#powder vs syrup

[luckystorein22]

The Irresistible Delight: Indulge in Nestle Nesquik Chocolate Drink for Pure Bliss!

Indulge in the Irresistible Delight: Nestle Nesquik Chocolate Drink for Pure Bliss!

Discover the perfect treat to satisfy your chocolate cravings with Nestle Nesquik Chocolate Drink. Delve into a world of pure bliss as you indulge in the rich, creamy goodness of this delectable beverage.

Every sip of Nesquik takes you on a journey of pure delight. The smooth, velvety chocolate flavor tantalizes your taste buds, leaving you craving for more. Whether you enjoy it hot or cold, Nesquik is the ultimate companion for a moment of pure indulgence.

Made with the finest quality cocoa and a touch of sweetness, Nesquik offers a harmonious blend that is simply irresistible. It's the perfect beverage to start your day on a sweet note or to enjoy as an afternoon pick-me-up. Kids and adults alike will find themselves captivated by the delightful taste of this beloved chocolate drink.

Not only does Nesquik taste incredible, but it also provides essential nutrients. Packed with vitamins and minerals, it is a wholesome choice for a quick and convenient beverage. You can feel good knowing that you're treating yourself to a delicious drink that also supports your well-being.

So, why resist the allure of Nestle Nesquik Chocolate Drink? Dive into a world of pure bliss and let the irresistible delight of this beverage transport you to chocolate heaven. Give in to your cravings and experience the magic of Nesquik today!

[teenage--dirtbag]

hi guys!!! i figured id create one big post with alllll the ana stuff that's been helpful for me!!

#1- dollar tree stuff for my broke girlies

- instant coffee

- sf powerade

- sf jello(my dollar tree has the pre-made packs and the powder!!)

- sf gum(mint is my fav)

- sf candy(eat in moderation, i love the sf hard caramels bcuz they're 9 cal each and satisfy my sweet cravings!!!)

- off brand AND on brand diet coke!!

#2- what to do after a binge

- sip, dont chug, some water

- leave the kitchen/wherever ur eating

- go on a walk or do some other exercise- i like going on walks outside bcuz it helps burn off the cals AND it gets me away from food

- try not to purge- it does more damage in the long run!!

- don't try to over-restrict the next day to make up for it; you'll probably just binge again!

#3- tips on how not to binge

- eat slowly. chew your food at least thirty times before swallowing. this helps you feel full faster!!

- it's better to eat one oreo than a whole pack. try eating a tiny bit of what you're craving, chew really slowly, and account for that in ur daily cals!!

- if you find yourself binging, you may have to increase your cal limit- an extra hundred calories a day is better than regularly binging

- have!!! meta!!! days!!!

#4- my fav low cal foods

- rice cakes(a classic for a reason!!)

- canned tuna- 100 cals seems like a lot but for 27g of protein it's worth it

- cucumbers

- watermelon

- unsweetened almond milk

- sf jello(only 5cal a cup!!)

- coffee with sf syrup

#5- 📌terest key words

- 4n meal

- 4n4 aesthetic

- meals restriction

- super skinny

- 4n motivation

- meal restrict

#6- what to do instead of eating

- watch/read triggering stuff(to the bone, girl interrupted, supersize vs super skinny, wintergirls)

- paint your nails/do your makeup

- go on a walk

- drink some coffee/smoke a ciggie

- start learning a new hobby- learning something like crochet or painting keeps your hands and your mind busy

- clean your room/rearrange your furniture/do some chores- the gross ones are bound to kill your appetite

i'll update as i find more and tell me if i missed anything!!

[flowery-laser-blasts]

DINE 'N CRIME: SHE'S GOT THE GREEN MAGIC

This recipe is part of the menu of 'Chez Molerat vs Dine 'n Crime'.

HOW TO PREPARE THE TAPIOCA. Ingredients: - Black Tapioca pearls - Brown sugar (2 to 3 tbsp)

Black Tapioca pearls can be easily purchased from local Asian grocery stores or online. The brand I use is 'Wu Fu Yuan black Tapioca pearls - black sugar flavour' (they also have other colours). Despite it's name, it doesn't hold much flavour by itself hence why we need the brown sugar. Want to make your own Tapioca pearls from scratch? Follow this great recipe by Emmymade (I tried it myself, it was fun and pretty tasty, but I only recommend doing this when you got time on your hands). Instructions: - Cook the Tapioca pearls as instructed on the package (or according to Emmy's recipe). - Once fully cooked, drain the pearls from the liquid and add 2 to 3 table spoons of brown sugar. - Cook the tapioca in the sugar on low/middle low heat until the crystals are disolved and you end up with a thick syrupy consistency. Be careful to not burn the sugar, keep stirring! - Turn off the stove and set aside. HOW TO PREPARE THE MATCHA LATTE. Ingredients: - Milk (Less than 1 cup/Less than 200ml... at least for this glass) - Hot water (1 to 2 tbsp for mixing the Matcha powder) - Matcha powder (2 tsp) Matcha powder, like the Tapioca pearls, can be obtained from said places. If you do NOT like the taste of Matcha, alternatively you can switch it out with Melon (specifically Cantaloupe or Honeydew) powder or Pandan. If you use the Pandan powder, make sure it's specifically for 'instant milk drinks'. These two alternative methods might also give you a way greener result than the Matcha. Instructions: - Combine the hotwater with Matcha powder in a seperate cup. If you have a powerdrill, now is the time to use it; If not, I suggest either a hand held milkfrother or a spoon (if you use a spoon make sure that the Matcha is thorouhgly dissolved). If you use the Melon or Pandan powder, this same step counts unless the instruction package tells you otherwise. - Once the Matcha is dissolved, add the Milk and stir it well until fully combined. PREPPING AND DECORATING THE GLASS - Using a spoon, pick a few Tapioca pearls from the syrup and slowly let them slide along the walls of the glass. Use the syrup to decorate more parts of the inside. - Add the Tapioca pearls (and optional ice cubes/crushed ice). - Pour the Matcha latte in the glass. - Foam Milk with the milkfrother and add ontop of the drink. - Drizzle the left over sugar syrup over the top and serve! So you must be wondering, dear reader; "Why don't I see the Milkfoam on top of the photo?" The answer is simple... I was out of Milk by the end of making this drink and if I were to make this, again (yes, this is my second attempt to make a pretty glass for just a photo) I could never fit into a size six.

Anyway, I hope you enjoy this recipe!

"Cousin tried to poison me but the texture was good. 2/5."

[feyburner]

thank you for all the cooking/baking tips!! do you have any idea how to make a good sponge cake? my last one was a lottle bit on the “dry dish sponge” end of things and I’m hoping to make a doolsho that is not like that

I’d never heard of a doolsho. I looked it up and it sounds amazing. Cardamom is one of my favorite flavors, I get the big bags of green cardamom from the halal mart and grind them with my mortar and pestle.

It looks like doolsho is a classic sponge cake, leavened only with whipped eggs. Sponge cake is kind of innately dry bc there’s no liquid or fat added, vs regular cakes that have milk/yogurt/sour cream, butter or oil, etc.

