Pino Daniele - Neve al Sole

neve al sole



http://www.youtube.com/watch?v=QhnLdyZQ6iM&hl=en

Fimo: tutorial gelati semplici con creazione di stampi

www.flickr.com caramelledifantasia.blogspot.com



http://www.youtube.com/watch?v=kPflXPdk6FQ&hl=en

Storing Fruits and Vegetables in a Vacuum Food Sealer

Most families have to be resourceful when it comes to saving money on groceries. The cost of groceries has steadily been on the increase throughout the United States, yet salaries have not necessarily been increasing. Although this seems like a no win situation, there are ways to cut down on the cost of groceries and feel a bit more optimistic about one's economic position. With a vacuum food saver, families can store food items they purchase at a reduced rate from discount stores and wholesale grocery stores.

By shopping for food in bulk, a family can save a lot of money. The list of food items one can purchase in large quantities at a reduced rate to be stored for later use is unlimited. One can store meats, cheese, fruits and vegetables, grains and spices. Heavy use vacuum food sealers allow for the steady flow of large quantities to be vacuumed and sealed. Storage canisters are great to have as part of the system. These will hold dry ingredients for months.

Fruit that is purchased in bulk, such as melon, cantaloupe, strawberries, grapes, pineapple, and even mango, can be peeled and cut into bit sized pieces then placed in a bag, vacuum and sealed to be tossed into the freezer for use months later. Mixed fruit can be used over cereal or can be blended into vitamin rich smoothies. Some people like to sprinkle the fruit with a bit of sugar before it is frozen so when it thaws it soaks in the sugar for added sweetness.

Vegetables are another great food item that can be preserved using a vacuum food sealer. Most vegetables, except leafy ones, can be frozen if they are par boiled. By boiling vegetables for a very short time and tossing them into cold water, they will remain crunchy and fresh. Cauliflower, broccoli, carrots, turnips and other root legumes, can be cut into bite size pieces, par boiled and then stored in the freezer for months if vacuum sealed.

Vegetables can be defrosted in tepid water, or by laying the bag in the refrigerator to slowly thaw or by placing the bag in boiling water to cook further. Another great idea is to seal fresh veggies or baby potatoes in a storage bag, but before sealing with the food sealer, one can add to them some bits of butter and a little seasoning. The bag is then placed in the microwave to cook. The result is a delicious side dish of steamed vegetables.

This procedure also works well with meats that have been prepared and cooked. One can prepare stews, chili, even roasts. After allowing the prepared meat to cool down, it is simply a matter of placing dinner size portions in the heavy use plastic bags that come with most vacuum food sealer models. Once sealed, one only need to vacuum and toss in the freezer for later use, or in the fridge to use within a few days. Frozen meals may be defrosted by placing the sealed bag into a sink filled with tepid water, or for faster results, may be dropped into boiling water to serve right away, or may be heated in a microwave.

With a bit of creative, anyone can prepare delicious and healthy meals that can be frozen for later use. Anyone on a budget can save money by buying in bulk without having to give up on quality or nutrition.

Scrumptious Dessert Recipes

Regardless of if you're a cooking enthusiast, or simply a pro at ordering pizza, you probably find time to whip up your favorite dessert recipes once in a while!

If you've got a sweet tooth, you're in luck: from birthdays and anniversaries, to holidays and dinner parties, there's always a great reason to get out your favorite mixing bowl and explore fun new dessert recipes.

One of the best things about dessert recipes is that they're usually pretty difficult to ruin. A flattened soufflé might not be as pretty as the recipe photo, but you can always hide a little imperfection under a scoop of fresh whipped cream, ice cream or gelato.

Trying to impress someone special? Don't give waxy store-bought chocolates to your sweetheart on an anniversary or Valentine's Day! Instead, surprise them with homemade brownies, decadent red velvet cake or sugar cookies decorated with sweet chocolate kisses nestled in the center.

If chocolaty cakes aren't your sweet-tooth style, you might enjoy creating fruit-filled desserts. From standard apple pies to adventurous fruit tarts layered with colorful kiwi, star fruit or berries, the flavor combinations are endless. Custards, bread puddings and cheesecakes also make great alternatives to brownies and chocolaty dessert recipes.

Dinner guests might not be able to agree on whether escargot is a culinary delight or a slimy garden critter, but everyone is sure to rejoice at the sight of homemade desserts hitting the table at the end of the meal. Whether your friends are food snobs or plate cleaners, something as simple as a warm plate of cookies filled with chocolate chips, nuts or dried berries will keep everyone smiling.

For a more sophisticated twist on cookies after dinner, try serving thin, crispy cookies or biscotti with small glasses of a sweet dessert wine for dipping.

Dessert recipes also make a great way to introduce kids to the fun of cooking. Stirring up recipes in the mixing bowl (and licking the spoon) is always fun for little ones, and they are sure to love decorating sugar cookies or mini-cupcakes with colorful frosting and sprinkles for holidays or birthdays-or as a way to pass time on a rainy day.

Of course, not all dessert recipes have to be so decadent.

Lighter dessert recipes are particularly nice in the summer time. For an easy treat, a tasty selection of fresh fruits can be sliced and arranged to create colorful fruit trays, or blended with ice for refreshing smoothies. For another kid-friendly project, try helping them create popsicles made from pureed fruits, fruit juices or yogurt-based smoothies.

