February 7: World Pisco Sour Day

Well, a happy World Pisco Sour Day to you!

Wait...what is a pisco sour? And what does it have to do with cookies? Read on.

To understand the pisco sour, first you must understand what pisco, a beverage hailing from Peru and Chile is, exactly. Pisco is a type of alcohol made with grapes, but it is not wine. It's distilled into a high-proof brandy. It's said to have been developed in the 16th century by enterprising Spanish settlers who wanted an alternative to spirits which they had to import from Spain. Pisco could be made with local fruit and didn't come with a hefty price tag or lengthy import time, so it's not too hard to see how it became an official Thing in no time at all. 

So, pisco is a sort of bracing, acidic, but oddly not unpleasant, beverage. But to make it more palatable, it's softened with a "sour" mix to make the cocktail, which is basically a mix of citrus and sugar. Some versions have egg white, but not all.

If you're interested in making a pisco sour, this informative post offers info on ingredients and the method. Personally, I find the pisco sour an interesting cocktail, but it's never going to be my go-to drink. If you ask me, I'd rather eat a cookie made with pisco than drink a pisco sour. 

As for the cookies? A couple of years ago I made pisco-infused alfajores, and they tasted splendid. They didn't include the sour mix, but how many cookies do you know of that have pisco in them? Maybe today is the day you give them a try?

Pisco alfajores recipe here!

February 6: Five Types of Frozen Yogurt I'd Actually Eat for National Frozen Yogurt Day

Happy National Frozen Yogurt Day. If you love frozen yogurt, you have my blessing to go nuts today. But as for me...my relationship with frozen yogurt is...complex. Let's just say that 9.9999999999999 times out of 10, I'd rather have ice cream.

But it being National Frozen Yogurt Day, I guess I'll focus on the positive. These are five types of frozen yogurt I'd actually eat!

1. Nanaimo Bar frozen yogurt

I don't know if this is still produced, but a couple of years ago a reader sent me this photo. I love Nanaimo bars. I would eat this frozen yogurt.

2. Homemade honey lavender frozen yogurt.

I made this frozen yogurt, and it was freaking delicious. I would eat it again. And again. Unless someone offered me honey lavender ice cream, in which case I would throw the yogurt across the room to show how much more I love ice cream. Recipe here.

3. Pop-Tart Froyo

The headnote for this recipe reads "I was originally going to make a Pop-Tart ice cream, and at some point I might, but I decided that froyo would be the better choice because then I could eat it for breakfast." Well, I can understand that reasoning. Recipe here

4. Frozen yogurt cupcakes and desserts.

I found this image online as part of a press release about greek frozen yogurt cakes and cupcakes released by Rich's corporation. I would eat all of these things. Read more here.

5. Chocolate dipped strawberry frozen yogurt sandwiches.

Yes, it's frozen yogurt, but it's sandwiched with graham crackers and covered all over with chocolate. I think I could deal. Recipe here.

Do you like frozen yogurt?

February 4: National Stuffed Mushroom Day

Don't get me wrong. I love a good stuffed mushroom. But National Stuffed Mushroom Day? Not so much on this site, sorry. It's also National Homemade Soup Day, BTW. That is also delicious, but not for this site. So why don't we cut to the chase and talk about homemade pop-tarts instead?

Well, technically they are pop-hearts, because as you can see they are heart shaped. But that's not the only thing that makes them special.

These homemade pop-tarts are also made using a unique pastry crust, made using olive oil instead of butter or shortening. It gives them a unique and sophisticate flavor--you've got to taste it to believe it. It's tender, not necessarily flaky, but tasty.

The pop-hearts are also filled with melted Baci chocolates. OMG! OMG! 

You've got to make these sweet treats for your valentine. Forget stuffed mushrooms! This is where the romance is at, people.

Full recipe here. 

Can You Make Cake Frosting with Hot Fudge Sauce?

A few weeks ago, I got this super sweet package of samples from Smuckers / Pillsbury. It included jam, baking mixes (including an infamous box of brownie mix) and some ice cream sauces. And by ice cream sauces I mean hot fudge and salted caramel.

