Toffee Blog

SHAYMEE'S PROMOTION

2007-04-07T17:13:00.001-07:00

Please come and join us at the 14th Annual KFOG KaBoom
Saturday, May 12, 2007, 4 - 10pm

Piers 30/32, San Francisco

The Shaymee’s company is very proud to announce that we will be the exclusive chocolate company for this event. We are offering great show discounts for our 1 pound assorted gift boxes for Mother's Day. Also look for our discount coupon in your souvenir bag at the show for other item's at our booth.

We look forward to seeing you there!

Cheers!

Exciting New Flavors!

2007-03-17T13:51:00.000-07:00

We have exciting news!

You can find our Aussie Toffee now under the Whole Foods Market Private label for their pre-pack clear stackable tubs.

Our new 55% Cocoa Dark Chocolate Espresso toffee, 55% Cocoa Dark Chocolate Macadamia toffee, and 38% Cocoa Milk Chocolate Pecan toffee, as well as our original 38% Cocoa Milk and 55% Cocoa Dark Chocolate Almond are available in the bulk area.

We are promoting a great new price for these handmade little beauties for Easter and Mother's Day. Look for us in a store near you! Whole Foods Market (entire West Coast)

Sampling events at Whole Foods Market:

SoCal WFM Demo Schdelue:

4/1 Tustin 12 - 4pm

4/2 SO East 12 - 4pm

4/5 W LA 11 - 3pm

4/6 Westwood 11 - 3pm

4/6 torrance 11 - 3pm

4/6 redondo 3:30 - 7:30pm

4/7 SO West 12 - 4pm

4/14th Thousand Oaks 11 - 3pm

4/25 Manhattan Beach - 11 - 3pm

WF Glendale 3/16 [11am -3pm

Hillcrest 3/18 11 - 2pm

WF Pasadena 3/19 [11am -3pm]

WF Fairfax 3/23 [11am -3pm]

WF W. Hlywd. 3/23 [3-7pm]

WF Brentwood 3/24 12:30 - 4:30pm

WF Valencia 3/24 2:30 - 6:30pm

WF Woodland Hills 3/25 11 - 3pm

WF Santa Monica 3/25 12:30 - 4:30pm

WF Porter Ranch 3/26 3 - 7pm

WF Torrance 3/28 12 - 4pm

WF Beverly Hills 3/30 11 - 3pm

WF La Jolla 3/31 12 - 4pm

Washington:

Portland Sat 3/31 3-7

Bridgeport Sun 4/1 3-7

Redmond Sat 4/7 3-7

Roosevelt Mon 4/2 11-3

Oregon WFM Demo Dates:

Portland Sat 3/31 3-7

Bridgeport Sun 4/1 3-7

Northern Caifornia:

Fresno Sat 4/7 10-2p

Sacramento Sat 4/7 10-2p

Walnut Creek 4/1 3:30-7:30

San Ramon 4/1 11-3

Cupertino 4/3 3-7

Campbell 4/4 11-3

Los Gatos 4/5 3-7

Palo Alto 4/6 11:30 -3p

Los Altos 4/6 3:30-7:30

San Mateo 4/7 11-3p

Redwood City 4/7 3:30-7:30

Monterey 4/2 3-7

Berkeley TBD

Mill Valley -Friday 4/6 11-3p

Petaluma - Friday 4/6 3-7p

SF Franklin Thursday 4/5 11-3p

SF Soma TBD

San Rafael - Thursday 4/5 3-7p

Santa Rosa Friday 4/13 3-7p

Sebastopol TBD

Stay tune for more demo dates coming soon!

Macadamia Toffee Chip Cookies

2007-01-07T10:37:00.000-08:00

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups cake flour (not self-rising)
2 teaspoons baking soda
1 teaspoon salt
6 Shaymee’s Macadamia Toffee squares (chopped coarsely)

1 1/2 cups coarsely chopped macadamia nuts

Preheat the oven to 350°. Line a baking sheet with parchment paper, and set aside.

