levi beamish @ GIAPO Queen St. - 28.04.2009 09:46

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=-ww3ytXD1vc&hl=en

Chapman's Canadian Collection

ntroducing our newest addition to the Chapman's Family. Our Canadian Collection has been crafted with our finest ingredients. We use only 100% Canadian Dairy for an incredibly indulgent flavour.



http://www.youtube.com/watch?v=qB8hHCZ0oUE&hl=en

DANZIEZ DANZIES @ GIAPO Queen St. - 11.07.2009 04:47

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=ZHT2jz5nd5I&hl=en

craig @ GIAPO Queen St. - 04.01.2010 12:09

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=8eyuq4KXMS4&hl=en

testv2

dsag



http://www.youtube.com/watch?v=HBJtDSigiqM&hl=en

Tutorial: Amber Skies

Woo hoo! I did a tutorial that I am loving and I hope you guys do too :0) More are coming! What I Used: Face: Mary Kay Full Coverage Foundation- Ivory 200 Victoria's Secret Camoflague Concealer Palette Mary Kay Loose Powder- Ivory 200 Mary Kay Cheek Glaze- Tangerine Mary Kay Highlighter Eyes: Mary Kay Eye Primer Mary Kay Shadows: Amber Glaze all over lid Crystalline in inner corner and highlgiht Chocolate Kiss in crease and outer corner MAC Melon pigment under bottom lashline Loreal Carbon Black Liner on upper lashline Lumene Blueberry Curl Mascara in black Mary Kay Lash Lengthening Mascara in black Lips: Mary Kay Gloss-Melon Sorbet



http://www.youtube.com/watch?v=fFIQBlNU9fA&hl=en

Vanilla Cake - How Do I Love Thee? Let Me Count the Ways

There are so many things that can be done with a simple vanilla cake that the only limit is your imagination. Sure, you can make a standard sheet or layer cake ... but as delicious as those are, they're pretty ho-hum. Sometimes you want something simple and straightforward; but most of the time, the extra effort to turn your basic cake into something more creative is worth every delicious calorie!

Trifle is an elegant dessert that involves simply spreading a sheet cake with jam, cutting it into cubes, then placing alternating layers of cake and custard (or pudding) into a glass bowl for a beautiful visual effect. Petits fours are another perfect "grown-up" use for your cake. Again, cut it into cubes; but this time dip the cubes into a thin frosting and decorate the top of each square with sprinkles or nonpareilles or drizzles of an alternating color of icing. These are perfect options for a young girl's tea party or for a baby shower, and will make a memorable treat for someone very special.

But if you want something to please a general crowd, turn your vanilla cake into one of the great treats of all time: an ice cream cake. Take a basic sheet cake and slice it into two layers. Take some softened ice cream and spread it over the bottom layer, then place the top back on it, wrap it in plastic wrap, and freeze it until the ice cream sets again. Frost it, decorate it, slice it and serve it ... your simple dessert will have become a masterpiece!

Another fun treat that's very easy to make is to, once again, cut the cake into cubes. Take each cube and dip the bottom half into melted chocolate, then dip the chocolate into toasted coconut or ground hazelnuts or sprinkles ... the variations are endless. Let the chocolate set, then place 1 or 2 cubes onto long skewers; these are particularly festive for parties and holidays, as you can tie them with curling ribbon in colors appropriate to the event.

So, while people are inclined to take this plain cake for granted because of its simplicity, it's this simplicity that is precisely the beauty! A basic vanilla cake is delicious on its own, but is easily dressed up to make many different desserts to fall in love with.

How to Make a Low Fat Pumpkin Roll

If you have a sweet tooth, it can be very difficult saying no to sweet treats and desserts if you are watching your weight. Fortunately, there are some great low fat desserts, which you can treat yourself to without worrying about consuming too much fat.

We all need to eat some fat in order to be healthy, but some dessert recipes contain lots of fat and calories, both of which are unnecessary for a good flavor. Healthier alternatives can be just as flavorful, or sometimes more so, than the more calorie-laden snacks.

Take the following recipe for pumpkin roll, for example - the Splenda keeps the calorie count down and the pumpkin puree and walnuts give the cake all the great flavor it needs. You can use margarine instead of butter to make the filling if you want to, because the difference in taste will not be that noticeable. Use Splenda "baking sugar" in this recipe for all the flavor of sugar without the calories.

It is important to ensure you put enough powdered sugar on the towel so the cake does not stick to it. This recipe makes ten servings and you can serve it alone or with a cup of coffee for a satisfying mid-afternoon snack.

What you will need for the cake:

3/4 cup all purpose flour
1/4 cup powdered sugar
3 eggs
1/2 teaspoon each ground cinnamon, ground cloves, baking soda, and baking powder
1/4 teaspoon salt
2/3 cup pumpkin puree
1/2 cup Splenda
1 cup chopped walnutsWhat you will need for the filling:

6 tablespoons softened butter
8 oz softened cream cheese
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for garnishHow to make it:

Preheat the oven to 375 degrees F. Grease a ten by fifteen inch jelly roll pan and line it with wax paper. Grease and flour the paper. Sprinkle the powdered sugar over a thin towel.

Mix the flour with the cinnamon, baking soda, baking powder, salt, and cloves and then beat in the Splenda and eggs. Beat in the pumpkin. Transfer the batter to the prepared pan and sprinkle the nuts over the top.

