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Taste Test: Sprinkles Frozen Frosting Shots

partysugar — Fri, 19 Jun 2009 13:00:25 -0700

Love frosting? Well, I have news for you! For the Summer, everyone's favorite bakery, Sprinkles, has launched a new product: frozen frosting shots. Yes, your eyes do not deceive you. For $.75, at all Sprinkles locations, you can actually purchase a shot of frosting that's frozen. Earlier this week, we were lucky enough to receive a large sample of the sugary treats from Sprinkles. To find out how they taste, read more.

The shots come in mini paper cups with rounded pointy tips. They come in five flavors: dark chocolate, milk chocolate, strawberry, vanilla, and cream cheese. There is nothing special about the frosting, it's the exact same frosting that they use on the cupcakes. When paired with the moist cake, the frosting is creamy and delicious. On its own, however, it's hard to stomach all 2-3 ounces of it. It's very sweet, thick, and extremely buttery.

Although freezing it does provide a nice cooling texture that's similar to ice cream, I could not get through an entire shot. Frosting lovers might go nuts over these, but I was left longing for cake.

Have you ever had a shot of frosting? Is this something you would love to try?

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Taste Test: Sprinkles Vanilla Cupcake Mix

partysugar — Mon, 13 Apr 2009 12:50:38 -0700

Last week I got my hands on a container of Sprinkles vanilla cupcake mix ($14). The LA-based bakery boosts a celebrity following and is famous for its rich cupcakes topped with swirled frosting and signature modern dot. Currently, there are six bakeries sprinkled throughout the Western United States, but thanks to Williams-Sonoma, you can experience the sweetness of Sprinkles in the comfort of your kitchen. The mix comes in seven flavors: chocolate, red velvet, vanilla, lemon, pumpkin, chocolate peppermint, and banana. To find out what I thought of the vanilla variation, read more.

First off, the mix is expensive. It only makes 12 cupcakes and that doesn't include the cost of frosting ingredients. The addition of the signature modern dot is fun, but, be warned, when I opened the plastic container the dots shattered on my counter. By themselves, the dots don't taste very good either: they're chalky and bitter with no apparent taste. The recipe is straightforward and easy to follow.

The final cake is extremely dense with a strong vanilla flavor. Essentially, it tastes exactly like what it is - a gourmet cupcake made from a prepackaged mix.

The frosting was my favorite part: it's thick and creamy with a delightful flavor that's not overly sweet or too buttery.

Since I prefer to make baked goods from scratch, Sprinkles boxed mix will not become a staple in my pantry. If you prefer light, fluffy, moist cupcakes, opt for a different flavor or mix altogether. Has anyone else tried Sprinkles boxed cupcake mixes? What did you think of it?

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YumSugar Gift Guide: The Kid Sister Baker

partysugar — Tue, 18 Nov 2008 10:15:19 -0800

My cousin Caroline is 12 years old. I'll encourage her to continue experimenting in the kitchen with one of these delightful gifts.

You too, can motivate the kid-sister in your life to get interested in all things baking. Give a cookie cutter set or a collection of colorful sprinkles and sanding sugars. Show her how much fun baking can be with a Kids in the Holiday Kitchen cookbook. If she's got a little sister, like Caroline does, give them both adorable matching aprons.

You can find more baking ideas below and more gift guides on HolidaySugar.

Happy Birthday Doughnuts

YumSugar — Wed, 12 Mar 2008 08:11:51 -0700

Every year I always ask YumJimmy if he'll make a cake for my birthday, and every year he says someday. I really thought this was going to be the year, but he had something else up his sleeve. Instead of a birthday cake, he decided to make me birthday doughnuts. The recipe comes from John T. Edge's book Donuts: An American Passion, and it whips up quite quickly. Sadly we were out of powdered sugar, but luckily we had some chocolate that was melted down for a quick glaze. Topped with a layer of hot pink sprinkles, this is one birthday treat to remember! If you want to check out the recipe for yourself - it was pretty easy, just give it a try! - read more.

Lassie Loops (Doughnuts)
From Donuts: An American Passion by John T. Edge

Ingredients

6 cups all-purpose flour
2 cups plus 2 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1 tbsp lard or shortening
2 large eggs
1 1/2 cups whole milk
1/2 gallon vegetable oil for frying

