi-sweet chocolate chips

2 1/2 tablespoons butter

2 cups marshmallow crème

2 cups walnuts, chopped (optional)

1 (12 oz.) can evaporated milk

4 cups white sugar

Directions

Lightly butter a 9x13-inch pan.

In a large bowl, combine the milk chocolate, chocolate chips, butter and marshmallow crème (and nuts if you're using them).

In a large saucepan, combine the evaporated milk and sugar. Cook over medium heat, stirring constantly. Bring to a boil for 4 minutes.

Pour hot sugar mixture over the chocolate mixture and stir with a large spoon until well blended. Pour into prepared baking pan. Let cool. Cut into squares.

=> Fudge Lovers Chocolate Fudge

The perfect fudge for special occasions and holidays.

1 1/2 cups confectioners' sugar

1/3 cup skim milk

6 tablespoons butter

1 cup semisweet chocolate chips

3/4 cup marshmallow crème

1/4 teaspoon vanilla extract

3 tablespoons cocoa

Directions

Grease an 8x8-inch pan.

In a heavy saucepan, combine the confectioners' sugar, milk and the butter. Cook over medium high heat, stirring constantly. Cook until fudge reaches 238 degrees on the candy thermometer. Remove from heat.

Add in the chocolate chips, marshmallow crème, vanilla and the cocoa. Stir well and pour into prepared pan. Let cool. Cut into squares.

=> Hot Fudge Sauce Recipe: Easy Hot Fudge Sauce

This delicious hot fudge sauce can be served over your favorite ice cream or cake.

1 (14 oz.) can sweetened condensed milk

4 (1 oz.) squares semisweet chocolate

2 tablespoons butter (do not use margarine)

1 teaspoon vanilla extract

Directions

In a heavy saucepan, combine the condensed milk, semisweet chocolate and the butter. Cook over medium low heat, stirring constantly. Cook until the chocolate is completely melted. Remove from heat. Stir in the vanilla. Serve.

Mec3 Gelato Dessert Video 1

Mec3 Gelato Dessert parte prima



http://www.youtube.com/watch?v=0xG7aI6iRaU&hl=en

sacralità di un gelato

se mi volete aggiungere su facebook questo è il link www.facebook.com non è un semplice ragazzo che mangia un gelato, non è un semplice gelato del supermercato, non è semplice come appare...è decisamente molto di più, a te scoprire perchè...



http://www.youtube.com/watch?v=bNAlZ4UyjM0&hl=en

DIBO UNA MONTAGNA DI GELATO PARTE 2

clicca adesso italiastreamtv.blogspot.com FILM SERIE TV CARTONI ANIMATI VIDEOCLIP RICETTE DOCUMENTARI REALITY SHOW TELEFILM -- I TUOI PROGRAMMI TV PREFERITI IN STREAMING



http://www.youtube.com/watch?v=E9OR1mWDzmM&hl=en

Make Your Own Cupcakes the Easy Way

Sometimes, cupcakes are a better option as opposed to full-fledged cakes. If you're expecting to host a birthday party and you're worried that the fancy, expensive cake you bought won't really satisfy the guests, try making some cupcakes of your own. These pastries are extremely easy to make and it gives you a lot of room to experiment. Plus, you can even tap into your inner artist and decorate these cupcakes in your own style.

The two most basic cupcakes are the vanilla cupcake and the chocolate cupcake. In both, you will need 5 ounces (or 150 grams) of butter, 5 ounces (or 150 grams) of super-fine sugar (also called castor sugar), 6 ounces (or 175 grams) of self-raising flour, 3 eggs, and vanilla extract. In chocolate cupcakes, you only need to add 2 tablespoons of cocoa powder.

In both recipes, you follow the same procedure: pre-heat your oven to 350 degrees Farenheit (or 180 degrees Celsius). Line your cupcake pan with cupcake papers (this can easily be bought in any supermarket or baked goods store). In a large bowl, crack the eggs and beat them lightly using a fork. Combine the eggs with all of the other ingredients, and mix with an electric mixer for about 2 minutes or until they have achieved a creamy consistency. Gently pour the mixture into each of the cupcake cases, taking care not to let it spill over and to allot roughly the same amount of batter in each case. Bake for about 20 minutes, or until cupcakes are firm. Take it out of the oven and let it cool completely before frosting each one.

Some households don't have a working oven, but they have a working microwave. Guess what, you can 'bake' chocolate cupcakes using microwaves as well! You will only need about ¾ cup of flour, ½ cup of sugar, 2 tablespoons of cocoa, ½ teaspoon of soda, ½ teaspoon of cinnamon, 1 and ½ teaspoon of vinegar, ½ teaspoon of vanilla, ¼ teaspoon of salt, ¼ cup of vegetable oil, and ½ cup of water. This certainly seems like a lot, but trust me, the end product is all worth it.

Combine flour, sugar, cocoa, soda, cinnamon, and salt in a large mixing bowl. Carefully add the remaining ingredients (oil, water, vinegar, vanilla) and stir continuously until the consistency is smooth. Make sure that your cupcake pan is microwaveable. Line the cupcake cases with cupcake paper and pour the batter into each until the cases are all half-full. Set your microwave on 'High' and set the timer for 2-3 minutes. To avoid charring or leaving places uncooked, half-turn the microwave plate every minute.

Candida Diet Friendly Desserts

Although the words diet and dessert aren't typically the best partners, it is possible to enjoy some sweet treats while sticking to a candida diet. It is true that sugar and white flour are still foods to avoid, but there are carefully crafted candida dessert recipes designed to keep your body on track, fighting off candida overgrowth.

Studies have shown that people tend to fail on overly restrictive diets because they cannot stick to the plans long term. It may be possible to muster up the will power to succeed for a couple of weeks or even a couple of months, but soon the cravings start calling and it is important to have healthy alternatives to satisfy your desire.

However, the fact remains that sugar and white flour feed candida overgrowth. Even in small amounts of foods containing these items can trigger symptom flare-ups and make life miserable, making a sugar splurge hardly worth it.

The great thing is that once you start cutting back on processed foods, refined carbohydrates and excess sugars, your intense cravings for these foods will subside. Yet it may be unlikely that you will never desire another dessert again. After all, something sweet is an excellent end to a delicious meal and a perfect pairing to a cup of gourmet coffee or tea.

The key to sticking with a candida diet while enjoying dessert is to find recipes that do not promote candida growth. Many people have had success utilizing artificial sweeteners to get their sweet fix without ingesting sugar. However, certain sweeteners have earned a bad reputation and can cause side effects or even illness.

One sweetener that seems to stand above the rest in that it cooks and bakes well and does not appear to cause the same reaction as other artificial sweeteners is Stevia. This plant-derived extract has nearly 300 times the sweetness of sugar, so a little goes a long way. Stevia is popular now, because not only does it not spike blood glucose but also medical studies have shown it may treat conditions like obesity and high blood pressure.

So Stevia may be a way to have something sweet without feeding the candida like sugar does. Using it as an additive to shakes, puddings and cheesecakes, means you can experience real dessert while sticking to your candida diet plan.

Below are some dessert ideas to get you started:

Crustless Peanut Butter Pie

Combine equal parts of sugar-free natural peanut butter and cream cheese and then mix in whipped heavy whipping cream to provide a lighter texture. Sweeten with Stevia to taste. Pour into a pie pan or bowl and refrigerate until chilled.

