Short And Sweet. Hanukkah Gelt Cookies.

These are the easiest cookies.

Slice and bake sugar cookies then press a chocolate coin in the center of each. I love the contrast of the crisp chocolate and the cookie. Really good.

Hanukkah Gelt Cookies


1 roll (16.5 oz) refrigerated sugar cookies
16 pieces foil-covered chocolate coins (Hanukkah gelt), unwrapped


1. Heat oven to 350°F. Line cookie sheet with parchment paper.

2. Cut dough evenly into 16 slices. Place the slices 2 inches apart on prepared cookie sheet. Flatten each slice until it measures about 2 inches in diameter.

3. Bake 10 minutes or until edges are light golden brown.

4. Remove cookies from the oven and immediately place 1 piece of gelt on center of each slice.

5. Cool 5 to 10 minutes; remove from cookie sheets to cooling racks. Cookies will stay fresh up to five days in an airtight container.

Makes 16 cookies

Recipe slightly adapted from Betty Crocker

Time for a short song….and it’s a recipe!

And a metal rock out sweet song. :)

“And while we were singing the candles were burning low
one for each night as they shed a sweet light,
they remind us of years long ago,
one for each night as they shed a sweet light,
they remind us of years long ago…”

Sweet, right?

Check out Dan Bern on his Website where you can learn of upcoming US and Canada tour dates and buy his music.

Learn more about Gods Of Fire on Bandcamp where you can buy their music.


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Neapolitan Holiday Cookies. New Music From The Hollow Ends.

If you’ve got some cat fights erupting this holiday season, pull out a platter of these Neapolitan Holiday Cookies and you’re guaranteed some peace and quiet…at least while they are being eaten.

Neapolitan Holiday Cookies, also called Rainbow Cookies, are popular in Jewish and Italian communities. The festive colors and mingling flavors of almond, apricot, raspberry and chocolate make them as fun as they are delicious.

Neapolitan Holiday Cookies


8 ounces almond paste
1 cup unsalted butter, softened
1 cup sugar
4 large eggs, separated
2 cups flour
20 drops red food coloring
12 drops green food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
6 ounces dark chocolate chips


1. Preheat oven to 350℉. Coat three 13 x 9 x 2-inch jelly roll pans with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray.

2. Place the almond paste in the bowl of a stand mixer. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce speed to medium, add the egg yolks, and beat until well combined. Stir in the flour with a spoon until well combined. Transfer the mixture to a medium bowl.

3. Thoroughly clean the mixer bowl and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form.

4. Fold the egg whites into the almond paste batter until thoroughly blended.

5. Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl.

6. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout.

7. Add the green food coloring to the second bowl and stir until the batter is tinted throughout.

8. Spread the red, green and untinted batters into each of the prepared pans. Use a spatula to spread the batter to the edges.

9, Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes.

10. Let cool in the pans for 5 minutes then invert onto cooling racks and allow to cool completely.

11. To assemble, place the green layer on a large cutting board lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. (Remove any large chunks of apricot). Top with the red layer. Cover with plastic wrap and place a heavy cutting board or large pan on top to weight it down. Refrigerate overnight.

12. Melt the chocolate chips in a microwave on low power about 2 minutes. Stir until smooth.

13. Spread the chocolate on top of the cake and let dry slightly.

14. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.

Makes 7 dozen cookies

Recipe from One Dish at a Time by Valerie Bertinelli

One of my favorite albums of 2018 was ‘Bears In Mind’ by The Hollow Ends. Good news is they have another album out and it is just as good.

St Louis-based songwriter, and the band’s frontman, Zachary Schwartz knocks it out of the park once again with the 5 song, newly released ‘EP II’. While all of the folksy, toe tapping tunes melt my heart, I am especially riveted by “Annie Pardami”.

“Is there any part of me that I can control anymore?”

…..and it’s got “Whoas”….swoon.

Check out The Hollow Ends on the band’s Website where you can buy their music.


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No-Boil Sheet Pan Mac and Cheese. New Music From Steve Mahoney & The Milkshakes.

I looked at this pan and thought to myself “There is no way this is going to work.”

But, I kept the faith, followed the baking instructions and, Voilà….this came out of the oven.

My youngest son is particularly fond of mac and cheese with a crisp crumb topping. This recipe has tons of that topping spread over the creamy, cheesy span of the pan. A really good version of mac and cheese, for sure.

