CANDLE & SOAPMAKING KITS

By admin 　http://www.go2itnetwork.com/cheesecake-candle/

What kind of dessert should I make for my birthday?

My birthday is coming up and I want something other than a traditional birthday cake. I still have to be able to put candles in it, due to my parents’ request, so it can be a cake/pie/pizza/pudding jumble thing….anything really, as long as it’s deliciously indulgent….be creative!!!!

Molten Chocolate Puddings
-350 g dark chocolate, chopped in chunks
-50 g soft butter
-150 g (2/3 cup) caster sugar
-4 eggs
-2 tbsp plain flour
-Cream or icecream to serve
Grease 6 x 125 ml ramekins and place them on a baking tray.
In a small bowl, lightly beat the eggs.
Beat the butter and caster sugar together until light and fluffy. With the mixer still going, gradually add the beaten eggs. Add the flour and ensure that all ingredients are well combined.
Melt the chocolate by placing it in a bowl over a saucepan of simmering water or in a microwave on low for 1 – 2 minutes.
Add the melted butter to the other mixture and beat to a smooth paste.
Divide the chocolate mixture evenly between the ramekins. If you wanted to, you could now set the puddings aside until you are ready to cook them.
Place the ramekins in an oven preheated to 180*C and cook for 18 – 20 minutes. Check the puddings by inserting a skewer: you want them to be gooey in the middle, but cooked at least 1 cm from the edge.
Serve immediately with cream or icecream.

Pannacotta with Ruby Sauce
-3 cups cream
-3 tsp gelatine
-1 vanilla bean
-1/3 cup caster sugar
-1 cup caster sugar
-1 cinnamon stick
-125g fresh or frozen strawberries/raspberries (I’ve only ever made it with raspberries)
-1/2 cup good-quality red wine
Lightly grease six 150ml ramekins or moulds with oil. Place 3 tablespoons of the cream in a small bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
Put the remaining cream in a pan with the vanilla bean and sugar and heat gently while stirring, until almost boiling. Remove from the heat and whisk the gelatine into the cream mixture until dissolved. Pour into the moulds and chill for 2 hours or until set. Unmould by wiping a cloth dipped in hot water over the mould and turning it out onto a plate.
To make the ruby sauce: Stir the sugar with 1 cup of water in a pan over medium heat until the sugar has completely dissolved (do not allow to boil). Add the cinnamon stick and simmer for 5 minutes. Add the berries and wine and boil rapidly for 5 minutes. Remove the cinnamon stick and push the sauce through a sieve; discard the seeds. Cool; chill before serving with the panna cotta. May be garnished with fruit.

Mango Cheesecake
- 500 g mango, diced
- 500 g cream cheese
- 1/2 cup sugar (or to taste)
- 1/4 cup water
- 1 tbsp gelatine
- 300 ml cream
- 1/2 cup plain sweet biscuits
- 75 g butter
Blend biscuits in a food processor, then mix with melted butter. Press the mixture into the bottom of a cheesecake tin (springform pan). Place tin in freezer. (**You may need to make more of the base, depending on the size of your pan. I often like to make my cheesecake base thicker too, to prevent any mishaps!)
Combine half of the mango with cream cheese and sugar in a food processor and process until smooth.
Add the gelatine to the water and warm in a microwave for about 20 seconds. Stir the gelatine until fully dissolved and allow to cool.
Add cream to the blended mango mixture and blend for about 40 seconds.
Add the cooled gelatine and blend for a few more seconds.
Gently fold remaining mango into cheesecake mixture.
Pour the mixture into the prepared tin. Refrigerate for 6 hours, decorate with slices of mango and thickened or whipped cream. (You can also top with some berries).

Candles By Victoria Nov. Review Pt. 2

Freshware 6-Cavity Cheesecake, Pudding and Muffin Silicone Mold and Baking Pan $11.74 Make delicious muffins perfect for parties and get-togethers with the Freshware SL-106RD! Not only is this easy-to-clean muffin pan constructed of food-grade silicone, but it’s also heat, odor, and stain-resistant as part of Freshware’s premium Chef’s Specialties line of silicone bakeware. The Freshware SL-106RD silicone muffin pan makes up to 6 muffins at once….

Freshware 15-Cavity Mini Cheesecake, Pudding, Tart, and Muffin Silicone Mold and Baking Pan $12.99 Mini tarts for your next party with the Freshware SM-103RD silicone tartlet pan! This pan makes 15 small tarts or quiches that are perfect for appetizers or individual desserts. As part of Freshware’s new Chef’s Specialties line of premium bakeware, this silicone pan has a non-stick coating that allows for easy release and effortless cleanup….

Freshware 6-Cavity Pudding, Cheesecake, Tart, and Muffin Silicone Mold and Baking Pan $9.58 The Freshware SL-103RD 6 cavity tart/pudding pan is constructed of food-grade, non-stick silicone, making it both easy to clean and easy to use. It’s great for making mini quiches, tartelettes and hors d’oeuvres. As part of Freshware’s Chef’s Specialties line of premium bakeware, the SL-103RD is a must-have for any kitchen….

Blueberry Cheesecake Scentsy Bar $5.00 Thick, rich NY cheesecake with a light graham cracker crust and delicious blueberries….

Beanpod Candles Cheesecake, Tea Light, 9-count $6.63 Beanpod Candles are made from 100% stabilized natural soy wax. A paraffin free fragrant candle that’s clean and healthy for the environment….

Beanpod Candles Cheesecake, 4.5oz Jar $8.67 Cheesecake is part of Beanpod’s Bistro Collection….

Shining Star (Over Night Shipping Only) – Bits and Pieces Gift Store Make them feel like stars with our Ghirardelli star gift basket. Cleverly crafted with a celestial assortment of sweets including milk, mint and dark chocolate bars as well as double chocolate cocoa. Long after these sinful sweets are gone, the basket remains as a shiny reminder of your thoughtfulness….

The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York’s Renowned Vegan Restaurant $9.50 A collection of vegan dishes gathers recipes from New York’s highly acclaimed meatless restaurant, presenting such offerings as White Bean and Rosemary PTitle: The Candle Cafe CookbookAuthor: Pierson, Joy/ Potenza, Bart/ Scott-Goodman, BarbaraPublisher: Random House IncPublication Date: 2003/07/01Number of Pages: 229Binding Type: PAPERBACKLibrary of Congress: 2002153324…