Yesterday was the last regular season game for the Washington Nationals. While it wasn’t a win, it was a really lovely and memorable game. But what’s most important is that it’s not actually the end!

Thankfully, Nats fans have the post-season to look forward to. I for one, can’t wait. Luckily, I have a ticket for Friday’s game – but the rest I’ll be watching from home. And for all of us who will be watching at home, I thought we could use some ideas for Nationals playoff party foods. Plus this post is my opportunity to gush over the Nats one last time before the season is over.

Each idea below is centered on a cheesy food pun inspired by someone’s name. There are some favorite players whose names I couldn’t come up with anything for. Zimmerman and Trea for example, are left off this list. If you think of any great puns let me know! For now though, enjoy the eight I have below. (PS, number eight is my favorite!)

1. Bryce Cripsy Treats

As a Nats fan, you can’t help but love Bryce Harper. He’s aggressive in the field and at the plate. With a batting average over .300, it’s always exciting when he’s up at bat. It’s wonderful getting to watch him play. Plus he’s young, he’s awesome, and non-Nats fans sometimes just can’t handle it. Think about that Hunter Strickland fight this season, based off a three-year-old grudge. What Nats fan wasn’t fired up over that?! Other people being anti, just makes me like him more.

And for real, he’s just so good, and he knows it. I love that he’s confident and a bit flashy. His gold cleats? That white suit he wore in Miami? Perfection. And you can’t forget his hair flip. Wonderful. 

Bryce Harper is a player staple for the Nationals. We need him, just like you need Bryce Crispy Treats at your playoff party.

Recipe –  Rice crispy treats

2. Michael A. Tater Tots

When Adam Eaton got hurt at the beginning of the season, Michael A. Taylor became the regular center fielder. While sometimes he’s frustrating to watch at bat, he can also be unbelievable. Ryan and I were lucky enough to be at the game this past September when he was on fire. He went 4-for-5, which included an inside-the-park grand slam. An inside-the-park grand slam that happened exactly two years after his little-league grand slam against the Mets. That’s why baseball is great. You can’t write this stuff!

That home run in September, plus the 18 others taters he hit this season make Michael A. Tater Tots a great dish for enjoying the playoffs.

Recipe – Tater Tots.

3. Tony Two Bags of Chips and Salsa

I feel like recently Anthony Rendon has been getting a lot of press for being the kind of guy who doesn’t get a lot of press. I enjoy him so much because he seems like a happy dude who enjoys what he does and just gets to work and does it. And he’s good on offense, on defense – he’s just good.

He’s a pleasure to watch – in part because of all the love given to him by his team. First, he has a lovely bromance with Treat Turner. Then, the whole team’s t-shirt campaign of “Anthony Rendon is my favorite player,” was so endearing! I also loved Daniel Murphy referencing Rendon’s ranking on Fangraphs. Not only does the team support each other, but it’s clear they genuinely like each other.

Rendon’s recipe is inspired by F.P. Santangelo’s nickname for him – “Tony Two Bags.” This year Rendon hit 41 doubles. What’s a party without chips and dip? No good. Same for a game without Rendon.

Chips are Mission tortilla chips. Recipe – salsa.

4. F.P. Santanjello Shots

Ok, while not a player, tv announcers F.P. Santangelo and Bob Carpenter are a big part of my baseball experience. I am a big fan of F.P. Growing up, I wasn’t a baseball fan. As a result, there’s a lot I don’t know about the game. I like how he explains why players do what they do at bat or in the field. Also, I enjoy that by explaining what players do, he also gives advice to young players.

It’s also clear he loves the game and the team. He’s passionate about the Nats, and that’s what I always miss during Nationals broadcasts. But also, I’m a big fan of F.P. because he’s a bit silly. From commenting on the current gold chain trend among players to 2012’s rally napkin, F.P. makes me laugh.

Also, sorry no photo of F.P. I wasn’t sure what I could use royalty free. Instead, let me tell you a story. Once, I tweeted a question at him about scoring a balk and he asked it on the air and I thought that was the coolest thing ever. See, I learn from F.P.

I had been hoping to make these shots in an actual tangelo, but couldn’t find any so used oranges instead. Making these in fruit adds a little polish, and F.P.’s a man who dresses well so hopefully, he’d appreciate it.

Recipe – Fruit Jello Shots, substitute half of cold water with rum.

5. Dusty Baker’s Dozen (Hug Cookies)

Since I’ve strayed from players for a bit, let’s next turn to manager Dusty Baker. He has had an incredible career in baseball and just a cool life in general. I mean, he wrote a book about Jimi Hendrix and had a hand in the creation of the high-five!

I like that he’s considered a players coach. As well, I love that he straight talks during his press conferences. He’s enjoyable to watch and he seems like a man who loves what he does. Earlier this summer Ryan, Ryan, and I got to watch batting practice and we saw Dusty smile and shake hands with everyone. He’s a busy guy, but he warmly greeted everyone.

