- Ten tot-friendly royal wedding finds
- Ten amazing bacon dishes
- White iPhone 4 set for April 27 release
- Five interview outfits that'll get you the job
- Video: Cindy Crawford talks motherhood, me time, and her beach bag essentials
- How to make lemon and brown sugar lip scrub
- Did weight affect your "risky" teen behavior?
- Tasteful ways to welcome the royal wedding into your home
- First look at Chris Evans in The Avengers
- Enter for a chance to win tickets to an exclusive screening of Something Borrowed!
- Uh-oh! Your office job may decrease your life span
- Wedding workout tips from celebrity brides
- See LeAnn Rimes and Eddie Cibrian wedding photos
- A delicious vegan quiche recipe
Posts for April 25th 2011
The Texas restaurateur, who's no amateur when it comes to barbecue himself, will follow America's best pitmasters as they compete head to head in venues across Manhattan for a $50,000 grand prize and the title of "best in smoke." He'll be joined by judges celebrity chef Tim Love, cookbook author Amy Mills Tunnicliffe, and James Beard Foundation executive Mitchell Davis.
Contestants include "Famous Dave" Anderson, founder of Famous Dave's America; Chris Hart, winner of the 2009 Jack Daniel's Invitational; Sara Horowitz, runner-up at the Versus National BBQ Championship series; Matt Lang, former head chef at New York's Fette Sau; Chris Lilly, vice president at Big Bob Gibson Bar-B-Q Restaurant; and Brad Orrison, founder of The Shed BBQ.
I'm a huge fan of both barbecue and Bryan, so I can already smell the hickory smoke coming out of my TV screen. Will you tune in to watch?
2 ounces bourbon
1-1/2 ounces peach puree
1 ounce lemon juice
3 dashes Angostura bitters
Splash of soda
Slice of candied ginger, for garnish (optional)
- Pour ingredients one by one in a glass; add crushed ice and stir until outside of the glass is frosty.
Makes 1 drink.
- Drinks, Cocktails
- North American
It's Reese Witherspoon interview time for I'm a Huge Fan! Our lucky winner LauraJane has trained with Tai the Elephant and taken trapeze school like Reese and now she gets to meet her favorite star. LauraJane stopped by Fred Segal Beauty and Bloomingdales to get picture perfect for the big moment meeting Reese. LauraJane and Reese talk life lessons, love risks, and Robert Pattinson's "scaredy cat" moment with the zebras on set. The movie is out today so check out Buzz's Water For Elephants review and watch the awesome I'm a Huge Fan finale now!
- Place the bean in an airtight container full of sugar. The vanilla will infuse the sugar and become vanilla sugar.
- Make a vanilla syrup. Add the seeds and beans to equal parts boiling sugar and water. Let steep for an hour, then pour into a bottle. Once cool, use the vanilla syrup to flavor cocktails, coffee, and soda.
- Place the bean in a small bottle and cover with 100 proof vodka, store in a cool dark place. In six months, you'll have vanilla extract.
- Make vanilla vodka or rum, by adding the bean to a store-bought bottle and letting it steep for one week.
- Scrape the seeds into a small bowl filled with salt and stir to combine. Use the vanilla salt to flavor ice cream and other desserts.
What's your favorite way of using leftover vanilla bean?
We're giving away tickets to a fabulous girls' night out event! PopSugar and PopSugar City are hosting an exclusive screening of Something Borrowed on Wednesday, May 4, at 7:30 p.m. Want to join the fun?
Select your city below for a chance to win tickets to the PopSugar screening of Something Borrowed!
For the cake:
Grated zest of 1 lemon
1 tablespoon lemon juice
1 1/2 cup self-raising flour, sifted
1 level teaspoon baking powder
6 ounces butter, at room temperature
1 cup sugar
For the lemon curd:
1 large juicy lemon, grated zest and juice only
1/2 cup sugar
2 ounces unsalted butter
For the icing:
Grated zest of 1 large lemon
1/2 cup plus 2 tablespoons sifted confectioner's sugar
2-3 teaspoons lemon juice
- Preheat the oven to 325°F. Butter the inside of two 8-inch cake pans.
- Measure all the cake ingredients into a mixing bowl and beat — ideally with an electric hand whisk — until you have a smooth, creamy consistency. Then divide the mixture evenly between two 8-inch cake pans and bake them on the center shelf of the oven for about 35 minutes or until the centers feel springy when lightly touched with a little finger.
- While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened — about 20 minutes. You don't have to stay with it — just come back from time to time to give it a stir.
- When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out onto a wire rack. When they are absolutely cold — and not before — carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.
- For the icing, begin by removing the zest from the lemon — it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.
- Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.
- Desserts, Cake