Quesmoy

So would you say that you prefer Notter's method to Grewelings? I've always used Grewelings method but like you hated having to prep a bunch of apple puree ahead of time to make them, so if I could cut that step out that would be great! I guess I should play around with it, but I wanted to get your thoughts first That flower is very beautiful. I wish I was brave enough to attempt something like that.

Those marshmallows look really good. I think I might try making a batch, I bet my kids will really like them this winter. Did you add peppermint to the whole recipe, or just the red that you swirled through it?

Here are some Fleur de Sel caramels that I just cut and am getting ready to wrap. I have been having a really rough time making my caramels lately, they have been coming out to grainy or to sticky, but luckily this batch came out perfect.

How hard is it working with starch molds? I have been really wanting to play with this, but it was a little intimidating to me

I made some really good Mint Meltaways today! They are little bit softer than what is probably the perfect texture, but they taste really good.

Today was my first attempt at making toffee. It does not look very pretty, but I think it turned out pretty good considering I did not have a candy thermometer. For some reason all my candy thermometers have decided to stop working at the same time.

If the chocolate will help with the sweetness, then I think I'm going to have to buy me a jar to try.

I have not tried Nutella, because it just seems so rich to me. While I was in China I tried a hazelnut and cream spread that was to die for (and I think adding chocolate would make it too sweet for my taste), and I have not been able to find anything like it around here (and I finished all the jars I brought back with me). I wonder if I use these recipes for homemade Nutella and just left out the chocolate it would be similar to what I had in China.

I was just wondering the same thing about other quick breads.

Instructions on my rice cooker called for 1.5:1 water/rice ratio for Jasmine rice, and it turns out perfect every time. I have never soaked or rinse my rice, is there a reason why this would be good to do? Every time I try to cook brown rice, it comes out quite hard, and when I try to add more water (even in the rice cooker) it comes out mushy with extra water in the bottom. Wood soaking the brown rice 1st help this problem?

I would really like to make ddl, and was wondering if you would be willing to share your recipes with me? Especially the one in the crockpot.

Thank you, I will have to pick that up at the store this weekend.

I just recently got this book and can't wait to try more than a few of the recipes. I want to try to make the mint meltaways, and I have some questions about the Coconut oil. I was reading the there is one that has a melting point of about 92°F and one that has a melting point of about 72°F, which one is better for this recipe?

I make a very simple season nuts recipe (of course pecans are my favorite). 4 tablespoons butter with 3 tablespoons Worcestershire 1/4 teaspoon ground cayenne pepper 1/4 teaspoon garlic powder 1 teaspoon sea salt dash hot sauce (I use Tabasco) 1 lb. Raw Pecan halves Melt butter and combine in a medium bowl all ingredients except pecans. Once combined stir in pecans and coat thoroughly. Place in a single layer on a cookie sheet and place in a 300° oven for about 20 min. (stirring about every 5 min.), or pecans are brown and slightly crispy.

I know that is how I think about things.

I have a recipe for the cream cheese frosting that turns out not to sweet, and is very light and airy. If you would like the recipe just pm me. Tamara

I have made a few different recipes from this book with pretty good results, but I have been having problems with the banana caramel truffles. Yesterday I made ganache following the recipe exactly, and it came out very soft. So I let it sit overnight, and it was still too soft to even try to get. So I decided to just mold it, and now I have 40 stupid pieces stuck in the mold. If these didn't taste so good I don't think I would attempt them again, because I'm about to pull my hair out . Does anyone have an idea what I can do to get the ganache to come out stiffer?

Pucker is kind of like Schnapps, and here I can buy it at the grocery store, but can probably find it at a liquor store.

What should the consistency of almond paste be? I have never used it before, and I assumed it was going to be kind of soft. I ordered some and it is really hard, is it supposed to be?

Accounting is a lot more in depth, but once you add technology into the mix it all gets to be confusing. The cost of product is pretty low, but since I am not very efficient yet once I have to add in the cost of labor the price can get a little scary . I guess I will just need to practice at becoming more efficient.

In Andrew Shotts' book, he recommends Apple essence or natural Apple oil, for his candy apple recipe. I have made Apple caramels by just replacing 1/3 of the cream, in my regular caramel recipe, with sour Apple pucker.

Those look good. I have been wanting to try making liquor filled chocolates, but I don't know how I would be able to keep the liquid from leaking out.

Thank you for your responses. I guess that is logical, and to think I am getting my degree in accounting.

Today was my first attempt working with chocolate, and I think they turned out pretty good. I made the Caribbean Cocktail ganache (from Andrew Shotts book), just made it a little softer, and then molded them. I also had a couple extra shells that needed to be filled, and I have some candied cherries sitting around, so I made a couple chocolate covered cherries. I am actually really surprised that I did not have the cherry syrup leak all over the place. Now I need to start practicing painting skills.

I am in the process of trying to set prices for my Truffles, Molded chocolate, caramels, and etc.. I know how to come up with the cost of ingredients and supplies, but I am not sure how to figure out cost of labor. Any suggestions? Tamara