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      Fluffy Sheep Sugar Cookies

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      Cute sheep sugar cookies are extra sweet and so easy to decorate. Nonpareils give them a ‘wooly’ appearance and add sugary crunch.

      They say that inspiration has to find you working, and that’s how these cookies came about. I was asked to make an array of decorated dog breed cookies for a food styling gig last November, and during that endeavor I found that a simple sprinkle of nonpareils over royal icing made a fluffy, almost curly-looking dog coat. I bookmarked that idea in my brain for a different kind of cookie, and here they are. Cute, wooly sheep cookies for spring!

      I’ve been longing for spring this week because we’ve had mostly dark, damp, and slushy days. These cookies cheered me right up, and made me look forward to more sunnier times. I noticed that Easter comes early this year, and I think these would look extra cute in an Easter basket.

      If you’re a cookie decorating novice, then these easy cookies are a good place to start. Flood consistency royal icing is fairly easy to make and you’ll need three colors: grey, black, and white. All of the sheep have grey faces and legs. You’ll pipe the faces first, and while the icing is still wet, add a single black sugar pearl to each face to create an eye.

      The faces and legs need to dry before adding their wooly coats. It will take at least and hour for the icing to form a crust, and it’s best to wait a couple of hours until it is completely set.

      When the grey icing is set, add the white royal icing to the centers of half of the cookies. I like to use a scribe to push the icing into place (see the video) but a toothpick also makes a good scribe tool.

      Immediately and liberally pour on the sprinkles. (Whee! This is the fun part!) The wet frosting does a good job of catching them all, and the dry areas (face, legs) repel the sprinkles. Honestly it’s some of the easiest cookie decorating you can do!

      I think the black sheep were my favorite. The other half of the cookies were frosted black and sprinkled with with black nonpareils. When all of the cookies were dry, I packaged one of each color sheep in cellophane bags and tied them with bright grass green ribbon.  So very cute!

      The simplicity of the decoration means that the task goes rather quickly. If you ever needed to crank out a whole bunch of these, then you could do so without much trouble. 

      I’m planning another batch closer to Easter, but they’d be wonderful for baby showers, too. If you’re like me and still keeping celebrations small, they are sturdy enough to mail as edible favors for birth announcements, or just a fun springtime greeting.

      Hurry up spring!

      [click to print]
      Fluffy Sheep Sugar Cookies
      Yields about 3 dozenSugar cookie dough
      1/2 lb. (two US sticks) unsalted butter
      1 cup plus 2 tablespoons (225g) granulated sugar
      1 egg
      1 tsp. vanilla extract
      3 cups (380g) all-purpose flour
      Pinch of saltIn the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps.Roll the dough flat between sheets of parchment paper and chill until ready for use, at least 30 minutes.Preheat the oven to 350°F. Line two baking sheets with parchment paper.Use a 4-inch lamb or sheep motif cookie cutter to stamp shapes from the dough and transfer them to the prepared pans. Chill the shapes in the refrigerator for 15 minutes. Bake cookies for 12-15 minutes, or until the cookies are lightly brown on the edges. Transfer the cookies to a wire rack to cool completely. Re-roll scraps and repeat process.Royal Icing and décorsNote: Not all meringue powder is the same. Be sure to read the directions on the back of the meringue powder container for suggested amounts.4 cups (16 oz.) confectioners’ sugar, sifted
      3 tablespoons meringue powder
      1/2 cup warm water, plus additional for thinning
      1 teaspoon clear lemon extract
      Black gel food color
      Black sugar pearls
      6 oz. white nonpareils
      6 oz. black nonpareilsIn the bowl of an electric mixer fitted with the whisk attachment, stir the confectioners’ sugar and meringue powder on low speed until combined. Add the water and beat on medium-high speed until thickened. Mix in the flavoring. Scrape down the bowl and beat again. Divide the frosting into three bowls and cover them with damp paper towels. Tint one bowl with a tiny drop of black gel food color and mix until a medium grey color is achieved. Stir a larger amount of black into another bowl and mix until deep black color is achieved. Leave one bowl untinted. Mix in drops of water to each bowl and stir well, repeating this process until the icing thins to flood consistency. It should be thick and pourable like a milkshake. Run a spatula through the icing to check; the indention should disappear by the count of 10.Transfer the three flood frostings to disposable piping bags and close the ends with rubber bands. Use the grey icing to pipe the faces and legs onto the cookies. While the icing is still wet, place a black sugar pearl on each of the faces near the center. Let dry completely, about 2 hours.When the icing is set, flood half of the cookies with the white royal icing, piping the white icing well within the cookie’s edges and use a toothpick or a scribe to push the icing nearer to the edge (this prevents the flood icing from overflowing the sides). Immediately after piping one cookie, sprinkle generously with nonpareils while the frosting is still wet. Gently shake off the excess sprinkles and move to a cooling rack to dry. Repeat with the remaining cookies, black royal icing, and black nonpareils. Allow the cookies to dry uncovered at least 4 hours, but overnight is better.When the cookies are completely dry and firm, package them in cellophane bags for gifting, or store airtight.

