Wednesday, March 6
Sunday, February 26
Sunday, January 1
Grapefruit Mimosas
Add 1/4 cup champagne and 1 oz triple sec to a medium wine glass with ice. Top with grapefruit juice.
Happy New Year!
Wednesday, December 21
Favorite Christmas Movies
Top 5 Christmas Movies (2010 edition)
Jill
We’re No Angels
A Christmas Carol (1984--George C. Scott)
How the Grinch Stole Christmas (1964)
The Muppet Christmas Carol
Ernest Saves Christmas
Haley
White Christmas
The Muppet Christmas Carol
Ebbie
The Holiday
While You Were Sleeping
Justin
White Christmas
Love Actually
Elf
Frosty the Snowman
Christmas Vacation
Finn
A Pink Christmas
Frosty the Snowman
Disney’s Christmas Sing-a-long
A Charlie Brown Christmas
Nadine
The Muppet Christmas Carol
Nutcracker: The Motion Picture
White Christmas
Love Actually
Eloise at Christmastime
Gabe
The Muppet Christmas Carol
Die Hard
A Charlie Brown Christmas
Emmett Otter’s Jug-Band Christmas
Jody
Christmas Vacation
Miracle on 34th Street (1974--Natalie Wood)
One Magic Christmas
Christmas in Connecticut (1945--Barbara Stanwyck)
It's a Wonderful Life
Rich
A Christmas Carol (1984--George C. Scott)
Home Alone
A Christmas Story
Christmas Vacation
Emmett Otter's Jug-Band Christmas
Richelle
Emmett Otter's Jug-Band Christmas
One Magic Christmas
Elf
Christmas Vacation
A Christmas Story
Elf
Yo Gabba Gabba Christmas
A Charlie Brown Christmas
Mac
It's a Wonderful Life
The Year Without Santa Claus
A Charlie Brown Christmas
A Christmas Carol (1938--Reginald Owen)
Christmas Vacation
Please post your updated list in the comments! Mine hasn't changed.
-paneer
Tuesday, December 6
Saturday, December 3
Sunday, October 23
Deconstructed Caramel Apples
We made caramel sauce.
Ambrosia
We altered this recipe to fit our needs. The original has excellent pictures to reference when deciding if the syrup is caramelized enough to add the cream.
2 cups sugar
1/2 cup water
3/4 cup heavy cream, lukewarm, split into 1/2 cup and 1/4 cup portions
2 Tbs butter, cut into pats
2 tsp vanilla
1/4 tsp salt
Combine sugar and water in medium saucepan. Heat over medium-high. To reduce crystallization, cover cooking syrup for one minute so the steam will wash any unmelted sugar off the sides of the pan. Continue to cook until the syrup has changed to an amber-brown color around the edge (will be lighter in center of pan). The mixture may not be deep enough for a candy thermometer to be effective, but if it is, the temperature should be 350 degrees Fahrenheit.
Remove from heat and immediately stir with wooden spoon or whisk. Add 1/2 cup heavy cream and butter while stirring. The mixture will foam up and steam, so don't stick your head or hand right over it. Stir until combined. Add remaining heavy cream, vanilla and salt and stir until caramel is smooth. Transfer to a heat proof jar and cool on countertop for an hour before sealing or storing in the refridgerator.
Thouroungly lick, then soak the pot, spoons, etc. in hot water before you attempt to wash them. Seriously, they are sticky. Let them soak for at least as long as it takes you to eat half the jar of caramel.
So far we know that this stuff is excellent on apples (especially sprinkled with smoked sea salt), on ice cream, and by the spoonful. I imagine that it would be amazing on just about anything desserty or breakfasty.
Do not be afraid of trying this. It was wicked easy and delicious.
Ambrosia
We altered this recipe to fit our needs. The original has excellent pictures to reference when deciding if the syrup is caramelized enough to add the cream.
2 cups sugar
1/2 cup water
3/4 cup heavy cream, lukewarm, split into 1/2 cup and 1/4 cup portions
2 Tbs butter, cut into pats
2 tsp vanilla
1/4 tsp salt
Combine sugar and water in medium saucepan. Heat over medium-high. To reduce crystallization, cover cooking syrup for one minute so the steam will wash any unmelted sugar off the sides of the pan. Continue to cook until the syrup has changed to an amber-brown color around the edge (will be lighter in center of pan). The mixture may not be deep enough for a candy thermometer to be effective, but if it is, the temperature should be 350 degrees Fahrenheit.
Remove from heat and immediately stir with wooden spoon or whisk. Add 1/2 cup heavy cream and butter while stirring. The mixture will foam up and steam, so don't stick your head or hand right over it. Stir until combined. Add remaining heavy cream, vanilla and salt and stir until caramel is smooth. Transfer to a heat proof jar and cool on countertop for an hour before sealing or storing in the refridgerator.
Thouroungly lick, then soak the pot, spoons, etc. in hot water before you attempt to wash them. Seriously, they are sticky. Let them soak for at least as long as it takes you to eat half the jar of caramel.
So far we know that this stuff is excellent on apples (especially sprinkled with smoked sea salt), on ice cream, and by the spoonful. I imagine that it would be amazing on just about anything desserty or breakfasty.
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