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Yummy Links: From Canned Cool Whip to Homemade Cakes

partysugar — Tue, 06 May 2008 10:00:56 -0700

If you're too lazy to use a spoon to scoop cool whip from the tub, you're in luck! Kraft has just released their new canned cool whip. - Serious Eats
Food and Wine celebrates their 30th anniversary with a then and now look at the magazine. - Mouthing Off
Chicago chef and cancer survivor Grant Achatz discuss how he lost and found his ability to taste. - The New Yorker
A surprising look at the health inspections of certain celebrity chefs' kitchens. Violators include Gordon Ramsay and Emeril Lagasse.- Health Inspections via Barf Blog
Can you really make Nikki's whole roasted chicken and vegetables with ingredients from Whole Foods for under $10?- Karmic Kitchen
Learn how to properly take care of wooden cooking utensils. - The Kitchn
The best way to sample a chef's food is by ordering a bunch of appetizers - it cuts calories and cost! -The Wall Street Journal
Do you remember every cake you've ever made? - New York Times

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Yummy Links: From Twilight Cakes to Cool Whip Burgers

partysugar — Tue, 04 Aug 2009 09:00:19 -0700

Twilight cake! What vampires and ice cream have in common. - Videogum
Frank Bruni's visage is revealed, and here are his lookalikes. - Eat Me Daily
Could Pepto-Bismol ice cream be the cure for your hangover? - blogjam
Saveur unveils a lovely site redesign. - Saveur
Expert-in-residence Mark Bittman answers readers' cooking inquiries. - Chowhound
Getting to know Anita Lo of Top Chef Masters. - Grub Street
In praise of the most unappreciated kitchen tool. - Epicurious
Live coverage of the Julie & Julia premiere afterparty. - The Feedbag
Is that really a burger filled with Cool Whip? - Serious Eats

Killer App: Spicy Onion and Tomato Dip

YumSugar — Wed, 02 Sep 2009 08:00:22 -0700

This weekend, I'll be spending Labor Day at a friend's barbecue bash. She's already got the barbecue and its essential accoutrements entirely covered, so I've been racking my brain to come up with an appropriate contribution. I had no idea what that was going to be - until I had a lightbulb moment for the perfect pièce de résistance.Since I won't be spending the holiday with family, I figure I'll bring a bit of my family to the festivities. As a child, I hardly liked spicy food, but from the first time I watched my mother whip together this slightly cooling, slightly fiery cream dip, I was hooked. It's one part Southern, one part retro, and 10 parts addictive, whether served with Ruffles, saltines, or celery sticks. See the two-second recipe when you keep reading.

Simple Tip: Chill Kitchen Tools Before Whipping Cream

YumSugar — Thu, 16 Jul 2009 09:00:43 -0700

While whipping cream for strawberry shortcake the other day, I was reminded of a helpful prep tip that I always employ: stay cool. Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters - and even keep the kitchen frigid, if possible. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping in a large amount of tiny air bubbles. Therefore, beating cream at a cooler temperature will produce the largest amount of volume.

What are your best suggestions for whipping heavy cream?

'Wich of the Week: Goat Cheese With Avocado and Celery

YumSugar — Wed, 22 Jul 2009 14:30:47 -0700

After enjoying my fair share of sandwiches at 'Wichcraft, I brought the yumminess home by whipping up one of the recipes from Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook. Inspired by a salad popular in Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, it's not on 'Wichcraft's menu, and I was intrigued by the use of celery in a sandwich. See how it turned out and get the easy recipe.

In Season: Cherries

YumSugar — Tue, 09 Jun 2009 12:50:02 -0700

Watermelon, strawberries, peaches - there are so many fruits that get me jazzed for Summer, but the cherry is my all-time favorite. Whether it's the mild, yellow rainier or the ultrasweet bing, there's something magical about the sensation of biting through the cherry's taut, shiny skin and getting a burst of sweet, slightly tart, juicy flesh. Take advantage of cherries now, because they have a short Summer season that lasts through July. Find out how to best choose - and use - these miniature stone fruits when you read more.

When picking cherries, select fruits that are firm, plump, and without blemishes. Cherries are among the fruits that don't ripen once they've been picked, so choose the darkest ones for the sweetest taste. Don't discount those bright red cherries, however: they make a wonderful tart addition to pies, jams, and drinks.