No-Boil Sheet Pan Mac and Cheese


2 tablespoons unsalted butter, softened plus 2 tablespoons melted
2 cups Panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese
1 1/2 cups whole milk
15 ounces evaporated milk
1 1/2 cups heavy cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces shredded sharp cheddar cheese (preferably orange)
8 ounces shredded fontina cheese
16 ounces elbow macaroni, uncooked


1. Position oven rack in center and preheat oven to 375℉.

2. Grease a rimmed 11 x 17-inch sheet pan with the softened butter and set aside.

3. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium bowl. Stir in the melted butter and set aside.

4. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even layer. Cover the sheet pan tightly with aluminum foil. Crimp around the edges to seal otherwise the pasta won’t cook.

5. Bake for 25 minutes.

6. Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for another 25 minutes.

7. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 1 minutes (I didn’t do this as mine was golden enough to my liking).

8. Remove from the oven and let the macaroni and cheese stand, covered, 5 minutes before serving.

Serves 6 to 8

Recipe from Food Network

Today marks my 5th post featuring Steve Mahoney and Emily Moment of Mahoney & The Moment. If this was Saturday Night Live they would be getting robes. :)

This time round the song is from Steve Mahoney & The Milkshakes, a side project of Mahoney & The Moment. “Evelina (Queen of Costa)” is the first single from their second album ‘The Second Referendum’ due out in April of 2020.

To quote the band “It’s a ‘slice of life’ ballad about an attractive and mysterious barista.”

It’s no wonder why I dig these artists so much. All of their music is eminently perfect pop.

Check out Steve Mahoney & The Milkshakes on the Website where you can link to buy their music.


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Short And Sweet. Easy Pumpkin Pie Bites.

If you like pumpkin pie you are going to love these Easy Pumpkin Pie Bites to infinity and beyond. Just fill a mini muffin pan with store-bought pie dough and fill with an easy pumpkin pie filling. Bake, top with some whipped cream, then pop into your mouth. Easy.

Easy Pumpkin Pie Bites


2 pre-made, ready to roll pie crusts (such as Pillsbury)
1 (8oz) package cream cheese, softened
1 cup pumpkin purée
1/2 cup sugar
2 eggs + 1 egg for egg wash
1 tsp vanilla
1 tsp pumpkin pie spice, plus extra for dusting
Whipped cream, to garnish


1. Preheat oven to 350℉.

2. Grease and flour a mini-muffin pan. Set aside.

3. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut about 30 rounds out. Reroll scraps as necessary.

4. Carefully press each round into the mini-muffin pan. (A mini tart tamper makes doing this easy as pie). Brush egg wash from one egg to the top edges of each pie.

5. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating until combined.

6. Add pumpkin purée and beat until combined. Stir in vanilla and pumpkin pie spice.

7. Spoon mixture into each mini pie crust almost up to the top. (I had enough leftover filling to fill a 4 inch ramekin which I baked alongside the mini tarts).

8. Bake for 20 minutes or until golden around the edges.

9. Remove from oven and cool on a cooling rack or chill in the fridge for 30 minutes.

10. Top each mini pie with whipped cream and sprinkle with more pumpkin pie spice before serving. Keep refrigerated.

Makes about 30 mini bites

Recipe from Sugar Apron

Here’s a ridiculously catchy and definitely ridiculous short song. I want to adopt that accent and scream at my Diet Pepsi.

“Psycho cola
Psycho cola fake
Need some soda
Cause I can’t lose any weight”

And a complete pivot to a devastating Sweet song. Man, I hope she still cares.

“Who can make me smile and dance at a bus stop at 2 am
Who can make me feel like myself?”

Check out Film Jacket 35 on Facebook. You can buy their music on Bandcamp.

Learn more about Ernesto Cal on his Website where you can link to buy the music.


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Chunky Tomato Soup With Grilled Cheese Cubes. New Music From Four Candles.

Waiter! Waiter! There’s a fly in my soup!
Well, that’s the last time we get the tailor to cook the food.

This is a super easy version of tomato soup that only has 4 ingredients. The best part, hands down, are the crispy little grilled cheese cube garnishes.

