The Gourmet Cupboard

So you’ve decided to make chocolate covered strawberries for a Valentine’s gift, but you want to add a twist to your delightful berry treats, right? I think that’s a great idea. Chocolate dipped strawberries are a true gourmet delicasy and make a fantastic gift. And nothing is more special than a handmade candy gift for a romantic occasion. Taking your chocolate covered strawberries to the next level will be fun. You can add more flavor, texture and decoration all at once.

There is a large variety of ways to add flavor and flare to them, in fact, the list is endless- so no need to be perfect. First, start out with a recipe for chocolate covered strawberries. The key to getting the best results is to set up the work area in a clean and organized way. Have all the ingredients at your finger tips and separated into small groups.Then check out this sample list of things you can try:

Toppings

Sprinkle or dip the strawberries into

-mini chocolate chips (white, milk or white- I think dark is best to go with the tartness of the berry)

-finely chopped nuts

-ground chocolate cookies (preferably Oreos)

-ground graham crackers (regular or cinnamon)

-sea salt (yes, that’s right, the salty taste contrasts well with the strawberry)

-crushed peppermint candies

-other flavors of crushed hard candies

-mini gummy candy dots

TIP: do this while the chocolate is still wet

Chocolate Drizzle and Swirls

Why not combine different kinds of chocolate? Once the first layer of chocolate has set and is hardened, drizzle other types of chocolate over your berries including different colors of chocolate coating wafers like red and pink to go with the holiday. For a swirl effect you could either dip a strawberry coated with wet chocolate into another type and twist it. Remove it from the chocolate and let the excess chocolate drip off, lightly shake.

Caramel And Chocolate

YUM! My preferred way. Before dipping the strawberry into the chocolate dip it in melted caramel. Read the melting instructions on the back of the bag of caramel candies. Once caramel has hardened follow the recipe for chocolate dipped strawberries.

Candy Flavorings

You can add a unique taste to your chocolate from raspberry to coffee and the list goes on. Candy flavorings are oil based and will not let your chocolate seize (basically ruin it). They come in tiny bottles and can be purchased at your local baking supply store or online. Try Amazon.com they have a good selection.

The Grande Finale

This is where you have the real fun. Mix and match many different techniques. Check out this list:

-Chocolate Caramel Covered Dipped in Mini Chocolate Chips

-White and Dark Chocolate Swirl Coated with Sea Salt

-Raspberry Flavored Milk Chocolate Covered Dipped in Crushed Oreos

-Dark Chocolate Covered Coated with Coarsely Ground Pecans Dipped in Milk Chocolate

-Large Strawberries Covered in Dark Chocolate with Candy Valentine Hearts stuck to the sides

-Dark Chocolate Covered Dipped in Cinnamon and Brown Sugar

The list could go on and on. Be creative have fun. To keep it simple and to save time make several of the same kind or if you have extra time make a variety, kind of like a box of gourmet chocolates except chocolate dipped strawberries.

Happy Valentines Day!

How many Valentine’s gift ideas have you come up with? How about homemade candy gifts? What could be more romantic? And I have a unique gift that will bring him or her a smile to their face and make their taste buds sizzle. Heart rice crispy treats not only look cute and romantic, but extremely tasty. What makes them unique is I’ve included some ingredients that most homemade treats don’t have. For starters they are covered in white chocolate, candies mixed in and one special ingredient too. Heart rice crispy treats make great candy gifts not only for your sweetheart, but for teachers and tasty party favors for kids school parties.

So how do you make these treats?

First start with a regular rice crispy treats recipe. Then there are a few supplies and ingredients you will need. You should already have most of them in your kitchen. The most important piece of equipment you will need is a heart-shaped cookie cutter and some plastic sauce bottles for decorating. For extra ingredients have some fun. Choose between several candies to mix into the rice crispy treat batter for extra flavor and texture such as hard cinnamon candies, gummies, M&Ms or Skittles. You can add toppings instead of mixing in the candies, so choose between mini chocolate chips or even those famous Valentine heart candies. But of course the most important ingredient is the chocolate. My treats have multi-colored white chocolate wafers, pink, red and white. And there’s one ingredient that adds an extra kick of flavor throughout each treat: candy flavoring. Candy flavoring is an oil that comes in small vials that you could buy at your local baking supplies store, at Michael’s or online, Amazon offers many different flavors. These vials come in many different flavors from cinnamon, cherry or pineapple to cotton candy, mango or peppermint. For Valentine’s Day I like cinnamon or strawberry. The trick to adding candy flavoring to rice crispy treats is to melt the marshmallows down to a liquid before mixing in the cereal. While the marshmallow is in this liquid state add one to three drops and stir well.

