Tool of the Month - Nutcracker

Nutcracker (from Williams-Sonoma)

During Christmas time we always had a bowl of nuts setting out on our table. I have fond memories of cracking and eating nuts with my family.

Tool of the Month - Nut Chopper

Chop Nutter (from Williams-Sonoma)

I bought this last year from Williams-Sonoma and LOVE it!! Hannah loves to chop the nuts for me, and it is easy enough for her to turn the handle. Nuts come out perfectly for all your holiday baking!

Tool of the Month - Potato Ricer

Potato Ricer (from Williams-Sonoma)

When you love mashed potatoes as much as I do, a Potato Ricer is a must have. Potatoes come out wonderfully fluffy and smooth.

Tool of the Month - Crepe Pan

Crepe Set (from Williams-Sonoma)

This is the only tool (from my Tool of the Month posts) that I don't have. I REALLY want it, crepes are my favorite breakfast treat!

Tool of the Month - Artichoke Holders

Artichoke Holders

One of my favorite tools is these cool little Aritchoke Holders. Ernest, Hannah and I love eating steamed artichokes! Here's a cool link that gives step by step instructions on cooking artichokes.

Tool of the Month - Burger Press

Burger Press (from Williams Sonoma)

Of course you can just shape burgers by hand, but this is much more fun! With summer here, now is a great time to grill out!

Tool of the Month - Cherry Pitter

Cherry Pitter (from Williams-Sonoma)

Perfect for June cherries. I love the splash guard so the cherry juice doesn't splatter!

Tool of the Month - Avocado Masher

Avocado Masher (from Williams-Sonoma)

I love guacamole, so this tool is perfect for me. It's only 2" in diameter, so it will fit inside small bowls nicely. You can also use it for making egg salad.

Chunky Guacamole (recipe from Patti Cakes)

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
½ cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife (or your Avocado Masher), slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Tool of the Month - Egg Slicer

Egg Slicer (from Williams-Sonoma)

With Easter just around the corner, here's another tool I can't do without. My egg slicer looks slightly different, but does the job just as well.

Tool of the Month - Angled Measuring Cups

Angled Measuring Cups (from Food Network)

These angled measuring cups are perfect for measuring liquid ingredients. I bought my 2 and 4 cups size from Target.

Tool of the Month - Cooking Torch

Cooking Torch (with Creme Brulee Set)

Creme Brulee is my FAVORITE dessert! I have made this many times, and the kids have the best fun browning the sugar on the top of the Creme Brulee.

You can use a Cooking Torch for melting cheese on French Onion soup, finishing Meringue, glazing Fruit Tarts & browning the top of Twice Baked Potatoes. I've never used it for those things, buy maybe someday I will ;)

Creme Brulee Recipe

1 cup heavy cream
2 TBSP plus additional 1/3 cup sugar
2 extra large or jumbo egg yolks
1/2 tsp vanilla extract

Preheat oven to 300 degrees. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 TBSP sugar; cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4 oz. ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes (use caution when removing ramekins from oven as they will be very hot!). Chill 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.

Best treat ever! (even better than Coconut Ice Cream)

Source: "Creme Brulee Set" box

Tool of the Month - Measuring Cups

Odd Size Measuring Cups (from Williams-Sonoma)

I love that these measuring cups come in odd sizes, like 2/3 cup, 3/4 cup and 1 1/2 cups.