Make a Delicious Starbucks Frappuccino Coffee Drink and Almond Biscotti at Home

The Frappuccino didn't take long to become one of the best selling drinks in the world. The name has even become a "catch all" for a milk based coffee drink in many people's minds, often just called a "frap."

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The Short History of Starbucks
The first Starbucks opened in 1971 in the historic Pike Place Market in Seattle. That's the place where they throw the fish. Hope none of those landed in the coffee. ;) The name, Starbucks, comes from Herman Melville's Moby Dick, the classic American novel about the 19th century whaling industry. That's why they have the Mermaid on the logo. Howard Schultz joined Starbucks in 1982. On a trip to Italy, he visited Milan's famous espresso bars and was impressed with their popularity and culture. He returned home and added Lattes and Mochas to Starbucks and Seattle goes coffee-crazy.

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The rest of the world quickly follows and today Starbucks has more than 15,000 locations across the globe.
The History of the Frappuccino
Starbucks acquired the rights to a frozen coffee drink similar and the trademarked name, Frappuccino, when it bought out the Coffee Connection of Boston, a chain with 24-stores mostly around New England. A pretty good deal in hindsight.

The original Frap, however, was completely different from the one that Starbucks serves. The name, Frappuccino, is a combination of frappe and cappuccino. An original cappuccino is a strong Italian coffee drink topped with frothed milk -- and still served at Starbucks and every other coffee bar. Frappe is either taken from frappé, a Greek coffee-based milkshake, or from the local New England term for a thick milkshake, frappe. Or perhaps both. Cinnabon serves similar drinks called Mochalatta and Caramelatta and Dunkin' Donuts also has a drink called Coolatta .

So I suppose this is actually 4 recipes in 1. Cool.

Starbucks Frappuccino Recipe
Ingredients
1/2 cup fresh Espresso
2 1/2 cups low fat Milk (2 percent)
1/4 cup granulated Sugar
1 tablespoon dry Pectin (this adds no taste and can easily be left out. What it does is make it "thick")

Directions

Combine all of the ingredients in a pitcher or covered container.
Stir or shake until sugar is dissolved.
Chill and serve cold.

To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.
This copy will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Starbuck's Almond Biscotti
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, and cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt

Directions
Preheat oven to 350 degrees.
Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer or even by hand.
Whisk eggs and extracts in another bowl until well beaten.
Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.
Grease or spray a cookie sheet.
Divide dough into two parts and transfer to cookie sheet.
With floured hands, shape into 8" long, 1/2" high loaves.
If desired, sprinkle with a bit more of granulated or raw sugar.
Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched.
Remove from cookie sheet and cool.
Place on cutting board and cut into 1/2" thick slices on the diagonal.
Arrange cookies cut side down on same sheet.
Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.
Let cool and store in airtight container.
Makes about 2 dozen.

Make a Delicious Starbucks Frappuccino Coffee Drink and Almond Biscotti at Home

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Special Price!!! Cuisinart SM-BL Blender Attachment for Cuisinart Stand Mixer, White

Nov 08, 2011 14:37:28

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Cuisinart SM-BL Blender Attachment for Cuisinart Stand Mixer, White Feature

• Full-size blender attachment with large 40-ounce glass jar
• Connects to high-speed power outlet on Cuisinart stand mixer
• 12 speeds for all blending functions, even crushing ice
• Leak-resistant cover, instructions, and recipe book included
• Measures 7 by 5 by 10-1/2 inches

Cuisinart SM-BL Blender Attachment for Cuisinart Stand Mixer, White Overview

The Cuisinart stand Mixer becomes even more versatile with the 40-once glass Blender Attachment. Connect this full size blender to the high-speed power outlet on any Cuisinart Stand Mixer to whip up big batches of fresh smoothies, creamy milkshakes, frozen drinks or an endless variety of dips, sauces and batters. Cuisinart makes it all easy.

