#
gourmet grocery online
Price:
$39.95

Luscious chocolate mousse cake.

Price:
$49.99

Rich cream cheese frosting.

Price:
$49.99

Flavor Explosion! 

Price:
$29.95

A cake bursting with flavor. 

Price:
$29.95

A gorgeous black and white cake.

Price:
$29.95

A delicious sponge cake recipe.

Price:
$34.95

Indulge in this specialty.

Raspberry Eruption Cake
Price:
$49.99

Cake on a stick! 

Raspberry Eruption Cake
Price:
$49.99

Flavor Explosion! 

German Chocolate Cake
Price:
$29.95

Smooth and creamy!

Price:
Starting at $35.99

Fun birthday cakes! 

Vanilla Happy Birthday Cake
Price:
Starting at $35.99

Fun birthday cakes! 

Red Velvet Cake
Price:
Starting at $35.99

Beautiful cakes. 

Price:
$69.99

Send special sweet treats!

Price:
$49.99

Send a sweet treat!

Price:
$49.99

Send a sweet treat!

Carrot Cake
Price:
$49.99

Simply devine carrot cake. 

Price:
$49.99

Decadent chocolate cakes!  

Monday, 29 September 2008
Pumpkin is always a favorite fall and holiday item. All our images of fall seem to have a pumpkin in them somewhere. But not only are pumpkins a part of our fall decor, they are also a big part of our diet. And pumpkin is a healthy food we should all enjoy. Help the diabetic in your life to enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart Balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar
2 tsp orange juice

Preheat oven to 350 degrees. Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside.

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour mixture into pumpkin mixture. Beat in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Then remove from pan and cool completely on wire rack.

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.

NOTE: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Now don't tell. Most people won't know the difference.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

Posted by: Gourmet Grocery Online AT 10:44 am   |  Permalink   |  0 Comments  |  Email
Thursday, 25 September 2008
Unlike fruit gift baskets, wine and cheese gift baskets are not the kind of gifts you can give regardless of the occasion. There are specific occasions when they are appropriate to give and when they are not.

For example, you would not want to give one of these gift baskets at a kids birthday party or to someone you don't know very well. And what if the recipient is a recovering alcoholic? If he is, one of these gift baskets could not be more inappropriate.

However, wine and cheese gift baskets are very appropriate, and often one of the best gifts you can give on some special occasions. Take for instance a house warming gift for a couple you know who had just purchased a new home. In this case, wine and cheese are a very nice way to celebrate their first night in their new home.

These gift baskets are a wonderful thing to bring to a dinner party. Do not just show up with a bottle of wine; everybody does that. Make your host remember you by giving a great gift basket of wine and cheese. You will be sure to be at the top of the list for the next party, unless you drink all the wine!

Wedding anniversaries are also occasions where wine and cheese gift baskets are most appropriate to give. Couples want to spend an intimate evening together, just the two of them, on their anniversary. If it were your wedding anniversary, would you want other people (say your friends or family) to take you and your spouse out for dinner and a movie or would you rather just the two of you spend time alone and enjoy your special time together over some wine and cheese?

These baskets make nice wedding gifts, too. However, make sure you know how long the newlywed couple will be away on their honeymoon and what the shelf life of the cheese is before giving this kind of gift. Remember, your gift will not be opened until the couple returns home.

Husbands, when was the last time you were in the dog house? You can send your wife flowers to say you are sorry, but flowers get repetitive and old. This is especially true if you are one of those guys who can not stay out of trouble. Sure, your wife can look at the flowers for a few days, but that has very little to do with you. Give her one of those wine and cheese gift baskets instead to say you're sorry. She might just share it with you to say she forgives you. Then she has a great basket to remind her of your thoughtfulness the next time you're in trouble.

Better yet, do not wait until you are in trouble to give your wife a gift. She may let the next bad thing you do slide if you shower her with one of these gift baskets every so often. As a wife, getting gifts without occasion is one of the most romantic things you can do for her. Think about it. Keep the wife happy and you will be happier, too.

Before you give wine and cheese gift baskets, just stop and think about how appropriate they are for the occasion. Giving them at the wrong time may be detrimental to your social life, but giving them at the right time can be one of the most well received gifts you can give.

Author has published many sites including this resource about Gift Baskets. Find out about some Wine and Cheese Gift Baskets by visiting the site, Fruit Gift Baskets.
Posted by: Gourmet Grocery Online AT 08:54 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 23 September 2008
People live very fast paced life today. Everyone is busy with their respective goals and jobs. To keep healthy you need to cultivate good habits. Exercise should be a part of daily routine. A person who does not have sufficient time for exercise during the weekdays must try to make up during the weekends.

Eating healthy food is important for keeping fit. Various kinds of diet programs are followed by people and stress is laid on healthy eating. Avoiding high calorie food and junk food all the time makes you crave for unhealthy food. What to do in this type of situation? Well, the answer lies in balancing your diet with different types of food items.

Eating fruits and vegetables helps a lot in maintaining our health. There are loads of delicious fruits like apples, orange, pear, melon, litchi, and strawberry which can be included in the daily diet. Similarly eating fresh vegetables regularly helps a lot in keeping healthy. Managing the diet with a judicious mix of fruits, vegetables and high fiber foods go a long way in keeping a person fit.

It is better to make your daily food interesting by varying it to make it appealing and tasty. You can make chocolate covered strawberries at home using simple ingredients. It is very easy to make them. You need to have the white chocolate, normal dark chocolate and some strawberries with their stems intact. Melt both the chocolates in separate bowls by placing them in hot water. You can melt them in a microwave oven too. Ensure that the syrup is smooth by mixing it well. Dip the strawberries in the syrup by holding it from the stem, shake to remove excess syrup and put it on a parchment paper to dry. Repeat this process with all the strawberries. Dip a fork in the white chocolate syrup and apply a little of it to the chocolate dipped strawberries.

There are various other methods of making chocolate covered strawberries. You can make it bi-color with equal portions of white and brown chocolate or make it totally white. There are many options available and you can make it according to your liking. Covering the strawberries with chocolate makes them tastier and they get used up pretty soon. If you do not wish to make them at home, then you can buy then readymade from the many stores which stock them.

Chocolate covered strawberries make an excellent gift which can be given to all. This is a suitable gift for all from kids to the elderly. They can also be included in wine baskets. Many wine baskets contain gourmet chocolates. If you wish to make an unique basket for your friends or relatives, you can select suitable brands of wine and put these chocolate dipped strawberries with them. Your friends will truly love and relish them.