There is a certain technique to decorate heart rice crispy treats that does require a certain order, but for the most part you decorate them much like you would sugar cookies. The sauce bottles are for the chocolate. You first melt the chocolate in the microwave or double boiler then pour it into the bottles. To keep the chocolate warm and liquid drop them into coffee mugs filled halfway with warm, NOT hot water. When the water cools fill it back up with warm water. And if you would like to add a few special touches to your treats use red and pink colored sugar crystals and sugar pearls. These treats are getting out of control. I’m getting hungry just thinking about them. I promise you’ve never seen anything like them, nor eaten for that matter.

How about packaging?

Keep it simple. Use cellophane bags and tie them off with ribbons. Michael’s always has clearance ribbons. Slap on Valentine stickers or even pluck them with lollipop sticks to make rice crispy treat lollipops. Make three treats and drop them into a Valentine’s coffee cup. If you don’t wish to use cellophane bags then find some small pink or red paper gift bags. Add a gift tag with a romantic or cute gift message and you’ve just made a delicious and unique candy gift!

Stuck on what gifts to give for the holidays? How about homemade edible gifts? If you are looking to perhaps save some money, but choose something worthwhile that is sure to be a hit then candy gifts are a great choice. Chocolate bark recipes are easy to make and even more fun to eat. Chocolate bark are broken pieces of chocolate usually mixed with other candies, nuts or other ingredients or flavors. You can package them in decorative gift boxes, cellophane bags or even a combination like cellophane bags inside colorful paper gift bags with Christmas tissue paper, the options are numerous. The options for the chocolate bark recipes themselves is even bigger.

There are three types of chocolate to choose from: dark chocolate, milk chocolate and white chocolate. And even within dark chocolate there are degrees of sweetness, the packaging will tell you the percentage of sweetness. Once you choose the type of chocolate you want you then you choose the other ingredient to mix in it could be anything from prezel pieces, toffee bits, peppermint bits, chocolate chips, raisins, nuts of all kinds, other dried fruits, hard shelled chocolate candies like M&Ms, so on and so on. And there’s more than just other ingredients. There’s a third element: candy flavorings. You could change the taste of the chocolate by adding a drop or two of oil-based candy flavorings like orange, cherry, strawberry and more. These can be found at your local baking supply store. I also recommend Michaels here in the US. A baking supply store will have more flavors, though and you could always search online.

Not sure which combinations that someone special would like? Then make a few different chocolate bark recipes and mix and match the gifts. Try three different dark chocolate barks like one piece of plain dark chocolate bark, almond dark chocolate bark and cranberry dark chocolate bark. Or perhaps one piece of each chocolate with the same second ingredient or one of each chocolate type with different ingredients in each. For even another idea try the same chocolate type but with three different candy flavorings.

Which chocolate brand works best and in which shape (chocolate chips, wafers, blocks)?

The quality of chocolate is very important. There are some chocolates made for dipping (coating chocolate), there are some made for baking (ex. brownies, mousses, pastries) and there’s other chocolate good for eating raw. The best tasting one is the latter which would contain sugar to provide a good flavor. This still throws dark chocolate into the mix which could be bittersweet or semisweet, it would depend on the ratio between chocolate liquor and sugar, the more sugar the sweeter. These chocolate will come in blocks or bars, but if all you have on hand are wafers or chips then they will work just fine. I still would prefer the blocks. As far as the brand for Wafers I would go with Wiltons or Merckens. These are two of the most popular brands on the market. You can buy these at a local baking supply store, Michaels and even Wal-Mart is now carrying Wiltons. For the blocks you could go with Hershey’s or Ghiradelli’s.

