Tausi Insider

Photo : Vera Prokhorova ( Shutterstock ) There was a time not long ago that vanilla reigned over the land of aromas. It’s in cookies, cakes, and foaming body wash. It’s written into the tomes of copy on chocolate morsel packages across the globe, and widely accepted as a balancer of flavors. Do you smell that? It’s not vanilla. I detect a hint of Change in the air. Almond extract has arrived, and it’s time to shake things up. Don’t get me wrong, I like the mellow scent of vanilla, it’s very quaint, and it does, without a doubt, elevate the other flavors around it. But vanilla extract is almost designed to fade into the background. Almond extract, however, is a star. The perfume is sweet and unexpectedly cherry-like. There’s a bit of a malty, caramel note to it, but none of the bitterness you’d normally associate with actual almonds. I’m not suggesting we entirely eliminate vanilla (maybe a little), but try substituting almond extract in some of your favorite recipes. If you’re on ...

Photo : Allie Chanthorn Reinmann If you were otherwise unaware, we’re big fans of cheeseballs here at Skillet. They’re delicious, impressive, shareable, and just the right kind of crazy. I understand if you’ve only rolled up savory cheeseballs up until now , but whipping up a dessert cheeseball is the snack you need for upcoming festive gatherings. I’ll tell you right now, there’s a cannoli cheeseball recipe at the end of this, and it is resplendent . Although I think the cannoli flavors of ricotta cheese, cinnamon, mini chocolate chips, and pistachios make for a flawless dessert (especially served with these cannoli crackers ), you can make a dessert cheeseball with any sweet flavor combinations you like. Part of the beauty of cheeseballs is the versatility and ease of making them. They make a great party snack contribution with usually five to seven ingredients that you can bend to fit your budget. Use simple ingredients, or cheaper brands to make it more affordable, or g...

Photo : Allie Chanthorn Reinmann A good ice cream sandwich should have an alluring, yet sensible outer layer (the “bread,” if you will). It needs to be dry, flavorful, not too hard, and not too absorbent. This is why cookies are such a good candidate, but I’d like to encourage everyone to consider the Pop-Tart. It has all the ideal characteristics, including a jammy bonus layer, and they come in two-packs because the good people at Kellogg’s know they taste better in pairs. Plus, putting a stellar Pop-Tart ice cream sando together is easy (if you know what you’re doing) . A ssembling this ice cream sandwich is as easy as swapping temps. That is, freeze your Pop-Tarts, and thaw your ice cream in the fridge. The pastry, and its wonderfully gelatinous filling, will firm up nicely in the freezer, so you can maneuver it during assembly without an accidental, fatal collapse as you smash on the ice cream. The semi-thawed ice cream will be easier to spread evenly and quickly without havi...

Photo : Vera Prokhorova ( Shutterstock ) There was a time not long ago that vanilla reigned over the land of aromas. It’s in cookies, cakes, and foaming body wash. It’s written into the tomes of copy on chocolate morsel packages across the globe, and widely accepted as a balancer of flavors. Do you smell that? It’s not vanilla. I detect a hint of Change in the air. Almond extract has arrived, and it’s time to shake things up. Don’t get me wrong, I like the mellow scent of vanilla, it’s very quaint, and it does, without a doubt, elevate the other flavors around it. But vanilla extract is almost designed to fade into the background. Almond extract, however, is a star. The perfume is sweet and unexpectedly cherry-like. There’s a bit of a malty, caramel note to it, but none of the bitterness you’d normally associate with actual almonds. I’m not suggesting we entirely eliminate vanilla (maybe a little), but try substituting almond extract in some of your favorite recipes. If you’re on ...