This type of strawberries can be used even at small gatherings at your place or during festivals when the extended family gets together. You can serve them during your kid's birthday party too and all your little guests will savor them. This can serve as a healthy snack between meals and you can rest assured that your kids are eating healthy fruits.
Posted by: Gourmet Grocery Online AT 10:53 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 23 September 2008
Are you looking for an exciting activity for this coming Christmas? Looking for new ideas? How about some home made chocolates, desserts and cocktails? How about creating an amazing experience?

Are you ready? Let's go...

Egg Wine

Ingredients A
1 egg
1 tablespoon cold water

Preparation
Beat the egg and mix with water.

Ingredients B
30 ml cold water
60 ml Sherry wine
Rock sugar
Nutmeg (grated)

Action
a. Combine the water and wine and make it hot, but not boiling.
b. Pour this upon the egg.
c. Stirring all the time.
d. Add little rock sugar and nutmeg.
e. Put all in a clean saucepan.
f. Set on a gentle heat, and stir the contents one way, until they thicken.
But they must not boil.
g. Serve in a glass with plain crisp biscuit.

------------------

Mini Tarts Crust

Ingredients
125g digestive biscuits
80g melted butter

Action
a. Put the biscuits into the blender and grate them to fine bread crumbs.
b. Add butter and blend till mixed.
c. Put the mixture into the muffin baking dish bottom and spread evenly.

Filings (Choices of food)

Chocolates
Cheese
Egg wine
Cherries
Berries
Kiwi
Ice-Cream
Cream
Ham
Mushrooms
Pumpkins


Note: You can use any easy food, but they must be small.

------------------

Steamed Chocolate Puddings

Ingredients
3 tablespoons butter
70g sugar
60g corn syrup
2.5 squares of no sweet chocolate (melted)
1 egg (well beaten)
250 ml milk
270g barley flour
4 teaspoons baking powder
1/2 teaspoon salt

Action
a. Cream the butter and add sugar and syrup gradually.
b. Add chocolate and egg.
c. Mix and sift flour, baking powder, and salt,
and add alternately with milk to the mixture.
d. Turn them into a few small greased pudding dishes.
e. Cover and set in a pot of boiling water coming half way up the sides of the dish.
f. Cover the pot and let water boil 1.5 hours, adding boiling water as it boils away.
g. Serve with egg sauce.

------------------

Egg Sauce

Ingredients
2 egg yolks
2 egg whites
110g powdered sugar
100g corn syrup
1 teaspoon vanilla

Action
a. Beat egg yolks until thick and add syrup gradually while beating constantly.
b. Beat egg whites until stiff and add sugar and vanilla gradually while beating constantly.
c. Combine mixtures, carefully folding over and over.
d. Serve as soon as possible.

Special Christmas Chocolates, Desserts, and Cocktails are ready!

Food and Drink Paradise club is a wonderful gateway to meet all food lovers over the world.

Extraordinary recipes, cooking tips, and a free e-book will be given to all
my newsletter subscribers.

I shall show you how to create wonderful recipes for all occasions,
including weddings, birthdays, parties, and many more.

Please feel free to explore my work at http://www.allcookmakeeasy.com

Thank you very much, and I love to see you soon again.

Posted by: Gourmet Grocery Online AT 08:14 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 23 September 2008
Are you looking for an exciting activity for this coming Christmas? Looking for new ideas? How about some home made chocolates, desserts and cocktails? How about creating an amazing experience?

Are you ready? Let's go...

Egg Wine

Ingredients A
1 egg
1 tablespoon cold water

Preparation
Beat the egg and mix with water.

Ingredients B
30 ml cold water
60 ml Sherry wine
Rock sugar
Nutmeg (grated)

Action
a. Combine the water and wine and make it hot, but not boiling.
b. Pour this upon the egg.
c. Stirring all the time.
d. Add little rock sugar and nutmeg.
e. Put all in a clean saucepan.
f. Set on a gentle heat, and stir the contents one way, until they thicken.
But they must not boil.
g. Serve in a glass with plain crisp biscuit.

------------------

Mini Tarts Crust

Ingredients
125g digestive biscuits
80g melted butter

Action
a. Put the biscuits into the blender and grate them to fine bread crumbs.
b. Add butter and blend till mixed.
c. Put the mixture into the muffin baking dish bottom and spread evenly.

Filings (Choices of food)

Chocolates
Cheese
Egg wine
Cherries
Berries
Kiwi
Ice-Cream
Cream
Ham
Mushrooms
Pumpkins


Note: You can use any easy food, but they must be small.

------------------

Steamed Chocolate Puddings

Ingredients
3 tablespoons butter
70g sugar
60g corn syrup
2.5 squares of no sweet chocolate (melted)
1 egg (well beaten)
250 ml milk
270g barley flour
4 teaspoons baking powder
1/2 teaspoon salt

Action
a. Cream the butter and add sugar and syrup gradually.
b. Add chocolate and egg.
c. Mix and sift flour, baking powder, and salt,
and add alternately with milk to the mixture.
d. Turn them into a few small greased pudding dishes.
e. Cover and set in a pot of boiling water coming half way up the sides of the dish.
f. Cover the pot and let water boil 1.5 hours, adding boiling water as it boils away.
g. Serve with egg sauce.

------------------

Egg Sauce

Ingredients
2 egg yolks
2 egg whites
110g powdered sugar
100g corn syrup
1 teaspoon vanilla

Action
a. Beat egg yolks until thick and add syrup gradually while beating constantly.
b. Beat egg whites until stiff and add sugar and vanilla gradually while beating constantly.
c. Combine mixtures, carefully folding over and over.
d. Serve as soon as possible.

Special Christmas Chocolates, Desserts, and Cocktails are ready!

Food and Drink Paradise club is a wonderful gateway to meet all food lovers over the world.

Extraordinary recipes, cooking tips, and a free e-book will be given to all
my newsletter subscribers.

I shall show you how to create wonderful recipes for all occasions,
including weddings, birthdays, parties, and many more.

Please feel free to explore my work at http://www.allcookmakeeasy.com

Thank you very much, and I love to see you soon again.

Posted by: Gourmet Grocery Online AT 08:14 am   |  Permalink   |  0 Comments  |  Email
Monday, 22 September 2008
 
Posted by: Gourmet Grocery Online AT 12:03 pm   |  Permalink   |  0 Comments  |  Email
Monday, 22 September 2008

Halloween remains to be one of the best occasions of the year for kids and kids-at-heart. When else can you go out in your silliest costume and be rewarded for it by getting sweet treats? In many places, October 31 has also become the preferred date to throw a big Halloween costume party, where you can mingle with friends and laugh and marvel at each others creativity.