Homemade ice creams and sorbets are easier to make than you might think, and making them at home allows you to ensure that the ingredients are fresh and natural, high in flavor and low in unwanted extras like excess sugar, corn syrups and preservatives.

Fruits, chocolates, cakes, cookies, sorbets-what do all of these dessert recipes have in common? Fun! Creating and cooking recipes is fun, but sharing them is even better. What are you waiting for? Get that mixing bowl ready!

Mec3 Gelato Dessert Video 4

Mec3 Gelato Dessert parte quarta



http://www.youtube.com/watch?v=HqTCP1QCfX0&hl=en

PREGEL TRAINING

This is the fourth video in a series of PreGel videos that documents PreGel's chapter in the history of gelato, provides a guided tour of the PreGel AMERICA facility and an up-close and personal look at PreGel AMERICA's world-class professional training center and products. The Italian aesthetic throughout the company's walls and dynamic footage of delicious specialty desserts allows viewers to truly comprehend the commitment this company has made to the US market. PreGel AMERICA believes in blending Your Passion with Our Ingredients. For over 40 years, the company has been fueling the passion of many by offering an unparalleled experience in the world of specialty desserts. The company's vested interest in its customers' success is evident by the products, services and resources it offers. Visit www.pregelamerica.com for more information.



http://www.youtube.com/watch?v=f0ZyweJblGk&hl=en

pace dopo lite del gelato da Mediaset

Alberto e Vanessa fanno pace



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

Eating on a Budget in Italy, Spain and Portugal

Eating in some parts of Europe can be as cheap as in the US or Canada. Other parts can be really expensive, but if you look around, you're sure to find something to assuage those hunger pangs.

In Italy a good meal is first an antipasto, then a pasta dish, then a meat entrée, then a salad, possibly some fruit or cheese - or both, and perhaps a nice Chianti. A good meal, and good and expensive, unfortunately, in every major city. What to do?

Try to find a small restaurant that will serve a pasta dish with a salad or soup only. The pasta dish will be big enough servings of spaghetti, lasagne, etc., with a generous helping of salad or perhaps a minestrone soup to satisfy the hungriest appetite. These places go by names like osteria, tavola calda, rosticceria, pizzeria or trattoria. A pizza rustica is always a good buy, they sell pizza by the weight. You point at the one you like best, give them a number ("due cento" two hundred grams, is a fair amount), they'll take your money, and heat it up for you, and you can walk down to a bench in the square, munching on your pizza slice. Panini is a form of grilled sandwich often with ham and cheese, usually found in bars.

At restaurants ask for the menu del giorno, menu of the day, if there's a good priced meal to be had it will be listed here. You'll often see "pane e coperto" on menus, it's an extra charge for bread and - yes - cover charge. Servizio incluso means service included, but they won't frown at a small tip; Italians seldom tip, North Americans nearly always tip.

On the streets, find an ice cream vendor; it's called gelato, and it is possibly the best ice cream anywhere. Coffee can be had in many ways, the favorite is cappuccino, just like at Starbucks. In the morning you can order a "caffé con latte grande" to get you started.

Here are a few key phrases to help you eat well in Italian: Food=cibo breakfast=colazione lunch=pranzo dinner=cena bread=pane cheese=formaggio soup=zuppa or minestra salad=insalata meat=carni chicken=pollo fish=pesce fruit=frutta vegetables=legumi dessert=dolci Delicious!=Delizioso!

Portugal is fun and for the most part quite reasonable. Sea food is plentiful here and well priced. Try the vinho verde (literally green wine). For the sweet tooth, try the pastel de Nata in the north, pasteis de nata in the south; they're a small cream filled tart. For some music, find a fado bar; it puts the blues to shame for sad heart wrenching songs.

You may find in a restaurant while waiting for your order to arrive, (especially if they have you pegged for a tourist) some smiling person will bring a tempting tray of appetizers to your table, and mumble something that sounds like "serveece" and walk away. My, what friendly people! You nibble on one, you have bought the whole tray, and they are not cheap. Just another way for the struggling restaurateur to put his children through college.

Soup is the essential first course of any Portuguese meal. The most popular is likely the caldo verde, made from cabbage, potatoes and spiced sausage. A big bowl can make a nice lunch by itself. Another Portuguese staple bacalhau (dried codfish) is everywhere. Locals will tell you that there are as many ways to cook this as there are days in the year. Street stands will offer grilled fresh caught sardines that bear no relation to the tinned varieties.

Here are a few key phrases to help you eat well in Portuguese: Food=alimento breakfast=pequeno almoço lunch=lunch dinner=jantar bread=pão cheese=queijo soup=sopa salad=salad meat=carne chicken=galinha fish=peixes fruit=fruta vegetables=vegetais dessert=dessert Delicious!=Delicioso!

In Spain you have to try the paella. A list of ingredients would be misleading because it varies a little depending on the location; everyone swears theirs is the best in "el mundo" but only if they are being modest. Usually it's rice flavored with saffron, chicken, seafood and/or sausage; it's filling and it's delicious, usually well priced and goes well with beer or wine. For a picnic try some of the Spanish ham, Jamón Serrano, it's easily on a par with the Italian Parma ham. Tortilla de patatas (potato tortillas), Gazpacho Andaluz (cold vegetable soup), Mariscos (shellfish, some of the best in the world) are found in nearly every restaurant and usually not too pricey, particularly if you are not in the top tourist destinations such as Costa Brava and Costa del Sol.

