Avataronager123Starbucks Changes Rewards Program, Penny Pinchers Bewareverified_publisherEater - Daniela GalarzaAt least 75 million customers visit a Starbucks location every month, and 11 million people in the U.S. take advantage of Starbucks's rewards program. Today, the Seattle-based coffee chain announced sweeping changes to its longstanding program. Instead of earning a Starbucks "star" or point for …
Avataronager1238 Detox Superfoods for FallWomen's Health - byPOPSUGAR FitnessReach for these detox powerhouses during feasting season By Emily Bibb for POPSUGAR Fitness With the feasting season quickly approaching, we are here to remind you that your diet is not doomed! The autumnal season is loaded with detox powerhouses; these pieces of produce will naturally help you get …
Avataronager123Bomb (Bombe)flickr.com - ÅstaMexican chili chocolate cake. I honestly don't think you've ever seen this many calories in one picture before, but ooo so good with that little sting of chilli! Recipe: Cake 250 grams (8.8 oz)dark, bitter chocolate 250 grams (8.8 oz) butter or margarine 150 grams (5.3 oz) almonds 1 tablespoon all purpose flour 1 teaspoon cinnamon 1 tablespoon cocoa powder 2 tablespoons quark-curd (8%) (I’m sure Greek yoghurt will do) 2-3 red chillies 6 eggs 160 grams (5.64 oz) sugar 75 grams (2.64 oz) sugar (no, not a mistake) Ganache 250 ml (8.5 fl. Oz (U.S.)) cream 2 tablespoons sugar 2 tablespoons butter or margarine 250 grams (8.8 oz) dark, bitter chocolate 65 grams (2.3 oz) sweet, milk chocolate Vanilla kesam (I didn't bother to make this, as they sell quark with vanilla seeds here) 2 sheets of gelatine 400 ml (13.5 fl. Oz (U.S.)) quark-curd 8% Vanilla stick 1 tablespoon sugar NB! This is a big batter and the cake is very rich. Make sure you have a lot of people around you who are willing to eat when you make it – or you will find your self eating too much of this delicious, but oh so sinful cake. Remove the seeds from the chillies and put them in a bowl of water until they get somewhat softer.Melt the chocolate and butter for the cake in a bowl over boiling water. Put the chillies in a food processor and run it until the chillies are very finely chopped. Add the almonds, cinnamon and cocoa powder, and run the processor again until the almonds are chopped as well. Add the quark-curd. Mix the melted chocolate/butter and the chilli/almond mix thoroughly. Separate the egg whites from the yolks into two different bowls. In the egg yolks, add the 160 grams (5.64 oz) of sugar, and mix until it’s fluffy and creamy. Mix it carefully into the batter. In the egg whites, add the 75 grams (2.64 oz) of sugar and mix until meringue. Blend it carefully into the batter. Line a 24-26 cm (10 inch) spring form with non-stick paper and pour the batter into the form. Bake at 160 degrees C (320 F) for about 25-30 minutes. It’s not supposed to be runny, but be sure you don’t overcook it. As there’s almost no flour in it, it won’t hurt if it’s a bit raw. Cool the cake. Ganache: Heat the cream and sugar to a boil. Pour it over the chopped chocolate and mix thoroughly. Let it cool, and frost the cake. If it’s very runny, just wait for a while as it will get more and more firm as it cools down. Serve with vanilla quark-curd or vanilla yoghurt and some slices of fresh mango.
Avataronager123Churros and Chocolateflickr.com - Dennis WilkinsonHalftime snackage for the Pats game today: churros (decided not to dismantle the deep frying rig after making french fries for dinner yesterday). Made these from a Googled recipe claiming to be from Rick Bayless, adjusted a bit for quantity, and the kids wolfed them down. Ingredients 2/3 c. water 2/3 c. flour 2 tsp. sugar pinch salt 2 tsp. vegetable oil oil for deep frying cinnamon sugar for dredging (1/3 c. sugar + 1 tsp. cinnamon) Directions Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Add the flour all at once, and combine into a thick paste, pressing with a rubber spatula to break up any lumps of flour. Allow to cool in the pan. Put dough into a canvas pastry bag or cookie press fitted with a large star tip (the dough is very stiff and is hard to extrude with a pastry bag). Extrude out roughly 5 inch long pieces into 375°F oil, 4 or 5 at a time, and cook until golden brown, about 3 or 4 minutes. Drain on paper towels, then toss in cinnamon sugar and serve warm. This will make about a dozen. I served these with a thickened hot chocolate made from 1/2 c. of milk, one disc of Ibarra Mexican-style chocolate, and a 1/2 tsp. of corn starch. Word to the wise: I had a little bit of dough left in the pastry bag that I couldn't extrude out, so I rolled it between my hands to drop in the oil. Don't do this. The exterior of this bit set, then the interior expanded and burst, spraying hot fry oil. I escaped serious injury, but it was a close call.
Avataronager123Jalapeño Jelly from 'Little Jars, Big Flavors'verified_publisherSerious EatsI am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop …
Avataronager123Watermelon Strawberry Citrus Sangriajoythebaker.com - Joy the BakerThere is a thing in the world… it’s called Really Bad Sangria. This is not that. Really Bad Sangria is a mixture of cheap red wine (not cool, but not …