Question: What is the best way to prepare delicious seeded crackers that are perfect for snacking?

Introduction: Simple Seeded Crackers. <PIC> These crackers are a great snack, either to tide you over before meals, or to munch on during a good movie night. With very few ingredients they're fairly easy to make, just requiring a bit of time and muscle.
They can be made with whichever seeds you prefer, though my favourite is cumin, and served with whatever dip you have lurking in the fridge. Step 1: Ingredients and Equipment. <PIC>
          For this example I was using cumin seeds, but treat any seeds you use in the same way. If they are on the larger side, like coriander seeds, grind them down a bit after toasting or the dough will tear when you try and roll it out.Ingredients:
		275 g plain flour
		60 g vegetable shortening
		1 1/2 tbsp seeds (cumin, coriander or fennel are all good choices)
		1 tsp baking powder
		1/2 tsp salt
		1 cup waterEquipment:
		Large mixing bowl
		Measuring cups/scales
		Measuring spoons
		Clingfilm
		Small sharp knife (a pizza wheel would also come in handy)
		Rolling Pin
		Baking parchment
		Baking trays
		Oven heated to 200 C/400 F/Gas 6
For anyone without scales, a good weight to volume conversion guide can be found here.
         Step 2: Prep. <PIC> First toast the seeds to release the flavour. Do this by putting them in a small saucepan over a low heat for a few minutes, stirring frequently. You should be able to smell when they are toasted. Leave to cool.
Measure the flour, baking powder and salt into the mixing bowl. Add the seeds and mix it all together. Cut the shortening into small cubes and add it to the flour mix. Step 3: Making the Dough. <PIC> Rub the fat into the flour with your fingertips until it is all combined, and the mixture looks like breadcrumbs.
Now add the water. You might not need the whole cup, so add it slowly, in small doses. As you add the water, mix it into the flour to make a fairly stiff dough. You can use a flat bladed knife to combine the dough, or just use your hands if you don't mind getting a bit messy.
Once the dough has come together, turn it onto a lightly floured surface and knead it briefly. Do this for a few minutes, until the dough is fairly smooth. (This is a good website to demonstrate kneading technique, if you are haven't worked with dough much)
Wrap the dough in clingfilm and leave it in the fridge for at least half an hour to rest. Step 4: Rolling Out. <PIC> The key to moreish crunchy crackers is to roll the dough out as thinly as possible. (I have a suspicion that a pasta machine might make this job a whole lot easier, but until then I have to rely on the strength of my muscles.)
Take the dough out of the fridge and cut off about a third, put the rest back in the fridge.
Roll the dough out as thin as you can get it. I find the simplest way to do this is to roll it out straight onto the baking parchment, just keep going, rolling out from the middle. Once you have a thin layer covering the parchment, trim off the edges to make a rectangle of dough and move the parchment onto your baking tray.
Use a sharp knife or pizza cutter to mark out the dough into crackers. You can make these any shape you want, but I usually keep it simple and cut it into small rectangles. Step 5: Bake & Finish. <PIC> Bake the crackers for about 7-10 minutes, until golden and crunchy. Watch them carefully, they can go from golden to burnt very quickly.
Tip onto a cooling rack or into a bowl to cool off. Re-roll the scraps into the remaining dough, and cut off another chunk to roll out. Roll, cut and bake until you've used all the dough, or until you get bored (this makes a lot of crackers!). The raw dough will keep in the fridge for a couple of days, if you prefer to bake it off in batches.
Serve with your choice of dips. I use hummus or a goo chutney with cumin seed crackers, while fennel works well with a cream cheese spread.
Keep the crackers in a airtight container. They should have a fairly long shelf life, but I can only reliably guarantee them for a few days, since that's all the time they last around my flatmates.


Question: What preparation method should I use for the seeds when making 'Simple Seeded Crackers' to enhance their flavor?

To enhance the flavor of the seeds when making 'Simple Seeded Crackers,' you should toast them by placing them in a small saucepan over low heat for a few minutes, stirring frequently, until you can smell their toasted aroma.<PIC>


Question: In the recipe for 'Rice Chick Pea Flour Dosa,' what should you do after adding the blended rice paste, and how should the batter's consistency be described?

After adding the blended rice paste in the 'Rice Chick Pea Flour Dosa' recipe, you should mix in water to create a flowy batter. The batter should not be too thick or overly liquid; it should have a consistency that allows it to be spread in a circular motion using a ladle.<PIC>


Question: What’s the best way to prepare a delicious sweet white chicken curry like Korma?

Introduction: Korma (White Chicken Curry). <PIC> We usually look for a spicy taste when it comes to curry. But white curries can also be delicious and chicken Korma is one of them. I'm not a very good cook but I've tried to cook this Chicken Korma Curry (Mom helped a little, but I cooked! :) We eat this curry with pilao rice and it's really tasty. Korma is one of the easiest curry recipes and this ible will show you how to cook this white and sweet chicken curry in only 3 steps! Step 1: Ingredients. To make Korma you'll need:-Chicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tspOil - enough to cook Step 2: Preparing Chicken and Onion. <PIC> Cut the chicken (skinless) into pieces of your choice and wash them well. Now take a bowl and mix the chicken pieces with half cup of yogurt. Cover the mixture and place it in the fridge, while preparing the rest.Take a medium sized pot, preferably heavy with a slightly rounded bottom. Add soybean oil to the pot and heat oil ()medium heat for a minute or more. Then add the sliced onions to the oil. Step 3: Cooking. <PIC> Fry and stir onion for 3-4 minutes but don't let the onions turn brownAfter 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well. Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk.Add a cup of water and stir frequently for a while.Cover the pot until the chicken is cooked through. Don't let the chicken turn brown. It'll take around 15 minutes.After the curry is cooked you can serve it with pilao rice. Korma and pilao taste really good together.Enjoy! :)


Question: What should I do with the chicken pieces before cooking them for 'korma-sweet-white-chicken-curry'?

To prepare the chicken for 'korma-sweet-white-chicken-curry,' you should mix the chicken pieces with half a cup of yogurt and place the mixture in the fridge while preparing the rest of the ingredients.<PIC>


Question: What’s the best way to create homemade peanut butter cups that rival store-bought ones?

Introduction: How to Make Perfect Peanut Butter Cups. <PIC>
          It's a fact of life that practically everyone on the planet loves peanut butter cups.  As a result, I have been looking recipes that create the perfect peanut butter cups.  Many recipes that I have seen use a ton of powdered sugar, or graham cracker crumbs, none of which I believe would go into making professional peanut butter cups.  I just can't see Reese's mixing pounds and pounds of graham cracker crumbs into peanut butter in their factory.  In this Instructable I will show how I made delicious peanut butter cups without a bunch of needless ingredients.
This remarkable few-ingredient feat is accomplished through science!  In Step 3 I explain how the peanut butter filling is made.  This is done by making a sugar solution and heating it to soft ball stage, then mixing it with the peanut butter.  As the sugar solution cools while being mixed with the peanut butter, the sugar in the solution begins to crystallize and distribute evenly through the peanut butter.  This makes the peanut butter firmer, less sticky, and slightly sweet.  Perfect for peanut butter cups!Steps:
		Ingredients
		Chocolate Part 1
		Peanut Butter
		Chocolate Part 2
		Conclusion + Bonus Idea
-
Rate this Instructable!  Leave a comment!  Follow me!
5/19/2012:  Thanks for the feature! : )
         Step 1: Ingredients. <PIC>
          To make these amazing peanut butter cups you will need these food items:
Chocolate - I am using Nestle Milk Chocolate ChipsPeanut Butter - I am using JIF CreamySugar - The white granulated kindWater
You may optionally want:
Shortening - such as Crisco, to help the chocolate to not be as melty in the final product. Salt - When I made these, they came out delicious, but a little rich, so a pinch of salt may help to level them out.
Additionally, you will need:
A cupcake pan - I am using a silicone pan, so that the peanut butter cups can be easily removed.  If you are using a metal pan, I would recommend using cupcake liners.A candy thermometer - I got mine at Bed, Bath, and Beyond.  I find a candy thermometer to be critical, even though some sources will say you can use the sugar-ball-water test.A saucepan Step 2: Chocolate Pt. 1. <PIC> Melt some chocolate.  I put about a cup of chocolate chips in a bowl with roughly a tablespoon of shortening.
I microwaved the mixture on 30-second intervals until it was nicely melted.
I used a teaspoon to coat the bottom and sides of my cupcake pan with the chocolate, and set it in the refrigerator to cool.  After it was cool, I moved it to the freezer to let it get harder. Step 3: Peanut Butter. <PIC>
          This is the step that separates my peanut butter cups from your average internet recipe.
		Measure out 1 Cup of peanut butter.  Place it in a bowl and melt it in the microwave. (pic 1)
		Measure out 1/4 Cup of sugar.  Place it in your saucepan.
		Measure out 1/4 Cup of water.  Drizzle it on the sides of your saucepan as you add it to the sugar, to help discourage sugar crystals from forming on the pan.
		*Optional.  You may want to add a tablespoon or so of corn syrup to additionally discourage sugar crystals from forming prematurely.
		Set your candy thermometer in your sugar-water mixture and heat until it reaches soft ball stage: 245°–250° F(pic 2)
		This website has all the information you need on sugar stages: http://www.exploratorium.edu/cooking/candy/sugar-stages.html
		Once the mixture has reached soft ball stage, remove it from the heat and allow it to cool for a few minutes.
		When the sugar-water mixture was at roughly 100° F, I lost my patience and mixed it with the melted peanut butter.  We melted the peanut butter to help it incorporate with the sugar better, and help prevent large sugar crystals from forming.
		Stir the peanut butter and sugar-water mixture vigorously until the mixture does not look shiny, and has cooled to where it can be touched without hurting your fingers. (pic 3-4)
There you go, 8 easy steps, and now our peanut butter filling is done.  Take your chocolate out of the fridge/freezer, and spoon some peanut butter into each cup.
         Step 4: Chocolate Pt. 2. <PIC> You may have chocolate left over from before, or may need to melt some more using the same process.
Cover the peanut butter with chocolate, to form your peanut butter cups! Step 5: Conclusion. <PIC> Refrigerate your peanut butter cups overnight for best results, and enjoy!
If you're using a silicone pan like I did, you will want to freeze them before attempting to remove them.
----Extra!:
Have some left over peanut butter filling, or chocolate?  I mixed my left over peanut butter filling with crisped rice cereal, and rolled it into balls.  After freezing the peanut butter balls, I covered them in chocolate.  Like peanut butter cups, but with some crunch!


Question: In making 'Perfect Peanut Butter Cups,' why is it important to heat the sugar-water mixture to the soft ball stage?

In making 'Perfect Peanut Butter Cups,' heating the sugar-water mixture to the soft ball stage is important because it allows for the sugar to dissolve properly and achieve the right consistency for mixing with peanut butter.<PIC>


Question: What are the best techniques to achieve perfectly popped popcorn on the stove?