Bake it for about fourteen minutes or until the top of the cake is springy, then turn it on to the prepared towel. Peel off the wax paper and roll the cake up in the towel, beginning at the narrow end. Let it cool on a wire rack.

Beat the cream cheese with the powdered sugar, vanilla extract, and butter to make the filling. Unroll the cake carefully and remove the towel. Spread the cream cheese and butter mixture over it and roll it up again. Wrap it in plastic wrap and chill it for an hour or more, then sprinkle extra powdered sugar over it and serve.

JESS

Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=6eTVq25ObVM&hl=en

The Basic Principle of Weight Loss

Weight loss is a method of inducing your body to release some of its accumulated fat. You do this by "taking in less" and "taking out more", or you consume fewer calories while taking out more energy through exercises.

When you do a weight-loss program, it is very important for you to eat often and well. This will make your body free from hunger and starvation. It is also very important for you to continue doing exercises, so that it is encouraged to burn calories and some of that stored fat.

In principle, weight loss is about how to manage calories. Just as in managing other investments. That means you must invest wisely in food that still provides taste and nutrition without huge load of calories.

Those who successfully lose weight, they treat calorie like money. They are not only counting the amount of calories on food, but they are also concerned about the quality of the food. How many calories are needed and used by the body, and how much nutritional content that coming with that calories.

When faced with the food equivalent of a 'luxury item' (an ice cream, chocolate, or some other fatty foods) they tend to go for a more 'economical' alternative like fresh fruit, fat-free frozen yogurt, or a sorbet.

They do not deny themselves that they love a sweet, cream, or other satisfying food, but they try to choose foods that will still give pleasure without unnecessary fat, sugar and calories, or becoming loss of control.

When doing a weight-loss program, you will eat the same basic foods like after you reach your goal of ideal weight. However, during weight loss, you will switch from foods containing a lot of carbohydrates or grain foods, and replace it with seafood, fruits, and vegetables. Because the fastest way to lose weight is to consume enough fish, fruits, and leafy green vegetables.

If you want a full portion of foods, then seafood and vegetables are the best way to consume. They are full of nutrients, low in calories, and provide important heart healthy fatty acids your body's needs. They are also an excellent way to start your weight loss.

Lewis Bostock and Jess Cann accepting a sandwich at giapo

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http Giapo genuine Italian gelato



http://www.youtube.com/watch?v=vIUPwVqrYqs&hl=en

brianna @ GIAPO Queen St. - 01.01.2010 06:00

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=G5iOBPh4Kno&hl=en

amm.ina frried rice absurd rice @ GIAPO Queen St. - 19.06.2009 04:14

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http frried rice fried rice has posted this video from the GIAPO genuine italian gelato in Auckland. The message left is: amina is fat



http://www.youtube.com/watch?v=bwesuP-ZnwI&hl=en

A Healthy Approach to Dessert

Many of us enjoy a good desert every now and then. Very often we have a craving for a fancy fruit desert but instead of taking a healthier alternative we tend to lean towards the pre-made products, such as strawberry shortcake or cherry cheesecake. What this means is that our fruit is accompanied by a high calorie pastry. Fresh fruit on its own has the ability to provide our bodies with fiber and vitamins; therefore, fruit is a great addition to any desert as long as we take the time to create something that is healthier than cheesecake.

Since fruit is sweet on its own, our dependency on sugar additives is not necessary. By eliminating unnecessary sugars we are cutting out a lot of the calories. So what can we mix our fruit with in order to create a healthier yet still delicious desert? You can incorporate lots of fat free or reduced fat products into your fruit. Low fat or light ice cream, light or low fat whipped cream, dark chocolate, and low fat or light yogurt are just a few of the options. You can cut up some fruit and place them on top of a scoop of fat-free ice cream. You can cut up some fruit and place it in low-fat vanilla yogurt. Yet another option is to melt some dark chocolate and dip your pre-diced fruit.

Another way that you can get creative with your fruit is by mixing other healthy snacks along with the fruit. For instance you can add some raisins, peanuts, cheerios, or any other dried fruit or healthy snack in order to create a fun trail mix treat. You can even throw in a few tiny chocolate or peanut butter chips into your mix. The possibilities are truly endless when it comes down to creating healthy deserts.

Disney World Dining - Cinderella's Royal Table

Being the entrance to Fantasyland, Cinderella's Royal Table is definitely the center of attention, standing at an amazing 180 feet tall. You will definitely feel like royalty while enjoying your meal here because this dining location also offers characters. Cinderella and friends meet and greet with you as you dine in this elegant atmosphere.

This American dining location offers breakfast and lunch as a character dining experience. Dinner is less of a character dining experience. You don't get to dine with Cinderella and her royal friends for dinner, you only see the Fairy God Mother and she's not available for meet greet. However, Cinderella is available for you to see in the foyer just as you walk into the castle.

The Once Upon a Time Breakfast provides you with scrambled eggs, sausage, bacon, Danish, fresh fruit, potato casserole and breakfast breads. You also have your choice of beverages like juice, coffee and milk. This breakfast will run you about $32.00 for ages 10 and up and $21.99 for ages 3-9. It might seem a bit steep, but you're dining with Cinderella...it's well worth it.

A Fairy Tale Lunch at Cinderella's Royal Table provides you with a family style salad and entrees such as pork tenderloin, salmon, pasta pomadore and blueberry cobbler for dessert. The prices do increase the later you dine, so lunch will run you around $33.99 for ages 10 and up and $22.99 for ages 3-9.

