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Archive for the ‘Sweets’ Category

Homemade Caramel Apples

31 Oct

I was definitely in the mood to make a healthy and delicious treat this year! I found this easy recipe on The Food Network. This new chef named Anne Thornton does sweets right. She is so fun to watch on tv. It is nice to watch a chef that is beautiful inside and out. She looks like a real chef. I was surprised that she used chop sticks for her handles, that was such a smart idea! Be sure not to substitute anything in this recipe (otherwise you might be making caramel for a half of a day!) I was two tablespoons shy of light Karo syrup and used agave nectar instead. Not a good idea! Anyways a half of a day later, my caramel is scrumptiously divine. The taste is WAY better than the store bought alternative.  I can’t wait to crunch into and eat my treats! I will give some away to the trick or treating neighbors tonight. Yay for Halloween!

Homemade Caramel Apples

Couture Caramel Apples

Anne Thornton

Recipe courtesy Anne Thornton

Show: Dessert First With Anne ThorntonEpisode: Scary Sweet

Cook Time:15 min Level:Easy Yield:6 servings

Ingredients

  • 1 1/2 cups white sugar
  • 1 cup light corn syrup
  • 1 teaspoon fine sea salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 6 wooden sticks
  • 6 Granny Smith apples

Toppings:

  • German Chocolate Apples: chopped salted pecans, toasted coconut, miniature chocolate morsels
  • Peanut butter chocolates (recommended: Reese’s Pieces – Halloween colors)
  • Ginger snap crumbs and candied ginger
  • Caramel popcorn apple: salted buttered popcorn
  • Halloween sprinkles

Directions

Mix the white sugar, corn syrup, and salt in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 7 minutes, but do not stir or swirl around to mix. Watch it carefully at the end, as it will go from caramel to burnt in no time. Put an oven mitt on the hand you will be using to stir in the butter, and heavy cream, and stand back to avoid splattering. Slowly and carefully, stir in the butter and the heavy cream. Remove the pan from the heat and stir in the vanilla. Cool slightly.

Put the apples on a cookie sheet lined with lightly greased aluminum foil. Insert wooden sticks 3/4 of the way into the stem end of each apple. Dip each apple into the caramel and scrape the excess caramel from the bottoms using the side of the saucepan. Roll the apples in the desired toppings and arrange them on the aluminum foil. Serve.

 
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Posted in Entertainment, Halloween, Misc, Sweets, Syrup, Trick or Treat, Uncategorized, Vegan

 

FROZEN LOVE!

15 Aug



What does a girl do when 100 degrees is the norm?


Lord have MERCY!

OK so I have a new Cuisinart ice cream maker because my 1970s version finally died. So I was looking for anti-melting recipes. I met Don Pablo the coffee Lord on Saturday at Costco. (See my earlier post today). What an experience. I’m still blown over from it. So I had some left over coffee from all my Sunday morning experimentations.  Not wanting to be wasteful and discovering a whole new level of LOVE JUICE; Let me tell you this leaves ALL the big names and numbers in the dust!


REALLY HARD TO DESCRIBE HEAVEN but here goes the ingredients:

Makes about 1.5 quart

14 oz sweetened condensed milk

1 1/2 cups brewed strong coffee; add 1-2 tsp or more of espresso powder as needed if not strong enough to your liking

3/4 cup half-and-half or whatever kind of creamy milk substance you have

Instructions:

Don’t worry there were no recipes or documentation with my Cuisinart machine. Just GO for it. Welcome to the paperless society. Whisk together the condensed milk, coffee, espresso powder, and half-and-half. Freeze the ice cream maker unit according to the manufacturer’s directions, or in my case there were none so just GO FOR IT and add ingredients. I added about 1-1/2 tsp of ground coffee into the mix for fun. It was not noticeable and I think added to the whole sensory experience. Eat immediately then transfer leftovers (if any) to a covered container. Share with family and friends and enjoy!

DH says he would omit the espresso powder & grounds and go with that. Me, I LOVE IT just the way it is. I think I will have it for BREAKFAST!