Yesterday, when making my annual Groundhog Day cake, I found myself wondering:

Could I make an easy cake frosting using hot fudge sauce? 

Well, once I got that thought in my mind there was no getting it out, so I decided to give it a try. I decided to try combining a jar of Smuckers hot fudge and a stick of butter to see what would happen.

Well, it mixed up nicely, but I could tell it was too soft to be an effective cake frosting, so I added in about a cup of confectioners' sugar, maybe a little more. 

That worked nicely. The resulting frosting was creamy, chocolatey, smooth and slippery (in a good way--it glided on to the cake easily from my little icing spatula), and tasted way fancier than you'd think, given its humble ingredients. The hot fudge mixture gave the frosting a different flavor than a buttercream made using cocoa powder--it was thicker and somehow, I don't know, juicier. It seemed to have a more full flavor, with a slightly caramelly aftertaste.

It made for a very sweet little groundhog cake. 

So, if you want to make a super easy frosting, try this! 

Easy chocolate frosting

Sufficient for an 8-inch cake 

  • 1 jar Smuckers Hot Fudge Topping, at room temperature
  • 1 stick unsalted butter, softened
  • 1 cup confectioners' sugar, plus more to taste

In the bowl of a stand mixer, cream the hot fudge topping and butter until combined and creamy. Add the confectioners' sugar, and blend until combined. If the frosting is too soft for your liking, add more sugar, 1/4 cup or so at a time until it has your desired spreading consistency.


February 2: National Heavenly Hash Day

Happy National Heavenly Hash Day. Wait, what the heck is Heavenly Hash? Let's explore.

If you hear the term "heavenly hash" in conversation, it could mean one of four things:

1. They are engaging in behavior that is mostly illegal in the USA.

'nuff said.


Heavenly Hash eggs were developed in 1923.

Heavenly Hash eggs were developed in 1923.

2. A type of candy. 

In its culinary life, Heavenly Hash was first developed as a candy, which features nuts, chocolate, and marshmallows. One of the key products that put the flavor combination in the public eye was the  Easter treat known as the "Heavenly Hash Egg" by the Elmer Candy Corporation, which debuted in 1923 and remains available today. In their version, the candy features almonds, marshmallows, and a chocolate coating.

Homemade Heavenly Hash recipes are readily found on the internet, and range from fudge-like squares to more egg-like formations to yes, even a cake topping.


3. An ice cream flavor

These days, Heavenly Hash is probably better known (but still not super well known) as an ice cream flavor. Why is it not super well known? Probably because it has been superseded by its very similar counterpart, Rocky Road Ice Cream. In this interesting post, a consumer sends an inquiry to several ice cream companies asking what the difference is. Edy's ice cream responds (in so many words) with "not much"; where Rocky Road is chocolate ice cream with mini marshmallows and almonds, Heavenly Hash was comprised of vanilla and chocolate ice cream, and featured mini marshmallows, almonds, and chocolate bits. The response is similar from Ben & Jerry's, who echo the sentiment about the vanilla and chocolate ice cream base, but who also say that they use pecans for Rocky Road ice cream. 

If you like Rocky Road ice cream, you'll probably like Heavenly Hash; if you see it on a menu, order it!

4. A type of jell-o salad.

My guess is that this must have been a back-of-the-box recipe at some point. There is another recipe for Heavenly Hash out there that has absolutely nothing to do with chocolate (though some do feature mini marshmallows or nuts). Recipes range hugely. In some, it's an unholy melange of Jell-O, cooked rice, whipped cream topping, and pineapple, with any number of variations (some have cream cheese; some have nuts; etc). In others, it's a mixture of fruit with a mayonnaise dressing. I would say this type of Heavenly Hash, along with its BFF Ambrosia salad, are better enjoyed as nostalgic novelties than for everyday eating.

Have you ever tried any of these types of Heavenly Hash?