Introduction: Make Perfect Popcorn Every Time. <PIC> Most people love popcorn. It's quick to make, has very little calories and tastes great. I am going to show you how to make perfect popcorn on the stove every time in about 15 minutes. No burnt popcorn and very little un-popped kernels. Step 1: Prepare. <PIC> Get everything together. You will need:
a suitable pan or pot.
1 tablespoon of cooking oil
uncooked popcorn
Salt
Other spices
Heat the oil in the pan on a medium heat. My stove is marked from 1 to 6 and I use 4. Put 3 to 4 kernals (pips / seeds) in the pan before it heats up.  Step 2: Cook. <PIC> Cover the pan and wait until you hear the 3 or 4 kernals pop in the pan. Immediately turn the heat off, covers the pan evenly with popcorn kernals, put the lid back on and count to 30. Then turn the heat up again to 4. As soon as you hear the first popping start turn the heat one notch down. In my case to 3. Make sure there is only one even layer of popcorn kernals on the bottom of the pan when you put them in. Lift the lid slightly to the side. As soon as the popping starts to subside turn the heat down again. In my case to 2. Wait until there is no popping sound for 10 seconds then turn off the heat and take the pan off the stove.
Your popcorn is done. Spice it and eat it.


Question: In the process of making 'Perfect Popcorn,' what should you do immediately after you hear the first popping sound?

After hearing the first popping sound, you should turn the heat one notch down.<PIC>


Question: What’s the best way to create those delightful Tau-nados that combine different pie fillings?

Introduction: Tau-nados!. <PIC> We aren't in Kansas anymore Dorothy...
Tau-nados are 2pi(e)  twisters of deliciousness!!! These little babies seem to appear out of no-where and leave mouths watering in their wake! WARNING, they are dangerously addictive and hazardous to your health, so LOOK OUT!!!
INGREDIENTS:
2 pie fillings that you think would taste good together (mine was raspberry & peach)
Pie crust (purchased, or homemade)
Cinnamon sugar (I mix about 1/4 cup sugar with 1 tsp. cinnamon)
A deep skillet, or Fryer
Enough oil to fry them in.
That's right they are FRIED! I warned you they were hazardous to your health!
OPTIONAL: You can also bake them as directed for your crust but the filling tends to bubble out a little when they are baked.
TO MAKE:
1. Roll out the pie crust.
2. Spoon one of the fillings near the edge of the crust in a horizontal line.
3. Roll the crust up starting at the end nearest the filling & stopping when the end is overlapped by about 1/4"
4. Cut remaining crust away from the rolled portion.
5. Repeat this process with the second flavor of pie filling.
6. With the overlapped portion facing down gently braid the 2 pie filled tubes together & pinch the ends closed.
7 Heat your oil to 375*
8. With the overlapped sides down, gently drop your Tau-nado into the hot oil to fry & cook it until golden brown. (gentle roll it over occasionally with a couple slotted spoons to ensure even cooking)
9. Carefully remove it from the grease. ( I used 2 slotted spoons to gently lift mine from the oil)
10. Sprinkle it generously with your cinnamon sugar & let it cool.
With the THUNDERING of foot steps headed your way they will disappear in a FLASH!


Question: How do you braid the pie-filled tubes when making 'Tau-nados'?

To braid the pie-filled tubes when making 'Tau-nados,' you need to place the overlapped portion facing down, gently braid the two pie-filled tubes together, and pinch the ends closed.<PIC>


Question: What’s the best way to prepare a fresh veggie tart that showcases vibrant vegetables?

Introduction: Fresh Veggie Tart . <PIC> If you're on a healthy eating path, fresh veggies have a regular appearance in your daily routine. With this recipe you can mix it up and serve your salad in the form of a savory tart!This tart is filled with simply fresh and juicy tomato slices stacked on a mixture of colorful veggies like chickpeas, onions, bell peppers, cucumbers, cilantro and mint. Healthy, cute, and creative!If you like my instructables, please vote for it in the Raw Food Contest. Step 1: Ingredients  . <PIC> To prepare this veggie tart you will need:1 tomato½ bell pepper (I have used yellow bell peppers)½ cucumberEqual quantity of chickpeas½ white onionA wedge of lemonSome cilantro leavesSome mint leavesSalt to taste1 tsp. Vinegar Step 2: Chop and Mix Veggies. <PIC> Cut a tomato into two equal halves. Thinly slice one half of the tomato and chop the other half into small pieces.Finely chop the onion, cucumber, bell pepper and cilantro.Mix all the chopped veggies and chickpeas in a small bowl/glass.Add 1 tsp. vinegar, salt to taste and squeeze a lemon wedge into the veggies and mix it well.Once you have mixed all the veggies in a glass, place a plate above the glass and holding them firmly together flip them upside down as shown in the picture. Gently lift up the glass from the plate to form a nice round shape of the veggies in the center of the plate. Step 3: Garnish and Serve !. <PIC> After setting the veggies in the center of the plate, place the thinly sliced tomatoes over it and garnish it with some fresh mint and cilantro leaves.Enjoy this fresh and tasty Veggie Tart  !


Question: What ingredients do I need to prepare a Fresh Veggie Tart, and which vegetables should I chop?

To prepare a Fresh Veggie Tart, the ingredients required include 1 tomato, ½ bell pepper (preferably yellow), ½ cucumber, equal quantities of chickpeas, ½ white onion, a wedge of lemon, some cilantro leaves, some mint leaves, salt to taste, and 1 tsp. vinegar. The specific vegetables that should be chopped are the tomato, onion, cucumber, and bell pepper.<PIC>


Question: What is the best way to prepare delicious choco-pucks that everyone will love?

Introduction: Choco-pucks. <PIC> Choco-puck recipe
1/2 cup salted butter - softened
3/4 cup brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
3 tsp. vanilla extract
2 eggs
2 cups Hershey Mini-Kisses
2 2/3 cup all-purpose flour
Pre-heat your oven to 350 degrees.
Mix all ingredients except for mini-kisses and flour together.  Fold in flour and then add the mini-kisses.  Pack a 1/3 measuring cup with dough to get the necessary puck shape.  Bake on the center rack for 18 minutes.  Let cool for 3.3 minutes before eating with ice cream.


Question: After mixing all the ingredients except for the mini-kisses and flour for making 'Choco-pucks,' what should you do next?

Next, you should fold in the flour and then add the mini-kisses.<PIC>


Question: What is the process for creating a delicious Asian chicken pizza with vibrant flavors?

Introduction: Asian Chicken Pizza. <PIC> This wonderful pizza is topped with lots of crunchy vegetables and has great Asian flavors.Ingredients  4 Rhodes Texas™ Rolls or 6 Rhodes™ Dinner Rolls, thawed to room temperature  1/4 cup hoisin sauce, divided  2 cups shredded rotisserie chicken  1 cup grated mozzarella cheese, divided  2 tablespoons green onions  1/3 cup yellow pepper strips  1/3 cup red pepper strips  grated carrots  chopped fresh cilantroInstructions  Spray counter lightly with non-stick cooking spray.  Combine rolls into a ball and roll into a 13-inch circle.  Cover with plastic wrap and let rest 15 minutes.  Remove wrap and place dough on a sprayed 12-inch pizza pan.  Spread dough evenly with 2 tablespoons hoisin sauce.  Combine chicken with remaining hoisin sauce and stir until evenly coated.  Sprinkle crust with 2/3 cup cheese.  Top with chicken, green onions, red and yellow peppers and remaining cheese.  Bake at 425°F 8-12 minutes.  Remove from oven and top with carrots and cilantro.Video Instructions: http://www.rhodesbread.com/recipes/view/2299


Question: After rolling the dough into a 13-inch circle and covering it with plastic wrap, what should you do next when making 'Asian Chicken Pizza'?

After rolling the dough into a 13-inch circle and covering it with plastic wrap, you should let it rest for 15 minutes before placing it on a sprayed 12-inch pizza pan.<PIC>


Question: How do you prepare the cookie crumb layer for 'Frozen Peppermint Cheesecake,' and what is the next step after pressing the crumbs into the pan?

To prepare the cookie crumb layer for 'Frozen Peppermint Cheesecake,' you need to combine cookie crumbs, 1 cup mini chocolate chips, and sugar. After adding the butter and mixing well, press 2 cups of crumbs firmly on the bottom and part way up the sides of the prepared pan. Then, sprinkle about a 1/3 of the candies over the bottom and chill.<PIC>


Question: What’s the best way to create a simple and effective airlock for brewing at home?

Introduction: Poor Man's Airlock. <PIC> I have always been brewing in plastics bottles (not very professional, but for me it works without problems) and so I thought of some better way of getting CO2 out of the bottle and no oxygen in than capping the bottle and letting it squeeze when there's high pressure.
The liquid-filled airlocks are fine but making them is a horror and also, I was used to let bottles in cellar for long time until it's finished and sometimes I found out that it dried...
So there's one primitive airlock that needs no care.
It works just on two facts:
1)There's still higher pressure in the bottle than outside (this works until yeast dies or runs out of sugar)
2)Relative molecular weight of CO2 is 43.99 g/mol. Air has 25.93 g/mol. Result of this is when you have CO2 in bottle, it won't mix with air until wind blows into the bottle (at least for some time, due to diffusion). Step 1: Materials. <PIC> OK, now what will we need: Step 2: Making the Base. <PIC> First, take the sand paper.
If the cap has some imprint on it, sand it down so the cap is flat.
In the middle of the cap, use the sand paper and make it rough. It should not be smooth.
Now we will drill three holes so that an M3 screw can be put in them.
One will be in middle and the other on opposite sides, place them near the inner cap circle.
Now, rip off anything overlapping off the holes. Step 3: Placing Screws. <PIC> Now, put M3 screws in the outter holes with head down.
From top, put pads on them and then nuts.
Tighten until screws get  partially inside the plastic (this will deform the plastic a bit).
This will ensure they will be air-tight.
Look at photos. Step 4: Making Spring Holder and Placing Spring. <PIC> Now, cut a piece of metal. The shape of it is up to you, but rectangle is easiest.
Its length should be about the same as cap's diameter.
Make it wide enough so it won't break when you make 3 holes into it.
Use rasp to make edges and corners round (for safety).
Now drill into it 2 holes of M3 size in the same distance as the screws are placed in cap.
Between them, make another hole. Its size will vary, because you need to use screw big enough to hold the spring.
Now, put a short screw in the middle hole.
Put pad and nut into the spring and screw it together with spring holder.
You can see it on photos.
Now just put the spring holder on screws and put nuts on them. Step 5: Making the "valve". <PIC> Now, cut a rectangle out of rubber. It should be some rubber that doesn't bend very easily.
I used pipe sealing rubber.
Its width should be bigger than diameter of hole in cap.
Make it longer than its width.
Put some oil on the top of cap around the hole.
It should be some light oil with no smell, non-toxic. I would like to suggest you to use silicone oil.
(It is often sold as spray, very good for this use)
Put also a bit on the bottom of rubber.
Put the rubber between the hole and spring. It should cover the hole and spring should be applying some force onto it.
Use the nuts on screws to adjust the pressing force of spring.
It might be good to use some anti-corrosive or at least any protective paint on heads of the screws.
The rest which will not be inside the bottle doesn't need any paint, the silicone oil will be enough.Good luck in brewing!


Question: How should I position the M3 screws in the outer holes when making 'Poor Man's Airlock' to ensure it is air-tight?