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How Safe Is Your Cookware Set - Health And Safety Features

With the wide range of pots and pans to choose from, buying one is no simple task. Comparing aesthetics, durability, maintenance as well as value-for-money and your budget, is not enough nowadays. With everyone being very health conscious and more knowledgeable about health matters, modern cooks would like to know what type of materials their cookware is made of and whether it will affect their health. How safe are stainless steel cookware, cast-iron or the non-stick cookware, or even the hard-anodized non-stick cookware? Will the materials leach into the food while cooking and affect our health?

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Aluminum is lightweight, a good conductor of heat and is not expensive. However the disadvantage is that, heat as well as acid. will react with the metal and you might find traces of aluminum leached into your food, especially during slow simmering of food. If you possess aluminum pots, then just make sure not to use them to cook highly acidic or salty food, such as tomatoes or sauerkraut, for long periods at a time. Storing cooked food in aluminum pots, especially worn or pitted ones, is also not encouraged as aluminum can still leach into the food. However, according to the United States Department of Health And Human Service, very little aluminum is actually absorbed into your body from aluminum cooking utensils.

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Aluminum cookware which has been treated, resulting in a layer of aluminum oxide on its surface, is popularly known as hard-anodized cookware. This type of cookware is durable, non-stick, resistance to scratches, and will not react with food during cooking. It conducts heat well and is even more durable than stainless steel cookware, but it can be expensive.

Copper is a good conductor of heat and can easily adapt to temperature changes. Meals that need precise temperature control, cook best in copper cookware. Copper cookware comes with a thin layer of tin or stainless steel coating on its surface, to prevent copper leaching into the food. Nickel is sometimes used as a coating material and can cause allergic reactions in people sensitive to this metal. Copper taken in large amounts can be dangerous to our health.

The stainless steel lining can last the lifetime of the cookware but the tin lining will need to be renewed regularly, as it can be worn away through prolonged usage and high heat. Acidic food stored for long periods of time in copper cookware, may result in traces of the lining metal leaching into the food. This may cause nausea and diarrhea. Besides being difficult to use due to its heavy weight, they are also costly and need to be polished regularly, not only to maintain its glowing surface, but also to remove toxic verdigris deposits on its surface. Scouring will cause scratches.

Cast iron cookware is best used for slow cooking of food as it cooks slowly and evenly. Maintenance is not easy as it is heavy and rust easily, if not properly and thoroughly dried after using. Iron leaches into food during cooking, causing an unpleasant taste, and is not recommended at all for those suffering from hemochromatosis (someone who has a tendency to accumulate iron in the blood.) To create a non-stick surface for your iron cookware, season it with vegetable oil, and place in oven for a few minutes.

Enamel-coated, glass and ceramic ware might appeal to those who are concerned about metal contamination from their cookware. Enamel is actually a substance made of glass, is inert and does not react with food. Most of the health concerns are related to its minor components used in their manufacture or design, among which is lead.

Glass ceramic ware, although a poor heat conductor, can retain heat very well. It is safe for use in the microwave and has no problem withstanding extreme changes in temperature. Glazed ceramic cookware, with its smooth finish, is easy to clean and if manufactured following strict and effective production controls, can prevent leaking of lead onto food. It can be heated to a fairly high temperature. If storing food in ceramic ware results in chalky gray residue on the glaze, then this shows inferior quality and it is better not to use it for further cooking purposes, to avoid taking in lead together with the food.

Stainless steel cookware are highly popular due to their durability and low maintenance. Leaching of nickel and chromium from stainless cookware is not at an alarming unhealthy level. At the most, nickel might cause some allergic reactions to those with such an allergy.

Non-stick and Teflon-coated cookware are easy to clean and needs little oil for cooking, appealing to the health-conscious. The disadvantage is that it scratches and damages easily, especially if used with metal tools with sharp edges. The coatings may peel off after heavy use, ending up in the food and then your stomach. If an empty non-stick pan is heated to a high temperature of 350 degrees C or 650 degrees F, poisonous fumes might be released from the coating.