The Dreams Come True Dinner provides you with appetizers like BLT salads, vegetable spring rolls and corn and crab soup. The main entrees consist of roasted prime rib, roast lamb chops, cheese tortellini, pork chops with bacon, pan seared salmon and much more. They also have desserts like raspberry sorbet, poached pear on angel food cake and chocolate cream cheese buckle. Dinner will run around $40 for ages 10 and up and $25.99 for ages 3-9.

Breakfast is served from 8:00am until 11:15am. Lunch is served from 12pm until 3pm and dinner is served from 4pm. Closing hours vary with the park hours.

Because Cinderella's Royal Table is an extremely popular dining location, reservations tend to book up quick. At the time of this writing, guests can book up to 90 days out and 90 days plus 10 additional days if you are staying at a Walt Disney World Resort. Be sure to reserve in advance as soon as your booking window opens, otherwise you may find yourself on the outside looking in.

11 Tips on The History of Ice Cream - Ice Cream Cone

The history of ice cream dates back to before Jesus's birth, when the Chinese used snow to mix up the most basic version of iced foods. The big ice cream revolution didn't really explode until the early years of the last century though, when the introduction of mass-produced products appeared, along with the very first ice cream cone.

Tip 1 - Ice cream wafers.

Wafers were first mentioned around 1770, and were included with iced desserts to aid digestion. Although not yet considered a "cone", these wafers could be rolled into funnel-like shapes and filled with iced desserts.

Tip 2 - Mrs Marshall's Cookery Books.

In 1888, Agnes Marshall from London mentioned a sort of edible ice cream cone in her cookery book, suggesting that ice creamor sorbet could be put into cornets. She also published a further book based on a variety of different ice cream dishes called "Fancy Ices 1894".

Tip 3 - The Hokey Pokey.

In the middle of the 19th century - around 1850 - Hokey Pokey carts appeared in England with immigrants from Italy selling ice cream products from small carts pushed around the streets. Since the consumable ice cream cone had not yet been invented, the Hokey Pokeys sold their wares in not too hygienic paper shapes, resembling cones.

Tip 4 - Ice cream biscuit cups.

The "history of ice cream" is much debated when it comes to the first official ice cream cone. Possibly in response to the cleanliness of the Hokey Pokey ices, Antonia Volvana of Manchester, England made little biscuit based cups which could hold ice cream.

Tip 5 - Ice cream cups, New York.

In 1903, a patent was issued to an Italian man, Italo Marchiony, for an ice mold to be used to create ice cream cups.

Tip 6 - The famous 1904 World Fair.

Nothing could ever have given the now familiar ice cream cone its international fame like the 1904 St Louis World's Fair. Ice cream carts were everywhere, while confectionery sellers gave the fair's visitors sugar-based waffles. Sales of ice creams were doing so well that one of these stand holders found themselves with a shortage of containers, and a pastry maker helped out by rolling up a sweet waffle to hold the waiting ice cream.

Tip 7 - The Antonelli Brothers.

Back in Manchester, England in the early 1900s, the Antonelli Bros opened a factory, manufacturing different ice cream cone products.

Tip 8 - The new cone machine.

Patents were the foundation of the history of ice cream", especially early in our 20th century. In 1924, Ohio man Carl Taylor invented a machine to make cone-shaped baked products.

Tip 9 - The world's biggest ice cream cone.

At the end of the Second World War, a huge helium balloon shaped like a large ice cream cone was part of Macy's Thanksgiving Day parade.

Tip 10 - A handy ice cream scoop.

In 1897, Alfred Cralle invented an ice cream serving scoop and his design is very similar to the kind of scoop we still use today.

Tip 11 - The softer version.

The ability to put ice cream straight into a cone was helped greatly by the manufacture of the "soft-serve" dispenser in 1938.

Excellent Strawberry Shortcake Recipe

The best strawberry shortcake recipe is one that has been made from many years ago. The best strawberry shortcake recipe comes from the early 20th century. There are two preparations for the best strawberry shortcake recipe. The first preparation is for the strawberries and the preparation of the shortcake itself. Following the best strawberry shortcake recipe is easy if you have the complete ingredients and materials needed. The following are the ingredients for the best strawberry shortcake recipe.

1. two cups of flour
2. three fourth cups of milk
3. one tablespoon of baking soda
4. one half teaspoon of salt
5. three tablespoons of sugar
6. six tablespoons of butter
7. one quart of strawberries that should be fresh
8. one third cup of sugar
9. one and a half cup of cream

Procedure for the strawberries

1. Preparing the strawberries for the strawberry shortcake should be done one hour before putting it on the cake. The first step is rinsing them all with water and draining it all well. Slice each strawberry in a half and put it all in a large bowl. Put the sugar and cover it with a plastic wrap and set it aside for one hour. You must also set aside ten to twelve strawberries for the decoration of the cake. It is best to use the fresh strawberries with the darker red color so you don't need to add the sugar. The next step after preparing the strawberries is whipping the cream until it develops a smooth peak then put a lid on it and put it in the fridge. Take it out from the fridge when serving the cake.

Procedure for the Shortcake:

1. Heat the oven first to four hundred twenty five degrees Fahrenheit. Put the race at the middle area.

2. Get a large deep bowl and put all the dry ingredients. Mix the flour, baking soda, sugar and salt well. Slice the butter into smaller chunks and add it to your mixture using your hands.

