Irish Quaffs

 StPaddy's Day so this week and with it delicious food likeolcannon and lamb stew. Yet he's need a good wash of something to accompany them. what better than the Irish bews the Island is known for. There are so many .What is good? What 's makes a tasty pint?

Yes, Eire is associated with beer. The Irish have been making it for five thousand years! Early ales reflected the rich greenery of the island. Some brews had the aromatic bog myrtle or heather. The misty damp climate has always made it perfect for growing barley, essential for making a good ale.It also helped that the culture developed the local pub came about. This brought towns, large and small together and fostered a sense of community. )One fo the most famous families ,Guinness started their brewery in Dublin in 1759. Even earlier was Kilkenny Brewery started in 1710 by John Smithwick. There was also William Beamish and William Crawford who opened up one of the first Cork breweries in 1782. The Victorian era saw James Murphy opening a rival one in 1856. Guinness stout is the most flavorful and can be used in both cooking and baking. It has notes of chocolate and coffee along with roasted barley,. It's perfect for those who want to try a good stout with familiar and comforting flavors.

For those craving something different try Smithwick's red ale. This too has sweet notes of caramel and toffee blended with toasted biscuit. It;s the perfect pint with grilled meats such as hamburger or lamb chops on St Patrick's Day. Paella ale is another Gaelic treat. The taste can  be flowery mixed with a rich toasty caramel flavor/. Pale ales are just good with bar nibbles like nachos and sliders however if you want a good pub go to then try fish and chips or sharp cheddar on rustic bread.Whiskey has always been considered a Scottish beverage shower they Irish are also know fro producing some good ones too.It is a month light liquor, Most have a fruit or floral flavor. They're  often triple distilled and kept in vats for a minimum. of three years. That classic dessert drink Irish coffee is made with it.This is a fun cocktail to try at  home.It taking  about two ounces of Irish whiskey and mixing it with strong black coffee. Two tablespoons of brown sugar is mixed in and carefully poured fresh whipped cream is poured over it.

St Paddy's Day is all about drinking to celebrate it's most famous Saint. There are all sorts of good ales and whiskies to try. Have fun .Be responsible with them.

 

Hot Sauces For A Cold Sundae

 It seems strange to want ice cream when there's a foot of snow on the ground, yet when you have a craving you have a craving. Ironically ice cream and gelati can be warmed up. It just takes a good hot sauce that elevates the treat's flavor and takes away that icy edge/

Hot fudge sauce is the most popular and easiest to create. It can be made in five minutes prior to creating a sundae.To get the best flavor use grade A chocolate like Ghiradelli chopped semi sweet baking bar. Baker 's chocolate tends to work better than a regular bar or a bag of chocolate chips.Granualted wote sugar is used to make the chocolate flavor shine through. To prevent this from crystallizing a light corn syrup is added to give the sauce a glossy texture and sheen. Butter and heavy cream are added for that fudge- flavor and vanilla is also added t enhance all the flavors. The chocolate chips or shards are melted first in a saucepan, then the mix of  butter cream  and vanilla are whisked in.Should you add salt? Only if the butter used is sweet butter instead of salted.You could add a pinch of hot pepper for a Mexican type one or a tiny drop of min extract for a minty twist. Keep in mind that his is also good on waffles and French toast.Just store in the fridge when you;re done with it.

Caramel sauce is another sundae classic. How is caramel made? With butter, cream and sugar. Granulated white sugar produces the best consistency however brown  sugar makes the sauce darker and richer.Use unsalted butter in the recipe. (you can add a teeny pinch of salt at the end of the cooking. what gives caramel it's creaminess is either heavy cream or heavy whipping cream.It's high fat content help balance the sugar's sweetness and also the butter for a glossier, silkier sauce.  There are two methods to making caramel, wet and dry. The wet method involves using water to dissolve the sugar faster. There is a drawback however, It can create sugar crystals on the side=Des of pan which make for a laborious cleaning up afterwards. It;'s just melting everything and stirring until a glossy sauce arises.Another yummy sauce for ice cream is cherries jublilee. You can use frozen cherries for this right now.Conrstarch and white sugar give it body. You'll also need orange zest and a quarter of a cup orange juice. You can add brandy to make it adult friendly or just omit it.It's first combining the sugar and cornstarch and adding in the water  and orange juice. Then the cherries and the zest go in, Tis is good over both chocolate and vanilla ice cream.

Yes, you can eat ice cream on a cold day in February. Just put a hot gooey sauce over it. It'll make for a blissfully warm yet frosty treat.

Your Own Ice Cream Shop

 One of the most trips in summer is heading to the local ice cream shop. Yet these are becoming few and far between. Then there is the price. An average sundae can cost as much as six dollars just for two scoops with chocolate syrup. A better idea is making everything yourself .Besides it's more fun to create some sweet treats on your own.

The base of any ice cream shop is the ice cream itself. You can easily buy or make it depending on your schedule. Start with the basics  - vanilla and chocolate These work with any kind of ice cream dish. Vanilla and chocolate ice cream is easy to make.An easy vanilla recipe just calls for two cups heavy whipping cream, condensed milk and one tablespoon of vanilla extract.It's whipping the cream into soft peaks and then adding the remaining ingredients. There's no churning or even ice cream maker needed. Just place in a container and freeze for at least six hours or until firm. This also is the recipe for easy chocolate ice cream except there is also the addition of half a cup of unsweetened cocoa powder, whether regular or Dutch processed.If you want something a bit more adventurous then try a coffee which is great with chocolate syrup or a berry  - the perfect way to use up fresh strawberries or blueberries. For the coffee add  a chilled half cup of coffee . Sub in whole milk for condensed. As for an quick berry ice cream.mash berries and cook with a bit of water and sugar in a sauce pan. Let cool and add to the vanilla mix..

