Short And Sweet. Snack Cake.

Snack Cake
images
When I asked what kind of cake he would like for his birthday, my son requested one using snack cakes.

I’ve made snack cake decorated cakes before like this HoHo Cream Dream Coffee Chocolate Cake and the Donut Decorated Triple Decker Chocolate Icebox Cake With Shaved Chocolate Icing. Both were huge hits.

So I decided to go one step further and make the whole cake out of snack cakes. No recipe here, just an idea for using a variety of packaged cakes to make one show stopping dessert.

The birthday boy loved his cake.
Snack Cake
Snack Cake

Ingredients:

A variety of snack cakes (I used Devil Dogs, Yodels, Hostess Cupcakes, Ring Dings and Strawberry Shortcake Rolls)

Directions:

1. Arrange cakes decoratively on a cake plate.
Snack Cake

Here’s a short song that is pretty sweet.

And a song as sweet as a snack cake.

Check out Matt Stamm on his Website, where you can buy the music.

Cheers!

Posted in Cake, Short And Sweet | Tagged | Leave a comment

Julia Child’s Spaghetti Squash With Eggplant Persillade. New Music From Vogue Dots.

Spaghetti Squash With Eggplant Persillade

Q: What is green, sings, and is at the bottom of the sink?
A: Elvis Parsley.

I don’t really get that at all.

Moving right along.

My Julia Child cookbooks have been getting mighty dusty as of late. Like everyone else, I have been so busy and don’t have much time for complicated recipes.

The thing is, I always forget that interspersed with the 100 step Julia recipes are some straightforward simple ones. Like this Spaghetti Squash With Eggplant Persillade.

Persillade, French for “a sauce or seasoning mixture of parsley chopped together with seasonings” such as garlic or herbs, is used to flavor sautéed eggplant. The eggplant is then served on a bed of spaghetti squash. It’s a simple, light meal for a busy night and made me smile because I did a Julia midweek! Yay.

Spaghetti Squash With Eggplant Persillade
Spaghetti Squash With Eggplant Persillade

Ingredients:

1 spaghetti squash
1 medium eggplant
4 tablespoons olive oil
2 large garlic cloves, minced
6 tablespoons parsley, finely chopped
½ freshly grated Parmesan cheese, plus more to serve
Lemon juice to taste

Directions:

1. Cut squash in half. With a sharp knife, pierce each squash half in at least 6 places, making sure these slits remain open to ensure that squash does not explode in oven.

2. Place squash halves in a glass baking dish with ¼” water. Microwave on high 10 to 14 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel. Place the squash strands onto a serving dish and keep warm.

3. Cut eggplant into half-inch pieces and place in a colander. Sprinkle eggplant with ½ teaspoon salt, let drain for 20 minutes, then dry with paper towels.

4. In a large skillet, heat the olive oil. Sauté eggplant over medium-high heat for 4-5 minutes, until tender. Add garlic and toss for 1 minute. Add parsley and Parmesan, then some lemon juice and black pepper, to taste. Stir to combine and spoon over the spaghetti squash to serve. Pass around additional Parmesan.

Serves 4 to 6


Recipe from
Julia Child’s Menu Cookbook
Spaghetti Squash With Eggplant Persillade

Vogue Dots.

I love that band name.

Vogue Dots, an electronic-pop duo out of Halifax, Canada, released their debut EP back in May. I’ve been loving the dreamy sounding ‘Skinny Thing’.

Check out Vogue Dots on Facebook and Bandcamp, where you can buy their music.

Cheers!

Posted in Main Courses, Vegetable | Tagged | Leave a comment

Buffalo Cauliflower. New Music From Spray Paint.

Buffalo Cauliflower
sheep-figurine_thumb

THIS recipe!

No secret that I love Buffalo everything.

So, THIS recipe!

When I post something that I made the day before it’s always because I cannot wait to share it with you.

That would be the case with THIS recipe.

Cauliflower gets the Buffalo treatment in this wildly fabulous and slimmed down dish. The florets are dipped in egg, then a seasoned flour mixture which gets them all crisped up in the oven. They’re finally coated in Buffalo sauce and returned briefly to the oven. Unlike most Buffalo dishes, there is no melted butter added to the Buffalo sauce which adds to its lightness. All you get is fantastic Buffalo flavor.

Super yum. You won’t miss the chicken.