Frozen Chocolate Pudding Dessert

Mix a package of sugar-free instant chocolate pudding (4-serving size), 1.5 cups milk, and 1 cup whipping cream. Add a small amount of stevia to taste. Pour into a pan, cover and freeze for at least four hours. Remove from freezer approximately 1 hour prior to serving.

Berries and Cream

Select fresh or frozen berries and pour heavy whipping cream on top. Add a small amount of Stevia and vanilla extract to taste. If the berries are frozen the whipping cream will freeze, creating a delicious, ice cream-like dessert.

Just because you are living with a candida condition does not mean you can't enjoy a dessert from time to time. Treat yourself on special occasions and when a major craving calls and you will be less likely to binge on damaging processed, sugary desserts.

Mosconi in Gelato al cioccolato.flv

Creato da Brio and Manna



http://www.youtube.com/watch?v=2D66bg91iRs&hl=en

Birthday Cake Ideas For The Lady

What's a birthday party without a birthday cake? More often than not, the birthday cake is the centerpiece of the buffet table. And when it is time to blow the candles, the cake takes the spotlight. That is why it is important to choose the perfect birthday cake design, most especially if the celebrant is a lady. So what birthday cake ideas for ladies are available for her?

There are hundreds of designs to choose from. But before you find the perfect birthday cake, there are some factors that you must first consider before deciding, such as the age and personality of the birthday girl.

For little girls, there are countless designs that spell "sugar spice and everything nice." A miniature dollhouse may be perfect for your little sweetheart. You can also use Disney characters or other characters like the Power Puff girls, Bratz and Barbie, to name a few.

Another suggestion is to make cupcakes instead of one big cake. Arrange the pieces in two or more layers, giving the appearance of a big cake but making it easier to serve especially in a children's party. You can use multi-colored frosting for a colorful rainbow effect. Or use edible flower trimmings to make the cake look like a big bouquet.

As the celebrant gets older, there are fewer designs available. The good thing is there are more shops now that make customized cakes, making it possible to make cakes of any design that you can imagine.

If she is the more outgoing or adventurous type, choose fun, uncommon designs to reflect her personality. For example, if she likes to collect handbags, you can use her favorite bag as blueprint for the cake design. For the book lover, a cake that resembles a pile of books can be made. Some bakers can actually write on the cake a short quote or poem that she likes.

You can also pick designs from her hobbies or interests. A round cake with skating rink design and ice skater cake topper is perfect for an ice skating enthusiast. If she goes to the beach a lot, a cake with bikini design would suit her. If she is a pianist, you can choose a long cake with piano keys design.

Lady birthday cake ideas are limitless. In the end, it would all have to depend on what the lady celebrant would probably like. Whatever the design, the cake must be something that she would really like and remember even after several birthdays have passed.

El por Nardon assembly - Perugia 'nton congelatore (Umbria applesauce frozen)

tinyurl.com Vota el Por Nardon production tra i nuovi talenti Rai! Ma poi Ray Gelato che fine ha fatto?



http://www.youtube.com/watch?v=KfvRqkGjDLg&hl=en

Differences in Flour Explained - Sift Out Your Flour Issues

I have been having an email conversation with another foodie who taught me a thing of too about meringue and was I ever thankful in learning her techniques in not have weeping meringue! But alas, we can all learn from one another, and soon she was asking me questions about flour and which flours are perfect for certain types of baking and cooking needs.

What is it about flour and how does it handle and stand up to our various baking and cooking needs? This simple question I wished to resolve and find out - and what I learned was more than I could almost handle since there seem to be several different points of views as to which flour is best to use for certain baking and cooking situations.

And as a result, a new article idea was born and hence the following is a result of today's research. I sifted through a variety of blogs and websites to come up with the information provided below. I list the resources at the bottom of the article for those who are so ever curious including one for the photo to the above.

Now some of you may think all flours are equal - well that is simply not true. Not all flours behave equally when used in baking due to their varying levels of hard and soft wheat flour, level of proteins including nutrients. The flour your mother and grandmother used can be very different to the flours now available on the market today and certainly can behave differently when used in baking and cooking. Furthermore, what we may be able to buy in the grocery store is not what your commercial baker gets and in fact all purpose flour purchased in the Northeast may be and will be very different than flour purchased in the South or out West by California (who knew!?!) This was something I had no idea about - so how the heck does one use the same cookbook (such as The Joy of Cooking) in all areas of our blessed country? I am not even going to approach that subject. But I digress.

For many occasional bakers, all purpose flour will stand up (and rise to the occassion) as needed and is perfect for almost every baking and cooking need. For others who are particular in their baking perfections and confections - different flours are preferred for their specific gluten contents and yeast raising abilities - I will try and share what I have learned about all types of flours. I also included on the bottom of this article a substitutions list that can come handy if you are in a jam for some of you bakers out there. Do note that not all substitutions will work for every recipe - as their are some limitations to the chemistry compounds.

I divided up the information into two categories, one in which the different flours are described, and the second, which type of flour is best to be used in your different cooking and baking situations.

For the Divaliscious record, I prefer to use unbleached un-sifted all purpose flour such as Heckers or King Arthur's for almost every baking and cooking recipe except for when the recipe calls for cake flour (I live in the NE). I also use the same flour for my gravies and sauces -I am personally not a big fan of Wondra -though I know it helps a lot of people in avoiding lumps in their gravies and sauces (but that can be avoided by not adding the liquid too fast and not walking away from your beginning gravy stages and using a whisk to stir).

And of course I will sneak in some Bisquick (a self-rising flour product) in making my oven-fried chicken, dumplings or a quick pancake or coffeecake when I am in a jam as it is a tried and true product - but would never use Bisquick as an all purpose flour if I was making cakes, breads or cookies from scratch.

Descriptions on the different type of flours:

All Purpose Flour - is made from a blend of high and low gluten wheats, and has a bit less protein than bread flour. All purpose flour sold in the North, usually has a blend of both soft and hard wheat flours whereas in the South, it is a blend of soft wheat flours. All purpose flour can generally be used in all recipes. But for the truly picky - see belows list for the preferred flour type for what you are baking and cooking.

Bread Flour - has a higher hard wheat content than say all purpose flour, and is used a lot by commercial bakers. There is also a higher gluten content (more protein) in bread flour with a small amount of malted barley flour and vitamin c or potassium bromate added to it in which the bromate helps increase the elasticity of the gluten, creating a dough with which can easily be worked.

Cake Flour - has a low and delicate gluten content and is finely milled with a super smooth texture allowing cakes to be light and airy - think of jelly rolls, sponge cakes and angel food cakes.

Pastry Flour - is finer in texture than all purpose flour but it is not as fine as cake flour. This flour is usually distributed to commercial bakers and contains a lower gluten content and is made mostly of soft wheat attributes.

Self-rising Flour - is an all purpose flour to which additional ingredients have been added such as baking powder and salt. And it should be used as according to its package directions since there are differences per each self-rising flour product out there - there are several available on the market (Bisquick comes to mind once again, and it was the one 'allowed' cheating self-rising flour we used in our household when I grew up - and still allow in my cupboard for those dumpling moments that come to pass every once in awhile when I make a stew) - You can also make your own if you wish, just keep it in a sealed container due to the baking powder which you want to keep fresh to retain it's leavening properties. (1 cup self-rising flour is equal to 1 cup cake flour with 1-1/2 teaspoons baking powder and a pinch of salt added to it.)

