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<generator>Blogsmith http://www.blogsmith.com/</generator><item><title>Elton John's most delicious award</title><link>http://www.slashfood.com/2008/07/17/elton-johns-most-delicious-award/</link><guid isPermaLink="true">http://www.slashfood.com/2008/07/17/elton-johns-most-delicious-award/</guid><comments>http://www.slashfood.com/2008/07/17/elton-johns-most-delicious-award/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/business/" rel="tag">Business</a>, <a href="http://www.slashfood.com/category/dairy/" rel="tag">Dairy</a>, <a href="http://www.slashfood.com/category/chocolate/" rel="tag">Chocolate</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a>, <a href="http://www.slashfood.com/category/comfort-food/" rel="tag">Comfort Food</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/celebrities/" rel="tag">Celebrities</a>, <a href="http://www.slashfood.com/category/guilty-pleasures/" rel="tag">Guilty Pleasures</a>, <a href="http://www.slashfood.com/category/summer/" rel="tag">Summer</a></p><a href="http://daveibsen.typepad.com/5_blogs_before_lunch/2008/07/elton-john-to-get-his-own-ben-jerrys-flavor.html"><img vspace="4" hspace="4" border="0" align="right" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/07/6a00d83451db4269e200e553a11daf8833-800wi%282%29-1.jpg" alt="" /></a>In his forty-plus year career, Elton John has had no lack of awards: in addition to an Oscar for his work on <em>The Lion King</em>, he can boast five Grammys, a place in the Songwriter's Hall of Fame, a spot in the Rock and Roll Hall of Fame, a CBE and a Knighthood, as well as hundreds of other honors, great and small.<br /><br />However, in some ways, none of these honors is as sweet as the one recently bestowed on the famed singer/songwriter. This week, Ben and Jerry's will launch <a href="http://daveibsen.typepad.com/5_blogs_before_lunch/2008/07/elton-john-to-get-his-own-ben-jerrys-flavor.html">Goodbye, Yellow Brickle Road</a>, an Elton John-themed flavor that it will sell in its scoop shops from July 18th to July 25th. Named after his seminal 1973 breakthrough album and unveiled in honor of his first-ever concert in the Green Mountain State, all proceeds from the sale of the ice cream will go to the Elton John AIDS Fund. <br /><br />A chocolate ice cream base with peanut butter cookie dough, butter brickle, and white chocolate chunks, one wonders if "Goodbye Yellow Brickle Road" might spawn sequels. After all, is it hard to imagine a market for "Rocky Road Man," "Can You Feel the Carbs Tonight" or "I Guess That's Why They Call It the Blueberry Bonanza"?<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/07/17/elton-johns-most-delicious-award/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1259103/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/07/17/elton-johns-most-delicious-award/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>Ben and Jerrys</category><category>BenAndJerrys</category><category>Elton John</category><category>EltonJohn</category><category>Goodbye Yellow Brickle Road</category><category>GoodbyeYellowBrickleRoad</category><dc:creator>Bruce Watson</dc:creator><dc:date>2008-07-17T11:02:00+00:00</dc:date></item><item><title>Italian Knot cookies</title><link>http://www.slashfood.com/2008/06/27/italian-knot-cookies/</link><guid isPermaLink="true">http://www.slashfood.com/2008/06/27/italian-knot-cookies/</guid><comments>http://www.slashfood.com/2008/06/27/italian-knot-cookies/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/baking/" rel="tag">Baking</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><img vspace="4" hspace="4" border="0" align="top" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/06/knot062708.jpg" alt="Italian Knot Cookie" /><br />When other kids were salivating for chocolate chip cookies, I was nuts for Italian Knot cookies. They might not be as easy to make as grabbing some spoonfuls of dough, slopping it onto a pan, and baking, but they're delicious and worthy of the extra time it takes to make them.<br /><br />The recipe that follows was handed down to me as a child, by an old friend of the family, Rosie. I've been making them ever since. What I particularly like about these cookies is that you can flavor them to fit your audience. The dough is always the same, but Italian Cookies aren't complete without the icing. If you want a soft and perfect match, go for a little anise extract in your icing. Or, you can try lemon, orange, or a myriad of other flavors. Personally, I'm anxious to find a day to sit down, whip up a batch, and pull out my coffee extract.<br /><br />Check out the gallery below to see how to make them, and the recipe after the jump.<br /><br />%Gallery-26324%<p><a href="http://www.slashfood.com/2008/06/27/italian-knot-cookies/" rel="bookmark">Continue reading <em>Italian Knot cookies</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/06/27/italian-knot-cookies/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1239296/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/06/27/italian-knot-cookies/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>cookies</category><category>Italian Cookies</category><category>Italian Knot Cookies</category><category>ItalianCookies</category><category>ItalianKnotCookies</category><category>Knot Cookies</category><category>KnotCookies</category><dc:creator>Monika Bartyzel</dc:creator><dc:date>2008-06-27T18:57:00+00:00</dc:date></item><item><title>Family Circle keeps First Ladies in the kitchen</title><link>http://www.slashfood.com/2008/06/16/family-circle-keeps-first-women-in-the-kitchen/</link><guid isPermaLink="true">http://www.slashfood.com/2008/06/16/family-circle-keeps-first-women-in-the-kitchen/</guid><comments>http://www.slashfood.com/2008/06/16/family-circle-keeps-first-women-in-the-kitchen/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/baking/" rel="tag">Baking</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/celebrities/" rel="tag">Celebrities</a></p><img width="425" vspace="4" hspace="4" height="331" border="0" align="top" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/06/michelle-obama-cindy-mccain-425.jpg" alt="Michelle Obama and Cindy McCain" /><br />As much as I abhor the tradition, Slashfood would be remiss to not cover <a target="_blank" href="http://www.parents.com/app/voting/index.jsp?id=/templatedata/parents/voting/data/1211208167842.xml">Family Circle's famous would-be-First-Wives Cookie Bake-Off</a>. 