Directions

In a large mixing bowl, combine the flour, 2 cups of the sugar, the salt, and baking powder. Rub in the lard or shortening with your fingertips until the mixture is pebbly [I didn't really achieve "pebbly" but it came out fine.] Set aside.
In a medium bowl, beat the eggs well, then beat in the milk. Set aside.
Working either directly on your flour board, or in a shallow pan [I used a baking sheet.], create a well in the center of the flour mixture.
Pour the egg-milk mixture into the well and start working the dry ingredients into the wet, using a pastry scraper or your hands to gently fold the dry and wet ingredients together. Be careful not to knead the dough like bread; work it gently to avoid creating a chewy texture.
Turn the resulting mound over a couple of times on a lightly floured surface and roll out with a rolling pin to 1/4-inch thickness. [It might be easier to sandwich the dough between two sheets of parchment paper.]
Pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot until it reaches a depth of 3 or 4 inches.
Heat the oil over medium-high heat to 325F. [We couldn't find the right thermometer, so we eyeballed it. Test with scraps of dough until it seems right.]
Using a dough cutter [I used a measuring cup.], cut the dough into rounds, then cut out a smaller round from each for the center. Gather the scraps and reroll the dough as necessary.
Fry each loop for two minutes per side or until puffed and golden. Remove with a slotted spoon [I used wooden chopsticks.] and drain on wire racks.
Toss the cinnamon and remaining 2 tbsp of sugar together in a large brown paper bag. While the donuts are still warm, add a few at a time, shaking to cover with cinnamon sugar.

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Taste Test: Brown Sugar Cinnamon Ritz Crackers

YumSugar — Wed, 18 Nov 2009 15:15:15 -0800

With holiday parties looming on the horizon, I've had killer apps and hors d'oeuvres in the back of my mind. Since no party is complete without a meat, cheese, and crackers platter, it's only appropriate that Nabisco has come out with a new variety of Ritz cracker, Brown Sugar Cinnamon, that's sure to be popular come Christmastime. Ritz crackers were an after-school pastime for me growing up, so I couldn't wait to try the new flavor. Did it live up to its highly-regarded name? Find out when you read more.

Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Would You Quit Your Job and Go to Pastry School?

YumSugar — Mon, 08 Oct 2007 05:01:33 -0700

I was listening to NPR the other day, when I heard a story about how many white-collar professionals are swapping their power suits for aprons. The folks behind Sprinkles Cupcakes did it, and they're not the only ones. In fact, the California School of Culinary Arts just added their first evening and weekend patisserie program. Rebecca Mars of CSCA, said:

"They're now wanting to pursue maybe a passion they've always had... Now they've seen some success with other businesses like Sprinkles, and they've seen that they're successful and think they could probably be as well."

Why folks are doing this, no one's really sure. Maybe it's because everyone is currently "self-medicating" with sweets, and people want in on the trend before it's over. No matter what the cause, I think it's fantastic. Although it does make me wonder just how many cupcake shops one town needs...

How about you, would you quit your job and go to pastry school?

Source

In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

Come Party With Me: All Hallow's Eve - Menu

partysugar — Tue, 27 Oct 2009 07:50:08 -0700

Have no plans for Halloween? Well, there's still time to invite some friends over for a blowout Halloween bash! Halloween won't fall on a Saturday again until 2015, so now is the time to throw a fright-night-themed party.

Start the soirée after dinner and you won't have to worry about serving a complex menu. Instead offer a few fun bar snacks like vampire nut mix. This easy-to-make mixture of nuts gets a vibrant red color from cayenne pepper. Sprinkle won ton wrappers with cheese and bake; the resulting snack resembles bat wings.

Make deviled eggs look like the actual devil by adding a chive beard and bell pepper horns. To check out these quick, simple, crowd-pleasing bites, get the recipes and read more.

Vampire Nut Mix
From Woman's Day

Ingredients

3 cups raw mixed nuts
1⁄3 cup agave syrup
2 tsp salt, or to taste
1⁄4 tsp cayenne pepper, or to taste

Directions

Heat oven to 300°F. Line a baking sheet with nonstick foil or aluminum foil coated with nonstick spray.
Put all ingredients in a medium bowl; toss to mix and coat. Spread on prepared baking sheet.
Bake 15 to 20 minutes until fragrant and toasted. Cool completely before serving.

Makes 3 cups.

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Crispy Cheese Chips
From Diabetic Living

Ingredients

30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions

Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

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Devilish Eggs
From Martha Stewart

Ingredients

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Directions

Prepare an ice-water bath; set aside.
Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Makes 2 dozen.

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Come Party With Me: Vampire Party - the Look

partysugar — Fri, 23 Oct 2009 13:00:08 -0700

Black, white, and blood red are the colors that come to mind when I think of vampires and they're perfect for decorating a vampire party. Start by placing black candelabra with blood-dripping candles around the event location. Hang bats from the ceiling and stretch spider webs across the walls.

Serve the food on red platters, the soup in test tubes, and the cocktail in clear martini glasses. Sprinkle skull-and-cross-bones confetti across the tables, and place plastic vampire fangs in between the serving platters. Stack black napkins nearby. Bouquets of red roses finish the look.