May8
Hurt myself. Again. Hard to type. Even harder to work in the kitchen. Thank goodness for the Staybowlizer!
But before I start singing the praises of my new favorite kitchen helper, let’s talk about ME…

Between all the writing I do and the constant kitchen activity, I got me some vicious carpal tunnel syndrome in my left hand (I even have the ugly wrist brace to prove it). In addition to curating this fabulous website, I’m a culinary consultant… so I really can’t afford to miss a day’s work.
Thank goodness I met the Staybowlizer folks at the International Housewares Show in March (where they won an Innovation Award).
The sturdy Staybowlizer really is like a third hand in the kitchen (or in my case, a second hand). It holds your bowl in place so you can whisk your vinaigrette and stir your batter without your bowl dancing off the countertop.
This is a great alternative to the “damp towel ring” many of us have used to steady a bowl on the counter. The suction-like bottom keeps the Staybowlizer where you want it, and the tapered opening lets you tilt and angle the bowl for easier whipping.
You can also invert the 8¾-inch Staybowlizer ring on top of a pan of boiling water to create a double boiler. It’s made of BPA-free FDA standard food-safe silicone and is microwave and oven safe to 500°F.
Best part? It’s dishwasher safe. And, it comes in a lot of cool colors, so it even looks nice on your table as a trivet.
You can find it on Amazon.com or TheGrommet.com.
Here’s a great video that will show you what it’s all about:
December17

Top your holiday desserts with this bit of sweet enchantment: Candy Cane Whipped Cream.
There’s nothing like homemade whipped cream. Seriously.
The billowing clouds of cream go with just about everything. Serve it sweetened as a topping or as a filling for pies and cakes. A small dollop of savory whipped cream in a soup richly elevates the flavor.
But, for the holidays, this Candy Cane Whipped Cream recipe is all about fun. Be careful not to over whip it, or the cream will become curdled-looking and grainy. A really cold mixing bowl and beaters help. Also, make sure you pulverize the candy cane because you don’t want a sharp shard ruining the fun.
You can refrigerate Candy Cane Whipped Cream for about eight hours, but otherwise it doesn’t store very well. If you have any leftover, serve it with hot chocolate or stir it into your coffee. You can also use it as a dip for Christmas cookies.
But please don’t do what I did (grab a spoon and eat it out of the mixing bowl). That is definitely NOT enchanting (but pretty delicious)!
Candy Cane Whipped Cream
prep: 15 minutes
you’ll need…
2 6-inch candy canes (you’ll need ⅓ cup finely crushed candy cane)
2 cups heavy cream
2 tablespoons confectioners’ sugar (powdered sugar)
1 teaspoon vanilla
let’s get to it…
Place the candy canes in a gallon size Ziploc® Freezer Bag. Place a kitchen towel over the Ziploc® bag. With a heavy skillet, meat pounder or a heavy can, pound the candy canes until completely pulverized with no sharp shards remaining; set aside.
Pour the cream into a large mixing bowl. Beat on low speed for 30 seconds.
Add the sugar and vanilla and beat on medium speed for 30 seconds. Increase the speed to high for 20 seconds or until soft peaks form and the volume has doubled. If you like stiffer peaks, beat for another 10 seconds (be careful not to overbeat or you’ll make butter!).
Fold crushed candy canes into whipped cream. Serve immediately or store for up to 8 hours.
tip: if you have leftover crushed candy canes, sprinkle on top of the dessert!