'Cause nothing reflects a man's ability to run the United States like his wife's baking skills! But misogyny aside, the winning cookie recipe has, indeed, accurately predicted the White House winner for four elections running. And, interestingly enough, all four of said recipes have riffed on America's love affair with oats'n'chips. Oh Americans, so set in your ways.<br /><br />Ever the people-pleaser, Cindy McCain submitted a can't-beat combo of <a href="http://www.parents.com/recipes/recipedetail.jsp?recipeId=R118092" target="_blank">oatmeal cookies with butterscotch chips</a>. (Hopefully this was not another recipe <a target="_blank" href="http://www.seriouseats.com/required_eating/2008/04/cindy-mccain-allegedly-lifting-recipes-from-food-network-giada-de-laurentiis.html">she plagiarized from Giada De Laurentiis</a>.) And what did Michelle Obama do? She opted for <a href="http://www.parents.com/recipes/recipedetail.jsp?recipeId=R118093" target="_blank">shortbread cookies with citrus zest and a pour of Amaretto</a>. Great. <em>*facepalm*</em><br /><br />Politics aside, I am predisposed to Obama's Shortbread Cookies. Although the pictures on Family Circle make them look a bit like unappetizing li'l fruit cake slices, the dried fruit is optional, so really, it's just shortbread spiked with zest and almondy alcohol. Um, yes please.<br /><br />Who are you voting for? Keep it to cookies, please, no need for political drama in a foodie forum!<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/06/16/family-circle-keeps-first-women-in-the-kitchen/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1226865/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/06/16/family-circle-keeps-first-women-in-the-kitchen/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>cindy mccain</category><category>CindyMccain</category><category>mccain</category><category>mccain vs. obama</category><category>mccainvs.obama</category><category>michelle obama</category><category>MichelleObama</category><category>obama</category><category>trail mix</category><category>TrailMix</category><dc:creator>Kristyn Pomranz</dc:creator><dc:date>2008-06-16T19:00:00+00:00</dc:date></item><item><title>Frozen orange juice: A childhood pastime</title><link>http://www.slashfood.com/2008/06/13/frozen-orange-juice-a-childhood-past-time/</link><guid isPermaLink="true">http://www.slashfood.com/2008/06/13/frozen-orange-juice-a-childhood-past-time/</guid><comments>http://www.slashfood.com/2008/06/13/frozen-orange-juice-a-childhood-past-time/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/juice/" rel="tag">Juice</a>, <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/spirit-of-summer/" rel="tag">Spirit of Summer</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/tequila/" rel="tag">Tequila</a>, <a href="http://www.slashfood.com/category/summer/" rel="tag">Summer</a></p><p><a href="http://www.flickr.com/photos/seandreilinger/2391895200/" target="_blank"><img vspace="4" hspace="4" border="0" align="right" alt="young boy with ice pop" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/06/boy.jpg" /></a></p>
<p>For me, the beginning of every season conjures up images from my childhood. The changing of the seasons makes me sensitive to the passing of time. And so, while opening the freezer door on a recent particularly hot June evening, I remembered the orange popsicles I'd make during the summer. I romanticized those blisteringly hot summer days as a 7-year-old boy with both of my sisters sitting outside by our inflatable "kiddy" pool. At that moment, I felt compelled to make the same super sweet, mildly acidic, and juicy ice pops.</p>
<p>I went to Bed Bath and Beyond to purchase the identical plastic popsicle molds I used as a child. On the side of the plastic mold is a straw so that you can drink the orange juice that melts to the bottom. For some reason, I remember that being the most enjoyable part of the treat. As a child, creating these orange juice popsicles -pouring orange juice in the molds and placing them in the freezer-seemed so thrilling.</p>
<p>I highly recommend these orange juice popsicles! They're a great way to keep children excited and hydrated during the sizzling summer days. Find out some wild and crazy ice pop ideas and check out the gallery of popsicles of different shapes and sizes.</p>
<p>%Gallery-25088%<br /></p><p><a href="http://www.slashfood.com/2008/06/13/frozen-orange-juice-a-childhood-past-time/" rel="bookmark">Continue reading <em>Frozen orange juice: A childhood pastime</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/06/13/frozen-orange-juice-a-childhood-past-time/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1224723/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/06/13/frozen-orange-juice-a-childhood-past-time/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>frozen treats</category><category>FrozenTreats</category><category>ice pops</category><category>IcePops</category><category>juice</category><category>popsicles</category><category>summer snacks</category><category>SummerSnacks</category><dc:creator>Max Shrem</dc:creator><dc:date>2008-06-13T16:25:00+00:00</dc:date></item><item><title>Today is National Donut Day, and they're free!</title><link>http://www.slashfood.com/2008/06/06/today-is-national-donut-day-and-theyre-free/</link><guid isPermaLink="true">http://www.slashfood.com/2008/06/06/today-is-national-donut-day-and-theyre-free/</guid><comments>http://www.slashfood.com/2008/06/06/today-is-national-donut-day-and-theyre-free/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/stores-and-shopping/" rel="tag">Stores &amp; Shopping</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/holidays/" rel="tag">Holidays</a></p><p><img width="200" vspace="4" hspace="4" height="251" border="0" align="right" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/06/krispykremeap.jpg" alt="Krispy Kreme donuts" />Some people spell it donut and some people spell it doughnut. However you spell it, today is the day to eat them.</p>
