Red Velvet Whoopie Pies

When I indulge from something at Crumbs Bake Shop, I usually get one of these whoopie pies because they're oh-so-good. The key to these heavenly little pies is to make sure the cookie/cake is moist and fluffy. Then fill 'em up generously with some cream cheese frosting and its like a little cake sandwich -what's better than that!?

If you want to make them at home, here's a recipe

Cheese Ball Goblin

A festive, yet spooky h'orderve for your Halloween get together.

Here's Paula's recipe

Dilly Beans

In an earlier post about brunch at Hundred Acres, I mentioned how delicious their dilly beans were. I had no idea what dilly beans were, so I had to find out. It's actually just a pickled green been and boy are they delicious! Especially in a Bloody Mary. Grab a mason jar and here you go!

You will need:

2 pounds green beans, trimmed to fit your jars

1 teaspoon cayenne pepper (you can use more if you're a spice person)
4 cloves garlic
2 1/2 cups white vinegar (5%)
4 heads dill
2-1/2 cups water
1/4 cup canning salt (don't substitute regular salt, this is chemistry!)

Pack beans lengthwise into boiling hot (sterilized) jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Wait two weeks before enjoying.

Happy Canning!

Ross's Ultimate Red Sauce

Render bacon (render means cooking the fat off of something) in a pot, then remove bacon from pot and add 2 tbsp of olive oil. Add chopped green bell pepper to fat/oil.

Use food processor to finely chop an onion, celery and carrot. Add mixture to bacon fat, olive oil, peppers. Season w/ salt, pepper, red chile flakes and oregano. Caramelize the carrot/onion mixture. Move to one side of the pot and add ground beef. let ground beef get really brown/caramelize (nobody wants to eat gray meat). Once caramelized, incorporate with onion/carrot mixture. Deglaze pot with 1/2 bottle of cheap red wine. Add 1 small can of tomato paste to mixture and San Marzano whole peeled tomatoes (chopped and drained to remove excess water). Add tomato sauce. Re-season w/ salt, pepper, red chile flakes and oregano. Simmer for as long as possible.

Ross recommends adding spicy Italian sausage to this recipe too (he loves Italian sausage). For this, you take the fresh links and use scissors to cut into mini meatballs (works so much better than cutting the sausage and casing w/ a knife). Cut at a 45 degree angle zig-zag style. Add to pot when rendering bacon, top with grated Parmesan, throw it over some al dente pasta and you're eating good!

Sweet & Salty Carmel Chocolate Cupcakes

Salted caramel is one of life's little pleasures - I love the extra element the salt adds to really give it that delicious bite.

Here's how to make them:

Bake cupcakes from a store bought chocolate cake mix

Make chocolate butter cream:

4 sticks of softened butter
6 cups of powdered sugar
1 cup of chocolate chips
1/2 cup of heavy cream

Place chocolate chips in a microwave safe bowl and pour over heavy cream. Microwave for 1 minute and stir. Repeat until the chocolate is smooth (be careful not to over heat). Refrigerate for 15 minutes until cool.
With your electronic mixer, whip butter and 4 cups of sugar for 3 minutes until fluffy and smooth. Pour in chocolate mixture and 2 more cups of powdered sugar. Whip until smooth. If necessary, add more powdered sugar to create the thickness.
Put the frosting in a pastry bag (or ziploc bag) and cut 1/2 inch opening at the bottom of the bag. Pipe in a swirl on top of the cupcake (be very generous with the frosting).

Caramel Topping:

Caramel Sauce:

1 cup of sugar

6 Tbsp butter

1/2 cup heavy whipping cream

Making caramel is FAST, so be careful not to burn it. Heat sugar on moderately high heat in a thick-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted (the liquid sugar should be a dark amber color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Watch out, this becomes foamy. Whisk until caramel sauce is smooth, let cool slightly, and drizzle over frosting and add salt flakes.

YUM!

10 Minute Meal Idea

I love this little steamer and use it all the time for easy weeknight dinners. I'll pick up a fresh vegetable of choice after work such as asparagus, broccoli or cauliflower. Then boil about a cup and a half of salted water in a pot, place my steamer inside and add veggies. Cover and let cook for about 4-5 minutes.

While this cooks, throw your protein (whatever you prefer) in a pan with a little butter, olive oil, salt and pepper and cook it on medium heat.
For your starch, I recommend grabbing a couple sweet corn ears, butter them, salt them, cover them in foil, and place in the oven on 400 degrees for about 10-15 mins.