So you really have to make sure you get all the components right in order to hit the right texture: whip your egg whites to stiff not soft peaks (watch videos if unsure), carefully measure flour either by weight or with the spoon & level method, and geeeently fold in the egg whites at the end—stirring and folding are two very different things. Make sure your oven’s temperature is accurate (many ovens fluctuate terribly) so ensure you’re not baking too hot.

You can try adding a little oil to the batter—just 2-4 Tbsp or so. Not butter. Butter tastes better, but it’s solid at room temperature and only dries out a cake further. Oil is liquid at room temperature and will keep a cake moist for days.

Sponge cakes also absorb liquids and syrups like a sponge! You can make a simple syrup and soak the cake (pour it gently over while the cake is still hot and let cool): Equal parts water and sugar (like 1/3 cup each—you’ll have leftovers) in a saucepan, then add whatever flavoring you want. Cardamom pods, vanilla, orange blossom water, etc. Heat until sugar fully dissolves. Done.

I don’t often make sponge cakes bc I love dense, moist cakes.

Here is my recipe for a classic Southern “hot milk” vanilla cake. It’s similar to sponge in that most of the rise comes from the eggs (though there is baking powder).

Instead of creaming butter and sugar as a base, the butter is melted into a hot milk mixture, which is then poured into the batter to give form and rise to the aerated eggs. This method results in a very moist, tender, velvety crumb.

This is from a little cookbook I made to share with family and friends.

And just for fun, here is my recipe for Gâteau au Yaourt, a cake I have memorized that requires no measuring cups, in case you’re ever stranded on a desert island or a garbage Airbnb with only yogurt and pantry staples.

[kingshovelbug]

forrest!! SOS!! i have no good food to eat!! ik u can cook so can u tell us some yummy recipes?

oh god i feel like senshi because im so so very late to this ask because ive been in a slump with cooking myself and youve definitely eaten by now. BUT i have a few that i make either when i want comfort food that still checks some boxes of being kind of nutritious or that are just fast

i. spam musubi but its not actually

spam musubi are these awesome hand held things. sometimes they have egg sometimes they dont but i will eat a whole can worth in one go. so i do it as a bowl instead

i start jasmine rice in our rice cooker and chop the spam into cubes vs slices like it would be for musubi. fry them on medium high until theyre crispy. then ill julienne an onion and add it to the spam. once the onion is starting to soften ill add the sauce. the recipe i saw was 2tbsp soy sauce, 1 tbsp mirin with like a spoon full of sugar (honestly it was probably just under a tbsp) but ive been cheating recently and using a japanese bbq sauce i found at our local asian grocery store. once everything is coated i cook it a few mins so the sauce thickens up. by then the rice should be done and then you just take a scoop of each and i add seaweed on top

i know its not proper but since will doesnt like the sweet savory combo and im the only one eating it this way is easier for me to handle. i can store the rice and spam separately so nothing gets mushy and even refry the spam when i want to heat it back up

ii. black bean, pepper and cheese quesadilla

this is actually how i got will to try beans. i just take a can of black beans and dump the whole thing into a pot and cook on medium until i can smash them. ill also fry peppers and onions on medium until they have a little char. spices are honestly up to you and how spicy you want it. i usually put salt, pepper, cumin, paprika, chili powder and garlic in with the beans. once the beans are mostly smashed and the peppers cooked ill throw them together and smash them more just so everything is easier to spread onto a tortilla. that plus you can add your cheese. ive shredded my own and used grocery store mixes so its up to you!

iii. spicy garlic tofu

almost no notes on this. i use less maple syrup than the recipe calls for so 1tbsp of everything in the sauce. and instead of gochujang i use a chinese chili paste, imo it ends up less ketchup flavored but if you like ketchup then just use gochujang

iv. https://thecookiewriter.com/roasted-mushroom-pot-pie/

i dont make this as often but this is a recipe i use as a base and then cheat. i swap in frozen veggies and it speeds everything up

v. hotpot

i love making hotpot at home. its super easy skill wise it just takes some time. you can buy premixed hot pot bases from the grocery store if you have an asian grocery store near you and you just dunk stuff in the soup until its cooked. you just need to watch out for the spice level of the broth

will and i will usually get thinly sliced beef, rice cakes, udon noodles, fish cakes, bok choy and mushrooms. all you do is bring the broth to a boil and cook your ingredients. sometimes i dunk with chopsticks other times i cook with a small strainer lol

[danandphilplay]

ok i made this before the horrific soup vs liquorice drinking vid and i thought alright if people just choose the fruity flavours or the sweet chocolate and coffee ones then it might be ok. but i fear it will be a horrible mix of both AND the soup and liquorice now

[makaira-art]

Ace Attorney x Paselabo Collaboration Cafe Translations

Translated from this website

Announcing the commemorative Collaboration for the release of "Ace Attorney 456 Apollo Justice Selection"! Original illustrated goods are being sold again. Event period: 1/25/2024 - 2/29/2024 Host store: Paselabo Tower Shinjuku Store

To commemorate the release of "Ace Attorney 456 Apollo Justice Selection", A collab cafe will be left from January 25th, 2024 at the Tokyo/Shinjuku "Paselabo Tower Shinjuku Store", selling takeout drinks! We have decided to resell the illustrated goods that were released at the 2021-2022 Monster Hunter Bar in Akihabara and Anshin Oyado in Nagoya! Don't miss this opportunity!

Collab Menu Reproduction of popular drinks from past collaborations! The drink inspired by Blackquill has become a hot coffee that's perfect for the cold season. Please enjoy our new food menu!

◆Takeout menu (700 yen, 770 yen w/ tax) Apollo Justice: Hot-blooded Hot Lemonade Take a breather with this warm berry lemonade. "I'M FINE!" Hot lemonade, cranberry juice

Phoenix Wright: No Objections! Apple Soda There are no objections to this apple-flavored blue drink! Blue lychee syrup, pink lemon syrup, apple juice, soda, apple chips

Miles Edgeworth: Splendid Black Currant Tea A drink with black currant flavor and a gentle sweetness. Black currant (cassis) syrup, iced tea

Simon Blackquill: Shut Up! Although Blackquill is a prisoner, he also holds the impressive title of Prosecutor. See for yourself if it is sweet or bitter!! Coffee, chocolate syrup, fresh cream, pocky

Nahyuta's Holy Ghost Funeral Soda Satorha!? If you drink this, your soul will be saved! White soda, energy syrup, gold powder

One original postcard will be distributed per takeout item.