February 1: National Baked Alaska Day, and a Free Coloring Book Page

Happy National Baked Alaska Day! This is indeed a great holiday. The thing is, I have already blogged about Baked Alaska. In fact, I even shared a great recipe for it in my second book, The Secret Lives of Baked Goods. So while today is a great day to explore Baked Alaska by clicking the links above, today I feel like offering you a different miracle: a free coloring book page download!

To download, click the picture above or follow this link to Flickr, where I have set it up so you can download this image for free. Download the "original" size (there's a downward facing arrow on the bottom right of the photo image that you click on to do this). 


January 31: National Brandy Alexander Day, and Italian Meringue Buttercream

Today is National Brandy Alexander Day. I have never tried a Brandy Alexander, and my only real experience with them is a long-running joke that a friend with Alexander as her last name should adopt the drink's name should she ever take up stripping. I know what you're thinking: HILARIOUS.

But I digress. I don't think today is the day for me to discover drinking Brandy Alexanders, so instead may I tempt you with another delectable delight that has nothing to do with alcohol? It's called...

Italian Meringue Buttercream.

For the longest time, this buttercream scared me. It involves monitoring temperatures and boiling sugar, both of which set off the "too hard!" blinking button in my mind when I read through a recipe.

But you know what? It's really not that hard. Really. And the stuff is delicious.

It's a little fancier and definitely smoother than an American buttercream (which is primarily butter and sugar). Using egg whites in buttercream, as you will do with Italian and Swiss meringue buttercreams, respectively, gives them a silkier finish and a more sophisticated flavor. Plus, they're a little more heat-resistant, so they're better for using on cakes that might be served during warmer or more humid weather. 

I wrote a little tutorial on how to make Italian Meringue buttercream on Craftsy.com. I think you should check it out, because I wrote it with newbies in mind.

Don't be scared of Italian meringue buttercream! Go ahead, have a Brandy Alexander, and give it a try.

Recipe and tutorial here.

January 30: National Croissant Day

Happy National Croissant Day! In addition to eating a croissant, I'd like to offer another fun activity for the day: learn how to draw a croissant! You can do this in a few easy steps, and personalize it to your liking. 

You can make the edges more rounded in for more of a crescent shape, or add a beret, face, and tiny mustache if you like.

Happy National Croissant Day!

Baker's Dozen: A Batch of Sweet Links for National Corn Chip Day

Happy National Corn Chip Day! You might think that corn chips have nothing to do with dessert, but you're wrong. 

Photo licensed via Creative Commons by Flickr member Paul Martin

Photo licensed via Creative Commons by Flickr member Paul Martin

Want proof? I've included desserts featuring corn tortilla chips and Fritos in this roundup. Enjoy.

Peanut butter and corn chip no-bake cookies. (Skip to My Lou)

Fritos chocolate chip cookies. (Dessert for Two)

Sweet corn tortilla chips recipe. Interesting. (Rumbamel's)

Chocolate dipped Fritos. (Blue Bonnet Baker)

White chocolate Fritos popcorn. (The Girl Who Ate Everything)

I'm interested in the concept of a chocolate Fritos pie. (Homesick Texan)

Vanilla caramel corn Fritos pie. Yes, for real. (Frito-Lay)

Fritos bark. Interesting. (Dozen Flours)

Buffalo sauce, corn tortilla chips, doughnut. What do you think? (Grub Street)

Fritos waffles with mascarpone and fruit. (Frito-Lay)

Fine, this one is savory. But it's in pie form, OK? Fritos Pie...PIE! (Oh Bite It)

Fritos bars. Into it. (One Crazy Cookie)

Double chocolate Fritos cookies. (Petite Panini)

Book of the week: Fritos Pie: Stories, Recipes, and More. This book not only delves into the history of the famous corn chips but offers some pretty interesting recipes, from (of course) Frito Pie to Fritos fruitcake. Do you need this book? Well, let me say this. If you want interesting cocktail party banter, you'd be smart to keep this one prominently displayed on your coffee table!

January 28: National Blueberry Pancake Day

Happy National Blueberry Pancake Day! I don't know how you're going to celebrate, but I decided to write a love letter to my favorite blueberry pancakes in the world. No, they're not fancy. But you must believe me in that these pancakes are special. They come from the Dutch Eating Place in the Reading Terminal Market in Philadelphia.

