Quick Bakes For Thursday

 Even though most home chefs are already exhausted, they still want to bake for the Thanksgiving dinner. There is something about homemade rolls and desserts straight from the oven. Yet what could a tired home baker create?Something easy and quick.

One of the easiest is a batch of dinner rolls. These can be made without yeast for simple making and baking. Baking powder gives this traditional recipe rise . The rest is classic, with the addition of milk, flour butter or oil. They're made, they're rolled on to a cookie sheet and then baked for twenty five minutes. These can be made tomorrow night or Thursday morning. For an even tastier roll try baking garlic  butter no yeast dinner rolls. These have the addition of Greek yogurt for a very tender crumb. If home bakers want to tackled something a bit bigger, then consider baking a quick loaf of bread.There is a recipe that only calls for five ingredients and the best part it makes for a perfect sandwich bread for all those turkey ones on Friday.It has flour, baking powder,oil , milk and sugar.Use a greased loaf pan to bake it in because the dough will be quite thick.It only takes fifty minutes in a 430 degree Farenheit oven. A plus is that it will bake with a golden crusty top.

There are also the sweet bakes. Everyone loves a good pie after a Thanksgiving meal. the easiest choice would be getting one of those premade ones. You can fill it with a combination of puddings and Cool Whip for something different. A fun one that everyone will like is a cool mint grasshopper pie.Use an Oreo pie crust and fill with a mix of cream cheese and Cool Whip.Mint extract is used for flavor. This is really a no bake. You can try a simple apple pie with an already made pastry crust. (Pillsbury and Betty Crocker makes these). Cut six cups of apples  into thin slices and let sit in a bowl of sugar mixed with cinnamon. Layer these in the premade pie crust and dot with butter. Seal with a top crust and bake first for ten minutes for ten minutes for 450 degrees Farenheit. Reduce the heat after those ten minutes to 350 degrees Farenheit and bake for thirty minutes. A premade pie crust can also work for a pumpkin pie. The filling is  quick mix of pureed pumpkin, eggs, condensed milk, spices and salt. It's blending the filling and then filling the crust with it. Like the apple pie, its first baked at 450 degrees Farenheit then the heat is reduced to 350 after ten minutes. It's baked at this temperature for another forty minutes.

You can easily have freshly baked goods at your Thanksgiving table. Try rolls or bread. Make a quick pie. Everyone will love these at their dinner feast.

A Heady Glass Of Fall

 That nip in the air means a refreshing cocktail or mocktail to welcome in fall. It's time to use the flavors of the season in tasty sips that are great on their own or with hors d'ouevres. They're easy to make and perfect for those beginners throwing parties.Pears

Apples are the main fruit and flavor of this season.Of course there is cider both hard and soft.Both make the perfect base for a layered concoction, full of zest and spice. Get a few bottles of hard cider. A chilled bottle on its'  own is refreshing but add a splash of bourbon and ginger beer. Add some lemon juice for a refreshing zing. You can also create the classic Old Fashioned.It;s cider missed with bourbon and Angostura bitters. A dash of maple syrup sweetens it up. Cider mocktails are also refreshing and have a kick of their own. Mix up a sparkling one with blending in cranberry juice, ginger ale and a sprinkle of cinnamon. Everyone thinks that cocktails and mocktails should be served cold. Not true. They can be warmed, perfect for a chilly night around the fire pit. A hot cider mocktail should be served in a  mug to contain the heat.  It's making a simple ginger syrup using ginger and brown sugar. The cider and syrup are mixed and microwaved for a minute. A squeeze of fresh orange juice  gives it a citrus-y freshness.

Pears are another fall fruit that can be used I both alcoholic and non-alcoholic drinks. Try  a fresh pear cocktail for something delightful and different. The base is a citrus infused vodka (easily made by letting vodka sit with sliced lemons in a jar for two days). there is a tablespoon of agave syrup and three tablespoons hard apple cider. Lime juice gives it brightness and either sliced or shredded pear gives it that mild, sweetly woody taste. This can be made into a mocktail by using a mix of apple juice and plain seltzer.. You don;t want to use the flavor powerful apple cider for this  because it will smother the pear taste. A more sophisticated sip is a pear martini.Use pear flavored vodka, Le Poire along with four ounces of pear juice. (if you have a juicer then make the juice fresh). Add a splash of plain sparkling water and a splash of lemon. Serve in a sugar rimmed cocktail glass. A pumpkin martini is also a wonderful fall cocktail.It's mixing pumpkin puree,vanilla and vodka. Maple syrup or a simple one gives it sweetness while pumpkin pie spice provides color and flavor.

This is the time for fun and fancy drinks. Celebrate fall with these cocktails and mocktails. Enjoy them on a nippy night.

Your Favorite Fall Treat

 This is the time of year when everyone gets back into the kitchen to either cook or bake. What's your fall favorite? Will you be air frying spicy wings for your tail gating party? IS artichoke spinach dip on your radar?Or I it sweets you'r thinking of? Are you buying flour for your apple cider doughnuts or spice cupcakes?

What treat do you want to make as this season changes? Let us know

A Two Continent Family Reunion

 Family reunions happen all the time during the summer. It usually reflects a family over the past few decades yet fro the Richmond-Coleman family it reflects centuries and continents. It also reflects a fusion of Southern food and Liberian Dishes.

