*Because they have a slightly deeper flavour.

2- Unsalted butter

    *The taste is better and the cook, rather than the manufacturer, controls how much salt goes in the recipe.

3- Free-range eggs

    *They taste better and produce better results than battery eggs.

4- Organic and stoneground flours

    *I use them because they are healthier and have better flavour.

5- Nuts

    *The oils they cointain quickly turn rancid when exposed to air, so always store open packets in the freezer.

6- Chocolate

    *Use plain chocolate with at least 70 per cent cocoa solids: supermarket own-labels are usually of very good quality and value.

7- Lemon or orange zest

     *Use unwaxed fruit and wash the fruit well before removing the zest.

8- Real vanilla essence (the finest is from Mexico or Madagascar)

     *Because vanilla is expensive, some of the essence available is either low-grade or fake and chemical, and so smells and tastes very harsh.

9- Accurate

     *Accurate scales and measuring spoons are essential. A teaspoon is 15ml, a tablespoon 15ml: all should be measured level unless the recipe calls for a roundedmor heaped spoonful.

10- Electric food mixers

     *They also make complicated recipes easier, less messy and less exhausting.

11- Baking sheets

     *Can ruin the best recipe and the most careful preparation. Heavy, professional-quality sheets or those specially made for biscuits are wise investments and last a lifetime.

12- Storage

     *Biscuits quickly lose their crispness, and often their shape, in humid conditions.

13- Oven thermometer

     *Oven thermometer also very useful. Each oven is an individual – most are temperamental. Learn how yours behaves, how quickly it warms up, how well it retains heat and where the hot spots are.

200 grams semisweet chocolate

3 sticks butter

2 1/4 cups sugar

8 eggs

1 1/4 cup flour

1/4 cup cocoa powder, unsweetened

1 1/2 Tsp baking powder

pinch of salt

pepperment candy, crushed

Preheat oven 350 F. Line two 12- cups cupcake pan with baking cups. Melt chocolate and butter in a bowl over a pan of simmering water. Once melted, remove from heat.

Stir in sugar. let mixture cool (10 minutes).

transfer mixture to another bowl and beat with electric mixer for 3 minutes.

Add eggs one at a time, mixing for 30 seconds with each addition.

Sift flour, cocoa powder, baking powder and salt into the mixture. Mix well scoop the batter into prepared pans.

Bake for 25 minutes or until toothpick inserted into center comes out clean, cool on a rack.

Frost cupcakes with pepperment frosting garnish with pepperment candy.

Makes 24 cupcakes.

Pepperment Butter Cream Frosting

1 cup (2 sticks) butter

4 cups powdered sugar, sifted

1/4 cup milk

1/8 tsp all-natural pepperment extract

Beat butter until creamy, scraping down the bowl as you go.

Add 3 cups of the sugar, milk and pepperment extract.

Beat until combined. add more powdered sugar, as needed, to get a smooth velvety consistency.

Enjoy!

Ingredients:

1 ½ cups all purpose flour

¾ cup unsweetened cocoa powder

1 cup sugar

¾ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

2 eggs

½ cup warm water

1 cup milk

1 T. lemon juice

3 T. oil

1 tsp vanilla extract

Preheat the oven to 350 degrees F.

Line cupcake pans with paper cup liners.

In a glass bowl, pour in the milk and lemon juice.  Let it settle for a few minutes, and then microwave for a few seconds until warm (not hot).  This milk and lemon juice mixture makes the cupcake have a nice texture and adds great flavour.

In a bowl, sift the dry ingredients:  flour, cocoa power, sugar, baking power, baking soda and salt.

Add the eggs, warm water, milk and lemon juice mixture, oil and vanilla.

Mix well until smooth, using an electric mixer.

Pour the batter into the paper cups about ¾ full.

Bake for 20 minutes.  The tops will spring back when you touch them.

 Tip: I always keep lemon juice in the fridge because it’s a great ingredient for cooking or baking. 

The ingredients in this chocolate cupcake recipe are very simple and may already be in your cupboard =)

This is a recipe that you can easily make, and both children and adults love it.

I prefer baking my own chocolate cupcakes because it’s less sweet than the commercially bought ones.  And there are no preservatives too. You can also lessen the sugar further if you wish.

These moist chocolate cupcakes are also great to bring to a party or potluck.  It only takes a few minutes to prepare the ingredients. 

I hope you enjoy baking these chocolate cupcakes and eating them!

Did you know that you can write simple articles for Triond and earn extra spending money?  It’s fun helping others and at the same time writing about topics that you enjoy!  Join Triond now and I hope you enjoy it as much as I do.

It was probably hard enough on the purists to accept the rise in popularity of the vodka Martini (versus the original gin version) but they also have had to endure what I call Martini hybrids such as chocolate, apple, watermelon concoctions that people also refer to as Martinis.

