How To Make Homemade SURVIVAL Bars

2:38:00 PM Larisse Espinueva 0 Comments


Survival is one game that should be played the correct way. One must learn how to focus on their surroundings, their belongings, and most of all, themselves. In the wild, everyone is prey. You just have to know how to think on your feet and survive.

When it comes to survival, there are lots of items that can be purchased for future use, particularly survival bars. They’re hand-sized packaged foods that are packed with all the necessary nutrients you’ll need to get through anything. While buying them is easy, making them yourself through numerous baking recipes is just as easy.

If you’re planning on your next outdoor trip and you’re wishing to save some money besides buying these bars, here is a simple way to mix them.



Ingredients

When it comes to baking, or cooking in general, it’s essential that you gather your needed ingredients for whatever you’re going to make. It’s also important to know what kind of ingredients you’d need for the dish.

For these homemade survival bars, all you’ll need are the following:
·       2 cups oats (regular or quick)
·       2 1/2 cups powdered milk
·       1 cup sugar
·       3 TB honey
·       13 oz package jello
·       3 TB water
Once you have your ingredients ready, you’ll need the following equipment to get you started:

·       A Mixer
·       A Pot
·       A Pan
·       An Oven (Optional)

With all that you need ready, set up your station and get to work.

Procedure


Mix Oats, Powdered Milk, and Sugar in a Bowl

·       The oats are a common component to a survival bar, so it’s important to get through this step in the process first before proceeding to the next. Make sure to mix them well for hassle-free steps along the way.

Mix Water, Jello, and Honey in a pot. Bring it to a boil

·       These ingredients are what helps mold your bar into shape, particularly the jello. The honey, mixed with the sugar among the dry ingredients, are what helps give your survival bars a sweet texture so as to encourage you to enjoy the taste whilst focusing on your survival when the time comes.

Add Jello Mixture to the Dry Ingredients. Mix Well.

·       Once your mixture with jello is all done and boiled, it’s time to add it to the bowl of powdered milk, sugar, and oats. Once they’re all together, you can either mix by hand, or by electronic means. Either way, you’ll be done with this in a minute or two and will be ready to move on to the next step.

Add the Mixture to a Pan Lined up in Parchment Paper

·       Now that the mixing process is done, it’s time to place it a pan to prepare for baking. Before putting the mixture in, make sure to line up the pan in parchment paper to avoid it from sticking to the pan. Also, make sure to always measure the quantity of what you’ve just made. That way, you’ll know which pan to use.

With the Mixture in the Bowl, Place the Pan in the Oven for 1 ½ to 2 hours in a Temperature of 200 degrees

·       With everything done and prepared, it’s time to place your pan in the oven. Once it’s done, your bars will now be ready to be made into actual bars and for you to pack them up and eat on your next trip.

Key Takeaway


When one tells you that baking is only meant as a recreational mean, pay no mind to their criticisms. With a baking recipe like this that can prove vital in times like this, you’ll be able to survive any situation in the wild.

*This is a guest post by Esther Diaz and is for informational purposes only.*

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Carpe Diem: Seizing Their Days Right!

10:18:00 PM Larisse Espinueva 0 Comments

There are a lot of reasons why this cafe does not need this article at all. A great cafe that can smoothly survive without the feature driven food businesses of today. Carpe Diem is doing all things right. 

1. Food
Once I start talking about their food, there's no need to read the rest of this article. It took me four visits before I could complete this post. Four seemingly needed personal visits to work in a stress free environment. It's nice to actually look forward to a comforting meal other than their fast Wi-Fi.

Chicken Pesto Panini


Chicken Teriyaki Rice


Baked Citrus Crust Fish


Chocolate Fondant Cake


Chicken Tonkatsu with Mozarella


Chicken and Prawns


2. Adequate Lighting, Seating Options and Work Space
There are two areas in their new location. One is what I believe to be more for the "Tita Dates" considering the comfy couches and low rise tables and alone-time studying. The inner area can be used for big groups/activities from time-to-time or a quieter study space. Either way their new place is way better than before!



3. Wi-Fi and Outlets
The place is generous with power outlets and fast Wi-Fi

4. Great Service
The staff is well-trained and all smiles when asked about their menu. The food and drinks are also served right away.

Overall, if you're looking for a no-fail cafe around BF Homes, this is it my friends!