Ready for a recipe? Let’s try dark chocolate peanut bark. The crunch of the peanuts and snap of the crisped rice cereal add various textures to enjoy.

Dark Chocolate Peanut Bark

Ingredients

1 Bag of Dark Chocolate Coating Wafers (16 oz.)

1 1/4 Cups Peanut Butter

1 1/2 Cups Dry Roasted Peanuts

2 Cups Crisped Rice Cereal

2 Cups Mini Marshmallows

Directions

1. Prepare Baking Sheet: Line a 9 x 13 baking sheet with wax paper then spray with cooking oil. Wax paper should extend beyond the ends of the sheet.

2. Melt Chocolate: There are two basic ways you should melt chocolate either

a) with a double boiler- add a small amount of water to the bottom pot filling only a few centimeters up the side. Simmer on low heat until vapors rise from water. Place smaller pot on top and add chocolate. As chocolate softens stir. DO NOT OVERHEAT or chocolate will seize and burn. Once completely liquid remove from heat immediately, or

b) use microwave. In microwaveable medium bowl heat chocolate for 1 minute on 50% power. Stir. Chocolate will NOT be completely liquid yet. Continue process of melting on 50% power in 30-second intervals then stirring. Every microwave different. You must heat up slowly, that’s why you carefully heat on half power or you could burn the chocolate.

3. Add Other Ingredients: Stir in other ingredients one at a time to obtain a consistent blend in the following order peanut butter, peanuts, crisped rice cereal and marshmallows.

4. Pour into Baking Sheet: Pour mixture onto one end of the baking sheet then tilt it so the mixture flows down to the other end. Tilt sheet back and forth until chocolate mixture is even. Set aside and let chocolate set (cool). Once hardened drop sheet on top of counter to crack the chocolate.

5. Cut into Pieces (optional): If needed lift chocolate by ends of wax paper and place onto counter top. gently crack with butter knife. Should end up with many jagged-edged pieces of candy.

Now package them in one of the forementioned ways.

What combinations will you make? Here is a list of 10 to try. Or make up your own. Just substitute the chocolate and second ingredient with the ones from the recipe above. Enjoy!

1. Dark Chocolate Almond Bark

2. Dark Chocolate Dried Cranberries Bark

3. Milk Chocolate Peanuts Bark

4. Dark Chocolate Dried Cranberries Bark with Orange Flavoring

5. White Chocolate Peppermint Bark

6. White and Dark Chocolate Swirl Bark with Peppermint Bits (or pepperment flavoring instead of bits)

7. Caramel Covered, Milk Chocolate Pecan Bark

8. Milk Chocolate Bark with Chocolate Covered Soy Beans

9. Milk Chocolate Crisped Rice Cereal Bark

10. M&M Covered Milk Chocolate Bark

Hmm! What’s that wonderful smell? Ah, that’s some fresh homemade cupcakes baking in the oven. The fire is cracking in the fireplace, snow covers the yard and street outside and somewhere children are sledding and playing in the snow. Christmas time has come and I have some great cupcake ideas for the holidays. I recently invited Leigh, professional cake and cupcake decorator from British Colombia, back to share some of her best tips for this special time of year. I wanted to pick her brain in order to unveil some yummy ideas in order to start the season off right. So we ended up discussing a few topics some of which were regarding the best cupcake frosting for Christmas, she shared with us one of her delicious recipes, how to store frosting and the best frosting and cupcake recipe combination for Christmas. Here are the topics we discussed along with her tips and ideas.

There are many great frostings, but we wanted to know which is a unique recipe. So what is the best cupcake frosting for the holidays or perhaps most popular? The holidays is a special time of year and calls for a seasonal flavor not typical used the rest of the year so a great choice is eggnog frosting. Eggnog frosting is delicious on a moist chocolate cake. And even tastier is mixing two flavors, cinnamon spice cake with eggnog buttercream frosting. These are the two flavors for which Leigh seems to receive the most orders.

Well, I have to admit that sounds absolutely delicious, but I wanted a recipe to use for the holidays and Leigh was happy to oblige with another popular Christmas recipe.