<p>Krispy Kreme is going to celebrate the day by giving away <a href="http://www.sunherald.com/447/story/600807.html?loc=interstitialskip">one free donut</a> (it's only in participating stores so you'll have to ask if the store in your area is, you know, participating). Are you flying on Southwest Airlines today, out of Dallas' Love Field or airports in Tulsa, San Antonio, or Kansas City? <a href="http://aviationblog.dallasnews.com/archives/2008/06/southwest-to-celebrate-nationa.html">They're giving away free donuts</a> at those locations too. You are now free to move around the country if you can with donuts in your stomach.</p>
<p>I don't think <a href="https://www.dunkindonuts.com/">Dunkin' Donuts</a> is doing anything for the day, which is too bad. Unless Krispy Kremes are hot and fresh, they're not as good as Dunkin's.</p>
<p>(I've always wanted to try <a href="http://www.stansdoughnuts.com/">Stan's Doughnuts</a> in L.A. Luckily they have a web site.)</p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/06/06/today-is-national-donut-day-and-theyre-free/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1217327/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/06/06/today-is-national-donut-day-and-theyre-free/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>dunkin donuts</category><category>free donuts</category><category>krispy kreme</category><category>national donut day</category><category>national doughnut day</category><category>southwest airline</category><dc:creator>Bob Sassone</dc:creator><dc:date>2008-06-06T08:30:00+00:00</dc:date></item><item><title>The divine iced beverage: Julep Iced Tea</title><link>http://www.slashfood.com/2008/05/12/the-divine-iced-beverage-julep-iced-tea/</link><guid isPermaLink="true">http://www.slashfood.com/2008/05/12/the-divine-iced-beverage-julep-iced-tea/</guid><comments>http://www.slashfood.com/2008/05/12/the-divine-iced-beverage-julep-iced-tea/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/teas/" rel="tag">Teas</a>, <a href="http://www.slashfood.com/category/food-porn/" rel="tag">Food Porn </a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><img vspace="4" hspace="4" border="0" align="top" alt="Julep Iced Tea" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/05/slashjulep051208.jpg" /><br /><br />The other day, I blogged about my awesome <a href="http://www.slashfood.com/2008/05/11/the-big-book-of-backyard-cooking-cookbook-of-the-day/"><em>Big Book of Backyard Cooking</em></a>. In the review, I mysteriously mentioned my favorite iced tea recipe, but I didn't want to go into detail until I could share pictures of all the tasty ingredients. So, over the weekend I ran to the store twice (because I lazily didn't check my food supply before going the first time), and whipped up a nice batch of my absolute favorite iced beverage: Julep Iced Tea.<br /><br />Instead of bourbon, which keeps many a folk sauced at the Kentucky Derby, this recipe uses a super-potent batch of English Breakfast tea. It takes a little more effort than your usual iced tea, but it's well worth the effort. Julep Iced Tea is super tasty, with that immediate kick of fresh mint and the sweet, sugary aftertaste of lemony tea. Check out the recipe after the jump and the gallery below. <br /><br />%Gallery-22664%<p><a href="http://www.slashfood.com/2008/05/12/the-divine-iced-beverage-julep-iced-tea/" rel="bookmark">Continue reading <em>The divine iced beverage: Julep Iced Tea</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/05/12/the-divine-iced-beverage-julep-iced-tea/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1193180/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/12/the-divine-iced-beverage-julep-iced-tea/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>iced tea</category><category>IcedTea</category><category>julep</category><category>Julep iced tea</category><category>JulepIcedTea</category><category>lemon</category><category>mint</category><category>mint julep</category><category>MintJulep</category><category>tea</category><dc:creator>Monika Bartyzel</dc:creator><dc:date>2008-05-12T16:33:00+00:00</dc:date></item><item><title>Tip of the Day:  Product Shelf Life</title><link>http://www.slashfood.com/2008/05/07/tip-of-the-day-product-shelf-life/</link><guid isPermaLink="true">http://www.slashfood.com/2008/05/07/tip-of-the-day-product-shelf-life/</guid><comments>http://www.slashfood.com/2008/05/07/tip-of-the-day-product-shelf-life/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/nuts-seeds/" rel="tag">Nuts/seeds</a>, <a href="http://www.slashfood.com/category/condiments/" rel="tag">Condiments</a>, <a href="http://www.slashfood.com/category/spices/" rel="tag">Spices</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/tip-of-the-day/" rel="tag">Tip of the Day</a></p>How many times have you come across a certain ingredient in your pantry and wondered if was still safe to eat?<br /><p><a href="http://www.slashfood.com/2008/05/07/tip-of-the-day-product-shelf-life/" rel="bookmark">Continue reading <em>Tip of the Day:  Product Shelf Life</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/05/07/tip-of-the-day-product-shelf-life/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1188444/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/07/tip-of-the-day-product-shelf-life/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>flour</category><category>pantry</category><category>shelf life</category><category>sugar</category><dc:creator>Joanne Lutynec</dc:creator><dc:date>2008-05-07T06:00:00+00:00</dc:date></item><item><title>The elegant (hic!) tradition of bourbon balls</title><link>http://www.slashfood.com/2008/05/03/the-elegant-hic-tradition-of-bourbon-balls/</link><guid isPermaLink="true">http://www.slashfood.com/2008/05/03/the-elegant-hic-tradition-of-bourbon-balls/</guid><comments>http://www.slashfood.com/2008/05/03/the-elegant-hic-tradition-of-bourbon-balls/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/candy/" rel="tag">Candy</a>, <a href="http://www.slashfood.com/category/spirit-of-christmas/" rel="tag">Spirit of Christmas</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/liquor-cabinet/" rel="tag">Liquor Cabinet</a></p><img width="200" vspace="0" hspace="0" height="153" border="0" align="right" alt="" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/05/bourbonballs.jpg" />I come from a long-line of Irish alcoholics. And although I myself hold my liquor like a ten-year-old, I have a special place in my heart for alcohol-flavored sweet things. Indeed, I have had a torrid love affair with the bourbon ball ever since my mom first let me try one during the holidays when I was a kid.