◆ Cafe menu

(Translations for food items/drinks not seen in the takeout menu) Apollo Justice's Perceiving Taco Rice ~rings included~ Has onion rings that look like his bracelet. Includes bright red sauce and bright white rice that is inspired by Apollo! Rice, lettuce, onion, taco meat, mixed cheese, salsa, ketchup, onion rings

Klavier Gavin's Melting Neopolitan The silver accessories that Gavin wears are made with silver powder, and the gooey egg is the same color as his hair. The neapolitan and egg match perfectly together. Neopolitan, egg, chili peppers, silver powder

Athena Cykes' Mood Matrix Tropical Sweets Happiness (Green) Anger (Red) Sadness (Blue) Surprise (Yellow) A dessert with colored sauces that looks like the mood matrix! How do you feel!? Dorayaki dough, mango, whipped custard, chervil (french parsley), powdered sugar, 4 types of sauce (blue raspberry syrup, muscat syrup, strawberry sauce, mango sauce)

Maya Fey's Kurain-style Spirit Mediumship

This drink resembles the costumes worn by those at the Kurain school of spirit mediums. However, even if you drink this, you will not be able to channel spirits. "You need to stop judging things based on narrow-minded cultural assumptions, Nick!"* Kyoho grape syrup, milk, tapioca

*The direct translation of this line is something like "You've got to see more of the true nature (of things), Nick!" in reference to the infamous ladder vs. stepladder debate. However, these are my translations, so I'm putting the localized version of that line, since it also became a meme in English. Nice to know this particular exchange crossed the language barrier!

Collab special items ■ Collab cafe in-store menu order perks: original character stand (12 types) If you purchase one collaboration menu item at the cafe, you will receive one at random.

■ Takeout drink order perk: Key visual postcard (1 type) Customers who order one collaboration drink will receive one of these postcards as a present.

GOODS MENU

1) "Ace Attorney" series 20th x Pasela (special outfit) original trading can badges random from 14 types | 440 yen 2) "Ace Attorney" series 20th x Pasela (special outfit) original trading acrylic standees random from 14 types | 880 yen 3) "Ace Attorney" series 20th x Paselabo (special outfit) original tranding acrylic keychains random from 14 types | 660 yen

(The second half of the goods menu is the same can badges, acrylic standees, and keychains but in the characters' regular clothing)

※ This product is a resale of the "'Ace Attorney' series 20th anniversary collaboration" event goods. ※ All goods are sold randomly, designs cannot be chosen. ※ Pictures shown are images and may differ from the actial product ※ It is possible to purchase goods only at the Paselabo Tower Shinjuku Store. ※ There may be purchase limits imposed on in-store purchases. Thank you for understanding. ※ We will accept orders at the mail order site "Paselabo store" from 12:00 on Monday, January 22nd. Please check the product page for delivery times.

Paselabo online store

Thanks for reading all my translations. Seems like there will be a chance to order merch online, so if you wanted it you can try and proxy it! It is blind box, though. I ran through these translations the past hour, so apologies for any mistakes. I'll be uploading more translations of things such as the Capcom cafe collab menu on here, too. There are also a few blurbs for art (such as the Valentine's & White day art) that I've yet to see translated, so I'll post those here too at some point.

[eating-the-inedible]

ROUND ONE: Cascade dishwasher pods vs. Weird anime girl hair

Propaganda:

Cascade dishwasher pods:

Everyone only thinks about Tide pods (forbidden gushers), but what if Tide pods were crunchy? Well here you go. Combo syrup and pixie stick powder, in a convenient little pod.

Weird anime girl hair:

Some look fruit flavored. Some are even stylized to look like fruit 

[pocketramblr]

What are you eating? (Dishes below after you pick)

Skag chicken- a sweet and spicy chicken recipe usually had on tacos or nachos

Alien eggs- dinner rolls, specifically from Texas roadhouse. My dad got us to call them that when we were little and oh man it caused some confusion later

Little goat soup- a chicken rice soup made with some curry spices, but one of the spice brands we use has a goat logo so it stuck

"cremes"- a ball of corn syrup, butter/margarine, powdered sugar, and whatever flavoring you want. We cover them with chocolate at Christmas but the recipe was originally just the first three things, my grandmother had to put something sweet together for seven chicken on a holiday without any presents. Orange ones are the most popular but I love lemon ones

Nonuts- awful, chain store donuts that are dense and poorly glazed, if at all. In Texas we're used to smaller, family donut stores with very light donuts that you can actually justify eating at breakfast, and I pity my family who moved out of the state and have had a miserable time finding actually good donuts instead of nonuts.

Magic pot- mashed potatoes, because when my dad makes them in his specific large pot, somehow it multiplies how many potatoes we get out of it vs how much we put in. Doesn't work in a smaller pot, so when someone says we're having magic pot with dinner... There's gonna be leftover potatoes in the fridge for a while

[stellamancer]

I think hot chocolate vs hot chocolate milk depends on the materials, like chocolate milk to me is always chocolate sauce whereas hot chocolate can be a mix of cocoa powder or literal chocolate melted, you can also use water to make hot chocolate (even if I personally find that gross). That said, I realized iced hot chocolate is just chocolate milk

Despite the divide on whether or not hot chocolate is heated chocolate milk it is agreed that it would be kinda gross to just mix cocoa powder or melted chocolate into water (especially when you have a plethora of perfectly creamy and delicious non dairy milk options out there though water is defs much more accessible).

But then, you can't use chocolate syrup to make hot chocolate if you don't have cocoa powder, mix or melted chocolate on hand?

[hungryk9]

Challah French Toast sparknotes

—just <1C milk —1-2 eggs (depending on richness) —2T sugar (white, brown, even honey/maple) —1-2t v.e. —1t+ ground cinnamon —pinch of salt optional: .5t ground nutmeg, zest of lemon/orange fancified: richer milk, egg yolks, splash of bourbon/rum/brandy —butter for cooking (tastes better vs oil) —warmed maple syrup - Slice bread to stale overnight/lowest oven temp for 15-20min with flip halfway. - Mix ingredients for custard. - Dip slices for 20-30(-60max)sec per side. - Heat 2T butter in a pan on medium/med-low heat. Fry the slices (2-)3-5min/side. - Keep slices warm & with a slight crisp crust in 350F oven, while rest of the slices are being cooked. - Have warmed maple syrup ready. Top plated slices with powdered sugar. Fun fact: french toast is called “pain perdu” in France, = “lost bread”. It’s also sometimes referred to as “le gâteau du pauvre” = “the cake of the poor”.

[creamfilledchurros]

Crispy Delight: How to Make the Perfect Buñuelos at Home

It was during a lively tamalada in New York, with friends from Texas and New Mexico, that I found the joy of making buñuelos at home. These buñuelos were more than just food; their cinnamon crispness took me to a festive world I had never seen before. As we mixed the ingredients, which reminded me of tortilla dough but had a special festive touch, we watched them turn into crispy delights in hot oil. Each piece, coated in cinnamon-sugar, became slightly chewy and wonderfully airy. They were amazing with honey or dipped in rich sauces. I'll show you how to make buñuelos that are perfectly crispy and sweet. If you're looking to make the best buñuelos or just want to try a new recipe, these will become a favorite. They’re perfect with syrup or just plain.

