Rarely do I find a recipe whose ingredient list calls for reduced- or nonfat milk. I've always thought for the best results — especially when it comes to desserts — whole-fat milk should be used. However, when I saw this recipe for a rich, creamy, decadent crème brulee — that's made with 2 percent milk, I knew I had to give it a try. The process is simple, but takes some time because the vanilla bean steeps in the milk. To look at the recipe, a great one from MyRecipes.com, read more
Posts for June 2nd 2008
A friend of mine recently whipped up some delicious butterscotch-chip cookies, and I started thinking about all the ways to enjoy this oft-forgotten flavor, from butterscotch pudding and schnapps to ice-cream sundae toppings and other desserts.
Most of us have tasted it, but what exactly is butterscotch? In the same sweet family as caramel or toffee, butterscotch is a confectionery produced by the heating and cooking of sugar. To make it, you heat brown sugar and butter until it bubbles, then you add heavy cream and vanilla extract. The process is similar to making toffee, but butterscotch is cooked to a lower temperature.
The origin of the word butterscotch is uncertain. According to Wikipedia, "scotch" may indicate that the ingredient comes from Scotland, or it could merely be a nod to the scorching process used to make it.
When the weather gets warm, I crave mojitos, but ordering one in a crowded bar makes bartenders groan. This bane of a bartender's Summer existence is also very time intensive to make at home, since you have to muddle mint, juice limes, and make simple syrup.
I've also noticed more bars offering mojitos with muddled mango, which are even more trouble to make. Since I love them so much, I came up with this shortcut version of a mango mojito that requires very little effort and fewer ingredients. To get the recipe, read more
June is here and to get excited for Summer, picnics, and barbecues, I've rounded up a few things you can't live without. These items will make cooking, entertaining, drinking, and eating that much more fabulous! To check out my must-haves for this month, click the "Start" button.
The other day I passed the local farmers market as it was being set up. What stood out were the bowls of beautiful cherries. I couldn't help but wonder, what I would make with such gorgeous cherries. However, after seeing this recipe for mixed berry and cherry clafoutis, I know exactly what I have to make! —Noble Pig
This week my cousin is graduating from eighth grade. I'm super excited for her and have been helping her mom prepare the party. Although graduating from eighth grade isn't as monumental as graduating from high school or college, all of my ideas and tips can be modified to suit any commencement ceremony. It's typical to send a paper invitation for graduation receptions. The invite not only lets people know about the party, but it also announces the important milestone. To check out how I made the invitation see here, read more
A few weeks ago, San Francisco found itself in the middle of a big heat wave. Everyone at the Sugar HQ was melting to their desks and in need of a cool treat. That's when I remembered an impromptu purchase I'd made the week before.I was at the local drugstore and noticed a display of Soda Pops Freezer Pops at the front counter. They were like old-school Otter Pops, only in soda flavors: Orange Crush, Dr Pepper, 7-Up, and A&W Root Beer. I kind of have a thing for Dr Pepper, so I picked up a pack of those. At only $2 a box (10 pops in each box), I probably should have picked up one of each kind. But I didn't, and we only had the Dr Pepper to taste. So how did it taste? Find out when you read more
Last night was the premiere of the Food Network's cooking reality show, The Next Food Network Star. I thought it was an interesting, surprising first episode. This season's characters seem more credible than last year's contestants and I'm excited to check out what happens. I love how Bobby Flay has permanently joined the judging panel. How about you, what did you think of the episode? Did you understand Lisa's cooking philosophy? Wasn't it humorous that the comedian was NOT at all funny? Is Giada de Laurentiis threatened by uber perky, perfect for Food Network Kelsey? Did you even watch?
Whenever I make a grilled vegetable salad, I make sure to grill up an extra batch of veggies. Filled with flavor, these vegetables are excellent on pizzas, in quesadillas, or mixed into pasta salads. However, the best way to highlight the essence of the grilled vegetable is to make a stacked sandwich.
In this recipe the bread is coated with a quick, homemade pesto and the veggies are topped with melt-in-your-mouth mozzarella. To learn how to make a grilled veggie sandwich, please read more
When I was barbecuing with my dad on Memorial Day, I noticed that our BBQ tongs were a little rusty. The start of summer is definitely a good time to invest in a new pair, so I asked you to help me find some. You looked for long handled tongs that are sturdy, reliable, and functional. You saved your finds in the Yum Market on TeamSugar with the keyword tag, BBQ Tongs. The tongs I plan on purchasing are these professional grade chef's tongs that fashionista119 discovered. They're made of thick stainless steel, have an easy to grip handle, and can be hooked onto the side of the grill.
For more tongs, browse to the right below.
Geeksugar has created an explanation on how TeamSugar's bookmarking feature works so check it out if you are feeling confused.