I also like him because he’s a hugger. To play off the name, I knew I needed to make thirteen cookies – and then I threw in hugs candies to represent the lovelyy way he appreciates his players.

Recipe – buy a pack of Tollhouse sugar cookies, shape into circles, press an unwrapped hugs candy on top, and bake according to package directions.

6. Scherzer Stalks of Celery and Karrots

Ok, I wholeheartedly believe that Max Scherzer deserves a more interesting dish than a crudité plate. However, Max is an incredible athlete and I need to include him somehow.

He is a ferocious competitor. There aren’t words to describe how good he is, how aggressive, and how compelling. When he’s pitching there is always an added intensity and excitement to the game. I love how he stalks around the mound after a pitch. This season when he told Dusty off and then was able to stay in the game – that was incredible television. But it’s not just pitching. He helps himself out at bat too – this year he hit his first home run. Plus, I just have to mention he boos the fans in Philly on behalf of Jayson Werth. That’s teamwork, right?

So, I know Max is more amazing than raw vegetables but stalks of celery to celebrate his stalks around the mount and karrots, with a K for all of Scherzer’s many incredible strikeouts. Plus Max is relentlessly good for the team, just like vegetables are for you.

If you want to make this yourself, cut up some vegetables and pour out your favorite dip. Recipe – homemade ranch dressing.

7. Jack Daniel(s) Murphy Chicken Thighs

This might be the food pun that is the biggest stretch. Even so, I really enjoy it. This season, I have been obsessed with Daniel Murphy and his batting stance. We all know he’s a power hitter, and that’s due in part to his stance. He holds the deepest squat and remains nearly motionless during the whole time he bats. How does he do it?! I am constantly in awe of the muscle strength he must have in his thighs.

So, that’s what I got this recipe idea comes from. I made a Jack Daniel’s sauce and baked into some chicken thighs. It’s a little weird, but I hope if Daniel Murphy ever saw this he’d know I’m just a fan impressed by his athleticism. Also, it’s not just the stance. He’s a thoughtful baseball player – looking at stats, analyzing the play, and always talking to the umpire. I think he’s a joy to watch.

Recipe – Heat oven to 425° and bake chicken thighs for 25 minutes. Meanwhile, make this Jack Daniels sauce. When the 25 minutes are up, brush each thigh with the sauce then bake for 5 minutes more.

8. Werthcake

In my opinion, I’ve saved the best for last because Jayson Werth is my favorite player. I started becoming both a baseball fan and a Nats fan in 2009. So when Werth signed with the Nationals in December 2010, I didn’t have a lot of preconceived notions about him because I hardly knew anything about baseball.

But I liked him. I liked that he moved to DC and made it his home. He came to the district and worked hard to be a leader and help foster a winning team. I liked that in 2011 he meddled in the President’s Race, trying to get Teddy to win and thereby change this city’s losing attitude. Also, I was tickled when he said he was the last member of the Bull Moose Party.

And then in 2012, we all fell in love with him after the “Werthquake,” his walk-off home run in game 4 of the playoffs. What more could we ever want from Jayson Werth?

I can still picture where I was during that moment. Surrounded by unfinished IKEA furniture, I was sitting on the floor of my apartment in Arlington. Earlier in the evening, I had planned to meet Ryan at the bar – but superstition told me “same seats.” So I remember holding my breath and then happily screaming for joy throwing my Allen wrench aside and leaving the furniture un-built. For seven years he’s been a wonderful National – working hard, playing hard, and being a leader for young players.

Also generally, Werth seems like an awesome guy to know. From cursing on camera with Dan Kolko to posing like “Step Brothers” with Bryce Harper – he’s funny and quirky and I am going to miss him so much. I am glad we will have at least a few more games with him, as it was so hard to watch him walk off the field yesterday. Thank you, Jayson for all you’ve brought to DC.

Recipes – gluten-free cake (because Werth is g-f) from ATK, fondant recipe, and t-shirt used as design inspiration.

How will you celebrate the playoffs? 

I hope you enjoy these ideas for Nationals Playoff Party Foods. If you have any Nationals food pun ideas please share them in the comments! There’s something to Charlie Slowes and slow cooker recipe. And Mike Rizzotto (risotto) got left on the cutting room floor. But I do want to hear others! For now, see you later.

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I’ve started composting! It’s been about two weeks and I’m enjoying it.

I know this isn’t huge news, but for me this decision has been months in the making. I’ve wanted to start composting since the spring time, in part because of how much I cook. My trashcan was always full of food scraps smelling up the kitchen. I am also a bit of a hippie and my crunchy granola heart loves the idea of reducing my waste. So, I wanted to do it, but I couldn’t just jump in. It’s not my way. I had to hem and haw about it first. 

In fact, it took me all summer to actually get composting. But first, what is composting? It’s recycling organic material – like produce scraps, egg shells, and cut flowers – and letting it decompose and turn into a nutrient rich soil. There are various types of composting, and what I’m doing is “backyard composting,” so this is a worm-free endeavor.