A Sweet Introduction to Buñuelos

Exploring Tex-Mex cuisine, I found buñuelos, a hidden gem. These sweets bring the Spanish dessert legacy to Latin America and San Antonio's festivals. They weave a unique cultural story. https://www.youtube.com/watch?v=mmReBMq6MeE The Cultural Significance of Buñuelos in Tex-Mex Cuisine Tex-Mex offers more than enchiladas and carne asada. The Spanish dessert tradition shines in the crunch of buñuelos. These treats are vital at Christmas and New Year's, carrying a cultural heritage. Originating from Spanish Sephardic Jews, they thrive in Latin America's lively events. My First Encounter with Buñuelos at a Tamalada I stumbled upon buñuelos unexpectedly in New York, at a festive tamalada. Someone suggested pairing our meal with buñuelos. Unlike sopapillas, buñuelos offered a unique, warm, sugary crunch. Each bite drew me closer to Tex-Mex flavors. Exploring Authentic vs. Tex-Mex Buñuelos Recipe Variations Authentic and Tex-Mex buñuelos differ in ingredients and the feelings they evoke. The original's simplicity allows for playful Tex-Mex twists, like adding citrus zest. This shows the love and creativity buñuelos inspire. Taking that first bite of a warm, cinnamon-coated buñuelo, I realized that every crunchy morsel was steeped in tradition yet brimming with new possibilities.

Buñuelos Recipe: A Step-by-Step Guide

Homemade Buñuelos Yields: Approximately 12-15 buñuelos Prep Time: 30 minutes (including resting time) Cook Time: 5-10 minutes Estimated Cost: $5 - $10 Estimated Calories (per buñuelo): 150-200 calories (depending on size and toppings) Equipment: Large mixing bowl Whisk or fork Rolling pin Large skillet or deep fryer Tongs or slotted spoon Paper towels Baking sheet or wire rack Ingredients: All-purpose flour: 2 cups Baking powder: 1 teaspoon Salt: 1/2 teaspoon Ground cinnamon: 1/4 teaspoon (optional) Warm water: 3/4 cup (may need slightly more or less) Vegetable oil For frying Cinnamon sugar: For coating (mix granulated sugar and ground cinnamon) Instructions: Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Add water: Gradually add the warm water to the dry ingredients, mixing with a fork or your hands until a soft dough forms. If the dough is too dry, add a tablespoon or two more water. Knead and rest: Knead the dough on a lightly floured surface for 2-3 minutes until smooth. Cover the dough with a damp towel and let it rest for 20-30 minutes. - Shape the buñuelos: Divide the dough into small balls (about golf ball size). Roll each ball out into a thin circle or oval shape. Fry: Heat about 1-2 inches of oil in a large skillet or deep fryer to 350-375°F. Carefully fry the buñuelos one or two at a time until golden brown and puffed, about 1-2 minutes per side. Drain and coat: Remove the buñuelos with tongs or a slotted spoon and drain on paper towels. Immediately toss them in cinnamon sugar to coat. Notes & Tips: Dough Consistency: The dough should be soft and pliable but not too sticky. Adjust water as needed. Oil Temperature: Use a thermometer to monitor oil temperature for consistent results. Frying in Batches: Avoid overcrowding the pan to maintain a steady oil temperature. Serving Variations: Serve buñuelos warm with toppings like honey, whipped cream, ice cream, or your homemade caramel sauce! Starting to make homemade buñuelos feels like opening a treasured family ritual in your kitchen. I'm thrilled to share an easy buñuelos recipe that truly captures its spirit. Think of the dough as a blank canvas, similar to making flour tortillas. Turning flour, water, and sugar into something amazing is magical. Our Mexican buñuelos recipe is spiced up with a citrus twist from San Antonio's Mi Tierra. Adding orange juice brings a zing, making each bite of the traditional buñuelos recipe unforgettable. After letting the dough rest, we roll out the balls until they're thin. Then, they're ready to fry.

The bubbles fighting to the surface signal excitement, hinting at the crunch to come. When buñuelos turn golden brown, we coat them in melted butter and orange-cinnamon sugar. This mix of textures and flavors is what we're all after. Our step-by-step buñuelos making guide encourages even beginners to try making buñuelos. You can stick with tradition or try something new, like using coconut oil for a vegan twist. No matter what changes, the cinnamon-sugar finish makes every buñuelo a mix of tradition and new ideas—a perfect Tex-Mex treat.

The Art of Crafting Dough for Homemade Buñuelos

Making homemade buñuelos is like being an artist. You need the right balance of touch and ingredients. It's like bringing a canvas to life with traditional buñuelos ingredients and a little twist. "To make buñuelos at home is to blend tradition with personal touch; it's to turn simple ingredients into celebratory delicacies." Perfecting the Buñuelos Dough Texture Getting the dough right for homemade buñuelos needs patience and precision. It should be neither too stiff nor too tacky. By carefully mixing the basics, I create dough that's soft yet firm. This dough is ready to be rolled thin and turned into crispy buñuelos. Essential Ingredients for an Easy Buñuelos Recipe To start, you need simple ingredients: all-purpose flour, sugar, baking powder, and a bit of kosher salt. Using butter adds richness, but shortening is fine too. These simple things make an inviting dough that's ready to delight. Incorporating Citrus Flavors: A Twist on Tradition Adding citrus revamps the buñuelos dough into something special. A bit of orange zest, with a nod to Tex-Mex, makes buñuelos flavorful. It's a way to honor tradition while adding something new to each homemade batch.

Frying Techniques for Crispy Buñuelos

I am a passionate home chef in search of the perfect crispy buñuelos. I've found that success in the kitchen comes from mastering the right frying techniques. Getting the fry right feels like a dance with heat and timing. Each step is crucial for that delicious crunch. In my experiments, I've learned that the choice of oil matters a lot. Safflower oil is my favorite because it has a neutral taste and a high smoke point. This makes sure my buñuelos come out golden and tasty, without any bitter smokiness. Choosing the Right Oil and Temperature Choosing the right oil and keeping the oil at the correct temperature is key. 350°F is the magic number for frying buñuelos. It cooks them perfectly without burning the outside or soaking them in oil. A reliable thermometer is essential for keeping the oil temperature steady. This helps get that perfect crispy texture. Yes, making the perfect buñuelo requires not just heat, but also precision and patience. Getting the Perfect Puff: Secrets to Light and Airy Buñuelos The journey to light and airy buñuelos is truly special. It's all about the dough meeting the hot oil and puffing up beautifully. I keep an eye on the oil bubbles and use my spatula to gently guide the dough. This prevents it from getting too puffed up and ensures even cooking. What’s the payoff? Delicate and light buñuelos that melt in your mouth. Whether you sprinkle them with cinnamon sugar or drizzle with piloncillo syrup, they're irresistible. Follow these tips, and your kitchen will become famous for the crispiest, fluffiest treats around.