3. Create a small well in the middle of the mixture where you pour in the milk. Incorporate the mixture with the milk until it becomes moistened dough. Set it aside for at least one minute.

4. Put the dough into a round baking pan. The baking pan should be buttered first before putting the dough. After putting the dough brush it with some cream. You may also add sugar or sprinkles on it if you want to.

5. Bake it for fifteen minutes. Wait until it rises up and the color of the dough becomes golden brown. You can check if it is well done by inserting one toothpick in the middle. If there is still dough sticking to the toothpick you should lower the heat of the oven to three hundred fifty degrees Fahrenheit and bake it for five minutes again.

6. Take it out from the pan and cut it in a horizontal direction by using a knife with serrated edges. Put the strawberries and add the whipped cream.

This best strawberry shortcake recipe is good for five to eight persons.

Gazpacho de Sorbet

http://www.youtube.com/watch?v=JGqFOBepGyI&hl=en

Junk Food - 5 Healthy and Delicious Substitutes

It's hard to avoid it. Fast-food restaurant are everywhere, junk food assaults us as we are checking out at the supermarket, and TV commercials are filled with ads for suboptimal "foods." Unless you have a will of iron or have been on a healthy eating plan for a long time and just aren't tempted by junk food, you may get cravings for some of those things occasionally. Here are some suggestions for healthy substitutions that still taste good.

Pizza. If you really must have pizza, how about at least getting one with a whole grain crust? Some pizzerias will make one for you, or you can buy one from your health food market. Another option is whole wheat pita bread. Simply cover a pita--or as many as you need--with prepared tomato sauce and fresh veggies; sprinkle on some vegan Parmesan if you want that flavor. Bake until everything is nicely cooked. Homemade pizza is certainly the best and most delicious choice, but often pizza is a spontaneous kind of junk food and you just don't want to take the time to make it from scratch.



Potato chips and dip. When you're relaxing on the weekend, maybe watching sports or a movie on TV, and you get a hankering for chips, consider low fat brown rice crackers or rice chips or pretzels and hummus or homemade guacamole. Some carrot and celery sticks will almost make this snack into a meal.



Chocolate. People sometimes say that carob will make a good substitute for chocolate, but a serious chocoholic knows that only chocolate will satisfy this craving. Luckily, there's a lot more healthy chocolate around these days than there used to be. Your best choice is dark, vegan chocolate. There are so many choices at the natural foods stores. You can even easily find organic chocolate. Check out the book Naked Chocolate by David Wolfe and Shazzie. It's filled with information about the history and health benefits of chocolate, as well as recipes and lucious-looking photos. You won't believe these amazing gourmet creations are all raw! One of my favorites when the weather is cold is Chocolate del Diablo--raw "hot" chocolate with a delicious kick.



Candy. Stock up on plenty of healthy choices for when the candy urge hits you or your children. Instead of the refined-sugar-laden packaged junk food candies at the supermarket, try organic raisins or dates or other dried fruits. Take a date and stuff it with a walnut half or an almond, wrap individually in waxed paper and keep in the refrigerator. These can be easily packed into a lunch for school or work. Of course, there's always fresh fruit... that's the best.





Ice cream. Ice cream might be a standard item in your freezer. How about buying sorbet next time? It could be that the frozen sweetness will be satisfying enough for you. One of my favorite cold treats is a bowl of frozen grapes. I purposely buy too many of them so I can freeze them. If you haven't tried frozen grapes, I think you'll be pleasantly surprised. If you have a Champion juicer, you can run frozen bananas through for a yummy soft-serve type of frozen treat.
The next time you go shopping, stock up on some of these foods so you can make a sane, healthy choice when the junk-food urge strikes. You won't feel deprived if you can substitute something similar--sweet for sweet, salty for salty--and tasty. If you normally eat well and you do eat something you know isn't the healthiest choice, don't feel guilty. Just enjoy it and move on, knowing that you will make a healthy choice next time.

Raw Nectarine Jelly

Ingredients 4-6 nectarines Tablespoon of pure maple syrup Optional: 1/4 cup of water Approximate serving size 1 small jar filled Machine use Vita-Mix or Food Processor and Dehydrator Directions Cut nectarines in half, then in half again to slim pieces. Place on dehydrator tray and put in at 110 for about 10-12 hours. Flip over for another 1-2 hours. They shouldn't be totally dehydrated. Just a bit, but still plump. Remove from dehydrator and add to Vita-Mix with maple syrup. Blend down until desired consistency. If you dehydrated them down too much, add water to help along. For more simple raw food recipes, please visit www.SimplyRawRecipes.com.



http://www.youtube.com/watch?v=MMRmDU__REo&hl=en

Find the Best Type of Automatic Ice Cream Maker For You

Automatic ice cream makers are becoming a popular household appliance. Making this delicious frozen treat at home is so much easier for us today than for those even a generation ago. In this article I will describe the 3 basic types of ice cream makers that are available.