      link Fluffy Sheep Sugar Cookies By Heather Baird Published: Friday, February 19, 2021Friday, February 19, 2021Fluffy Sheep Sugar Cookies Recipe LEGGI TUTTO

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      Artisan Red Wine Soft Caramels

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      Rich merlot wine adds fruity notes and deep red color to soft butter caramels. One batch makes plenty to share, or gift them for a special occasion. 

      I have been working on this red wine candy caramel recipe since last December, and at long last – it’s finally ready to share! I had hoped to have the formula finalized and the recipe posted here before Valentine’s Day, but it needed a few more small tweaks. It would have been perfect for a sweetheart gift, but it’s a good candy to enjoy year-round.

      The first thing you’ll notice when eating this candy is its brown sugar caramel notes, then immediately following is the flavor of tangy red fruits and grape notes. It’s not so much boozy as it is complex. All of the characteristics listed on the wine bottle, such as flavors of blackberry, raspberry, and plum are all brought forward in this candy.

      Through testing I learned that only the boldest red wines should be used. I had underwhelming results from a bottle of pinot noir. Subtle flavor is not a virtue here. Merlot and cabernet sauvignon – two wines that are known for their deep berry flavors – are ideal for this recipe.

      The first step is making a wine reduction on the stove top with just a little balsamic vinegar added to it. That may sound like a strange ingredient, but good balsamic vinegar is made from one ingredient: grape must. Grape must is a result of the skins, seeds, and stems of the grape being boiled down and concentrated, then it is aged in wood barrels for the vinegar. In this recipe it gives this candy’s flavor a boost without any obvious or overt vinegar flavor.

      The deep red color of the candy is so beautiful and 100% natural. I couldn’t resist gilding the pieces with a little edible gold leaf and fleur de sel.

      These caramels are soft, which means they have a luxurious bite but they’ll need to be individually wrapped very soon after cutting them. If left unwrapped, their shape will relax and slump. Refrigeration will firm the candy and help them keep their shape, so I recommend slicing the caramel while it is chilled.

      A box of these would be a great gift for a red wine connoisseur, but you don’t have to be a wine-lover to eat them. They are more fruity and grape-y than anything. I think they’d make nice favors for a small wedding reception or other festive occasion, and one batch certainly makes enough to share! 