Regular contributor and food writer Korsha Wilson wrote about this phenomena in today's New York Times Food section. The Richmond Coleman family separated when one branch stayed in the US and another sought freedom and a better life in the new country of Liberia. The reunion was held where the family founder. William D.Coleman started the brood in Fayetteville, Kentucky .Jim Coleman of Coleman Crest Farms hosted the event on the land his great-grandfather James Coleman bought in 1888 after serving in the Fifth Regiment United States Colored Infantry , part of the Union Army.  The current Mr. Coleman is a history buff who researched his family here also wanted to know about the branch in West Africa. He went to the Liberian Embassy in Washington to research only to find out that his Liberian cousins were also looking for the family. Two weeks later he attended his first Coleman - Richards family reunion in Bowie, Maryland.He saw relatives that looked like him and a plan began. he wanted to host a reunion in the family home in Kentucky,

The reunion was a perfect blend of Southern and Liberian cooking. Ms.Wilson includes several recipes that are interesting and easy to recreate. There is smoky jollof rice which has a mix of a tomato sauce made of tomatoes, bell pepper two kinds of chiles, ginger and cloves.The rice also has tomato paste and a host of spices such as smoked paprika, curry powder.cayenne and turmeric. The tomato mix is prepared in a blender  as the rice mix is first made with an chopped onion sauteed in olive oil. The spices and rice are added a long with chicken broth for flavor. It's teamed for fifteen minutes and then scallions and cilantro are added. The second main dish is saladu nebbe a tasty salad of, parsley black eyed peas, tomatoes and cucumbers.The flavor is spiked with serrano Chiles and a squeeze of lime juice. To finish it off is  a spice cake with a zingy tamarind filling.It's also made with soy milk for a different flavor.It does require Calabash nutmeg which can be bought at African markets here or on line.it has a deeper woodiness than the North American variety, Tamarind paste is the filling while a cool creamy vanilla buttercream offsets the spices' heat.

A family reunion should have family and heritage dishes. The Coleman-Richards family has these  dating back to important eras in both African and American history. They're what connects generations and continents

Dazzle In The New Year

 A New Year means all sorts of new things. It can be extremely fun for home chefs and bakers. There's all sorts of new to try. It's a year to experiment.

If you haven;t already use those Christmas giftcards to buy air fryers, immersion blenders and crockpots These are the three most important appliances outside of your stove and fridge. Another must is experimenting with new spices. Update your spice cabinet. Use flavorings you haven't used before. The same is true for bothi cooking and baking recipes.

It's a new year. Dazzle friends and family. Dazzle youself and your kitchen in 2024!

Have  a tasty, fun New Year!!!😍

Fall Cakes

 Everyone thinks that November and fall in general belong to pies. Yet a slice of homemade cake is just as delicious and comforting. It's also a wonderful dessert after a Sunday roast or Thanksgiving meal.

A warm spice cake is always perfect on a chilly day. Think of making a scratch one redolent with cinnamon and nutmeg. You could add raisins if you wanted or pecans for an earthy flavor. As for decorating, dust on confectioner's sugar if you have a simple Bundt or pound cake. As far as a layered cake or even cupcakes, a cream cheese frosting can work. You can a lso try a cinnamon or maple syrup buttercream for a fancier look. Another warming spice treat is a cinnamon coffee cake. This is perfect for Sunday brunches or a nice snack with ahot coffee or tea after a brisk walk, You can create a buttery streusel or crumb topping that can also be swirled throughout the cake. Crumb cake muffins are another fall bake , Again these are redolent with cinnamon and brown sugar to give them an earthy, spicy flavor. These are even perfect to end a breakfast with or for a morning snack with a hot latte. Nutmeg is another autumn spice that works well in cake. Imagine a rich, dark slice rich with this spice along with butter and brown sugar flavoring it.

Of course apple and pumpkin are the flavors of the season. An apple cake is a nice alternative to pie or a galette Keep in mindthe best apples for cakes are ones that hold their shape during the baking rpocess otherwise if they're not you'll have a cake full of apple sauce. Use such tart sweet ones as Granny Smiths, Honey Crisps,Pink Ladies, Braeburns and Jonagolds. You can use one type or mix any of these for a subtle blend of flavors. Cinnamon is always ysed in these type of cakes  to emphasize the apple's flavor. A different type of apple cake is  a French style one from the blog Once Upon A Chef. This one uses a lot of butter and rum to create a truly melt in your mouth slice. Keep in mind that apples are also great in Bundt and pound cakes too. Pumpkin is not just for pie filling. A pumpkin cake is a wonderful change up for a Thanskgiving dessert. Use pumpkin puree for the batter. As far as spicing it , nix the premade pumpkin spice. Use the individual spices of nutmeg, clove, allspice  and ginger. You can vary the amount of spices used for either a bold or delicate flavor. pumpkin bread is another sweet treat.It's the perfect slice for when company comes.

A homemade cake for fall is a nice alternative to pie Bake one with the flavor or the season. Try a warm spice or a tart apple.Think a sweet pumpkin bread for a nice snack. All are wonderful on a crisp Autumn day.

