Cotton Candy

1. The modern world has allotted a special day for almost anything perceived as noteworthy to celebrate, and spun sugar treat is no exception. In the United States at least, a National Cotton Candy Day is celebrated every December 7, highlighting the fact that the sweet stuff has already had a hundred years of history into it to attain national significance. And of course, we need not say that cotton candy has from the time of its invention gradually delighted the whole world.

2. Cotton candy bags are huge, as the finished product are also huge. But the fact is that this confection is mostly air and only a little sugar, which accounts for its being lightweight, in fact, lighter than feathers.

3. It was formerly called fairy floss and candy floss until 1920, referring to the tiny sugar strands from which the product is made.

4. It tastes very sweet because the only ingredient it has is sugar, but a serving carries less calories with it compared to a can of soda. It won’t even cause tooth decay when consumed only in moderate amount. Apart from that, it is fat-free treat.

5. While we can enjoy this treat today fresh or pre-packaged, in many flavors, patterns, and colors, it is still the same treat that it was when it was first invented. This is because it is a simple, flawless confection to start with.

6. In Asia, Japanese and Chinese cotton candy vendors have turned the spinning of sugar from a simple industry into a form of art that is both popular and glamorous, and classes about it have emerged in some large cities.

7. The machines that are used today in making this confection is generally the same as those that were used when the first cotton candy machine was invented less than hundred years back. Innovations have been introduced, but the technology used remains the same.

Info of Marshmallow Treats

S’more Bars

  • 1/2 cup chocolate chips
  • 4 cups Golden Grahams cereal
  • 2/3 of a 10 oz. bag of marshmallows
  • 1/2 stick (4 tablespoons) of butter or margarine
  • cooking spray
  1. With cooking spray, grease the spatula and the pan you will be using.
  2. Melt the butter or margarine in a pot over the stove. Add the marshmallows and heat until the marshmallows melt. Turn off the heat.
  3. Put the Golden Grahams in a separate bowl. Add the melted marshmallow mixture and stir until evenly coated. Add the chocolate chips and mix to incorporate.
  4. Pour it all into the greased pan. Use the spatula to spread it out evenly and press down. Let cool, then cut into bars.

Triple Chocolate Treats

  • 1/2 cup plain M&M candies
  • 3 1/2 cups Cocoa Krispies cereal
  • one 8 oz. bag of chocolate marshmallows, like Kraft’s Jet-Puffed Mallow Bites Chocolate Brownie Marshmallows
  • 2 tablespoons butter or margarine
  • cooking spray
  1. Apply cooking spray to a spatula and a baking pan.
  2. Melt the butter or margarine in a pot over the stove. Add the chocolate marshmallows and heat until melted. Turn off the heat.
  3. Add the Cocoa Krispies and M&M candies, and stir until evenly coated.
  4. Pour the mixture into the baking pan. Use the spatula to spread it out evenly and press down. Let cool, then cut into bars.

Healthy Dessert Ideas

  1. Healthy Coconut-Banana Mousse with Yogurt and Honey

Ingredients:

1 fresh or frozen banana, peeled and cut into chunks

A half cup of coconut milk

A half cup of plain yogurt

3 tablespoons of skim milk

3 tablespoons of honey

A small amount of lemon or lime juice (optional for extra flavor)

Directions:

Combine banana with the rest of ingredients in a blender. Blend all until smooth. Pour the blended mixture on cold plate of a Frost Food machine. Let the emulsion frozen and mix it sometimes using spatula until getting homogeneous, thick texture of your preference.

  1. Healthy Avocado-Vanilla Mousse with Yogurt and Honey

Ingredients:

1 ripe avocado, halved and pitted

A half cup of vanilla yogurt

5 tablespoons of skim milk

3 tablespoons of honey

Directions:

Combine avocado with the rest of ingredients in a blender. Blend all until smooth. Pour the blended mixture on cold plate of a Frost Food machine. Let the emulsion frozen and mix it sometimes using spatula until getting homogeneous, thick texture of your preference.