Chunky Tomato Soup With Grilled Cheese Cubes


1 (14 oz) can stewed tomatoes or Italian seasoned diced tomatoes
1 (10 oz) can cream of celery soup
1 (10 oz) can tomato purée
10 oz whole or skim milk
Grilled Cheese Cubes (recipe follows)


1. Combine stewed tomatoes, celery soup, tomato purée, and milk in a 2 quart saucepan. Heat over medium heat, stirring occasionally. Bring to a boil, then reduce heat to low. Simmer for 5 minutes.

2. Ladle the soup into bowls and scatter a few grilled cheese cubes on top of each serving.

Serves 4 to 6

Grilled Cheese Cubes


1 Tbs butter
1/2 cup shredded cheddar cheese
2 slices whole wheat or white bread


1. Place half of the butter in a small nonstick skillet over medium-high heat. Place the cheddar between the bread slices.

2. Place the sandwich in the skillet and top with the remaining butter. Cook until the bottom is golden, 1 to 2 minutes. Flip with a spatula and cook second side for another 1 to 2 minutes until the cheese is melted and bread is golden.

3. Remove sandwich from skillet and cut into small crouton-sized pieces.

Recipes from The Dinner Doctor by Anne Byrn

I’m betting that this video will be the strangest thing you watch today. Four Candles’ “brittle funk-punk/art-rock/ garage-gothic” makes for a strangely satisfying 2 minutes.

Check out Four Candles on Facebook and Bandcamp where you can buy the music.


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Leftover Candy Cookies. Spooky New Music From Elodie Rêverie.

Happy Halloween!

My children no longer trick or treat but that doesn’t stop me from stocking up on lots of my favorite Halloween candies. That comes in handy for today’s cookie recipe.

If you have leftover Halloween candy (or any assorted chocolates in your cupboard) you must make these Leftover Candy Cookies. The cookie dough couldn’t be more delicious and is the perfect base for all of the candy its loaded with. These are big cookies that crisp nicely on the edges and stay light and moist in the center. BOOlicious.

Leftover Candy Cookies


2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup packed light brown sugar
12 tablespoons salted butter, melted then cooled slightly
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large whole egg
1 large egg yolk
2 cups chopped leftover Halloween candy, such as Reese’s Peanut Butter Cups, Snickers, M and Ms and Butterfingers


1. Preheat oven to 325℉. Line 2 baking sheets with parchment paper.

2. Mix the flour, baking soda and salt in a large bowl.

3. In the bowl of an electric mixer, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Beat until smooth, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.

4. Using a 4-ounce ice cream scoop, form 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, about 15 minutes. Let cool for 15 minutes on a wire rack.

Makes about 20 large cookies

Recipe from Food Network

How about some Golden Ghosts to get your Halloween going?

“Golden Ghosts” is new from LA-based indie artist, Elodie Rêverie. The spooky, lilting piano is awesome and man I just love the vocals. Such a great song.

Check out Elodie Rêverie on her Website where you can keep tuned for where to buy the music.


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Caramel Chocolate Toffee Trifle. New Music From John Lebanon.

Hi Friends!

Let Ikea make its cake…. you can make an even better trifle for your BD… or to bump up any day.

Layer some chocolate cake, chocolate pudding, whipped topping, caramel and toffee and you get this amazing trifle dessert.

Crunch, cream, sweet…delicious. The easiest DIY.

Caramel Chocolate Trifle


1 (9 x 13-inch) devil’s food chocolate cake, made from a cake mix (brownies are delicious, too)
2 packages (3.9 ounces each) instant chocolate pudding mix
12 ounces frozen whipped topping (such as Cool Whip), thawed
12 ounces caramel ice cream topping
8 ounces English toffee bits or chopped Skor bars


1. Cut cake into cubes.

2. Prepare pudding according to package directions.

3. Place half of the cubes in a large trifle bowl or large glass serving bowl. Press down lightly to fill in gaps.

4. Top cake cubes with half of the whipped topping, pudding, caramel topping and toffee bits then repeat layers.

5. Cover and refrigerate until serving.

Serves 16

Recipe slightly adapted from Taste Of Home

I live with a doctor.

Physicians and ALL people need to find a way to cope with their stress.

John Lebanon, a project of Dr. Roy Souaid, is candid in “How I coped in the medical ICU by making music”.

It’s so relatable not just to docs, but all of us just trying to get by in this stress filled life.

Check out John Lebanon and his band on Facebook. You can buy the music here.


