In the test kitchen at Meredith with food stylist Susan.
The day was spent whipping up dishes using a variety of fun products, including Smucker’s Spoonable Ice Cream Topping and Eagle Brand Condensed Milk. We made cafe au lait and butter pecan ice cream, a butter pecan ice cream loaf, pumpkin pie with two different toppings, and truffles. We also taste-tested everything as frequently as possible, obviously.
Look at that butter pecan ice cream loaf, all ready for its close-up. Gorgeous, no?
A little drizzling tip: start out with your spoon of caramel (or chocolate sauce, or whatever) only half-full; you’ll have more control that way and it’ll be less likely to glop all over the place.
I spent breaks between shots geeking out over the kitchen’s extensive library of vintage Better Homes & Gardens cookbooks, which date back to 1930. I have one from the ’60s (purchased for $3 at an UES street fair last summer), but one day, fingers crossed, I will get my hands on an original first edition.
One of the dishes we made: truffles rolled in a variety of pretty toppings, including crushed pistachios, powdered sugar, rainbow sprinkles, and coconut. They look a lot like my Oreo Truffles (go HERE for the video), but are made with chocolate chips and condensed milk, and are just as delicious…and possibly even easier (I’ll print up the recipe as soon as the segment is done).