When making 'Poor Man's Airlock,' the M3 screws should be placed in the outer holes with the heads facing down. After placing pads on top of the screws, nuts should be tightened until the screws are partially embedded into the plastic, which will slightly deform it and create an air-tight seal.<PIC>


Question: What’s the process for crafting a delicious Rice Krispie Treat Watermelon that combines fun and flavor?

Introduction: Rice Krispie Treat Watermelon. <PIC>
We were invited to a couple of 4th of July parties this year and needed a treat to bring. So I came up with the Rice Krispie Treat Watermelon. My kids love faux-foods, and this one we came up with on our own.
Strawberry flavored marshmallow Rice Krispie treats with dried blueberry "seeds" covered with fondant. Step 1: Ingredients. <PIC> I used the standard Rice Krispie Ceral Treat recipe. I had to double it to make mini watermelon. So buy 1 large box of cereal and 2 bags of strawberry marshmallows.
You still need to make in two separate batches to make it easier to handle.
Watermelon Filling
3 Tablespoons of butter
6 Cups of Rice Krispie Treat Cereal
1 10 oz. bag of Kraft Jet-Puffed Strawberry Marshmallows
1/4 Cup of dried blueberries
Watermelon Skin
8 oz of mini marshmallows (half a bag)
1 pound of powdered sugar
water
shortening (for your hands) Step 2: Watermelon Skin. <PIC>
The skin of the watermelon is made from fondant. Do not use pre-made fondant from a bucket. Make you own. The recipe I used is from Peggy Weaver's site.http://whatscookingamerica.net/PegW/Fondant.htm
Just follow the directions on her site. It is the best tasting fondant and is easy to make. Once you have the base fondant made start adding color. I started with equal parts green and yellow. Add just a few drops at a time and work it in. Once you have a good yellowish-green put a third of it in a plastic bag. Now start darkening the remain 2/3 with more green and some blue. Again work in the colors a few drops at a time before adding more. If your green is too bright add a drop of red. Compare to you light green to judge your colors. Put the darker green in a baggie and place them in the refrigerator. Step 3: Watermelon Insides. <PIC> Clean up from the previous step. I made my treats using the microwave. I first melted three tablespoons of butter. Then add one bag of StrawberryMallows and coat with butter. I heated them in 30 second increments. Stir in between each heating. After a minute most of them should be melted, if not continue to mix. There should be enough heat to melt the rest.
I added about 5 drops of red food coloring, I wanted the inside to be a little more pink. Now add 6 cups of Rice Krispie Cereal. Stir them in with the dried blueberries. (Our first thought was to use chocolate chips, but they would have melted too easily.)
Spread the mixture on to a greased cookie sheet to let it cool. Now repeat the recipe again and add the second batch on top of the first.
When it has cooled enough to handle, roll it up into a log and cover with waxed paper. It needs to cool for an hour or longer. If it is too warm it will loose it's shape. Step 4: Forming the Melon. <PIC> Use your hands and starting shaping in to melon. My wife thought it looked like raw hamburger and my daughter thought it looked like a brain. If it holds it shape then your are ready for the fondant. If it starts to sag, let it dry out some more.
Get the fondant it out and knead it some. It will warm up quickly. Use powdered sugar to keep it from sticking to the counter and rolling pin.
I used a piece of plastic wrap to get the size I need to roll out. Make sure your stripes are in the right direction. Step 5: Finshing Touches. <PIC> Wrap the Rice Krispie shape up in the fondant and work out and seams. You can add more stripes over the green and just smooth them in. If it is getting sticky add a little powdered sugar and rub it in.
If you have it outside slice it quick, the humidity make the "skin" stick together. It may not be as refreshing as a good watermelon, but you can make them year round.


Question: What is the process for preparing the fondant to create the watermelon skin for 'Rice Krispie Treat Watermelon'?

To prepare the fondant for 'Rice Krispie Treat Watermelon,' start by making your own fondant instead of using pre-made. Once you've made the base fondant, divide it into two portions. Mix equal parts of green and yellow to create a light yellowish-green color. Set aside one third of this mixture in a plastic bag. For the remaining two-thirds, darken it by adding more green and a few drops of blue. If the resulting green is too bright, add a drop of red to adjust the hue. Store the darker green fondant in a baggie in the refrigerator.<PIC>


Question: What’s the best way to prepare a spooky Zombie Halloween Pavlova that's sure to impress at any Halloween party?

Introduction: Zombie Halloween Pavlova. <PIC> When my family moved to Australia, one of the desserts I learned to make was a Pavlova.  It may look like meringue but it's not.  It has a crispy outer shell and inside is a marshmallow-like texture.  It's a brilliant base for any toppings you can think of especially fresh fruits.For Halloween, I've concocted a Zombie themed Pavlova.  Basically, his head is the Pavlova and up top is his exposed chocolate blood and raspberry brains.  To add a bit of height, I added in some white chocolate bones.  This is pretty easy to make and a fun treat for kids this  coming Halloween. Step 1: Ingredients. Pavlova5 egg whites250 g white sugar2 teaspoons vinegar 1 Tablespoon cornstarchGreen food colour gelToppings:Chocolate Whipped Cream60 grams dark chocolate bar300 ml heavy cream2 Tablespoons sugara punnet of Raspberries ( You can add more fruits like strawberries)100 grams white chocolate barwriting icing: black, red, green, yellow Step 2: Pavlova. <PIC> Preheat the oven to 150 degrees celsius. (I'm using a convection oven)Whisk the egg whites.  When it becomes frothy as shown in the 2nd image, add in 2 spoonfuls of sugar at a time while whisking to dissolve and incorporate the sugar well.When the mixture is stiff and glossy, fold in the vinegar using a spatula.Fold in the green food colour gel a drop at a time until the colour is your desired shade of green. (It took about 3 to 4 drops to get a pastel green colour with mine.)Fold in the cornstarch.Prepare a parchment covered oven tray and place the mixture on top.  Shape it into a round mound and flatten the top part.Lower the temperature to 100 degrees celsius as soon as you place it in the oven. Bake for 1 hour and 30 minutes and leave it in the oven until it cools down to room temperature.  You will notice as it bakes, it will expand a bit.  Also, the top part cracked but it's fine since it going to be covered with toppings. Step 3: White Chocolate Bones. <PIC> Melt the white chocolate in a double boiler.On a parchment, take a spoonful and make a vertical line, then take another spoonful and add 2 round shapes on each end.  Let this cool in the refrigerator until it hardens.Decorate the top part with red writing icing. Step 4: Chocolate Whipped Cream. <PIC> In a sauce pan in moderate heat, place the sugar and half of the cream.  When the sugar dissolves, place the cream in a bowl with the dark chocolate and stir until melted.When it is completely cooled down, add in the rest of the cream and whisk until it's thick and fluffy. Step 5: Assembly. <PIC> Decorate the pavlova with writing icing.  Pipe 2 yellow half arches for the eyeballs. Outline the eyes with black icing and place 2 dots for the pupils.  Make another outline with green icing around the eyes and a horizontal line for the brow.  Place the chocolate cream on top of the pavlova.Arrange the raspberries on top and the chocolate bones.Have a slice and enjoy your fruits of labor.


Question: What is the process for preparing the egg whites and incorporating sugar when making 'Zombie Halloween Pavlova'?

To make 'Zombie Halloween Pavlova,' you should whisk the egg whites until they become frothy. Then, add sugar in 2 spoonfuls at a time while whisking to dissolve and incorporate the sugar well.<PIC>


Question: What should you do with the cinnamon sugar topping after mixing it for the CinnaRoll Blondies before placing the pan in the oven?

After mixing the cinnamon sugar topping, you should sprinkle it over the top of the Blondies before placing the pan in the oven to bake.<PIC>


Question: What are the essential steps to can cabbage successfully and preserve it for future use?

Introduction: How to Can Cabbage  . <PIC> I have so much cabbage this year, I am canning it in batches. So far I have done 2 different recipes for cabbage; cabbage carrot coleslaw and cabbage sauerkraut. Step 1: Ingredients & Materials . <PIC> You will Need:mason jars, bands and lidscanning potsauce pan cabbagecarrotsonionsmustard seed Celery seedwhite vinegar watersugar Step 2: Preparing the Food for Canning. <PIC> Recipe for Cabbage carrot coleslaw Makes 6 (32oz jars)Ingredients:2 TSP mustard seed2 TSP Celery seed5-6 heads of cabbagebag of carrots shredded 2 large onions chopped6 cups sugar....(I only use 2 cups and make mine more of a dressing rather than a syrup).3/4 cups water3 cups white vinegar1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well.4. Let sit for 5 mins.5. Add cabbage carrot mixture to each jar leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Step 3: Canning . <PIC> Canning is a lot easier than most people think. I started 12 years ago with making pickles and jams. As I got better I started adding more can goods and then started to make up my own recipes. It's usually just a few simple steps....1. Prepare your jars and lids. 2. Prepare the food you want to can.3. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for,10- 20 minutes, depends on the food and recipe you are using. 4. Remove can or lid. Wait 5 more minutes then remove jars.5.Let jars cool and store!  Step 4: Recipe Two- Canning Cabbage . <PIC> Prep Time: 20 minsProcessing Time: 15 mins, plus 5 mins to cool. Recipe:Canned Cabbage recipe Makes 6 (500ml) jarsIngredients:3 to 4 med size heads of Cabbage1 teaspoon of Sugar for each jar1 teaspoon of Canning Salt each jar1 teaspoon White Vinegar each jar4 to 5 cups boilong Water1. Chopped cabbage in desired size/shape and place in jar.2. Prepare canner, jars and lids.3. In a large stainless steel saucepan add water. Bring to a boil over medium heat.4. Add a teaspoon of sugar, salt and vinegar to each jar.5. Add boiling water to each jar and cover beans leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Simular to sauerkraut.  Step 5: Recipes . <PIC> I also canned Dill beans, applesauce and a lot of other Vegetables from my garden. visit us at thefarmhousewitch.com to see more recipes and ideas!


Question: What ingredients do I need to prepare the Canned Cabbage recipe, and how do I get the jars ready?

For the Canned Cabbage recipe, you will need 3 to 4 medium size heads of cabbage, 1 teaspoon of sugar for each jar, 1 teaspoon of canning salt for each jar, 1 teaspoon of white vinegar for each jar, and 4 to 5 cups of boiling water. To prepare the jars, chop the cabbage into your desired size or shape and place it in each jar before adding the other ingredients.<PIC>


Question: What is the process for preparing the frosting for a 'Character Cake for Non-Skilled People,' and what type of food coloring should be used?

To prepare the frosting for a 'Character Cake for Non-Skilled People,' you should avoid whipped or light and fluffy frostings and use decorator or basic frosting instead. For coloring, it's recommended to use icing color, as regular food color can water down the frosting and make it more difficult to work with.<PIC>


Question: What ingredients and preparation method do I need to bond six 'Excellent Muesli Bars' together?

To bond six 'Excellent Muesli Bars' together, use 2 teaspoons of sugar, 1 large tablespoon of honey, and 1 tablespoon of olive oil. Prepare them by bringing these ingredients to a boil in a small saucepan, then adding the muesli and stirring vigorously as it browns.<PIC>


Question: What are the essential steps to craft a delightful Liquid Apple Pie drink that captures the essence of apple pie?