Spanish bars have what they call tapas which are basically "starters" or "appetizers". In San Sebastian there was a bar that boasted of having one hundred varieties. A few good nights have been spent following the Spanish custom of sampling the tapas (one or two at each) and wine in as many bars as was your personal limit. Tourists are easily spotted when they load their plates full of tapas.

Here are a few key phrases to help you eat well in Spanish: Food=alimento breakfast=desayuno lunch=almuerzo dinner=cena bread=pan cheese=queso soup=sopa salad=ensalada meat=carne chicken=pollo fish=pescados fruit=fruta vegetables=verduras dessert=postre Delicious!= ¡Delicioso!

Best advice for eating in Europe - like most other activities, is ask the locals. If you are really concerned about what you are eating, and how to translate a multi-page menu, Amazon has a series of books (ten dollars each) called the Marling Menu Masters for French, Italian, Spanish and German restaurants. Everything you ever wanted to know about the menu but were afraid to ask. And may have been better off not knowing!

Eleganza in vaschetta

Rossi Dimension www.rossidimension.it , azienda specializzata nella produzione di arredamento su misura per locali pubblici arredo bar, vetrine pasticceria e gelateria, banconi bar, presenta Matrix: la nuova ed innovativa vetrina gelato di Lai55. Un elegante incontro fra l'arte del gelato e la tecnica e la professionalità di Rossi Dimension.



http://www.youtube.com/watch?v=_cJwsvs108k&hl=en

Algida - Magnum I'M

!!!



http://www.youtube.com/watch?v=QpjLTfkl8-o&hl=en

Cake Decorating Courses For Beginners

Do you view yourself as the baker of the family? Do you obsess and worry over the consistency of your icing, or what colors you use on your cakes? If so, do they always come out exactly as you planned?  Or do you find yourself constantly running into difficulties as you try to make your masterpieces?

If you're enthusiastic about cake decorating but feel that you just don't have the skills necessary to do it well, then you may be pleased to learn that there are cake decorating courses that can help you.   It's easier than you think!

Cake decorating for beginners can prove to be very intimidating at first.  There seems to be so much to know!  Fortunately, these courses can help you learn:

To make the perfect icing, every time
How to apply the icing well
How to use other decorating tools to add to your options
How to make complicated decorations, such as roses
The possibilities are endless!  You don't have to have any experience at all to register for a beginners guide to cake decorating!

Learning something new can be hard, but if you have a trained professional guiding your every step, then it can be a breeze.  It can be frustrating to simply follow a step-by-step guide from a magazine, as nothing ever goes exactly how it's supposed to.  However, in cake decorating courses, you can simply ask the instructor how to get the best results.

This isn't the only reason to enroll in one of these courses, however.  There will be plenty of chances to mingle with people who also enjoy this hobby.  Everything is more fun if you do it with a group, and taking cake decorating courses is a great way to get one started!  This may be a little more expensive than trying to do it yourself, but it basically pays for itself in rewards!

It's a great idea to pursue your passions and try to turn them into a little extra cash.  It may be easier than you think to start your own cake decorating business.  If this sounds like something you are interested in, then it's practically necessary to get the education you need to succeed.   You will get paid to do what you love!

If you have no such business ambitions and just want the skills to make the best cake you can, then these courses are for you too.  If you're tired of hiring other bakers to take care of special events, only to find that you overpaid, then take a cake decorating course and do it yourself!  You can be the talk of your family or social circle. Plus, doing something by yourself and learning a new skill in the process is very satisfying, and you will gain a rich sense of achievement if you are recognized for your new ability.

You may think that it's hard to find someone teaching the right course, but that just isn't the case.  Any establishment that focuses on teaching arts and crafts, or offers adult education, probably teaches a cake decorating course.  Also, culinary academies in your area offer courses for beginners.   No matter what your schedule or availability is, you can find a cake decorating course that you can work into your routine.  There are courses at any time of day, and you can choose to take only a few courses or really immerse yourself in your new art.

If you happen to be out of reach of one of these cake decorating courses, then don't fear!  All you need to do is access the internet and you can bring the course into your living room.  Courses are taught through video instruction, and you can post pictures of your work and get the criticism you need to improve.

What are you waiting for?  Make a better cake today by enrolling in cake decorating courses!

lemon icecream

the freshest sherbet for the best clients.



http://www.youtube.com/watch?v=rM-QGu7_wVg&hl=en

You Scream, I Scream, We All Scream For Ice Cream

Ice cream is a summer favorite that has been enjoyed by millions of people for over 100 years. The treat itself is fairly simple but that does nothing to take away from the overall enjoyment a bowl of it on a hot summer day can bring.

Ice cream, as the name would imply, is made from dairy products like milk, combined with flavorings, sugar, or other sweeteners. Once the mixture is created, it is stirred slowly while it is cooled. Stirring it slowly prevents large frozen crystals from forming. Doing so creates a much more smooth texture than ice cream that isn't stirred quite as well.

There are typically two categories of ice cream: Philadelphia Style, which is what most people know and love, is made with cream sugar, flavor, and frequently fruit. French ice cream is ice cream that is made with eggs as well as the other ingredients. It is typically in the form of a custard. In order for a frozen dairy food to be classified as ice cream, the United States federal regulations demand that the concoction be made up of a minimum of 10% milk fat and be 20% milk solids by weight. This means that there should be at least 7 grams of fat per every half-cup serving.