Can you make cones too? Yes! ice cream cones do require egg whites to give it to that stuff texture that holds up to melting ice cream scoops. You'll also need super fine sugar , whole milk, whole flour and vanilla extract.It's then cooking them in an oiled skillet not unlike a pancake. Once baked into little cakes they're then shaped with a cone roller (where you can find on Amazon).  Waffle cones are a bit more cakier thanks to the addition of one whole egg along with the white of another for a good stiff texture. .A quarter of a stick of melted butter is also added for richness.  You can't use a regular waffle maker for this You'll need a waffle cone maker to give you a thinner ,crispier cone.  what about waffle bones that hols more ice cream along with sauce and toppings. You can use a regular waffle maker for this  along with an  everyday waffle recipe. It;s then putting the hot waffles into a bowl to shape them. Any ice cream treat needs a good sauce for fun and flavor. CHocolate sauce just requires water sugar  , vanilla extract and sugar to create a thin syrup  that's also perfect in egg creams. A decadent hot fudge sauce requires     butter, corn syrup for texture along with heavy cream,vanilla extract and cocoa powder. Caramel sauce  is another yummy topping. For a truly rich one use six tablespoons of butter mixed with  half a cup of heavy cream granulated sugar and water along with a small pinch of  flaky sea salt for contrast.

Imagine having your own ice cream parlor with Tim's of homemade yummy treat, You can. It's easy to make your own ice cream and sauces, sugar  and waffle cones and bowls to create perfection.

Outdoor Movie Night

Summer movies are a big thing.They could be scary  , romantic or exciting .Unfortunately the era of the drive in is well over with  and with it goes all those fun foods , from ice cream sodas or hamburgers. yet movies can still be projected in our backyards  .with it we can still  have fun foods to enjoy our favorite stars under the stars.

Yes popcorn is a must for any movie indoors and out. The buttered sort is always good except it does become greasy when it's cold.a better idea is popping the kernels in a light olive oil and then seasoning with rosemary and sea salt.it still has a lush flavor but there's no worry of slippery and slimy corn. if you di want a flavored corn then think about cheddar cheese powder to sprinkle on.caramel corn is another fun movie night treat. You can make the caramel by hand, using butter, brown sugar , cream of tartar and baking soda. Light corn syrup is added to give the caramel that silky texture. an easier route is melting Kraft caramels with two to three tablespoons of butter and water. The popcorn is then mixed in to this until every puff is completely coated.Nachos are another much loved movie snack. You can just serve them with hot queso poured on or create a platter of loaded nachos. These are loaded  with ground beef or turkey  and topped with not just queso but also salsa, sour cream and guacamole. sliced olives and jalapenos top it off. It;s usually cut in squares and put on plates.

Of course you could have more sophisticated fare. Charcuterie is an easy and fun way to serve people. There also is a wide variety for guests to choose from. Salami works well along with prosciutto on hot nights. Any other meats may go bad. Don;think of serving a sea-cuterie, full of seafood that could go bad quick. stick to the cold cuts a long with different cheeses like Brie, GOuda and Cheddar along with different crackers. Have rows of wheat Thins and Ritz crackers as well as saltines. Also olive go well here as do Italian and French bread loaves. The last make for easy sandwiches with the cold cuts and cheeses. Have cruets of olive oil and vinegar out too. Grilled food is always welcome. Think hamburgers and hot dogs under the stars. set up a fixings bars for both. Have it loaded with squeezy bottles of ketchup and mustard along with small bowls of pickles and relish. A few squeezy bottles of different barbecue and hot sauces can add some zing. Barbecued chicken wings are also a fun movie night munch, have them plain or with a lemon garlic marinade.Iced cold drinks are needed to wash all of this down. Lemonade and different sodas are a good choice. Mocktails are a fun addition too.

It's outdoor movie season. every film deserves fun snacks. It's the best way to enjoy your favorites in a hot summer night.

Thanksgiving Pie Fest

 Pie is always a definite on the Thanksgiving menu. It's a dessert that brings back sweet memories and favorite tastes Nothing beats a homemade slice , with a flaky crust and a delicious filling.

New contributor Vaughn Vreeland who is also supervising video producer for NYT Cooking also wrote this piece about pies in today's New York Times Food section.These are not traditional recipes like pumpkin or pecan. The Times asked Mr. Vreeland to come up with some new recipes that are bound to be instant classics.They can still have the flavor of the holiday like Mr. Vreeland's Cranberry Citrus Meringue Pie.This is a yummy blend of citrus curd featuring lemon and orange juices with a homemade cranberry sauce. It;s topped with a meringue.There is a pumpkin pie but the recipe is shaken up with the addition of  toasted sesame oil and tahini. The finished  products has a top of swirled pumpkin and tahini , creating a pretty marbled effect.Many home bakers make the classic banana pudding for the holiday. Now imagine that in a flaky crust. Mr. Vreeland has a buttery vanilla wafer crumb, similar to a cheese cake crust. It';s filled with a homemade banana pudding.The whipped cream topping has been redone with creme fraiche added to give it a refreshing tang.

