by Cheryl Shaffer, Kitchen Store Specialist

Mushroom Phyllo Triangles

Mince together:
3 Rosemary leafs, fresh
3 sprigs fresh Thyme
3 Sage leafs, fresh
10 stems fresh Chives, minced
2 baby Carrots
1/4 of a large Idaho potato
3 leafs of Purple Cabbage
1 Tablespoon Toasted Sesame Seeds
Saute the above together in a skillet with 2 Tablespoons Butter and 1 Tablespoon Grapeseed Oil
until everything is softened, about 3-5 minutes.
Add 10 chopped Mushrooms.

When the mushrooms are cooked, add:

1/2 cup vegetable broth
1 teaspoon sea salt
a few grinds of fresh milled pepper
1/4 teaspoon red chili pepper flakes
3 Tablespoons parmesan cheese

Remove from heat and allow to cool a bit.
Thaw 1/2 of a box of Phyllo (Filo) Dough. You’ll use about 1/2 of this roll. Open the roll and
cover the dough sheets with a damp towel to keep it from drying out.
Take 2 sheets of Phyllo dough and brush it with melted butter. Cover it with 2 more sheets of
dough and brush those with melted butter. With a sharp knife, cut the buttered sheets in half,
giving you two large rectangles.
Place 1 Tablespoon of the mushroom mixture on the bottom of each rectangle, in the center.
Fold the edges of dough over the mushroom mound. You’ll have two long, narrow rectangles.
Carefully fold the dough over itself like you would fold the American Flag, ending up in a triangle
shape. Brush the top with melted butter and place it on a cookie sheet with a Silpat sheet.
Continue until you have all of the mushroom mixture is used. You should have about 12
Bake 350 oven for about 10-15 minutes, until the Phyllo dough is golden brown and crisp. Allow
to cool a little, serve warm.


by Cheryl Shaffer, Kitchen Store Specialist

Portrait Potato Crisps

1 large Idaho baking potato, scrubbed but not peeled
Vegaline spray
flaked sea salt
J&D's Sriracha Rub Seasoning Blend
1 egg white, beaten to use as brushed-on “glue” for the herbs
Assorted Herbs:
red chili pepper seeds
poppy seeds
sage leaves
thinly sliced carrots
thinly sliced purple cabbage
thinly sliced potato peel
thinly sliced jalapeño pepper
thinly sliced lemon, lime or orange peel - be careful - you want color only, not the white pith or it
will be bitter.

Mandoline set at thinnest slice
metal cooling rack set over a cookie sheet
sharp knife
mini cookie cutters

Thinly slice the potato into cameo-like ovals. Brush with egg wash. Arrange the herbs into a
pleasing arrangement. I used mini cookie cutters to easily cut shapes from the cabbage, carrot,
citrus, and potato peel.


When you have your design set, sprinkle with a little Sriracha
seasoning, give a light spray of Vegaline, and sprinkle of flake sea salt. Carefully transfer the
ovals to the metal cooling rack, which has been sprayed with Vegaline, and bake 350 degrees until
potato is cooked and starting to brown, about 15 minutes.


These can be a bit time consuming, but if you cut out your basic shapes ahead, you can put
them together fairly quickly.


I could get 9 ovals on each rack. The crisps are good on their
own, but can also be dipped in a bit of creamy dressing. Each bite is different, depending on
your mix of herbs used in the portrait.


by Cheryl Shaffer, Kitchen Store Specialist

Mac & Cheese Bacon Cups

1/2 # pasta - I used egg noodles, cooked until al dente
1 bunch of green onions, white and green, sliced thinly
3 heels of garlic, minced
1 jalapeño pepper, minced
2 sprigs fresh thyme, minced
2 cups heavy cream
4 oz cream cheese, softened
1 oz grated parmesan cheese
2 oz grated Romano cheese
2 teaspoons beef base
2# bacon, thick sliced
12 teaspoons Panko crumbs


For Bacon Cups:
Invert a pop-over mold onto a metal cooling rack, placed over a cookie sheet with sides.
Spray with a little vegetable spray to help reduce sticking.
Cut two strips of bacon in half, and criss cross them over the popover mold. Cut another strip in
half, and wrap it around the top of the mold, then continue with a full strip to fully wrap around
the mold. Gently squeeze it with your hand, to fit the mold and reduce any holes.
Continue to wrap each of the popover molds. You should have enough bacon to wrap 12
Bake in a 375 oven for 25-30 minutes, or until bacon is completely cooked. Cool. Carefully
remove cups from the molds. If they are not completely cooked on the interior, set them upright
on a cooling rack on a cookie sheet and bake for an additional 10-15 minutes, as needed. Cool.

