Good ol’ Dan’s Chocolates – they think of everything. Don’t get me wrong, like any self-respecting chocoholic, I’d love them even if they thought of nothing. Fortunately, though, they’re as clever as they are Heavenly.
Dan’s Chocolates has every occasion you can possibly imagine, as well as some you may not have thought of. Their outstanding chocolate candy will be delivered to you (or your lucky recipient) in a great-looking box – ready and willing to celebrate whatever occasion is at hand.
The box above is the Back to School Chocolates and can you imagine the look of sheer joy on a student’s face when you surprise them with this box of deliciousness – or even when you have it shipped to them? The THANK YOU’s would never stop.
Back To School Chocolates
Chocolate truffles delivered directly to you.
We can make chocolate delivery anywhere in the USA.
A 1 pound box includes 36 truffles or 16 1 oz bars.
Back To School Chocolates – About this Gift Box
Dan’s Chocolates makes this great chocolate truffle gift box for students returning to school or college. 36 fresh cream truffles will not be forgotten easily. The school bus design is printed on the box cover.
Head over to Dan’s Chocolates and enter Back to School Chocolates in the search box.
While you’re there, check out the other amazing gift boxes and gifts. There’s a Back to School Teddy Bear with chocolates that I have both eyes on….If I can just convince the husband I don’t have to go back to school to get it…
Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
Combine sugar, 2 tablespoons flour, nutmeg and cinnamon in large bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8 to 10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes; remove foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
Cool pie 30 minutes; serve warm. Store refrigerated.
Recipe Tip
If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.
A few nights ago, I got kind of jiggy with peaches, honey, cinnamon, and Breyer’s Vanilla Ice Cream. I heated the honey in a small skillet, then added sliced peaches. I sprinkled them with a little cinnamon and warmed them. Then… oh yeah, this is the good part…. I placed the warm (still firm) peaches on top of bowls of Breyer’s Vanilla ice cream. The only ones home at the time were me, my oldest daughter (Emily) and my youngest daughter (Stephany).
We stood around the kitchen devouring the deliciousness and just feeling glad to be alive. Ice cream has that effect on us.
Breyers Ice Cream is as good as it gets – mark it down. I don’t even look at the other brands any more.
Breyers® ice cream teams up with renowned pastry chef Gale Gand to find best sundae in America
Hot Fudge and Bananas Foster sundaes are celebrated members of the sundae Hall of Fame, and now Breyers® is in search of the next sundae great with the Sundae Scoop-Off Contest. With the help of renowned pastry chef Gale Gand and ice cream lovers across the country, the classic ice cream sundae will get a deliciously creative, modern makeover this summer.
Beginning today and running until September 13, 2010, the Sundae Scoop-Off Contest challenges America to create family-friendly ice cream sundae recipes including 10 or fewer ingredients. Enter the recipes at www.breyers.com for a chance to win $10,000, a trip to Chicago featuring a private cooking lesson with Gand and one year of FREE Breyers® ice cream.
The sundae recipe entries will be judged on taste, creativity, use of Breyers® ice cream and presentation.
A Modern Twist on the Classic Sundae
In addition to judging the Sundae Scoop-Off Contest, Gale Gand has created a variety of recipes that put a creative twist on the classic ice cream sundae—everything from the ultimate in family fun to the perfect solution for a dinner party dessert. Gale’s recipes include the Snow Ball Sundae, the Spaghetti and Meatball Sundae, Ice Cream Lollipops and the Mini Coffee Ice Cream Sundae.
Along with her special sundae recipes, Gand provides her top 10 tips for sundae-making, including using two or more ice cream flavors in a sundae to add extra flavor and flair, or rolling scoops of ice cream in any kind of cookie crumbs, crunched cereal or chocolate milk powder to create an ice cream “truffle.”
