Dangerously Fun How to Make Caramel Apple Shots Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Here's what you'll need: 10 small granny smith apples 1 envelope knox gelatin 1/2 cup water 1/2 cup coconut milk 2 drops yellow food coloring 1 envelope Land 'o Lakes caramel hot chocolate (regular would do just fine if you can't find caramel) 1/4 cup sugar 1/2 cup butterscotch schnapps lemon juice Halve and hollow out apples, cutting them from the stem down using a melon baller or spoon. Whisk water with envelope of hot chocolate in a medium saucepan, then add coconut milk. Arrange apple halves tightly on a cookie sheet, pour caramel mixture in and refrigerate overnight. Cut halves in quarters and those quarters in half again.
Beer and Food Pairings at Epicurious.com F or centuries, if you asked a restaurant server in any mid-range to upscale American eatery what drink to pair with a certain dish, he'd bring over the sommelier and a wine bottle negotiation would ensue. But in the last five years, there's been a paradigm shift: Beer has made it onto the menu as more than an afterthought. Beverage directors, chefs, and even wine lovers have learned that beer has an amazing capacity to pair with all kinds of foods. As a result, beer sommeliers have popped up in cities across the country, especially Los Angeles, Chicago, New York, and Portland, Oregon. Beer-and-food tasting events have multiplied exponentially—the monthly lists at beerfestivals.org are enormous. Beer may actually be more food-friendly than wine is. food and beer pairing issues: Complementary or contrasting flavors? Comparing beer to wine Some people say lager is like white wine and ale is like red. Examples: Medium Body Wines: Merlot, Zinfandel, Syrah Beers: Ale, IPA, Bock
Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Ecosphere Associates, Inc.: Closed Ecosystem, Self Contained Aquarium Smoretini Shooters Me again. Here to convince you that you need yet another trendy, insanely-flavored bottle of booze. I do what I can. I know what you’re thinking. “Does marshmallow vodka really taste that different from that whipped cream vodka you already insisted that I buy? Or how about the cake batter vodka that I went out and bought immediately in order to drink a cake martini for breakfast?” Well… not technically. You seriously don’t want to see our liquor cabinet. But don’t blame me. Don’t mind my fingerprints. I also like my marshmallows charred. I roast them ’til they’re flaming. The good news is that this world seriously CANNOT come up with another vodka flavor that I will have to run out and immediately purchase. [Right.] The best part? People go nuts. And for those of you that don’t like alcohol, don’t consume alcohol, or are underage… you can totally make virgin versions of these with chocolate fudge on the bottom, some chocolate milk (maybe even whipped with marshmallow fluff? You.
Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. 100 Websites You Should Know and Use In the spring of 2007, Julius Wiedemann, editor in charge at Taschen GmbH, gave a legendary TED University talk: an ultra-fast-moving ride through the “100 websites you should know and use.” Six years later, it remains one of the most viewed TED blog posts ever. Time for an update? To see the original list, click here. And now, the original list from 2007, created by Julius Wiedemann, editor in charge at Taschen GmbH.
Mocktail Monday: Sparkling Pumpkin Apple Cider This week's mocktail is a Sparkling Pumpkin Apple Cider. I've been seeing all kinds of recipes for pumpkin drinks and pumpkin cocktails, so I thought I'd try one myself. This is purely my concoction of what I had in my fridge/pantry, so it was a little trial and error. The original ingredients were: 1 tbsp canned pumpkin puree 1/4 cup apple cider Sparkling grape juice To be honest, I thought I had sparkling cider in my refrigerator, and when I pulled it out, it was sparkling white grape juice. So I started off with just a tablespoon of pumpkin and 1/4 cup of apple cider. Ingredients 1 can pumpkin puree 1/2 cup apple cider Sparkling apple cider Instructions Pour pumpkin and apple cider in blender. I actually liked this drink, but after one glass I was satisfied. *NOTE* -- I also tried using sparkling mineral water and club soda in place of the sparkling juice. Enjoy!