Cook the pasta in salted water, until al dente. Drain and set aside.
In a heavy sauce pan, melt the butter and sauté the onions, garlic, jalapeño pepper and thyme
until the white onions are translucent. Add the cream, cream cheese, and whisk until smooth
and bubbling. Add the beef base, Romano and Parmesan cheese, whisk until smooth. Add the
pasta and stir until well coated. Remove from heat.
Spoon the mac & cheese mixture into the bacon cups and dust with about 1 teaspoon of Panko
crumbs on each cup. Place cups on a baking sheet or in a casserole pan and bake at 350 until
the crumbs are golden.

Remove and enjoy!

By Beth Brown, Kitchen Store Specialist

Christmas Spritz Cookies made with the OXO Cookie Press

Growing up, Christmas wasn’t Christmas without my mom’s butter cookies.

One year she suggested we may not have time to make them, and shouts of protest issued from all six children. But what makes these little cookies such Holiday jewels?

Well, the secret lies in the spritz!


The Oxo Cookie Press is our favorite, and makes these cookies even simpler to whip up.

Because you can make a lot of cookies easily, these are the perfect cookies to make with kids. No rolling out required!


The cookies are decorated before baking, so kids don’t even have to wait for them to bake before they get the sprinkles going!


The buttery, melt-in-your-mouth texture, when flavored with almond extract (or vanilla, if you prefer!) makes these cookies the triple threat of holiday baking. They’re easy, beautiful, and delicious!

Christmas Spritz Cookies made with the OXO Cookie Press

Mom’s Christmas Butter Cookies

1 Cup Butter

½ Cup Sugar

1 Egg

½ tsp Almond Extract

2 ¼ Cups Flour

Cream the butter, add sugar and beat the mixture until fluffy. (For ease in mixing, use a Kitchenaid mixer!) Beat in the egg and almond extract, and then slowly add flour.

Divide the dough and color as desired. Form dough into tubes and place in the barrel of the cookie press.


Select your disc according to the shape you want (see key below for finished product).

IMG_0208When you spritz your cookies, make sure that the cookie sheet is NOT greased, and forget the parchment paper or silpat this time! The dough needs to stick to the pan for the cookies to spritz correctly.  Don’t worry, the butter ensures the cookies will come right off the sheet when baked. It just takes one click of the trigger to dispense the exact amount of dough, so you get perfectly uniform shape and size cookies. You simply set the press on the cookie sheet and click! Feel free to place the cookies fairly close together, because they don’t puff up very much in the oven.

Decorate with sprinkles, and press them gently into the cookies so they stick. Red Hots make another great decoration! Bake at 350 for 8-10 minutes, until set but not browned.IMG_0176

Once baked, use a cookie spatula to move the cookies to a cooling rack.

They are delicious warm or cool! These cookies are perfect for care packages, because they hold for up to two weeks when stored in an airtight container. The OXO press has fun shapes for any time of the year, so these cookies don’t have to be just for Christmas. Once you try them, you’ll think of excuses year round to whip them up!



And you can even save a few for Santa...

Merry Christmas to all!

By Beth Brown, Kitchen Store Specialist


Thanksgiving is right around the corner, and if you’re like me, Thanksgiving is all about the pie.


Sure, turkey is great, but as a baking enthusiast, pie is the real reason I’m excited for Turkey Day.


For our Dessert Shop Demo, we made a little twist to the traditional pies, and I do mean little!

Using the USA Pan Crown Muffin pan made the process of creating these tiny single serving pies much easier.


Not only did the extra edge provide the perfect way to make flare and pinch the crust tops on the mini pies, but the silicone non-stick coating with a spritz of Vegalene spray made it easier to get the pies out when they were done!


This tried and true pie crust recipe was flaky and crisp, and really easy to work with:


21⁄2 cups unbleached all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (two sticks) chilled unsalted butter cut into small pieces

1/4 to 1⁄2 cup ice water


Combine the flour, salt and sugar in a food processor. Pulse a few times to combine.

Add the butter pieces. Pulse 12 to 15 times, holding each pulse for one second. The

mixture should resemble coarse meal with some pea-size butter lumps.

