DIY Sriracha a.k.a. Rooster Sauce Impress your Chili Head friends by busting out a bottle of this DIY Sriracha Chile Sauce! Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha". This sauce has a great, addicting flavor -- hot, sweet and garlicky -- and just like the real "Rooster Sauce", it tastes awesome on just about anything. (recipe adapted from The Sriracha Cookbook by Randy Clemens) Ingredients: **Gloves** 1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno) 3 Thai Chili Peppers 2 tbsp Garlic Powder + additional as needed 2 tbsp Granulated Sugar + more as needed 1 tbsp light brown sugar 1 tbsp kosher salt 3 cloves garlic 1/2 cup distilled white vinegar + more as needed Water as needed Kitchen Equipment: 2lb Glass jar 1 bottle Funnel
Rose Cake Pops Tutorial Rose Cake Pops Tutorial Cake pops are delightful little bites of sweet cake coated with chocolate. Valentine’s Day is just around the corner, and we have lots of tutorials and DIY ideas for you. We especially love rosettes so we had to share this “Rose Cake Pop” tutorial with you! If you try your hand at these cuties, be sure to send us a picture! Thanks to Audrey Novak of Sweet Cheeks Tasty Treats for submitting her Rose Cake Pops Tutorial! Take it away, Audrey! Rose Cake Pops You’ll Need: Prepared Cake Balls (Head over to Bakerella to learn how to make them) Lollipop Sticks Melted Almond Bark or Candy Melts Prepared Modeling Chocolate Quick Modeling Chocolate Recipe:Melt 8 oz of Chocolate or Almond Bark. Refrigerate until hardened and ready to use. For the roses, I used a combination of Red Candy Melts and White Almond Bark. To start, you’ll need to form your Cake Balls into tear drop shapes. I use a chocolate melter for super easy melting and dipping! Have fun! ~Audrey”
How To Make Transparent Potato Chips There are two kinds of people in this world: the kind that open a bag of potato chips and indiscriminately start snacking on its contents without even looking down at them, and then there are those that look at a potato chip and ponder, what IS this? Who does it resemble? Could it ever be more than this? For those of your who fall into the first category, congratulations. You are completely normal human beings. Now, we at The Creators Project are not exactly a pack of Emerils. We kicked the habit of eating shards of glass back when we were teenagers, but these transparent potato chips brought back sweet memories of those adventurous days. Now let’s make some invisi-food. For this project, you’ll need an oven preheated to 375 degrees (F), 8 Yukon Gold potatoes, high-quality finishing salt or Kosher Salt, 1/2 cup olive oil, 4 cups water, 4 tabelspoons potato starch, a squeeze bottle, and an Arduino. First, wash the potatoes and place a 1 cm deep slit into each one. [via Instructables]
HOT CHOCOLATE ON A STICK recipe | giverslog - StumbleUpon If you’re new here, welcome. I’m AmberLee, and since writing this post, I’ve opened up a little chocolate shop. I’d love to have you stop by, don’t forget to send me a hot chocolate flavor suggestion. Or say hello on facebook. I’d like that too. NOTE: If you blog this recipe, I’ll be thrilled and flattered. Oh how I love when the weather turns cold enough for hot chocolate. This idea is something I’ve been wanting to try for a couple winters now. me in Venezuela, I’m the pudgy one in booties Enough of my life story, and on to a recipe for real, amazing hot chocolate. I’m glad I finally took the time to puzzle this through and do a little taste testing, because the recipe turned out to be so simple, and the results so delightful. First things first: what chocolate to buy (see a whole post dedicated to this here) The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard
Homemade Gummi Candy Well the boys are back to school and Bella and I are finding plenty to do! Yesterday — homemade gummy bears! We decided that learning how to make gummy bears, would be a project. All we needed was 1 -3 oz box of flavored gelatin and 2 – 1/4 oz packages of unflavored gelatin, water and candy molds. (we used two candy molds) Place 1/3 cup water in a small sauce pan. Place sauce pan over medium heat and stir until gelatin is dissolved, about 2-5 minutes. Fill molds. Allow to cool completely, about 20 minutes. Peel the gummi candy out of the molds. Enjoy! Make homemade stickers with the unused unflavored gelatin packets. Notes: My son felt the blue ones weren’t flavorful enough.
Hot Chocolate Spoons for your dipping pleasure by Marie LeBaron As January is here and the cold wintry season is in full effect, we’re warming up with some hot cocoa. But the best part is, dipping our Hot Chocolate Spoons into it! These spoons are easy to make and fun to eat, helping beat those winter blues! Supplies for Hot Chocolate Spoons: – spoons, plastic work best – chocolate chips, regular and mini chips – marshmallows – coconut, shredded and sweetened – peanut butter chips – butterscotch chips – crushed candy canes – wax paper – plate Have your supplies out ready to go. Heat up your chocolate chips for spoon dipping first. Once your chocolate is melted, dip your spoon into the bowl. When you’ve got your spoons dipped, it’s time to decorate them. We made a few different kinds of dipped spoons. Once you’ve got all your spoons dipped and decorated, let the chocolate harden again. going… gone! Now this is one tasty snowman!
Cola Syrup Less sweet and more spiced than commercial cola, there is real depth to the flavour of this syrup – it makes the perfect base for a mocktail. Pour over crushed ice, add a couple of very finely sliced rounds of fresh orange and lemon, and top with soda water (novelty umbrella optional). It is so refreshing, all natural and caffeine-free! Makes approx 500ml Infusion 1 cinnamon stick 2 whole star anise, broken 1/3 whole nutmeg, finely grated 3cm piece ginger, minced 1 vanilla pod, split Zest 2 oranges Zest 1 lemon Zest 1 lime ¼ tsp citric acid 1 tsp dried lavender flowers 2 cups water Caramel 2 tbsp honey 1 ½ cups brown sugar 1 cup water Infusion: 1.
Tips for Cookie and Brownie Mix In a Jar Article Choco Tacos After making the homemade strawberry shortcake bars, I thought to myself, what other things can I make that you would get from an ice cream truck? I've been a fan of Choco Tacos for a long time, but never really craved them. That's cause they were so hard to find, you wouldn't even hear about them for a long time. Well I guess the company decided to finally start selling them in grocery stores, because I now see commercials for them all the time. Pizzelles are super easy to make and can be twisted into any shape you want. The only caveat is that you need a special appliance. The easiest way to shape them like perfect taco shells is to use a book. I did a layer of cookies and cream, a swipe of peanut butter, and a layer of homemade Honey Nut Cheerios ice cream. a final coating of melted chocolate that is spiked with a little butter and cream. These came out way better than I had expected. The little streak of peanut butter running through the center was a nice touch.