Mamas, You've Gotta Try This

I'm busy.  I have four kids, and I run around for much of my day.  This is very old news for anyone who reads my blog.

Every so often I find something, or I'm offered to try something through BlogHer, that I LOVE.  This something usually makes my life easier in some way and doesn't cost an arm and a leg.  Most recently, I discovered new Vaseline^® Spray & Go Moisturizer Total Moisture®.

It's fabulously fabulous.

I get up at 6:15 weekday mornings to run, and when I get home I spend the next hour getting the munchkins off to school.  I have limited time to shower and get dressed, and there are days I have to skip simple stuff like moisturizing. 

Who has time to push the pump, rub the cream all over their skin, and wait for it to absorb before dressing?  It seems silly, but it really does feel like a long process when I'm in a hurry.  Vaseline Spray & Go Moisturizer Total Moisture makes moisturizing a breeze.  I spray, rub and dress.

It's a cinch.  Vaseline Spray & Go Moisturizer absorbs in ten seconds or less, with a few quick rubs after applying it.  It's not greasy, and it leaves my skin soft.  I tend to have very dry skin, especially in the winter and after a day at the beach.  I definitely suffer when I start to skimp, or even worse skip, moisturizing after every shower.   Even better, I love how this moisturizer contains pure oat extract in its formula, which leaves my skin feeling healthy and young.

Ah, youth.

I compare my love for this spray-on moisturizer to my love for spray-on sunscreen.  Rubbing SPF 50 all over my munchkins, as they squirmed and whined, was a serious task.  When I discovered spray-on sunscreen my blood pressure did a jig.  My summer mornings went from "Stand still and stop complaining! I'm almost done! You're driving me crazy!  This will only take a few minutes!" to "Stand still and close your eyes."

Easy. Simple. Quick.  Sunscreen application went from taking a few (stressful) minutes to a minute for each kid.

Vaseline Spray & Go Moisturizer Total Moisture has brought that simplicity to me.  No more waiting to dress, no more skipping moisturizer, and no more dry skin. I do the jig every morning, spraying my skin soft and getting on with my day.  I love this moisturizer so much it has earned a very special, very sacred place next to my hairdryer.  

Now that means something.

To learn more just visit their Facebook page.

For a chance to win a $1,000 SpaFinder gift card, leave a comment and tell us:

How would Vaseline Spray & Go Moisturizer Total Moisture max your morning?

 

Entries will be pooled from participating blogs and one winner chosen.

 

Sweepstakes Rules:
No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

Leave a comment in response to the sweepstakes prompt on this post

Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winner  will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

 

The Official Rules are available here.

This sweepstakes runs from 7/1/13 - 7/31/13.

Be sure to visit the Vaseline® Spray & Go page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

 

I'm busy.  I have four kids, and I run around for much of my day.  This is very old news for anyone who reads my blog.

Every so often I find something, or I'm offered to try something through BlogHer, that I LOVE.  This something usually makes my life easier in some way and doesn't cost an arm and a leg.  Most recently, I discovered new Vaseline^® Spray & Go Moisturizer Total Moisture®.

It's fabulously fabulous.

I get up at 6:15 weekday mornings to run, and when I get home I spend the next hour getting the munchkins off to school.  I have limited time to shower and get dressed, and there are days I have to skip simple stuff like moisturizing. 

Who has time to push the pump, rub the cream all over their skin, and wait for it to absorb before dressing?  It seems silly, but it really does feel like a long process when I'm in a hurry.  Vaseline Spray & Go Moisturizer Total Moisture makes moisturizing a breeze.  I spray, rub and dress.

It's a cinch.  Vaseline Spray & Go Moisturizer absorbs in ten seconds or less, with a few quick rubs after applying it.  It's not greasy, and it leaves my skin soft.  I tend to have very dry skin, especially in the winter and after a day at the beach.  I definitely suffer when I start to skimp, or even worse skip, moisturizing after every shower.   Even better, I love how this moisturizer contains pure oat extract in its formula, which leaves my skin feeling healthy and young.

Ah, youth.

I compare my love for this spray-on moisturizer to my love for spray-on sunscreen.  Rubbing SPF 50 all over my munchkins, as they squirmed and whined, was a serious task.  When I discovered spray-on sunscreen my blood pressure did a jig.  My summer mornings went from "Stand still and stop complaining! I'm almost done! You're driving me crazy!  This will only take a few minutes!" to "Stand still and close your eyes."

Easy. Simple. Quick.  Sunscreen application went from taking a few (stressful) minutes to a minute for each kid.

Vaseline Spray & Go Moisturizer Total Moisture has brought that simplicity to me.  No more waiting to dress, no more skipping moisturizer, and no more dry skin. I do the jig every morning, spraying my skin soft and getting on with my day.  I love this moisturizer so much it has earned a very special, very sacred place next to my hairdryer.  

Now that means something.

To learn more just visit their Facebook page.

For a chance to win a $1,000 SpaFinder gift card, leave a comment and tell us:

How would Vaseline Spray & Go Moisturizer Total Moisture max your morning?

 

Entries will be pooled from participating blogs and one winner chosen.

 

Sweepstakes Rules:
No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

Leave a comment in response to the sweepstakes prompt on this post

Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winner  will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

 

The Official Rules are available here.

This sweepstakes runs from 7/1/13 - 7/31/13.

Be sure to visit the Vaseline® Spray & Go page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

 

reade more... Résuméabuiyad

Make a Rage of Delicious Desserts with Berries

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

reade more... Résuméabuiyad

Ice Cream Parlour For Your Special Ice Cream Memory

In a time when yoghurt-based and several other new kinds of ice creams are ruling the dessert scene, the variety available at Natural Ice Cream Parlour instantly reminds you of the simple and traditional ice cream. While its tag line reads Ice Cream of Juhu Scheme, today, the brand has gone way beyond the posh locale of Juhu, and is available at several places around Mumbai (and throughout India).

As soon as you step into the Ice cream outlet located at Lokhandwala Complex in Andheri (west), the huge posters of various ice cream flavours tempt you, and, may we add, confuse you, whilst taking a pick. Having said that, one of the best qualities of Natural is the fact that it truly believes in the virtue of less is more. While there is an interesting range of fruit - dry fruit- and chocolate-based ice creams, along with the basic malai flavour one, the specialty of this brand is that it doesn't have any special toppings (yet another 'in' thing in the modern-day ice creams) overpowering the original taste of the ice cream.

Its freshness keeps you asking for more from the very first bite to the last lick. Depending on the season, Natural offers an even bigger treat with its combination of mango or strawberry ice cream (only available in these two flavours), freshly cut pieces of the respective fruit, and a dollop of fresh cream. Absolutely sinful!

While the parlour can get a little crowded at times, especially during summers, you could perhaps pick up a cone or cup of ice cream (be patient, as, at times, the queue is rather long), and enjoy it over a stroll, or order it (it's free home delivery!) and have it in the comfort of your home. Take your pick - single or double scoop, fresh waffle cone or the typical one or just in a cup. The tubs are available in a quantity of half kilo. The reasonable price of the ice creams is one more reason why it can be enjoyed by anyone - from a college student to someone making big bucks.

For any reason and in every season, that dripping ice cream is always a 'hot' favourite. Everyone has a special 'ice cream memory', and a modest place, such as Natural, is sure to help you relive yours! You can find it at Natural, 21, Encore Apartments Lokhandwala Complex, Andheri (west), Mumbai a little ahead of McDonald's and Food Inn restaurant.

In a time when yoghurt-based and several other new kinds of ice creams are ruling the dessert scene, the variety available at Natural Ice Cream Parlour instantly reminds you of the simple and traditional ice cream. While its tag line reads Ice Cream of Juhu Scheme, today, the brand has gone way beyond the posh locale of Juhu, and is available at several places around Mumbai (and throughout India).

As soon as you step into the Ice cream outlet located at Lokhandwala Complex in Andheri (west), the huge posters of various ice cream flavours tempt you, and, may we add, confuse you, whilst taking a pick. Having said that, one of the best qualities of Natural is the fact that it truly believes in the virtue of less is more. While there is an interesting range of fruit - dry fruit- and chocolate-based ice creams, along with the basic malai flavour one, the specialty of this brand is that it doesn't have any special toppings (yet another 'in' thing in the modern-day ice creams) overpowering the original taste of the ice cream.

Its freshness keeps you asking for more from the very first bite to the last lick. Depending on the season, Natural offers an even bigger treat with its combination of mango or strawberry ice cream (only available in these two flavours), freshly cut pieces of the respective fruit, and a dollop of fresh cream. Absolutely sinful!

While the parlour can get a little crowded at times, especially during summers, you could perhaps pick up a cone or cup of ice cream (be patient, as, at times, the queue is rather long), and enjoy it over a stroll, or order it (it's free home delivery!) and have it in the comfort of your home. Take your pick - single or double scoop, fresh waffle cone or the typical one or just in a cup. The tubs are available in a quantity of half kilo. The reasonable price of the ice creams is one more reason why it can be enjoyed by anyone - from a college student to someone making big bucks.

For any reason and in every season, that dripping ice cream is always a 'hot' favourite. Everyone has a special 'ice cream memory', and a modest place, such as Natural, is sure to help you relive yours! You can find it at Natural, 21, Encore Apartments Lokhandwala Complex, Andheri (west), Mumbai a little ahead of McDonald's and Food Inn restaurant.

reade more... Résuméabuiyad

Sai Kee Coffee 434 in Muar, Johor

I am a coffee lover. No, that's not entirely accurate. I am a coffee addict needing over 5 mugs of kopi kau (thick coffee) every single day.

So, since I started Johor Kaki blog in 2011, I have asking around and looking for opportunities to visit a coffee plantation in Johor, but with no success. So, you can imagine how thrilled I was to have the chance to visit Sai Kee Coffee 434 or Elephant brand coffee plantation in Muar, thanks to Tourism Malaysia Johor's Muar food trail.

Here are the stages of production of Elephant brand coffee at Sai Kee Coffee 434.



The ripe premium grade Liberica berries ready for harvesting. It takes 3 to 4 years for a coffee seedling to mature into a fruit bearing tree. The ripe and best berries are hand picked - cherry picking, literary.



