Who invented sweets wikipedia

Oct 5, Bertha Palmer History. One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. Feb 16, Aztec use. It was consumed for a variety of purposes, as an aphrodisiac or as a treat for men after banquets, and it was also included in the rations of Aztec soldiers. Kenneth Donald Wakefield.

It was a family- owned company, typical of the times and the recipes were probably the best kept secret in Oregon. Jul 9, When cows are milked, sometimes there is a great deal of blood that comes out along with the milk. This tainted milk is non-salable, except to the makers of pre-packaged chocolate milk , since the cocoa hides the blood. And chocolate milk makers get the milk at quite a bargain. Chocolate milk is objectively delicious, whether cold, boxed, hot or malted.

Sloane spent some time in Jamaica in the early s, where the local people gave him cocoa to drink. Who Made Chocolate Chip Cookies?

In Best answer to all. Ruth Wakefield. Ruth Wakefield invented the chocolate chip cookie. It is often incorrectly reported that the cookie was an accident and that Wakefield expected the chocolate chunks to melt making chocolate cookies. Ruth Graves Wakefield — Wikipedia. Cookies SF is an inspirational clothing and accessory brand destined to spark fire within the budding fashion industry. Who made cookies dispensary? Where was the first cookie ever made? Where did chocolate originate?

The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine. Is Ruth Wakefield alive? Deceased — Who invented chocolate milk? Coenraad Johannes van Houten Who is the god of chocolate? The story of the Goddess of Chocolate is a long and complicated one. Milk, sugar, cream and gelatin are all you need to make this custard; panna cotta is Italian for "cooked cream.

Mix the ingredients, let it all cool and settle. The key to great panna cotta: gelatin. The perfect panna cotta should have just enough gelatin that the cheese quivers when you touch it. The photo shows Biancomangiare, Sicilian panna cotta with almond milk and marsala caramel, available at Zeppoli in Collingswood. Ricotta cheesecake. Forget that dull, lifeless diner cheesecake. Nothing beats a ethereally light, uber-creamy ricotta cheesecake.

The rich, moist cheese makes for a perfect duo with graham cracker or other crust. Martha Stewart puts lemon or orange zest in her ricotta cheesecake. Good for her; keep it out of mine. Bet you didn't know that technically ricotta is not cheese - no starter or rennet an enzyme used to curdle milk in cheese and other foods is used.

For great ricotta cheesecake, try the one at Anthony Cheesecake in Bloomfield. Tre Scalini in Rome claims to have originated tartufo in Their recipe includes 13 varieties of Swiss chocolate. What would Brian Boitano do when it comes to tartufo? Garnish it with a mint sprig, that's what! In the photo is tartufo from Cafe , Atlantic City, winner of our N. Joe Ray Cinisi. Crisp cookies made from ground almonds or almond paste; not to be confused with amaretto, the almond-flavored liqueur.

Amaretti originated in Venice during the Renaissance. Amaretti - 'little bitter things' - are made with sugar and egg whites. The cookies can be chewy or crunchy depending on region. Amaretti derives from amaro, which means bitter, so if the amaretti at your local bakery are not made with bitter almonds, they're not the real thing.

Maybe no food on this list has quite the global reach as cannoli; you can even find them in Antarctica. Originating in Sicily, cannoli were made for Carnevale season, which occurs immediately before Lent. Cannoli are easy enough to make - the tube-shaped pastry shells are deep-fried and filled with ricotta - but I've had plenty of so-so ones. If you find the good stuff, eat it right away; nothing's worse than cannoli that's been sitting in the case all day.

Cipolli in Collingswood made Spoon University's list of the 24 best cannoli in the U. For unrivaled variety, try La Rosa' s in Shrewsbury. Every self-respecting Italian deli carries panettone, the sweet bread loaf from Milan, around Christmas and New Year's. Called the "Everest of baking'' for its mountainous size, panettone is studded with raisins and citron or dried fruit. It's essentially Italian fruitcake, and, unlike its counterpart, eminently edible.