Thought I’d mention this, as a curious neighbor, asked me about worms as he eyed me suspiciously with my bucket in the elevator. Anyway, I was enticed by the idea that my kitchen waste could do some good, but it seemed silly to do this given that I don’t have a yard.

So I started with research. I looked up companies, farmer’s markets, and city initiatives that do any type of composting work in DC. I price compared, analyzed lists of what I could compost, and thought about ideal pick-up and drop-off times. Then I had to talk about doing it. I talked about composting to Ryan, to my friends, my boss, and the building management company. I was getting mildly obsessed.

And as the summer passed, I watched myself throw away corn husks, carrot shavings, onion skins, and tomato tops. I started to feel guilty. All of that stuff could be doing good. So finally, finally,  I signed up with Compost Cab. I know that this is a luxury, and a bit of an unusual one, so I feel lucky to be able to make this lifestyle choice.

My bucket arrived about two weeks ago and I immediately ran to the kitchen to chop vegetables, prepare dinner, and start composting. The bucket is big and lined with a biodegradable bag. Once food is inside, we can’t smell it from the outside (a big improvement from a trashcan!). Then once a week, I leave the bucket in the lobby and Compost Cab comes to empty it. They take my scraps and truly turn it into soil. Twice a year, if I want it, I can have some of the soil, otherwise they’ll donate it to partner farms.

I think it’s a good deal, and two weeks in I’m into it. It’s yet another reason for me to get excited about cooking and baking!

Are you composting in the city? Any advice, stories, or cautions? Other hippie tips for being eco-friendly in the kitchen? I’d love to know!

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It’s officially feeling like spring. The flowers and trees are in bloom, baseball season has started, and I have done some spring cleaning in the apartment. I’m a big fan of spring cleaning. Honestly, I’m not lying.  I really enjoying getting rid of old junk and organizing what I do keep.  As a result, I was pretty excited to try out some spring cleaning tools from Oxo including their 10-Piece POP Container Set, a Microfiber Under Appliance Duster, and a Kitchen Appliance Cleaning Set. Let me tell you all about it!

I started with the 10-piece POP container set. That felt the most exciting and easy to use. I wasn’t ready yet to use the brushes and confront the dirt and grime that hide in the hidden crevices of my kitchen. Anyway, the containers are stackable and very space-efficient. I already had a few storage containers in my pantry, but their lids can take up a lot of space and make stacking hard. As well, with different brands of containers things don’t fit neatly side by side. In short, I couldn’t wait to put this set to use.

I took everything out my pantry and cleaned the shelves. I threw away the old and reorganized what made the cut. I also loving looked at everything that could go into the POP containers and decided what should go where.

I really enjoy the POP containers. They are modular so can be organized in different height combinations to fit the size of my pantry. I like the push button mechanism on top, it makes the seal airtight. Also, it’s so easy to use,  and not at all cumbersome like some snaps can be. I do worry about how easy it will be to clean, but so far I’m just happy with how great my cabinet looks.

The one feature I haven’t tried yet is the rounded edges. It’s meant to make it easy to pour whatever is stored inside. So far, I’ve been using measuring cups or spoons to scoop. That’s been working well for me because the mouths of the container are pretty big. I took some blackboard tape and labeled the containers. Now I’m considering another set and then my pantry will be 100% Pinterest worthy. And that’s what we’re all going for right?

After that, I went for the brushes. They’re two double-ended brushes that snap together into a clip for storage. While it’s called the Kitchen Appliance Cleaning Set, the brushes are compact and versatile so can be used on any tiny crevices found in your kitchen fixtures and appliances’. There are two nylon brushes and two ends that are scrapers of various sizes. Loved the scrapers especially because I could get rid of the gross or “unsightly” build up that sometimes, embarrassingly, gets overlooked when I clean the kitchen.

While I didn’t really want to look in all the nooks and crannies of my kitchen, I was glad to have tools to make cleaning tasks easier. I used the rounded brush on the coffee grinder. I don’t know why, but I hate cleaning it. Probably because it’s so full of scum. But the brush easily wiped away everything and once I rinsed it, the plastic was spotless. Definitely better than what I could do with a sponge. I used the flat brush to scrub the joint of my faucet. How things build up there, I don’t know. I liked that the sponge could get a good lather going.

The pointy scraper I used on my beloved Kitchen-Aid mixer. Flour gets caught in all the creases and this tool easily pushed it out. Not my mixer looks shiny and lovely. The rounded scraper I’ve been using on my pots and pans more than appliances. Because it’s plastic it doesn’t scratch anything. I’ve used it on gunk in my cast-iron skillet and on the cooked on rice at the bottom of my stainless steel pot. I liked the rounded edge a lot because it fits the curve of the pan so well and got everything off easily.

