- Recap the year's best baby shower ideas and themes
- Killer vegetarian appetizers to serve at your NYE bash
- Expert tips for getting your arches in shape
- How to have a sexy New Year's Eve
- 10 pieces for a casual glam NYE celebration
- Don't stash those holiday lights! You can use them year-round
- Get ready for new episodes of 90210 with a midseason quiz!
- Smart tax moves to make before the year's end
- Don't try this — New Year's resolutions that are bound to fail
- Find out the most popular pet names of 2011
- Your guide to setting up your new HDTV
- See the 50 best celebrity photos of 2011!
Posts for December 27th 2011
Crispy, flaky, and dollar-sized, the Carriage House biscuits are award winning and unlike any biscuit you are bound to try. This year they were voted best biscuits by the 2011 Natchez Democrat Reader's Choice Awards.
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons vegetable shortening
1/4 to 1 cup cold milk
Butter and/or jelly, for serving
- Preheat oven to 400ºF. In a large bowl, sift together the flour, baking powder, and salt. Cut the shortening in with 2 knives until the mixture resembles fine bread crumbs. Stir in the milk 1/4 cup at a time until you have sticky dough.
- Turn dough out onto a well-floured surface; knead as little as possible; and roll lightly to a 1/4-inch thickness. Cut biscuits with a small (2-inch diameter) biscuit cutter or a small, cleaned tomato paste can.
- Spray a cookie sheet with nonstick baking spray or grease lightly with shortening. Place the biscuits with edges not touching on the prepared pan. Brush tops with milk. Bake until biscuits are puffed and slightly golden, about 9-12 minutes.. Remove immediately, split, and butter while hot.
Makes 12-18 biscuits.
- Breads, Biscuits
Thought to be a cross between a mandarin and a true lemon, Meyer lemons are rounder, smaller, and have a sweeter juice than the standard variety you'll find in the grocery store. This citrus fruit is native to China but eventually made its way to California, and its name comes from Frank N. Meyer, who first discovered this fragrant fruit in 1908. The moist, thin peel makes an incredible zest, which is praised by chefs everywhere.
Because the juice is much sweeter, Meyer lemons make a great cocktail starter. And whatever you do, don't throw away the peels! The zest of the Meyer lemon can be used in everything from vinaigrettes to gremolatas. Sprinkle the zest in pastas, rice, or orzo. Or, use Meyer lemons in place of true lemons in pastries like shortbread or lemon bars. Prepare to love these lemons – and be happy to make lemonade!
Keep reading for a few meyer lemon recipe ideas.
Practically every American child grows up on Cheerios, either regular or honey nut, so you would think that the new dulce de leche flavor would be an instant hit. Caramel coated corn and oat Os sounds pretty darn unbeatable, yet our taste testers weren't that impressed.
The promise: The "thick caramel sauce popular in Latin America inspired this new Cheerios flavor."
Between Top Chef All-Stars and Top Chef Texas, it's sure has been a busy year for Bravo. (That doesn't even include the network's spin-offs, like Top Chef Masters and Top Chef Just Desserts.) After more than half a dozen seasons under its belt, the Emmy Award-winning show decided 2011 was the year to mix things up a bit. First came an exciting twist to the show with an all-star cast that brought back fan faves like Richard Blais, Marcel Vigneron, and Dale Levitski. Faced with the challenge of topping a gripping eighth season, Bravo execs made the move to transform season nine into Top Chef Texas.
Before the year ends and the show's 10th(!) season rolls around, we'd like to ask you what your favorite's been thus far. In the history of Top Chef, what season's been the all-time best? Do weigh in below with your comments.
Photo courtesy of Bravo
If you don't have honey whiskey, opt for regular Jack Daniel's. This cake can be served as a breakfast coffee cake, an afternoon tea cake, or as a late night snack.
1 18-ounce package yellow cake mix
1 3.5-ounce package butterscotch pudding mix
1/2 cup canola oil
1/2 cup water
1/2 cup Jack Daniel's Tennessee Honey Whiskey
1 cup chopped pecans, toasted
1 cup granulated sugar
1 stick butter, at room temperature
2 tablespoons Jack Daniel's Tennessee Honey Whiskey
- For cake: Preheat oven to 325 degrees F. Grease an 8-inch bundt cake pan. In a large bowl, whisk together cake and pudding mixes. Using whisk or electric mixer, beat in oil, water, whiskey, and eggs. Mix until smooth. Stir in pecans, and pour into bundt cake mold. Bake for one hour, or until toothpick comes out clean. Let cake cool for 15 minutes, then turn out onto cooling rack. Allow cake to cool completely before glazing.
- For glaze: In a small sauce pan, combine sugar and butter, and cook over medium heat, stirring constantly until butter and sugar are completely melted. Continue to cook until glaze has slightly thickened and dribbles slowly off the spoon. Remove from heat, and stir in whiskey. Allow to cool slightly before pouring over bundt cake.
- To assemble: On a completely cooled cake, poke holes around the top of the cake. Liberally drizzle glaze over the top. Allow glaze to harden slightly before cutting.
Serves 12-16 slices.
- Desserts, Cake
Bacon doesn't do anything wrong — and that certain truth applies to everything, including the blank canvas of bread. Here, Monica Bennett shows how, when combined, bacon, apples, and sage make for a killer sweet-salty bread pudding.
Bread pudding is like a blank canvas. The sky is the limit as far as what you can add. This time I wanted something savory. I was craving bacon so into my bread pudding it went along with some diced apples and sage from my garden.