by Fünchkins
Places like Pärlans Konfektyr in Stockhom really warm my heart. It is a candy shop that makes, wraps and sells candy made from recipes from the 30′s and 40′s. The focus is on quality, not quantity and everything is made, wrapped and boxed by hand.
The ladies and Leyli from the video below dress in vintage costumes and totally look the part of Rosie the Riveter.
With all the picnics and parties you are going to be invited to this summer, it’s a great idea to be able to pull something out of your recipe cache in a party emergency.
That’s is what this recipe for peanut brittle is, it’s made in the microwave so it is made literally minutes before you go out the door and can be left to harden while you go make yourself presentable for the party. And if you use salted peanuts, you can have the salty sweet action that’s so popular in food right now.
This microwave peanut brittle recipe is from Plain Chicken, who also has other treat recipes
Cuberdons are Belgian sweets that are really very popular within the country but not well knows outside their borders. I Love Belgium has featured them just to show us how lovely they really are. Cuberdons are made with a secret recipe shared only by a handful of confisiers or confectioners and are a firm part of every Flemish child’s memories.
Cuberdons are a violet-coloured sugar cone with a thick raspberry syrup inside. The traditional way to eat the Cuberdons is to bite the top and release the thick syrup inside.
Everybody has heard about Van Halen and their aversion to brown M & Ms, but does anyone know the real story of why they supposedly hate brown M & Ms. The band was big in the eighties, really big, playing and selling out great halls and concert venues, but they had a weird clause in their contract with promoters, no M & Ms in the dressing rooms or backstage, anywhere.
David Lee Roth tells us the complete story behind why they had this bizarre clause in their contracts and how he let the media take a rumour to take on a life of its own. [Read more...]
I’m always on the look out for cookies and cakes to look at, I love the idea of making my own candy bars, and I’d probably grow by twenty sizes if I had all the ingredients all the time. I have most of the ingredients for the next recipe, Coconut Balls (truffles), a combination of condensed milk, dessicated or grated coconut under a dark chocolate shell. All I need to do is get the chocolate and I’m ready to be descend into chocolate induced incoherency. I found the recipe from Flagrante Delicia, Portuguese chef Leonor de Sousa Bastos’ blog with some of the most amazing pictures of food I have ever seen. It’s enough to make you drool.