FAQ

Q: What is a buñuelo? A: A buñuelo is a sweet treat from Mexico and Spain, kind of like a fritter. It's made from fried dough, sprinkled with cinnamon sugar or covered in syrup. This dessert is crispy, sweet, and perfect for holidays like Christmas and New Year's. Q: Is there a difference between authentic and Tex-Mex buñuelos recipes? A: Yes, the authentic recipes are simple, using just flour, water, and sugar. Tex-Mex buñuelos might include orange juice or zest for a special flavor. They also differ in shape and what they're served with. Q: What are the essential ingredients needed for making buñuelos? A: You'll need all-purpose flour, sugar, baking powder, shortening or butter, a pinch of salt, and water or milk. Some might add orange zest and juice for a citrusy take. Q: Can you share some tips for achieving the perfect puff when frying buñuelos? A: Sure! Roll the dough thin and heat your oil to about 350°F. Use a spatula to manage bubbles, and flip them to cook evenly. This makes your buñuelos light and crispy. Q: What type of oil is best for frying buñuelos? A: Safflower oil is ideal for its neutral taste and high smoke point. Vegetable or canola oil are good choices too. The goal is to use an oil that stays neutral in flavor and can handle the heat. Q: How do you coat buñuelos with cinnamon sugar? A: Fry them to a golden brown, then coat them while warm. Brush with melted butter or dip in oil, then sprinkle with cinnamon and sugar. This makes the flavors stand out. Q: Can buñuelos be made vegan? A: Absolutely! Switch to plant-based butter or shortening and use water or non-dairy milk. Also, check that your sugar is vegan (some are processed with animal products). Q: How do you serve buñuelos? A: Serve them plain, or with cinnamon sugar or honey. In Mexico, they come with piloncillo syrup. Try them with chocolate or caramel sauces, or drinks like hot chocolate. Q: Can zesty citrus flavors be incorporated into traditional buñuelos recipes? A: Yes, adding orange zest and juice to the dough gives a fresh citrus flavor. It's a great match with cinnamon sugar. Q: What is the best way to store leftover buñuelos? A: Keep them in an airtight container at room temperature. They're best eaten within a few days. Don't refrigerate to avoid sogginess. Reheat in the oven if needed for crispness. Read the full article

[protein-drinks-land]

Protein Drinks vs. Soda: What's Best for Teens?

The teenage years are a time of rapid growth and development, both physically and mentally. Alongside these changes, adolescents often establish dietary habits that can have lasting effects on their health. One of the key aspects of this dietary landscape is the choice of beverages consumed. In recent years, the debate between protein drinks and soda has gained prominence, leaving many parents and teens pondering which option is truly best.

Understanding the Impact: Why Beverage Choices Matter for Teens

Beverages play a significant role in the daily intake of nutrients for teenagers. Beyond just quenching thirst, the drinks they choose can influence their overall health and well-being. Understanding the impact of these choices is crucial for ensuring that teens receive the necessary nutrients to support their growth and development while avoiding potentially harmful consequences.

The Battle of the Beverages

A Closer Look at Protein Drinks

Protein Drinks Explained: What Are They?

Protein drinks, often marketed as shakes or smoothies, are beverages specifically formulated to provide a concentrated source of protein. They typically contain protein powder derived from sources such as whey, casein, soy, or pea protein, mixed with water, milk, or plant-based alternatives.

The Appeal of Protein Drinks for Teens

Teenagers, especially those involved in sports or fitness activities, are drawn to protein drinks due to their perceived benefits for muscle growth and recovery. Additionally, the convenience of a ready-to-drink protein source appeals to busy adolescents with demanding schedules.

The Nutritional Value: What Do Protein Drinks Offer?

Protein drinks boast high protein content, making them a convenient way for teens to meet their daily protein needs, which are essential for muscle repair, immune function, and hormone production. Additionally, they often contain vitamins and minerals, depending on the formulation.

Popular Brands and Flavors: What's Trending?

Brands like Optimum Nutrition, Muscle Milk, Premier Protein, and Vega dominate the market, offering a plethora of flavors ranging from classic chocolate and vanilla to more adventurous options like cookies and cream or salted caramel. With the rise of plant-based diets, vegan protein drinks have also gained popularity among health-conscious teens.

Are There Any Risks or Downsides?

While protein drinks can be beneficial when consumed as part of a balanced diet, excessive intake may lead to an overconsumption of calories and nutrients, potentially displacing other essential food groups. Moreover, some formulations may contain added sugars, artificial flavors, or preservatives, which could negate their nutritional value. It's essential for teens to read labels carefully and choose protein drinks with minimal added sugars and wholesome ingredients.

Examining the Soda Scene

Soda Demystified: What's in That Fizzy Drink?

Soda, also known as soft drinks or carbonated beverages, is a sugary concoction consisting of carbonated water, sweeteners (usually high-fructose corn syrup or artificial sweeteners), flavorings, and additives.

The Allure of Soda: Why Teens Love It

Soda's popularity among teens stems from its refreshing taste, wide availability, and association with social activities such as parties and gatherings. The fizzy bubbles and sugary kick provide instant gratification, making it a go-to choice for many adolescents.

The Sugar Factor: Understanding the Sweet Side

One of the defining characteristics of soda is its high sugar content. A single can of soda can contain upwards of 40 grams of sugar, far exceeding the recommended daily limit for added sugars set by health organizations. This excessive sugar intake can lead to various health issues, including weight gain, insulin resistance, and dental cavities.

Soda's Impact on Teen Health: The Downside

Frequent consumption of soda has been linked to various health issues in teens, including weight gain, tooth decay, and an increased risk of chronic conditions such as type 2 diabetes and cardiovascular disease. Additionally, the caffeine content in many sodas can contribute to dehydration and disrupt sleep patterns in adolescents.

Exploring the Connection Between Soda and Teen Obesity

The prevalence of soda consumption among teens has been identified as a contributing factor to the rising rates of obesity in this demographic. Excess calories from sugary drinks can easily lead to weight gain when not offset by physical activity or balanced nutrition. Educating teens about the adverse effects of soda on their health can help stem this concerning trend.

Head to Head: Comparing Nutritional Content

Protein Drinks vs. Soda: A Nutritional Face-Off

When comparing the nutritional profiles of protein drinks and soda, several key factors come into play, each influencing their suitability for teenage consumption.

Protein Content: Which Packs a Punch?

Protein drinks unquestionably take the lead in this category, offering a substantial amount of protein per serving, typically ranging from 15 to 30 grams or more. In contrast, soda provides negligible protein, if any, making it an inferior choice for supporting muscle growth and repair.

Sugar Content: The Sweet Truth

Here, soda falls short, containing excessive amounts of added sugars that contribute little to no nutritional value. On the other hand, while some protein drinks may contain added sugars for flavor enhancement, there are also sugar-free or low-sugar options available, providing a healthier alternative.

Caloric Comparison: What's the Real Deal?

Due to their high sugar content, sodas are calorie-dense beverages, often packing hundreds of empty calories per serving. In contrast, protein drinks may vary in calorie content depending on factors such as serving size and added ingredients, but they generally provide a more balanced ratio of macronutrients.

Micronutrients: Which Beverage Comes Out on Top?

