Post a random thought

[beer_dude]

Originally Posted by StephenB

Holy cannonballs Guys!

'Mythbusters' Accidentally Shot a Cannonball Into Someone's Home - Yahoo! News

That should be an interesting episode! Don't try this at home kids! Oh, that was your home?

[Uno]

Originally Posted by beer_dude

That should be an interesting episode! Don't try this at home kids! Oh, that was your home?

That is AWESOME!!! You can't write a better comedy script. (No one was hurt so it's REAL funny.)

[user 6507]

Originally Posted by Uno

That is AWESOME!!! You can't write a better comedy script. (No one was hurt so it's REAL funny.)

I would love to see the out-takes with the "Oh Shits!" bleeped out....

[melliedee]

[Uno]

Originally Posted by melliedee

Nice!

Dear Santa, I know you're very busy. I've been mostly nice. You look good in red. I have enough socks.

[Mogley]

In my life I have bought at least a mile of Christmas light and probably closer to two

[melliedee]

I finally discovered some holiday "baking" that I can actually do (I remember confessing to Randomonia last year that I had never purchased a bag of flour )

So....pretzels. Pretzels are the new cookies. You can make these little Rudolphs with the twisty ones, a Rolo and M&Ms for eyes (bake in oven till Rolo is slightly melted and push eyes in after, the top of the pretzel curve are his ears). Or you can dip the long rod ones in chocolate and then all kinds of stuff: sprinkles, caramel, nuts.

I think I can do this. The only thing I need is a double broiler....

[Uno]

Originally Posted by melliedee

I finally discovered some holiday "baking" that I can actually do (I remember confessing to Randomonia last year that I had never purchased a bag of flour )

So....pretzels. Pretzels are the new cookies. You can make these little Rudolphs with the twisty ones, a Rolo and M&Ms for eyes (bake in oven till Rolo is slightly melted and push eyes in after, the top of the pretzel curve are his ears). Or you can dip the long rod ones in chocolate and then all kinds of stuff: sprinkles, caramel, nuts.

I think I can do this. The only thing I need is a double broiler....

No you don't. Take 2 pots. 1 that roughly fits into the other. Or, a pot and a metal bowl or baking dish that fits into the pot. Fill the pot with enough water to submerge the bottom inch of the smaller, pot, bowl, dish. Bring the water to a low boil. The boiling water melts the chocolate in the upper pot without burning it. work right out of the upper container while it stays in the hot water. add chocolate chunks as needed to melt. Easy peasy. Don't overheat or the chocolate will dry out. Don't get water in the chocolate or it will ruin it. If the chocolate starts to dry and harden as you work, empty it and melt some more.

YOU CAN DO IT!

[melliedee]

Originally Posted by Uno

No you don't. Take 2 pots. 1 that roughly fits into the other. Or, a pot and a metal bowl or baking dish that fits into the pot. Fill the pot with enough water to submerge the bottom inch of the smaller, pot, bowl, dish. Bring the water to a low boil. The boiling water melts the chocolate in the upper pot without burning it. work right out of the upper container while it stays in the hot water. add chocolate chunks as needed to melt. Easy peasy. Don't overheat or the chocolate will dry out. Don't get water in the chocolate or it will ruin it. If the chocolate starts to dry and harden as you work, empty it and melt some more.

YOU CAN DO IT!

Thanks, Uno! I have those items.

OK, "low boil." I mean, I know how to boil water, but I always just turn it on high like for noodles and stuff. Are you saying to turn it on medium and wait till it boils and keep it on medium?

[sonofdob]

a "low boil" or a "simmer" is the state just before the water begins to boil...water boils at 212 F...(for our US neighbours...100 C for us up in Canada)...water simmers in the 185 F to 200 F range...you can heat the water on high and as the water starts to form small bubbles you can back it off to medium high...voila...you have simmering water perfect for melting chocolate......sonofdob

[melliedee]

Originally Posted by sonofdob

a "low boil" or a "simmer" is the state just before the water begins to boil...water boils at 212 F...(for our US neighbours...100 C for us up in Canada)...water simmers in the 185 F to 200 F range...you can heat the water on high and as the water starts to form small bubbles you can back it off to medium high...voila...you have simmering water perfect for melting chocolate......sonofdob

Thank you!

