ChocoMom

I used to get virgin coconut oil, coconut sugar, and a plethora of other grocery/household items with Subscribe and Save. But then, the prices gradually started going up. And, then they started to slip in substitutions for out of stock items, but the substitutions were not at all cost effective. At the same time, our local grocers decided to get on the ball, and began to stock the coconut oil, etc. and their prices became a whole lot more competitive. It was a nice service to have for the year+ that I had it...but, it just wasn't cost effective anymore- so I discontinued my subscription. Great selection of items, though.

I find that they're very flimsy compared to the SS whisk. I hadn't used them before, and I bought a couple back when I was decorating my new chocolate kitchen. I fully intended on using them. But after giving them a whirl, I'll only use them for light weight jobs, like mixing liquid components. They are absolutely not made for anything thick that can fling across the kitchen or splat you in the face. (Been there, done that.) The ONLY good point I've found is that they come in some wild colors that very cool in my pink shop/kitchen. HTH.... Andrea

The green one is AWESOME! Love it!

Thank you, Jess! I have some of the Chef Rubber colors, but not from the Jewel collection. After seeing your excellent creations, I am compelled to put some of the jewel collection next on my wish-list! I love using the Lustre dust, too. Its so fun and easy to work with. Thank you again for sharing that info! Your work is beautiful! - Andrea

Gorgeous work, Tikidoc! Looks too good to eat! I'd love to learn what cocoa butter colors you're using as well.....if you don't mind sharing. -Andrea

Interesting thread. I've always used the Fleischmann's yeast, mainly because that's what my Grandma and Mom both used. It's never failed me (or them) yet. And, it just so happens that we have some leftover mashies from dinner last night....so my daughters and I are making Grandma's potato bread right now. We're snowed in. It's -1F outside with high winds and blowing snow. And I can't think of too many other things I'd rather make/bake on day like this.

I didn't address the dishwasher thing I didn't address earlier- because I forgot about it. There was one that came with this house when we bought it. I've never been a fan of them....always thought they were kind of a waste since you have to rinse and scrub some dishes a little before you put them in....so what's the point?! Just hand wash them and be done with it! My kids, on the other hand, thought it was the coolest thing since sliced bread. They no longer had to wash dishes...they'd just toss them in the washer and Voila! But with young kids - in a hurry to go play- they would bypass the rinsing-off stage before loading the dishes in, and ultimately the dishwasher got all clogged up and broke. (BooHoo). So, we hand wash our dishes in the main kitchen. We did have an energy star one installed in my chocolate shop in the event that I go through and get the place all licensed, etc--I was told I would need one. So, it sits there and looks pretty for now. I still hand wash all the chocolate-dishes/utensils, because it just does a better job. On the whole garbage thing and recycling, there's a few things we do here in that area. Recycling- yes. Our local drop off isn't too far, and its not a big deal to separate the few things we do use. We also belong to one of those co-op-like entities, and bought part of a dairy cow. So, each week we get our raw milk (with LOTS of cream!!!) in the glass, half-gallon jars. We use it, wash it out, and return them for more. Saves a heck of a lot of waste from plastic milk jugs. For paper products, the bags are used for "fire-starters" in our woodstoves. We just collect them, store them, and grab one when the fire needs to be re-started. WE save all egg cartons, and even the neighbors drop the empty cartons off here- because we end up filling them with eggs during the more bountiful months. We enclosed our front porch a couple years ago and use it as kind of a green house to start many seeds to transplant outside when its safe. It can be a very short growing season here, and the temps can be unpredictable. ( Last summer- was almost not a summer. I can count on one hand how many days in the 90's we had.) So, the seeds need to be started early if we want food to store. I use some egg cartons, and all kinds of containers for that purpose. It's amazing how well some things grow in tin cans!!!

