yumsugar -- To die for.

Homemade Cranberry Sauce Is Simply Delicious

partysugar — Thu, 20 Nov 2008 10:15:58 -0800

While some people swear by canned cranberry, in my opinion, nothing beats a homemade variation. Making cranberry is incredibly easy. All you have to do is combine the components in a pot and simmer for 20 minutes. From jelly to gelatin, there are many ingredients that can be mixed with the cranberries. In this recipe, plump dried cherries add a sweet tartness to the sauce, while fresh orange juice provides a nice acidity. When I was cooking it, I considered pureeing it in the food processor to make it smooth, but in the end, I decided the chunks of cranberry were necessary for a rich texture. To look at how I made it,

Thanksgiving Dessert That's Easy As (Pecan) Pie

partysugar — Mon, 17 Nov 2008 16:15:22 -0800

Need a super-quick, delicious dessert for Thanksgiving? How about classic pecan pie! This no-fail recipe is especially great for those short on time or new to the kitchen. No special baking equipment is needed to make this pie. All you have to do is combine the filling ingredients in a bowl, fill the pie shell, and bake. To simplify the process even more, use a ready-made pie crust from the store. The final pie is chewy, sweet, and nutty. Learn how to make it and

Come Party With Me: Fast Thanksgiving — Invite

partysugar — Mon, 17 Nov 2008 10:17:50 -0800

Too busy to think about Thanksgiving? No worries, this week I'm planning a quick and easy Thanksgiving dinner that requires little effort and minimal stress. With help from the grocery store everything on the menu can be made the day of. A dinner party that gives thanks can be stress-free and delicious. Instead of hosting a formal fete, host a casual meal with the emphasis on friends and family. To get started, call guests to invite them to dinner, or send these easy, hand-written invites in the mail. Learn how I made them and,

Persimmon Bread Is a Generous Gift

YumSugar — Sat, 15 Nov 2008 08:00:51 -0800

Last weekend, I had an abundance of persimmons and decided I would make something for a friend who helped me organize an event. Luckily, I came across an enticing recipe for dessert bread made with persimmons, brandy, walnuts, and dates.

Because the recipe yields a huge batch, I altered it to make some muffins as well. The simple modification was as easy as pouring batter into muffin tins and baking for a shorter period of time. In one hour, I had muffins for the next week's breakfast, as well as a nutty dessert for my friend. To see how I did it all,

Mushroom Crostata Is a Scrumptious Starter

partysugar — Thu, 13 Nov 2008 14:00:07 -0800

Looking for the perfect appetizer to serve at Thanksgiving dinner? Look no further than this delicious mushroom and pancetta crostata. A crostata is an Italian free-form tart that's similar to a savory pie. The dough is simple to make and requires 20 minutes of chill time. The filling, a mixture of mushrooms, pancetta, thyme, and cheese is rich and luxurious.

It makes an elegant start to a party when sliced into individual portions and served with a glass of sparkling wine. If you dislike mushrooms, get creative with the crostata technique. Figs and goat cheese, grapes and ricotta, and pears and blue cheese are combinations that would make great fillings. To learn how I made it,

Macaroni & Cheese With a Butternut Twist

YumSugar — Mon, 10 Nov 2008 16:15:38 -0800

Who doesn't love comfort food with a twist? I certainly do, so naturally I was thrilled to experiment with this hearty version of the American classic: butternut squash mac and cheese. Although the finished dish is the vibrant color of the classic Kraft Macaroni and Cheese, this variation is substantially more flavorful. With the exception of peeling the butternut squash, the recipe is simple. This creamy, crunchy side dish has a mild, nutty flavor from the butternut squash that perfectly complements the sharp cheddar cheese. I plan to make this scrumptious side dish again for Thanksgiving. Both kids and adults are bound to love it! Get started on your own butternut squash mac and cheese and

Meet the World's Largest Irish Coffee

partysugar — Mon, 10 Nov 2008 15:09:10 -0800

Earlier today, at 1 p.m. PST to be exact, history was made at the Buena Vista Cafe in San Francisco. Irish coffee making champion Frank Silletti, in conjecture with the staff of the Buena Vista, made the world's largest Irish coffee. I was there to witness them break the Guinness World Record.

To check out my firsthand account and a bunch of pictures from the event,

Come Party With Me: Foodie Thanksgiving — Invite

partysugar — Mon, 10 Nov 2008 11:15:19 -0800

Thanksgiving is the biggest food holiday of the year; the entire celebration revolves around the meal. Thus, I'm planning a Thanksgiving dinner for foodies — those who love to cook and eat. From the invite to the decor I've got you covered. Take my ideas to make your own memorable and scrumptious Thanksgiving. Let's start by sending elegant, homemade invitations. To see how I made the invites shown here,

Pumpkin Cake = Perfect Alternative to Pumpkin Pie

partysugar — Mon, 10 Nov 2008 10:15:43 -0800

Last week I was asked to make a sweet contribution to BabySugar's baby shower. Since the shower was a surprise, I decided what kind of cake to make. Filled with Fall flavors, this pumpkin cake with pecan brittle and whipped cream-cheese frosting is to die for. The cake is moist, rich, and delicious. The crisp pecan brittle provides a snappy texture while the creamy frosting is not overly sugary. This cake was a huge success at the party and it was devoured in mere minutes. On a Thanksgiving table it would be a festive alternative to the classic pumpkin pie. To look at the recipe,

Taste Autumn With a Colorful Salad

YumSugar — Sat, 08 Nov 2008 08:00:39 -0800

I know I just said that I don't eat the seeds of pomegranates, but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what? It's not so bad — it lends a textural crunch and grittiness that needs some getting used to, but I'm starting to like it.

I decided to embrace the seeds by tossing together a simple and straightforward Fall fruit salad. The result was a brilliantly-colored melange of persimmons, pomegranates, onions, and spinach with an equally bright flavor profile. To get excited for the season,