Recipes

How to Make a Mold for Food (Step by Step Photos)

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A couple of years ago I saw Chef Dominic Palazzolo, founder and inventor of Make Your Own Molds,  on Martha Stewart’s TV show talking about his silicone food-safe mold making kits and products. I was beyond intrigued and knew that someday I’d get my hot little hands on his miracle putties and spreads and make […]

October 14, 2012 CONTINUE READING THIS POST →

Gummy Candy Bug Recipe (Step by Step Photos) by Jeanne Benedict on Halloween Today Show

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3:2:1. That’s all you need to know about how to make gummy candy whether you want to create gummy worms, gummy bugs, or a big gummy bear! The ratio 3:2:1 is by the tablespoon sugar:water:gelatin plus a pinch of flavoring. That’s pretty much it for the recipe, but to create the shapes, creatures, or everyday […]

October 13, 2012 CONTINUE READING THIS POST →

Creepy Cosmopolitan Cocktail Pops with Gummy Bugs from Halloween Today Show Appearance

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I am super excited about these Creepy Cosmopolitan Cocktail Pops. Ya see, I’ve been experimenting with gummy candy from worms to big gummy bears and pigs for about a month now, and I feel like I have the perfect gummy candy recipe. But, these cosmo pops are delicious on their own whether you chose to […]

October 12, 2012 CONTINUE READING THIS POST →

Pumpkin Bourbon Dulce Le Leche Sherbet from Today Show Halloween Segment

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Dulce le leche, a soft caramel made by slowly heating milk and sugar, is absolutely magnificent paired with the autumn flavors of pumpkin, brown sugar, and bourbon! To balance the gooey wisps of caramel in this spiked dessert, I decided to go with a sherbet as opposed to an ice cream as sherbet is, basically, […]

October 12, 2012 CONTINUE READING THIS POST →

Candy Corn Baileys Cocktail Push Pop from Today Show

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After eating a bag of candy corn (you must understand that thorough experimentation is needed for the perfect recipe), I decided that Baileys, liquid gold, cream of the Gods, was the ideal liqueur for these frozen push pops. This Cocktail Pop concoction is a simple one but with its Halloween candy theme, sure to be […]

October 5, 2012 CONTINUE READING THIS POST →

Appletini Brain Freeze Halloween Cocktail Pops from Today Show

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I just love Halloween food and drink with all its gory possibilities. This killer chiller brain freeze dessert that I shared on my Halloween Today Show appearance with Hoda and Kathy Lee is made with Appletini cocktail ingredients. Pucker Up! 1 cup water 1/3 cup simple syrup (recipe below) 2 teaspoons Pucker Sour Apple Schnapps […]

October 2, 2012 CONTINUE READING THIS POST →

Draq Attack Colada Cocktail Pops from my Halloween Today Show Appearance

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Here’s a deliciously chilling treat from my Halloween Today Show Appearance! These colada pops are made with cream of coconut and delightful drips of red chocolate. Accent with plastic vampire fangs, and you have a fabulous freaky frozen dessert! 1 cup coconut water 5 tablespoons Coco Lopez Cream of Coconut 1/3 cup Simple Syrup (recipe […]

October 1, 2012 CONTINUE READING THIS POST →

Gazpacho

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One of the biggest time-savers to serve at a dinner party is a cold soup during your cocktail hour or as a first course, and it doesn’t get better than Gazpacho!It’s a perfect make-ahead item that you can keep cold in a pitcher, and then easily pour into a Margarita glass or stemware for a […]

August 18, 2012 CONTINUE READING THIS POST →

Chocolate Butter Cookies

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This rich, tasty dough is what I use for chocolate cut-out cookies, but it can be a little delicate for the rolling pin process. For this batch, I made a 1-inch thick log from the dough and then cut round slices. They turned out delicious and would make very cute Christmas cookies! 1 cup unsalted butter, […]

August 15, 2012 CONTINUE READING THIS POST →

Cucumber Basil Ginger Vodka Martini

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A light libation, perfect for a hot day or as the signature cocktail for a menu of Italian fare or an evening featuring Asian cuisine. 3oz. Crop Organic Cucumber Vodka 1 tablespoon homemade ginger simple syrup (recipe below) 3 sliced cucumber rounds plus thin sliced round for garnish 3 basil leaves Juice of 1 lime […]

August 10, 2012 CONTINUE READING THIS POST →

Baileys Macaroons

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Cookies with a glaze on top, made from melted chocolate or powdered sugar and blended with a liqueur will get the rave reviews.  Baileys is the perfect glaze liqueur as it has a terrific taste and creamy texture that mixes exquisitely with just about anything.  Another great use of Baileys is as an accent to […]

August 7, 2012 CONTINUE READING THIS POST →

Christmas Cookies Florentines

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While Florentines are one of my favorite Christmas cookies, have to say, one of the most challenging to bake. Essentially, you cook up a caramel on the stove and then stir in fruit and nuts. Then, you bake, cool, and hope that they peel off the cookie sheet! Copious amounts of butter and flour on […]

August 2, 2012 CONTINUE READING THIS POST →

Chocolate Chip and Coconut Cookie Bars

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Coconut and chocolate blended with almond paste makes these cookies both sophisticated and simple.  I like to finish off bar cookies with a sprinkling of something on top and a finishing touch of coconut is exquisite.  These Chocolate Chip and Coconut Cookie Bars would make very cute Christmas cookies! 3 1/2 oz. almond paste (1/3 […]

July 30, 2012 CONTINUE READING THIS POST →

Leftover Spaghetti with Meatballs Pie

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I have a picky little eater in my home, as many kids are, and so I usually end up making some pasta for my daughter just in case she doesn’t like the fussy fare I’ve prepared for dinner. Consequently, we always seem to have bowls of leftover spaghetti in the fridge that go to waste […]

July 30, 2012 CONTINUE READING THIS POST →

Raspberry Chocolate Frangipane Sweets

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This recipe and the following headnotes are from my first book, “The Sophisticated Cookie.” I’ve never cared for raspberry filling in between the layers of a cake, but a sheer raspberry glaze on a rich frangipane crust with a chocolate accent is the height of elegance. The secret to creating the thin wisps of chocolate […]

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July 29, 2012 CONTINUE READING THIS POST →

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