Fall Baking

 THis is definitely the time for baking. The weather is perfect for creating everything from muffins to pies.There are spices to try and fruit to add. It'll be a busy season.

Yes , this is also pumpkin spice season.Yet what would be better than pumpkin pie or pumpkin tartlets. You could use fresh pumpkin although most home bakers used the canned variety. This already is spiced and just needs to be poured into a shell. A different spin on it would be creating tartlets, perfect for fall parties. You can easily use a muffin tin for this .It;'s putting cups of pastry dough in them and filling them with a mix of pumpkin puree, half and half , brown sugar, ginger, salt allspice and egg.(the last to bind th epuree and give it some body." After they''re baked you can add a puff of whipped cream. Another pumpkin laden treat is pumpkin bread, perfect for a snack or for breakfast.it too has such warming spices as cinnamon along with the pie filling. Another breakfast treat are pumpkin muffins, made with pumpkin puree and milk. There are also the requisite spices too like ginger and cinnamon.You can also make pumpkin cupcakes too, with out without a tangy cream cheese frosting.

Of course what would fall baking be without apples? They're everywhere. Most sweet tooths love a good cinnamon laced pie. These are great , especially after a fall Sunday dinner but what about something a bit more rustic yet sophisticated?Try a galette which is an easier bake than a regular pie.This is just rolling out the dough and then filling with with sliced apples. The crust is then folded over the apples with an opening in the middle. Some home bakers drizzle caramel on it after it's been baked. Another sweet treat is a turnover stuffed with the fruit. The dough is a light  flaky one that crackles and is the perfect foil for the apple mix. A  These make great snacks to bring to school or to work.  Use puff pastry sheets (which can store easily in your freezer for the shell and Granny Smith apples for the filling. Granny Smiths are the best option for these because of their tartness and are not overly sweet. Turnovers can be decorated with a drizzle of a confectioner's sugar glaze. This is just a blend of the sugar milk and vanilla and then it;s piped onto the turnovers tops.

It's fall and the season for baking. You can go with anything pumpkin or anything apple. The end result is a sweet treat perfect with a hot cup of tea or coffee.

Make Your Own PSL

 Everyone is rushing to get that seasonal treat pumpkin spice latte even one from Starbucks can cost you close to six dollar.s Dunkin Donuts is half that.yet it still adds up. A better choice is creating your own. You can also dial up or dial back the spoice factor too.

Every flavored coffee starts off with a base of a good roast. You can easily buy what Starbucks and Dunkin Donuts or DD has to offer . Their blend of beans contain the perfect flavor not just for a latte but for other drinks like caramel and mocha too.As for the milk don;t use heavy cream or creamer. Any other milk, from cow, to soy and nut milks work just fine. How much to put in? That's up to you but the average is about one cup of milk to every cup of coffee.If you prefer a more coffee flavor then decrease to half a cup.If you like it milky , then increase to a quarter of a cup more.DON'T use evaporated milk, This is too sweet and maybe you could use it to make pumpkin spice fudge.It would turn an already sweet drink into liquid candy.

Some recipes call for actual pumpkin (!!!) to be added. This is up to you. Many home baristas use the same pumpkin puree that you'd use for pie.Just make sure you use PUREE and not pumpkin pie filling. The last is a bit watery and stringy to add. As for the star ingredient pumpkin pie spice , you can add a teaspoon. Do you want it already made or homemade? Try McCormicks' which has the perfect blend of the needed spices.  You can also make your own to use not only in lattes but for, waffles ,  cakes, icings and even roast veggies too. It's a mix of cinnamon, ground ginger, cloves , allspice and nutmeg. Take three tablespoons of cinnamon and mix in  two teaspoons of ground ginger and one and a half teaspoons of ground nutmeg. Add two teaspoons of mixed dried cloves and allspice to finish it off. Store in a clean jar in a cool, dry place . You cna finish your coffee with a big blob of whipped cream or add ice for a frappeccino. Dust with more pumpkin pie spice and enjoy.

Why go out and buy a cup when you can make a pumpkin spice latte at home? It's a tasty treat that cna be whipped up in seconds. Have it with your favorite cookies or just as a treat after dinner.

Air Fryer Sheet Pan Dinner

 Sheet pan dinners are always fun to create. It's mixing your favorite veggies with your favorite proteins and then roasting in the oven. Yet suppose it's too hot for a working oven. What to do? Call in the air fryer.

I deicded to experiment with this. Could aubbing in an air fryer for an oven  be done? Yes   but on a much smaller scale. Keep in mind hteres mo roon to spread the veggies and meat. They have to be layered on top of each other and then carefully mixed halfway through the air frying.I used these smaller potatoes

These aew Yukon Gold. They were tossed with olive oil and then combined with sliced onions.

As for the protein I used already fried and crumbled vegan sausage. These provides the salt and spice  - what the dish needs.There is only one problem with the ingredients . The potatoes have to be cooked a good half hour before they're tender. This can lead to some of the sausage bits drying out and the onions slices getting seriously burning. The next time I make this I'm going to par boil the potatoes first and then smash them for a quicker fry.

The end result was pretty tasty .I combined the air fried sheet pan mix with sauteed zucchini coins. It was a good combination. epsecially when I added the sauce. This was a highly spiced peppery sauce that worked well with the potatoes. It 's going to make an excellent lunch tomorrow too.