While both protein drinks and soda may contain added vitamins and minerals, the nutrient density of protein drinks tends to be higher, thanks to their protein-rich base and potential fortification with essential nutrients. Soda, in comparison, offers little beyond sugar and empty calories.

The Teen Factor: What Teens Really Want

Taste Test: Which Beverage Wins in Flavor Town?

In terms of taste, soda often wins over protein drinks among teenagers, thanks to its sweet and fizzy nature. However, the wide variety of flavors available in protein drinks caters to diverse preferences, offering options beyond the traditional chocolate and vanilla. Experimenting with different flavors and brands can help teens find protein drinks that they enjoy without compromising on taste.

Convenience Matters: The Ease of Grabbing a Drink

Soda's ubiquitous presence in vending machines, convenience stores, and fast-food outlets makes it incredibly convenient for teens on the go. Conversely, while protein drinks require more preparation or purchase from specialized retailers, their popularity is on the rise, leading to increased availability in mainstream venues. Some brands even offer ready-to-drink options that can be consumed on the move, providing a convenient alternative to soda.

Peer Influence: How Friends Impact Beverage Choices

Peer pressure plays a significant role in shaping teenagers' beverage choices, with social norms and trends often dictating preferences. If soda consumption is normalized within a teen's social circle, they may be more likely to opt for it over other options, including protein drinks. However, by promoting awareness of healthier alternatives and making informed choices, teens can resist peer pressure and prioritize their health.

Branding and Marketing: What Appeals to Teens?

The branding and marketing strategies employed by beverage companies heavily influence teen preferences. Colorful packaging, celebrity endorsements, and social media campaigns all contribute to the allure of both protein drinks and soda, shaping perceptions of desirability and coolness. Educating teens about the tactics used in advertising and empowering them to critically evaluate marketing messages can help them make more informed decisions when selecting beverages.

The Health Angle: Impact on Teen Wellness

Protein Drinks: Promoting Muscle Growth or Marketing Gimmick?

While protein drinks offer tangible benefits in terms of supporting muscle growth and recovery, their efficacy hinges on factors such as overall diet, exercise regimen, and individual nutritional needs. Teens must view protein drinks as supplements rather than substitutes for balanced meals. By incorporating protein drinks into a well-rounded diet alongside whole foods, teens can maximize their nutritional intake and support their fitness goals.

Soda's Sweet Side: How Sugar Affects Teen Health

The excessive sugar content in soda poses significant health risks for teens, including weight gain, tooth decay, and metabolic disorders. Limiting soda intake is crucial for maintaining optimal health and reducing the risk of chronic diseases later in life. Encouraging teens to opt for water, unsweetened teas, or low-sugar alternatives like flavored sparkling water can help them cut back on sugary beverages while staying hydrated and satisfied.

The Role of Beverages in Teen Weight Management

For teens striving to maintain a healthy weight, beverage choices play a pivotal role. Opting for nutrient-dense options like protein drinks over sugary sodas can support weight management efforts by providing essential nutrients without contributing to excess calorie intake. Additionally, staying hydrated with water throughout the day can help curb cravings and prevent mindless snacking, further promoting a healthy weight.

The Debate Continues: Expert Opinions

Dietitian's Corner: Advice on Teen Beverage Choices

Registered dietitians emphasize the importance of balance and moderation when it comes to teen beverage choices. Encouraging teens to prioritize water as their primary hydration source while incorporating protein drinks in moderation can help meet nutritional needs without excess sugar consumption. Additionally, incorporating a variety of whole foods into the diet ensures that teens receive essential nutrients while enjoying a diverse range of flavors and textures.

Pediatrician's Perspective: What's Best for Teen Health?

Pediatricians stress the detrimental effects of excessive soda consumption on teen health, urging parents to limit access to sugary beverages at home and educate their children about healthier alternatives. While protein drinks can serve as occasional snacks or post-workout refueling options, they should not replace whole foods in the diet. Parents should lead by example by modeling healthy beverage choices and providing a supportive environment for their teens to make informed decisions about their health.

Nutritionist's Insights: Balancing Taste and Nutrition

Nutritionists advocate for a holistic approach to teen beverage choices, considering both taste preferences and nutritional value. Encouraging teens to experiment with homemade smoothies using whole fruits, yogurt, and protein powder can provide a healthier alternative to store-bought options while satisfying their taste buds. By involving teens in meal planning and preparation, parents can instill a sense of ownership over their dietary choices and empower them to make nutritious decisions that support their overall well-being.

Making Informed Choices: Tips for Teens and Parents

Educating Teens: Empowering Them to Make Smart Beverage Choices

Teaching teens about the nutritional content of different beverages and the impact of their choices on health empowers them to make informed decisions. Incorporating nutrition education into school curricula and engaging teens in meal planning and preparation can foster lifelong healthy habits. By providing teens with the knowledge and skills they need to make smart beverage choices, parents and educators can equip them to take control of their health and well-being.

Parental Guidance: Setting Limits and Encouraging Healthy Habits

Parents play a crucial role in shaping their teens' beverage preferences by modeling healthy habits and setting clear boundaries around soda consumption. Stocking the pantry with nutritious options and involving teens in grocery shopping can promote autonomy while guiding their choices. Open communication about the importance of hydration and the potential health consequences of excessive soda consumption can help parents establish a supportive environment for their teens to make positive changes.

Finding Balance: Incorporating Variety Into Teen Beverage Choices

Encouraging teens to explore a variety of beverages beyond soda and protein drinks fosters a balanced approach to hydration and nutrition. Herbal teas, infused water, and homemade smoothies offer flavorful alternatives that cater to individual tastes while providing essential nutrients. By offering a diverse range of options and encouraging teens to listen to their bodies' cues for thirst and hunger, parents can help them develop a healthy relationship with food and beverage choices.

Conclusion

Wrapping Up: The Final Verdict on Protein Drinks vs. Soda

In the ongoing debate between protein drinks and soda, there is no one-size-fits-all answer. While protein drinks offer nutritional benefits that support teen growth and development, soda poses significant health risks due to its high sugar content. Ultimately, the key lies in moderation and balance, with teens and parents alike encouraged to make informed choices that prioritize health and well-being.

Looking Ahead: Navigating the Teen Beverage Landscape

As teens navigate the complex landscape of beverage options, it's essential to consider not only taste preferences and convenience but also the long-term impact on health. By promoting education, encouraging moderation, and fostering a culture of wellness, we can empower the next generation to make choices that nourish their bodies and support their overall well-being. Together, let's raise a generation of teens who understand the importance of making smart beverage choices and are equipped to thrive in a world full of tempting options.

[maltextract123]

Understanding the Production Process of Barley Malt Extract

Malt extract, which the barley malt extract manufacturers produce via the process of malting, has gone a long way over time. The current malt extract, when applied appropriately, may improve any recipe, but beer, in particular, and the extracts that are available today can produce great brews.

What is the Process for Making Malt?