Sai Kee Coffee 434 uses the traditional "dry" method to separate the coffee seed and the pulp. The Liberica berries are simply spread on the clean ground in a "green house", turned regularly with shovels and allowed to dry. The "green house" protects the berries from dust, sand, and rain. It felt very hot and humid inside the "green house".



When the berries become wrinkly and dry (10% moisture left), the pulp and seed are separated (a process known as hulling). The pulp is used as an organic fertiliser while the seed is the much sought after coffee bean.



To make traditional kopitiam coffee, the beans are roasted with margarine, sugar, sesame seeds and other ingredients. This style of roasting coffee beans is unique in Malaysia and Singapore. Here, workers are air cooling the freshly roasted over 200ºC hot beans by spreading them out using shovels.



The roasted beans are oily and tacky, caked and stuck to the shovel - a bit like that stubborn used chewing gum stuck to the bottom of our shoes.



Worker transferring the caked, roasted beans in buckets to the separator.



The caked, roasted beans spun and separated.



These are Elephant brand premium Liberica beans ready for grinding.



The final step in the production process - packing the grounded beans into sachets and bags.



Making coffee at Sai Kee Coffee 434 the old way by pouring boiling water through roughly grounded beans in a white muslin sock. Sai Kee was founded in 1953 by, you guessed it, Ah Sai. The number 434 was the telephone area code for Muar in the 1960s, and today it is synonymous with Sai Kee coffee.



Our sample of freshly brewed Elephant brand coffee in a styrofoam cup. The coffee was full bodied, robustly flavoured, bitter and sweet. Love it.



The rather gay and lavish interior of Sai Kee Coffee 434 Cafe at Jalan Maharani in downtown Muar.

(Note: Johor Kaki has no affiliation with Sai Kee Coffee 434. There are no fees for this or any post in Johor Kaki. LOL Sai Kee Coffee may not even be aware of this post :) )



Restaurant name: Sai Kee Coffee 434
Address: 121, Jalan Maharani (across the road from the central bus station and wet market)
Map: http://goo.gl/maps/TlU3f
GPS: 2.048787,102.567999
Hours: 8:00am to 5:30pm daily
Certified Halal

Date visited: 17 Mar 2013, 25 Jun 2013

I am a coffee lover. No, that's not entirely accurate. I am a coffee addict needing over 5 mugs of kopi kau (thick coffee) every single day.

So, since I started Johor Kaki blog in 2011, I have asking around and looking for opportunities to visit a coffee plantation in Johor, but with no success. So, you can imagine how thrilled I was to have the chance to visit Sai Kee Coffee 434 or Elephant brand coffee plantation in Muar, thanks to Tourism Malaysia Johor's Muar food trail.

Here are the stages of production of Elephant brand coffee at Sai Kee Coffee 434.



The ripe premium grade Liberica berries ready for harvesting. It takes 3 to 4 years for a coffee seedling to mature into a fruit bearing tree. The ripe and best berries are hand picked - cherry picking, literary.



Sai Kee Coffee 434 uses the traditional "dry" method to separate the coffee seed and the pulp. The Liberica berries are simply spread on the clean ground in a "green house", turned regularly with shovels and allowed to dry. The "green house" protects the berries from dust, sand, and rain. It felt very hot and humid inside the "green house".



When the berries become wrinkly and dry (10% moisture left), the pulp and seed are separated (a process known as hulling). The pulp is used as an organic fertiliser while the seed is the much sought after coffee bean.



To make traditional kopitiam coffee, the beans are roasted with margarine, sugar, sesame seeds and other ingredients. This style of roasting coffee beans is unique in Malaysia and Singapore. Here, workers are air cooling the freshly roasted over 200ºC hot beans by spreading them out using shovels.



The roasted beans are oily and tacky, caked and stuck to the shovel - a bit like that stubborn used chewing gum stuck to the bottom of our shoes.



Worker transferring the caked, roasted beans in buckets to the separator.



The caked, roasted beans spun and separated.



These are Elephant brand premium Liberica beans ready for grinding.



The final step in the production process - packing the grounded beans into sachets and bags.



Making coffee at Sai Kee Coffee 434 the old way by pouring boiling water through roughly grounded beans in a white muslin sock. Sai Kee was founded in 1953 by, you guessed it, Ah Sai. The number 434 was the telephone area code for Muar in the 1960s, and today it is synonymous with Sai Kee coffee.



Our sample of freshly brewed Elephant brand coffee in a styrofoam cup. The coffee was full bodied, robustly flavoured, bitter and sweet. Love it.



The rather gay and lavish interior of Sai Kee Coffee 434 Cafe at Jalan Maharani in downtown Muar.

(Note: Johor Kaki has no affiliation with Sai Kee Coffee 434. There are no fees for this or any post in Johor Kaki. LOL Sai Kee Coffee may not even be aware of this post :) )



Restaurant name: Sai Kee Coffee 434
Address: 121, Jalan Maharani (across the road from the central bus station and wet market)
Map: http://goo.gl/maps/TlU3f
GPS: 2.048787,102.567999
Hours: 8:00am to 5:30pm daily
Certified Halal

Date visited: 17 Mar 2013, 25 Jun 2013

reade more... Résuméabuiyad

How to Make Delicious Bundt Cakes Without Any Hassle?

Most of the people love Bundt cakes, not just because these cake recipes are moistest and delicious, but because they are easy to make and require little or no decoration. They can use any one of the fancy bundt pans available on the market and make impressive bundt cakes without putting any major efforts. Bundt pans are special cake pans meant to bake up traditional ridged round cakes. Due to their ridged or fluted designs, they can easily give an attractive shape to the finished cake. The bundt pans have a hole in the center which helps circulate the hot air around and across the cake and make it bake evenly. The pans now come in so many creative designs but with the more complex styles people face the problem of cake getting stuck in the pan. They need to use the right tools and some useful tips to remove the cake properly from the pan. The tips are as follows:

Use a non-stick cooking spray. Sprinkle some non-stick vegetable oil on the bundt pan. You can also use a non-stick cooking spray like Bakers Joy for good results. Then, brush the sprayed oil into the grooves of the pan with the help of a pastry brush and keep the pan facing downward on a paper towel so that the excess oil can drain away. You need to avoid using a spray containing lecithin as it may build up on the baking pan over time.After greasing, dust or flour your cake pan and make it ready for baking. After greasing the pan with small amount of vegetable shortening, you must dust it lightly with flour. Just drop a tablespoon of flour into your greased pan, gently shake it and tap the pan multiple times with your palms, until the flour is distributed evenly over all surfaces. Once you finish, turn the pan upside on your work surface to remove extra flour.Or dust your bundt cake pan with finer bread crumbs instead of flour. You can also dust the pan with finer bread crumbs. The dry bread crumbs will work better than flour.Bake the cake and let it cool for 10 minutes before taking out of the pan. Pour the batter slowly into the pan and put it in an oven. Bake it for the specified time and allow it to cool 10 minutes or more if required. Use hot pads to lift the pan and mildly shake it to loosen the cake from all sides. You can also run a plastic knife or rubber spatula around the edge of the cake to help it loosen from the sides of the pan.Invert the cake, continue cooling and drizzle or dust. Invert the baked cake onto a cooling rack or plate and continue with cooling. Dust the cake with finely powdered sugar or drizzle some chocolate or caramel sauce over the top.

You are likely to get the compliments as you serve the perfectly prepared bundt cakes to your friends and family. Even better, you can shop for these tasty cakes at reputed bakery stores online. Apart from bundt cakes, they trade in baby shower cupcakes, birthday cakes, wedding cakes and many more. Even though you don't know how to make cake, they would let you enjoy a wide range of cake recipes at reasonable price.

Jacob Reed has been associated with gourmet and baking business for several years. He specializes in providing exclusive tips on making and purchase of bundt cakes , birthday cakes and baby shower cupcakes . Rate this Article

How to Make Delicious Bundt Cakes Without Any Hassle?Not Rated Yet

Jacob Reed has published 20 articles. Article submitted on October 29, 2012. Word count: 555

Most of the people love Bundt cakes, not just because these cake recipes are moistest and delicious, but because they are easy to make and require little or no decoration. They can use any one of the fancy bundt pans available on the market and make impressive bundt cakes without putting any major efforts. Bundt pans are special cake pans meant to bake up traditional ridged round cakes. Due to their ridged or fluted designs, they can easily give an attractive shape to the finished cake. The bundt pans have a hole in the center which helps circulate the hot air around and across the cake and make it bake evenly. The pans now come in so many creative designs but with the more complex styles people face the problem of cake getting stuck in the pan. They need to use the right tools and some useful tips to remove the cake properly from the pan. The tips are as follows:

Use a non-stick cooking spray. Sprinkle some non-stick vegetable oil on the bundt pan. You can also use a non-stick cooking spray like Bakers Joy for good results. Then, brush the sprayed oil into the grooves of the pan with the help of a pastry brush and keep the pan facing downward on a paper towel so that the excess oil can drain away. You need to avoid using a spray containing lecithin as it may build up on the baking pan over time.After greasing, dust or flour your cake pan and make it ready for baking. After greasing the pan with small amount of vegetable shortening, you must dust it lightly with flour. Just drop a tablespoon of flour into your greased pan, gently shake it and tap the pan multiple times with your palms, until the flour is distributed evenly over all surfaces. Once you finish, turn the pan upside on your work surface to remove extra flour.Or dust your bundt cake pan with finer bread crumbs instead of flour. You can also dust the pan with finer bread crumbs. The dry bread crumbs will work better than flour.Bake the cake and let it cool for 10 minutes before taking out of the pan. Pour the batter slowly into the pan and put it in an oven. Bake it for the specified time and allow it to cool 10 minutes or more if required. Use hot pads to lift the pan and mildly shake it to loosen the cake from all sides. You can also run a plastic knife or rubber spatula around the edge of the cake to help it loosen from the sides of the pan.Invert the cake, continue cooling and drizzle or dust. Invert the baked cake onto a cooling rack or plate and continue with cooling. Dust the cake with finely powdered sugar or drizzle some chocolate or caramel sauce over the top.

You are likely to get the compliments as you serve the perfectly prepared bundt cakes to your friends and family. Even better, you can shop for these tasty cakes at reputed bakery stores online. Apart from bundt cakes, they trade in baby shower cupcakes, birthday cakes, wedding cakes and many more. Even though you don't know how to make cake, they would let you enjoy a wide range of cake recipes at reasonable price.