Everyone love a good "candy" pie.Tha'ts usually pecan but Mr Vreeland offers a coconut caramel tart. The crust is a yummy chocolate cookie kind of crust.The filling is like a coconut pudding with four large eggs to give it body.The coconut is first toasted in a 350 degree Farenheit oven for six to seven minutes. to turn it golden brown.The caramel topping os a homemade one made with either coconut milk or heavy cream.There's also four tablespoons  of melted butter added to give it smoothness and richness.Chess pie is a popular custard pie in the Midwest. A new twist is added with a third of a cup of maple syrup is added. The topping is whipping cream mixed with espresso.Yes there's an apple pie but again this has a twist.A cup of pomengranate juice is added along with three quarters of teaspoon of cardamon. As for the pie dough , its;a laminated dough.It's made with apple sider molded into squares and then it can be frozen until you're ready to use it.There will be floury bits but that's OK.

Happiness is a slice of homemade pie. TRy these recipes and enjoy pure joy. They're different and a twist on the traditional.

Cold And Easy

 This is the time for a cold dessert or snack. Nothing beats soemthing that's a  snap to make  along with being eeasy to prepare. Look to some simple sweets that are frosty and delicious.

Many love homemade ice cream. Nothing beats the taste of a homemade chocolate or vanilla.Home chefs can create an eggless one using cocoa powder, whole milk, sugar and heavy cream . A dash of vanilla is thrown in to heighten the chocolate flavor. Everything is whisked together and the put in the fridge for thirty minutes before it s oured into an ice cream maker. You can add chocolate chips or even nuts for a Rocky Road flavor. Vanilla ice cream is also an easy make.I'ts just taking whole milk and combining it with heavy cream granulated sugar and vanilla. You can also make a vegan version using coocnut or plant based milk milk and cashew butter. It still uses vanilla as flavor. You could also try an ice cream that doesn;t require a machine.Melissa  Clark offers a  no churn caramel one in Wednesday's New York Times  Food section.It's an easy make of whipped cream,  blended with  a  can or jar of dukce de leche . A sprinkle of flaky sea salt cuts the sugariness. Serve ti in a cone of waffle bowl, with a spoonful of hot fudge for decadence.

That Italian classic granita is another cool treat that's super easy to make. A favorite is a coffee granita, a homemade ice that's served with whipped cream and chocolate syrup.Mix three cups of strong espresso with three fourths cup of sugar and teaspoon of vanilla extract. Stir until everything is dissolved and pour into a nine by thirteen inch pan. Place the pan in the freezer for one hour until the mixture becomes slushy. Rake the crystals with a dinner fork to break up the crystals. Pop back into the freezer and then rake it every thirty minutes. Serve in parfait or martini glasses with a drizzle of chocolate syrup and whipped cream. Granita can be made with fruit too. You just need four cups of any cubed fruit, a quarter cup of any flavorful liquid and a quarter cup of granulated sugar. A pinch of salt can be added to bring out the fruit's flavor. As for the flavorful liquid, try lemon or lime juice but even wine or kombucha can do. Puree all the ingredients and then freeze in a metal pan. Freeze anywhere between thirty and forty five minutes and start to flake it with a fork afterwards. Keep doing this every thirty minute two or three times. It't then frozen for four hours before serving.

A sweet cold treat is just as easy to make as it is to eat. Make a quick ice cream or granita to beat the heat.It's great way to beat the summer heat.

Is Gorp Good For You

 All moms say if you want a healthy snack, eat gorp,It's chock full of good ingredients, right. or is it. What actually in it and is it as healthy as it's made out to be.

Gorp has been around for a long time.The name could come from an acronym for Good Old Peanuts and Raisins or to gorp - eat greedily. The mix was first made in Denmark by students as early as 1833. Then it was called studenterhavre,  a blend of oats with raisins and almonds. Even back then they added bits of chocolate but only for the holidays. It evolved into trail mix in the late Sixties or early Seventies.Yet is it healthy.In its' purest form, yes.However some like what I bought at Acme has some extra goodies

It has a wide variety of healthy ingredients.. Mixed nuts and raisins

Those  white pieces are caramel pieces wrapped in white chocolate. it would be better if they were dipped in dark chocolate which is chock full of antioxidants. It's not really healthy.even the raisins, dried fruit are filled with sugar yet it is better than  a handful of just candy.This is a fun snack if you're going hiking or on a picnic.

Is gorp good for you? If you avoid the candy and dried fruit, yes,. Try to get a mix that's full of grains and nuts. Keep the sweet stuff ot a minimum for a tasty, healthier snack.

Candy Treats

 Onr of the best aspects and even gifts of the holidays is hoemmade . As easy as it is to eat, it's tricky to make. Luckily there's help to guide you through in making the three most popular - fudge, caramel and nougat.

Regular contribtur and baking cookbook author , Claire Saffritz wrote about these goodies in yesterday's New York Times Food section.For any of these candies she strongly recommnends a candy thermometer, along with a heavy saucepan that won't cause scorched candy and a kitchen scale for exact measuring. The first and easiest recipe is fudge.Hers is a rich blend of cocoa powder and dark chocolate chips, butter and whole milk. There's also corn syrup and honey along with granulated sugar, vanilla extract and salt. Home confectioners must cook the fudge into "soft ball "phase, meaning the candy forms a soft ball when dropped into water. The mixture should be cooked at 235 degrees Farenheit and stirred constantly. The sugars and cocoas are first  cooked separately  and then combined. .Once the fudge hits the soft ball phase then take it off the heat and poured in a pan lined with parchment paper and cooking spray. It'll keep up to a month.

