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Saturday, 19 May 2012

Sprinkles, Jimmies, Hundreds-and-Thousands

This is a guest post from CakeSpy.

Good morning, sweeties. You know what? Today is a fantastic day: I just clicked "save" on the file which contains the first draft of my second book. OMG! I'm going to look it over one more time before sending to my editor, but in the meantime, I am going to share some important information with you. The most important information: the difference between sprinkles, jimmies, and hundreds-and-thousands.

They're bright and colorful. They're sometimes rainbow, sometimes chocolate. They're sugary. But what do you call those tiny bits of confectionary which add a delightful crunch and festive flair to desserts ranging from ice cream cones to doughnuts to birthday cakes?

Well, that depends on where you are, geographically. More Here...
GT's Organic Raw Kombucha Drink: Product Review

I was browsing in Fairway a few weeks ago and saw a beverage in the refrigerated section that caught my eye. It was a murky purple color and had what looked like hundreds of little seeds floating inside. I picked up the glass bottle, inspected the ingredients and nutritional label, and decided to give it a try.

GT’s Synergy Organic Raw Kombucha beverage is a classic example of something that has a strange taste and consistency, yet you find yourself liking more because of it, and it continues to draw you in every time you see it at the store. That day I tried the Synergy Grape Chia variety, which has natural grape juice, organic raw kombucha, and raw chia seeds. More Here...
Mexican Tostada Topped with a Poached Egg

This is guest post from For the Love of Cooking.

Seriously, words can’t describe how much I loved this dish. I wanted something tasty for lunch so I went looking through the refrigerator to see what I had. I found a bunch of leftover taco fixings that needed to be used up but I was craving a poached egg so I decided to combine the two. I am telling you – it was AWESOME! If you love Mexican food and eggs – try this dish. If you don’t feel like making the ground beef / black bean mixture, I am sure plain black beans or refried beans would be just as tasty. I know what I’ll be making the next time we have taco leftovers. More Here...
Get Your Lobster Roll On!

The past few years have been the era of the lobster roll. This classic in New England and Maine is all the rage in NYC with seafood shacks propping up all around town. Here are a few notable places to try out next time you have a crustacean craving. More Here...
Nutella S’more Bars with Homemade Nutella Chips

This is a guest post from Kirbie's Cravings.

During my S’more themed baking spree, I really wanted to make S’more cookie bars. But instead of using chocolate, I wanted to use Nutella, like the Stuffed Nutella S’more Cookies.

I wasn’t sure at first how to go about it. If I just smeared the bars with Nutella, it would be messy when it was time to cut and serve the cookie bars. So then I got the idea to use Nutella chips, which I previously made for the Nutella chip cookies.vMore Here...

Friday, 18 May 2012

My Chelsea Market Favorites

I used to live in Chelsea a few years ago, and I am lucky enough to have been able to recently move back. One of my favorite things about Chelsea has been and still is the Chelsea market. I walk by it everyday on my way to and from work, and inevitably stop in often for coffee, dinner, or even just to wander. Here are a few of my favorite vendors from the market.More Here...
The Four Best Bakeries for Cupcakes

Since I contributed a lengthy post about cupcake criteria, I decided it would be fun and beneficial for fellow cupcake lovers to share my opinion of the best bakeries for cupcakes. These places fulfill all three of my cupcake criteria.

I wish I could provide a more national or even international list, but the truth is I haven’t had many cupcakes outside of New York City. Yet, I can safely say that I have eaten my way through NYC one cupcake at a time. I’ve had the good, the bad, and the ugly, but for today’s purposes I will just share the good. I have a huge mental list of amazing cupcakes but I will only include a few, because I do not want to bombard you, readers. Here it is--my TOP FOUR bakeries for cupcakes! More Here...
Hot Milk Sponge Cake

This is a guest post from Kirbie's Cravings.

I don’t know why, but just the name hot milk made this cake sound so appealing to me. Images floated in my head of a simple, soft and delicious sponge cake.

I tried making a hot milk sponge cake once before. I was disappointed with the result. It looked so beautiful but it tasted dry and not at all like I imagined.

This recipe seemed promising so I tried again. I was a little sloppy making it so my cake didn’t bake up as pretty as I wanted, but it tasted as wonderful as I imagined. I won’t share how much of the cake I ate myself in one sitting. I’ll just let you know it was a lot… More Here...
Bright Lemon Dishes for Summer

As the weather warms up, nothing beats the bright, fresh taste of lemon. Here are a few dishes to try if you want to get tangy.More Here...
Baked Plantains

This is a guest post from ChowTimes.

In this South Arm Seniors Kitchen, Colleen introduced yet another new ingredient for dessert.

The dessert is Baked Plantains. Plantains cannot be consumed raw. They are used for cooking. When buying plantains, look for those with darkened skin, which indicate that it's ripeness. Colleen had a hard time finding ripe plantain when she went grocery shopping for the kitchen. More Here...