Jacob Reed has been associated with gourmet and baking business for several years. He specializes in providing exclusive tips on making and purchase of bundt cakes , birthday cakes and baby shower cupcakes . Rate this Article

How to Make Delicious Bundt Cakes Without Any Hassle?Not Rated Yet

Jacob Reed has published 20 articles. Article submitted on October 29, 2012. Word count: 555

reade more... Résuméabuiyad

ONE63 European Bistro & Bar in Downtown Johor Bahru

I was thrilled when Mandy from ONE63 European Bistro & Bar invited me to visit as I am happy to see more and more higher end restaurants enter the increasingly exciting Johor food scene. So, soon after ONE63 opened for business, I popped by for a simple lunch.



ONE63 bistro is located in a pair of refurbished heritage shop houses along the historic Jalan Ngee Heng. 

Singaporean foodies would be happy to note that ONE63 is just 5-7 minutes walk from City Square Mall - just head north along Jalan Wong Ah Fook, once you exited City Square. ONE63 bistro is easy to locate as it is right next to the prominent Hotel Tropical Inn building.



Inside, ONE63 is well appointed though neither lavish nor pretentious - contemporary European chic, I would say. This is the drinks section on the ground floor. Also on the ground floor, ONE63 has an al fresco dining area. Upstairs, ONE63 has a large dining room as well as an alcova (sheltered balcony) area. 



ONE63 bistro also has a cosy private dining room that comfortably seats 10 people.

ONE63 European Bistro & Bar specialises in Italian and French cuisine.


Smoked Duck Salad Appetiser RM23

As I an a fan of smoked duck, I asked for this Smoked Duck Salad appetiser. Tossed with slices of house smoked duck, mix mesclun (leafy greens) salad, caramelised shallot rings, marinated cherry tomatoes, and balsamic vinegar.



ONE63 bistro is the only restaurant in Johor I know that house smoked their ducks. The thin slices of smoked duck were tender, smooth and savoury. The savoury smooth duck blends well with the refreshing greens bathed in tangy balsamic vinegar. 


Squid Ink Vongole RM28

I wanted something interesting and yet not too heavy, so I picked Squid Ink Vongole. This a popular spaghetti dish made with linguine pasta, fresh squid ink, white wine reduction sauce, little neck clams, chili, and parsley



Ahh.. I love those al dente spaghetti enveloped in that exquisitely savoury squid ink and clam gravy. Delicious, delicious. hehehe.... I order squid ink spaghetti whenever a restaurant offers this dish :)


Tiramisu RM16.30

To wrap up the simple lunch, I had ONE63 bistro's tiramisu for dessert. I was expecting the usual frumpy, chunky slice of cake but was pleasantly surprised that ONE63 serves the classic dessert creatively in an elegant cocktail glass. Made with Italian mascarpone cream and coffee, and lightly blanketed with cocoa powder. Sweet and lovely as good tiramisu should be, and Mandy confirmed that it is alcohol free :)


Sangria Smooth RM13

For drinks, I had this Sangria Smooth suggested by Mandy. It's a pulpy, icy blend of blueberry, strawberry, orange juice, apple juice, and lime with finely crushed ice. I love it.



After lunch, Mandy introduced me to ONE63 bistro's Executive Chef Kelvin Lee. Beneath Kelvin's friendly and warm demeanour is an eye popping résumé.

Kelvin, originally from Kuala Lumpur, has experience in not one but two 3 Michelin Star restaurants in France. They are Le Jardin Des Sens in Montpellier and Michel Bra in Laguiole. Kelvin was also the Group Executive Chef / Chef Consultant of Gusttimo World and was the Head Chef of San Marco at The Lighthouse, Fullerton Hotel, Singapore before coming to Johor Bahru.

Kelvin graciously made me a dessert :)



Food? Art? Food art by Executive Chef Kelvin Lee.



Delectable chocolate mousse with house made ice cream. Oh my, since when did I developed a sweet tooth?!

hehe I already made appointments with Mandy to come back for ONE63's set lunch and dinner :)



Restaurant name: ONE63 European Bistro & Bar
Address: 163, Jalan Ngee Heng, Johor bahru
Map: http://goo.gl/maps/lg22W
GPS: 1.465643,103.760075
Hours: 11:00am to 12:00 midnight daily
No pork, no lard, alcohol served

Date visited: 28 Jun 2013

I was thrilled when Mandy from ONE63 European Bistro & Bar invited me to visit as I am happy to see more and more higher end restaurants enter the increasingly exciting Johor food scene. So, soon after ONE63 opened for business, I popped by for a simple lunch.



ONE63 bistro is located in a pair of refurbished heritage shop houses along the historic Jalan Ngee Heng. 

Singaporean foodies would be happy to note that ONE63 is just 5-7 minutes walk from City Square Mall - just head north along Jalan Wong Ah Fook, once you exited City Square. ONE63 bistro is easy to locate as it is right next to the prominent Hotel Tropical Inn building.



Inside, ONE63 is well appointed though neither lavish nor pretentious - contemporary European chic, I would say. This is the drinks section on the ground floor. Also on the ground floor, ONE63 has an al fresco dining area. Upstairs, ONE63 has a large dining room as well as an alcova (sheltered balcony) area. 



ONE63 bistro also has a cosy private dining room that comfortably seats 10 people.

ONE63 European Bistro & Bar specialises in Italian and French cuisine.


Smoked Duck Salad Appetiser RM23

As I an a fan of smoked duck, I asked for this Smoked Duck Salad appetiser. Tossed with slices of house smoked duck, mix mesclun (leafy greens) salad, caramelised shallot rings, marinated cherry tomatoes, and balsamic vinegar.



ONE63 bistro is the only restaurant in Johor I know that house smoked their ducks. The thin slices of smoked duck were tender, smooth and savoury. The savoury smooth duck blends well with the refreshing greens bathed in tangy balsamic vinegar. 


Squid Ink Vongole RM28

I wanted something interesting and yet not too heavy, so I picked Squid Ink Vongole. This a popular spaghetti dish made with linguine pasta, fresh squid ink, white wine reduction sauce, little neck clams, chili, and parsley



Ahh.. I love those al dente spaghetti enveloped in that exquisitely savoury squid ink and clam gravy. Delicious, delicious. hehehe.... I order squid ink spaghetti whenever a restaurant offers this dish :)


Tiramisu RM16.30

To wrap up the simple lunch, I had ONE63 bistro's tiramisu for dessert. I was expecting the usual frumpy, chunky slice of cake but was pleasantly surprised that ONE63 serves the classic dessert creatively in an elegant cocktail glass. Made with Italian mascarpone cream and coffee, and lightly blanketed with cocoa powder. Sweet and lovely as good tiramisu should be, and Mandy confirmed that it is alcohol free :)


Sangria Smooth RM13

For drinks, I had this Sangria Smooth suggested by Mandy. It's a pulpy, icy blend of blueberry, strawberry, orange juice, apple juice, and lime with finely crushed ice. I love it.



After lunch, Mandy introduced me to ONE63 bistro's Executive Chef Kelvin Lee. Beneath Kelvin's friendly and warm demeanour is an eye popping résumé.

Kelvin, originally from Kuala Lumpur, has experience in not one but two 3 Michelin Star restaurants in France. They are Le Jardin Des Sens in Montpellier and Michel Bra in Laguiole. Kelvin was also the Group Executive Chef / Chef Consultant of Gusttimo World and was the Head Chef of San Marco at The Lighthouse, Fullerton Hotel, Singapore before coming to Johor Bahru.

Kelvin graciously made me a dessert :)



Food? Art? Food art by Executive Chef Kelvin Lee.



Delectable chocolate mousse with house made ice cream. Oh my, since when did I developed a sweet tooth?!

hehe I already made appointments with Mandy to come back for ONE63's set lunch and dinner :)



Restaurant name: ONE63 European Bistro & Bar
Address: 163, Jalan Ngee Heng, Johor bahru
Map: http://goo.gl/maps/lg22W
GPS: 1.465643,103.760075
Hours: 11:00am to 12:00 midnight daily
No pork, no lard, alcohol served

Date visited: 28 Jun 2013

reade more... Résuméabuiyad

Online Diwali Sweets Make Life Easy

The great epic of Ramayana contains the most popular legend associated with the meaning behind the festival of Deepavali. It is said that when the epitome of human virtue 'Maryada Purushottam' Sri Rama returned to Ayodhya after 14 years of unfair exile which he accepted only to honour his elders and thereby set an example to human society for all times to come, the citizens of Ayodhya lit rows of earthen diyas to welcome their rightful ruler back. His brother Bharata had ruled Ayodhya for these fourteen years as his agent and had duly installed Rama's Charan padukas on the throne of Ayodhya!

Another legend associated with one of the days of Diwali is related with the day after Dhanteras, popularly known as 'Chhoti Diwali'. 'Chhoti Diwali' is also celebrated as 'Naraka Chaturdasi' when Krishna and Satyabhama killed the demon, Naraka. Despite Lord Indra intervening in the process, Lord Krishna proved his supremacy in putting an end to the demon Naraka on this day. Not only was Lord Krishna the Divine Advisor to Arjuna and the Pandavas in the epic battle of righteousness versus evil represented by the Kauravas, He - as the incarnation of Lord Vishnu the Preserver - is also the vanquisher of Narakasura. This event from Krishna's holy life is commemorated on 'Chhoti Diwali'.

We can see how Lord Krishna and Sri Rama, both considered avatars (incarnations) of Lord Vishnu are inextricably intertwined in the traditions and foundations of the most important festival of all in the Hindu calendar - the Holy Festival of Deepawali. Both the Hindu Gods are amongst the most respected and most popular Gods in Hinduism. They are worshipped in almost every Hindu home and remembered in times of need as well as trial. 'Hey Ram' and 'Radhe Krishna' are two of the most common phrases one can hear in religious Hindu homes.

Children eagerly look forward to Chhoti Diwali when the flow of gifts to and fro from friends and relatives turns into a torrent since only a day is left for Diwali. Diwali sweets and Diwali mithai are enjoyed all day on Chhoti Diwali and kids love a prelude to Diwali by merrily bursting firecrackers in the evening. Children as well as Adults love the Diwali mithai that inevitably forms a central part of the festival's celebration. With the availability of Online Diwali Sweets, one can place an order several days in advance so one doesn't need to rush on the last days before the festival.