Caramels start with sugar, cream and butter . Ms. Saffitz also infuses the cream with coffee to counteract all that sweetness.Unlike with the fudge, don't stir the mixture and wash down the saucepan walls with a wet pastry sauce to avoid any crystallization.It's cooked until the hard ball stage which is putting a good drop of the mixture into cold water and seeing to become a hardy chewy ball. The hardest candy to create is nougat. It's an eleaborate mix fo egg whites, sugar and nuts. The pistacchios are toasted first then the egg whites salt and sugar are whipped in a stand mixing bowl (think meringue) After this heat the corn syrup, sugar and water together . Cooked honey is also added in and hotne finally the meringue mixture , This really is a two person venture with one mixing the egg white while the other watches and stirs the syrup. This last is added to the mix and it's beaten until the nougat is voluminous. The nuts are then added and the candy is poured into a parchment paper lined pan to set. Let it set for six hours to overnight before cutting into squares.

There's nothing like the sweet treat of candy as a gift. It's a great present, full of homemade ingredients and careful cooking. Make a batch of fudge , caramel or nougat for your holiday sweetie.

Your Main Baking Ingredient Ice Cream

 It is too hot to bake a cake or pie.What do you do though to celebrate birthdays or just finish a nice family barbecue? You can still have these treats just think cold. Using ice cream as the base for any treat is the perfect way to have your cake or pie and eat it too.

One of the most popular summertime cakes in the US is the Dairy Queen Ice cream cake. Yes, you can buy it at any Dairy Queen however you can make it with your favorite flavors. If you're making the original start with the chocolate layer first. Spread the ice cream into an either eight by three or nine inch cake pan. A springform pan would be your best bet because it will hold the shape more. After filling pop into the freezer for half an hour. The gooey middle section is actually a ganache with corn syrup added. Adding this prevents it form freezing and gives it that classic oozy texture. Freeze for then minutes.Then there is that layer of chocolate crunchies. This can be ground up Oreos or better yet Nabisco Chocolate Wafers. These last  work the best because it's a cleaner layer without the white filling clumping it up.After layering this on, frreze for another half hour. The vanilla layer is added on last and then the whole cake is frozen until firm. Real whipped cream is added on. Add confectioner's sugar to prevent the cream from wilting. Keep in mind you can add any kind of ice cream. Try mint and chocolate or coffee and vanilla for a different flavor. You can also do this with ice cream cupcakes too.

Ice cream pies are an easier make.You can create your own Graham cracker or chocolate wafer crust. This is just griniding up the cracker or wafers and adding four to six tablespoons of melted butter or plant based butter. Press into a pie plate and then put in any ice cream you want. Try a classic vanilla in a Graham cracker crust and topped with sea salt caramel and nuts. You can also use the chocolate wafer crust too. Peach ice cream would also work well in a Graham cracker crust too. Add fresh cut peach slices for extra deliciousness.For a mocchaccino vibe think filling a chocolate crust with coffee ice cream. Serve with a dolllop of hot fudge sauce and a puff of whipped cream. This also works for chocolate chip mint  and strawberry ice cream too. Of course it's sheer heaven with chocolate ice cream too.Add sprinkles, whipped cream or chocolate chips. Crushed toffee on both vanilla and chocolate pies is also a great topping. Keep in mind that that you can also make ice cream tarts too this way.

It's easy to make a cake or pie even though the temps are high. Just use your favorite ice cream as the base. Create a yummy dessert that's a cool, sweet treat.

The Most Perfect Caramel Candy Apple

 This is the season for candy apples. They are not only fun to eat, they're festive to look at. They can be easily made and made to perfection.It just takes some skill and patience.

Before you start get yourself a good candy thermometer. A perfect coat is what makes a candy apple great. If; the coating is too soft, it may slide off or becoms too hard. OXO has an excellent brand that also works for a deep fryer along with Polder which also works for cooking jellies and jams too as well as deep frying.The recipe is easy.It's three cups of sugar and half a cup of corn syrup mixed with one cup of water. Red food coloring is added when the mix hits 300 degree Farenheit or the hard crack stage. You can test this by dropping a drop of the syrup into a glass of cold water. It should form into a hard droplet not unlike hard candy. The apples are placed on lollipop or popsicle sticks and one by one swirled into the red goo. Place on  waxed paper or a butter greased cookie sheet(  doing it this way gives extra flavor).What apples should you use? I'd prefer  small Granny Smith simply because their tartness is a nice foil to the sweetness. Fuji, Jazz and Gala, all reds, also make for good candied apples. Keep in mind that some apples come with a waxy coating which will make the coating slide off. To remove it , boil six cups of water with one tablespoon white vinegar. quickly dip the apples in this for five seconds and thoroughly dry.

Caramel apples are another yummy treat right now. The question is to use Kraft caramels or take it an extra step to heaven with home made caramel. The Kraft way has always been the easiest. It's just cutting up the caramel, putting them in a microwavable bowl with two tablespoons of water. The apples are then dipped into the caramel , then swirled and finally placed on parchment paper. They can be hardened in the fridge for one hour or until firm. Homemade caramel is much more labor intensive but worth it. It's more chewy and buttery, think a rich taffy that won't pool at the bottom. You will need heavy cream or heavy whipping cream which is the backbone. You cannot use milk or milk substitutes. Corn syrup is also required because that's what makes the caramel stick to the apple. Brown sugar is used instead of white.It's softer and better tasting than the granulated for this. Butter gives caramel that creaminess and extra flavor as does vanilla extract. All the ingredients except the vanilla are cooked until the caramel reaches the soft ball stage about 235 degrees Farenheit. The vanilla extract is added a few minutes later. Let it cool before dipping the apples in. Keep in mind that caramel burns the sides of the pan so use a wet pastry brush to clean it. You can dip both kinds of apples in coconut flakes or chopped peanuts for added flavor.

Happiness right now is a candy or caramel apple. Make these homemade candy and caramel ones for a perfect fall treat. They're fun, festive and delicious!!

