Today's Kool Idea: Micro S'mores - Microwave S'more Maker

Guess what The Daily Kool found out? There is actually a National S'mores Day, and it's today (August 10)! Ah, s'mores...the delicious gooey campfire treat that is made up of graham crackers, chocolate and marshmallows. These are even worse than those potato chips (sorry, Lays). There is no way we can eat just one...we need "s'more, s'more!" Hence, the name. Bet you didn't know that, did you?

We have to admit that we're a bit confused, though...it happens to us often, we're afraid (must be the sugar high). Why on earth is National S'mores Day in August when National Camping Month is June? Darn it...now we have yet another excuse to indulge in this decadent dessert. Our taste buds might be cheering, "Hooray," but our ever-expanding waistlines are shouting "No way." No doubt about it, taste buds win hands down. There's only one problem. How do we make s'mores at home without the benefit of a roaring campfire?

Check out the Micro S'mores microwave s'mores maker. We came across this nifty little gadget while watching the cooking show on QVC yesterday...Sunday's cleaning day, and we do need some non-cartoon entertainment every once in a while. Anyway, Micro S'mores (complete with recipe book) claims to make the most delicious s'mores you've ever had in ten seconds or less. The process is simple...just load the Micro S'mores with a graham cracker, chocolate and one marshmallow (don't forget to top with another cracker), pop on the lid and microwave on high for 10 seconds. The domed cover is apparently designed to ensure even microwave energy distribution from the inside out, keeping the graham cracker crisp while completely melting the chocolate and marshmallow. At the same time, the auto-plunger applies just the right amount of pressure to form the perfect s'more.

While it is unlikely that the Micro S'mores will yield that true roasted marshmallow flavor of a traditional s'more (really, how could it?), it certainly offers a yummy alternative. Plus, if it works as well as it seems to on television, The Daily Kool is absolutely sold. The overwhelming positive reviews suggest that the Micro S'mores is just as great as it seems. Sure, we could probably produce passable results with a simple tea light and save the $22 or so. But the Micro S'mores seems like a lot of quick, kid-friendly fun. Plus, it'll give us a great opportunity to experiment with different s'mores flavors, right in our kitchen. How "kool" is that?

We love that the order actually comes with a set of two individually boxed items. We'll probably give the second one as a housewarming gift. Think of how impressive it would be to fill a large basket with the Micro S'mores, surrounded by packages of graham crackers, cookies, marshmallows and different types of chocolate. Oh, yeah...our friends love us. In the meantime, try this twist (albeit extreme) on a genuine classic. Enjoy!

Caramelicious Cookie S'mores
Ingredients
two oversized chocolate chip cookies
1 caramel-filled chocolate piece, your brand of choice (we like Ghiradelli)
1 large marshmallow

Directions: Place the caramel-filled chocolate piece on one cookie, top with a marshmallow, and top with the second cookie. Put it into the Micro S'mores and cook for 7-10 seconds.

Note: If you're going the traditional way, heat your marshmallow over a fire. Place the chocolate onto a cookie. Top one cookie with your toasted marshmallow and close like a sandwich.

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Today's Kool Idea: Lehman's Best Cherry Pitter

One of the most wonderful things about the summer is the abundance of fresh Bing cherries. Dark and sweet, this cherry is one of our all-time favorite fruits. We've been known to go through bushels of them in a sitting. Another funny story about our older brother growing up (we've told a few of them!)...our grandmother somehow convinced him that if he ever swallowed a pit, a real cherry tree would grow in his tummy. Talk about traumatizing a child...gotta love it, especially as a younger (and often tortured) sibling! Hence, our poor brother, though he loved them, hardly ever ate cherries for fear of what would happen...what a wuss!

Our children also love cherries, but have no qualms about recruiting us for cherry pit removal. So, being the ever loving parents that we are, we spend lots and lots of time sitting in front of the television hand-pitting cherries with our sharpest paring knife. Anyone who has kids can probably appreciate our misery. Dissecting cherries one at a time by hand is...well, the pits. There has to be a better way, and so we just decided that it might be time to find ourselves a cherry pitter.

After doing a bunch of research, it looks like Lehman's Best Cherry Pitter is just that...the best. The company boasts how effective it is at removing pits quickly without bruising or crushing the cherries...we're all for less mess and no wasted fruit! It's actually pretty reasonably priced at around $35 also. Basically, the stainless steel punch rod forces the pit through a gasket into the see-through waste container, then automatically lifts the cherry and drops it into the bowl. We love being able to place several cherries into the feed tray, instead of handling them one at a time. Imagine effectively pitting dozens of cherries in just minutes..what an amazing time saver. Plus, the parts are dishwasher safe...who could ask for more?

There is only one possible catch that we can envision with Lehman's Best Cherry Pitter. It's unreasonable to expect perfection each and every time, so we can imagine a cherry or two sneaking into our bowl unpitted. And, assuming that each pitted cherry really does come out whole and virtually undamaged as the company claims, it might be easy to miss a particular cherry that still has a pit inside. Not a huge problem when just eating cherries for their simple enjoyment, but definitely a consideration when baking fresh pies and cobblers for dinner guests. So, we'll just have to put out a small disclaimer, and pray that everyone's dental work is up to date.