Admittedly, my favorite way to eat cherries is out of my hand, but nonetheless, I also enjoy making them a regular part of my Summer kitchen in a multitude of ways:

Serve sweet cherries alongside mint, grapes, and peaches in a Summer fruit salad.
Whip up a fast cherry pan sauce for lamb rib chops.
Make cherries the life of the bar with a cherry mojito or a bing cherry margarita.
Transport yourself to the French countryside by baking a classic cherry clafouti.
Cool down for dessert with ice cream sandwiches made with cherry chocolate ice cream and puff pastry.

What are your favorite tips for preparing cherries? Please share them with me below!

Charm Loved Ones With a Strawberry Layer Cake

YumSugar — Sat, 02 May 2009 08:00:22 -0700

My guy's favorite dessert of all time is strawberry shortcake, and for weeks now, he's been begging me to make it. Since the beloved berries are starting to turn up at the farmers market, I finally decided to win him over with a luxuriously creamy strawberry layer cake.

Unfortunately, the day I baked this cake, the city of San Francisco had record-high temperatures, something that my cool, whipped cake wasn't so thrilled about - it wound up being a classic case of theirs versus mine.

While I wouldn't suggest making this layer cake during a heat wave with no A/C and a hot oven, I would otherwise highly recommend this sweet, satisfying, crowd-pleaser of a dessert. It's a perfect use for Spring strawberries. To see the recipe, read more.

Strawberries and Cream Cake
From Every Day With Rachael Ray

Ingredients

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups plus 6 tablespoons sugar
4 large eggs, at room temperature
1 tablespoon baking powder
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
3 cups flour
2 pints strawberries, hulled (I would recommend 3 pints)
1 1/2 teaspoons cornstarch
1 teaspoon fresh lemon juice
8 ounces mascarpone cheese
1 pint heavy cream

Directions

Preheat the oven to 350°. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside.
Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides occasionally, until fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition. Mix in the baking powder, vanilla, baking soda and salt at medium speed. Add half each of the buttermilk and flour and mix at low speed just until smooth. Repeat with the remaining buttermilk and flour.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted comes out clean, 25 to 30 minutes. Transfer to a large rack to cool, then invert and discard the parchment.
Chop half the berries and place in a small saucepan with 2 tablespoons sugar, the cornstarch and lemon juice, simmering over low heat. Cook, stirring often, until thickened, about 5 minutes. Let cool.
Using an electric mixer, whisk the mascarpone with the remaining 1/4 cup sugar on low speed, then add the cream until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
Using a serrated knife, cut the cake crosswise into thirds. Set 1 layer on a serving platter and spread half the strawberry puree on top, followed by 1 1/2 cups frosting. set the second layer on top of the frosting and press lightly into place. Spread the remaining puree on top, then another 1 1/2 cups frosting. Place the third layer on top and press lightly. Coat with the remaining frosting. Slice the remaining berries and scatter on top.

Serves 10.

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Chocolate Mousse Two Ways - Beginner and Expert

YumSugar — Wed, 04 Feb 2009 03:00:25 -0800

For a decadent finish to a fulfilling meal, I always consider chilled chocolate mousse. In fact, offer me the choice between a chocolate bar and a bowl of mousse, and I'd select the silky-smooth, creamy, luscious chocolate dream any day. Nothing beats the deep, dark flavor and weightlessness of classic chocolate mousse. If you don't have the time or the equipment, opt for an abbreviated version, which employs the help of a microwave and some Cool Whip, that's equally impressive to guests. To check out both variations, read more.

Beginner Chocolate Mousse
From Epicurious

Ingredients

8 ounces semisweet Bakers chocolate, chopped
2 (8-ounce) containers Cool Whip topping
1/2 cup of toasted coconut, slivered nuts, or crushed candy

Directions

Place chocolate in a large microwaveable bowl. Melt in microwave for 2 minutes, stirring every 30 seconds. Stir chocolate until smooth.
Once chocolate cools, add 1 cup of Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip in 2 batches, until there are no visible streaks.
Divide mousse into thirds. Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon.
Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.

Serves 6 (makes approximately 18 spoonfuls).

