Apple | Easy Delicious Recipes

Emmy Memories

August 31, 2010 – 12:15 am | by admin

I didn’t bake this weekend. I was in Los Angeles for something super fun. It was a whirlwind weekend that centered around the Emmys. The actual Emmys. Yes, the ones that were on TV Sunday night. I know. You must be wondering what in the heck was I doing out there – because I’m still trying to wrap my head around it all, too. You see Duncan Hines just so happened to be the official dessert sponsor for the Emmy Performer Nominee Reception that Friday before the big event. They set up a glam cupcake lounge for all the nominees and guests and flew a few bloggers to L.A. to cover the festivities for the weekend. And I was lucky enough to be one of them. It was a red carpet entrance for the stars. Once inside the party, they had their choice of several fantastic cupcakes, including the Duncan Hines Red Carpet Challenge Winner’s Cupcake as the star attraction. It was a raspberry red velvet cupcake with chocolate ganache filling and my favorite of the…

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Tags: apple, bakerella, emmys, flickr, governor, jessalyn-gilsig, kiernan-shipka, recipes, slideshow, stands, white

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The United States of Pizza: Connecticut

August 9, 2010 – 11:32 am | by admin

From Slice If you are only a casual pizza fan, you’d be excused for underestimating Connecticut’s contributions to the slice-o-sphere. After all, isn’t it NYC and Chicago that get all the attention from TV shows and food writers too lazy to go beyond the tired Big Apple–Windy City rivalry? In fact, parts of Connecticut have had world-class pizza operations for upwards of 85 years. That’s not to mention all the relative newcomers (emphasis on relative ) that have opened in the nearly nine decades of Nutmeg State pizza ascendancy. Let’s take a look at some of the options for those unfamiliar with the state’s crusty, cheesy, saucy offerings. What Makes It Different Where Slice’rs Recommend Willington Pizza House, Willington CT Luna Pizza, West Hartford CT Harry’s Pizza, West Hartford CT Barbara’s Pizza, West Hartford CT Park Lane Pizza, West Hartford CT Fat Cat Pie Co., Norwalk CT Little City Pizza, Simsbury CT Marco Polo, New Haven CT Carminuccio’s, Newtown CT Yanni’s Pizza, Newington CT Harry’s, Bishop’s Corner CT Most of the pizza journalism that touches on Connecticut pizza focuses on the New Haven area. Why? There are at least five well-regarded pizzerias in or around what is the…

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Tags: apple, attention, bishop, chicago, connecticut, country, flickr, food, frank-pepe, modern, result, Shows, soprano, wooster

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Videos: 6 Japanese Curry Commercials

June 26, 2010 – 6:36 am | by admin

To finish off Japanese Curry Week , during which we learned about curry roux , ready-made curry , and how to make it from scratch , here’s a round-up of six Japanese curry commercials spanning the past 40 years , after the jump . Mars Oriental Curry My Japanese skills are pretty bad, but what I gather from this commercial is that this curry contains mango, melon, apple, raisins, and maybe other fruits. House Vermont Curry (Skiing) You know you’re in Vermont when you’re being served by anthropomorphic snowmen. Also, when there’s a giant sign that says, “VERMONT.” Mario Curry Mario doesn’t sit down to a bowl of curry—he eats it while swinging in a trapeze. S&B’s Curry for Kids Kids, if you want curry, you have to outrun this two-dimensional prince, princess, and bear. Pokemon Curry Oh man, more cute kids. The girl squealing, “OISHIII!” sounds a little nuts, but that’s probably an accurate representation of what Pokemon-themed curry does to little kids’ brains. Glico Two-layered Curry Blocks When I try to translate the product page with Google, I get, “Elicit a sense of aging over time by heating the material base of umami ‘formula rich roasted …

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Tags: apple, commercial, house-vermont, japanese, japanese-curry, mario-curry, material, seaweed-extract, skiing

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Filled chocolate pomegranate cupcakes plus recipe

May 31, 2010 – 2:13 pm | by admin

Our pal Shanna at A Cup Full of Cake made filled chocolate pomegranate cupcakes! She used POM Wonderful and she has the recipe plus step by step photo instructions. She writes: I always use my apple corer or a pastry bag to fill the cupcakes but I had seen someone using circle cutters recently for making filling holes in cupcakes and I liked that I had a depth gauge on them. I have been known to push my apple corer a weeeeeee bit too far and blow out bottom of cupcakes. oops. So I got my Ateco circle cutter set out and used the two that were the next two sizes up from the smallest one in the set. I wasn’t sure which one I wanted to use. So I experimented on a couple first.

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Tags: apple, apple-corer, blow-out-bottom, chocolate, filled cupcakes, instructions, recipe

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Memphis in May World Championship Barbecue Cooking Competition 2010: Day 1

May 14, 2010 – 7:00 pm | by admin

Our new barbecue bureau chief James Boo (of The Eaten Path ) is in Memphis this week reporting from the smokey pits of Memphis in May, one of the biggest barbecue competitions in America. He’ll be checking in with updates on the competitors and judging process. Take us to hog heaven, James! —The Mgmt. [ Photographs: James Boo ] “I have a barbecue prenup,” explains pit cook Chris Mills when asked how many years lie ahead of him on the competitive barbecue circuit. “I told my wife that until I tell her otherwise, I will always be at the Memphis in May World Championship Barbecue Cooking Contest .” Chris and I are sitting in the precious shade of a raised tarp in his team The Flying Pig ’s official contest booth, facing the Mississippi River with ice-cold cans of Bud Light and doing what he’s done on the first day of the WCBCC for many years: relax. Of course, relaxation has different meanings for different people at the WCBCC. Compared to the double- and triple-decker lounges some teams have constructed to house their smoking rigs in full-blown luxury, The Flying Pigs —a pit crew that Chris and his good friend Dan Wilson…