Regardless, Lehman's Best Cherry Pitter is worth the risk of an occasional escapee. We'll probably keep a pretty close eye on the hopper to make sure each pit does indeed come out. The best part? This pitter looks safe and easy enough for children to use. Anyone who reads our blog knows we're always looking for ways to put our kids to work...under the guise of fostering independence, of course (sneaky, sneaky)! Ideal for canning, freezing, dehydrating and baking, Lehman's Best Cherry Pitter is a definite "kool" idea for enjoying one of the summer's sweetest treats.

Refreshingly "Kool" Cherry Soup Recipe

Ingredients:

• 1/4 lemon, peeled and seeded
• 1 3/4 cups water
• 1/2 cup sweet red wine
• 2 cups pitted sweet cherries
  
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1 1/2 teaspoons cornstarch

Directions:

1. Chop peeled and seeded lemon into small pieces and blend with water until it forms a smooth pulp.
2. Put the lemon pulp, cherries, sugar and cinnamon in a medium, heavy-bottomed saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes.
3. Dissolve the cornstarch with a little water and add with the red wine to the soup mixture.
4. Stir constantly over low heat until slightly thickened.
5. Cool to room temperature in an ice-water bath, then chill for at least 30 minutes in the refrigerator.
6. Remove cherries with a slotted spoon and blend until coarsely chopped.
7. Stir the cherries back into the soup mixture and serve.
   

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Today's Kool Idea: Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker

The Daily Kool family has always toyed with the idea of getting an ice cream maker for our home. As parents, we are often concerned about controlling the quality of ingredients in the food our children eat. Store-bought ice cream often has additives, so we often prefer the premium brands...hey, if we can't pronounce it, we certainly don't want to eat it. But, wow. Premium ice cream definitely comes at a premium price. An ice cream maker may seem like a perfect solution, but since no one in our household can ever agree on one flavor (heaven forbid), we always figured it would be a wasted investment...until now.

Check out the Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker...yep, it can make two different batches of ice cream at the same time. How "kool" is that? This sleek machine is fully automatic and can produce one or two quarts of frozen dessert in about 20 minutes. Cuisinart boasts the smoothest and creamiest ice cream, frozen yogurt and sorbet with this attractive appliance...all at the touch of a button. Made of heavy grade plastic (available in black or white) and brushed stainless steel, this just might be the ice cream maker we've been looking for. A control switch is easily set to activate both bowls or just one. We love having the option of simultaneously producing either one or two quarts of one flavor, or one quart each of two different flavors. Plus, the machine is easy to clean...a definite requirement in our family.

Making ice cream in the Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker seems like a breeze. Simply stick the double-insulated bowls in the freezer for 6-12 hours, then place them in the base. This is a critical step, since well-chilled canisters and cold ingredients are the key to success with this and any other ice cream maker. Insert the plastic paddles into the machine and place the cover units on. Select the one or two side option, turn on the motor and pour the mix into the unit through the easy pour spout. The plastic covers make it easy to see how the base is coming along. Voila...in about 20-30 minutes, it's time for dessert!

There are definitely a few things to keep in mind when deciding to purchase the Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker. Although it looks pretty sharp with its long, low profile, the dimensions of this machine make it just too large to sit out unless it's being used daily...though that is a possibility with the ice cream fanatics in The Daily Kool household. But most of us should plan on having a place to store it when not in use. Also, we understand that the machine is pretty loud when operating...just something to keep in mind with guests and children who are sensitive to noise. If there's space, it might be easier to just keep the bowls in the freezer all the time for an impromptu craving. Just make sure to keep the bowls in a plastic bag to avoid freezer burn when removing.

We love stuff in our ice cream..nuts, cookie bits, candy, fruit, pickles (just kidding). The Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker says to add any special ingredients in the last five minutes for best results and a truly individual concoction. Only one problem...if the pieces are any larger than a chocolate chip-sized small dice, they can jam up the mixer. This may be fine for the kids, but we adults like chunks in our ice cream...big, big chunks. For us, it'll just be easier to incorporate our mix-ins with a rubber spatula after the ice cream is made. We also prefer a firmer texture with our ice cream, so we will likely transfer the desserts to our beloved Lock and Lock storage containers and place them in the freezer for a couple of hours before enjoying. However, frozen yogurt should be eaten immediately or it might become a bit too hard and lose the smoothness commonly associated with it. The machine does come with a recipe book for ice cream, sorbets, sherbets, frozen yogurts and mixed frozen drinks (with or without alcohol), and there are countless lower-calorie recipes online for the more diet-discerning palette.

For anyone interested in experimenting with different flavors, making sorbet and ice cream at the same time, or simply satisfying everyone in the family with individual tastes, the Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker definitely seems like the way to go. What a pleasure it would be to know exactly what goes into our frozen desserts, eliminate processed ingredients and control the sugar content. Here's an easy recipe for vanilla ice cream that is perfect for kids and those of us who are kids at heart. Enjoy!

Quick and Easy Vanilla Ice Cream

Ingredients

• 1/2 pint light cream
• small can of condensed milk
• 1-2 teaspoons pure vanilla extract (according to taste)

Directions: Place all ingredients in a mixing bowl and mix until smooth. Chill in the refrigerator, then transfer to Cuisinart ICE-40 Flavor Duo Ice Cream, Frozen Yogurt & Sorbet Maker. Freeze according to manufacturer instructions.

