Yummy Gelato

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For me, it takes my daughter to come home from college to find out the latest thing. She introduced me to this wonderful Gelato-if you haven’t tried it yet,please do!
I also wondered what the difference really is between ice cream and gelato and found this piece about it:

“If you’ve ever visited Italy, you probably experienced creamy, delicious gelato. And maybe you assumed that the only reason it seemed richer and more intensely flavored than American ice cream back home was because you were enjoying it on the foot of the Spanish Steps in Rome, rather than on your couch back home.

But there are actually a few main differences between gelato and ice cream. While ice cream legally has a minimum of 10 percent fat, gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.

But don’t expect to be able to get Italian gelateria-style results by making a gelato recipe in your home ice cream machine: gelato is churned at a slower speed than ice cream, so it’s denser because not as much air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, so it’s not quite completely frozen.

As for that amazing, rich flavor- since there’s not as much fat in gelato, it doesn’t coat the mouth in the same way. So the flavors are more intense.

But one thing ice cream and gelato do have in common: you won’t be able to resist just one more scoop!”

Chocolate Bird Nests

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I have this ever-clever friend who made these adorable treats the other night for our Garden Club meeting. She shared with me how you make them:

All you need are the large shredded wheat biscuits, crumbled (I would say 6-8 per pound, you just need to decide how brown you want them), and 2 pounds of chocolate (ie chocolate chips are great).

You melt the chocolate in a double-boiler over med high heat until all just melted, then pour carefully into bowl of shredded wheat (already broken up biscuits). Wait for chocolate to cool (less than a minute) and prepare to get your hands dirty (food-safe gloves recommended)!

Just mix together until it is very, very thick.

Using parchment paper to line the inside of whatever shape you want your nests to be in (cupcake tin, bowl–your choice!), take a large scoop and place on the parchment paper in that container.

You will then press the mixture up against the sides and down against the bottom until it is in desired shape–may need to add more to thicken walls of nest.

Let harden by leaving at room temp, or to speed up, put on cookie sheet and stick in the fridge for an hour or two.

When done, carefully peel of parchment paper, and you have your yummy chocolate nest!!!