Rachael Ray

Today is the second birthday of my kids’ pet guinea pigs.  Who cares, you say?  I certainly don’t but my kids think it’s quite the reason to celebrate so we are having a party.  My daughter went ahead and created invitations using Smilebox, a for-fee service that allows you to create all kinds of custom made cards and invitations.  We’ve been having fun using it and it makes this sort of thing, well, easy enough for a child. Unfortunately I will be at work when my kids come home from school, so I won’t be there to join in the fun.  Last night I was too exhausted to bake the cupcakes or “bug cakes” my daughter begged me to make, using [...]...

I love paprika, all kinds.  I love smoky, sweet and hot.  I love Hungarian and I especially love this one I have been using recently from Spain (I actually stole it from Rach one day), pictured here and available at Dean and Deluca: Paprika really is just dried and finely ground pepper, which can vary from sweet to hot, just as peppers do.  In Spain it is called Pimenton and you have all different varieties just as you would in Hungary, where paprika is a major export.  Pimenton and paprika are so well-cultivated in these countries that they have even started to point out the place of origin on the packaging.  See in this jar of Spanish pimenton above where it [...]...

I lied.  This drink I concocted doesn’t remotely resemble chocolate, except maybe in color.  And I really do not like it when people try to tell me carob is anything like chocolate, because it ain’t even on the same planet. However, I made this drink this weekend just to see what it would taste like, as I had a jar of carob powder eyeing me for months in my pantry.  I don’t even remember why I bought it., it was probably part of some cockamanie diet I was trying, so of course there it sat, unopened. Finally I decided to give it a try, as I have been looking for dairy alternatives lately in an experiment to see if I am still [...]...

Dear Cooks: How long can chicken be (kept) in the fridge uncooked? If I have breaded chicken cutlet I’m never sure how long (it can last in the refrigerator) and I tend to cook it all at once. (Also) I feel like I’m limited to what I can do with the chicken once its cooked. Thanks for your help, SS Dear SS: According to Foodsafety.gov, uncooked poultry is safe in the refrigerator for 1-2 days, and safe in the freezer for 9 months (for pieces) and up to 12 months for whole chickens or turkey. Cooked poultry is safe refrigerated for 3-4 days. You can also freeze your cooked breaded chicken cutlets (tightly wrapped in foil or saran wrap and place in freezer bags) for 1-3 [...]...

A semifreddo is a sweet, frozen mousse. You make it almost the exact same way that you would make ice cream, except you don’t need an ice cream maker. Semifreddo means “half-cold,” or half-frozen, in Italian. I think this is because it contains eggs and whipped cream, so it doesn’t freeze solid into a block of ice, but stays soft and pliable, like ice cream. You can flavor a semifreddo with almost anything, whether it’s chocolate, nuts, fruit, fruit juice, jam, or nut butter. Depending on what you put in it, you’ll want to whip up your cream and eggs first, and then fold in fresh fruit, chunks of chocolate, or nuts. Alternately, you may want to melt the chocolate and whisk [...]...

It’s hard to believe that I (lover of all things chocolate) have never made chocolate chip muffins, but it’s true. My kids recently discovered them at Tim Horton’s with friends which inspired me to make some hopefully healthier and more reasonably sized versions at home. They make a great after-school snack or even dessert - the sprinkle of cinnamon sugar on their tops make them a little bit special. Like most muffins, they freeze well. Chocolate Chip Muffins (adapted from Joyofbaking.com) (click here for printable recipe) Ingredients: 1/2 cup butter, melted and cooled 2 eggs 1 cup milk 1 1/2 teaspoons vanilla 2 cups flour 2/3 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup chocolate chips Topping: 1 tablespoon sugar 1/2 teaspoon ground cinnamon Directions: Preheat oven to 375 degrees F. Line [...]...

This week’s “Supermarket Score” has gotten a bad wrap over the years.  It’s been bullied with names like “inferior”, “old school”, and “yucky”.  It’s been pushed to the shadows of pantries nationwide and quarantined for last-ditch camping rations and afternoon bridge tournaments in grandma’s parlor.  Well, today is a new day - our old friend instant coffee is back! World Wars and space travel have been the biggest aggregators for refining the production of instant coffee.  Basically a freeze-dried version of the well-regarded morning staple, instant coffee earned its acclaim as a result of its long shelf life, lightweight portability, and ease of preparation.  The greatest part of all that advancement is [...]...

I just made the most insane cookies yesterday! I HAD to share this recipe with you ASAP because it’s THAT good. I’m a cookie freak. No. Seriously. If I had to choose one dessert to have for the rest of my life, cookies would be it. I spend a lot of my time creating and perfecting cookie recipes, like this one and this one and my mind is constantly consumed with different cookie combinations and flavor ideas. What can I say? I’m a bit of a cookie monster. Lucky for you, eh? This was the case yesterday. I had no intention of baking anything and my day had already been a flurry of insanity and craziness, so I wasn’t really in [...]...

Dear Cooks: What’s the difference between baking soda and baking powder? Are they interchangeable? I have always wondered why some recipes - even for the same thing like brownies or muffins - call for one and not the other. Thank you, Brunette Baker Dear BB: Baking soda and baking powder are both leavening agents - they help baked goods rise. Baking soda is actually an ingredient in baking powder. They cannot be substituted for each other because chemically they are different, yet they both release carbon dioxide to help batter rise. Baking soda is a leavener that requires an acidic ingredient in a batter to help a baked good rise. It is also know as sodium bicarbonate. In recipes using baking soda, you will commonly find an [...]...