  1. Healthy Blueberry-Strawberry Mousse with Yogurt and Honey

Ingredients:

A cup of blueberries

A half cup of strawberries

A half cup of vanilla yogurt

A half cup of skim milk

3 tablespoons of honey

Directions:

Combine blueberries with the rest of ingredients in a blender. Blend all until smooth. Pour the blended mixture on cold plate of a Frost Food machine. Let the emulsion frozen and mix it sometimes using spatula until getting homogeneous, thick texture of your preference.

About Triple Orange Cake

The recipe produced a moist, not too sweet cake with an almost custard consistency. Heavenly scented with orange and floral notes it made the house smell incredible. But the best part was that it lived up to its siren song aroma. Intensely oranges with a slight, pleasant bitterness, it seems to bloom in the mouth, leaving behind a glorious lingering flavor of almonds. Rich and dense it is best in small pieces, powdered with a dusting of sugar and garnished with something just a little sour like raspberry coulis or a lively lemon curd.

Was it worth all that trouble? Absolutely. Though next time I might use a larger pan to change the ratio of custard center to chewy crust. Or perhaps, bake it in two round cake pans.

Triple Orange Cake

Ingredients:

2 oranges
1 lemon
1 cup all-purpose flour (unbleached)
1 tablespoon baking powder
1 tablespoon orange flower water (optional) [1]
2 teaspoons vanilla
1/2 Carton Firm Silken Tofu [2]
1/2 teaspoon salt
1 2/3 cups sugar [3]
1.5 cups toasted and finely ground almonds or almond meal
2/3 cup olive oil (I used half-blood orange infused and half regular) [4]
Powdered sugar for dusting on top when cooled
Preheat oven to 350 F.
Grease a 13×9 inch pan or two 8 inch cake pans.

Place oranges and lemon in a saucepan with enough water to cover most of the way. Bring to a boil and cook for half an hour or until the fruit is very tender. Drain and cool.

Seed the citrus fruit and cut into quarters. Place citrus into a blender or food processor and blend until smooth. Add tofu and process until well blended. Empty into a large bowl and add sugar, vanilla, salt, and orange flower water (if using). Stir to combine.

Sift the flour and baking powder together in a small bowl and combine with the ground almonds. Mix well.

Starting and ending with the flour alternatively add the wet and dry ingredients, stirring just until mixed (add 1/3 of the flour and mix, add 1/3 cup of olive oil and mix, third flour, rest of olive oil, and rest of flour mixture). Do not over mix.

Pour into your baking pan(s) and bake until an inserted toothpick produces only moist crumbs not liquid. For the 13×9 inch pan this will take about 1 hour and 20 minutes [5]. For the 8 inch pans, probably 45 minutes to 1 hour.

Inverted Chocolate and Vanilla Cupcakes

It looks like a lot, but it does not take as much time as one might think, and from my own experience I definitely think that following all of the steps are well worth the results.

Ingredients needed for the chocolate cupcake:

2 teaspoons of baking powder
¼ teaspoon of baking soda
1 1/3 cups of all-purpose flour
¾ cup of unsweetened cocoa powder
A pinch of salt
3 tablespoons of softened butter
1 ½ cups of white sugar
2 eggs
1 cup milk
¾ teaspoon of vanilla extract

Ingredients for vanilla cupcakes:

¾ teaspoon of baking soda
A pinch of salt
1 ¼ cups of all-purpose flour
4 tablespoons of butter
1 cup of white sugar
2/3 cup of milk
2 eggs
1 egg yolk
1 teaspoon of vanilla extract

Ingredients for chocolate frosting recipe:

1 cup of unsweetened cocoa powder
5 cups of confectioner’s powder sugar
1 ½ cups of softened butter
½ cup of milk
½ teaspoon of espresso powder
2 teaspoons of vanilla extract

Ingredients for the vanilla frosting recipe:

3 cups of powder sugar
1 ½ teaspoons of vanilla extract
2 teaspoons of milk
1/3 cup of softened butter

Ingredients needed for cupcake toppers:

Chocolate candy melts
Vanilla candy melts
Piping bag with a small tip (2)
Wax paper

Once you have made both the chocolate and vanilla cupcakes and both the chocolate and vanilla frosting, you may being preparing and putting together the final product. Grab the set of chocolate cupcakes and the set of vanilla frosting. Frost each cupcake with a generous amount of frosting. Now repeat the steps, but with the vanilla cupcake and the chocolate frosting.