Archive for Foodfest

The Cutest Christmas Cookies Ever!

Once I am feeling better, I plan to make these. Cookies always make good gift for the numerous people you wish you could buy things for but don’t have the money to do it. I found these recipes at Design*Sponge, they’re done by Caroline Swift, who not only is a talented baker bu a fashion designer as well. Be sure to try only the cookies but the cherry brownies and the champagne sorbet.

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Too Yummy Not To Obsess About

I was browsing and found these. I’ve been drooling over these for days now. I figured I can wait until Thanksgiving to make them. Otherwise I might just end up makeing them for dinner the next two weeks.

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Via Gourmet.com

Ingredients:

1 envelope unflavored gelatin (2 1/4 tsp)

1/4 cup cold water

1 (15 oz) can pure pumpkin

1/2 cup packed light brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp salt

2 1/4 cups chilled heavy cream, divided

1 1/2 teasoons vanilla extract, divided

20 gingersnap cookies, coarsly crushed

Directions:

Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.

Beat 1 cup cream with 1/2 tsp vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks.

Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream. Repeat layers once, ending with cream.

Chill until set, at least 2 hours.

Makes 8

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My new fave recipe: Pasta Della California

I made this last night and am bummed there was no leftovers. It’s quick, easy and could imagine it would be just as good cold. I got this recipe from the Veganomicon but, you can also find more recipes by Isa Moskowitz Terry Romero at The Post Punk Kitchen.

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Ingredients:

1/2 pound linguine
3 cups broccoli, tops cut into small florettes, stalks sliced thinly
2 tablespoons olive oil
8 cloves garlic, minced
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 cup vegetable broth
2 tablespoons lime juice (about 1 lime)
1/2 teaspoon salt
several dashes fresh black pepper
4 cups loosely packed arugula leaves
2 avocados, peeled and sliced into 1 inch chunks

*I also added a little bit of Parmesan cheese (I’m not vegan though)

Directions:

Bring a large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once boiling, add the pasta and cook as per package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.

Preheat a large non-stick skillet over medium heat. Add the olive oil garlic, lime zest and red pepper flakes and gently heat, stirring often for about 2 minutes, being careful not to burn the garlic. Add the wine and bring the heat up reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt and fresh black pepper and bring to a boil. Once boiling, lower the heat to simmer and add the arugula.

By this point the pasta should be almost done so add the broccoli and cook for one more minute. Drain in a colander.

When the arugula is wilted add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic, for about 3 more minutes. Add the avocado and turn the heat off. Gently toss the pasta to incorporate the avocado without smushing it just until it is warmed through, about a minute. Serve with generous doses of fresh black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.

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The Most Awesome Cupcakes Ever!

How effing cute are these! I’m going to uses my super rad neon food dye to make them green and glow-in-the-darky. I found it on Martha’s Website

To decorate, use a medium round tip (or a plastic bag with the tip cut off) to pipe a mound of buttercream in the center of cupcake, then outline and pipe a brain design over it.

Have Fun!

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