      [click to print]
      Red Wine Soft Caramels
      Yields 50 or more caramelsCaramels
      1 bottle (750 ml) bold red wine, such as merlot, divided
      3 tablespoons Modena balsamic vinegar, divided
      2 cups (400g) granulated sugar
      1 cup (213g) light brown sugar, firmly packed
      1 cup (216g) unsalted butter
      1 cup (240 ml) heavy cream
      1 cup (240 ml) light corn syrup
      1/2 teaspoon fine grain sea saltOptional garnishesFleur de selEdible gold leafSupplies
      1 roll of wax paper for wrapping
      Scissors or pinking shearsButter and line a 13 x 9-inch pan with parchment paper that overhangs the edges (or use a silicone 13×9 pan for easiest candy removal).Remove 1/3 cup of red wine from the bottle to a large cook pot (5 quart or larger). Set aside.Pour the remaining wine (about 2 3/4 cups) into a separate medium saucepan and set over medium-high heat. Bring to a boil and then set the heat back to a constant simmer. Cook until the wine is reduced by half, then add 2 tablespoons of the balsamic vinegar. Continue to cook the mixture down until reduced to 3 tablespoons of concentrated red wine flavoring. This may take approximately 40 minutes.Note: You can start cooking the candy caramel mixture after the wine mixture is reduced by half, and both reduction and caramel should be done at about the same time.To the pot with the 1/3 cup of wine, add the sugars, butter, heavy cream, and corn syrup. Cook over medium-high heat, stirring occasionally. Butter will melt and mixture will begin to boil. Continue to cook until candy thermometer reaches 245-248 degrees, this will take approximately 20-25 minutes.Meanwhile, cut wax paper into approx. 5 x 5-inch squares. I like to use pinking shears for a pretty, zigzag edge.When soft ball temperature has been reached, remove from the heat and stir in the fine grain salt, red wine reduction, and the remaining tablespoon of balsamic vinegar. The mixture should turn deep red with this addition. Pour caramel into the prepared pan. Let cool for an hour and then place in the refrigerator to firm.Remove caramel block from the pan using the overhanging parchment and place on a cutting board. Cut 1/3 of the block of caramel at a time using a large warmed chef’s knife (return the remaining caramel block to the refrigerator to keep chilled). Add garnishes to the pieces if using and wrap in wax paper immediately.Candies can be stored at room temperature for up to a week. They’ll keep longer if stored in the refrigerator air-tight.NOTES:
      Use only the boldest flavored red wines. An inexpensive merlot will work just fine. I tested this recipe with Gnarly Head ($7.99).Choose a good quality balsamic vinegar that is includes “Product of Modena” in its description and aged at a minimum of 3-4 years. Colavita and Alessi brands are acceptable choices and inexpensive. Vinegars aged longer will be more expensive and less acidic. Use what your budget allows.Remember, these caramels are soft, so they must be wrapped or they will lose their shape!

      link Artisan Red Wine Soft Caramels By Heather Baird Published: Thursday, February 18, 2021Thursday, February 18, 2021Red Wine Soft Caramels Recipe LEGGI TUTTO

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      Peanut Butter Cup Hot Cocoa Bombs

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      Stir up the delicious flavors of a Reese’s Peanut Butter Cup in a mug of hot cocoa. Hot cocoa bombs are spheres of chocolate that hold instant hot cocoa inside. Simply drop one into a large mug and add hot water or milk to enjoy.

      At long last, I’ve joined the hot cocoa bomb craze! I’ve been wanting to make my own version ever since they became popular last year, but I couldn’t settle on a theme or a flavor. I wanted something that was different and fun, and this year inspiration finally struck. 

      It’s hard to beat the flavors of chocolate and peanut butter together, so I altered my favorite scratch-made instant hot cocoa recipe with the addition of Reese’s peanut butter chips.

      I had considered several options for imparting peanut butter flavor, such as peanut butter powder, but the best option was right in my pantry – peanut butter chips. They melt easily and impart the right amount of flavor without thickening the hot cocoa. 

      You’ll need a food processor for this recipe, because the peanut butter chips should be ground fine. The finer the pieces, the more easily they melt.

      A mold is required to make the chocolate spheres which hold all the good stuff inside. I found this 2-pack for less than $10, which worked perfectly and makes 12 spheres in one go. Use a pastry brush to coat the molds with melted semisweet chips, then freeze. From their frozen state, they unmold smoothly from the silicone mold.

      The edges of the chocolate half spheres can be neatened by pressing the edges to a nonstick pan set over medium-low heat. Hold it in place for less than 1 second, because melting happens fast! Fill half of the spheres with the cocoa mix, more peanut butter chips, and – yes – a mini Reese’s peanut butter cup. It makes the cocoa so decadent!

      You’ll close the bomb in the same way the edges were smoothed – by placing a half sphere on a hot nonstick pan just long enough to melt the edges. Immediately top a filled half-sphere with it to close and complete the bomb. I added a peanut butter drizzle on their exteriors which could be optional but I love how it looks (and tastes!).

