Tagged With desserts

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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Though there is something rewarding and cathartic about baking a finicky, labour-intensive dessert, I would be lying if I said I didn't enjoy an easy, though still fancy-looking sweet thing. Apple roses are not only deliciously warm and comforting, but they're just plain pretty, and a cinch to make.

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Some of us can definitely say we have a sweet tooth. Whether it’s cakes, chocolates, cookies, lollies or soft drinks, our world is filled with intensely pleasurable sweet treats. Sometimes eating these foods is just too hard to resist. But is it actually "additive" in a biological sense? Let's take a look at the science.

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The Crumb Shed Sydney is a pop-up ice creamery that specialises in bespoke Golden Gaytimes ranging from Unicorn Breath (vanilla crumb, musk sticks, strawberry hard candy, popping candy, edible glitter) to Crumb Choc Millionaire (chocolate crumb, smashed potato crisps, desiccated coconut, 100s & 1000s). For today only, it's giving away free Gaytimes between 4pm to 6pm while stocks last. Here are the details!

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To celebrate the 2017 Lunar New Year, KitKat is bringing two of its famously exotic flavours to chocolate connoisseurs Down Under: the Citrus Creme Brulee KitKat and Red Bean and Toasted Coconut KitKat. For the princely sum of $68, you can purchase a selection of both flavours in a Special Edition gift set. That's $68. For some KitKats. Let's see what they taste like.

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The weather is warming and my thoughts have turned towards ice cream. There's something extra satisfying about whipping up your own frosty treats, but not everyone has an ice cream machine. Let's run through a few of our favourite frozen desserts that you can make without any special equipment.

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If you've ever left a chocolate bar sitting around, you may have noticed a white film form on the surface. This film is called a "bloom" and it occurs when chocolate is improperly stored.

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A crispy, tart and sweet apple, lovingly coated in either a shiny candied shell or rich robe of caramel, is a quintessential treat that is both easy to make, but also fairly easy to mess up. To make sure your toffee apples are the best they can possibly be, there are a few factors you need to keep in mind.