Introduction: Liquid Apple Pie (xxx). <PIC> I first heard about this drink on a TV show I like "Justified", it intrigued me enough to look it up online. Incidentally, this recipe barely resembles the drink from the show as moonshiners just mix their moonshine 50/50 with apple juice. Anyway, there are a litany of recipes for the drink all over online, but this is a blending of multiple recipes and of course plenty of trial and error, even though my 1st batch was perhaps the best I've ever made.The name "Apple Pie" hits the nail on the head as each drink tastes exactly like a bite of apple pie. Even better, this drink has enough booze to warm you up during the cold nights of the Holidays I make it for, especially Thanksgiving and Christmas. But perhaps most surprising is even with the considerable amount of grain alcohol (essentially legal moonshine) in this recipe you can barely tell there is any alcohol in it at all as long as you let it age a little. The taste right after you make it barely resembles the finished taste after a week of aging.I promise any holiday gathering you serve this at or bring to will make you the toast of the party. I give small mason jars of this for Christmas gifts. I rarely get very much of it because as soon as word is out I have a batch, you would think I won the lotto with all the friends and family who come out of the woodwork.Fair warning in advance, this isn't something you make on a whim. The amount of time it takes to make and age relegates it to special occasions rather than random cravings.  Step 1: Gather Ingredients. <PIC> 1 Gallon Apple Cider*If you notice in the picture, the cider I used was lightly colored and cloudy, as a result the finished product wasn't as pretty as usual. *Keep in mind that some cider's have more sediment than others, if you get a sediment heavy variety, you might want to strain the finished product through cheese cloth.1 Gallon Apple Juice4 Cups Granulated Sugar(Haven't tried raw sugar, but have high hopes for it)1 Tbs. Vanilla Extract6-10 Cinnamon Sticks1 750 ml Bottle Everclear (180 proof grain alcohol)*White Rum +50% volume can be substituted*But Everclear gives better results and it takes less1 Apple(Optional) Step 2: Combine 1st Set of Ingredients. <PIC> Turn stove to setting 8 out of 10In large stockpot combine:Apple JuiceKeep Empty Jug for laterApple CiderKeep Empty Jug for laterVanilla ExtractCinnamon Sticks (6 of them)Sugar(Wait until the mixture is steaming to add the sugar. Add the sugar slowly while stirring)You should still haveLiquor6 of the cinnamon sticks*This is mostly decoration, but also increases the cinnamon profile slightly1 apple (optional)*This is strictly decoration to have in the serving container, especially if it is see through, I personally don't like to include it, but my mom does Step 3: Heating. <PIC> Keep stockpot uncovered Adjust heat if necessaryEssentially you want steaming and almost a low rolling boil, you shouldn't see bubbles forming and rushing up from bottom of pot, but you should see the liquid rolling at the surface making it look semi-turbulentThe length of time to leave on the stove is largely choiceAt minimum, heat until the cinnamon sticks unroll most of the wayThe longer you heat, the more volume you lose and the richer the flavor I recommend 4-6 hrs.  Step 4: Cooling. Remove stockpot from heatLeave it in the stockpot, separating it out into the storage containers at this point will cause problems(You would not believe the blooper reel I could put together)Separating into various containers will come later Let stand until the product reaches room temperatureMoving on to the next step while the product is still hot will result in evaporation of the alcohol(Once I moved on to the next step while product was still being heated on stove, and another time right after I took it off the stove, this is a bigger problem than you would think since you can't add alcohol to taste, as aging is critical, so any change in alcohol content will result in you waiting the entire aging time without knowing if it is too strong or too weak.)Remove the used cinnamon sticks from the pot Step 5: Add Liquor . <PIC> With the product cooled to at least room temperature (cooler is better)Pour the liquor into the mixture slowlyHave grain alcohol splash into your eye, and you will appreciate the slowly part of this step Step 6: Bottle for Aging. <PIC> Regardless of how you intend on serving it, the two best choices for bottling during the aging processPour into 2 gallon jugsBecause of all the volume loss from the heating stage, the entire concoction, even with the booze added should fit back into the two gallon jugs left over from the Apple Juice and Apple Cider if you so choose.Pour into smaller bottlesI have used old small liquor bottles I had keptGood option for gift giving, just throw a bow on itThis facilitates your rationing so you don't run out unexpectedlyApple cider often has sediment in it, add in the sediment that can come off of the cinnamon sticks and you can have a significant amount of foreign material left at the bottom of your containers. This can be off putting to some so if you like, you can put cheese cloth in the funnel when bottling the product to get rid of it.*This is the only time I have tried this and while it is a pain in the backside, it filtered it out exceptionally wellAdd cinnamon sticks to the bottles whether they are the final product, or just being used for the aging processLet set undisturbed for at least 5 days, although I consider a week the minimum.The product must remain cool during aging and storage thereafter.The longer you leave it to age the better the flavor up to 10 days, at that point aging will no longer change the product.The longer you leave it to age the less you notice the presence of alcohol up to 10 days, at that point the drink is what it is.I wish I could tell you how long the shelf life it, but it never lasts long, even when I manage not to suck it all down, as soon as the word gets out I have a batch, friends and family suddenly flood through doors and windows, so the longest I have ever stored it was one of the bottles I gave as a present that was stored for 3 weeks after I let it age a little more than 1 week. So I can guarantee that it is safe and good for at least 4 weeks as long as you keep it coldSince this drink is most popular during the colder months, depending on where you live you could get away with storing it in the garage. If not, the fridge is your only choice Step 7: Serving. As discussed earlier, it can be given in small bottles as gifts and of course can be consumed directly from the bottle, even with the cinnamon stick still in it. Or a similar way that has gotten a much better response is to put in small mason jars with decorative fabric over the lid, under the ring, with a ribbon glued around the ring, of course each jar has its own cinnamon stickWhen we are hosting parties, we have a large glass jug in the shape of an apple with a spout at the bottom. When serving this way, of course add cinnamon sticks, but if you choose you can include apple wedges as well for decoration. I prefer the flavor better when served cold, even in the cold weather the drink warms you up all on its own, some prefer it room temp and some prefer it warmed slightly, decide for yourself.When done properly, even with the large amount of grain alcohol, more than a few people have had no idea that it contained alcohol. But it is in there, so be careful, it is stronger than the average cocktail.My favorite holidays to make this for are Halloween, Thanksgiving, Christmas/Christmas Eve, New Years and the only warm weather holiday, the 4th of July(after all, what's more American than Apple Pie? especially with booze in it)


Question: When preparing 'Liquid Apple Pie (xxx),' how long should you allow the mixture to cool before adding the liquor, and why is that crucial?

When preparing 'Liquid Apple Pie (xxx),' you should allow the mixture to cool until it reaches room temperature before adding the liquor. This is crucial because adding liquor while the mixture is still hot can lead to evaporation of the alcohol, affecting both the flavor and alcohol content of the final product.


Question: In the process of making personalized candy bars, how do you melt the chocolate using a double boiler?

To make personalized candy bars, you melt the chocolate using a double boiler by filling the bottom pan with water and bringing it to a boil, then placing a bowl on top to gently melt the chocolate until it is smooth and shiny.<PIC>


Question: What’s the best way to prepare a deliciously healthy fettuccine using hidden vegetables?

Introduction: Healthy Fettuccine With Hidden Vegetables. <PIC> Do you want a savory fettuccine alfredo recipe that doesn't have all the calories and fat?  If so, this healthy fettuccine recipe uses pureed cauliflower as a faux-creamy base instead of all the unhealthy cream and butter that you'll see in other recipes.  I normally cook for a very picky eater every night who hates cauliflower.  He absolutely LOVES this recipe and still doesn't know it's made with a vegetable that he absolutely hates. He even went back for seconds! I'm going to keep this secret for as long as I can.  I hope you like this recipe! Step 1: What You'll Need:. <PIC> 1 pound Fettuccine 4 cups Cauliflower (cut into large chunks) 2 cup Milk 2 tablespoons Butter 2 large Shallots (finely minced) 1/2 cup White Wine 1/2 cup Parmigiano-Reggiano (freshly grated) 1/4 teaspoon cayenne pepper 1/3 cup Parsley (chopped) Olive Oil Salt and Pepper Step 2: Cooking the Creamy Cauliflower. <PIC> Place half the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes. Using a slotted utensil, transfer the cauliflower to a blender. Add the leftover milk from the pot and add the additional cup to make a creamy puree. Add the butter and continue blending until smooth. Taste and adjust seasoning. Step 3: Cook the Pasta. <PIC> Bring a large pot of water to a boil and season generously with salt.  Cook the pasta one minute less than the packaged instructions.  Don't drain the water that cooked the pasta.  This will come in handy later. Step 4: It's All Coming Together Now.... <PIC> While the pasta is cooking, place a large saute pan over medium heat and add 1 to 2 tablespoons of olive oil. Add the shallots and season with salt and cook for 2 to 3 minutes, or until slightly tender. Deglaze with the white wine. Reduce by half, about 1 to 2 minutes. Add the cauliflower puree and loosen with about 1/3 cup of pasta water.  Add the pasta. Step 5: . <PIC> Add a few sprinkles of cayette pepper.  Toss the pasta again and add more cooking water if the pasta seems too dry. Add the Parmigiano and parsley and toss to coat. Serve and enjoy!


Question: How do you prepare the creamy cauliflower base for 'Healthy Fettuccine With Hidden Vegetables' and what ingredients do you use to make it smooth?

To prepare the creamy cauliflower base for 'Healthy Fettuccine With Hidden Vegetables,' you first place half the milk and cauliflower in a large sauce pot, seasoning the mixture with salt and pepper. After bringing it to a boil, you reduce to a simmer and cover, cooking until the cauliflower is fork tender. You then transfer the cooked cauliflower to a blender, adding in the remaining milk and butter, and blend until you achieve a smooth consistency.<PIC>


Question: What is the first step in making 'Bonfire Cupcakes,' and how can I achieve a light and smooth frosting?

The first step in making 'Bonfire Cupcakes' is to beat together the butter, icing sugar, and vanilla extract. To achieve a light and smooth frosting, start beating slowly to avoid a cloud of icing sugar, then increase to high speed and beat for several minutes until the mixture is really light and smooth.<PIC>


Question: What should you do with the canned mango before using it in the 'Tropicoco Bar' recipe?

Before using the canned mango for 'Tropicoco Bar,' you should take the lid off the canned mango and discard the syrup.<PIC>


Question: What is the best way to prepare a delightful snack with cheese and carrots?

Introduction: CheeseCarrotts. <PIC> Super easy, very fast and delicious!Cut the carrots in slices.Cut cheese in sices.Put the cheese slices on top of the carrot slices.Enjoy this healthy and amazing snack!!!Some people feels weird when they see it, but please try it before judging and you will not regreat it!!!


Question: What are the steps to prepare the 'CheeseCarrotts' snack?

