How to Make Chocolate Dipped Candy

If you are dipping candy in chocolates, then the only chocolate you should use is top quality chocolate. Consider using confectionery chocolate, made especially for coating candy. It melts smoothly and has excellent characteristics as well as wonderful flavor and texture. Do not use baking chocolate from the super market or milk chocolate candy bars because you will not be able to get professional results with these products and the flavor will be poor.

You will need an electric frying pan, ample space for the candy before and after dipping, and a cool room to work in. It is not a good idea to dip candy in chocolate if the room temperature is above 70º F. Chocolate dipping is a cool-weather project or you need to set the thermostat on your air conditioner very low.

One of the easiest ways to melt chocolate is in the oven. Break off about two and a half pounds (or more if you have more than two pounds of centers) of chocolate and break this into smaller pieces. Then put the chocolate in an oven-proof container and place in the oven with the temperature set at the lowest setting. Stir frequently until the chocolate has melted. Do not allow the chocolate to get too hot or it will burn. You can also use a double boiler for melting chocolate, but do not use a microwave because you risk burning the chocolate.

Once the chocolate is melted, transfer some into the cold frying pan. With your fingers together, cup your hand slightly and start moving the chocolate in an “S” motion until it feels cool. At this point the chocolate is ready to start dipping.

Take a candy from the tray and drop it into the chocolate. With your chocolate hand, flip it over to coat both sides then lift it out, tapping the back of your hand on the edge of the frying pan to remove the excess chocolate. Flip the coated center onto a waxed paper- lined tray.

Keep moving the tempered chocolate in the “S” motion when you do not have a center in it. When you have used approximately ¾ of the chocolate left in the pan, add more from the bowl. Move this chocolate in the “S” motion as well, and keep dipping your candy until you are finished. If the chocolate starts to get too stiff, turn on the frying pan for two seconds, no more, and keep the chocolate moving at all times. While this may sound complicated at first, it will get easier and more natural with time.

About the Author:
Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ Candy and Chocolate Recipes and Chocolate Candy
Article Source: http://www.articles2k.com

Best Recipes: Black Forest Cheesecake

Sweet, red cherries and rich chocolate. What more invitation do you need to whip up this delectable creamy delight?

Crust

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted

Filling

2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract

Topping

1 21-oz. can cherry pie filling
Frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom of 9-inch springfoam pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill

Top cheesecake with pie filling and whipped topping just before serving.

About the author:
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
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Hidden Secrets Of The Best Cookie Recipe Ever

For many, baking is a chemistry experiment gone horribly wrong, or just maybe, wonderfully correct. The variables of oven heat, local water properties and each manufacturers subtle differences in oil and flour quality can turn the best recipe into a kitchen nightmare. The true secret is to never give up and to keep adjusting your recipe to your own taste.

One of the most common problems with cookie recipes, is what to do with the butter. Butter has amazing properties and flavors that cannot be duplicated by other oils. It does however have one of the lowest melting temperatures of all of the baking oils and can cause your cookie to flatten into a gigantic mess. Solution, integrate some equal parts of shortening into your recipe. For every ounce of butter taken away, add an ounce of shortening. Also ball and refrigerate your cookie dough before putting it onto a pan and into the oven. Lastly double pan your cookies, so the heat is more evenly distributed and no too hot on the bottom side of your cookie. This will eliminate cookies that get burned on the bottom.

I have yet to see a cookie recipe made with all purpose flour that could not be improved by substituting some cake flour into the recipe. Start with a one third substitution and see if this makes your cookie a little lighter and easier to chew. For some super added flavor, use a premium cake mix. I use a spice cake mix in one of my recipes for the most amazing Christmas cookies you will ever taste. Chocolate and vanilla cake mixes do an amazing job as well. If you have a favorite cake mix, it would be a perfect candidate to try in a cookie recipe.

Thirty years ago it would have been very hard to find a chewy cookie. Famous Amos made a fortune selling a nice tasty chocolate chip cookie that was neither soft nor chewy. Today chewy cookies are all the rage. If your recipe doesn't have any brown sugar in it try substituting a portion of brown sugar for regular white sugar. The key is to keep experiment until you have to exact consistency that you desire.

These three baking tips will help you make your perfect cookie. Everyone's taste is different from each others, so don't be disappointed if someone does not care for your baking masterpiece. Remember, never give up and keep experimenting until you have the perfect cookie.

About the Author:
Jeffrey Dorrian is the webmaster at thesoapguy.com. He has been making handmade soap for six years. "Handmade soap is a little luxury anyone can afford". Premium wholesale soap. Pure and natural soap.
Submitted: 2006-11-02
Article Source: GoArticles

Campsite Meal Planning And Recipe

Hello Again,

Today we will be talking about meal planning. Meals are one of the most memorable aspects of any camping trip and if one meal is a disaster you will never hear the end of it. I will show you how to avoid spending half the day in the kitchen and still deliver a meal that will knock their socks off. Pre planning and pre prep are a great way to buy more time for doing what you came for "Camping". Later I will share a recipe that includes a great way to pre cook pasta. There are two methods for meal planning, the ration method and the recipe method. Today I will focus on the recipe method. I will go into depth on the ration method in a later issue. A small group in a camp setting will find the recipe method much easier to implement. If you have a very large group or need to be mobile the ration method is desirable.

