Jules Cupcakes , based out of San Francisco, features an incredible menu of cupcake flavors available by custom order. Although the cupcakes look fabulous, her chic cupcake boxes are actually what drew me to Jules in the first place! The whimsical design of her boxes offer a posh presentation to your cupcakes that no other box on the market can. With three sizes to choose from, you’re sure to find one to fit your needs.

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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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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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Check out the entire article here: 2007 Anaba Pinot Noir, Sonoma Coast

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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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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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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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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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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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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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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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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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Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Kids Eat Outside We don’t have set lunches or cafeteria’s over here. We have canteens, which mean that kids buy what they want off the menus each day. Canteens aren’t cheap either, at my high school, a meat pie was AUD$3.80 and hot food (like pasta, stir-fry and rice, casseroles, etc.) were AUD$6 for a small container. I used to take

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Eggs go through many quality control points before being packaged to make sure consumers don’t end up with unsafe eggs. (This is assuming the egg farm is in good condition too so you don’t end up with, oh, half billion contaminated eggs .) Here’s a look inside an egg processing plant. Inside an Egg Processing Plant

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[Photographs: Leslie Kelly] This spring, the director of the Queen Anne Farmers Market in Seattle invited me to show off my skills in the chef’s tent. I jumped up and down at the chance, but the bad egg news almost killed my plans for a cooking demo. I was going to play off the Egg A Day Experiment I had done on my personal blog , a project inspired by a bowl of grits topped by a poached pool of yolk and white. Over several months, I explored all sorts of egg-y delights: eggs in curry sauce, tossed in pasta for carbonara, swirled in hot and sour soup, and as a velvety emulsifier in homemade ice cream. In the middle of summer, it seemed fitting to demo picnic staples, so I planned on making mayo, potato salad, and deviled eggs. Then the recall went down and eggs were suddenly scary. Then people got incensed (at least I did) when the industry suggested it was up to consumers to cook the life out of the egg to kill any possible bacteria. But here’s the deal. Farmers market eggs are a world apart from those…

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From Slice Or, “A Bronx Tail” Of all the Little Italys across the U.S., New York City was blessed with the three best. From the original, in downtown Manhattan, to what was once the most authentically Italian, in Bensonhurst, Brooklyn, and to the still-vibrant Arthur Avenue neighborhood in the Bronx. To quote Henry Hill, “It was a glorious time.” Gianluca Rottura (of Pizza and Coffee ), who you might know as “nextgospel” here on Slice, dropped this dispatch in my inbox the other day. For all those wondering what the difference between Salerno-style and Naples-style pizza was, he covers it here , after the jump. Oh, and there are photos there, too . — The Mgmt. I use the past tense was because sadly many “Italian” neighborhoods are empty of Italians, their descendants, the culture, and food. Others, like the original Little Italy in downtown Manhattan, are run by many who pretend to be Italian for business purposes and of course lack Soul. The Bronx always depressed me for various reasons, and after living there for four years, the feeling got worse. That said, the Bronx’s Little Italy on and around Arthur Avenue still offers the best Italian …

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From Recipes [ Photograph: Blake Royer ] Most of the time, Greek food is off my radar. Not by any conscious choice—I’m always on the lookout for new dishes and new ideas—but it became especially clear while flipping through the recent Greece issue of Saveur . As usual, their selected recipes were authentic, varied, and uniformly delicious-sounding. Though some were more involved than others, I was drawn in particular to this simple pasta and sausage dish and its intriguing use of blue cheese as the basis for the sauce. Pasta and sausage is nothing new—like bacon, the intense flavor of sausage has the ability to season a whole bowl of noodles. But draped in a luxurious sauce of blue cheese, Parmesan, and oregano, it was a revelation: The sour, funky flavor was a perfect foil for the richness of the sausage. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he’s now living in Chicago. Ingredients serves 4 2 tablespoons extra-virgin olive oil 6 ounces semi-cured Greek pork sausages, or sweet…

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Miss Part 1 ? Please click here . Miss Part 2 ? Please click here . **Tuesday, August 24th – Morning & Afternoon** Since the weather was actually cooperating on Tuesday morning ( no storms! score! ), Suave Slav and I headed out for a bit of sightseeing and shopping . And when I say sightseeing, I mean a trip down memory lane … This church/New York University-fusion building is located just a few steps from my old dorm. I always love visiting the area and reminiscing , and I appreciate Suave Slav accompanying me for the memory-lane trip as I shouted, ” Oh yeah! I remember this place! And look over there! I used to go there all the time! ” And then a Suave Slav mini photoshoot occurred in front of the church/NYU building We also checked out this art gallery – very cool layout! We then made our way over to Canal Street to shop… little did we know that shops did not open until 11:00am , so we had to stroll around a bit before anything was open. My favorite photo from this excursion is this one… If anyone can pull off that scarf, Suave Slav can . Time flies! …