Not to pile on the purists again but I also wrote that Martini hybrids keep the Martini tradition and interest alive which, I think, is a good thing.  Regardless that, we all share a common bond – an attraction to this famous drink.

Recently, I made a trip to the historical, outdoor Eastern Market in Detroit Michigan to spend a Saturday of shopping for the freshest meats, fruits and vegetables in our locale and to watch the street musicians show off their exceptional talents.

Image Credit

It was there that I stumbled upon the small display by a vendor called American Premium Blends, selling mostly small, 8 ounce bottles of cherry and blueberry juice concentrates they market as Michigan grown; natural; healthy; scientifically developed products that provide high volumes of antioxidants.

Their website states that doctors Frederick Valeriote, Ph. D. and Russell Betts Ph. D wanted a great tasting antioxidant supplement that contained fruits and berries that were grown and harvested in the United States.  They created these concentrates blending blueberry, blackberry, cherry and apples.

I tried a small sample of the Cherry Harvest product and it was very sweet and a little tangy, but very good.  They suggested adding an ounce to such foods as yogurt, oatmeal, pancakes, salads, smoothies, etc.  This seemed all good to me so I decided to buy an 8-ounce bottle of the Cherry Harvest product for $6.

When getting ready to move on, the sales lady said to me that you could even add this to your favorite cocktails.  I jokingly asked her, “how about a Martini?”  She said, “yeah, I add an equal part of Cherry Harvest to an equal part of vodka in the Martinis I mix.”  Now that grabbed my attention.

So I took her advice and tried it in my next Martini.  I mixed my usual ingredients and added one ounce of Cherry Harvest; stirred it carefully and dropped in the olives.  I wasn’t sure what to expect, as the clear Martini turned completely red.  I finally took a couple of sips and….it tasted pretty darn good!  A nice change of pace.

Image Credit

But what can I call this masterpiece?  Cherry Martini is far too boring.  I’ll have to eventually think of something a little more catchy.  (I’m open to any suggestions from readers of this article.) 

So, you can have your cake and eat it too, so to speak – a relaxing buzz that’s a little bit healthy. 

Here is how I do it:

• 1 ½ ozs. of gin (Beefeaters, of course)
• 1 oz. of vodka (Absolute of Smirnoff)
• ¼ oz of dry vermouth (Martini & Rossi – another classic)
• 1 oz. of Cherry Harvest
• stir in ice and strain into a V-shaped cocktail glass
• add an olive or two (garlic flavored)

And, as always, I make no apologies to the fun governors out there who may be upset the notion of a healthy cocktail.

Image via Wikipedia

Ingredients

Ginger extract – 2 cups

Citric acid – 1 ½ tsp

Sugar – 4 cup

Sodium benzoate – a pinch

Lemon essence – ½ tsp

Method

Select fibreless variety of ginger. Scrap the outer skin and cut into small discs. Prick with a fork. Add water to it, till it covers the whole pieces. Add sugar and citric acid and boil it for few minutes. Cool down, filter the syrup and then add essence and preservatives. Store it in a sterilized dry bottle. While serving dilute with water and give in small cups.

Image via Wikipedia

Image via Wikipedia

You gotta hand it to the Germans: they really know how to—How do we say this politely?—imbibe creatively.

And while you already know the majority of their methods—most require bier, some require gartens—there are a few that have yet to catch on in this freedom-loving nation of ours.

Specifically, the one that involves slipping powder into your cranberry juice.

Introducing Spike Your Juice, a German-inspired form of alchemic madness that turns juice into hooch.
As you might recall from your extensive travel (and/or drinking) in the land of the schnitzel, it’s originally known as Federweisser. The Americanized version—a powder created by a handful of homesick expats—comes inside a Pixy-Stix-style wrapper, which you then pour into a 64-ounce bottle of juice (anything other than orange will do). Replace the lid with something called an Airlock—we’re no chemistry majors, but it’s basically an oversized hypodermic needle…for juice—and let it sit.

And then, you wait. They recommend 48 hours, but we’ll say go ahead and wait a little longer—the more time you give it, the more it ferments, and the stronger it’ll be. And then…drink. While you know you’re not getting a fine Bordeaux—or really, any kind of Bordeaux—you’ll feel secure in the knowledge that you’ll have a backup bottle of fizzy, boozy juice in the fridge at all times.

And now let’s learn about turning potatoes into vodka…

 Ingredients: Malt-2 cups, Hops-5 cups, Sugar-3 cups, Yeast-1 tbsp, Water-2 gallons.

 Add more malt for a darker color. If you need a stronger flavor add more sugar and a small amount of brewer’s hops. In order to get the best flavor, use 2 cups of fine sugar and 3 cups of brown sugar. This will give about 19% by volume. Heat about 2 quarts of water and dissolve the malt syrup.

