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Thanksgiving Treats - Marzipan Bites

Marzipan pumpkins. Photo: Monika Bartyzel

One of the biggest secrets of the baking world is that some of the most impressive treats are often quite easy to make -- especially when marzipan is involved. That thick and nutty almond paste offers a flavor perfect for Thanksgiving treats, and can easily be molded into any number of holiday-specific nibbles, whether you're an old sculpture pro or feel that you have two left hands.

Continue reading Thanksgiving Treats - Marzipan Bites

Thanksgiving Treats: Hard Maple Syrup Candy


hard maple syrup candy

Photo: Monika Bartyzel

When we think of Thanksgiving, thoughts usually turn to lavish feasts and a celebration of all things savory. But just as much as this November holiday is a time to come together for massive meals, it's also the perfect time to infuse fall flavor with a dollop of sweetness. Over the next few weeks, I'll be dipping into some fun and easy ways to sweeten up your Thanksgiving, and first up: Hard Maple Syrup Candy.

Maple syrup is the perfect ingredient for Thanksgiving. The turning maple leaves are a staple of fall decorating, the flavor of the syrup is sweet, natural and divine, and the dark and rich brown hue is perfect for the holiday table.

Yet most recipes out there insist on turning that syrup into a crystallized Maple Sugar Candy. Of course, those are great nibbles, but simplifying the recipe and letting that syrup harden offers an equally sinful snack that melts on the tongue and is as decorative as it is tasty.

Continue reading Thanksgiving Treats: Hard Maple Syrup Candy

Halloween Treats - Witch Fingers

Photo: Monika Bartyzel.

Halloween is almost here. The costumes are coming together, the ghosts are swooping in, the kiddies are getting restless and there is simply no time to make fancy graveyard cupcakes or malted eyeballs. But Halloween-themed brownies and blondies are still a snap! When time is of the essence, witch fingers are a great treat to whip up, and they will certainly elicit kudos from the crowd.

These crunchy Halloween cookies have run their way back and forth across the Web, but we've come up with twists and style updates that are sure to please. Hit the jump and visit the gallery for inspiration.

Continue reading Halloween Treats - Witch Fingers

Halloween Cupcake Ideas - Graveyard Cupcakes

graveyard halloween cupcakes

Cupcake graveyard. Photo: Monika Bartyzel.

Looking for Halloween cupcake decorating ideas? One of the most versatile treats you can make for this holiday season is graveyard-themed -- cupcake or cake, the choice is yours!

The type of pastry you choose to make is secondary to what you put on top, and there's no end to the possibilities.

After the jump, find everything you need to make your own graveyard cupcake extravaganza.

Continue reading Halloween Cupcake Ideas - Graveyard Cupcakes

Pumpkins, Praline and Pinot Noir - The Portland Press Herald in 60 Seconds

Halved pumpkins. Photo: Icrontic.com, Flickr.

Continue reading Pumpkins, Praline and Pinot Noir - The Portland Press Herald in 60 Seconds

Best Bites of YumSugar


tomato soup in test tubes
Tomato soup test tubes.
Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Between vampire TV shows and movies and Halloween, now is the perfect time for a vampy shindig.

The basics of making the versatile and classic creamy béchamel.

Catfish becomes a Fast & Easy dinner with a quick cornmeal crust.

Floral arrangements can go veggie without a lot of carving talent.

Hmmm ... would you want to push that iconic wedge of lime into a Corona can?

Whiskey Sours get mixed in honor of San Francisco's Whiskey Week.

Do you read while you eat?

Continue reading Best Bites of YumSugar

Calas, Cooks and Chefs - The Houston Chronicle in 60 Seconds

brats
Freshly cooked brats. Photo: Three if by Bike, Flickr.
  • An ode to fresh sausage, plus recipes to get you started.
  • Golfer Greg Norman brings his daughter Morgan-Leigh into the world of winemaking.
  • Digging into dumplings from across the world, with tips for making them at home.
  • The Creole rice fritter also known as calas gives cooks another way to prep that pantry staple.
  • Alexandra Guarnaschelli -- judge on "Chopped" and "Iron Chef" -- gets her own Food Network cooking show.

Continue reading Calas, Cooks and Chefs - The Houston Chronicle in 60 Seconds

Blanching Almonds - Tip of the Day

Blanched almonds are a staple in lots of recipes, and surprisingly easy to make at home.