IMG_0021Add 1/4 cup of ice water in a slow steady stream through feed tube and pulse 2 to 3 times. Pinch a small amount of the dough with your fingers to see that it holds together. If the dough does not hold together, add more water, 1⁄2 tablespoon at a time, pulsing until incorporated; then test the mixture again. Turn the dough out onto a silicone mat, and divide into two equal portions. Place half of the dough mixture on a large square of plastic wrap, with the heels of your hands press the mixture together until the dough forms one piece.

IMG_0022Flatten into a disk and wrap well in plastic wrap; repeat with the remaining dough. Refrigerate the dough disks until firm, at least 1 hour. Can be kept in the freezer up to 3 months. Before rolling out, remove the disks from the refrigerator, and let stand at room temperature for 20 to 30 minutes to soften.


We used round scalloped cookie cutters, as well as leaf-shaped cutters, which would also be a showstopper for full size pie crust embellishment!


We got creative topping our wee pies, with scallops, lattice, and cutouts!


For mass production, it would go quicker to stick with one design, but when baking for fun or with kids, getting creative with the designs is what it’s all about.


A pastry wheel helps in cutting the lattice pieces, and the trusty Fletcher’s Mill wooden rolling pin and silicone pastry mats were the perfect tools for rolling out the crust.


(TIP: First, keep your ingredients cold. This is the secret to keeping the crust flaky, so we suggest you cut all the bottom disks, and leave the second disk of dough in the refrigerator until you are ready to make the tops. Also, take care not to roll the crust too thin, or the pies will break when taking them out of the muffin tin! It is best to let them cool a bit in the pan , then use a small offset spreading spatula to gently lift them out and onto a cooling rack to complete the cooling process so that the bottoms don't get soggy.)

Try these pies at home, and tell us about it in the comments!


By Beth Brown, Kitchen Store Specialist

NutriMill Dough Enhancer

Dough enhancer: what is it, exactly? Some bread recipes call for it, others don’t. Is it really necessary? Does it even make a difference? Well, we decided to celebrate back to school season by conducting our own little science experiment! Of course, we took pictures to share our findings with you. It’s totally scientific, you guys.

Background: Dough enhancer is a compound blend of whey, yeast, salt, corn starch, and honey - among other things - that claims to provide fluffier bread, enhance the natural flavor, and provide a softer texture. The NutriMill Dough Enhancer is also gluten free, so it can be used with gluten free baking, where good texture can be harder to achieve than in regular baking.

The experiment: What will happen if you bake two loaves of equal weight, one containing dough enhancer, the other not? Will there be a noticeable difference between the two loaves?

My hypothesis: The dough enhancer will provide a noticeable difference in the rise and texture of the bread vs the non-enhanced loaf.

Dough Enhancer

Using my favorite bread recipe, the Bosch Universal Mixer, and an Escali scale for scientific accuracy, I conducted my experiment.

photo 4  photo 3

Even after the initial mixing, the difference is becoming clear. I could really feel how much silkier and lighter the enhanced dough was. Note the smoother texture of the enhanced dough vs. the non-enhanced dough!

photo 5photo 1(1)

After rising for an hour, the difference is increasingly clear. The enhanced dough clearly rose better than its counterpart. (Tip for proofing bread: The countertop can be too chilly for dough, especially in Alaska. Placing your dough, covered, in the oven with just the light is a nice, warm proofing environment. The heat from the light bulb creates just enough warmth for the dough to be happy, but not so hot that it bakes the dough.)

After shaping and weighing the loaves, they rose for another 30 minutes in the lit oven. Check it out! The dough enhanced loaf is still clearly winning.

After baking in the oven for 30 minutes, part one of my hypothesis was proven. The dough enhanced loaf rose much better and more evenly than the non-enhanced loaf. But what about the texture?

photo 3(1)

I, along with several willing volunteers, tested both loaves and came to the conclusion that the enhanced loaf was indeed fluffier, and had a more even texture and crumb.

photo 4(1)

Hypothesis: Proven! According to my research, dough enhancer can also improve the shelf life of your bread. Our loaves didn’t last long enough to find out! We served our loaves with homemade rhubarb preserves, and honey butter.

photo 5(1)

Try the experiment yourself with your favorite bread recipe! We’d love to hear about the results. Trust us, this science experiment has delicious results!

Nana’s Famous Bread Recipe:

5 Cups warm water

2 Eggs

2 TBS yeast

1/3 cup sugar

1/3 cup oil

12-14 cups flour

3 TBS dough enhancer

1 tsp salt

In the bowl of your mixer, make a sponge by combining the warm water, eggs, two heaping tablespoons of yeast (SAF yeast is the best!), sugar, and oil. Mix gently and let the mixture get bubbly, for about ten minutes. Add six cups of the flour, until the mixture looks stringy.

