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TOP PHOTO: Individual sachets are best if only one or two people want a cup. Larger sachets are used to make a 6- or 8-cup pot. Photo courtesy McCormick. BOTTOM PHOTO: Empty tea bag “sachets,” used to fill with loose tea, are easier to make although less festive than muslin or netting. You can get…
Continue reading “TIP OF THE DAY: Make Mulling Spice Sachets”
This recipe, from blogger Jaclyn at Cooking Classy, reminded us to substitute pumpkin for carrot cake during “pumpkin season.” When baking, we tend to focus too much on family favorites and not enough on new seasonal recipes. For this recipe, Jaclyn takes a carrot cake approach to pumpkin cake, adding a seasonal cinnamon accent to…
Continue reading “RECIPE: Pumpkin Layer Cake & Easy Variations”
We’ll soon celebrate Thanksgiving, a remembrance of a harvest feast that took place 394 years ago. Pumpkin may have been served at the Pilgrims’ first harvest feast, but it wasn’t pumpkin pie. The pumpkin pie we know and love first appears in cookbooks in the early 19th century. After a horrific first winter that saw…
Continue reading “Pumpkin Custard Baked In A Pumpkin & The First Thanksgiving”
We love salted caramels: plain sea salt, fleur de sel, gray sea salt, smoked sea salt (see the different types of sea salts). They aren’t inexpensive: A box of seven smallish squares, chocolate coated and garnished with salt, is $14.00 at Fran’s. So how about a project for a lazy Sunday: homemade salted caramels? It…
Continue reading “TIP OF THE DAY: Make Apple Cider Salted Caramels”
For pumpkin season, treat everyone to this White Chocolate Pumpkin Pie Chocolate Fondue from The Melting Pot, with a few modifications from THE NIBBLE. Why not make it this weekend? Don’t like to cook? Find the nearest Melting Pot. > The history of > Chocolate fondue recipes. > A year of fondue holidays. …
Continue reading “RECIPE: White Chocolate Pumpkin Fondue”
