Peach Cooking Recipes

Our Colorado peaches have come into season here. And the fresh peaches I'm in the mood for cooking. Here are a few good recipes for cooking fresh peaches.

Brown Sugar and Peach Muffins

4 cups flour
2 / 3 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 / 2 teaspoon baking powder
1 / 2 teaspoon ground allspice
2 eggs
2 cups sour cream
1 / 2 cup canola oil
1 cup chopped fresh peaches

Sift flour, sugar,baking powder, salt, baking soda and allspice in a large bowl and mix well. Dig a hole in the center of the mixture. In a medium bowl, combine eggs, sour cream and oil. Mix well and add the peaches. Put the peach mixture into the flour mixture into the hole. Stir until mixture is just moistened (should be lumpy). Pour the batter into paper liners in muffin form. Fill each 2 / 3 full. Bake at 400 degrees for 20-25 minutes or untilthey did test. For about 20 muffins.

Peach Pudding

2 1 / 2 cups fresh peaches, sliced
3 / 4 cup sugar
1 / 2 cup milk
4 tablespoons butter
1 tablespoon baking powder
1 cup flour
1 cup sugar
1 tablespoon cornstarch
1 / 2 teaspoon salt
1 cup boiling water
1 / 2 teaspoon almond extract

Place peaches in a pan-8 x 8 inches. In a medium bowl, stir together 3 / 4 cup sugar, milk, butter, flour and yeast. Pourthe mixture over the peaches in the pan. In a small bowl, combine 1 cup sugar, cornstarch and salt. Mix well to make sure the cornstarch is evenly distributed over the bowl. Pour the mixture into a sieve and strain mixture evenly over peaches in baking dish. Boil 1 cup water and add the almond extract. Pour the mixture over the peaches. Bake at 325 degrees for 45 minutes. Serve hot. It is enough for 6 people.

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Scientific experiments for Children

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In science high school was always one of my favorite subjects. I was one of those students are bullying the teacher with questions about why things happen. When I was cleaning some of my things last week, I found a collection of my science experiments for children. If you are no longer really helps me, I decided to post a few here.

So here are some of my science experiments for children

Baking soda and vinegar rocket

Equipment -

CookingSoda


Vinegar


A one-liter bottle

Method -

Fill the bottle with about an inch of vinegar


Fill a bag of baking soda and loosely seal


Place the bag in bottle


Put the lid on the bottle


Shake for 5-10 seconds


Launching and running!



Baking soda Volcano

Equipment -

6 cups flour


2cups of salt


4 tablespoons olive oil


plastic soda bottle


A deep dish


Hot water


Red dye


Detergent


2 tablespoons baking soda


Vinegar

Method -

Mix 6 cups flour, 2 cups salt, 4 tablespoons oil and 2 cups water to a smooth and solid for


Place the bottle in the pot and mold the mixtureshaped volcano. Cover the hole or something like that could


Fill the bottle about 2 / 3 of the way with hot water, which has red dye.


Add 6 drops of detergent in the bottle


Add 2 tablespoons baking soda


Slowly pour vinegar into the volcano


Watch



Invisible Ink

Equipment -

Baking soda


Paper


Water


Brush or swab

Method

Mix equal parts of baking soda and water


Using the paintbrush, write a message on paper, using the mixture


Allow time to dry


Hold the paper around something warm (like a light bulb) to change the ink visible

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How to make a perfect cup of coffee?

For a perfect cup of coffee every time you need:

- A drip coffee maker

- Stainless steel or gold mesh coffee filter, brown unbleached paper if you insist on paper

- A set of vinegar and baking soda for cleaning

- A good quality of coffee beans beans are not the type of a sterling 1.99

- Fresh clean water filtered

- 30 minutes of your time (from start to finish)

If you are a perfect cup of coffee is not going to be directlyin your vocabulary. For a cup of coffee you ever genuinely a bit 'of time and a few vital ingredients.

First, almost every coffee filter works. Everything to 19.99 99.99 to do the same thing. They heat the water and siphon it over coffee. If the water has soaked in coffee, picking up the flavor through a filter placed in a glass jar. Frankly, the coffee is not what makes the coffee. If what you arelooking for the best coffee for your time and money, here's how to do it yourself.

A clean glass jar of coffee is what you need to get started. Clean well, you need ¼ cup of baking soda instead of cooking pot with your fingers and add a few drops of water. Use your fingers to spread the baking soda over the pan, the sides and the like. After using this as a mild abrasive, add 1 cup of vinegar. Swirl and swish itbaking soda and vinegar bubble away. Then use a cloth to clean the inside of the glass jar to wash. Now, rinse with warm water. If you think it is rinsed thoroughly, give it a good rinse. We try to ensure that our flat is clean with no traces of soap, coffee, oil or vinegar and baking soda. A clean pot will make a big difference. Never wash the pot once a week, or just run under water and called it good.

Second step towards agreat cup of coffee is the filter you use. Most of us buy the cheap white coffee filters 150 for 1.25. Because they are cheaper? Why are not good. Not only are paper, but they add bleach and starches to make your coffee. How do I get a good cup of coffee, if you add those things. I recommend a metal strainer. mesh gold or stainless steel is good. These are more expensive, but are not available, so you can reuse for a good long time.Average cost for this run from 12.99 to 19.99. Clean the same as the coffee. Rinse thoroughly!

Third step for a good cup of coffee is the use of good filtered water. I'm not saying you need bottled water. But getting a Brita filter and filter the water before beer, minerals and extra chlorine and other extras are often found in tap water. Since coffee is mainly water that is heated and flavored, it is not advisable to use good quality water clean?

And, of course,the last step in a delicious cup of coffee with a good cup of coffee grains. No, coffee, sitting on the shelf at Safeway does not want to do. You need to buy the coffee beans in a good company that recently bought the coffee in small batches, which are roasted daily or weekly. Only then can we be sure that you get the fresh coffee. The choice of coffee in this way is about $ 12 per pound. But remember this is whole beans, you get a lot of coffee for the price. Grinding coffee beans justhome is the best way to get your own perfect cup of coffee to insure.

Another tip, do not heat your coffee or leave it on for hours and hours. Brew only enough coffee that is drunk within an hour or so. Heating and coffee breaks MW only coffee faster. Yes, coffee break. When this happens you end up with a strong acidic taste. Not the perfect cup if you ask me. How do you prepare a couple of cups of coffee at a time? For every 6 gramswater is added to the pot, add only 2 tablespoons of freshly ground coffee in the filter. When you grind coffee beans in the filter to make sure that the level and spread evenly over the bottom of the filter. This also ensures the beer. Now you have no excuse not to enjoy your perfect cup of coffee.

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What a tasty Taco Salad Casserole quickly without cooking

You rush home from work and have a dozen things that you should run for? Dinner, ball games, music, school functions, church activities, etc. Sound familiar? Busy cooks everywhere, here is a recipe for those busy nights. This very tasty Taco Salad Casserole is simple and fast because there is no cooking time involved. And your family will love! Indeed, they will probably love it so much they often ask. So you can get to make the eveningnot necessarily pressure. In this case, sit back and relax for a while '! Imagine that!