So, with the standard part of the kitchen clean, it was time for me to tackle the unseen. Yes, it was time for the microfiber brush. It was time, to see under the dishwasher, oven, and fridge. This duster is slim, long, and flat. It’s also flexible so it easily gets underneath appliances and cabinets. I was worried I’d have to be laying flat on the floor to use it, but not the case. The microfibers are long and will get into any spaces, no matter how

And this brush does what it says! The microfibers are long and will get into any spaces, no matter how uneven, to capture dust. I was a little astounded, and grossed out, by how much dust was under everything! How does it get there?! I also liked that it fit between my cabinets and fridge. That crack was formerly a black hole of lost food. With the brush, I was able to clean up three pieces of tortilla chips, a few grains of rice, and one strand of dry spaghetti. Unpleasant, but totally satisfying.

Once you’ve got it all gunked up, it’s easy to clean. Simply unsnap the fiber cover and wash it in cold water, then hang to dry. I look forward to using this more, especially around bookshelves and other pieces of furniture that create hard to reach areas.

In then end my kitchen was totally fresh from top to bottom. Ready for spring and a fresh start to cooking in the kitchen. I’m in love with the POP containers. Opening my pantry and having everything neat makes me happy. As well, I no longer feel food-related avalanches. The brushes and scrapers are cool too and will definitely get me doing a little more. What spring cleaning tips and trick do you have? Please share!

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But overall, I think the new look is sleek, modern, and really highlights the photography. But, the photography, is why I put the redesign on hold for so long. Some of my old photos were too small, sideways, and worst of all terribly embarrassing. Terribly. Eventually, I got over the embarrassment and I noticed that my photos have gotten a heck of a lot better. I’ve still got a long way to go. Even in this post I can see things I want to change, however I’ve learned a lot. And I thought, maybe what I learned could be helpful to you too. So, I’ve put together a list of 5 food photography tips. Hope you find it useful!

1. Read Tasty Food Photography from Pinch of Yum.

Ok a book may not sound like a tip, but I cannot recommend this book enough. This book taught me literally everything I know about food photography. Everything. I learned photography lingo, about different lighting, how to compose visually interesting images, and how to edit photos. Look at the photos below. You can see directly how much I’ve grown and it’s because of this book. This book is also full of simple yet transformative tips to help make foods look delicious.

For example, look at the teriyaki chickpea photos above. When I took that before photo I was so proud of the “artfully” messy drizzle of sauce. Today, it looks like a lump on a plate. In the after photo I wanted the food to look robust and appetizing, but I didn’t have enough rice to fill the bowl. So, using a Tasty Food Photography trick,  I cut an onion in half then layered the rice, chickpeas, and salsa on top. This creates a full looking bowl and allows everything to stack nicely. It’s an easy trick that allows the dish to shine and look delicious – and the book if full of lots more useful advice.

2. The overhead lighting in your kitchen is not your friend.

Pretty much all of my photos from 2014 and earlier were taken with my phone, in my kitchen, and using the overhead kitchen lights. That kind of lighting never looks good. Not ever. First, yellow lighting messes with the colors. Second, when you take overhead shots your phone/camera/body can create a shadow. Look at the blood oranges below. They are so gorgeous and rich in color – but the kitchen lights give a weird color to the skin, the flesh is too shiny, and there’s a bright glare on the counter.

So, if not kitchen lighting what do you use? Well first there’s natural light. Set up by a window and you’ll have lovely light. You can see below, when I use natural lighting I set up on the floor near a window and use a piece of foam board to bounce the light. Simple and low budget.

However, if you have a job or the weather is bad, natural lighting isn’t always an option. Instead you can use artificial lights with white light bulbs. I do have dreams of one day buying the Lowel EGO Digital Imaging Tabletop Light, but it’s not cheap. Instead I built my own lights using this tutorial from the Su Chef. Most of the photos on my blog are shot using this lamp, including the blood oranges in the photos above.

Natural or artificial, whatever you choose stay away from the yellow lighting!

3. Pay attention to how you arrange your food.

Composition matters. Check out the photo above of the blood orange in the white light. It  does have a bit of a chiaroscuro appeal – but still there’s a lot to be desired. It doesn’t look as bright, and tropical, and juicy as those oranges really are. I think the point of food photography is to show off how delicious the food is, and composition helps make it happen.

I used to think that good food photography required lots of props. You know, special plates, backgrounds, and tea towels. Yeah, today I have some of those things, but you don’t need them. All you have to do is make thoughtful choices. I think blood oranges are beautiful. With a photo, I wanted to highlight the dark color on the inside, the ruby blush of red on the skin, and the juiciness of the fruit.

To showcase all facets, I decided to take an overhead shot. I also included a knife (the only real prop in the photo), and then I let some juice splatter on the background. The oranges are cut to show interesting shape and texture and I arranged everything diagonal from bottom left to top right. I made these choices to create some visual interest and that way it wouldn’t be just some blood orange plopped on the counter. [Side note: the background is a vinyl backdrop purchased from Swanky Prints. I like it a lot, but I also use my kitchen table, kitchen counter, and the hardwood floors. Use what you got!]