Bosch Universal Mixer Kneading Bread Dough

Add dough enhancer and salt, and knead for five minutes in mixer. Add the rest of the flour, a cup at a time, until the dough is moist and stretchy, but not overly wet or sticky, continuing to knead in your mixer. After the desired consistency is achieved, place the dough in large bowl, oiled, and let rise for an hour.

After rising, hand-knead the dough for five minutes and shape into four loaves. Place the loaves in well-oiled bread pans, and allow to rise for another thirty minutes.

Bake at 375 for thirty minutes until dark golden brown on the top. Rub the tops of the hot loaves with butter for a beautiful finish!


By Beth Brown, Kitchen Store Specialist

Instead of being completely devastated by the change in weather and the looming winter, I decided to celebrate the fall by whipping up the perfect combination of carbs and comfort: butternut squash ravioli!

Butternut Squash Ravioli - Allen & Petersen

What’s not to love about tender, homemade pasta dough packed into pillows full of delicious butternut squash, topped with drizzly butter and crumbled walnuts? Yeah, nothing. Trust me, and try this recipe to cure your colder-weather blues. Paired with a delicious side, this would be perfect for a fall dinner party. Or, you could have your own private party, and eat them all yourself. Your choice!

Butternut Squash Ravioli - Allen & Petersen

Never made butternut squash ravioli? I hadn’t either. This recipe was simple and really fun to make, with the help of the KitchenAid mixer and food processor, the Atlas pasta maker, and our pastry cutter and ravioli stamps. Having next-to-no experience with homemade pasta, I went with a simple egg noodle recipe from KitchenAid.

Butternut Squash Ravioli

First, preheat your oven to 400 degrees. Pierce your butternut squash on all four sides (I used a paring knife) and cook in the microwave for 3 minutes, flipping half way through.

Butternut Squash Ravioliphoto 3

This helps the squash soften a bit before cutting. Cut the squash in half length-wise, scoop out the seeds, place on a cookie sheet and brush generously with olive oil. Cook for 35-45 minutes until fork-tender.

photo 4photo 5

While that is cooking, sauté half an onion, diced, with one clove of minced garlic in olive oil until softened.

photo 2(1)photo 3(1)

Combine this with the cooked squash, ¼ teaspoon of cinnamon, 2 tablespoons olive oil, and salt and pepper to taste in your food processor until smooth.

photo 1(1)photo 1(2)

IMG_0119photo 4(2)

For the pasta dough, put 3 ½ cups all-purpose flour, sifted, into your KitchenAid mixer bowl (outfitted with the flat beater attachment), along with 1 teaspoon of salt. In a clear measuring cup, break four eggs, making sure the liquid reaches 7/8 of a cup. If it doesn’t, add water, one tablespoon at a time, until it does. Turning the mixer to speed 2, slowly add the eggs until the dough is coarsely blended. It will probably still look crumbly. If it looks really floury still, add one or two more tablespoons of water until the dough is crumbly but not dry.

photo 2(2)

Hand-knead the dough for about a minute, until you can form it into balls. I separated my dough into four balls. Cover them with plastic wrap and let the dough balls rest for at least half an hour. This helps the gluten to process so your dough will be easier to flatten without stretching back.

Homemade Pasta - Allen & Petersen

Despite the warnings in the instructions that pasta dough could be finicky, I found it simple and pretty forgiving, so don’t be shy. Once you try homemade pasta, you’ll never want to go back! When your dough has been sufficiently rested, shape them into square disks, flattening them to fit into the pasta roller.

Atlas Pasta Roller - Allen & Petersen

Set up your pasta roller and clamp it to the counter top. Make sure to start on the setting with the rollers furthest apart and start to feed the dough through, one disk at a time. Sometimes you may have to run the dough through twice on the same number before moving the next.



I ran the dough through from setting one up to six. You don’t want it to be too thin for ravioli, or it will break while cooking.

Butternut Squash Ravioli - Allen & PetersenButternut Squash Ravioli - Allen & Petersen

Once you have a nice, smooth, long sheet of dough, lay it flat on a clean surface, and use a scoop or small spoon to place small amounts of filling on half the dough, spaced evenly, as pictured.

Wet the edges and in between each scoop with a little water, so the raviolis will seal. Then, carefully fold the other half of the dough over the top, pressing down gently just around the filling, pushing out the air as you go.


