Archive for the ‘coffee dessert’ Category
September 2nd, 2010
Organo Gold Healthy
August 11th, 2010
Expand the description and view the text of the steps for this how-to video.
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There are plenty of tasty treats you can make without flour or yeast; you just have to be creative!
To complete this How-To you will need:
Matzo meal
Potato starch
Ground nuts
Chocolate
Caramel
Eggs
Sugar (optional)
Food processor or coffee grinder (optional)
Step 1: Know what’s not kosher
Know which ingredients are not allowed during Passover: wheat, rye, barley, spelt, and oats, meaning that most kinds of flour can’t be used. Leavening agents like yeast and baking powder are also a no-no.
Step 2: Learn substitutions
Learn how to make substitutions for forbidden ingredients, like a combination of matzo meal and potato starch in place of flour. Find substitution lists in kosher cookbooks and on kosher websites.
Tip: Avoid the common mistake of using too much matzo meal in dessert recipes; it makes them too heavy.
Step 3: Go nuts
Make desserts that rely on finely ground nuts to take the place of flour, or to serve as crust base for cheesecake.
Tip: Combine 1/3 cup of granulated sugar with a 1/2 teaspoon potato starch and blend them together in a food processor or coffee grinder to make kosher for Passover powdered sugar.
Step 4: Count on chocolate
Count on dark chocolate to save the day! Bake a delicious flourless chocolate cake, or make brownies using matzo meal or cake meal.
Tip: Turn plain matzo into delectable crunch bars with the addition of dark chocolate and caramel.
Step 5: Use egg whites
Make goodies that attain height and airiness from beaten egg whites rather than leavening agents, like a sponge cake, meringues, or macaroons.
Step 6: Focus on fruit
Focus on fruit-based desserts, like sorbets, honey-drizzled fruit with walnuts, or fruit compote.
Thanks for watching How To Make Passover-Friendly Desserts! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_center?add_user=howcast
Duration : 0:1:50
August 9th, 2010
A.D.T. LEAD + HARMONY + BACKING VOCALS.
SONIC UPGRADE FROM MY ORIGINAL COVER MIX.
(Harrison)
Creme tangerine and montelimat
A ginger sling with a pineapple heart
A coffee dessert, yes, you know it’s good news
But you’ll have to have them all pulled out
After the Savoy truffle
Cool cherry cream and a nice apple tart
I feel your taste all the time we’re apart
Coconut fudge really blows down those blues
But you’ll have to have them all pulled out
After the Savoy truffle
You might not feel it now
But when the pain cuts through
You’re going to know and how
The sweat is going to fill your head
When it becomes too much
You’re going to shout aloud
But you’ll have to have them all pulled out
After the Savoy truffle.
You know that what you eat you are
But what is sweet now, turns so sour
We all know Ob-La-Di-Bla-Da
But can you show me, where you are?
Creme tangerine and montelimat
A ginger sling with a pineapple heart
A coffee dessert–yes you know its good news
But you’ll have to have them all pulled out
After the Savoy truffle
Yes you’ll have to have them all pulled out
After the Savoy truffle
Duration : 0:2:58
July 11th, 2010
The best Mexican restaurant I’ve ever been to, Casa Mission in Cozumel, Mexico. This is their “sexy coffee” dessert, where they basically set Kahula, coffee and Brandy on fire and mix the liquid by pouring it from one cup to another.
Duration : 0:0:10
July 9th, 2010
Jolene Sugarbaker is back inside The Trailer Park Test Kitchen!
This time, she shows you how to make a cake out of a Can Of Fruit Cocktail!
Everyone has grown up with Fruit Cocktail, whether you were excited to see it as a dessert option is another story…
But did you know you could “Hide” it inside a cake and it sure does turn it into something fancy, but still great for your budget!
My Fruit Cocktail Cake has flavors of Vanilla, Coconut, Pecans and Sinful Brown Sugar!
It has a great glaze that you pour over the top, this cake is really best served still warm or zapped in the Microwave!
Impress your guests with this Budget, but Fancy Looking Treat!
Easy Ingredients you most likely already have in your cabinet!
Join Jolene Sugarbaker, Tasty Award Winner 2010 for Best Comedy Series as she whips up another fun Trailer Park Treat!
Would you use regular Fruit Cocktail? Or one of the Fancier Kinds?
Do you like Fruit Cocktail?
Any Fruit Cocktail Stories from growing up?
New Recipe Feature!
