So far for me today:
1 mini Twix
2 small boxes Mike and Ikes
2 small boxes of candy sticks
Fess up.
1 mini Twix
2 small boxes Mike and Ikes
2 small boxes of candy sticks
Fess up.
Halloween candy confession thread
- Thread starter I Are Baboon
- Start date
1 crackle
1 snickers
1 milkyway
1 3 muskateers
countless crunch bars to follow.
1 snickers
1 milkyway
1 3 muskateers
countless crunch bars to follow.
4 packs of Smarties.
pathetically, only one mini snickers, and half a pineapple
These are THE BEST!!!!!
No trikker treeters yet. What the hell?
Are you handing out pineapple slices tonight?
Nothing.
None, I hate halloween.
No candy, no food at all actually.
Gumbefish that dog is so my new best friend.
Gumbefish that dog is so my new best friend.
yesterday:
2 donut holes
2 1/2 Reese's cups
1 almond joy
1 Hershey's special dark
Small bowl of chocolate ice cream
today:
1 kit kat
1 Reese's cup
I'm at the point where I dont care what I eat. I just ran a marathon.
This feeling will last for about a week then I'm back on the veggies.
2 donut holes
2 1/2 Reese's cups
1 almond joy
1 Hershey's special dark
Small bowl of chocolate ice cream
today:
1 kit kat
1 Reese's cup
I'm at the point where I dont care what I eat. I just ran a marathon.
This feeling will last for about a week then I'm back on the veggies.
Yesterday:
1 mini-mounds bar (dark chocolate)
1 Hershey's special dark
Today:
Nothing so far, but I have some in my lunchbox :biggrin:
(1 mini-twix, 1 Reese's cup)
1 mini-mounds bar (dark chocolate)
1 Hershey's special dark
Today:
Nothing so far, but I have some in my lunchbox :biggrin:
(1 mini-twix, 1 Reese's cup)
No, a co-worker brought it in. It was amazing. I need to get the recipe from her. Yummy dark chocolate cake with the slightest hints of wasabi, crystalized ginger, chocolate ganash, and fresh whipped cream icing! YUMYUMYUMMY!
I hope you post it..............
Just the Baby Ruth I fished out of the pool.
I live in the middle of nowhere and never get trick-or-treaters, but I always convince the wife that we need to buy a couple bags of candy just in case some little kids stop by. You can't send them away disappointed if they make the effort to stop by our house.
trick-or-treaters this year = 0
candy for me = two full bags
trick-or-treaters this year = 0
candy for me = two full bags
I will!I hope you post it..............
Here you go! One of the most fantastic cakes I've ever had.
*BLACK PEARL LAYER CAKE RECIPE*
*Black pearl ganache*
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon ground ginger
1/2 teaspoon wasabi powder*
2 tablespoons black sesame seeds*
1 tablespoon corn syrup
2 tablespoons (1/4 stick) butter, room temperature
*Ginger syrup*
1 cup water
1/2 cup sugar
5 tablespoons matchstick-size strips peeled fresh ginger
1 vanilla bean, split lengthwise
*Cake*
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 tablespoon vanilla extract
*Whipped cream frosting*
2 cups chilled heavy whipping cream
1/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
Additional black sesame seeds
*For black pearl ganache:*
Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.
*For ginger syrup:*
Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.
Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)
*For cake:*
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.
Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)
*For whipped cream frosting:*
Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.
Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)
*Available in the Asian foods section of some supermarkets and at Asian markets.
*BLACK PEARL LAYER CAKE RECIPE*
*Black pearl ganache*
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon ground ginger
1/2 teaspoon wasabi powder*
2 tablespoons black sesame seeds*
1 tablespoon corn syrup
2 tablespoons (1/4 stick) butter, room temperature
*Ginger syrup*
1 cup water
1/2 cup sugar
5 tablespoons matchstick-size strips peeled fresh ginger
1 vanilla bean, split lengthwise
*Cake*
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 tablespoon vanilla extract
*Whipped cream frosting*
2 cups chilled heavy whipping cream
1/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
Additional black sesame seeds
*For black pearl ganache:*
Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.
*For ginger syrup:*
Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.
Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)
*For cake:*
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.
Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)
*For whipped cream frosting:*
Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.
Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)
*Available in the Asian foods section of some supermarkets and at Asian markets.
I approve of an excellent movie reference!
So I brought in my huge bag of extra chocolate bars. The wimmins here bogarted all the Almond Joys!! DAMMIT!!! I knew I should have picked them all out. 
AH HA HA HA HA HA
I ate all the almond joys here too!
oh, cool! Cake recipe!!!!
I ate all the almond joys here too!
oh, cool! Cake recipe!!!!
So what's with women being Almond Joy hoarders?
I ate a $hitload of candy yesterday. 
Today:
2 mini Snickers.
1 mini Tootsie roll
(too sweet)
2 mini Snickers.
1 mini Tootsie roll
(too sweet)
I just ate 4 mini snickers. I simply couldn't stop myself.
Their brothers are calling to me right now....... damn those little ****ers.
Their brothers are calling to me right now....... damn those little ****ers.
i have ate a ridiculous amount of candy today.
on the way to work: mini take 5 and a laffy taffy.
at work so far: 2 mini butterfingers, 2 dove minis, a reisen, 4 laughy taffys. 2 mini kit kats
on the way to work: mini take 5 and a laffy taffy.
at work so far: 2 mini butterfingers, 2 dove minis, a reisen, 4 laughy taffys. 2 mini kit kats
Love Take 5's
i have more waiting for me at home. but i think that i might give them all to the kid next door or i'll eat them all.Love Take 5's
I think I'll have a couple of Hoegaardens tonight...does that count?
I prefer Mounds bars, but an Almond Joy will definitely do in a pinch!
Sometimes you feel like a.....well, you know...
Oh, I do