Can you do a sheet pan dinner in an air fryer? Yes it cna be done. You'll still get the same great flavor from favorite veggies and proteins.

Brisket For The Holidays

 Whether it's Christmas or Hannukah , brisket is the meat to serve.It;s' tasty and can be prepared a number of different ways. Another plus is that it's great for sandwiches the day  after.

What is brisket exactly first of all?It's a large cut of meat from the breast or lower chest of the cow.It is one of the nine beef primal cuts and one of the four main barbecue meats.It's relatively a tough cut because the animal works for moving. You can easily buy it at your grocery store but you'll get a better cut at your butcher's. The best way to soften the meat is slow cooking which breaks down the meat's fibers.If you want to make it for one of the nights then think of cooking it with brown sugar, tomatoes and red wine vinegar for a tangy sweet and sour bite. Serve with carrots and potatoes to round it out. You can also cook the meat first and them create a sauce to pour over it (which also would be good for hot leftovers the next day). Can you oven cook it? Yes! Rub it first with salt and pepper (or any rub).Doing this will create a craggy, crunchy crust that's a crowd pleaser. Then it's cooking it low and slow over night in the oven for twelve to eighteen hours. Keep the temp at 250 degrees farenheit.if it higher it will dry out the brisket and toughen it.Tent it with tinfoil for a tender bite and then leave it uncovered for the last three hours.

Brisket makes a wonderful alternative to ham and turkey for Christmas. Shake it up some by first rubbing it with a mix of garlic, onion and chili powders blended with Cajun seasoning and a teaspoon of liquid smoke.The spices are rubbed on the lean side of the flank and then sprinkle on the liquid smoke. Tightly wrap the brisket in Saran wrap and refrigerate overnight.  While this it chilling make the sauce. Take half an onion and two to three garlic cloves and mix with A1 steak sauce, liquid smoke and Worcester sauce. Add thyme, Cajun spices and cayenne pepper for more spice. This sauce is poured over th e meat and everything is cooked for  six hours.  (You will have to get up super early on Christmas morning if you want it done by one PM) save the pan drippings and cook for ten minutes in a sauce pan over a low flame.  What to serve with this.Roasted sweet potatoes would be good, especially if you serve it with a whipped cinnamon honey butter. Another tasty side is a tangy green bean salad, a change up from the traditional casserole.

Brisket is perfect for either Hannukah or Christmas.The cut is perfect for a family dinner or party. Try it at your holiday gatherings.

Yet Another Pumpkin Mousse

 Every year there has to be a pumpkin flavored dessert for Thanksgiving. This year is another vegan pumpkin mousse.It's a different spin on the traditional pie,.

I found the recipe on Delish Knowledge, a blog started by dietitian Alexandra Caspero. I scanned over several  vegan dessert recipes in the past week and saw this. It had me at aquafaba, chickpea bean water that can be whipped into a yummy meringue. This looked good. However I didn't realize just how labor intensive it was.

First of all I decided to double the recipe, knowing there may be one extra visitor on Friday. I had to use half a cup of maple syrup, 1 and 1/3 cups Libby's pureed pumpkin , two teaspoons of pumpkin spice and two teaspoons of vanilla extract.

It was the just mashing everything together. Then came the cream, made with solidified coconut cream.

This took about twenty minutes to half an hour to get the same consistency as regular whipping cream. I used my stand mixer which is pretty powerful., After it was the cream was relegated to the fridge. Then it was onto the third leg of the recipe.

It's mixing one cup and a third of the chickpea water along with half a cup of powdered sugar and half a teaspoon of cream of tartar. This produced a very stiff and perfect meringue as always. The pumpkin mix was added. Unfortunately I made the mistake of adding all the coconut cream instead of a small amount. It lost its' pudding like texture and became soupy.

I'm hoping a night in the fridge will set it, especially with the properties of the coconut cream. The flavor's not bad, sort of a marriage of maple, pumpkin and coconut, the last unexpected. Will  I make this again. Yes, but without the coconut cream. I feel it sort of ruined the texture. Hours later , it's still a big soupy disaster.

This vegan pumpkin mousse is a different alternative to pie. It's tasty and hopefully will set into a kind of pudding mousse hybrid. It'll be a nice dessert after a full Thanksgiving meal.

Gifts For The Gourmet Dad

Father's Day is a week away and it's time to start seriously thinking about gifts for his special day. If he's into serious cooking then think about some interesting cooking and baking gadgets and ingredients your gourmet dad may like. It's be a true surprise and a real treat to receive something unusual.

Men love gadgets. That's a given. A gourmet father may enjoy the various ones designed to make cooking  easier. A sous vide or a water oven is the perfect present, especially for the fussy cook. It's basically a water oven that cooks food perfectly. The food is put into a vacuum sealed pouch and then cooked for a period of time. The end result is juicy. flavorful cuts of meat and tender vegetables.  It can even bake a cake ! Everything comes out restaurant perfect every time.  It is pricey at five hundred dollars but dad will get a lot of use out of it. A bit cheaper but still fun is an air fryer. Whatever is cooked in it also comes out perfect. A big plus is that you can cook fried food in the air fryer without all the grease and calories. Price wise they come as low as $39,99 at Target or Wal-Mart. It will get a lot of use. If your father loves the smokiness of a good barbecued rib or chicken, then think about getting him a smoker. These can be pricing with the most expensive starting at $1,200 however you can buy a simple charcoal one for $170 to $180. It can smoke everything from beef to fish  along with chicken and pork.