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[ Photographs: Erin Meister ] There are coffee people, and there are tea people, but are there coffee-tea people? I don’t just mean those who obsessively drink both bevvies (I’m a member of that club), but the lucky ones currently drinking “tea” made from coffee. Coffee Cherries, the Fruit Around the Coffee Bean Dried coffee cherries. While we call the fruit that bears our coffee beans “cherry,” you might be surprised to discover it’s not nearly as meaty or juicy as the ones used in Grandma’s famous pie. The beans take up most of the real estate inside the little red pods, which makes the fruit itself not that great for snacking—unless you want to crack a tooth. That doesn’t mean it’s not delicious, though: When dried, the cherry can be steeped just like tea, and makes an incredibly syrupy and aromatic cup somewhat reminiscent of rooibos or a hibiscus infusion. Called cascara in Spanish, the dried cherry husks are a rare find in this part of the globe, though it’s not uncommon to run into this sensual …

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It’s been just over a year since Gadgets became a regular feature here at Serious Eats, so I thought it was about time I looked back and picked some surprise favorites. Below, my top five finalists from a list of fifty-two, to give you an idea of which ones have risen to the top of a gadget-filled kitchen. Most Regularly Used: Universal Nonstick Silicone Pot Lid I may have given the Universal Nonstick Silicone Pot Lid flack for trying to do too many things; it’s not a trivet, let’s face it. But who cares if it doesn’t perform extra functions when the one thing it does well is something that I need all the time? Even if I could use it as a wonderful trivet, I wouldn’t, because this baby barely ever makes it off the stovetop between washes. It fits every single pot and pan I own, which means I never have to fumble through a drawer for other lids (which, by the way, all look the same and don’t stack nicely in my cabinets). Plus, it’s a value purchase: Rather than buying more expensive lids individually for each new pot or pan, buy one of these and consider yourself done. I’m obsessed: This may be the best thing…

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From A Hamburger Today Southern California-based burger chain Original Tommy’s is known for their chili burgers. [ Image: originaltommys.com ] Yesterday we received an email from an AHT reader asking why we ignore chili as a burger condiment. Sorry, chili—it wasn’t on purpose! You slipped our minds. So before we continue our investigation of chili burgers, let us know whether you like them or not.

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From Slice Longtime Slice’r Philip “Prairie” Given (of The Susquehanna Photographic ) checks in with some photos of the newish Pizza Hut Big Italy pizza. He must have seen me talking about it here . I love inbox surprises! Thanks, Philip! — The Mgmt. [ Photographs: Philip Given/Susquehanna Photographic ] I figured since you were visiting Domino’s HQ , I’d take one for the team and try this thing out from Pizza hut. Other than on this blog and a few pieces of weird copy on Pizza Hut’s site, I haven’t seen much on it. It seems to me that this is a really poorly put together concept in every way. It basically tastes like two of those Pizza Mias combined into one football-shaped pie. It would have been cool if they would have done something different (or even used their awesome cracker thin crust for this), but it’s just a different assembly of existing ingredients. Speaking to THIS PARTICULAR pizza I ordered, it wasn’t made very well. You can see the outer slices are really thick and the inner, very thin and soggy. I don’t see this lasting long. —PG ———————————————————— Thanks, Philip! This looks almost like a …

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[Photograph: Robyn Lee] Here’s another one of those spices that makes you wonder how people got the idea to eat it. Mahlab is a powder made from the seeds of the St. Lucy’s cherry, found in different parts of the Mediterranean, that requires drying and cracking open rock-hard cherry pits. But if you’ve ever had a dessert made with whole roasted cherries, where the pit imparts an inimitable depth of flavor, it’s easy to see why people go through the trouble. When mahlab first hits your tongue it tastes a bit like cherries, a bit like roses, and a bit like almonds. There’s a hint of vanilla and something quite floral. Its aftertaste, though, is quite bitter. When cooked, everything changes. It’s fruity and rich, but subtle. It’s a regal spice that adds majesty to sweets, an excellent mystery ingredient that contributes a whole palette of flavors without dominating an end result. How Do You Use It? Though it has some savory applications ( coming to a lamb tagine near you! ), mahlab is mostly a baking spice, used in pastries and …

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From A Hamburger Today [ Photographs: Daniel Zemans ] Longman & Eagle 2657 N. Kedzie Ave Chicago, IL 60647 ( map ); (773) 276-7110‎; longmanandeagle.com Cooking Method: Grilled Short Order: Spectacular meat, this burger is a couple easy but significant tweaks from being among the best in town. Want Fries With That? You bet your Lifesavers Price: $12 Inspired by my trip to Atlanta’s Holeman & Finch where I had a spectacular burger and some delicious cuts of meat that would bring tears of joy to Chichi Wang , I headed over to Longman & Eagle when I got back to Chicago. L & E opened at the beginning of the year in Logan Square and has suffered no growing pains, earning national praise as one of the country’s five best bars for eating by Esquire (Holeman & Finch got the same honor). We had a meal of roasted marrow bones, grilled pork cheek, and the absolutely remarkable Tête du Cochon. We also sampled bits of L & E’s ridiculously large selection of whiskey/Scotch/rye/bourbon. All of that led up to the purpose of my visit: to check out the burger. I’m mentioned a couple of times before that I think…