Easy Fall Baking

As with fall cooking, fall baking should be an easy transition into more complex and complicated recipes leading up to the holiday baking extravaganza. After months of not stirring and whisking and staying away from the oven it's now time to head back into creating sweet treats.

Apples are big right now. Home bakers are probably itching to use those apples picked over the weekend. One simple recipe is apple crisp . This does require a tart apple like Granny Smith.It counterbalances the sweetness of the crisp made with just flour oats, sugar cinnamon and butter. The only labor intensive work is cutting the apples into wedges and then coating them with flour and cinnamon for the filling. Apple crumble is similar and can be quickly made for a same day dessert. This is also pie season however you can cheat at this by using already made crusts. These cut down on time and labor, producing a tender crusted pie that's just as delicious as one with a scratch crust.Baked apples are another easy dessert that just requires apple , cinnamon and some kind of nut. It's just coring the apple and filling it with a mix of spices, ground walnuts or pecans and butter. You can also sub in half a caramel for the butter for an inside out caramel apple. Pop these in the microwave for three minutes or until tender

Nothing beats a warm cinnamon roll on a frosty autumn morning,  You can easily makes these thanks to Pilsbury Grands Cinnamon rolls.These are an easy bake and perfect for mornings or an early afternoon snack. Not surprisingly you can make these from scratch too. This does require yeast but it's not as scary as it sounds. Use Fleischmann's fast rising yeast for this.  Once you've made yeast rolls you can graduate to easy yeast breads or rolls. The recipe only has a handful of ingredients such as the yeast, flour,, sugar salt and water. The bread can be the perfect accompaniment to dinner but it can also be toasted for breakfast and used for sandwiches for lunch or in a nice fall picnic.Once you've gotten in the swing of fall baking you can attempt cookies. Of course the easiest would be the Pillsbury slice and bake kind but there are some scratch recipes that are simple to whip up. Try a maple oatmeal one that combines chewy oatmeal with the earthy taste of another fall flavor. a maple cake with frosting is another simple dessert , perfect for  ending a Sunday dinner.

Ease into fall baking. start with easy to mix and easy to bake treats. Try  rolls or an apple crisp. experiment with baked apples or a maple cake. Jump into simple recipes that will sweeten your season.

Treat Yourself To A Fun Dinner

By now we're all sick of all those lunches and suppers that feature beans. It's time to liven up meal time with fun and new recipes. That also includes dessert. we need to give ourselves a fun treat now and then.

Since it's getting close to Memorial Day, think hamburgers and hot dogs. Everyone love burgers with all the fixings. Go double and have two patties like your favorite fast food joints. Add sliced onions or better yet caramelized ones. Caramelizing is an easy process.It's just slowly cooking them in olive oil until the pieces turn a golden brown or tan. You could add butter and even balsamic vinegar for more flavor. Avocado slices or homemade guacamole can be layered on too. The bun should be buttered and then toasted on the grill for about three seconds. Hot dogs can also get the special treatment. Slices them and stuff with shredded cheddar. To make sure the dogs don't split either spear them with toothpicks or wrapped slices of bacon around them. You can do something similar with veggie burgers and dogs. There's vegan cheddar and also mozzarella. As for sides there's potato chips for a fun side or you can air fry them. Air fried chips starts with mandolining potatoes and then spritzing them with olive oil cooking spray. You can add some rosemary sprigs for more flavor.

Fruit is good for you but it can also be fun. Think banana  non dairy ice cream. Dr. Oz featured this on his show a few years back and it was a big hit. It's slicing banana slices and putting them in a freezer bag. It;'s then freezing them overnight and then blitzing them in a food chopper. The result is a creamy, low calorie dish that can be jazzed up with whipped cream and chocolate syrup. You can sub in non dairy whipped almond or coconut milk. Add M&M's or nuts if you want. Caramel apples are always fun. For a different take, air fry them with some cinnamon or plain and then dunk the crunchy slices  into caramel. Of course strawberries are big right now, There's nothing as decadent as strawberries dunked in any kind of chocolate, whether in syrup form or melted chips. You can do the same with blueberries and raspberries too. Of course you can also use fruit in tasty mocktails and cocktails.Think screwdrivers either using seltzers or vodka. Try Bellinis and mimosas with the addition of champagne , peach nectar or  fresh squeezed orange juice.

It's time for a fun treat. Liven up lunch, dinner or even dessert. You deserve it.

Treats From Your Kitchen

Now, more than ever, our kitchens are the most important rooms in our house. We can create good meals and fun snacks for ourselves. We can also brighten up others' lives with our creations. It's time to uses those ovens and stove tops for culinary gifts.

A hot meal is always appreciated. If you know someone , whether family or friend, who is struggling to put food on the table, then treat them to a full meal. It doesn't have to be anything fancy. Think crockpot or Instapot sauce with pasta. Include a loaf of crusty Italian bread and a container of a lovely mixed salad, chock full of such veggies as broccoli and cauliflower. If you're a whiz at dough making, then make dough for pizza and calzones. Include sauce and cheese along with ricotta and ham for the calzones. Chili is also an easy make that can be doubled and even tripled. This is a great gift because the dish can be stretched with more meat or beans, allowing it to last and be repurposed for several meals. Any pasty or empanadas would be a nice change up. Cornish pasties can be filled with meat, veggies and cheese. A fun combo anyone would like is a filling made up of cheddar and onion. You could also create feta and spinach puffs using phyllo dough.

