Thursday, April 30, 2009


I feel so ashamed and disgusted.  John and I seem to be afflicted with some sort of hoarding disease in which we buy a boatload of food, pack it away deep in our cupboards, and let it expire.  We are TWO people living together in a small apartment.  There is no reason for two people, especially two people trying to eat healthier, to accumulate so much food. Much of this food was barely touched or unopened, and all of it was expired. Not only did we waste a ton of money over the last year, but we could have easily donated this food (before it expired) to some hungry people.  

Things are going to change! I filled up two large trash bags of old food, and I will not let this happen again!

Sunday, April 19, 2009

Frosted Nixon

This pan is totally kitschy and totally awesome. Normally I do not go for things like this because they seem so "Spencers"-esque (remember those stores in the mall that had all the perverted joke things?), but ever since we saw that episode of Curb Your Enthusiasm with the erotic bakery, finding this cake pan had been a priority. So when John gave it to me for Valentine's Day, I couldn't wait to use it. Then the Academy Awards came along, and we invited people to bring movie-themed food to our house to watch. My contribution? Frosted Nixon, based on the film Frost/Nixon (which I did not see). It was the only film I could think of to tie to the penis pan.

The pan fits one box of regular cake mix (do not make a homemade cake for this, mixes are just fine and work perfectly).

I used a basic frosting recipe and some decorator dyes from Wilton to get the coloring right. Pretty simple, and it was actually really delicious. "Jimmies" (or sprinkles) on the balls made that section a big hit! Dress this cake up or down. It would probably be good sprinkled with some powdered sugar or drizzled with some ganache, but mine needed to be FROSTED obviously.

2 sticks unsalted butter, firm but not cold
1/8 tsp salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp vanilla
1/2 tsp milk
Beat the butter and salt on medium speed until light and fluffy. Reduce the speed to low, gradually add sugar and beat until incorporated. Add vanilla and milk and beat until smooth and creamy. The frosting should be creamy and dense, like ice cream. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.

Tuesday, April 7, 2009

Just in Time for Passover

I'm not Jewish, but I love me a macaroon. Here's a recipe for the yummiest coconut macaroons around:
2/3 c. all-purpose flour
5 1/2 c. flaked coconut (sweetened is fine, that's how I make it and it's the easiest to find)

1/4 t. salt
2 t. vanilla extract
1 (14 oz) can sweetened condensed milk

Combine the flour, coconut and salt in a large bowl. In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well. Add this goo to the dry ingredients and mix with a wooden spoon, or you could use your hands (sounds rather messy to me).
I probably wouldn't use a mixer unless it's on a super low speed. This batter is going to be THICK.

Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.
In a preheated 350 degree oven, bake the macaroons for about 20 minutes, or until golden/toasty looking. You can drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the "dipped" variety.

Check out my recipe on
Coconut Macaroons with Chocolate Drizzle on Foodista

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