Dry panettone is a sure sign cheaper, industrial yeast has been used. Panettone makes for great French toast and bread pudding. So easy to make, so easy to mess up. A Jersey boardwalk staple - make that a generally bad Jersey boardwalk staple - these deep-fried doughnuts hail from Naples.

They are also known as St. Joseph's Day Cakes because they're made for the Feast of St. Joseph, March Key ingredient: powdered sugar, for that hint of sweetness. The best zeppoles I've had in New Jersey are the ones at Bottagra in Hawthorne, served in tiny paper brown bags with chocolate dipping sauce. The miniature version of cassata, the popular Sicilian ricotta cake, cassatini are eye-catching dessert delights consumed on the go on the streets of Palermo.

Yellow layer cake is enlivened with rum flavoring and cannoli filling, wrapped in marzipan and icing and topped with a candied cherry. Add candied peaches and candied fig halves on top for that certain je ne sais quoi. Sflogliatelle are often confused with lobster tail; the flaky curved pastry itself is identical, but sfogliatelle are filled with ricotta, while lobster tails are filled with French cream. Both can be traced to La Santarosa, a pastry, often served hot, which takes its name from a 16th century convent near Naples.

It's probably the toughest word to pronounce on our list - see the video. My favorite sfogliatelle can be found at Rispoli's Pastry Shop in Ridgefield. Tiramisu means "carry or pick me up,'' and some speculate the continuation is "to heaven. Tip: Don't sprinkle on the cocoa until you're ready to serve; it can soak in otherwise and mar the taste.

The Veneto region has long claimed to be its originator, but neighboring Friuli-Venezia Giulia strongly disagrees. The tiramisu at ITA in Medford in photo is not only delicious; it's made tableside, which makes for great food theater.

Mini-pastries or pies with a tender crust and rich ricotta or custard filling. The pastry is as much a symbol of the Lecce and Salento region as croissants are to France. They were first made at Pasticceria Ascalone in Galantina in Try to find a bakery that uses lard instead of butter for the crust; lard makes for a softer, moister crust. Gelato contains less air and fat than traditional ice cream; it's churned at a slower speed and kept at a warmer temperature, resulting in a denser dessert.

Its origin can be traced to the Italian Renaissance and the Medici family, which sponsored a frozen dessert contest. Gelaterias are nowhere as popular as ice cream stores or even fro-yo shops, which is why stumbling upon one is such sweet delight.

These cream or jelly-filled sugar doughnuts with the cheery, childish name can be traced to krapfen, a jelly-filled doughnut thought to have been invented in the Austrian city of Graz in the s. Many recipes call for them to be doused in chocolate. If you make them at home, make double the original number; they'll go fast.

For a really strange food-themed music video, watch Gianna Nannini singing her hit "Bomboloni. Distinguished by its bright yellow color pan d'oro means golden bread , pandoro, a star-shaped cake dusted with powdered sugar, originated in Verona.

Many Italian families split on whether to have pannetone or pandoro for the holidays. Tip: Don't make it at home. It's really difficult - you need a special pandoro mold, for starters - and do you really want to spend five hours making a cake? You'll break your diet but not your heart with this semi-frozen dessert made with eggs, sugar and cream. It tastes somewhere mousse and ice cream, and you may end up liking it better than both. In Dr. He marketed it as a nutritious protein substitute for people who could hardly chew on solid food.

In , Dr. Ambrose Straub of St. Louis, Missouri , patented a peanut-butter-making machine. The rest, as they say, is history, and there are a variety of peanut butter flavors to choose from and you can use it in recipes from savory to sweet, like Nutty Thai Chicken Slow Cooker Dinner , Peanut Powered Breakfast Cookies and Peanut and Chocolate Cherry Smoothies. For more about peanut butter, visit our History section.