If your raviolis are too puffy with air, as my first attempts were, poke them with a tooth pick to get some of the air out, and squish the hole closed again. If there is too much air inside, it could burst while cooking. It sounds complicated, but it’s really very easy once you get the hang of it!


I alternated using the pastry cutter and the ravioli stamps. Save any edges of dough, because you can run it back through the pasta maker!

Butternut Squash Ravioli - Allen & Petersen

IMG_0107photo 5(3)

Once your raviolis are formed and pinched together, cook them in boiling water (add a splash of olive oil to the water, to help them not stick together). Let them cook for 3-6 minutes, depending on the size and thickness of your ravioli.

photo 4(3)IMG_0110


To test their doneness, cut one in half. If you don’t see any white line, which signifies any uncooked flour, they’re done! Try not to eat them all before you make your sauce.

Butternut Squash Ravioli - Allen & Petersen

For the sauce, we simply melted butter and added some crumbled walnuts. The butter and crunch of the nuts combined with the tender pasta and rich, sweetness of the filling perfectly! Is your mouth watering yet?

Do you have any favorite pasta tips or recipes? Tell us about it in the comments!

By Ashley Adams, Kitchen Store Specialist

One culinary delight that goes hand in hand with summer is the s’more. There isn’t much better than the combination of crisp graham cracker, rich chocolate, and squishy sweet marshmallow all sandwiched together in delicious gooey chocolate mess!

We’ve all grown up making and eating them, and the recipe is pretty standard, so how can you improve this classic campfire favorite? Make it from scratch! As with most things, homemade is better, and s’mores are no exception. We started by making homemade graham crackers. Graham flour gives these crackers their distinct taste- it is stone rolled and has a coarser texture and almost nutty flavor. Sweetened with honey and rolled thin to give them crunch, these graham crackers made the perfect base for our s’mores.

Next we topped them with oversized marshmallows made from scratch. Once you make homemade marshmallow you will never want to settle for the dry, flavorless ones out of a bag. Homemade marshmallows are smooth, creamy, melt-in-your-mouth squares of billowy goodness.




2 cups graham flour

1 cup all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 cup margarine, softened

1⁄2 cup packed brown sugar

1/3 cup honey

1⁄2 cup milk

Cinnamon & Sugar (optional)


  1. Sift together the whole-wheat flour, all-purpose flour, baking powder and baking soda; set aside.
  1. In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and

vanilla. Cover dough and refrigerate overnight.

  1. Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough into quarters. On a well

floured surface, roll the dough out one quarter at a time into a 5x15 inch rectangle. Divide into rectangles

using a knife. Place rectangles onto ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker,

sprinkle with a cinnamon sugar mixture before


  1. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.


Spread with peanut butter, Nutella or marshmallow cream or simply enjoyed with a tall glass of milk, these crackers are a perfect snack. And they make the perfect base for a decadent s’more.

Because marshmallows are essentially whipped sugar, gelatin, and flavoring it is important to use a high quality vanilla.

With ample high-quality Mexican vanilla these ‘mallows had a pronounced vanilla flavor that couldn’t be rivaled by any store-bought marshmallow.

They are incredibly easy to make, especially with the help of our Kitchenaid mixer, which does the majority of the work.




Start by reconstituting the unflavored gelatin with ½ cup of cold water in the bowl of the stand mixer. Let it sit while you mix the remaining ½ cup water, sugar, corn syrup and salt in a medium saucepan over medium high heat. Using a candy thermometer cook until the mixture reaches 240 degrees. Immediately remove from the heat.IMG_0011

Using a whisk attachment, turn the mixer on low speed and slowly add the sugar mixture down the side of the bowl into the gelatin mixture. Once it is all incorporated increase the mixer speed to high. Whip on high until the mixture becomes thick and the bowl is lukewarm, approximately 15 minutes. Add the vanilla and whip for another minute.



While the marshmallows are whipping, mix the corn starch and powdered sugar. Spray a 9x13inch pan with cooking spray and add the powdered sugar into the pan, making sure to cover up the sides as well. Shake the pan around to evenly distribute the cornstarch mixture and dump the remaining back into the bowl.




Spread the marshmallow mixture into the prepared pan and spread using a spatula sprayed with cooking spray. Dust with enough cornstarch mixture to cover.

Let the marshmallow sit for at least 4 hours, or overnight to set up. (If you are like us and you cannot wait- the marshmallows are super delicious, but it will be very, very messy!)