The great epic of Ramayana contains the most popular legend associated with the meaning behind the festival of Deepavali. It is said that when the epitome of human virtue 'Maryada Purushottam' Sri Rama returned to Ayodhya after 14 years of unfair exile which he accepted only to honour his elders and thereby set an example to human society for all times to come, the citizens of Ayodhya lit rows of earthen diyas to welcome their rightful ruler back. His brother Bharata had ruled Ayodhya for these fourteen years as his agent and had duly installed Rama's Charan padukas on the throne of Ayodhya!

Another legend associated with one of the days of Diwali is related with the day after Dhanteras, popularly known as 'Chhoti Diwali'. 'Chhoti Diwali' is also celebrated as 'Naraka Chaturdasi' when Krishna and Satyabhama killed the demon, Naraka. Despite Lord Indra intervening in the process, Lord Krishna proved his supremacy in putting an end to the demon Naraka on this day. Not only was Lord Krishna the Divine Advisor to Arjuna and the Pandavas in the epic battle of righteousness versus evil represented by the Kauravas, He - as the incarnation of Lord Vishnu the Preserver - is also the vanquisher of Narakasura. This event from Krishna's holy life is commemorated on 'Chhoti Diwali'.

We can see how Lord Krishna and Sri Rama, both considered avatars (incarnations) of Lord Vishnu are inextricably intertwined in the traditions and foundations of the most important festival of all in the Hindu calendar - the Holy Festival of Deepawali. Both the Hindu Gods are amongst the most respected and most popular Gods in Hinduism. They are worshipped in almost every Hindu home and remembered in times of need as well as trial. 'Hey Ram' and 'Radhe Krishna' are two of the most common phrases one can hear in religious Hindu homes.

Children eagerly look forward to Chhoti Diwali when the flow of gifts to and fro from friends and relatives turns into a torrent since only a day is left for Diwali. Diwali sweets and Diwali mithai are enjoyed all day on Chhoti Diwali and kids love a prelude to Diwali by merrily bursting firecrackers in the evening. Children as well as Adults love the Diwali mithai that inevitably forms a central part of the festival's celebration. With the availability of Online Diwali Sweets, one can place an order several days in advance so one doesn't need to rush on the last days before the festival.

reade more... Résuméabuiyad

An Overview on Special Birthday Cake Design And Styles

Picking up a sharp cake style and design means understanding something unique in relation to individuals celebrating birthday. As soon as there is knowledge about something concerning want and requirements, leisure activities or favourite sport, they can be worked into cake design or style.

With the younger generations, the theme can be anything ranging from well liked characters to admired individuals. It can also be a simple toy, beloved pet or favourite animal. It is possible to inject fun by ordering fun cakes.

Birthday cakes themed on sea food are also a great idea especially for individuals who love fish. It may also include pages featuring previous birthday with number of fishing vacations each year as well as quantity of fish captured.

Another popular trend of today is to have a photo cake. It is possible to have own photos now. These edible memories are actually latest and greatest way involved in sharing photo. Logo, drawings or photo are converted into edible photographs here that can be applied to cookies, cupcakes, fudge, ice cream, chocolate, gum paste and fondant to create incredible treats.

The edible images are in fact 100 percent edible as they are made of frosting that is embedded onto the backing sheet. Photos here are created of ink jet printers and edible ink. Photos here emerge sharp and clear similar to primary snapshot. Also referred to as cake toppers, cake stickers, picture cakes, photo cake and frosting sheet, some of these edible imageries are Kosher or FDA recognized.

It is also possible to make treats and cakes with edible memories quite fast as well as simply by following a few techniques. Everyone can do it though it is always better to get the task handled by qualified professionals. Edible imageries help with beautification to a large extent. It is just essential to peel and then place photo edibles on frosted or chocolate covered treats in order to come with professional and amazing looking cakes and dessert. Frosting sheets can also be used accentuate cakes and added on top of cakes. These are also referred to as cake toppers. Cake toppers are commonly used in order to decorate brownies, cookies and cupcakes setting up incredible treats that are bound to hit the party. The photo enjoyment frames also come in festive ideas in order to match theme of social gatherings or designer prints in order to create professional looking cakes. The edible image design specialists also function as supreme designing tool. It is possible to pick from pet prints, polka dots or getaway designs. Designs at times adorn even the side or top of cakes. Opportunities in fact are endless here.

It is indeed a great idea to make wonderful desserts and have a great time with friends and family members. Make sure to choose right and make birthdays turn out quite a special event.

Sara Osborne is a chef and loves to try out different recipes. She is adept at designing photo cake . She has also baked wedding cakes and different types of celebration cakes and cupcakes.

Picking up a sharp cake style and design means understanding something unique in relation to individuals celebrating birthday. As soon as there is knowledge about something concerning want and requirements, leisure activities or favourite sport, they can be worked into cake design or style.

With the younger generations, the theme can be anything ranging from well liked characters to admired individuals. It can also be a simple toy, beloved pet or favourite animal. It is possible to inject fun by ordering fun cakes.

Birthday cakes themed on sea food are also a great idea especially for individuals who love fish. It may also include pages featuring previous birthday with number of fishing vacations each year as well as quantity of fish captured.

Another popular trend of today is to have a photo cake. It is possible to have own photos now. These edible memories are actually latest and greatest way involved in sharing photo. Logo, drawings or photo are converted into edible photographs here that can be applied to cookies, cupcakes, fudge, ice cream, chocolate, gum paste and fondant to create incredible treats.

The edible images are in fact 100 percent edible as they are made of frosting that is embedded onto the backing sheet. Photos here are created of ink jet printers and edible ink. Photos here emerge sharp and clear similar to primary snapshot. Also referred to as cake toppers, cake stickers, picture cakes, photo cake and frosting sheet, some of these edible imageries are Kosher or FDA recognized.

It is also possible to make treats and cakes with edible memories quite fast as well as simply by following a few techniques. Everyone can do it though it is always better to get the task handled by qualified professionals. Edible imageries help with beautification to a large extent. It is just essential to peel and then place photo edibles on frosted or chocolate covered treats in order to come with professional and amazing looking cakes and dessert. Frosting sheets can also be used accentuate cakes and added on top of cakes. These are also referred to as cake toppers. Cake toppers are commonly used in order to decorate brownies, cookies and cupcakes setting up incredible treats that are bound to hit the party. The photo enjoyment frames also come in festive ideas in order to match theme of social gatherings or designer prints in order to create professional looking cakes. The edible image design specialists also function as supreme designing tool. It is possible to pick from pet prints, polka dots or getaway designs. Designs at times adorn even the side or top of cakes. Opportunities in fact are endless here.

It is indeed a great idea to make wonderful desserts and have a great time with friends and family members. Make sure to choose right and make birthdays turn out quite a special event.

Sara Osborne is a chef and loves to try out different recipes. She is adept at designing photo cake . She has also baked wedding cakes and different types of celebration cakes and cupcakes.

reade more... Résuméabuiyad

Cake Bakeries Give Tricks For Halloween Treats

Bakeries and cake shops warn that the witching hour is almost at hand. Homes are transformed from their lovely suburban colors and decor to spiderweb covered, ghost infested haunted houses. Young and old are buying or making their costumes. What to be this year? Your favorite superhero or a bunch of grapes? Oh, the possibilities are seemingly endless!

Children are ready to travel from door to door collecting sweet treats. Although their little pumpkin buckets will be filled to the brim with wrapped chocolate bars and other store bought goodies, why not add a little something extra this year and make some delicious homemade treats for the little ones in your life.

These Halloween inspired treats are sure to delight kids and adults alike, much like the sweets from the bakery stores:

Mummy Mouths:

Take a red apple, like a Macintoch or Red Delicious, and leaving the skin on, slice with an apple slicer to remove the core. Take one slice and slice it again, lengthwise. Lay one half flat on a plate, spread a layer of peanut butter, then arrange a row of marshmallows across the front. Spread a player of peanut butter on one side of the other half of the apple slice and lay that on top of the marshmallows. The end result will look like a big toothy grin!

Tombstone Pudding:

Fill a clear cup with chocolate pudding. Crush oreos and spread that on top of the pudding. Take a Nutter Butter, Vienna Cake, or any other kind of long, rounded cookie. Write RIP in icing on the top of the cookie and place that in your pudding ground! It is a chocolaty, yummy treat that everyone can enjoy.

Pumpkin Cupcakes:

There are plenty of ways to decorate your favorite kind of cupcake (we suggest pumpkin) to give it that creepy edge. You could go for an orange icing and decorate each like a jack o lantern. This would be a great activity for your child and their friends. Have the orange iced cupcakes ready to go and let them go to town drawing on faces with black icing! Or for a cool spider web effect, after icing your cupcake in your desired color, draw 4 circles with a contrasting color (like the rings of a tree). Take a toothpick and starting in the middle draw a line to the outside like the spoke of a bicycle wheel. The resulting effect will look like a web!

Bakery shop owners hope that everyone has a fun and safe Halloween with lots of sweet treats! Remember for those extra special celebrations, their stores can bake and decorate a cake to your likely with any theme - including Halloween!

Looking for the best bakeries 11234 to create the ultimate Halloween treats that kids will love? Visit duetbakeryny.com and have all of your sweet fantasies come true in the expert hands of Chef Diana Rodov and her staff.

Bakeries and cake shops warn that the witching hour is almost at hand. Homes are transformed from their lovely suburban colors and decor to spiderweb covered, ghost infested haunted houses. Young and old are buying or making their costumes. What to be this year? Your favorite superhero or a bunch of grapes? Oh, the possibilities are seemingly endless!

Children are ready to travel from door to door collecting sweet treats. Although their little pumpkin buckets will be filled to the brim with wrapped chocolate bars and other store bought goodies, why not add a little something extra this year and make some delicious homemade treats for the little ones in your life.

These Halloween inspired treats are sure to delight kids and adults alike, much like the sweets from the bakery stores:

Mummy Mouths:

Take a red apple, like a Macintoch or Red Delicious, and leaving the skin on, slice with an apple slicer to remove the core. Take one slice and slice it again, lengthwise. Lay one half flat on a plate, spread a layer of peanut butter, then arrange a row of marshmallows across the front. Spread a player of peanut butter on one side of the other half of the apple slice and lay that on top of the marshmallows. The end result will look like a big toothy grin!