 
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Posted in Breakfast, Coffee, Cookbooks, Dinner, Drink, Entertainment, Grinders, Misc, Shakes & Smoothies, Sweets

 

Taste Test! Sugar Free Maple Syrups

24 Jan

PhotobucketWhen you want syrup you really want something that tastes like what we call syrup. For this installment Myra takes a quick tour of a few name brand sugar free syrups. Since she is not a food professional nor is she paid or sponsored by anyone these are her real time comments.

If you have another suggestion for a sugar free syrup Myra would love to have your opinion and the name of the syrup, too. Just leave it in the comments section at the bottom of the page or use the Contact page to let her know.

Have other ideas for taste tests for Myra? I happen to know she loves a taste test about as well as anything else foodly.

-Kenny


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Posted in Breakfast, Diabetic, Food Paparazzi, Lunch, Misc, Sweets, Syrup, Vegan

 

Such a Jerk!

03 Oct

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Please give me a THUMBS UP at the bottom of my review on facebook No Reservations: Hungry for More inspired by Anthony Bourdain and The Travel Channel.

Caribbean food includes all of your favorites??seafood, chicken and steak??prepared with the flavorful and colorful ingredients of the islands. Some popular dishes are coconut shrimp, jerk chicken pasta, chicken kabobs, ribs with guava BBQ sauce and Key Lime Pie.

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Food plays a central role in family life and traditions in the islands. Cooks spend days preparing menu offerings for holidays, festivals, and special family gatherings. The cuisine of the Caribbean is like a cultural patchwork quilt. Each ??patch?? or dish represents the plentiful bounty of the islands’ lush tropical vegetation, combined with the one or more diverse groups of people that have lived there, including the original Carib and Arawak Indians, followed by the Spanish, British, French, and Dutch settlers, as well as Africans, who have had a profound influence on the food and cultural traditions of the islands. Later followed Indian and Chinese settlers, and travelers from the United States.

Try these on for size. Habanero Wings: Crisply fried and tossed in a spicy habanero pepper barbecue sauce. Bahamian Grilled Chicken Kabobs: Wood-grilled chicken breast, fresh mushrooms, onions, peppers and squash served over yellow rice.Cuban Sandwich: With ham, roast pork, salami, Swiss cheese, with lettuce, tomato, and mayonnaise, hot-pressed on Cuban bread. Chocolate Island: Rich chocolate mousse on a fudge brownie Island in milk chocolate sauce and vanilla bean anglaise.

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http://www.bahamabreeze.com

Please give me a THUMBS UP at the bottom of my review on facebook No Reservations: Hungry for More inspired by Anthony Bourdain and The Travel Channel.

 
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Posted in Dinner, Drink, Grinders, Lunch, Meat, Misc, seafood, Sweets, Vegan, Veggies

 

Happy B@#?! Day?

28 Sep

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Please give my review a THUMBS UP on No Reservations: Hungry for More on Facebook …inspired by Anthony Bourdain & The Travel Channel.

OK I must confess I’m a little soft on BR. Yes, it was my first real job. I was an original BR scooper-gal. I LOVE BR. No ice cream joint can compare. I learned so much about ice cream. After all it was my JOB to try every single ONE of those 31 rotating flavors every month. But boy did I ever have big FOREarms! Recently I just had my birthday and was SO happy to get my Birthday Club email and print out my coupon for my FREE ice cream. I have to go there soon before the month is over as my coupon expires soon. I am so excited to go there that I chose to have my official birthday cake from BR today.

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Oh my! Is it JUST ME or does my birthday cake spell Happy Bit@hday? OK I didn’t notice that while I was cutting that while I being so gracious. Greg, what is up with that??? Was that you or Kenny that did that? And whose idea was this anyways? I even ATE that cake. Ha ha very funny guys. Now I see it. You stinkers I did not even notice that until now#?! Ha ha very funny.

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https://www.baskinrobbins.com/BDayClub/RegisterInfo1.aspx?icid=bdc_000066

Please give my review a THUMBS UP on No Reservations: Hungry for More on Facebook …inspired by Anthony Bourdain & The Travel Channel.

 
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Posted in Breakfast, Cakes, Dinner, Entertainment, Sweets

 

Alaska-size it

25 Sep

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Please visit No Reservations: Hungry for More inspired by Anthony Bourdain on Facebook to rate this review with your THUMBS UP!

