Recipes for 6 Impressive Edible Bowls

Recipes for 6 Impressive Edible Bowls

Looking for a creative entertaining idea? Here we present you with creative and delicious ideas for 6 edible bowls. Both adults and children can enjoy this complete eating experience, from the food down to the bowl. With just a little effort, you could save a lot of time on dishes!

Crispy Bread Bowls

1. Flatten out the dough and cut it into strips of about a centimeter. 2. Organize the strips in a crisscross pattern on top of an upside-down bowl that is the size of the desired dish you will serve. 3. Bake the dough on the bowl in the oven until the dough browns. Watch out for the bowl underneath - it will be very hot!

Parmesan and Romano Cheese Bowls

You will need: Grated Parmesan or Romano cheese 2 nesting bowls A large microwave-safe plate with a flat bottom Parchment Paper 1. Cut a piece of parchment paper that will over the bottom of the plate. 2. Put the grated cheese in the center of the paper according to your bowl size (about 1/2 cup cheese for a 6 inch bowl). 3. Spread the cheese into a circle shape. The circle does not have to be perfect. Hold and inverted bowl over the cheese and make sure that the cheese extends about 3/4 to 1 inch beyond the rim of the bowl. 3. Use scissors to trim off the extra parchment paper. 4. Have an inverted bowl ready for when you take the mixture out of the microwave. Put the plate of cheese in the microwave and cook for about 2 minutes or until golden brown. 5. Remove the cheese from the microwave and immediately flip it with the paper over the bowl. 6. Quickly, before the cheese hardens, place another bowl on top and press it over the cheese. 7. Remove the top bowl and the parchment paper. Now you have great parmesan bowls!

Decorative Chocolate Bowls

1. Put aluminum foil over a bowl that is the desired size. 2. Melt chocolate and spread it over the aluminum foil (it does not need to fill the entirety of the paper surface). 3. Cool the chocolate in the freezer with the bowl. 4. In a short time, the bowl will be ready to serve and eat if you wish! For more in DIY - click here>>

Personal Chocolate Bowls

You will need: Silicone cupcake liners Small paint brushes Melted tempered chocolate 1. Paint a thin layer of chocolate onto the inside of each cupcake liner. 2. Refrigerate the cupcake liners for 10 minutes. Then paint a second later of chocolate on top of the first layer. 3. Refrigerate for another 10 minutes. 4. Pop the chocolate out of the liners and you're done!

Personal Cookie Cups

1. Use a pre-made or homemade sugar cookie recipe. 2. Take a muffin or cupcake tin and turn it upside down. Place a small bowl of dough on the top of each mound. Then shape the dough over the mound. 3. Place the tin upside down in the oven and the dough will begin to shape itself over the mounds of the tin. Continue baking until the dough is crispy and brown. 4. Carefully remove the tray from the oven and remove the dough from the inverted tin. 5. The cookie bowls are ready for serving! They taste great with ice cream or fruit salad.

Huge Chocolate Bowl

1. Blow up a balloon to the desired size and attach it to a bowl with tape. The balloon should sit well within the bowl. 2. In two separate bowls, melt milk and white chocolate in the microwave for a few seconds. 3. Pour the melted milk chocolate over the balloon and then the white chocolate to create an interesting pattern. 4. Place the balloon in the bowl in the refrigerator until the chocolate completely hardens. 5. On a tray covered with parchment paper, pour a small amount of milk chocolate that will be the bottom of the bowl. Turn the balloon over and place it on the chocolate on the tray. Wait until this hardens. 6. Once the balloon stands by itself on the bottom of the bowl, slowly remove the bowl from the top of the balloon. 7. Then, pop the balloon and remove it from the chocolate for your ready and beautiful chocolate bowl!

The Difference Between Rich and Poor...

Difference Between Rich and Poor...

A great story with a great moral that leaves us wondering about the real differences between the rich and the poor.

Submitted by: Peter H.

50 Years of Toys

50 Years of Toys

A look at the most popular toys for each year of the last 50 will take you back on nostalgia way, and will also show you that today's toys may be more sophisticated and electronic, but they are definitely not better!

