Video tutorial on how to make delicious chocolate peanut butter balls, perfect for the holiday season! 1 stick softened butter 1 teaspoon vanilla 1 pound powdered sugar one jar (18 oz.) chunky peanut butter 2 1/2 cups rice krispies 1 cup chocolate chips 1 chocolate baking bar 1/2 bar of paraffin wax Shot & Edited by Jeff Kalhagen
Tuesday, November 29, 2011
Saturday, November 26, 2011
Wednesday, November 23, 2011
Sunday, November 20, 2011
Wednesday, November 16, 2011
Candy Molds
Candy molds are typically made out of clear plastic or rubber, and in some cases they are made out of metal. The material used to make a candy mold depends on the type of candy they are meant to be used for. They also come in an enormous variety of shapes and sizes.
Here are just a few of the shapes that candy molds come in:
-Thanksgiving: Horn of Plenty, Corn Cob, Turkey, Pilgrims, Pumpkin
-Graduation: Girl Grad, Boy Grad, Cap and Diploma, Congratulations Lollipop
-Halloween: Jack-o-lantern, Frankenstein, Ghost, Moon, Spider, Skeleton, Black Cat, Witch
-Anniversary Candy Molds: Congratulations Bar, Congratulations Lollipop
-Christmas: Christmas Tree, Santa, Poinsettia, Snowman, Toy Soldier, Reindeer, Star
-St. Patrick's Day: Four Leaf Clover, Leprechaun, Shamrock, Irish Hat
-New Baby: Rattle, Baby Feet, It's a Girl, It's a Boy, Baby Bottle, Diapers, Stork
And we are just barely scratching the surface when it comes to the number of different shapes and designs that candy molds are available in. Plus, with the different colors of ingredients that can be used to make molded candies there is no limit to the ways your candy can be designed and personalized.
You can also use candy molds for making many other specialties other than just making candy. Candy molds are great for making ice cubes or sugar cubes for a special event. They are great for making cream cheese treats, rice crispie treats, holiday mints or jello jigglers for special occasions. Some people even use candy molds to make decorations out of plaster. As you can see the only limit is your imagination when it comes to using candy molds.
Various candy molds are designed for different uses and they are made from different materials depending on that use. The materials used are typically plastic, rubber or metal. Many candy molds are designed to make molded chocolates so they don't have to be very heat resistant; while others are designed for making hard candy and suckers, so they are made of material that can withstand high heat so that the hot candy can be poured right into the mold.
Now, lets say you want to make candy for a wedding or to celebrate your child's sports team. By using different colored dipping chocolate or other different candy making ingredients you can come up with candies personalized to the color schemes of the wedding or the sporting teams uniforms.
Other good uses for the molds that tolerate heat is using them to make cookies or little cakes or even for making your own decorative soaps. The list goes on and on as to the ways in which candy molds can be used to make treats and decoration to personalize a special event.
Here are just a few more ideas for using candy molds: Gum Paste, Cement, Modeling Clays, Candles, Fondant, Sidewalk Chalk, Cinnamon, Play dough, etc. When it comes to working with candy molds you can let your imagination wander.
Wednesday, November 9, 2011
Glycemic Index Food List Values
The reference value of the glycemic index food list values are charted below and the glucose value showing the glycemic index which equals 100. The index value of high GI foods is index at greater than 70 and low GI foods are indexed at less than 55. Medium GI foods are indexed in between the High GI and the Low GI foods.
Common foods glycemic index foods such as cereals are as follows: all bran 51, bran buds 45, cornflakes 84, rice krispies 82, Kellogg's special K 54, oats 49, puffed wheat 67, shredded wheat 67. The glycemic value index for grains is as follows: basmati rice 58, brown rice 55, white rice 72, instant noodles 46, bulgur 48, and buckwheat 54, and Taco shells 68. The glycemic value for common fruits is as follows: banana 55, cherries 22, apples 38, cantaloupe 65, grapefruit 25, grapes 25, mango 55, kiwi 52, pears 38, pineapple 66, watermelon 103, papaya 58, oranges 44 and plums 39.
The glycemic index food list for common vegetables is as follows: cabbage 10, carrots 49, beets 69, corn 55, lettuce 10, broccoli 10, mushrooms 10, onions 10, baked potatoes 93, mashed potatoes 86, fried potatoes 75, pumpkin 75, red peppers 10, sweet potatoes 54. The glycemic value for common legumes is as follows: chickpeas 33, baked beans 48, lentils 30, navy beans 38, broad beans 79, cannellini beans 31, pinto beans 39, soy beans 18, red kidney beans 27 and white beans 31.
The glycemic value index for pasta is as follows: fettuccini 32, spaghetti 43, spiral pasta 43, meat ravioli 39, macaroni 47, rice vermicelli 58, capellini 45 and linguine 46. The index value of breads and cakes is as follows: waffles 76, sponge cake 46, stone ground whole wheat 53, sour dough bread 52, pita bread 57, bagel 72, croissant 67, donut 76 and rye bread 76 and pumpernickel bread 51 in addition white bread 70 and whole wheat bread 69.
The glycemic value index for dairy products is as follows: skimmed milk 32, whole milk 22, flavored milk 32, whole ice cream 61, low fat ice cream 50 and low fat yoghurt 33. The snack glycemic index value is corn chips 72, peanuts 14, cashews 22, chocolate nut bar 49, jelly beans 80, popcorn 55, walnuts 15, pretzels 83, chips 55 and a snicker bar 41. The glycemic value index for sugars is as follows: glucose 100, honey 58, fructose 23, sucrose 65, lactose 46 and maltose 105.
The glycemic index food list for common cakes and cookies is as follows: crackers 74, melba toast 70, crisp bread 71, oatmeal cookies 55, rye-vita crisp bread 69, rice cakes 82, rice crackers 91, water crackers 78, soda crackers 74, shortbread 64 and wheat thins 67.
The glycemic index food list was originally created for diabetics and in conjunction with this index many other facets such as exercise, oral and insulin medication management and regular checking of their blood sugars are all essential in order to maintain their blood sugar values within normal limits.
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Sunday, November 6, 2011
Rice Crispie Crackle Cakes
If you are a fan of chocolate - beware. This is one of my easiest and most dangerous recipes. Once you start making these you wont be able to stop. Give them to your friends, you will score major brownie points. Ingredients * 8 Mars bars (or caramel, nougat chocolate bars) * 100g butter * 75g rice crispies Method Cut the chocolate bars into small pieces with a knife and transfer to a large pan with the butter. melt over a low heat for a few minutes stirring occasionally. Remove the pan from the heat and stir in the rice crispies making sure they are evenly coated with the chocolate mixture. Transfer to a small oven tray or dish, lined with double thickness cling film or plastic wrap. Push down with a metal spoon and level the surface. Transfer to the fridge to cool for at least 1 hour. Turn out the crackle cake and cut into squares. The crackle cake will keep in an airtight container for 3 or 4 days. Best eaten chilled from the fridge!
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