The latest addition to the non-stick cookware family is the eco-friendly, green non-stick cookware. This type of cookware comes with a non-stick surface that is free from toxic chemicals and uses more recycled materials, such as the stay-cool riveted stainless-steel handles made from 70-percent recycled stainless steel of the Cuisinart greenware set.

How Safe Is Your Cookware Set - Health And Safety Features

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Special Price!!! Cuisinart HM-50BK Power Advantage 5-Speed Hand Mixer, Black

Nov 07, 2011 14:58:50

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Cuisinart HM-50BK Power Advantage 5-Speed Hand Mixer, Black Feature

• Handheld blender with 220-watt motor and automatic feedback
• 5 speed options; slide control easily shifts speeds with a single touch
• Swivel cord; extra-long dishwasher-safe beaters; beater-eject lever
• Spatula and instruction/recipe book included
• Measures approximately 8 by 3-3/4 by 5-3/4 inches; 3-year limited warranty

Cuisinart HM-50BK Power Advantage 5-Speed Hand Mixer, Black Overview

The Cuisinart Power Advantage 5-Speed Hand Mixer flawlessly and easily mixes even the heaviest ingredients. From dense cookie dough to whipped cream, the powerful motor can perform any mixing task. And the slide control easily shifts speeds with just one touch.

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Ciabatta - Italian 'Slipper' Bread For a Great Steak Sandwich

Your'e going to have to try my latest bread - ciabatta. I have to admit, I have tried this before and it was OK. But something was certainly missing. Something was just not right. You know how it is. You can't put your finger on it but you know... this isn't it! Well, I figured it all out yesterday and I want to share the results with you. Ciabatta!

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For the uninitiated, ciabatta is a classic Italian peasant bread that requires a pre-fermentation and careful handling. When done right, it emerges from the oven with a hard crust (that softens as it cools) and a soft, slightly chewy, slightly sour, totally yummy interior. It is perfectly suited for sandwiches and in fact, if you were looking for a perfect bread for, say, a steak sandwich, this would be it. Jamie Oliver, in his first book The Naked Chef, has a recipe for maybe the best steak sandwich ever. I mean it! You should have this book just for this recipe! OK, maybe I'm getting over excited because it actually has lots of great recipes. But his choice of bread for the sandwich is none other than the ciabatta.

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The word loosely translates from the Italian as 'slipper'. You know the broken-in old house slippers that are so comfortable. Ciabatta originates in the north of Italy, in the Lake Como region. The recipe I am writing about today is actually a combination of two recipes. The methods I used mostly followed those given in The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook. I've mentioned this book before because it is so comprehensive. These guys really know their stuff! However, I felt their pre-ferment (called a biga) was too dry. And so I adopted and adapted the formula given by Peter Reinhard in The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, which uses a much wetter dough. This recipe will take you all day or overnight but don't worry, most of the time the dough is sitting and going through the fermenting and rising process.

Here's what You'll Need
for the biga (starter)

1/4 teaspoon active dry yeast
1 cup water
1 1/2 cups all purpose flour

For the starter, just mix all these ingredients together, cover, and let it sit at room temperature for about 12 hours or overnight.

The next day... add this to the fermented biga. By now it should be bubbly and have slightly sour smell. Also, when you pull at it, it is very stringy (that's our friend the gluten) and very sticky.

1 teaspoon active dry yeast
1 1/2 teaspoons salt
3/4 cups water
1 tbs. olive oil
2 cups all purpose flour

Mix it all together for 3 or 4 minutes in a stand up mixer. The dough is too sticky and stringy to mix by hand, and we want it to stay very 'slack', i.e. wet. After mixing, place it in a lightly oiled bowl turn to coat with the oil, and cover. It should now rise for 2 or 3 hours.