Tombstone Pudding:

Fill a clear cup with chocolate pudding. Crush oreos and spread that on top of the pudding. Take a Nutter Butter, Vienna Cake, or any other kind of long, rounded cookie. Write RIP in icing on the top of the cookie and place that in your pudding ground! It is a chocolaty, yummy treat that everyone can enjoy.

Pumpkin Cupcakes:

There are plenty of ways to decorate your favorite kind of cupcake (we suggest pumpkin) to give it that creepy edge. You could go for an orange icing and decorate each like a jack o lantern. This would be a great activity for your child and their friends. Have the orange iced cupcakes ready to go and let them go to town drawing on faces with black icing! Or for a cool spider web effect, after icing your cupcake in your desired color, draw 4 circles with a contrasting color (like the rings of a tree). Take a toothpick and starting in the middle draw a line to the outside like the spoke of a bicycle wheel. The resulting effect will look like a web!

Bakery shop owners hope that everyone has a fun and safe Halloween with lots of sweet treats! Remember for those extra special celebrations, their stores can bake and decorate a cake to your likely with any theme - including Halloween!

Looking for the best bakeries 11234 to create the ultimate Halloween treats that kids will love? Visit duetbakeryny.com and have all of your sweet fantasies come true in the expert hands of Chef Diana Rodov and her staff.

reade more... Résuméabuiyad

Citrus Basil Martini

I posted this picture earlier this year, and I wanted to make sure that I got you the recipe.  

They were so yummy!!

I have to admit, when I was infusing the vodka with basil, I thought, this could be a little weird?

I have had a lemon basil martini before at a local restaurant, but I was going to make these with tangerines and lemons.

Turns out, it was FABULOUS!!

I found the recipe for the Meyer- lemon basil martinis on a site called bitesandsights.com what a beautiful page!! Give it a look sometime!

First off you need to infuse some vodka!

basil infused vodka

Basil Infused Vodka

jar

 3-4 dozen fresh basil leaves, rinsed (stems and leaves)

vodka

Place basil leaves in the bottom of the jar, and pour vodka over the top, filling jar about 4/5.

I used a big jar, so I used more basil, and more vodka, I had a party of eight was making cocktails for.

Use a small jelly jar and less vodka and basil if you want to make just a couple.

Place jar in refrigerator for about 6-8 hours.  If left too long, the flavor gets a too overpowering.

When you are ready to use, remove leaves, and strain the vodka into another jar or a bottle.

While your basil is infusing, how about candying some of that citrus to garnish your drinks?

Or just to eat??

candied lemons and clementines

Candied Lemons and Clementines

2 of each - lemons and clementines, sliced about 1/4 inch thick

4 cups of water

4 cups of sugar

Bring the sugar and water to a boil in a heavy saucepan.

When it becomes bubbly, reduce the heat to medium and add the fruit slices.

Boil with the fruit slices for about 30 minutes.  The rinds will become slightly translucent looking.

Remove and place on a cookie sheet covered with parchment paper.

I dusted mine with sugar after they had cooled some.

Reserve the liquid, you just made your citrus simple syrup!! ;)

I think they are so pretty!!

citrus basil martini

Citrus Basil Martini

4 oz Citrus simple syrup 

1/3 cup fresh citrus juice from lemons and clementines

4 ounces of basil infused vodka

ice

Juice your clementines and lemons, it will take about 1-2 of each depending on size of fruit.

Pour the above over ice in a martini shaker, shake and pour into a martini glass.  Float a candied slice in the glass, and enjoy!!

You can also garnish with a basil leaf if desired.

The fruit not only makes a pretty garnish, it's delicious!

I posted this picture earlier this year, and I wanted to make sure that I got you the recipe.  

They were so yummy!!

I have to admit, when I was infusing the vodka with basil, I thought, this could be a little weird?

I have had a lemon basil martini before at a local restaurant, but I was going to make these with tangerines and lemons.

Turns out, it was FABULOUS!!

I found the recipe for the Meyer- lemon basil martinis on a site called bitesandsights.com what a beautiful page!! Give it a look sometime!

First off you need to infuse some vodka!

basil infused vodka

Basil Infused Vodka

jar

 3-4 dozen fresh basil leaves, rinsed (stems and leaves)

vodka

Place basil leaves in the bottom of the jar, and pour vodka over the top, filling jar about 4/5.

I used a big jar, so I used more basil, and more vodka, I had a party of eight was making cocktails for.

Use a small jelly jar and less vodka and basil if you want to make just a couple.

Place jar in refrigerator for about 6-8 hours.  If left too long, the flavor gets a too overpowering.

When you are ready to use, remove leaves, and strain the vodka into another jar or a bottle.

While your basil is infusing, how about candying some of that citrus to garnish your drinks?

Or just to eat??

candied lemons and clementines

Candied Lemons and Clementines

2 of each - lemons and clementines, sliced about 1/4 inch thick

4 cups of water

4 cups of sugar

Bring the sugar and water to a boil in a heavy saucepan.

When it becomes bubbly, reduce the heat to medium and add the fruit slices.

Boil with the fruit slices for about 30 minutes.  The rinds will become slightly translucent looking.

Remove and place on a cookie sheet covered with parchment paper.

I dusted mine with sugar after they had cooled some.

Reserve the liquid, you just made your citrus simple syrup!! ;)

I think they are so pretty!!

citrus basil martini

Citrus Basil Martini

4 oz Citrus simple syrup 

1/3 cup fresh citrus juice from lemons and clementines

4 ounces of basil infused vodka

ice

Juice your clementines and lemons, it will take about 1-2 of each depending on size of fruit.

Pour the above over ice in a martini shaker, shake and pour into a martini glass.  Float a candied slice in the glass, and enjoy!!

You can also garnish with a basil leaf if desired.

The fruit not only makes a pretty garnish, it's delicious!

reade more... Résuméabuiyad

5 mistakes to avoid if you want the perfect pancakes

Most people will say experience. It takes some repetition to master the art of the perfect pancakes. The best part about making pancakes is that they are very easy to make. The emergence of convenient pancake mixes ensures that you can make pancakes very easily at the comfort of your home. All you have to do to get the batter is just add some water and voila! However, there are some common mistakes that people make when they want to make these. We are all human and it is understandable. But if you want perfect ones from the first one to the last one, you should ensure that you eliminate the mistakes.

The first mistake is that people often cook the pancakes as soon as they make the mix. Making the right pancake demands a degree of patience. Jumping to make it doesn't give the starch room to grow. The air bubbles don't release the gluten either. For the best results you should leave the batter to set for about 3 hours. Most chefs recommend that you leave the batter to set for a minimum of one hour. Ensure that you leave the batter in the fridge for that duration.

Another mistake that most people make is leaving lumps. Surely there are some people who prefer their pancakes lumpy. However, this lumpiness comes at the expense of quality. For one to get good results, they must ensure that they eliminate all the lumps in the batter. This means that you will have to whisk the mix until the right consistency is achieved. The mixing consistency ensures that the gluten is released from the flour and joins completely with the mix.

The third mistake that most amateur chefs make is cooking the pancake either in hot or very cold temperature. Considering that there is no right way to tell the right temperature for cooking pancakes, you will have to rely on what you see. To this end you have to use a drop of water in order to ascertain the temperature. If the pan is too cold, the water drop takes its time before it evaporates. If the water drop evaporates quickly, the temperature is very hot. When you have either result, you should adjust the temperature accordingly.

Fourthly, most amateurs don't season the pan thoroughly. This results in the pancakes burning or being overcooked. Hence, you should pour a drop of oil on the pan to season it. There are alternative seasonings. You can choose a seasoning that has the flavour that you want. It is also recommended that you use a non-stick pan.

The final mistake is that you use too much batter. If you want a thin pancake, you should use one tablespoon of batter mix on the pan. For thicker pancakes, you can use half a ladleful to get that thick pancake you desire.

Avoiding the above mistakes ensures that you get the best pancakes (interesting information for you could turn to be that the Danish term is pandekager ) on your plate.

Most people will say experience. It takes some repetition to master the art of the perfect pancakes. The best part about making pancakes is that they are very easy to make. The emergence of convenient pancake mixes ensures that you can make pancakes very easily at the comfort of your home. All you have to do to get the batter is just add some water and voila! However, there are some common mistakes that people make when they want to make these. We are all human and it is understandable. But if you want perfect ones from the first one to the last one, you should ensure that you eliminate the mistakes.

The first mistake is that people often cook the pancakes as soon as they make the mix. Making the right pancake demands a degree of patience. Jumping to make it doesn't give the starch room to grow. The air bubbles don't release the gluten either. For the best results you should leave the batter to set for about 3 hours. Most chefs recommend that you leave the batter to set for a minimum of one hour. Ensure that you leave the batter in the fridge for that duration.

Another mistake that most people make is leaving lumps. Surely there are some people who prefer their pancakes lumpy. However, this lumpiness comes at the expense of quality. For one to get good results, they must ensure that they eliminate all the lumps in the batter. This means that you will have to whisk the mix until the right consistency is achieved. The mixing consistency ensures that the gluten is released from the flour and joins completely with the mix.

The third mistake that most amateur chefs make is cooking the pancake either in hot or very cold temperature. Considering that there is no right way to tell the right temperature for cooking pancakes, you will have to rely on what you see. To this end you have to use a drop of water in order to ascertain the temperature. If the pan is too cold, the water drop takes its time before it evaporates. If the water drop evaporates quickly, the temperature is very hot. When you have either result, you should adjust the temperature accordingly.

Fourthly, most amateurs don't season the pan thoroughly. This results in the pancakes burning or being overcooked. Hence, you should pour a drop of oil on the pan to season it. There are alternative seasonings. You can choose a seasoning that has the flavour that you want. It is also recommended that you use a non-stick pan.

The final mistake is that you use too much batter. If you want a thin pancake, you should use one tablespoon of batter mix on the pan. For thicker pancakes, you can use half a ladleful to get that thick pancake you desire.