Turn the marshmallows out onto a cutting board and cut into squares using a pizza wheel dusted with the cornstarch mixture or sprayed with cooking spray. Lightly dust all sides with the cornstarch mixture. These marshmallows can be stored in an airtight container for 3 weeks. If they last that long!


We can’t wait to make some more marshmallows using cute cookie cutters and various flavors and toppings. How cute would they be on top of a cup of hot cocoa with peppermint flavoring. Or maybe dyed pink and cut into heart shapes, with the edges rolled in pink sanding sugar for Valentine ’s Day.  The possibilities are endless!


by Tina LeBaron, Kitchen Store Specialist


‘Tis the season of ripening gardens! Be sure not to let any of the earth’s fresh goodness and your summer laboring go to waste! I’m calling out to the amateur gardeners and the first time canners. The task of supplementing your winter pantry is not as hard as you may first think. So here I’m passing along to you the basics of canning - courtesy of Wasilla’s Chef Lucy - with Alaska's most abundant crop - rhubarb.


What you’ll need: a water bath canning pot, a jar rack or basket, a case of jars, some low sugar pectin from the grocery store, and your garden’s rhubarb.

Canning Supplies

Begin by filling your water bath about half way full and turn up the heat to bring water to a boil. Wash and chop the rhubarb into pieces - about an inch long. Drop them into a stockpot with a fourth or so cup of water, regardless of the amount of rhubarb since it will cook down and seep out into a juicy substance.

Rhubarb Jam

Also add in sugar to taste, or as according to the pectin’s directions. For a flavor twist, throw in fresh or frozen fruit, like strawberries or blueberries.

Jam 2

Once the fruit is as broken down as desired and boiling, add your pectin to act as a thickener. Stir to incorporate and dissolve, then bring back to a boil. Allow the fruit to simmer for about five minutes. And just like that, you are ready to can!


You can warm your clean jars first, in your water bath, but Chef Lucy recommends placing the jars on a cookie sheet and warming them in a 200-degree oven for about ten minutes. Next, use a large funnel if you have one, or just ladle the fruit into your jars.

Canning 2

After checking that the lids are clean and dry, twist the jar lids on and you’re ready to lower them with the canning rack down into the hot water. Let them be in the covered water bath for 25 minutes. Lastly, remove the jars carefully from the pot, we suggest using a jar lifter as the lids and glass will be HOT!, and set them aside until cool. Now you’ll hear the popping of the lids and know the job is done.

Jars in bath

Viola! You now have accomplished the basics of canning. For more, check out the Cooking School’s schedule for Chef Lisa's Cure Jam & Pickle Class.      jams

You can also explore other exciting flavor combos and current tips for preserving in one of our favorite cookbooks, Canning for a New Generation.




By Christina Moff, Kitchen Store Specialist

Popcorn Cubes

We’ve all heard this phrase about ten thousand times. But why think outside the box when you can think about what to put inside of it? A big trend over this last year has been making foods more interesting and changing sizes and shapes seems to be the most popular.

The Rice Cube is one of the best gadgets you could buy to make fun, inventive appetizers and even add-ins for main dishes. For example, one fun new thing I discovered was a popcorn cube.

rice cube

I used the sweet popcorn glaze recipe from as the binding agent and it also gave the popcorn that nice carnival flair. It was probably the easiest snack I’ve made, plus it was fun!

You can take just about any pliable food, (cookie, brownie, fudge, hamburger, or sausage) follow the simple Rice Cube process and create something that will wow your guests but also allow them to have a great time making it themselves.

In the culinary world, presentation and appearance is often valued just as highly as taste and texture.  Sushi is becoming one of those foods that everyone wants to make. It's beautiful, tasty, cultural and always a crowd pleaser. It can, however, be tricky to make: there are mats, paddles, and specific rice to use. Most times the whole process kind of throws people off, for some it takes too long or they just cant get the hang of it.

The Rice Cube is specifically geared toward making sushi. Not only is it simple enough to do that 3 year olds are making their own sushi, but its fantastic for those picky eaters who want to know exactly what goes into their food. With the rice cube you could have a DIY (also a big fad) dinner party, and everyone would be satisfied. And not to mention all the compliments for being the most creative host/hostess out there.

Popcorn Cube2

If you’re creative, or just looking for a fun way to make little snacks and things, then the Rice Cube is for you! Check out their website for videos and yummy fun recipes you can make with you own Rice Cube. Stop in at the Wasilla store for a demonstration and purchase.