      After making a batch of these, I definitely understand the fascination and trend. They are fairly easy to make, so fun to assemble, interactive, and you can really get creative with flavors. They also look beautiful tied up in a cellophane bag with pretty ribbon, which makes a sweet gift for any occasion.

      Mixing instructions are included at the end of the recipe. Be sure to stir well. Some of the peanut butter from the mini Reese’s cup will lie at the bottom of the mug for a final, sweet hit of peanut butter cup flavor – enjoy!

      [click to print]
      Peanut Butter Cup Hot Cocoa Bombs
      Instructions for molding 6 bombsYou’ll have lots of leftover instant hot cocoa mix after molding six bombs. It can be sealed air-tight and stored for up to 6 months. Or, you can repeat the hot cocoa bomb shell recipe until all of the instant hot cocoa is used.Instant Peanut Butter Cup Hot Cocoa Mix
      Yields about 5 1/2 cups of dry mix
      10 oz. (1 bag) Reese’s Peanut Butter Chips
      1 cup (114g) confectioners’ sugar
      1 cup (85g) unsweetened cocoa
      1 cup (120g) nonfat dry milk powder
      1 1/2 cups (135g) malted milk powder
      2 teaspoons cornstarch
      1 teaspoon saltShell and bomb ingredients (for 6 cocoa bombs)
      2 cups (12 oz. or 1 bag) semi-sweet chocolate chips
      Instant peanut butter cup hot cocoa mix (from recipe above)
      1/2 cup (3 oz.) peanut butter chips
      6 mini-Reese’s peanut butter cups, unwrappedPeanut butter drizzle
      1/4 cup Reese’s peanut butter chips
      1 teaspoon olive oil (or vegetable oil)Make the instant hot cocoa mix
      Place peanut butter chips in a food processor and pulse until chips are finely chopped. Sift the sugar, cocoa, milk powders, cornstarch and salt ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Add this mixture to the food processor with the chopped chips and pulse until all the ingredients are thoroughly combined, and peanut butter chip fragments are coated.
      Transfer to a large air-tight container or hermetic jar to store. Stored air-tight at room temperature, this mix will keep for 6 months.Mold the hot cocoa bombs
      Melt the semi-sweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring together with a silicone spatula until all chips are thoroughly melted. Dollop out a large tablespoon portion of melted chocolate into the cavities of a silicone sphere candy mold. Spread the chocolate evenly in a layer around the inside of each cavity, all the way to the top, with a pastry brush. When cavities are all filled, place the mold on a small baking sheet to keep them rigid, and place in the freezer for at least 30 minutes.To unmold, remove a mold from freezer and carefully pop out six sphere halves immediately before filling. In a nonstick skillet on medium-low heat, place half sphere flat side down on skillet surface for about 1 second, and remove immediately to clean up edges.Lay each sphere half open side-up on a tray or baking sheet. Scoop 3 tablespoons of cocoa filling into three of the halves. Add 1 tablespoon of peanut butter chips and 1 mini peanut butter cup to each of the three filled halves.Remove the other six sphere halves from the freezer. With the filled half-spheres close by, place each newly unmolded half sphere on a heated nonstick skillet (as before) to melt edge; immediately top a filled sphere to close and complete the bomb. Run your finger around the edges of the sphere where the two halves meet to remove any excess melted chocolate, and to neaten the join. Repeat with remaining half spheres. Let stand until set, about 10 minutes.For the drizzle
      Place the hot cocoa bombs on a baking sheet. Combine the peanut butter chips and oil in a small microwave-safe bowl. Heat in 30 second intervals until the mixture can be stirred smooth. It should be a little runny and pourable. Transfer the mixture to a zip-top bag with a tiny hole in the corner snipped. Drizzle over hot cocoa bombs. Let stand until set, about 15 minutes.Mixing instructions
      Place a hot cocoa bomb in a large mug. Pour about 11 oz. of hot water or hot milk over the bomb in the mug and stir well to dissolve.

      link Peanut Butter Cup Hot Cocoa Bombs By Heather Baird Published: Friday, February 12, 2021Friday, February 12, 2021Peanut Butter Cup Hot Cocoa Bombs Recipe LEGGI TUTTO

