Farewell

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.

anatomy of a cupcake

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

What Would You Do for an Ice Cream Cone?

I would run coat-less through snow... 

but not for vanilla ice cream.

via The Washington Post

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.

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

Directions:
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.

MICROWAVE DIRECTIONS:
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.

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.

Directions:

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

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).


Directions
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

Snow Ice Cream

Here in New England, we got a Boxing Day Blizzard that lasted from Sunday to Monday. It would have been the perfect opportunity for some Snow Ice Cream...

Ingredients

* 1 gallon snow
* 1 cup white sugar
* 1 tablespoon vanilla extract
* 2 cups milk

Directions

1. When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Here is a video using pretty much the same process from LivingOnADime.com:

Sweet & Savory Beef Stew in the Crock Pot

I found this recipe via cooks.com. It is a great dish for a chilly fall or winter day. Oddly, it tastes a bit like savory apple pie.... if you can imagine savory apple pie. I added some cranberries and sage to the mix because I had some leftover from Nicole's awesome roasted squash recipe from a while back... a tried and true dish in my opinion.

BEEF WITH APPLES & SWEET POTATOES

2 lb boneless beef chuck shoulder roast
1 (40 oz can) sweet potatoes, drained
2 small onions, sliced
2 apples, cored, sliced
1/2 cup beef broth
2 minced garlic cloves
1 tsp. salt
1 tsp. dried thyme
3/4 tsp. black pepper, divided
1 tbsp. cornstarch
1/4 tsp. cinnamon
2 tbsp. cold water

Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper in slow cooker. Cover, cook on low for 8-9 hrs.

Transfer beef, sweet potatoes, and apples to platter, keep warm. Let liquid stand 5 minutes. Skim off fat.

In small bowl, combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon, and water, stir into liquid in slow cooker.

Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples.

I don't have pictures because it was not beautiful, but I assure you, it is a very warming, fulfilling dish.

pink salad

so my latest variation from the signature is what i'm calling the pink salad. the main addition is a small to medium sized beet, peeled and grated just like it was a carrot. the more you toss it, the more pink ends up sneaking into the other ingredients, particularly the feta. shake (of shake & bake fame), was sort of shocked that the beat could be used raw, so maybe this is something other folks would be interested in knowing as well?

i made a fresh one today, but can't seem to find my camera cable and the photos i took on my photo are awful, so you'll have to settle for the photo above, taken at pre-thanks this year. the longer you keep the leftovers, the pinker everything else gets. on the third day, it looked more like japanese pickles than salad really.

same dressing as usual too, although maybe a little more mustard than usual just to combat the extra earthiness of the beat.

Cashew Chicken in the Crock Pot

The crock pot is my savior sometimes, especially in the cold months. Often, on Sunday night, I'll prepare something to cook for Monday. I just turn it on before I go to work, then when I get home, a hot meal is ready for me, plus enough for a few leftovers. Here is a new recipe I have tried, via Better Homes and Gardens:

* 1 10.75-oz. can condensed golden mushroom soup
* 3 Tbsp. soy sauce
* 1 tsp. ground ginger
* 1-1/2 pounds chicken tenders
* 1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
* 1 4-oz. can (drained weight) sliced mushrooms, drained
* 1/2 cup cashews
* Hot cooked brown rice* (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.

I ended up using double the mushrooms and fresh ginger. Yum!

Pumpkin Whoopee Pies

Thanksgiving is a truly madtasty holiday! This year, we were lucky to celebrate a little early with a Pre-Thanks celebration at Dave and Bobby's new pad. I brought my mother-in-law's famous mac & cheese and pumpkin whoopee pies with cream cheese filling. Everything was delicious...

...Especially Bobby's turkey!

Pumpkin Whoopee Pies (from Rachel Ray)

• 3 sticks unsalted butter, 2 sticks melted, 1 stick softened
• 2 cup packed light brown sugar 
• 4 large eggs, at room temperature, lightly beaten 
• 2 cup canned pure pumpkin puree 
• 3 teaspoons of cinnamon
• 1 1/2 teaspoon of ground ginger
• 1 teaspoon of ground nutmeg
• 3 teaspoons pure vanilla extract 
• 2 teaspoon baking powder 
• 2 teaspoon baking soda 
• 1 1/2 teaspoon plus 4 pinches salt 
• 3 1/3 cups flour 
• 8 ounces cream cheese, chilled
• 2 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth.

Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.

Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

And enjoy...

Marilyn Monroe's Stuffing and Other Celebrity Holiday Recipes

Lemondrop.com corralled Marilyn Monroe's stuffing recipe, plus some other celeb's favorite recipes such as Michelle Obama's Apple Cobbler, Christina Hendricks' Spiced Pumpkin Cocktail, and Sandra Lee's Kwanzaa Cake.
I'm excited just to see Marilyn's handwritten recipe, but maybe I'll try some of these out, too!

click to zoom

Pear Tarte Tatin

After some serious apple picking, where we luckily also got some great bartlett pears, I updated an old recipe of my grandmothers for a tarte tatin (an upside down cake). The result was beautiful and delicious!