To prepare the 'CheeseCarrotts' snack, first cut the carrots into slices, then cut the cheese into slices. Finally, place the cheese slices on top of the carrot slices.<PIC>


Question: What is the procedure for mixing the bacon bits and dry ingredients in a food processor when making 'Candied Pig-Nuts'?

To mix the bacon bits and dry ingredients in a food processor for making 'Candied Pig-Nuts,' add the cooled bacon along with white sugar, brown sugar, and ground cinnamon to the food processor. Pulse to blend until the bacon is finely chopped, about the size of half a grain of white rice. Then, transfer approximately 3/4 of this mixture to a large bowl while reserving the remainder in the food processor.<PIC>


Question: What is the best way to prepare a delicious tartar sauce similar to what you'd find at The Groper and His Wife?

Introduction: Tartar Sauce (The Groper and His Wife Copycat Recipe) . <PIC> In Perth, one of our favourite things to do is have fish and chips down at the beach and one of my favourite places is called the Groper and his Wife.  They have the most incredible fish and chips but more importantly is the tartar sauce you get to dip your crispy chips and fish in.This is my version of their incredible tartar sauce and I hope that you enjoy it to! Step 1: Ingredients. <PIC> - 1 1/4 Cup mayonaise- 1 Medium dill pickle (or about 1/4 cup chopped)- 1 tsp Dijon mustard- 1 Large spring onion- 1-2 Tbsp lemon juice (fresh squeezed)- 1 1/2 Tbsp drained capers- *Optional* 1/4 tsp hot sauce Step 2: Equipment. <PIC> - 1 Mixing bowl- Chopping board- Chopping Knife Step 3: Chop the Ingredients. <PIC> This recipe is great because you can change it to suit your taste. To start chop the capers, pickles and spring onion as fine or chunky as you like. I like my tartar sauce fairly fine as to not have an overpowering taste of pickle or caper. if you were to chop it chunkier you will taste these easier. Step 4: Mix All Together. <PIC> Once you have chopped your ingredients place the mayonaise, onion, capers, pickles, lemon juice**, mustard, hot sauce and salt and pepper in a mixing bowl.  Mix the ingredients together and frefridgerate at least 2 hours.**Add a base of 1 Tbsp lemon juice for flavour. add more to give your sauce a more tangy taste** Step 5: Serve/Storage. <PIC> The tartar sauce should stay in the fridge until being served. The best taste is when it has been for at least 2 hours in the fridge after being made.Keep it stored in an air tight container for up to a week in the frigde.


Question: What are the ingredients required to make 'Tartar Sauce (The Groper and His Wife Copycat Recipe)'?

The ingredients required to make 'Tartar Sauce (The Groper and His Wife Copycat Recipe)' include 1 1/4 cup mayonnaise, 1 medium dill pickle (or about 1/4 cup chopped), 1 teaspoon Dijon mustard, 1 large spring onion, 1-2 tablespoons of fresh squeezed lemon juice, and 1 1/2 tablespoons drained capers. You can also add 1/4 teaspoon of hot sauce as an optional ingredient.<PIC>


Question: What should be done to the butter before combining it with sugar powder when making coffee bean cookies?

Before combining the butter with sugar powder when making coffee bean cookies, the butter should be softened but not melted.<PIC>


Question: What is the best way to whip up some delicious chocolate truffles that are both sugar-free and quick to make?

Introduction: Sugar Free 5-Minute Chocolate Truffles. Do you know which part of the year is best? Christmas :-) and what is the best sugar free treat? Mine delicious christmas chocolate balls. These truffles are hand-made, no bake and gluten free treat from heaven. Absence of sugar makes them also very healthy.So what is secret behind my very favorite chocolate truffles recipe? 1) Get best cacao powder you can get, it will make recipe much more delicious 2) Pick top grade dried dates 3) Get fresh cinnamon 4) And it is time to make chocolate truffles Step 1: Check Video :-). Ingredients200g/7oz dried dates 3-4 tbsp top grade cacao powder CinnamonInstructions Cut dates into small pieces You can also mix them but remove all nuts from dates In bowl mix chopped dates and cacao powder Mix well by hands until you make nice smooth huge christmas chocolate truffle :-) Divide into halves 3 times (make 8 pieces) Roll out spheres Cover them in cinnamonIf you enjoy my recipes make sure you visit my 7 Diet Meals blog and subscribe to my YouTube channel!


Question: What should you do to the dried dates before mixing them with cacao powder for making 'Sugar Free 5-Minute Chocolate Truffles'?

Before mixing the dried dates with cacao powder for 'Sugar Free 5-Minute Chocolate Truffles,' you should cut the dates into small pieces or mix them, ensuring to remove all nuts from the dates.


Question: What’s the best way to whip up a tasty batch of honey lemon granola?

Introduction: Honey Lemon Granola. <PIC> This is a very delicious granola recipe! You can put it over yogurt or with fruit .  Ingredients :-4 cups quick or old fashioned oats (360g)- 1/2 cup honey (168 g)- 1/4 cup lemon juice (60 ml)- 1/4 cup canola oil ( 60ml)Instructions:Preheat oven to 325*F. Measure out 1/4 cup lemon juice and 1/2 cup honey. Mix together with fork until thoroughly combined. - to a large bowl add  oats . Add honey mixture and oil . Stir together completely. - pour into a pan and bake for 25-30 minutes or until slightly brown . Make sure to STIR every 10 MINUTES!


Question: While baking 'Honey Lemon Granola,' what specific action should be taken every 10 minutes?

While baking 'Honey Lemon Granola,' the mixture should be stirred every 10 minutes to ensure it bakes evenly and browns properly.<PIC>


Question: What’s the best way to create a stunning Floral Tentacle Cake that combines intricate flowers and unique tentacles?

Introduction: Floral Tentacle Cake. <PIC> This is a triple citrus pound cake with vanilla bean buttercream and salted caramel balsamic strawberry filling and it is decorated with an obscene amount of handcrafted flowers and tentacles. This cake was made for my pal Sydney for her 40th. Her nickname is Squidney and her favorite flowers are wildflowers, so I used flowers to represent where she's from: California poppies and billy balls and Texas yellow roses mixed in with wild roses, lily leaves, ivy and filler flowers.We're going to focus on how to make edible flora and aquatic fauna from gum paste.Gum paste (sugar paste) is like adult play doh. It has incredible capacity for fine detailing much like sculpey. You can roll it out paper thin and tool it with fine detail in a way you can not with chocolate or fondant. You can create life like objects with gum paste.  Look at how crazy this guy is!  Soooo good! Look how good you can get if this was you job!Making a lot of flowers takes time as you make each petal individually. It's a rather meditative practice. the cake pictured here took about 6 hours in sculpting time.Gum paste is more brittle than fondant when it dries. It is not delicious to eat, so I don't even bother making it from scratch, although it is easy to make. Gum paste dries fast and hard, so you have to know what you are doing but it also is not difficult to sculpt with. This is actually an ok first project to learn with, since you use a variety of different methods to make flowers and it takes very little practiced skill. You do not need to make the exact flowers I make. Use what tools you have on hand, the techniques are similar for a wide variety of decor. A lily is very similar to an orchid or poppy in how it is constructed. You can guesstimate how to make any flower after you see how the techniques work.For this gum paste tutorial you need specialized tools but you can fudge it ok with some kitchen items:a bucket of gum paste. I get a pound of Satin Ice brand paste. It seems to last forever if wrapped up tight. corn starch (powdered sugar works too) shortening modeling tools: ball rollers,  (you can use a kit like Wilton or clay modeling tools dedicated to kitchen use. I had an old wilton kit with the plastic green tools. The nicer end ones are made of metal. They all work very similarly.) thin foams for rolling out petals food safe floral wire, tape and stamen assortment toothpicks cookie cutter shapes for petals and leaves plastic leaf veining form for leaves flower punch molder rolling pin egg carton or very small bowls (I used some spoons too) to let the flowers dry in a supported cup shape gel coloring pastes (not liquid color)Here are some tips for working with gum paste:work with small amounts because it dries out fast. I keep small bits rolled up in balls under a glass. I also store petals and leaves under a glass until it is time to detail them. rub shortening on gum paste if it dries out. Coat it with small bit of corn starch if it is too greasy, if hand mixing darker colors, use gloves. don't rush. Make these weeks in advance. It is better this way as they need to dry out sometimes for a week anyway to stiffen up and if you are a beginner very often after the drying period bits with crack and fall off and you might need to make more. try to make more items than you need as delicate flowers are fragile. You will have unsuccessful flowers. I have about a 10% throw away rate with this batch. Step 1: Gum Paste Wild Roses. <PIC> With a toothpick, tint a tiny thumb size bit of gum paste a pale yellow color. I use gel coloring paste so that it doe not affect the rigidity of the gum paste. 1. Roll small balls of yellow gum paste  in your palms, paying attention to smoothness. cut your stamen to under half an inch and stick them in the balls. I used around 7 stamens for each ball.Each wild rose will have five petals. Make an extra petal  for each rose so you can select the best one.2. To make petals, roll out your gum paste from the center to the edges to under 1/8 inch thick and use a petal shaped cutter to punch out your petals. There are two kinds of foams we will use for these flowers. The purple one is similar to kid's craft foam, dense and gives very little for applying pressure. we use this to thin out the petal. The pink foam is less dense and has a lot of give and is ideal for rippling the edges for a realistic petal appearance. 3. Place each petal on the harder purple gum paste foam first and roll it out with a ball modeler. Press in the middle first and roll it to wards the edges in a moon shape. You are trying to indent a petal shape very similar to the curvature of your own cupped palm.  I leave a little extra gum paste around the edges so I can have more to work with for the next step.4. On the pink foam, use the same ball roller to press out the edges to create a rippled effect.5. Make a finger's amount of dusty green gum paste. Roll it out and punch out a few calyx shapes.I used spoons to create a cupping supportive shape for the roses to dry on. You could use small bowls or egg crates. I like having a little variety in the slope. the larger your vessel the more open your flower will be.6. While your petals sit  for a few minutes, mix up gum paste glue. This is just pinching off a tiny bit of the gum paste and stirring water. My ratio is about a thumb nail ball of gum paste to a 1/4 cup of warm water. 7. Place the green calyx on the measuring spoon or cup. Wit ha small paint brush dab the center with your glue. add each white petal on one by one, overlapping just slightly every time you add a petal. Use the glue on the areas where the petals overlap. Brush on more glue in the center and lightly press your yellow ball in the center.8. Hope for the best. 9. Get floral wire and make a little hook on the end. Burn it on the stove so it is hot. press it into the bottom of your flower so it melts through and "hooks" in the thickest part. the gum paste should melt around it forming a permanent tomb for the wire.These took two days to dry because the center of the balls take a little bit. if a petal falls off use one of your spares to glue a fresh one back on. Step 2: Gum Paste Tentacles. <PIC> Oh my god this was monotonous to do. Look. I'm NOT a zen person. I can not really meditate. All that chat about meditating before is a big lie. I can't yoga. I  just can't. If you are all namaste about stuff, this is gonna work out great for you. If not, just make a floral cake. No one will judge you. Tentacles are cool to look at though, and without them this cake would be a boring normal floral cake. I guess I lied about judging. Make the tentacles! You can do it!1.Mix up a fist and a half of fondant to a weird sickly squid color. You'll probably want to mix some red with brown and purple or blue. Mix a half a fist of gum paste to a weird underwater squid purple color these are for the suction cups.2.Roll out various sizes of squid tentacles using your pal. this is similar to making your average play doh snake shape. Taper one side, and using the side of your finger make an indentation right through the middle of the tentacle.Curl them in different shapes to evoke cephalopod movements.3.Roll out hundreds upon hundreds of tiny little purple balls.We're talking small like the size of a peppercorn. Hundreds. So many hundreds of these....4. Brush some glue on the tentacle. Using the modeling tool that is shaped like a "nub," press each tentacle into the tentacle indentation. Parallel zippering looks most natural. Dry these out for a couple of days. when you finally place them on your cake you'll find that  some look better flat and some can add a lot of drama and dimension when placed vertically. Step 3: Gum Paste Flowers and Leaves. <PIC> Make more! Tons more.Ivy leaves and other leaves can be cut out with cookie cutter shapes and used as is or with a little floral wire . To attach floral wire to thin pieces jsut use a little extra pinch of gum paste on the back.roses can be made by rolling a ball around floral wire in a teardrop shape and attaching individual shaped petals one it one by one.Poppies were made just like the wild rose but I rolled the style in actual poppy seeds. Yup! Pretty cool. I also mixed a little gel dye and water up to brush on the petals to add color variation. I let some dry out in jar lids and some in measuring cups to have variance in bloom shapes.The small blue and white flowers were made by pressing gum paste in a typical wilton flower mold and popping a hooked wire in the center. these were made into bunches using floral tape. be sure to used food safe floral tape. The daisies were made with a daisy shape cutter and the centers were made with a style mold.The billy balls are rolled into balls and rolled over a bumpy plastic texturizer to create the feel of pollen. These balls were also hooked on to heated floral wire and were dried upside down on my dish rack.To create floral texture for large leaves, you cut the leaves out first then press them against the veining molds before you shape them very gently on the foams. If you want them on floral wire, you can stick the floral wires directly into balls of gum paste and roll it out after, in order to have a very stable leaf on a wire that is thin. use up your gum paste completely by making spirals and x-tra decorative elements. Step 4: Bake, Fill and Ice a Cake. <PIC> For this cake, I baked two vanilla pound cakes with orange, lemon and lime zest. I cut the cakes in half and lopped off their puffy tops for nice flat layering.The icing  was a standard vanilla buttercream, but I scraped some fresh vanilla bean in.The strawberry filling was out of control however- salted caramel balsamic strawberry filling which I made up completely.two pounds of strawberriesone cup of sugarvery fancy balsamic vinegarrest of the scraped vanilla podsaltapricot jamI a saucepan melt you sugar down into a syrup and watch for ait to turn a medium gold caramel. Add half you strawberries in and simmer until it reduces into sexy jam. This took a good twenty minutes.  Fold the rest of your sliced fresh  strawberries into the hot jam and add a couple of spoons of apricot jam. Douse with a heavy pour of balsamic and a tablespoon of salt.To ice your cake it is best to pipe a thick circle of frosting to act as a barrier for  your strawberries which are going to leak into your cake.Layer it up and frost the outside with an offset spatula. I always frost a thin crumb coat on first and refrigerate the cake for 15 mins before doing an other layer, but since we are covering this in fondant it is not as important.  Step 5: Decorate Cake. <PIC> Cover your cake in fondant.Do not use gum paste. fondant is soft and pliable. I usually serve my cakes by peeling the fondant off first unless someone is into eating it for some reason. fondant is not just a decorative element. it keeps your cakes study and moist and it is so great when you are transporting a cake and it has to sit around before cutting.Stick all your decor on the cake. You will want to use your glue for the flat pieces but in some cases it might be best to use a little butter cream icing. A lot of the flowers and leaves are not able to sit flush on the curved surface of the cake. icing helps that.Surprisingly, I had used the leftover bits of gum paste to shape small spirals and curly wiggle shapes. These were very useful in adding dimension and filling up empty space.So pretty! Much oooh. Much Aaaaah.


