Sprinkle Cake Batter Cookies July 3, 2012

I was looking for a creative way to use red, white and blue sprinkles and came across a recipe from Cookin’ Cowgirl that literally took 35 minutes to make from start to finish (additional time for cooling the cookies), and have received rave reviews from the family – particularly my nieces with very picky particular palates.  The recipe is based on a cake batter cookie recipe, using a boxed vanilla cake mix as the base of the recipe, with a few additions.  Mixing in sprinkles, in any color combo adds a bit of fun to these cookies.  They come out tasting like cake, with a moist and chewy texture.  The sprinkles add a bit of crunch and sweetness.  A simple cookie that travels well to a summer picnic, BBQ or the beach.

Sprinkle Cake Batter Cookies

1 box vanilla cake mix (18.25 oz)

1 tsp. baking powder

2 eggs

1/2 C. vegetable oil

1/2 tsp. vanilla extract

3/4 C. sprinkles

Preheat oven to 350 degrees.  Whisk together dry cake mix and baking powder in large bowl.  Mix together eggs, oil and vanilla in small bowl.  Add egg mixture and dry cake mixture and stir until well combined.  Stir in sprinkles.  Using a 1 Tbs. spring loaded scoop or regular tablespoon, drop raw dough into ungreased cookie sheet (12 per sheet).  Bake 10 minutes, then cook for 5 minutes on cookie sheet before transferring to cooking rack.  Cookies will be soft at first, but will firm up enough to transfer.  Store up to 3 days in an air-tight container, with a piece of bread (it will keep the cookies moist).

Patriotic Snack Cones June 28, 2012

I am loving these patriotic snack cones from Crate & Barrel.  They’re meant for snowcones, but I plan to use them to serve all kinds of snacks (parmesan popcorn, spiced nuts, fruit, ice cream) during the summer.  At $6.95 per package (50), they’re an inexpensive, cute and a relatively eco-friendly way to serve snacks at a backyard BBQ, beach spread or picnic in the park.

Memorial Day {Recipe Roundup} May 21, 2012

In honor of the unofficial beginning of the grill season, I’ve compiled a list of amazing grill-inspired recipes.  Whether you’re looking for healthy steak rub, a sauce to spice up any grilled meat, the perfect portable cookie or a signature drink to serve the masses, there’s something for everyone in this Hip Hostess grill-inspired recipe roundup.

Hamburger Cupcakes September 10, 2011

There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!

Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)

1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.  Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!

Basil & Garlic Rubbed Grilled Chicken June 30, 2011

I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend.  Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious.  This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time.  I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.

To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.

Basil & Garlic Rubbed Grilled Chicken

3 cloves garlic, minced

1 tsp. kosher salt

½ C. fresh basil, chopped

½ tsp. fresh-ground black pepper

½ Tbs. olive oil (plus additional for grilling)

4 boneless skinless chicken breast halves, pounded to ½” thickness

1.            Place garlic in mortar and mash with salt to form a paste.  Add basil and black pepper and continue mashing until well combined.  Add in just enough olive oil (about ½ Tbs.) to form a paste.  Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil.  Set aside for 5 minutes while you prepare the grill (or grill pan).

2.            Heat the grill or grill pan over medium-high heat.  Rub grill or pan with olive oil.  Grill chicken, turning once, until cooked through (about 3-5 minutes per side).

Hip Tips for Picnicking May 20, 2011

For a change of scenery, take your hosting skills on the road and plan a hip picnic.  Here are some tips for getting your picnic started:

Location, Location, Location

A picnic is all about the setting, so start your picnic planning by picking a great location.  Picnic venue options include a local park, rooftop, backyard, beach, mountain ridge, meadow, garden, hillside or pond.  Choose a private spot for an intimate picnic or a more open area for families and larger groups so you have room for frolicking or tossing a Frisbee around.

Gearing Up

Planning a good picnic involves packing the proper gear for the occasion. Some basics to include are: blankets, cups, utensils, a sharp knife, a beer/wine bottle opener, sturdy plates, a cutting board, napkins, ice, a cooler or insulated bag, hand wipes, garbage bags, sunblock and bug spray.  If picnicking earlier in the season, bring a tarp or an extra blanket since the grass might still be wet.

Picnic “Table”

Use a flat-topped cooler as a “table” for your food by draping a casual tablecloth over the top of the cooler.  By placing food on top of the cooler, you’ll free up space on your blanket.

Stay Hydrated

Be sure to pack plenty of water, which you can jazz up with slices of lemon or lime.  Sparkling water, iced tea (especially flavored), lemonade, wine and light beer are great beverage options for a picnic.  Be sure to transfer alcoholic beverages into plastic cups if you’re picnicking in a public area—getting a ticket for an open container is no fun.

Additional Hip Tips:

• Pack your picnic goods in a backpack or canvas tote bag instead of a cumbersome picnic basket (though I do love my picnic basket!).
• Prewrap utensils in napkins and secure with a rubber band or ribbon to make passing out sets a snap.
• Bring fabric napkins for a more-formal feel.
• Use disposable bamboo plates, which are sturdier than traditional paper or plastic disposables.
• Freeze plastic bottles of water to use as ice packs for any items that need to stay cold, then drink the bottles of water after they thaw.
• Pack cookies, brownies or another dessert in a plastic container and separate layers with pieces of parchment paper for a fresh-from-the-bakery look.