Prior to the development of modern refrigeration methods, this dessert was a luxury item. This meant that it was typically reserved for special occasions. On top of minimal facilities for storing and creating ice, making it was really hard work. Ice cream was made by hand in a large bowl which was placed inside a tub filled with ice and salt originally. This was called the Pot Freezer Method. Fortunately, in the 1800s, the hand-cranked churn was developed. This method produced smoother ice cream faster. No one is quite sure of the origins of the hand crank method, but the first patent was issued in 1843.

Ice cream was originally sold by small, local businesses. This was due in part to a lack of methods for transportation. The businesses that typically sold itwere confectioners and caterers. Jacob Fussell, of Baltimore, was the first to manufacture the treat on a large scale. He had a business buying dairy products for resale in the city to consumers. Unfortunately, fluctuating demand frequently left him with a lot of excess cream and milk. He took this and turned it into ice cream.

The development of refrigeration in the 1870s did away with the need for cutting and storing ice. With the perfection of the continuous-process freezer in 1926, the commercial mass production of ice cream was possible and the modern industry was born.

For more information on ice cream and other seasonal treats, please visit http://www.cdkitchen.com.

Amore tossico 1 - ma appear dovemo svolta e te te pii er gelato?

a cioppe te stai a rifa l'occhi



http://www.youtube.com/watch?v=YGv3eWQVavo&hl=en

Shortcut Petit Fours - Little Treats Quickly!

Want to make an elegant treat that looks like you spent all day in the kitchen, but you're short on time? With the following tips, you can make homemade tasting petit fours in half the time. In this fast-paced world, who wouldn't appreciate the ease with which these mini masterpieces come together?

First, decide what kind of easy petit four you'd like to create. Your decision will likely be based on what ingredients you have on hand. Fortunately, not all petit fours are made out of cake. Some are cookie or fruit-based. This expands your range of possibilities.

The glaze is simply melted chocolate. Decorations? Sprinkle on some jimmies while the glaze is still wet.

Cake-based Petit Fours

Use a ready-made pound cake or bake one from a mix. Pound cake is sturdier than typical cake, so this will stand up better to the process of cutting and glazing, although you needn't rule out other varieties of cake entirely.

If using a mix, do be sure to bake your batter in a larger, shallower pan so that when you cut the cake into little pieces they won't be so thick and top-heavy that they fall over!

Cut your cake pieces into 1 inch, or 1 1/2 inch sized squares, rectangles, or triangles; or use a small round or heart-shaped cutter. If you chill or freeze the cake pieces before coating, this will make them sturdier, and the glaze will set faster.

Put the cake pieces on a wire rack over waxed paper. Spoon the glaze (see below) over the cake to cover the top and the sides completely. You may scrape the drips off the waxed paper and reuse (after reheating to a smooth, pourable consistency).

Once the glaze has set (you may speed the process by putting the rack of petit fours in the fridge), carefully place the petit fours into little paper candy or muffin liners and arrange on a tray. You could pipe a little frosting decoration on the tops, but that's entirely optional.

Non-cake Petit Fours

Now things really get easy! Choices include marshmallows, fruit, and cookies.

If using marshmallows, freeze for about 10 minutes first, then stand them on end on a wire rack and glaze.

Fruit choices include thick banana slices, strawberries, and cherries. Again, chill them first to help set the glaze.

For cookie petit fours, shortbread squares work well and are easy to coat with glaze. Another option is to sandwich two Oreos with frosting, set on a wire rack, then spoon on glaze to coat completely. Use this same cookie sandwiching trick to build height to other kinds of cookies, such as pastel wafers or graham crackers.

Finally, carefully place the petit fours into little paper candy or muffin liners and arrange on a tray. You could pipe little frosting decoration on the tops, but that's entirely optional.

Easy Petit Four Glaze

In a bowl or saucepan, melt dark, milk, or white chocolate candy coating or chocolate chips according to package directions. Keep warm while using so that the glaze stays smooth and pourable. Consider using peanut butter chips, butterscotch chips, or mint chocolate chips for variety! (If the glaze does not become thin enough, melt some shortening or butter in the glaze.)

Soft-Serve Machines

Another specialty refrigeration unit is the soft-serve machine, which produces frozen desserts from a liquid base mix. There are mixes available to produce ice cream, ice milk, frozen yogurt, gelato, and so on, in many different flavors. Large machines are made for banquetsize crowds; smaller ones for individual customer servings are placed near the front counters of quick-service restaurants. When shopping for a machine, you'll want to know how much mix it will hold at a time. Capacities range from 8.5 quarts to 72 quarts.

The soft-serve machine pumps air into the base mix, which gives it the soft consistency and increases the volume of the product. The percentage of air forced into the product is referred to as its overrun; for instance, 16 ounces of mix with a 100 percent overrun will produce 32 ounces of frozen product. A 50 percent overrun will produce 24 ounces of product. Overrun accuracy is critical. Too much air will cause a product that is thin and grainy; too little air will cause it to freeze too hard and become difficult to dispense.

There are two types of soft-serve machines. In a gravity-feed machine, the mix is loaded into a hopper. It flows as needed into a cylinder below, where it is frozen, scraped out of the cylinder, and dispensed. Gravity feed machines are simple to operate and clean and are the least expensive.

