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The cost of party cakes is out of control: a 1/2″ thick piece of wedding cake for $10 a slice? That’s what wedding cake specialists charge in our town. To add to the pain, hotels charge a “cake slicing fee” to cut and serve the cake. This, plus the fact that too many guests don’t…
Continue reading “ENTERTAINING: The Cupcake Becomes Even More Fetching”
Muffin or cake? You be the judge. Photo courtesy Duncan Hines. New! 100% Whole Grain Triple Chocolate Chunk Premium Muffin Mix. That message, on a box of Duncan Hines mix, caught our eye. Sure, we all should add more whole grain to our diets (in this case whole wheat flour replaces the white flour). But…
Continue reading “PRODUCT: Duncan Hines Triple Chocolate Muffin Mix”
Add a little color to every dish you serve. It can be green from fresh basil or other herbs. Or brighten up the plate with red and yellow accents from halved cherry or grape tomatoes or rings of bell peppers. In the doldrums of winter, or when you have nothing fresh in the house, take…
Continue reading “TIP OF THE DAY: Garnish Glamour”
Enjoy a healthy crunch. Photo by Hannah Kaminsky | THE NIBBLE. Perhaps you converted from potato chips to tortilla chips in the interest of better nutrition. And you went from fried chips to baked chips. Now, you can go one step further with Beanitos—two flavors of bean chips with more protein, Omega 3s and fiber.…
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Americans tend to pair Cheddars with apples and grapes. That’s OK with supermarket Cheddars. But farmstead Cheddars—artisan Cheddars—are complex, full-flavored cheeses that go well with a wide range of accompaniments. Try figs and dates or mostarda—glazed fruits in a mustard sauce. In summer months, Cheddar with a sliced vine-ripened tomato (sprinkled with sea salt), celery…
Continue reading “TIP OF THE DAY: Pairing Fine Cheddar”