Also, what’s not in the photo is as important was what is. Look back at my before apple pie post. You can see my spoon rest, tea kettle, and burners. None of that has anything to do with pie. It’s distracting, and being thoughtful makes loads of difference.

4. Edit your photos!

Editing photos helps make the food look delicious. It’s not about making things look false, it’s about making things look delicious. It’s about making people want to eat the food you cook. The truth is sometimes cameras don’t capture things like your eyes do, so a photo might need to be brighter, colors richer, and shadows lighter.

Or sometimes, like in the case of these oranges, the photo needs straightening. Check out the unedited dslr photos above and then the edited version below. Editing made the wood grain vertical and not diagonal. Simple but helpful.

I used to be worried editing software would be expensive but it’s not. On my phone I like Snapseed which is free. There’s also VSCO (free), Enlight ($3.99), and PS Express (free). For the computer I use Adobe Creative Cloud, which has Lightroom and Photoshop for $9.99 per month. Editing is within everyone’s prize range.

Also, editing is fun. Filters and edits allow you to create different styles – bright, dusty, dark, moody. Go wild.

5. Equipment does, and does not, matter.

As I’ve gotten more into photography, I’ve spent more money on equipment. However, you don’t need a dslr, lots of lens, and tons of props to end up with great photos. My first four tips should already show you that. I’ve built my own lights using foam board, I bought backgrounds for about $30, and it’s possible to take great photos using an iphone. The photo below was taken with an iphone, and it’s sort of rustic and pretty, and I like it.

And you can take great photos with little gear too. For me, the bottom line is with care and attention you can take great photos using whatever type of camera you have. Learn, get creative, try some things, and have fun.

So those are my tips. I hope you find them helpful – and at the very least I hope you enjoy the ridiculous before and after photos at the top of this post. They’re hilarious. If you have tips or questions, please share them in the comments below.

[Note: Some, but not all, of the links in this post are affiliate links. That means if you make a purchase I will receive a portion of the sale. Thank you for your support!]

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Earlier this week I got an awesome present from my work secret Santa. (Thank you mystery friend!) I don’t know what to call it, but they are a pack of stencils that you put over cupcakes or frothy coffee and then sprinkle some sugar over it and you get an image. And mine are all Star Wars related! They take a little finesse to use, but I think I made some nice designs. It’s a perfect present not only because it combines two things that I love, but also because the new Star Wars film, The Force Awakens, comes out on TOMORROW! I’m so excited! And for that reason (and inspired by this present) I’ve put together a Star Wars Gift Guide for Foodies. 

Star Wars foodie might seem like a niche market, but based on the vast array of products out there, I’m sure I’m not the only one. Today’s post is actually compiled of two lists. One is a list of 10 fun food related gifts for Star Wars fans and the other is 5 Star Wars foods you can easily make at home – no special molds or tools required. With all of this you can celebrate the new film and treat your Star Wars fan (or yourself) to some lovely Christmas gifts. So let’s get to it.

10 Foodie Gifts for Star Wars Fans

1. Star Wars Apron from Alexenia on Etsy, $53 – I got this for Christmas for last year and I love it! The print is a bright, cute, Star Wars comic. And I love that the cut is feminine and different. It’s not your usual boxy apron.

2. Death Star Ice Mold, from Amazon, $4 – I think I recommended this last year too, and I still believe it’s a cool present. This is inexpensive and perfect for a stocking stuffer. Also this big circular size is meant to be perfect for cocktails because the ice melts more slowly.

3. Millennium Falcon Cutting Board, from I Want One of Those, £19.99 – The fastest hunk of junk in the galaxy, now in your kitchen. With this cutting board, you can finish your prep work in less than 12 parsecs.

4. Star Wars Ugly Sweater Mug, from Amazon, $13 – Cute and seasonally festive this mug is a great gift. Your Star Wars fan can snuggle up at home in front of the TV with hot cocoa and enjoy the films.

5. R2D2 Measuring Cups and Spoons, from Think Geek, $19.99 –  I love this not only because it’s cute, but also because it’s so efficient. It has all the measuring cups and spoons you need and they all fit together for easy storage (and to make R2D2).

6. Star Wars Cook Book, from Barnes and Noble, $15 – Ok so the titles for the recipes are all cheesy puns and silly alliteration, but overall the book is fun. It’s great for the younger fan on your list, but I think adults would find it amusing too.

7. 8 Piece Star Wars Cookie Cutter Set, from Williams-Sonoma, $24 -Love these cookie cutters! You get a great mix of Republic and Imperial characters and ships. Also they are really easy to use and I’ve only ever had dough get stuck to the C3-PO cutter. The others work perfectly. See the Yoda cutter in action with these Green Tea & Lemon Shortbread Cookies.

8. Star Wars Planetary Glasses, from Think Geek, $49.99 – These glasses are a more subtle, grown up, and dare I say it – a beautiful way to let your nerd flag fly. Think Geek also has glasses with the real planets from our solar system in case reality is what you’re in to.

