Need ideas please...
- Thread starter suz
- Start date
gayle-mo
Well-known member
I think Peanut Brittle is a great idea, Cheezz! Men, especially, seem to adore it!
Every man that came by my candy space at the bazarr 2 weeks ago oohhed and ahhhed over it. Most bought a bag. Or two.
Really.
Simple, all you need is a candy thermometer that will tuck quite easily into your suitcase. You could take the sugar in a zip lock bag.
It'd be an easy fix. Takes about 20 mins to make. Start to finish.
Get a tin from one of the $1 stores and you're done.
Every man that came by my candy space at the bazarr 2 weeks ago oohhed and ahhhed over it. Most bought a bag. Or two.
Really.
Simple, all you need is a candy thermometer that will tuck quite easily into your suitcase. You could take the sugar in a zip lock bag.
It'd be an easy fix. Takes about 20 mins to make. Start to finish.
Get a tin from one of the $1 stores and you're done.
heather_in_sf
Well-known member
Does he have a regular blender? I have a chocolate pot au creme recipe for that,
from back in the day before food processors and the like. Most everyone has a blender!!!!
Let me know if you'd like it...(or anyone)
from back in the day before food processors and the like. Most everyone has a blender!!!!
Let me know if you'd like it...(or anyone)
What about spiced nuts? You could bring the spice mix with you...
http://www.epicurious.com/recipes/food/views/Fire-and-Spice-Nuts-108222
http://www.epicurious.com/recipes/food/views/Fire-and-Spice-Nuts-108222
Glazed Red Pepper Fennel Almonds
glazed red pepper-fennel almonds
Bon Appétit | February 2003 recipe
reviews (17)
my notes
These can be prepared one week ahead.Servings: Makes 1 cup.subscribe to Bon Appétit
Ingredients
Nonstick vegetable oil spray
3 tablespoons sugar
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1 teaspoon salt
1 cup whole almonds
1 tablespoon water
Preparation
Preheat oven to 325°F. Line heavy baking sheet with foil; spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl. Mix in almonds and 1 tablespoon water. Spread mixture on prepared baking sheet in single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes. Separate almonds with fork; cool completely on sheet. (Can be prepared 1 week ahead. Store in plastic bag.) Transfer almonds to bowl and serve.
glazed red pepper-fennel almonds
Bon Appétit | February 2003 recipe
reviews (17)
my notes
These can be prepared one week ahead.Servings: Makes 1 cup.subscribe to Bon Appétit
Ingredients
Nonstick vegetable oil spray
3 tablespoons sugar
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1 teaspoon salt
1 cup whole almonds
1 tablespoon water
Preparation
Preheat oven to 325°F. Line heavy baking sheet with foil; spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl. Mix in almonds and 1 tablespoon water. Spread mixture on prepared baking sheet in single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes. Separate almonds with fork; cool completely on sheet. (Can be prepared 1 week ahead. Store in plastic bag.) Transfer almonds to bowl and serve.
sandi-in-hawaii
Well-known member
Here's a really easy cupcake - REC: Emergency Blender Cupcakes
These cupcakes are really easy to make - It calls for a blender, but I've found it way easier to just mix it in a bowl, with a whisk. Since there's no butter, you could probably even mix it with a spoon. Measure and pack the dry ingredients into a double bagged ziploc bag, then just add the wet ingredients when you get here.
(I recently took a trip, and packed a box of brownie mix into my handcarry bag. They searched my bag after it went thru the xray - not sure if it was the brownie mix that made them search, but it was deemed safe smileys/smile.gif
Take a muffin pan with you, or those silicone muffin cups, if you have them.
I use Debbie in GA's blender chocolate frosting for these - yum!
Emergency Blender Cupcakes
Makes 1 dozen frosted cupcakes
From "The Weekend Baker," by Abigail Johnson Dodge
For the Cupcakes:
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended.
Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. (Instead of the belnder, I just whisk the ingredients together in a mixing bowl.) Pour into lined muffin cups, dividing evenly.
Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Debbie in GA's Blender Chocolate Frosting
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer's sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting.
*Do not refrigerate the frosting*, even if you don't plan to use it for several days. Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
NOTE: This frosting can only be made in a blender. Source: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book
Yield: 1 3/4 cups
These cupcakes are really easy to make - It calls for a blender, but I've found it way easier to just mix it in a bowl, with a whisk. Since there's no butter, you could probably even mix it with a spoon. Measure and pack the dry ingredients into a double bagged ziploc bag, then just add the wet ingredients when you get here.
(I recently took a trip, and packed a box of brownie mix into my handcarry bag. They searched my bag after it went thru the xray - not sure if it was the brownie mix that made them search, but it was deemed safe smileys/smile.gif
Take a muffin pan with you, or those silicone muffin cups, if you have them.
I use Debbie in GA's blender chocolate frosting for these - yum!
Emergency Blender Cupcakes
Makes 1 dozen frosted cupcakes
From "The Weekend Baker," by Abigail Johnson Dodge
For the Cupcakes:
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended.
Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. (Instead of the belnder, I just whisk the ingredients together in a mixing bowl.) Pour into lined muffin cups, dividing evenly.
Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Debbie in GA's Blender Chocolate Frosting
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer's sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting.
*Do not refrigerate the frosting*, even if you don't plan to use it for several days. Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
NOTE: This frosting can only be made in a blender. Source: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book
Yield: 1 3/4 cups
here is Joe's Peanut Brittle recipe. It doesn't even require a thermometer
for something different and that men especially love, add about a half teaspoon of cayenne---it makes it "POP"
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22903
for something different and that men especially love, add about a half teaspoon of cayenne---it makes it "POP"
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22903
Gayle's Spicy Peanut Brittle is fabulous too!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70583
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70583