Desserts

Heladeria Coromoto is an ice cream shop in Merida, Venezuela that offers something for everyone (that’s a picture of the shop above). While it has the usual ice cream flavors, the shop is known for its collection of bizarre options, including its claim to having the most flavors of any ice... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

I don't really keep up with you young whippersnappers' schedules, but going by the cakes coming in I'm guessing summer vacation is starting up. Soooo... Hey, hoopy froods, school's is out for summer!! You know what's awesome about summer, besides throwing all those pesky grammar rules to the wind? Jumping into pools of cubed green Jell-O, that's what: During the Winter Underlined book tour I actually had a whole Q-and-A session derailed by a discussion on the practice of combining Jell-O with cake. Apparently some of you weirdos do that. [ducking and running for cover] That's not all summer is known for, though. There's also the ice cream cones: (Honestly not sure which parts of that are edible...but I'm hoping the answer is "none of it.") And steaks on the grill: YUM. And hamburgers: (I like how even the fake plastic ants won't touch those "french fries.") And hot dog pancakes: This looks like a job for... the Special Pancake Victims' Unit! *DONK DONK* And then, after all that food, you get to stuff yourself into a bathing suit: I actually look exactly like this in a bikini, only paler*. And with more muffin tops. (HEYO.) (*People tend to think Floridians are super tan, summer-loving sun-worshippers. Hee! SO CUTE. No, we're the ones huddled inside with the AC blasting, laughing at all you crazy tourists are out there getting heat strokes. We also own more sweaters than the average Alaskan, because there is no place colder in the continental U.S. than inside a Florida public building during the month of June.) And then of course there are the fun-loving hordes of ants... I swear these things are solar-powered. Not to mention the blistering heat... ...and family vacations where everyone's miserable except the organizer of said vacation, who is homicidally determined to have a good time... [One of my most cherished Disney memories is of the family collapsed on a park bench, moaning, while the Dad stands before them, screaming, "We're not here to RELAX, we're here to HAVE FUN." "I'm having fun! I'm having fun!" Plus there's nothing good on TV, and the neighborhood kids wake you up at oh-HAIL-no-thirty with thir shrill little screams of glee and stomping feet, and all the parks and shops are crowded, and, and... Huh. How long 'til Fall, again?

Today I’m solving all problems with chips. Don’t they say that foods that crunch relieve stress? I don’t know who “they” are and unfortunately they probably suggest eating a carrot to solve the issue, but I vote chips. All day, every day. Lately I’ve run across the predicament of developing recipes that solely revolve around tex-mex situations or burgers or sandwiches. I’m sure you’ve noticed. Just when I think I’ve got a handle on it, I deal with that full force and combine the two. I sit down and make these giant lists of recipes to make for my invisible internet friends and then instead decide that weirdly flavored enchiladas are appropriate or that I can attempt to turn anything – I mean, anything – into a taco and margarita fest. Today I’m just giving you something you can eat with your burgers. Or with your beer. Or your hot dogs! Or with your emotions. You know. Whatever works. Oh… and if we’re being reeeeeal honest… something to put on top of your burgers. Or inside your sandwiches. You know it’s the best. I’ve never been a giant chip eater unless salt ‘n vinegar or bbq kettle cooked chips were staring me in the face. Sometimes I love the crunch for a sandwich-type lunch but for once in my lifetime, one of those itty bitty single sized, fairly appropriate portioned bags often does the trick. So weird. The only place I really get wacky about chips is Target because they have omgthebestflavorsever and I just cannot get enough. I usually end up buying three or four bags and opening them all at once and having a chip tasting party in my car. So trashy. It happens. And the only time I get wacky about chips in restaurants is when they are freshly homemade and served with blue cheese. Like, lots of blue cheese. Ugh. Love that. The deal? Homemade potato chips are sort of high maintenance, especially of the sweet potato variety. They just take a while. In hindsight, they are still easy to make – you simply have to be willing to stand in front of a hot pot of oil for a long while, tossing and turning and draining and seasoning. It is 100% COMPLETELY WORTH IT. Say it with me. Worth it. Maybe not worth it for a giant group of people, like a gigantic gaggle of adolescent males who will eat you out of house and home. But for one person, like maybe a husband that does the same? Or a small group? These are so fun and delicious. Or just for yourself. You deserve it. This little seasoning mix I throw on top of the chips is my go-to “bbq flavor” that I’ve perfected to our liking since first making my crockpot bbq beer chicken. I encourage you to play around with it a little if you like – use regular paprika if you don’t want smoky or add a little extra cayenne for some kick – whatever you want. This is a spice rub that I use multiple times per week in our house and I have no qualms in saying that it has taken me a year to feel like I realllllly got it right. And we are talking about me: Miss No Patience. Anyhoo, go getcha some chips this weekend. Make ‘em! You will not regret it. Even when you eat them all in on sitting… you will not regret it. Homemade BBQ Sweet Potato Chips Yield: serves 4 appropriately, 2 obnoxiously Total Time: 1 hour Ingredients: 2 large sweet potatoes, ends chopped off canola oil for frying 1 tablespoon smoked paprika 1 tablespoon onion powder 1/2 tablespoon brown sugar 1/2 tablespoon garlic salt 1/2 teaspoon chili powder 1/4 teaspoon salt 1/2 teaspoon black pepper Directions: Add about 4 inches of canola oil to a large pot and heat over medium high heat, fitting the pot with a candy thermometer. You want the oil to be at 350 degrees F, so if it continues to rise, turn down the heat a bit underneath. Cover a large cutting board with paper towels. In a bowl, combine paprika, onion powder, brown sugar, garlic salt, chili powder, salt and pepper. Scrub