9. Storm Trooper Oven Mitt, from Think Geek, $14.99 – I think this is just fun and kind of bad ass. They also have a Darth Vader oven mitt too.

10. Light Saber Chop Sticks, from Amazon, $17 – Who wouldn’t want their own light sabers? And you couldn’t sometimes use help from the Force when picking up slippery sushi? I feel like this gift solves all your problems. Available in lots of colors so you can represent your favorite character.

5 Star Wars Foods (to celebrate the Force Awakens)

Ok and now for those who might want to celebrate the Force Awaken’s release, or who wants to do something nice for your Star Wars fan, I have a list of 5 Star Wars themed foods you can make. These recipes are great because you don’t need a cake mold of Darth Vader’s face or special cookie cutters. Your regular kitchen equipment should be just fine.

1. Storm Trooper Marshmallow Pops, from Catch my Party – So cool looking and all you need is three things: marshmallows, food coloring marker, and lollipop sticks. Easy!
2. Leia Cupcakes from Paintbrushes and Popsicles – Leia’s hair is iconic and so easy to recreate with food through cinnamon rolls or as we see on these cupcakes, with Oreos!
3. Chewbacca Hash Browns & Bacon, from Carrie Elle – I am in love with this Chewbacca breakfast. I find it perfectly elegant in design. All you’re doing is making regular breakfast and designing it in the best way ever. It’s awesome!
4. Yoda Apple, from Kitchen Fun with My 3 Sons – Small but powerful, this apple snack is just like Yoda! It’s great that it’s  healthy too.
5. BB-8 Quesadilla from Totally the Bomb – The last thing on my list today, and this really is from the new film. Already BB-8 has become pretty popular and now you can bring him to your home in quesadilla form. Ok, so you might need some piping skills but I think the effort would be worth it. This is so cute.

Hope you all enjoyed these lists, and better yet I hope you enjoy the film tomorrow!

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I am literally years behind on kale. Years. And massaging kale? That’s something I couldn’t have imaged was real. Maybe you remember a few years back when kale was really trendy? It was basically promoted as one of those super foods that was going to save us from everything. And kale was everywhere then, so I got curious and I tried it. And I hated it. To me it looked like a plant you’d see in renderings of what the world looked like when dinosaurs roamed the earth. And it tasted like a crunchy autumn leaf. Yuck. 

So I kept hating kale until it stopped being trendy and just became a regular vegetable we are all familiar with. And now something new is super trendy and sweeping us all up in a frenzy (I think maybe it’s coconut oil, but again I’m often behind on those things).

Then back in September I went to my friend Emily’s wedding in Baltimore where they served a kale Cesar salad. And I tried it and I loved it – and not just because of the dressing. The kale was delicious! I said something to my friends at the table that I never like kale but this salad was wonderful. My friend Kelly’s husband, Dan (who knows a ton about food and wine) said it was probably massaged kale.

I looked at him with shock. Massaged kale? People are massaging kale?! That sounds like the most pretentious foodie nonsense I’d ever heard of. I was going to have to look it up. However, I went back to regular life and forgot about it. I forgot about it until I decided Ryan and I should eat more vegetables going into the holiday season (which is a time of dessert and party indulgence). I went to the store and bought a big bag of kale and decided to set up a taste test.

In the photo above are two cups of kale in each bowl. The one on the left is the massaged kale and the one on the right is regular kale. For the massage I used my hands to squeeze and  rub the leaves all around for about 5 minutes. I could feel it getting a little softer and less strong and crunchy. Can you see a difference between the two? I say not really. The massaged kale is flatter and a bit less fluffy and wild. I would also say maybe it’s a more vibrant green. I always think plain kale has sort of a muted gray tinge to it. (Yummy description I know).

But what about flavor? The real question is does massaging kale make a difference? I tasted a few pieces from each bowl and I thought yes, it does make a difference. The massaged kale was silky and the flavor more mellow. The scientist in me knew that I couldn’t be the only subject in this study so I recruited Ryan. I ran up to him with two pieces of kale and said “taste this.” (Wildly scientific approach, right?)

He asked me what it was that I was feeding him, but I wouldn’t tell him. He had the massaged kale first, then the regular. I asked Ryan which one he liked better and he said the first one (massaged kale!). Then I asked him why. He thought about it for a bit and said the flavor of the first one was better and not as bitter as the second one. I was so excited! Ryan had participated in my impromptu blind taste test and had stated the expected results. Question asked, and questioned answered. So here’s the conclusion:

Massaging kale makes a difference! It makes these leaves silkier and less bitter.

Ok, so it makes a difference – but why? Kale is hearty and fibrous, which helps it grow in cold weather. The massage helps break down those fibers – specifically it wilts the cellulose structure inside the leaves leaving you with yummy lighter kale. You can also coat the kale in olive oil and salt, then massage it. This way you’ve dressed and massaged your salad in one step.

This seemingly ridiculous habit has changed how I feel about kale. I now like kale (three years later than everybody else). I know in December it’s all about hearty foods and yummy sweets, but if you feel you’re over indulging come back to vegetables and try out massaged kale.