And 45 minutes later...and again...About every 45 minutes, very gently fold the dough to develop the gluten but not to release all the gas. We want the CO2 because it will form those wonderful bubbles when we bake the bread. About 45 minutes before baking, line a baking sheet with parchment paper, and divide the dough in half. Gently, pushing with your fingers, form each half into a rough rectangle shape (the slipper) and leave indentations with your fingers on each loaf. Let it now rise, covered, until bake time.

After folding and relaxing the soft dough for a few hours it is ready to bake. About half an hour before it finishes 'proofing', preheat the oven to 425F (220C). Ten minutes before baking, spray the inside of the oven with water to create a steamy oven. You should also spray a few times during the first 10 minutes of baking. Bake the loaves for a total of 25 minutes. They will be golden brown and have a hard crust.

Turn off the oven. Take the loaves off the tray and place on the oven rack. Then open the door slightly and let the bread cool in the oven. You won't be sorry.

OMG, it's so good! Time for a steak sandwich! Bye for now.

Ciabatta - Italian 'Slipper' Bread For a Great Steak Sandwich

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Special Price!!! Cuisinart SM-MG Meat-Grinder Attachment for Cuisinart Stand Mixer, White

Nov 06, 2011 17:16:06

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Cuisinart SM-MG Meat-Grinder Attachment for Cuisinart Stand Mixer, White Feature

• Large meat-grinder attachment makes freshly ground meat in minutes
• Connects to slow-speed power outlet on Cuisinart stand mixer
• 3 grinding plates for fine, medium, or coarse cuts; 2 sausage nozzles
• Durable metal construction; instructions/recipes included; dishwasher-safe parts
• Measures 10-1/2 by 6-1/2 by 8 inches

Cuisinart SM-MG Meat-Grinder Attachment for Cuisinart Stand Mixer, White Overview

Now health-conscious consumers can connect the Cuisinart Large Meat Grinder Attachment to any Cuisinart Stand Mixer to grind the ingredients they personally select. This versatile attachment grinds meat, poultry, nuts and vegetables, and makes small and large sausages as well. All parts are easy to attach, detach, and clean.

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KitchenAid Food Processor Reviews

Every kitchen has a place for the KitchenAid food processor. It has so many uses, and is so easy to have around the kitchen. It's very simple to operate, and is very effective in all of its tasks. You can use it to make delicious shakes and smoothies, and even make preparing your meals easier. You can puree, chop, liquefy and many more! However, not all processors are made the same. The quality of the machine will depend highly on the brand you're using. If you're looking for a food processor that can really deliver the tasks you need, this article will help you learn more about the machine basics.

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When it comes to cooking, much of the time spent is on preparation. This means cutting up all the ingredients, getting them ready, and chopping the things that need to be chopped. If you need something fine, this can take some time. However, with a good processor, you'll be able to do all of those things and more. A KitchenAid processor can help you do all of your preparation in less the time. There are so many things this machine can do, it's amazing. For your spices, you'll be able to grind them in the food processor easily. You can also slice and chop meat and vegetables without spending too much time. If you want, you can turn other food into powder. This allows you to make homemade breadcrumbs. You can also puree and liquefy fruits and vegetables for homemade baby food and cereals. If you have the appropriate attachment, you can even juice fruits and vegetables.

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The most important part of choosing the right blender is making sure that you get your money's worth. Make sure that you're paying for something that is high quality, won't break easily, and can perform a lot of different tasks. If you plan to order online, also consider if you'll be shouldering the shipping or not, and how much the shipping is going to cost. It's best to choose between the most popular and trusted brands in food processors. Hamilton Beach, Braun, Bosch, Cuisinart, Haier, Cuisinart, oster, Viking, Black and Decker, and Krups are have all topped the list of the best brands for processors.

A few of the most popular models come from Cuisinart, Hamilton Beach and KitchenAid were the best of the best; Four Cuisinart models (DLC-10S, 11-Cup Pro Custom, BFP-703CH, Pro Custom 11). Hamilton Beach's 70610 and KitchenAid's Onyx Black Ultra also made it on the favorites list.