A fruit plate is a tasty and healthy choice. You can create your own Edible Arrangement. You just need cookie cutters , wooden skewers and chocolate chips. To get the chocolate as glossy and smooth as what Edible Arrangements uses, add coconut oil  to the chocolate for a shiny finish. If you're not that creative , then think about a homemade fudge. Fudge recipes can be as simple or elaborate as you want. You can whip up one that only requires chocolate chips, butter and condensed milk. Make it yummier with walnuts or chopped almonds added. For a sophisticated cook a white chocolate caramel fudge laced with pecans. Haystacks are another fun treat and it's an easy microwave make of melted chocolate chips mixed with toasted coconut. Then they're just dropped by the spoonful onto waxed paper or a greased cookie sheet. A tin of homemade cookies is always appreciated. Of course chocolate chips are the preferred favorite but if you can, vary them with some peanut butter and sugar cookies too. A box or container of cupcakes is always welcomed. Have the kids decorate them with cheery notes and decorations. These are the perfect leave on the step surprise for any first responders in your neighborhood.

A creative gift from your kitchen is much appreciated these days, it could be a got meal or a sweet treat. Any food is wanted and given from the heart.

Sweets For Your Honey

Valentine's Day means sweets - and lots of them. You can easily buy a pretty box of mixed chocolates or you can make and bake different treats for your love. Anything homemade will be appreciated - and loved. It's also from the heart which is special and from your kitchen which makes them even more special.

Of course many go for baked delights.  A fancily frosted two layer devil's food cake is always welcome, especially after a home cooked dinner. Think of frosting it with homemade raspberry or cherry frosting for extra dazzle. (Two Sisters Crafting has the best frosting recipes for these flavors). If you're baking for your guy, stout cupcakes with Bailey's Irish cream. For those guys who love to bake, think dainty little cupcakes, dusted with sanding sugar for sparkle. If you're ambitious you can give French macarons a try. They  can be a bit labor intensive because almonds have to be ground for flour and the recipe requires egg whites. A better version would be made with aquafaba, chickpea brine that has the same consistency and proteins as egg whites. Fill with a rich chocolate ganache, an easy make that has heavy whipping cream cooked with semisweet chocolate pieces. Of course a Valentine's Day cake doesn't have to be chocolate. There's no rule saying you can't make an airy angel food and serving it with a light whipped cream and sliced strawberries. You can also make a lovely lemon cake with a homemade vanilla icing. Decorate with candied lemon peels. A crostini filled with fruit is another nice treat, especially if it's served with chilled Prosecco.

Candy is always welcome and there are so many recipes you can make. One of the easiest is haystacks. These are mounds of chocolate and toasted coconut blended together. Some recipes also add almonds, peanuts and rolled oats. The purist recipe is the best although you can make it with white dark, or milk chocolate. You could also mix the chocolates too for a colorful spin.A variation would be nut clusters made with any of the chocolates and nuts added. You can try just one kind like peanuts or almonds or a mix that includes cashews and walnuts. Chocolate dipped fruit is always welcomed. Ganache can be used or just plain chocolate chips.Remember to add coconut oil so the chocolate will have a glossy finish when dry. Most would go for strawberries but chocolate covered blueberries and pineapple are also good.A different spin is caramel. Homemade caramel is surprisingly simple to make.You'll need butter, Karo syrup (or any corn syrup) evaporated milk and vanilla extract. This is all cooked down into creamy squares of deliciousness. For added decadence dip the squares in bitter chocolate for a really lovely rich flavor.

Create something sweet for your honey this Valentine's Day. He or she will appreciate the work and love that went into it. A home made sweet is really the sweetest gift of all.

A Sweet Hanukkah Treat Churros

This is the season for  sweet, tasty treats. Hanukkah is one of the holidays that give the reason to make and indulge in homemade goodies. One, churros, is hitting the holiday tables, sharing the spotlight with latkes and suganiyots - jelly doughnuts. Is it an unusual choice? Not really if you know history.

The recipe was featured in yesterday's New York Times Food section. Joan Nathan, know for her Jewish cookbooks and documentaries about Jewish cooking  wrote about this crunchy and sweet choice. The idea is not as crazy as it sounds. Many Sephardic Jews , the ones from Spain, brought the recipe with them to the various outposts of the Spanish Empire. They were made in the Caribbean , mostly in Cuba and found their way to tables in Columbia and Costa Rica.  Ms. Nathan uses Genie Milgron's recipe for them, which includes anise for flavoring It is taken from Ms. Milgron's cookbook Recipes Of My 15 Grandmothers: Unique Recipes And Stories From The Times of The Crypto-Jews During The Spanish Inquisition. Ms. MIlgron was born and raised a Catholic in Cuba but traced her family's origins to pre-Inquisitions Jews in 1405.  Her ancestors  were raised  as crypto-Jews, practicing Jewish customs and traditions while converting to Catholicism. Some of the recipes are the original but churros are the Spanish influence.

Ms.Nathan tried the recipe several times, making the churros with a friend who dream of owning a churro truck. The first attempt was like a choux paste with eggs and butter whipped together into the dough. Don't use this. Opt for the simpler one which is just two cups of all purpose flour mixed with one and a half cups of Pernod or similar anise liqueur. There's also a cup of granulated sugar and a tablespoon of cinnamon, the traditional flavoring for churros. If you think the cup and a half of Pernod is too much for any treat, the liqueur is boiled down with one and a half cups of water and a teaspoon of kosher salt. It's removed from the heat and cooled so the flour can be added to it.Blend with a wooden spoon until the batter resembles wet cement and is well blended. To get that ridged look, the dough is placed inside a pastry tube fitted with a large French star tip. The dough is then piped into six to eight inch length pieces and fried in canola oil. The oil should be heated to 350 degrees Farenheit. Fry them for six minutes or until golden brown. Ms. Nathan supplies a  homemade strawberry sauce made with frozen strawberries , brown sugar and vanilla. You could use dark chocolate or dulce de leche for a richer dipping sauce. Caramel also works too.