Within about 10 minutes you'll have quick and healthy meal!

Sarah K's (and Hershey's) Decadent Mocha Chocolate Frosting

My very good friend (and loyal blog follower) Sarah K makes me a chocolate cake for my birthday and it is oh so good! Will you be bringing me one tomorrow, SK?

She pairs the frosting with Pillsbury Devil's Food Chocolate cake mix. You can make this cake layered or with just a single tier - up to you (layers are always super delicious though).

Here's how you make it:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Sarah uses coffee in place of the milk to make it mocha. And she doubles it.
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

To make the cake cute (and even more decadent), place Hershey's Kisses all over the sides (bottom against frosting) and pile on top of the cake. You can also use malted milk balls, piling them on top and around the base.

Spaghetti Squash with Goat Cheese Marinara

Have you ever tried adding a little goat cheese to your red sauce? Something so simple changes everything. Next time you're making a pasta dish, add a few crumbles. I also like to caramelize a vidalia onion and throw it in there too. Try Prego Traditional - I always have a jar in stock.
Then throw this mixture on spaghetti squash or 100% whole wheat pasta.

Here's how to cook a spaghetti squash:

Cut in half lengthwise (use a sharp knife)

If you are baking it, bake rind side up for about 30 to 40 minutes at 375 F. If you microwave (how I usually cook it) cook on high for 6 to 8 minutes in a bowl with water (let stand for a few minutes afterwards)
Or you can boil it for about 20 minutes or so.
Once it is tender, separate strands with fork

Halloween Witchcakes

You can make these fully homemade (which will take a while) or you can store buy the cake mix and frosting if you're on a time crunch.

I like all Pillsbury cake mixes, and of course the always spoon-able Pillsbury vanilla frosting.

You will need:

Brown mini M&Ms plus

Cake Mix

Frosting

Chocolate sugar cones

Black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths

Candy corns

Here's the full recipe:

Cover the tops of each cupcake with a generous mound of frosting. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into frosting to adhere. Place the longer licorice lengths under the cone hat to form the hair.

Thanksgiving Cookies

If you're going somewhere, hosting or just want to make a festive treat, try these adorable sugar cookies!

You will need:
Pillsbury sugar cookie dough
Pipe frosting on the outer edge of half the cookie (for the candy corn)
add candy corn pointed end down
Pipe orange icing onto each cookie to create a turkey beak (arrow head pointed down) and turkey feet (each shaped like a pitch fork). Use orange icing to attach two Mini M&Ms to turkey face for eyes. For centers of eyes, dip a toothpick into remaining chocolate frosting and add on top of the M&M's.

Loaded Sweet Potato Skins & Sweet Potato Fries

YUM! These are a healthier alternative to regular potato skins.
You will need:
4 medium sweet potatoes (about 2 pounds total), scrubbe
d and dried
1 tablespoon olive oil
Kosher salt and ground pepper
1/4 cup low-fat buttermilk
1/4 teaspoon sweet paprika, plus more for garnish
4 slices bacon (you can always leave this off if you aren't a bacon person)
1/4 cup reduced-fat sour cream
1 scallion, sliced, for garnish
Preheat oven to 450 degrees. Rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on). Halve sweet potatoes vertically. Scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
If you're going to use the bacon, cook it over medium until crisp - 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.

Making french fries at home couldn't be easier. All you need is a pot, vegetable oil, a brown grocery bag, kosher salt and the potatoes.

Cut your potatoes vertically into pieces. Heat your vegetable oil on high until very hot. Throw the slices potatoes in and cook for about 10 minutes. Take them out of the oil with tongs and thrown them into the brown bag. Add salt, close the bag, shake and voila!

Halloween Treats

If you're looking to throw a Halloween party, here are a couple of dessert ideas that look divine! I'll be testing them out soon enough.
Here are the recipes:
Pumpkin Swirl Brownies
Pumpkin Cookies with brown butter icing

The Ultimate Coconut Cake

This coconut cake is truly out of this world and can be found in Charleston at the Peninsula Grill. I've had it numerous times and I must say it really is quite delish! It has even received national praise:
“A little slice of heaven . . .” New York Times
“. . . light as a cloud,” Bon Appetit
If you want to give it a try in your own kitchen, here's the recipe.

