I celebrated the season premiere of True Blood this weekend with a southern classic: red velvet cake. Rather than make a layered cake, I opted to try a cookie variation. Traditionally the cake is iced with a vanilla cream cheese frosting; however, I was in the mood for something more decadent and concocted a dark chocolate cream cheese frosting. In addition to the sinful filling, to add a little crunch I sprinkled each cookie sandwich with roasted hazelnuts. The cookies are simple to make, but take into account that they spread, so avoid overcrowding the baking sheet. Don't feel limited to cream cheese frosting filling; a variety of ice creams would be a delectable Summer treat. I definitely want to make these again to celebrate the Fourth of July — the color is perfect! Whether you make them now or later, you'll need the recipe. Get it when you read more
Posts for June 15th 2009
For those of you who haven't become recession flexitarians just yet, Sir Paul McCartney and friends want you to start somewhere. That's why today the Beatle and other celebs launched the UK version of "Meat Free Mondays," a campaign that already exists in the US and Australia to convince consumers to forgo meat one day a week. To check out which celebrities were in attendance, read more
While selecting in-season strawberries at Whole Foods the other day, an unfamiliar brewski, Samuel Smith Strawberry Ale, caught my eye. Since I was surrounded by the delicate aroma of ripe berries, I couldn't resist picking up a bottle.
I was curious about the unfamiliar label, and couldn't wait to give Samuel Smith's signature strawberry beer a taste. Brewed in Stamford, England, this certified organic ale, which is made with fresh strawberry juice, only became available stateside this year. The ale has a floral, jammy bouquet that brought me right back to sniffing strawberries at the market and notes of caramel and malt to finish. It was so refreshing that I drained the hefty-sized bottle, then proceeded to trek out and pick up a fresh one.
At $5.99 for 550 ml, this seasonal sip has become my favorite nightcap so far this Summer. Have you ever tried strawberry beer?
Congratulations to our winners of the EA SPORTS Active giveaway! Each recipient won the new EA SPORTS Active fitness product and are now armed and ready to begin the EA SPORTS Active 30-Day Challenge. They are going to experience workouts tailor-made to their fitness levels that gradually increase in intensity over time, all the while tracking progress made toward personal goals. So where does the personal trainer come in? Just like those at the gym, EA SPORTS Active’s virtual trainers guide you through exercises, one step at a time, offering encouragement and tips on proper form.
You too can take the 30-Day Challenge! Click here to learn more and read about the great reviews users are giving EA SPORTS Active!
Here’s to our winners, just 30 days away from their fitter selves: Mia Beaudet, Dree Goetz, Brian Smyth, Amber Emanuel, Colleen O'Brien
Starbucks isn't the only beverage chain looking to regain its footing: Jamba Juice is also struggling to get its mojo back. In addition to its recently introduced oatmeal and licensed supermarket products, the smoothie giant will also unveil a new menu of food items.
Jamba's new menu will contain food items such as wraps, salads, and flatbreads, and will debut next week in California, with stores in the rest of the country following over the year.
The ready-made wraps include Asian-Style Chicken, Chimichurri Chicken, Gobble'licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will retail at $5.50.
In addition, Jamba is also installing turbo ovens in stores for new baked-to-order California Flatbreads, which will come in four flavors: Four Cheesy ($3.50), Smokehouse Chicken, Tomo Artichoko, and MediterraneYum ($3.75). The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate. All will be made without high-fructose corn syrup or artificial flavors.
In times when money's tight and people are more health conscious than ever, smoothies have seemingly fallen by the wayside. Because they're not filling enough — yet often have the calories — to be a meal, these fruity frosties have never played a part in my everyday routine. While it's a risky move for the chain, I could see how its on-the-go options might be appealing. Would you buy food at Jamba Juice?
For weeks I was looking forward to attending Serious Eats Great American Food and Music Fest at the Shoreline Amphitheater in Mountain View, CA. With big-name celebrity chefs like Bobby Flay and Guy Fieri, and the best of America's regional cuisine — Katz's pastrami sandwiches, Pink's hot dogs, Tony Luke's Philly cheesesteaks, etc. — it was sure to be a fabulous festival.
Unfortunately, the first-time event was plagued with problems, so much so that the organizer, Ed Levine, published a formal apology. The computerized credit card pay system crashed, the staff was unhelpful and clueless, and, most importantly, the wait to get any food was two hours long! Instead of smiling, contented faces and full bellies, the crowd was hungry, aggressive, and angry.
Luckily, as the day wore on and the crowds thinned out, things got a little better. Fieri and Flay both gave enthusiastic demos in front of cheering fans. The wine-tasting room was uncrowded, the line for bacon was empty, and the chocolate-almond-covered caramel sticks were finger-licking good. Did anyone else attend? What food did you eat?
To take a closer look at the festival, check out all of my images and read more
Even if you had pork chops and salad last night, it's still possible to enliven your palate with a new variation on the same standard. Stretch your dollar (and your resourcefulness) by using leftover bone-in pork chops.
Encrust them with a hefty smattering of breadcrumbs and Parmesan cheese for a satisfying crunch. Complete the meal with a spinach and tomato salad tossed in garlicky vinaigrette. See the recipe when you read more