Recreate a childhood treat without all the preservatives. Read the rest
A simple but elegant dessert inspired by the new Beauty and the Beast movie. Read the rest
The severed, animated, flopping zombie appendage is a staple of horror films, and these zombie-mouth cupcakes look like someone has decorated an amuse-bouche with a bouche coupé. Read the rest
Yes, chocolate and croissant. Read the rest
Bone broth is hot. I love it for making my mediocre cooking taste more complex and accomplished. Others love it for its nutritional value.
It's basically a veggie quiche with a kamut pizza-dough lid that's been shaped into the iconic "ship that made the Kessel Run in less than twelve parsecs" that "may not look like much but has it where it counts." Read the rest
Sufganiot are delicious jelly donuts, covered in powdered sugar, and traditionally served in Israel for Channukah. They are an analog to the latke here in America, fried in oil to represent the 'great miracle' which happened there. This years epic convergence of a yet-another-Jewish-food-oriented-holiday and American Thanksgiving, our blandest and most flavorless celebration of an imaginary past, left me certain the only dessert I could serve would be pumpkin pie filled sufganiot.
Making them was sort of a circus.
What happens when you stuff sausage casings with cupcake-batter? That's what Stef from the Cupcake Project set out to discover. Short answer: sheer, heart-stopping deliciousness. Stef's produced a detailed HOWTO for making your own cupcakewurst. Suggested serving: "Serve warm on Long John doughnuts with raspberry sauce."
It took a lot of experimentation to conquer Cupcakewurst. I had hoped to be able to cook the Cupcakewurst entirely on the grill, but I found that the direct heat of the grill was more than the poor sausages could handle - they kept exploding and meeting their demise on the coals. I had the same problem in the oven: when I cooked the Cupcakewurst at the standard cupcake baking temperature of 350 F, they kept bursting open. I finally found the sweet spot of baking at 325 F and only filling the casings halfway. Even so, some of the casings still got small holes in them during baking. At 325 F, however, the cake cooked enough before the casings broke that only a small amount of batter oozed out through the holes. The small mess could easily be wiped up and the sausages were all usable.
This was my first time working with sausage casing and I found it to be really fun! It's a cross between a giant slippery noodle and a condom. It's stretchy and (comments above about it popping in the oven aside) fairly hard to accidentally break.
Thrive's Nike has a recipe for making rainbow-striped jello Easter Eggs, using Kraft's "JELL-O JIGGLERS Egg Mold." She advises coating the mold with generous amounts of cooking spray, then using a syringe to add layers of color, chilling for 10-15 minutes between each layer.
I still remember fondly filling blown eggshells with liquid jello and letting them set in the fridge in an egg-carton, making "hard boiled eggs" that were filled with jello instead.
The Apron Strings cooking blog continues its run of excellent ideas for making molded eggs by frying them inside vegetable cross-sections with this lovely recipe for onion-ring eggs: just half-cook rings of sliced onion, turn over, and crack in an egg. Add some water to the pan and cook covered over low heat. Be sure to click through for links to other variations, including some perfectly lovely flower-power eggs cooked in sectioned, floral-looking sweet peppers.