Churros are a fun and different Hanukkah treat. They're an easy make and fry, perfect for using the symbolic oil to create a fried and crunchy sweet. Try them for a new twist on a traditional holiday.

My Mochi An New Take On Ice Cream

Can pastry and ice cream exist together? Yes, if it's My Mo Mochi ice cream. It's an interesting take on an Asian treat, combining a world favorite with an old concept.

The idea starts with enrobing blobs of ice cream around the Japanese rice dough mochi  .It's a gooey, chewy dough.The company My Mo takes this recipe and expands on this.They have a variety of different flavors from the appropriate green tea to the trendy dulce de Leche. 

Of course I had to try it.

It was different.The dulce de leche was creamy and  flavorful.I liked the surprise of caramel in the middle.What was a bit off putting was the mochi.The texture, with the ice cream was a bit gooey and even saggy in texture.Maybe I should have tried the chocolate instead..Maybe if My Mochi had put the mochi  in the middle, it would have tasted better.Again, it's an acquired taste.

If you're into mochi hybrids, then try this.It's different and flavorful.Try My mochi today for a marriage of two classics.

Sweet Cold Desserts

There's something about ending a summer meal with a cold dessert. A slice of ice cream cake or pie tops off a supper or late lunch of spicy ribs or chicken. It's a cool way to finish, especially on a hot , humid day.

One of the coolest treats is the simple icebox cakes. These came about in the 1930s' when iceboxes became a fixture in American kitchens. Often these are a mix of cookies , pudding, sometimes fruit and whipped cream. One of the easiest is the famed Nabisco chocolate wafer log. This is also known as the zebra cake for the fun black and white stripes. It's just lining up chocolate wafers and mortaring them together with Cool Whip or homemade whipped cream. This forms a log which can be left alone or dressed up for birthdays and parties. A simple decoration of shaved chocolate is fine  but you can also sub in colored sprinkles for a more festive cake. A more elegant decoration is a scattering of strawberries and blueberries on the plate. The cake can also be made Magnolia Bakery style. New York's most famed bakery creates a cake shaped one with four layers of the chocolate wafers sandwiched between whipped cream. Nilla wafer cake is another icy treat that's easy to make. Layer the cookies in any kind of pan - glass or foil - and then layer with vanilla pudding, peaches, strawberries or blueberries and a layer of whipped cream.

Ice cream cakes are another frosty way to end a summer meal. They're easy to make at home, thanks to silicon cake and bread pans. I bought a silicon loaf pan which works perfectly in creating a two layer cake. I also have a smaller one that makes a cute mini cake. Again the Nabisco chocolate wafers are the perfect cake layer. DO NOT sandwich cookies. The creme filling will make for an over sugary , lumpy layer. Pulse the wafers in a food chopper and mix with melted butter or margarine to create a cake like layer. The first layer can be this or Hershey's hard shell which gives the top a nice crunchy, ganache look. Before you add the ice cream and crumbs ,brush a thick layer of it first onto the bottom of the mold. Then layer with your favorite ice creams. Add a second layer alone or with caramel  or the seasonal fruit. I recently made a vanilla and sea salt caramel loaf, using Soy Delicious vanilla coconut ice cream and Smucker's Salted Caramel. Keep in mind that the caramel does get the texture of salt water taffy when frozen. You can sub in pureed or chopped strawberries or raspberries for the caramel. Ice cream pie is another cool ,sweet dessert . Get a pre made pie shell and then fill it with whatever you want. Decorate it with puffs of whipped cream, hard shell or even candy. It's a nice alternative to a birthday cake for something different.

A summer meal deserves a sweet, cold ending A  slice of ice box cake or ice  cream cake or pie is the perfect dessert. It cools you off while you enjoy the end of a delicious warm weather, lunch , supper or dinner.

A Trio Of Goodness

Homemade treats are always welcomed, especially snack cakes. They're a great fix at work or after school, along with being a picker upper on weekends. The problem is that manufactured ones are loaded with all sort's of preservatives and have a plastic-y taste. The solution is three recipes for delicious cakes that can be easily made in a home kitchen.

Melissa Clark gives us these in her A Good Appetite column in yesterday's New York Times Food section. They're easy bakes, with all the ingredients that are probably on the pantry shelf already.
The flavors are on everyone's cake wish list.There's chocolate with a tangerine glaze (!), lemon with a coconut one , a banana one dripping with a salted caramel topping.The first two are made with a neutral oil such as canola or grapeseed while the banana cake has melted butter. The flour used for all three is all purpose  - nothing fancy. The chocolate one has both Dutch processed cocoa and chopped dark chocolate.For a really intense flavor buy the 70 to 80 percent bars as opposed to the chips. The recipe has a hit of hot coffee for a mocha vibe. Sour cream is added for a dense, moist crumb.The icing is a zippy tangerine- lemon fusion that compliments the chocolate.Ms. Clark recommends that if it's too sweet add a extra drop or two of lemon juice.