Whole Grain Wheat Flour - wheat flours can vary in their amounts of white flours added, but most are tried and true and can now be used successfully in bread recipes without adding any additional 'white' flour.

Durham/Semolina Flour - is used primarily for breads and pasta doughs due to its high gluten and protein amounts.

Rye Flour - rye flour usually needs to have wheat flour added to give it some lightness due to its lacking the necessary proteins to form gluten which is essential in making breads.

Soybean Flour - Neither gliadin or glutenin, the necessary proteins when moistened to create gluten can be found in soybean flour, hence a strong wheat flour needs to be added to soy bean flour for good results in making breads with soybean flour. Although, with quick-breads and cakes, soybean flour may be substituted up to half of the amount of all purpose flour with good results.

Buckwheat Flour - has very strong characteristics, a nutty flavor and is very 'heavy' and must always be combined with wheat or white flours to create good results in breads.

Enriched Flour - since after WWII, the demand for an enriched flour product was at a all time high (and the FDA demanded it during the war), and since due to the milling process, many of the nutrients were lost and had to be replaced - so enriched is simply what it implies; enriched flour has added nutrients such as iron, niacin, thiamine, folic acid added to the mix.

Other types of flours can also include rice, peanut, potato and of course in the world we live in, a variety of other different types of flours can be bought over the internet from other countries and in local health stores and specialty stores.

Did you know that there are pizza restaurants out in California that have both water and flour 'imported' from NY so they can create the NY Pizza? That's is how different flours and (water) can change a recipe and its' basic tastes.

I would highly recommend, trying out some of the other types of flours when you make bread the next time - experiment with different combinations and you will soon be creating your own interesting hearty breads.

When in doubt, look at your package of flour to see what combinations of additional flours and/or ingredients have been added - you may find that the whole wheat flour is actually not completely whole wheat but in fact has white flour already added. This is particularly true when you wish to avoid certain 'flours' or are trying a new bread recipe that calls for different types of flour such as rye.

Unbleached Versus Bleached Flour - Bleached flours will have a slight lower protein content than unbleached. Unbleached flours will be so ever 'not as white' as bleached flours in their color. And due to the less protein amount, bleached flours when making breads specifically may not rise as much and bake out flatter (I know this since I have experienced this).

Sifted Versus Unsifted Flours - This may seem self explanatory - but there is a huge difference in weight when comparing one cup of unsifted flour to a sifted flour. I have personally experienced a half a cup more of flour once it has been sifted! Imagine adding unintentionally an extra half cup of flour to your recipe and what that could do to ruin a perfectly good recipe. Since I mainly refer to cookbooks that are 50 years old, I like to use the unsifted flour and sift accordingly to the recipe directions. Remember, cooking and baking is chemistry - and the correct amounts make for perfect results every time.

In most cases, my recipes will call for me to measure, sift, measure again, then add the salt, baking powder, etc. then sift once more. Yes, I will sift my flours twice. But, my cakes are extra light as are the cookies crisp and chewy as a result with having extra happy eaters.

If I happen to be using a pre-sifted flour (it has been known to happen) I will still carefully measure the flour, add the salt and other dry ingredients, then sift them all together, since flour whether sifted or not easily settles (like your bag of potato chips and cereals) during its many travels in shipping to your local grocery store.

Sifting the flour will aerate the flour, remove any lumps and will create a lighter texture to your fine baking goods. I do not sift my bread flour since I mainly use a bread machine to make my dough, but will sift my flour for when I make quick breads such as banana loafs, etc. which I do not make in my bread machine. And for the most part, I use my bread machine to simply make the dough, then I take the dough out of the machine so that I can create a more homemade and rustic-looking bread.

I use a fine mesh strainer to sift my flour - long gone are my flour sifters (which you may recall seen used by your mother and grandmother respectively) since they are hard on the wrists (from all the squeezing or cranking mechanisms) and they rust easily while taking up too much room in the kitchen where space is always at a premium especially for when they are used for one thing only. Why bother with sifters from year's past?

The fine mesh strainer can be used for so many multi-purposes in the kitchen, can be easily hand washed along with going into the dishwasher to be cleaned that this tool is a must have in your kitchen - and can easily be purchased for about $6.00. Effective, easy to clean multi-purpose gadgets are what I like in my kitchen - as I am sure you would want that too!

How To Correctly Measure Flour:

Using a smaller scoop, scoop up flour and place flour gently into your one cup measuring cup or other needed measuring cup. With the FLAT side of a dinner knife, scrape gently off the excess of flour back into your canister or bag of flour to create a leveled measured cup of flour. Do not pack your flour down like it is brown sugar for Pete's sake into your measuring cup. Doing so will result in heavy and dense baked goods. Yuck.

Pour your measured flour into your fine mesh strainer which is placed above a bowl, then measure any more additional flour amounts that you need. By tapping the strainer back and forth, you will quickly sift your flour. Just remember to measure the flour again now that it has been sifted once before putting your flour into your mixing bowls to get an accurate flour measurement.

When my baking recipe calls for sifting (since most of them do) I will measure and then sift for the first time. Then will have to measure again carefully since with one sifting a lot of extra flour can be created - try it and see for yourself (and as mentioned previously, I have experienced over an extra 1/2 cup of flour from the first sifting!) You will be amazed at the amount of extra flour which can come about from one sifting - and you will now understand why your cakes are not like your grandmothers'! This will be a thing of the past by following the simple tips as described above.

What kind of flour to use when baking and cooking:

All Purpose Flour - can be used for most recipes and for general cooking and baking purposes

Unbleached Unsifted flour - preferred by most fine bakers and cooks - great for cookies, pie crusts, cream pies fillings, gravies

Cake flour - for your angel food cake recipes and cake batters and recipes requiring a light batter (not brownies for example).

Wheat flour - great for your bread recipes since it has a higher protein and gluten amount than say your all purpose flour.

Self-rising flour - preferred by Southern cooks for perfect biscuits every time - one mentioned often enough is named Lily - It is not readily available here in the NE.

Substitutions:

1 cup of all purpose flour = 1 cup + 2 tbsp sifted cake flour


1 cup sifted all-purpose flour = 1 cup minus 2 tbsp unsifted flour


1 cup sifted all-purpose flour = 1 1/2 cups breadcrumbs

Hope this information is useful to those who need to know a little more about flour. Feel free to leave your comments, ask questions and share your ideas. I look forward to hearing from you! -Divaliscious.

First Birthday Cakes - 7 Tips For A Killer Cake

First birthday cakes are often the most stressful part of
planning a baby's first birthday. Many new mothers want
something special and memorable, yet easy to prepare.

The problem is they're just not sure where to start. Should
you choose a cartoon character or an animal? Is a rectangle
one better, or should you go round? Well, fear not. Here are 7 easy first birthday cake tips
that will help you make the perfect cake.

1. Make It Kid Approved -

The first thing to keep in mind
is that you need to make the cake with the kids in mind.
Ok, so this may seem like a no-brainer, but consider what a
kid likes in a birthday cake.

Gooey and sticky are always winners. Bright colored icing is
a must. Also, keep in mind that your new baby will likely be
eating it with their hands, so something spongy will help
make it finger-friendly.

2. Make It Look Like It Can Move -

Chances are your little
one will never remember this cake. But you can make it one
they recognize and enjoy. But one-year-olds are learning
about shapes and movement. Consider decorating it with cars
or trains. Use big shapes.