More All Natural Deliciousness
Great sundae recipes start with great ice cream! Continuing the tradition of creating real ice cream made from only the finest ingredients, Breyers® has refined many family-favorite varieties in the All Natural ice cream line to deliver an even richer and more indulgent dessert than before. For example, Breyers® All Natural Chocolate Chip Cookie Dough is now bursting with cookie dough and chips, and Breyers® All Natural Rocky Road has 20 percent more marshmallow and chocolate flavor.
“My favorite flavor of Breyers All Natural Ice Cream is Butter Pecan,” said Gand. “I don’t always go with tradition, but this ice cream flavor is everything I want it to be. It’s creamy and sweet. And the toasty flavor of the nuts with an ever so slight saltiness, plus their subtle crunch, make them the perfect foil to the smooth, rich-tasting vanilla ice cream surrounding them.”
2010 Sundae Showcase Mobile Tour
Breyers® is taking the art of the sundae on the road and partnering with popular local chefs to create signature ice cream sundae recipes. The Sundae Showcase will visit eight cities, from July 31-September 11, 2010. While at the Sundae Showcase events, families can indulge with free scoops* of delicious Breyers® Original All Natural Chocolate Chip Cookie Dough or Homemade Vanilla ice cream, get creative at the build-your-own sundae bar, and enjoy games, entertainment and chef sundae demonstrations. Sundae Showcase Tour Schedule:
• July 31: Jacksonville, Fla. at Riverside Arts Market
• August 7: Norfolk, Va. at Saturday Summer Street Festival
• August 8: Richmond, Va. at Carytown Watermelon Festival
• August 14: Nashville, Tenn. at Nashville Zoo
• August 21-22: Louisville, Ky. at Kentucky State Fair
• August 29: Raleigh-Durham, N.C. at Kids Fest at Triangle Town Center
• September 4-5: Indianapolis at Rib America Festival
• September 10-11: Charlotte, N.C. at Blues, Brews & BBQ
For more information on the Sundae Scoop-Off Contest, the signature recipes from Gale Gand and local chefs, and the Sundae Showcase tour, visit www.breyers.com or www.facebook.com/breyers. Bravo’s “Top Chef Just Desserts”
Tune in this fall to Bravo’s upcoming “Top Chef Just Desserts.” Gale Gand will serve as a guest judge, while Breyers® All Natural Ice Cream is the exclusive ice cream partner of the new series.
Breyers Peach Ice Cream is another favorite in our house!
As a collector of, well, collectibles from the Golden Age of Hollywood – this is something I MUST have. I have a special thing for Audrey Hepburn memorabilia, so this is even more ideal for me.
This gorgeous cookie jar is from Amazon.com, so not only will it arrive super fast, it’ll be utterly splendid when it does arrive. We, literally, get orders delivered from Amazon weekly.
And I see another one on the horizon…
Product Features
2,400 pcs Premiere Limited Edition
Measures 17″ Wide X 12″ Tall
Quality Ceramic in a Colorful Gift Box
Features movie poster art of “Gone with the Wind”
Features movie poster art of “Breakfast at Tiffanys”
Product Description
This 2,400 pcs Premiere Limited Edition, Quality Ceramic Cookie Jar comes in a Colorful Gift Box. Made by Vandor in 2004 this Cookie Jar is Long out of production and is getting quite difficult to find. Features movie poster art of “Gone with the Wind” and “Breakfast at Tiffanys”
I’m a total fruit fanatic and can never have enough fruit on hand. It’s healthy, delicious, fragrant, and a bowl of fruit (nature’s dessert) just makes a whole room look more attractive.
Below is one of my favorite recipes for fruit salad. Feel free to experiment with different fruits, but don’t even think about leaving out the peaches.
Fresh Fruit Salad Recipe
2 Peaches
2 Apples
2 Nectarines
2 cups Strawberries
1 cup Red Seedless Grapes
1 cup White Seedless Grapes
2 Bananas
1 pkg. Peach Glaze
3 Tbs. Honey
3 Tbs. Lemon Juice
Use fresh fruit – very important! Slice and place the fruit combination into a large bowl. Combine the peach glaze, honey, and lemon juice. Pour over fruit and mix gently but well.
