The genius behind a nicely set grommet starts with a nice set of tools. Pick up our 6-piece tool tin that contains hole...
(11/22/09) The genius behind a nicely set grommet starts with a nice set of tools. Pick up our 6-piece tool tin that contains hole punches and setters for both large and small grommets and a double-sided base used for setting. Also included is a setting mat and 12 colorful, decorative grommets to use as page accents, book closers, borders, frames and more Grommet kit contains: 2 anywhere hole punches (1" and 1¿") 2 setting handles (1 large and 1 small) double-sided setting base self-healing mat storage tin and 12 grommets (6 large and 6 small) * Tool designed for small and large grommet settingSee less
Sale Price: $13.99 available at joann.com
In a small, heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring...
(10/20/09) In a small, heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup begins to darken, 10 to 15 minutes. Swirl the pan until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8 to 10 individual molds, and tilt to distribute the caramel evenly over the bottom and a little up the sides. Set aside. Preheat an oven to 325°F. Have a pot of boiling water ready. In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlúa and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into...See less
available at williams-sonoma.com
Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan. In a bowl, combine the graham cracker...
(10/20/09) Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan. In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool. Reduce the oven temperature to 275°F. In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and beat until blended. Pour the filling into the crusts, dividing it evenly among the wells. Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic...See less
Use our kid-friendly molds to make individual pies filled with your favorite sweet and savory fillings – from fresh...
(10/20/09) Use our kid-friendly molds to make individual pies filled with your favorite sweet and savory fillings – from fresh fruit to meats and cheeses. First, use the rim of the mold to cut pastry dough into apple and pumpkin shapes, complete with decorative vents. Then arrange the dough inside the mold, fill the inner pocket with your preferred ingredients, and close the top to seal and crimp your pies. Whether you choose to bake or deep-fry your creations, you’ll end up with a tasty snack to enjoy at home or on the go. Recipe included. Hand-wash. 5" x 4 1/2" x 2" high. Set of two includes one of each shape. A Williams-Sonoma exclusive.See less
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