3. Go Easy On The Sugar -

Your baby, as you know can have
a sensitive stomach at times. By making their cake with
less sugar, you can make sure their little tummy plays
along. One easy way to do this is to use whipped cream
instead of icing. It's easier to spread, too.

4. Two Is Better Than One -

With a first birthday [http://www.squidoo.com/firstbirthdaypartyideas], the mess is inevitable and
frankly, your baby is more likely to treat their cake like
modeling clay rather than food. But you have the guests to
consider too. So, try making two cakes, a larger one for
the guests, a small one for your baby to smash. That way
everyone gets cake and a video-opp too.

5. Use A Thin Layer Of Icing First -

Icing the cake can
make you want to cuss (bite your tongue, though). It never
seems to fail that chunks of cake get ripped off while
spreading the knife.

Two things you can do: one let the cake cool all the way.
And second, spread a real thin layer of icing first and let
it sit. This will make the second, real layer much easier to
spread. Plus it's easier to camouflage places where the cake
has peeled off.

6. Draw On It -

When cutting your sheet cake into a shape,
use icing to draw on it first. This will ensure you have
the shape you want before cutting. Plus the icing tastes
better than an ink pen (that was bad, I know).

7. Make Your Cake Number 1 -

And finally, here's an easy
way to cut your cake into the shape of a one. First, take
your sheet cake and cut it down the middle long ways. Use
one of these halves to make the "foot" and "upper lip" of
the 1. The other half will be the main body of the 1.

To do that simply cut the selected half at the 1/3 mark.
Take the 2/3's piece and place it at the bottom of the first
long piece. That's your foot. Then take the 1/3 piece, cut
it once from corner to corner, making a triangle, and use
one of these as the "upper lip." That's it. Oh, and snack on
the leftover piece.

There you go. First birthday cakes don't have to be the
Booga Bears. With some simple techniques, you can pull off
a winner very easily.

And if you want additional first birthday party ideas,
visit my blog.

Trends in Cake Decorating

Baking a cake is one of the best ways to make any occasion extra special. Here you will find some of the most popular trends in use now for both cakes and cupcakes.

Today, it is possible to creatively customize a cake to look almost like anything. The most popular methods in decorating trends includes the use of fondant because of its smooth surface, vivid colors, uniquely crafted shapes and chic finish. The next two favorite icings include butter cream and cream cheese. Cake and cupcake flavors in the top spot are carrot, chocolate, white, lemon, almond, red velvet, tuxedo, strawberry, orange and pistachio. Do you want a delectable filling for even more taste? Try one of these top picks of raspberry, bavarian cream, white chocolate mousse, chocolate mousse, strawberry, mint, lemon, fudge and cream cheese.
Bright, vivid colors are also a growing trend in the world of cakes and cupcakes. These colors add flair and fun to any occasion, whether it is for a wedding or a birthday party. Summer colors range from brilliant oranges, lemony yellows, sky blues, petal pinks, shamrock greens and other bold summer mixtures. Guests will love these delightful cakes and cupcakes when you serve them at outdoor events during the summer months.

The rising popularity of having cupcakes instead of cakes at large and small festivities is another trend that is sweeping the cake decorating world. Cupcakes are becoming the new fad for the main dessert at parties and many brides are using cupcakes instead of the more traditional wedding cake at their receptions. Cupcakes come in an assortment of tasty flavors and can be iced and decorated many ways. A cupcake wedding cake is made by using dozens of individual cupcakes. These can be all one flavor or you can have a variety of flavors to appeal to different guests. They are usually set on a cupcake tower or elaborate pedestal for a stunning presentation. When all of the cupcakes are placed on the pedestal, it resembles a traditional layer cake, but instead of layers you have delectable cupcakes. This is a grand way to present cupcakes, but setting them at individual place settings has also become popular at weddings.

The popular trend for brides is moving toward a simple, yet elegant cake, using smooth fondant finishes covered with royal icing dots or simulated pearls to create the look of porcelain. These cakes will have a somewhat higher price tag of up to $12 per slice. Butter cream icings decorated with fresh flowers or gum paste flowers are still very popular for weddings. Cake decorating is sometimes more artful with creations made to look like famous people such as Elvis, Princess Diana, or Mickey Mouse.

The fall season is right around the corner and top decorating trends this year are already becoming obvious. Cupcakes are a favorite with adults and children, so Monster cupcakes are a sure hit for your Halloween party. Decorate them using icing to make vampires, witches, ghosts and monster faces on the tops. For monster fangs, use candy corns and gummy worms for an even more added frightening presentation. If you are wanting to bake and decorate a fabulous cake or make cupcakes for a Thanksgiving event, start a new tradition and use a butter cream icing decorated with leaves in assorted fall colors on the tops and sides of the cake and tops of the cupcakes. The brighter the colors, the better, for an autumn celebration.

Tea parties are also at the top of the list for party planning, so add lovely, delicately decorated cupcakes to these events in beautiful pastel colors for the topping on the so called cake for your party.

The use of sugar-styled art or gum paste art on cakes and cupcakes for use in the decorating process is a major trend being used this year. These can be molded and crafted to look like gum paste animals, flowers, and sculptures as well as detailed and endearing sugared flowers, ribbons and leaves. Add more elegance by using luster dust, customized molds and forms which can be found at craft stores. Fondant plays an important part here as well, as it can be used in molding and forming any of the specialty shapes and creations of the decorator.

Many cupcake specialty stores are opening nationwide serving cakes and cupcakes with creative designs and flavors. These trendy gourmet cake shops are in demand due to their nostalgic presentation of a favorite dessert that everyone loves to eat.

So, get creative and start decorating using your favorite themes. Get your inspiration from movies or favorite TV shows. Use cookie cutters to help decorate your cake, as they come in many different shapes and designs. Or, use fresh fruit sprinkled with sparkle dust for a stunning presentation.

Fourth of July Desserts

People had been so creative and innovative in making use of color mixes to signify nationalism and patriotism for the Fourth of July desserts. It does not matter what type of recipe you are making for as long as it has a scheme of red, white or blue in it, then it is as good as the American Independence itself. Dessert choices ranging from cheesecakes, cupcakes, puddings and other pastries are but some of the wide range of dessert recipes applicable for the festivity. With a simple application of white icing, you can already fashion your own cakes and cupcakes into a U.S. flag of some sort. Fruits as well can be arranged strategically to mimic the flag. These sumptuous dishes are very easy to prepare and not to mention, most have cheap ingredients that are readily available in the market or even in your own backyard.

With simple ingredients such as ice cream, syrup, berries, whipped cream and sugar, one can already create a Yankee Doodle Sundae. With the warm atmosphere in the air, carry along desserts are just perfect anytime anywhere. These may include a Margarita Pie and Dirt. The latter is especially recommended for picnics having lots of kids in attendance while the Margarita pie's tasty pretzel crust really makes ones mouth water. One can also use a certain colored butter cream and other cake decorators like strawberries to mimic the Star - Spangled Banner. For storage purposes, these cold foods can be placed and kept in coolers with lots of ice to maintain the coolness of it all. Overall, these foods are just perfect to be one of the Fourth of July desserts.

super mario sunshine lp allotment 56

gelato beach........ no gelato........



http://www.youtube.com/watch?v=s0GGz2O8W4k&hl=en

Super Mario Sunshine: Gelato Beach; The Watermelon Festival.

