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Gingerbread cupcakes with “gingerbread cookie” frosting and a gingersnap cookie garnish. Photo courtesy Pillsbury. If you want gingerbread for Christmas Eve but don’t want the chore of rolling out gingerbread men, these easy gingerbread cupcakes from Pillsbury will also delight. The frosting is made from Biscoff Spread,* ground spice (spéculoos) cookies in a creamy…
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Some types of cheese in full, uncut wheels—Gouda and Parmigiano-Reggiano, for example—can age for several years. Their flavor, aroma and texture grow more complex over time. But for most cheeses, once the wheel is cut and the rind is broken, the cheese begins to deteriorate. Small pieces of cheese have an even shorter lifespan than…
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As a follow up to yesterday’s tip on uses for food scraps, here are some tips to use orange peel after you’ve juiced or eaten the flesh. They are adapted from an original article by Katie Waldeck on Care2.com. CLEANING 1. Remove Water Stains. The oils in orange peels naturally remove stains on metal fixtures.…
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Flowers are lovely, of course. And arrangements of seasonal fruits and pine—lady apples, clove-studded oranges, pomegranates, pine cones and branches—have been our centerpiece of choice. But how about an edible centerpiece that becomes part of dessert? There’s nothing more charming than an old-fashioned gingerbread house as a holiday centerpiece. And if the gingerbread is top…
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Serving bubbly for Christmas or New Year’s Eve? The perfect cheese to serve with Champagne or other sparklers is a double-crème or a triple-crème. Double- and triple-creme cheeses have a distinctive texture (very creamy) and flavor (buttery). Extra cream is added before the curd is formed, creating the heavenly richness. DOUBLE CRÈME CHEESES…
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