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Today's Kool Idea: Purina Frosty Paws Frozen Ice Cream Treats for Dogs

Yesterday, we returned from our gluttonous trip to our local Carvel ice cream shop on a euphoric sugar high. Oh yeah...The Daily Kool family has officially kicked off our celebration of National Ice Cream Month! Needless to say, we were in a fabulous mood when we walked through our front door. Of course, so was our lovable dog, Pepper...we may have mentioned him a few hundred times or so in our previous blog posts. Well, Pepper (as usual) was beside himself with joy when we came home, wagging his tail a mile a minute to show how excited he was to see us. We're telling you, there's not much that beats the feeling of unconditional love from a furry friend.

Wait a minute...did we say unconditional? Because when Pepper got closer to lick our faces (hey, he's a French poodle, after all), he literally took a giant sniff of our ice cream breath and reeled back from each of us in indignant shock. Okay, we realize we're attributing human characteristics to our dog (doesn't everybody?). But seriously, you should have seen the accusatory look on his face before he pointedly turned his doggie butt on us and walked away to pout on his bed. Yep, Pepper's big brown eyes can really bring on the guilt. No doubt about it, our dog wanted to be a part of July's National Ice Cream Month holiday.

It's a good thing we keep a box of Purina Frosty Paws frozen ice cream treats for dogs in the house for emergencies like this. Opening the freezer to take out one of these delicious and refreshing treats was just the ticket. Keep in mind that we say delicious from a dog's perspective, of course...though we were curious how doggie ice cream would taste, it just took one look at the first couple of ingredients to immediately curb our temptation. Dried whey and animal fat? Yuck!

Pepper sure does love his Purina Frosty Paws, though. Each box is available in two flavors (original and peanut butter), and comes with four individually packaged treats. They kind of look like the ice cream cups with the wooden spoons we used to get at camp when we were kids. We simply peel off the top of the frozen ice cream cup, and watch as our pampered pooch attacks it voraciously. And, because they're fortified with protein vitamins and minerals without the added sugar artificial flavors or colors, we can feel really good about giving them to him. Be forewarned, though. You might want to give your dog his Purina Frosty Paws frozen ice cream treats outside...they can get kind of messy. Then again, perhaps Pepper is a sloppier eater than most...his fancy poodle haircut is kind of deceiving.

If you're looking for a more natural and homemade frozen concoction that your dog will love, check out the recipe below, made with all natural plain yogurt. FYI, true dairy products are not really good for dogs, but yogurt contains much less lactose than regular milk. Plus, many veterinarians recommend yogurt to help maintain a healthy digestive tract in dogs, particularly if they are prone to yeast infections. You might want to get the okay from your own vet first, though. Thank goodness Pepper doesn't have these problems...we just give him the occasional treat because he loves it!

If we feel that ice cream is one of the true pleasures designed to help beat the insufferable heat and humidity of the summer, it's safe to assume that it would be the same for our four legged friends. Purina Frosty Paws frozen ice cream treats for dogs are a convenient and healthy way to share the joy of ice cream with your beloved pet. The best part? Many of the local supermarkets carry them in the freezer section. Definitely a "kool" idea.

Homemade Frozen Ice Cream Treats for Dogs

Ingredients:

• 32 oz. plain yogurt...we use Stoneyfield or Dannon (not fat-free)
• 1 banana, mashed
• 2 tablespoons peanut butter
• 2 tablespoons honey
  
• 2-3 handfuls of blueberries, optional

Directions: Mix all of the ingredients together in a blender and pour into ice cream trays or cups. Freeze for at least 3 hours.

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Today's Kool Idea: Carvel Ice Cream and Ice Cream Cake

Guess what The Daily Kool found out the other day? July is National Ice Cream Month! Apparently, President Ronald Reagan decided to help out the International Dairy Foods Association (IDFA) back in 1984 by recognizing this cool and creamy treat. How we possibly could not have known about this is beyond us...but, we would be remiss if we didn't honor President Reagan's memory by throwing ourselves wholeheartedly into the spirit of this very important holiday, right? Since the third Sunday of July is officially National Ice Cream Day, The Daily Kool will be featuring some "kool" ideas and recipes over the next week in celebration of this event. Oh yeah...we're definitely going to take advantage of this legitimate excuse to indulge in one of our sweetest obsessions!

Let's kick off this party with perhaps one of the most recognized names in the ice cream industry...Carvel. Carvel is the nation's first retail ice cream franchise, whose ice cream treats and cakes have been a tradition in The Daily Kool family for years. Carvel has been making ice cream fresh daily for over 75 years and is home of the original all ice cream cake. Ah yes...a birthday party in our family just wasn't complete without a Carvel ice cream cake when we were kids. Just picture it...two flavors of luscious ice cream, piled high and brought together with an extra-thick layer of Carvel's famous chocolate crunchies right in the middle. Just thinking about it has us practically drooling. We're definitely taking the kids out for some Carvel today.