TACO SALAD Casserole No-Bake

1 1 / 2 pounds lean ground beef
1 can of beans
1 can of tomato sauce
1 pkg taco seasoning mix
1 small can green chili, finely chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 can of sliced black olives, drained
1 bottle mild taco sauce
2 cups grated cheese mixed Mexican
1 bag taco chips
acidcream for garnish if desired

In a large skillet cook until mince longer pink, drain well. Clean the pan with a paper towel and return meat to saucepan over low heat. Add beans, tomato sauce, taco seasoning mix and green peppers. Continue to cook slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong plate. Spoon the mixture over chips. Sprinkle taco sauce evenly over beefmixture. Layer other ingredients as follows: lettuce, tomatoes, onions, black olives, and grated cheese. Serve garnished with sour cream, if desired.

Enjoy!

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Get Ready to recycle

Most people really want to recycle, but often find it difficult to make it happen. The first step in planning your recyclable materials to all that you need in one place. Here are some articles that should have at hand:

String or yarn

Bins, bins

Shoppers

Cleaning Supplies

Paper Shredder

Deodorant, baking powder

Blue or clear bags (if applicable)

garbage bags, containers for organic compounds (if applicable)

Your moneymust be a container that is easily accessible but out of sight. Think about where each activity takes place, and select a location for storage of recyclable that is useful based on where your recyclables come (kitchen, office, living room, etc.) and where to go (underground, directly to the curb ).

Select the appropriate size for each type of recyclable containers and space they need in container labels, so that family members and guests are certainly trueremoving items. For those who do not know your recycling system of the city have a list of items that go in each box and make sure that list of things that should not go (ie, used tissues). Put this in your area for recycling. Try sprinkling baking soda on the bottom of garbage cans and waste down to keep odors. Sprinkle each time the bag and add hot water when it's time to clean them.

Choose a place for bottles should be rinsed before recycling inie at the end of wash your dishes every day. You can also choose to wash things at once. If you have a small green container for your kitchen, ice cream or a container for cats large sealed containers to prevent fruit flies and odors. Be sure to empty regularly to prevent fungus growth.

It has a board or container with scissors, ropes, bags and garbage bags nearby. This will increase the recycling process easier. Keep a box of baking soda in your recyclingarea to keep things fresh. Try to bother me just to save space and keep next to your bins. Each card with personal information (credit card offers, bank statements, addresses) should be divided. Place a blue bag in the right socket shredder emptying easier.

The most important part of maintaining your recyclables organized is to create a routine. Set a time or a day to empty containers, the collection of cardboard, empty the green bin, and removerecyclables to their site of larger companies. Be sure to keep track of when your next day pickup and alternate pickup dates for holidays.

Recycling can be simplified, when the whole family and everyone knows the system and stick to routines. Encourage children to get them going and recycling procedures. You're never too young or too old to learn to reduce waste and recycling best practices.

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Fast and easy to Home Package Cookies With These 8 Yummy Creative Ideas

Have you spent time and effort for your lovely gift homemade cookies, now is the time to package them!

Do not spoil all the hard work with boring cookie boxes and packaging ideas.

Want to cookie gifts that say "Great!" - Perception is everything!

First impressions are really important. So it is inevitable that you have a little 'problems at home package deals.

But where to start? Here is ...

Theme:

Think about what the themecookies for your gift wrap. For example, a birthday or Christmas giving? Perhaps that is your Valentine? Use the theme on your packaging.

Ingredients:

What are the main flavors of the ingredients we use cookies? Apply this component to improve the taste that would portray the boxes or packages of cookies.

Protection:

Cookies are vulnerable? Or should be sealed and stored in a refrigerator? Consider usingFor example, the zipper seal bags if necessary.

Hygiene:

Always clean containers used (or even store-bought new boxes) and dry before use.

When decorating the packages, you need a safer food. Eg. Do not use glue, where the cookies are in contact. Consider the point that the gift recipient cookie is not always careful when replacing the cookie back in containers. Think from their point of view and see if an alternative method to improvehygiene.

Said and done, here is your "Yummy 8 Package Creative Ideas

COOKIE PACKAGING IDEA housewife 1:

"The Cup of Coffee

You may have seen a similar idea, using a cup or cup of coffee, but this is really a brilliant idea, if people associate with cups of coffee aroma.

Whether it's coffee or tea, this idea said: "Good times with a friend a cup of coffee and tea and snacks!"

- Pre-pack about 2-4 biscuits in cellophane orsealed bag and place in bowl.
- Decorate with a gift tag and ribbon around the cellophane material. (You can also write a message to the recipient or a cup).

COOKIE PACKAGING IDEA home 2:

"Milk carton"

This is perfect for packaging cookies or biscuits for children. In any case, it makes a big milk carton packaging.

- Wash and dry the container before use. Carefully open the top without tearing the cardboard.

- Set cookiesinside.

- Top Seal with tape or staples. (Do not use glue as they are unhygienic and not re-opening windows.

- Decorate with external wrapping paper or fabric and ribbon.

If you are an experienced computer user, a brand of milk carton with the name of the recipient, subject and color images to print and keep a box of cookies to apply!

Use a liter box to give a family or a smaller box for children or some recipients.

This is a greatcontainer for cooling even cookies. Moreover, the advantage is that the design of semi-closed box alone with folding techniques included.

COOKIE PACKAGING IDEA housewife 3:

"Peanut Butter Bottle"

Perfect for peanut butter cookies! The theme, the feel and the association is already there! And do not even have to worry about peeling stickers off of the bottle. Instead, use cookies to create a unique packaging.

Use a square piece of clothalmost twice the size of coverage and coverage of cookies for the conclusion with the lid on packaging to create effective immediately.

Create a digital label printing for a dynamic gift. You have no glass or bottles to cover everything, leave some 'space so they can take a look at the yummy fresh baked cookies.

COOKIE IDEA Pack 4 in the house:

"Butter or margarine containers"

Unusual but very effective and fun. What's more, it has a lid and is lightweightbefore placing cookies. Keep in mind that most containers are not airtight butter.

You can decorate the outside with creating their own labels, wrapping paper or paste the appropriate step. I suggest a style food, earth tones and colors for this method.

Finally, tie a ribbon around the package like a gift box. Great strip width would give a nice package.

Suitable for milk and butter cookies.

COOKIE PACKAGING IDEA home5:

"Milo Food Milk (with cover)

Boxes come in all different sizes and are suitable for storing cookies airtight. It does not pre-packaged cookies in bags first.

Ideal for cookies that do not need to be refrigerated.

Cookies also makes a great gift idea for boys or men.

You can also write or etch graphics on the eyes if you have the tools and the proper use of appropriate safety measures.

COOKIE PACKAGING IDEA home6:

"Candy or chocolate boxes

Biscuits and sweets go together! These are traits that just love the whole world!

- Put your biscuits in the box flat. You may need to use pre-made template forms and cardboard dividers to separate use of cookies.
- Simply strap with ribbon and gift tag of the package!

COOKIE PACKAGING IDEA 7 housewife:

"Cocktail or martini glass"

Great for containing alcohol, such as cookies, rum ballsDuring the Christmas season!

- Place a cookie or two in cellophane, seal and place in glass.
- Seal with clear glass food packaging. Add ribbon and gift tag on a glass rod.