Ice cream has been around for a couple centuries, at first it was primarily reserved for the elite because it was difficult to make. In the summer months when a frozen dessert was desired, the supply of ice was limited. Ice had to be collected in the winter and stored in an ice house, usually packed in saw dust to keep the blocks from freezing together. In the mid 1800's a home ice cream machine was invented. It consisted of a metal cylinder to hold the ingredients, a dasher (paddle) attached to a crank handle was inserted into the cylinder and the cylinder was inserted in a wooden bucket. Ice and rock salt were added to the bucket in layers. The salt lowered the melting temperature of the ice which resulted in the cylinder full of cream and other ingredients to be cooled to below the freezing point of the cream. The handle needed to be turned continuously to keep the mixture from freezing solid and to create a creamy texture.

This method of making ice cream is still used today and is the first type of frozen dessert maker I will discuss. Today's automatic version replaces the hand crank with an electric motor that does the hard work of continuously stirring the cream mixture. Of course you can still buy the hand crank models and making ice cream by hand can be a fun activity on a hot summer day. These electric dessert makers are available in the under $50 range for a four quart model with a plastic bucket. A larger one or one with a traditional wooden bucket will cost more.

The next type of automatic ice cream maker does not use ice and salt to get a freezing temperature. Instead they use a special double walled bowl (also referred to as a cylinder, tub or canister) This bowl is filled with freezer gel; similar to those reusable freezer gel packs. The gel freezes and melts slowly allowing it to keep things cold for a while. The trick to using this type of ice cream maker is to freeze the gel-filled bowl for 12-24 hours in a cold freezer. When it is time to make the frozen dessert, the frozen bowl is placed in the ice cream maker, the ingredients (pre-chilled) are added, a dasher inserted and the motor mixes the cream as it begins to freeze. These machines can also be used to make frozen yogurt, sorbet, gelato and even frozen drinks like Margaritas. The gel type automatic ice cream makers are the most popular because they are easy to use and clean up afterward. They are also affordable with 1 to 1.5 qt. models available for under $50. Larger models are available in the $50-$100 range.

The third type of automatic ice cream makers are those with a built in compressor that acts as a mini freezer. To use you turn it on and add the ingredients. The machine maintains the correct temperature and continually mixes the ice cream. These models are more expensive than the freezer-gel models and cost in the $200 and up range. The advantage to these is you can make multiple batches of frozen desserts in a single day without needing to freeze multiple freezer-gel bowls.

Before you purchase an ice cream maker, you should consider:

How often will you use it?
How much you will make at a time?
How easy is it to set up and clean up afterward?
How noisy is is going to be in your kitchen?
How much room do you have to use it and store it?

Whatever type of machine you end up getting, please read the instructions carefully before you make your first batch and have fun making delicious frozen desserts.

Sorbet minute à l'Azote

Sorbet aux fruits exotiques par David FAURE Restaurant Aphrodite Nice



http://www.youtube.com/watch?v=AcgwpF3lJHI&hl=en

Recipe of Gulab Jamun

Gulab Jamun is the most popular desserts of India. Most of the people love Gulab Jamun. Its method of preparation is simple but it is little time consuming. You can serve the Gulab Jamun by itself or topped with ice cream. You can easily make the gulab jamun at your home and serve it to everyone.

Ingredients:

3 cups sugar
6 cups water
1 tbsp cardamom powder
2 tbsps rose water
3 cups powdered milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 cup thickened/double cream
Vegetable/sunflower oil for deep frying

Preparation:

Mix the water and sugar in a deep pan and boil till the sugar is completely dissolved. Then turn off the flame and add the cardamom powder and rose water in it. Mix it well and keep the pan aside.

Mix the powdered milk, all purpose flour and baking powder well in a bowl. Make a soft dough with the help of it. Add some thickened cream and mix it well and also make it sure that the dough is not at all sticky.

Divide the dough into small size balls with the help of greasy palms.

Heat the oil for deep frying in a pan on a medium flame.

Put the dough balls into heated oil and stir it gently to get the dough balls fried equally.

Once the balls gets the golden brown in color, remove it out of the oil and allow it to cool for sometime.

Allow the balls to soak in the sugar syrup for 2 hours.

You can serve the chilled gulab jamun. Also, serve it with ice cream, also with thick cream and even Gulab Jamun garnished with shavings of different dry fruits.

NYX, Milani, Barry M, Sleek, and MUA haul.

www.twitter.com www.formspring.me CHERRYCULTURE.COM (not in order) Blushes: Cinnamon Peach Glow (cream) Eyebrow pencil: Auburn Brown Lipsticks: Power Summerlove Pumpkin Pie Tea Rose Glosses: Natural Sorbet Trio in Lake Moss Concealers: Beige Yellow Jumbo Pencil: Pure Gold Tinted Lip Spa: Orange Passion Vintage Eyeshadows: Seafoam Green Deep Brown True Taupe Golden Orange Gypsy Beauty Queen Summer green Midnight Sensual Cool Blue Luxor Extreme Apricot Redhead Milani: Clover Kelly's package: www.youtube.com Sleek: Eyedusts in Sunfest, Eden, and Jet Set. Eyeliner Dip It in Black. Barry M: Dazzle Dusts 3 is Pink/Gold , 98 is Petrol Black, 97 is Dark Chocolate, 84 is Cherry Red and 92 is Aqua Gold. Thank you, ILoveabitofboo, for sending me the info :D MUA: Singles: Matte18, Pearl7 Loose: 3, 2 I bought everything with my own money. I an not affiliated with the companies mentioned and these are my honest opinions :D



http://www.youtube.com/watch?v=AWDcyxNGvmc&hl=en

Replacing Alcohol in Cooking

You'll have to use your own judgement on substituting for alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn't want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original cook intended, but it should still be tasty.

