Candy Gram Quotes

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

You only like white guys?” “Stop that,” I say through gritted teeth. “What?” he says, getting all serious. “It’s the truth, ain’t it?” Mrs. Peterson appears in front of us. “How’s that outline coming along?” she asks. I put on a fake smile. “Peachy.” I pull out the research I did at home and get down to business while Mrs. Peterson watches. “I did some research on the hand warmers last night. We need to dissolve sixty grams of sodium acetate and one hundred millimeters of water at seventy degrees.” “Wrong,” Alex says. I look up and realize Mrs. Peterson is gone. “Excuse me?” Alex folds his arms across his chest. “You’re wrong.” “I don’t think so.” “You think you’ve never been wrong before?” He says it as if I’m a ditzy blond bimbo, which sets my blood to way past boiling. “Sure I have,” I say. I make my voice sound high and breathless, like a Southern debutante. “Why, just last week I bought Bobbi Brown Sandwash Petal lip gloss when the Pink Blossom color would have looked so much better with my complexion. Needless to say the purchase was a total disaster,” I say. He expected to hear something like that come out of my mouth. I wonder if he believes it, or from my tone realizes I’m being sarcastic. “I’ll bet,” he says. “Haven’t you ever been wrong before?” I ask him. “Absolutely,” he says. “Last week, when I robbed that bank over by the Walgreens, I told the teller to hand over all the fifties he had in the till. What I really should have asked for was the twenties ‘cause there were way more twenties than fifties.” Okay, so he did get that I was putting on an act. And gave it right back to me with his own ridiculous scenario, which is actually unsettling because it makes us similar in some twisted way. I put a hand on my chest and gasp, playing along. “What a disaster.” “So I guess we can both be wrong.” I stick my chin in the air and declare stubbornly, “Well, I’m not wrong about chemistry. Unlike you, I take this class seriously.” “Let’s have a bet, then. If I’m right, you kiss me,” he says. “And if I’m right?” “Name it.” It’s like taking candy from a baby. Mr. Macho Guy’s ego is about to be taken down a notch, and I’m all too happy to be the one to do it.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

Christmas Peppermint Coffee I can’t have caffeine but I promise it’s just as good without the extra jolt! Ingredients - 8 ounces (225 grams) brewed coffee - 8 ounces (225 grams) chocolate milk, heated until steaming (I use Chocomel) - 1 ounce (28 grams) peppermint syrup - Chocolate syrup - Whipped cream - Crushed peppermint candies Directions Heat chocolate milk until very hot, but not boiling. Add the hot coffee and syrup to the milk and stir. Using a large glass, add chocolate syrup, pour in the mocha and top with whipped topping and crushed candies.

Sugar-Free Kids Excuse I’m sorry to interrupt but I have some very important information . . . . . . The kids who are behind me are severely diabetic. That means if a gram of sugar touches their tongue they could lose all their fingers and toes and Minecraft experience points. I’ll help by taking all your sugary candy and you can take these cardboard flavoured cardboard snacks to give them when they knock on your front door.