YumSugar

Better Than Lollipops: Crispy Rice Treats on Sticks

YumSugar — Fri, 23 Oct 2009 10:30:10 -0700

At a baby shower this year, LilSugar sent everyone home with the most clever party favors: crispy rice treats on a stick! They were the perfect parting gift at the shower, but, when adorned with color-coordinated orange sprinkles and ribbons, they'd also make a charming alternative to serve trick-or-treaters on Halloween.

This delight takes less than 10 minutes to come together on the stove top. Evenly press the mixture into a pan coated with cooking spray, and let cool for about five minutes. Cut them to uniform size, roll each into the shape of a ball, and insert sticks through the middle. Wrap treats in individual cellophane bags, and tie with a pretty ribbon.

Got any other sweet ideas for Halloween? Share them below!

Cupcake Car: Love It or Hate It?

partysugar — Sat, 17 Oct 2009 04:00:14 -0700

Recently Neiman Marcus released its annual Christmas book, and the Internet food world was abuzz because of one item: the cupcake car.

We got another look at these crazy cars, which are $25,000 each, a couple of days ago when Kathie Lee Gifford and Hoda Kotb drove them around on the Today Show.

I think they are incredibly absurd and wonder who would ever buy one. How do you feel about the customizable - you pick the flavor! - cupcake car?

Champagne Stopper Is the Perfect Little Party Gift

partysugar — Fri, 22 May 2009 08:00:55 -0700

I'm always on the look out for new gift ideas because it's nice to give something other than a candle. When there's not enough time to make an edible treat, I like to give girlfriends and couples this fabulous Champagne stopper. It's incredibly useful and not an item most people already have.

Oh and did I mention it's affordable? At $7.00 a pop, it's hard to believe this stopper was specially crafted for the Bubble Lounge. It keeps bubbly fresh for days and fits easily in a utensil drawer. The stopper would make a great party favor, addition to a goodie bag, or thank-you for a bridesmaid. Pair with a bottle of bubbly and you've got the ultimate hostess gift! What's your favorite little gift?

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Postcups: Love It or Hate It?

partysugar — Sat, 17 Jan 2009 04:00:47 -0800

Kitschy mugs have never been my thing. However, when I saw these porcelain Postcups ($50) by Bailey Doesn't Bark, I thought they would make a fun Valentine's Day gift. The microwave-safe, handle-less mugs can even be engraved with a personal message. Every time you enjoy hot chocolate you'll remember the person who sent you the cup, and if things don't work out with that special someone, imagine how satisfying it will be to smash it. What do you think of the glassware?

Did You Receive a Kitchen Gift This Holiday?

YumSugar — Mon, 29 Dec 2008 09:15:23 -0800

This Christmas, did you find the KitchenAid attachment that you've been wanting under the tree? Or perhaps receive the edible gift of your dreams?

Before the holidays, my friend Daisy presented me with some scrumptious peppermint bark, and I was elated!

If you did get the gourmet gift of your dreams, I'd love to hear what you received in the comments below!

Source

Would You Rather Belong to a Wine or Cheese Club?

partysugar — Sun, 21 Dec 2008 01:30:11 -0800

Source

12 Days of Edible Gifts: Smoky Cashews

YumSugar — Fri, 12 Dec 2008 11:50:56 -0800

When it comes to holiday presents, the men in my life are incredibly easy to please: Both my dad and my guy love to receive gourmet gifts, like quality fruits and nuts. Hence, I knew this recipe for smoky cashews would be the perfect edible gift for both of them. If you're strapped for both time and cash, this gift is your best bet: It only requires a few unfussy ingredients and 20 minutes of time. For a holiday offering that you'll be proud to present, read more.

Smoky Cashews
From Martha Stewart

Ingredients

2 cups (9 ounces) unsalted cashews, toasted
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons packed light brown sugar
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted

Directions

Toast cashews: Spread nuts in a single layer on a rimmed baking sheet, and bake at 350ºF, stirring occasionally, for 10 minutes.
Toss cashews with remaining ingredients until evenly coated.
Cashews can be stored in an airtight container at room temperature up to 2 weeks.

Makes 2 cups.