Mini KitchenAid food processor are another thing completely. You want something that can do it all and yet be small and compact. For this, you should choose one with a very powerful motor. Hamilton, Cuisinart, Back to Basics, KitchenAid, and Black and Decker are all great brands for mini food processors. These were the brands chosen by many of you. They have been tried, tested, and proven to give high quality mini food processors, with no compromises whatsoever.

KitchenAid Food Processor Reviews

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Where To Get KitchenAid Professional Mixers At A Low Price Online

If you are in the kitchen every day preparing meals for your family, then KitchenAid Professional Mixers may be the best appliance to own. They not only save you time in the kitchen, but they are able to do just about anything when it comes to food preparation.

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In this article I am going to tell you a little about these mixers, as well as let you in on where you can get them at a low price.

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The KitchenAid brand has been known as one of the greatest kitchen appliance brands throughout the world.

These professional mixers are assembled with more than excellent performance, strong level engines, and the ability to mix about 14 cups of flour in each batch with a large 6 quart stainless steel bowl.

With a large variety of accessories, this mixer is capable of doing just about anything in the kitchen.

The KitchenAid Pro comes in 9 beautiful colors to match your kitchen decor.

This particular mixer features a 575 watt engine, steel gears, 100% metal construction, and bowl lift. It also comes with a spiral dough hook, a wire whip, a plastic pouring shield, and a flat beater. This is the strongest and most powerful from the KitchenAid line.

In addition to the accessories that come with the mixer, there are tons of other attachments that can do anything from making ice cream to making pasta. If you know someone who already has one of these mixers, then these add-on accessories make great gifts.

Imagine being able to do so many things with just one kitchen appliance!

If baking is your thing, I highly recommend this mixer since it is able to mix enough dough for 8 loaves of bread.

However, if you only bake occasionally, then you can consider other options like the KitchenAid Classic Mixer, or the KitchenAid Artisan Mixer. Both of these units are cheaper and smaller.

Where can you get KitchenAid Professional Mixers at a low price?

Buying such an expensive item online is great because of the convenience and research the internet brings fast and efficiently without leaving your home.

Being able to shop online allows you to take notes and compare different prices easier.

Since there are so many different online stores to choose from, it is important to choose one that has a great reputation and excellent customer service.

After researching various online stores, I have found Amazon to be the best when purchasing these mixers. Amazon has a wide variety of KitchenAid products as well as accessories. They also have all colors in stock.

Another thing that is so great about Amazon is that they offer same day shipping so you can get your mixer quickly.

Where To Get KitchenAid Professional Mixers At A Low Price Online

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What Is Tri Ply Cookware?

Tri Ply displays one of the worlds most popular and functional cookware concepts. Tri Ply is basically two or three different metals that are laminated or bonded together to obtain the advantages of the two metals in one piece of cookware.

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The metals most often used to create this high quality cookware are stainless steel, aluminum and copper. This type of cookware is often more expensive but is very durable and conducts heat faster and more evenly. The two main types are with just a base or disc inserted in the bottom and on your top quality cookware the inside layer goes up the side as well as at the base.

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The most popular type of tri ply is stainless steel with aluminum. This type has an aluminum core sandwiched between two layers of stainless steel. The construction of this type of cookware starts in the raw material stage, with sheets and blanks. The aluminum is laminated between two sheets of stainless steel and then molded into the desired shape.The highest quality of this type is when 18/10 stainless steel is used to cover the aluminum core with 18/8 and 18/0 being of slightly lesser quality due to the different amount of nickel and chromium used to make the stainless steel. This type of cookware, because of how it is constructed is expensive but worth the money since it lasts so long. It is great for all types of cooking and most brands can go from the stove top to the oven.

One thing to keep in mind when buying this type of cookware is that you can get the same high quality product without having to spend your life savings. There are quality cookware companies out there that can give you the same great product, made with the same materials as the top brands. Just be sure that you read up on the materials used and how it is made. The big companies know they are popular and will charge you more for their name so be careful.