<br /><br />See, at my house, bourbon (or rum) balls were holiday fare. But I'm told they're traditional at the Kentucky Derby as well. I've never been to Kentucky, and I know next to nothing about the event, which, I'm told, involves race horses and women in elaborate hats.<br /><br />But in the spirit of this prestigious event, I offer you my family's decidedly un-traditional recipe for bourbon balls.<br /><p><a href="http://www.slashfood.com/2008/05/03/the-elegant-hic-tradition-of-bourbon-balls/" rel="bookmark">Continue reading <em>The elegant (hic!) tradition of bourbon balls</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href=http://www.epicurious.com/articlesguides/holidays/kentucky/bourbon_balls>Read</a>&nbsp;|&nbsp;<a href=http://images.google.com/imgres?imgurl=http://media3.washingtonpost.com/wp-dyn/content/photo/2007/04/24/PH2007042400587.jpg&amp;imgrefurl=http://projects.washingtonpost.com/recipes/2007/04/25/kentucky-bourbon-balls/&amp;h=159&amp;w=228&amp;sz=50&amp;hl=en&amp;start=51&amp;sig2=PUhpX>Read</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/03/the-elegant-hic-tradition-of-bourbon-balls/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1185355/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/03/the-elegant-hic-tradition-of-bourbon-balls/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>bourbon balls</category><category>BourbonBalls</category><category>Derby Days</category><category>DerbyDays</category><category>recipes</category><dc:creator>Julie Tilsner</dc:creator><dc:date>2008-05-03T10:01:00+00:00</dc:date></item><item><title>Snack Cake Identification Quiz</title><link>http://www.slashfood.com/2008/04/29/snack-cake-identification-quiz/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/29/snack-cake-identification-quiz/</guid><comments>http://www.slashfood.com/2008/04/29/snack-cake-identification-quiz/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/culinary-kids/" rel="tag">Culinary Kids</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/guilty-pleasures/" rel="tag">Guilty Pleasures</a></p><a href="http://food.aol.com/play-with-your-food/snack-cake-id-quiz"><img vspace="4" hspace="4" border="0" alt="" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/promos-snack-cakes-blog-425rb042908.jpg" /></a><br /><br />Think you can tell a Yodel from a Ho Ho from a Swiss Roll by sight alone? If so, you're a savvier snacker than we are. Take the quiz, then come back to brag (or sulk) in the comments.<br /><br /><a href="http://food.aol.com/play-with-your-food/snack-cake-id-quiz"><strong>Snack Cake Photo ID Quiz</strong></a><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/29/snack-cake-identification-quiz/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1180803/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/29/snack-cake-identification-quiz/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>quiz</category><category>snack cake</category><category>SnackCake</category><dc:creator>Kat Kinsman</dc:creator><dc:date>2008-04-29T13:30:00+00:00</dc:date></item><item><title>Clumps in your brown sugar? Not to worry</title><link>http://www.slashfood.com/2008/04/27/clumps-in-your-brown-sugar-not-to-worry/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/27/clumps-in-your-brown-sugar-not-to-worry/</guid><comments>http://www.slashfood.com/2008/04/27/clumps-in-your-brown-sugar-not-to-worry/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/how-to/" rel="tag">How To</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><a href="http://www.megnut.com/2007/05/how-to-keep-cookies-fresh"><img vspace="4" hspace="4" border="0" align="middle" alt=""  src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/skitched-20080426-171432.jpg" /></a><br /><br />Bread is a miraculous thing. It's delicious, it gives you energy, it <a href="http://www.slashfood.com/2008/03/31/tip-of-the-day-how-to-keep-soft-cookies-soft/">softens your cookies</a>, and it can help you de-clump your brown sugar. <br /><br />Simply put your sugar in a microwavable container (read: NOT plastic) and place a slice of bread on top. Seal the container and pop in the microwave for 15 seconds. <br /><em><br />Voila</em>. The moisture from the bread and the resulting steam will make the sugar softer and more pliable, allowing you to work on the clumps (as seen in the highly scientific "cookie osmosis" chart above). <br /><br />via [<a href="http://lifehacker.com/384183/de+clump-sugar-with-a-slice-of-bread">lifehacker</a>]<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/27/clumps-in-your-brown-sugar-not-to-worry/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1178510/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/27/clumps-in-your-brown-sugar-not-to-worry/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>bread</category><category>brown sugar</category><category>BrownSugar</category><category>cookie</category><category>lifehacker</category><category>megnut</category><category>microwave</category><category>soften sugar</category><category>SoftenSugar</category><dc:creator>Ellen Slattery</dc:creator><dc:date>2008-04-27T09:06:00+00:00</dc:date></item><item><title>Last minute kosher for Passover dessert idea</title><link>http://www.slashfood.com/2008/04/17/last-minute-kosher-for-passover-dessert-idea/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/17/last-minute-kosher-for-passover-dessert-idea/</guid><comments>http://www.slashfood.com/2008/04/17/last-minute-kosher-for-passover-dessert-idea/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/chocolate/" rel="tag">Chocolate</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/passover/" rel="tag">Passover</a></p><p><a href="http://www.jpollackphoto.com"><img alt="Kosher for Passover Cupcakes" hspace="4" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/kosher-for-passover-cupcake.jpg" align="middle" vspace="4" border="0" /></a></p>
