QUIZ: Can you guess these movies from emoji clues?

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Think you know movies? Try figuring out these movie titles based on the following sets of emojis. Hint: They all have something to do with food.
(If the Quiz doesn’t automatically load, please click the post title).

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What’s your favorite movie food scene of all time?
(I’m going with Matilda, and that gorgeous box of forbidden chocolates).

Wrap it or Trash it? Instant Ice Cream Maker

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We’re continuing our Christmas idea list with this sweet culinary find.

Item of the day: Chef n’ Sweet Spot Instant Ice Cream Maker, sells for @$44  here on Amazon.

According to the item description, you simply freeze the bowl a day ahead of time, add ice cream ingredients and stir, and presto, homemade ice cream.

From the product description, “…Mix ingredients together and pour 1/2 cup into the Sweet Spot. Let sit for a few seconds to start freezing, then scrape and scoop to build a consistent texture.
Add toppings such as fruit, chocolate or nuts and fold into the mixture.
Makes six individual 1/2-cup servings in 30 minutes before the need to refreeze the Sweet Spot.”

 

 

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I’d love to hear your thoughts on this one!

Gift it?

Trash it?

or…Keep it for yourself?

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(Fyi, I’m not affiliated with any of these products).

But, I do love ice cream.😋

What dessert are you making for Thanksgiving?

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Decisions!

Thanksgiving is less than a week away and I have yet to decide on what I’m making for dessert. So, I’m tempting myself with my options.

Single layer?

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Lots of layers?

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Ice Cream?

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Or, Ice Cream Cake?

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Warm and dreamy?

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Cool and creamy?

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Chocolate fluffed?

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Chocolate stuffed?

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Chocolate covered?

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Chocolate Smothered?

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After viewing all of these pieces of chocolate heaven, the answer is clear.

I’ll make one of everything!

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(Thanksgiviving Day)

Husband: You know you have enough dessert here to feed 60 people.

Me: Well then,…I guess we’ll have leftovers.

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What dessert are you making (or eating) for Thanksgiving?

When should you tip?

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If you’re a chocoholic, chances are you frequent bakeries, donut shops, and coffee houses. More and more, counters are adorned with tip jars and cash register screens prompt your tip preference. These standard practices have stirred up some debate.


So, I want to know from you, fellow coffee guzzlers and chocolate consumers-

When should you tip?

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Obviously, if you are at a sit down restaurant, order a coffee, and somebody brings it to you, a tip for satisfactory service should be automatic.

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But, when you order that same cup at counter service, then it can get a bit tricky.

 

You dont tip the cashier for pouring and handing you a $1 cup at a fastfood chain, but, should you if you are ordering that same cup in a coffee house?

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Or, does it depend on your order? Say you’re ordering an upgraded coffee. One that requires more effort than just pouring your coffee.

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If so, do you tip the barista? Or, the cashier? Or, the other staff member that got your bagel for you? What if it was a dozen bagels? And they need to be sliced. And toasted!

Then there’s the doughnut server. That patient soul who waits as you pick out twelve different doughnuts? Which gets me thinking about the baker that got up in the wee hours of the morning to make these doughnuts fresh for you. And he didn’t even skimp on the Boston Cream filling.

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Some peple would argue that all of these employees are just doing their job. Others argue, that these people are providing a personal service and should be tipped accordingly.


I’m stuck in the middle. Mainly because two of my first jobs were waitress and cashier. As a waitress, (at a sit down restaurant), tips are your livelyhood. Back then, the paying rate was only $2+ an hour. Plus, you had to pay out a percentage of your sales to bussers, hosts, and bar staff. So, if you didn’t get tipped, you’d literally have to pay to wait on someone.

