A few weeks ago we published a roundup of the best ways to clean the kitchen with a lemon. In the comment section of that post, a reader pointed out we’d neglected to mention her favorite way to clean with a lemon, even one that’s been sliced, juiced, and headed for the compost. I tried out her idea, and am now officially a fan of this cleaning tip. Here’s what she suggested.
Q: I love the look of those mini sweet peppers, but I always avoid them because I’m afraid I’ll have to cut open and deseed every little stinkin’ one. What do you think? Do they need to be deseeded, or can I roast them whole in the oven or on the stovetop?
Sent by Anne
This BLT right here? This isn’t just any ole’ BLT. No, this sandwich is so much more than just tomato, lettuce, and bacon. This beauty pageant sandwich is stuffed with caramelized cayenne bacon, beefsteak tomatoes, and a roasted garlic-chipotle mayo.
Here’s a recipe not for the faint of heart. It’s an over-the-top, 1950s-era recipe that I dug out of my grandmother’s collection. This confection combines yellow cake, rhubarb, strawberry jello, and marshmallows. If you aren’t afraid of that last sentence, then pull up a chair and join me for a slice of “big pink.”
Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.
I purchased a doughnut pan a few years back for a recipe-testing project I was working on, but after two or three uses, it got squirreled away in my laundry room, along with plenty of other unitaskers left quietly to die. I decided recently to brush off the pan and give it another go, and I am so glad I did.
l will be the first to admit that these “faux-nuts” will never be as good as a warm batch of Krispy Kremes, but they are definitely delicious enough to satisfy a hankering when there’s no glowing “Hot Now!” sign in sight.
When it comes to the world of desserts, cookies are quite simple, but boy are they mighty. Whether you store your dough in the freezer to bake them one at a time, or bake them by the dozen, fresh-baked cookies are a wonderful and comforting thing. They make us smile.
Before reaching for the butter and sugar to mix up your next batch of cookies, make sure you have all the necessary pro tips nailed down. Here are five pro tips for baking better cookies every time.
