There’s something really unique about the week between Christmas and New Year’s. I’m all the sudden sick of christmas, red and green, and all things nostalgic and traditional. All of the sudden I’m ready to be fresh and modern and try new things. I was pondering what I might make for New Year’s Eve and every single idea I had involved alcohol. Go figure. 
Continue reading “Negroni Cake with a Campari and Blood Orange Filling” →
Beer gummies are my new favorite party trick. I have a whole post here about the agony and ecstasy of my boozy gummy bear journey. But this post is all about my new favorite gummy. My husband had a particularly choice bottle of Bourbon County Stout from 2013 that needed drinking. Unfortunately he happened to mention that right at the exact moment I was trying to figure out what type of alcoholic gummy bears I wanted to make for New Year’s Eve. Continue reading “Beer Gummies-Bourbon Barrel-Aged Stout Gummy Bears” →
I got lucky at a garage sale a few years ago and scored a wonderful table top fryer from the sixties. It’s built like a tank, still has the original cloth cord and had never been used. I had never really done any deep-frying so I was a little nervous. But it turns out that with a bit of practice it’s very easy and super fun. The kids love it when I make frites or chocolate donut holes but I haven’t experimented with it too much. Then I saw a delicious looking, teensy little braided donut from South Africa called a koeksister. Finally, a treat worthy of a Deep-Fried Experimentation Project. New band name, I called it! Read on to learn how to make koeksisters. Continue reading “How to Make Koeksisters-Fried South African Mini Doughnuts” →
