Not Martha

food stuff

the most undervalued tool in the kitchen, the scale, at Product Dose

ah, the occasional resurgence of meatloaf iced with whipped potatoes and presented as cake: meat cake, there are some pretty nice examples in the Meatcake Gallery, via The Morning News

how to make cream cheese mints, via Craftzine

what a fresh egg should look like when cracked open, at NY Magazine

leek and potato galette at Shelterrific

bouquet breadsticks at The Kitchen

too late for Easter:

chocolate billboard at The Kitchen

baking muffins inside of eggshells (!!!) at Delicious Days

· comments [6] · 04-11-2007 · categories:food ·

6 responses so far ↓

  • 1 Lindsay // Apr 11, 2007 at 10:18 am

    i always end up making the cream cheese mints for any family function. i use a block of cream cheese, 1/2c softened butter, powdered sugar, flavoring. to streamline the operation, since they are time consuming!, i divide the dough and roll each section into a long log about 1/2 – 3/4 inch in diameter, then slice that into rounds about the same width, roll in granulated sugar, press into mold, pop out. once you get the size of the dough pieces down it goes really quickly.

  • 2 Erica // Apr 11, 2007 at 11:15 am

    Oh. My. God. Cake baked in eggs. That is pure genius.

  • 3 Abby // Apr 11, 2007 at 5:40 pm

    I made cream-cheese mints for Valentine’s Day. They were so cute! And easy.

  • 4 Miss Sassy // Apr 11, 2007 at 6:46 pm

    Those cream-cheese mints look awesome!

  • 5 Sairy Gamp // Apr 12, 2007 at 5:43 am

    The egg looks good. But you know what? I have always found that fresh eggs, when hardboiled, are much harder to peel than less-fresh eggs. There’s probably a reason for this. Can anyone tell us?

  • 6 megan // Apr 12, 2007 at 6:00 am

    Sairy – As the egg ages it shrinks inside the shell and the air between the egg and membrane gets larger and easier to separate. See here for a more detailed answer.

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