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Archive for December 7th, 2006

Heavenly Sex!

Posted by gottabkd on Thursday, December 7, 2006

Here are some Christmas drinks that are just yummy! Enjoy!

Heavenly Sex!
2oz. amaretto
1 tsp chocolate syrup
1/2 oz. grenadine
2oz. spiced rum

Edit: serve over ice, substitute 1/2 oz of crème de cacao instead of the chocolate syrup.

Candy Cane Martini
1 ½ oz vodka
1 tsp peppermint schnapps
1 oz club soda
Mini candy cane, for garnish.
1. Pour vodka, peppermint schnapps, and club soda over a handful of ice in a cocktail shaker.
2. Shake until cold, then pour into a chilled martini glass.
3. Hang mini candy cane over lip of glass.
Makes 1 drink
Excerpted from Holiday Cocktails by Jessica Strand and photographs by Laurie Frankel.

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6 Varieties of Chocolate for Baking

Posted by gottabkd on Thursday, December 7, 2006

Most of us don’t need an excuse to indulge in some delectable chocolate especially when baking. Whether it’s a piece of it or it’s covering your favourite desert, there are many varieties to consider. Each variety varies in its proportions of cocoa solids, cocoa butter and other ingredients, such as sugar, vanilla and lecithin.

Here is a brief description:

Types in order of liquor (pure chocolate) content..
Unsweetened chocolate is made from pure chocolate liquor with no sugar added and is used only for baking and desserts, not eating on its own.

Cocoa powder is made from chocolate liquor that has been pressed to remove most of the cocoa butter. Pulverized and sieved, this dry unsweetened powder is lower in fat than solid chocolate.

Bittersweet and semi-sweet chocolate can be used interchangeably. Bittersweet has a slightly lower sugar content and a slightly stronger chocolate flavour. Both are used in desserts and baking but are sweet enough to eat as is.

Milk chocolate has milk added, producing a lighter colour and flavour. It’s a popular eating chocolate and can be used in recipes. This one scorches easily if the temperature is too high.

Chocolate chips are specially formulated to soften yet hold their shape during baking. Do not use in place of pure chocolate unless indicated in recipe.

White chocolate contains cocoa butter but not chocolate liquor, so it’s not actually chocolate. In recipes, be sure to use pure white chocolate, not artificial, which doesn’t melt evenly.

Happy baking…

Till Next time….

Posted in A few of my favorite things, Food and Food Stuff | 2 Comments »

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