This will be an experiment, but I think it will be fun. I also saw this cool gadget at Kohls: a cake pop maker. It comes with cake mix and sticks (lollipop holders) and tips for frosting; they come out like little cakes on a stick. I had a mini-Hallmark Movie Channel Christmas Moment Fantasy in the store where I was the girl known for delicious cake pops and fun, holiday pretzel rods.

[Uno]

Originally Posted by melliedee

Thank you!

This will be an experiment, but I think it will be fun. I also saw this cool gadget at Kohls: a cake pop maker. It comes with cake mix and sticks (lollipop holders) and tips for frosting; they come out like little cakes on a stick. I had a mini-Hallmark Movie Channel Christmas Moment Fantasy in the store where I was the girl known for delicious cake pops and fun, holiday pretzel rods.

The top pot doesn't need to sit level. The handle can make it set at an angle which is fine. The only idea here is to keep water hot to melt the chocolate in the pan above. Chocolate doesn't STAY melted well with direct heat or mircowaving etc... It melts then burns and dries quickly. Because the water only lets it get to around 200 degrees it stays melted without burning. You don't want it just loosely floating in the water as it would most likely tip. Experiment with whatever you have on hand to see what seats in the larger pan the best before you get started.

Oh and you can use just about any chocolate. Milk chocolate, dark, white, whatever. They also sell bakers chocolate and melting wafers at most candy stores/supermarkets. I would start with a few chocolate bars or bulk kisses to play with. And wax paper for laying them out on. If you put a plate in the freezer, then take it out and put wax paper over it, the dipped pretzel will "speed cool" and harden in place faster.

[GrosGlove]

Where is this shi....y remote from "CLICK" I could use it and blast thru time and wake up on Jan 4th just in time for my plane !!!

Why is it so long before the vacations ???

[TAPPY]

Originally Posted by melliedee

I finally discovered some holiday "baking" that I can actually do (I remember confessing to Randomonia last year that I had never purchased a bag of flour )

So....pretzels. Pretzels are the new cookies. You can make these little Rudolphs with the twisty ones, a Rolo and M&Ms for eyes (bake in oven till Rolo is slightly melted and push eyes in after, the top of the pretzel curve are his ears). Or you can dip the long rod ones in chocolate and then all kinds of stuff: sprinkles, caramel, nuts.

I think I can do this. The only thing I need is a double broiler....

psst Pampered Chef makes an all in one product (small and large) that you can use in the microwave for candy making/pretzel dipping. I got both...I use them for more than candy making...one of the best products I have ever bought. It is easy to clean to.

I thought those cake pops thingys looked interesting to.........but I think I read on some ones facebook status that they were hard to use (maybe Chars ??)

I have a no fail microwave fudge recipe, no fail microwave pecan brittle, and no fail toffee crunch recipe (you make with saltine crackers). I like the no fail part of it....I have wasted quite a bit of grocerys trying to do holiday treats.


My baking fantasy is that I will make one of those holiday cakes on the cover of Southern Living.....it will never happen.

[Uno]

Originally Posted by TAPPY

psst Pampered Chef makes an all in one product (small and large) that you can use in the microwave for candy making/pretzel dipping. I got both...I use them for more than candy making...one of the best products I have ever bought. It is easy to clean to.

I thought those cake pops thingys looked interesting to.........but I think I read on some ones facebook status that they were hard to use (maybe Chars ??)

I have a no fail microwave fudge recipe, no fail microwave pecan brittle, and no fail toffee crunch recipe (you make with saltine crackers). I like the no fail part of it....I have wasted quite a bit of grocerys trying to do holiday treats.


My baking fantasy is that I will make one of those holiday cakes on the cover of Southern Living.....it will never happen.

Wow I will have to look for that. Colleen does "Texas brittle" on the holidays. The kids fight over it. I think it's the saltine toffee you're speaking of. A cookie sheet of saltines, brown sugar and butter to a rolling boil, pour over crackers, cover in chocolate and crushed walnuts. Sound about the same as yours? It is our family traditional holiday candy. I am in charge of smoked salmon, summer sausage, and pepper jelly. Also "expected" holiday fare.