Photo licensed via Creative Commons by Flickr member Eugene Kim

Photo licensed via Creative Commons by Flickr member Eugene Kim

Dear Blueberry Pancakes from Dutch Eating Place in the Reading Terminal Market in Philadelphia,

How do I love thee, let me count the ways? 

From the first moment I laid eyes on you, I knew I needed to have you. It was an innocent moment: I had just moved to Philadelphia and was idly looking at what looked like an Amish Diner while checking out the Reading Terminal Market in my new neighborhood. Dutch Eating Place, it was called. 

At first, I couldn't even tell what you were, quite; so huge you were, with a mere two pancakes occupying an entire cake plate-sized platter. Not preciously arranged, no fruit garnish on the side, but unapologetically carb-o-rich and just begging to be tasted. Could this be what the Amish Diner people considered breakfast? 

Your scent was overpowering and alluring. I don't even LIKE pancakes, much less blueberry pancakes. While I don't hate them, I'd much rather have eggs benedict or a breakfast burrito in the AM. But you were special, Blueberry Pancakes from Dutch Eating Place.

It didn't take long for me to return to feast upon you, Pancakes. You're coyly presented on the menu as a "short stack"--as if that little nickname was a big enough phrase for your absolute AM glory. A mere few minutes and less than $5.00 later, you arrived.

You were delivered steaming and huge, with a pat of butter on top, roughly the size of a deck of cards, gently melting in the absolute most seductive way. 

You did not disappoint, dear Pancakes. You were the finest blueberry pancakes I have ever tasted--fat yet fluffy, with blueberries that taste sweet and tart and have a pleasingly plump texture (not dehydrated, not weird). I ate way more of you than I needed to, because I simply didn't want your flavor to end. 

I would come back to you again and again during my year in Philadelphia, and whenever I had out of town visitors, I would bring them, too. We had some good times, Blueberry Pancakes from Dutch Eating Place. I no longer live in Philadelphia, but you will always live on in my heart. 



P.S. Readers! If you are in or near Philadelphia and you've never been to this place...go. More info here.

Cake Mix With Beer for National Chocolate Cake Day.

This is a chocolate cake mix. And a beer. What happens when you bake them up together?

Well, it being that tomorrow (1/27) is National Chocolate Cake Day, and that I have been snow-bound in the house for the last few days, I decided to bring on #whathappenswednesday a little early to find out.

This type of experiment seems like a really good idea when you're stuck in the snow.

So I preheated the oven to 350, per the box instructions.

But instead of the requested added ingredients (1/4 cup oil; 1 cup water; 3 eggs) I altered it a little bit and added a bottle (12 ounces) of dark beer, 1/2 cup oil, and 2 eggs.


I mixed it all up with a fork (that is a tip I got from my older sister; mixing cake mix with a fork is so much better than with a wooden spoon! Once the eggs are broken up and mixed, you can switch back to a wooden spoon). 


I decided to make it in a bundt pan because, well, I recently acquired a new one and there were instructions for bundt baking on the cake mix instructions.

I baked it for 39 minutes, which was the low end of what the mix suggested.

I have to say, it came out smelling--and looking--pretty darned good. 

But how did it taste?

This cake was unique. I was really glad I chose a chocolate cake mix to work with this dark, hoppy beer, because I think that if I had used, say, a yellow cake, the beer would have imparted a bitterness on the cake that would not have worked (probably a lighter beer would have worked with a lighter cake, though). However, I think chocolate is sturdy and robust enough to work with the bitterness of a dark beer, so that instead of being weird, it becomes complex. 

I ended up using the same ganache I used to top my chocolate cream filled bundt cake. 

All things considered: using beer in a cake mix works very well.

The flavor is definitely not for everyone (especially kids - not only because of the alcohol, but because the flavor is a little too complex) but it sure is interesting. I think that the dark, hoppy beer made it especially complex--perhaps a smoother stout beer would have worked better (I already know Guinness works great in cake!). But overall, if you love beer and you love chocolate cake, this is worth trying. 