Avoiding the above mistakes ensures that you get the best pancakes (interesting information for you could turn to be that the Danish term is pandekager ) on your plate.

reade more... Résuméabuiyad

Significant Strategies Before You Make Gluten Free Christmas Cakes

Christmas cake is a usual cake for Christmas celebration. They may be considered as fruit cakes because of the fruits that it contains. It also has flour and nuts. This delicious cake is widespread in UK and as well in US. t can also be conventional in Japan as well as in the Philippines. If you could be unfortunate to have gluten intolerance, then this dessert just isn't for you. However, good thing there is certainly already a gluten-free baking that will allow you to create Gluten Free Christmas Cakes and make your Christmas far way better than last year. But remember the fact that it's also important to follow a guide when about to make one. Read below.

First, it can be crucial you have a plan about the quantity of people that will likely be eating the Gluten Free Christmas Cakes so you wouldn't think it hard to estimate the ingredients' measurements. If your Christmas is going to be celebrated with the whole family and relatives, it definitely is a great idea to bake a larger size of cake. Through that way, one and all will get the possibility to consider a bite of your delectable cake.

Another thing that you will definitely keep in mind is always to read the label to make sure that the product that you're buying is gluten-free. Do not also disregard the flour and the other products have to be carefully checked as well. Keep in mind to follow this step because this will likely assist you to have an ideal result.

Another, before leaving for the grocery shop, it will be indeed necessary for you to write the list of ingredients that you will buy. Carefully check your list first so you may see in case you have forgotten a single ingredient. The Christmas cake recipe has to be searched well too. You may try to find it online or at food magazines.

4th, being a customer, there is a need for you to be prepared with all the budget. In order for you to have a thought if just how much must your budget is, calculating the estimated prices of the ingredient would help a lot. In case you do not know each ingredient's price, it will be the best idea to search it online. It could be best to have an additional budget also so you wouldn't run out of money at the grocery store.

With the holiday season steadily approaching, the prospect of extended family visiting can be daunting. It pays to prepare early and pick this years Christmas cake recipe. Avoid any awkward dietary restriction of your lesser known relatives, and opt for gluten free Christmas cakes - you will also look very trendy!

Christmas cake is a usual cake for Christmas celebration. They may be considered as fruit cakes because of the fruits that it contains. It also has flour and nuts. This delicious cake is widespread in UK and as well in US. t can also be conventional in Japan as well as in the Philippines. If you could be unfortunate to have gluten intolerance, then this dessert just isn't for you. However, good thing there is certainly already a gluten-free baking that will allow you to create Gluten Free Christmas Cakes and make your Christmas far way better than last year. But remember the fact that it's also important to follow a guide when about to make one. Read below.

First, it can be crucial you have a plan about the quantity of people that will likely be eating the Gluten Free Christmas Cakes so you wouldn't think it hard to estimate the ingredients' measurements. If your Christmas is going to be celebrated with the whole family and relatives, it definitely is a great idea to bake a larger size of cake. Through that way, one and all will get the possibility to consider a bite of your delectable cake.

Another thing that you will definitely keep in mind is always to read the label to make sure that the product that you're buying is gluten-free. Do not also disregard the flour and the other products have to be carefully checked as well. Keep in mind to follow this step because this will likely assist you to have an ideal result.

Another, before leaving for the grocery shop, it will be indeed necessary for you to write the list of ingredients that you will buy. Carefully check your list first so you may see in case you have forgotten a single ingredient. The Christmas cake recipe has to be searched well too. You may try to find it online or at food magazines.

4th, being a customer, there is a need for you to be prepared with all the budget. In order for you to have a thought if just how much must your budget is, calculating the estimated prices of the ingredient would help a lot. In case you do not know each ingredient's price, it will be the best idea to search it online. It could be best to have an additional budget also so you wouldn't run out of money at the grocery store.

With the holiday season steadily approaching, the prospect of extended family visiting can be daunting. It pays to prepare early and pick this years Christmas cake recipe. Avoid any awkward dietary restriction of your lesser known relatives, and opt for gluten free Christmas cakes - you will also look very trendy!

reade more... Résuméabuiyad

Make a Rage of Delicious Desserts with Berries

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

reade more... Résuméabuiyad

Doctors, Emergency Rooms and Cast Covers

These past few weeks, I've been to and from more doctor appointments than I can even remember.  Between lingering gastrointestinal issues from a severe Rotovirus 9 weeks ago for my toddler, to a broken wrist for my younger son, to well checks for my oldest two, to new Orthopedic doctors for my daughter's scoliosis and two cases of swimmers ear, I'm feeling very thankful for health insurance.

Oh, I left out two trips to the Emergency Room.  In one week.

Last night, while playing a board game with the kids, I looked at my son's casted arm.  Above the cast I saw red "lines" running all over, and I was alarmed.  A magazine article popped into my head, one about red lines and infections and someone being very very sick.

It was probably from an issue of Seventeen magazine fifteen years ago.

I wasted no time and I called one of my nurse friends.  She asked if the area was warm to the touch.

It was.

Now my heart was racing because it was 9pm, Hubby wasn't home, and I was imagining a terrible debilitating infection under the cast ripping through my son's upper extremities.

I immediately told my little guy we were going to the ER.  All of my kids were confused, and I didn't want to explain too much because I was certain time was a luxury I didn't have.

Yes, I have a flair for the dramatic. 

In the ER, I sat nervously texting friends and Hubby.  I wondered if they would cut the cast off, run an IV, prescribe antibiotics or even make him stay overnight.  I have a terrible habit of getting ahead of the situation, but I was a wreck.  I was probably still experiencing some mommy guilt from waiting a day to take this same child to the doctor for wrist that turned out to be broken.

While we sat, my little guy was cool as a cucumber, checking out the other emergencies around us.  Most exciting was a teenager who came in after us, face all bandaged together.  He was hit in the face with a pole vaulting stick.

I'm pretty sure the sight of him turned my younger son off from pole vaulting forever.

We were eventually called back, and I braced myself for the news.  How long are we going to be here?  How bad is this terrible infection?

The doctor examined his arm, checked his lymph nodes, and asked a few questions.

And then he pretty much sent us home.

No infection, just some marked up skin from what my friend thinks was a swimming cast cover suctioned too tight.  I'm fairly certain she's right too, because now he has some bruising as well. 

To wrap up I ran my son to the ER for a life threatening infection and it turns out I over-suctioned a cast cover to his arm.  I feel kind of like a crazy person, and I'm pretty sure I looked like one last night too. 

It's all good.  Four kids will do that to ya.  I just hope by the time they are older and I can go places with adults again my brain still functions.

One can hope.

Happy Thursday, stay sane!

These past few weeks, I've been to and from more doctor appointments than I can even remember.  Between lingering gastrointestinal issues from a severe Rotovirus 9 weeks ago for my toddler, to a broken wrist for my younger son, to well checks for my oldest two, to new Orthopedic doctors for my daughter's scoliosis and two cases of swimmers ear, I'm feeling very thankful for health insurance.

Oh, I left out two trips to the Emergency Room.  In one week.

Last night, while playing a board game with the kids, I looked at my son's casted arm.  Above the cast I saw red "lines" running all over, and I was alarmed.  A magazine article popped into my head, one about red lines and infections and someone being very very sick.

It was probably from an issue of Seventeen magazine fifteen years ago.

I wasted no time and I called one of my nurse friends.  She asked if the area was warm to the touch.

It was.

Now my heart was racing because it was 9pm, Hubby wasn't home, and I was imagining a terrible debilitating infection under the cast ripping through my son's upper extremities.

I immediately told my little guy we were going to the ER.  All of my kids were confused, and I didn't want to explain too much because I was certain time was a luxury I didn't have.

Yes, I have a flair for the dramatic. 

In the ER, I sat nervously texting friends and Hubby.  I wondered if they would cut the cast off, run an IV, prescribe antibiotics or even make him stay overnight.  I have a terrible habit of getting ahead of the situation, but I was a wreck.  I was probably still experiencing some mommy guilt from waiting a day to take this same child to the doctor for wrist that turned out to be broken.

While we sat, my little guy was cool as a cucumber, checking out the other emergencies around us.  Most exciting was a teenager who came in after us, face all bandaged together.  He was hit in the face with a pole vaulting stick.

I'm pretty sure the sight of him turned my younger son off from pole vaulting forever.

We were eventually called back, and I braced myself for the news.  How long are we going to be here?  How bad is this terrible infection?

The doctor examined his arm, checked his lymph nodes, and asked a few questions.

And then he pretty much sent us home.

No infection, just some marked up skin from what my friend thinks was a swimming cast cover suctioned too tight.  I'm fairly certain she's right too, because now he has some bruising as well. 

To wrap up I ran my son to the ER for a life threatening infection and it turns out I over-suctioned a cast cover to his arm.  I feel kind of like a crazy person, and I'm pretty sure I looked like one last night too. 

It's all good.  Four kids will do that to ya.  I just hope by the time they are older and I can go places with adults again my brain still functions.

One can hope.

Happy Thursday, stay sane!

reade more... Résuméabuiyad

Fruit And Nut Cake - Making Holidays Special

Cakes are one of the most favorite delicacies for people all over the world. People enjoy cakes on all sorts of occasions. It is also worth mentioning that cakes are not new but centuries old. Christmas is one of those occasions when the biggest and heaviest cakes are made. A definite reason cannot be established for why you prepare the heaviest cake on Christmas, but it is a really enjoyable for everybody. Fruit and nut cake is one special type of cake that has been the favorite of people for long. Similar is the case of fruit and nut log, which are snacks, made from some real dry fruits.

Most of the times, people presume that they can enjoy a fruit cake only at Christmas time. This is not the case though. Basically, making a fruit cake is a long job and requires a lot of patience. This is because all the fruits and nuts to be added to the cake need have to be soaked in either rum or brandy for a few days beforehand only. Another alternative that you have at your disposal is to reach the nearest confectionary store and buy a cake. Though, it is very widely known that a homemade cake is far better than the one bought from market.

Another fact worth knowing about fruit cakes is that in many countries you can eat Fruit Logand cakes only during holidays. Also at many places, people try to avoid the use of alcoholic beverages such as rum or brandy in preparing the cake. They generally prefer fruit juices so that the cake can be eaten by even those people who don't drink alcohol.