<p>Whatever dessert you end up having for Passover, please avoid those <a href="http://www.manischewitz.com/products/passover/sweets-p.php">macaroons in the can</a>. At the Passover Seder, we traditionally ask <a href="http://kosher4passover.com/4questions.htm">4 questions</a>. I propose adding a 5th question: Why on all other nights do we eat baked goods that come in bags, boxes, or direct from the oven and on this night we eat baked goods from a can?</p>
<p>Even moving past canned macaroons, I'm not typically a big fan of Passover desserts. These <a href="http://www.cupcakeproject.com/2008/04/kosher-for-passover-chocolate-cupcakes.html">kosher for Passover chocolate cupcakes</a> with chocolate cream cheese frosting, however, are so tasty that I could eat them year round. One of my friends even told me it was the best cupcake she had ever had!</p>
<p>They are extremely rich - almost like fudge - so if you have mini cupcake wrappers, you might consider using those instead of normal-sized ones. You could also make the cupcake recipe in cake format.</p>
<p>The recipe can be found on <a href="http://www.cupcakeproject.com/2008/04/kosher-for-passover-chocolate-cupcakes.html">Cupcake Project</a>.</p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/17/last-minute-kosher-for-passover-dessert-idea/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1170449/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/17/last-minute-kosher-for-passover-dessert-idea/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>cupcakes</category><category>passover</category><category>passover cucpake</category><category>passover recipes</category><category>passovercake</category><category>PassoverCucpake</category><category>PassoverRecipes</category><dc:creator>Stefani Pollack</dc:creator><dc:date>2008-04-17T13:00:00+00:00</dc:date></item><item><title>Pillsbury Bake-Off winners: They're good, but are they THAT good?</title><link>http://www.slashfood.com/2008/04/17/pillsbury-bake-off-recipes-theyre-good-but-are-they-that-good/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/17/pillsbury-bake-off-recipes-theyre-good-but-are-they-that-good/</guid><comments>http://www.slashfood.com/2008/04/17/pillsbury-bake-off-recipes-theyre-good-but-are-they-that-good/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/baking/" rel="tag">Baking</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><img vspace="4" hspace="4" border="0" align="right" alt="" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/skitched-20080417-111605.jpg" />After 15 years of entering the contest, Maryland's Carolyn Gurtz finally wowed the judges. <br /><br />How'd she do it? With...pre-made refrigerated peanut butter cookie dough. <br /><br />Nope, I'm not kidding: she wrapped little balls of peanut butter and sugar with the pre-made dough, and - poof! - the <a href="http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44842">Double-Delight Peanut Butter Cookies</a> were born.<br /><br />I know using a Pillsbury product in your recipe was the point, but isn't this taking it a little far? She didn't even <em>make her own dough</em>! 1957's <a href="http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=10099">winner</a>, Freda Smith, made her own dough for her Peanut Blossoms cookies!<br /><br />And the other winners aren't much different. In the "Breakfast and Brunches" category, the <a href="http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44960">Mascarpone-Filled Cranberry Walnut Rolls</a> use refrigerated crescent rolls, and the <a href="http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44997">Apple Jack Chicken Pizza</a> uses refrigerated pizza dough.<br /><br />I know, I know - I get that the contest has to appeal to today's working woman with no time to make their own cookie dough, or whatever. That's fine - we all take shortcuts in the kitchen occasionally, and I'm sure Miz Gurtz's But does it deserve a million dollars?<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/17/pillsbury-bake-off-recipes-theyre-good-but-are-they-that-good/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1170404/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/17/pillsbury-bake-off-recipes-theyre-good-but-are-they-that-good/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>Bake-Off</category><category>Carolyn Gurtz</category><category>CarolynGurtz</category><category>cranberry walnut</category><category>CranberryWalnut</category><category>Maryland</category><category>peanut blossoms</category><category>PeanutBlossoms</category><category>Pillsbury</category><category>pizza</category><category>rolls</category><dc:creator>Ellen Slattery</dc:creator><dc:date>2008-04-17T12:00:00+00:00</dc:date></item><item><title>Hot Fudge Salsa</title><link>http://www.slashfood.com/2008/04/16/hot-fudge-salsa/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/16/hot-fudge-salsa/</guid><comments>http://www.slashfood.com/2008/04/16/hot-fudge-salsa/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/chocolate/" rel="tag">Chocolate</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/books/" rel="tag">Books</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><img height="223" alt="Gentlemen Start Your Ovens" hspace="4" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/gentlemenstartbook.jpg" width="200" align="right" vspace="4" border="0" />I know it sounds like a new music sensation that's sweeping the nation, but Hot Fudge Salsa is actually a recipe I found in<em> <a href="http://www.amazon.com/Gentlemen-Start-Your-Ovens-Recipes/dp/0811852067/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1208372426&amp;sr=1-2">Gentlemen, Start Your Ovens</a></em>, by Tucker Shaw (Shaw also wrote<em> Everything I Ate</em>, a book where he photographed and wrote about every single meal he had for a year). It has "salsa" in the title, but this involves ice cream, chocolate, and peanuts. Full recipe after the jump.