Rex and Regina Blog » Food & Wine

DIY Layer Cakes

blee25 — Fri, 13 Jan 2012 18:43:40 +0000

from Food & Wine magazine Feb 2012

I was just talking with some friends the other day who shared that the new dessert buzz is all about layer cakes. Upon opening my February 2012 issue of Food & Wine, I’d have to agree. The magazine has an informative spread on DIY layer cakes, offering recipes for cakes, fillings, and frostings. Use your creativity and create a layer cake that is totally unique by mixing and matching the flavors.

I highly recommend picking up the issue but here are a just few of the recipes you can access online.

Filling: Dark Chocolate Mousse Filling, White Chocolate Mousse Filling

Frosting: Rich Chocolate Buttercream, Hazelnut Buttercream

Cake: Brown Butter Layer Cake, Double Chocolate Layer Cake

Momofuku Milk Bar Cookie Mix

blee25 — Thu, 05 Jan 2012 22:25:25 +0000

One of my favorite places in New York is Momofuku Milk Bar. Part of David Chang’s Momofuku empire, Milk Bar offers creative takes on sweet treats with creations like Cereal Milk Ice Cream and Crack Pie — two of my favorites.

Now you don’t have to go to New York to sample Milk Bar’s creations. Williams-Sonoma is now offering Momofuku Milk Bar Cookie Mix in three different flavors — blueberry & cream, corn, and “composte.”

I am craving cookies and milk right about now…

Momofuku Milk Cookie Mix from Williams-Sonoma

Bellini Bar

blee25 — Wed, 04 Jan 2012 17:29:29 +0000

At our recent New Year’s Day brunch, we set out a bellini bar for our guests to enjoy. Bellinis are a perfect brunch beverage and setting up a make-your-own bellini station allows guests to create the drink to their taste.

I followed Giada De Laurentiis’ recipe for the fruit purées and offered peach, strawberry, and blueberry. A note to those who may wish to try this — blueberry was not very popular! I’d suggest blood orange or lemon as an alternative.

Set out a little sign indicating what the bar is and how to create the drink, and put labels in front of each purée so guests know what they are pouring. Many thanks to Jennifer Olmstead of Deleted Space Creative for the design of the sign and labels.

Cheers!

New Year’s Day Dessert Bar

blee25 — Tue, 03 Jan 2012 06:00:02 +0000

I hosted a little New Year’s Day brunch at my house to welcome in 2012. I had a lot of fun putting it together — especially the dessert bar. The bar included chocolate-cinnamon mocha cake, pistachio cake, pumpkin spice cake, pizzelles, coconut macaroons, rosemary lemon bars, cafe au lait pudding, and banana pudding with.

Give the gift of J-O-Y

blee25 — Wed, 21 Dec 2011 19:15:16 +0000

J-O-Y cookies via $5 Dinners

Sometimes the simplest ideas are the best. Alphabet cookie cutters + sugar cookie dough + tissue paper + cute box = JOYful gift!

Simple, delicious cranberry sauce

blee25 — Wed, 23 Nov 2011 20:58:17 +0000

One of my favorite dishes at Thanksgiving is cranberry sauce. The canned kind is good (I love how it comes out as one giant cylinder on the plate!) but homemade is even better. Here is my favorite cranberry sauce recipe, courtesy of Food & Wine magazine. It is easy and delicious.

Jellied Cranberry Sauce with Fuji Apple

One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

MAKE AHEAD The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

I scream, you scream, we all scream for Nutella!

blee25 — Mon, 14 Nov 2011 17:23:24 +0000

A dear friend of mine is crazy for Nutella. And I mean who wouldn’t be? The chocolate, hazelnut goodness can turn a piece of bread into a sinfully good sweet. It’s magical! Here is a roundup of some desserts that feature the beloved spread. Click on the photos below to take you to the recipes.

nutella rice krispie treats from Liv Life

nutella caramel hazelnut brownies from Bella Alimento

Molten chocolate nutella cake from US Masala

nutella sandwich cookies from A Beautiful Mess

Nutella Mallow Pillow Pockets from Picky Palate

homemade nutella via The Eccentric Cook

Nutella Cheesecake Brownies from Babble

nutella buttercream cupcakes from Babble

no bake nutter butter nutella pie from Tasty Kitchen

Tea Forte cocktail infusions

blee25 — Tue, 08 Nov 2011 14:12:27 +0000

Tea Forte, well-known for its delicious assortment of tea flavors, is now branching out into the world of mixology. They offer several different infusion flavors that quickly turn a regular cocktail into something fresh and creative. Simply pour alcohol over the infuser, wait for it to steep, and get ready for a delicious beverage.

Their Mixology Set, with two infusion chambers, eight infusers, and a recipe booklet would make a great holiday gift.

Creative Taco Bar

blee25 — Thu, 13 Oct 2011 15:28:14 +0000

I love this creative way to set up an interactive taco bar at an at-home party or even at a wedding or other social event. Just purchase a strip of wavy crown molding at your local hardware store and you’ll have an impressive display. Thanks, Food & Wine, for the great idea!

Chocolate Covered Football Strawberries

blee25 — Fri, 16 Sep 2011 17:40:43 +0000

My favorite season has begun. No, not Fall. Football. Football season is here! In honor of the kick-off of the college and NFL seasons, here is a little sweet treat. You can buy them, but they would also be really fun to make.

Go Pats!

Shari's Berries football strawberries