COOKIE IDEA Packaging 8 housewife:

"Tea Box"

Use small tea infusion aroma of packing boxes - especially those who have only 10 tea bags in each box. You can pack 2-3 biscuits in each box and give more than a box of tea for fun.

- Cookies Seal in cellophane bags or foodand place in boxes decorated tea.

Why not leave a tea bag for cookies? This is a perfect invitation to enjoy a relaxing meal with a drink.

If you have one of these containers at your fingertips, you can easily buy and transfer the contents of containers. Make sure that the good harvests, and most original scents are gone (except in cases of bottles of peanut butter).

Not only these 8 Yummy creative ideas and fun, bringing thescent of your delicious homemade cookies.

Start with this cookie-box ideas irrigation. It 's a safe way that cookies will be eaten immediately!

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Unusual Christmas Cookie Recipes - Cherry Snowball Cookies

These cookies are a nice surprise cherry in the middle.

1 cup butter, softened

1 / 2 cup powdered sugar

1 tablespoon water

1 teaspoon vanilla extract

2 cups flour

1 cup quick-cooking oats

1 / 2 teaspoon salt

36 maraschino cherries, well drained

Glaze Coating

Directions

Preheat oven to 350 degrees.

In a bowl the butter, sugar, water and vanilla.

In another bowl, add 's, and oats floursalt, add gradually to creamy.

Shape a tablespoon of dough around each cherry to form a ball. Step 2 inches apart on greased baking pan. Bake for 18-20 minutes or until brown land. Let cool.

Glaze Coating

2 cups powdered sugar

1 / 4 to 1 / 3 cup milk

2 cups flaked coconut, finely chopped

Directions

In a bowl, sugar and milk enough to make a smooth dipping consistency. Dip cookies in glaze,Roll in coconut.

Makes 36 cookies.

=> Unusual Christmas Cookie Recipe: Spumoni Cookies

The Italian favorite ice cream treat is a delicious cookie.

1 cup butter, softened

1 1 / 2 cups powdered sugar

1 egg

1 teaspoon vanilla extract

2 1 / 2 cups flour

2 squares of dark chocolate, melted

1 / 2 cup pecans, chopped

3-5 drops of green dye

1 / 4 cup red candied cherries, chopped

1 / 2teaspoon almond extract

3-5 drops red food coloring

Directions

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugar. Beat the egg and vanilla. Gradually add the flour and mix well.

Divide the dough into three parts.

Stir the chocolate in a slice and mix well.

Add pecans and green dye to the second part

Add cherries, almond extract and red food coloring to the third section.

Roll each partbetween two pieces of waxed paper into 8x6-inch rectangles. Remove the baking paper.

Place the rectangle of chocolate on a sheet of plastic wrap. Top with green and pink rectangles, press together lightly. Wrap with plastic wrap and leave overnight.

Cut the cold pasta in half lengthwise. Return one half to refrigerator.

Cut the remaining rectangle 1/8-inch slices. Place 1 inch apart on greased baking sheet.

Cook for 5 to 7 minutesor up to the set. Cool. Repeat with remaining dough.

Makes 84 cookies.

=> Unusual Christmas Cookie Recipes: Chocolate Dipped Spritz Cookies

These elegant cookies are coated with chocolate and decorated with nuts and sprays.

1 cup butter, softened

3 / 4 cup sugar

1 egg

1 teaspoon vanilla extract

2 1 / 4 cup flour

1 / 2 teaspoon salt

1 / 4 teaspoon baking powder

11 grams of dark chocolate candy, white or milkcoating

chopped walnuts and / or colored sprinkles

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter and sugar. Beat the egg and vanilla.

In another bowl, combine the flour, baking powder and salt, gradually add the mixture creamy.

Using a cookie press fitted with a choice of the disc, the dough 2 inches apart on ungreased cookie sheet printing. Bake for 7-9 minutes or until set (do not allow cookies tobrown). Let cool.

In a microwave safe bowl, melt candy coating, dip coating each cookie halfway. Sprinkle with nuts or colored sprinkles. Place on waxed paper until September

Makes 72 cookies.

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2 Easy Homemade Caramel Popcorn Recipes

Several years ago, my great aunt sat down and shared her favorite Caramel Popcorn recipes with me. As a child, I had always looked forward to going to her home and digging into her popcorn container. After our visit was over, she would send my brother and I back home with little paper lunch bags filled with her delicious popcorn.

I hope these 2 recipes will be enjoyed by your family.

Classic Caramel

4 quarts popped popcorn
1 cup firmly packed brown sugar
1/2 cup corn syrup
1/2 cup margarine
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda

Spread the popped popcorn in a large shallow baking pan. In a 2 quart saucepan, stir together brown sugar, margarine, corn syrup and salt. Cook mixture over medium heat, stirring constantly, until mixture comes to a boil. Cook for the final 5 minutes without stirring. Remove pan from the heat. Stir in vanilla extract and baking soda. Pour mixture over the popcorn. Stir until completely coated. Bake at 250 degrees for 1 hour, stirring every 10 minutes. Let cool to room temperature. Once cool, break into pieces and store in an airtight snack container.

Tip: If you are concerned about sticking, lightly coat your baking pan with margarine or nonstick cooking spray.

Caramel Nut

10 cups popped popcorn
1 1/2 cups peanuts
1/2 cup margarine
1 cup firmly packed brown sugar
1 cup dark corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon vanilla extract

In a large baking dish, combine the popcorn and peanuts. In a 2 quart saucepan, combine margarine, brown sugar, corn syrup and salt. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in baking soda and vanilla extract. Pour mixture over popcorn and peanut mixture. Bake in a 250 degree oven for 45-60 minutes, stirring every 10 minutes. Let cool cool to room temperature. Once cool, break into pieces and store in an airtight snack container.

Optional - You can substitute the peanuts for sliced almonds or cashews.

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Baking Without an Oven

In the West, we are used, these days, to having an oven in every home. The truth is that this situation is actually a fairly new one, only arising with the global availability of electricity. Indeed, prior to the 1940s, in the main only bakeries, farmhouses and large estates would have had ovens. Everyone else would have been cooking on open fires or basic ranges.

If you wanted to bake bread or cakes you either had to fry them (which is entirely possible and still done today) or you had to construct a basic oven with something like a Dutch oven, or you had to steam the dish. This is what's done today in many places in the world, most notably in Africa, where, if you want a cake then you need to steam it over a gas ring or on an open fire.

The same used to be true in Europe and America as well and, in Britain at least the recipes for these steamed desserts and cakes (basically steamed sponge cake mixes) still exist in many family recipe books. Indeed, the classic British Christmas pudding (plum pudding) is a steamed dessert. This article, however, focuses on sponge cake mixes that can be steamed and which can be served as cake substitutes. The one thing to remember when steaming rather than baking is that the temperature you're using is much lower (100°C as opposed to 180°C to 210°C) so you need to double your cooking times.

Indeed, these recipes are so simple effective that they can be cooked over any fire and are great for wowing your friends camping! Nobody believes that you be a delicious cake with a simple campfire. The recipes have been field tested in the middle of nothing in Africa and always surprising, as people on how easy it is to create a basic pie anywhere.