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      Best Chocolate Brownies

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      Method

      1 Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven.
      Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done.
      2 Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water.
      Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch.
      Remove the bowl from the skillet and let it cool down a bit, from hot to warm.
      3 Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition.
      Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon.
      Mix in the pecans.
      4 Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly.
      5 Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack.
      6 Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

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      King Cake

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      1 Warm the milk and bloom the yeast: In a small saucepan set over medium-low heat add the milk and honey and stir constantly until the milk is warm and the honey has dissolved. Remove the milk from heat.
      When it’s warm to the touch but not hot (about 100°F), sprinkle the yeast over the milk and stir. Set aside for 5 minutes until small bubbles start to form. If bubbles do not form, discard and start over with new yeast.

      2 Melt the butter: In a small microwave-safe bowl add the cubed butter. Cover the bowl and microwave the butter for 30 to 45 seconds, or until the butter is mostly melted. Some solid chunks are ok.

      3 Prepare the dough: Into a large bowl or the bowl of your stand mixer add the milk mixture and butter, making sure to scrape into the bowl any solid parts or yeast residue. Add the eggs, salt, cinnamon, nutmeg, vanilla and almond extract (if using).
      Beat together with a whisk until blended, about 5 to 10 seconds on medium speed if using the mixer whisk attachment, or by hand. You just want to bring it together a bit.

      4 Add the flour and knead the dough: Switch the attachment on your stand mixer to the dough hook. Add 3 cups flour and set the stand mixer to low until the flour has absorbed into the liquid.
      Increase the speed to medium and mix until a rough dough forms and pulls away from the sides of the bowl. Knead the dough with the hook for 5 minutes until a smooth supple dough forms. The dough will be fairly soft, and a little tacky but not sticky.
      (If you don’t have a stand mixer, stir the flour into the liquid with a wooden spoon until a rough dough forms. Then dust your hands and a clean surface lightly with flour and knead the dough by hand for 10 minutes.)
      If the dough seems too wet as you knead it, add a little more flour, 1 tablespoon at a time. The dough should be pliable and not so sticky that you can’t handle it.

      5 Let the dough rest: Lightly grease a bowl so the dough doesn’t stick. Stretch and form the dough into a smooth ball. Place the ball in the bowl, cover with plastic wrap and let sit in a warm place for 1 hour or until it has doubled in size.

      6 Make the filling: About 10 minutes before the dough has finished rising, make the filling. In a medium microwave-safe bowl add the butter and cover the bowl. Set the microwave for 30-45 seconds. You want the butter melted completely.
      Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir until a thick paste forms. Cover and set aside until you’re ready to use.

      7 Fill and roll the dough: Line a rimmed baking sheet with parchment paper or a silicon baking pad.
      Once the dough has doubled, turn it out onto a clean work surface. Use a rolling pin to roll the dough into a large rectangle, about 10-inches by 24-inches wide. The dough will be pretty thin, about 1/4 to 1/2 inch thick.
      Using a small offset spatula, butter knife, or silicon spatula, spread a thin layer of cinnamon sugar filling over the dough, leaving 1 inch at the top of the rectangle bare (the long side).
      At first, it won’t seem like there is enough filling but keep spreading, scraping up any thicker areas. Eventually, you’ll be able to get a thin coating of the filling all over the dough. That’s what you want.
      Starting at the long side, roll the dough up to form a long, thin log. Pat and press the 1-inch bare dough border at the top to the log, making sure it seals. Turn the log so the seal is at the bottom.

      8 Cut and twist the dough: Using a sharp knife, cut the log lengthwise, splitting the log in half.
      Twist the two halves together, making sure the cut “strip” side is facing upward.
      Move the twisted rope to the prepared baking sheet and form a ring. Tuck the ends of the dough under each other to help seal the ring together.

      9 Give the dough a second rise: Cover the ring with plastic wrap and leave it in a warm place to rise until puffy and almost double in size, about 45 to 60 minutes.

      10 Preheat the oven: About 30 minutes into the second rise time, preheat the oven to 350°F.
      11 Make the egg wash and bake the cake: Once the ring has risen, beat the egg yolk together with the water and gently brush it over the ring.
      Bake in the oven 25 to 35 minutes, or until the top is golden brown and sounds hollow when you tap it. If you have an instant-read thermometer, it should be done at 195°F to 200°F. Don’t worry if some of the filling has oozed out while baking, that’s totally normal.