She shared that in addition to eggnog another popular Christmas frosting is mint cream cheese, which is also great for decorating cakes, by the way. In her opinion there are several cake flavors with which this frosting goes well, chocolate cake, gingerbread cake and even red velvet cake. And a cool idea to boot is to dye the frosting green if you use a red velvet cake recipe to create the Christmas colors red and green. Here is the recipe:

Mint Cream Cheese Frosting Recipe

*1 (8-ounce) package cream cheese, softened.

*1 cup butter or margarine, softened .

*1 (2-pound) package powdered sugar

* 2 teaspoons peppermint extract (optional: green food coloring)

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.

2. Gradually add sugar, beating at low speed until smooth.

3. Add extract, beating until blended, 2 teaspoons vanilla extract can be substituted.

I don’t make too many cupcakes, there are other treats I prefer to make so we briefly touched on some basic cupcake frosting techniques. As I imagined piping the frosting onto the cupcakes is preferred over spreading it on with a knife for most designs. However, for cakes she prefers to spread on the frosting with a metal spatula, first dipping it into warm water so it creates smooth and crisp edges. She added that it takes away the ripples and bumps creating a more professional look.

Now there was one more question I felt very important to discuss and that was, “How long does frosting last before you should throw it out?”

Leigh explained to me that it actually depends on the type of frosting. Cream cheese icing should be refrigerated and lasts about week. If it’s just sugar and water it can last more than week and if there are eggs or cream in it then she suggests no longer than 3-4days. If you’re using pre-packaged icing, which has a lot of preservatives, this can last for a few weeks in the fridge. Oh, and I almost forgot one more item, “How do you store frosting? And if so how long should you freeze it?” Always store frosting in either air tight containers or in sealed bags, this way it always stays fresh when it’s time to use it and freezing frosting is another way to go she added in order to keep it fresh, this is actually her preferred method for storing frosting.

Leigh thank you for dropping by again and sharing your insightful tips and information Happy Holidays!

Rick is the founder of a website dedicated to how to make sweet edible gifts and candy making recipes and other sweets.
Leigh is a professional cake decorator who is busy this holiday season bringing Christmas cheer with her culinary masterpieces. She decided to teach others how to decorate cakes and cupcakes by developing her own website.

Seldom has an active thoroughbred been accorded the accolades that have been directed toward Black Caviar.

The formidable mare has been dubbed the world’s best sprinter and the greatest horse of all time by the International Federation of Horse Authorities (IFHA ) World Thoroughbred Rankings (WTR) system, established in 2002.

Points-based ranking systems, as any fan of any sport well knows, can be misleading. Any football fan whose number one-ranked club was on the short side of a one-nil score to a much lower-ranked opponent knows this fact intimately. Thoroughbreds, in particular, frequently ignore rankings for reasons only they understand. In the final analysis, the final outcome is all that matters, whether it’s the result of a single contest or the standings at the conclusion of the season.

So, is Black Caviar deserving?

Let’s examine this filly’s resume in an attempt to decide.

Black Caviar was foaled at Swettenham Stud in August 2006. She certainly possesses an impressive bloodline, including Desert Sun. More interesting, though, is that she has the most productive sire of the 20th century, Northern Dancer, on both her sire and her dam’s side. For any who appreciate a good coincidence, the horse Black Caviar supplanted as highest ranked sprinter of all time, Oasis Dream, also carries Northern Dancer’s blood on both sides. Northern Dancer, of course, never ran worse than third, posted 14 wins from 18 starts in two years of racing, and narrowly missed producing the American Triple Crown with his well run third in the 1964 Belmont Stakes.

Next, let’s take a look at Black Caviar’s racing results.

She is currently undefeated from 12 starts. Next up is the Doomben feature on May 14, where she is a prohibitive favorite at a $1.25, going for 13 in a row. Her connections have her scheduled to complete her autumn campaign at the May 28 Doomben 10000, where it appears that there is little, other than an extra 150 metres, to stand between her and consecutive win number 14.

Her last win in the Group 1 Darley T.J. Smith Stakes added just over $1 million to her tote when she posted a comfortable 2.8 length victory over Hay List, all the more impressive considering she jumped awkwardly, which could have doomed a lesser horse over a short sprint.