<p><a href="http://www.slashfood.com/2008/04/16/hot-fudge-salsa/" rel="bookmark">Continue reading <em>Hot Fudge Salsa</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/16/hot-fudge-salsa/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1168473/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/16/hot-fudge-salsa/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>gentlemen start your ovens</category><category>hot fudge salsa</category><category>semi-sweet chocolate</category><category>spanish peanuts</category><category>tucker shaw</category><dc:creator>Bob Sassone</dc:creator><dc:date>2008-04-16T17:03:00+00:00</dc:date></item><item><title>Wild Cherry M&amp;M Cookies</title><link>http://www.slashfood.com/2008/04/16/wild-cherry-mandm-cookies/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/16/wild-cherry-mandm-cookies/</guid><comments>http://www.slashfood.com/2008/04/16/wild-cherry-mandm-cookies/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/chocolate/" rel="tag">Chocolate</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><a href="http://www.flickr.com/photos/21467501@N04/2411846430/in/pool-slashfood/"><img vspace="4" hspace="4" border="0" align="middle" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/skitched-20080415-203938.jpg"  alt="" /></a><br /><br />The <a href="http://vicariousfoodie.blogspot.com/">Vicarious Foodie</a> recently discovered Wild Cherry M&amp;Ms in her local store, and did what any good pastry chef would do when faced with a new product with much potential: she went to work!<br /><br />VF found a <em>Cooks Illustrated</em> <a href="http://www.cooksillustrated.com/recipe.asp?recipeids=2290&amp;bdc=27480&amp;extcode=L8DN2BM00">recipe</a> for Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries, and smartly subbed the M&amp;Ms for the cherry and chocolate pieces, but kept in the pecans.<br /><br />She mentions that in most recipes, her cookies tend to spread out in the oven, but these look gorgeous, like they barely stretched an inch. (Maybe the oatmeal had something to do with it?)<br /><br />Either way, I commend VF for being innovative. Plus, the chocolate pieces are a great contrast to the brownish cookie. <br /><br />Here's VF's re-done <a href="http://vicariousfoodie.blogspot.com/2008/04/wild-cherry-m-cookies.html">recipe</a> here.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/16/wild-cherry-mandm-cookies/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1168809/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/16/wild-cherry-mandm-cookies/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>chocolate chunk</category><category>ChocolateChunk</category><category>Cooks Ilustrated</category><category>CooksIlustrated</category><category>mm</category><category>oatmeal</category><category>pecan</category><category>wild cherry</category><category>WildCherry</category><dc:creator>Ellen Slattery</dc:creator><dc:date>2008-04-16T11:04:00+00:00</dc:date></item><item><title>The Taste of Sweet</title><link>http://www.slashfood.com/2008/04/13/the-taste-of-sweet/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/13/the-taste-of-sweet/</guid><comments>http://www.slashfood.com/2008/04/13/the-taste-of-sweet/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/artificial-sugars/" rel="tag">Artificial Sugars</a>, <a href="http://www.slashfood.com/category/chocolate/" rel="tag">Chocolate</a>, <a href="http://www.slashfood.com/category/candy/" rel="tag">Candy</a>, <a href="http://www.slashfood.com/category/books/" rel="tag">Books</a>, <a href="http://www.slashfood.com/category/baking/" rel="tag">Baking</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/guilty-pleasures/" rel="tag">Guilty Pleasures</a></p><a href="http://food.aol.com/are-you-a-supertaster" target="_blank"><img vspace="4" hspace="4" border="0" align="right" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/the-taste-of-sweet-200.jpg" alt="" /></a>Journalist Joanne Chen, an unabashed, lifelong lover of sweets, had a hard time understanding why that's not the universal reaction. In The Taste of Sweet, she examines the physical, psychological and historical relationship between sweet flavors and humans, and discovers some pretty extraordinary things about our tongues, brains, societal perceptions, and why some folks will always have room for dessert. <br /><br /><br />Read her <strong><a href="http://food.aol.com/the-taste-of-sweet" target="_blank">10 Surprising Facts About Our Relationship with Sweets</a></strong>, take her <strong><a href="http://food.aol.com/are-you-a-supertaster" target="_blank">Are You A Supertaster Quiz</a></strong> and come back here to share your scores and pose your questions to Joanne Chen in the comments thread. She'll answer them in an upcoming blog post. How sweet is that?<br /><br /><br /><a href="http://shopping.aol.com//isbn-9780307351906?&amp;k=Taste+Of+Sweet&amp;tot=0&amp;topid=7" target="_blank"><span style="font-weight: bold;">Buy The Taste Of Sweet</span></a><br /><br /><br />And for those who would enjoy further insight into the questions/results of the <a target="_blank" href="http://food.aol.com/are-you-a-supertaster"><strong>Are You A Supertaster?</strong></a>, quiz, the author offers the following, "Researchers have detected a link between overweight subjects and non-tasting tendencies. Severe ear infections may also cause less intense taste experiences.<br /><br />Of course, biology isn't destiny, and much of what we eat results from culture and learning. So while the quiz offers a good idea of your taste profile, sensory specialists can provide a better assessment by running taste tests, analyzing your tongue, and counting your taste buds."