      12 Cool the cake and add the baby: Let the cake cool on the baking pan for 10 minutes, then loosen the bread from the pan with a spatula. Then carefully move the cake to a wire rack, using two spatulas, and let cool completely to room temperature.
      Once the cake has cooled, insert the baby into the cake (I usually push it in on the bottom so no one can tell where it is).

      13 Make the glaze: To make the glaze, sift powdered sugar into a medium-sized bowl. Add 2 tablespoons of milk and the vanilla. Stir until the ingredients are fully incorporated and a glaze forms.
      The glaze should be thick and opaque but still pourable. If the glaze is too thick, add more milk, 1/2 teaspoon at a time, until the desired thickness has formed.

      14 Finish and serve the cake: Place the wire baking rack with the cooled cake over a rimmed baking sheet.
      Spoon the glaze all over the cake making sure the top is completely covered. Then immediately sprinkle the colored sugar over the cake. The wet glaze will allow the sugar to adhere to the cake. Let the glaze and sugar dry, then move the cake to a serving platter. LEGGI TUTTO

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      Classic Cheese Fondue

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      Cozy up to a warm bowl of gooey cheese fondue accompanied by plenty of fruit and vegetable dippers. It’s easy to make at home for a special night in. 

      This is a bit of a departure from the mostly sweet menu here on the blog, but I’ve always loved a good fondue and this is my all-time favorite cheesy recipe. The melted wine and cheese concoction along with the right other ingredients (dippers!) makes a lovely, intimate meal. It is easily made at home for a fraction of the cost that you’d pay at a fancy fondue restaurant.

      If the lack of a fondue pot is keeping you away from this heavenly indulgence, then I’m happy to say you don’t really need one to start. A regular saucepot and dinner forks will do just fine. And if you find that you enjoy fondue-ing as much as I do, then that’s when you should shop for your own dedicated fondue pot with a burner. I couldn’t resist using my most beloved fondue pot for this post, which was given to me as an anniversary gift from my husband years ago.

      For me, the magic combination is 1:1 ratio of Gruyere to Swiss. Don’t go for the pre-shredded stuff, because those have added stabilizers which hinder melting, and anti-caking agents such as cellulose to keep the cheese from clumping together. They won’t bubble up properly in this recipe and those fillers are not very appetizing! 

      If your grocery store has a cheese counter (most large US stores do) then purchase blocks there, and ask for them to shred it for you at the deli. Or, if you have a food processor, then the shredder attachment will make short work breaking down the blocks into feathery shreds.

      I’m including a few tips on serving and safety when firing up a fondue pot. I have several books on the topic and this seems the right place to share what I’ve gleaned from them, along with some of my own experience. These all pertain to cheese-based fondues.

      It’s best to make the cheese fondue on the stovetop in a saucepan, and not directly in your fondue pot. Transfer the mixture to the fondue pot after it’s mixed. If you’re without a fondue pot, simply serve the fondue in the saucepan placed on a trivet, or transfer it to a pre-warmed bowl. The best way to pre-warm a bowl is to fill it with hot water, when the fondue is ready, pour out the water and wipe it dry before filling.
      An overfilled fondue pot is a recipe for disaster. Fill it no more than halfway full.
      Fondue forks should be regarded as cooking implements and not dining tools. Don’t eat directly from the fondue fork. Instead, place the dipped, cheese-covered food on a plate and use a standard fork for eating. If you’re without fondue forks, use large dinner forks as your mode of dipping, and salad forks for eating.
      If you’re fondue-ing for family night, small children should be watched closely near an open flame. Provide them separate small ramekins of melted cheese away from the pot. They are also enthusiastic dunkers, so I don’t recommend using your best table linens.
      Cheesy fondues need to be stirred intermittently. This is a pleasant babysitting job, and you can help keep the cheese mixed by swirling your fondue fork in a figure 8, stirring the cheese as you dip.
      Don’t keep the burner on the entire time. Unless your fondue pot is electric, it could make the cheese too hot to enjoy. Re-light the burner when the cheese cools and bring back to melty consistency. When you’re almost done eating the fondue, turn the burner to low and allow the remaining cheese to form a browned crust. Remove and break it into pieces to eat for a crusty cheese delicacy.