Steamed Ginger and Citrus Cake

Ingredients:
50 g ginger syrup Pieces
2 tablespoons ginger syrup
330g flour self-
2.1 teaspoon baking soda
finely grated zest of 1orange
finely-grated zest of 2 limes
150g butter or margarine
150g brown sugar
segments of 1 orange
60g fresh fruit (for the filling)
pinch of salt
3 eggs

Method:
Sift together the salt and bicarbonate into a clean bowl then cube the butter and add to the mixture. Rub the butter into the flour mix with your fingertips until the mixture resembles fine breadcrumbs.

Chop the ginger as finely as you can then add it to the crumbed flour mixture along with the citrus zest, sugar and ginger syrup. Mix thoroughly to combine the crack the eggs into the mixture. Beat the eggs lightly then stir into the mix to combine thoroughly.

Now grease your pudding bowl (it should be about 1.5l) and arrange the orange segments in a fan pattern on the base. Carefully spoon half the cake batter on top then scatter the fruit over the batter. Now add the remaining cake batter to the bowl.

Place either a lid or a sheet of waxed paper over the bowl then cover everything with a double layer of aluminum foil before placing the pudding basin on top of an upturned saucer in a large pan. Add boiling water so that it comes half way up the pudding basin and bring everything to a boil. Secure a tightly-fitting lid on top (if it's loose add a folded kitchen towel) and steam for 2 hours. Check the water level every half hour or and top-up as needed.

After two hours' cooking time carefully take the pudding basin out of the pan and turn off the heat. Set aside to cool a little then remove the foil wrapping and carefully invert the cake out onto a plate (you may need to shake everything up and down a few times if the cake is reluctant to emerge).

This dish can be served hot, but is best if allowed to cool before being stored in an air-tight tin over night and served with tea or coffee the following day as this allows the flavours a chance to develop properly.

I hope that this recipe has shown you just how easy it is to create a basic cake by steaming and that you are now ready to try a few more steamed cake recipes.

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Baking With Agave Nectar - Chocolate Chip Cookies

Baking with agave nectar (instead of granulated sugar) is as easy as pie, if you adjust to a few simple facts.

Agave is 1.4 times sweeter than sugar
It adds additional liquid to the recipe
It browns quicker than a recipe with sugar
It also makes the batter a bit stickierLet's look at a standard chocolate chip cookie recipe and see what we need to change if we want to bake it with our natural sweetener.

3/4 cup sugar
3/4 cup packed brown sugar
2 sticks (1 cup) butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

First, we want to replace the 1 1/2 cups of refined sugar, of course. I recommend using 1 cup (it's sweeter than sugar, remember?) of amber agave to compensate a little for the loss of the brown sugar flavor.

Secondly, we need to re-thicken the batter because of the extra liquid from the agave syrup. So, let's increase the flour to 2 1/2 cups.

Next, turn down the oven temperature by 25 degrees. Cookies are normally baked at 375 degrees F, but since agave sweetened baked goods brown faster, we want to bake them in a slightly "slower" oven.

And finally, make sure your cookie pans are lined with parchment paper and sprayed well.

Chocolate Chip Cookie Recipe With Agave Nectar

1 cup amber agave nectar
2 sticks butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

I'm sure you know the procedure for mixing a cookie dough, but just in case...

1. Beat the agave, butter, eggs and vanilla by hand or in an electric mixer until creamy and fluffy.

2. Sift together the flour, soda, and salt, and blend it thoroughly with the creamed mix.

3. Fold the chocolate chips and optional nuts into the batter.

4. Bake it off at whatever size you like. (I prefer 8-inch cookies. But, I'm a glutton!) Check your oven after 8 minutes or so. It shouldn't take much longer than 8-10 minutes.

Note: Baking cookies with agave nectar will result in a softer, moister end product.

One last tip: If you want to avoid all white sugar in your diet, use unsweetened or malt-sweetened chocolate chips!

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Two Baked Fish Recipes - Elegant and Easy

These two baked fish recipes from France are perfect solutions for anyone who wants to cook fish without smelling up the house. They go together in a couple of minutes, and cook quickly, leaving you just enough time to prepare rice or potatoes as an accompaniment. Your fish dinner is ready to eat in 30 minutes and the next day no one knows you had fish the night before.

You can use any filet of fish you wish to prepare these baked fish recipes. Definitely start with fresh fish however, and not frozen. Frozen fish tends to be watery and is best used in soups and sauces.

Ready to start? Recipe number one calls for rolling the fish and recipe number two for baking it in parchment paper (what the French call en papillote). Both of these touches add elegance without you having to do a lot of fussing.

Rolled Baked Fish Recipe
Poisson au Four

2 pounds thin fish filets (sole for example)
salt and pepper
3 tablespoons butter
two shallots
1/4 cup bread crumbs
1/4 cup white wine
1/4 cup heavy cream
1 tablespoon chopped fresh parsley, or 2 teaspoons dried herbs

Butter a baking dish with 1 tablespoon butter and sprinkle with half of the shallots.

Sprinkle the fish with salt and pepper, then roll up each filet. Arrange them seam-side down in the baking dish.

Sprinkle with remaining shallots, bread crumbs and herbs, then pour wine and cream on top. Melt the other two tablespoons of butter and drizzle on top.

Bake at 400 degrees F for 20 minutes. Serve hot.

Serves 6.

Poisson en Papillote

4 fish filets, totalling about 1 pound
1/2 cup heavy cream
2 small zucchini
1 lemon
1 bunch of chives
salt and pepper

Preheat the oven to 400°F.

Cut four pieces of aluminum foil, about 15 inches long each one.

Wash the zucchini and cut it in thin slices.

Chop the chives finely and put them in a small bowl. Squeeze the lemon, adding the juice to the chives. Mix in the heavy cream.

Place each filet on top of its piece of aluminum foil. Salt and pepper the fish lightly. Place the zucchini on top of the fish, evenly dividing it amongst the four pieces. Pour several tablespoons of the cream mixture on top of each filet.

Wrap up each filet in its aluminum foil. You can roll the top edges to make sure everything is secure, but be careful not to tear the aluminum foil.

Place the four packages in an oven proof dish and place the dish in the oven. Cook for 20 minutes.

Serves 4.

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Get Creative With Baking Cups

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When baking cupcakes or muffins there will come a point when you will need to use baking cups to spoon your mixture into. Although these cups may appear to be very straightforward items, there are available in a wide range of colors, designs and sizes. They can turn a very plain set of cupcakes into an elegant display simply by using a more decorative set.

The standard type of baking cup is made of plain white paper. Preferably you might look for examples that are made of unbleached paper to ensure there is minimal impact on the environment. They might also be made of silicone to give you a more durable product that is going to last longer.

To make your cupcakes a little more exciting when served up to your children you might decide to use colored baking cups. There may be a favorite color that is preferred or a couple of colors that might mean something to them, such as team colors or school colors.

Getting a little more interesting are the type that are available with special designs printed on them. This may give you the chance to use your child's favorite animal, cartoon character or sport as a feature design. Or you might decide to use Halloween or Christmas baking cups to celebrate the season in style.

Special occasions such as weddings or anniversaries might give you the opportunity to use silver or gold foil baking cups and create a display of your cupcakes as they are served up for afternoon tea or dessert.