For dads who love flavor think about exotic spices. Berber spice is big right now, since it can be used in the Moroccan egg dish shakshuka. It can also be used in Ethiopian dishes along with being a tangy rub for chicken and beef cuts.For a more Asian vibe consider a large shaker full of Chinese five spices. One of the pluses is that this can be made at home.It's a mix of star anise, cloves,Chinese cinnamon, Sichuan pepper and fennel seeds. You can also add anise seed, ginger root, nutmeg and turmeric.It's great for rubs but also adds to stews and batters for fried foods. For the baker dads,  think about bottles of Neilsen Massey extracts. The company has such interesting and classic flavors as vanilla, peppermint, coffee and lemon.It also sells vanilla paste and sugars which produces a more vibrant vanilla flavor. You can also buy whole vanilla beans that come from such exotic islands as Madagascar and Tahiti along with Mexico. The company also  sells rose and orange blossom water for Greek and Middle Eastern dessert recipes. A box of Ghiradelli baking chocolate is perfect for those dads who love to bake brownies and cakes.

There's plenty to buy for the gourmet dad.  It can be a fun gadget or an interesting spice. Whatever it will be he will love it, that's a guarantee.

My Vegan Pumpkin Mousse

It may have been  Black Friday but for me it was still Thanksgiving weekend, a perfect time to make the much anticipated vegan pumpkin mousse. How would it turn out? Would it be as delicious as promised? Most of all would it hold its'  shape?

Again I got the recipe from the Feasting On Fruit blog. This is what I started with :

The recipe called for two cups of  Soy Delicious coconut milk, yogurt, however I doubted its' consistency so I made it semi-vegan with the addition of Siggis Icelandic yogurt which is more like a creme fraiche.

This is the pureed pumpkin I use . Everything was doubled because I wanted to make this for three to four people. I used one and a half  cans of the pumpkin puree.

It was mixed with the coconut yogurt first along with this.

Two tablespoons of pumpkin pie spice and 3/4 of a cup of maple syrup. There was also 3 teaspoons of vanilla added for flavor.

This is what it looked like combined.

It just looked too runny. Time for Siggis which also lightened the color as well as giving it some body.

 Siggis Icelandic yogurt is very much like creme fraiche , however it left the mousse with a decidedly tangy sourness. Time for more pumpkin spice and maple syrup. I added a dash more spice and a small glug of syrup.

This is the finished product. It looks more like a pumpkin pudding and with a few more drops of maple syrup and another sprinkle of pumpkin spice, it was tasty,

As for the extra pumpkin  above  i'm freezing it and i'll go into our family's Piedmontese pumpkin soup.

This is the final product.

It is delicious and a nice alternative to pumpkin pie. I just added a frill of whipped cream and a dusting of more pumpkin spice. 

This pudding like mousse would make an interesting dessert for the holidays or for any time of  the year. I may try it in tart shells for mini pumpkin pies. It's an easy make and a tasty one too.

Into The Mix

Cake and cookie mixes can be time saving yet they really don't let home bakers get all too creative. However there's nothing wrong with adding to the mixes, spiking them up with flavor or color. It makes for fun baking and eating.

One of the easiest mixes to doctor are brownie ones.Yes, they're good on their own but they can be amped up. I recently did this with Duncan Hines Milk Chocolate Brownie mix. The mix does produce a delicious treat but I wanted something extra. Walnuts are the perfect nut for brownies, they go hand in hand.I added a small package of broken pieces or chips and they gave so much to the recipe.  You could add pecans or peanuts too if you wanted to. The Duncan Hines site has recipes for amaretto brownies along with ones spiked with ground red pepper. If you're adding this, experiment with various pinches of pepper. What you may think is not hot may be a four alarm fire for someone else. Cake mixes can also have an add in or two. Coffee granules can elevate any dark chocolate cake. A small dash of liquor  or even soaking a cake mix cake in rum. The last is the ultimate holiday cake, especially with a homemade hard sauce. Sprinkle cakes are still the cake of the moment. Just remember to add ONLY  quarter of a cup.  I used a full cup once and ended up with  two layers of unbaked disaster. Keep in mind that the sprinkles don't always have to be multicolored. Have all pink or all blue for reveal cakes. Use red and green for Christmas and orange ones in a chocolate cake for Halloween.

Cookie mixes can also be zinged up with all sorts of add ins. Over the years I've added mini chocolate chips to the Betty Crocker oatmeal cookie mix and red and green sprinkles to their sugar cookie mix. Any of these are fun add ins  - especially for a holiday tray or bake sale. M &M's are another great add in, whether they're the regular size or  the mini ones.One of the best additions is Hershey's Kisses to make Blossom cookies. They can be the traditional peanut butter ones or use a sugar cookie mix. Dust with cocoa powder after they're baked for an extra layer of flavor.If you're craving something healthier then think about tossing in some Raisins or Craisins - dried cranberries. They both add an old fashioned sweetness and color to any cookie, especially the spice and oatmeal ones. Nuts can also be a nice add in.  Put the nuts in a chopper first for a finer texture.Think pecans or walnuts to add more of a buttery flavor. Another fun idea is turning the cookies into sandwich ones.The filling is an easy mix of confectioner's sugar, vegetable shortening, butter and a few drops of vanilla extract. You could sub in cocoa powder for vanilla for a fudge-y kind of frosting.