Question: What is the process for preparing the petals when making wild roses for the 'Floral Tentacle Cake'?

To prepare the petals for wild roses in the 'Floral Tentacle Cake,' roll out gum paste to under 1/8 inch thick and use a petal-shaped cutter to punch out five petals for each rose, plus an extra petal. Each petal is then thinned out on a harder purple foam before using a ball modeler to shape the petals, followed by using a pink foam to create a rippled effect on the edges.<PIC>


Question: What’s the best way to prepare a delicious creamed rice dessert that warms you up on a cold evening?

Introduction: Creamed Rice. <PIC> this is a sweet, simple dessert thats great for cold winter evenings. it can be made with ingredients that you almost always have lying around and is a wonderful blank canvas for toppings and additions!!!
i got the recipe for this in the cooking: a commonsense guide cookbook
i have made a few adjustments myself, and you might too depending on your own personal tastes
this is my first entry into the Dessert Contest, so if you like it, I'd appreciate a vote :D Step 1: The Simple Ingredients. <PIC> one thing i love about this recipe is you can almost always be certain you'll have the ingredients! you'd never believe that a few simple, rather bland ingredients make such a sweet, creamy dessert!!!!YOU WILL NEED
90g short-gran rice (i use about 100g of jasmine rice)
1litre of milk ( i use full cream)
1/2 cup caster sugar (you can use white and i add a bit more!)
1 teaspoon vanilla essence
ta-da! thats all you'll needEQUIPTMENT
large saucepan
various measuring cups (see above to be specific)
a teaspoon measure
colander
a wooden spoon or spatula Step 2: Begin..... <PIC> take your large saucepan and pour one litre of milk in, this step will be much easier i you have measurements on your saucepan or a two cup measure! i use full cream milk and am not sure how other milk or milk substitutes will work. if you try another milk, please do let me know :D
Add the sugar and vanilla, place over medium heat and heat until it is almost boiling, stirring occasionally  to help sugar dissolve and not burn
WARNING: watch your mixture as it begins to boil as the milk sometimes reacts or something and turns into a strange cream-textured frothing mess that may boil over! if you see the milk rapidly rising (it does this in seconds) simply pull it off the heat, and/or clap a lid over it! once its calmed down after a few minutes,you can put it back Step 3: Add the Rice. <PIC> Rinse your rice in a colander or a strainer (if your colanders holes are too big). drain it well before adding to your almost-boiling milk mixture. stir until it begins properly boiling (the book says "return to the boil"..when it only "nearly boils"?)
lower the heat so it simmers and walk away! yes! you only need to come in every little while and stir it a bit!
cook for roughly one hour or until the rice is tender and has soaked up most of the milk (the mixture should be nice and  thick)
you may also need to add more milk during/after cooking as the rice may soak up to much and become dry
when you add the rice you can also add a variety of other ingredients such as
sultanas
grated orange rind
other dried fruit
( i myself have only tried sultanas) Step 4: Serve and Enjoy!. <PIC> now your done! all you need to do is spoon it into individual bowls and serve with cream and/or whatever toppings you like!
need some suggestions? you could try...
chocolate chips
powdered cinnamon (one of my favorites)
jams
chopped fruit
berries
honey, maple syrup or golden syrup
or anything you like!!!!!
please post any comments, questions or suggestions :D
and if you like it, please vote!


Question: For making 'Creamed Rice,' what steps should be taken to prepare the rice before incorporating it into the milk mixture, and how long should it be cooked?

To prepare the rice for 'Creamed Rice,' it should be rinsed in a colander or strainer and drained well before being added to the milk mixture. It should then be cooked for roughly one hour or until the rice is tender and has absorbed most of the milk.<PIC>


Question: For making 'Authentic Tortilla Soup,' what steps should I follow to blend the beans, and what precautions should I take?

To make 'Authentic Tortilla Soup,' you should place 4 cups of beans in a blender with their broth and add cilantro, then blend the mixture. It’s important to ensure that the beans are not too hot to avoid the risk of the blender exploding.<PIC>


Question: What are the ingredients and preparation steps for the dough in 'Pineapple Empanada Pie Pi Press'?

For the dough in 'Pineapple Empanada Pie Pi Press,' mix 4 cups of all-purpose flour, 1 tablespoon of sugar, and 2 teaspoons of salt in a large bowl. Then, add 1 3/4 cups of Crisco (or room temperature lard or butter) and mix until crumbly. In a separate bowl, beat together 1/2 cup of cold water, 1 tablespoon of white or cider vinegar, and 1 large egg. Combine the wet and dry ingredients until just holding together, divide into four pieces, shape into patties, wrap in plastic wrap, and refrigerate until stiff.<PIC>


Question: What’s the best way to whip up a delicious no-tuna salad that will wow your taste buds?

Introduction: No Tuna Salad. <PIC> No Tuna but no less Tuna on this item. Tastes delicious and a mixture of range of flavorful stuff. Make it , store it to enjoy through out the week. It's one item that's not going to fail your taste bud.Ingredients :> Chickpeas : 1 can ( 540 ml )> Vegan Mayo : ¼ cup > Vegan sour cream : 1 tbsp> Lemon juice : 1 Tbsp > Celery : ½ cup , chopped > Red onion : ½ cup , chopped> Garlic powder : ½ tsp> Black salt and pepper to taste> Carrot : ½ cup, chopped > Spring onion : ¼ cup, chopped>Ground mustard : 1 tsp> Paprika : ½ tsp> Dried dill weed : 1 tspDirection :1.Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or pulse in food processor until they become crumbly.2. Add the remaining ingredients into bowl . Toss together until well combined .3. Enjoy it plain or serve with toast, wraps or fresh veggies.


Question: What is the first step for preparing chickpeas when making 'No Tuna Salad'?

The first step for preparing chickpeas when making 'No Tuna Salad' is to drain and rinse them, then place them in a medium size bowl and roughly mash with a fork or pulse in a food processor until they become crumbly.<PIC>


Question: What are the essential steps to create a delightful Hippo-Bubblepizza that stands out from traditional pizza?