The pressurized soft-serve machine uses an air pump to drive the mix into the freezer chamber, then forces it out through a spigot. Pressurized machines are more expensive, but they control the overrun air better than gravity feed machines. The refrigeration system is at the heart of the soft-serve machine. The simplest dispensers operate on 110-volt electricity, but machines with more features require 208-volt lines. Most units are air cooled, and there are also very efficient water-cooled systems. Aircooled machines can be installed just about anywhere, but remember that they vent hot air from the compressor into the environment-not efficient for an already hot kitchen area.

Water-cooled machines dump the heat down the drain. There's no problem with ambient heat, but water use and sewage costs may increase slightly. One of the key specifications for a soft-serve machine is its Btu rating. The Btu (British thermal unit) is a measurement of how much energy a system or appliance uses. One kilowatt-hour is equal to 3413 Btus. The higher the Btu rating, the more mix can be frozen in a given time period. Look for higher ratings in high-volume situations, or where you want the product to be thicker than normal. For any soft-serve machine, the most important consideration is keeping it clean.

It must be sanitized daily and serviced according to the manufacturer's maintenance schedule. Cocktail freezers for making frozen drinks like margaritas and daiquiris are kin to the soft-serve machines. Match the machine to the type of cocktail being made. As the amount of sugar and alcohol in a drink increase, so does the time it takes to freeze the drink. A larger capacity refrigeration system is needed for high-volume use, such as when you plan to serve frozen drinks by the pitcher, or for drinks that include high alcohol and sugar content.

Soft-serve desserts, shakes, and frozen drinks can be profitable, but the initial cost of the equipment is sometimes prohibitive. Most manufacturers offer a lease, or lease-to-own option. Calculate how many desserts and/or drinks you must sell per day in order to cover the combined costs of the equipment payment and ingredients.

Make Simple Desserts Recipes - How To

A collection of desserts recipes ready in 30 minutes, including step-by-step clear instructions, estimated preparation times. Make simple and fast delicious recipes like chocolate desserts and ice-cream in no time.

You will get expert help, tips, clear instructions for great dessert creations in the least time. Impress your family and friends with these desserts standards which you quickly do at your home.

And to prove to you how easy these recipes are to make, just take a look here...

Chocolate Fondue with Fresh Berries

Time To Table: 30 minutes

Serves: 10

Ingredients

1/2 cup(s) organic whole milk
1/4 cup(s) organic cream
6 ounce(s) organic bittersweet chocolate
2 tbsp(s) organic unsalted butter
1 pint(s) organic raspberries
24 whole organic cherries, pitted
12 medium organic strawberries
1 Tbsp(s) organic erythritol

Preparation

In a medium saucepan, combine the milk, cream and erythritol and bring to a boil. Add the chocolate and remove the pan from the heat. Let stand until the chocolate melts, about 5 minutes, then stir until smooth. Stir in the butter. Bring the fondue to the table in the pan with the fresh fruit let everyone dip their own fruit.

You will find over 40 simple to make desserts like this one in GuiltFreeDesserts.

Also each recipe offers nutritional information listed as Benefits. You will be amazed when you learn just how good-for-you these desserts can be.

Could gourmet desserts be so simple to make?

I believe it will be hard to find ! Start baking now.

To read more about quick and simple desserts, www.squidoo.com/40simpledessertrecipes

Chocolate Amaretto Cheesecake

While a basic cheesecake, well-made, is a delight to the senses, when you add chocolate and amaretto it becomes every chocolate lover's dream. The almond liqueur enhances the chocolate flavor like no amount of pure vanilla extract. The texture is smooth and creamy like a souffle so you want to let it linger on your palate for a while and sip a fine cup of espresso in between bites.

Start the day before and make your own crème fraiche. To 2 cups of heavy cream add 3 Tbsp of buttermilk, cover lightly and let set for 24 hours at room temperature. You now have fabulous sour cream at half the cost of commercial brands and without preservatives. Refrigerate until needed. Use unsweetened crème fraiche on potatoes, omelets, and on everything else you'd normally use sour cream.

To make sweetened crème fraiche, start with a cold bowl and cold beaters or a whisk. Pour 1 cup of your homemade crème fraiche into the cold bowl, add 2 tsp of sugar, or to taste, and whip or whisk until soft peaks form. It's now ready to use on your favorite dessert. Try it on fruit clauflouti, puddings, crumbles, strawberry shortcake and this Chocolate Amaretto Cheesecake.

Ingredients for 9-inch Cake:

o 20-22 Oreo cookies, about 1 1/2 cups crushed
o 1/3 cup butter, melted
o 1 lb. cream cheese, (2 (8 oz.) pkg. Philadelphia Cream Cheese) softened
o 1 (14 oz.) can Borden's Sweetened Condensed Milk
o 3 whole eggs
o 3 oz. Amaretto liqueur
o 4 oz. chocolate chips, melted (use a brand with 70% cocoa)
o Whole strawberries for garnish
o 1 cup homemade sweetened crème fraiche
o 1 oz chocolate chips, melted

Method:

1. Preheat oven to 375° F. Butter the bottom of a 9-inch spring-form cake pan.

2. Combine Oreo cookie crumbs with melted butter. Press into the bottom of the prepared cake pan and up the sides 1/2-inch. Bake in preheated oven for 10 minutes. Cool. Reduce oven temperature to 325° F.

3. Combine cream cheese with condensed milk in a mixer until smooth.

4. At low speed, add eggs, one at a time, until incorporated. Add Amaretto and melted chocolate and mix just until uniformly distributed, scraping down sides of bowl occasionally. (Avoid beating air into the batter by using a low speed setting.)