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General Tso’s Taco Bake. New Music From Another Crush.

I fall into an internet hole on a regular basis. I’m searching for something which makes me think of something else and then something else interesting shows up….BOOM! I’ve fallen and I can’t get up. No, really I can…but I’ve lost an hour or two in the process.

Which explains why I found “I Suck At Cooking”—that deliciously creative YouTube channel.

I got today’s recipe from the Food Network cooking show “The Kitchen”. I record it on the DVR and watch it while I am hopping into that rabbit hole. It’s an entertaining program and I usually learn of an interesting recipe or two that I want to try.

I intended to start this post with a video clip from “The Kitchen”, but didn’t come up with anything great. About 50 clicks later into my search I found the video above. Worthwhile, but that is an hour I will never get back. :)

Let’s talk General Tso’s Taco Bake.

Mash-up recipes are some of my favorites since they pair dishes I love in unexpected ways. Here tacos get the General Tso treatment.

The General Tso style gives chicken a sweet and slightly spicy flavor with a kick from garlic and ginger. The coated chicken is tucked into taco shells and baked under a blanket of pepper Jack cheese. To further add to the fun, a lively, crisp cabbage slaw flecked with pickled ginger tops them off.

Bonus: The baked taco method makes it super easy to feed a crowd.

General Tso’s Taco Bake


Cabbage Slaw (recipe follows)
Crema (recipe follows)
1/4 cup hoisin sauce
1/4 cup apricot jam
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic paste
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
3 cups chopped skinless rotisserie chicken
10 taco shells
1 1/2 cups grated pepper Jack cheese
Garnish: Lime wedges, fresh cilantro leaves, white sesame seeds, black sesame seeds


1. Preheat the oven to 375℉.

2. Stir together the hoisin, apricot jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.

3. Arrange the taco shells in a 9 x 13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper Jack.

4. Bake until the cheese is melted and bubbly, about 10 minutes.

5. Top tacos with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.

Serves 4 to 6 (doubles easily)

Cabbage Slaw


2 tablespoons rice vinegar
2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
6 cups finely shredded green cabbage
1/2 cup fresh cilantro leaves
4 green onions, sliced
1 Fresno or jalapeño chile, halved, and thinly sliced
Kosher salt, to taste


1. Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if needed. Refrigerate until ready to serve.



3/4 cup sour cream
2 teaspoons chili-garlic paste
Juice of 2 limes
Kosher salt


1. Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate until ready to serve.

Recipes from Food Network

Remember that internet rabbit hole I droned on about earlier?

I opened my music submission email folder and the second message from the top read: ‘Hear “It Sucks” – our brand new single!’



I love when I can somehow tie things together in my post in some sort of way.

Only problem is I couldn’t find a link to share the song other than YouTube…and I have already spent waaaaay too much time surfing the web today.

So here is the video link to “It Sucks”, new from Another Crush who describes themselves as “A fuzzy peach tidal wave of massive alt rock based in Hamilton, Ontario”.

It’s a great song and I think you will like it while eating your taco or scrolling (for hours?) through Instagram.

Check out Another Crush on Facebook. You can buy their music here.


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Pumpkin Pie Breakfast Bread Pudding. New Music From The Shades.

Bread pudding gets the autumn treatment in this homey breakfast casserole. All of the flavors of pumpkin pie seep into the sweet bread cubes and a cream cheese drizzle cuts the sugarfest. Bonus: It’s a make ahead dish so, if you plan to serve it to guests, you can sleep a little later in the morning.

Pumpkin Pie Breakfast Bread Pudding


2 pkgs (12 oz each) King’s Hawaiian rolls, cut into twelfths
4 cups half-and-half
4 eggs
1 (15 oz) can pumpkin purée
1 ¼ cups granulated sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
¼ tsp ground allspice
¼ tsp freshly grated nutmeg
6 oz purchased amaretti cookies, roughly chopped, plus more for garnish
Sanding or coarse sugar
Cream Cheese Topping (recipe follows)


1. Preheat oven to 350°F. Coat a 9 × 13-inch baking dish with nonstick spray.

2. Toast cut rolls on two baking sheets in oven until deep golden in color, 30 minutes, rotating baking sheets and tossing cut rolls every 10 minutes.