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[Photographs: Smuttynose Brewing Co.] For many of us on the East Coast, Smuttynose beer is a standby. Dave Yarrington and his crew make dependably delicious beers in a number of different styles. I’m thrilled to welcome Dave to Serious Eats—he’s got some wise things to say about craft beer and some exciting news about some possible new large-format beer releases! Name: Dave Yarrington Location: Portsmouth, New Hampshire Occupation: Director of Brewing Operations, Smuttynose Brewing Co. What was the first beer you ever tasted? When did you start drinking craft beer? I’m not sure what the first beer I tried might have been, but I do remember that whenever Pop brought Michelob home you knew the folks were celebrating—Michelob being obviously synonymous with quality because it was made with imported hops. I started drinking craft beer—or to be historically accurate, microbrewed beer (seems so antiquated when you see that term used now, eh?)—as an undergraduate in Maine. I went to Colby College and we used to drink Geary’s Pale Ale and Porter a bit. It wasn’t until a cross-country trip in 1991 when we toured several small breweries, including Anchor Brewing , that I really started to enjoy and understand the glory that is fresh, well-made beer. How did you learn to brew? When did…

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A coffee house in Pennsport? You don’t say! And a vegan one, to boot! Grindcore House on the corner of Greenwich and 4th streets is bare bones, but retains it’s beautiful Philly rowhouse interior. A coffee bar and pastry case is the focus of the front room along with a chest-level ledge along the front window, and in back is a sitting room with a couch and tables at the end of a narrow walkway. The back room also serves as a space for artists. Currently PHL: Printers/Haters/Lovers anoints the walls. Live performances will also take place at Grindcore House. A Barrister bookcase filled with an array of vegan/veg, anarcho, and political books enriches the minds of the younger kids hanging in house that sing along to the mix of indie, punk, hardcore, and grindcore music that plays throughout the coffee house. As an older kid, I keep waiting to hear a track from my ex’s 80’s hardcore band. Grindcore House is a drop off point for Books Through Bars , an organization that sends books to prisoners, so be sure to send them your no longer needed books. In…

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These beach cupcakes are by excellent food blog Duhlicious , who were inspired by Bakerella’s lei cupcakes . I love how they’ve taken the beach cupcake to a whole new level! Click through to read about how Duhlicious used white chocolate and candy melts to make these adorably adorned cupcakes.

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See the original post here and read more: Bikini, flip flop, beach towel and lei cupcakes

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Because they are so fun, we present our top 10 cute owl cupcakes (though we reserve the right to make another top 10 owl cupcake list sometime in the future, because there will surely be more)! Many of these are inspired by the popular cookbook Hello, Cupcake! by Karen Tack and Alan Richardson. This owl with glasses cupcake by blogger Baa Baa Cupcake, Have You Any Frosting?

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We told you about blogger Bakerella’s new book Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats , and now it’s for sale! Our copy is on the way and we will have much more about this book, but for now, a sneak peek, via Amazon.com . From the publisher, Chronicle Books : What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more. Angie Dudley is the creator of

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Go here to see the original and read more: Cake Pops by Bakerella out now from Chronicle Books

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Sugarbear at the blog Bakingdom has lots more photos and the recipe (with instructions on how to make it vegan) and tells you how to get your piping perfectly aligned so you can make these fun chocolate cream-filled back to school cupcakes! You can also follow Bakingdom on Facebook , @Bakingdom on Twitter and Flickr . She writes: You can also write on the cupcakes. To make them reminiscent of the swirled design, just make sure to start the word (no matter how big or small) at the edge of the cupcake on one side and end it at the edge on the opposite side. These seem more labor intensive than they really are. They’re actually quite quick and very easy! Without chilling times, you can have them mixed, baked, filled, and frosted in about an hour or less! If you like Hostess products, these are definitely something you must try! Enjoy! And because I actually found Bakingdom while researching watermelon cupcakes, because technically it’s still summer and summer makes me think of watermelon, I’ll share these watermelon cupcakes with sweet watermelon buttercream (click for recipe): And because I couldn’t resist, her dreamsicle cupcakes (click for recipe):

This Post was extracted from Vegetarian Recipes Blog
See the original post here and read more: Back to school fauxstess filled cupcakes, watermelon cupcakes and dreamsicle cupcakes

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Animated Cupcakes of Garden Grove, California posted this Dora the Explorer cupcake wrapper , a prototype for a custom order. Cool, huh? Also from the same album , a Lakers cupcake cake! And from their website , pretty wedding cupcakes: And bumblebee cupcakes: Animated Cupcakes animated.cupcakes at gmail.com 714-926-3661

This Post was extracted from The Vegetarian Recipes
Go here to see the original and read more: Dora the Explorer cupcake wrapper, LA Lakers cupcake cake, wedding cupcakes and more

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