Monthly Archives: March 2018

You don’t have to be a bro to love Fireball Whisky cake

I couldn’t help but be intrigued and entertained when I came across a cake recipe with an unusual ingredient: cinnamon-flavored Fireball Whisky.
Cookbook author Addie Gundry says that baking with alcohol was en vogue in the 1950s and ’60s. She tweaked the idea of a rum cake by adding whiskey instead, and cinnamon-flavored for an additional twist. I got a strong whiff of booze from the cake in my early tests but thought the cinnamon could use more oomph, so I added ground cinnamon.
When I baked it in a glass Pyrex loaf pan, it domed beautifully. When I baked it in a metal pan, the center sank a little – but it tasted just as good.

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Upcoming Houston wine events

Wines of the West festival: The Wynden, 1025 S. Post Oak Lane. Terroirs of the West Sonoma Coast seminar, noon-1 p.m. ($25); VIP tasting 6-7 p.m. ($75); grand tasting 7-9 p.m. ($50) Wednesday;
Second Chances wine tasting: The Texas Wine School at AOC, 2301 Portsmouth. 3-6 p.m. Saturday. $60 or $100 for two tickets. 713-248-6381 or
Raise your glass to CIS, a wine and golf event benefiting Communities in Schools, Bay Area: Bay Oaks Country Club, 14545 Bay Oaks Blvd., 3-4:30 p.m. April 16. 281-486-6698 or
Ongoing wine education: The Texas Wine School, 2301 Portsmouth. 713-828-7767.
Weekly free tastings: Houston Wine Merchant, 2646 S. Shepherd.

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So many cartons, so little time: A guide to grocery-store eggs

You know the saying. You have to crack a few eggs to make … some eggs.
But which eggs to crack?
According to the U.S. Department of Agriculture’s Economic Research Service, Americans consumed a little over 19 pounds of eggs per person in 2015, the most recent year with available statistics. That’s the equivalent of 144 eggs, and sometimes it feels as if there are nearly that many options when you’re staring at the display case in the grocery store.
We want to simplify the process for you. Here’s what you need to consider:
Fun fact: “Peewee” is an actual weight class of egg designated by the USDA. The largest size is jumbo, but for most of us, the staple is the large egg.

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