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Expert Chocolate Mousse
From Food and Wine

Ingredients

9 ounces bittersweet chocolate, finely chopped
4 1/2 tablespoons unsalted butter, cut into small cubes
2 tablespoons strong-brewed espresso
6 large eggs, separated
2 tablespoons sugar
2 cups heavy cream, chilled
Bittersweet chocolate shavings, for garnish

Equipment: instant-read thermometer

Directions

In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted. Remove the top of the double boiler and let cool to 75°F on an instant-read thermometer. Beat in the egg yolks until incorporated.
In a large bowl, beat the egg whites at medium-high speed until very soft peaks form. Gradually add the sugar and beat until the whites are slightly firm and glossy.
In another bowl, beat the cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.
Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours. Garnish with chocolate shavings and serve chilled.

Serves 8.

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Come Party With Me: Fast Thanksgiving - Dessert

partysugar — Wed, 19 Nov 2008 15:00:17 -0800

If you are in a hurry for a Thanksgiving dessert, the easiest thing to do is be like Sandra Lee and take some help from the store. Use a ready-made pie crust, instant pudding mix, and caramel sauce to assemble a delicious turtle pumpkin pie. The recipe calls for cool whipped topping, but it really doesn't take that long to make.

If you have the time, I suggest whipping the cream with a couple tablespoons of sugar and a teaspoon of vanilla extract. To look at this easy recipe, read more.

Turtle Pumpkin Pie
From Kraft Foods

Ingredients

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided

Directions

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Serves 10.

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Indulge One Last Time With Honey Sticky Buns

YumSugar — Tue, 30 Dec 2008 16:00:19 -0800

The holidays are a time for serious indulgence, and I like to end my indulgence on a sweet note before I worry about all those pesky New Year's resolutions. If you're hosting a happy New Year brunch or just want to have a few friends over for breakfast, bake up a batch of these honey-drizzled sticky buns. Made with cool-rise dough filled with brown sugar, cinnamon, raisins, and pecans, these sweet treats will decadently conclude your holiday celebrations and start 2009 on a high note.

My mom whipped up the recipe, which comes from a family friend, as a Christmas morning treat, so if you can't stand to eat another bite this holiday season, just bookmark it for next year. (It would make a great edible gift.) To get the instructions, read more.

Honey Sticky Buns With Sweet Cool-Rise Dough
From Bonnie Smith

Ingredients

For buns
2 packages yeast
2/3 cup warm water
1 cup warm milk
1/2 cup sugar
1 1/2 teaspoon salt
1/2 cup butter, melted
2 eggs
6 cups flour
For Filling
1 cup brown sugar
2/3 cup raisins
2/3 cup chopped pecans
2 teaspoons cinnamon
For topping
1 cup honey
1/2 cup butter, melted

Directions

Preheat oven to 350 degrees Fahrenheit.
Hold a bowl under running hot water until it is warm. In this warm bowl, dissolve yeast in warm water.
Combine warm yeast mixture with 1 cup warm milk, 1/2 cup sugar, 1 1/2 teaspoon salt, 1/4 cup butter, 2 eggs, and 3 cups flour. Beat at medium speed for two minutes.
On a floured surface, combine dough mixture with remaining 3 cups of flour and knead to incorporate for 8 minutes.
Cover with plastic wrap or a towel and let dough rest for 20 minutes.
Roll the dough into a 32-inch-by-8-inch rectangle, 1/4 of an inch thick. Brush with 1/4 cup melted butter.
In a bowl, combine 1 cup brown sugar, 2/3 cup raisins, 2/3 cup pecans, and 2 teaspoons cinnamon.
Butter two 8-inch-by-8-inch pans, then sprinkle 1/4 of the raisin/pecan mixture on the bottom of the pans, dividing the 1/4 cup evenly between the pans.
Sprinkle the remaining raisin/pecan mixture onto the buttered dough. Roll up the dough and slice into 1-inch pieces.
Leaving enough room in the pan for rising, arrange the rolls side-by-side in the pans, spirals facing up. Wrap in plastic wrap, and place in fridge or freezer for 15 to 30 minutes.
Bake for 10 minutes.
In a bowl, combine 1 cup of honey and 1/2 cup melted butter.
Remove sticky buns from oven and cover with honey and butter mixture. Return to oven for another 10 to 15 minutes or until the buns are golden brown and sound hollow when thumped.
Cool in pan, invert, and serve.

Makes about 18 buns.

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