There are many ways in which this simple little product can bring to life an otherwise unnoticed snack and turn it into a special display or a memorable moment for your kids. Naturally, they won't make the cakes taste any different but they will certainly be much more fun to look at.

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Cake Baking Tips

Baking a cake is a simple process and doesn't require a lot of time and preparation. Home made cake makes a great dessert. There are several ways to make a simple cake into a beautiful creation. Regardless of you culinary skills or cake needs there are cakes recipes for all. There is no need to run out and buy a lot of specialty baking supplies and tools. You probably already have all the tools you need in your kitchen. Before baking a cake assembles all of your necessary tools on your work space. This will depend on the recipe you have chosen to use. Generally though before you begin, you will need a large mixing bowl, a sturdy spoon, measuring cups and spoons. Lastly, you need a cake pan. You need to have a cake pan around 18cm (7 inches). After that you are ready to start mixing in your ingredients.

The ingredients if you want to know how to bake a cake are found in many cookbooks. There are many ingredients that go into baking a cake and each cook has their own methods of mixture. A simple recipe to follow requires the following ingredients: margarine or soft butter, sugar, eggs, flour, salt, and a vanilla extract. The amounts vary with the recipe that you are following. The basics of baking a cake are that you mix all the ingredients together in your mixing bowl with your mixing spoon. Once you have the mixture to where you want it to be, you pour it all into a pre-greased or parchment paper-lined pan and put it in the oven. Cook the cake for about 40-50 minutes and take out and enjoy, after waiting 5 minutes for cool off of course.  

Baking a cake can be as easy as that. Finding the right recipe that you enjoy can be challenging at first. Different taste buds require different types of cakes. Having the right ingredients and putting it all together depends on the directions set aside by the recipe you choose. Once you have baked a cake, you can move on to other delicious treats. Remember to always keep an eye on your cake when it is baking. Some recipes require a cake not to cook as long as the above recommended time. With everything, have fun and enjoy the power of baking!

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Cake Decorating Ideas Anybody Can Use

One of the best ways to add some life to a party is to have a decorated cake baked specially for the guest of honor. This will really add a personal touch if you choose to use your own cooking skills to turn your own cake decorating ideas into reality.

To make your own decorated cake you will need the raw ingredients and your own cake decorating tools. Because there are so many ways of making cakes using different recipes, ingredients and flavors, we cannot describe them all here. However, to make any cake, you will require basic cooking utensils such as a mixing bowl set, a baking tray, bake even strips, non-stick spray and an oven.

Other cake decorating tools that you should consider buying include non-stick parchment paper and baking strips. To give your cake that professional touch, you should also have a cake leveler to make sure that your cake is perfectly level before you add the decorations.

Decorating a cake can be performed in so many ways, but the most important tools for transforming your cake decorating ideas into reality are a decorating stand, a dessert decorator, some decorating bags for applying icing, and a good set of decorating tips. These can be purchased from your local shopping mall or online from a company like Wilton cake decorating. Used together, there is no limit on what you can create except your imagination. To help you get started in creating your own cake decorating ideas, there are a good many of web sites that are dedicated to the art of decorated cake making.

A good way to choose a theme for a decorated cake is to choose the favorite hobby or interest of the recipient of the cake. If you wish to add a theme to your cake, there are a whole range of theme kits that are available. These range from cartoon characters for kids to racing cars for teenagers. There are also graduation, wedding and party themes for those extra special occasions. Wilton has pans for just about every cake imaginable and you can get their pans on eBay for a good price.

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Christmas Treats Kids Can Make

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Most children enjoy creating, whether it's art, stories or cooking. Christmas is a great time of the year for children to create treats and snacks for guests or even to give as gifts. Here are a few simple recipes your child can start with.

1. Peanut Butter Crunch

1 stick of butter
1 cup of peanut butter
1 pound box of powdered sugar
1 large box of crispy corn cereal squares
12 oz package of milk chocolate chips

Melt the butter, peanut butter, & chocolate chips in large microwaveable bowl on medium until melted and stir. Empty the box of cereal in a large bowl and pour the chocolate mixture over the top and coat thoroughly. Pour the powdered sugar over the top and stir until all pieces are coated with sugar.

Store in 2 large zipper bag in the refrigerator.

S'more Balls

16 ounce bag of large marshmallows
16 ounce bag of chocolate chips
16 ounce package of graham crackers
toothpicks

Crush the graham crackers until they are almost like powder and put them in a big bowl. Melt chocolate and stir often until smooth. Stick a toothpick in one of the marshmallows and dip it in the chocolate all the way. Then dip it in the graham cracker crumbs half way. Set on the wax paper to dry.

White Chocolate Mix

10 oz of mini twist pretzels
5 cups of toasted oat cereal
5 cups of crispy corn cereal squares
2 cups of salted peanuts
14 oz of candy-coated milk chocolate pieces
11 oz of white chocolate chips
3 tablespoons vegetable oil

Line 3 baking sheets with waxed paper or parchment. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Break apart when it's cooled. Store in an airtight container.

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A History of Halloween

While Halloween is a custom celebrated in many countries around the world, Ireland is believed to be the birthplace of the festival. The Irish tradition dates back to the eighteenth century. Nowadays Halloween is a national holiday in Ireland, celebrated on the last Monday in October.

Halloween takes its roots from the old Celtic festival Samhain Eve, when it was believed that the link between the worlds of living and dead was at its strongest.

Many of the Celtic Halloween traditions live on in Ireland today and were brought to America by Irish immigrants in the nineteenth century. The name Halloween comes from All Hallows' Evening, which is what All Saint's Day (November 1st) was called in Medieval times.

Traditionally an Irish Halloween dinner will include boiled potatoes, cabbage and raw onions. Cleaned coins are wrapped in baking paper and hidden in the potatoes for the children to find and keep.

The barnbrack cake is traditionally served for dessert. It is a fruitcake that has a rag, ring and coin hidden inside it. The rag represents a doubtful financial future, the ring represents impending romance and happiness, and the coin represents riches. It is believed that the individual that finds the hidden treasure will also find that respective fate.

The legend of the Jack O'Lantern also goes back to the eighteenth century.

The legend is that an Irish blacksmith called Jack was denied entry to Heaven after he has was found to have colluded with the Devil. He was condemned to wander the Earth and his only light was a burning coal inside a hollowed out turnip. The villagers believed that placing a Jack O'Lantern in their window would keep the damned soul of the wandering blacksmith away.

When the Irish immigrates arrived in America and tried to carry on the tradition they found there was not enough turnips and so they resorted to using pumpkins instead.

People would dress in ghost and goblin costumes to confuse the spirits that wandered the Earth on this night, so that they would not be taken by them.

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3 Christmas Cookie Recipes

Cream Cookies

2 eggs
1 cup sugar
1/2 teaspoon salt
2/3 cup sour cream
1/4 teaspoon baking soda
1 tablespoon water
3 cups flour
Raisins

Beat the eggs and sugar together till they are light, and then add the salt. Dissolve soda in water and add it to the sour cream. Add to the first mixture. Sift and add the flour. Mix well and turn onto a floured board or waxed paper. Roll out to about 1/4 inch thick, and cut with any shape of cookie cutters. Lay on a greased baking sheet and place a raisin in the center of each cookie.