If you want to try this, here's what you do:

  1. Grab a cake mix (for a regular layer cake, not a pound cake or anything out of the norm), and then grab a beer that you think will work, flavor-wise, with the flavor of the cake. No, I am not sure what beer pairs best with funfetti. 
  2. Ignore the additions called for in the recipe, and mix the powder with 1 twelve-ounce beer, 1/2 cup of oil, and 2 eggs.
  3. Bake for the time suggested on the box, and follow instructions for unmolding and cooling. Frost (of course) and enjoy!

Have you ever baked with beer? 

January 26: National Peanut Brittle Day

Happy National Peanut Brittle Day!

By Janet Hudson (originally posted to Flickr as Peanut Brittle) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By Janet Hudson (originally posted to Flickr as Peanut Brittle) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

I don't know about you, but I am hit or miss on peanut brittle. When it's good, it can be really good--but more often than not it seems like a food which I would deem "not worthy of pulling out my fillings".

That having been said, I am fascinated by some of these six creative peanut brittle variations. Which one would you try?

Beer and chili peanut brittle

A little beer and a little spice, and your brittle is oh-so-nice. Recipe here.

Photo licensed via Creative Commons by Flickr member Jason Baker

Photo licensed via Creative Commons by Flickr member Jason Baker

I can practically taste the salty-sweet-savory combination. I think it could really work here. Would you put bacon in your peanut brittle?

Bacon peanut brittle

Photo licensed via Creative Commons by Flickr member Edsel Little

Photo licensed via Creative Commons by Flickr member Edsel Little

Peanut Brittle pie and caramel crunch ice cream.

This pie sounds outstanding to me. It's edged with peanut brittle, filled with caramel, and served with ice cream. What more could you want? Recipe here.

Salt and garlic peanut brittle

Photo licensed via Creative Commons by Flickr member Memphis CVB

Photo licensed via Creative Commons by Flickr member Memphis CVB

Apparently, this interesting brittle variation was or is served at a Memphis hotel. I'm not sure if it sounds good or weird! Would you try it?

Peanut brittle peanut butter and chocolate cake.

The exterior of this cake is coated with glistening peanut brittle. The inside reveals a chocolate chip and peanut butter masterpiece. I think this is a fine way to enjoy peanut brittle! Recipe here.

Peanut brittle bread pudding. 

I like the idea of a gooey bread pudding flecked with peanut brittle. I think it would make the pudding more interesting, and soften the texture of the brittle in a delightful way. Recipe here.

Do you like peanut brittle?

January 25: National Irish Coffee Day

I'd like to wish you a pleasant and cozy National Irish Coffee Day. If you're snowbound and have the ingredients, it's a great day to indulge. 


But first things first: what is Irish coffee, anyway? 

Not to be confused with Irish cream, which is a type of liqueur, an Irish coffee is a sort of alcoholic latte. Traditionally, it's coffee served with liquor (usually Irish whisky) and served with cream or whipped cream on top. It has a reputation as an after-dinner drink, but I think it is a perfect buzzy brunch beverage, too. 

Should you be so inclined, here's how to put together a tasty Irish coffee. I veer slightly from tradition by slightly whipping the cream, but I think you'll forgive me when you try it. 

Photo licensed via Creative Commons by Flickr member Ruth Hartnup

Photo licensed via Creative Commons by Flickr member Ruth Hartnup

Irish Coffee

Serves 2

  • 1/2 cup heavy cream
  • 3 ounces whisky (preferably Irish)
  • 2 teaspoons natural sugar 
  • 10 ounces hot, very strongly brewed coffee
  1. Whip the cream until it thickens slightly. Like, not even soft peaks but getting close. 
  2. Pour 1 1/2 ounces of whisky into each mug. Add 1 teaspoon of sugar each. Stir to dissolve. Add 5 ounces of coffee each to both of the mugs, and once again stir.
  3. Spoon the cream on top of each Irish coffee, to taste. Don't stir the cream. It might be a little more cream than you need, but you can use the rest on the cake you are having with your Irish coffee (right?). 

