Got Licorice?

Written by Jolie Kretchman Loeb

Ever wish you could hop aboardrepparttar Good Ship Lollypop and take a candy tour aroundrepparttar 150533 world? If so, your ship has come in. Visiting The Licorice Exchange at offers a round trip ticket in adventuring an internationally beloved treat, one vine at a time.

Discovering The Licorice Exchange is kind of like learning there’s more to Italian food than Spaghetti. Whether you’re religiously red or a back in black, odds are you haven’t exploredrepparttar 150534 many layers of licorice to be had. The Licorice Exchange team is composed of a brotherhood of candy connoisseurs, poised to serve up a gourmet spread of licorice celebrated sea to sea. While maintaining sweet levity as a humble candy company, there’s an unexpected elegance with The Licorice Exchange. Something withinrepparttar 150535 presentation,repparttar 150536 service, andrepparttar 150537 product that destines this vendor to convert customers into clients and clients into consumer loyalists.

Shopping The Licorice Exchange engagesrepparttar 150538 browser in a global and palpable tour – country by country you’re invited to discoverrepparttar 150539 indigenous twist each region has to offer onrepparttar 150540 common vine.

Takerepparttar 150541 French offering of Anise Pastilles, naturally flavored white candy pearls, filled with aniseed, arriving in a vintage oval tin.

Tour Australia and sample one of my favorite twists on your everyday red, Strawberry Kookaburra,repparttar 150542 chunky tubular take-it-up-a-notch twist merging fruit andrepparttar 150543 vine. Very berry.

My Waffle Iron

Written by Paul Rinehart

I had always wanted a waffle iron. Atrepparttar age of six, I started asking for one, every Christmas and every birthday. I dreamed of making large, golden, square waffles that were slightly crispy onrepparttar 150512 outside and light onrepparttar 150513 inside. I got my first wok when I was six, my first ice cream machine a few years later, but sadly, no waffle iron.

I’m getting married later this year, and my fiancée and I have already registered in at least one place. Can you guess whatrepparttar 150514 first item I picked was? That’s right…a waffle iron. It turned out to be a premature choice though, because to my surprise, I got my first waffle iron for Christmas. My fiancée put in a good word for me withrepparttar 150515 rest ofrepparttar 150516 family saying, “Paul really wants a waffle iron.” I love it; I’ve already used it quite a lot since Christmas.

I followedrepparttar 150517 recipe printed inrepparttar 150518 manual onrepparttar 150519 inaugural run. The more times I used it,repparttar 150520 bolder I got. I made substitutions and even added other ingredients like swapping milk for buttermilk or oil for butter. I alteredrepparttar 150521 amount of flour and even tried using pasteurized egg white; I’ll never do that again. Pasteurized egg whites just don’t fluff uprepparttar 150522 way non-pasteurized egg whites do.

I hit pay dirt recently with my family. My latest experimental batter came out really well. So here it is, “Pauly’s Long Awaited Waffle Iron Waffle Batter!”

Waffle Batter


2 cups of all-purpose flour 4 egg yolks 4 egg whites 1 pinch of cream of tartar 1 cup of butter milk 1 cup of sugar 2 tsp. of vanilla extract 2 tsp. of baking powder 1 pinch of salt 2 Tblsp. of melted unsalted butter

First, addrepparttar 150523 cream of tartar torepparttar 150524 egg whites. (Contrary to popular belief, cream of tartar does not produce greater volume, but it does assist in a more stable molecular structure). Whiprepparttar 150525 egg whites to a soft peak. You can tell your whites are done when you dip your beater intorepparttar 150526 white and it makes a peak that slumps quickly. Setrepparttar 150527 beaten egg whites aside.

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