According to Wikipedia, the first celebration of Halloween occurred during the ancient times. This date is believed to mark the end of harvest season and the beginning of another year (according to Celtic tradition). The festival coincides with meticulous examination of the crops stored for the long winter months ahead. During those days, damaged crops or poor yield was attributed to the malevolent activity of dead souls. Thus, the ancient people built bonfires to scare these souls away. They would also disguise themselves as ghosts and creatures of the night to "fool" or please the bad spirits.

With the advent of rational thought, it seems hard to believe that the dead truly walks among the living for one night only. These days, Halloween may coincide with the commemoration of departed souls (for some religions) or just a great occasion to have fun.

It is never bad to get into the spirit of Halloween yourself by putting up some decorations around your home or preparing Halloween-themed food. And what better dessert can you serve your guests other than beautifully-created and delicious cupcakes? The whole cupcake is your canvas, so get your tools and keep these tips in mind to create your own Halloween Cupcake!

Tips:

  • Remember that the whole cupcake is your canvas. You can cut the cupcake into round-ish shapes and use the power of food coloring and piping to create a little jack-o-lantern cupcake.
  • By using other edible props, you can create a cupcake that looks like a daddy longlegs spider. Purchase a couple of thin licorice sticks and candies that look like eyes (or M&M's can be fine). Put the candies on the surface of the cupcake and stick 4 licorice sticks to each side. Bend the sticks a bit so that it will imitate bent spider legs.
  • You can also make pumpkin-flavored cupcakes to celebrate the occasion. Just add some cinnamon, ginger, nutmeg, and mashed pumpkin to your basic cupcake mixture. Adjust the measurements of these new ingredients according to taste.

Halloween is just around the corner! Make this Halloween especially memorable by making themed cupcakes. Discover how easy it is to Make Your Own Cupcakes for Halloween with simple tips and great advice.

Visit http://www.MakeCupcakes.com

Posted by: Gourmet Grocery Online AT 10:45 am   |  Permalink   |  0 Comments  |  Email
Friday, 19 September 2008
"Happy birthday Joe! Are you guys going to that special book store today? Yep, uh huh. Well, that'll be fun. I'm sorry we can't be there. Your sister? She's good. Yes, yesterday. I love you hon, have a good birthday." Kate heard the rejected click of the receiver as her mom put the phone down.

"You okay Mom?" As if she didn't know.

"Yeah, I just wish....well no one else could have taken you. It's Joe's seventeenth birthday and I can't be there. I should have stayed, but, oh never mind honey don't feel guilty."

"Let's go for a walk on the beach Mom. Maybe we can pick up some of those coconut thumbprints on the way over there."

"I'm have one up on you, I have some in the dresser drawer. A walk does sound good though. I love this Hawaiian weather."

Later they were walking along the beach and Kate wanted to say something and for one of the few times in her life she did. "Mom, do you know how much I appreciate you taking me on this commercial shoot?"

"I know you're grateful and that helps a lot. You have wanted to be an actress ever since you could even talk."

Kate only paused for a moment, "Let's go back and see Joe Mom. No, listen to me, there will be other commercials. There will only be one Joe. They can use that eager stand-in that I think has been trying to lock me in a closet."

Kate's mom laughed, "You've been waiting to get this job for a very long time. If you really want to we can stay, I don't want you to feel guilty about this thing."

"I feel guilty but just because I didn't say anything in the beginning. I know I would be sad if it was me and not Joe at home thinking how my mom took my little sister on my birthday. Let's go. I really want to be there for him."

"Kate, I'm so proud of you. You're a great human being." Kate's mom's eyes were listening a little. So were Kate's. It was maybe half out of happiness and half out of sadness. She had waited to get this commercial for a very long time, but she also loved her brother about ten times as much.

Before they took the plane home to Los Angeles, Kate will remember how they sat on that beach and talked. It was just the two of them together. It had been so long since she had just sat and talked to her Mom alone. She looked up at her mom and knew that she had her best friend with her. She was a person whom she would turn to in times of happiness and sadness and a person to get fair advice from. Kate felt lucky and grateful all at the same time, everyone should be as lucky as her at this moment.

At the same time she though about Joe and how happy he would be to see them. The part of her that was unselfish was excited. The other part who was selfish pitied herself, because her best friend would have to be shared and because that made her feel alone.

There were so many people and yet she felt so alone. Even as a child she knew that is was something that would be fixed it time. Never alone, very true but it was all a distraction from the truth, the fact is that feeling alone is not truly understanding yourself. Feeling loved is knowing all your faults and strengths and loving all those. She would never forget that realization, a bridge from a child to a girl on a beach on a populated island.

"Coconut Thumbprint Cookies"*

Ingredients: 1 and ¼ cups all-purpose flour, ½ cup of strawberry preserves, 2 tsp of baking soda, 1 egg, ¼ tsp of salt, 1 tsp of vanilla extract, 2/3 cup of unsweetened coconut, ½ cup of firmly packed dark brown sugar, and ½ cup of softened margarine.

1) Pre-heat the oven to 350 degrees. Set out two greased cookie sheets.

2) Mix the flour, baking soda, and salt in a bowl. Then mix in the coconut.

Likely Page Break
3) Beat the margarine, brown sugar, and vanilla with an electric mixer on medium speed until creamy. Add the egg, beating until blended. On low speed add the dry ingredients.

4) Form the dough into balls the size of walnuts and place 1 inch apart on the cookie sheets. Use your thumb to make a slight hollow in the center of each one and fill with a small amount of the preserves.

5) Bake for about 12 minutes or until they are golden brown. Transfer to wire racks to cool.

6) Taste that delicious chewiness coming your way.

* Base of recipe from Cookies and then I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Posted by: Gourmet Grocery Online AT 09:45 am   |  Permalink   |  0 Comments  |  Email
Thursday, 18 September 2008

Turkey is the ugly duckling of the poultry family. Unless it's Thanksgiving, people don't want a thing to do with the big bird. I made it a personal mission of mine to come up with a dozen ways to make turkey in a year. The first Saturday of every month I devoted strictly to turkey. What I found was a food even more versatile than chicken, with twice the flavor. I guess it's the size that makes turkey intimidating. People have cooked dry birds for years and think that's something that comes along with turkey. Well, turkey properly prepared is some of the best stuff you'll ever sink your teeth into.

