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Post by allezcuisine on Jul 13, 2006 16:07:57 GMT -5
I love my strawberries with just a sprinkle of sugar. In fact I have some chilling in the fridge now.
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Post by herringchoker on Jul 13, 2006 21:45:01 GMT -5
My trick for buying strawberries at the grocery store is to walk past the display, and only stop if I can smell the fruit. If I can't smell the strawberries, they aren't worth buying. As for eating, all I want to do is wash it and take the hull out before popping it in my mouth.
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Post by Arrianna on Jul 14, 2006 13:04:21 GMT -5
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Post by missteetheironchef on Jul 14, 2006 13:10:59 GMT -5
There's such thing as hybrid chocolate huh? nice!
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Post by mickster on Jul 14, 2006 13:34:40 GMT -5
Interesting.
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Post by allezcuisine on Jul 15, 2006 9:38:32 GMT -5
Interesting it is. Thanks for that link, Arrianna.
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Post by Arrianna on Jul 15, 2006 13:49:34 GMT -5
You're welcome
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Post by missteetheironchef on Jul 15, 2006 14:53:22 GMT -5
I might try that hybrid chocolate.
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Post by missteetheironchef on Aug 28, 2006 13:35:59 GMT -5
Fabulous Five-Minute Fudge Source: Better Homes and Gardens
Prep: 5 min. Chill: 30 min.
Ingredients 1 12-ounce package semisweet chocolate pieces (2 cups) 2/3 cup sweetened condensed milk (one-half of a 14-ounce can) 1 tablespoon water 3/4 cup chopped walnuts, toasted if desired 1 teaspoon vanilla Directions Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.
Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.
Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces
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Post by Arrianna on Aug 28, 2006 15:19:45 GMT -5
That's almost identical to a recipe a friend of mine uses except she uses a pinch of salt, no water, and the entire can of one of the small ones... 8oz I think.
It's some pretty yummy stuff.
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Post by mickster on Aug 28, 2006 15:24:33 GMT -5
Hmmm, that sounds easy. I bet I could alter that recipe to suit my low carb lifestyle by using unsweetened chocolate, and the chocolate drink I use for making ice cream, and use Splenda for sweetening. Ya got that AC? The only carbs would be those from the chocolate, which isn't much. I'm printing out this page.
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Post by Arrianna on Aug 28, 2006 17:13:28 GMT -5
Yeah, I made a non-dairy version of it once.... and forgot to write it down. Thanks for the reminder.
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Post by allezcuisine on Aug 28, 2006 17:40:24 GMT -5
Splenda is great! Tell us how it is if you make it with Splenda, Mick.
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Post by missteetheironchef on Sept 9, 2006 16:26:47 GMT -5
Chocolate Orbit 12 oz. bitter-sweet chocolate One half cup butter 6 eggs 1 cup sugar
Melt the chocolate and butter in a double boiler. (I just use a glass Pyrex bowl inside a pot of water) Beat the 6 eggs with the sugar. When the chocolate is melted, whip it together with the egg mixture. Pour into a 9 x 2 cake pan lined on the bottom with parchment paper. Put the cake pan in another pan filled with water to one half way up the cake pan. Cover with foil tightly and cook in a heated 350 degree oven for 1 hour and 15 minutes. Remove and let cool completely.
The Skinny: Use your favorite sugar substitute.
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Post by missteetheironchef on Nov 10, 2006 16:24:52 GMT -5
Chocolate Chip Scones 2 cups baking mix Two thirds cup semi-sweet chocolate chips One third cup heavy whipping cream One quarter cup sugar 1 egg 1 tsp. vanilla
Combine all ingredients in a large bowl and mix together until a soft dough forms. Spray a cookie sheet with non-stick spray, shape dough into an 8-inch circle and place on the cookie sheet. Carefully cut into 8 equal pieces but do not separate. Bake at 425 for 12 minutes. Allow some cooling and then separate the pieces before serving.
The Skinny: Use your favorite egg and sugar substitute.
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