Serving Alaska Since 1971 offering American food with an Alaska spin, Gwennies Old Alaska Restaurant is a character study on Alaskan history. Winding down Spenard Road across the street from Barry & Karen’s world famous Harley-Davidson store be sure to pop in when wanting American food and a little Alaskan history lesson. More popularly known for their museum-style history, they also specialize in copius portions of family style food, and also offer Alaskan fare such as Alaskan king crab, salmon, shrimp, oysters and reindeer sausage to boot. Walking tourists from some of Anchorage’s finest hotels come to feast here for fast and friendly Alaskan service with a smile.

gwennies

Gwennies Old Alaska Restaurant
4333 Spenard Rd
Anchorage, AK 99517
907-243-2090

http://www.gwenniesrestaurant.com/

Please visit No Reservations: Hungry for More inspired by Anthony Bourdain on Facebook to rate this review with your THUMBS UP!

 
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Posted in Breakfast, Cakes, Dinner, Entertainment, Lunch, Meat, Misc, seafood, Shakes & Smoothies, Sweets, Veggies

 

Biltmore Ballrooms

22 Sep

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Please visit Anthony Bourdain No Reservations: Hungry for More on Facebook and rate this review. Please give me a THUMBS UP!

The stuff dreams are made of, if you are fortunate enough to be invited, that is, to an event at the restored Biltmore Ballrooms; with live music, ice and chocolate fountains, decadence beyond your wildest dreams. Exquisite plaster relief ceilings and marble everywhere you definitely feel you are royalty or noble blood and can dance the night away. Just don’t turn into a pumpkin.

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“Built in 1924, The Biltmore Hotel was the focal point of Atlanta’s business and social life for almost sixty years. Once publicized as “The South’s Supreme Hotel”, The Biltmore closed its doors in 1982, following changes in ownership and years of steady decline. After sixteen years of neglect and abandonment, The Biltmore underwent a total renovation in 1999, transforming the former hotel into a combination of Class A office space, retail and special event space.

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With the renovation of The Georgian and Imperial Ballrooms, and now listed on The National Register of Historic Places, The Biltmore quickly recaptured its standing as one of the social and business epicenters of Atlanta. Featuring original handcrafted plaster relief ceilings, restored crystal chandeliers, Palladian windows and Tennessee marble floors, the special event space can accommodate groups from 50 to 1500 guests.”

http://www.novareevents.com/biltmore/index.html

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Please visit Anthony Bourdain No Reservations: Hungry for More on Facebook and rate this review. Please give me a THUMBS UP!


mhs food

 
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Posted in Cakes, Dinner, Drink, Entertainment, Misc, seafood, Sweets, Wedding Cakes

 

Oh Black Betty BAM buh LAM! 2.0

20 Sep

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You will LOVE the texture of these brownies. I have tinkered with this recipe and I really love this. See my additions in parenthesis.

Makes 9 squares

Ingredients:
15oz can black beans, drained and rinsed
2 bananas (or 1 c unsweetened applesauce) see http://budurl.com/q553? for full substitution lists
1/3 cup agave nectar (or 1/3 c other sweetener, I used a sucralose (Splenda) product and about 1/8 tsp of stevia powder)
1/4 cup cocoa (I used a combo of milk and dark cocoa powders)
1 tbsp ground cinnamon (I used only 1/8 tsp)
1 tsp vanilla extract
a few drops mint extract *optional (I omitted this but added a small handful of almonds, 1/4 c coconut flakes and 1/8 tsp coconut flavoring)
1/4 cup raw sugar **optional (I omitted this Oh ya I added heaping 1 Tbsp espresso powder to make the chocolate POP)
1/4 cup quick/instant oats (I used 1/4 plus 1/8 c of my own freshly ground oats & added 1/4 c egg white product too)
chocolate chips *optional (I used about 1/2 cup milk or semi-sweet chocolate chips, sprinkled on bottom of sprayed pan)
chopped walnuts *optional (I omitted this)

** if your bananas are really ripe (browning) you probably won’t need the extra sugar; I suggest making the batter without it, then taste testing it to see if you need to add more sugar.