In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine.

In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in chopped toffee bits and macadamia nuts. Blend well with wet ingredients.

Scoop dough onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand.

Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes.

Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an

Bush Brownies

2006-11-08T20:16:00.000-08:00

Ingredients

· 1 1/2 cups self raising flour

· 3/4 cup butter

· 1/2 cup brown sugar

· 1 tp ginger

· 1 tp allspice

· 1 tp nutmeg

· 2 cups mixed fruit

· 1 egg

· 1 cup milk

Directions

Sift the dry ingredients into a bowl.
Rub in the butter.
Add the fruit, mix in a well beaten egg and milk.
Pour into a greased tin, bake 30-40 minutes in moderate oven. Serve sliced and buttered

Shaymee's Aussie Toffee

2006-10-29T07:48:00.003-08:00

We would like to apologize to everyone that has tried to order our toffee on-line. Our system is having some technical difficulty and should be resolved shortly.

Thank you for your patience and support!

CARAMEL NUT POPCORN

2006-10-24T07:04:00.002-07:00

INGREDIENTS

1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
½ cup pecans

DIRECTIONS

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Chop Pecans and sprinkle over popcorn, or any nuts you desire. I like to use Pecans because they have a slightly buttery taste to them.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.

You family and friends will love this recipe. Great for any occasion!

Prep Time: 30 Min

Cooking Time: 1 Hour

Toffee Fudge Squares

2006-10-10T18:30:00.000-07:00

1 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup butter (cold)
1 -14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, divided
1 cup pecans, coarsely chopped
1/2 cup chopped Shaymee’s Aussie Toffee

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles crumbs. Press firmly into prepared baking pan. Bake for 10 minutes.

In a saucepan heat milk, vanilla extract and 1 cup of the chocolate chips, stirring until smooth, and then pour over crust. Sprinkle the pecans, toffee bits and remaining chocolate chips; press down firmly. Bake for approximately 20 minutes.

Trick or Treat

2006-10-03T06:44:00.000-07:00

Why not try Shaymee's Aussie Toffee this year for Halloween. A unique toffee candy that will surely give your little callers a great treat.

Macadamia Toffee Recipe

2006-09-27T21:17:00.000-07:00

Toffee Recipe

1 cup salted butter
1-1/3 cup sugar
3 tablespoons water
1 lb bittersweet chocolate
1 lb Macadamia’s – ground

Melt butter and sugar, add water. Boil over high heat till candy thermometer reads 300 F. Pour the toffee on to greased cookie sheet and while it is cooling temper the chocolate by boiling water and placing broken pieces of chocolate in a stainless bowl on top using the heat from below . Stir as it melts but be sure not to melt the chocolate too quickly. Once it is melted pour over the cooled toffee then sprinkle Macadamia’s or any nut you prefer to use. Then once it has set turn it over and do the same to the other side. I hope you enjoy this recipe.

Shaymee's Toffee Experience!

2006-09-26T11:00:00.000-07:00

We hear all sorts of stories from our customers at sampling events about their experience with Shaymee's Aussie Toffee. Some of our customer comments were, “they bought some toffee to bring to a friend in hospital and on the way they opened up a pack to try it...it was so good that I kept it for myself”. Another story was, "I hide my stash of toffee in my cloths drawer to keep it from my family...it’s that good”.
Do you have a Shaymee's Aussie Toffee story you would like to share with us. If you do we would love to hear about it.

Traditional Aussie Dessert

2006-09-24T16:38:00.000-07:00

LAMINGTONS

Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

6 eggs
2/3 cup castor sugar
1/3 cup corn flour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately

Icing:

4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk

Method:

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, and toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.

Makes 16 lamingtons

Shaymee's Aussie Toffee

2006-09-17T08:36:00.000-07:00

What is your favorite way to eat Shaymee's Aussie Toffee®?

You would think that we knew all the best ways to eat our own products, but our customers are constantly coming up with new, fun and delicious ways to enjoy Shaymee's Aussie Toffee®. Tell us your favorite combinations and recipes.