Bake at 350 degrees for about 15 minutes.

Peanut Cookies

2/3 cup sugar
1/3 cup butter or margarine
1 egg
3 tablespoons milk
1 1/2 cups pastry flour
1/3 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups chopped peanuts

Cream the sugar and butter together. Add the egg, well beaten, and milk. Sift the flour, salt, and baking powder together. Add 1 cup chopped peanuts. Add all of this to the first mixture. Beat all ingredients thoroughly.

Drop by teaspoons onto greased cookie sheet about 3 inches apart. Cookies will spread out when baking. Sprinkle remaining nuts over cookies.

Bake at 350 degrees for 10 to 15 minutes.

Nut Drop Cookies

1/4 cup butter or margarine
1/2 cup sugar
1 egg
2 tablespoons milk
1 1/3 cups pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped nuts

Combine butter and sugar. Beat until light and creamy. Add egg, well-beaten, and milk. Sift together salt, flour, and baking powder and add to first mixture. Stir in chopped nuts.

Drop by teaspoonfuls on greased cookie sheet, 2 or 3 inches apart. Sprinkle with chopped nuts. Bake 10 minutes at 350 degrees.

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Christmas Recipes: Edible Gifts No.1 of 8 - Florentines

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Christmas recipe makes: 12

Calories per biscuit: 170

Preparation time: 15 minutes

Cooking time: 8-10 minutes

Not suitable for freezing

Christmas recipe ingredients:

cherries, 25 g (1 oz)

almonds, flaked 40 g (1.5 oz)

butter, unsalted 60 g (2.5 oz)

sugar, caster 50 g (2 oz)

cream, double 30 ml (2 tbsp)

sunflower seeds, 25 g (1 oz)

mixed peel, chopped 20 g (0.75 oz)

sultanas, 20 g (0.75 oz)

flour, plain white 15 g (0.5 oz)

chocolate, dark plain pieces 125 g (4 oz)


Christmas recipe instructions:

Take the almonds and crush slightly. Prepare roughly cut pieces of cherries.


Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream.


Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture from step 2 onto it ensuring there is enough room for expansion during cooking.


Bake till the edges are golden brown. 180 degrees centigrade (gas mark 4, 350 F). About 7 minutes. Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.


Cool for a couple of minutes before removing to a wire rack for complete cooling.


Repeat steps 3-5 for the remaining mixture from step 2.


Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the choclate so all the edge is covered. Place on non-stick paper till cooled.

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Cheese Scones - How to Make the Best Cheese Scones

Cheese scones can be one of the most temperamental and disappointing treats to make, but this recipe is virtually fool-proof, and tastes fantastic, with another benefit being that they are quick to prepare and cook.

To make a great cheese scone you need to know that "it's all in the cheese", so make sure the one you are using is a strong piece of mature cheddar. If possible, always try the cheese you are buying first and see if it is to your liking. The recipe works best if the cheese is allowed to sit and dry for an hour or two prior to preparation as it makes it easier to work with and improves the end product.

These delightful little cheese scones are best eaten on the day they are made.

Ingredients (12-16 scones)

8oz/225g Self raising flour
1 tsp baking powder
1/4 tsp cayenne pepper
1/2 tsp mustard powder
2oz/50g butter CHILLED and cubed
2oz/50g mature cheddar grated
1 large egg beaten
Around 100ml semi skimmed milk
Pinch of salt

Method

Preheat the oven to 220c/200c for fan-assisted ovens/gas mark 7.

Line 2 baking trays with baking parchment/greaseproof paper.

1. Sift the flour, baking powder,mustard powder, salt and cayenne pepper into a large mixing bowl .

2. Rub in the flour until it resembles breadcrumbs.

3. Stir in the cheddar.

4. Place the egg in a measuring jug and make it up to 150ml with the milk.

5. Set aside 1 tablespoon of this egg/milk mix for later.

6. Put the rest of the egg mixture into the dry ingredients and using a COLD round knife mix the mix to a soft but not sticky dough.

7. Roll the mixture out on a floured surface to around 2cm thick and 4cm round place on trays as you go and make sure to leave enough gaps between them to allow spread and even baking.

8. Gather up the mix and re-roll it until you have used it all up.

9. Now with the egg/milk mix put aside earlier, brush the tops of the scones, and if you like, put a small amount of grated mature cheddar on as well if you have any left over.

10. Bake in a preheated oven for 10 minutes or until beautifully golden on the top and well risen. When using this recipe for the first time, keep a close eye on the scones if possible and refrain from opening the oven door until they are cooked.

11. Place the hot cheese scones on a wire rack and leave to cool.

12. Put a small slit in each scone when cool and add a little butter or cream cheese and watercress for a summery treat.

Top tips

It is recommended that whenever you make scones of any kind, you should place your knife and rolling pin in the freezer to chill in order to prevent the mixture from getting too warm as they won't rise particularly well.

Sometimes the cheese scone mixture does get too warm, if this happens put the mixture in the fridge for a while to chill again, the colder the mix the less they will spread outwards you want them to rise.

Try using a very sharp cheddar if you like a particularly cheesy flavour.

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Free Christmas Cookie Recipes - Chocolate Marshmallow Cookies

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A marshmallow cloud floating on top of a tasty chocolate cookie.

1/2 cup butter, softened

1 cup sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

1/3 cup baking cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

16 to 18 large marshmallows

Pecan halves

Cookie Icing

Directions

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar. Add the egg, milk and vanilla; mix well.

In another bowl, combine the flour, cocoa, baking soda and salt; beat into the creamed mixture.

Drop by rounded teaspoonfuls onto prepared baking sheets. Bake for 8 minutes.

Meanwhile, cut the marshmallows in half. Press a marshmallow half (cut side
down) onto each cookie. Return cookies to the oven for 2 minutes. Let cool completely.

Cookie Icing

6 tablespoons butter, softened

2 tablespoons baking cocoa

1/4 cup milk

1 3/4 cups confectioners' sugar

1/2 teaspoon vanilla extract

Directions

In a small saucepan, combine butter, cocoa and milk. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in the confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each cookie with a pecan half.

Makes 36 cookies.

=> Free Christmas Cookie Recipes: Holiday Macaroon Cookies

A light as air cookie featuring coconut and cherries.

4 eggs

1 1/2 cups sugar

2/3 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter, melted and cooled

1 teaspoon vanilla extract

5 cups flaked coconut

1 jar maraschino cherries, drained and halved

Directions

Preheat oven to 325 degrees.

Prepare baking sheets with nonstick cooking spray. Sprinkle with flour.

In a bowl, beat the eggs until foamy. Gradually stir in the sugar, beating constantly until thick and pale yellow.

In another bowl combine the flour, baking powder and salt; fold into the egg mixture. Stir in the butter, vanilla and coconut.

Drop by teaspoonfuls onto prepared baking sheets. Press a cherry into each cookie. Bake for 10 to 13 minutes. Cool.

Makes 72 cookies.

=> Free Christmas Cookie Recipes: Raspberry Kiss Cookies

These delicious cookies are very easy to make and are a wonderfully light treat.

3 egg whites

1/8 teaspoon salt

3/4 cup sugar

3 tablespoons plus 2 teaspoons raspberry gelatin powder

1 tablespoon white vinegar

1 cup miniature chocolate chips

Directions

Preheat oven to 250 degrees.