Bake at 350 for 30 - 35 min. Cool for 10 min before inverting. Below is the original recipe – I used ½ the brown sugar and about 2/3 the butter in the topping and it was much better. I made a double recipe and did one with pears, and one with apples. Yum!

- Brown sugar layer (ends up being the topping):
o 1/3 c melted butter
o 1 cup packed brown sugar
o 3 medium apples, peeled and sliced
o Directions: Pour butter into ungreased 9 inch baking pan. Sprinkle in ½ of the brown sugar, arrange apples in single layers, add remaining brown sugar

- Cake:
o 3 Tbsp butter, softened
o 2 eggs
o ¾ cup sugar
o 1 cup all purpose flour
o ½ tsp baking soda
o ¾ tsp salt
o ¼ tsp cinnamon
o ½ cup buttermilk
o 3 tbsp sour cream

o Directions: Cream butter and sugar, add eggs one at a time; Combine flour, powder, soda, salt, cinnamon; Add dry to wet ingredients and stir; Spoon batter over brown sugar layer

Root Vegetable Au Gratin

In my family, Potato Au Gratin is a holiday tradition. I peel the potatoes and my mom throws together this cheesy, creamy, delicious side. Everyone loves it so much, that she usually makes two, one for dinner and one for leftovers.

In the last few weeks, I'd seen a couple of recipes for Root Vegetable Au Gratin and thought, I wonder how my mom's recipe would fair with turnips and rutabagas instead of potatoes. Let me tell you, nothing compares to the original, but this is a close second. If you try this at home, make sure you layer a few sweet potatoes near the top. With the cheese and the bread crumbs, they are simply heaven. This side dish also doubles as a super great vegetarian meal.

Root Vegetable Au Gratin (inspired by Joy of Cooking Creamed Potato Casserole)

Serves 4-6

• 1 large potato
• 1 large sweet potato
• 1 large carrot
• 1 large parsnip
• 1 medium turnip
• 1 medium rutabaga
• 1 1/2 cups milk
• 4 1/2 Tablespoons butter
• 4 1/2 Tablespoons flour
• 1 cup of shredded cheddar cheese
• 2 Tablespoons panko bread crumbs

Directions

Peel vegetables and trim the ends off of the carrot and parsnip. 

Place vegetables in the boiling water and simmer, covered, for 30 minutes. Remove vegetables from heat and drain. Place vegetables in the fridge for 5 minutes to cool. 

Preheat oven to 400 degrees. While the vegetables are cooling, melt butter in a small pot over low heat. Add flour and stir until thick and creamy. Add milk and continue stirring until the roux starts to thicken.

Remove vegetables from fridge and slice into small pieces. Layer half of the vegetables alternatively in a 1 1/2 quart baking dish. Pour half of the sauce over the vegetables and top with 1/2 cup shredded cheddar cheese. Repeat layering until dish is full. Top with bread crumbs.

Cover and place in the oven for 15 minutes. Remove cover and bake for another 20 minutes or until vegetables are fork tender and cheese is bubbly and starting to brown.

Remove from oven, let cool for 5 minutes and serve!

Friendly Zombie Cupcakes

 

Have you ever met a vegan zombie? Now you have with these Friendly Vegan Zombie Cupcakes via Laura of Pansy Maiden, vegan superstar member of Boston Handmade! Laura found this recipe on VegWeb, and even though it is a few days after Halloween, Zombies never go out of style:

1-1/2 cups all-purpose flour
1 cup vegan granulated sugar
1/4 cup shredded coconut
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vanilla
1 tablespoon white vinegar
1/2 cup cherry pie filling or "red" jam
Vanilla Glaze (recipe below)
powdered sugar

Directions:

When you eat these friendly zombies you will find a surprise inside--their fruity brains! Finally, a sweet revenge.

1. In a bowl, combine flour, sugar, coconut, baking soda, and salt.
2. In another bowl, combine water, oil, vanilla, and vinegar. Combine wet and dry.
3. Prepare 12 cupcake liners in a pan. Fill each just under half full with the batter. Spoon into the middle about 2 teaspoons (a small spoonful or so) of the pie filling/jam. Cover with more cake batter until the liner is full, but not overflowing.

4. Bake at 350 degrees F for about 25 minutes; start checking after 15 to 20 minutes (my oven is a bit special and my cook times are always a little off). Once the tops are just brown and a toothpick comes out clean, remove from oven and let cool all the way.

5. Once cooled, make the "Vanilla Glaze" or use your own frosting recipe. Dust with powdered sugar if you want to give them a nice "dusty" face. Then decorate with chocolate chips, dried fruits, nuts, more coconut, or anything else that looks tasty.
Then you have a friendly zombie cupcake that you can eat the brains of!