5. Pour into prepared crust. Place pan on a baking sheet and bake for 45 minutes in center of oven. The top should look dry with the center slightly wet. Bake for an additional 5 minutes. Take care not to over bake or the cake will be dry and heavy. Remove from oven and cool completely. Chill in refrigerator until serving time.

6. Drizzled melted chocolate onto a piece of kitchen parchment paper in a tic-tac-toe design or a Spanish comb design, chill until serving time, then carefully remove each design from the parchment paper.

7. Remove spring-form from cake. Slice using a thin knife dipped in warm water. Top with strawberries, sweetened crème fraiche, and set the chocolate lattice upright in the crème fraiche.

Macroon Cookie Recipes

These macroon cookie recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some macroon cookie recipes:

>>Sliced Almond Cookie

1 c sliced almonds chocolate bits; for topping

1 egg whites

1/3 c sugar

Preheat the oven to 300. Line a cookie sheet with parchment paper. Stir together the egg white and sugar (I don't even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn't be more than
2 inches in diameter) and top with a chocolate chip. Bake about 20 minutes until lightly browned. When you remove from the oven mash down the chocolate bit (it makes it look like a dab of icing) and let it cool before removing from sheet.

I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down drained maraschino cherry on top. I usually do double the recipe. I make these all year because they're so simple to make, everybody loves them and they are good for pesach.

>>Chewy Role Cookie Bar

1 pk yellow cake mix

1/2 c nuts, chopped

1/4 c butter, melted

2/3 c evaporated milk

36 role candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in evaporated milk and melted butter or margarine. Blend well. Spread half of cake mixture into a greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven.

Immediately place role pieces, cut side down, over hot crust. Drop remaining cake mixture by teaspoonfuls over role pieces. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cut in squares.

That's it for today! If you want more macroon cookie recipes just check below:

Galleria D'Arte Orler - Quadro Gelato e momento di Cabaret

Promozione di un quadro rappresentante un Gelato (16.000 euro) e momento di cabaret da parte del grande Carlo Vanoni. LA9



http://www.youtube.com/watch?v=8ptp5MO4OPg&hl=en

Get Your Licks From Ice Cream Makers in Rhode Island

Ever since the creation of ice cream credited to a Parisian café named Tortoni in the late 18th century, and the origin of the cone at the 1904 World's Fair in St. Louis, Missouri, it's a spoon fed fact that each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices, and other frozen dairy products. Legally, the stuff must conform to the following standards by having: 10 % butter fat, 20 % milk solids, 0.5 % stabilizers, 2 % emulsifiers, and adding air can only double the volume. The amount of butter fat and air determines its quality. Super premium contain 16 % butter fat, adhering to the rule, "the heavier, the better it will be" as less air is added. Having gotten the scoop on quality, cone worthy institutions in Rhode Island worth braking for heading north-south along the milky way include:

Ice Cream Machine Co. (4288 Diamond Hill Rd., Cumberland): offering old fashioned ice cream since 1977, this establishment is notorious for customers waiting in long lines-- a testimony in itself to their quality dairy products. You know you're on the milky way when you see the black and white cow and calf sign on Rte. 114 opposite Diamond Hill just before Rte. 121.

Powder Mill Creamery (777 Putnam Pike, Greenville): Established in 1995, you can enjoy one of 60 dreamy creamy flavors seasonally at a picnic table overlooking Waterman Lake...Banana Me Crazy!

Three Sisters (1074 Hope St., Providence): constantly striving to make their menu more fair trade, organic, and from local products, their mix, delivered fresh from SB Winser Dairy in Johnston, does not contain gluten, nor do they put nut products in their machine. Three Sisters is the recipient of RI Monthly's "Best of Rhode Island." Their slogan is "homemade with the help of local cows."

The Inside Scoop (1105 Scituate Ave., Cranston; 30 Ten Rod Rd., North Kingstown; Oak Harbor Village, 576 South County Trail, Exeter): established in 2001 by the Bucci family, their products are made fresh every day. This establishment was recognized by RI Monthly Magazineas one of the top ten ice cream shops in the state, Editor's Choice for Rhode Island by Yankee Travel Magazine, and won a national award for Promotion of the Year by the New England Ice Cream Restaurant Association for our "Movie Night Under the Stars." In 2007 they added a mobile cart to bring the ultimate experience to any outdoor or indoor event where their large cart can hold up to sixteen 3 gallon tubs of ice cream, allowing them to serve up to 500 guests. That's nothing to "Snick-a-Ripple" about-just one of many scoops served inside.

Krueger's Homemade Ice Cream (7510 Post Rd., North Kingstown): Their ice cream is so dense and so creamy as to resemble gelato.

The Daily Scoop(230 County Rd., Barrington; 446B Thames Street, Bristol): having earned the reputation throughout Rhode Island and southeastern Massachusetts for making the best ice cream, The Daily Scoop received the "Best of Rhode Island" accolade from RI Monthly Magazine. Pints of their ice cream are sold in supermarkets across Rhode Island, southeastern Massachusetts, and Connecticut. Each scoop contains 16 % butter fat, the purest vanillas and extracts, fresh fruit from local suppliers, and no food coloring. They boast a host of flavors not found anywhere else. One intriguing flavor on the menu is "Apple Pie"-- spiced apples in a light cinnamon ice cream with pie crust pieces.