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Ok, I know that Thanksgiving is largely about the food. And usually I’m all about the recipes but today I’m going to share my special holiday skill: napkin folding. Specifically, this post is a tutorial for how to fold a napkin fan. This fold is a simple way to make your Thanksgiving table just a little bit more special. And come on, the fan looks a little like a turkey tail! It’s perfection.

For real though, this is my special skill.  Ever since I was a pre-teen I’ve been fancily folding the napkins for holidays gatherings hosted by my parents. I even have a book about it. I learned how to fold napkins when I was a kid tagging along on a my mom’s lecture tour through Central American. Mostly the trip was awesome but sometimes I sat in on her business meetings and because I was an adolescent I thought they were boring. So, I’d pass the time unfolding and re-folding the napkins. One time a waiter took pity on me and showed me a couple of different folds. And since then, I’ve become the chief napkin folder in my family.

All you need for this is a cloth napkin, large sturdy paper napkin, or any other large cloth you can use as a napkin. For this tutorial I used a spare piece of cloth I bought from Michael’s. If you’re going to use regular cloth like this I’d suggest hemming it so you don’t have frayed edged. But enough chat, let’s get to it. Here’s how to fold a napkin fan.

1. Fold your napkin in half lengthwise so you have a long rectangle. 

2. Start on the right side. Take about 1 inch of fabric and fold it over on itself, toward the middle, two times. This will be the base of your fan.

3. From here, fold the napkin using an accordion (back and forth) fold. Keep folding until you have about 3-4 inches of fabric left unfolded. 

4. Flip the whole thing over so the folds are on the bottom. 

5. Fold the napkin in half (away from you)lengthwise. You’ll start to see the fan pattern emerging.

6. Take the top left corner (from the flat unfolded part of the fabric) and fold it diagonally toward the bottom right. Tuck the corner in the middle between the folds of the fabric. This is going to give you the stand to hold up your fan.

7. Pinch the folded triangle stand you’ve just made. Stand the fan upright and let go of the folds. When it unfurls you’ll have your napkin fan. 

8. Set the table and place your napkins on top of the plates. 

Boom, you’re done. Now you’ve just stepped up your Thanksgiving a notch. You’re welcome. The printable non-photo instructions are below.

How to Fold a Napkin Fan

 

Print

Ingredients

• 1 cloth or sturdy paper napkin per dinner guest

Instructions

1. Fold napkin in half lengthwise so you have a long rectangle.
2. On the right hand side, fold 1 inch of fabric over on itself (toward the middle) two times.
3. Continuing from the right, accordion fold about ⅔ of the way across or until you have 3-4 inches of fabric unfolded.
4. Flip the whole thing over so the folds are on the bottom.
5. Fold the napkin in half lengthwise (you should start to see the fan pattern coming together)
6. Fold the top left corner (of unfolded fabric) towards the bottom right. Tuck that corner into the center between the folds. You will now have a triangular base.
7. Pinch the base, stand the folds up, and let go. You know have a standing up napkin fan!

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Up until a few weeks ago I had been living under the impression that making your own pumpkin puree was hard. Like, so wildly hard that there was no reason to ever attempt it. Have you ever made pumpkin puree from scratch? I just didn’t see the reason to do it, and this coming from someone who has made her own butter. And then I was talking to one of my colleagues from work and everything changed.

We were talking about what we were going to make for the upcoming cake sale (where I made pumpkin butterscotch cookies), and we got to talking about cooking with pumpkin. She said she’d made a pumpkin pie once and that she had made her own puree. I was gobsmacked. And then we had a conversation that went something like this:

Me: What?! You made the pumpkin puree?!

Her: Yeah, how else do you do it?

Me: Get it from a can!

And then we both looked at each other slightly confused. At least, that’s how I remember it.

Needless to say, after this conversation I felt a little silly. Why was I so dependent on a can? Where had I learned that making my own pumpkin puree would be so hard? Now I was determined to try it out for myself.

What I learned is, the hardest part of making your own pumpkin puree is ensuring that you don’t get attached to your pumpkin. I went to Waitrose with my friend Sarah and picked out what I thought was fine pumpkin. She pointed out it was ugly looking on one side. I said, “It’s fine, we’re going to eat it.” And then I got home and told Ryan I bought a pumpkin. He got excited and asked if we were going to carve it. “No,” I said, “we’re going to eat it.” A word of advice to you my friend: don’t name it, don’t carve it, don’t get attached to your pumpkin!

Even though I wasn’t carving the pumpkin, preparing the pumpkin for cooking starts much the same way. You slice off the top and then scoop out the insides. I cut the pumpkin in half before scooping out the insides. Save the seeds if you’re into that. Then cut your pumpkin in quarters and put on a roasting pan to then cook the slices in the oven. Put the slices in the oven plain – no seasoning or oil. This is so you have the purest pumpkin puree, which I think is really the reason to make this yourself. Sure, opening a can is easier but by making this yourself you’re getting the freshest ingredients with no unknown or unnecessary additives.

