If you need to take a little sweet something to a Labor Day gathering this weekend, look no further than my Best -ever Brownies! They’re rich, dense, decadent and SO easy to make!

Whenever you bake a bar-type cookie, line the baking pan with foil, leaving enough of an over-lap to be able to lift the entire baked good out of the pan before cutting. For the most uniform cuts, break down the brownies by cutting the entire pan in half, then each half in half, then in half again – and keep going until you get the size brownie you want.

I make extra pans of brownies and freeze them, well wrapped in foil, uncut and unfrosted. I like to frost them still frozen. Flip the brownie over and frost the smooth bottom side with an offset spatula. Cut them semi-frozen, too. It creates a nice clean cut. (Wipe your knife blade on a damp paper towel in between cuts to keep things tidy)

I like to cut them into rectangles and then flatten mini cupcake papers and put a brownie in each one for a pretty, bakery-style look.

Best-ever Brownie
Makes one 9×13-inch pan

Cooking spray
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract [Read more →]

The outdoor entertaining season is in full swing.   Are you looking for new ideas to inject a little fun into your gatherings? Why not belly up to the bar- the Hot Dog Bar, that is.

Invite family and friends over to have a back yard party featuring grilled hot dogs with all the fixings.  Load up the picnic table with an array of condiments and toppings that will inspire your guests to make their dog the top dog. Or better yet, ask friends to bring creative toppings to make it potluck. From classic chili dogs to bacon and cheese topped dogs to Chicago-style dogs with lettuce, tomato and relish, watch as a little friendly competition develops between your guests. You might consider offering small prizes for most creative, best presentation or most unexpected. For more summer recipe ideas  featuring my favorite brand of hot dogs, visit Certified Angus Beef.com.

Listen to Amy\’s tips.

The best way to get motivated to update your outdoor space is to plan a party. It gives you something to work toward. Look over your deck and yard with a truly critical eye, then jump right in. An hour here and there can really add up.

1. Clear it out: Have lawn tools, garbage cans or broken toys become part of the scenery? Get rid of them or store them away in the garage or garden shed.
2. Clean it up: Trim, weed, edge, prune, paint and repair.
3. Claim your space: Do you have kids? Create a play spot. Do lots of grilling? Outdoor dining should be [Read more →]

Great article about one of my all-time favorite drinks by Frank Bruni in the NY Times. My absolute favorite pre-made mix is Zing Zang. Have you tried it? It’s fantastic!

Listen to the interview.

There’s something relaxing about a porch, where you can chill out with friends, family, or on your own and watch the world go by while sipping a cool drink and nibbling on delicious snacks. In Porch Parties, Denise Gee captures the laid-back joy of partying on a porch (or veranda, deck, backyard, stoop, whatever space you’ve got) with more than 50 recipes for colorful, simple cocktails and handheld bites that make outdoor entertaining a breeze. Denise has packed this pretty little book with helpful, inspired tips on planning, furnishings, decorations, heating, cooling, food safety, and more

This drink, from Porch Parties is the signature drink at the luxe resort Little Palm Island in Florida. It was named by one of the resort’s earliest bartenders, who noticed how the concoction left guests in a Gumbylike (pliable) state, desirous to slumber in a hammock. Consider this a massage in a glass.

GUMBY SLUMBER
Serves 1

1 1/2 ounces pineapple juice
1 1/2 ounces cranberry juice
1 1/2 ounces orange juice
1 1/2 ounces spiced rum
1 1/2 ounces coconut-flavored rum*
Garnish: Fruit kabob or pineapple slice

Combine the juices and rums in an ice-filled cocktail shaker. Shake well and strain into a highball glass filled with ice. Garnish, if desired.

* You can substitute white rum, but it won’t have the wonderful coconut flavor for which the drink is known.

Listen to the interview.

Are you in love? Do you want a fairy tale wedding? Would you like it to be completely free?  To celebrate its upcoming exhibition, Wedded Perfection: Two Centuries of Wedding Gowns, the Cincinnati Art Museum is giving away a complete wedding, valued at over $25,000.

Jutta Lafley joined me today to tell us all about it. Here are the details:

Couples can send in their application forms and videos to the Cincinnati Art Museum, as well as upload them to WLWT-TV’s special ULocal.com page. The deadline is September 1. Applications and contest information are available at www.cincinnatiartmuseum.org.

The Cincinnati Art Museum will choose four finalist couples, with the winner to be voted on [Read more →]

Listen to the interview.

Thanks to Angie Thayer from Wilton for these decorating tips!

Filling Between Layers of a Cake: To help prevent the filling from seeping out the sides of the cake, use a disposable decorating bag and tip #12 to pipe a dam of icing 〓” from the outside edge of the cake layer. Then, fill the inside of the circle of icing with preserves, pudding or filling of your choice.
Smoothing Icing (to get that nice smooth look like a professional cake) When icing is [Read more →]

Listen to the interview.

Many thanks to Liv and Kaye Hansen for this recipe from their book, Kids Cakes from the Whimsical Bakehouse

Magic Wands
The Good Witch of the North and the queen fairy agree that these star wands are magically delicious. The pixies at your party will love them, too. Send the sparkly pink wands home as party favors, or let the children decorate their own with royal icing and sanding sugar. They are sure to cast a spell on all who hold them.
What you will need
Cookie: Sugar Cookies (page 48)
Icing: 1 recipe Royal Icing (page 15)

Decoration: pink and/or white sanding sugar, 6- or 8-inch lollipop sticks for magic wands, and ribbon for decoration (1 to 2 feet per wand, depending on whether a knot or bow is tied)
Colors: pink liquid gel colors
Miscellaneous: half-sheet baking pan, pastry cones, star cookie cutter

1 Bake the cookies and [Read more →]

Liv and Kaye Hansen are mother and daughter and co-authors of Kids Cakes from the Whimsical Kitchen. Liv’s eye for edible decorating comes from her training as a painter and Kaye, a self-taught baker, owns the Riviera Bakehouse in Westchester, New York. The bakery has been featured in the New York Times, and the Hansens have appeared on Today, Food Network, The Early Show, and The View. Liv and Kaye live in Rockland County, New York.

I looooove this book: Pops! Icy Treats for Everyone by Krystina Castella. Her companion website is loaded with inspiring photos. Here’s her recipe for Mojito Pops.

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops (Note: Or be like me and make six popsicles and three nice sized mojitos to share while you’re waiting for the pops to freeze).
1½ cups fresh lime juice (8 limes)
2½ cups club soda
1/3 cup fresh mint leaves [Read more →]