Look at the main ingredients of your recipe. Usually the main liquid ingredient can be extended to cover a small amount of required alcoholic ingredient.

If the amount is less than a tablespoon, it can probably be omitted although flavor will be lost.

Any variety of juices and/or tomato juice can often be substituted in marinades.

Non-alcoholic wine or wine vinegar can be substituted for wine. Add a bit of honey or sugar to emulate sweeter wines.

Extracts, flavorings, syrups, and juices can be substituted for flavor-based liquors and liqueurs. They will usually need to be diluted.

Use non-alcoholic wines over cooking wine or sherry. It should be drinkable. The cooking wines and sherries are loaded with sodium which detracts from flavor and adds a salty flavor to the food.

To help burn off more alcohol and reduce potential injuries when using it for flamed dishes, be sure to warm the liquor before adding to the hot (the food must also be hot!), and use a long match or lighter to ignite it. Always tilt the pan away from you when igniting. The liquor should be added very last possible moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough so the flavor does not overpower the dish.

Tomato sauce or juice combined with Worcestershire sauce or soy sauce can work as a substitute for many robust liquors.

Frozen desserts and high alcohol-content liquor do not mix well since the alcohol freezes at a much lower temperature. You may end up with runny ice cream or sorbet.

When using milk or cream in a sauce containing alcohol, be sure to burn off the alcohol before adding the cream or the sauce may curdle.

If the alcoholic ingredient in the recipe is intended to be the main flavor and you must avoid alcohol, find another recipe. It just won't taste the same.

Tips on Hosting a Formal Dinner Party

A formal dinner is truly one of life's luxurious joys. Whether it is romantic fare on an apartment table for two or a grand outlay in a dining room for twelve, there is something special about the combination of delicious food, friendly dinner companion(s), and a beautifully set table. Fortunately, everyone can enjoy this luxury. Do not be intimidated by the thought of throwing a formal dinner party. With a little planning and preparation, you can create a meal that will impress your guests and make you an enviable host(ess). To make your event a success from start to finish, keep these three words in mind: Ponder, Prepare, Present.

Ponder:
The first stage is to ponder with a pen and paper in hand. Jot down ideas as they come to you. What is the occasion? Is it Christmas dinner, an engagement party, Valentines Day, or something just for fun? What date will you select? How many people do you want to invite? How many people can your table accommodate? Do any of the guests have allergies (to pets as well as foods)? What kind of ambiance do you want to create? Brainstorm and get you ideas and thoughts out on paper. Once you have done that, look at what you have written and create a summary of your event that includes the date, the number of guests, and any required accommodations for the meal or setting. Here are two examples:

o On December 25th, I will throw a dinner party for seven people with a roast turkey as the main dish. None of the dishes can contain nuts.
o On March 7th, I will host an engagement party. Ten guests will attend. I need to serve a vegan and a meat main dish and find two extra chairs.

The point of brainstorming and making a summary is to focus and organize your thoughts. Once you have completed this, you are ready to move on to next phase: prepare.

Prepare:
A rushed, harried, and stressed host(ess) makes your guests uneasy and destroys the atmosphere of your event. Avoid this embarrassment by being prepared. Being prepared relates to all aspects of the dinner, from getting your initiations issued on time to making sure you have enough room in the oven for everything you wish to cook. Make yourself a checklist to keep on track.

Two weeks in advance, prepare and deliver the invitations. You invitation medium (e-mail, text message, hand-written, printed, spoken) will depend on your type of event and guests. If this is a special dinner for two, inviting your guest by phone or in person is appropriate. For an engagement party, a printed or written invitation sets a romantic tone.

Three days (or earlier) in advance, prepare your menu and shop for your items. Do not leave this critical part to the day before your event. Stores do run out of things like cranberry sauce and condensed milk on major holidays like Thanksgiving and Christmas. Be realistic about your cooking expertise. If you are a novice in the kitchen, focus on preparing the main dish, one side dish, and dessert. Plan to purchase appetizers, bottled dressings, rolls, and premixed salad. A more experienced chef may wish to make their own sauce, bake their own bread, and assemble their own appetizers.

A formal meal consists of several courses. The number of courses typically ranges from three to twelve, depending on the occasion or preference of the host(ess). Variations include serving the salad as a separate course, adding a final course of cheese and fruit, or preparing two smaller main courses in place of a single large one. Your choice of drinks must also be matched to your courses, especially if you are wine paring. Be sure to have non-alcoholic options available for those that abstain or are designated drivers.

A basic formal menu consists of:

o 1st course - appetizers. These bite-sized morsels are available to guests as they arrive. Your guests eat these while mingling. Appetizers should be easy to pick up and eat with one hand. Plan for three appetizers per person, per dish. Limit your selection so your guests do not fill up on these tasty treats and have no room left for dinner. Cocktails, soft drinks, and punch are served.

o 2nd course - soup and/or salad and breadbasket. Your guests are now seated at the table. The soup may be hot or chilled but it must be light and refreshing. Avoid serving a hearty stew and opt for a broth or small bowl of creamed soup. Likewise, a small plate of baby greens with vinaigrette or a Caesar salad is better than a filling Chef salad. Serve a selection of white and wheat rolls or sliced French bread with butter. Water and wine are served.