Lemons are the backbone of the second cake. Three of them give it a burst of tartness thanks to their juice and zests being used. Ms. Clark also adds coconut milk and shredded coconut. Two large eggs and again, sour cream give the cake body and a moist crumb.The glaze is a mirror of it as it , too, as it uses coconut and finely grated zest.The only difference is that it has melted coconut oil which makes for a smoother glaze. The last is a yummy mix of bananas and caramel. The snacking cake has two to three ripe bananas mixed with sour cream and brown sugar. Half a cup of melted butter is added to kind of give it a Bananas Foster flavor.The crumb will be incredibly moist , the perfect texture for a snack cake.It's then topped with a buttery homemade caramel glaze. Half a stick of more (!) butter is mixed with brown sugar and heavy cream.These are cooked in a large saucepan for a minute, cooled and then blended with confectioner's sugar. To cut the uber sweetness flaky sea salt is sprinkled over the icing. It's a nice pop of savory to counterbalance all that sweet.

Happiness is a snack cake that's delicious and filling. The three recipes fit that bill.They are full of homemade goodness and flavor from the kitchen.

It's Apple Season

With fall comes apples along with the myriad of recipes. What is great about them is that they can be a snack , a side or a dessert. They're perfect for any meal from breakfast to lunch to dinner.Be creative and brave with autumn's gems!

What you pick decides what you make,If you bring home baskets of Golden Delicious apples, then realize that they're best for apple sauce while Honey Crisps are better for eating fresh and to put into salads.Most of the varieties are good for snacking. Think about pairing slices with peanut butter or even better pair it with slices or cubes of sharp Vermont cheddar. A fun snack or dessert is the tart Granny Smith slices with a caramel dip. You can buy it or make your own using brown sugar and sweet cream. Some recipes call for cream cheese for extra creaminess along with a dash of brown cinnamon for extra bite.You could also just microwave caramels such as Kraft' s with a spritz of water added in for smoothness.Fresh apple slices are also perfect added to any breakfast. Slip them in to hot oatmeal or cold rice puffs for more flavor and fiber.A fun weekend breakfast or brunch dish is a Dutch baby. This is a giant (think skillet size) pancake baked in the oven and then sprinkled with a dusting of powdered sugar. Apples can even be added to French toast as a topping or baked inside a French toast casserole.

Of course apples can also liven up a lunch too. A few crisp slices in any salad makes it special. Use two different types such as the sweet Golden Delicious and the crunchy Roma, Try one that just has apples and cherry tomatoes. Spike it up with chilis and peppery mesclun greens.  Think of adding slices to a chicken salad, whether it's made with greens and last night's leftover roaster or one with mayo and raisins. Apples can be used as a side dish for a dinner as they are in Germany. Many German pork dishes comes with a side of sauteed apples. The apples' sugars break down the complex proteins of the meat, making it easier to digest. It also is a great foil for the pork's distinct flavor. You can easily make an applesauce in your crock pot or pressure cooker and use it for roasted pork or pork chops. An easier spin is sauteed apples. This is just simply sauteing the slices with butter, cinnamon and brown sugar. Add cornstarch to thicken it. Sauteed apples are even good reheated with the pork as the meat's savory juices mix with the apples. Of course , anything with apples is the perfect dessert. Think an untraditional one with a cheddar crust. This is a bit more flavorful than the average crust. Or go sweet with a caramel walnut loaded apple pie. Baked apples are another great dessert. Go elegant with ones poached in a sweet red wine or fun with ones stuffed with caramel, butter and chopped nuts.

This is apple season. Use them in any recipe or as a sweet , fiber filled snack. They 're delicious any way you serve them.

The Art Of Procrastibaking

It's much more fun to bake cupcakes than it is to clean the bathroom. Or knead dough instead of mowing the lawn. If you feel this way, you're probably a procrastibaker someone who opts for baking over mundane chores. You're not alone. There's more than a baker's dozen of them out there.

The great Julia Moskin wrote about this new trend in today's New York Times Food section.It probably was always a hobby(?) or vice (?) but Instagram gave it legs. It spikes in the weeks leading up to a annual rituals of anxiety like exams, tax day and Election Day.There's also a rush in seeing one's work praised and lauded on Instagram too.Let's face there is absolute fun in baking confetti cookies or making a great pie than there is in handling spread sheets or trying to finish writing that chapter. Many writers have taken to it (Not me- if I want to bake I'll wait til Christmas or someone's birthday), feeling it helps in the writing process. They enter a flow state which allows for more creative thinking.In a way, it's no different than heading to the local Starbucks or Panera for a coffee. One writer, Mia Hopkins, a Los Angeles based writer of racy romance novels,procrastinates by baking pies.It's helps in getting her out of an occasional writer's block Ms. Hopkins always go to pies.There more stimulating to the senses than other bakes. There's kneading the dough, slicing the fruit and crimping the crust. This gets her out of the tangle of words and into the real., allowing her to recharge.

Writers aren't the only procrastibakers. Med students are known for it too. Rachel Courville, a veterinary student at the University of Missouri has baking sessions along study ones. Dedicating a few hours to mixing, baking and decorating is like a mini vacation away from hours of memorization
and worrying about  about passing grades.It's hit the UK too. London medical student, Jonathan Martin wants recipes with many steps. This allows him and other procrastibakers to actually get some work done and give the illusion of efficiency. This would be sourdough bread which requires several proofings and final rising. He also likes the multi step millionaire's shortbread which is layers of shortbread baked and then topped with homemade caramel and melted chocolate. There's a window of time between the shortbread cooling off and making the caramel that allows for studying and chores.Surprisingly professional bakers are also procrastibakers.Erin Gardner, a pro decorator  in New Hampshire bakes recipes that require no thinking such as cookies, brownies and scones. This down time also allows her to get creative with chocolate flowers and stacking cake layers in
new ways.

Procrastibaking is a fun way to blow off chores and create a yummy bake. It's a great way to recharge the batteries too, and retackle a difficult job or study for an intense exam.  The reward is more than a slice of cake or a cookie - it's regaining one's sanity.