Line baking sheets with parchment paper.

In a bowl, beat egg whites and salt until foamy. Combine the sugar and gelatin powder; gradually add to egg whites, beating until stiff peaks form and the sugar is dissolved. Beat in the vinegar. Fold in the chocolate chips.

Drop by teaspoonfuls 2-inches apart onto prepared baking sheets. Bake for 25 minutes. Turn oven off, leaving kisses in the oven for 20 minutes longer. Cool completely.

Makes 72 cookies.

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Cake Decorating Tools - Paper Cone Secrets

Ornamenting tubes and cones are the basic cake decorating tools every cook needs. So, here's how you can make your own and save yourself a little extra money.

Constructing A Paper Cone

The one thing that discourages a beginner from using paper cones is not knowing how to construct one properly. With five minutes practice, you can become very proficient in making a cone.

The idea is to roll the paper into a cone-like shape. The tip of the cone is cut off, and the tube is dropped inside the cone. This cone is then filled with a decorating icing and closed up by folding or rolling over. Although any type of paper can be used, the best is a vegetable parchment. If this is not obtainable, waxed paper may be used. The heavier the waxed paper, the  easier it is to construct the cone. Brown wrapping paper is satisfactory if not used for any great length of time. It absorbs moisture and will break when wet.

Vegetable parchment comes in various sizes and cuts. A recent development in the art of cake decorating is the introduction of flexible and transparent plastic cones. These cones offer several important advantages -they are strong and easily handled, the plastic may be washed and the cones re-used many times.

To make a paper cone, from a 9" roll of paper, first roll out a sheet approximately 17" long. Lay the sheet of paper flat on a table. Grasp the outer edges between your thumb and forefinger.

Turn the right hand corner and roll the right hand until a partial cone is formed. Circle the right hand with the left hand. Move your hands back and forth to adjust the point of the cone until it is needle sharp.

After the cone is formed, hold the completed cone firmly, at the top with thumb and fingers. Cut off the tip about 1/2 to 3/4 inches from the end, depending on the size of the tube you are using. Drop tube into cone.

Do not fill the cone over 3/4 full. After the cone is full, the top of the cone is folded in. This keeps the icing from backing out of the cone as pressure is applied.

Constructing a Small Paper Cone

For a small cone, an oblong piece of parchment paper may be cut in half and the same procedure followed using the long side of the triangle to construct the cone. As the cone becomes empty, it is necessary to continue folding the top down as the icing is forced out. Let's now take a closer look at how to get the most out of this cake decorating tool.

Tube Writing

The cone is held with the thumb and two fingers. Pressure is applied thru fingers and thumb. The cone is held at a 45 degree angle to the writing surface.

Stems

When making stems or stamens on the entire hand is used to apply pressure.

Stringwork

When working on the side of a cake or doing fine string work a more controlled pressure is obtained by holding the cone with thumb and two fingers.

Proper Method Of Holding A Cone: Details Of Pressure Control

After you have constructed your cone, place your tube in it and fill the cone with icing. The next, and most important step, is to apply pressure to the cone so that the icing will flow out the tip. You might imagine that you can simply take a tube full of icing and give it a squeeze and the icing will simply flow out the proper end. You will find on your first few attempts that this is not the case. Before applying pressure to the cone, be sure cone is folded properly to eliminate back-flow of icing.

The next step is very important. Place the cone in your right hand. Your right hand should be at the very top of the cone. The first two fingers of the left hand are used to guide or steady the cone.

With a little practice, you will find using the cone very easy and before you know it you'll have mastered the use of one of the most important cake decorating tools.

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Homemade Chocolate Truffles Recipe

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

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Cleaning Dog Urine

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If you are thinking about cleaning dog urine then I think I can help you. Dog urine has a horrible smell and can stain things like carpets and your lawn. I had 2 dogs that did this and one day I had had enough and learned how to clean it up properly and eventually trained them. Here are some of my top tips on cleaning dog urine.

Paper Towels - Firstly you have to get to the dog urine as soon as possible. If you have just got your dog when you come home you should walk around and see if anything smells weird. If it does then grab some gloves and some paper towels. You want to soak up as much of the moisture as you can because this is the easiest and safest way. Keep applying pressure until the towels are dry and you can get no more.

Baking Soda - The second step for cleaning dog urine is baking soda. What you do after the paper towels is get some normal baking soda and sprinkle it on the area where the dog has urinated and then wait about half an hour. After that half an hour get out your vacuum and vacuum everything up. The smell should all be gone but there might be a lingering in the air of smell still. You can cover that by simple air freshener for now.

Another great thing about baking soda is that dogs tend to hate the smell so will not put urine in that place again. It is really worth training your dog. I wish I could tell you how much time,  money and effort I have saved in buying new rugs, taking care of stains on the lawn etc. Cleaning dog urine is a good first step but they will do it again and again unless you train them not to.

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Homemade Chocolate Candy Recipes - No More Candy Shop

Some people may think that candy is only sold at the candy shop. But that's not the case because you can prepare even tastier candy recipes at home.

Here are 4 candy recipes you can prepare at home:

1. Almond Chocolate Coconut Cookies

Ingredients:

- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semisweet chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds

Directions:

- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, stir in the chocolate chips, coconut and almonds.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2. Almond Coconut Chocolate Cookie Balls

Ingredients:

- 2 (1 ounce) squares unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 3 cups flaked coconut
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup whole almonds

Directions:

- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
- Pour the melted chocolate mixture over the coconut.
- Stir in the vanilla and salt. Mix well until the coconut is completely coated.
- Drop dough by teaspoonfuls onto the prepared baking sheet.
- Press one whole almond into the top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
- Check at 8 minutes as the bottoms tend to burn easily.
- Remove from oven and cool.

3. Babe Ruth Bars

Ingredients:

- 1 cup peanut butter
- 1 cup white corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 6 cups cornflakes cereal
- 1 cup semisweet chocolate chips
- 2/3 cup peanuts

Directions:

- In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
- Cook stirring occasionally until smooth.
- Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
- Press the entire mixture gently into a buttered 9x13 inch baking dish.
- Allow to cool completely before cutting into bars.

4. Candy Bar Bars

Ingredients:

- 2/3 cup butter
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup light corn syrup
- 4 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 2/3 cup crunchy peanut butter

Directions:
- Preheat oven to 350 degrees F.
- Lightly grease a 9" x 13" pan.
- In a large mixing bowl, cream the butter and sugar together.
- Mix in the vanilla, corn syrup and oats.
- Pat this dough into the greased pan. Bake for 15-16 minutes (don't over bake).
- Meanwhile, over low heat melt together the chocolate chips and peanut butter.

Allow the cookie base to cool slightly, and then spread the chocolate peanut butter mixture on top.

Cool completely and cut into bars.

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Using Paper Mache Crafts to Help Kids Learn

With school budgets in trouble almost everywhere, the art classes are usually the first to go. To many people, arts and crafts seem like "extras" that are fun for kids, but don't really add to the child's knowledge. This is unfortunate, because craft projects can really bring a school subject to life.