There are primarily three stages to the malting process. The first thing that needs to be done to bring the grain out of dormancy is to soak or steep it. After that, it's time for the grain to start sprouting. The barley's color and taste are finally achieved by heating it, a process known as kilning.

The production process of Barley Malt Extract

Malt extract powder manufacturer use malt to create confectionery malt extract and malt extract powder. To start the manufacturing process, first choose high-quality barley grains. Then, soak them in water until they begin to germinate. Drying and roasting the sprouted grains brings out their flavor and color. The last step in making malt extract is milling the grains into a powder, which is then dissolved in water.

Exploring the Incredible History of Malting Barley

You can't just use any old barley. Malting barley is the specific kind that is being used by companies. This malting barley is the product of centuries of selective breeding, which has made it even better. Enzymes found in diastatic malt are capable of converting starches into sugars. This makes it a good baking ingredient since it accelerates the rising process and imparts a sweeter taste to dough. There are two types of malt: diastatic and non-diastatic. Breads, bagels, and other baked items often use diastatic malt due to its enzyme content.

Food-Grade Extracts vs. Brewing Extracts

Only the finest brewing malts are used when crafting brewing-grade malt extracts. Specialty malts are added for enhanced color and taste. They get a taste that works well in beer and other goods, and they play a prominent role in the flavor profile. Confectionery Malt Extract is often a tiny component derived from malt that is not suitable for brewing or distillation. Malted barley products used in cuisine sometimes have corn syrup and caramel color added to them.

Conclusion

The manufacturing of food and other items uses a far greater quantity of malt extract powder in India than the manufacturing of beer on a global scale. A natural grain-based sweetener, malt extract predated contemporary corn syrup by hundreds of years and was produced using modern technologies.

For more information about: Malt Extract Powder Please visit at https://www.mahalaxmimaltextract.com/

[helenfletcher]

These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day consists of a chocolate press in crumb crust, homemade caramel and the same truffle filling used in our Chocolate Chocolate Truffles so popular at the bakery. These six tarts can also be made ahead. You won’t believe how easy the basketweave is to make. It gives such a sophisticated and elegant appearance to this special dessert and you don't need to be a professional to pull it off. Everyone will think you bought it at an upscale bakery. Other Special Valentine's Day Treats Chocolate Strawberry Mousse Torte Nutella Fudge Hearts No Bake Chocolate Raspberry Truffle Tarts Chocolate Truffle Raspberry Curd Tart Tropical Shortbread Cookies Painted Cookies Why You Need to Make this Recipe They are so easy to make and it looks so professional. These can be made ahead and held in the fridge or frozen and thawed. te The basketweave is simply straight lines made with a basketweave tip. If you're not into piping, just pour the warm ganache over the caramel. Everyone loves an individual dessert made just for them. Valentine's Day is ideal for showing love wit a special dessert. Last, but not least, they taste amazing! Recipe Ingredients Caramel FRONT ROW: Unsalted butter, vanilla and corn syrup BACK ROW: Water, sugar and heavy cream Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy. The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online. Crumb Crust FRONT ROW: Powdered Sugar, cocoa BACK ROW: Graham Cracker Crumbs, unsalted butter Chocolate Truffle Filling FRONT ROW: Unsalted butter, vanilla, granulated sugar BACK ROW: Semisweet chocolate, heavy cream Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy. The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online. Either Dutch cocoa or natural cocoa can be used but the Dutch cocoa will give a deeper color to the crust. When it comes to cocoas my article Cocoa Fundamentals Natural vs. Dutched tells you all about it. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Please see my Caramel - A Building Block of Pastry post for step by step photos as well as a great deal of information on the subject. Step 1. Place the dry ingredients in the processor bowl. Step 2. Process to mix completely. Step 3. Pour into a bowl and add the melted butter. Mix with a fork until the crumbs are well coated with the butter. Step 4. Press 35 grams firmly along the sides of the each tart pan. Step 5. Press 15 grams into the bottom of the pan. Step 6. Fill with about 3 tablespoons of caramel. Step 7. Place the cream, sugar and unsalted butter in a sauce pan for the caramel and bring it to a simmer, about 180°F. Make sure it is steaming but do not boil. Step 8. Add the chocolate and vanilla and submerge them under the hot cream. Let it sit for a few minutes for the chocolate to melt. Step 9. Stir until the chocolate is completely combined with the cream mixture. Make sure you get into the corners of the pan. If using a whisk, do not whisk hard or air bubbles can be incorporated. Step 10. Pour 2 tablespoons ganache on top of each caramel layer leaving about 1/8 to 1/4 inch for the basketweave. Chill the tarts until the chocolate layer is firm. Step 11. Lay out the remainder of the truffle filling on a clean sheet tray. Cover with plastic wrap and leave at room temperature to set up but still be able to be piped. Step 12. To start the basketweave, fill a piping

bag fitted with a basketweave tip with the reserved chocolate truffle and pipe about 4 horizontal lines from one side to the other. Step 13. Turn the tart 90° so the previous horizontal lines are now vertical in front of you. Step 14. Pipe a second set of 4 horizontal lines across the vertical ones. Step 15. Turn the tart 90° again so you are always piping horizontally. Pipe one last set of 4 lines across the vertical ones. This will close up any of the ganache below from showing. Step 16. Finish the edge of the tart by piping a ribbon around it or any other finish you wish. Refrigerate or freeze until needed. Thaw in the refrigerator, preferably covered overnight. To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off. Recipe FAQs Why is caramel runny Depending upon the use of the caramel, the temperature can register from 215°F for caramel sauce to 315° for hard caramels. It is important to use a thermometer and take the caramel to the correct temperature. My post, Caramel - A Building Block of Pastry tells you all about it. How can I make leftover caramel thinner for a sauce Depending upon the amount left over add cream to the existing caramel and heat it together. Add cream a bit at a time to thin it out. Remember, it will thicken up at room temperature or when cold. What is a chocolate truffle A chocolate truffle is a candy made with a base of chocolate and cream and other ingredients such as sugar and butter. See my post on Chocolate, Chocolate Truffles. Truffles can be made with dark, milk or white chocolate and flavored many ways. Expert Tips These six tarts are made in 3 1/2" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed. Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips. Press the crumbs firmly into the tart pans so they don't crumble when released.. Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder. A basketweave tip can be found wherever pastry tips are sold. If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself. The key to piping is to apply even, steady pressure to the bag. It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape. The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip. Leave the excess truffle mixture at room temperature to use the next day. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe. Storage and Freezing Instructions The tarts can be made ahead and stored in the refrigerator for at least five days. Be sure to cover them, as chocolate easily picks up any odors in the fridge. They can also be frozen up to a couple of months. Freeze the tarts on a tray uncovered until hard. Wrap well afterwards. To thaw, place them in the refrigerator overnight. To Serve Serve at room temperature to let the full flavor of the chocolate and caramel come through. Raspberry Sauce along with a few fresh rashperries or caramel sauce drizzled on the plate complete the presentation. For Your Chocolate Pleasure If you love these No Bake Mini Chocolate Caramel Tarts, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thanks. I appreciate your help. No Bake Mini Chocolate Caramel Tarts