Keep refrigerated and just TRY not to eat it all at once! I kid you now when I say this can easily pass for dessert.
SHORTCAKES 2 1/3 cups all-purpose baking mix
1 cup Craisins® Original Dried Cranberries
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
FRUIT FILLING 1 can (14 oz.) Ocean Spray® Whole Berry Cranberry Sauce
2 cups sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons fresh lemon juice
TOPPING Whipped cream
DIRECTIONS:
Preheat oven to 425°F. Mix baking mix and dried cranberries. Prepare shortcakes as directed on package for a drop biscuit.
Drop by spoonfuls, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack.
Meanwhile, combine all filling ingredients in medium bowl, mixing well.
Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with 1/2 cup fruit mixture for each shortcake. Place shortcake tops on fruit. Top with whipped cream. Garnish with lemon rind, if desired.
Makes 8 servings.
For more Ocean Spray recipes, visit their fun site!
My husband is a pretty great hinter. And apparently, said husband is craving brownies. He e-mailed me a link to the Edge Brownie Pan from Baker’s Edge, available from the Food Network’s OUTSTANDING store.
Product Description:
For corner brownie fans and chewy edge lovers, it’s a dream come true — a gourmet brownie pan that adds two chewy edges to every serving! It’s the Edge Brownie Pan from Baker’s Edge, and it’s the first (and only) brownie pan specifically designed for chewy edge lovers. The pan’s patented sidewalls also improve baking performance by circulating heat evenly to the pan’s middle, where food typically takes longer to bake. Its 9” x 12” x 2” size is a perfect fit for box mixes, as well as most recipes sized for 9” x 9” and 9” x 13” conventional pans. The pan also has a quality nonstick coating and smooth, round corners so it’s always easy to clean. Hefty cast aluminum construction ensures superior durability, and the unique recessed handles make the pan easy to grab when it’s turned upside down.
This food blog LOVES the Food Network and is obsessed with brownies, so this Baker’s Edge Brownie pan has sent us over the proverbial edge… get it, edge. Sorry, I get kind of goofy when my thoughts are centered around kitchen gadgets or chocolate.
Seriously, the only drawback to making brownies is the tedious cutting – and trying like the devil to make sure they’re evenly cooked – from the innermost brownies to the outermost brownies. This brilliant brownie pan seems to have that all taken care of. And, according to the reviews left on the Food Network Store’s site, this pan is every bit as great as it appears to be.
Crisco Pastry for 2-Crust Pie (or 2 store bought crusts)
6 large cooking apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1 TBS butter
Line a 9 inch pie dish with pastry Pare, core, and slice apples. Place the apples in the pastry-lined pie dish.
Combine sugar, flour, and cinnamon – sprinkle over the apples. Dot with butter (very, very important!). Place top crust over apples and gently cut slits in the top crust for the steam to escape. Seal the edges carefully, trying to keep a neat pattern of uniform “pinches.”
Bake at 400 degrees for 30 to 40 minutes or until crust is golden brown.
APPLE PIE RECIPE VARIATIONS: Dutch Apple Pie
Add 1/2 tsp nutmeg to sugar mixture in the apple pie recipe above. Combine with apples and 1/2 cup whipping cream. Proceed as directed above, but rather than just topping the apple mixture with the other crust – cut the crust into strips and create a lattice top for the pie. When using a lattice top crust, be very careful not to overcook the pie. A dark brown lattice crust is nothing short of a pie-tastrophe.
Cheese Apple Pie
Substitute 1/2 cup shredded cheddar cheese for the cinnamon. Proceed as you would for the basic pie recipe.