Narrating again, self explanitory, rate comment sub! LEMONADE FRIK YES IS BACK BABY! ^_^



http://www.youtube.com/watch?v=U0L6yejbzOg&hl=en

Let's Play Super Mario Sunshine, Pt. 51: Sirena Beach Blues

Finally we're caught up on the blue coins, with the exception of the final world Pianta Village, Delfino Plaza and the Airstrip. Aw yeah.



http://www.youtube.com/watch?v=VgNkXYF6b9k&hl=en

Ray Gelato "Sing Sing Sing" alive in Valdobbiadene 06-09-08

One of the most beautiful swing-live-show that I have ever seen. Ray Gelato and his Giants Orchestra have do a very special show last evening in Valdobbiadene. A very special thanx to my dear Friend Matteo that have payd the dinner to me ;-) PS: in this video there is also a beautiful drum solo... i don't know who is the drummer... Sorry for the low audio quality



http://www.youtube.com/watch?v=uslwpC8LQtI&hl=en

Super Mario Sunshine Glitches (Part 1)

A video series chock-full of glitches! Super Mario Sunshine and its wacky glitches are explored! Glitches shown: 1) Crane in wall 2) Cannon mole ground pound Fail glitch 1) Pink Boo's in Sirena mission 4 3) Unstompable manhole 4) Exit area = Reset game Fail glitch 2) 'Invisible' blue coin house 5) Die while talking 6) Hover inside roof 7) Invisible fruit



http://www.youtube.com/watch?v=XH3T2I8e8c4&hl=en

Super Mario Sunshine - Episode 8 [Part 2/2]

We play a little more into Gelato Beach!



http://www.youtube.com/watch?v=UPYfNqRmS4Y&hl=en

Paolo Conte - Gelato al limon (Live a Montreal 1988)

Live a Montreal 1988, con Tiziano Barbieri (contrabbasso), Antonio Marangolo (sax), Vittorio Volpe (batteria), Girolamo "Mimmo" Turone (tastiere), Andrea Allione (chitarre).



http://www.youtube.com/watch?v=w6MZKq1TkjI&hl=en

Aromatherapy Foods - Brown Sugar Chocolate Chip Cookies Made With Pure Peppermint Oil

This Aromatherapy Foods(TM) recipe made with pure essential oils makes very flat, crispy chocolate chip cookies. They will spread a great deal on the pan while baking. If you enjoy cookie pieces these cookies are ideal for cutting into bite sized bits before they have a chance to cool. Or you can remove them immediately from the baking sheet and allow to finish cooling on a rack.

Brown Sugar Chocolate Chip Cookie Recipe Ingredients

Half pound (2 sticks) unsalted butter, room temperature, plus some for baking sheet
2 cups packed brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons pure vanilla extract
2 - 6 drops pure organic peppermint essential oil
3 cups all-purpose pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 - 2 cups chocolate chips

Preparation and Baking Directions

Preheat oven to 375 degrees. Line two baking sheets with parchment; set aside.
Into small bowl cream butter until smooth, add sugars, and beat until smooth. Beat in eggs, vanilla and peppermint oil. Into a large bowl, sift together dry ingredients. Slowly stir dry ingredients into wet ingredients. Fold in chocolate chips.
Drop 2 tablespoons of dough per cookie onto baking sheet; space dough 2 inches apart to allow for spreading. Bake until golden, 8-10 minutes. Remove cookies immediately and allow to cool.
Makes sixty 3-inch cookies.

PLEASE NOTE: There are many cheap, synthetic copies of aromatic oils, but these are not recommended for cooking. For best flavors and results purchase the highest quality oils you can possibly find. Use organically grown and wild crafted essential oils that have been tested for purity and are pesticide free.

Marte: un arido deserto gelato? parte 3 di 3

Ma è veramente così arido? ...segue: SU MARTE ALLA RICERCA DELLA VITA www.youtube.com



http://www.youtube.com/watch?v=7PYvsJPlabs&hl=en

Delicious Fruit Parfait

A wide range of vitamins, minerals and other essential nutrients of our body are offered to us by fruits. The storehouse of all minerals is fruits. If you become bore of having raw fruit in your diet then try to make tasty varieties of recopies from fruits. Fruit parfait is very tasty recipe and good for health also. Diced varieties of fruits those are available at your kitchen. Take another small bowl of blackberries, raspberries, blueberries and pomegranate. Now take a glass and place a spoon of plain curd at the bottom of the glass. Top it with a sprinkle of crushed graham crackers. Then place a layer of diced fruit and then few berries. Repeat layers, starting with yogurt until the glass is filled and serve immediately. But one thing you should remember while making fruit recipes is that do not mix watermelon with other fruits for making recopies because watermelons have their own different taste. Try to make fruit recipes of watermelon only by using the fruit alone, just for example watermelon gazpacho. Cut a watermelon into large pieces blend it smoothly into your blender and prepare a fine puree of watermelon. In a large bowl, take few slices of cucumber, bell peppers, jalapeno, celery, onion, lime juice, vinegar and herbs. Pour the watermelon puree over this mixture and cover the bowl with a plastic wrap and refrigerate it until it is chilled. Serve it very cold with a spoonful of vanilla yogurt and a pinch of black pepper and salt.

You can even add fruit toppings with several dishes to make them more elegant and tasty. We all love to have baked Alaska on dessert, try to add some fruit toppings while serving your baked Alaska and make your taste different. For preparing a baked Alaska all you have to do is to make a classic pound cake, then scoop half inch slice of each cake and place a scoop of vanilla ice cream above every piece of cake. Then freeze it for four hours until it becomes hard. Now you have to prepare the meringue. Whip two egg whites and cream of tartar in a mixture until it becomes smooth and creamy. Place this mixture in a plastic bag with a star shaped tip and pour the entire mixture on this bag. Remove the ice cream from the freezer and pipe the mixture of meringue evenly over the ice cream quickly. Place it in a broiler and broil until tops are browned for about two minutes. Serve it immediately with some apple sauce and blueberries or strawberries. Instead of making a classic pound cake, you can alter it with a pineapple cake

Easy Desserts For Special Occasions

We all have special occasions that need a fast easy dessert. Whether it is for a birthday, the holidays or to celebrate something special like your child learning to ride a bike, sometimes you just need to be able to throw together a special dessert on short notice. Serving a dessert for various accomplishments makes your family feel special and makes the day memorable, especially if dessert is not a daily event at your house.

Easy desserts should consist of ingredients you have readily at hand. By having a few mixes and fresh ingredients on hand, it will be easy to pull together a nice dessert for any special occasion. Cake mixes, jello, instant pudding and other ingredients that keep well are a good place to start. By keeping a few in your pantry, you will be ready for any occasion.

Easy Parfaits

There is nothing more elegant or simple than a parfait. Served in a wine glass, everyone will ooh and ahh when you set them out on the table. You can make a simple parfait out of Jello cubes. Choose your favorite flavor, and let your Jello chill in a shallow pan. Once it has set, slice it into small cubes. Mix up a box of vanilla or banana pudding. Alternate layers of Jello cubes and pudding and top it off with whipped cream. Add a cherry, a couple berries, or some sprinkles on top for a finishing touch. You could also substitute fresh fruit for the Jello cubes for layers in the parfait.

If you prefer creamy desserts, you can make a wonderful parfait with chocolate pudding and whipped topping by alternating layers of each ingredient in a wine glass. Top it with more whipped topping and add a few shaves of chocolate. The shavings will make your parfait look like it came from an expensive restaurant. Everyone will be amazed at how much time you spent (but you didn't!) preparing such an elegant dessert.

