Cooking with Magnets

A recent article explained the up and coming use of cooking with magnets! It's officially called "induction," where heat is generated as long as the right pots and pans are placed on top of the stove.

The article goes on to explain some of the reasons why this new eco-friendly choice is a great option if you're doing a home renevation or wanting to switch out your kitchen appliances:

"Safety – Because the cooktop only works when there is a ferromagnetic pot on top of it, there isn't much risk of the kids accidentally burning themselves by touching a burner, even if the stove is on, and it also won't react to a dropped utensil which may hit the burner. That being said, you could burn yourself if you touch a burner immediately AFTER use, or if you touch the pot itself.

Speed – The magnetic action allows for a "boost" of power that can boil 6 cups of water in under 3 minutes.

Responsiveness - The burner reacts quickly, giving the responsiveness of a gas cooktop (cooling and heating).

Cleanliness – The clean lines of a glass top electric plus because it stays cool, spills don't cook on the top.

It's just wicked cool - Let's face it, just sounds cool when you say you cook with magnets. And I can't even tell you how many times, during a family gathering, I had to demonstrate how fast the water would boil."

Of course going green with your cooking would require a new set of pots and pans that would interact with your new stovetop in the correct way. However, Ikea has a wonderful line of ferromagnetic cookware for absolutely fantastic prices. Go here to see an example.

Source & Photo: Real Simple

Chick Cupcakes

source: Martha Stewart

Tools and Materials
20 Vanilla Cupcakes
Buttercream Frosting
4 cups sweetened shredded coconut, toasted
1 piece (10 inches) black licorice lace, cut into 40 (1/3-inch) pieces
20 whole almonds
140 red candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces

Step 1
Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

Step 2
Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

Step 3
Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Cookies 'N Cream Brownies

These are brownies in a whole new way! And easy? So easy! My original idea for this recipe came from a friend, Kipi, who had made these brownies with Hershey's Almond Bars. My husband had told me that he loves Hershey's Cookies 'N Cream bars and would give anything for me to try this recipe with those bars, so I gave it a try and they were a HUGE hit at our church barbecue! All of them were gone literally within minutes of starting dessert. :)

-1 box original or plain brownies (plus the ingredients to make these brownies according to box directions)
-6 or 7 Hershey's Cookies 'N Cream bars (regular sized)

1. Mix up brownie recipe as directed on package.
2. Pour half of the batter into a greased 13X9" pan.
3. Lay 5 of the Hershey bars side by side on top of the mix. Make sure none of the bars are touching the edges.
4. Pour the remaining batter on the top and make sure the bars are completely covered.
5. Cook at 350degrees for 30-40 minutes or until done.
6. Optional: use remaining bars to break into chunks or use a grater/zester to sprinkle bits of the bars on top!

Enjoy!