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Monthly Archives: March 2013

Coconut Cadbury Rice Krispies “Scotch Eggs”

Scotch Eggs

Scotch Eggs

This is so clever, and the best/most creative use for Cadbury Creme Eggs (of which I am not a fan). When wrapped in Rice Krispy treats, they resemble Scotch Eggs.

These come to us from the inventive blog “Coconut & Lime”.

I doubt that I’d eat one of these, even on a dare, but I must admit that they are a fantastic creation!

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Bequet Caramels…Montana’s finest

Bequet Caramel

Oh these are good. They are made in small batches in the big sky state of Montana, in the charming town of Bozeman.

They proudly say “All we make is caramel. Our goal is to make the best caramel anyone has ever tasted.”

You have 10 flavors from which to choose. So far my favorites are the Celtic Sea Salt, and the Espresso. All flavors are Kosher and Gluten Free.

It is no surprise that they have won numerous awards, and are shipped world-wide.

Should you find yourself in a store that carries these gems, buy as many as you can. You can order them online here.

A picture is worth a thousand words…

Well, this explains a lot.

Doa mint

My first attempt at Madeleines

My first attempt at Madeleines

These delectable little cookie-cakes are on my 2013 baking list, so since we are 3 1/2 months into the year, I figured I better start baking.
I researched recipes on the internet, and the one that seemed the easiest and highly rated was from allrecipes.com.
The ingredients are basic and the process is really easy. ( although I do need to practice my folding technique.) The flavor is a light lemon and the texture is like a sponge cake with a moist crumb.
You should use a Madeleine pan. I bought mine for $12.┬áBe sure to butter and flour the pan. I’m sure that baking spray would work, but I prefer to do it the way traditional bakers do it.

I used my Kitchen Aid mixer to mix the egg/sugar mix, and mixed it for 7 minutes on high.
Next time I won’t fill the pans too full, and I’ll watch the baking time and pull them out of the oven right when the edges brown. I think 13 minutes will be perfect.
All in all, I’m happy with the first try.

Other recipes I will try are Ina Garten’s coconut madeleines, and Smitten Kitchen’s.

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Butter the pan using melted butter and a pastry brush. Then shake flour in each well.

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Ingredients ready to go.

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Whip the sugar/egg mix until thick.

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Don’t fill the pans this full…

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Ta Da!

Penn State’s Berkey Creamery gets high honors!

A recent visit to “The Creamery” on the Penn State campus in State College, PA lived up to my expectations.

A favorite destination of my childhood summers, I returned in hopes of finding the same fresh ice cream that lingered in my memory. I wasn’t disapointed, and to make things even better, they still had the fabulous Coconut Chip that I remembered!

The Creamery was the first place in America to introduce college-level courses in ice cream manufacturing. This is where ice cream makers from all over the world come to learn their craft. Ben and Jerry studied here.

It has had several locations and is now in a new building, which by the looks of its popularity, will have to expand soon. The place was packed with students and visitors enjoying ice cream in spite of the chilly March day.

They serve a huge portion for $3, and you can get free blue and white sprinkles, too. I ordered mine in a cup when I saw the size of the scoops. They have all of the traditional favorite flavors as well as Peachy Paterno, and Mallow Cup. The Mallow Cup only comes as half gallons, so I can’t report on the taste, but I imagine it was fabulous. (Mallow Cups are made down the road from Penn State in Altoona.)

If you find yourself anywhere near the center of Pennsylvania, do yourself a favor, and head for State College and “The Creamery”, it’s one of a kind.

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Candy on the fly

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Nothing takes the edge off of air travel like candy (well, alcohol helps, too).

This week on my travels, I was craving some Swedish Fish (just red, please), and what to my wondering eyes should appear, but a candy store on concourse B in Denver. They had an amazing array of candy by the pound. Sure, it was a little more expensive than the local grocery store, but it was sooo worth the price.

Look for this stress-relieving emporium near gate B-27.

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Ritter’s neopolitan wafer bar

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Have I mentioned that Neopolitan wafer cookies are a guilty pleasure of mine? Those crunchy thin cookies with creamy filling between wafers which resemble communion wafers more than any cookie should.
Ritter Sport’s Neopolitan wafer bar has the wafer sandwiched inside milk chocolate. It’s a good candy bar with a European chocolate flavor, meaning that it tastes a little of hazelnuts.
Give it a try and let me know what you think.

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