Easy Baked Desserts

If you prefer something baked, a simple gingerbread can easily be put together using a mix. It can even be baking during dinner, as hot gingerbread makes a lovely, easy dessert. Hot gingerbread is a wonderful easy dessert served plain, with sprinkle powdered sugar on top, or served with hot lemon pudding poured over it. If the gingerbread has time to cool first, you can serve it with whipped topping and a sprinkle of cinnamon for an elegant touch. Cold gingerbread is also very good with hot lemon pudding poured over it.

If your family prefers chocolate, you can easily bake a chocolate cake and serve it simply with either whipped topping and chocolate curls on top or with powdered sugar sprinkled over the top. To make it appear even more elegant, add a couple fresh strawberry slices beside the cake, set into a small dollop of whipped topping.

These easy desserts can make any meal special, and they take very little time to make. Your family will be astounded at the care you have shown by making their accomplishment even more special by celebrating with dessert.

Holidays and special occasions often call for an easy dessert. Find one that fits your menu at JelloRecipes.net that will be suitable for any occasion. Whether you are looking for that traditional recipe, you remember from your childhood or a contemporary recipe to fit special dietary needs, this site will serve up something special.

Pumpkin Pudding Cake - Microwave

This is one of my favorite microwave recipes. It looks and tastes wonderful. Since microwave cooking is less likely to brown than conventional baking, I find it necessary to use a little trickery to keep my cakes from looking like a lilly-white girl on her first tanning day at the beach. It is important to use a cake mix that is darker in color even before it is cooked. This will keep the finished product from looking raw.

Try it for your Thanksgiving Dinner. It's easy to make and easy to transport. Your family will love it.

Pumpkin Pudding Cake

1 pkg. spice cake mix

4 eggs

1/2 cup oil

2 teaspoons pumpkin pie spice

1 small pkg. butterscotch instant pudding mix

1/2 cup water

1 cup canned pumpkin

Combine all ingredients and mix with mixer for 3 minutes on medium speed. Pour into greased (or sprayed) microwave bundt or tube pan. Bake on 70% Power for 12 minutes. Raise to Full Power and cook for 4-5 minutes, or until springy when touched, and dry looking on top. Let cool 10 minutes in pan which has been turned upside down on cake plate before removing from pan.

Yum, delicious and easy! Hope you enjoy it. Have a happy and safe holiday season.

Want to make your life easier and lots more fun? Learn to de-stress, relax and have more leisure time! Click on the following link, [http://www.365daysofleisure.com], to register to receive our Free Newsletter loaded with great ideas on camping, hobbies, cooking, children, books, sports, mountain biking, golf, and lots more.

Pistachio Cake Recipe

If you are looking for a delicious dessert idea and love the idea of serving your guests a tasty Italian cake, this Pistachio cake recipe is for you. The delicious flavor of the pistachios and the buttery goodness of the cake will be one of your favorite recipes to serve and to cook. The glaze on this pistachio cake recipe it sweet, tart and tasty. It is full of lemon and sugar and chunks of nuts. It is excellent to be served after a delicious meal as a dessert or on its own.

Ingredients for Pistachio cake recipe:
o 2 ¼ sticks of margarine or softened butter
o 1 fresh lemon
o 1 bean of vanilla
o 2/3 of a cup of blanched almonds
o ¾ cup of pistachios
o 1 ¼ cups of superfine white sugar
o 4 organic eggs
o ½ cup of all purpose flour
o 1 lemon for the glaze
o ½ cup of pistachios for the glaze
o ¼ cup of superfine white sugar for the glaze

Directions for Pistachio cake recipe:
o Heat oven to 300 degrees
o Grease and flour a loaf pan that is 12x4 with 4 teaspoons of the butter
o Line with baking parchment paper
o Soften up the remaining margrine or butter
o Grate the lemon peel finely
o Scrape out the split vanilla beans for the seeds
o Grind almonds and pistachios finely
o Beat the sugar and the butter
o Beat each egg into the mix one at a time
o Add the vanilla seeds and the lemon peel
o Sift and fold in the flour and nuts
o Put the batter into the pan
o Bake in the over for 45 minutes to an hour
o Test with a skewer and when it comes out of the cake clean, it is ready
o Turn out the cake after it has cooled in the pan
o Grate the lemon and squeeze out the remaining juice for the frosting
o Cut the pistachios in half
o Mix the sugar and lemon juice
o Boil to a syrup
o Add the lemon peel
o Stir the pistachios and pour the mix over top of the cake

If you would like to try a delicious idea for pistachio cake recipe, try this pineapple pistachio cake recipe.

Ingredients:
o 1 box yellow cake mix
o 1 cup of water
o ½ cup of oil
o 4 eggs
o 1 box instant pistachio pudding
o 20 ounce can of crushed pineapple with juice
o 1 package of dream whip
o 1 box instant pistachio pudding
o 1 ½ cups of milk

Directions:
o Preheat the oven to 350 degrees
o Mix and then beat for two minutes the cake mix, eggs, pudding mix and oil
o Pour the batter into a cake pan that is greased and floured
o Bake in the oven at 350 degrees for 35 or 40 minutes or until the cake springs back
o After removing the cake from the oven, using a fork poke holes in the top of the cake
o Pour juice of the pineapple over top of the cake
o Let the cake cool one hour
o Beat the ingredients for the topping until stiff
o Frost the cake

Enjoy this delicious pistachio cake recipe for a dessert or anytime.

Culo By Culo Production present Alex B in: "PAURA DEL GELATO AL CIOCCOLATO"

Dopo qlk settimana di riposo, la CBCP ritrova lo spirito... e dove lo ritrova?? Nel gelato al cioccolato!! Un nuovo esilarante video sulle note di Pupo (GELATO AL CIOCCOLATO) e le risate dei cari amici della CBCP, vedrà protagonista ALEX B., in versione contorsionista, come uomo sponsor del "gelato al cioccolato" del bar MARIPOSA!! Un grazie speciale va al cane attore che si è davvero CACATO SOTTO e ai poveri passanti.. (Grazie Nk!!)



http://www.youtube.com/watch?v=HkSsFeRnTeA&hl=en

Shabby Chic A Sweets Boutique on NH Chronicle

www.shabbychicwindham.com Fresh, moist, with real fruit, made to order gourmet cupcakes, Italian gelato and espresso/lattes in Windham NH. Winner of NH Best Magazine in only 6 months since opening. Featured in NH Chronicle on www.WMUR.com. Also featured as "Hidden Jewel" on Phantom Gourmet



http://www.youtube.com/watch?v=Ugqn7umWFDk&hl=en

Hostess Orange Cupcakes

I have recently found snack-cake chocolate to be a bit strong. From Ding-Dong's to Ho-Ho's, Donut Gems to Cup Cakes, I just seem to have lost my taste for the stuff. I guess I have become a more mature snack cake junkie.

A year ago, when I started to reject chocolate, I wondered, "Am I getting too grown up for Zingers? For Ho-Ho's? For Little Debbie?" I was afraid. Am I now longer a kid?

Snack cake chocolate seemed a little strong. What was I going to do? Was I going to quit snacking? Was I going to stop eating 200-calorie fixes in the middle of the afternoon? That would almost make take my life into a realm of responsibility that I couldn't begin to handle.