Vanilla Glaze:

1 tablespoon + 1 teaspoon nondairy milk
1 teaspoon canola oil
1/4 teaspoon vanilla
1 cup powdered sugar

Directions:

1. In a pan over low heat, warm nondairy milk, oil, and vanilla. Remove from heat.
2. Add powdered sugar. If you need it thicker, add a bit more powdered sugar.
3. Pour glaze over cake or other dessert immediately.
Preparation time: 10 minutes


Enjoy!!!!!!!!!!

Champagne is Mad Tasty

Some people believe that Champagne is just for special occasions, I am not one of those people. But, if you are, here is a reason to celebrate.

Today is Global Champagne Day! 

So pop a bottle, pour yourself a glass, and have a little fun. I'm sure you deserve it.

To find out more about Champagne, click here. For more information on Global Champagne Day, click here.

Grilled Fruit Bruschetta with Sweet Mascarpone

No matter how you serve them, fruit and cheese make the most wonderful combination. While leafing through the latest issue of Food and Wine magazine, I spotted this "knife and fork dessert" and knew instantly that I had to try it. The simple combination of caramelized fruit, savory peasant bread, and sweet mascarpone cheese made this a delicious fall dish. We don't have space for a grill in our tiny apartment, but my Calphalon Grill Pan did the trick.

Also posted at A Nesting Experience!

Grilled Fruit Bruschetta with Sweet Mascarpone (inspired by Michael Glissman in Food and Wine)

Serves 8

• 1/4 cup sugar
• 1 teaspoon dried lavender buds
• 4 large plums, halved and pitted
• 4 nectarines, halved and pitted
• 2 pears, halved and seeds removed
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons finely grated orange zest
• 1 tablespoon olive oil
• salt and pepper
• 1 cup mascarpone 
• 1/4 cup confectioners sugar
• 2 teaspoons honey
• Eight 1-inch-thick slices of peasant bread (make it yourself! recipe to follow)
• 8 rosemary skewers, most of the leaves stripped off

Directions

1. Put the sugar and lavender in a spice grinder and grind to a powder. 
2. In a large bowl, combine the lavender sugar with the plums, nectarines, pears, lemon juice, orange zest and 1 tablespoon of the olive oil. 
3. Toss well and season lightly with salt and pepper. 
4. Let stand for 10 minutes.
5. Meanwhile, in a small bowl, stir together the mascarpone cheese and confectioners sugar.
6. Brush the bread slices on both sides with olive oil.
7. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. 
8. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. 
9. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
10. Spread the honey mascarpone on the grilled bread. 
11. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.

Peasant Bread (by Taste of Home)

Serves 8

• 1 teaspoon active dry yeast
• 1 cups warm water (110° to 115°), divided
• 2 cups all-purpose flour
• 1 teaspoons salt
• 1/2 tablespoon sugar
• 1/2 tablespoon butter, melted

Directions

1. Dissolve yeast in 1/2 cup warm water. 
2. In a large bowl, combine flour, salt and sugar. 
3. Add the yeast mixture and remaining water; stir until combined. 
4. Cover and let rise in a warm place until doubled, about 1 hour.
5. Stir dough down. 
6. Place in a greased 1 quart. round casserole dish. 
7. Brush top with butter. 
8. Let rise in a warm place until doubled, about 45 minutes.
9. Bake at 350° for 45 minutes. 
10. Remove from pan and slice into 1 inch thick slices.

Something Sweet in MA

Did you know that Massachusetts is home to many a confection such as NECCO, Fluff, and Junior Mints? YES! Junior Mints! Boston.com posted a great slideshow highlighting some of the sweeter things to come out of Massachusetts - view the story here.

Tomatokeftedes

Just a few weeks ago, I got married. My husband and I took our honeymoon in Greece. The food was absolutely incredible there, but the best thing that we ate (in my opinion) was tomatokeftedes (tomato balls). I knew as soon as I got home, I was going to have to learn how to make them!

Tomatokeftedes (recipe from Santorini Recipes)

• 1 ½ cups tomatoes, finely chopped (dehydrated Cycladic tomatoes, if available)
• ½ cup spring onions, finely chopped
• 1 tablespoon parsley, finely chopped
• 2 tablespoon fresh spearmint, finely chopped
• a pinch of dried crumbled oregano
• 1 cup plain flour or a little bit more (depending on how juicy the tomatoes are)
• 1 teaspoon baking powder
• salt, pepper to taste
• olive oil for frying

Directions

1. Combine tomatoes, onion and herbs in a bowl.
2. In a separate bowl, mix together flour and baking powder.
3. Add flour mixture to tomato mixture a little at a time, stirring constantly until everything is combined into a mixture firm enough to form little balls.
4. In a medium frying pan, add enough olive oil to cover the bottom of the pan.
5. Heat oil on medium heat.
6. Place the tomatokeftedes in the frying pan and cook on each side, until golden.
7. Remove tomatokeftedes from the pan and place them on paper towel to absorb the extra olive oil.
8. Serve with lots of tzatziki