I’m a bit of a sucker for Rococo Chocolates, so despite not being a big white chocolate fan, I thought I’d give this a try. I do like a bit of cardamom in my chocolate, after all. One of the things that drew me to this bar was the packaging, something Rococo do so well. It’s actually just a simple paper and foil wrapper, but Chantal Coady’s designs are simple but eye catching. It feels like you’re unwrapping a quality product. As you might expect from a white chocolate, sugar is the main ingredient, but it’s a healthy 30% cocoa solids (cocoa butter), so it’s not overly sweet. The chocolate has a nice creamy edge to it, but as you might expect, the overwhelming flavour is from the cardamom. It’s deliciously warm and works surprisingly well with the white chocolate. In fact, it’s so good that it’s quite difficult to stop eating. You don’t notice yourself eating each individual piece, but before you know it the bar is almost gone and you feel just a little bit guilty. But you shouldn’t feel too guilty. This may be a sweet treat, but it’s a quality treat. It’s certified organic with no nasty additives, so if you’re into white chocolate and want to try something a little bit different, then this is certainly worth trying. Information Buy it online from: RococoChocolates.com Amazon.co.uk (UK) Contains white chocolate (30% cocoa solids). Filed under cardamom, organic, rococo, uk. Tweet This The post Rococo White Chocolate With Cardamom appeared first on Chocablog.

Pecan turtle cookies. I'm feelin' it. Make everything birthday cake flavor! Look at this jam and cream layer cake! In case you missed it: a 10-layer cake with white chocolate peanut butter. Yes. In Philadelphia, Sweetbox opens a storefront! Mmm, carrot cake. Honey nut cheerio treats--sweet! My kind of competition: A rice krispies treats challenge! An elegant still life of...a donut toss! USA! USA! Look at these adorable USA mint cookies! A favorite donut discovery of late: Glazed & Infused in Chicago! How sweet are the cloud cookies featured in this post? Hey! My book was featured in Seattle Weekly!

Kcal ??? Fat ??? Fat(sats) ??? Carbs ??? It has been way, way to long since we last got our hands on some chocolate from Zotter but thanks to @Cybercandy we this week got our chance to be reaquainted with the crazy Austrian chocolatiers. Cybercandy are probably best known for their sourcing of American snacks and treats but they recently made us aware that they have also recently added Zotter to their copious range. Not wanting to let the opportunity to take advantage of this slip by, we duly requested some samples and they aknowledged our love for coffee chocolates with some of Zotter's Handscooped Strong Coffee bars (Review See HERE) and also this Zotter Mitzi Blue Coffee Malt. We have previously tried out some of Zotter's Mitzi Blue range (See HERE) and we were again impressed with the attention in the aesthetic detail and presentation. The packaging and format of the chocolate was highly unique with the decorative cardboard sleeve hiding in the dual toned, wheel shaped chocolate piece within. The 65.0g chocolate piece looked slender in size, though it broke apart with a loud sounding snap which signified freshness. If you hadn't clocked by the name this was a coffee flavoured chocoalte offering and this was immediatedly apparent from the gorgeous roasted bean aromas that wafted out as soon as the cardboard packaging was opened. Jim was literally drooling at the prospect of trying this so we gave him the task of obliging with the ChocolateMission taste test. His high expectations were met with what he described as a 'delicious chocolate' that 'progressed magnificently in flavour as the melt developed'. The outer portion of the piece was the strong of the two chocolates and offered crisp, sweet cocoa flavours that delivered blasts of roasted coffee flavours with the presence of crispy coffee bean fragments. At the centre of the 'wheel' a caramel noted chocolate ensured the taste ended with a well rounded cream flavour development - a pleasant end to a bold flavoured chcoolate. Overall it will probably come as little surprise we have a high performing coffee flavoured chocolate grace the scoring system but we can do little but report the truth. Zotter may go off the tracks sometime with their crazier flavours though when they do things 'right' they often do them very well indeed. This Zotter Mitzi Blue Coffee-Malt is an instance where they aren't trying to hard and have kept it simple with great reward. Coffee flavoured chocolates normally split people right down the middle like Marmite - you either love them or your hate them. This bar isn't going to change any of that but if coffee chocolates are your thing be sure to check it out. 8.4 out of 10

[New for 2013] Ok, my last Perry's Ice Cream review didn't go as well as I hoped, but maybe Sponge Candy is going to provide the caramel kick I was so looking for in Movie Time. You see, Sponge Candy is the kind of crazy flavor that could be epic.... or send me into sugar shock, but hey, I'm tough, I'll go first, no worries. We've got caramel sugar flavored ice cream with caramelized sugar

Fathers Day gift ideas to help you find the perfect gifts for Father's day. Show the men in your life how special they are and how clever you are!...

4.68 / 5 Stars | 98 Reviews by Poni "First come the raspberries and raspberry gelatin layer. Then comes the sour cream layer. Then the crushed pineapple, cranberry sauce and cherry gelatin layer. Then come the raves from your eight dinner guests." View Complete Recipe Details and Reviews

4.42 / 5 Stars | 109 Reviews by Syd "Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended." View Complete Recipe Details and Reviews