A Full Guide for Computer Cleaning

A Full Guide for Computer Cleaning
Why is cleaning the computer important? Becuase the cleanliness of a computer has a big impact on its speed. A clean computer works much faster - and that's a fact. Also, it's a lot more fun to be using a shiny, clean mouse and keyboard while looking at a shiny, clean screen.       by: stockimages/freedigitalphotos.net   So let's clean that computer, from top to bottom. Don't worry, we'll be with you all the way!
Let's start with cleaning the computer itself.   The basic tools you'll need are: A can of compressed air, a screwdriver, a moist fabric and a new and clean paint brush.    Note: If you don't have a can of compressed air, you can use a hair dryer set on COLD. Do not use it on heat or it will destroy the more delicate parts of your computer.  Do NOT blow on the dust yourselves, as it is dangerous to your airways.  First, disconnect the computer's power cable and all its other cables, and take it outside, because you'll be getting a lot of dust out of it.
Now, open the screws that hook the side panel, expose the interior of the computer and put it on its side. It's very important not to touch any of its part with your bare hands, as to not unload any static electricity the components might still carry and damage them.
Start spraying air through all the parts of the computer. Don't worry if the blades of the fan start spinning, that's normal. It's crucial to keep the fans clean because they cool the computer components and without them, the computer can heat up and experience damage. They should be spinning as smoothly as possible. Keep your distance through this phase, and avoid inhaling the dust.
Clean the cooling surfaces, which help disperse the heat that is given by the processor and the graphics card. Spray them with the air spray and then clean them gently with the brush. Use the brush to get to points you couldn't get with the air spray.
Clean the outer and inner panels using a moist cloth, and close the computer up.
After you've cleaned the computer, go and clean the keyboard. Keyboards accumulate an astounding amount of dust, crumbs and dirt, and it's important to clean them often.  To clean the keyboard you'll need:  A compressed air spray, cloth, ear sticks, alcohol, vaseline and a screw driver. Turn the keyboard upside down and shake until all the crumbs fall out.
Now, spray the keys with the compressed air.
Then pass a cotton swab dipped in alcohol between the keys.
Gently unscrew the space bar.
Underneath it is a thin metal rod. Clean this with a moist cloth and oil it with a thin layer of vaseline (that's going the extra mile).
Return the metal rod and the space bar to their place and make sure the keys work smoothly.
If the keys are dirty or oily, it would be best to clean them with a que stick dipped in alcohol.
After your done with the keyboard, it's time to clean the mouse. In order to do this, you'll need tooth picks, a cotton swab and alcohol.
Start cleaning the notches between the keys and the side of the lower part of the mouse using the cotton swab.  Dip a cotton swab in alcohol and clean the dimple where the lazer point is. Use another cotton swab to clean the bottom of the mouse. Go over the mouse gripping points with a moist cloth, as they often accumulate a thick layer of dirt.
Almost done! Now it's time to clean the computer screen. The computer screen often accumulates a lot of dust and sometimes greasy stains due to touching. This method is also good for cleaning your smartphone screen and even your television. You should be equipped with a bottle of spray, white vinegar, purified water and two soft cloths.
After you turn off the screen, mix some purified water and vinegar in a spray bottle at a 1:1 ration. Lightly spray the cloth, but not too much. It should be moist but not wet. Then, move the cloth in a gentle, circular movement across the screen. Don't push too hard against the screen, and make sure to keep to a gentle movement.
Dip a second cloth into the purified water and squeeze it. It's important that the cloth doesn't drip, but stays only moist. Wipe the screen from side to side with a gentle yet steady, and clean all the smidges or visible stains.
Now you have a clean and spotless computer that's fun to work with!

Give Your Food a Kick with International Spices!

Spice Mixtures From Around the World

Spices may be what makes your food delicious, but they are also the international taste language around the world. Here are different spice mixtures common to the world's major continents and geographical zones that will give your cooking an extra kick!

Africa

Berbere: This rich spice originates in the eastern Horn of Africa - the countries of Eritrea, Djibouti, Ethiopia and Somalia. It is a blend of chile peppers and other spices and can be used to add warmth to bean and meat dishes, along with roasted vegetables. The mix usually contains hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon and cloves.

Dukkah: A traditional Egyptian spice made of toasted nuts and seeds that's usually served with bread and olive oil, but is also used in a number of other dishes. The mixture is made up of hazelnuts, sesame seeds, coriander and cumin.

Harissa: A spicy Tunisian sauce made of smoked red peppers, cumin, coriander, caraway and olive oil that is great to add on top of your sandwich or as a marinade for your favorite meats. The sauce has a similar consistency to tomato sauce and can also be used in spaghetti and pizza recipes.

Over

Ras el Hanout: Common to North African cooking, and Moroccan dishes in particular, the name of the spice means 'head of the shop', referring to the best spices that the store has to offer. Usually Ras el Hanout is made out of cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn and turmeric. It can be used as a delicious rub or marinade, or even as a condiment.

Asia

Chinese Five Spice: This powder is one of the base ingredients for Chinese cooking and a little bit of it goes a long way. The mix of star anise, Szechuan peppercorns, fennel, cassia, and clove make dishes sweet, savory, bitter and sour all at once. It's great to add to meat dishes or stir fries, rice dishes and even some baked goods that need a warming flavor.

Gomashio: A common Japanese condiment for a number of dishes, gomashio is simply toasted sesame seeds ground up with coarse salt. The spice is great to add to traditional Japanese dishes, and can be easily made in a spice grinder or food processor.

Shichimi Togarashi (Japanese Seven Spice Mix): A more popular souvenir for visitors of Japan, shichimi togarashi adds great flavor to noodles and grilled meats, and even tastes great on popcorn! It was originally sold as an herbal medicine in the 17th century containing coarsely ground chiles, Sichuan pepper, dried citrus peels, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso and nori.