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12 Days of Edible Gifts: Chicken Liver Pate

partysugar — Wed, 10 Dec 2008 09:18:16 -0800

Rich, creamy, and luxurious, pate is one of my favorite foods. However, it's not something I consume or make on an everyday basis. In fact, before Saturday, I had never made pate. That's why I thought it would be an excellent gift for myself (I would learn the process of making pate) and my girlfriend Erica (she loves pate too).

Although the recipe is simple and straightforward, you will need a food processor. The hardest part is pushing the chunky pate through a fine sieve - don't skip this step though, it's required for a silky, smooth texture. If you're a fan of pate, you'll love this homemade variation. I gave two jars to Erica and kept one for myself! To look at the recipe, read more.

Chicken Liver Pate
From Bon Appétit

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
4 bacon slices, chopped
1 1/2 cups chopped onion
1 garlic clove, minced
12 oz chicken livers, trimmed
1 large Granny Smith apple, peeled, cored, cut into 1/4- to 1/3-inch cubes (about 1 1/3 cups)
1 tablespoon chopped fresh marjoram*
2 hard-boiled eggs, peeled, quartered
2 tablespoons dry Sherry, bourbon, or Cognac
1 1/4 teaspoons salt
Fresh parsley sprig
Rye bread slices, toasted or crackers, for serving

Directions

Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and sauté until translucent, about 3 minutes.
Add onion and sauté until pale golden, about 5 minutes.
Add garlic and stir 1 minute.
Add chicken livers, apple, and marjoram; sauté until livers are no longer pink inside and apple is soft, about 8 minutes.
Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry, and salt; puree until almost smooth.
Transfer mixture to fine to medium sieve set over large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl.
Mix in remaining 1/2 cup butter. Season pâté to taste with freshly ground pepper. Transfer to small serving bowl. Garnish pâté with parsley and serve with toasted rye bread or crackers.

Makes about 2 cups.

Make ahead: Can be made 4 days ahead. Cover and chill.

*My grocery store was out of fresh marjoram. I used parsley because it's what I had on hand, but oregano is another nice option.

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12 Days of Edible Gifts: Pomegranate Jelly

YumSugar — Tue, 09 Dec 2008 15:30:56 -0800

Our 12 Days of Edible Gifts continues with a juicy homemade jelly. I used to think that jams and jellies took hours to can, but I'm glad I realized was wrong. This recipe for pomegranate jelly takes only 15 minutes of active time, and costs under $10 to make. Most importantly, it's a heartfelt gift. Turn the jelly into a pretty package by using a festive ribbon to tie the container together with a few baguettes and a cloth napkin. To make your own pomegranate jelly this holiday, read more.

Pomegranate Jelly
Adapted from Martha Stewart

Ingredients

4 cups store-bought pomegranate juice
2 tablespoons fresh lemon juice
6 cups sugar
1 1/2 pouches liquid pectin (3 ounces each; 1/2 cup plus 1 tablespoon)

Directions

Put pomegranate juice, lemon juice, and sugar into a large stockpot. Bring to a rolling boil.
Add liquid pectin; return to a rolling boil, and cook 1 minute.
Immediately transfer jelly to jars.
Set jars over an ice-water bath to cool, then transfer to refrigerator.

Makes 7 cups. Jelly will keep refrigerated for up to a month.

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12 Days of Edible Gifts: Peppermint Bark

partysugar — Mon, 08 Dec 2008 16:15:50 -0800

Every year during the holiday season, I enjoy making a plethora of cookies, candies, and nibbles to share with my family, friends, and co-workers. With the recession, this holiday, more than ever, edible gifts are incredibly important: They are special and heartfelt, but don't break the bank. Instead of splurging on cashmere sweaters and silky tops, YumSugar and I are encouraging you to give your loved ones something decadent, delicious, and homemade. For the next 12 days we'll be highlighting our favorite recipes for edible gifts. From sweet treats to savory snacks, we've got the perfect recipe for you. To kick off the series, I made the popular Christmas classic, peppermint bark. For being such a crowd pleaser, this minty chocolate indulgence is fairly simple to make. No thermometers or fancy tools are required and within a couple of hours you'll be munching on a holiday favorite. To get the recipe, read more.

Peppermint Bark
From Bon Appétit

Ingredients

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Directions

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12-x-9-inch rectangle on foil.
Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.
Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes.
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F.
Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges.
Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

Makes 36 pieces of bark.

Make ahead: Can be made 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving.

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