- Your guide to creating memorable floral arrangements this Fall
- Bread winner: make braided challah
- Kate Hudson joins the Glee cast to toast a new season!
- Mary-Kate and Ashley Olsen to launch new fragrance
- See what models are reading when they're not on the runway
- Now is the time to buy a new bike
- Dive into dulce de leche cheesecake
- Oscar de la Renta debuts full childrenswear collection at Fashion Week
- Celebstyle: stars are wild for Miu Miu — see who's obsessed with their sunglasses
- TIFF 2012 reviews: festival favorites and letdowns
- 5 ways to make next year's taxes easier
- Even pets can set Guinness world records
- Say hello to your Fall sole mate — without breaking the bank
- Apple's big news: iPhone 5, colorful iPods, and fresh iTunes
- Video: Kate Middleton's first speech abroad!
Posts for September 13th 2012
For the cookies:
8 ounces butter
6 ounces brown sugar
6 ounces sugar
2 whole eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
14-1/2 ounces pastry flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cocoa powder
For the icing:
1 cup powdered sugar, sifted
3 tablespoons water
1 drop vanilla extract
- Make cookies: In a standing mixer, cream butter and sugars; add eggs, vanilla, and liquid food coloring. Sift dry ingredients together, then add to butter, sugar, and egg mixture; mix until just combined. Cover with plastic wrap and chill well, at least an hour.
- Preheat oven to 325ºF. Using a scooper, scoop mounds (about 1.2 ounces each) onto a baking sheet. Bake, checking after 5 minutes, until a toothpick comes out clean in the middle, 8 to 10 minutes.
- Make icing: Combine powdered sugar with water and vanilla until well-incorporated. Drizzle over cookies and allow to set until firm.
Makes 32 cookies.
- Desserts, Cookies
- North American
Challah is a rich, dense Jewish bread, similar to brioche. It's often served during the weekend for Sabbath meals and is famous for its plaited appearance. During high holidays like Rosh Hashanah, the braided challah may be rolled into a circular shape to signify the cycle of a year.
Making homemade challah is no easy feat — particularly the first time around, it may be a nerve-racking, less-than-pretty experience, but as long as the dough rises and it reaches the ideal temperature in the oven, you should end up with challah that has a crunchy, bright golden crust and soft, moist center.
Even though making challah dough is a several-hour-long process, it is incredibly rewarding to transform flour and yeast into fluffy balls of dough.
With practice, rolling and braiding the dough into intricate plaits will become easier. While you can top the bread with poppy seeds or sesame seeds, this recipe just contains a simple egg wash that bakes into a shiny exterior.
The recipe makes two loaves, but one is plenty for a table of five people. Feel free to half the recipe or freeze a loaf for another day.
If the show Hoarders has taught me anything, it's that a cluttered home is the antithesis of chic. Regardless, my petite city kitchen has limited storage space, making for an ongoing struggle. Luckily, I've come across a handful of smart space-saving kitchen gadgets that are sure to aid organization no matter your square footage.
- Thomas Keller is working on a food show pilot — Grub Street NY
- A honey-soaked semolina cake for the Jewish New Year — Big Girls Small Kitchen
- Here's a first: edible condoms from a Michelin-starred restaurant — Delish
- Late-Summer farro risotto with corn and tomatoes — The Kitchn
- More on the winners of MasterChef and Hell's Kitchen — Zagat
- How to set a table without being overly stuffy — HuffPost Taste
- Pink slime manufacturer sues ABC for $1.2 billion — Eater
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It may only be Thursday, but I'm already looking forward to Saturday afternoon, when I can take a moment to bask in the fleeting Indian Summer sun with a skewer in one hand and a cocktail in the other. After all, the season's prime time for entertaining with friends at home. To inspire you, I thought I'd tempt you with recipes for favored alcoholic beverages — along with five modern updates on them. Quench your thirst for cocktails both creative and classic, when you keep reading.
- Choose a safe skillet. Since you're using a good amount of oil and plan to cook at high heats, you want your pan to be deep and sturdy. If you're not sure which skillet to try, there's another, beginner-friendly option: an electric deep fryer. With the electric version, you can control temperature settings and use an automatic timer.
- Pick the appropriate cooking oil. Selections will vary from recipe to recipe, but be sure to choose an oil with a high smoke point — an oil that won't break down at high temperatures. Canola oil, peanut oil, and sunflower oil are all great options.
- Prep the food. It's more than just a saying: oil and water don't mix. For that reason, you need to dry your foods completely before adding them to the pan. Pat them dry with a paper towel or go for a coating like flour or bread crumbs. The best part? The coating will lock in moisture.
- Safely pour and heat the oil. To avoid splatters, add the oil to the skillet while the pan is cool. You should also make sure to leave plenty of room for the oil to rise and bubble without spilling over. A good rule of thumb: keep the oil below the half-filled mark.
- Slowly add the food. Stay safe and burn-free by carefully lowering each piece of food into the oil. Don't crowd the pieces together or the food may not cook through evenly.
- Monitor the temperature. One of the most important aspects of deep-frying is to ensure a consistent cooking temperature. Heat the oil over medium-high heat and keep the temperature in the range of 350 to 375 degrees Fahrenheit. If the temperature dips too low, you'll risk greasy food, and if it gets too high, the oil can smoke or catch fire. Using a deep-fry thermometer can help you keep it steady.
- Watch the food's color. Your goal is to remove the food when it's turned a golden-brown shade. Do so cautiously, piece by piece, then turn off the heat and let the pan cool before taking it off the stove.
Do you have any deep-frying tips? Share them in the comments below!
There's something to be said for quick, easy appetizers that still pack plenty of flavor — not to mention a blend of salty and sweet — and that's exactly what Aimee3242 has created with this simple but satisfying finger food.My boyfriend and I had a few people over for dinner last week and I needed to make something our guests could snack on while I finished cooking dinner. This dish couldn't have been easier to make and the bites were so easy to just pop in your mouth.
- 4 figs, cut into sixths
- 8 slices of prosciutto, sliced vertically into thirds
- 2 tbsp. blue cheese or gorgonzola cheese
- Aged balsamic vinegar
- 3 basil leaves, sliced thin
- Wrap a piece of prosciutto around each fig.
- Crumble some blue cheese on top of the prosciutto-wrapped figs.
- Drizzle balsamic vinegar over each piece.
- Garnish with basil.