And were back!!!!!!!!!!!!!!!!!!!!

So lets celabrate by who ever wins the valentines spice off competition all you need to do is gess 5 easy questions about my website and you will win a mystery prize,rare fruits, and spices!So write this down on your valentines day eve check list to to go on amethyst bird.com and answer the questions by email,by phone,or by going on to the question file and who ever wins will win those prizes!

weird but good fruit of the week

The weird but good fruit of the week is called cubed watermelon you can get them in japan for $80 to $100 kind of a rip of for a watermelon thats just shaped as a cube.

how to make organic puppy chow

9 cup Chex
1 cup chocolate chips
1/2 cup organic peanut butter
1/4 cup organic butter
1/4 teaspoon vanilla
1 1/2 cup organic powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

Pour over Chex cereal, put into a large paper bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

how to make emrils chocolate souffle.

Ingredients:
2 teaspoons unsalted butter, softened
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup Frangelico or other nut-flavored liqueur
3/4 cup Chocolate Hazelnut Sauce, recipe follows
Confectioners' sugar

Method:
Preheat the oven to 400 degrees F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.

In a large metal bowl set over a pot of simmering water, melt the chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.

In another bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.

Whisk the egg yolks into the chocolate one at a time, add the Frangelico, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended

Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they're puffed and somewhat firm, for about 20 to 25 minutes. Remove from the oven.

While the soufflés are baking, prepare the Chocolate Hazelnut Sauce, and cover to keep warm.

To serve, place a ramekin on each of 4 plates and sift powdered sugar over the top of each soufflé. Break the tops of the soufflés and spoon in the warm Chocolate Hazelnut Sauce, allowing it to drip over the sides.

Yield: 4 individual soufflés

Ingredients:
1/4 cup heavy cream
1 1/2 teaspoons Frangelico or other nut-flavored liqueur
3/4 teaspoon sugar
3/4 ounce semisweet chocolate, finely chopped.

question file

comment all about your cooking troubles and ill be happy to answer your question!

chef of the week

The chef of the weeks name is Julia Child.