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Cream

LIFESTYLE
June 8, 2011
I love to bake. I have been baking and decorating cookies and cupcakes for family and friends for years — even before it was "trendy. " I originally made these cupcakes on St. Patrick's Day, but it is such a favorite recipe, I have added it to my cupcake repertoire, right next to the carrot, baklava and Red Velvet cupcakes. — Holly Changuris of Brownsville, Md. Chocolate stout and Irish cream cupcakes For the cake: 1 1/2 cups Irish stout 4 ounces unsalted butter 3/4 cup cocoa powder 2 cups dark brown sugar 2 eggs 3/4 cup sour cream 1 teaspoon vanilla 2 cups flour 2 1/2 teaspoon baking soda For the icing: 1 pound unsalted butter 4 tablespoons Irish cream liqueur (see cook's note)
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LIFESTYLE
May 11, 2011
When traveling, one of my favorite things to do is pick up a regional cookbook to browse and find different recipes or variations of favorites. I will then combine them and make my own version that suits our tastes. I adapted this recipe from "Weaverton School Family Cooking. " I am a hairstylist at Hair Concepts and have also built a reputation among co-workers and clients of bringing in baked goods to share. I have one son, Todd, and am planning to marry my fiance, Chuck Lopp, in October.
NEWS
March 27, 2011
Sundaes at Sunrise, a fundraiser for children with Pallister-Killian Syndrome, will be held Saturday, May 14, from 8:30 to 10:30 a.m. at Mikie’s Ice Cream in Greencastle. Breakfast includes ice cream sundae, egg sandwich, hash browns, choice of baked goods, coffee and juice, and visit with characters. Tickets cost $7 for those younger than 12, $10 for those 12 and older and $40 per family. There is no charge for those younger than 1. The event will also includes balloon twisting, face painting and a Chinese auciton with items donated by area businesses.
LIFESTYLE
Scott Anderson | Culinary Passion | February 10, 2011
With the onset of Valentine's Day many turn to chocolate as a way to express friendship and love. What better way to say love than with a delicious pot of chocolate fondue served with fresh strawberries, bananas, apples or perhaps marshmallows, graham crackers and pretzels? These recipes are easily converted into double-dipping pleasure. After dipping into the chocolate, dip into a bowl of toasted grated coconut, then into chopped roasted nuts such as peanuts, walnuts, almonds or pecans.
NEWS
September 27, 2010
Tan and cream cat reported found on Downsville Pike Found - Tan and cream cat. Where - The cat was found on Downsville Pike, near the Interstate 70 ramp. When - The cat was found two weeks ago. Description - The female cat is light tan and cream. It is a small cat with long hair and a bushy tail. It is described as friendly. It was not wearing a collar. Phone number - If this is your cat, call 301-733-8222.
NEWS
September 20, 2010
A production line at the Good Humor-Breyers Ice Cream plant on Frederick Street was shut down Monday following a fire in a compressor at the plant, a Hagerstown Fire Department spokesman said. The fire was discovered at 9:43 a.m. and had been extinguished by a maintenance worker by the time firefighters arrived, Capt. Russell Grim said. The fire caused smoke to spread through the plant and it took some time to get the smoke out of the building, Grim said. A production line was shut down as a result of the incident and Grim said he believed the line was going to be closed for the rest of the day Monday.
NEWS
By J.M. HIRSH | August 6, 2010
This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill. The steak then gets served over polenta. This recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefly grilling them.
NEWS
By DANA BROWN | July 24, 2010
CHAMBERSBURG, Pa. -- Nothing goes down better on a sweltering summer day than a big scoop of ice cream. Better yet is several scoops of ice cream. And the best of all is eating as many scoops of ice cream as you can. Close to 300 people found that ultimate pleasure Saturday as six local ice cream vendors scooped up 25 flavorful offerings at the Greater Chambersburg Chamber Foundation's inaugural Scoop-a-Palooza. Adults paid $6 and children ages 12 and younger paid $3.50 for the opportunity to try a wide variety of flavors such as black raspberry, peach cobbler, chocolate eclair, blueberry cobbler, chocolate peanut butter buckeye, brownie bliss, strawberry cheesecake, cotton candy explosion, black forest and more.
NEWS
By LYNNE ROSSETTO KASPER | May 13, 2010
Dear Lynne: Our big family loves light desserts, not rich and heavy ones. Do you have anything with strawberries that is not strawberry shortcake and isn't time-consuming? -- Jimmi Dear Jimmi: I am assuming you don't mean "lite" desserts, as in those made with artificial whips, and fake "low-fat" or sugar substitutes. Obviously, I've got a bias at work here. Those treats aren't. They never truly satisfy. Instead, see what you think of a sweet pizza. A flaky pie pastry is rolled very thin (so each slice is truly light)
NEWS
By ALICIA NOTARIANNI | December 24, 2009
My husband awakened me and my children with breakfast in bed last Saturday. On the menu was not pancakes or oatmeal, but something much more novel and apropos. In the midst of a wintry blast, he served homemade snow ice cream. I grew up in a snow belt in the mountains of northwestern Pennsylvania, and went to college in Erie, Pa., where lake-effect snow fell more days than not during winter. I've built countless snowmen and exuberantly flapped dozens of snow angels. I've licked a host of impressive icicles, and - as a reckless teenager - even held on to the backs of cars, "bumper gliding" in snow-packed parking lots.
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