- Pop culture costume ideas to steal from celebrities
- Get the new Facebook app for your iPad
- How to make spaghetti squash
- Five ways to make budgeting fun
- Animals that will spook you this Halloween
- The ultimate guide to Fall coats
- The secret to getting a supermodel glow
- How gay celebrities have come out over the years
- Ten unique baby birthday party invitation ideas
- Awesome NYC candy stores
- Ideas for decorating with pumpkins
- PopSugar editors weigh in on The Avengers trailer
- Waterproof sneakers for puddle diving
- Jessica Simpson covers up during an LAX landing
- A delicious recipe for pimento cheese sandwiches
Posts for October 11th 2011
If you are pressed for time, use a pumpkin cake mix and ready-made cream cheese frosting, and skip ahead to "how to make cake balls." For step-by-step photos, see our basic cake pop how-to.
1/2 cup canola oil
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 cup pumpkin purée, fresh or canned
For cream cheese frosting:
4 tablespoons unsalted butter, softened
4 tablespoons cream cheese, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
For cake pops:
2 (8-ounce) containers of candy shell, such as Dolci Frutta creamy white shell
24 wooden or bamboo skewers (barbecue skewers) or wooden popsicle sticks
- To make cake: Preheat the oven to 350ºF. Grease a 10-inch square pan or 9-inch round pan with butter and dust with flour. Cut out a piece of parchment paper to cover the bottom of the pan.
- Using a whisk or mixer, whisk together oil, sugar, and eggs in a large metal bowl until well combined and sugar is dissolved.
- In a separate bowl, sift flour, baking soda, baking powder, salt, and spices. Incorporate the flour mixture to wet ingredients, and mix until well combined. Stir in pumpkin purée gently, being careful not to over-stir.
- Pour batter into greased, floured cake pan, and bake for 30 to 40 minutes, or until an inserted toothpick comes out clean. Turn cake onto cooling rack to cool.
- To make icing: Using a mixer, beat butter and cream cheese together until smooth. On a slow speed, incorporate sifted powdered sugar until smooth. Beat in vanilla extract.
- To make cake balls: Crumble cooled cake into a large metal bowl. Add 1/4 cup of cream cheese frosting, and using the back of a spoon or rubber spatula, mix until fully incorporated. Try to roll a 1-1/2-inch ball. Mixture should be moist and can be molded easily. If mixture is too dry or crumbly, continue to add more icing, a tablespoon at a time, until proper consistency is reached.
- Roll cake into 1-1/2-inch balls and place on a parchment-lined cookie sheet. Freeze for 15 minutes, or until the cake is firm.
- Melt creamy white shell according to manufacturer's instructions. (If shell is too viscous, thin it out with a teaspoon of canola oil.) Remove cake balls from freezer. Dip wooden skewer into melted white shell, and stick halfway into cake ball. Carefully roll the cake ball in the candy shell until fully covered. Tap to remove any extra candy shell. Use a styrofoam block to stick the cake pops in, so they are standing upright. Allow candy shell to harden, dust with cinnamon, and enjoy!
Makes 24 cake pops.
- Desserts, Cake
After a hot, dry Summer devastated much of this year's peanut crop, the wholesale price of peanuts has skyrocketed from $450 a ton to $1,150. In response, top peanut butter brands are being forced to increase their prices: Skippy is up 30 to 35 percent from last year, and other big sellers will all raise prices between now and November (Peter Pan by as much as 24 percent, Planters by 40 percent, and Jif by 30 percent).
Sounds like there might be an opportunity for some peanut butter alternatives here. Almond butter, are you listening?
- Learn to use coconut milk in your cooking.
- Learn to use coconut milk in your cooking. — The FN Dish
- The 25 most popular recipes in America. — The Daily Meal
- Good question: what causes meat to fall off the bone? — Food Republic
- How to kick a persistent takeout habit. — Real Simple
- The city of San Antonio paid Top Chef $200,000 for filming there. — Eater
- A staggering 31 million Americans skip out on breakfast each day. — Huffington Post Food
- Geek out over the trailer for the new Eleven Madison Park cookbook. — Grub Street NY
- Halloween dessert must make: candy corn fudge. — MyRecipes
Source: Flickr User emmadiscovery
I have loved Jamie Oliver since his days on The Naked Chef and have eagerly picked up each one of his cookbook along the way. One of my favorites, Meals in Minutes, is a different take on the traditional cookbook: rather than giving instructions for individual dishes, the recipes are full meals that, in his words, only take about 30 minutes to prepare with some practice.
Fall is arriving in San Francisco, so it was the perfect opportunity to try out one of his comforting meals made up of chicken pot pie, smashed carrots, French-style peas, and a seasonal fruit shortcake-like dessert. Rather than make use of prepared ingredients like pre-sliced mushrooms to save time, he calls on home cooks to use whole ingredients and pull out their food processors for quick prep. This amazing dinner took me about an hour (including the photos along the way), so it really was a delicious and doable weeknight meal. See if you can beat my time for this fast feast when you keep reading for the recipe.
Call it a 21-pie salute to the best pizzas our country has to offer. In honor of National Pizza Month, we've teamed up with our expert taste testers in NYC, Chicago, LA, and San Francisco to pinpoint our 21 favorite pizza places in four major cities. Read on, then eat up.
YumSugar's Top 5 Pizzas
- Motorino: New York's East Village is lucky to have this neighborhood spot, which makes a memorable, chewy-blistery crust (pictured above). Try the brussels sprouts and smoked pancetta pizza.
- Pizzeria Mozza: The luscious toppings and creative flavor combinations at Mario Batali's Los Angeles pizza outpost will leave any pie lover hankering for more.
- Gino's East: Chicago's deep-dish pizza wouldn't be what it is without the precedent of Gino's East. Do as a Chicagoan would do: order a pie with an entire layer of the joint's famous sausage.
- Pizzeria Delfina: San Francisco's favorite neighborhood pizza house makes solid pies across the board, but the panna pizza — with sweet-tart tomato sauce, cream, basil, and thin shavings of parmigiano — will change your life.
- Grimaldi's: There's a perpetual line around the block at this Brooklyn institution, and for good reason. Don't pass up an opportunity to try a classic New York slice, made in a historic coal-burning brick oven.
Check out 20 more favorites from New York, Chicago, Los Angeles, and San Francisco, after the jump.