Jan.26, 2005
I was so prepared to take another heavy sweets home like last week. Fortunately, they are not as heavy this week.
It was the third class of Bars and Squares, the continuing education course at GBC, this evening.
What I made were Chocolate Pecan Bars and Chocolate Cornflake Crunch.
The latter was really easy to make. I almost thought it was a kind of waste of money to take this class because I could make it without the demo!
In a medium souse pan, melt butter, corn syrup, dark and white chocolates. When completely melt, put cornflake, toasted shredded coconuts and toasted sliced almonds in. Mix well until all the dry ingredients are coated with chocolate. Place it into the square pan evenly and refrigerate. That’s it. Easy, isn’t it?
The texture of Chocolate Pecan Bars was very sweet and as chewy as caramel. A tiny piece of it would be enough for you to satisfy your appetite. The cornflake one is not as heavy. It is a home-made version of … what is it? I forgot the name of the product… hmm… OK, whatever.
Last week, I gave away ¾ of all the bars I made. I was like crazy finding someone who likes candies. Oh, gosh… I was sorry about pushing the food. The people seemed to be pleased but I still felt sorry. I had assumed that I would need someone again this week but it turned out to be unnecessary.
Yoshi likes the Chocolate Cornflake Crunch quite a lot. He was like “Why don’t you give away only the pecan one?”
I gave half of them to my friends today. As Yoshi wished, I kept the cornflake ones more than the pecan ones.
By the way, there is a Japanese woman in the course.
Her name is Yuko. She is gentle and polite. I like her. She did’t have a partner this evening and so did I. Sam didn’t show up at the beginning. I asked her to make a pair and she said OK. We started to cook. Wow, she is much more efficient than Sam… I mean, Sam is efficient too when baking bread. Bread is his expertise but not sweets. I thought we wouldn’t be the last pair to finish work today. …. Unlike Sam and I being always the last ones... Sam showed up 15 minutes later so we helped him catch up. Yuko ended up letting me be back to his partner. Ho-hum.
今日のバーアンドスクエア教室は、チョコレートピーカンバーとチョコフレーククラ
ンチですょ。
チョコフレークのは、Yoshiがお気に入りなのでしたｖ 食べる人が喜ぶときが、一
番嬉しいのですよねｖお菓子作りってｖ
I was so prepared to take another heavy sweets home like last week. Fortunately, they are not as heavy this week.
It was the third class of Bars and Squares, the continuing education course at GBC, this evening.
What I made were Chocolate Pecan Bars and Chocolate Cornflake Crunch.
The latter was really easy to make. I almost thought it was a kind of waste of money to take this class because I could make it without the demo!
In a medium souse pan, melt butter, corn syrup, dark and white chocolates. When completely melt, put cornflake, toasted shredded coconuts and toasted sliced almonds in. Mix well until all the dry ingredients are coated with chocolate. Place it into the square pan evenly and refrigerate. That’s it. Easy, isn’t it?
The texture of Chocolate Pecan Bars was very sweet and as chewy as caramel. A tiny piece of it would be enough for you to satisfy your appetite. The cornflake one is not as heavy. It is a home-made version of … what is it? I forgot the name of the product… hmm… OK, whatever.
Last week, I gave away ¾ of all the bars I made. I was like crazy finding someone who likes candies. Oh, gosh… I was sorry about pushing the food. The people seemed to be pleased but I still felt sorry. I had assumed that I would need someone again this week but it turned out to be unnecessary.
Yoshi likes the Chocolate Cornflake Crunch quite a lot. He was like “Why don’t you give away only the pecan one?”
I gave half of them to my friends today. As Yoshi wished, I kept the cornflake ones more than the pecan ones.
By the way, there is a Japanese woman in the course.
Her name is Yuko. She is gentle and polite. I like her. She did’t have a partner this evening and so did I. Sam didn’t show up at the beginning. I asked her to make a pair and she said OK. We started to cook. Wow, she is much more efficient than Sam… I mean, Sam is efficient too when baking bread. Bread is his expertise but not sweets. I thought we wouldn’t be the last pair to finish work today. …. Unlike Sam and I being always the last ones... Sam showed up 15 minutes later so we helped him catch up. Yuko ended up letting me be back to his partner. Ho-hum.
今日のバーアンドスクエア教室は、チョコレートピーカンバーとチョコフレーククラ
ンチですょ。
チョコフレークのは、Yoshiがお気に入りなのでしたｖ 食べる人が喜ぶときが、一
番嬉しいのですよねｖお菓子作りってｖ
私もフレークを使ったお菓子
香ばしくて大好きです。
食べる人の笑顔を浮かべながらお菓子づくりやお料理をするのって しあわせですね。
そちらはとても寒いのですね。
風邪などにお気をつけ下さいね。
札幌は 雪祭りの雪像作りで大通公園がにぎやかですよ。
外に出るのも大変ですね。
日本よりお部屋も広いのでしょうね。
いいな。
チョコフレーク私も好きです。
ほんと喜んでくれる人がいるって幸せですね。
メール待っていてくださいね。
mittenさん
トロントは気温がとても低くなるのですが、雪はさほど降らないので楽ですょ
北海道には一度、春に訪れたことがあるだけです。雪祭り、いつか絶対見に行きたいなぁ
kotoriさん
シフォンケーキ、ぺらぺらになってしまいました
丁度いい型がなかったからなんだけど、…こう適当だからすぐ失敗するのかも～
次回、がんばりますv
Your homemades are always welcome!!!
I had them with 601 people last time, you know, actually, you should give us more!!! （ずうずうしいかしらん？？？）
They (601 members) all loved them.
I guess we all miss homemade, warm-heart cuisine because of time limitation.haha...
Therefore!!! I'm very looking forward to next time, too, you know???
Also, 遊んで、遊んで、遊んでーーー
ー！！！
I am happy that you'd TRULY MADLY DEEPLY love my bars!!
(quote:http://users.cis.net/sammy/madly.htm)
To your STRONG wish, I will give double numbers of bars to you and the 601 guys next week.
Heh, Heh..
Seriously, that helps me a lot.
Yoshi and I cannot finish all the insanely sweet candies alone.
I want to see Phantom of the Opera.
It has already been in theatre!
Let me know which day you are free, OK?