Look for the special code in the dessert section, scan it with your Cell Phone Bar Code Reader, and have my recipe Zapped right to your phone!
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Love,
Jolene Sugarbaker
The Trailer Park Queen
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Duration : 0:11:49
June 1st, 2010
~Contest Entry Video~ A buttery baked cinnamon sugar tortilla is spread with a creamy, sweet avocado sauce and mixed fruit and drizzled with french vanilla cream cheese glaze. Makes a yummy breakfast, snack, or dessert!
* 2 burrito sized tortillas
* 1 tbsp. of sugar
* 1/2 tsp. of cinnamon
* 1 tbsp. of butter, softened
* 1 cup(s) of assorted fresh fruit, chopped (kiwis, pineapple, strawberries, peaches)
* 1/2 avocado
* 2 ounce(s) of Philadelphia cream cheese
* 1 1/2 tbsp. of powdered sugar
* 2 tbsp. of Philadelphia cream cheese, melted
* 4 tsp. of French Vanilla coffee creamer (liquid)
* 2 tbsp. of powdered sugar
Steps
1. Preheat oven to 350
2. Spay a baking sheet with cooking spray
3. Place the tortillas on the baking sheet. Brush them with softened butter
4. Combine sugar and cinnamon and sprinkle onto the tortillas
5. Place into the oven for 5 minutes
6. In a small bowl, combine 2 ounces of cream cheese, avocado, and 1 1/2 tablespoons of powdered sugar. Mix until creamy.
7. When tortillas are done and cooled place them cinnamon side down on a plate
8. Spread a layer of avocado mixture on one end of the tortillas.
9. Top with chopped fruit
10. Roll up the tortilla and cut at a diagonal
11. To make the french vanilla glaze, combine 2 tablespoons of melted cream cheese, 2 tablespoons of powdered sugar, and french vanilla coffee creamer. Mix until combined, adding more creamer if needed to create a glaze texture.
12. Drizzle glaze over tortillas and serve!
13. Enjoy!
Duration : 0:5:10
Posted in coffee dessert | 
Tags: contest, cookbook, cooking, cream cheese, desserts, easy, french vanilla, fruit burrito, fruit dessert, healthy dessert, Paula Dean, quick, real women of philadelphia, recipe, recipes, simple, tortilla | 
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May 2nd, 2010
The South Beach Diet is a unique three phase program unlike many other so called dieting programs. It tries to substitutes your bad carbohydrates and fats for good ones. Here is a simplified version of what is about.
Phase 1
Phase 1 is to lasts for two weeks. During this phase, you will eat normal meals of chicken, beef, turkey, fish, and shellfish, lots of vegetables, eggs, cheese, nuts, and garden salads using 100% olive oil for your salad dressing. Everyday you will eat three, well-balanced meals.
You will also eat a snack between breakfast and lunch, and then again between lunch and dinner even if you do not feel like eating these snacks. For the South Beach Diet to work, you need to eat. After dinner, you will even have dessert. During this stage, you can drink all the coffee and tea you want and be sure to drink lots of water.
During this phase, you will cut out all bread, rice, potatoes, pasta, baked goods, fruit, candy, cake, cookies, ice cream, or sugar. In addition to taking these foods out of your diet temporarily, you will also need to avoid any kind of alcohol.
Phase 2
This phase will last different lengths of time depending on each individual person and how their body reacts. During the past two weeks, the way in which your body was reacting to foods making you overweight was corrected. Those cravings have been squelched and the bad eating habits of the past are gone.
The secret is not that you are eating less food, but eating fewer foods that create cravings and store fat. Once the first phase ends, the weight will continue to come off by staying on the plan. Some of the indulgences you took out of your diet during stage 1 will be added back in.
Phase 3
Phase 3 begins when you have achieved your target weight. To help you sustain your new weight, you will be able to enjoy more food options that are more liberal. Once you get to this phase, you will stay there for the rest of your life. After completing Phase 1 and 2, this phase will feel like normal eating to you. Now you are to eat differently. If your weight starts go up, modify the foods you are eating and the amounts.
Along with losing extra weight and changing the way your body responds to food, your blood chemistry is also changing. Your cardiovascular system is also improving. Heart disease is a leading cause of death where the only symptom of heart attack is often death. Improving your cardiovascular system will add many years to your life.