      What to dip? More like what not to dip! My favorite dippers tend to be fresh fruit and vegetables, although my new favorite dipper is roasted fingerling potatoes. I love cheesy potatoes of all sorts, and this was a revelation. I also feel that no cheese fondue is complete without French bread cubes – so good! 

      Most of our fondue nights are for a party of two, which means there will be leftovers for lunch the next day. Instead of re-melting the leftover fondue, we simply cut the chilled fondue into pieces and serve it alongside crudités and light charcuterie meats. Even chilled it holds the wonderful wine notes that make fondue so delicious.

      It is always a risk to call any recipe “classic” since popular dishes like this can be made in a variety of ways and can differ across the geography of where it originated. However you slice it, this recipe uses two great cheeses of Switzerland, and makes a fine fondue. 

      [click to print]
      Classic Cheese Fondue
      Yields 6 servingsEmmental cheese is Swiss cheese with buttery notes and fruity flavor, it is traditionally used in this recipe. American style Swiss cheese (such as Alpine Lace) can also be used and is milder with nutty flavor. Purists may object, but a small amount of cornstarch is added to this recipe. It keeps the wine and cheese from separating when heated, and no one will know it’s there.1 garlic clove, halved
      1 1/2 cups sauvignon blanc wine
      1 tablespoon cornstarch
      1 tablespoon water
      1/2 lb. Swiss cheese, coarsely grated
      1/2 lb. Gruyere, coarsely gratedAssorted dippers: grape tomatoes, fresh celery and carrot sticks, roasted fingerling potatoes, French bread cubes, tart apple slices, small whole radishes.Rub the interior of a 4-quart saucepot with the cut sides of the garlic (discard garlic).Pour the wine into the pot. Bring to a simmer over medium heat. In a small condiment cup, stir the cornstarch and water together to form a slurry. Set aside. Add the cheeses to the pot of simmering wine gradually. Stir in a figure-8 and zigzag pattern to prevent the cheese from balling up. Avoid using a circular motion. Cook until the cheese is melted and creamy (do not boil).Re-stir the cornstarch slurry if it has settled; add it to the fondue and stir in figure-8/zigzag motions to combine. Bring to a simmer and cook, stirring constantly, until thickened about 5-8 minutes. Transfer the cheese to a fondue pot set over a flame and serve immediately.Notes:
      Two tablespoons of kirsch (cherry eau-de-vie) may be added to this fondue for a truly authentic Swiss Fondue. Kirsch can be hard to locate but can often be found in pastry supply stores.Almost any dry white wine can be used in this recipe, but for my personal taste only sauvignon blanc will do.

      link Classic Cheese Fondue By Heather Baird Published: Monday, February 08, 2021Monday, February 08, 2021Classic Cheese Fondue Recipe LEGGI TUTTO

    • in Recipes

      Super Easy, Super Moist Chocolate Cupcakes

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      Cupcakes:
      1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
      2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
      3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
      4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
      5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
      6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
      7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
      Frosting:
      While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
      To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like. LEGGI TUTTO

    • in Recipes

      Buffalo Chicken Chili

      ha scritto per te

      This Buffalo Chicken Chili is the best of two game day classics: buffalo chicken wings and chili! Top your bowl with sour cream, tortilla chips, chopped green onions, cheese, and extra buffalo sauce for a new Super Bowl favorite. (Slow cooker and Instant Pot directions, too!)

      Photography Credit: Aaron Hutcherson

      Buffalo chicken chili is the best of two game-day favorites: buffalo wings and chili! The chili is made with all the things you love about chili—beans, tomatoes, chili powder, cumin, peppers—but it also has buffalo wing sauce to give you that kick of spice you know and love!
      Bonus: it cooks in only about 30 minutes!