Buffalo Cauliflower
Buffalo Cauliflower

Ingredients:

1 head cauliflower
2 eggs, beaten
1 cup flour
1 Tbs garlic powder
1 Tbs onion powder
1 tsp each salt and pepper
Buffalo wing sauce (I like Frank’s)
Celery stalks
Blue cheese dressing for dipping

Directions:

1. Preheat the oven to 425℉.

1. Pour eggs in one bowl. Mix flour with the spices in another bowl.

3. Cut the cauliflower into florets. Dip each into the egg and then the flour mixture.

4. Grease a cooking sheet and place the cauliflower on the sheet. Bake for 15 minutes. Remove cauliflower from the oven and coat with buffalo sauce. Bake for 15 minutes longer.

5. Arrange cauliflower on a plate and drizzle with more Buffalo sauce. Serve with blue cheese dressing and celery sticks.

Recipe slightly adapted from Delightful-Delicious-Delovely
Buffalo Cauliflower
Buffalo Cauliflower

THIS song.

Messy with that sick guitar riff.

Check out Spray Paint on the band’s Website, where you can learn of upcoming world tour dates and buy their music.

Cheers!

Posted in Vegetable | Tagged | 2 Comments

Oatmeal Chocolate Chip Cookies With Avocado And Pretzel. New Music From Fable.

Oatmeal Chocolate Chip Cookies With Avocado And Pretzel
O.o+o.O+O.O+o.o_c737fb_5090607
This is one of the most oddball chocolate chip cookie recipes I have tried.

The butter is replaced with mashed avocado. Intriguing and…weird.

You can’t really taste the avocado. It just makes for a very moist cookie. The chocolate chips and pretzels give the sweet/salty contrast and the oats a bit of texture. Next time I think I would like to make these with butter and avocado, but that would be an entirely different cookie of course!

Oatmeal Chocolate Chip Cookies With Avocado And Pretzel
Oatmeal Chocolate Chip Cookies With Avocado And Pretzel

Ingredients:

1 cup avocado, mashed
2 eggs
1 tsp vanilla
1 cup sugar
1 cup packed light brown sugar
3 cups quick cook oats
1¼ cups all purpose flour
½ teaspoon baking powder
1 teaspoon salt
1½ cups semi-sweet chocolate chips
½ cup coarsely crushed pretzels

Directions:

1. Preheat oven to 350℉.

2. In a large bowl combine avocado, brown sugar, and sugar. Beat in eggs one at a time. Add vanilla.

3. In a separate bowl combine the flour, baking soda, and salt.

4. Mix avocado mixture into dry ingredients until just blended. Stir in oats, crushed pretzels and chocolate chips.

5. Drop dough by rounded spoonfuls onto parchment lined baking sheets.

6. Bake cookies for 10 minutes.

7. Let cookies sit 2 minutes on baking sheet before transferring to a cooling rack.

Makes 2 dozen cookies

Recipe from This Mama Loves
Oatmeal Chocolate Chip Cookies With Avocado And Pretzel
Oatmeal Chocolate Chip Cookies With Avocado And Pretzel
Oatmeal Chocolate Chip Cookies With Avocado And Pretzel

There is something about this insistent song that keeps me coming back. Wasn’t too sure the first listen, but it has certainly grown on me, especially that 1:41 minute mark.

Check out Fable on Facebook. She’s currently in the process of writing and recording her debut album, so look for updates there on its progress.

Cheers!

Posted in Cookies | Tagged | Leave a comment

James Bond Martini

James Bond Martini

I came across this recipe for a “James Bond Martini” in The New York Times Country Weekend Cookbook. What caught my interest was the equal parts gin and vodka and the addition of Lillet Blanc, one of my favorite summer aperitifs.

A little research later and I am not sure how the NYT linked that particular recipe with Mr. Bond. If you go to the literary source, James Bond’s recipe was for a Vesper.

The Vesper according to Ian Fleming and James Bond:

“Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”

-Casino Royale, Chapter 7

The quantities in the Vesper, as well as the branding of gin, differ in the two recipes, but the Lillet and lemon peel are a constant.