Gray's Ice Cream (16 East Rd.,Tiverton):named among the top 12 places in the US, Gray's has been serving for eighty years. In the July 2002 issue of Gourmet Magazine, "Roadfood" authors Jane and Michael Stern noted that "Gray's makes many flavors--one that must be sampled is coffee-- a flavor that is Rhode Island's passion, robust and just-right sweet, like the cup that might have been served at the lunch counter in heaven."

Susanna's Ice Cream & Sorbet at Sweet Berry Farm (915 Mitchell's Lane, Middletown): products are handmade at the Sweet Berry Farm, using local ingredients whenever possible. No stabilizers, preservatives, artificial colorings or flavors, corn syrup or artificial sweeteners are used. Seasonal concoctions such as summer's "Cantaloupe Ginger" and "Strawberry-Rhubarb" grace their menu.

Brickley's Homemade Ice Cream and Cakes (322 Main St., South Kingstown; 921 Boston Neck Rd., Narragansett): Recipient of such awards as-"Best Homemade in all Rhode Island," 2009 - Yankee Magazine; "Reader's Choice Award for Best in South County" - RI Monthly, 1995-2008; voted Best in South County by the readers of Narragansett Times - 2006, 2007, 2008. One of their many intriguing flavors is "Malted Milk Ball."

Sweet Spot (256 Great Island Rd., Narragansett): Whether you fancy mud pie, chocolate chip, or cookie dough-you can take your lickin' outside on the deck which overlooks Point Judith Harbor, enjoying an ocean view while fishing vessels come in and out of the harbor.

Should you hop aboard a ferry to Block Island, stop at Aldo's Bakery & Ice Cream (130 Weldons Way, Block Island) for the only homemade on the island which gets higher ratings than the food served there.

Native Rhode Islanders and out-of-towners alike will enjoy detouring off the beaten path during one of those Sunday drives along the north-south milky way. Since it takes approximately 50 licks to polish off a single scoop from your cone, it's an idyllic pastime to appreciate one's immediate surroundings.

Il Laboratorio Del Gelato on Good Day New York (FOX)

Il Laboratorio Del Gelato on FOX 5's Good Day New York with Nina Zagat



http://www.youtube.com/watch?v=hKC6m-wVNb8&hl=en

Cake Decorating Classes

Interest in cake decorating classes is on the rise. Magazines are filled with glossy pictures of frosted cupcakes and custom-designed wedding cakes. Whether you are a home baker, working in the culinary industry, or yearning for a business sideline, a cake decorating course may be an excellent investment.

As a hobby, cake decorating is a unique creative outlet. You work with colors, shapes, and textures; and bring pleasure to celebrations with family and friends.

Many home bakers bring much love and talent to their projects, but struggle with basics, such as evenly spreading frosting and using an icing bag. Others have basic skills, but are dying to feel more confident creating different types of icings, borders, and flowers.

A beginner's cake decorating class is a perfect way to get started, fill in knowledge gaps, find out about the best tools and ingredients, and get step-by-step instructions on how to create professional-looking desserts. You'll learn time-saving tips, current fashions, and connect with other people with a passion for learning cake decorating techniques.

Advanced classes are useful for professionals and experienced enthusiasts. As an experienced decorator you may want to strengthen your skills, learn new techniques, or collect some new cake decorating ideas and tips.

Traditional techniques continue to be popular, but new fashions and methods are also entering the scene. Current trends include:

wedding cakes assembled with cupcakes;
cakes molded and decorated as popular cartoon figures and movie stars;
airbrushed designs; and
edible ink photo transfers.

Taking classes is a way to tune into these and other current trends.

Some advanced courses offer a certificate, which can boost your credentials when you are trying to impress potential employers and customers. Some certificates are recognized by local or national culinary associations.

Taking cake decorating classes is a great way to start or develop a business. You can learn ways to:

successfully market your creations;
discover a lucrative niche--such as custom-designed wedding cakes, cupcakes, cake sculptures, or ethnic delicacies;
decide who your customers will be--for example you could cater to business events, large social events, or bake for small local parties.

There is a variety of cake decorating classes to choose from. Classes are offered by large arts and craft stores, food craft stores, small local cake shops, high schools, community centers, community colleges, and private culinary schools. You can choose from one-day workshops, a series of weekend seminars, night courses, and full-time training.

An online course is also a viable option. Improvements in video technology make online courses very easy to use. Online courses offer step-by-step video instructions. You can repeat all or part of a video as often as you need while you practice in your kitchen. Online education also offers flexibility--you can study at any time, any day, in your own home.

Super Mario Sunshine 100% Speedrun Part 13.2

Episodes 2 and 3 of Gelato Beach.



http://www.youtube.com/watch?v=bEtvPS-3OLk&hl=en

A Taste of Texas Tech University Dining

Gelato, Philly steak, sushi or wraps -- Texas Tech offers a variety of choices on campus to meet any taste. From the chef-inspired menu of the Fresh Plate to Sbarro pizza and Chick-fil-A, Texas Tech offers of myriad of choices though dining hall buffets, special theme lines, convenience stores ... it's like having a number of tiny restaurants all over campus. Tastes Great, Less Espensive.



http://www.youtube.com/watch?v=GtFii-_l3bQ&hl=en

Birthday Cake - Make it Yourself

If there's one thing that should be said about birthday cakes, it is that they are sweeter if you make them yourself. Buying a birthday cake is something that anyone can do. But baking a birthday cake yourself is sweet, and sends a message to the birthday girl or the birthday boy about just how special he or she is.

