How to Make Dark Chocolate Truffles: Chocolates Day
Chocolates Day is November 29th, and doesn’t Dark Chocolate Truffles sound heavenly? Who doesn’t appreciate chocolate truffles? We all know how addictive they are, and how delicious too. These chocolates have ganache centers, which are coated with bittersweet dark chocolate. A ganache is comprised of a mix of chocolate & cream. The chocolate used to coat the ganache centers, which can, if desired, be rolled in nuts,...
How to Make Peanut Butter Fudge: National Peanut Butter Fudge Day
If you love peanut butter, then you’ll be crazy about this recipe for Peanut Butter Fudge. It satisfies your peanut butter craving, has that texture you need to make an effort to chew, and then it’s smooth, creaminess melts in your mouth…and not in your hand. 😉 How to Make Peanut Butter Fudge: A nice recipe I make for peanut butter fudge follows. Type: Dessert Recipe Prep Time: 8 min Cook Time: ~ 20 min Yields: ~ 2...
Candy Making Tips: National Candy Day
National Candy Day is here, and it’s important to have some effective tips when candy making. Who of us doesn’t remember the days when a candy could cheer us up? A lollipop could make a scratch or bruise be ignored. A chocolate Valentine Candy box from a sweetheart could cheer us up. How about a candy cane at Christmas that could make us believe in the elusive Santa? Candies to eat at the movies made the picture show so...
How to Make Homemade Fudge Candy
In our house, Halloween means Mom makes Homemade Fudge Candy. It’s just not the same without that sugary sweet confection on hand. Fudge should be cooked slowly at medium heat to soft-ball stage. I usually cook it to a temperature of 235 – 242 degrees F, depending on the day. Don’t rush the process. Choose a dry day to make fudge. A candy thermometer is a necessity. How to Make Homemade Fudge Candy: Mom used to cook...
Ever Tried These Black Licorice Candies?: Good & Plenty Day
Good & Plenty Day is here, and if you don’t know what they are, well, it’s a box of deliciously flavored, candy coated licorice. Once you’ve tasted them, you’ll look forward to the next box. Inside each candy is a small piece of soft, black liquorice. The only way I will eat black licorice is if it’s in a Good & Plenty, which is chewy & softer than the long Twizzlers of black licorice, sold...
How to Make Caramel Apples: Caramel Apple Day
Nothing says Fall like Caramel Apples, and October 21st is Caramel Apple Day! Biting into the apple by biting through that sweet caramel shell is just such a delicious experience. I love the candy apples with red candy coating on them too. Apples are wonderful at any time, but the caramel just adds a whole new dimension to the flavor of this tasty treat. How to Make Caramel Apples: This recipe makes 5 caramel apples. Type: Candy...
How to Make Caramel Corn: National Popcorn Poppin’ Month
October is National Popcorn Poppin’ Month, and I suppose we should be watching movies, cuddled up inside from the cold, rainy weather. Isn’t it a wonderful aroma when corn is being popped and suddenly, it feels like you just have to have some? Corn has been popped in the Central American Region for nearly 7000 years. Sweetened popcorn is a fairly new treat, such as caramel corn. I remember the days when people would make...
National Caramel Month: How to Make Cream Caramels
National Caramel Month has finally arrived in the month of October. Caramel is simply created by combining sugar with a liquid and boiling it until it thickens suitably. Another way to create a richer caramel is to combine the water and sugar as above, but adding butter, heavy cream & vanilla extract. A lovely recipe for Cream Caramels that follows. How to Make Cream Caramels: Around Halloween is a perfect time of year to make...
Food Photography & Canadian Model – Kimberly Edwards
Of course I love food! Otherwise, I wouldn’t have this website for sure! LOL I love all sorts of foods and ingredients… As a model, I like to try and incorporate my love for food & fun when I am able. A few years ago, I had the chance to get some creative makeup shots in during a photo shoot with Michael Gray & Beauty in Motion, as my make-up artist. Typically in fashion, I don’t get to model food, per se,...
How to Make Prailines: National Prailines Day
USA (COOKING WITH KIMBERLY NEWS) – A true Southern USA delight is the Prailine. That would explain why the USA has a National Holiday to express their love for it – National Prailines Day! Confused as to what a prailine or prailines are? That’s simple to explain. You are dealing with a few simple ingredients, but pecans definitely star in this recipe, as they did in the recipe yesterday for pecan sandies for National...
How to Cook Old Fashioned Turner Family Fudge
This fudge is usually a Fall treat, right around Halloween. My Mother would make this every year, and the entire tray of fudge would disappear quickly. Melt in your mouth, a sweet treat that you’ll remember your whole life through. How to Cook Old Fashioned Turner Family Fudge: Oooh…Ahhh! I love this stuff! Unbelievable, old-fashioned fudge from the Turner Family! ~ Kimberly Turner Type: Sweets Recipe Prep Time: 10 min...
Candy Apples You Probably Shouldn’t Eat…
Photo above: Kimberly Edwards as “Crazy Doll”, photo by James Willan, Make-Up by Stacey Estabrooks, Hair by Viktorya Maurice I had a photo shoot this past Tuesday, and some cool shots came out of it. The make-up artist, Stacey Estabrooks, was making me into a “crazy doll”… I think they turned out really cool and really creepy! However, I don’t think you should eat these poisoned...
My Weakness For Chocolate…What’s Your Favorite?
With all that Easter chocolate out there…I do have a favorite… Check out what kind my favorite is @ Easter time: My Chocolate Weakness *** I hope you enjoyed this excerpt from Kimberly-Edwards.com on Cooking With Kimberly! Until next time… Eat Deliciously, Kimberly Edwards ;D P.S. Tell me what your favorite chocolate is, especially at Easter time by Commenting in the Box below… 🙂 [tags]chocolate, Easter...
Trending Now
-
How to Cook Down-South Smothered Liver & Onions with Gravy + Video
August 9, 2007| 5 CommentsIf you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really... -
How to Brine a Whole Chicken + Video
April 30, 2012| 3 CommentsThe most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen)... -
How to Scald Milk for Baking + Video
October 14, 2010| 9 CommentsDon't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated... -
How to Make a Saltine Cracker Pie Crust
November 25, 2008| 1 CommentLooking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues... -
How To Peel Small Onions Quickly & Easily
June 9, 2008| 3 CommentsWhether they are small white onions, pearl onions, small red onions, shallots or any other type of small onion...and you... -
How to Slow Roast Chicken with the Best Skin Ever + Video
April 1, 2008| 8 CommentsI discovered this amazing trick unintentionally... When we were in university, there were times I would use my slow cooker,... -
How to Marinate Sirloin Tip Steak + Video
July 24, 2012Tonight, I have decided to BBQ some sirloin tip steaks that looked beautiful from my grocer. It is a marinating...
