- Affordable holiday partywear options from ASOS
- All the new nail colors you'll covet this October
- How to make a superfood salad that's perfect for Fall
- Celebrate National Golf Day with all the celebrities on the links
- Amy Poehler gives girls smart and funny advice
- Fun family costume ideas
- 16 foodie reasons to love Fall
- Chic candle sconces to add warmth and style to any home
- Check out the trailer for Bruce Willis's new film, A Good Day to Die Hard
- Video: Britney Spears sits down with one of her biggest fans
- 6 tips for handling a job referral request
- CelebStyle: Mimic Sarah Jessica Parker's style with a snakeskin clutch
- Essential apps for roommates to keep the peace at home
- Cute animal pictures that can help you concentrate at work
- The best way to hide the tan lines Summer left behind
Posts for October 4th 2012
Pair this dip with Auntie Anne's original pretzels.
From Auntie Anne's
Hot Salsa Cheese Dip
- Place cheese and salsa in a microwavable plastic container.
- Microwave on high until cheese is partially melted, about 1 minute. Mix well using a small whisk.
- Return mixture to microwave, and heat on high until completely melted, approximately 1 more minute.
Makes 3 cups.
Pair this dip with Auntie Anne's cinnamon sugar pretzels.
From Auntie Anne's
3 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk
3 ounces cream cheese, softened
- Using an electric mixer, combine sugar, butter, and milk until fully incorporated.
- Mix in softened cream cheese and beat on high for 1 minute, or until combined.
Makes about 3-1/2 cups.
Craving a beer with a real sense of place? Look no further than lambic, a Belgian style of beer exclusive to a region near Brussels roughly 15 by 75 miles in size. This style of beer is made in a rather unique process involving no added yeast; rather, it's fermented with naturally occurring yeast native to the air in the region where it's brewed, much in the same way that sourdough bread is produced.
Perhaps the most popular version of lambic stateside is a raspberry-based dessert iteration: Lindemans Framboise Lambic ($12). Fermented in a two-part process, this vibrant ruby-hued brew gets its start as a traditional lambic, with an initial ferment of a mash of malted barley, unmalted wheat, and wild yeast; later, raspberries are added for a secondary fermentation, all in all lasting more than two years. Background aside, what does it taste like?
It's time — the finale of I'm a Huge Fan: Britney Spears! Our lucky winner is almost ready to meet Brit, but there's one more stop for a beauty makeover. Then, it's off to The Ellen DeGeneres Show, where Britney is making an appearance to promote The X Factor alongside Simon Cowell. Jenny and Britney chat backstage about her favorite fashion moments, the Southern traditions she keeps with her boys, and where she gets her sense of humor. In case you missed it, catch up on all of I'm a Huge Fan: Britney Spears here. Watch their adorable chat now! Thanks to Robert Rodriguez for Lindsay's wardrobe.
For cooks and eaters alike, Fall is the season when our favorite foods take a turn for the better: pies become pumpkin, Starbucks gets sweet, and corn takes to candy. If you still aren't convinced why you should love this food-filled season, these 16 reasons should certainly seal the deal.
- The best lines from last night's Life After Top Chef premiere — Zagat
- Would you eat vodka-topped pizza? — Delish
- Throw a classic French dinner party — HuffPost Taste
- Desserts that won't leave you missing the gluten — Big Girls Small Kitchen
- See who won three Michelin stars this year — Grub Street NY
- See how the world's hottest restaurant harvests ants by hand — Eater
- Jazz up your next birthday celebration with Roman numeral candles — Saveur
Photo courtesy of Bravo
It's no secret that we're big fans of pumpkin and chai tea lattes during chillier months, so when we interviewed Padma Lakshmi, we were excited to try her recipe for a warming, spicy beverage with her signature Indian twist.
Padma, who's teamed up with Nespresso, recommends making this cup to your liking, from using the milk of your choice to adding as much spice as necessary. "The cardamom has a fantastic aroma, and it really makes you feel cozy," Padma said. "Something about the aroma of nutmeg and cardamom really smacks of Fall. It makes you want to stay in, build a fire, and just get together and entertain at home. I think it's the perfect coffee drink, either for morning or after dinner."
The dark roasted coffee; warming cardamom and nutmeg; foamy layer of milk; and crunchy, nutty bits of almonds all chime Autumn. It's rare to find a flavorful, spiced coffee that isn't syrupy sweet, yet this particular beverage doesn't rely on sugar for its flavor. I tried the beverage using almond milk and raw sugar and was surprised by how well cardamom complements coffee. Adding just a smidgeon of sugar rounds out the bitterness from the coffee, and the almond garnish gives it a nice crunch that reminds me of a peanut garnish I recently used in another coffee drink.
While Padma uses an Indriya from India Nespresso pod to make this beverage, non-Nespresso U machine ($199) owners can still get a similar feel from their own brew of a dark-roasted cup of coffee with spicy flavor notes. I'm a huge fan of the Nespresso Aeroccino ($99) and use mine all the time, but if you don't have a milk frother, then simply heat the milk before adding it to the coffee. You could also top the beverage with whipped cream to achieve a makeshift frothy top.
Keep reading to learn how to brew your own cardamom cappuccino.
For many years I avoided buying whole pomegranates for fear of juice splatter reminiscent of a crime scene, instead turning to overpriced, often bland and mushy prepackaged seeds. Since then I've rectified my ways, and realized that a few simple steps are all that separate me from the delicate juicy arils within, hold the mess. Keep reading to learn the tricks to this task.