Monday, October 31, 2011

Halloween Cupcakes

I made these babies for the cast of a play I'm in. Somebody decided to bring home made lasagna last night, somebody else brought salad and garlic bread, so you know I had to bring something scrumptious!

Orange icing is probably not a typical request at my local Walmart, so.. I used some Halloween magic to turn my store-bought buttercream a nice shade of Jack-o-lantern orange. Check out my magic ingredients.

I also added a few drops of orange extract to the batter and to the icing. Not enough to scream orange, but enough to add a yummy hint reminiscent of the color.

Add a dash of sugar crystals and a sweet treat on top!

Happy Halloween!

Monday, October 17, 2011

Blooming Onion

The fair is coming, the fair is coming! I'm so excited, I'm like a kid when it comes to stuff like that. We didn't really go to amusement parks growing up, but we went to the fair every year. Even though I'm all grown up, it still holds the same allure. Aside from the rides, the lights, and all the happy people, I look forward to the fair food! With that in mind, I felt compelled to tackle the Blooming Onion.

In an effort to keep my house from smelling like fried onions, I decided to "oven-fry" my little blooms.

I loosely followed a few recipes I found online. Step one is to cut the onion.

Wrap in foil, crimped at the top.
Note: If you try this, I suggest either poking a hole in the foil or maybe leaving it open at the top.

While the onions bake at 425 for 20 minutes, combine melted butter and maybe some seasoning for additional flavor.

Onion's ready!

Baste your onion petals with the herb butter.

Sprinkle on the breadcrumbs...

Bake for 20 minutes or until the petals look crispy.

 Oh - while your onions crisp up in the oven, don't forget to make your sauce. You could always just use ketchup, but why? I made a sauce consisting of mayo, brown mustard, salt/pepper, heap of basil, heavy dose of Italian seasoning, cayenne, and garlic powder. Have fun with it and play around! Then let your sauce chill in the fridge so the flavors develop.


Although the breading didn't stick like it would fried, this little blossom was sooo tasty. Are you going to make one?

xoxo Von

Monday, October 10, 2011


Happy October, yall! The season of warm and yummy is officially here - and I have blondies! Warm, golden deliciousness.

Take a bite!


xoxo Von