Black Caviar’s three prior wins were also 1200 metres Group 1 events: the William Reid Open on 25 March, the Newmarket Handicap on 12 March and the Coolmore Lightning Stakes on 19 February. All three of these wins had Luke Nolan taking the ride.

Her first Group 1 win came on 6 November 2010, the 1000 metres Patinick Farm Classic with Ben Melham aboard.

Leading up to the aforementioned Group 1 wins were four Group 2 victories, including a time of 53 flat over 1200 m in the Australian Stakes on 22 January 2010 at Moonee Valley Racecourse.

It all started with a 1000 metre win at the Cromwell Handicap on 18 April 2009, where she bested her nearest competitor, Demerit, by six lengths.

To this point, about the only criticisms that could be leveled on Black Caviar is that she has had occasional difficulties in the barrier and that she attracts short odds.

It will be interesting to see how much longer Black Caviar runs, or if she could possibly be tried at a mile, although common sense indicates that anything beyond that might smack of inflated expectations.

With the jury still out, since she’s still running, it’s difficult to reach a definitive conclusion regarding Black Caviar’s place amongst the all-time great sprinters. If she were to finish unbeaten over one more season, then go on to produce significant progeny, it would be more than reasonable to reach the verdict: Black Caviar, greatest sprinter of all time.

Dark chocolate truffles are a confectionery dream. These are the higher end of the chocolate industry, fine dark chocolate category and are usually quite pricey. However, for a chocolate lover, many times, price is usually not a problem. But, also keep in mind that although the price may be a bit more for some than they are for others, that in no way, shape, or form is an indication that the more expensive ones are any better than the cheaper ones. Of course, some are considerably better than others but, this is not a normal occurrence.

Chocolate truffles are basically a combination of either dark or milk chocolate, butterfat, and sometimes coconut oil. However, there are different variations all around the world. For instance, a Harvey truffle, which is a Canadian version, adds peanut butter and graham cracker crumbs into the mixture. The European favorite uses a syrup base of cocoa powder, fats, and milk powder. The Swiss are probably the most famous of the world’s truffle makers and uses melted chocolate, cream, and butter. They are also sprinkled with a cocoa powder and this makes them exceptional. However, the longer they sit, the worse they get therefore, if one is looking for good high quality Swiss made truffles, by all means, make sure they are fresh.

There are many different types of truffles that utilize dark, milk, and even white chocolate. These originated in the French culture and began as “ganache.” This is typically an icing, filling, or even a glaze that is created by using chocolate and heavy whipping cream. These were usually made for wealthy or noble people and were considered to be out of reach for the typical “poor” chocolate lover. These were created around eighteen fifty and would take the world by storm. But, it was said that these were created entirely by accident when a candy maker, and especially a chocolatier, had a helper that accidentally mixed cream into a chocolate batch while it was melting. This could very well be true considering that that the chocolatier referred to his helper as a “ganache” which actually means fool or idiot. It turned out to be for the better and they have been called that ever since.

Since then, every candy maker in the world has explored the truffle concoction and there have been many that have added items such as nuts and fruit to them with great success. They are now a staple item at most holidays that incorporate candy and chocolate such as Christmas and Easter and it is the dark chocolate types that are the primary type.

There is nothing sweeter than to have your favorite treat each day. There are those cakes, ice creams and of course those gooey donuts. There are lots of baked donut recipes in the market today. You can choose from the most basic to the most advance recipe. But if you are a beginner then you’d better opt for a simple and easy to follow baked donut recipe. Doing so will surely help you make the best tasting treat ever!

If you are looking for the best baked donut recipe then you can surely find numerous of them around the net. There are also recipes which you can find in books and other printed materials such as magazines and recipe book for delicacies. Finding the right one can be quite complicated especially if you haven’t tried using such kind of recipe of treats before. But with these kinds of resources then you will surely find the perfect recipe that will not only help you create the most mouth watering treats in the world but something which your family and friends will love the most.

As I mentioned above if you are just starting with this kind of treat then it is important that you choose the simplest and easiest baked donut recipe. Never opt for those complicated ones as it may only fails you and give you undesirable results. There are lots of recipes of such treats suited for beginners. There are also articles and ebooks and even videos that could help you learn all the basic tips and methods as regards to baking these sweet and gooey sweets.

