Sweet Sensations

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 in my opinion it is never worth the ingestion Sweet Sensations
Hi Sally,

Thanks for your last letter. I will try that recipe for sure! Looks delicious. As for Marmite . . . in my opinion it is never worth the ingestion.

As promised I am putting up recipes from the desserts I made for the work Christmas party. I completely overdid myself as usual but had a lot of fun making them. My candycane cookies didn’t really work out as planned. They are really hard to form into the proper shape so I gave up and made circle cookies instead. They still tasted delicious according to my taster.

Candy Cane Cookies
1 cup sugar
1 cup butter (softened)
½ cup milk
1 tsp. vanilla
1 teaspoon peppermint extract
1 egg
3 ½ cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
½ tsp. red food colouring
2 tbsp. finely crushed hard peppermint candies
2 tbsp. sugar
In large bowl bear 1 cup sugarm the butter, milk, vanilla, peppermint extract and egg with electric mixer on medium speed or stir with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir food colour into half. Cover: refrigerate at least 4 hours.  in my opinion it is never worth the ingestion Sweet Sensations
Heat panggangan to 375F. For each candy cane, shape one rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. In a small bowl, mix crushed candies and 2 tablespoons sugar; immediately sprinkle over baked cookies. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
 in my opinion it is never worth the ingestion Sweet Sensations
Irish Cream Bars
¾ cup all-purpose flour
½ cup butter, softened
¼ cup powdered sugar
2 tbsp. unsweetened baking cocoa
¾ sour cream
½ cup sugar
1/3 cup Irish Cream liquer
1 tbsp. all-purpose flour
1 tsp. vanilla
1 egg
½ cup whipping cream
Chocolate sprinkles, if desired
Heat panggangan to 350F. In a small bowl, mix ¾ cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in bottom of ungreased 8-or-9 inch square pan. Bake 10 minutes.
In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire risk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting.
Cut the bars into bite-sized pieces. Mix whipping cream and sugar. Pipe whipping cream onto each square and serve.

It was so wonderful to see you and I am SUPER excited for the 17th. I think you may have to keep me in check. All those beautiful wedding dresses to try on and so little time.

Give Jason my best and I will see you soon.

Lots of Love,

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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