Eating cakes on special occasions have become a tradition now. This tradition has seen a lot of changes lately. People are getting more aware of their health and physique. People are always on a look out for healthier snacks but that doesn't means that fruit cakes have lost their sheen in anyway. Also, fruit cakes have an advantage. A piece of cake that has been prepared in alcohol would stay fresh for almost a year so you don't have to worry about the cake getting stale or anything as such. All you have to do is to enjoy your piece of cake.

Pastilla Nash is one of the Leading company who Offers Prune and Walnut cake and Fruit and nut cake for Dinner Party and some special party at affordable price.

Cakes are one of the most favorite delicacies for people all over the world. People enjoy cakes on all sorts of occasions. It is also worth mentioning that cakes are not new but centuries old. Christmas is one of those occasions when the biggest and heaviest cakes are made. A definite reason cannot be established for why you prepare the heaviest cake on Christmas, but it is a really enjoyable for everybody. Fruit and nut cake is one special type of cake that has been the favorite of people for long. Similar is the case of fruit and nut log, which are snacks, made from some real dry fruits.

Most of the times, people presume that they can enjoy a fruit cake only at Christmas time. This is not the case though. Basically, making a fruit cake is a long job and requires a lot of patience. This is because all the fruits and nuts to be added to the cake need have to be soaked in either rum or brandy for a few days beforehand only. Another alternative that you have at your disposal is to reach the nearest confectionary store and buy a cake. Though, it is very widely known that a homemade cake is far better than the one bought from market.

Another fact worth knowing about fruit cakes is that in many countries you can eat Fruit Logand cakes only during holidays. Also at many places, people try to avoid the use of alcoholic beverages such as rum or brandy in preparing the cake. They generally prefer fruit juices so that the cake can be eaten by even those people who don't drink alcohol.

Eating cakes on special occasions have become a tradition now. This tradition has seen a lot of changes lately. People are getting more aware of their health and physique. People are always on a look out for healthier snacks but that doesn't means that fruit cakes have lost their sheen in anyway. Also, fruit cakes have an advantage. A piece of cake that has been prepared in alcohol would stay fresh for almost a year so you don't have to worry about the cake getting stale or anything as such. All you have to do is to enjoy your piece of cake.

Pastilla Nash is one of the Leading company who Offers Prune and Walnut cake and Fruit and nut cake for Dinner Party and some special party at affordable price.

reade more... Résuméabuiyad

How to Make Homemade Chocolate Icing

Everybody knows that the best part to any cake or cupcake is the icing. Everybody also knows that homemade icing wins over those sold at stores. That is why every cook should have their very own homemade chocolate icing recipe to whip up on a moment's notice. Once you have this basic chocolate icing mastered, you can play with it a bit to make variations like mint chocolate, mocha coffee, and more!

This simple and basic chocolate recipe will surely be a favorite of yours for years to come. The only things you need are a saucepan, a stove, a mixer, and a few quality ingredients.

First, start with the following ingredients:

Granulated sugar - 1 cup

Cocoa - ¼ cup

Butter - ¼ cup

Milk - ¼ cup

Vanilla extract - 1 teaspoon

For best results, always use quality ingredients. They make a big difference in a simple recipe like this one because there are so few ingredients. Try to use real butter, real vanilla, real cocoa, and whole milk if you can. It will taste the best this way.

If you absolutely need to cut calories, you can substitute the sugar for splenda, margarine for the butter, and use skim milk. The result will be slightly less creamy, but still tasty.

In a big bowl, mix all of the ingredients except for the vanilla. Transfer mixture to a large saucepan and bring to a boil. Boil for one minute then remove from heat. Add the vanilla extract after.

Let it cool partially for a few minutes, but be careful not let it cool all the way. You will need it a bit warm for the next part. For about three minutes, beat the mixture. You can do this manually, with a hand-held electric mixer, or a table top electric mixture, whichever you have available or prefer. You will want to continue until the icing is spreadable in texture.

Now you can move on to icing your cake, cupcakes, brownies, or cookies. This recipe for icing usually results in a thicker, creamier icing perfect for cupcakes and Brownies, but use it for whatever you like. No one will judge you if you only want to eat the frosting by itself. If you want to try the variations, add the flavoring like mint, coffee, hazelnut, etc. to the mixture at the same time you add the vanilla. The possibilities really are endless with this simple chocolate icing recipe.

Everybody knows that the best part to any cake or cupcake is the icing. Everybody also knows that homemade icing wins over those sold at stores. That is why every cook should have their very own homemade chocolate icing recipe to whip up on a moment's notice. Once you have this basic chocolate icing mastered, you can play with it a bit to make variations like mint chocolate, mocha coffee, and more!

This simple and basic chocolate recipe will surely be a favorite of yours for years to come. The only things you need are a saucepan, a stove, a mixer, and a few quality ingredients.

First, start with the following ingredients:

Granulated sugar - 1 cup

Cocoa - ¼ cup

Butter - ¼ cup

Milk - ¼ cup

Vanilla extract - 1 teaspoon

For best results, always use quality ingredients. They make a big difference in a simple recipe like this one because there are so few ingredients. Try to use real butter, real vanilla, real cocoa, and whole milk if you can. It will taste the best this way.

If you absolutely need to cut calories, you can substitute the sugar for splenda, margarine for the butter, and use skim milk. The result will be slightly less creamy, but still tasty.

In a big bowl, mix all of the ingredients except for the vanilla. Transfer mixture to a large saucepan and bring to a boil. Boil for one minute then remove from heat. Add the vanilla extract after.

Let it cool partially for a few minutes, but be careful not let it cool all the way. You will need it a bit warm for the next part. For about three minutes, beat the mixture. You can do this manually, with a hand-held electric mixer, or a table top electric mixture, whichever you have available or prefer. You will want to continue until the icing is spreadable in texture.

Now you can move on to icing your cake, cupcakes, brownies, or cookies. This recipe for icing usually results in a thicker, creamier icing perfect for cupcakes and Brownies, but use it for whatever you like. No one will judge you if you only want to eat the frosting by itself. If you want to try the variations, add the flavoring like mint, coffee, hazelnut, etc. to the mixture at the same time you add the vanilla. The possibilities really are endless with this simple chocolate icing recipe.

reade more... Résuméabuiyad

Oyster Divers in Muar, Johor

The first time I heard about Muar oysters was from the lady boss of Ah Hua kway teow thng at Jalan Segget in old downtown Johor Bahru.



Ah Hua at Jalan Segget is famous for their RM16 fully loaded kway teow thng. The lady boss proudly told me that "I use only Muar oysters. More expensive but the best."

A quick search of the Singapore National Library archives revealed that Muar oysters were already a well known, much sought after delicacy even during the early 1900s.

You can imagine how excited I was to have a chance to see oyster divers in action in the Muar river during the Muar Food Trail by Tourism Malaysia Johor.



We boarded a ferry at the Tanjung Emas jetty to link up with the divers' sampans at the Muar river mouth.



The divers start work each day when the tide is low. Coming out in groups in motorised sampans.



The diver heaved himself high above the water to take a long, deep breath. The divers dive just by holding their breath under water - no breathing apparatus is used.



The divers then disappeared under the water. The only things still visible were the sampans and the long wooden poles. As the current was swift in the Muar river, the boats continued to drift at a fast clip towards the sea while the divers were looking for oysters. The divers used the long poles to guide them down and up the oyster bed.




A few minutes later, the diver surfaced and threw the oysters into the sampan.



A middle man with a freshly caught oyster. At the time of writing, the divers sold the oysters to the middle man at RM20 per kilo. This seems like quite a fair price for the divers' hard work, considering how heavy oyster shells are.



The Muar oyster that I ate straight from the Muar river bed. The slippery oyster was soft, fat, juicy, savoury and creamy.

The first time I heard about Muar oysters was from the lady boss of Ah Hua kway teow thng at Jalan Segget in old downtown Johor Bahru.



Ah Hua at Jalan Segget is famous for their RM16 fully loaded kway teow thng. The lady boss proudly told me that "I use only Muar oysters. More expensive but the best."

A quick search of the Singapore National Library archives revealed that Muar oysters were already a well known, much sought after delicacy even during the early 1900s.

You can imagine how excited I was to have a chance to see oyster divers in action in the Muar river during the Muar Food Trail by Tourism Malaysia Johor.



We boarded a ferry at the Tanjung Emas jetty to link up with the divers' sampans at the Muar river mouth.



The divers start work each day when the tide is low. Coming out in groups in motorised sampans.



The diver heaved himself high above the water to take a long, deep breath. The divers dive just by holding their breath under water - no breathing apparatus is used.



The divers then disappeared under the water. The only things still visible were the sampans and the long wooden poles. As the current was swift in the Muar river, the boats continued to drift at a fast clip towards the sea while the divers were looking for oysters. The divers used the long poles to guide them down and up the oyster bed.




A few minutes later, the diver surfaced and threw the oysters into the sampan.



A middle man with a freshly caught oyster. At the time of writing, the divers sold the oysters to the middle man at RM20 per kilo. This seems like quite a fair price for the divers' hard work, considering how heavy oyster shells are.



The Muar oyster that I ate straight from the Muar river bed. The slippery oyster was soft, fat, juicy, savoury and creamy.

reade more... Résuméabuiyad

Maryland Crab Cakes

Maryland crab cakes are considered to be the National Food of the Preakness Stakes, the 2nd jewel of the US Triple Crown of Thoroughbred Racing which is a popular horse race done on the third Saturday of May, yearly. Obviously, crab cakes (CCs) are an American dish since they originated from Chesapeake Bay, Maryland and also in the city of Baltimore. These are widely-known most especially in the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest, and the Northern California Coast, all of which are rich in crabbing industry. On both the Pacific Northwest and Northern California, a popular and very common ingredient for CCs is used which is called the endemic Dungeness crab. These are served on various high-end restaurants and coffee shops throughout the region.

A CC is, of course - made of crab meat, bread crumbs, mayonnaise, eggs, and milk. It also includes various sorts such as red or green pepper, yellow onion, and pink radishes, and they can be sauteed, broiled, grilled, smoked, or deep fried. Maryland CCs have two kinds - the Restaurant and the Boardwalk. The Restaurant CCs are also known as gourmet CCs for the reason that they are served without binder or filler, and are made of all-lump crab meat commonly served on a platter or on an open-faced sandwich. The Boardwalk, on the other hand, is just the common, breaded, deep-fried, and stuffed with various sorts of ingredients type.