Then, about two months ago, on a trip to Barstow, I rediscovered the greatest snack, the Orange Hostess Cup Cake. It is mild, with a hint of citrus zest; a touch of class that one wouldn't expect over the snack counter. When you bite, all is mild; a sharp contrast from its snack brethren. I understand that is not the experience that most junk food junkies may be going for, however, if you want a special experience at the 75c pastry counter, do try this cupcake. You will be pleasantly surprised and will understand why it is so elusive, as those of us in its cult know when the Hostess man drops it off.

If you aren't in the cult, you will never beat us to the rack and will only find chocolate ones on the counter. You have to be quick if you want to know the joy of the Orange Hostess Cupcake.

Quick and Easy Holiday Desserts

These simple and stress-free dessert ideas will have you out of the kitchen in no time and enjoying the holiday season.

1. Banana Coconut Cream Pie. Slice two bananas and layer half on the bottom of a prepared graham cracker crust. Prepare two packages of instant vanilla pudding according to package directions for pie filling. Stir 2 cups whipped topping into pie filling. Spread half of this mixture over bananas. Layer remaining bananas and then rest of pie filling. Top with 1 cup toasted coconut. Chill about two hours or until set.

2. Mini Pies. Using two prepared pie crusts, cut three inch circles (I use the top of a glass as my "cutter"). Fit each pie crust into a muffin cup. Prick the pie bottoms and bake according to package directions. After pie crusts are cooled, fill with assorted pudding flavors. Use either package mixes or even easier, already prepared pudding flavors. Top each pie with fresh fruit, chocolate chips, nuts, sprinkles or chopped candies depending on the pudding flavor.

3. Mini Tarts. Fill mini phyllo cups with fresh fruit and whipped topping.

4. Parfait Cups. Layer berries and whipped topping in small plastic cups. For a more formal presentation use wine or cordial glasses.

5. Mini Cheesecakes. Prepare a no bake cheesecake mix according to package directions but instead of using a pie plate, divide mix evenly among 12 cupcake papers. Top with fresh fruit, pie filling or candy morsels.

6. Decorated Cookies. Mix confectioner's sugar and a small amount of milk until spreading consistency. Use to frost store bought sugar cookies. Decorate with seasonal sprinkles or sugars.

7. Chocolate Strawberries. Wash and dry 1 pint of fresh strawberries. Chill for 20 minutes. In a microwavable bowl melt 12 oz. milk chocolate and 1 tsp shortening at 15 second intervals until melted, stirring each time. Dip strawberries into milk chocolate covering half of the fruit. Place on foil lined baking sheet and cool in refrigerator.

8. Gourmet Brownies. Prepare one box of brownie mix. Add to prepared mix 6 ounces of chocolate chips. Spread in pan. Top with 1 cup chopped nuts. Bake according to package directions.

9. Chocolate Nut Fudge. Combine a 14 oz. can sweetened condensed milk and 12 ounces of chocolate chips in a bowl. Microwave one minute. Stir until smooth. Add ½ cup chopped nuts. Pour into a greased 8 X 8 pan. Chill until firm.

10. Cupcakes. Using a simple box mix, prepare cupcakes according to package directions. Frost with ready-made frosting. Use seasonal colored sprinkles to decorate in holiday colors.

Longarone spot

fiera di longarone MIG mostra internazionale del gelato artigianale lo spot per gelato tv



http://www.youtube.com/watch?v=tE_k8l-qtQY&hl=en

Pupo. Emanuele Filiberto e Luca Canonici - Italia admiration mio

La Canzone Più brutta non solo del festival di Sanremo ma del mondo.Più che una canzone sembra un manifesto politico.Ci si rivolge a dio che ha problemi più importanti di sentirsi dire che pupo ed emanule filiberto amano l'italia.Ma emanuele dovrebbe starsene a casa sua in esilio invece che vivere sulle nostre tasse,ed ora vuole pure fare il cantante?Al circo non riuscirebbero neanche a prenderti per quanto incompetente sei.Pupo il solito raccomandato ,ha 60 e passa anni e si fà ancora chiamare pupo ,l'unica sua canzone di successo era la ballata del gelato al cioccolato,mia nipote di 3 anni inventa testi più creativi.l'italia è il paese con più problemi al mondo e si canta ancora italia amore mio?Bah...ho messo il video per leggere i commenti e ridere...commentate numerosi



http://www.youtube.com/watch?v=HI-DQNWgyLo&hl=en

intervista ad Antonio Catamodel Caffè Alvino, Gelateria Pasticceria in Lecce

www.gelatotv.com Intervista al patron della famosa Gelateria e Pasticceria, Caffè Alvino, Lecce . Antonio Catamo Gelatiere e Pasticcere ci parla della sua gelateria e pasticceria....



http://www.youtube.com/watch?v=vFwI-hOBcyA&hl=en

[Best NGM 22] Super Mario Sunshine - Gelato Beach

A very nice tropical music for Gelato Beach in Mario Sunshine...



http://www.youtube.com/watch?v=tgPW7BkzX_E&hl=en

Gelato Thats Amore

Gelato thats Amore



http://www.youtube.com/watch?v=acXZW_VuW_0&hl=en

The Old English Tradition of Toffee Candy

Everybody seems to fall in love with the delectable treat called toffee. This is evident in kids and adults' delight upon gobbling some of these treats every time they can get their hands on it. What makes this sweet so lovable? It could be its chewy, buttery, nutty or its many other varieties that are enticing these people. Whatever variety they choose, it surely is heavenly and fantastically delicious.

Toffee is derived by boiling molasses and butter with an addition of some other ingredients such as different kinds of nuts, fruits and raisins among others. Together, they are boiled in staggering heat until such time they become hard. However, there are soft and chewy outcomes too and these are the result of different types of heating or cooking. The chewy or soft ones are those that can be enjoyably shaped and formed.

According to food historians, this sweet has been around long ago, however, it became popular around the 1800s. During social gatherings, this sweet was always present as a form of entertainment. Kids would pull soft toffees on each end and have fun doing it. This practice was also made by couples as a form of courtship.

During the early times, toffee was known as taffy. Historians couldn't really trace the origins of the term but some experts have it that taffy is a Latin word for tofene meaning utmost deliciousness. Others suggest that the word came from a local English dialect which the meaning could not be known.

However, whatever the meaning or origin of the word, in 19th century taffy became so popular that it spread as a traditional entertainment during English gatherings. The activity of pulling apart this candy was so popular and fun to do until such time it became some sort of a tradition. Kids especially loved this part but adults alike were so enthralled by it as well. What made toffee even more exciting is the fact that even before, it was made of different flavors and there were different varieties of it not only nuts and raisins.

Chistmas Cookies Recipes - Easy & Quick To Prepare!

These chistmas cookies recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chistmas cookies recipes:

>> Cookies And Cream Cake

1 1/4 c water

1 c oreos, crushed

1 pk cake mix, white

1 ts vanilla

1/3 c oil

10 cookies, whole

2 egg white

3 c sugar, powdered

3 egg white

3/4 c shortening

Heat oven to 350. Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies. Mix at low speed until moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool layers.

Frosting: in small bowl combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites. Blend well. Beat in remaining sugar until frosting is smooth. Fill and frost cake. Arrange whole cookies on end and on top of frosted cake.

