by Stacie Billis | Food + Recipes
It used to be that Passover desserts were only good for, well, Passover. No leavening and no flour meant no fun. And it’s even trickier if you keep kosher. Times have changed, though, and while I’m not sure why seder sweets look so much better these days (maybe they...
by Stacie Billis | Food + Recipes
We’re coming out of a long (long) winter and before we start talking about fresh spring recipes with asparagus and peas, leeks and carrots, I want to take a moment to talk about chocolate. So I’ve rounded up 8 of the most outrageously delicious and sinfully decadent...
by Stacie Billis | Food + Recipes
There are a lot of crazy food holidays (I’m looking at you, National Marzipan Day), but some seem totally reasonable to me. And by reasonable, I mean I’m happy to have an excuse to celebrate. Case in point: World Nutella Day. I will never complain complain about...
by Cool Mom Staff | Party Ideas
We want our kids’ birthday cakes to be perfect. I mean, you only turn 5 (or 7 or 9 or 13) once, right? But it can be daunting trying to copy so much of the beautiful stuff online created by trained pastry chefs. See also: Cakewrecks. So on behalf of our birthday...
by Stacie Billis | Food + Recipes
With so many iconic Easter candies to buy, Easter brunch recipe to make, and fancy Easter cakes to bake, it’s easy to forget how simple it can be to make DIY Easter treats. So I’ve put together a few that I love. These special sweets are such a nice way to add a...
by Liz Gumbinner | Food + Recipes
I will not get into the ingredient list on Lucky Charms cereal because, well. Yeah. But, hey, no judgments. I’m not one of those no-sugar-ever-moms. And once in a while, for a special occasion like, say, St. Patrick’s Day, I can totally see how putting...
by Stacie Billis | Food + Recipes
Though I’m a big fan of the artisanal food movement, there are some products from big food brands that I just can’t live without, and Haagen-Dazs ice cream is one of them. I grew up eating the stuff—their butter pecan is still a favorite—and am beyond excited...
by Stacie Billis | Food + Recipes
The cronut, a dessert made by frying croissant dough like a donut, set off a nationwide phenomenon in 2013, when Time magazine also named Dominique Ansel‘s creation one of the best inventions of the year. Having had one, I can tell you that the cronut is worthy...
by Kate Etue | Party Ideas
Sunday night is Oscar Night! Or as so many of us think of it, Oscar party night. So I’ve scoured the web for some easy Oscars party tips and printables, because it’s the perfect excuse to get together with friends, dish on the dresses, talk through the...
by Stacie Billis | Food + Recipes
During Mardi Gras, it’s customary to say, Laissez les bon temps rouler, which translates, Let the good times roll. In your world, that might be a throwback to Ric Ocasek circa 1978. In my world, it means eat cake. How convenient for me that the most traditional Mardi...