Use of organic food: Not entirely, but pretty close. For 12 years, we've raised grass-fed, organic Angus- and in addition to using the beef ourselves, we also sell to customers. We raise free-range chicken; do not use soy based feeds as roughly 85% of our supply has been genetically modified. No GMO is allowed here. We raise free-range turkeys; ditto on the additional feeds. We gather eggs from both the turkeys and the chickens; and use the birds for poultry as well. We also fish during the warm months, and hunt deer and grouse. I make my own broths and stocks, so I don't need to buy too many cartons of that stuff at the store. That's just the meat/protein section. The waste from the animals is gathered throughout the year, aged, and then used to amend the soil in my garden. I grow heirloom veggies/fruits, and either can or freeze the items that can't be stored in the root cellar. The list includes potatoes, carrots, beets, beans, tomatoes, zukes, pie pumpkins, butternut, buttercup, broccoli, cabbage, peas, and some non-gmo corn. I use diatomaceous earth as bugger repellant on all the plants. Works like a dream, just don't get it in your eyes! We have a log home that was built in the 1970's, and uses woodstoves for heat. (There is propane backup, but we rarely use it.) Being responsible for gathering wood is a lot of work and takes a lot of time. But, we mark the dead trees on our land, cut them, and use them for heating. The ashes from the woodstoves are then gathered, and spread over the land containing acres of blackberries, and some wild blueberries. They love it! These woodstoves are not cookstoves, (though I do have one that needs to be re-assembled), but there is enough surface space to cook small pots of stew, etc. when the stove is hot enough. I used a griddle before and made eggs and pancakes too. The land here is blessed with many apple trees, some old heirlooms like Northern Spy and Wolf River. The apples are either picked, stored or processed- and used by us; and the ones that fall are gobbled up by the turkeys, chickens and cattle. (And, my daughter's horse gets some too) Our farm is where we make the hay for all the animals. We also hay other fields, as requested by landowners. The hay sustains the horse and cows throughout the winter months. All kitchen scraps are used for feed for the turkeys and chickens. The veggies in the garden that fall or go bad are also gobbled by the birdies. I can, dehydrate or freeze just about anything-- and if doesn't need to be canned, etc....the it gets stored in the root cellar. We use some electricity for lighting and appliances, but I also use oil lamps if I just need a little light for reading or mending. I have my chocolate kitchen built on my house now, so we use more electricity for the machines, etc. than I used to. That's the downfall. For the kitchen: Cast iron cookware. Had it a long, long time. When my parents passed away, I inherited pretty much all their pots. pans, etc. So---not a whole lot of new stuff since 1963. I guess that's kinda "green", isn't it? Water is from a well, with both an electric pump and a hand pump in the same well. Which one we use depends upon the weather and the usage. Most of the furniture here is very old and has been restored by my Mom who did refinishing, reupholstery, and caining. Fuel : We use propane gas for the stoves, dryer, and water heater. Not sure how "green" some of that stuff is, but we've got the food thing down pretty well.

I've got great friends; the group that was over were all relatives! LOL!

Elaina: I had to chuckle....a similar thing happened here. A quiet, casual dinner for 7 on New Year's Day erupted into a large, sit-down dinner for 17; and lasted until roughly 2:30am. David Ross's Crab Dip and toasts, several kinds of rolls, roasted new potatoes with garlic and rosemary, roasted root veggies, green salad, and thankfully, enough roast beef! Dessert turned into 2 large blueberry pies, done the same way Shelby did her peach pie, with the batter/crust on top. And ice cream. Must have ice cream with pie! I also had some "reject" truffles/bon bons that accumulated over the past week, so I put them on a tiered dessert tray. No one knew they were rejects because I turned the lights down lower. (I'm so bad!) I actually would have been grateful if some guests had brought some items, because I hadn't originally planned on the crowd....but no one brought a thing. With the chocolate shop built onto my house, there's always something around to serve in addition to the usual pie, cake, etc. Having a farm, and raising beef cattle helps these situations a lot. There's usually enough meats, be it roasts, steaks or ground meat- in the freezer to accommodate more people. The only issue is when using roasts from grass-fed beef, it can be a little on the tough side, so it should cook a little longer to attain that melt-in-your-mouth sort of texture. So, thinking ahead, I had cooked a total of 3 roasts in the slow cooker, hoping for some leftovers, but when the number of guests increased, the hope for leftovers really decreased. There was a little, though. Ah well. It was a wonderful evening, and I will plan better for next year so I don't get frazzled. Happy New Year, all!

Looks terrific from here, Mette!

Shelby: That crust was AMAZING!!! I didn't have any peaches, so I tried it on some blueberries we picked this summer. I just dumped a generous quart of frozen blueberries into each crust, poured a double batch of batter over them, and Voila! Our cozy little dinner party for 17 was begging for seconds!!!! Thank you so much for posting that! Much appreciated!!! Andrea Moderator's note: Happy New Year! This delicious topic continues in Your Daily Sweets: What Are You Making and Baking? (2015)

This thread has been so much fun to read! I want to make a fruitcake again now. The last time was about 10 years ago, for a bake sale. I labeled it "Not Your Grandma's Fruitcake". It was a light colored one, jamb-packed with dried pineapple, coconut, macadamia nuts, dried apricots, and lots and lots of rum. I had a difficult time parting with them as I took them into the bake sale area. They did bring in a pretty penny, but still, that was hard. I think I need to make that again. Thanks for reviving the idea! Happy New Year's to all! Andrea

Ummmm.....those look delectable!!!! Can be your friend?? Pretty please???? There's no way anyone could not love them!

That was hysterical! Thanks for posting....I needed a good chuckle. BTW...you could always use the GC as a down payment on the 2K Espresso Machine. (Were they really serious about that? That had to be a joke.)