Children as well as adults have an innate desire to make things with their hands. That's why hobby stores and art supply stores do so much business. Creating things makes people feel good, and this is certainly true for children.

The simple act of creating a paper mache piggy bank, for instance, will also involve the use of knowledge they get from other school subjects, even though the children may not know it. If you're helping your child make one of these perennial crafting favorites, you might suggest she use a standard salt container as the primary form, tape on toilet paper rolls for the legs, and then add a head made from crumpled paper held together with masking tape. You've just created a real-world example of geometry in action.

Younger children might like to help you create your own block puzzles out of cardboard covered with paper mache and then painted. You might copy the ideas from a wooden educational toy that looks like fun but costs too much to buy. Or make a new puzzle using shapes originally designed for a geometric quilt, or cut out cardboard in the shape of the 50 states.

If you glue two layers of cardboard together before cutting the shapes, and then cover the cardboard with one or two layers of paper mache, you will have pieces that are almost as indestructible as wood, but much more fun because your own child can help add the paper and paste and paint the pieces.

You can also do a simple science experiment with paper mache if you're in the mood for baking some bread. Allow your child to help mix up the bread, and make a point of letting her add the yeast. Watch the dough rise, and talk about the bubbles that the growing yeast creates inside the dough. Then mix up a batch of simple paper mache paste, using a bit of white flour mixed with water.

Note that you're using the same ingredients, except you're leaving out the yeast. Let your child make something with the paste and some strips of newspaper, and then discuss why the flour paste glues the paper together so well. You may even try making some paste using whole wheat flour, and talk about why it doesn't actually work very good to make paste, even though it makes delicious bread.

If your child is learning about animals at school, she can make a very nice paper mache animal sculpture at home. Just show her how to crumple up newspaper in the shape of an animal's body, legs, and head, and then tape them all together firmly with masking tape. Add two layers of paper strips and simple paper mache paste, and let the sculpture dry. It can then be painted.

Paper mache is just one of the art forms that can help children learn. It's messy, but both children and adults enjoy the process and the results - and a paper mache project can be a great way to make learning other academic subjects more fun.

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Saving & Storing Your Christmas Cookies

Baking cookies is a favorite activity during the holiday season. The smell of the cookies baking, the warmth of the oven, the joy when you see the results, and of course, the taste! Here are some tips for saving and storing your cookies:

Preparing

Make sure your cookies are completely cool before preparing them for storage or freezing. Any frosting or icing should also be fully set and firm.

Storing

Cookies should be stored in an airtight container or bag. Some cookies will keep better if individually wrapped, such as very large gourmet type cookies, large cutout and frosted cookies and very thick cookies. Plastic wrap, foil or waxed paper works well for individually wrapping the cookies.

Freezing

Just about any type of cookie will freeze well and can last for up to 1 year from when you baked them. Make sure the cookies are wrapped well in waxed paper, plastic wrap or foil. Wrap them individually to make them last longer, hold their shape better and preserve their taste and texture. Then put them in an airtight container like a Tupperware or other container. You can also use a Ziploc freezer bag, just make sure you have sealed it tightly. Cookies that have been frosted will only keep for a few months in the freezer.

Using Frozen Cookies

Unwrap the cookies carefully and let them thaw completely and come to room temperature before serving. You can also microwave them on high for about 20-30 seconds.

Freezing Cookie Dough

Many people don't realize that you can freeze the actual cookie dough for up to 1 month. Then thaw it out completely before preparing to bake. This can save alot of time during the holiday season and give you the same fresh from the oven taste as fresh baked cookies. Cookie dough that is very, very soft should not be frozen. Any dough that is firm will freeze very well. Wrap the dough in plastic wrap and place in an airtight container or freezer bag.

When storing or freezing dough or baked cookies, don't forget to write the date and type of cookies on the package.

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Chocolate Orange Biscotti Recipe

The chocolate orange biscotti recipe is easy to make, looks great, and combines two of the best flavors for dipping!

Ingredients

2/3 stick (1/3 cup) salted butter, softened

2/3 cup granulated sugar

2 teaspoons baking powder

2 large eggs

1 tablespoon grated orange peel

2 tablespoon orange liqueur or orange juice

2 cups all-purpose flour

1/2 cup semi-sweet chocolate chips

Dipping Chocolate:

1/3 cup semi-sweet chocolate chips

1/2 teaspoon shortening

Hardware

Large bowl

Microwave safe bowl

Cookie sheet

Sharp serrated knife

Wax paper

Mixer

Step 1: Lightly grease a cookie sheet; set aside.

Step 2: Preheat oven to 375 degrees F.

Step 3: In a large bowl, beat butter with electric mixer on medium high speed.

Step 4: Add sugar and baking powder. Beat until combined.

Step 5: Beat in eggs and orange liqueur or juice until combined.

Step 6: Gradually beat in flour until well combined.

Step 7: Stir in orange peel and chocolate chips.

Step 8: Divide dough in half. Shape each half into a 9-inch long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.

Step 9: Bake for 20-25 minutes or until wooden toothpick inserted in center comes out nearly clean. Transfer to cooling surface for 1 hour.

Step 10: Set oven temperature at 325 degrees F.

Step 11: Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 8 minutes.

Step 12: Turn slices over and bake for an additional 8 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely.

Step 13: In a microwave safe bowl, melt 1/3 cup chocolate chips and 1/2 teaspoon of shortening until smooth.

Step 14: Dip end of each biscotti slice into chocolate and place on wax paper until set.

Makes 32 pieces.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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Amazing Yogurt Cheese

What's lusciously smooth and creamy, with only a fraction of cream cheese's calories and none of its fat? Yogurt cheese. And it's a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You'll end up with 1 ½ to 2 cups of nonfat yogurt cheese. Store your cheese covered in the refrigerator. Each ¼ cup portion has about 34 calories and no fat compared with 198 calories and over 19 grams of fat for cream cheese. Some brands of yogurt have emulsifiers or stabilizers in them that prevent the whey from draining off. Reading the label isn't always enough to tell you whether a particular yogurt is drainable. So try this test at home: Take a big spoonful of yogurt out of the container, leaving a depression. If the hole starts to fill with liquid within to minutes, you should have success making yogurt cheese from this particular brand. Here are some ways to use your yogurt cheese:

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Fold in chives and use to top baked potatoes or potato skins.

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Add fresh or dried herbs and use as a savory spread for toast or crackers.

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Mix with minced smoked turkey and use in place of cream cheese on bagels.

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Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.

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Add homemade pesto or salsa and use as a dip for crisp raw vegetables.

Elbows And Cheese

½ cups uncooked elbow macaroni

2/3 cup shredded soy Cheddar

½ cup dry curd cottage cheese

½ cup skim milk

2 teaspoons Dijon mustard

2 egg whites

hot pepper sauce, to taste

1 slice whole wheat bread

Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.

Cheese Stuffed Blintzes

This recipe uses fromage blanc, which requires a starter culture.

6 ounces whole wheat pastry flour

½ teaspoon baking powder

I egg whit

2/3cup skim milk

1 cup fromage blanc 2 tablespoons honey

¼ teaspoon ground cinnamon

Garnish

Blueberries, cooked pears, or applesauce grated orange or lemon rind To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter. To make the filling: In a small bowl, mix the fro mage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.

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