I have an odd habit when it comes to eating. O.K., I actually have several odd habits when it comes to eating (i.e. snacking on frozen peas), but with this post in mind, I have one quirk in particular. I like to deconstruct my food. I don’t mean “deconstruct” in a super fancy-pants Top Cheffy kind of way, where all of the dish’s individual components
It happens at my grocery store, and I am willing to bet my KitchenAid stand mixer that it happens at your grocery store too. Every year, no sooner has the store transferred all of the unwanted Halloween candy from the “seasonal” aisle to the bargain bin that the employees start erecting massive sculptures out of common holiday ingredients, which are conspicuously placed throughout the store.
Ooooh! Sooooo close. O.K. So the bad news is that I did not bring home the massive Build a Better Burger first place trophy and the even more massive $50,000 check. I came in second (I’d like to think that it was a close second, but I’ll never know.) The good news is that I came home with a smaller, but oh-so-adorable custom sculpted burger
Question: What is better on a cold winter night than a hot cup of cocoa with marshmallows? Answer: A hot cup of cocoa with homemade peppermint marshmallows. Yes, you read correctly. I am suggesting that you make your own marshmallows this year, and I think that you will be surprised by how simple they are. Contrary to popular belief, homemade marshmallows are not something that
American culinary folklore says that fudge was invented in the United States over 100 years ago. Most stories claim that the first batch resulted from a “fudged” batch of caramels made in 1886–hence the name “fudge.” At this time, it sold for about 40 cents per pound. Apparently, Americans still love there fudge. On Mackinac Island in northern Michigan, fudge is the primary industry and
I vividly remember the first time that I ever tried a praline. At that time, I had heard of pralines, but I didn’t really know what they were as I had lived in New Jersey for most of my life–not really a hot spot for praline producers. My family had recently moved to Texas, and we were leaving a restaurant after having dinner there. On