When choosing for the right kind of recipe it is important that you prepare and get all the necessary ingredients and cooking tools ready. Make sure to get the freshest raw ingredients so as to get the most perfect results. For example with the eggs, it is important that you get the freshest one as eggs can actually ruin your dessert. It can actually either ruin or spoil it. So make sure to get the freshest eggs in the market today.

When preparing the ingredients and tools make sure that you get all the necessary things you need according to the recipe you obtained. Never leave out anything behind as this will surely ruin your baked donut recipe. Always double check your ingredients and tools and make sure that your tools are all clean and dry before you start baking or cooking your sweet desserts.

Once you start see to it that you call and let your kids help you around. Your kids will surely have a wonderful time baking and cooking this gooey treat. You can actually let your kids dip the dough in the glaze or even let them sprinkled it with powdered sugar.

These treats will not only satisfy our sweet tooth but it will also be the most tasteful desserts which your friends and family will surely love! Just make sure to choose the best and right recipe!

Both chocolate and gold have had great appeal to humans for countless generations. However, chocolate tastes a lot better. Chocolate originated in the Amazon region around 2000 BC, having been derived from the seeds of the cocoa tree.

The process of making gourmet chocolates by hand starts out very similar to how coffee is made, where the cocoa beans are roasted at a high temperature and allowed to gradually return to a lower temperature. The husks are then removed and the nibs are ground into a cocoa liqueur. During the conch and refining process the chocolate is given its smell, texture and taste. The exact flavor of the chocolate will depend on the type of chocolate made and the ingredients added during each process.

The chocolate is then tempered to give it a shiny appearance. This process prevents the chocolate from easily melting in your hands or in the box before it can be consumed. The chocolate is then heated and cooled and molded in a process that is both tedious and time-consuming when done by hand.

The key to making quality chocolate by hand is the ingredients and the time put into each step of the process. Also, in some cases, the rate at which the chocolate is allowed to cool is very important in determining its quality.

When gourmet chocolates are made by hand an additional ingredient, of course, is experience. It’s a process of trial and error and finding what works best and then refining those techniques.

Some of the great names in chocolates include Lindt, Endangered Species, Dove, Chocolove, Emily’s, thinkThin and Ghirardelli. There are also a variety of quality handmade chocolates including chocolate covered strawberries, chocolate truffles, gourmet chocolate and dark chocolate.

Say—I didn’t hear you mention Hershey–you know, that town in Pennsylvania that makes the most famous chocolate of all. Be assured that factory made chocolates, like Hershey, may produce tasty chocolates, but they are made with a cookie-cutter technique to meet quantity demands and often with added ingredients to make the chocolate last longer. Quality hand made gourmet chocolates, on the other hand, have an added personal touch that is evident in each bite.

And speaking of bites, whether the chocolate is handmade or Hershey factory made, both have one thing very much in common—they are high in calories and not good for the waist line. So nibble only.

Copyright © 2011 Monica Shah

Most people love chocolate but have never tried the raw food where chocolate comes from: cacao beans. People around the world have treasured cacao beans for centuries – in ancient cultures it was used as a currency. Today you can find it in the raw food section of your local health food store. It comes labeled as whole cacao beans, cacao nibs (crushed beans) and raw cacao powder (powdered cacao beans).

And with the dairy and sugar out of the way, you can enjoy raw chocolate without guilt for so many reasons. Below are four reasons to use raw chocolate.

First, the magnesium in raw chocolate supports your heart. Magnesium helps decrease blood coagulation, thus helping to lower blood pressure and helping the heart to beat efficiently.

Second it helps you stay young. Cacao beans contain high amounts of antioxidants comparable to the levels in green tea and red wine. Antioxidants work to neutralize free radicals, major culprits in the aging process.

Third, it helps you focus. Cacao beans can contain up to 2.2% Phenylethylamine (PEA). PEA increases the activity of neurotransmitters in your brain, helping you to stay focused, alert and captivated – like when you are reading a really good book.

Fourth, it creates bliss (yes, every chocolate fan knows this one). Cacao beans contain Anandamide. Anandamide is called the “bliss chemical” because it is released when we are feeling great.