Add sugar to the mix slowly and stir until dissolved. Let the mix boil for several minutes then pour into crock and add the balance of water. If you use hops wrap them in a cheese cloth and hang it in the mix. Wait about three hours and skim off foam. Place the hydrometer in the mix and from this point on keep your eye on it. It will sink in about three days or so and you are ready to bottle your beer.

The best way to bottle is to use a small hose but do not disturb the mix. Slowly place the hose about one inch from the bottom and start pouring. As each bottle is filled about one and a half inch from the top, pinch the hose to stop the flow and then release and fill the next bottles and let them age at least 10 days. The very best flavor comes after about 3 months. You can start another batch immediately as you will want to start drinking the first one almost immediately but always remember, don’t drink and drive.

Mango Smoothie

Ingredients:

2medium or one large mango skinned & chopped

one papaya(optional) skinned, seeds taken from the middle & chopped.

2-3 spoon youghurt(low fat or full fat)

one glass low fat milk or skimmed milk

1-2 table spoon honey ( It depends how sweet you like it,start with one and after tasting it you could add the 2nd spoon if prefer)

2 orange juice

half glass icy water

Ice cube half glass

One banana chopped in pieces

Put all the ingredients in the smoothie machine and mix them all together until soft and mixed, check the taste and if needed add more honey or milk and serve it.

You can keep it in the fridge for 2days.

Image via Wikipedia

Pound Cake

Makes: 8-10 servings

1 cup flour

¾ cup sugar

½ cup whole milk

½ cup melted butter

1 tbsp baking powder

1 tbsp vanilla

1 egg

1.      Preheat oven to 200*C (400*F).

2.      Whisk all the ingredients together until the butter is fluffy and light

3.      Pour into a lightly greased baking dish and bake for half hour, or until done (when a skewer inserted in the centre comes out clean).

Soufflé

Makes: 6 servings

2tbsp unsalted butter, melted1/4 cup granulated sugar for ramekins (oven-proof bowls)

1 1/3 cups whole milk

2-3 drops of vanilla essence

3-4 drops of orange or green food colour (optional)

1/3 cup plus 1 ½ tbsp regular granulated sugar

1/3 cup flour

1 ½ tbsp unsalted butter, softened

4 large eggs, separated powdered sugar

1. Preheat oven to 180*C (350*F).Grease six ramekins with butter Out the granulated sugar inside each ramekin and toss to coat. Refrigerate to chill ramekins.
2. Keep 1/3 cup milk aside. In a saucepan, pour remaining 1 cup milk and add vanilla essence and food colour (if using). Heat just to a boil, turn off the heat and set aside.
3. In another bowl, whisk 1/3 cup granulated sugar, flour, and the reserved ½ cup milk. Add a little hot milk and whisk to combine.
4.  Stir in flour mixture into the hot milk mixture in the saucepan and bring to a simmer over medium heat, whisking sometimes, Simmer just until thickened. Turn off heat.
5. Add butter, stir, and cover, set aside 15 minutes. Whisk in egg yolks.
6. Using an electric mixer or whisk, whip egg whites in a clean dry bowl until soft peaks form. Add 1 ½ tbsp sugar and whip until stiff and glossy. Fold into the milk mixture.
7. Pour into ramekins, filling up to ¾ of each. Use your thumb to make a shallow “channel” around the inside rim; dust with caster sugar.
8. Bake 20-30 minutes or until puffed and golden. Don’t open the oven door while baking.

Punch

Makes: 8-10 servings

1 ½ cup orange juice

1 ½ cup lemon juice

½ cup pineapple juice

2 cups sugar

1 cup boiling water

500ml ginger ale

Ice cubes according to taste

Slices of orange

1. Stir the sugar into the boiling water until melts. Cool.
2. Pour in orange, lemon and pineapple juices and blend well.
3. Now stir in the ginger ale and add ice cubes to it.
4. Garnish with slices of fruit and serve chilled. 

Virgin Mojito

Makes: 1 serving

10-15 pudina leaf

1 tbsp sugar

3 tbsp fresh lime juice

3 tbsp sugar syrup

Ice cubes

½ cup ginger ale, chilled

1. Bruise the pudina leaf with the back of a steel glass along with sugar, lime juice and sugar syrup.
2. In a shaker, put the pudina mixture along with ice and shake well. Pour into a tall glass, topping up with ginger ale. 

2. Mixing the rum with Lime Juice

3. Mixing the rum with beer

4. Mixing rum with Fanta

5. Mixing rum with fruit juices like pineapple

6. Mixing white and dark rum, triple sec, lemon and lime juice, simple syrup and a dash of grenadine syrup

7. Mixing rum, cola, and lime cocktail

8. Mixing spearmint, rum, sugar, lime, and club soda. (I love it during summers)

9.  Mixing fresh fruit juice and rum cocktail is a great party drink

10. Blending the flavors of coconut and pineapple with rum gives it a unique taste

The best I presume is mixing rum with lime juice.