An efficient and fun way to plan your menu is to gather up all your favorite recipes and make a daily menu centered around your planned activities not worrying about space or supply restrictions. For example if you are planning some hiking, sandwiches will do the trick. If you plan to stay close to the site you can afford some more elaborate meals. I try to plan for a variety of situations. This allows you to be fixable once you hit the site. You don't have to follow your menu to the tee. Mix it up, be spontaneous and have fun.

Once you have your menu, figure out what supplies you will need, then depending on your space and weight requirements adjust your menu and/or your equipment accordingly. Otherwise just creating the menu can be a real challenge. Our goal here is to have fun. This method for meal planning is an easy way to figure out what supplies you will need without a lot of size and weight calculations. There are plenty of complicated formulas you can use for meal planning and in some circumstance like backpacking or extended trips these are essential, but for the average campsite certainty not necessary. If you forget or overlook something, most campgrounds either have a store on site or within a short driving distance. You might kick yourself for having to spend twice what something is worth but you won't starve.

When planning your menu include plenty of fresh water, high-energy snacks and trail foods like fresh fruit, beef jerky and granola. Stay away from things like chips, soda and cookies unless you plan on sitting around the campsite wishing you had a TV to watch. Outdoor activities require a lot of energy and burn a lot of calories. The best way to plan healthy meals is to use the USDA's Food Guide Pyramid. Keep in mind appetites will be up so plan accordingly. Click on the link above to visit the USDA's site.

Do as much pre planning and pre prep as possible. (Say that 5 times fast) I use a lot of zip lock bags, cutting up and cooking as much as I can before I get to the site. Use a cooler to keep your perishables like milk, condiments and fresh vegetables. I use powdered milk in all my camp recipes because it is convenient to carry and easy to convert your recipe to fresh milk if you have it. I usually use fresh milk for the first few days then go to the powdered milk after we have run out. At least that is the plan. My daughter loves to drink milk and always throws a fit whenever we run out of fresh. I often find myself reentering society in exchange for a little peace and quiet.

The nice thing about the recipe menu planning method is most home recipes can be converted to outdoor recipes with very little effort. This next recipe is a perfect example of something that is equally delicious at home or out on the campsite. Note the pre planning tips that make this a quick fix without compromising on taste.

Campsite Pasta Italiano

7 to 8 oz pasta
4 Tbsp olive or peanut oil
1 lb Italian sausage cut into ½ inch pieces
1 28 oz can Italian Style crushed tomatoes (do not substitute with regular crushed tomatoes)
1 tsp garlic powder
Salt and pepper
Parmesan cheese

Do Ahead Tip: Cut sausage before hand and store in a zip lock bag

Do Ahead Tip: Cook the pasta at home as directed on package. Drain and rinse with cold water. In a large bowl add pasta and 2 Tbsp oil. Toss until evenly coated, seal in a zip lock bag and store in cooler until needed.

Do Ahead Tip: Plan several pasta dishes and cook all the pasta at once. Store each portion in a separate bag. Use a permanent marker to write the name of the recipe each bag is intended for.

Before you prepare your meal remove the appropriate pasta bag from the cooler and let it reach room temperature.

Heat 2 tablespoons oil in a large skillet on medium high. Add sausage and brown evenly until cooked through. Drain grease; add crushed tomatoes and garlic powder. Stirring constantly bring to a boil and reduce heat to medium. Simmer until thickened about 5 to 10 minutes. Remove from heat and add pasta. Mix well. If your skillet is too small to add the pasta you can mix all the ingredients in a large bowl. The heat of the sauce will reheat the pasta. Add salt and pepper to taste and serve with parmesan Cheese.

Whala! A simple delicious meal whipped up in a flash. Guaranteed to stick to the ribs after a hard days play. Don't forget to leave some room for the S'mores.

Timothy D McBride

About the Author:
Timothy D McBride
I am an avid camper with a passion for the simple life. As the owner and operator of Camping & Cooking Supplies I strive to provide a tremendous resource for the camping enthusiast. So come and visit us at http://store.camping-cooking-supplies.com. See you on the trails.
Article Source: www.iSnare.com

Champagne raspberry punch

600 g 1.3 lb package of M&M Frozen Raspberries

625 mL (2-1/2 cups) orange juice

30 mL (2 tbsp) lemon or lime juice

50 mL (1/4 cup) sugar

750 mL (3 cups) champagne or sparkling wine

Or

1 L (4 cups) unsweetened pineapple juice

Thaw raspberries at room temperature; do not drain. Place raspberries with orange juice and lemon or lime juice in blender. Add sugar. Cover and process until smooth. To remove raspberry seeds, pour mixture through a fine sieve; transfer to 8 L / 2-quart pitcher. Stir in champagne, sparkling white wine or pineapple juice. Serve over ice. Makes 12 (150 mL/5 oz servings)

Recipe courtesy of M&M Meat Shops

- News Canada

About the author:
News Canada
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Salad Dressing: Recipe-Free Guide To Improving In The Kitchen

Salad dressings are very easy to make. This guide will show you how to do it without using a recipe. You'll be amazed at how many different dressings you can make with what's already in your kitchen.