CARPE DIEM 
Aguirre Ave, BF Homes, Paranaque
02 8086481



ABOUT THE AUTHOR
Larisse is a full-time foodie, blogger and professional cakemaker. She makes a living making personalized cakes in Paranaque as the founder and co-owner of CANVAS Cake Studio. She blogs to relax and express her thoughts in her website: Larisse Gastronomique. She’s also known for her love of cheese and weird appreciation of odd humor.


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When Baking Becomes Boring

4:33:00 PM Larisse Espinueva 0 Comments



Congratulations! I can confidently say that you have mastered whatever it is you used to enjoy baking. First comes the hobby, next came the home-based business.


I started baking back in high school when I would bake almost every week. At first, even a boxed cake mix would already get everyone in the house rushing to come downstairs to eat those piping hot baked goodies. Flat cookies, burnt brownies, and scorched cake tops, been there done that! And the best part, we still ate it!

First ever attempt on sugar cookies!!! Cookies were so hard and burnt! Haha

So I baked and baked until I can confidently say I've memorized the recipes and can bake five times faster than I used to. No more fears and second-guessing just an acquired skill with blazing amount of confidence that whatever recipe I frequently made will taste great!

With the business starting to pick up, it was exciting at first but when it got more demanding, baking alone everyday with no one to talk to and not much time to go out for fun, there were a lot of times that I felt unmotivated and thought that the work was very repetitive. It was always so hot, tiring, and felt extremely time-consuming. The baking "magic" was gone.

Nautical - Themed Cake and Dessert Spread 


To cut the story short, here I am now with a home-based baking business, two business partners, and one assistant who I am much grateful for. As in, it was probably the best decision I've made for the business but we'll get to that later.

So, how did I get out of the dreadful days of baking?

I didn't.

I decided to look the other way. Quitting wasn't an option. Considering the progress, the clients I had, and the income I was making, it will be such a waste to throw it all away. Plus, what was I going to do with all the tools and equipment I got? I finally acquired the skill that I am good at, why stop now?

I took several breaks and vacations but nothing seemed to work. Then, there was a lightbulb as bright as the sun that popped in my head. Maybe it's time to grow. Maybe it's not the vacation I needed but rather the solution.

Many or maybe some of you one-man/woman-show business owners are struggling with the same dilemma. So here's what I did:

1. Classes and Workshops
There is always something new to learn and master. If you're a bit stingy or budget conscious you can always learn online where it's F-R-E-E. If time and scheduling is the problem, there are a lot of online schools that offer tutorials for a reasonable price and even have promos for a monthly/annual subscription. Lastly, if you have the money and time, just sign up for a class. Consider it an investment and more of a reason to charge more for your pastries. You might even find new friends!

Online Cake Schools
1. Avalon Cake School
https://avaloncakesschool.com/
2. Paul Bradford Sugar Class School
- https://www.designer-cakes.com
3. Joy of Baking
- http://www.joyofbaking.com/

Some Upcoming Classes in Metro Manila


2. Find a Business Partner
Being your own boss is a dream but the power of two (or more) will always be better than one specially when it comes to baking! Deciding to get an assistant wasn't an option for me. I needed another me! Meaning, I needed another brain to share the load with. Hiring an assistant to do minimal grunt work and cleaning up is great but he/she won't think for the betterment of the business or decide on anything. No matter how many assistants you hire, they will only do what they're told.  Think of a friend who has the same passion as you or someone from baking class that has the same vision. There will always be a risk of having arguments but as long as there is mutual respect and professionalism to an extent despite the unusual setup, then everything will be A-OK! Equality is key!

Our Team with Host/Actress Melai Cantiveros of Magandang Buhay

And if you're willing to take drastic measures....

3. Comfortable Space and Working Environment
Whether finding a space in your own home or renting your own baking place, working will be better than ever. Redecorating and buying added accents will create a more inviting, inspiring and motivating environment.

Lastly,

4. Never Stop Improving and Brainstorming
I believe that the more you grow, the more that there is to be improved. Higher demands means higher standards. People believe in you more. If the product used to be "OK and WOW" already for the clients you used to or still have from day one, that's because they had lower expectations since you were just starting out. As time went by, I have learned that people get harder and harder to please specially when they see that you have set a standard for your product.

And if things are still boring, just bake again! Try out a new recipe, a new technique or maybe even a new trend. If it fails, then just it eat! Still a win-win!






ABOUT THE AUTHOR
Larisse is a full-time foodie, blogger and professional cakemaker. She makes a living making personalized cakes in Paranaque as the founder and co-owner of CANVAS Cake Studio. She blogs to relax and express her thoughts in her website: Larisse Gastronomique. She’s also known for her love of cheese and weird appreciation of odd humor.

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