Toffee for the Holidays!

2006-09-16T11:22:00.000-07:00

Happy Halloween!
Shaymee's Aussie Toffee bars are a great addition to your Trick or Treat bag. Your little visitors will get a real surprise when they bite into this yummy treat from down under.

To the Erwin Family and their Friends!

2006-09-04T21:38:00.000-07:00

Our heart felt thoughts and prays go out to all of you as you face the loss of Steve. A great Ambassador for Australia and the world! He will be remembered for his important work for wildlife conservation…and for his great love for his family and friends. His passion and enthusiasm was a big part of his persona, which made him so unique. He will leave a legacy that will live on forever in the heart of many. Steve will be missed!

Shaymee's Aussie Toffee

2006-08-25T19:12:00.000-07:00

Where did you try Shaymee’s Aussie Toffee® for the first time?

We love to hear about where people encounted their first taste of Shaymee’s Aussie Toffee®. Was it from a friend, local store, or at an event? We need your feedback to figure out what works best, so that we can help everyone find Shaymee’s Aussie Toffee® Cheers!

Toffee Tasting

2006-08-23T17:47:00.000-07:00

Shaymee's Aussie Toffee will be sampling throughout all Northern California Whole Foods Market the last 2 weeks of September 2006. I hope you are able to join us there.

On-line Purchasing

2006-08-10T17:24:00.000-07:00

We are currently working on making our toffee available for purchase through our website.

Thank you!

Shaymee’s Toffee Chip Fudge

2006-08-02T19:07:00.000-07:00

Shaymee’s Toffee Chip Fudge

Fudge Ingredients:

1/2 cup butter
1/4 cup milk
1 (6-ounce) package (1 cup) real semi-sweet chocolate chips

3 cups powdered sugar
1 tsp vanilla extract
3 pieces of Shaymee’s Aussie Toffee (chopped)

Topping Ingredients:

3 pieces of Shaymee’s Aussie Toffee (chopped)

Combine butter, milk and chocolate chips in large microwave-safe bowl. Microwave on high or until butter and chocolate chips are melted (1 1/2 to 2 minutes). Stir in powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).
Stir in toffee bits by hand. Spread in buttered 8-inch square baking pan. Sprinkle 2 tablespoons toffee bits over top; gently press into fudge.
Cover; refrigerate until firm (1 to 1 1/2 hours). Cut into squares.
Store refrigerated in air-tight container.

Anzac Biscuits

2006-07-25T19:08:00.000-07:00

Anzac Biscuits (Cookies)

During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle. Eggs that were sent long distances were coated with a product called ke peg (like Vaseline) then packed in air tight containers filled with sand to cushion the eggs and keep out the air.

As the war drew on, many groups like the CWA (Country Women’s Association), church groups, schools and other women’s organizations devoted a great deal of time to the making of ANZAC biscuits. To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins. You can see some of these tins appearing in your supermarket as exact replicas of the ones of earlier years. Look around. The tins were airtight, thus no moisture in the air was able to soak into the biscuits and make them soft. Most people would agree there is nothing worse than a soft biscuit.

During World War 2, with refrigeration in so many Merchant Navy Ships, the biscuits were not made to any great extent. It was now possible to send a greater variety of food, like fruit cake.

ANZAC biscuits are still made today. They can also be purchased from supermarkets and specialty biscuit shops. Around ANZAC Day, these biscuits are also often used by veterans’ organizations to raise funds for the care and welfare of aged war veterans.

Here is a recipe you can try!

Approximately 3 dozen

2 cups rolled oats

2 cups all-purpose flour

2 cups sugar

1 cup desiccated coconut

1 cup (2 sticks) unsalted butter

2 tablespoons Lyles Golden Syrup

¾ teaspoon baking soda

¼ cup boiling water

Baking Directions:

1) Preheat the oven to 350°. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.

2) In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably).

3) Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn’t crumble). Flatten cookies slightly with the heel of your hand.

4) Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

Australian Sticky Date Pudding

2006-07-21T12:22:00.000-07:00

Australian Sticky Date Pudding

Ingredients:

1 cup Butter, room temperature
1/2 cup Butter
1/4 cup Whipping cream
1/2 cup Firm packed brown sugar PLUS
1 tb Firm packed brown sugar
1/2 ts Vanilla

Plus extra to butter pan
1 cup Chopped pitted dates
1 ts Baking soda

2 ea Eggs
1 cup All purpose flour
ts Salt
1 ts Vanilla
1/2 ts Baking powder
Directions:

This Australian recipe is a very moist cake, not what you would call a
pudding, is a great favorite for Aussies. You’ll find it on restaurant
and dinner party menus across Australia.

TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
baking pan with sides at least 2 inches high, such as a spring form pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Slowly stir
in the baking powder and 1/4 cup of the liquid from cooking the
dates, until the cake mixture resembles thick pancake batter. Drain
off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes. TO SERVE: Drizzle some of the sauce over the cake as it is cooling. I hope you enjoy this recipe as much as I do.

What Causes Bloom in Chocolate?

2006-07-14T12:21:00.000-07:00

What Causes Bloom in Chocolate?

There are two types of bloom. One is caused when the cocoa butter, reacting to heat, separates from the other ingredients. It rises to the surface of the chocolate forming pale irregular spots or blotches. This is known as fat bloom. It can be wiped off with a paper towel but it is not necessary to do so. Sugar bloom looks similar but has a slightly gritty texture. It is caused by damp, humid conditions that encourage moisture build up on the surface. This “sweat” dissolves some of the sugar in the chocolate. When it re-crystallizes, a dusty coating is produced that cannot be removed.

Bloom has nothing to do with the age of the chcolate. It can happen to just purchased treats that are left in a hot car. When the partially melted morsels re-harden at home they are prone to get the characteristic white speckles of fat bloom. The same thing can occur when summertime temperatures soar up into the 90's. If you don’t have central air conditioning, your kitchen cupboards heat up, creating ideal conditions for bloom.

Putting a brand new partially used and loosely closed package of baking bars in the refrigerator can trigger sugar bloom because it’s such a moist environment. A long period of warm rainy days can have a similar effect on the chocolate in your pantry because the relative humidity in your home is likely to rise above 55%.

But bloom is only a change in appearance. It’s not a sign that chocolate is old or has gone bad. Now that you know there’s nothing wrong with chocolate that’s not picture perfect go ahead and use it to make something wonderful. Cheers!

Shaymee's Toffee Cookies

2006-07-13T15:30:00.000-07:00

Shaymee’s Toffee Cookies

Yields: 6 dozen

Servings: 72

INGREDIENTS:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
4 Shaymee’s Aussie Toffee Bars (Macadamia, Hazelnut, Espresso or Almond).

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and Shaymee’s chocolate toffee (coarsely chopped). Drop cookies by rounded spoonfuls onto greaseless cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

A Search for Chocolate...

2006-07-06T14:42:00.000-07:00

Many Australians visit the island of Bali. It is only five and a half hours from Sydney by plane. One year I went with some mates on a surfing safari. It was in April and it was the time we found when the Balinese people celebrates their New Year. A local told us that in the old days they would have guards on patrol with swords in hand during these celebrations, and if they found anyone in the streets during this time they would cut off their head. They still patrolled the streets with sword in hand, but I don't think they go that far these days, anyway we didn’t want to find out.

It was also the time we Aussies celebrated Easter back in OZ so we got the idea to see if we could find some chocolate. The place that we were staying at was called Dewi Shinta in Kuta. The man in charge, Made (pronounced Ma day), said that we were not allowed to leave until the next day. We had no water that we could drink, no food, no air-conditioning and no chocolate, all we had was duty free whiskey.