<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/13/the-taste-of-sweet/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1165383/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/13/the-taste-of-sweet/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><dc:creator>Kat Kinsman</dc:creator><dc:date>2008-04-13T14:00:00+00:00</dc:date></item><item><title>Pancake craziness: Horton hears kids running around and screaming</title><link>http://www.slashfood.com/2008/04/11/pancake-craziness-horton-hears-kids-running-around-and-screamin/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/11/pancake-craziness-horton-hears-kids-running-around-and-screamin/</guid><comments>http://www.slashfood.com/2008/04/11/pancake-craziness-horton-hears-kids-running-around-and-screamin/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/breakfast/" rel="tag">Breakfast</a>, <a href="http://www.slashfood.com/category/restaurants/" rel="tag">Restaurants</a>, <a href="http://www.slashfood.com/category/television-film/" rel="tag">Television/Film</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><p><img height="478" alt="who cakes" hspace="4" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/04/ihopwhocakes.jpg" width="425" align="top" vspace="4" border="0" /></p>
<p>Um, wow.</p>
<p>That mountain of colorful, sugary pancakes comes to you by the fine folks at IHOP, who have put together this concoction to celebrate the movie <em><a href="http://www.hortonmovie.com/splash.html">Horton Hears A Who</a></em>, starring the voices of Jim Carrey and Steve Carell, that was released a few weeks ago.</p>
<p>This thing is just chock full of stuff that will make kids run around all day long, or maybe stay in bed with a tummy ache. Colored syrup, a lollipop shoved in the middle like the flag on top of a mountain top. And what are those, jelly beans or bubble gum pieces?</p>
<p>Has anyone tried this? </p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/11/pancake-craziness-horton-hears-kids-running-around-and-screamin/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1165020/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/11/pancake-craziness-horton-hears-kids-running-around-and-screamin/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>horton hears a who</category><category>ihop</category><category>pancakes</category><dc:creator>Bob Sassone</dc:creator><dc:date>2008-04-11T15:03:00+00:00</dc:date></item><item><title>Ingredient Spotlight: Sorghum syrup</title><link>http://www.slashfood.com/2008/04/04/ingredient-spotlight-sorghum-syrup/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/04/ingredient-spotlight-sorghum-syrup/</guid><comments>http://www.slashfood.com/2008/04/04/ingredient-spotlight-sorghum-syrup/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/condiments/" rel="tag">Condiments</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/ingredient-spotlight/" rel="tag">Ingredient Spotlight</a></p><font size="2" face="Arial"><img vspace="4" hspace="4" border="0" align="middle" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/03/sorghum.jpg" alt="sorghum syrup" /><br />One of the great treats I had while driving through Kentucky last spring were the biscuits with sorghum-butter spread at a Louisville diner. The sweet, whipped spread melted on the hot fluffy biscuits, tasting lightly of honey. I'd heard of sorghum before, but I wasn't sure exactly what it was. <br /> <br /> Sorghum syrup is made from the juice of the sweet sorghum cane, which grows all over the southeastern United States. African slaves introduced sorghum cane to the country in the early 17th century, and it rapidly became popular across the Midwest and, later, the South. A drought-resistant, heat-tolerant crop, it was hoped that sorghum could be used as a substitute for sugar cane, but extracting dry sugar from the syrup proved too difficult. <br /> <br /> Sorghum syrup, which tends to be a medium brown in color, can often be used as a substitute for honey or corn syrup. Check out <a href="http://sorghumrecipes.com/">this site </a>for a variety of sorghum recipes, including baked beans, shoo-fly pie, and old-fashioned sorghum cake. <br /> </font><font size="2" face="Arial"><br /> <br /> </font><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/04/04/ingredient-spotlight-sorghum-syrup/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1152880/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/04/ingredient-spotlight-sorghum-syrup/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>Crops</category><category>Sorghum</category><category>Southern</category><category>Syrup</category><dc:creator>Emily Matchar</dc:creator><dc:date>2008-04-04T17:00:00+00:00</dc:date></item><item><title>Ingredient Spotlight: Kuro mitsu</title><link>http://www.slashfood.com/2008/04/01/ingredient-spotlight-kuro-mitsu/</link><guid isPermaLink="true">http://www.slashfood.com/2008/04/01/ingredient-spotlight-kuro-mitsu/</guid><comments>http://www.slashfood.com/2008/04/01/ingredient-spotlight-kuro-mitsu/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/far-east/" rel="tag">Asia</a>, <a href="http://www.slashfood.com/category/how-to/" rel="tag">How To</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a>, <a href="http://www.slashfood.com/category/ingredient-spotlight/" rel="tag">Ingredient Spotlight</a></p><img vspace="4" hspace="4" border="0" align="right" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/03/kuromitsu.jpg" alt="kuro mitsu" />I first encountered kuro mitsu in San Francisco not long ago, at a creperie in the Japantown mall. I ordered a crepe with green tea ice cream, red bean paste, strawberries, whipped cream (sounds totally overkill but is truly amazing), which came drizzled in a mahogany-colored syrup that tasted like a light molassas, with a hint of malt. The mystery syrup really brought the crepe together, somehow cutting through the sweetness with its odd, bright bite. <br /><br />Later, through research, I discovered that this was kuro mitsu (literally, "black honey"), a Japanese brown sugar syrup not at all dissimilar to molassas. Made from unrefined Okinawan brown sugar, it is a central ingredient in many sweet Japanese dishes. <br /><br />A Taste of Zen provides a <a href="http://www.tasteofzen.com/recipes/detail.php?refer_id=68">recipe</a> for making your own kuro mitsu. Drizzle it over pancakes, fresh fruit or ice cream, add it to tea or stir a spoonful into plain yogurt.