And finally, plain and simple: raw chocolate makes you happy. Raw chocolate is a great source of serotonin, phenylethylamine and dopamine, three neurotransmitters that help alleviate depression and promote feelings of well-being.

Chocolate is healthiest if it is dark with less added dairy products and refined sugars. Raw cacao beans have no added dairy or sugar so they are clearly the best option.

So how do you eat these precious beans? Well, cacao beans can be a little bitter to the raw chocolate newbie. So it is best to combine them with something sweet such as raisins. A great snack idea is a trail mix with raisins, cacao nibs (crushed beans), and your choice of nuts. Or make a chocolate smoothie by throwing them in your blender with milk, soy milk, almond milk or yogurt and your favorite sweetener. A 1.4 ounce serving of chocolate has about as much caffeine as one cup of decaffeinated coffee, so you don’t have to worry too much about the caffeine. But do be careful, I once overdosed on some raw chocolate goodies and was up until three in the morning. To get you started, my favorite raw chocolate recipe is below: a healthy version of my most coveted ‘unhealthy’ treat, peanut butter cups. Enjoy it. I know that I do.

Ideal Balance founded in 2006 to help busy professionals find simple ways to eat healthy, exercise consistently, and find peace and balance in their lives. She conducts nutrition and health coaching, live workshops and various events in New York City and San Francisco.

Monica Shah helps busy professional women with weight loss and healthy living by giving them simple steps that work no matter how busy they are. Monica put all of her secrets on her “fast track to weight loss and healthy living” MP3. To get the free MP3, please go to
http://ow.ly/3NPQ2

Any recipe will be a hit when topped with a whipped cream. If you are fond of making desserts for the family, it is time to get a whipped cream dispenser to make your life easier. Moreover, you can have a couple of different types of cream mixed up for use anytime of the day. There is nothing easier than using this tool. Simply take the cream whipper out and squeeze the trigger.

No work is required if you have a whipped cream dispenser. Get a cream whipper for your kitchen and start making your family happy with your homemade treats. Here is one amazing dessert that you can easily whip up for your loved ones anytime.

Be the hit of the summer parties with these Banana Walnut Cupcakes with Whipped Cream Cheese Frosting. Garnish with chopped walnuts and sliced bananas.

Banana Walnut Cupcakes

Ingredients:

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Preparation:

Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with paper or foil liners. Cream together butter and sugar. Then, add the eggs one at a time. Stir in the vanilla, bananas, and buttermilk. Get a separate bowl and combine the flour, baking powder, and salt. Slowly add this to the banana mixture and stir in. Do not over stir. Using a large spoon divide evenly into 18 lined muffin cups. Bake these for 15-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool on a rack for 10 minutes before frosting with the Whipped Cream Cheese Frosting.

Whipped Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese,
softened 1/2 cup butter
softened 2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Combine cream cheese, butter, sugar, and vanilla in a mixer and mix on medium until whipped and creamy.

For a different spin on these cupcakes, frost with the one of the following frostings:

a) Chocolate Cream Cheese Frosting

Ingredients:

4 oz of sweetened bakers chocolate or a milk chocolate candy bar (melt in a double boiler or microwave oven)
2 (8 ounce) packages cream cheese
softened 1/2 cup butter
softened 2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Melt the chocolate in the microwave or double boiler. To melt in the microwave, put the chocolate in microwave save bowl and microwave on high for 15 seconds. Stop the microwave and stir. Microwave for another 15 seconds. Stir again. Continue this process until chocolate is melted. Next, combine cream cheese, melted chocolate, butter, sugar, and vanilla in a mixer and mix on medium until whipped and creamy.

b) Rum Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese,
softened 1 tsp of rum extract 1/2 cup butter
softened 2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Combine cream cheese, rum extract, butter, sugar, and vanilla in a mixer and mix on medium until whipped and creamy.

These are easy to make recipes with standard ingredients. If the local grocery store does not carry the rum extract, try a specialty baking shop or an online store. Furthermore, these frostings are easier to make using your cream whipper and dispenser. Following the instructions on how to use your kitchen gadgets, use the ingredients given, and make those decadent cupcakes more mouth watering with their unique frosting.

For more tips and information about whipped cream dispenser please visit:cream whipper