2008 Dr. Loosen rziger Wrzgarten Riesling Sptlese, Mosel, Germany

There are a few categories of wine that qualify for the designation of “I just don’t drink nearly enough of this stuff” in my house, and one of the top candidates is German Riesling. When it’s good, it’s just so damn good. It goes so well with food, and it makes you happy. What’s not to love? Of course, to the uninitiated (and that applied to me about six years ago) it can be an intimidating landscape to navigate. The inscrutable labels, the different levels of sweetness, the unfamiliar quality designations — they all contribute to an unease for many wine lovers that I remember well. Luckily, I got over my fear and learned enough to navigate my way through the forest of umlauts and hard consonants, and have been rewarded with experiencing some of the most delicious wines on the planet. This particular bottle is a near-perfect example of everything good that German Riesling has to offer, thanks to its legendary producer, fantastic vineyard site, and classic flavors. The name on the label is one of the most well known …

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Tags: consonants, designations, europe, family, flavors, german, loosen, quality, riesling, riverbanks, sptlese, vineyard, vineyards

2007 Anaba Pinot Noir, Sonoma Coast

One of my greatest pleasures remains my “discovery” of small new wineries, and the opportunity to watch them mature over time. Of course, three vintages isn’t exactly a lot of time to watch a winery mature, but it’s quite exciting to see the third vintage of a winery that seemed to hit it out of the ballpark with their very first release. A couple of years ago some bottles showed up on my doorstep bearing the name Anaba in beautiful looping script. I was immediately intrigued to note that the first releases from this new Sonoma County winery were Rhone style blends — far from the typical initial foray that most new wineries make in Sonoma County. I noted at the time my surprise that they weren’t making a Pinot Noir, and received an e-mail note from the owner saying, essentially, “wait for it.” So, a year has gone by, and what should arrive on my doorstep last month, but a package of wines from Anaba, this time, including two very nice Pinot Noirs. Anaba Wines , named for the anabatic winds (big points with meteorology geeks) that…

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Tags: anaba, california, county, doorstep, france, french, internet, kathleen, red wine, result, rhone, wine, winery, wines

How to fit a macaroon, a cherry pie or a Cadbury creme egg inside a cupcake

The Tumblr blog Bake It In a Cake is “dedicated to cake and cupcakes and all the things you can fit inside them.” Here are three examples of their filled cupcake experiments. You can also follow them @bakeitinacake on Twitter . All images from their blog. Macaroon-Filled Brownie Cupcakes Topped with Chocolate Ganache and Toasted Almonds – click through above for the recipe! Vanilla cupcakes with mini Cadbury Creme Eggs baked inside—topped with cream cheese frosting, coconut, and Jelly Belly jelly beans. Mini cherry pies baked into dark chocolate cupcakes—topped with vanilla bean buttercream.

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Tags: almonds, chocolate, cupcake-recipe, cupcakes, dark-chocolate-, filled cupcakes, their-filled, toasted, tumblr

Chicago Cupcake Bike Tour Update

The weather in Chicago for this weekend is going to be absolutely gorgeous, so grab your bike and enjoy the last days of summer with… cupcakes! See the full details behind the Chicago Cupcake Bike Tour here . A group of people has already signed up for the Facebook event and for the Meetup event. Cupcakes Take The Cake contributing intern June Blazek (me!) will be heading up the tour. And don’t worry if you can’t make it this time around. Perhaps if there is a good turn out this weekend this will happen again before it gets too cold. So if you’re in Chicago on Saturday and would like to enjoy this incredible summer weather with some cupcakes, grab a bike and join us! Hope to see you there! via JOE MARINARO on flickr

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Tags: again-before, already-signed, bike, chicago-cupcake, details-behind, enjoy-the-last, incredible, molly's cupcakes, table-align, time, tour, weather, weekend

Happy 90210!

Sprinkles was giving away free vanilla cupcakes today and these are GREAT. If you’re a fan of the show Beverly Hills, 90210 like I am, this will brighten your day! via Sprinkles Cupcakes on Facebook .