Taking a trip to our local Carvel ice cream franchise is a special treat. It is particularly child-friendly, with glass displays that are just the right height for little ones to select their flavors without our backs going out from having to lift them to see inside. Plus, the newest locations have these amazing rainbow sprinkle dispensers so the kids (okay, and adults) can have fun making their own colored concoctions. Everyone has their favorite flavor, and each expresses his/her individuality with proper aplomb. Our oldest son has fairly simple tastes with a simple cup of chocolate/vanilla swirl, while our youngest is a bit more creative with his combination of rainbow sherbet and M&Ms...yeah, it kind of grosses us out also. To the men of our family, a trip to Carvel is not complete without one of their famous flying saucers...in fact, our father used to buy reams of the sandwich cookie (minus the ice cream) at least once a month so he could eat them straight from the freezer. Cherry vanilla is the ladies' all-time favorite flavor...with extra bing cherries, of course. Add a bunch of chocolate crunchies to the top and we are completely enthralled in our nostalgic bliss...not to mention a major sugar rush!

With over 500 ice cream stores and ice cream cakes available in over 8,500 supermarkets nationwide, Carvel treats are definitely a great way to keep "kool" this summer. In case you don't have a Carvel nearby, we've included instructions for making your own ice cream cake and the recipe for Carvel's famous chocolate crunchies...we couldn't believe how easy they were to make! Have we mentioned how excited we are about National Ice Cream Month? Enjoy!

Easy Ice Cream Cake
Supplies and Ingredients:

• 9" x 3" springform pan
• 9" cardboard or styrofoam cake disc
• metal spatula
• 2 gallons of your favorite ice cream (make one vanilla, if decorating)
• 1 box Nabisco famous chocolate wafer cookies (oreo cones or crumbs work well also)
  
• 1 bottle of chocolate Magic Shell coating
  

Directions:

1. Chill the springform cake pan for a couple of hours in the freezer.
2. Take the first ice cream flavor (again, vanilla, if decorating) out to soften for about 15 minutes to give it a soft-serve (but not runny) consistency.
3. Place the cake disc in the bottom of the pan.
4. Using the metal spatula, spread vanilla ice cream all around the sides of the pan to about 1/2" thickness.
5. Fill the pan about half-way up with your preferred ice cream flavor. Freeze until firm.
6. While the first layer is freezing, chop up enough chocolate wafer cookies in a food processor to make about 2 cups. Add magic shell, a little at a time (about 1/2 bottle or so), until crumbs are completely coated, but not soaking wet. Set aside, but do not refrigerate.
7. Once the bottom layer is completely frozen, use your spatula to spread the chocolate crunchies in an even layer on top.
8. Fill in the last half of space with vanilla ice cream (again, if decorating). Make sure to heap the ice cream above the rim level. Then, use the metal spatula in a horizontal motion to scrape across the pan top, removing excess ice cream to create a flat surface.
9. Chill for a couple of hours until completely solid.
10. To unmold, run the sides of the pan under warm water until you notice a little melting along the pan sides. Place the cake pan on top of a bowl, unlatch the pan hing and press the sides down while removing the pan bottom. Transfer to a plate and chill again before decorating.
11. Decorate any way you want, but make sure to work as fast as possible so the cake doesn't melt...we let the kids do it (we time them at five minutes), using gel, ReddiWhip whipped cream and sprinkles all around.
12. Chill the cake one more time before serving.
    

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Today's Kool Idea: Party on the Go Food & Dessert Travel Caddy with 4 Inserts

Every year, the summer is filled with picnics, barbecues and other casual gatherings for The Daily Kool family. Most of these get-togethers are pot-luck events where everyone brings a dish for the guests to share. Needless to say, tables are always filled with a ton deviled eggs, fruit platters, sandwiches and cupcakes galore. So much for shedding those last few (okay, or forty) pounds...sigh. Since most of us tend to bring homemade items as opposed to pre-made trays, we are always looking for convenient travel caddies to hold our food.

Check out today's special value on QVC...the Party on the Go food & dessert travel caddy with 4 inserts. Seems like a pretty "kool" idea, and just what we need to transport our munchies. The set includes four different interchangeable trays...a travel caddy with lid, cupcake/muffin tray, deviled egg tray, 12" round tray, and veggie/chip and dip tray. These inserts are perfect for customizing the carrier for the type of munchies we're bringing to the party. For about $26 (including shipping), the Party on the Go food & dessert travel caddy is not a bad deal...The Daily Kool would certainly get our money's worth.

We love that the Party on the Go food & dessert travel caddy has a lid (complete with handle) high enough to protect our goodies...too often, our food gets mushed on top from covering it with tin foil or plastic wrap. We also like that this product comes in five colors to choose from...we are partial to the purple and blue. Achem, excuse us...lilac and sky. The only thing we're not thrilled with is that the caddy can only accommodate one tray at a time. While we understand this for the food itself, it would be so much more convenient if it included some way to store the extra pieces we're not using at the time. At least all the trays nest together for compact storage when not in use, though.

Despite our little pet peeve about where to put the unused inserts, the Party on the Go food & dessert travel caddy is certainly worth our order. Our plan is to test it out with our basic (and kid-friendly) deviled eggs for the pool party we're going to next week (see recipe below)...good thing our QVC orders tend to arrive pretty quickly. We even picked up a few extra sets as hostess gifts...we're sure our friends will appreciate how easy it is to create an attractive presentation with this product. The smart and stylish Party on the Go food & dessert travel caddy can be used year-round and certainly seems ideal for any type of casual entertainment...a definite "must have"...at least for The Daily Kool family.