o 3rd course - the main course. The main meal consists of a large protein dish and several vegetable or grain based side dishes. Unless you know that all of your guests enjoy meat, provide an alternative vegetarian or vegan main dish as well. Guests on calorie or cholesterol reduced diets will also appreciate this gesture. If biscuits or buns are not part of this course, replenish the breadbasket. When the main course is on the table, there should be a variety of color - it should not be all brown. While turkey, mashed potatoes and biscuits are delicious, adding green peas, red stuffed peppers, and orange dilled carrots will make your table and meal more inviting. Water and wine are served. (A photo of main course on table could be used here).

o 4th course - dessert. Use dessert to balance out the meal. If your main course was hearty, filling and contained red meats, serve something light and refreshing (sorbet, fruit crumble). If your main course consisted mainly of white meats or vegetable based dishes, a decadent dessert (black forest cake, cheesecake) provides a nice finish. Bear in mind that dessert tends to be an individual taste so if you need to accommodate a wide variety of palettes, serve a platter of petite fours, chocolate truffles, fruit, and chocolate dipped strawberries. Wine, coffee, and tea are served.

One or two days before the event, prepare the ambiance. The location needs to be clean and tidy. A formal dinner cannot take place in a cluttered, dirty, unkempt environment. While you do not need to have the carpets replaced and the rooms repainted, you do need to have a clean, inviting atmosphere where your guests can relaxed and not worry about getting dog hair on their clothes. Prepare the powder room. Ensure you have extra toilet tissue, a discreetly placed can of spray deodorant, and clean hand towels.

The night before the event, prepare your kitchen. This is done after the last meal of the day. Wash the dishes or load and run the dishwasher. Have several clean dishcloths and tea towels folded neatly on the counter. Keep potholders and hot mats nearby. Do a quick inventory of your cooking hardware to ensure you have enough pots, pans, stir spoons, etc. If you will need a roaster, make sure it is big enough for your main dish (and dash to the store for a new one if it is not!) Place all your serving dishes in one spot where they will be easy to grab so you will not wind up frantically searching for your crystal dip bowl as your sauce boils over.

The night before is also the best time to complete your menu prep work. If unable to do this the night before, do it early on the morning of your event. Go over your menu and take care of items that can be assembled, chopped, diced, grated, marinated, etc. Put together your salads, but keep the dressing separate. Fill your salt and pepper shakers and chill the liquid refreshments. Once you have completed your prep work, clean up the kitchen. Whether you are doing your prep work the night before or the morning of your dinner, it is important to clean your work area between the prep and the actual cooking phase. This mid-phase clean up keeps you organized, frees up mixing bowls, pots, and other kitchen hardware, and reduces the chances of cross-contamination from raw meats.

The morning of your dinner, prepare to cook. With your prep work completed, you need only assemble what needs to be cooked and place it into the oven at the correct time. If you are cooking a turkey or roast, make sure you leave enough time between cooking and serving for the meat to sit and reabsorb some of the pan juices.

With your salads in the fridge and food in the oven, you can move on to the final phase: present.

Presentation:
We eat everyday. What sets a formal dinner apart from a regular meal is how it is presented. Presentation applies to the food and the setting it is served in.

An hour before your guests are due to arrive, set the table. The type of formal setting depends on how many courses you are serving, but there are some general guidelines. (Illustration of formal setting could go here).

o Forks are set to the left of the dinner plate. The salad fork sits to the left of the dinner fork. If salad is part of your main meal, you do not need to provide a separate salad fork. If your dessert requires a fork, set it to the right of the dinner fork.
o The knife is set to the right of the dinner plate and the spoons are to the right of the knife. The teaspoon sits to the right of the knife and the soup spoon is to the right of the teaspoon.
o The water and wine glasses sit to the right of the dinner plate and above the knife and spoons.
o If using a bread plate, it is placed to the left of the dinner plate and above the forks.
o The napkin may be placed to the left of the forks, arranged in the wineglass, or artfully folded and placed on the dinner plate.

Present the meal to your guests in an elegant manner. Dishes that provide color, like the salads, are best served in glass or transparent dishes. Roasts and meats are attractive and easier to serve on platters. Show off your unique pottery and ceramic dishes by using them to serve the sides. Make sure you use proper serving dishes for the butter and condiments. Do not serve condiments out of their original containers.

You now have the tools to host a successful dinner party with confidence. Remember, the goal of the evening is for everyone to enjoy themselves, and that includes you! When you ponder, prepare, and present, you stay focused, relaxed, and organized and the result is an elegant evening food and fun.

Dessert Tables - Fashionista Style

Four powerful women returned to the screen in May to show they still had "it" in their designer flocks and heels. They looked the part as they walked into history with the Sex and the City 2 sequel. Women all across America joined in celebrating their return. Intelligent, powerful, positive and successful women went in groups to watch the movie, drinking martinis, dressing up and looking fabulous in their designer clothes, purses and shoes.

The kind of women who live their lives enjoying being individuals has their own style. When one of these women celebrates her birthday, it is not with a common cake from the local grocery store. She craves sparkle and wants something that no one else has seen before. This is not your common beginner cake or cookie decorating book. Look through the pages, and you'll say "WOW" more than once. Beautiful doll cakes in two sizes, small and large, give you options. Miniature hat cupcakes make you think of women's group functions and how they would quickly disappear as women walk in. Wardrobe-inspired cakes and decorated sugar cookies that are simple to create and elegant enough to feature them at special events tempt your taste buds and have you making lists of upcoming celebrations and desserts to take to them.