      WHAT KIND OF CHICKEN TO USE FOR BUFFALO CHICKEN CHILI
      This recipe calls for boneless, skinless chicken breasts, as white meat is what you would have with buffalo wings, but chicken thighs would work just as well.
      (Want to make a vegetarian version? Try roasted cauliflower instead of chicken.)

      IS THIS BUFFALO CHICKEN CHILI SPICY?
      The ingredients that give this chili a lot of flavor (even though it cooks quickly) are the fire-roasted tomatoes and green chiles, so be sure you look for “fire-roasted” on the label for both of them. The tomatoes might be with the other canned tomatoes in your grocery store, but for the chiles, I found them with the Mexican ingredients.
      In terms of spice, buffalo wing sauce is relatively mild, as are the canned green chiles. If you want to make it spicier, try the following:
      Add more hot wing sauce.
      Add a few teaspoons of a spicier hot sauce.
      Sprinkle in some crushed red pepper flakes or cayenne pepper.
      Add in some hot chiles, like diced jalapeños or chiles in adobo sauce.

      WHAT TO SERVE WITH BUFFALO CHICKEN CHILI
      If you want to make this an even heartier meal, serve it over steamed white rice or Spanish rice.
      As far as toppings go, it’s all up to you! I like to include sour cream, tortilla chips, chopped green onions, extra buffalo sauce, and cheese.
      You can go the more common route of shredded cheddar cheese, or lean into the buffalo chicken theme with some crumbled blue cheese—maybe even drizzle on some ranch or blue cheese dressing. (Sounds kind of strange, but I think it could work. Let me know if you do!)
      MAKE-AHEAD TIPS FOR BUFFALO CHICKEN CHILI
      The only thing that really needs to cook in this chili is the chicken. You can use leftover shredded chicken or buy a rotisserie chicken from the grocery store to make this meal come together even more quickly.

      HOW TO MAKE THIS CHILI IN THE SLOW COOKER OR INSTANT POT
      Want to make this chili in a slow cooker or pressure cooker? No problem!
      SLOW COOKER INSTRUCTIONS: Just dump all of the ingredients except the beans into the slow cooker and cook until the chicken is cooked all the way through, two to four hours on high, or six to eight hours on low. Then shred the chicken, add the beans, taste, and adjust the seasonings to your liking, and serve!
      PRESSURE COOKER INSTRUCTIONS: Cook on high pressure for 10 minutes, then do a quick release. Shred the chicken, add the beans, and adjust seasonings to taste. 
      STORING AND FREEZING BUFFALO CHICKEN CHILI
      This chili stores well in the fridge for up to five days, and it will freeze perfectly for up to three months if stored in a freezer-safe bag or airtight container. Reheat the soup gently on the stovetop.
      MORE BUFFALO CHICKEN GOODNESS: 

      Buffalo Chicken Chili Recipe

      Ingredients
      2 boneless, skinless chicken breasts (1 1/2 pounds)
      2 14.5-ounce cans diced fire-roasted tomatoes
      1 7-ounce can diced fire-roasted green chiles
      1 cup unsalted or low-sodium chicken stock
      3/4 cup buffalo wing sauce, plus more for serving
      1 tablespoon chili powder
      2 teaspoons ground cumin
      2 15.5-ounce cans cannellini beans, drained and rinsed
      Salt and ground black pepper
      Sour cream, crumbled blue cheese, diced green onion, and tortilla chips, for serving

      Method

      1 Cook the soup: Add the chicken, tomatoes, chiles, chicken stock, buffalo wing sauce, chili powder, and cumin to a large pot or Dutch oven. Bring to a boil; reduce to a gentle simmer over medium heat, and cook until the chicken is cooked all the way through, about 25 minutes.

      2 Shred the chicken and add the beans: Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken along with the beans to the pot, and cook until the beans are warmed through, about 5 minutes.

      3 Season and serve: Taste the chili and season with salt, pepper, and more buffalo wing sauce as desired. (Note: buffalo wing sauce tends to be high in sodium, so you might not need to add very much, if any, additional salt.)
      Ladle the chili into bowls and serve topped with sour cream, crumbled blue cheese, diced green onion, tortilla chips, or whatever other ingredients you enjoy.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Aaron Hutcherson
      Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.
      More from Aaron LEGGI TUTTO