Out of my dozen recipes, it was one that I found by accident that I liked the most. In my July homage to Thanksgiving, I decided to do a turkey and cranberry dish. I didn't want to roast the entire bird so I was trying to take the breast meat off and save the dark for potpies. With the large size of the bird, my knife slipped while trying to keep the skin in tact. What I found was a cut straight down the middle, filleting my bird open. After I cut it again, I found that I had a turkey chop that looked surprisingly like a pork chop.

Turkey Chops with Cranberry Relish

This is simple to do, so don't be intimidated by the turkey. At your grocers, you can probably find just a turkey breast. And if you're lucky, you can find them boneless. Either way, we'll need to make these chops from a boneless turkey breast. Next, we'll need some dried sage, rosemary, olive oil, frozen cranberries, an orange and a lemon, and some salt, pepper and white sugar if you need to restock.

If you have to take the turkey off the bone yourself, then do it as you would a chicken. Run a sharp knife down the bone, slowly, being careful to not take off any more meat than necessary. Once the turkey's deboned, lay the breast down, skin side up, and look at it as if it's a football. We want to cut it in the middle, straight down, as your fingers would grip a football. After this first cut, cut towards the ends in 1 and ½ inch cuts. You should get 5-6 chops from each breast, depending on the turkey's size. After they're sliced, season them up with the sage, rosemary, salt and pepper.

Go turn your grill to medium heat and make sure to oil those racks. Turkey doesn't have any fat in the white meat, so it's bound to stick unless well lubricated. Place the chops down on the flesh side, not the skin side. Close the lid and let them cook for about 10 minutes before touching them. But while they're cooking, you can start on that relish. Set a sauce pan up on your side burner and dump your cranberries in. turn the heat to high and pour in 1/3 cup of water. Cut your orange and lemon into wedges and place into the cranberry mixture. After it comes to a boil, add 1 cup of sugar and let it cook on medium heat.

Turn your turkey chops over and let them cook on the other side. Depending on how hot your grill was, they may be close to done. You can tell by seeing the uncooked side. If it's still pink at all then they need equal time. If it's turned white all the way around and is firm to the touch, then let them go for only another 5. After the cranberries have popped open, remove the orange and lemon wedges carefully. Plate the turkey chops and top with the relish. The relish is rather runny, but I love the extra juice for my turkey chops.

The Grilling Coach (Richard's website) is a recommended source for anything and everything you want to know about grilling. You can find all the information you need at: TheGrillingCoach.com

Posted by: Gourmet Grocery Online AT 10:42 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 17 September 2008

It's not too early to start thinking about fresh peaches. Actually, some of the California peaches are in the supermarkets already; however, their quality is somewhat uneven, what with being picked early and shipped for hundreds or thousands of miles. Still, even now it is possible to find ripe peaches with good flavor. In a manner of weeks, however, local peaches all over the country will begin ripening and crowding the shelves of departments and farmers markets everywhere.

Haven't we all been experimenting with Peach Cobbler for some time? Well, this recipe is the final result. It is loved by all and it is extremely delicious. We owe it to ourselves, then, to experience peaches during their summer prime in as many ways as possible. And one of the best, most time-honored ways to enjoy peaches is in a peach cobbler.

Ingredients for Peach Cobbler include 8 peaches cut into thin wedges after being peeled and pitted. 1/4 cup each white sugar, brown sugar and boiling water; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 teaspoon fresh lemon juice and 1 of baking powder; 2 teaspoons cornstarch; 1 cup flour; 1/2 teaspoon salt; and 6 tablespoons unsalted butter that have been chilled and cut into small pieces. Mix 3 tablespoons of white sugar with 1 teaspoon of ground cinnamon.

For fresh peach cobbler, preheat your oven to 425 degrees F (220 degrees C). Then, in a big bowl, combine the peaches, 1/4 cup of white sugar, 1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, lemon juice, cornstarch, and lemon juice.

Take a large bowl of combine flour, add quarter cup while sugar and another quarter cup of brown sugar, baking power and salt and blend the mixture by a pastry blender, toss to coat evenly. Then pour into a 2 quart baking dish and bake in preheated over for 10 minutes until the mixture resembles coarse meal.

Mix in the water until they are slightly combined. Take the peaches out of the oven and cover them with topping by the spoonful. The sugar and cinnamon mix should spread evenly over the whole cobbler. Bake for half an hour, or until the topping turns a delectable golden color.

The season for fresh peaches is now. Peach cobbler is one of the best ways to enjoy this fruit. Great recipes are available in most cook books or on the internet. The secret to this dish is to not over cook and to follow the directions. Be sure the oven temperature is correct and that you mix all the ingredients in the proper order. When selecting peaches, smell and feel each one to insure it is "ready" for the cooking. This special dish is always best served, if possible, right from the oven.

Posted by: Gourmet Grocery Online AT 08:02 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 16 September 2008

Diabetic Desserts

One of the worries for many people that are diagnosed with diabetes is that they will have to give up their favorite sugary treats. Whilst it is true that you should moderate your sugar intake as a diabetic, by being a little creative you can come up with some sweet treats for yourself. In this article I will be providing you with three diabetic recipes for; chocolate cheesecake, diabetic double chocolate cookies and fruit and bread pudding.

1) CHOCOLATE CHEESECAKE

You will need:
- Margarine for pan
- 15 oz. part skim milk Ricotta cheese
- 1 1/2 c. (12 oz.) light cream cheese, softened
- 1 whole egg
- 2 egg whites
- 1 c. unsweetened apple juice concentrate
- 3 tbsp. unsweetened cocoa
- 1 tbsp. cornstarch
- 1 tbsp. sugar
- 1 tsp. vanilla extract
- 2 tsp. unsweetened cocoa (for topping)

To prepare preheat the oven to 350 degrees. Then lightly grease the bottom and sides of a 9 inch spring-form pan. Next wrap the outside of the pan with aluminum foil. Then place the ingredients in the bowl of a food processor or blender and puree them all till smooth. Next use a rubber spatula to scrape the mixture into the prepared pan. Then put the pan in the oven on a baking sheet for 45 minutes. After 45 minutes turn the oven off and leave the cake in the oven with door closed for 1 hour. Once the hour is up remove the cake and refrigerate. Before unmolding and serving, let it stand at room temperature for 10 minutes. Then sift 2 teaspoons of unsweetened cocoa over the top and slice the cheesecake with a knife that has been warmed in hot water. The finished cake should serve 12 people.

