Free – food and drink recipes

Author: Orfa Camerlin

It began with the H.B. Reeses Candy Company in the 1920s when processed peanut butter and Hershey’s Milk Chocolate were introduced as peanut butter cups and today known as Reese’s peanut butter cups.

What is so special about Reese’s peanut butter cups? Is it the way it melts in your mouth without sticking to the roof of your mouth? Is it the sweetness and the saltiness combination that you taste? Is it the tiny little pieces of peanut that you feel in your mouth? Or is it all of the above?

The answer is, all of the above. When you eat a Reese’s peanut butter cup it triggers a number of sensations in your mouth, sweetness, saltiness and texture. Is it possible to recreate this filling in your own home? Many people have tried to duplicate the Reese’s peanut butter cup but ultimately missed the mark. There are many, many peanut butter cups recipes on the web but they all use the wrong ingredients. Here are some typical ingredients you would normally see on the web:

• Confectioners Sugar
• Peanut Butter (store bought)
• Graham cracker crumbs
• Butter or margarine
• Vanilla
• Salt

Here’s the problem, 4 of these 6 the ingredients are not necessary to make peanut butter filling and these 4 ingredients are not found in the Reese’s brand. If you don’t use the proper ingredients, you cannot recreate this awesome filling. Let’s take a look at a few of these ingredients and see what’s wrong if we use them.

Store bought peanut butter typically has a number of additives such as sugar, salt and preservatives. When you use store bought peanut butter you have no clear indication of how much of these additives are used. So when you make your own peanut butter filling, how much sugar and salt should you add to the recipe? This is not an easy question to answer using store bought peanut butter.

For texture, people use graham cracker crumbs. However these are loaded with many other ingredients not necessary for peanut butter filling such as, graham flour, corn syrup, leavening, and not to mention sugar and salt. When you eat a Reese’s peanut butter cup, the texture you feel are tiny little pieces of – peanuts.

Butter and margarine are not needed at all in a peanut butter filling. If left unrefrigerated, butter can go rancid. Also, butter and margarine typically contain salt. This is one ingredient you want to control the amount to add to a peanut butter filling. Too much salt will over power the other flavors and not enough salt will leave the filling bland.

And finally, you do not need to add vanilla to your recipe if you have the proper ingredient in the proper proportions. This is why the typical recipes you find on the Web are wrong. An awesome peanut butter filling is easier than you think to make if you know the right ingredients and measurements.

You can make home-made peanut butter filling that is “really” like the Reese’s brand. First, you need to use the right ingredients and secondly, you need to use the right proportions. It is possible to make peanut butter filling just like Reese’s by using only 4 ingredients and common kitchen equipment.

Article Source: ArticlesBase.com – Peanut Butter Cups – How To Make The Ultimate Candy

Author: ezaida

Singapore’s list of ice cream parlours is not too disappointing but if you have realized, there is none like Pop Tate’s Chocklit Shoppe in Bob Montana’s Archie comics…until Ice Cream Chefs (ICC) came along in mid-2007. Set up by co-founder Jeremy Wee, ICC allows you to savour innovative “100% homemade” ice-cream in the good company of fun and friends – the way Archie and friends always did at Pop Tate’s.
At this ice cream parlour, fun is a big factor despite its minuscule size: the cheerful greetings from the ” Ice Cream Chefs”, the enticing purple candy-coloured walls, and the large photo collage of customers’ snapshots that have been playfully doodled-on with funny captions.
Replicating the concept of Marble Slab Creamery’s and Cold Stone Creamery’s homemade ice cream, ICC scoops out innovative cold concoctions by “mashing” its “100% homemade” (mixed, made and froze in-house) ice cream and various “mix-ins” (a.k.a toppings) on a “Chef’s Rock” (a frozen granite slab). When it comes to the assortment of ice cream and mix-ins, though, ICC takes on the Willy Wonka’s school of thought. Here, the flavours of ice cream range from the usual suspects of Beanie Vanilla, Strawberries and Chocolates & Hersheys; to the sinful Nutella Delight and Nutty Peanut Butter; to the healthy Blueberries and Waterlemony, and even to the localized Durian, Milo Peng and Milk Tea! The mix-ins, too, goes the similar route with at least 30 kinds of toppings! What’s more, Tuesdays are free mix-ins days and you can have your first mix-in for free and subsequent mix-ins at the standard charge of $0.70.

At ICC, “homemade” is an understatement (”personalized” would better fit the bill): ICC welcomes your new flavour ideas and lets you bring your own mix-ins so that you can play ice cream inventor. But if you do not trust your own judgement, here are some cool creations which are, well, absolutely cool!

High on ICC’s list of must-tries is Fruity Overload ($4.80 for large), a concoction of watermelon, Mrs. Smith (green apple and cinnamon) and peach ice cream that is laden with Fruit Loops and Corn Flakes. Popular amongst the ladies and weight-watchers, this healthy fruity concoction has the initial suspect taste of strawberries and cream that gracefully veers into a fruitier tang. The fillings of Fruit Loops and Corn Flakes were the right amount of crunchiness, though perhaps fresh fruits would be a better choice for mix-ins.

If you are in a dire need for a midday caffeine fix, the Cappuccino Chocolate Crunch ($4.80 for large) – a blend of chocolate, cappuccino and Nutella ice cream – will perk you up in more ways than a steaming cup of coffee can. With its sinfully rich mocha flavour, no surprises for guessing that this chocolate-cappuccino-Nutella ice cream will prevail as the new café mocha. What’s more, the crunchy mix-in of Kinder Bueno and M&Ms in every mouthful will have coffee connoisseurs converting into Cappuccino Chocolate Crunch fans.

For the adventurous, try the Durian Surprise ( $4.80 for large), a customer’s innovation of durian and chocolate ice cream mixed with Loackers mini wafers. Sceptics are advised to think along the lines of chocolate-covered strawberries and banana splits to rid of doubts. Rich, fragrant, sinful, sweet and crunchy in all the right parts, this is one must-try for fans of the thorny fruit.

It is all self-service here: select from the array of ice cream and mix-ins, watch the ice cream master smash your ice cream into shape on the Chef’s Rock, and collect and pay for your ice-cream at the cashier. Nevertheless, the service is warm and friendly.

The SD Food Advisor’s take on Ice Cream Chefs
Due to its unassuming location at the residential area of East Coast Road, ICC is a well-kept secret (especially amongst the secondary school students studying in the Katong schools) but the ice creams here are somewhat worth the journey. True lovers of ice cream will warmly welcome ICC’s “create your own ice cream” concept while the rest of us can depend on the ice cream chefs’ good judgement.

About the Author:

Author Bio: This petite wordsmith and literary mistress sure dream big: She wishes to place herself alongside the likes of legendary travel writer Paul Edward Theroux and celebrated food writer Alan Eaton Davidson as she unveils only the best of Singapore’s hot zones and sizzling kitchens. For this, Ezaida digs going “off the beaten track” to take her alike-minded audience on a Singaporean road less-traveled.

Article Source: ArticlesBase.com – Ice Cream Chefs: I Scream Homemade Ice Cream!