These CCs differ in size, like that of a small cookie, or as big as a hamburger. They are also sometimes served with tartar sauce, remoulade, ketchup, or mustard. They say that any kind of meat crab will do when it comes to CCs, however, the meat of the blue crab is said to be traditionally used because it tastes the best of all. These blue crabs are natives of Chesapeake Bay, which is one of the main reasons as to why Maryland crab cakes are the best.

One might think or prefer to order a pie or a creme brulee instead of getting a CC for some reason that they just can't stand the thought of turning crab meat into cakes. What kind of taste will it bring when you mix crab meat, with bread crumbs and onions? It is indeed weird if you are to hear about it for the first time for the reason that crabs are just plainly eaten as crabs, dipped in vinegar or other spices, and most definitely not with bread crumbs. What most people do not know is that once they get a taste of it, and the next 3 or four bites, they will most likely be coming back asking for more. It has this different taste to it, that certain tanginess, that one tastes that lingers on. People who refuse to eat CCs do not have the slightest idea of what they are missing. And that is the reason as to why there is this simple write-up, to somehow serve as enlightenment to some, and a wake-up call to most.

Maryland crab cakes are considered to be the National Food of the Preakness Stakes, the 2nd jewel of the US Triple Crown of Thoroughbred Racing which is a popular horse race done on the third Saturday of May, yearly. Obviously, crab cakes (CCs) are an American dish since they originated from Chesapeake Bay, Maryland and also in the city of Baltimore. These are widely-known most especially in the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest, and the Northern California Coast, all of which are rich in crabbing industry. On both the Pacific Northwest and Northern California, a popular and very common ingredient for CCs is used which is called the endemic Dungeness crab. These are served on various high-end restaurants and coffee shops throughout the region.

A CC is, of course - made of crab meat, bread crumbs, mayonnaise, eggs, and milk. It also includes various sorts such as red or green pepper, yellow onion, and pink radishes, and they can be sauteed, broiled, grilled, smoked, or deep fried. Maryland CCs have two kinds - the Restaurant and the Boardwalk. The Restaurant CCs are also known as gourmet CCs for the reason that they are served without binder or filler, and are made of all-lump crab meat commonly served on a platter or on an open-faced sandwich. The Boardwalk, on the other hand, is just the common, breaded, deep-fried, and stuffed with various sorts of ingredients type.

These CCs differ in size, like that of a small cookie, or as big as a hamburger. They are also sometimes served with tartar sauce, remoulade, ketchup, or mustard. They say that any kind of meat crab will do when it comes to CCs, however, the meat of the blue crab is said to be traditionally used because it tastes the best of all. These blue crabs are natives of Chesapeake Bay, which is one of the main reasons as to why Maryland crab cakes are the best.

One might think or prefer to order a pie or a creme brulee instead of getting a CC for some reason that they just can't stand the thought of turning crab meat into cakes. What kind of taste will it bring when you mix crab meat, with bread crumbs and onions? It is indeed weird if you are to hear about it for the first time for the reason that crabs are just plainly eaten as crabs, dipped in vinegar or other spices, and most definitely not with bread crumbs. What most people do not know is that once they get a taste of it, and the next 3 or four bites, they will most likely be coming back asking for more. It has this different taste to it, that certain tanginess, that one tastes that lingers on. People who refuse to eat CCs do not have the slightest idea of what they are missing. And that is the reason as to why there is this simple write-up, to somehow serve as enlightenment to some, and a wake-up call to most.

reade more... Résuméabuiyad

Toasted Marshmallows and Our Meals

The marshmallow has been a toasted favorite for years. Children love making smores and adults love adding them to desserts such as sweet potato pie. Regardless of their application, it is a fact that marshmallows have been around for much longer than you might expect.

To start with, the history of the marshmallow is actually very different from what it's known for today. In Ancient Egypt, it was applied for both its medicinal and flavor abilities. Originally, the marshmallow was an extract from the mallow plant, which is renowned for its ability to ease a sore throat. The mallow root was squeezed, releasing a substance that had several applications. Because pharaohs were required to speak to large audiences, this often left them hoarse, in which case the mallow came into popular use.

The Greeks also put the plant to use, including the leaves as an extract to reduce muscle aches, burns, and even alleviate severe medical conditions such as bronchitis. But, in these particular cases, they relied primarily on the leaves to make a marshmallow tea, rather than a sweet treat.

Since then, the marshmallow has undergone recipe changes and seldom includes mallow extract in its composition. There are various recipes, many of which include gelatin, sugar, and often vanilla extracts, which vary according to the producer, but have become extraordinarily popular in Asia.

The popularity of the marshmallow has grown so much that it even has its own dedicated holiday in Japan. In 1978, as an answer to those who gave chocolates and sweets during Valentine's Day, March 15 was designated as their National Marshmallow day to pay homage to the women of Japan.

Regardless of location, it is obvious that the marshmallow has been a symbolic sweet throughout time, and has made a mark in the books of history. For this, it has earned recognition and honor that can only be expressed by enjoying a dish that incorporates some toasted marshmallows. And while we may consider the only place a campsite favorite, we can always rely on our West Texas caterers to whip up a dish that puts this age-old favorite to tasty use.

As for those who enjoy the marshmallow here at home or in the back yard, we are truly able to understand what it means to spend some time roasting a few sweets together. After all, it's not always about the sweetness of the treat. It all comes down the experience we share together.

The marshmallow has been a toasted favorite for years. Children love making smores and adults love adding them to desserts such as sweet potato pie. Regardless of their application, it is a fact that marshmallows have been around for much longer than you might expect.

To start with, the history of the marshmallow is actually very different from what it's known for today. In Ancient Egypt, it was applied for both its medicinal and flavor abilities. Originally, the marshmallow was an extract from the mallow plant, which is renowned for its ability to ease a sore throat. The mallow root was squeezed, releasing a substance that had several applications. Because pharaohs were required to speak to large audiences, this often left them hoarse, in which case the mallow came into popular use.

The Greeks also put the plant to use, including the leaves as an extract to reduce muscle aches, burns, and even alleviate severe medical conditions such as bronchitis. But, in these particular cases, they relied primarily on the leaves to make a marshmallow tea, rather than a sweet treat.

Since then, the marshmallow has undergone recipe changes and seldom includes mallow extract in its composition. There are various recipes, many of which include gelatin, sugar, and often vanilla extracts, which vary according to the producer, but have become extraordinarily popular in Asia.

The popularity of the marshmallow has grown so much that it even has its own dedicated holiday in Japan. In 1978, as an answer to those who gave chocolates and sweets during Valentine's Day, March 15 was designated as their National Marshmallow day to pay homage to the women of Japan.

Regardless of location, it is obvious that the marshmallow has been a symbolic sweet throughout time, and has made a mark in the books of history. For this, it has earned recognition and honor that can only be expressed by enjoying a dish that incorporates some toasted marshmallows. And while we may consider the only place a campsite favorite, we can always rely on our West Texas caterers to whip up a dish that puts this age-old favorite to tasty use.

As for those who enjoy the marshmallow here at home or in the back yard, we are truly able to understand what it means to spend some time roasting a few sweets together. After all, it's not always about the sweetness of the treat. It all comes down the experience we share together.

reade more... Résuméabuiyad

Summer Birthdays: Easy Gift Idea

Lately we've been hittin' up plenty of birthday parties.

Tis' the season. 

While at Target a few weeks ago I saw cute sand pails.  For $2.00.

Surrounding the sand pails were sand toys, bubbles, water guns, super bouncy balls, frisbees and every other cheap piece of junk munchkins fancy.

These were all $1.00-$2.00 as well.

It was an aisle full of "stuff" that piles up on our decks and peppers the backyard.  An aisle that appears every spring that makes munchkins go wild. 

With munchkin excitement in mind I grabbed two sand pails.  I then loaded my cart with bubbles and bouncy balls.  I threw in disk shooters, bug collecting kits and silly string.

And for $10-$12, I had impressive birthday gifts. 

To jazz them up I personalized each sand pail with paint markers.  If you don't have paint markers, I highly suggest investing in some soon.  They are excellent for personalizing homemade gifts and crafts.  They are worth every penny.

Once dry, I secured the gifts with cello.  Another Mommyhood favorite.  Cello could make a pail of paper shreddings classy.

Lastly, I went the extra mile and added sugar.

It's all in the presentation.

Gifts don't have to be expensive.  They have to be fun.  For me these sand pails are lifesavers; they are easy and versatile.

For munchkins who are classmates, I don't have to break the bank.

And for munchkins such as my nephew, a gift card or savings bond is easily attached or added.

A bucket full of fun that will run its course and won't create any long term toy clutter.

A Mommyhood win-win. 

*for any long term readers who may have recognized this is a re-post, thanks for reading that long! muah!*

Lately we've been hittin' up plenty of birthday parties.

Tis' the season. 

While at Target a few weeks ago I saw cute sand pails.  For $2.00.

Surrounding the sand pails were sand toys, bubbles, water guns, super bouncy balls, frisbees and every other cheap piece of junk munchkins fancy.

These were all $1.00-$2.00 as well.

It was an aisle full of "stuff" that piles up on our decks and peppers the backyard.  An aisle that appears every spring that makes munchkins go wild. 

With munchkin excitement in mind I grabbed two sand pails.  I then loaded my cart with bubbles and bouncy balls.  I threw in disk shooters, bug collecting kits and silly string.

And for $10-$12, I had impressive birthday gifts. 

To jazz them up I personalized each sand pail with paint markers.  If you don't have paint markers, I highly suggest investing in some soon.  They are excellent for personalizing homemade gifts and crafts.  They are worth every penny.

Once dry, I secured the gifts with cello.  Another Mommyhood favorite.  Cello could make a pail of paper shreddings classy.

Lastly, I went the extra mile and added sugar.

It's all in the presentation.

Gifts don't have to be expensive.  They have to be fun.  For me these sand pails are lifesavers; they are easy and versatile.

For munchkins who are classmates, I don't have to break the bank.

And for munchkins such as my nephew, a gift card or savings bond is easily attached or added.

A bucket full of fun that will run its course and won't create any long term toy clutter.

A Mommyhood win-win. 

*for any long term readers who may have recognized this is a re-post, thanks for reading that long! muah!*

reade more... Résuméabuiyad