2) DIABETIC DOUBLE CHOCOLATE COOKIES

You will need:
- 2 c. 100% Bran or Bran Buds, All Bran or Fiber One
- 2/3 c. water
- 1 c. egg (5-6 med.)
- 2 tsp. vanilla
- 2 tsp. chocolate extract
- 2/3 c. vegetable oil
- Liquid sugar substitute - equal to 1/2 c. sugar
- 1 3/4 c. flour
- 1/2 c. cocoa
- 1/4 c. dry milk (instant)
- 1 tsp. soda
- 1 tsp. baking powder

To prepare mix the ingredients well and drop the mixture onto a cookie sheet using a teaspoon. Then place the cookie tray in the oven and bake the cookies at 350 degrees for 10 minutes.

3) FRUIT N BREAD PUDDING

You will need:
- 3 slices enriched white bread
- 1 1/2 med. bananas, peeled and sliced
- 1/2 c. sliced peaches with juice
- 1/2 c. cranberries
- 1/2 c. brown sugar replacement
- 1/2 tsp. ground cinnamon
- 1/3 c. water
- 1/2 tsp. banana extract
- 1/2 tsp. brandy extract
- Grated nutmeg (optional)

To prepare toast the bread on a baking at 325 degrees until dry. Then cut the toast into cubes. Next combine the toast cubes with the fruits. Then dissolve the brown sugar replacement and cinnamon in water. Next add the extracts to the water and pour this over the fruit/toast mixture. Then turn it with a spatula until well coated. Next let it stand for 5 minutes. Then turn it again, scraping down the sides of the bowl. Next place the mixture in a one-quart size oven-proof casserole dish and bake at 350 degrees uncovered for 30 minutes. After 30 minutes serve the pudding warm with a dusting of grated nutmeg. The finished pudding should serve 3 people.

As you can see from these tasty recipes diabetes does not have to spoil your fun. You can still sample the sweet stuff. I hope you enjoy the recipes.

Tom Parker owns and operates a number of useful fitness resources and websites. If you visit his fitness websites today you can download over 500 delicious diabetic recipes and sign up for a daily Free Fitness Tip

Posted by: Gourmet Grocery Online AT 09:45 am   |  Permalink   |  0 Comments  |  Email
Monday, 15 September 2008

Sissy, where does soup come from?" Another on of those questions I didn't know the answer to. High Honors student from high school up and I couldn't answer her. Well, at least that's how I know she's going to be smarter than me. Her question was a very good one. Though millions of people have soup everyday, someone had to start making it and I (or the rest of the population) didn't stop to think who it was. My research turned out having a lot more to it than I thought.

A little bit about soup first of all. Although people used hot water to heat foods, it was not until the invention of heatproof containers that foods were able to boil in their juices. The invention of these containers started new taste sensations. When flavors were released from boiling, it created a whole different menu for the general populations. Ancient people (it is assumed) would eat everything in the pot including the liquid, which was an ancient version of the soup. Initially they could have been cooked on hot stones in bowls of natural substances. Soup derives from the word "sup" meaning the bread on which the broth was poured. In the beginning it was more like porridge and gruel.

When the Roman Empire collapsed, soups of Central Asia entered the Europe's culinary menu. Turks didn't limit their consumption to a certain time of the day like other countries. It was at all times of the day and with many different meals that they consumed their soup. They loved vegetable soup especially. The common people at localized soup and the higher class in Europe put in their soup whichever ingredients were expensive.

Broths were shared at the medieval tables. Liquid was used more as a sauce or a sense of warmth for the hearty ingredients that were stored within. They were eaten by hand or with knives at first.

In the 14th century the spoon was invented, but when they became widely used was in the 16th century when the nobility started wearing those ruffles around their necks. They needed spoons so as not to spill on their expensive clothes. Soup recipes begun being published seriously in "Robert May's Accomplished Cook" in 1660. Bisques and savory ingredients begun to get included in the broth recipes and all was happy.

Even before cookbooks were published in America, newspapers and magazines mentioned them. William parks published the first cookbook in America. America is the melting pot and its many culinary influences show in its soups. The Germans helped us to see that a soup can be a meal. After the French Revolution, the French fled to America, and in the process brought high flueten gourmet soups. Then those from the slave uprisings in Haiti brought Cajun soups. Soup was often a first course at dinner parties all through the new world.

By the end of the 19th century it was part of our diets. It was economical and nutritious. As being inexpensive and gourmet, it equaled American lifestyle. Soup is now on every table and every family has their favorite soup recipe. It's all a matter of taste and tradition.

"The New World Sweet Pea Soup With Crushed Mint Ice"*

Ingredients: 1 bunch of fresh mint, 40 oz of frozen sweet peas, 2 tbs of margarine, 1 and ½ cups of vegetable broth, 8 oz of white chopped onion., ½ tsp of black pepper, and 1 tsp of salt.

1) Cover and bring 3 cups of water to a boil. Remove from heat and add the mint. Let steep in there for about 2 hours. Strain and discard the mint. Transfer to two ice cube trays. Freeze until solid.

2) Melt the margarine in a saucepan over medium low heat. Add the onion, salt, and pepper. Cook stirring often until the onions are done (about 8 minutes).

Likely Page Break
3) Add the stock, cover and bring to a boil. Simmer uncovered for 1 hour. Prepare an ice water bath and set aside. Add the peas and cook about 4 minutes. Remove from the heat and transfer to the ice bath. Stir until cold.

4) Transfer soup to a blender and process until smooth. Adjust consistency with more stock. Chill until ready to serve.

5) Transfer the mint cubes to a blender. Process the mint cubes until they are crushed.

6) Place the chilled soup in bowls and top with a spoonful of crushed mint ice. Serve chilled.

7) Enjoy this modern twist on a delicious classic.

* Base of recipe from Martha Stewart and then I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Posted by: Gourmet Grocery Online AT 11:06 am   |  Permalink   |  0 Comments  |  Email
Thursday, 11 September 2008

Italian food definitely has its fans and one of the many tasty varieties of Italian foods are the desserts. Italian deserts generally come in a wide assortment of choices from cakes to cookies to yummy desserts that are prepared for adults with wine and liquors. If you are looking to prepare an Italian masterpiece for dessert, here are two excellent recipes.