Semi-Homemade, Fully Delicious

If I don't do a homemade frosting, I ALWAYS use Pillsbury Vanilla - it's to die for. I could sit in front of the TV and spoon it right out of the jar (though I try not to).

If you want to make a quick treat for a co-worker or bring an easy dessert to a friends house, try this divine combo:

I like to add a little extra touch to these treats and add food coloring to the frosting

Ross's Shrimp & Grits with Honey Jalapeno Cornbread

I absolutely love shrimp & grits. Unfortunately they're hard to find in NYC, so I really only have them when I go home to Charleston. But when I have a craving and need them in between trips, I'll have my mom send me a bag of white stone ground grits. My brother Ross happens to make killer shrimp and grits, here's his recipe:
Render bacon in olive oil until super crispy, remove and drain, caramelize hot Italian sausage (links cut into bite sized pieces) in the bacon fat, remove and drain. Caramelize onions and red bell pepper (cut into strips) in the bacon/sausage fat. Season with garlic, salt and pepper, then remove from bacon/sausage fat. Add butter to fat (sounds disgusting but makes it oh so good) and combine. Add flour to fat/butter and make into a roux. When the roux has developed a deep chocolate color add chicken stock to thin the mixture into a gravy. Add shrimp to the gravy (season shrimp with salt, pepper, etc. Add peppers/onions/sausage when you turn the shrimp, serve over grits, garnish with bacon and scallions.
Grits: Add stone ground grits to boiling chicken stock, once cooked add butter, salt, pepper and cream.


He recommends pairing this with his honey jalapeno cornbread:

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 cup roasted corn
1/2 cup seared jalapeno
6 tbsp honey
2 tbsp butter

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Add roasted corn and seared jalapeno in the batter.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.

Upon removing the cornbread from the oven poke small holes in the top. Drizzle 2/3 honey, 1/3 butter mixture over the tip. Let cool then slice.

Creative Baking Ideas

If you're looking for some unique and fun ideas for cakes, brownies, cookies and cupcakes, you must check out bakerella. I could go for one of these right about now:


Gobble Gobble! I love these little guys!

Fat Free Rice Krispy Treats

You can find krispy treats in bodegas all over NYC, but a lot of them are just terrible. Some are over sweetened and taste like they've been sitting on the shelves for months. There is only one kind I trust, but they are kind of hard to find so I wanted to try making them at home. Here's the recipe:

6 cups Rick Krispies Cereal

One 10 oz. bag miniature Marshmallows

1/4 c Light corn syrup

Lightly spray a 9" x 13" pan with PAM. Measure out cereal. Pour corn syrup into a large pot placed on medium heat. When the syrup has warmed up a bit, add the marshmallows. Continue to heat, stirring frequently, until the marshmallows are melted and smooth. Add cereal, stirring with a large spoon until the cereal is uniformly coated. I would thrown in a few whole marshmallows too.

Turn out into prepared pan. Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly. Allow the treats to cool for 5 minutes or so before removing the waxed paper. After the pan has cooled, cut into squares using a sharp knife dipped in hot water.

Carb Conscious Veggie Lasagna

We had some friends over the other night for dinner and I made a pretty delicious vegetable lasagna. Rather than traditional noodles for my carb conscious friends, the dish was made up mostly of veggies. Here's how I made it:
2 squash
2 zucchini
1 large eggplant
one green pepper

3 cups of ricotta cheese

Kosher salt (I ALWAYS use kosher salt when I cook) & pepper (taste as you go, depends on how much you like)

hefty tablespoon Italian seasoning

balsamic vinegar

vegetable oil

1 egg

2 cups mozzarella cheese

spaghetti sauce

goat cheese

Slice the zucchini, squash and eggplant into 1/4 inch vertical slices (you are going to layer them in a 9x13 dish - a pyrex is my dish of choice)

cut the green pepper into strips

mix the balsamic, oil, salt and pepper and coat all of the veggies with your mixture (use this liberally)

roast the veggies on 400 degrees for about 20 minutes or until tender

mix the ricotta, egg, italian seasoning, salt and pepper

spray your pan and start layering:

one layer of the eggplant, zucchini, squash and green pepper

top with about half of the ricotta mixture

repeat

mix 2 cups of spaghetti sauce (I love traditional prego, have been eating it since I was little) with about a tablespoon of goat cheese and let it heat and blend on the stove

top your dish with the sauce and then a layer of mozzarella cheese

cover and bake for about 30 minutes.
It will be brown, bubbly and delish!