3. Whisk together half and half, eggs, pumpkin purée, granulated sugar, cinnamon, ginger, salt, allspice, nutmeg, and cayenne in a large bowl.

4. Toss together toasted rolls and amaretti cookies.

5. Place a third of roll mixture in prepared dish.

6. Add remaining roll mixture to egg mixture and toss to coat; pour over dry rolls in dish and cover with plastic wrap. Refrigerate pudding at least 3 hours or up to 1 day.

7. Preheat oven to 350°F.

8. Remove plastic wrap and sprinkle sanding sugar over pudding. Cover pudding with foil.

9. Bake pudding 30 minutes. Remove foil and bake pudding until golden, 30 minutes more.

10. Let pudding cool 15 minutes before serving with a drizzle of the warmed cream cheese topping. Garnish servings with additional crushed cookies, if you like.

Serves 12

Cream Cheese Topping


8oz cream cheese, cubed
¾ cup half and half


1. Whisk cream cheese with half and half in a saucepan over medium-low heat until smooth.

Recipes slightly adapted from Cuisine At Home

Anybody watch ‘The Voice’?

It’s one of my favorite fall TV shows. I think the blind audition episodes are so much fun and pretty fascinating.

Today’s song is new from The Shades, a Chicago-based trio comprised of NBC ‘The Voice’ contestant, Andrew DeMuro, and brothers Phil and Mark Jacobson.

“Great Escape” would be perfect on the stereo while chilling in the morning and enjoying the pumpkin spice aroma swirling around your kitchen. The excitement of adventure in your ears mixed with the anticipation of a tasty breakfast will get the day off to a great start.

“The worst is behind us”

Check out The Shades on the band’s Website where you can learn of upcoming shows in the US midwest. You can buy their music here.


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Fudgy Turtle Brownies. New Music From Sail By Summer.

I know a lot of jokes about unemployed people but none of them work.

You know what does work?

Pecans and chocolate and caramel.

The ingredients that make up those delicious turtle candies come together in these Fudgy Turtle Brownies. The brownie base is dark and fudgy, but has a bit of a crumb. The pecan layer comes out of the oven crisp so no pre-toasting required. Drizzles of caramel and melted chocolate top it all, as does a sprinkling of sea salt.

These are some seriously heavenly brownies.

Fudgy Turtle Brownies


4 oz unsalted butter, softened
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
Kosher salt
8 ounces bittersweet chocolate, chopped, plus 2 ounces melted
3 tablespoons vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 cups pecan halves
Flaky sea salt, for sprinkling
Cream Caramel (recipe follows, but you could also use purchased caramel sauce)


1. Preheat oven to 350℉. Grease a 9 x 13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang. Grease the parchment. (I completely forgot to use parchment and my brownies released just fine from the greased baking dish).

2. Whisk together flour, baking powder, and 3/4 teaspoon kosher salt.

3. Melt chopped chocolate, butter and oil in a microwave. Remove from heat. Add both sugars and whisk until smooth. Add eggs and vanilla and whisk until incorporated, about 1 minute.

4. Add flour mixture to chocolate mixture and stir just until combined (do not overmix).

5. Pour batter into prepared dish and spread evenly. Arrange pecans on top in a single layer.

6. Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes.

7. Transfer dish to a wire rack to cool completely.

8. Drizzle caramel over brownies and let cool until set, about 30 minutes.

9. Drizzle with melted chocolate then sprinkle with flaky salt. Let chocolate set then cut into squares and serve.

Makes about 24 brownies (They are rich, so you might want to cut into even smaller pieces–or not!)

Cream Caramel


3/4 cup sugar
1/4 cup light corn syrup
1/3 cup heavy cream, room temperature


1. Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar dissolves and mixture comes to a boil, about 5 minutes.

2. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes longer.

3. Carefully add cream in a slow stream (mixture will bubble up). Remove from heat and stir until smooth.

4. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Makes 1 cup. Use immediately.

Recipes from Martha Stewart


Brownies and Sail By Summer.

Chocolate and electro fabulousness.

Such amazing pairings.

‘Casual Heaven’, the new album from Scandinavia-based band Sail By Summer packs a big musical punch. Pure synth nirvana shares the stage with softer moments. A little sad, a little hopeful.

The music video for ‘Lowlowlow’ premiered last month.

“Take me back
to the place we met”

Check out Sail By Summer on the band’s Website where you can buy their music.


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