I'm thinking about BBQ venison meatballs, David Ross's Crab Dip (which was ABSOLUTELY AMAZING at Christmas dinner!!!), and the usual veggie tray, crackers, chips, etc. For desserts/sweets, either a whole cheesecake, or some mini-cheesecakes. The chocolate one I did for Christmas dinner was fantastic- but very very rich. I am tempted to do that again; although it was the raspberry cheesecake that disappeared in record time. So, maybe some mini's of both varieties.. And then, some chocolate covered marshmellows rolled in soft, crushed peppermint- for the gluten-free crowd. Drinks....I will toodle down to the Yummy Bar and see what is available. I'm quite fond of the Viking Blod they introduced to me. Our high today is 17F, so, the warm spiciness sounds all the more enticing- as I am sure the temps will be in that neighborhood on New Year's Eve. So many delicious idea here...so little time. What's one to do?!

I've had that happen under two circumstances: One, when the filling/ganache wasn't cool enough----it was just warm enough that it made the shell sink. I kinda forced them out and really blew it. I knew better but I was in a hurry. (my bad.) The second time was because I didn't have a thick enough shell before I piped in the filling. It was so thin, that the middle sank in after they popped out. Not sure how much help that might be, but if you can go back and retrace your steps you might be able to identify the issue. Hope you had a lovely Christmas anyways! Andrea

Kerry, Sadly, we don't have a Costco (or a Sam's club, or a Trader Joe's) anywhere in this area. In fact, I don't believe any exist in the entire upper peninsula of Michigan. So, for that kind of stuff, I'd have to drive a couple hundred miles to Appleton or Green Bay. So, to freeze dry it, how would you mix it in the bark? It sounds absolutely amazing! Mmmmmmmm.

We had Fage around here once but I can't find it anymore. Bummer. So, Greek Gods - Full Fat- Honey Vanilla. Great with granola. I also use it for the kids' smoothies, esp before my daughter heads off to the slopes. I swear that stuff keeps her satisfied and full of energy. Finding it with full fat is sometimes a challenge. Wallyworld is about the only place around here that provides that option. Everywhere else it's either no fat or low fat. Blah. I got desperate once, and made my own. Got half gal of raw milk, (1/4 was cream!), followed the directions, and 24 hours later--- I was completely amazed. If I only had the time to mess with that every week!

Anna, Those lime-meltaways are fantastic! I used to make them all the time, but I ate way too many so I quit making them. They're quite addiciting. I'm sure the crowd was overjoyed with them! BTW, I think I gained about 10 pounds just looking at all the delectable brownies. Now, I must wipe the drool off my keyboard.... Thanks. Seriously though....that group has NO IDEA how good they have it- with all the tasty treats you make for them! WOW! Andrea

Stunning job, Minas! WOW!

Oh, YAY! I just found my Grandma' Springerle rolling pins!!! I think I know what's next on the to-do list! I have the blocks somewhere too, but I don't know where. The pins will have to do the job. When I was really young, I remember watching Grandma make a little hole at the top of the cookie's border. She explained that the imprint/picture on the cookie could be painted, and then a ribbon tied through that little hole, and then it was hung on the tree as an ornament. I remember seeing her finished (painted) cookie with the imprint of the cardinal sitting on a tree branch. Anyone else ever paint the cookies? Gram enjoyed all the kind of stuff. Just a fun thought....

Well, I've never posted on this thread, but found something worth posting about: Viking Blod It's a mead from Denmark, with absolutely lovely flavors. Honey, hibiscus, spices..oh goodness! Its wonderful! I bought it originally to make liqueur cubes for the candy shop. Hubby and I enjoyed it so much, I barely had enough for one batch of syrup. IMHO....it would make a nice addition, esp. for holiday gatherings and such. Vinique is next on my list - mainly because it looks so very cool- sparkling and swirling around in that bottle. Anyone ever tasted it? Just curious.

Wow, that crab dip sounds amazing!!! I think that is going on my "to make" list. For this year, my original plans were: Figs dipped in dark chocolate with a sprinkle of the Himalayan Pink salt. (sweet nibble) Those are wildly yummy. The salty/savory will probably be the ricotta boats. I found this in some amazing cookbook years ago- but I can't recall which one. Puff pastry "boats"- you have to use the handle of a wooden spoon to shape while they're hot; then pipe garlic/basil seasoned ricotta onto each boat; garnish with slivers of sundried tomato; fresh basil, red onion, and blk olive. Very colorful, very tasty. I like doing the baked brie with pears/cinnamon/honey; but I can pretty much hork that down all myself. Not a great idea to make, me thinks.

BEAUTIFUL WORK, CURLS!!!!