Tiramisu

Ingredients to Use:

- 1 pound of mascarpone cheese

- About 40 lady fingers

- 3 cups Italian coffee

- 6 eggs

- ¾ cup of Marsala wine

- 12 tablespoon of sugar

- 4 tablespoon of coca (power form)

Preparation:

Use an electric mixer to combine both the egg yolks and sugar until the mixture becomes light and fluffy. Save egg whites for use later in the recipe. Add mascarpone cheese and stir it in to this mixture as well. Once these three ingredients are well combined, now add the 6 egg whites. Add the 4 tablespoons of cocoa and mix it in as well. Once it is all mixed place half of the ingredients into a cake dish.

Dip lady fingers into Italian coffee and then place them on top of the mascarpone cream. Cover this up with more contents to create layers. You will want to create about two layers. Once you placed two layers of lady fingers in the cake dish spread with remaining cream. Sprinkle some cocoa powder on the top of the cream. Set the cake dish into the refrigerator for about 24 hours. Enjoy!

If this dessert is created for kids, sub the Marsala wine with just the coffee.

Coconut Balls Cookies

For those wanting a great dessert cookie to go with your Italian Coffee or supper, Coconut ball cookies are extremely flavorful and very easy to make. Below is the recipe.

Ingredients to Use:

- 3 large eggs

- About 3 cups of shredded coconut (packaged is fine)

- 3 cups of graham crackers

- 1.5 cups of sugar

- 1/3 cup of cocoa

Preparation:

To prepare this tasty Italian dessert recipe, combine together the butter and sugar in a large bowl. Make sure they are well blended. Add in your 3 eggs. It is best to add each egg in one at a time and stir well before adding the next in. Now add the 1/3 cup of cocoa, shredded coconut and graham crackers. Before adding the graham crackers make sure they are crushed. Mix all ingredients well and shape them into small balls. Once shaped, refrigerate for about 2 hours before serving. Many people also might want to add a little rum, generally a recipe such as the one we've listed requires about 1 to 3 tablespoons of rum.

Christine Steendahl - "The Menu Mom" offers affordable menu planning services for families. Get a copy of her easy low-fat Tiramisu Recipe here. http://www.dinewithoutwhine.com/easy-tiramisu-recipe.htm

Posted by: Gourmet Grocery Online AT 08:48 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 10 September 2008

Have you ever wondered how the candy makers make those sugary, tasty candies that you find in the checkout lanes in grocery stores? Well, there are books you can purchase that have the recipes and formulas for making your favorite candy bar or even your favorite coffee drink. Some of them are good, but many miss the mark completely. A few even tell you how to get exactly the same shape as the brand-name candy bars, but in the end, for the effort put forth, it's not worth the time. Worse, it's boring to "copycat" what you can buy for 50 cents!

Make your own, with your own signature style or shape. It's really not that difficult. Let's take a look at one of the most popular candy bars ever created... a peanut butter cup. When you break it down, it's just chocolate, peanut butter, and brown sugar. That's right. Brown sugar is the secret ingredient to getting that exact lip smacking peanut butter taste. It's not difficult and the average individual doesn't need any special kitchen equipment.

First thing's first. You will need some parchment or wax paper, peanut butter, semi-sweet chocolate chips, and the secret ingredient, brown sugar. The first step is to start melting the chocolate under low heat. Do not use the microwave. If you melt it with anything other than low heat, it will burn. You'll need to stir it frequently so it doesn't burn. Doing so takes some time.

While the chocolate is melting, spoon out a generous heaping amount of peanut butter. You need to roughly measure the amount in order to achieve at least a one-third brown sugar to two-thirds peanut butter ratio to taste. Microwave the peanut butter and brown sugar on medium power, stirring and folding it occasionally, until the mixture is pliable and homogenous, but not runny or liquid. If you start measuring peanut butter and brown sugar immediately after turning on the heat for the chocolate, your chocolate should be about halfway melted when you are done measuring.

Now you can get all of the other supplies ready. Get a long sheet of wax paper, a silicone spatula, and stainless steel scraper, and any cookie cutter shapes that you may want to use. You'll need to find a large, clear, flat table or counter on which to lay the paper down.

Once the chocolate is completely melted, let it cool for a few minutes. This step is very important and you will need to work very quickly. Keep stirring the melted chocolate. When it is just starting to feel like the micro-waved peanut butter from earlier, pour it along the center of the wax paper length wise about one to one and a half feet. You will need to take the equivalent length of wax paper and lay it on top of the chocolate. Now if you have a rolling pin, gently roll the chocolate so that it is about 1/8th of an inch thick. If you don't have a rolling pin you can use the jar of peanut butter or a soup can. Let the chocolate cool a few minutes. Test the edge of the chocolate periodically by gently pushing down with your finger. If it just slightly depresses, then you are ready to remove the top wax paper layer.

Remove the wax paper and use the cookie cutters to cut out 2 each of the desired shapes. If you want to, you can use a knife to create custom shapes. Let it fully cool. Remove the "waste" chocolate and set aside. Carefully place each cut out shape in the fridge to chill for at least 30 minutes. When they have been sufficiently chilled, you can spread the prepared peanut butter on one cut out and place the matching shape on top to make a chocolate peanut butter sandwich. You can jazz up each cookie by topping off each with a dab of peanut butter and insert a couple of broken pieces of the left over chocolate from earlier or you can make a peanut butter dip and use the left over chocolate as chips.

Think about adding a twist yourself such as a dab of grape jelly or slice a strawberry in half to serve with your homemade cookie and ice cream.

This whole process of creation does take some time, so if you have a busy household or a lot of traffic from kids, you may want to think twice. A combination of self made treats and specialty chocolate covered strawberries (or even biscotti and chocolate covered bananas) are perfect blend of "polish and rough" for your party or romantic dinner. Try it. You'll like it.

For more information and guidance about exceptional sweets and treats, visit http://www.heavenlydipped.com . Heavenly Dipped specializes in custom-made desserts and confectioner-quality treats.

Daniel Elliott is an independent contractor who authors articles and media on a variety of topics for diverse audiences. WebDrafter.com, Inc. (http://www.webdrafter.com) produces Website design, hosting, and search engine marketing services for many of the clients, industries and markets related to the articles and media authored by Dan Elliott. If you would like Dan Elliott to ghost write or pen an article for you or your company, please contact him with your specifications.

Posted by: Gourmet Grocery Online AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 09 September 2008
Decorating a child’s birthday cake is a lot of fun. Candy is probably the easiest decorating tool for you to use, as well as the most popular type of decoration as far as children are concerned. Have you met a child that doesn’t like candy? Me neither. Candy is colorful, and as everyone knows, children love color. Candy tastes good (why else would they eat it?), and is a treat that they probably don't get very often. All of those factors make candy very appealing to children of every age.