If you have skill, the cake that you made yourself could even be more delicious than the one you bought at the cake shop. But if you don't know the first thing about baking, don't fret because there are a lot of resources that gives you a step-by-step guide to making birthday cakes. And then there are cake pre-mixes too. The trick to making a luscious cake is in the decoration. So, if you're working with cake pre-mixes, whip up your creativity for some wonderful cake decorations.

If you're making chocolate cake for the chocolate lover, put some chocolate ganache icing on top. You could border the cake with strawberry halves. If the birthday celebrant has some allergy problems, try baking a gluten-free chocolate cake with semi-sweet chocolate icing, or dairy free ice cream with milk-free icing.

If you want to offer something richer, try making a cheesecake and top it with berries. Also, try to get more creative with common cake cream recipes. Tweak ice cream recipes by using high-end ice cream instead of common ice cream. Or replace frozen whipped cream with fudgey whipped cream. Or you could also exchange the fudge topping with something a little more different, like sliced mangoes. And instead of candy toppings, try chocolate shavings instead. If the birthday celebrant prefers something lighter, trying making lemon-glazed cake or creamy orange cake. These cakes are particularly good with champagne. For kids, try making a root beer float cake or chocolate pudding fudge cake.

Gelato al cioccolato. rossy e cilly pilly

http://www.youtube.com/watch?v=Ped23YXB-lQ&hl=en

Finding Cake Decorating Supplies Wholesale

If you do a lot of baking or your business is baking and decorating cakes then one resource you need more than anything is a place to buy cake decorating supplies wholesale or at least at a really discounted price.

The first place that I would look for wholesale supplies is eBay. eBay is an excellent source for retail goods as well as wholesale items. I was able to go to eBay and do a search for Wilton cake decorating supplies and eBay returned over 40 results. I was able to get a really good deal on a set of supplies for 20% off the normal price. There are also "Buy It Now" items for sale on a regular basis that offer tremendous value.

The second place that I would look for discounted items would be Amazon.com. Believe it or not you can find some really good deals in Amazon's marketplace. Amazon has small and large business partners who provide discounted and wholesale products. Simply do a search and Amazon will return an array of products, some with terrific discounts.

One thing to keep in mind is that cake decorating is a big business. There are many people who would like to find quality products at a wholesale or reduced price. You can use a service like Worldwide Brands to help set up your own retail business buying wholesale supplies. Worldwide Brands has a huge database of thousands of wholesale suppliers that you get access to once you join as a member. Becoming a retailer yourself provides you with an additional income stream.

Liquidation.com is another excellent place to find wholesale and surplus items at auction. There are great deals to be had here because you can score a lot of products for virtually pennies on the dollar.

If you have an interest in finding cake decorating supplies at wholesale the 4 places listed in this article will definitely help you achieve your aim.

Secret to Making the Perfect Pie Crust

There are really two secrets to the perfect pie crust. The first is quality ingredients. The second and most important secret is the temperature of the butter and the water. Butter and water must be very, very cold when making a crust to ensure a flaky, delicious crust.

The recipe below is wonderful for use with pumpkin, coconut, or pecan filling. As a doubled recipe, it works well for a cherry or apple pie. For a 9" X 13" pot pie dish, the recipe can be multiplied by 4 to have enough dough for a top and bottom crust. There will even be a little left over to make decorations for the top.

Perfect Pie Crust

1 1/2 cups flour

1/2 tsp. salt

1 stick (1/4 pound) butter, chilled and chopped into small pieces

3 to 4 tbsp. cold water

Grease 9" pie plate. Sift flour and salt into a mixer bowl. Add butter. Using mixer, mix at slow speed until mixture resembles breadcrumbs. Into one cup water, add two to four ice cubes. Water must be very cold.

Add enough cold water (no more than 4 tbsp.) one spoonful at a time to make a firm dough. Using hands, scrape all dough from bowl and knead into a ball. On lightly floured surface, roll dough out to 1/4 inch thickness. Fold dough in half, then into quarters for easy transfer to the pie plate. Unfold dough onto the pie plate, pressing dough into bottom of pan. Trim excess dough around pie plate edges, leaving enough to cover edge of pan. Using thumb and fingers, pinch edges into an attractive pattern. Refridgerate for 30 minutes before filling. Makes 1 9" pie crust.

Double for a double crust or lattice crust recipe. For custard and cream cheese type pies, prick bottom of pie crust in an overall pattern to keep crust from bubbling or shrinking. Bake for 10 to 15 minutes at 400 degrees F.

The perfect pie crust is the mark of an excellent cook, and for many cooks is a matter of pride. If you follow the directions precisely, this recipe will give you the perfect crust every time.

Let's Play Super Mario Sunshine- Part 18- Finish the Beach

we are finishing up gelato beach here and i actually was before going to say i apologize for the audio not going well with the video but.....actually i fixed that. i accidentally messed up some of the clips/imovie messed it up. so eitherway it was something that got mixed up in the clips recording but i fixed it so the audio goes together with the video for this. This is the end of Section 2. Section 3 starts tomorrow and with a new way of recoding the audio so get ready for some better, much, much better commentary. :D Unfortunately i sucked badly in quite a bit of Section 3 & Section 4.... :( ----------------------------- Next Spotlight Project: Wii Sports Resort Next Let's Play: Unannounced



http://www.youtube.com/watch?v=5z3EwlEJWFw&hl=en