Another christmas cookie recipe that you can prepare is:

>> My Favorite Cookies

1 c raisins small

1 c brown sugar

1 ea egg

1 t spice mixed ground

1/2 c shortening

1/2 ts baking soda

1/2 c buttermilk rich sour

1/2 ts salt

2 c pastry flour sifted before measuring

2 ts baking powder

Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift together flour, spices, soda, baking powder and salt, add alternately with buttermilk to first mixture.

Mix well and drop by teaspoon on well greased pans or cookie sheet. Oven 375 f. Soak raisins and drain well. More flour may be needed. Nuts are good instead of raisins.

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When In Italy - Twenty Essential Things To Do

Sitting round the dinner table one night , after a few bottles of Chianti with some old friends, most of whom had spent time as European tour guides and backpackers, I asked them to name the best thing to see or do while staying in Italy. There was a lot of loud discussion as some tried to praise the less obvious things over the more mainstream, but there were also plenty of unanimous agreement for others.
In no particular order may I present to you the top 20 things to do in Italy as decided by my mates.

1. Nun Watching in Piazza San Pietro

There is something serene about watching a line of Nuns on tour, especially on specific Saint's days, taking photos of the façade of St Peter's or trailing behind each other inside the huge basilica. They are only out numbered by the pigeons, which parents ,who hate their children, encourage to sit on their offspring's head in hopes they will pick them up and fly away, perhaps dropping them somewhere over the Forum.

2. Eating Gelati 3 times a day

This is mandatory for anyone travelling during the months of June, July and August. How the Italians get it so creamy, tasty and dribbly is beyond me but you never feel full. It's the best thing after a long hot day queuing up for hours to see all those magnificent artworks. It is made with totally natural ingredients and everybody claims to have the best gelato shop in Italy, which is believable, but some even go further, experimenting in odd flavours like tomato and believe it or not basil.

3. Holding up the leaning tower of Pisa

You've all seen it. The obligatory photo of someone and their mates holding up the Leaning tower, either with one finger or both hands. Probably the next best thing to climbing it, which is all anyone goes to Pisa to do. And holding it up is about the cheapest thing there.

4. Dodging Cars in Rome

After sky diving in Switzerland and a taxi ride in the Czech republic this probably the most adrenaline packed activity you can do in Europe. To cross the road you must keep walking, make sure you keep eye contact with any oncoming driver like a bullfighter and keep moving. The cars and bikes will come very close, never actually touching you, so long as you keep going.

5. Parking on a Kerb

Everyone else does it.

6. Singing a Duet with a Gondolier

He may not be the next Pavarotti but your gondolier should have a pretty good voice. They know all the old favourites and it makes the experience all the more authentic. They usually ask for a bit extra for the service on top of the hire fee. The most favoured time is around dusk as the lights are coming on making the reflections in the water add to the atmosphere.

7. Hanging out with the Pope on Wednesday

Tourists, Nuns, Priests, locals and pigeons flock to Piazza San Pietro for the weekly address from his holiness Pope Benedict XVI at around 10am. Afterwards you can check out the inside of the Basilica and the crypt where St Peter's remains are kept.

8. Checking out David's A--e

You could line up and pay to see the original inside the Accademia, where it was shifted at the end of the 1800's to protect it from vandals and the elements. Or you could examine his copy up close in Piazza Signoria for free, or you could climb the hill above the Ponte Vecchio to see the bronze version standing in Piazza Michelangelo. Or you could see all 3 and make a comparison.

9. Drinking wine and watching the sunset in Cinque Terre

There is something quite unique about sitting on the rocks next to where the fishing boats pull up, lanterns bobbing along the wires around the cove in the sea breeze, listening to a guy practising his baritone opera through an open window, watching the sun sinking over the horizon sipping on a locally made red after eating home made pasta and pesto sauce. Perfect.

10. Eating Pizza in Napoli

Home of the Margherita pizza. A famous local pizza maker Rafaelle Espositi heard the Queen of Naples was interested in trying a pizza so he made a patriotic one using basil, tomato and mozzarella for the colours of the Italian flag. She liked it so much she gave her name to it. To be enjoyed while observing the kamikaze scooters and cars going hell for leather down the narrow streets.

11. Cliff Diving in Sorrento

Not for the faint hearted. Locals, generally boys, scramble up the steep cliffs to leap off dropping tens of metres into the big blue beneath. If that is way too over the top you could always take a mask and snorkel and wait around underneath.

12. Calling your mum from the top of the Venice Campanile

Believe it or not there is a public pay phone at the top of the campanile so you can make that all important call to your mum, or maybe order a pizza for dinner.

13. Wine Tasting in Chianti

There is a theory that the word Chianti comes from the old Etruscan word for water 'Clante', which is an obvious connection to make if you drink a lot of Chianti. The stringent production standards set by the Consortium means the quality of all types of the wine is consistent and it's hard to find a bad one.

14. Tossing a coin into the Trevi Fountain

But don't go swimming unless you want to pay a huge fine. One coin means you return to Rome, two coins means you return and get kissed and three coins means you return and get married. All the money gets swept up regularly and given to charity. The authorities also don't take kindly to anyone stealing from the fountain. Put the coin(s) in your right hand and throw over your left shoulder. It's something fun to do with the change from your third gelato.

15. Visiting the Sistine Chapel

If you survive the 3km walk through the rather opulent Papal Rooms of the Vatican Museum you will be rewarded with the sensational view of the Sistine Chapel ceiling. Created in situ by Michelangelo, he often painted freehand straight onto the wet plaster, through belligerent Papal outbursts, financial difficulties, staffing problems, slipping foundations, wars and finally completed after 4 years in 1512. Take mini field glasses and some sort of key to each fresco. The noise of everyone whispering is only drowned out by the guard bellowing 'silencio' every so often.
And don't sit on the steps.

16. Walking the planks in a flooded Venice

One of the more original experiences when visiting this watery city. Winter rains flood the lagoon and when the tide is in the level can rise to your knees. Practical locals have come up with the solution in the form of raised platforms so you can walk the planks around Piazza San Marco without getting your toes wet. Or you could invest in some stylish rubber booties.

17. Getting Grappa-ed ( drink too much Grappa)

Every country has it's fire water. In Russia and Poland it's vodka, in Mexico it's Tequila, in Czech it's the Absinthe and in Italy it's Grappa. Distilled from the leftovers from pressing the grapes for wine, all the pips, skins and stalks, it is usually drunk at the end of a meal after the espresso. The first shot takes care of any sensation in your throat and the second and third take care of the rest of the nervous system.

18. Buying a Ferrari hat

After football, the Pope and their own mother comes the nation's almost religious following of that little red car from Maranello. Most Italian drivers appear to fancy themselves as the next Schumacher along the autostrada, including the truck drivers, but you have to admit the car is cool.

19. Riding a scooter in Tuscany

Winding country roads between rolling green hills, vine rows neatly slicing down the hillsides, wild flowers in the fields and those tall cypress trees lining the driveway to a mediaeval villa. All that fresh air and the chance to take life at the local pace while unpacking a tasty picnic in some farmer's field.

20. Finishing a Bistecca alla Fiorentina ( T bone Steak)

The resurrection of the Florentines favourite steak made national headlines. The local celebrity butcher from Panzano, Dario Cecchini had held a public funeral and memorial service when the EU banned the sale of beef on the bone products after the mad cow scare a few years back. Now it's back and everyone is celebrating. Just make sure you're really hungry for this one as it is huge.

The general consensus was that these were all the things that should be done during a trip to Italy, along with all the usual art and history things of course, in order that you get the most out of the trip.

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