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href=http://www.tasteofzen.com/recipes/detail.php?refer_id=68>Read</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/01/ingredient-spotlight-kuro-mitsu/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1152868/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/04/01/ingredient-spotlight-kuro-mitsu/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>Dessert</category><category>Japanese</category><category>Kuro Mitsu</category><category>KuroMitsu</category><category>Sugar</category><category>Syrup</category><dc:creator>Emily Matchar</dc:creator><dc:date>2008-04-01T10:00:00+00:00</dc:date></item><item><title>Carmelita Bars</title><link>http://www.slashfood.com/2008/03/31/carmelita-bars/</link><guid isPermaLink="true">http://www.slashfood.com/2008/03/31/carmelita-bars/</guid><comments>http://www.slashfood.com/2008/03/31/carmelita-bars/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/candy/" rel="tag">Candy</a>, <a href="http://www.slashfood.com/category/baking/" rel="tag">Baking</a>, <a href="http://www.slashfood.com/category/raves-and-reviews/" rel="tag">Raves &amp; Reviews</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><br /><a href="http://www.flickr.com/photos/jodyanderic/2371210441/"><img vspace="4" hspace="4" border="0" align="middle" alt=""  src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/03/skitched-20080330-180826.jpg" /></a><br /><br />I'm a big fan of recipes that combine at least four or more ingredients that they are decadent enough to begin with, but combined, create this magical, sugar coma-inducing masterpiece, much like the one you see above. They're the kind of treats that are so sugary, so powerful, that you widen your eyes and suck in your cheeks in shock at the first bite. That shocks soon wears off into utter delight, and you're lost in a sugary heaven. <br /><br />Whew. And then I wake up. <br /><br />Seriously, though these <a href="http://www.flickr.com/photos/jodyanderic/2371210441/">Carmelita bars</a> from <a href="http://www.eddybles.com/caramelite-bars/">Eddybles</a> look amazing. The pretty toasty white parts atop the treat are the streusel topping. And the only slightly daunting part looks to be unwrapping 48 of those little caramel cubes (and making sure you don't burn them on top of the stove). If you really wanted to be bad, you could substitute the suggested bittersweet or semisweet chips for milk chocolate, to achieve that cheek-sucking reaction I described above.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/03/31/carmelita-bars/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1152944/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/03/31/carmelita-bars/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>bars</category><category>caramel</category><category>chocolate</category><category>eddybles</category><category>streusel</category><dc:creator>Ellen Slattery</dc:creator><dc:date>2008-03-31T12:00:00+00:00</dc:date></item><item><title>The art of homemade butterscotch</title><link>http://www.slashfood.com/2008/03/28/the-art-of-homemade-butterscotch/</link><guid isPermaLink="true">http://www.slashfood.com/2008/03/28/the-art-of-homemade-butterscotch/</guid><comments>http://www.slashfood.com/2008/03/28/the-art-of-homemade-butterscotch/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/candy/" rel="tag">Candy</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a>, <a href="http://www.slashfood.com/category/sugar/" rel="tag">Sugar</a></p><a href="http://www.elise.com/recipes/archives/007196how_to_make_butterscotch.php"><img vspace="4" hspace="4" border="0" align="top" src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/03/butterscotch-on-spoon.jpg"  alt="homemade butterscotch on a spoon" /></a><br />I have always been a sucker for butterscotch.  When I was a kid, I would always choose one of those hard, orange butterscotch candies over a piece of chocolate.  One those rare occasions when my family went out for ice cream sundaes, I would choose vanilla ice cream with hot butterscotch syrup drizzled over top (my mother, being a chocolate person herself, never understood my choice).  While I don't always make the same selection these days (I did come around to chocolate sometime in my teens), I still love the flavor of real butterscotch.  <br /><br />Yesterday on <a href="http://www.elise.com/recipes/">Simply Recipes</a>, Elise published a guest post written by Shuna Fish Lydon of the blog <a href="http://eggbeater.typepad.com/">Eggbeater </a>on <a href="http://www.elise.com/recipes/archives/007196how_to_make_butterscotch.php">how to make homemade butterscotch</a>.  The post comes with step-by-step pictures, which are extremely helpful for those of us who are never sure if the sugar/butter/cream mixture has cooked to the proper consistency.  She makes it sounds really easy, which is at once both encouraging and a little dangerous, as the last thing I need in life is the ability to make butterscotch on demand. <h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href=http://www.elise.com/recipes/archives/007196how_to_make_butterscotch.php>Read</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/03/28/the-art-of-homemade-butterscotch/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1151657/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/03/28/the-art-of-homemade-butterscotch/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>butterscotch</category><category>eggbeater blog</category><category>EggbeaterBlog</category><category>homemade butterscotch</category><category>HomemadeButterscotch</category><category>how to</category><category>HowTo</category><category>Shuna Fish Lydon</category><category>ShunaFishLydon</category><category>Simply Recipes</category><category>SimplyRecipes</category><dc:creator>Marisa McClellan</dc:creator><dc:date>2008-03-28T12:02:00+00:00</dc:date></item></channel></rss>