Spiders in My Cookie Jar

Okay, okay so they're not real spiders...

H a P P y    H a L L o W e E n !

Home-Brewed Spider Oreos

     

My Friend the Potato Ricer

Allow me to introduce you to a friend of mine, Ms. Potato Ricer.  Since joining my kitchen about a month ago she has helped me conquer Mashed Potatoes.  I cannot explain it, but Mashed Potatoes used to be my kitchen-nemesis and I could never get them right.  The Potato Ricer creates the most perfect texture and I would never attempt to make Mashed Potatoes without her now.  She is an absolute must-have for Thanksgiving!

EASY TO USE:  Cook Potatoes -> Rice Potatoes -> Add Ingredients and Mix -> Enjoy!

My Tips/Tasty Finds:

• Using a mixture of potatoes (Yukon, Red, Russet, etc.) gives great flavor.
• You do not have to peel your potatoes when using the Potato Ricer.
• Make sure you generously salt your potato-water BEFORE you start, and do not use too much water (just enough to cover the top of your potatoes).

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Chocolate Mayonnaise Cake

Chocolate + Mayonnaise + Cake = HuH?

This past weekend we celebrated my husband's birthday and I knew that I wanted to bake his cake this year.  His sweet of choice is without a doubt CHOCOLATE so when I got this recipe from a class at Williams-Sonoma it was a no brainer.  Although I must admit the word "Mayonnaise" in a cake recipe scared me a little.  But, with one taste I became a believer.  So I answer:

Chocolate + Mayonnaise + Cake = Deliciously Moist, Moist, Moist Cake

Recipe:  Epicurious: Chocolate Mayonnaise Cake

Happy Birthday Ryan!

My Tips/Tasty Finds:

• Do not, (I repeat) Do not over beat the batter!  Mix only until incorporated.
• To make Cupcakes bake at 350° for 15 minutes.
• To make a Layered Cake bake at 350° for 20-25 minutes.
• Frosting!  I combined chocolates:  8 ounces of Bittersweet Chocolate, and 2 ounces of Milk Chocolate.  Yum, Yum, Yum!