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All of the stories which have aired on The Balancing Act are available on line. To find a story enter in a keyword, the title, or content provider.
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Home For The Holidays: Sweet EndingsGuest: Swiss Maid Fudge
Swiss Maid Fudge first opened forty years ago in downtown Wisconsin Dells, Wisconsin. Over the years the candy store has expanded to include salt water taffy, caramel apples, caramel corn, brittles, crunches and the list goes on. All of the candy is made the old European way using copper kettles and cooked over open gas fired cast iron stoves. Small batches ensure freshness and quality. Locals can peek into the action by taking a tour of the old fashioned store. Photos from the tour are also posted online.
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Fudge Happens...Have A Ball!Guest: Cocopotamus
Wouldn’t you love to have a ball with some fancy fudge that is all natural, creamy, and totally tasty? What about if it has a fun name? This segment features master chocolatier Ally Sinclair and her husband – artist, chef, and creative director Max – and their delectable 18 flavors of chocolate for the holidays.
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How to make your cakes moist & evenGuest: Pinnacle Foods Group, LLC
The main reason cake becomes dry is that it is over-baked. So to make your cake moist and delicious, check the cake with a toothpick at the shorter end of the baking time range. If cake comes off on the toothpick, return it to the oven for the full baking time. If no crumbs come off on the toothpick, then your cake is done!
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How to get great cookiesGuest: Pinnacle Foods Group, LLC
Butter is the best fat for flavor and appearance, and you should soften butter at room temperature before you use it. Remember to cool your cookie sheet completely before baking each batch of cookies. Even a minute of baking time can make a great difference to your cookies, so always check for doneness a minute or two before the stated baking time!
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Easy and CheesyGuest: Pinnacle Foods Group, LLC
If you love cheesecake but are worried about the fat, try using light cream cheese instead of regular. For smooth batter, make sure the cream cheese and eggs are at room temperature. And if you bake your cheesecake in a water bath, also known as “bain-marie”, it produces a texture that is creamy, moist and rich – almost like custard.
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