[my first batch I tried really over-ripe bananas and opted to not use them the second time, I thought the banana flavor was too overpowering and opted to use the applesauce instead, I'm pleased with this]

Directions:
1. Preheat 350F
2. Combine all ingredients, except oats, in a food processor or blender
3. Blend until smooth, scrapping sides as needed
4. Stir in the oats
5. Pour into a greased 8×8 in pan (I have used olive oil spray and it turns out fine if you choose this option)
6. Bake approx 30 minutes, toothpick test
7. Allow to completely cool before slicing
** if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour

Nutritional Info:
(without optional ingredients)
each: 85 calories, 1g fat, 16g carbs, 4g protein


 
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Posted in Breakfast, Cakes, Diabetic, Dinner, Lunch, Misc, Sweets, Vegan, Veggies

 

Butterscotch Pudding – modified

20 Sep

butterscotchpuddingFoodiesMyra013-1

Butterscotch Pudding – Modified
4-6 servings

Adapted again by Myra Cook (icobb.com) I like to refer to the Happy Herbivore @happyherbivore lady for my substitutions. Here is a short link http://budurl.com/q553

Originally adapted from [asa]0066212464[/asa]Ripe For Dessert (HarperCollins)

4 tablespoons (60g) butter, salted or unsalted (I substituted for equal amounts of applesauce smashed canned or cooked light beans or pumpkin)

1 cup (200g) packed dark brown or cassonade sugar

I substituted for 1 c Sucralose, Splenda or Sugar Twin makes a sugar free brown sugar. Refer to http://budurl.com/q553 for other variations

3/4 teaspoon coarse sea salt (I modified down to about 1/3-1/4 of that amount)

3 tablespoons cornstarch

2 1/2 (625ml) cups whole milk (I used about 3/4c whole milk and the rest water)

2 large eggs (I used egg whites)

2 teaspoons whiskey (or other flavoring)

1 teaspoon vanilla extract

1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

httpv://www.youtube.com/watch?v=eiYjaautAuE

It’s ALLGOOD!

 
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Posted in Breakfast, Cakes, Diabetic, Dinner, Entertainment, Lunch, Sweets, Vegan

 

Ready to Wing It?

19 Sep

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Please CLICK HERE to give me a THUMBS UP and rate my review on No Reservations: Hungry for More inspired by the Travel Channel and Anthony Bourdain on Facebook. Your little thumbs UP could change the fate of entertainment television! We are counting on you!

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wwc originalIt’s Oktoberfest at the Wild Wing Cafe in Marietta, GA today with brats, brew and brazen bar-BQ!

For engine starters I figuratively ‘melted my heart out’ with David’s Chicken & Friends appetizer. How can you possibly go wrong with “Juicy chunks of white chicken sauteed in medium wing sauce plus bacon, shredded cheese, scallions and creamy ranch dressing all warm & melty. Served with tortilla chips…it’s perfect for sharing! $7.99″?

This is the best chicken appetizer I have EVER had and one that I will have serious cravings for in the future. Watch out for the large chunks of smokey bacon and enter this joint cautiously and at your own risk!

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CLICK HERE FOR THE AUDIO OF Wild Wing Cafe


Next we tried the ‘Hot Jackson Brown’ well-done thick-sliced roast beef sandwich on a toasted kaiser egg roll smothered in light, fresh and creamy horsey sauce and monterrey jack cheese.


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After that we ‘started the party smokin’ with an order of dual level split wings between the level three CHERNOBYL atomic wings and level two Jo-Jo’s Red Dragon Teriyaki Wings. We cautiously started our tender palates out with the Jo-Jo’s Red Dragon Wings. They were a nice medium-hot teriyaki wing caramelized with a tangy, zesty and citrus-y yet slightly smokin and ever-so-juicy Wild Wing sauce.

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Then we were even more bold and graduated on to the next level of CHERNOBYL atomic Wild Wing hot wings which we thought were perfectly hot with cayenne and a hint of habanero and tabasco to boot which of course left us hankerin’ for a hunk o’ cheese and some thirst-quenching beverage . So we eyed up the scoville-smothering Irish Car Bomb cheesecake to cool us down into a nice after-burn landing.


Wild Wing Cafe – Marietta, GA
2145 Roswell Rd # A
Marietta, GA 30062-0821
(770) 509-9464

http://www.wildwingcafe.com/our-locations/marietta-ga.php



 
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Posted in Dinner, Drink, Entertainment, Meat, Sweets

 
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