To show just how serious some people take their baking, we have sourced some of the largest baked goods in the world. Meet the treats that your sweet tooth could only dream about:

• The World’s Largest Gingerbread House:

Seeing this phenomenal creation will allow you to understand the joy that Hansel and Gretel would have felt. Gingerbread artist Roger Pelcher created this 67 foot home, beating his previous record of 57 feet. People flocked to the Mall of America to take a peek as the Guinness Book of World Records representatives came to make it official. Pelcher had used 14 250 pounds of gingerbread, just under 5 000 pounds of icing and a truckload of candy to bring his design to life. The artist and his team took nine days to complete the project which covers 1 496 square foot.

• World’s Largest Wedding Cake:

The Mohegan Sun wedding cake was unveiled at the New England Bridal Showcase and measured in a 17 feet, weighing just over 15 000 pounds. The cake featured seven tiers and weighed around three times that of the previous record holder. Created by chef Lynn Mansel and his team, they used around 10 000 pounds of cake batter as well as half that weight in frosting.

• World’s Largest Cookie:

The Immaculate Baking Company showed off their skill by creating a monster chocolate chip cookie that clocked in at over 100 feet in diameter. The creation was made in an attempt to raise funds for the Folk Art Museum, as well as to bring the record back to US soil. Once the delicious creation was ready people could purchase their own slice of the cookie, with all of the funds being given to the museum.

Now that you have some ideas on what creations you could whip up in your kitchen, why don’t you try some miniature versions of these tasty treats. Get the bakeware out of the cupboard and start experimenting.

Here are a few simple tips and a great recipe on using your favorite cup of java or frothy mug of ale in a whole new way.

Cooking With Coffee

In cooking, coffee is mainly used in two ways – ground and brewed.

Ground coffee is best used for rubs or marinades as the deep, strong flavor will penetrate the meat and add a bold overall aroma and taste.  For a great rub or marinade, add other spices that pair well with coffee like garlic, citrus, cinnamon and even cocoa.

Coffee also adds a fantastic flavor to gravies and stews as well.  Brewed coffee works best for this as ground coffee may create an undesirable grainy texture and bitterness in a sauce.

Here is a simple but delicious coffee inspired recipe that will take your cooking to a whole new level.

Mocha Rubbed Ribs

Mix the following ingredients together in a medium sized bowl:

• 1/4 cup of your favorite ground coffee
• 1/4 cup chili powder
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon dry mustard
• 1 tablespoon black pepper
• 1 tablespoon cocoa powder

1. Once the ingredients are mixed, brush your ribs with a thin layer of olive oil and season with a pinch of salt and pepper.
2. Using your hands or the back of a spoon, rub the spices onto both sides of the meat and let rest for about 30-40 minutes.
3. Place your ribs on the grill and cook for about 7-9 minutes per side until cooked thoroughly.

Beer With Dessert

It may be a bit surprising to learn that beer is quickly becoming as popular as wine when it comes to dessert pairings.  This is because more and more beers with fruity, nutty and sweet undertones are entering the marketplace and these beers pair perfectly with similarly flavored desserts.

When choosing a beer to be served with a dessert it is sometimes easier to choose the beer first.  Let the natural flavors of the beer guide your taste buds to the perfect dessert accompaniment.   For example, beer that has an orange tone would go nicely with a raspberry pie or torte while a chocolate stout may go nicely with a vanilla cheesecake.

But beer isn’t just for serving up alongside your favorite dessert – it can also be used as an ingredient within the dessert itself.  Using beer in pies and cake not only adds a wonderful tartness but it also adds moisture and texture to these desserts.

So the next time you warm up with a hot cup of coffee or cool off with a chilly pint of beer remember that these two ingredients have the potential to turn your next dish into a culinary masterpiece.



Article courtesy of MomsKitchenGadgets.com – a great resource for helpful, honest and in-depth reviews on products like the Cuisinart Food Processor, Panasonic Bread Maker and a few of the most popular KitchenAid Mixer Attachments.

I love rain. I like the smell of rain, the sound of rain; I even like getting slightly wet for some reason. Bundled up in scarves and coats against the cold, I couldn’t be happier. Winter in Cape Town is a time for enjoying home pleasures. Bottles of red wine, steaming curries, good books and that sort of thing. Nothing beats coming home after a long, cold day and plonking down on the couch in front of a roaring fire. Ad a fluffy duvet and a riveting read and you are set to go. Those lucky enough to have someone special in their lives have to agree that pelting rain also makes for good cuddling weather, provided neither party is partial to blanket-hogging of course.

Some may argue that during wintertime all the spectacular Cape Town beaches go to waste. Frankly, I couldn’t care less. Blessed with a skin-type prone to blistering and peeling I have learnt to keep my distance from those pesky UV rays. Sunscreen? Tried it. It works for about a minute. Plus I’m not partial to sand, ball games or overt displays of testosterone. That kind of leaves the soft serve ice cream cones and you can get those everywhere.

Suffice it to say I realize this is a personal opinion and that come summertime I will be the one giving everyone else an earful about the heat. All I’m saying is everyone should see these last winter days as an opportunity to cultivate a taste for joys of this particular season. Make some gluwein or attempt a nice hearty dish. I include my dad’s recipe for Oxtail Potjie. He makes it over the fire, but it is just as good made on the stove.

Zakkie’s Oxtail Potjie

You will need the following:

• 3 oxtails
• 1 medium smoked eisbein
• 8 large potatoes
• 3 large onions (sliced)
• 1 green pepper
• 3 cloves of garlic (crushed)
• Carrots
• 2 packets of fresh mushrooms (chopped)
• Olive oil
• 750 ml Riebeek Cellars Shiraz
• 150ml Riebeek Cape Ruby
• 750ml beef extract
• 10 ml (2 teaspoons) mixed herbs fresh or dried
• Soy sauce

Method

1. Brown the oxtail in hot oil add the eisbein.
2. Add the beef extract, herbs and garlic simmer for 1 hour.
3. While the meat is cooking pack the sliced onions on top of the meat
making sure that the lid is always replaced after adding ingredients. Now add
the thinly sliced green pepper.
4. When the sauce is reduced add 375 ml of the Riebeek Cellars Shiraz.
5. Add the mushrooms and plenty of Soya Sauce.
6. While chopping the potatoes and carrots into chunky pieces drink enough
wine – but don’t use the stock allocated for the Potjie.
7. When the onions and mushrooms are cooked into the sauce add the
carrots.
8. Add the Riebeek Cape Ruby.
9. Cook until the meat starts to part from the bones.
10. If the sauce starts to thicken or reduces add the rest of the Riebeek
Shiraz.
11. Place the potatoes on top of the meat and sprinkle with herbs.

The Potjie is ready as soon as the potatoes are cooked. Make sure that the Potjie does not burn.
Do not stir the Potjie. If there is too much sauce cook without the lid until the sauce becomes thick.
Serve on white rice with a mixed salad. Fresh brown bread and real butter is also a good idea.