Dorset Cereals is a prime example of how packaging can turn what would normally be plain ol’ nuts and berries into something fantastic that you want sitting in your kitchen.
:: via Miss Jane
Posted In food, packaging
Roxy at about 2 months old. That bracelet crown doomed me – she’s had a princess mentality ever since!
I woke up in the middle of the night to a sick Roxy girl. She’s currently at the vet being diagnosed (although I, um, think she’s just really constipated – ew!), so please send her some mental back scratches and treats. And maybe some ExLax…
Posted In just a note, pets
Oooh yay! Baked has just released a cookbook chalk full of their best-sellers and favorites like The Sweet and Salty Cake, the Peanut Butter Crispy Bar, the Pumpkin Chocolate Chip Loaf, and Cheddar Chipotle Biscuits. Yeah, I probably, definitely need this.
The Pear Cardamom Flip is a little more involved that your average cocktail, but the outcome is well worth it.
Ingredients:
– 1 tsp Clear Creek Pear Brandy
– 1 ripe pear, divided
– 8 medium sized mint leaves
– 1 tsp huckleberry liqueur
– 2 dashes orange bitters
– 3/4 oz pear-cardamom syrup
– 11/2 oz light rum
– 3/4 oz fresh squeezed lemon juice
– 1/4 oz fresh ginger juice
– 1 large egg white
Dice 1/4 of the pear into 1/4″ cubes. Place in rocks glass with huckleberry liqueur, mint and brandy. Stir.
Cut another 1/4 of the pear into large chunks. Place in mixing tin. Add bitters and syrup. Muddle to completely break down pear. Add ice, rum, lemon juice, ginger juice and egg white. Shake for 30 seconds.
Add ice cubes to rocks glass. Strain cocktail into rocks glass. Garnish with a paper thin slice of pear atop froth.
Pear-Cardamom Syrup:
– 1 cup granulated sugar
– 1 cup water
– 1/2 USA Pear, shaved with vegetable peeler
– 1 tsp ground cardamom
Bring sugar and water to boil in small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.
:: cocktail recipe and photo via Cocktail Times
Posted In cocktails
These Pear and Ginger Muffins look at least as good as something you would buy at a high-class bakery. Okay, okay. Better.
:: via The Recipe Girl
Posted In recipes
Mustaches have been sort of overdone recently, but make them the mustaches of the famous and I’m sold. Check out these pencils emblazoned with the upper lips of Salvador, Zorro, Burt, Django, Clark!
It’s Pear Week! I’m so excited to showcase these sweet, grainy guys in all their glory.
This fall is bound to be the Autumn of the Loaf in my kitchen. I can’t get enough breads and cakes – this Pear Bread is right near the top of my list, too.
:: recipe and photo via Slow Like Honey
Posted In recipes
I really like the idea of using this serving cone – intended for candies or nuts – to serve something like a salad. Somewhat impractical, but the sheet of crystal glass sure would make quite the statement!
:: via Hostess with the Mostess
Posted In grand design, kitchen
Ahh, the Belgian staple referred to as Stroopwafels. My mother once brought me back a few packages from a trip to Scotland and it was insta-love. You can lay them over the top of your hot-mugga-whatever to make the insides all gooey and delicious.
:: recipe and photo via Miss Jane
Posted In recipes
I love cake. Icing? Not so much. These cake stencils are a nice alternative to gobs and gobs of sugar.
:: via How About Orange…
Posted In kitchen