Written on August 13, 2013 at 10:00 am , by Nicole Witko
Fashion designer, TV personality and author, Lauren Conrad, has teamed up with Downy to tackle the importance of fabric softener. While providing free laundering services for locals to show how amazing their products are, Lauren sat down with our Associate Food Editor, Ariana Phillips, to share some insider secrets about herself. Here’s what we found out:
- If you could spend a weekend cooking with Rachael, what would you make? I’d love to learn how to roast a chicken, like with garlic and lemon — mine just never come out quite right.
- Drink of choice? Green tea — I’m ALWAYS drinking it (and she actually was during our interview)!
- What fashion trend are you most excited about right now? Tulle. I actually have a couple of pieces in my LC Lauren Conrad collection for Kohl’s right now that I love. When it’s done right, it can be so romantic. I also love knit dresses with a chic body to them — they’re so easy to wash and can go from day to night.
- What’s your #1 guilty pleasure? Online shopping — I really need to quit!
- You have an afternoon completely free to do anything you want — what’s it going to be? Nothing! I’d love a day to just lay around and sleep and watch reruns. I could use one of those days.
- What’s your go-to dish if you want to impress someone? Pie. I usually make apple, but I just made a peach one the other day and it turned out delicious. It’s so easy to impress someone with dessert.
To learn more beauty tips and insider secrets, visit LaurenConrad.com.
Written on August 11, 2013 at 10:00 am , by Lauren Smith
Beat the heat this weekend! In honor of National Creamsicle Day, we wanted to share our most popular ice cream pop recipes. These mouth-watering sweets on sticks are unique in flavor, and huge on success!
Craving a breezy summer treat? These five-ingredient freezer pops taste like strawberry cream pie on a stick.
Try this exotic, grown-up take on an ice pop: Sangria on a Stick!
This bitter and sweet frozen Cappuccino Ice Pop treat mimics our favorite cup of coffee—down to its caffeine jolt!
Get more summer-favorite sweets:
Written on August 10, 2013 at 1:00 pm , by Allyson Dickman
I have a confession. I’m a s’more-aholic. When I see my favorite bloggers post their version of a delicious recipe involving chocolate, graham crackers and marshmallows, it’s almost a guaranteed instant pin. So after a few months, er, maybe years?, of collecting and trying out some of the most delicious eye candy on the web, I’d like to share some of my favorites with you.
These S’more Mini Dippers from Kevin & Amanda are an instant party hit—and so easy to make! Just whip them up, then leave them by your coffee station for some dipping and sipping!
Every girl knows there’s nothing better than the perfect sweet and salty combo. Solution: Pretzel S’more Bites from The Novice Chef.
I made these S’more Brownies from The Bakerella for a book club night (the book, The Interestings, was all about a group of friends who met at summer camp, so S’mores seemed like the natural fit for dessert). Hot out of the oven there were requests for seconds… and thirds… and absolutely no leftovers.
My other weakness: Red Velvet. Combine it with S’mores and you’ve got one great, over-the-top treat. Try these Gooey Red Velvet S’mores Bars from Sugarcrafter.
And last, but certainly not least, Jessica over at How Sweet It Is nails it with all of her recipes and these No Bake S’mores Cheesecakes are no exception. Seriously, try them.
