08 May 2011


The collective cooking think tank is dissolved, but may reassemble in another form someday.  Thanks for coming by and keep an eye on the future, we'll be up in it.

31 March 2011

anatomy of a cupcake

courtesy of flowing data .... mad tasty is thinking about getting its ish back together, so stay tuned folks.

09 February 2011

Rice Krispy Treats

Hi, my name is Allison, and I've never made Rice Krispy Treats.

That statement was true until yesterday. I've been baking since I got an Easy Bake Oven but I haven't gotten around to Rice Krispy Treats until now. It turns out, they are ridiculously easy to make.

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

26 January 2011

hazelnut mocha cappuccino mix

check out "jem journals" for a great take on DIY cappuccino mix, perfect for this brrrrrr snowy northeast january we're having .... jessica shows you how to make the mix even gives a quick tip on making the mix into a gift!

and because i can't help myself:

Vegetarian Orzo

My friend Laura of Pansy Maiden brought this dish to a recent gathering. I was floored by how tasty it was - it was a huge hit! She got it from vegweb.com and altered it. Here are her instructions:

Ingredients (you may also use vegan versions):

2 cups of Orzo
4 cups water
3 "chicken" bullion cubes- generic brands tend to be vegan, be sure to check the ingredients and/or call the company to make sure
3 or 4 handfuls of sliced mushrooms of your choice
3 or 4 handfuls of fresh baby spinach
1/2 white onion, minced (or a bunch of dried onion)
olive oil and vinegar... I used fancy herbed vinegar and roasted pepper olive oil, but regular would do fine, too
4 tablespoons vegan margarine
vegan parmesan cheese
nutritional yeast
salt and pepper, to taste

Laura's alterations:
* used a whole onion instead of 1/2 an onion.
* added a tablespoon of minced garlic to the broth.
* used zucchini instead of mushroom just because that's what she had laying around.
* did not use vegan parm
* added a teaspoon of fresh thyme because I had some left over from a Veggie Pot Pie I made last week. Oh, i should share that recipe too...
* used umeboshi plum vinegar because, again, that's what she had laying around.


Get out a big saucepan and put in the water, bullion cubes, and a short swoosh of vinegar and olive oil (tilt the bottle and pour quickly along one half of the pan and then stop. Rachel Ray style.) Bring to a boil.

In another pan, melt butter and sauté orzo, browning slightly. I also added some of the roasted pepper olive oil.

While the orzo's browning, you can add the mushrooms and any other veggies you wish to the fake chicken broth.

When the orzo looks good (you can't really over or undercook it, so use your judgment), stir it into the broth. Cover and reduce heat to simmering. After about 5 minutes, check and if you see the liquid is starting to really boil off, add the fresh spinach and onion. If it's still really watery, you can wait a few minutes for this step, as these veggies don't take long to cook.

Once the broth has been absorbed, add vegan parmesan, nutritional yeast, salt, and pepper to taste. Garlic salt gives this a really yummy flavor, too!

I just made this tonight and it's so wonderful I plan to make it again at least once this week! I bet it would be delicious cold, too. Enjoy!

Serves: A meal for two, with leftovers

Preparation time: 30 minutes

18 January 2011

Blueberry Tart

Three weeks after receiving a new tart pan from a practically perfect baker aka my mother, I finally got up the courage to give it a go.

I used Martha Stewart's Recipe for a Blueberry Tart and while I don't like to admit it, there is a reason this lady can make a comeback from even a jail sentence.

I used only about 1/3 cup of total sugar and served it with some lemon whip cream (cool whip mixed with the juice and zest of 1 lemon).

1.Preheat oven to 375 degrees. In a food processor, combine 1 1/4 cup flour, 1/3 cup sugar, 1/4 tsp salt, and 1 stick of butter cut into pieces; process until large moist crumbs form (dough should hold together when squeezed).
2.Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
3.Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
4.In a small bowl, mix 2 tbl cornstarch with 2 tablespoons water; stir into berries in pan. Add 1 large lemon's zest and juice, 1/3 cup sugar, and a pinch salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
5.Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight


LinkWithin Related Stories Widget for Blogs