Wednesday, August 20, 2008

Easy Heart Cake!!

So exploring Pike Place in Seattle today, I found a nifty little kitchen shop and lo and behold! They had a sale on this super cute super awesome heart shaped silicone pan! I dont care much for the silicone, but the fact it was five dollars was much to my liking!
Anyways, Kathleen (my older sis) rummaged through her cupboards to find cake supplies! and then we found THIS:

I had to cook a cake fast for these lovely people:
My sister Elyse (aka poop-face)

and Frankster


Step one-follow directions on box.
Step two-put in cute heart mold

Step three- let cake explode in oven

Step four- remove and add icing!


also! get chickens! SO CUTE

Thursday, August 14, 2008

Cocina MEXICAN WEDDING COOKIES para tu Amor Ahora!

Hola putas. After a long and serious discussion last night, Kira and I decided to share cooking secrets extracted from the remote desert of Mexico in the highest ziggurat known to man. I must warn you, once you read this recipe, I will have to hunt you down and knife you... but know that you will probably have enough time to make a batch of these mouth-watering treasures and bask in their daintiness before you join the lord Jesus.


1 lb soft unsalted butter
1 C powdered sugar
2 T vanilla
1 tsp salt
2 C finely chopped pecans
5 C sifted flour
powdered sugar for dusting
Latin pop music for inspiration (Ricky Martin does NOT count)

1) First place your MP3 player, CD, cassette tape or eight-track into a music dispensing device and press play (or jugar)

2) Preheat oven to 350 degrados Fahrenhitos

3) Beat butter and powdered sugar with mixer until light and fluffy and peaks form (about 10-15 min)

4) Add vanilla, salt, and pecans

5) Remove from mixer and stir in flour by hand. Be careful not to over-mix, fools!

6) Form into futbol Americano shapes (or blobs) the size of walnuts and place on a buttered cookie sheet

7) Bake 10-12 minutes or until just beginning to get the slightest bit of coloration on bottoms.

8) Remove upon first sight of coloration and set on cooling rack

9) When cool enough to touch, place in bowl with powdered sugar on top and toss gently

10) Once cooled, place in a box made solely of Mayan gold and cover until ready to serve
When I don't follow the recipe exactly, I find my cookies taste like rotting corpse. These are very temperamental cookies so the slightest mistake will be horrific. If you mess them up, perhaps you don't deserve to eat cookies.

Enjoy Amigos

Tuesday, August 5, 2008

Tomato, Basil and Mozzarella salad

Hey all! This is my first post to food blog and I'm really excited to have the opportunity to contribute!

This tomato, basil and mozzarella salad is one of my favorite summer snacks. It also serves as a the perfect light dinner for those summer evenings when its to hot to even want to touch the stove.
It also only takes 10 minutes or less to prepare.

Tomato, Basil and Mozzarella Salad

3 Tomatoes
Fresh basil leaves
Mozzarella cheese

Slice up the tomatoes and mozzarella into medium thin slices. You want them to be thick enough to pick up easily with your hands but thin enough that its not impossible to eat it in one bite.

Now this is so easy that the most important part is really presentation. You can either arrange them in stacks of deliciousness like I've done by putting the slices of mozzarella on top of the tomato and then laying one or two leaves of basil on top.
(This one is good for a one person meal or something to snack on with a friend. Forks not required.)

Or, you can arrange it with more of an artistic flair like this ...
which is a great presentation for parties where guests can pick at the arrangement as part of a larger meal.

With either arrangement, just add some garlic and salt to taste and your ready to go.