Looking for more sweet eats? Try our Every Day with Rachael Ray twists on the classic S’more:
- Mocha S’more Squares
- S’more Lava Cakes
- Bonbon S’mores
- Grilled Gingerbread S’mores Cake
- Warm and Gooey S’mores Treat
Written on August 10, 2013 at 10:00 am , by Allyson Dickman
There’s nothing like a gooey s’more to bring out the kid in all of us. It’s the campfire treat you can enjoy all year long, but August 10th is National S’mores Day, and in celebration, we’re rounding up the sweetest gear for your marshmallow roasting and sandwiching. Whether you like your ‘mallows burnt to a crisp or sans-graham cracker, this set up will have you craving s’more:
1. Not everyone can light a campfire, so turn to this tabletop S’mores maker, with compartments for all your treat components. It turns on with the easy switch of a button. $60, overstock.com
2. Whoever said there’s only one way to make a s’more never met Lisa Adams. In her cookbook “S’mores: Gourmet Treats for Every Occasion” she shares more than 60 recipes, replacing your standard graham cracker with delicious foods like apple slices, croissants and brownies. $14, barnesandnoble.com
3. Go gourmet and make your own marshmallows for roasting with the help of this easy DIY marshmallow mix. Follow the instructions then add your own twists with fun flavors like vanilla extract or colors like lavender. $13, surlatable.com
4. Traditionally, they may be kids-only, but this bottle is just-for-adults. Pour a glass of boozy s’more-flavored chocolate milk for a sweet dessert drink. $16, Adult Beverage Co. for locations
5. We love an ol’ fashioned Hershey bar on our snacks, but if you’re looking to spice up your creation add chocolate bar flavors like five spice, Mayan chile and peanut butter to your stack. $24 for 4 bars, PocoDolce.com
6. When you’re ready for dessert, there’s no time for hunting down twigs. Instead, use this handy marshmallow skewer over the flames! $20, Williams-Sonoma
Want s’more? Try our recipes:
- Mocha S’more Squares
- S’more Lava Cakes
- Bonbon S’mores
- Grilled Gingerbread S’mores Cake
- Warm and Gooey S’mores Treat
Written on August 8, 2013 at 10:00 am , by Nicole Witko
Roast chicken, cooked pasta, and lettuce are foods we always have in our fridge. The unfortunate problem: These leftovers won’t last forever. So, in effort to waste less food, save money and try new recipes, here are a three dishes that will breathe new life into last night’s dinner.
For leftover roast chicken try Rachael Ray’s “Thai It” Chicken Noodles 30-Minute Meal. It’s Rach’s version of takeout, but from home! But saves you money and calories. Win, win!
Spruce up your leftover plain pasta with this easy Pasta Bake. Throw it in the oven for only 12 minutes and you no longer need to spend your night cooking. And don’t think we sacrificed flavor for time–this dish is tasty!
Lettuce take you on a journey from salad to succulent soup! With this Lettuce Soup you will finally use up that head of romaine you have sitting in your fridge.
Written on August 6, 2013 at 10:00 am , by Nicole Witko
A live cooking demonstration at the Borgata Hotel Casino & Spa in Atlantic City, celebrated the talented Celebrity Chef, Restaurateur and TV personality, Bobby Flay. Delivered at his first and only steakhouse, The “Savor Borgata Culinary Series” offered participants the chance to receive a signed copy of Bobby’s new book, Bobby Flay’s Barbecue Addiction, learn some of his favorite tips and techniques and dine with the Iron Chef. Our Associate Food Editor, Ariana Phillips, was lucky enough to sit down with Bobby for a few moments. Find out what he had to say!
- If you could challenge Rachael to a throw down, what would it be? Either a stoup (stew-soup) or blue cheese burgers. I’ve had them at her house and they’re really delicious.
- Drink of choice? Rose wine — especially since I’m trying to get myself into a summer state of mind.
- What culinary trend are you most excited about right now? Spanish/Mediterranean cuisine. I’m opening a new restaurant in NoHo later this year called Gato, and I’m really excited about those flavors right now.
- What’s your #1 guilty pleasure? Ice cream — especially pistachio. Or gelato!
- You have an afternoon completely free to do anything you want — what’s it going to be? Cook! I do it for a living, but I also do it to relax. I’d grill lobsters and rib eyes and open a large-format bottle of rosé.
- What’s the best gift you’ve ever given? My wife’s engagement ring — I certainly hope she liked that gift!
- What would you make for your last meal? A cheeseburger with two slices of cheese and an ice cream sundae—fully loaded!
- What’s the best advice you’ve ever received? My father told me when I was just starting out to “always do the right thing.” You can always take a shortcut in life, but when someone looks at you and tells you to do the right thing, you know what that means and you know what to do. It’s all about that gut feeling.
- What’s your go-to dish if you want to impress someone? Lobster tamales.