So we made a desperate attempt to find all of the above. We would dodge the sentries that were on guard in the streets while trying to find a store that was opened, but there was none to be found. Then we heard people laughing so we went to investigate. To our amazement we found a place called the Bali Sunset Club. There was a great big pool and bar area with lots of beautiful people having fun. We made like we were guest at the hotel, and for the rest of the day and night we enjoyed all the amenities the hotel had to offer…including lots of chocolate. You Rippa!!!

Healthy Summer Shake

2006-07-05T09:14:00.000-07:00

Chocolate and toffee is something I enjoy eating as well as making, but some times I like to make a fruit shake to curb my sweet tooth. A great Aussie pass time is going to the beach all day with friends and family. We love to surf, sail, swim; you name it, as long as it has something to do with water. After all that fun I like to go home and blend soy milk with what ever fruit I have on hand; throw in some frozen yogurt and ice and blend.

Bonza mate!

P.S. I was raised in Sydney and would surf Cronulla beach which was my home break. There is a movie you can rent known as “Puberty Blues” which was film on location in the Cronulla area. The movie was made in the 80’s, and it will give you a bit of a look at the way we would use the English language in our own way. Cheers!

New Outback Flavours

2006-07-01T08:27:00.000-07:00

Shaymee's new line of chocolate toffee will launch fall 2006!

4th of July Celebration

2006-06-29T22:19:00.000-07:00

Independence Day is the national holiday of the United States of America commemorating the signing of the Declaration of Independence by the Continental Congress on July 4, 1776, in Philadelphia, Pennsylvania.

At the time of the signing the US consisted of 13 colonies under the rule of England's King George III. Leading up to the signing, there had been growing unrest in the colonies surrounding the taxes that colonists were required to pay to England. The major objection was "Taxation without Representation" -- the colonists had no say in the decisions of English Parliament.

Rather than negotiating, King George sent extra troops to the colonies to help control any rebellion that might be arising. The following timeline will give you a crash course in the history that lead to the signing of the Declaration of Independence and America's break from British rule.

1774 - The 13 colonies send delegates to Philadelphia, Pennsylvania to form the First Continental Congress. While unrest was brewing, the colonies were far from ready to declare war.

April 1775 -- King George's troops advance on Concord, Massachusetts, prompting Paul Revere's midnight ride that sounded the alarm "The British are coming, the British are coming."

The subsequent battle of Concord, famous for being the "shot heard round the world," would mark the unofficial beginning of the American Revolution.

May 1776 -- After nearly a year of trying to work our their differences with England, the colonies again send delegates to the Second Continental Congress.

June 1776 -- Admitting that their efforts were hopeless, a committee was formed to compose the formal Declaration of Iindependence. Headed by Thomas Jefferson, the committee also included John Adams, Benjamin Franklin, Philip Livingston and Roger Sherman.

June 28, 1776 -- Jefferson presents the first draft of the declaration to congress.

July 4, 1776 -- After various changes to Jefferson's original draft, a vote was taken late in the afternoon of July 4th. Of the 13 colonies, 9 voted in favor of the Declaration; 2, Pennsylvania and South Carolina voted No; Delaware was undecided and New York abstained.

John Hancock, President of the Continental Congress, was the first to sign the Declaration of Independence. It is said that he signed his name "with a great flourish" so "King George can read that without spectacles!"

July 6, 1776 -- The Pennsylvania Evening Post is the first newspaper to print the Declaration of Independence.

July 8, 1776 -- The first public reading of the declaration takes place in Philadelphia's Independence Square. The bell in Independence Hall, then known as the "Province Bell" would later be renamed the "Liberty Bell" after its inscription - "Proclaim Liberty Throughout All the Land Unto All the Inhabitants Thereof."

August 1776 - The task begun on July 4, the signing of the Declaration of Independence, was not actually completed until August. Nonetheless, the 4th of July has been accepted as the official anniversary of United States independence from Britain.