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Alternatively, my actual first job was cashier at a grocery store. Obviously, this job didn’t generate tips. Yet, technically being a cashier was providing a service for the customer. Bagging up groceries for safe transport home, negotiating sale prices that the customer swore they saw on a sign somewhere, and ringing up stacks of coupons. So then, is it different if a cashier rings up a dozen eggs and bags it, in comparison to a coffee house cashier who is ringing up a croissant and bagging it?

I’d love to hear your opinion on this one. What’s the proper tip etiquette in coffee houses, bakeries, and doughnut shops?

Final thought: 

At the end of the day, I encourage everybody to share the love, and show your appreciation for a job well done. Every hardworking employee deserves a kind gesture of gratitude for their service, whether you choose to acknowledge it in a monetary form, a verbal thank you, or even a complimentary smile. 

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NOW is the Time to Make Homemade Vanilla for Your Holiday Baking

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In just a couple short months, it will be holiday baking time. This year, upgrade the flavor. Instead of using generic store bought vanilla flavoring, make your own extract.

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Making homemade vanilla extract is ridicuously simple!  The recipe below is the basic recipe.  Here, we use vodka as the base, but you can use other liquors, such as rum or brandy. 

For the beans, we’ve chosen the Madagascar variety, for that classic rich vanilla flavor.  Feel free to vary it up, for your own signature blend.

 

 

Ingredients:

A 750ml Bottle of Vodka (any brand, 80 proof)

10 Madagascar Vanilla Beans ( I got mine here on Amazon).

A glass jar for storage.

 

1.  Slice the vanilla beans horizontally, exposing the seeds. Place the beans into the bottle.

 

2. Fill the bottle with Vodka, and give it a shake.

That’s it! It’s that simple.

 

 

Shake up the bottle a few times a week.  Your Vanilla Extract will be useable in 1-2 months, just in time for holiday baking! It’s best to make a batch as soon as possible. The longer it ages, the more intense the flavor. 

 

 

Top off the bottle with alcohol as needed to keep an ample supply on hand. 

 

Happy Baking!

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*gifs by giphy

 

 

 

 

Meet and Greet Recipe Exchange: Pumpkin

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Hello Fellow Bloggers and Bakers!

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We’re hosting another Meet and Greet Recipe Exchange

You may be asking yourself, what’s the point of participating in a Meet and Greet?

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Well, it’s an opportunity to…

  • Connect with other bloggers.
  • Gain exposure for your blog.
  • Increase your followers.
  • Discover new blogs.
  • And of course collect delicious recipes!


Each Recipe Exchange features a different baking confection or flavor.  

Now it may not officially be Autumn, but September has arrived…which means Pumpkin Spice is in the air!

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So, no surprise, the theme of this Recipe Exchange is Pumpkin.

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Ordinarily, chocolate is the star of all of the desserts on this blog. But, just this once, chocolate doesn’t have to be the main ingredient. However, we do ask that chocolate is in the recipe…we don’t want to get too crazy here, and lose focus of our priorities. Besides, pumpkin and chocolate- pure decadence!

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The Rules:

Your recipe must feature pumpkin, and include at least one chocolate element. The chocolate can be in any form, or in any amount:

  • White, Milk, or Dark Chocolate 
  • A sprinkle of chocolate chips
  • A powder of cocoa
  • A white chocolate glaze
  • A dash of chocolate sprinkles

 

Photo here 


Examples include, (but are not limited to):

  • Muffins
  • Cakes & Cupcakes
  • Cheesecakes
  • Pies & Tarts
  • Cookies 
  • Cookie Bars


If you have a Pumpkin recipe on your blog, we’d love to showcase it here! Simply, post the name of the recipe and your blog link in the comment section below.

Photo here

Don’t have a recipe, but love great food? We’d love to connect with you, as well!

To gain the most exposure, be sure to add your recipes and blog link to past and future Recipe Exchanges. We’ll keep a running lists of posts.


Previous Recipe Exchanges:

Chocolate & Berries 

Brownies

S’mores

Looking forward to your Pumpkin recipes! ❤️

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