For those of you hosting holiday parties and looking for an easy, but impressive recipe with "wow" factor, Cameron Froment, Sauce Pizza & Wine’s regional manager offers up portobello and artichoke bruschetta.
Cupcake lovers have reason to rejoice: National Cupcake Day is coming up on December 15. If you’re a fan of Sprinkles (and really, who isn’t?), you have even more cause for celebration since the inventors of the cupcake ATM release special festive flavors over the holidays. Think: gingerbread, drinking chocolate and brown sugar praline.
Sprinkles founder Candace Nelson was in Scottsdale recently to promote her new cookbook, “The Sprinkles Baking Book,” and shared the brown sugar praline recipe with PHOENIX Magazine.
Nelson is a fan of this particular cupcake because it has warm notes of brown sugar and molasses and “a wonderful textural element of the crunchy pecans on top.” To achieve a soft cupcake, Nelson offers this tip: Make sure the milk, eggs and butter are at room temperature to ensure even blending. “You don’t want to over mix it because that will make a tough cupcake,” she says.