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Tags: apple, competitions, cooking, flying-pigs, guide, knowledge, memphis, water, wcbcc

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Serious Beer: Colorado IPA

May 14, 2010 – 6:16 am | by admin

[ Photograph: Maggie Hoffman ] The Hophead Chronicles IPA from California » IPA from Oregon » IPA from Washington » Many consider Colorado to be the epicenter of the craft brewing scene. There are over a hundred craft breweries in the state, and it’s the home of the Brewers Association and the Great American Beer Festival . So even though we could only get our hands on fifteen examples, we weren’t surprised to taste some truly awesome IPAs and double IPAs from the Centennial State. We can’t say Colorado IPAs tend toward a single style . Some are quite dry, with emphasis on malt flavors and earthy bittering hops, while others are fruitier, with pine and even vanilla notes. The double and imperial IPAs range from big, resinous, and bright, to huge, boozy, and sweet. There’s something for everybody; check out our reviews below and let us know your favorites in the comments! Serious Beer Ratings ***** Our new favorite **** Awesome, worth remembering *** We’d consider buying this again ** There are probably better options * No, thanks, I’ll have water. Ratings are subject to personal taste. Colorado IPAs Odell India Pale Ale Fort Collins, 7% ABV This beer…

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Tags: abv, apple, beer, belgium, brewers, brewing, centennial, creamy, festival, malt, mandarin, mountain, orange, ratings, result

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Bad Ass Burgers at The Bad Apple in Chicago

April 16, 2010 – 5:42 am | by admin

From A Hamburger Today [ Photographs: Andrew Stamm , unless otherwise noted] The Bad Apple 4300 N. Lincoln Avenue, Chicago IL 60618 ( map ); 773-360-8406‎; badapplebar.com Cooking Method: Grilled Short Order: Top quality beef plus a wide array of creative complementary toppings equals one of the best burgers in town. Want Fries With That? Most definitely. These hand cut beauties are offered plain or with any of six different seasonings and they’re excellent. Price: Range from $8 to $11 When Craig Fass and Mandy Franklin set out to open a bar/restaurant in Lincoln Square that was going to feature burgers, Fass reached out to a longtime friend and old fraternity brother who is well known in New York burger circles but a complete non-entity in Chicago: Pat LaFrieda, scion of New York City’s first family of burger meat . Not content to rest on his friend’s laurels, Fass has taken LaFrieda beef and added an array of creative toppings to quickly establish himself as one of the better burger purveyors in Chicago. When any fan of Chicago burgers hears of creative toppings, their mind is understandably going to go straight …

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Tags: apple, burger, burgers, chicago, danish, hamburger-today, HUNGARIAN, lighting, lincoln, maps, mind, result, stamm

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Seattle Road Trip: FROST Doughnuts and Mallard Ice Cream

April 12, 2010 – 9:30 pm | by admin

[Photographs: Brad Thomas Parsons] My friend Anne recently sent me an e-mail with the following simple subject line: “MALLARD!” We both knew of the legendary Mallard Ice Cream, located 90 miles north of Seattle in Bellingham, Washington, and since neither of us had actually been there, we decided that a road trip was in order . But before we got to Bellingham there would be doughnuts. Mill Creek is just a half-hour north of Seattle and home to FROST Doughnuts . Some pretty spectacular doughnuts hail from Seattle, but FROST is definitely worth the detour. Frost Doughnuts: (Clockwise from Left) Butterfinger Blast, Smokey Bacon Maple Bar, Salted Caramel, Raised Glazed, Malted Milk Chocolate Mousse, Caramel Apple Fritter FROST Doughnuts opened in July 2009 and quickly developed a devoted fanbase with their “Classic,” “Premium,” and “Evolved” creations like Banana Split Fritters and Bourbon Caramel Pecan, Marcona Almond & Tart Cherry Bismarck, and Southern Red Velvet doughnuts. We ordered a half-dozen to sample, taking just one bite of each as we had a day of serious eating ahead of us. The Salted…

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Tags: apple, bellingham, caramel-apple, chocolate, fanbase, friend, fritters, gold, north, salted-caramel, street, thomas-parsons, trip

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Snapshots from Seattle: ‘Applanche’ at Pike Place Market

February 20, 2010 – 8:00 pm | by admin

A portmanteau I can get behind. [Photo: Carey Jones] There’s nothing worse than that moment when you grab one apple and the whole careful stack gives way. An avalanche of apples—or, as this sign at Pike Place Market says, an applanche . Note to self: find more occasions to use this word.

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Tags: apple, avalanche, carey, find-more, nothing-worse, photo, place, place-market, sign, sign-at-pike, stack

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Cherry and Apple Pie

February 3, 2010 – 7:14 am | by admin

Pie is totally my thing. Sweet, savoury, chocolate, fruit-filled, vegetarian or full of chunky meaty goodness. If there’s pastry and a filling, I’m there.This cherry and apple pie was dessert for a lunch we had at my house on the weekend, the theme of which was southern food! I wasn’t sure what to make for dessert, but when I saw a jar of morello cherries in the pantry, I knew that cherry pie Read more from the original source: Cherry and Apple Pie

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Tags: apple, cherry, cherry-pie, chunky-meaty, Faster Then Fast Food, house, nigella, pantry, pastry, southern food, the-original, the-pantry, the-weekend, weekend