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A new recipe has been added to the Veg section for Squash Casserole.
Once again Easter is upon us and time to brush up those chocolate skills and get cracking making chocolate eggs. If you want good results you MUST start with a high quality chocolate and REAL chocolate, NOT compound chocolate. Real chocolate is not difficult to work with if you just pay attention to the temporing process before using the chocolate.
Related Articles: Tempering Chocolate
As I have been working with this Gingerbread recipe for only a year and many batches of the dough this week so far, I have had the opportunity to revise the recipe a little to make it easier to work with. The changes have been reflected in the revised recipe and are listed below.
- Incresed the self raising flour content from 1 cup to 1 ¾ cups.
- Incresed the brown sugar content from 1 cup to 1 ¼ cups.
- Omitted the 3 tsp mixed spice and increased the cinnamon from 3 tsp to 4 tsp.
- Added 1 tsp allspice.
- Added 1 tsp nutmeg.
The first two changes make the dough a little more pliable and easier to roll without tearing.
The spice changes were made because I was not able to purchase or find mixed spice in the USA so far.
A new recipe has been added to the Dessert section for Pavlova, An all time Aussie Favorite!
A new recipe has been added to the Dessert section for Red Velvet Cake, A Southern Favorite!
I added a page under the Help section for Tempering Chocolate, tempering skills are a must for any chocolatier.
Made an awesome Peanut Butter Pie on the weekend for the family, it was a big hit and will make more soon. I will put a pic the next pie I make, didn’t get time to take a pic, it went too fast. The dogs absolutely loved it too!
The most recent addition to my repertoire, the infamous ‘Sloppy Joe‘ give it a try!