Joshua Poon
http://www.articlesbase.com/fitness-articles/how-the-south-beach-diet-works-70364.html
April 30th, 2010
Port Wines Come From Portugal
The Douro River Valley which is located in the northern part of Portugal is where the mixture of grapes is grown to produce port wine. The wine was made for shipping reasons and to some people’s surprise reached beyond Europe and into the United States, Asia, Australian and several other places. Port wine for the beginner, is traditionally served as a dessert wine, it is known for the sipping wine at home get-togethers and after work outings. Port wine is different from other types of wine because it has an higher than average alcohol content; the majority range between 19% and 22% by volume. The ingredients and flavors added to the wine can make it a very sweet wine. The price points very depending on the different styles of port wine you like.
Tawny Port Wines
Tawny Ports are lighter in color, older, and distinctly drier than Rubies. Tawny Ports, which is very similar to Rubies, have been know not to improve with added bottle age and are remarkably stable once opened. The difference between a Vintage Port from one producer and another is merely the difference in “house style,” in the same way that the style of a Brut Champagne varies from one house and another. Tawny Ports are often served after dinner, either alone or with desserts that are quite sweet like chocolates. Tawny Reserve port has been known to age for a minimum of seven years in wooden barrels, this is where it takes on a more nutty flavor. The older the Tawny becomes, it takes on more of a pale color, which adds to more of a delicate flavor and creates a drier wine which makes the wine more expensive for the bottle. Where rainfall tends to be about 28 inches a year, which is very low for most counties, is where most of the high quality Tawny, LBV and Vintage ports are made.
Do You Like Chocolate with Your Wine
The years of association in various capacities that I have with wine, I’ve heard numerous debates on the issue, both for and against the rather contentious chocolate and wine pairing. Spending several years in a bottle helps the vintage port take on the aromas of chocolate, cocoa and coffee. Traditionally, Port is served with a strong blue cheese such as Stilton, or fruit and chocolate.
Ports around the world are produced in a similar style like Champagne, but are considered fake Ports. While these pretenders may be somewhat aromatic and flavorful, they fail to capture the delicate balance between elegance and power of a true Port wine. Remember that port wine is very flavorsome on its own and can be enjoyed for several different occasions. The best vintage port wines will not reach their peak of maturity for 20, 30 and sometimes even 40 years. Vintage Ports, which account for only two percent of all Port wines made. These wines age briefly in wood and then spend several years maturing in a bottle. While aging in wood, port wine’s fruity scent develops through oxidation to make a bouquet that is reminiscent of dried fruit, wood, and special spices.
Alyssa Nair
http://www.articlesbase.com/food-and-beverage-articles/port-wines-from-portugal-297728.html
April 22nd, 2010
My fiance and I are planning an evening wedding with a coffee and desserts reception to follow. We are having a cheesecake wedding cake and a chocolate fountain. We want to have a self-serve coffee bar area where people can choose between international coffees and teas.
Any ideas or suggestions to contribute? Ideas for fun desserts to go along with our theme? Ideas for themed favours or decorations? I am curious to know if anyone else has done this before? And if so, how did it turn out?
Answers to some of your questions…
1) No, we don’t expect everyone to drink tea and coffee. We’ll also be having barrels (filled with ice) of coke, diet coke, bottled water and juices for the kids.
2) There will be a few small chocolate fountains scattered through out the room so people won’t be crowded in one area.
3) And yes, we do plan on having entertainment – coffee house style with a small corner of the place as the stage. We have a friend who’s an amazing musician (sings/plays guitar) play towards the end of the evening.
4) The building is small and intimate – seats 75 or 100 standing/mingling. The floor is stone and the rest is woodwork so it will have the rustic coffee house feel to it. There is a kitchen, though we are trying to keep our dessert ideas simple.
Anyone else ever try a coffee and desserts reception? How did it turn out?
The biscotti idea is great…I can’t believe I overlooked that idea myself!
Someone was just on here the other day asking how to get the smell out of the coffee beans as they were being used as a filler for a centerpiece with flowers. That was a very pretty idea. Also there are italian coffee "biscuits" called Biscotti that are harder flavored and often chocolate dipped and go really well with coffee.
As for decorations I would maybe decorate bistro style. With the tables set up to seat a couple or 2, 4 people at most. Keep it simple. It would be fantastic if you could have an outdoor venue .
Or maybe go with a victorian tea setting. Lots of lace and full "fluffy" roses. I would use fans decorated with flowers and lace for centerpieces or the "granny"boots filled with flowers. As favors maybe put small fans and matchboxes next to each place setting
April 18th, 2010
Episode 285