Continue reading Blanching Almonds - Tip of the Day

Wine, Wild Salmon and Worcestershire - The New York Times in 60 Seconds

fresh hops
Fresh hops. Photo: david.nikonvscanon, Flickr.
  • A guide to beer additive hops, and the differences between what's fresh and dried.
  • The Minimalist makes Bok Choy with Shiitakes and Oyster Sauce.
  • Why do San Francisco residents eat local so fervently, yet drink European wines? Plus: A look at the primo vino locales in the Bay Area.
  • Room for Debate peeks into bento-box culture, wondering what aesthetically pleasing food says about Japan.
  • Michael Bao Huynh may think he's just a businessman, but he's building an empire of Vietnamese-inspired restaurants.
  • Avenue C's Summit Bar serves up classy cocktails with a side of laidback conversation.
  • Free and clear of "Gourmet," Ruth Reichl partakes in a Q&A with the Times.
  • A Good Appetite amps up wild salmon with brown butter cucumbers.
  • Recipe Redux takes a recipe for homemade Worcestershire sauce from 1876 and compares it to modern concoctions.
  • Food and Travel: Restaurateur Terence Conran starts new establishments in London, exploring the food of Charlevoix, Quebec farm country and Singapore's culinary melting pot.
  • Central Park South's Marea offers pricey seafood and atmosphere that's "unfussy, as welcoming as a luxe clubhouse."
  • $25 and Under finds a bunch of notable and classic Manhattan food carts.
  • Food Stuff finds: Kobe-style beef, fresh meats at Chelsea Market and crab apples.
  • New York's openings and closings and food calendar.

Continue reading Wine, Wild Salmon and Worcestershire - The New York Times in 60 Seconds

Cooking, Cheese and Cakes - The Detroit News in 60 Seconds

red cider apples
Red cider apples. Photo: ipresents, Flickr.
  • Would you reinvent your French onion soup with ... apples?
  • Only in the wine world could evaluate a bottle that's covered in fungus to be a hot, high-priced commodity. This time around: bottles of Armagnac Vieux and Clos du Griffier cognac from the 1700s and 1800s.
  • The perfect perks of fall: drinking, cooking and delighting in fresh apple cider straight from the mill.
  • Product pick: Dr. McDougall's Chunky Soup.
  • Recipes: Maple Pepper Bacon Strips With Boston Lager Glaze, Garlic Cheese Popovers, Salmon-Potato Cakes, Provence Fresh Herb Sauce for Dipping and Saucing

Continue reading Cooking, Cheese and Cakes - The Detroit News in 60 Seconds

Grading Maple Syrup - Tip of the Day

Having trouble deciphering maple-syrup grades? Click here for a quick guide.

Continue reading Grading Maple Syrup - Tip of the Day

Starbucks, Simon and Sushi - The Seattle Times in 60 Seconds

Continue reading Starbucks, Simon and Sushi - The Seattle Times in 60 Seconds

Halloween Treats - Malted Milk Eyeballs


malted eyeballs
Malted milk eyeballs.
Photo: Monika Bartyzel.
With sweet ghost blondies and brownie bats out of the way, it's time to focus on more ghoulish fare that's not usually found on the Halloween table: Malted Milk Eyeballs.

Unfortunately, these aren't 100-percent true malted milk balls with that Whoppers-like crunch -- rumor has it those are made in a vacuum to achieve the right texture. We don't have a vacuum, nor are we interested in mass experimentation with sponge toffee to concoct something similar, so we're relying on taste. And that classic flavor is easy to recreate at home. You can buy malted milk powder in most supermarkets.

Just a bit of that powder and some chocolate (white chocolate in this case, to get the eyeball color), and soon you'll be surrounded by eerie rolling eyeballs just waiting to be devoured.

Continue reading Halloween Treats - Malted Milk Eyeballs

Canada, Cheese and Crosariol - The Globe and Mail in 60 Seconds

Okanagan wine grapes. Photo: iwona_kellie, Flickr
  • Mark McEwan goes against the grain with his new, huge luxury food market in North Toronto, reorganizing classic layouts and ignoring economic concerns.
  • Le Migneron Charlevoix cheese is a classic Quebec fromage that offers "a creamy, umami fullness."
  • The Globe and Mail's Chris Johns and Alexandra Gill write about the pros and cons of now defunct Gourmet magazine.
  • Okanagan Valley was busy with vino harvest time over Canadian Thanksgiving, and wine writer Beppi Crosariol joined in on the action.
  • Sisters Julie Albert and Lisa Gnat didn't let a no from the publishing house stop them: They self-published their new book "Bite Me" and got the attention of book giant Indigo.

Continue reading Canada, Cheese and Crosariol - The Globe and Mail in 60 Seconds

Many Munches of YumSugar

cream of tomato soup
Cream of tomato soup. Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Cheap, ripe, red tomatoes are prime for a homemade bowl of Cream of Tomato Soup.

Wolfgang Puck is getting into the iced coffee biz.

Come Party With Me whips up a pumpkin carving menu, featuring cheddar cheese balls, jalapeno corn muffins and more.

Quiz time: Can you look at a collection of root vegetable pictures and name them all?

Slime Rickey mixes grapes, lime, club soda and gin for a boozy beverage.

Applejack is a concentrated hard cider.

Guy Fieri: Love him or leave him?

Continue reading Many Munches of YumSugar

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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