July 4, 1777 -- The first Independence Day celebration takes place. It's interesting to speculate what those first 4th festivities were like. By the early 1800s the traditions of parades, picnics, and fireworks were firmly established as part of American Independence Day culture.

Sticky Chocolate Toffee Cake

2006-06-22T19:54:00.000-07:00

Sticky Chocolate Toffee Cake

Here is a great Aussie dessert to wrap ya laughin gear around mate.

For Pudding

2 tablespoon butter
3/4 cup sugar
2 eggs
3/4 cup self-rising flour
3/4 cup chopped dates (pitted)
1 cup boiling water
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda

Instruction

Combine boiling water, baking soda and dates. Set aside for about 20 minutes, stir occasionally. Preheat oven to 350 degrees. In a medium mixing bowl, cream the butter and sugar, until smooth. Add eggs, one at a time, mixing well after each. Add in the date, water and baking soda mixture, then vanilla, then flour. Bake in an 8 inch round or square pan for 30 minutes.

For Sauce

3/4 cup dark brown sugar
1/2 cup heavy cream
2 tbsp butter
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract

Combine the brown sugar and whipping cream in a sauce pan over low heat. When this mixture is liquefied and warm, add butter, vanilla and cardamom. Mix over low heat.

Pour sauce over pudding, add some vanilla ice cream and chopped and sprinkle pieces of chocolate toffee bits. You beauty!

SWEETER THAN CHOCOLATE!

2006-06-18T18:16:00.000-07:00

My life is filled with chocolate every day.

Just when I thought life couldn't get any sweeter I became a father. This Father’s Day I was blessed with being able to enjoy playing with my new daughter Madeline who is four months old today. Happy Father’s Day!

Dark Chocolate Macadamia Toffee

2006-06-13T21:38:00.000-07:00

Dark Chocolate Macadamia Toffee is the perfect indulgence.

The macadamia nut had its origins in Australia which is not widely known. Our "Australian Bush Nut" was first discovered by Allan Cunningham in 1828 but it wasn't until the late 1880's that serious cultivation of these evergreen trees began.

The early 1900's marked the beginning of an exciting new industry, when a group of American horticulturists transported some macadamia seeds to Hawaii and began growing and grafting selections of these nuts to develop today's agricultural success story.

It wasn't until the 1960's that Australians realized the potential of this indigenous tree nut and began local cultivation. Trees, grafted from successful Hawaiian varieties, were brought to the rolling hills of north eastern New South Wales and south eastern Queensland where over one third of the world's production is now grown. Australian macadamias have developed a world-wide reputation for the finest quality, flavour and texture.

Look for our "Great White Bites TM "smothered in dark premium chocolate and Macadamia toffee coming soon.

CHOCOLATE LAMINGTONS

2006-06-12T21:54:00.000-07:00

Chocolate Lamingtons

To an Aussie or Kiwi chocolate lamingtons are as much a tradition as Pavlova, and much easier to make I might add. If you've never been to the land down under you might want to give this recipe a bit of a go. A piece of advise. If you start to struggle with this recipe I suggest you crack open a cold tinnie (can of beer) which we find make everything work out like a bloody ripa.
Cheers mate!

Cake Ingredients:

1 cup butter
1 cup caster sugar
4 eggs, beaten
2 cups self raising flour

Frosting Ingredients:
2 cups icing sugar
2 Tbsp cocoa
1 Tbsp boiling water
1 Tbsp vanilla

Baking:
Cake

Preheat oven to 180C (350F).
Grease a slab cake pan or line with non-stick cooking paper.
Cream butter and sugar, gradually add eggs and mix well.
Add flour alternately, about 1/3 at a time; stir gently and thoroughly.
Place batter in pan, and bake for 1 - 1 1/4 hours, decreasing temp to 160C (325F) during cooking.
Place on a wire rack to cool

Frosting

Sift icing sugar and into an bowl.
Add boiling water and vanilla to cocoa and stir into icing sugar; beat well.
Cut cooled cake into 24 blocks.
Ice on all sides and roll in 1 1/2 cups coconut.
Allow to dry on wire rack.