These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day are not only easy, they can be made ahead. The basketweave design on top is so easy, you won't believe it. Everyone will swear these came from a bakery - and they did mine! 3 1/2" tart pans with removable bottomsCandy Thermometer# 48 basketweave piping tipDisposable piping bag Caramel - this can be made ahead1 cup water1 1/4 cups granulated sugar (250 grams)1/2 cup corn syrup1 cup heavy cream4 tablespoons unsalted butter (60 grams)2 teaspoons vanillaChocolate Crumb Crusts1 1/3 cups graham cracker crumbs* (140 grams)3 tablespoons cocoa, dutch preferred (17 grams)1/4 cup powdered sugar (30 grams)10 tablespoons unsalted butter, melted (145 grams)*If using whole graham crackers, process them to make crumbs. Chocolate Truffle Filling1 cup heavy cream4 tablespoons unsalted butter (60 grams)1/4 cup granulated sugar (50 grams)10 1/2 ounces semisweet chocoalte (300 grams)1 teaspoon vanilla CaramelThere will be more caramel than needed but it can't cut down further. Add a bit of cream and heat it with the caramel for a delicious caramel syrup. Place the water, sugar and corn syrup in a 2-quart saucepan.  Stir over heat until the sugar is dissolved completely.  Bring to a boil; wash the sides of the pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.Off heat, immediately add the butter and stir until it is melted.  Pour the cream in all at once and stir.  If some of the cream lumps up don’t worry.Return to medium high heat and bring to a boil.  Boil to 235°F on a candy thermometer.Cool in the pan.  Do not stir at this point.  Allow to come to room temperature.  Refrigerate for longer storage.Chocolate Crumb CrustsEither Dutch or natural cocoa can be used. The Dutch cocoa will make a darker crust, which is why I recommend it but either is fine. Sift the cocoa and powdered sugar together in a medium bowl. Add the graham cracker crumbs and whisk together. .  Add butter and toss with a fork until crumbs are completely coated.  Spray the center of the tart shells.  Press 35 grams around edges (about 1/4 cup loosely packed) and 15 grams (about 2 tablespoons) in the bottom. If the caramel was made ahead and is not spreadable, microwave briefly to soften it. Spread 2 tablespoons in the bottom of each tart. Set aside.Chocolate Truffle FillingIn a medium saucepan, bring the cream, butter and sugar to a simmer over medium heat.  Whisk gently to make sure butter is melted and sugar is dissolved.  If it is not, reduce heat and continue whisking until all is mixed and mixture is very hot, but not boiling - about 180 degrees on a candy thermometer.   Remove from heat;  Submerge the chocolate under cream mixture and let sit for about 5 minutes. Stir with a rubber spatula to incorporate most of chocolate. Change to a   whisk and whisk gently to smooth out remaining chocolate but not so enthusiastically that you form a lot of air bubbles.Using a rubber spatula, go around all the bottom edges of the pan to make sure all of the chocolate is incorporated.  This is extremely important when finishing the tart. If there are even teeny tiny lumps, it will not bode well as they will stick in the piping tip. Pour 2 tablespoons of chocolate truffle filling over the caramel. Place in refrigerator to set up for several hours or overnight.  Lay out the remainder of the filling in a rimmed pan. Place plastic film directly over the filling and leave at room temperature for several  hours or overnight.  It needs to be soft enough to pipe but firm enough to hold its shape. If it becomes too firm, place it in a 200°F oven very briefly to soften it Fit a pastry bag with a #48 basketweave tip.  Starting at the top of the tart, pipe 4 straight lines from left to right about 1/2 inch apart.  Turn the tart 90° (1/4 turn) and, again, starting at the top pipe another set of straight lines left to right 1/2 inch apart.

  Lastly, turn another 90° (1/4 turn) and pipe the last set of lines.  You will now have the basketweave design.  Last, finish the edges of the tart with a ribbon design or another of your choice. To Serve:  Place in the cooler to firm up briefly if making ahead.  Store in the refrigerator; but serve at cool room temperature.  This can be made several days ahead as long as it is protected from odors in the refrigerator or it freezes well if covered.     There is always an abundance of photos to guide you in the post. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour.  These six tarts are made in 3 1/2" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed. Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips. Either Dutch or natural cocoa can be used.   Dutch is preferred for its darker color. Press the crumbs firmly into the tart pans so they don't crumble when released..  Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder. A #48 basketweave tip can be found wherever pastry tips are sold.  If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself.  The key to piping is to apply even, steady pressure to the bag.  It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape.  The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip.  Leave the excess truffle mixture at room temperature to use. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe.  If you're not into piping, simply pour the chocolate truffle filling to the top of the caramel filled shells.  It will taste every bit as good.     DessertAmericanchocolate caramel tarts, Chocolate Tarts, easy to make

[adamgant]

my thoughts on the Apple Watch vs. the Fitbit Alta

my thoughts on the Apple Watch vs. the Fitbit Alta https://ift.tt/lvDiCZj Hey hey! How are you? Hope you’re enjoying the morning. No Sugar January is off to a strong start! I probably should have specified that it didn’t mean zero sugar at all (wine is technically a sugar, fruit is a sugar. This can get a little extreme) but no sweets or added sugar. For example, I’m having protein powder and MCT oil in my oatmeal instead of a giant drizzle of maple syrup. Workout-wise, I got in a killer legs and HIIT workout Monday, and a nice aerial yoga class yesterday. (I’ll share the details in a Focus On post soon!) This morning, I’m teaching barre, and getting in my personal workout during naptime. I don’t really love working out during naptime since it’s my chance to blitz on work, but I’ve found that if I don’t work out during P’s nap, it gets harder and harder to squeeze it in as the day goes on. Before I know it, I’m cleaning up from dinner, giving the girls baths, and ready to crawl onto the couch for the night. Apple Watch vs. the Fitbit Alta Something that has helped a lot with my motivation to get moving and stay active throughout the day has been my Apple Watch. I’m a huge fan of fitness trackers – I’ve used multiple Fitbit models, the Tom-Tom Spark 3, Garmins, Polars, I’m kind of a nerd about fitness trackers – and the latest fave is the Apple Watch. It’s sporty but cute enough to wear every day, and the stats and interface are amazing. When I switched over to the Apple Watch, I’d been wearing a Fitbit for the most part, and most recently the FitBit Alta. I like that the Alta is much smaller than other fitness trackers and it gave me similar stats (plus the heart rate model tracks your heart rate). I’ve been a Fitbit fan for years and have consistently used the Fitbit as an effective way to track my steps and workout stats. I’d been eyeing the Apple Watch for about a year, but wasn’t sure if the cost would be worth switching over. When we first moved to Valdosta, we attended an auction for Liv’s new school, and on one of the tables was an Apple Watch. I decided to put it into destiny’s hands. A couple of mint juleps later, and lurking around the auction table, I was the proud new owner of an Apple Watch 2 (and a pair of Prada sunglasses. Yolo.