Introduction: Hippo-Bubblepizza. <PIC> Greetings dear Readers!Hereby I present to you the Hippo-Bubblepizza!We all know Pizza, I guess. Normally it's a flat disk of bread covered with tomato-sauce and topped with cheese and some other ingredients to your liking.This time we will make a different kind of Pizza.Bubblepizza is not flat, but it contains the main ingredients of Pizza: Pizza-dough, tomato-sauce, cheese and other ingredients to your liking.Because everybody's favourite ingredients are different, I will stick to the plain "Pizza Margherita". You can add whatever you want to your Bubblepizza.Now, because we are on Instructables, and plain Bubblepizza wouldn't be quite enough, I will show you, how to make Hippo-Bubble-Pizza, as seen in the picture.Let's get started! Step 1: Making the Dough. <PIC> Alright, now let's start with the dough.If you have your own favourite Pizza-dough recipe, of course you can use it.You can also buy Pizza-dough in a supermarket or from your favourite Pizza-restaurant.If you buy your dough, or use your own recipe, you can skip this step. If you want to know how to make Pizza-dough yourself, read on.I made the dough like this:3 and 3/4 cups of flour2 pinches of sugar2 tablespoons of salt1 package active dry yeast1 and 1/2 cups of warm waterand 2 tablespoons of olive-oilPut the dry ingredients in a mixing-bowl and mix them carefully.Add the water and oil and start kneading until the dough starts to form a ball. You can use a mixer with kneading-hooks, or you can do it by hand. If the dough is too wet, add some flour. If it's too dry, add some water.Once the dough starts to form a ball, scrape it out of your mixing-bowl, onto a flour-covered surface. Knead in flour, until the dough stops sticking to your hands and is formable.Put your dough back into your mixing-bowl, cover the bowl with a damp towel and let it rest in a warm place for about 45 minutes.Your dough should have doubled in size by then. Now we are ready for forming! Step 2: Forming. <PIC> Alright, let the fun begin!The dough is ready, now let's start forming.For normal Bubblepizza you take out bite-sized pieces of dough and roughly form them into balls.They do not have to be the same size. The more the size of your Pizza-balls differ, the bubblier the Pizza will look.If you want to add something into your bubbles, now is the time. You can fill them with cheese, for example, knead pieces of onion, bacon, corn, or other things into them, or leave them plain. Use your imagination.Place your bubbles into a casserole-dish with some space between them. (They will rise in the oven.)For the HIPPOS you take one about fist-sized piece of dough. Cut off about 1/3rd of your dough-piece and form the lager bit into a Hippo-body. (Stuff it with cheese, onion-pieces, bacon, ... to your liking.)Place the body into a casserole-dish.From the smaller part of dough, cut off about 1/4th and use the bigger part to form a head and nostrils.Form an eggshape and put it to the body into the casserole-dish. Then gently press it in shape with your fingers to form the nostrils and the face. (I wouldn't recommend stuffing the head, because I think it will be difficult getting it in shape, when you have harder pieces in the way.)The small piece left divide in half and form some round ears. Use a toothpick or something like that to shape them and gently place them onto the head. (Water helps to make them stick.)For eyes and nostrils I used chopped and frozen Basil, but anything small and dark will do. I just think chocolate-chips or raisins do not go well with Pizza... But if you like that sort of combination, go on and try it. ;) Step 3: Finishing and Baking. <PIC> And we are nearly done!Pizza needs tomato-sauce and cheese.For the normal Bubblepizza carefully cover your bubbles with tomato-sauce and pour some in between. Add ingredients to your liking to the sauce. Then cover it all with cheese and put it into the oven. I added some chopped and frozen Basil, but as mentioned before: Add ingredients to your liking!For the Hippos carefully pour tomato-sauce all around them. Add ingredients to your liking into the sauce. Roughly cover the sauce and the Hippos with cheese, but be careful to leave their faces free, so you can still recognize them. Then they are ready for baking.Bake your (Hippo-)Bubblepizza at 180°C or 350°F at air-circulation-mode until the cheese turns golden-brown and the tomato-sauce looks very dark at the edges. Time will differ from oven to oven. But I would recommend checking after 15-30 Minutes. Step 4: Enjoy Your Meal!. <PIC> Once baked you can serve the creative Pizza!I hope you liked my instructions and enjoy making Hippo-Bubblepizza.If you liked my instruction and the idea of Hippo-Bubblepizza, please vote for me in the Baking-Contest!Thank you very much and have fun making Bubblepizza in all shapes and tastes!All the best wishes from Austria, Europe.Enjoy your Pizza!!!


Question: What ingredients are required to make the dough for 'Hippo-Bubblepizza,' and how should the dough be prepared before it rests?

To make the dough for 'Hippo-Bubblepizza,' you will need 3 and 3/4 cups of flour, 2 pinches of sugar, 2 tablespoons of salt, 1 package of active dry yeast, 1 and 1/2 cups of warm water, and 2 tablespoons of olive oil. The dough should be kneaded until it begins to form a ball, then placed in a mixing bowl, covered with a damp towel, and allowed to rest in a warm place for about 45 minutes until it has doubled in size.<PIC>


Question: What’s the best way to prepare delicious linseed sandwiches for a quick and healthy meal?

Introduction: Linseed Sandwiches. <PIC> Most of the time I make these sandwiches in summer, but... I just can't wait so long. These sandwiches are very simple. They can be made in 10-15 minutes and it requires just a few products. P.S. They are really healthy Step 1: Ingredients. <PIC>
          Ingredients:    linseeds (500g or less);     1 or 2 garlic pieces;     a pinch of salt;     herbal spices (aren't necessary, but they give extra taste.);     bread (you can use any bread you want);     mayonnaise.  Step 2: Cooking. <PIC> Cooking is very simple. First of all, take a pan which will be big enough. Then heat it up till it gets really hot. After this, pour all seeds in the pan and cook for a few minutes. Now it's time to squeeze the garlic, pour a pinch of salt and spices. Cook for another few minutes, but reduce a heat to avoid burning linseeds. After you cooked the seeds, wait till they gets cold. P.S. You don't need to use oil, because linseeds have OMEGA3 oil which is really healthy and useful for your organism. Step 3: Making. <PIC> When cooked linseeds get cold, you can make sandwiches. So take a bread and slice it. After that take a butter knife and grease bread slices with mayonnaise. When you have done that, just put bread slices with mayonnaise facing down, in to the bowl with seeds. They will stick to the greased bread. And that's it! P.S. It's even more tasty if you eat them with pickles or tomatoes. P.P.S You can try to add sesame seeds for a different taste. Bon appetite!


Question: What is the first step in cooking linseeds for making 'Linseed Sandwiches'?

The first step in cooking linseeds for making 'Linseed Sandwiches' is to take a large pan, heat it until it is really hot, and then pour all the seeds into the pan to cook for a few minutes.<PIC>


Question: What’s the best way to prepare delicious candied cumquats that are both sweet and bittersweet?

Introduction: Candied Cumquats. <PIC> Some of the best I'm-not-that-hungry-but-I-want-something-to-eat snacks. Bittersweet, glistening orange cumquats. Sitting there in sugary syrup. Who can't resist them? Ok, they're not for everyone as they are quite bitter and sour but there's something about them I just can't resist.
I'm sure it'll be the same for most of you!
What You Need:
1 cup chopped cumquats
1 cup caster sugar
1/2 cup water Step 1: Syrupy Goodness. <PIC> Now to make the syrup to cook the cumquats in. I used 1/2 cup water and 1 cup sugar for my 1 cup of cumquats.
Bring the water and sugar to the boil, and simmer it uncovered for a couple of minutes. That's how easy the syrup is. Step 2: Cumquats. <PIC> I found that the easiest way to chop the cumquats without them spurting their juicy goodness all over you is to quickly and smoothly chop them on an angle.
Ok, throw the cumquats into the syrup and simmer them for 10-15 minutes. They will smell really good when they are done. Use a slotted spoon to get them out of the syrup, and put them i a bowl for serving.
But they're not done yet! So don't go poking your fingers in for a bite. Step 3: Now for the Syrup!. <PIC> Reduce the syrup for another 5 minutes or so. Now, just pour your desired amount of it over the yummy, glistening cumquats! They are now ready to eat!
The cumquats can be stored in the fridge - jarred, or just eaten straight away with almost anything.
I hope you like them!


Question: What is the process for preparing the syrup for making 'Candied Cumquats' before adding the fruit?

To prepare the syrup for making 'Candied Cumquats,' combine 1/2 cup of water with 1 cup of sugar, bring it to a boil, and then simmer it uncovered for a couple of minutes.<PIC>


Question: What’s the best way to prepare a delightful lump of coal chocolate treat for those on the naughty list?

Introduction: Santa's Lump of Coal for the Naughty (Chocolate). <PIC> Santa's never given me a lump of coal for Christmas, but I know there's probably a couple of years when he should have. :)
This instructable will teach you how to make a lump of coal out of chocolate for the naughty people in your life. They make great stocking stuffers or the perfect novelty gift. Step 1: Ingredients. <PIC> You will need the following ingredients:
2 Bars Special Dark ChocolateEdible Black Glitter
Black Sanding Sugar2 Lumps of Coal Chocolate MoldsEquipment:
Measuring cup
Baking sheet lined with parchment
Black Ribbon
Wilton Treat Bags - 3 x 4'' Step 2: Chop & Melt Chocolate. <PIC> Place the chocolate bars onto a cutting board. Chop chocolate with a knife. Create a double boiler by placing a medium saucepan filled half-way with water on the stove . Bring water to a simmer and turn heat turn low. Place a heat safe metal bowl on top of the saucepan. Add the chopped chocolate & stir frequently until velvety & smooth.
Remove the pan from the heat. Pour chocolate into a small measuring cup.  Step 3: Fill Molds With Chocolate. <PIC> Place Lump of Coal Molds on a baking sheet lined with parchment paper. Pour edible glitter into each lump of coal mold. Then sprinkle a thin layer of sanding sugar on top of each mold and use your finger to smooth it out. Using the measuring cup filled with the chocolate to fill  each mold. Gently tap mold to even out the chocolate. Sprinkle a thin layer of black sanding sugar on top of each mold filled with chocolate. Gently use your finger to smooth out the sugar.
Place mold in the refrigerator for 30-45 minutes.  Step 4: Sprinkle Sides With Glitter & Sanding Sugar. <PIC> Remove the molds from the refrigerator. Place left over chocolate back onto the double boiler. Melt chocolate until smooth. Remove from the stove.
Pour 1/2 cup of the sanding sugar onto a plate. Sprinkle edible black glitter on top. Using a silicone brush, brush each side of the lump of coal with the melted chocolate. Pick it up and gently roll coal into the sanding sugar & edible glitter to coat. Repeat for each lump of coal.
This will ensure each side of the coal will have a beautiful shimmer.
Return coal to baking sheet and place in the refrigerator for another 30-45 minutes.  Step 5: Wrap Lumps of Coal. <PIC> Wrap each lump of coal in a cellophane treat bag and tie with a black ribbon.
Make sure to give these to all the naughty people in your life!
Happy Holidays!


Question: In the recipe 'Santa's Lump of Coal for the Naughty (Chocolate),' what is the process for chopping and melting the chocolate in Step 2?

In 'Santa's Lump of Coal for the Naughty (Chocolate),' Step 2 outlines the process of chopping the chocolate bars and melting them using a double boiler. The chopped chocolate should be stirred frequently until it becomes velvety and smooth before being poured into a measuring cup.<PIC>


Question: What is the process for creating toddy, the Indian beer, from coconut water?