Imagine your senses aroused, along with the shocked look on your face, when you walk into a surprise birthday celebration. You smell chocolate. People are screaming SURPRISE and singing happy birthday. You want to know where the chocolate is, and in your stunned mode, you look around at people until you spot it and smile.

The dessert table is decked out with drapes of fabric in your favorite color, and completely covered with desserts. People try to distract you, hugging and talking to you, but your eyes don't move off that table. You spot a couple things from a distance that look interesting, and you wonder what they are. Smiling, as you pull away from your adoring fans, you see it, but don't believe it. Is that my shoe sitting on top of a shoebox?

Closer examination reveals that your dessert table is filled with edible treats that you love. Your favorite shoe is made of red chocolate, covered in gold pearlized sprinkles just like that hot pair of gold sparkled shoes you bought a couple weeks ago. So much like the original that it's sitting on top of an edible shoe box covered in fondant.

The heavenly scent of chocolate has grabbed you and won't let you go. You're amazed by the centerpiece, a doll cake wearing a dress that looks like your favorite designer gown. The buttercream "fabric" takes you back to the night you wore the gown and reminds you how much fun you had at the party. Your mouth waters.

Cookies in the shape of diamond rings are displayed on a beautiful silver tray near the front edge of the table. How did you miss them? There are 2 different color diamonds and they sparkle. Now that's bling! Are they chocolate too? You wonder. On trays between the cakes, shoe, purse and hat cookies are displayed. The red purse cake looks like you can pick it up. Miniature hat cupcakes are featured on a 3-level cake stand ready to be grabbed quickly. They're so cute. Chocolate covered strawberries are piled into bowls that are nice, and the table has been decorated with miniature chocolate liqueur bottles that won't last long. Before you can grab one, someone motions you to go sit at the head of the dinner table.

You're told that dinner is about to be served, so you smile knowing you'll be back at the dessert table soon. Who cares about real food, you say to yourself. That dessert table was amazing, and those treats spoke to your soul. Someone took the time to create what you loved in edible form to give you a one-of-a-kind celebration. You're so happy that it's not a dream as you silently greet the salad plate set in front of you with a minor glance, focusing your attention again on the dessert table, and counting down to your return.

Welcome to the wonderful world of edible treats that can be turned into dessert tables, fashionista style.

sameer @ GIAPO Queen St. - 02.01.2010 09:32

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=1uzm60c38C0&hl=en

HELADO CASERO MUY FÁCIL/ EASY HOMEMADE ICE-CREAM.Sólo 3 INGREDIENTS RecetasTrucosyTips

recetastrucosytips.blogspot.com = Ingredientes (ingredients) y receta (recipe) en mi blog (my blog) Cómo hacer helado cremoso en casa / How to make ice-cream at home (lee debajo!). La mejor receta de helado casero que he probado / The best homemade ice cream recipe that I have ever tried. Receta FÁCIL y RÁPIDA (EASY and QUICK recipe) con tan sólo 3 ingredientes. (Spanish / English) *****DESPLIÉGAME / OPEN IT******** Puedes consultar esta receta redactada "paso a paso" más detalladamente en mi blog (visit this recipe step-by-step at my blog): recetastrucosytips.blogspot.com Si quieres hacer helado de CHOCOLATE, te recomiendo visitar esta receta: recetastrucosytips.blogspot.com ***LA MÚSICA DE TODOS MIS VIDEOS ESTÁ LIBRE DE DERECHOS (sin copyright)*** Música: Zero Project- Moon Waltz www.jamendo.com RecetasTrucosyTips



http://www.youtube.com/watch?v=RsdGROhTjwc&hl=en

Yogurt Ice Cream Makers for Your Kitchen

Ice cream is a wonderful treat, especially in the summer. Who doesn't love that frothy icy feeling of sugary heaven floating in your mouth and cooling down your heated body when the sun is burning outside? Everybody loves it. Of course, most commercially available ice sticks are only available with additional chemical sweeteners and different additions to extend their shelf-life, which is of course detrimental to your health and the health of your kids, to say the least. And you should try giving your children more natural treats with less chemicals if you want them to stay healthy for a long time.

One of the most important things to teach them is that natural is always best, and making your own yogurt ice cream at home is a great way of not only teaching them how to make icy snacks but also teaching them that natural ingredients give you the best flavor in every possible type of food. That's not only true for ice cream but for everything! And if you've never eaten real "fresh" icy delight made with fresh fruit on the same day, you'll be astonished at how good this tastes compared to the chemical industrial alternatives.

Having an ice cream maker at home is a great way of being able to make your own ice or sorbet cream whenever the desire to do so strikes you, and you can have a delicious cup of icy flavor anytime you want, even in the middle of the night. An ice cream maker produces ice-cream by slowly freezing a liquid preparation you put in it by slowly stirring it all the way until it's frozen so that it doesn't freeze in a solid block.

Once your icy treat is freezing cold you could of course put it in a box and into the freezer. At these temperatures, homemade ice cream is just as easy to conserve as any other type of food and can be left for weeks or even a month in your freezer. It is of course necessary to point out that mostly even your ice-cream will taste better if you eat it immediately instead of freezing it, and if you have the possibility of doing so you should prefer it to conserving your icy flavorful treat in the freezer for a longer period of time.