Don't be afraid to add to any cake or cookie mix. Put your own spin on these. A half cup of sprinkles or raisins, a shot of brandy or red pepper will make these average ingredients your signature mark

Making Those Dogs Bark

Memorial Day kicks off the barbecue season and that means a season of hot dogs. What's so great about this summer standard is that they can be zinged up with all sorts of extra. They're not just plain dogs anymore. They're something special.

A hot dog has a relatively bland taste that can go with any other flavor. Bacon lovers should think about wrapping the slices around them to create a salty,  crunchy treat.You can even dunk the dogs in barbecue sauce and then put the bacon on.To really elevate them, add some sharp cheddar. You can buy Sargento's to sprinkle or just buy a block and grate at home. If you want a fancy cheese dog then spread Brie on them and put on a toasted croissant (you'll have to break the dog in half  so it fits better on the crescent shape)Vegans can also enjoy this treat by using the Morningstar Brands veggie dogs and their fake bacon. In order to get it pliable and bend-y just microwave the soy strips thirty seconds less . If you want crunch then microwave it according to directions and just crumple it on the dog. You can also have a dairy free cheese dog too. There are several brands of vegan cheese that can top your hot dogs. One of the best is Ciao, This is a buttery tasting faux fromage that would off set the vegetarian dog's saltiness.

Chili and hot dogs are meant for each other. A pot of homemade chili would go well with grilled dogs. If you have to spend more time at the barbecue then just make it in a crockpot. In fact it will be better because the slow cooking time allows for the spices and chilis to mellow .If there's no time, then buy a can of chili. Again, vegans can also enjoy this taste, thanks to vegetarian meatless sort. Put as much as you want on your dogs. Some famed hot dog hang outs like Rutt's Hut in Clifton New Jersey also puts onions in their chili sauce. You can do this for both the homemade and canned chili. Just add a small chopped  white onion to the chili and cook up.Since  hot dogs are essentially German, think about adding sauerkraut as a topper. The homemade is popular right now , thanks to foodies and hipsters jumping on the fermented food bandwagon. It's just taking shredded cabbage, pounding it to extract the juice and brining it with salt and the juice for a few days.. This is much more flavorful than the canned kind however if you don;t have the time, use the store bought.Zing it up with some freshly ground pepper. Of course relish is a must.If you''re ambitious think about making it. Relish is a mix of red and green peppers  mixed with cucumbers and onions. These are then cooked with a brine and a paste made with granulated sugar, cornstarch and vinegar. Everything is poured into pickling jars to ferment,

Think of your hot and veggie dogs as blank canvasses. Add bacon or relish, cheese or sauerkraut or combine these to create a unique flavor. Be creative and come up with a new kind of hot dog.

It's The Spice Cakes!

Today I finally made my B&W style cupcakes. Was it work? Heck  yeah!! It was interesting and definitely a learning experience. It's been over ten years since I last made cupcakes so it was like relearning how to make them.

I started with Duncan Hines Spice mix. It's a simple enough mix,

It's three eggs along with a cup of water and 1/3 cup of vegetable oil all are mixed into a satiny , creamy batter thanks to three minutes with an electric mixer set on high.

Thank Target for these pretty heart decorated cupcake papers. Using the paper makes clean up easier.I filled the cups 2/3 full. This was not a good idea. Use the tablespoon rule when filling cupcake pans. Always pour in three tablespoons. Other wise.

Yup, they look like mutant muffins instead of delicate tea cakes.This is  how they should look:

See how perfect they look, wth only slightly rounded tops. As for that empty one, there wasn't enough batter for it. I would have had enough if I had followed the three tablespoon rule, Now it's time for the icing. As I've written before, I wanted to use a glaze. and I found a super easy micro wave one from  Food.com. It just required semi-sweet chocolate chips , condensed milk and three tablespoons of butter.

The chips just had to be microwaved for just a minute and a half (no longer otherwise the chocolate will burn).The condensed milk and butter(I used I Can't Believe It's Not Butter) are added and vigorously stirred with a wooden spoon.I then used my spoon from my ice cream maker to ladle it on and smooth it out

They look pretty professional, despite all the trouble. The taste - better than B& W's. (Sorry B&W).

I will definitely make them again or maybe as a layer cake form for a birthday or party.I want to try the icing with a scratch butter cake for a truly old fashioned treat.

My cupcake skills need more work, but everything baked is a step closer to creating the perfect cake, cupcake, bread, pie and cookie. It's on to the next yummy project for this home baker!.

Halloweenies And Fright Burgers

It's the start of Halloween week and that means one thing  -fun food!! It 's getting creative and coming up with ghoulishly good treats and meals. Make these scary dogs and fright burgers for dinner or for a weekend of parties! They're sure to be loved by big and little trick or treaters across the board.