Another type of tri ply cookware is made with copper, aluminum and stainless steel. It starts the same way as the stainless steel/aluminum kind but has copper laminated on the outside instead of stainless steel. It has three layers with copper on the outside, aluminum in the middle and a stainless steel interior. Copper is used for it's conductivity as well as the aluminum since stainless steel alone is not a good conductor of heat. The process of making this type of cookware is also expensive, a little more so than the stainless steel and aluminum type. It is better for the stove top because of the insulation properties of the copper. Copper does react with food and will discolor it and can even be toxic with some foods which is why most copper cookware is lined with tin, nickel or stainless steel. Despite this fact it is still a top quality product. Having copper cookware will also make a statement in your kitchen with it's classy look and mirrored finish.

As with all cookware products, as stated earlier, you want to do a little homework. Sometimes the big name brands are not the best buy for the money. You can look at what they offer for the price and compare. With a little knowledge you will most likely find a quality cookware set for about 30 to 50 percent cheaper than the big guys without compromising on quality.

What Is Tri Ply Cookware?

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Problems With Fresh Baked Bread

Have you ever encountered those moments when you have spent the better part of a day making an array of homemade breads only to discover that after a mere day or two they either turn moldy or become hard? Have you had to resort to freezing your bread in order to prevent these occurrences from happening? Well you may be surprised to learn that these events do not need to happen at all.

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There are several things that you as a baker can do in order to try and correct these matters. First, you should always use one of the wire racks similar to those employed by the cake makers to allow their cakes to cool down naturally. Placing bread directly upon a counter is not a wise decision. Anywhere that you sit a loaf of homemade bread including a kitchens laminated counter is sure to ruin it. The basis for this is that possibly the moisture within the bread starts to evaporate and manages to wick its way up through the bread itself. Don't be surprised if your fresh bread goes hard merely sitting on a wooden shelf, or a metal or plastic rack. What you are effectively doing is drying your bread from the bottom to the top.

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The previous editions of food science books failed to address this problem primarily because at the time when they were written the scientists did not fully understand the complex procedures involved in bread going stale. Even today they fail to completely understand the mechanics of such natural actions. Obviously, if the scientists understood why these events occur they could relate to us how to prevent it from happening. It is however possible that the process of staling can be effectively reversed by heating the bread to between 135 to 140 degrees F however, please keep in mind that if this is done too many time your bread will dry out entirely too much and you will not be able to reverse the process any further. Freezing may help delay staling, so perhaps your best course of action would be to freeze a portion of the loaf and simply not leave the complete loaf out in the air.

Some homemakers will swear that the problem can be eliminated by placing the loaf of bread in a wicker basket of some sort. They claim that by storing your bread in this manner you will not have a problem with the bottom side of the bread getting hard. They have further stated that they have had two week old store bought bread on the kitchen counter in a basket and remain fresh and soft. Now, homemade bread on the other hand will become moldy within a couple of days since they usually contain no preservatives. When kept in the refrigerator they are also likely to go stale.

While researching I encountered some older cookbooks, in particular a few from Germany which state that if bread is placed in earthenware crocks along with an apple the bread will remain moist. I personally would think that due to the lack of proper air circulation within the earthenware container the bread would quickly dry out. A simpler alternative would be to only bake half the bread you usually do. Put the extra in a freezer bag and then immediately into your freezer. Take out only what you need.

Several chefs hold strongly to the premises that by including vinegar in your bread recipe it will act as a dough conditioner and prevent mold growth. As a general rule of thumb they recommend adding the vinegar in the same quantity as you do the yeast. Ascorbic acid is universally used by the commercial bakers for this very same purpose. I myself use a bit of lemon juice in my bread. Surprisingly you can not even taste the vinegar used in the bread since it is in such small quantities.

At least now you have some idea of how to handle the problems associated with fresh made bread. Hope you invite me to taste your next batch.

Problems With Fresh Baked Bread

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