All that said, adding a little Lillet to your favorite martini is a really nice touch that adds a refreshing citrusy note.
James Bond Martini
James Bond Martini

Ingredients:

1 1/2 ounces Smirnoff vodka
1 1/2 ounces Tanqueray gin
1/2 ounce Martini & Rossi extra dry vermouth
1/2 ounce Lillet Blanc
Twist of lemon peel

Directions:

1. Combine the vodka, gin, vermouth and Lillet in a cocktail shaker partly filled with ice. Shake briefly.

2. Strain into a chilled martini glass, and garnish with the lemon twist.

Serves 1

Recipe from The New York Times Country Weekend Cookbook
James Bond Martini

A little lolz for today’s music.

Check out Bill Corbett and Joseph Scrimshaw on Bandcamp, where you can buy the music.

Cheers!

Posted in Beverages | Tagged , | Leave a comment

Sautéed Buffalo Chicken Breasts With Blue Cheese Toasts. New Music From Fractions.

Sautéed Buffalo Chicken Breasts With Blue Cheese Toasts

images

These were some mighty fine Buffalo chicken breasts. By simmering the breasts in a mixture of chicken broth and hot sauce, they become infused with flavor. A quick sauté makes the outside a bit crisp, while the inside gets all tender from simmering in the sauce. The sprinkle of celery adds crunch and the buttery blue cheese toasts are the perfect accompaniment.

Sautéed Buffalo Chicken Breasts With Blue Cheese Toasts
Sautéed Buffalo Chicken Breasts With Blue Cheese Toasts

Ingredients:

1/4 cup flour
4 (6 oz) boneless, skinless chicken breasts
1 Tbs vegetable oil
1 cup chicken broth
1/3 cup hot sauce
4 Tbs unsalted butter. softened
2 oz blue cheese, crumbled
8 slices baguette
1/3 cup chopped celery

Directions:

1. Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour.

2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Add broth and hot sauce and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 8 minutes. Transfer chicken to a platter and tent with aluminum foil.

3. Continue to simmer sauce in the skillet until reduced to 3/4 cup, about 1 minute. Remove from heat and whisk in 2 tablespoons of the butter. Season with salt and pepper to taste. Pour sauce over chicken and re-cover with foil.

4. Adjust an oven rack 4 inches from broiler. Combine blue cheese and remaining 2 tablespoons of butter. Arrange bread on a baking sheet and broil until golden, about 1 minute per side. Spread 1 side of the toasts with the blue cheese mixture and broil until bubbly, about 1 minute.

5. Sprinkle chicken with celery and serve with the toasts.

Serves 4

Recipe from Cook’s Country Magazine

Sautéed Buffalo Chicken Breasts With Blue Cheese Toasts

Time to inhale deeply and get the weekend started with some breezy synth pop.

Check out Fractions on Facebook. Fractions’ debut EP will be released on Edils Records (Liverpool) on September 8th.

Cheers!

Posted in Chicken, Main Courses | Tagged | Leave a comment

Black Bottom Mini Cupcakes. Rocking Out To New Music From BOROKO.

Black Bottom Mini Cupcakes

images

I hope you’re having a fun summer. If you need to pump up the fun even more, bake these Black Bottom Mini Cupcakes and watch everyone smile as they pop them into their mouths.

The black bottom refers to the crazy delicious chocolate cake that is topped with a chocolate chip studded dollop of cheesecake. The cupcakes are fantastic straight from the oven, room temperature or chilled up in the refrigerator. Since they do not have icing on them, the cupcakes are easy to transport to a summer picnic or BBQ.

Black Bottom Mini Cupcakes
Black Bottom Mini Cupcakes

Ingredients:

8 oz cream cheese
1 large egg
1 1/3 cup granulated sugar
3/4 teaspoon kosher salt
1 cup mini–chocolate chips
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F.

2. Line mini-muffin tins with paper liners.

3. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.

4. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.

5. Spoon chocolate batter into each cup to fill halfway. Top each with a teaspoon of the cream cheese mixture.

6. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.

Makes about 5 dozen

Recipe from Woman’s Day Magazine
Black Bottom Mini Cupcakes
Black Bottom Mini Cupcakes
Black Bottom Mini Cupcakes

BOROKO, a rock project of Australian-born NYC-based artist Tim Fontaine, has released the first single off the upcoming second album.

“Because Life” has a classic rock edge that is elevated by Tim’s alluring vocals.

Check out BOROKO on the band’s Website, where you can buy the music.

Cheers!

Posted in Cupcakes | Tagged , | Leave a comment