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Tags: beverly-hills, california, facebook, free-cupcakes, hills, result, sprinkles cupcakes, the-show, vanilla cupcakes

Cupcakes on the grill

I found these cupcakes on the grill by jdsmithfamily in our Flickr cupcake pool looking up Labor Day. Is anyone making special Labor Day cupcakes or gearing up for Halloween?

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Tags: cupcake-pool, cupcakes, cupcakes-or-gearing, day, flickr, grill, halloween, holidays, labor, pool, result, the-grill

5 Potato Chip Cupcakes

Happy almost weekend everyone! Here are five cupcakes featuring…potato chips. Weird or cool? You decide. chocolate potato chip cupcake by blogger So Frosted – click for recipe Thai Spice potato chip cupcake by norwichnuts on Flickr : “Exotic Thai spices give this cupcake a sweet, sour and spicy addiction – can’t have just one! Ginger, chili, pepper, garlic, onion and cilantro adds savory while a coconut filling sweetens the cake a bit. An agave gingered chili Tofutti cream cheeze frosting is sprinkled with sea salt and lays out the “red carpet” for a white chocolate dipped Thai potato chip” Crave cupcake by Fields of Cake on Flickr – “Milk Chocolate Cupcake filled with malted milk chocolate buttercream and a Whopper malted milk ball, topped with malted milk chocolate buttercream, a whopper and a chocolate dipped potato chip…” “the sugar cube” cupcake by wundoroo on Flickr : “Dark chocolate cupcake and frosting, topped with potato chips and caramel sauce. Awesome.” By Over the Rainbow Cupcakes in Palm Springs, California, via Facebook – see our Februar post for more on them.

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Tags: agave, agave-gingered, cake-on-flickr, cupcake, garlic, potato-chips, Rainbow, weird-or-cool, white-chocolate

French in a Flash (Classic): Wild Mushroom Vol-au-Vent

From Recipes [ Photographs: Kerry Saretsky ] Whenever I think of puff pastry, I wonder how anything that should be so heavy could ever be so light. It is that lightness that gives meaning to vol-au-vent, literally “flying in the wind.” But in my family, we always translated them as “gone with the wind” because they fly off into people’s stomachs so quickly. There are a million and one ways to make vol-au-vent, and even though the classic lidded nest in this recipe is the classic shape, I often just make little triangles or squares and call them by the same name, stuffed with anything from goat cheese and jam to brie and brown sugar. They really are blank canvases. This vol-au-vent is well grounded in tradition: a bite-size canapé made from bought puff pastry and stuffed with a creamy mushroom duxelles. The puff pastry is flaky and crispy, ready to crumble and collapse layer by layer at the very hint of a bite. And the mushroom filling is earthy and woodsy from mushrooms and thyme, and smooth from the crème fraîche. I’ve always promised to show how to make classic French dishes easy with a little help from the store. This is …

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Tags: cheese, classic, creator, fill-the-cavity, french, from-the-pastry, Frozen, ingredient, pastry, result, revolution, thyme, unsalted, white, wine

Serious Entertaining: How to Make ‘Thoughtful Guest’ Sides for a Labor Day Cookout

You’re going to someone’s cookout party this Labor Day weekend and the host asks you to bring sides. How do you fulfill the request and maintain your standing as a thoughtful guest? Don’t bring dishes that require finishing on the grill. If the host is grilling, the host will require as much the surface area on the grill as possible. Don’t bring food that require extra dishes or utensils from the host. Bring sides that don’t require refrigeration (save that room for root beer), time in the oven (it’s hot in that kitchen already) or finicky preparation in the middle of an already bustling area. Bring sides that sit safely at room temperature and inspire groans and seconds in all but the most-disciplined guests. In addition to the three side dish recipes above, here are six suggestions for simple and stylish servingware: 1. RARITET Food Saver from IKEA ($4.99): This inexpensive dish won’t discolor and stacks well to save space. 2. Pyrex® 6-Cup Rectangle Glass Storage Dish ($4.79): The snug, BPA-free lid can allow this dish to work as a lunch box or dip transporter. 3. Sur la Table Glass Grid Bowls with Lids (Set …

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Crowley "shed" to sell for €1.2 million

A dilapidated Italian villa which has been abandoned for many years and is now overgrown with long grass and weeds is on the market at 1.2 million euros [$1.6 million] reports the Telegraph. read more

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