Europe

Aux Fine Herbes: The literal translation of this spice is 'with fine herbs' in French, which means that this mixture must be tasty enough to deserve the name. It is usually a blend of four fresh herbs, one of them being chervil and the other three chives, tarragon and parsley (all fresh). These herbs are added towards the end of cooking so that they are barely heated and their flavor remains fresh.

Herbes de Provence: Everything culinary about Provence is magical, and so are their spices. The blend is made with herbs that commonly grow in Southern France including savory, rosemary, marjoram and thyme. Lavender buds are usually added, and some blends contain fennel seeds, sage, tarragon and citrus peels for extra zest.

Khmeli Suneli: A Georgian spice mix made up of warm, nutty, grassy and bitter flavors. The mixture usually contains fenugreek seeds and leaves, coriander, savory, black peppercorns, dill, bay leaves, mint and dried marigold petals. It's usually used in stews and meat dishes, but it also works well with roasted vegetables and even in soups.

Indian Subcontinent

Chaat Masala: This masala (spice mix) is used in Pakistan and India and it has a sweet and sour taste. It is made from amchoor (dried mango powder), cumin, kala namak (black salt), dried ginger, salt, black pepper, hing and chili powder.

Curry Powder: Although this spice is most commonly associated with traditional Indian food. Curry powder is actually a British invention that was inspired by traditional Indian tastes. It is usually made up of turmeric, coriander, cumin, fenugreek and red pepper.

Bonus - Garam Masala: 'Garam' means hot, which makes this traditional spice mix warmer than most. It is usually made out of cinnamon and cardamom, clove, cumin, coriander, nutmeg, pepper, which have all been toasted and ground into a fine powder. The mix itself is not very spicy, and it is usually used to flavor, not for heat.

Panch Phoron: A Bengali rendition of a 'five spice mix' that adds tremendous flavor and aroma to any dish imaginable! The mix is usually made out of cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds and nigella (or kalonji) seeds. These spices should be ground using a spice processor or a mortar and pestle if you have one and add it to your favorite meat and vegetable dishes for an extra kick.

Latin America

Adobo: The Spanish word for seasoning in which raw meat or vegetables are marinated in before cooking. The seasoning is made of paprika, oregano, salt, garlic and vinegar to preserve and enhance the flavor. It is used commonly in Mexican and Latin American cooking. Chili Powder: One of the more common Latin American spices, this mixture can usually be purchased pre-made at the grocery store and is great to add to Mexican and Spanish dishes. The base spices for the mixture are ancho chile powder, paprika, cumin and Mexican oregano. Usually coriander, cayenne and garlic powder are added for an extra kick. Jerk Spice: Jerk is the native cooking-style of Jamaica in the Caribbean in which meat is dry rubbed with a very hot spice mixture. The mixture contains allspice (or pimento in Jamaica) and Scotch bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme, garlic and salt.

Middle East

Advieh: A typical Persian spice that is warm and aromatic, usually used in rice dishes, meats and vegetables. It is similar to a mild version of garam masala, and is made out of dried rose petals, cardamom, cinnamon and cumin.

Baharat: The all-purpose seasoning of the Middle East, Baharat means 'spice' in Arabic. The blend differs according to geographic region and tradition, but it is usually made of black pepper, cumin, cinnamon and cloves. The taste is aromatic, warm and sweet and adds great flavor to soups, sauces and rice.

Za'atar: This fragrant, tangy and nutty seasoning has as complex taste that is simply made. It consists of thyme, sesame seeds and dried sumac. It is usually sprinkled on top of flatbread, grilled vegetables or used in traditional dips like hummus.

North America

Dry Rub: Dry rubbing involves seasoning meat in a dry marinade of spices without oil or any other liquid binders. Dry rubbing is practiced all over the world, but in the United States it is most common in Mid-Western cities like Kansas City. The mixture consists of brown sugar, paprika, ground garlic, onion, salt, pepper, cumin, ancho or chipolte, mustard powder and cayenne pepper.

Pickling Spice: Looking to pickle some cucumbers or meat? It's actually quite easy to do! The spice is made up of bay leaves, yellow mustard seeds, black peppercorns, allspice berries, coriander seeds and a bit of dill or dried ginger. Place the mixture in a jar with your cucumbers and your pickles will soon be ready to go!

Poultry Seasoning: This seasoning will remind you of Thanksgiving if you've ever celebrated, and will help you feel comfort all year round. The basic ingredients for the poultry seasoning are dried sage and thyme, which give the bird and aromatic and woodsy flavor. Marjoram, rosemary, and black and white pepper are usually added as well.

Pumpkin Pie Seasoning: There is nothing that says North America quite like pumpkin pies. But what happens when you are in a place that doesn't have the spice readily available and you want to make pie? Mix together cinnamon, nutmeg, ginger and cloves to your pie filling or any other dish that you want to spice up.