Today we are featuring the ten cutest mobile bars. If you're looking for a way to wow your guests with something unique and memorable this is it!! Up first is Bubble Bros with their Prosecco Van. This three wheeled Piaggio has been converted into a sparkling wine and prosecco van. They began their business by doing ev
Designed by Sydney-based practice Alexander &CO., the new three-level Imperial Hotel Erskineville is a ‘palace of pleasure’.
Durante la presidencia de Gerardo Machado en los años 20, el comercio turistico en Cuba alcanzó su máximo esplendor, convirtiendo al país en un destino
These Nanaimo bars are delicious no-bake three layer cookie bars. The layers are made with pudding, chocolate, and cookie crumbs.
Image 8 of 15 from gallery of The Charles Grand Brasserie and Bar / COX Architecture + H&E Architects. Photograph by Anson Smart, Steven Woodburn
It changed everything.
Try these raw vegan Nanaimo bars in place of the traditional version! Filled with nuts and coconut, and sweetened with maple syrup.
Some things in life are easier than they look. Like navigating a foreign train station. Or fitting all of those clothes in your tiny suitcase. Maybe even riding a bicycle and looking at your watch at the same time (something that I am totally incapable of doing!). This it also true with candy making. We all do it. We buy a chocolate bar or candy cup or marshmallow treat from the store and chow down. At no point in the time when we rip open the plastic wrapper to when we’re licking chocolate from our fingers do we think about the work that went into making our snack. We think nougat, yum. Peanuts, yum. Caramel, double yum. I think it’s time we break into those tricky candies on Candy Challenge 2011! We’ve conquered marshmallows and taffy, sponge candy and mallow cups. Now it’s time to make our own Three Musketeers bars! Yes, we can! And let me tell you, they will be delicious. If you have made marshmallows before then this will be a piece of cake for you. If you have a stand mixer it will be even easier (if you don’t, then prepare to get some serious arm muscles!). This recipe makes a huge amount of candy, be prepared to share or get really hyper from all the sugar. I’ve accompanied this recipe with some step-by-step pictures. Don’t be too nervous, just be ready to clean lots of sticky bowls once you’re done. Homemade Three Musketeers Bars Adapted from Chocolates and Confections 2 egg whites ¼ cup light corn syrup 1 tbsp vanilla ¾ cup milk powder (my box is labeled Instant nonfat dry milk) ½ cup cocoa powder ¼ cup powdered sugar 1 oz unsweetened chocolate 3 ox bittersweet chocolate 2 cups granulated sugar ¾ cup water 1 ½ cups light corn syrup 1 package chocolate candy melts Oil a 9x13-inch pan and set aside. Mix together egg whites, corn syrup and vanilla in the bowl of your stand mixer (or just a regular bowl if you’re using a hand mixer). Sift together the milk powder, cocoa powder and powdered sugar. Melt the unsweetened and bittersweet chocolate in the microwave. Mix the sugar, corn syrup and water in a medium pot. Now all of the ingredients are ready to go! Bring the sugar mixture to a boil over medium-high heat. Place the cover on the pot and allow to boil for 3 minutes. Remove the lid and clip on your thermometer (I’ve upgraded to a digital thermometer, it has an alarm to let me know when I reach certain temperatures). Heat until you reach 233° F. Once the temperature hits 233° F, begin whipping your egg white mixture on high. Continue cooking the sugar. Once it reaches 257° F, remove from the stovetop and slowly stream the hot syrup into whipping egg whites. You want to hit the sweet spot in between the bowl and the whisk. Continue whipping for 8 minutes. The mixture should be cooler to the touch, very shiny and glossy. Switch to the paddle attachment and add the powdered ingredients on low speed. Mix just to combine. Add melted chocolate and mix until you see no more streaks of chocolate. Pour/scrape out of the mixing bowl and into your prepared 9x13 pan. Oil your hands and press into a flat slab. Allow to cool for at least 4 hours or up to overnight. This stuff will be pretty tough to deal with Turn out the slab of chocolate nougat onto the countertop. Using a big knife, cut the slab into strips. Then use the same knife, or a bench scraper, to cut the strips into squares. Melt chocolate candy melts in a bowl set over simmering water. Remove from the heat and dip the nougat squares in chocolate, following the pictures below to achieve the waved tops. Allow the candies to set in the fridge. You can store them in the fridge or enjoy them right from the freezer. Delicious!
Read on for a list of anything and everything to do in Chicago…
Beskrivelse Model information Height: 170 CM Weight: 50 KG Try on size: L Size chart: Size Chest Sleeve length Length M 122cm 48.03 Inches 70cm 27.56 Inches 67cm 26.38 Inches L 126cm 49.61 Inches 72cm 28.35 Inches 69cm 27.17 Inches XL 130cm 51.18 Inches 74cm 29.13 Inches 71cm 27.95 Inches Warm tips: All are measured manually in a flat-laid position, with an allowable error of some 1-3cm. All dimensions are subject to the actual object. Unit: cm
The House of Zwack produces three fine Hungarian herbal liqueurs that are now available in the US; Zwack, Unicum, and Unicum Plum.
Beauty is in the eye of the beer-holder.
There are so many eateries in NYC that it would take 22.7 years of dining out to experience all of them. That means a lot of variety and a heck of a lot of choice. This is a city where you’re as likely to find no frills, dollar-a-slice pizza joints as Michelin-starred stalwarts renowned the world
It’s difficult to imagine eating out in Moscow before Russian restaurateur Andrei Dellos came along and lured us into gastronomic extravagance. Now, the man behind the city's iconic Pushkin Café shows
This 3 Ingredient Maltesers Fudge is the ONLY Maltesers Fudge recipe you will ever need! It's the perfect easy dessert and both regular and Thermomix instructions are included.
Thank goodness David was the only one to witness my embarrassing moment in the back yard the other day. I was enjoying the cooler tempera...
“Sorry, tonight’s not going to be possible,” Marie-Line’s infamous phrase as she guarded Paris’ most notorious nightclub in the 80s and 90s still echoes in the arched doorway under Bacchus' watchful eye. In his 130 years, the Greek god of wine and intoxication has seen an unrivalled star-studded crowd cross Les Bains’ threshold, [...]
One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It's like....magic! Adapted from Magic Cake by Jo Cooks.
