Join Natasha on her raw food weight loss journey! Today Natasha show you how to make an incredible superfood raw cacao dessert recipe. For the complete recipe, go to: http://www.rawradianthealth.com/blog
Added: 1141 days ago by
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Melt 1 ounce unsweetened chocolate and 1 teaspoon butter over hot water. Remove from heat; blend in 1 cup confectioner's sugar and 1 tablespoon hot water. Place in a medium-sized mixing bowl and beat with an electric mixer until smooth. If necessary, add hot water, a teaspoonful at a time, until of desired consistency. (I added an additional teaspoon of hot water.) Place into a piping bag and use for decorating iced or un-iced sweets. I use a Quick Tip method, since I do not have a piping bag. I cut a *very* small opening at the bottom of a quart-sized plastic bag and inserted some of the chocolate icing into the bag. I then squeezed the Chocolate Decorator's icing out of the small hole in the plastic bag to write my grandson's name on a cupcake. This icing will look much nicer with professional equipment, but you can always use this quick and easy method. You may use your Chocolate Decorator's Icing for more than writing names and messages; you may draw the outline of any item that you want to feature. You can also form it into items like florets that will hold their shape. This is a project that is a lot of fun to do with your children. I hope you enjoy this Chocolate Decorator's Icing!
Added: 1147 days ago by
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Place an ice ball in an Old Fashioned glass. In a measuring cup, mix together 2 oz. bourbon whisky, 1 oz. lemon juice, 1 oz. lime juice, and 2 oz. simple syrup. (If you are not using an ice ball, also add ice chips.) Pour mixture into a cocktail shaker and shake vigorously. (If you don't have a shaker, use a mixer or blender to blend well.) Immediately pour over ice ball, and place a cocktail pick containing ½ of an orange slice and 1 stemmed maraschino cherry on top of the drink.
Added: 1148 days ago by
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In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner's sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!!
Added: 1148 days ago by
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In a small mixing bowl, combine 1 cup brown sugar, 1 cup chopped walnuts, and ¾ cup melted butter. Stir well, and set aside. Place 1 ½ cups white sugar and 2 ½ teaspoons ground cinnamon in a gallon-sized zip-lock bag. Close the top, holding it together with your hands and shake the bag until the mixture is well-blended. Now, open your refrigerated biscuits, and remove the biscuits from the first can. Separate the biscuits from each other, and cut each biscuit into four equal quadrants. Place the biscuit pieces all at once (or a few at a time) in the bag of sugar and cinnamon. Shake well to coat biscuit pieces. Place the biscuits evenly in a ring in a Bundt cake pan that has been sprayed with cooking oil spray. Spread one-half of the caramel-walnut mixture over this first layer of spiced biscuit pieces. Now, open the second can of biscuits, and repeat the process, ending with the remainder of the caramel-walnut sauce on top of the second layer of spiced biscuit pieces in the Bundt cake pan. Place the pan of layered spiced biscuit parts and sauce in an oven that has been heated to 350 degrees. Bake 30 minutes, or until golden brown. Immediately invert the Caramel-Walnut Monkey Bread onto a nice cake plate. (You will want to choose a plate that has a lip around the edge, so that sauce will not drip off the plate.) Serve immediately. Monkey bread is served by pulling individual pieces from the warm bread..
Added: 1148 days ago by
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