Hot dogs are one of the best mediums for All Hallow's fun. They can be dressed in as  costumes just as  real dogs can. One of the most fun is mummy dogs, These are simply taking a sheet of Pillsbury crescent rolls and first pressing the perforations to seal them. Take a knife and then cut each dough rectangle into ten thin strips.Also, cut slices of American, cheddar, or Monterey Jack cheese into four pieces..  Wrap four dough strips around the dogs and cheese and leave a 1/2 inch space for a 'face'. Bake for thirteen to seventeen minutes or until golden brown. Use a toothpick and mustard to draw on faces.Serve with any kind of mustard , from honey to spicy Dijon. For a healthier spin use soy dogs and soy cheese. You can also make your own gluten-free dough too.Another cool ghoul idea is monster fingers. It's just simply cutting the franks so  they look like fried, boiled or - really creepy - grilled fingers.Slice a square top layer off so it looks like a nail bed. Then slice two lines an inch below the nail and three lines midway to resemble knuckles. Make it look even gorier by putting a thin line of ketchup along the nail bed and maybe a little oozing out of the "knuckles".Serve on pita rounds cut square  to resemble bandages.

Burgers are another versatile "dress up" dinner. They , too, can be turned into yummy mummies. It's just taking any of your favorite sliced cheese  and  cut it into strips. Place haphazardly across a cooked burger, leaving a space for eyes. Cook burgers and cheese for five minutes or until cheese gets melty. Put two dots of mayo  in the eye space. Top with olive quarters. Jack o lanterns are another fun dinner, Use slices of good sharp cheddar and a paring knife to cut out eyes, nose, and teeth, Place cheese on burgers five minutes before serving or until cheese melts around the edges. You can make homemade devil burgers, patties that carry a huge amount of heat. It's taking a regular hamburger recipe and livening it up a dash of chili powder. This is perfect for teens and teens, but be careful with younger kids - who many not be used to hotness. Sriracha sauce can be subbed in  for the chili powder. Serve your devil burgers not with ketchup or barbecue sauce but with a cool ranch dressing or dip.This ices down the burgers a lot and it also goes well with onion rings and fries which have to be served.You can also make devil meatballs too to go with an equally fiery arribiata sauce.

Hot dogs and hamburgers are even better to decorate than pumpkins. There are so many neat methods to serve them for  Halloween week. Discover the fun! Make them for  tasty treating.

Bulletproofing Your Diet

Everyone thinks that the start of the holiday season means extra pounds and tight clothes. Not necessarily.You can actually eat tons of butter and red meat between now and the New Year's and actually lose weight. There's a new cookbook showing how with  the bulletproof way of eating. It's a great way of keeping healthy and satisfied during the weeks ahead.

Bulletproof, The Cookbook (Rodale Press) was written by David Asprey who also wrote The Bulletproof Diet, and developed the discipline of the same name. Mr.Asprey was a Silicon Valley tech magnate when he discovered a way to improve his life and shed pounds His famed  bulletproof coffee, a mix of high energy coffee beans, oil and grassfed butter, has a following that includes Jimmy Fallon.Mr. Asprey  recommends using grassfed butter in almost all of his recipes (more on that later). The book is an instrumental guide in how to cook as well as how to live .He recommends very rarely using microwaves because of the radiation leakage as well as not cooking food in metal pots and pans. Dieters following his advice should be buying a sous vide- and also gentle baking or baking at the moderate temperature of 325 degrees Farenheit.  In a way the bulletproof diet is one of extremes Mr Asprey recommends eating grass fed beef but looks down on eating certain fruits like cantaloupes and plums He is big on avocados along with Brussels sprouts and olives. One of the best aspects of the book is that he values spices, and their benefits. The diet is rich in cancer fighting turmeric and cinnamon, along with cloves , the last not normally used a lot in every day cooking.

The recipes are tantalizing, despite the many restrictions. Mr/ Asprey used grassfed butter along with the Indian clarified butter or ghee  in many main and side dishes. He also uses a lot of coconut oil and a concoction you can buy on his website called Bulletproof Brain Octane Oil. Unlike some diet recipe books, there is a wide variety of recipes that will appeal to all ages.He has an interesting spin on Salad Nicoise, which uses trout and sweet potatoes as opposed to the usual tuna and yellow potatoes.He gives a nod to the Paleo diet with  recipes for bone broth and an Asian version of it. The sides are pretty tasty too,His buttered kale and buttered Brussels sprouts would be good gracing a Thanksgiving turkey as would his spice roasted fennel. There are recipes for smoothies and lattes with one for the famed Bulletproof coffee. Surprisingly there are also dessert recipes in here as well such as bulletproof cupcakes made with the chocolate and vanilla bulletproof powders (that can be bought on the website) along with recipes for pineapple granita and blueberry gelato.The back of the book is devoted to home made condiments like mayo and herbed butters. Newbies may want to try these out before embarking on the whole lifestyle

Bulletproof The Cookbook, along with the actual diet is a great way of losing weight and gaining energy for the busy holiday season ahead. It's full of yummy dishes that cater to everyone. It's flavor plus goodness .

