RECIPE: Toffee With Pumpkin Seeds

You may be all set for Halloween, but think ahead to the Thanksgiving crush: hostess gifts, party favors, little extras for your colleagues or friends. We like this seasonal recipe by Kirstin Jackson of It’s Not You, It’s Brie. It was shared with us by Go Bold With Butter. In this recipe, shelled and salted…
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RECIPE: Maple Pound Cake

[1] Making this pound cake in a bundt pan provides eye appeal (photo courtesy King Arthur Flour). [2] Always buy pure maple syrup. The “pancake syrup” sold in grocery stores is corn syrup with artificial maple flavoring. Here’s an explanation of the differences (photo Miguel Andrade | Wikipedia).   While maple-flavored foods can be served…
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TIP OF THE DAY: The New Deviled Egg Isn’t Deviled

We love this idea from food photographer and creative cook Melina Hammer, via Handsome Brook Farm. Handsome Brook Farm is a pioneer in organic pasture-raised eggs, with distribution on the East Coast. We can assure you that in blind tastes tests two years apart, organic eggs were the clear winner over other eggs. Which brings…
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TOP PICK OF THE WEEK: Rare Artisan Fruitcakes From Robert Lambert

[1] Robert Lambert’s artisan fruitcakes are available in dark and white (shown) styles. The candied fruits are made by hand (all photography courtesy Robert Lambert). Three vintages of Robert Lambert fruitcakes: 2018 at top, 2017 in the center and 2016 at bottom.   Some people cringe at the word “fruitcake.” That’s because their experience is…
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TIP OF THE DAY: Check The Hidden Sugar (Added Sugar) In Your Food

With Halloween coming up, most of us will be nibbling more candy than usual. At least when you eat candy, you know that you’re eating sugar, and can monitor your intake. But added sugars have infiltrated our lives in a food intake way in a covert way, from sugar-laden products like barbecue sauce, to sugar…
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