Vinegar and Oil Dressings

These dressings are the simplest (and often the tastiest) of all. With the profusion of oils and vinegars available at most supermarkets, you can craft a "gourmet" dressing with no problem. The most common oil to use for salads is, of course, olive oil but walnut, almond, and other "designer" flavors all have their advantages. For the vinegar, you can choose anything from apple cider, to balsamic, to fruit or spice-flavored, to plain white, depending on your tastes. There's no such thing as the "right" proportion of vinegar to oil. Personally, I use 3:1 vinegar and oil, but if you like the taste of oil more than vinegar, you can vary the amounts at will. If you've chosen a nut oil and a fruit-flavored vinegar, I suggest lightly spicing with with aromatic herbs such as marjoram and tarragon. A little honey can be wonderful in these mixes as well. If you've chosen a classic olive oil and balsamic vinegar combination, then crushed garlic, shallots, minced onions, salt, pepper and oregano or basil go brilliantly together. When I need some creative encouragement I simply go to my favorite ethnic cookbook and look at the oils, vinegars and spices that are used in the main course recipes and combine them into a salad dressing. If you stick to mixing complementary tastes, you can't go wrong. Shake up all the ingredients and pour over your salad.

Fruit Dressings

If you are on a low-fat diet and want to avoid oils, fresh fruit can replace oil in your dressing. Begin with white vinegar, apple cider vinegar or a fruit vinegar and add the fresh fruit of your choice. I use a blender to combine the ingredients. Again, you can be adventurous, but also use your common sense. Apple cider vinegar goes perfectly with mangoes, a small amount of honey, and some raisins. White vinegar, pears and honey mix very well. Oranges and red wine vinegar go great. And balsamic vinegar and fresh strawberries can't be beat! You'd be surprised at how good any of these tastes with garlic, onions, salt, and pepper.

Mustard Dressings

Replace the vinegar with mustard and you're on your way. Chinese mustard is a great match for sesame oil, honey and pineapple in a dressing. Green peppercorn mustard goes beautifully with olive oil and garlic. French's mustard or Grey Poupon can be blended with mango and hot pepper. Again, you can turn to your cookbooks and look for main course recipes that use mustard and just combine the same ingredients in your blender.

Making salad dressing is an art rather than a science. The best way to do it is to know your own tastes and preferences and use them as the basis for experimentation.

About the Author:
In addition to being a scholar, Shawn Scott, Ph.D., is a culinary enthusiast and has worked as a professional caterer and chef. Now retired from teaching, Scott has decided to share the collected wit and wisdom of almost forty years of cooking and food lore. You can read more about Scott's ideas on innovation and improvisation in the kitchen at "Recipe-Free Cooking": recipefreecooking.blogspot.com
Article Submitted On: October 04, 2006
Article Source: http://EzineArticles.com/

Old Fashion Bread

This is a bread for bread lovers, it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago.

It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.

4 ½ pounds all purpose flour

1 teaspoon salt

1 cup oil

½ pound sugar

1 ounce dry yeast

6 cups warm water

In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.

In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water.

Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.

Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.

In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.

When it is cool enough to cut “enjoy it”.

About The Author:
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to pastrie@verizon.net
Article Source: http://www.articles2k.com

Applebee's Recipe for Blondies

Blondies are brownies that use white chocolate chips so the brownie comes out white instead of brown (there's some more to it but lets not get to technical as that's not what this is about). Applebee's serves blondies with a scoop of vanilla ice cream and walnuts sprinkled on top of the warm blondie.

Ingredients
Brownies
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
1/2 cup maple syrup
1/4 cup butter

Sauce
1/2 cup brown sugar
8 ounces cream cheese, softened
1/2 teaspoon maple extract or maple flavoring

Directions
Brownies:
1. Combine flour, baking powder, baking soda, and salt.
2. Add nuts, mix well, and set aside.
3. Melt butter, add brown sugar, and mix well.
4. Add egg and vanilla and mix well.
5. Gradually combine with flour mixture, mixing well.
6. Stir in white chocolate chips.
7. Pour into a 9-inch square pan and bake at 350 for 20-25 minutes.

Sauce:
1. Combine syrup and butter, cook over low heat until butter is melted.
2. Stir in brown sugar until dissolved and remove from heat.
3. Beat in cream cheese and maple extract until smooth.
4. Heat again in the microwave until it reaches desired consistency.

If you like this recipe you can find tons more money saving recipes from your favorite restaurants like Applebee's, Olive Garden, TGI Fridy's, and more By Clicking Here!

About the Author:
David Huss
I like to enjoy restaurant quality foods at a fraction of the price without all the hassle of going out to eat. The recipes I submit can be used to cook quality restaurant style food at home.
Submitted: 2006-10-02
Article Source: GoArticles