Ingredients
1 red-licorice whipss
24 soft caramel candies
6 oz chocolate chips
FOR DECORATIONS
1 colored sprinkles
1 red hots
1 sliced almonds
1 assorted decors and dragees
NUTRITIONAL INFORMATION
140 * calories per serving
1 * g protein per serving
7 * g fat per serving
45 * mg sodium per serving
20 * g carbohydrate per serving
2 * mg cholesterol per serving
Directions
Line a baking sheet with waxed paper. Cut licorice into small
pieces. Use your hands to flatten each caramel into a small oval.
Press bits of licorice onto 12 of hte flattened caramels to make
legs. Top each with a second caramel and press edges to seal. Put on
prepared baking sheet. Put chocolate in a microwave-safe bowl.
Microwave on High 1 minute. Stir and then microwave on High 1 minute
longer. Remove from oven and stir until melted. Spoon melted
chocolate over each candy. Decorate with nuts and candy. Work time: 1
hour, 40 minutes Total time: 1 hour, 40 minutes
Servings: 12 servings
Chocolate-Covered Bugs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We are able to follow the history of written recipes way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further. In practice though, in the main part, these old records were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and afters, something we still use today. He also informs us how the chefs of Roman times made use of many spices and herbs, including some that we all recognise such as bay, rue and asafoetida. As we move on, we have a couple of cookery books which date from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created a torrent in manuscripts on cooking, many of which still exist in academic collections. During the next few centuries, the rich families of Wesstern Europe competed to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cooking publications are highly popular mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chocolate Covered Bugs recipe.