Do you like Irish Coffee?

January 24: National Peanut Butter Day.

I love peanut butter so freaking much. Yes, this is an actual photo from my kitchen.

I will definitely be eating peanut butter on this momentous day known as National Peanut Butter Day, but then again, I eat it practically every day. Perhaps I'll just eat it with slightly more appreciation today? 

To celebrate, today I am going to share with you some of my all-time favorite peanut butter creations. The list started as just 10 but I kept on coming across other ones from my archives that are simply too good to miss. They're not in order of preference, just the order in which I recalled them.

1. Peanut butter chocolate cream pie.

Like chocolate cream pie meets peanut butter cup. 'Nuff said. Recipe here

2. Peanut butter chocolate "eggs"

These are a homemade version of those crazy addictive Reese's "Eggs" that come out around easter and in my opinion have a far better ratio of peanut butter to chocolate. The homemade ones are amazing. Recipe here.

3. Dark chocolate peanut butter Dutch Baby.

The most delicious baby you'll ever eat. It's a pancake, people! A delicious, puffy pancake. And this one has chocolate peanut butter inside. Breakast winning! Recipe here

4. Homemade Do-si-dos cookies

Made with real bits of girl scouts! KIDDING. These cookies are a homemade version of the classic Girl Scout cookie, and oh-so good. Recipe here

5. Honey wheat bread (with peanut butter)

Technically this is not a peanut butter recipe, but this bread is in my opinion the most ideal vehicle for eating peanut butter. A nutty-sweet homemade bread. Topped with peanut butter and honey? Heaven. Recipe here

6. Chocolate peanut butter chip microwave fudge.

It's fun to create food in the microwave, and extra fun when that food is chocolate peanut butter fudge. Just as tasty as it looks, and fun to tell people how you made it. The recipe linked to features butterscotch chips just because the photos are better, but I have made it with PB chips too and either way it's tasty. Recipe here

7. Peanut butter layer cake

Love peanut butter? Prove it. This cake boasts more layers than any other peanut butter cake you've seen, and tastes great with a sky-high glass of milk. Recipe here

8. Peanut butter salted caramel pie

This is one of my favorites ever, and one of the last desserts that caused me to have that "OMG can't stop eating" feeling because it was so good. That doesn't happen to me often given all the sweets around me, but when it does I know it speaks highly of the dessert in question. Recipe here.

9. Peanut butter filled cookies

What's better than cookies? Cookies stuffed with peanut butter. Recipe here.

10. Nutter butter cookies 

I love Nutter butter cookies! This recipe was my opportunity to create a more wholesome, homemade version. I included some whole wheat flour in the recipe, which I think gave them a more interesting flavor. Recipe here.

11. Peanut butter hot chocolate 

The easiest recipe - but so tasty! A great way to use up the last of the peanut butter in the jar and enjoy a sweet tasty beverage snack. Recipe here.

12. Peanut butter coconut cream pie

Why isn't the combo of peanut butter and coconut a thing? It should be, and this pie acts as proof positive. Coconut cream pie with the rich undertone of peanut butter is earthy, sweet, rich, and addictive. Recipe here

13. Grilled peanut butter pound cake.

Pound cake is already good, right? It gets better when you lightly grill it (it brings out the flavor and makes it extra-buttery!). And when it's peanut butter flavored and you top it with ice cream and raspberries, it's like a peanut butter and jelly sundae, in the most elegant way possible. Recipe here

14. Peanut butter covered pretzels.

Like those "flipz" or whatever they are called, but instead of yogurt or raspberry or chocolate, these ones have a creamy white chocolate peanut butter coating. SO crave-worthy! I don't have a posted recipe but I will soon, OK?

15. Peanut butter Nanaimo bars

OMG. Nanaimo bars are one of my favorite foods on earth, and peanut butter Nanaimo bars are one of my favorite variations. Seriously, peanut butter cups have nothing on these. Recipe here

What's your favorite peanut butter dessert?