Our Basic Deviled Egg Recipe

Ingredients:

• 12 hard-cooked eggs, peeled and cut lengthwise
• 1/2 cup mayonnaise (we like Hellmann's)
  
• 1 teaspoon dry ground mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon ground black (or white) pepper
• Paprika for garnish

Directions:

1. Remove the egg yolks and place into a small bowl, mash with a fork.
   
2. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
   
3. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
4. Select the deviled egg tray and place it in your Party on the Go food & dessert travel caddy.
   
5. Place deviled eggs in the caddy, cover with lid.
6. Refrigerate up to one day (but at least one hour) before serving.
   
   

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Today's Kool Idea: Weber's Way to Grill Cookbook

Summer vacation is finally here, and if you haven't done it already, it's definitely time to break out the barbecue grill. Many childhood memories feature Dad commanding our little charcoal grill, while the rest of us frolicked in the pool. Unfortunately, his skills were pretty much limited to puck...achem, hamburgers and hot dogs. The side dishes more than made up for it, though...particularly Mom's amazing pasta salad. Besides, it's more about the joy of being in the company of family than about the food, especially for the kids...yeah, right!

We were hanging out at our local bookstore a couple of weeks ago and came across the Weber's Way to Grill cookbook. A quick peek inside was all it took to determine that this was a definite "must have" in The Daily Kool household. Jamie Purviance, accomplished chef and teacher, has impressed us with this cookbook in so many ways. Diverse recipes, detailed instruction and beautiful photography are just the beginning. We love how Weber's Way to Grill focuses on culinary details to produce a winning meal every time, instead of settling for the mediocrity (sorry, Dad) that comes with just "winging" it. Clearly a lot of thought and effort went into the organization of this book. Weber's Way to Grill is chock-full of tips to maximize the flavor of your beef, chicken, pork, seafood, vegetables and even fruit, along with tempting side dishes to complement every recipe. Plus, there is an entire section on grilling basics that gives equal coverage to wood, charcoal and gas techniques. The resource section complete with rubs, marinades and sauces are worth the price of this amazing cookbook alone...not to mention the grilling guides that help to ensure cooking perfection...yes, even for Dad.

Weber's Way to Grill is one of the most comprehensive cookbooks on the market today....an all-in-one master class in every way. It is definitely an indispensable asset for novice and expert grillers alike. Dad is getting this one from the kids for Father's Day...a perfect gift, especially since we're planning on barbecuing dinner that night anyway. Okay, so the gift might be more for us than our father. Here's hoping we can get a medium rare steak out of the deal!

Check out this terrific recipe from Weber's Way to Grill. And, if all else fails, we've also included Mom's famous pasta salad. Enjoy!


Garlic-Crusted Rib-Eye Steaks
Paste Ingredients
4 large garlic cloves
1 tablespoon kosher salt
1/4 cup finely chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon freshly ground black pepper

4 bone-in rib-eye steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat

Directions:

1. On a cutting board, finely chop the garlic, then sprinkle with the salt. Use the side of a knife to smash the garlic into a paste. Put the garlic paste into a small bowl and add the remaining paste ingredients.
2. Smear the paste evenly over both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
3. Prepare your grill for direct cooking over high heat (450-550 degrees F), and brush the cooking grates clean.
4. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to desired doneness. For medium rare, this will be about 6-8 minutes, turning once. Remove from grill and let rest for a few minutes before serving.
   

A Different Kind of Pasta Salad
Ingredients
1 lb box tri-colored rotini noodles
1 small jar sliced olives
1 small red pepper, chopped
1 small green pepper, chopped
1/2 cup mayo
1/3 cup red wine vinegar
1/3 cup vegetable oil
salt and pepper to taste

Directions

1. Cook noodles until al-dente. Drain well.
2. Combine all ingredients. Refrigerate at least 2 hours or until ready to serve.
   

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Today's Kool Idea: Baker's Edge Nonstick Edge Brownie Pan

Every week, we try to spend a little time in the kitchen, fostering our love for baking. Lately, The Daily Kool family has become obsessed with baking the perfect brownie. You know which one we're talking about...moist and extravagant truffle-like brownies that have a crackly top, yet are tender with slightly chewy edges. Yum. A perfect edge is the pride and joy of any brownie baker, yet is often unattainable with a standard brownie baking pan.

Baker's Edge Nonstick Edge Brownie Pan is definitely not standard...but, it has certainly exceeded it! Look at how "kool" this gourmet baking pan is...its award-winning design has these patented sidewalls that circulate heat more evenly throughout the pan. No more mushy middles, and every individual serving boasts two perfect edges...fabulous if you're an edge family like we are. These days, we expect all high quality bakeware to have a premium nonstick coating for easy removal, and the Baker's Edge Nonstick Edge Brownie Pan does not disappoint (though we tend to grease our pans regardless). We love the recessed handles that make it easy to turn the pan upside down, but also appreciate the flexible nylon spatula the company has provided in case we want to take just one piece.

The Daily Kool simply does not believe in investing in a one-dish wonder. So, it's nice to know that the Baker's Edge Nonstick Edge Brownie Pan has been designed to fit all 9" x 13" recipes. Not only is it great for brownie, cookie bar and cake mixes...but, we can also use it for most of our casserole recipes. The company is coming out with a nonstick edge lasagna pan in the near future, but we actually plan on trying this dish out in the brownie pan...should be fine for a family of four. Plus, the Baker's Edge Nonstick Edge Brownie Pan is oven safe up to 500 degrees and broiler safe for even browning. Keep in mind that the interior volume is sized to accommodate approximately 11 cups, so make sure to plan your recipes accordingly. And, please do not put the Baker's Edge Nonstick Edge Brownie Pan in the dishwasher...in fact, all bakeware, regardless of whether it's dishwasher safe, will last much longer if hand-washed.