By the way. I like to add jam and cream to the center of the sponge cake to give it that little extra.

ICED CHOCOLATE TOFFEE LATTE

2006-06-09T09:15:00.000-07:00

Having an iced chocolate toffee latte is one great way to have a refreshing summer drink while indulging your sweet cravings. All you need is a blender; throw in some ice, milk or Soymilk, two pieces of Shaymee's chocolate toffee, some powered cocoa and blend. Pour in a glass and throw on a dollop of whipped cream and a little chocolate syrup, chocolate and toffee bits. It is one of my favorite summer drinks. Koooeee!!!

Chocolate Dipped Frozen Bananas with Toffee Bits

2006-06-05T13:14:00.000-07:00

Hmm… chocolate dipped frozen bananas with toffee bits.

In Australia you can find banana plantations in N.S.W, Queensland, Northern Territory, and Western Australia. One such place to visit is known as the Big Banana off the coast of Coffs Harbor in N.S.W. If you love bananas as much as I do it’s a great place to stop in and enjoy the many different treats.

Here is a tasty and refreshing treat that I like to make for the summer. Take a bunch of peeled bananas and stick a paddle pop stick (popcicle stick) up through the bottom. Then dip the little bugger’s into some tempered chocolate and then sprinkle with chopped toffee bits. Throw them in the freezer for about 30-45 minutes and then you’re ready for a lazy day under a palm tree.

Hot Summer Nights with Chocolate

2006-05-30T18:51:00.000-07:00

Chocolate is a great way to enhance the summer fruit that is available right now. In Australia we love food and we love to party. A great way to spice up you’re next gathering is to temper some chocolate and then start dipping those little rippers. You can use your imagination as there is an abundance of fruit to try. Place them on a tray and stick them in the fridge. Mate, all you need next is a Foster’s and some shrimp. Cheers!

Chocolate Toffee Mixings

2006-05-27T16:58:00.000-07:00

Chocolate and toffee is a great way to add that extra sprecial touch to your favorite ice cream.

Have a great summer!

Is Chocolate Good For You?

2006-05-20T19:08:00.000-07:00

The word chocolate comes from the Aztec word xocolatl meaning “bitter water.” Thanks to the few creative innovations made by the Spanish using sugar, cinnamon and vanilla has helped make chocolate what we know and love today.
Many studies indicate flavonoids protect the heart from damaging effects of unstable oxygen compounds called free radicals that, among other things, can damage blood vessels. The flavonoids found in chocolate have a complex chemical structure and are believed to be potent antioxidants (polyphenol) which are present in many fruits, vegetables, tea and red wine. A one ounce bar of chocolate has the same antioxidant protection against cancer as five ounce glass of red wine. When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its naturally pungent taste. Flavonoids provide this pungent taste. The more chocolate is processed (such as fermentation, alkalizing, roasting), the more flavonoids are lost. To date, dark chocolate appears to retain the highest level of flavonoids. So your best bet is to choose dark chocolate over milk chocolate for the most health benefit. Enjoy!

Traditional Australian Dessert

2006-05-18T16:07:00.000-07:00

A chocolate and toffee alternative.

A popular dish which was named after the famous ballerina, Anna Pavlova, who toured Australia and New Zealand in 1920s.

This desert brings back fond memories for me growing up in Sydney. I remember my mum would make this for me when I was a good boy helping her around the house.
Give it a go mate!

INGREDIENTS:
3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1 pint fresh strawberries
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
In a large bowl, combine the cream and half a cup of confectioner’s sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Our American Military Friends. HOORAH!!!

2006-05-17T19:43:00.000-07:00

The love of chocolate and toffee is something that can be shared anytime to anyone. It dosen't cost much, but it can give much. We all need to do our part to help our brother and sister, our mothers and fathers that are serving not just America but all countries that strive for freedom. Thank you all for doing what you do and for the personal sacrafice you have made to make this and many other countries safer to live in.