- Tour Australia through Oprah's eyes
- Video: Ben Affleck gushes about "extraordinary" Jennifer Garner
- Stock up on party-ready pantry items
- Send a call from Santa with Google Voice
- What was your favorite celebrity fragrance of 2010?
- Are you worried about him proposing over the holidays?
- Edible holiday decorations the whole family can create
- One size fits all — 25 fabulous bags and baubles to give and get
- Go faux with stylish reusable Christmas trees
- Carey Mulligan feels shame with new indie role
- How well do you know your holiday sweets?
- Who was your favorite new celebrity pet?
- Dad-approved gifts that won't break the bank
- Who should win the title of sexiest woman of the year?
Posts for December 9th 2010
3 1/2 cups powdered sugar, plus extra, as needed
1/4 cup pasteurized liquid egg white product
1 teaspoon water, plus extra, as needed
1/4 teaspoon pure peppermint extract
4 (4-ounce) bars dark chocolate, chopped into 1/2-inch pieces
2 teaspoons vegetable oil
- Line 2 baking sheets with parchment paper. Set aside.
- In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, and peppermint extract. Mix on low speed until smooth.
- Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth).
- Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter.
- Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours or overnight.
- Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip each candy into the melted chocolate and turn to coat in chocolate. Return them to the parchment paper until the chocolate has set, about 3 hours.
Makes 28-32 patties.
- Desserts, Candy
- North American
Once you've tasted these crisp, salty, and sweet cocktail onions it will be hard to go back to the store bought ones. To create more color in the jars, I used a combination of white, yellow, and purple pearl onions. For the perfect edible gift, add a fun label and directions for a delicious Gibson, a classic gin or vodka martini served with cocktail onions rather than olives, to the jar. Ready to pickle your pearl onions? Keep reading.
1 bottle (750 ml) prosecco
1/2 cup brandy
Juice of 1 lemon
A smattering of seasonal fruit, such as cranberries, apples, kumquats, blood oranges (The fruit should be used as an accent to the punch, not as a main ingredient.)
- Combine all of the ingredients in a punch bowl or pitcher. Garnish with fruit and enjoy.
- Drinks, Cocktails
- North American
- Go faux with 10 stylish reusable Christmas trees
- 10 dishes you must make this holiday season
- Which Internet TV box is right for you?
- 10 underrated women in history
- The presents of holidays past: did you own these popular toys?
- Can you identify these dangerous Christmas plants?
- What and when to buy: the biggest discounts
- Sports to get skirty in
Yesterday, it began piloting a new line, Whirl'ns. The fro-yo — which includes eight custom-blendable flavors with various toppings such as fresh fruit — is currently being offered in 22 Northern California stores but may go nationwide if successful.
Could following closely in the footsteps of Yogen Früz, Red Mango, and Pinkberry be the answer for a company that's struggled to branch out beyond smoothies? Your thoughts are welcomed below.