If there is one thing we've learned about kitchen items, never skimp on bakeware, and always get the highest quality your budget can possibly afford. It might seem a little extravagant, but indulge yourself with Baker's Edge Nonstick Edge Brownie Pan...and the reward will pay for itself in the years to come. This pan makes a fabulous gift for the home baker, and is bound to become a staple in your own kitchen. Now that we've completely worked up our appetite, we've shared our favorite brownie recipe for you below. Enjoy!

Cocoa Fudge Brownies

Ingredients for Brownies:

• 1 cup of unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar (we use light brown, but either is fine)
• 3 eggs
• 2 teaspoons vanilla extract
• 3/4 cup unsweetened cocoa powder, sifted
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup chopped walnuts, optional (but no brownie is the same without them!)

Ingredients for Frosting:

• 2-3 cups confectioner's sugar, sifted
• 1 cup unsweetened cocoa powder, sifted
• 1/2 cup (1 stick) unsalted butter, slightly softened
• 1/2 teaspoon vanilla extract
• 3-6 tablespoons warm water, as needed.
  

Directions:

• Preheat the oven to 350 degrees. Grease your Baker's Edge Nonstick Edge Brownie Pan and set aside.

Brownies: In a bowl, blend the melted butter and the sugars together. Blend in the eggs, vanilla, cocoa powder, flour, salt, baking soda and nuts (if using) in that order to make a smooth batter. Spoon the batter into the prepared baking pan. Bake for about 25 minutes, or until the middle is just set and does not seem wet and jiggly when touched. Check the brownies after 20 minutes so you do not overbake them (depends on how your oven cooks). Cool thoroughly in the pan.

Frosting: In a bowl, combine the confectioners sugar with the cocoa. Add the butter and cream with the dry ingredients. Add the vanilla and water as required to make a fluffy, spreadable frosting. Frost the completely cooled brownies and refrigerate for at least 30 minutes before cutting and serving. We prefer to eat our brownies cold, right out of the fridge.

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Today's Kool Idea: Caramel Apples for National Teacher Day

Tomorrow is National Teacher Day, and is part of a week-long celebration honoring our teachers. It is our children's opportunity to thank the special teachers in their lives for their hard work and dedication throughout the school year. Few professionals impact our lives as teachers do...each of us has undoubtedly had at least one teacher who profoundly affected and inspired us as children (and adults). Though we believe that teachers should be recognized every day, National Teacher Day is indeed an ideal time to join together with other communities and acknowledge how much we value and respect their contributions to our children's future.

National Teacher Day is met with much anticipation in The Daily Kool household. Our kids aren't satisfied unless they give presents to all of their teachers...homemade, of course. So, every year, we grab a bunch of extra-large Granny Smiths and make a perennial favorite...caramel apples. One of these delectable creations in a gift bag complete with ribbon and a handmade tag makes a perfect token for National Teacher Day. Trite? Perhaps, but seriously...these are incredibly well received by every teacher our kids have given them to. Plus, making caramel apples is a great way to bond with our children in the kitchen.

Caramel apples can be a fickle business...they are definitely not for the faint of heart. The biggest obstacle that most of us face is keeping that $@%&! caramel from sliding off the apple. Trust us...we empathize. After all, we have certainly had our share of unsuccessful caramel apple attempts. That's why The Daily Kool is here to help you create this delicious treat with minimal glitches and optimum success. Be aware, though...they won't necessarily be picture perfect...if you're unwilling to settle for anything less and are willing to pay a premium, feel free to leave it to the professionals at your local gourmet chocolate establishment, Mrs. Prindables or Amy's (award winning and our personal favorite). Don't worry...we won't judge.

The key to preventing the caramel slide is in the preparation of your apple. We use room-temperature apples only, washed thoroughly and then dried completely. This is extremely important...if your apple is not dry, it will not hold your caramel. Another trick is to make sure that there is no waxy residue on your apple. A quick scrub with a veggie brush has always worked for us, but you can always dip the apple in boiling water first...be careful to do this very quickly, though...otherwise it will be disastrous.

Once you get over the caramel hurdle, it is really incredibly easy to create scrumptious caramel apples. We have put the recipe we use below...don't expect homemade caramel from The Daily Kool here, though...remember, we are doing this with the kids, so we stick to the basics...and Kraft wrapped caramels, of course. Making caramel apples is a fun and rewarding activity to do with the kids. It is just a small way of expressing our gratitude for the difference teachers make in our lives every day. So, please take a moment to thank your teachers on National Teacher Day for bringing passion and a commitment to educating, inspiring and empowering our children. They deserve it!


Slow Cooker Caramel Apples

Ingredients:

• 2 packages (14oz each) Kraft wrapped caramels
• 1/4 cup water (or milk)
  
• 6-8 medium (or 3-4 large) apples (we like Granny Smith, but McIntosh, Gala, or Fuji work fine also)
  
• sticks for apples (we prefer craft picks with a pointed edge for better insertion)

Directions:

1. Prepare apples as described above. Insert pick (or stick) into stem end of each apple and set aside.
   
2. In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1-1/2 hours, or until melted, stirring frequently to prevent scorching. When melted, switch setting to LOW.
   