TIPS:
Use a Pie Crust Shield to keep the edges of your crust from becoming darker than the rest of your crust. Personally, I don’t like the crumbled aluminum foil technique – too cumbersome – but if it works for you, go for it. Just protect those edges!
Whatever you do, if at all possible, serve your apple pie with great vanilla ice cream or frozen yogurt.
For the absolute best pie crust – as in the kind that refuses to fail, you’ll need to know only one recipe: Classic Crisco Pie Crust
If you bake a lot of pies, you’ll love the Magic Dough 18×24.5-in. Pastry Mat, pictured above. This dough mat has lots of features! It’s thin, flexible, lightweight and has an exclusive anti-slip backing so it stays in place on your countertop. It has a nonstick surface, so it easily releases dough (no flour needed) and anti-bacterial construction. Measurement equivalents are printed right on the mat. When your work is done, simply roll it up, slip it back into its storage tube (included) and put it away.
Now tell me that’s not too cool for school.
The recipes used in this post are a few of my favorite “golden oldies.” They’re from a wonderful little cookbook in my cookbook collection from 1973: “Crisco’s Favorite Family Foods Cookbook.” It’s been in our family forever. My grandmother gave it to my mom, then she passed it along to me. I absolutely cherish the heirloom cookbooks and recipes in my collection. If you have any floating around your family, take it from me – you’ll want to hang onto and protect them.
They’ll mean more to you as the years go by. As a bonus, a lot of classic recipes simply can’t be beat!
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
PEANUT BUTTER MARSHMALLOW GLAZE: 2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 tsp vanilla extract
In a large mixing bowl, combine flour, sugar, baking soda, and salt; set aside.
In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until well blended. Add to dry ingredients; mix well.
Combine eggs, buttermilk, and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15″ x 10 ” x 2″ baking pan. Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine sugar, milk, and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows, and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top.
Cool completely before cutting.
Yield: 20-24 servings.
First of all, don’t make this dessert this weekend, next month, or even tomorrow. Make it tonight. Trust me, this is one dessert you’ll wonder how you ever lived without. You’ll return to the recipe again and again and again.
I found this Peanut Butter Cake recipe in my “clipped” recipe collection – a beast of a collection that I’ve snipped from years of magazines, newspapers, and so on. This particular recipe came from an issue of a favorite magazine: Taste of Home. Taste of Home’s magazine – as well as their cookbooks – are the IDEAL thing to get for new cooks and not-so-new cooks, alike.
When I made this cake a few days ago, I didn’t (somehow!) have the right pan size. I had to use a more traditional size cake pan. It meant adding a little time to the overall cooking time, but the cake was thicker and equally delicious. Just be sure to use a toothpick to check for done-ness.
Another tip: Use real butter! I know, I know, I’m a broken record – but I simply don’t use anything but real butter in my baking. It makes such a difference.
This peanut butter cake is unlike any cake you’ve had in a while – It’s rich and outrageously delicious. The glaze tastes like peanut butter fudge – now tell me that’s not diviness waiting to happen?! When I tested the glaze to make sure it had enough peanut butter (I doubled the glaze recipe because daughter #2, Brittany, is a swiper) – it occurred to me, this glaze would be a delicious topping for ice cream or brownies. It’s out of this world fantastic.
I’d really like to take this recipe for a test drive as cupcakes but I haven’t gotten around to it yet. I’m just not sure how they’d behave. Why take chances when the cake is so ridiculously perfect, right?! Give this one a try – you’ll be smiling for days.
Mix brown sugar, cornstarch, egg yolks (save the whites for the meringue) and milk. Cook on medium heat until thick, add vanilla and margarine. Pour into a baked pie shell.
Meringue: Beat egg whites, then add sugar and the marshmallow creme.
Cover the pie with the meringue and bake in oven at 375 degrees until browned.
.
. Taste of Home’s magazine – as well as their cookbooks – are the IDEAL thing to get for new cooks and not-so-new cooks, alike.