Hot Foods For A Cold Night

How do foodies ward off a wintery chill? By eating fire, figuratively and , depending on how you look at it, literally. There are a number of cuisines that are super spiced and super hot, perfect for heating up the body and soul. Best of all they're  from a variety of countries so any of the dishes will appeal to those with fussy tastes.

No one thinks of Italian food as being really fiery yet the pepper spiked arrabiata sauce is just that. Translated as the angry sauce, it is a mix of red pepper flakes, garlic and tomato sauce.It is mostly served with  the chunky penne style pasta but you can also use it on spaghetti, along with linguine.  Sugo Arrabiata can also be ladled on chicken Parmesan to give it some kick and it would not be out of place with meatballs.Thicken the sauce and it could go on focaccia or pizza.It's also a great sauce to make in advance and like chili, the level of heat depends on the home chef 's tastes. Speaking of  chili, here's another rib sticking hot dish that can be made with any level of fire. The three alarm kind is about the strongest anyone can handle. Again this is an easy dish to make and you can even use your leftover turkey as the meat in it . Beef or soy crumbles can also be added and you can throw in some corn, any kind of beans and onions. Three alarm does need about  three tablespoons of chili powder. If you want to give it more zing, add another tablespoon but be warned. This is not for the faint hearted, remember,. Add some slices of sweet cornbread to offset the heat if it's a bit too intense.

Asian food is notorious for deliciously spicy dishes. One of the best comes from China's Szechuan provence, hot and sour soup. eating this wonderful mix of white pepper, red chili paste and fresh ginger.It's usually made with barbecued pork but you can add chicken as well.The best part is that it increases its heat with every reheating. The Szechuan province also gives us Kung Pao chicken, chock full of not only chilies but also peanuts A handful of dried chili peppers give the dish its traditional fire.Eggplant gets all fired up as well with a good dollop of chili paste.Thailand also gives us not only exotic but also peppery . The Thais love Tom Yum soup whether it's the poultry or fish version.There is also a noodle dish guaranteed to chase the chill way as well, thanks to a heaping helping of red pepper flakes tempered with peanut butter. This dish can be made with any kind of meat too or vegan , by adding tofu.Indian food is another good way to warm up on a chilly night.Curry is a  great comfort food perfect with naan bread , after a day of dealing  with freezing temps.One easy dish is mixing curry powder, cumin and chickpeas for an easy dinner or fancy snack.

Warm up your body and soul with some spicy , pepper infused dishes. Their fire can help chase away the shivers while providing great taste. They get us hot and not at all bothered.

Punch Up Your Dishes

Sometimes food just screams to be embellished.Soups that need zing ,pasta dishes that need zest.Adding just a pinch of that or a sliver of this is all it takes to elevate your meal or even snack to the next level.It's an easy, fun and creative way to punch up any food. One of the most accepting foods is soup.A simple broth can be turned into a special potage by adding pasta or veggies.I recently brought home a simple onion soup from a local and favorite diner.It was just a plain beef broth with onion pieces.To turn it into more of the French classic,I add a generous slice of French bread covered with two slabs of Emmentaler cheese.Three minutes in the microwave and I had a tasty bistro classic.The bread and cheese added so much oomph to it.One of my favorite culinary canvasses is vegetable broth. Cook up plain rice in it for a more flavorful side.Top with a big blob of good French butter for a quick late night snack or a light supper before going to a party.Another idea is adding beaten egg and bread crumbs to make the Piedmontese specialty pane pesto or breadcrumb soup.Sub in shredded spinach for the eggs for the Roman favorite stratichella soup.You can also use any broth, whether that, beef or chicken when soaking bread for stuffing.Also canned soups can have the same kind of zinging up.Toss in oregano or Rosemary to tomato soup along with a tablespoon or two of olive oil.You can also add orzo or smaller sized pasta as well.Even canned pea soup can be made zestier with easily made bread crumbs and a tablespoon or two of minced ham. Even standards like pizza can be zzzuzzhed up.Take a plain pizza and add minced garlic or sliced scallions.Open a can of chicken chunks .Scatter the pieces before naming to create a yummy alternative.You can also take Italian cold cuts and diced them for a topping for pre made or home made pie.Some seafood lovers add crab or shrimp to theirs for extra zing.Mashed potatoes, whether homemade or packaged, can also be spiced up.True, there are instant mashed potatoes that already have garlic and cheese added.However you can also add Parmesan cheese to give it some depth or flesh it with beef or ham bits.Want an eye opener.Add dried chili flakes to that mound for some fun unexpected heat.Those veggie sides can also be punched up with the addition of pepperoncino or almonds for a more elegant almondine dish.Make a garlic or lemon spiked butter and dab onto green beans or broccoli.Squash can be made earthy with the addition of cinnamon or nutmeg and a maple butter or creme fraiche topping.Even raw veggies like tomatoes can be tasty, with an olive oil and garlic bath.Serve with generous slices of Italian bread for extra pep. A simple corn dish can be turned into something sublime with the addition of creme fraiches,fresh ground pepper and French sea salt.A diced green pepper can also be added to corn for zesty side inshore served cold for an unusual salad. There are some foods that donned jazzing up.That's why we haves spices and herbs to do it along with other fun add INS like butter and cream.Experiment with those hokum dishes.They'll be transformed into fun ,exciting dishes inn time.