Introduction: " Toddy" the Indian Beer. <PIC> in southern parts of india, in villages, most of the people wont consume liquor alcoholics like beer,wine,vodka,whiskey etc. they have a unique drink called kallu. it gives the same pleasent mood as a premium beer can give. here i am showing how to make this drink. actually its not the exact way how it makes. but it tastes same. Step 1: Thing You Need.. <PIC> 1.some coconuts 2.sugar 3.yeast if you take one coconut take two tablespoons of sugar and a pinch of  yeast. take this proportion as more the coconut you have. Step 2: Break the Coconuts and Get the Water.. <PIC> now lets break the coconuts and get the water in it. if you can get some tender coconuts you can have plenty of water. Step 3: Adding Sugar and Yeast. <PIC> put the coconut water and sugar and yeast into a pot like this and mix  well. glass pots will work too. but DONT USE bottles have a small neck. and metal bottles such as bottles made with aluminum,steel etc. wrap and cover the mouth of the pot with a neat cotton cloth.(sorry image not available) Step 4: Wait for 48 Hours. <PIC> after 48 hours it will look like this.. and its ready to have.. IT IS ADVISED TO DRINK THIS BETWEEN 24 HRS AND 48 HRS. IT WONT GET GOOD IF KEPT LONGER LIKE WINE. IT WILL BECOME BAD IF KEPT FOR MORE THAN TWO DAYS.. Step 5: . <PIC> READY TO DRINK.... IT WILL BE MORE TASTY WITH SOME SPICY DISHES LIKE KERALA FISH FRY.  (kerala fish fry recipe http://www.givoli.com/recipes/164) IT IS CONSIDERED AS A HEALTH DRINK IN SOME PARTS OF SOUTH INDIA. IT WONT MAKE A HANGOVER OR MAKE YOU FEEL TIRED. BUT IT GIVE A PLEASENT FEEL. IF DRINK FOUR OR MORE GLASES. ABOUT 1 LITRE. TRY IT...


Question: What is the best way to whip up a quick and delicious microwave egg sandwich?

Introduction: Simple Microwave Egg Sandwich. <PIC> Tasty and simple and very quick Step 1: Ingredients. One egg, bread or toast, butter, tbls water, ceramic bowl. Step 2: Butter the Bowl. Lightly butter the bowl Step 3: Add Water. Add one tablespoon water and whisk with fork to scramble Step 4: Cook. This is really fast so watch while cooking.
Only about 30 seconds in microwave! Step 5: Done!. Egg will slide out of the bowl.
I add some mayo and some salt / pepper.
Yummy and fast snack.


Question: What should you do to the ceramic bowl before adding the egg for the 'Simple Microwave Egg Sandwich'?

Before adding the egg for the 'Simple Microwave Egg Sandwich,' you should lightly butter the ceramic bowl.


Question: What is the process for creating delicious banoffee banana split pudding served in chocolate balloon bowls?

Introduction: BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLS. <PIC> BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLSFOLLOW ME ON SOCIAL MEDIA! YouTube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram:  https://instagram.com/treat.factory/ Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/pages/Treat-...Website:  http://www.thetreatfactory.com/ Step 1: CHOCOLATE BOWLS. <PIC> Milk Chocolate Yellow Candy Melts Balloons Temper the milk chocolate and melt the yellow candy melts. Make a base for the chocolate bowls by placing a spoonful of the chocolate on a baking tray lined with greaseproof paper. Dip the balloons in the melted chocolate and pipe the melted candy melts on top before placing on top of the chocolate base. Place the chocolate bowls in the fridge or freezer to dry. Once dry, pop the balloons and strengthen the bowls by brushing another coat of chocolate on the inside.  Step 2: BANANA PUDDING . <PIC> 4 Large Egg Yolks75g / 1/3 Cup Caster Sugar 2tbsp Plain Flour 1tbsp Cornflour 375ml / 1 & 1/2 Cups Milk 2tsp Vanilla Bean Paste 240ml / 1 Cup Double Cream 1tsp Vanilla Extract 1tbsp Icing Sugar 3 Bananas Whisk the egg yolks and sugar together. Sift in the flour and whisk again. Heat up the milk and vanilla bean paste in a saucepan then temper the egg mixture with the hot milk mixture by slowly pouring in the milk and whisking rapidly. Pour the mixture back into the saucepan, bring to a boil and then cook for 30 seconds. Cover with cling film and leave to cool. Chop the bananas and add to a blender along with the milk and blend until smooth. Whip the double cream, vanilla extract and icing sugar to stiff peaks. Place the cooled custard, bananas and whipped cream in a bowl and gently fold together.  Step 3: TOFFEE SAUCE. <PIC> 56g / 1/4 Cup Unsalted Butter 200g / 1 Cup Light Brown Sugar 1tbsp Black Treacle 240ml / 1 Cup Double Cream 2 Bananas Heat up all the ingredients on a low heat for 15 to 20 minutes. Chop up the bananas and add to the toffee sauce.  Step 4: TOPPINGS. <PIC> Whipped Cream Chocolate Fudge Sauce Walnuts Glace Cherries Serve your banoffee banana split pudding. Step 5: ENJOY. <PIC>


Question: What are the steps to prepare the toffee sauce for the 'Banoffee Banana Split Pudding in Chocolate Balloon'?

To prepare the toffee sauce for the 'Banoffee Banana Split Pudding in Chocolate Balloon,' heat 56g of unsalted butter, 200g of light brown sugar, 1 tablespoon of black treacle, and 240ml of double cream together on low heat for 15 to 20 minutes. Afterward, chop up 2 bananas and add them to the sauce.<PIC>


Question: What are the required spices for making 'Proper Spicy Curry Powder - Without Chili,' and which spices can be left out if unavailable?

For making 'Proper Spicy Curry Powder - Without Chili,' the required spices include cloves, nutmeg, fenugreek, cardamom, fennel, dried ground ginger, cinnamon, garlic powder, turmeric, cumin, coriander, and salt. The spices fenugreek and cardamom, marked with an asterisk, can be omitted if you cannot find them, but they enhance the overall flavor.<PIC>


Question: What’s the easiest way to whip up a delicious banana milkshake in just five minutes?

Introduction: 5-minute Milkshake. <PIC> Hi There!
I am going to show u how to make a (banana) milkshake.
It only takes about 5 minutes to make ,but u can enjoy it for hooooouuuurrrrsss :D
So grab ur stuffs and get moooving :) Step 1: Pick Ur Stuff Together : Ingredients and Tools. <PIC> Ingredients:
1. 1 or 2 banana(s)
2. Milk
3. Vanilla Flavoured Ice Cream
4. Vanilla Sugar
Tools:
1. Measuring Cup
2. Mixer
3. Spoon Step 2: Making the Shake. <PIC> 1. Add 200ml Ice Cream (can add more or less)
2. Add 2 bananas in slices.
3. Add 2 sacks of Vanilla Sugar (around 4/5 spoons)
4. Add 150ml Milk
5. Mix it all up. Step 3: Enjoy :D. <PIC> Just Drink it up : )


Question: What ingredients do I need to add to the mixer for making a '5-minute Milkshake' in Step 2?

To make the '5-minute Milkshake,' you should add 200ml Ice Cream, 2 sliced bananas, 2 sacks of Vanilla Sugar (around 4/5 spoons), and 150ml Milk to the mixer. After that, mix it all up.<PIC>


Question: What are the steps to create a Jack Skellington Pizza that’s both fun and delicious?

Introduction: Jack Skellington Pizza. <PIC> I was really surprised by the positive reaction on Twitter for my Jack Skellington Pizza, so I wanted to share how I made it. My apologies that I did not take photos of each step, but I hope the photos and descriptions provided will be helpful.   Step 1: Make Your Dough. You can use any pre-made dough or make your own. My favorite recipe is from King Arthur: http://www.kingarthurflour.com/recipes/the-easiest-pizza-youll-ever-make-recipe (I use the saf red instant yeast option).  I made the dough a day ahead of time and put it in the refrigerator after letting it rise for about an hour and a half. Step 2: Shape Dough. Once the dough is ready and you are ready to construct your Jack Skellington Pizza, the next step is to form a flat, regular circle pizza. The size will vary due to your pizza pan. Use about 3/4ths of the total dough to make the crust. The extra 1/4th will be used to form Jack's eyes, nose, and mouth.  Step 3: Molding Jack's Face. <PIC> Now the fun part. I used a can of sliced black olives for the dark spots on Jack's face and dough to form his mouth, nose and eyes. Feel free to use a reference photo if you're not sure how big his eyes and smile are supposed to be.Eyes: Roll dough to form cylinder shapes, two thicker ones and two thinner / shorter ones. Place the thicker cylinders to form the top of Jack's eyes and the thinner ones to form the bottom of his eyes. Fill the eyes with olives (or your topping of choice). Make sure you press it in so it doesn't break off during baking.Nose: Use a few blocks of dough to form Jack's Nose - an upside down "V". Place olives to form his nostrils. Then take a small piece of dough for the middle of Jack's nose. Make sure you press it in so it doesn't break off during baking.Stitched Smile: Place the olives to form a regular smiley face smile. Jack's smile extends in a full semi-circle on the bottom of his face. Then use the slice olives to form the stitches in Jack's smile. For the raised part of his mouth: roll out down and cut small rectangles and press them in between the sliced olives (the stitch part of the smile).
** If you are going to wait to bake your pizza, at this point you can put it in the fridge until you are ready to put it in the oven.  Step 4: Time for Cheese. <PIC> Once you have Jack's face the way you want it, it's time to add the cheese. You can sprinkle the dough with a little olive oil first, but it is not necessary (You could also use pasta sauce. I have no idea how the finished product with pasta sauce will turn out, as I made it a white pizza and then had sauce for friend's to dip their pizza). When sprinkling cheese make sure to avoid the olive spots as best as you can.
Bake the pizza at 450 for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. Step 5: Ta Da!. <PIC> And here is my final result. I didn't use a trick to get the dark spots, but since the cheese is higher at spots, it will brown quicker.  Step 6: Sliced and Ready to Eat. <PIC> Here is how we sliced the pizza. Again since this was a white pizza, we had the option of pizza sauce on the side for those who wanted to dip their pizza.


Question: For making 'Jack Skellington Pizza,' how do you mold Jack's face using dough and olives?

To mold Jack's face for 'Jack Skellington Pizza,' roll dough into cylinder shapes for the eyes—two thicker ones for the top and two thinner ones for the bottom. Form an upside-down 'V' with dough blocks for his nose and use olives to create his nostrils. For the stitched smile, use olives to shape a smile and add small rectangles of dough as stitches in between the olives.<PIC>


Question: What’s the best way to prepare a soothing cough remedy featuring whisky and fresh citrus?

Introduction: Cough Remedy. <PIC> Going down with a cold ? Here's something for you ! Ingredients you will need:- Whisky - Lemon and lime- Honey- Orange juice Step 1: Whisky . <PIC> You should feel better already, don't you ?It doesn't need to be a top shelf bottle, this won't make a difference. Step 2: Lime and Lemon. <PIC> Hmmm fresh ! Squeeze the lime and lemon and pour the juice in the glass. Step 3: Honey. <PIC> Now, this is where we need your skills !- Carefully select the honey you will use as this will make a big difference in the taste of your drink.(I went for a lavander honey. It has a subtile flavour and it's not too strong.)- Then add about 2 tsp to the glass and mix toroughly Step 4: Orange Juice. <PIC> You can of course squeeze some oranges and get the proper stuff.Squeezing the lemon was already too much hardwork so I decided to use some bottled juice. Step 5: Drink. <PIC> Time to drink from the golden grale.Hope you'll feel better with this !Take care.


Question: What type of honey is recommended for 'cough-remedy-2,' and how much should be added to the drink?

For 'cough-remedy-2,' it is recommended to use a subtly flavored honey, such as lavender honey, and you should add about 2 teaspoons to the drink.<PIC>