3. Line a baking pan with parchment paper...butter or spray with Pam.
4. Dip apple into hot caramel, turning to coat entire surface, spooning caramel over apples if necessary...please supervise your children carefully if they are helping with this step...the crock pot will be hot and caramel can scald.
5. Holding the apple above the pot, allow excess caramel to drip off, then scrape bottoms of apples and place on prepared pan.
6. Put the pan of coated apples in the refrigerator at least one hour to set thoroughly.

Note: Though we prefer to use a slow cooker for our caramel apples, you can also get great results with a large saucepan on medium low.

Another Note: We sometimes get more creative with this recipe by rolling the bottom of each freshly dipped apple (before refrigeration) into one of the following: crushed Oreo cookies, chopped nuts, sprinkles, mini M&Ms, etc. We wear latex-type gloves for this step to help firmly press the toppings. We have also drizzled dipped apples with melted milk, white and/or dark chocolate. The possibilities are endless!

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Today's Kool Idea: Gift of the Month Club for Mother's Day

Gift of the month clubs are always a successful, albeit expensive choice for a loved one. For the mother who seems to have everything (like ours), it's a unique and thoughtful gift that keeps giving. The Daily Kool has given several monthly club memberships as gifts over the years. Our favorites so far are Harry and David's Fruit-of-the-Month Club and Wolferman's Muffin Club. The quality and customer service of both companies has always been outstanding. Our only complaint is the lack of variety available. Oh, don't get us wrong...there are different delectable monthly features from each company. It's just that the choice is always going to be fruit from Harry and David and muffins from Wolferman's. What if we want both? Or something else added?

ClubsGalore seems to have come up with the perfect solution with their variety gift of the month club membership options. Not only do they have over 20 individual monthly clubs available, but you have the option of mixing and matching them, resulting a personalized combination that suits your mother's tastes. In other words, you can select the gourmet club for one month, the wine club for another and even the chocolate club for a third. You can even repeat any favorite club in a given month. We love ClubsGalore's unconditional guarantee...if your mother is not thrilled, she (or you) can cancel the gift of the month club membership at any time for a refund of the remaining deliveries.

Although we absolutely love the variety and options of the gift of the month club memberships from ClubsGalore, we do have one complaint. The website does not show anywhere what specific item is shipped in a given month for a particular club. We would much rather know, for example what each club is featuring in May, June and July so we can ensure the most personalized gift collection. ClubsGalore seems to be lacking in that flexibility. In due fairness, however, The Flying Noodle, a notable other gift club company (though they do not offer a variety option) does not give this kind of detail either. But seriously, folks...The Daily Kool wants details...lots of details.

Though we may not be privy to all the details we would like from ClubsGalore online, the variety gift of the month club membership option might still make it worthwhile. If you want to give your mother three months of total relaxation (for example), one month of tea, another of candles and yet another of bath and body might be the perfect gift of the month club variety for you. Of course, there are enough individual club memberships that are sure to please. For example, the menus and music (recipes and CDs) club is perfect for the mom who loves to create her own fine dining experience at home. There is also a pie club, cake club and even a cookie club for moms with an undeniable sweet tooth. Regardless of which options you prefer, ClubsGalore and even The Flying Noodle are definitely worth checking out for an unusual Mother's Day gift. If not...well, we still love Wolferman's and Harry and David!





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Today's Kool Idea: Junior's Cheesecake Cookbook

Picture the perfect dessert in your mind...rich taste, creamy texture and oh so decadent. For us at The Daily Kool, nothing finishes a meal quite like a delicious slice of cheesecake. And nobody does cheesecake better than Junior's. Don't get us wrong...we like The Cheesecake Factory just as much as the next person. But if you've ever tasted a cheesecake from Junior's in Brooklyn, New York, you undoubtedly agree with us that there's just no comparison. Junior's Cheesecake is almost worth moving back to the city for, but alas New York is another time, another life for The Daily Kool family.

So what do we do when we need our Junior's cheesecake fix? Well, up until about a year ago, we merely settled for meritocracy at best. And although Junior's ships all over the U.S., the cost for delivery was just too extravagant, even for us cheesecake addicts. So, imagine our excitement when we came across this fabulous Junior's Cheesecake cookbook. It seemed like the perfect solution, especially since we love fooling around in the kitchen...wait, that didn't come out right, did it? Ahem...well, you know what we meant!

This Junior's Cheesecake cookbook lives up to it's name...50 to-die-for recipes for New York style cheesecake. These are no ordinary recipes, folks! Imagine tantalizing your tastebuds with enticing cheesecake flavors such as Heathbar, Black Forest, Banana Fudge and White Chocolate Cranberry, just to name a few. We love the old-fashioned red and white striped cover, glossy pages and quality photography. We know, we know...baking cheesecakes can be very intimidating, especially with their propensity for cracking. But, the Junior's Cheesecake cookbook is filled with sidebars of hints and suggestions to ensure perfectly smooth and incredibly delicious results.

