#TBT Crab Dip

Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)

  • 1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
  • 1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
  • 1/2 cup mayo
  • 1/4 cup grated parmesan
  • 3 tbsp. minced green onions (use both green & white, don’t discriminate)
  • 2 large cloves of garlic, minced
  • 2 tablespoons of lemon juice
  • 2 tsp. Worcestershire sauce
  • salt, pepper, and hot sauce to taste
  • 1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
  • Optional: I sprinkled some shredded Mexican cheese as a layer on top

Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.

Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.

Happy Eating, XO.

Dirty 30, Red and Flirty

By now, you probably realize that today is no ordinary day. Today is our BIRTHDAY! And not just another birthday, it’s Sonia’s dirty 30! This weekend we’re celebrating together with a red velvet cake from this awesome little shop in Sonia’s town. We figured we’d keep with the theme and give you all a tasty red velvet cake to join in! (PS. This is also great for V-Day).

Cake mix

  • 1 box Betty Crocker German cake mix (TRUST ME. I tried making this without the premade mix and it’s just not worth it.)
  • 1 Tablespoon cocoa
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1-2 oz. red food coloring

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Put all of the ingredients in to a mixing bowl,  mix on medium until well blended, and pour directly into cake pans. Now here’s a cool trick I just learned – drop the pans on the counter a few times to release any air bubbles. (Who knew?!) Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack (approximately 20 minutes). While they cool, it’s time to blend the frosting.

Frosting

  • 8oz cream cheese, softened
  • 1 cup butter, softened
  • 1 tsp vanilla
  • 5 cups confectioners’ sugar

Blend the cream cheese, butter, and vanilla well, then slowly add in the confectioners’ sugar one cup at a time. Once all the sugar is added, blend on medium-high for another minute until it’s a thick consistency.

Put the first layer of cake on a plate and add a layer of frosting on top. Then add the second layer and frost the entire thing to your hearts content. (We give you permission to lick the spoon when you’re done.)

 Red velvet cake

Happy Eating Birthday!, XO

Cupcakes to Die For

Finally one of the best times of the year is here – Halloween! Who’s excited for it?! (Raises both hands high.) Every year we decorate the house with skeletons, lights, fog machines. That’s all good, but what about the food? When you think of Halloween you probably don’t think of food first (candy doesn’t count), but it’s one of the only times of the year you can get super creepy and creative with it. Take advantage!

I originally found this creepy cupcake post years ago from Martha Stewart. Looks like Martha’s dark side came out to play!

Below is our “easy” version of the cupcakes, but if you’re feeling daring, her full post is here.

Cupcakes

  • 1 box of devils food cake

Caramel Glass

  • 1 1/2 cups granulated sugar
  • 3/4 cup water

Frosting (Usually I’d say just use the canned stuff, but this is too good to pass up.)

  • 1 lb cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 6 cups confectioners’ sugar
  • 1/2 tsp pure vanilla extract
  • 1 cup cherry preserves, strained, for garnish

Line the cupcake tin and bake according to box instructions. While they’re baking you can begin on the glass, you’ll need to let it to sit for a while. Pour the sugar and water in to a small sauce pan over medium-high heat and bring to a boil. When the mixture starts turning brown, remove from heat and pour on to a small cookie sheet. Let cool completely. For the frosting, beat the cream cheese and butter until fluffy. Gradually add in the confectioners’ sugar and vanilla extract until fully blended.

Once the cupcakes have cooled, apply the frosting. Break up the glass, and place a shard or two in the middle. Drizzle the preserves where the glass meets the frosting. Prepare evil laugh.

Broken Glass Cupcake

 

Happy Eating, XO.

Foodie Fav: Veggie & The Beast

This is the first summer I’m attempting to grow an herb garden. (I say attempt because it could still all go down hill.). In it, I have chives, basil, cilantro, and peppermint, and by some act of God, I haven’t killed any of them yet. If I haven’t mentioned this already, I have a black thumb. I can barely keep a fake tree alive…

Well, I’m getting to a point where I have too many herbs and I can’t use them fast enough. I started researching some simple, “whip-it-together” recipes that I can use these herbs in and came across this fantastic food blog – Veggie & The Beast, and their literal “whip-it” style recipe. I made this for a BBQ last weekend and it was a hit. It’s so delish and refreshing, and the basil from my garden was the perfect topping.

Whipped Basil Ricotta

  • 1 (15-ounce) container whole-milk ricotta
  • ¾ cup fresh basil
  • ½ teaspoon kosher salt (plus more to taste)
  • 5 ounces cream cheese, softened

Strawberry Balsamic Crostini

  • 1 (15-ounce) whole wheat baguette
  • ¼ cup olive oil
  • ¼ teaspoon kosher salt
  • ½ pound strawberries, hulled and chopped
  • ¼ cup basil, sliced or chopped
  • ½ cup balsamic vinegar
  1. Place the ricotta and ¾ cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
  2. Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
  3. Preheat oven to 350.
  4. Slice the baguette into ¼-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
  5. Bake for 15 minutes, until lightly golden.
  6. Slice or chop the additional ¼ cup fresh basil leaves for garnish.
  7. Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.

 

 whipped-basil-ricotta-and-strawberry-crostini

Tea Party with the Easter Bunny

So if you are actually more of a grown up than me and maybe wanna swap out these recipes for a bridal or baby shower vs. a make-believe Easter bunny tea party, feel free to. I mean that is OBVIOUSLY not what they are intended for and are strictly meant for large hat, gloves, and pearl wearing occasions such as Easter Sunday. However, I will not judge you for using them for adult events in which Mimosas and Bloody Mary’s are served in place of tea & crumpets. Not that I have any clue what a crumpet is nor will I be showing any of you how to make one. Luckily, a lot of the essentials for this tea party you already have in your arsenal of recipes. Look back at the truffled crostini and the deviled eggs as a good place to start.Then build upon the fine tea party foods by adding the two finger sandwich recipes below:
  • 2 tbsp. butter (unsalted)
  • 1 tbsp. chopped chives
  • 1 cucumber thinly sliced in rounds (word on the street is radishes are a great replacement ,but kids find it spicy so I left it as cucumbers, but a thought if you want to do half & half).
  • salt & pepper to taste
  • 6 slices of bread cut into the same sized rounds as the cucumber (I used a brioche)
Mash together the salt, pepper, chives, & butter. Spread a thin later on the bread and place the cucumber slice on top. Smear the other bread before finishing the sandwiches. Serves enough for you, the Easter Bunny, a doll, and Mr. Teddy Bear. (or 4 adults if again, that’s something you are into, hanging with adults or real people for that matter).
  • 2 tbsp. whipped cream cheese (or crème fraise)
  • 1 tbsp. chopped dill
  • smoked salmon
  • 6 slices of bread cut into squares (I used a pumpernickel since it was darker than the brioche)
  • salt & pepper to taste
  • 6 slices of bread cut into the same sized rounds as the cucumber

*same methodology to “construct” as above.

Finally, offer an assortment of teas. Not just hot, think iced tea as well! Fruit infused or even good old Arnold Palmers. Lastly, some store bought cookies would be a good way to finish off with something sweet. Enjoy a relaxing Sunday afternoon with your dolls & the Easter bunny or bridesmaids, whatever you see fit.
Happy Easter & Happy Eating, XO.