To find out more about Bobby, visit BobbyFlay.com
Written on August 3, 2013 at 10:00 am , by Every Day with Rachael Ray Staff
In honor of National Mustard Day, we’re sharing with you one super mustard-obsessed man: Barry Levenson. He knows the exact moment he started collecting mustard: 2:30 a.m, October 28, 1986—after the Red Sox lost the World Series. Despondent, he pushed a cart down the aisles of a 24-hour market (“a good place for a walk”). He knew it wasn’t healthy for a grown man to be so depressed over a game. I need a hobby, he thought. Just then, he looked up to see jars of mustard. “They seemed to say to me, ‘If you collect us, they will come.’” Barry quickly snapped up the 30 mustards sold nearby, then mail- ordered more. And more. The local paper ran a story about his collection once it reached 500 jars. A friend of his quipped, “What is this, the Wisconsin Mustard Museum?” For Barry, it was a lightbulb moment. “I didn’t want to look back at my life and wonder what if?” he said. So he quit his day job—as an assistant attorney general for the state—and rented a 1,400-square-foot space. The National Mustard Museum now displays more than 5,300 jars and welcomes 35,000 visitors a year. If you’re one of them, you’ll be able to buy—and taste—450 varieties, watch a video on mustard’s 700-year history and tackle some trivia questions. [Does American yellow mustard get its color from a) saffron; b) food dye; c) turmeric; or d) crayons? If you guessed “c,” you are correct.]
If not for mustard, Barry wouldn’t have met his wife, Patti. She heard Barry on the radio, singing a fight song for “Poupon U,” the museum’s so-called university. Patti tracked him down and asked him to organize a tasting at her social club. “I guess you could say it was love at first squeeze,” he said. Barry actually talks like this. He also signs his e-mails “Condimentally yours” and, in reference to a lunchtime interview, quipped, “I’ll bring the mustard!” At the museum, if you’d like to watch a video, you’ll have to do it in the “Mustardpiece Theatre.” What about the condiment inspires this level of devotion (and this many puns)? Barry’s quick to rattle off its attributes: It’s healthy, with a rich history and versatility. “Mustard is a blank canvas,” he says. “You can paint works of art with a little creativity.” To that end, artisans add lemon, lavender and even root beer. Barry insists that each deserves a special place on his shelves. He thinks back on the supermarket trip that started it all: “What struck me was that I’d never be lonely, because I would belong to a community of mustard lovers, and every year we’d all meet up at a collectors’ convention. It turns out nothing like that existed.” In opening his museum, he created something even better.
Get one of our favorite mustard-inspired recipes: Honey-Mustard Vinaigrette!
Written on August 2, 2013 at 11:18 am , by Lauren Smith
To celebrate National Ice Cream Sandwich Day, we’re sharing these gorgeous ice cream sammies that are layered with grown-up flavors, but will still make you feel like a kid on summer vacation.
Start with a double dose of sea-salt-sprinkled brownies, then add a chunk of coffee ice cream and a ribbon of fudge sauce for our Salted Brownie Sundae Bites. Talk about “sundae” best!
Try more of our tasty frozen treats that’ll be a delight to your taste buds!
These party-perfect Pistachio Neapolitan Cakewiches make a bold statement without a lot of work. Just sandwich ice cream between two layers of cake, freeze, then cut into bars.
We’ve taken what you love most about the classic pie — tangy lemon filling, perfectly browned meringue — and put it in a portable form in this Lemon Meringue Hand Pies.
Forget cookies and milk. We’re upgrading to this combo: cakes chocolate cookies, a scoop of minty ice cream and a swipe of fluffy frosting in our Chocolate Mint Stacks.
Written on August 1, 2013 at 4:30 pm , by Morgan Gibson
Happy National Raspberry Cream Pie Day! Talk about a totally delicious summer dessert. This pie combines the delightful sweetness of fruit with the decadence of cream. The tasty treat is perfect for summer parties and entertaining. Bonus: Our recipe doesn’t even require baking, which is perfect for those hot days when you can’t bring yourself to turn on the oven.
Craving more raspberry recipes? We’ve got ice cream-infused, cocktail-spiked and chocolate-topped raspberry recipes you’ll adore.
More summertime sweets:
Categories: Food, Food Holidays | Tags: Dessert, Every Day with Rachael Ray, food holiday, Food Holidays, National Raspberry Cream Pie Day, Rachael Ray, raspberries, raspberry cream pie, raspberry desserts, treats
Written on July 31, 2013 at 6:00 pm , by Every Day with Rachael Ray Staff
To beat the clock and get beautiful bread in no time, you’ve gotta bake smart. Our recommendation: Start with store-bought dough (it’ll be our little secret!), then shape and flavor it how you like. These treats are pretty enough for any breadbasket.
Red Onion Pinwheels are the savory sister of the cinnamon bun and full of swirls of flavor.
Try these Salty Sticks – that remind us of pretzels! — when you’re tired of your average breadstick!
Grapes add a bit of sweetness in our Grape Focaccia, which is a traditional pillowy Italian bread.