Mini Hamburgers July 8, 2010

Don’t save small bites for your tapas or cocktail party – serve mini hamburgers and other mini grilled items (hotdogs, chicken sandwiches, pulled pork sandwiches, etc.) at your next BBQ.  Mini burgers are easy to make, quick-cooking (watch them – you don’t want them overcooked and tough!) and just so cute.  Even those with bigger appetites will enjoy them – just be sure to make enough. 

Make the mini burgers all the same or serve different flavors.  Make Fiesta burgers by adding cumin, cilantro, chopped onion, jalapeno and red peppers; make Asian burgers by adding fresh ginger, scallions and soy sauce;  or add Guinness to make super moist Irish-inspired burgers (see recipe index).  The possibilities are endless.  Ground lamb or turkey are also great options for mini burgers.

Looking for those cute little buns to house your mini burgers?  I’ve seen packages of them at several grocery stores.  Target sells whole wheat mini burger buns in their grocery aisle.  If you aren’t able to find pre-packaged, use a round biscuit cutter to make your own cut-to-size buns out of larger rolls.

Spring Pea & Parmesan Pasta May 24, 2010

Spring is in the air in my kitchen, even if the weather isn’t showing steady signs of the season.  Although peas aren’t generally my favorite vegetable, I am always drawn to their perky color come spring.  Peas and mint are a classic combination because the bright green color and creamy texture is complimented by mint’s equally bright and fresh flavor.  I’ve combined them here to form a pasta sauce, which is really a very comforting and healthy dish.  I like to think of this as a green mac-n-cheese, minus the copious amounts of cheese.  The pea sauce has a really cream, rich texture that evokes the same comforting quality in your mouth.  If you like a thinner pasta sauce, add additional chicken stock or olive oil as you puree the peas.  And if mint isn’t your thing, try substitute fresh basil instead.

I used brown rice pasta in this dish, but regular semolina pasta or whole wheat pasta would be equally delicious.

Give this dish a try – it’s really a celebration of the season.  Enjoy!

Spring Pea & Parmesan Pasta

1 lb pasta

1 Tbs. olive oil

½ medium red onion, chopped

1 Tbs. agave nectar or honey

½ tsp. kosher salt

¼ tsp. fresh-ground black pepper

16oz fresh or frozen peas (2 cups)

1 Tbs. unsalted butter

½ Cup low-sodium chicken stock

¼ Cup chopped fresh mint leaves

Fresh-grated Parmesan cheese

1.            Bring large pot of salted water to boil and add pasta.  Cook pasta according to package directions, until al dente.

2.            Heat large skillet over medium-high heat.  Add olive oil and sauté onion until softened.  Add peas, agave nectar, salt and pepper.  Cook until peas are tender, 8-10 minutes.  Add butter and stir until melted.  Remove from heat and reserve ½ cup pea mixture.  Puree remaining pea mixture in food processor with chicken stock until mostly smooth.  Return pea puree and reserved whole peas to pan.

3.            Add drained pasta and chopped mint to peas toss to coat pasta.  Top with fresh-grated Parmesan and serve immediately.  Garnish with grated Parmesan and whole mint leaves, if desired.

BBQ/ Grill Theme Cake June 29, 2009

 

This is definitely not a cake for a high-brow soiree, but it’s perfect for a casual BBQ/ grill theme party.  Serve this as dessert at your Fourth of July cookout and you are sure to get a few laughs.

 

To make this fun grill cake: Bake a traditional round layer cake and frost it with your favorite chocolate frosting.  Use chocolate or black licorice for the grill outline and lines (black will stand out better against the chocolate frosting but chocolate is generally softer and easier to cut through when slicing the cake).    Use softened tootsie rolls to form the hamburger pattie, and black shoestring licorice pressed into the pattie as the grill lines (you can press your pattie into an actual grill pan for guidance on how to space the grill marks).  Use softened pink starbursts mixed with a few tootsie rolls to form the hotdog.   Cut wooden skewers to scale and thread on chunkes of “beef” (three softened red startbursts formed into chunks) and “peppers” (yellow and orange starbursts flatened and shaped like pieces of bell pepper).

Host a Father’s Day “Cook-In” June 18, 2009

Don’t let the rain ruin your plans for a Father’s Day cookout.  You can still throw your favorite father a BBQ in his honor –  just shift gears from a cookout to a “cook-in.”  Here’s a menu that you can make on the grill or in a grill pan.

 

 

Cookout or “Cook-In” Menu

 

Black bean and corn quesadillas

Chips and mango salsa

Coffee and chili rubbed steak

Chopped cucumber, red pepper and tomato salad

Chipotle mashed potatoes (add 2 Tbs. chipotle peppers canned in adobo sauce to your favorite type of mashed potatoes)

Grilled Asparagus

Espresso chocolate chunk cookies

Fruit kabobs (thread chunks of fresh fruit on bamboo skewers and drizzle with honey and fresh lime juice)

 

Vodka spiked lemonade or peach iced tea sweetened with agave nectar

Assorted ice-cold beer

 

https://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/

https://hiphostess.wordpress.com/2008/06/03/espresso-chocolate-chunk-cookies/