While we appreciated the thorough instructions in the Junior's Cheesecake cookbook, we have to admit to being a bit overwhelmed with the detail at first. That said, their techniques for successful preparation, baking, cooling and cutting ensure top-notch results...albeit with a little practice and experimentation. However, any imperfections (mostly cosmetic) were anticipated by the Junior's team and addressed in the handy trouble-shooting section in the cookbook...and none of our issues affected the incredible taste of our creations. Mmmmm...scrumptious! We did make sure to thoroughly read through the entire book before attempting our first cheesecake, just to make sure we understood the basics. We also took all of Junior's pan and ingredient recommendations to heart...highest quality products yield the best results.

Our Junior's Cheesecake cookbook has become a staple in The Daily Kool household and is a great gift for anyone who likes baking, or just loves cheesecake. These are definitely time consuming recipes, but the results are oh so worth it! Good thing our closets are stocked with elastic waist-band pants, huh?

Here's the recipe from the book for original New York style cheesecake for your baking pleasure...enjoy!

Ingredients:

• 1 recipe crust of your choice*
  
• four 8oz. packages full-fat (this is important) cream cheese at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs (this is important)
• 3/4 cups heavy cream

Directions:

1. Preheat oven to 350 degrees. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and/or bake your crust and leave it in the pan.
2. Beat one package of cream cheese, 1/3 cup of the sugar and the cornstarch together on low until creamy (about 3 minutes), scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, continuing to scrape as needed.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups of sugar and vanilla. Blend in the eggs, one at a time, beating well after each one. Beat in the cream until just completely blended....DO NOT OVERMIX. Gently spoon batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan...this water bath will help prevent cracking and ensure a creamy texture.
5. Bake until the slightly golden tan (about 1 1/4 hours). Remove the cheesecake from the water bath, transfer to a wire rack and let cool for two hours.
   
6. Leaving the cake in the pan, cover loosely with plastic wrap and refrigerate overnight.
7. Make sure to keep cake refrigerated until ready to serve and slice with a sharp straight-edge knife (not serrated).

*The Junior's Cheesecake cookbook includes a fabulous recipe for their sponge cake crust. In the meantime, feel free to make your own graham cracker or oreo crust.

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Today's Kool Idea: Presto Cool Touch Electric Griddle

The Daily Kool is always looking for quirky snippets of information to help inspire us with "kool" ideas. According to About.com, today is the anniversary of the first pancake ever made in New York City (1882). Our family loves these gluttonous little flippers...they are an easy, inexpensive and delicious breakfast (or lunch...or dinner). Sunday is the official pancake day in our household..there is just something about them that inspire a family to sit and eat together. Unfortunately, as our family (okay, and waistlines) continues to grow, one frying pan simply is not big enough to keep up with pancake demand. And really...who wants to clean more than one pan on a Sunday morning...or ever for that matter?

The Presto Cool Touch Electric Griddle saved the day for us. We do have to confess that it was not our first griddle purchase. We started out with one of those large griddles that go across two burners with disastrous results..we just couldn't get it to cook evenly at all on our glass stovetop. We found the Presto Cool Touch Electric Griddle for around $50...perhaps a little expensive, but such a great investment in our household! For the cost of about two family trips to the local IHOP, we can now finally all sit down and enjoy a pancake breakfast together at home. The Daily Kool chose the largest (it's really huge!) Presto Cool Touch Electric Griddle (24") for our family, but you can choose a size (and price) that works best for you. Since we cheerfully admit to our ineptness at putting things together, we like that there was no assembly involved with this product. Since we like to use butter to add flavor when making pancakes, we have never truly tested the non-stick finish. What we can tell you is that the Presto Cool Touch Electric Griddle is convenient, completely immersible for cleaning (and dishwasher safe) and a real time-saver. The temperature gauge is pretty accurate...there are some slightly cooler spots, but we just move the pancakes around while cooking to ensure evenness. We can't quite figure out why we still get a black residue on our hands when touching the bottom, though...okay, maybe we're being petty here, but hey...we never said we weren't shallow.

An electric griddle is a must have kitchen item for any family of 4 or more. The Presto Cool Touch Electric Griddle was a terrific choice for The Daily Kool household. Sure, it works great with pancakes, but it's also fabulous for grilled cheese, french toast, eggs, etc. It also allows us to have plenty of room to occasionally get creative and use our pancake molds for the kids. Our Presto Cool Touch Electric Griddle even inspired us to search for some terrific pancake recipes. Forever loyalists to Alton Brown from The Food Network, we have given you his yummy instant pancake mix recipe. Enjoy!

Ingredients
6 cups all purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Directions: Combine all of the ingredients in a sealed container (check out our Lock and Lock post). Shake well to mix...use within 3 months.


Ingredients for "Instant" Pancakes:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "instant pancake mix", recipe above
butter, for greasing pan


Directions:

1. Heat your Presto Cool Touch Electric Griddle to 350 degrees.
2. Whisk together the egg whites and buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Whisk the buttermilk mixture with the egg yolk mixture in a large bowl until thoroughly combined.
   
4. Pour liquid ingredients on top of the pancake mix (in another bowl). Mix the batter just enough to combine...don't try to work out all the lumps.
   
5. Lightly butter the griddle, and wipe off immediately with a paper towel.
6. Ladle the pancake batter onto the griddle. When bubbles begin to set around the edges and the griddle-side of the cake is golden, gently flip the pancakes. Cook for 2-3 minutes until pancake is set. Serve immediately.
   
   
   

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