Besides candy being extremely easy to decorate with it is, obviously, edible. Edible means not having to remove it from the cake before cutting and serving, as must be done with plastic decorations. Remember searching through the cake for those tiny, plastic eye decorations before cutting into it so a child (or adult!) wouldn’t accidentally choke on it? Using candy means not having to hunt for plastic. Just give your guests warning that there might be small pieces of hard candy, to avoid any surprises.

A few popular choices in candy are: M&M’s, Skittles, Oreos, licorice, animal crackers, pretzel sticks, teddy grams, gummy bears, gummy worms, jelly beans, gum drops, mints and mini marshmallows. If you have a bulk food store, take a walk down the candy aisle and you are sure to be inspired and amazed at the choices you have available.

By using candy to decorate with, you can get the birthday girl or boy involved in the process and have them decorate it how they please. It might not turn out exactly as you planned, or as you wanted it to, but think of how proud they'll be that they did it themselves or had the chance to be your "big helper" as my son of 3 often boasts.

Please eat responsibly. Those little teeth are just as susceptible to cavities as adult teeth. Brush well after enjoying the cake, candy, and maybe a bit of ice cream.
Posted by: Gourmet Grocery Online AT 10:13 am   |  Permalink   |  0 Comments  |  Email
Saturday, 06 September 2008
Roasted Veggies

This recipe is great as a side dish or topping for pork, pot roast or chicken. Additional vegetables and seasonings can be added to create your own unique blend!

1 tbsp Ariston Olive Oil
1/2 lb sweet potatoes, peeled & cut in 3/4 inch cubes
1 lb turnips, peeled & cut in 3/4 inch cubes
10 cloves garlic, unpeeled,but cleaned
1 lb onions, chopped
4 tsp Herbs de Provence
1/2 lb carrots, peeled cut in 1/2 inch pieces

salt and pepper, to taste

1. Heat oven to 450 degrees F.

2. Heat a large roasting pan in the oven for 15 minutes.

3. Drizzle 1/2 tbsp Ariston Olive Oil into the pan.

4. Put in all the veggies with 2 tsp Herbs de Provence and toss to mix.

5. Drizzle remaining oil over the veggies.

6. Season with salt, pepper, and remaining Herbs de Provence.

7. Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.

Harvest Cake

1 jar Gingerbread Cookie Mix
21 oz apple pie filling (chop up apples well)
2 large eggs
2 tsp Harvest Fruit Dip Spice
1 cup walnuts, chopped
1/2 cup Heath candy bars, bits

1. Preheat oven to 350 Degrees.

2. Grease a 9x13 pan.

3. Combine all ingredients in a large bowl and stir until well combined. Batter will be thick.

4. Spoon into the prepared 9x13 pan.

5. Bake 35 minutes or until tester inserted in center comes out clean.

6. Serve with Whipped cream or thawed Cool Whip. For a twist, sprinkle with Harvest Fruit Dip Spice or blend it into the whipped cream or Cool Whip.

Tips For roasting veggies

Use a heavy pan; a roasting pan or sturdy jelly roll pan works great. This protects the vegetables from burning.

Spread the vegetables out in a single layer. If not, they won't cook evenly; the vegetables on the bottom will steam instead of roast.

For easy cleanup, use a nonstick pan, or line your pan with foil coated with cooking spray.

For added flavor, marinate vegetables briefly or lightly baste vegetables with balsamic vinegar or soy sauce before roasting; season with freshly ground black pepper and dried or fresh herbs.

The smaller the vegetable and size of pieces, the faster they will roast [Ex: green beans and asparagus roast in about 20 minutes, while root vegetables such as whole carrots and parsnips can take up to 50 to 60 minutes.

If using oil, use olive oil as it flavors the vegetables too - a misting bottle is handy to give vegetables a light oil coating.

For more tips visit http://www.therecipebox.com/utilities/tips-terms/vegetables.htm

Here at Life's Necessites we are a group of people who love to travel, shop, cook and give. Due to our own hectic schedules, we feel a need to ease tension and save time, thus our product line is dedicated to convenience and the simple pleasures of life.

As always the key to these and any of our products is to SMILE, RELAX AND ENJOY!


Posted by: Gourmet Grocery Online AT 11:04 am   |  Permalink   |  Email
Wednesday, 03 September 2008

What gives food it's soul? Many opinions have been noted over the years. Some say it's the food, others say it's the cooking techniques, still others say it's the history behind the food. But everyone agrees, what really gives soul food its soul is the seasonings.

Learning how and what to season your food with is a major key to preparing tasty soul food that will make you want to kiss yourself.

Allspice - Used to flavor desserts such as pies and cobblers, cookies and cakes.

Anise - Sweet and fruity to the taste. Can be used to flavor cookies, cakes, and sweet rolls. Can also be used to add interest to soup, chicken or duck when used in moderation.

Annatto - Can be used to add flavor to beans, rice, fish or poultry.

Arrowroot - Used to thicken fruit juices in pies, cobblers and fillings.

Basil - Used to season tomato based dishes such as sauces, soups and stews and gumbo.

Bay Leaves - Used to season sauces, gravies, soups and stews.

Caraway - Sweet and spicy to the taste. Used to flavor cabbage, noodles and poultry.

Cardamom - Used in curries and to pickle foods.

Cayenne Pepper - Made from red chili peppers. Adds hot and spicy flavor to foods, such as meats, sauces, vegetables, soups, stews and gumbo.

Celery Flakes - Used in stews, soups, potato or egg salad or any recipe that calls for celery.

Cinnamon - Used to add flavor to desserts such as pies cookies, cakes, turnovers and cobblers.

Cloves - Used to flavor pies, cakes, cobblers, bread pudding and ham.

Cream of Tartar - Adds fluffiness to frostings, meringues and lightness to angel food cakes.

Dill - Used in dill pickles. Can also be used to add flavor to potato salad, cole slaw, seafood or gumbo.

Fennel - Used to season pork, poultry and seafood. Can also be used as a rub when barbecuing.

Garlic Powder - Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.

Ginger - Used to flavor desserts, gingerbread, cookies, pies. And foods such as chicken, soups, stews and vegetables.

Gumbo File - Seasoning made of sassafras leaves and thyme. Used to flavor Creole foods.

Honey Powder - Used to flavor meat, barbecue sauce, snack dips and ham or used for a glaze.

Horseradish - Used to flavor sauces and snack dips.

Lemon Juice Powder - Used in barbecue rubs.

Lime Juice Powder - Used in barbecue rubs.

Lemon Pepper - Used to add flavor without fat. Used in dishes such as meat, vegetables, stews, soups and sauces.

Lime Pepper - Adds flavor and zest to vegetables, meat, chicken and sauces.

Mace - Used in desserts, cakes, and fruit salads.

Marjoram - Similar to mint. Used lightly in vegetables, fish and sauces.

Mustard Powder - Used in sauces, salads, soups and dips.

Nutmeg - Used to flavor desserts, pies, cookies and glazes.

Onion Powder - Used to flavor vegetables, meats, sauces, stews, and gravies and used as barbecue and grilling rubs.

Orange Juice Powder - Used as barbecue and grilling rubs.

Paprika - Used this as a garnish to add eye appeal to dishes. Usually used on light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.

Rosemary - Used to flavor meat, poultry, fish, vegetables, stews, sauces and salads.

Sage - Used to flavor poultry, stuffing, soups, sauces and gravies.

Seasoned Salt - Used to add flavor to meat, poultry, fish, vegetables, soup, and stews and as a dry rub for barbecuing or grilling.

Tarragon - Used to flavor chicken, seafood, salads, sauces and vegetables.

Thyme - Used to flavor poultry gravies and sauces.

Roy Primm is Founder and Publisher of BlackHomeOwnerNews.com Get the top 20 soul food recipes chosen by black homeowners at Easy Soul Food Recipes. You can also get free ebook 99 Ways To Live Better On Less Money at ...ShoppersCoach.com

Posted by: Gourmet Grocery Online AT 01:19 pm   |  Permalink   |  0 Comments  |  Email
Monday, 01 September 2008

Cheese cakes are simple to make. But, they're also easy to mess up by mixing or baking them the wrong way. I'm going to give you some tips for creating a perfect cheese cake that will wow your family and friends; they'll think you bought it at a bakery!

Personally, I have always had great success with a New York style cheese cake with a graham cracker crust, but I've made other styles and flavors that have turned out well. For the ones I make for myself, I almost always use the graham crust; I just prefer it to any other. I remember the first cheese cake I ever made many years ago was a Greek honey cheese cake; I was sure that it wouldn't turn out right, but it was extremely good, and looked great, too. They're my favorite kind of cake and that first one gave me the confidence to branch out and try other cheese cakes.

There are different kinds of cheese cake-cream cheese or curd style. Cheese cakes can also be made with or without a crust. Crumb crusts can be made with cookie crumbs or graham cracker crumbs; just about any flavor of crumbs can be used. The filling of cheese cake can be flavored with many different things, including fruit purees, chocolate, white chocolate and liquors. There are also any number of different toppings that can be put on a cheese cake; cherries or sour cream are two of the most common. The combinations of crusts, toppings and fillings that you can put together are endless!

When doing a crumb crust you can put crumbs over the whole pan, just up the sides or just in the bottom. When you have a crumb crust, bake it in the oven at 450 degrees for five minutes, and then let it cool before filling with the cheese cake mixture. Baking the crumbs before filling helps to keep them from getting soggy.

Make sure the cream cheese is at room temperature; this will help it incorporate into the batter more smoothly and prevent lumps. Scrape the beaters and sides of the bowl frequently while mixing to ensure that the stiff cream cheese on the beaters and bowl get mixed into the batter. Mix the batter well, but don't over beat. If you beat too much air into the batter it will puff up when baking and then collapse. Don't use a food processor to mix cheese cake batter; it will make the batter thin and dense and it won't rise in the oven like it should.

For a pretty swirled cheese cake, use a tart fruit puree or melted chocolate. Put one-third of the cheese cake batter in the pan and then drizzle one-half of the chocolate or pureed fruit mixture over that. Repeat with the remaining batter and fruit puree or chocolate, ending with the batter. Then, using a knife, cut through the batter to make swirls in it.

Cheese cake is really more of a custard than a cake, so crustless cheese cakes bake well in a water bath. To do a water bath, Grease the springform pan and line the bottom with waxed paper. Then, wrap a double layer of foil around the outside of the pan so that none of the batter seeps out. Put the springform pan in a larger pan that doesn't touch the sides of the springform pan. Put two to three inches of water in the larger pan.

Cheese cake can also be baked with the New York method. Bake the cake at 500 degrees for 15 minutes, then turn the oven down to 200 degrees and bake about one more hour. When the cake is done baking, turn the oven off, but leave the cake in it. Put a wooden spoon in the oven door so that it's open a little bit, and leave the cake in the oven to cool for one hour.

Cheese cakes have to be baked at a low temperature, for the right amount of time, or they will crack on the top or over bake around the edges. Over mixing can also cause cracking and shrinking, as can cooling the cake too fast. The cheese cake should still jiggle in the center when it comes out of the oven; it won't set up completely until it's well chilled.

Unmolding a cheese cake can be tricky. Wrapping a hot, damp towel around the pan or placing it on a heat source for 10 seconds will usually help release it from the pan. Also, try sliding a long, metal spatula with a thin blade between the cake and the pan to release it.

Cheese cakes are better if they're chilled for at least 24 hours before serving. This improves the taste and density of the cake. Store cheese cake covered, in the refrigerator. Take it out about one hour before serving to soften and bring out the flavors.

Posted by: Gourmet Grocery Online AT 02:00 am   |  Permalink   |  0 Comments  |  Email
Email
Twitter
Facebook
Google+
StumbleUpon
MySpace
Add to favorites
Search
 
    Secure

    McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams

    Social

    Merchant Equipment Store Credit Card Logos

    Hassle free online shopping for food and gourmet gift ideas.

    With over ten years in the online gourmet food and gift basket industry, Gourmet Grocery Online has created a solid name of higher quality gourmet food gift than you will find anywhere online. We want to offer you the very best gourmet gift and basket that are sure to make an impact on your recipient. Nationwide delivery to all 50 states. Shop our gourmet gifts! Send gourmet food, gift baskets, fruit baskets, wine and gourmet food gifts. The best online source for mail order gourmet specialty dinners, food gifts & flowers. We will gladly send your mail order gift purchase to any US city. We offer free shipping and same day delivery on select items. Delivery available in all US states.

    © 2004 -2014 Gourmet Grocery Online All Rights Reserved