When choosing a pumpkin buy one on the smaller side. Save that big impressive gigantic pumpkin for carving. My research said that big pumpkins result in less flavor and a less pleasant texture. This guy here weighed 1.2 kg (2.64 pounds) and resulted in 393 grams (about 1 3/4 cups) of puree. This is probably just slightly less than what you’d get in a can from the super market. The end result was really tasty (because yes, I ate some plain with a spoon). It’s smooth, but less perfectly smooth than a can. I credit that with magical additives used in the canning factory plus also my food processor is mediocre.

What I like best about making my own pumpkin puree is how excited I am to use it. I am itching to make a pumpkin pie and I think I’ll be especially proud when the finish product is extra homemade.

Adapted from the Pioneer Woman.

Messy level: I am giving this four spoons only because I hate, hate, hate cleaning the food processor. It’s so many pieces and such a pain! Also, it’s a little messy in peeling the pumpkin. Some pieces of skin just peeled off, and some fought back a little. It was annoying, but it was a good excuse to taste test what was stuck to my hands.

How to Make Pumpkin Puree

 

Print

Prep time

25 mins

Cook time

45 mins

Total time

1 hour 10 mins

 

Serves: 1¾ cup

Ingredients

• 1 smallish pumpkin (or more depending on desired final amount)
• water, optional

Instructions

1. Preheat the oven to 350°F/180°C.
2. Cut the top of the pumpkin off near the stem. About 1" of the top cut off is fine.
3. Cut the pumpkin in half.
4. Use a spoon to scoop out all the seeds and inner gunk. You can throw this away or set the seeds aside to roast if you like that.
5. Cut the cleaned pumpkin in half again so you have 4 pumpkin quarters.
6. Put the pumpkin quarters on to a roasting pan.
7. Roast the pumpkin for 45 minutes or until you can easily stick a fork into the flesh.
8. Remove the pumpkin from the oven and let cool until you can safely handle them.
9. Use a knife, a peeler, or your hands to remove the pumpkin skin. It will mostly come off easily, and where it's difficult just use a peeler.
10. Put the pumpkin flesh into a food processor and blend until smooth. If you notice your pumpkin is too dry then you can add 1 tablespoon of water at a time until you have your desired consistency. (I added 2 tablespoons of water) If you're finding your pumpkin is too wet you can strain off some of that liquid after you're done with the food processor.
11. Transfer your pumpkin puree to a bowl if you're going to use immediately or store in an air tight container in the refrigerator if you'll be using it later.

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The weekend is a perfect time to do a little baking. After watching the Great British Bake Off on Wednesday, I’m also inspired to do some weekend baking. Sometimes, I even want to try the difficult and obscure technical challenges.

Today we’re also pretty much half way between last Wednesday’s Bake Off semin-finals and next Wednesday’s finale. Last week I was sad to see Flora go, but I think the final three are the best choices. Tamal has been pretty good and I think a little under appreciated. Ian has been interesting and consistent and won a lot. And then Nadiya is just my absolute favorite. She’s creative, endearing, hilarious, and passionate about her work. I’m team Nadiya all the way. Who are you rooting for?

Next Wednesday is the finals. I’m crazy excited but also sad that it will be over. I will miss Nadiya’s facial expressions. Paul’s piercing blue stare and his serious hand shakes. I’ll miss Mary trying to be positive when Paul is too harsh. I will miss all the drama over cakes. What will I do on Wednesday nights?! But really, I love Bake Off because afterward I always want to bake something afterwards. I’m always inspired to push myself and try some different and challenging bakes.

So, in the spirit of taking on new baking challenges I’ve created a list of 5 must-haves for star bakers. Or, aspiring star bakers. There are tons and tons of things you might need or want for baking but I’ve chosen 5 things to help you take on your baking challenges. A few items I picked will help you kick your baking up a notch and a few items are just super cute and will get you into the spirit of being in the tent.

1. Digital Scale

I grew up using volume measurements but weight is really the way to go. If you want a cup of flour you can significantly different amounts if you scoop and sweep versus if you spoon and sweep. Weight is going to be the same every time so you will have consistent cakes to impress Mary and Paul. This OXO Good Grips Food Scale (£45) with pull out display is sweet. You can measure in ounces and grams, you can reset to zero as you go, and the display pulls out so you can still see if your bowl is big.

2. Digital Instant Read Thermometer

I have been lusting after the Thermapen (£36) for awhile. It’s a quick reading digital thermometer with a big display for easy reading. I currently have an analog thermometer and it’s such a pain. The Thermapen is ideal. It is easy to read and measures quickly so you won’t worry things are burning as you’re taking the temperature. This is going to help you have perfectly tempered chocolate and create beautiful sugar work.

3. Mixing Bowl

A large mixing bowl is a must for baking! You can choose from all kinds of materials like plastic, glass, ceramic, or stainless steel. I’m a big fan of this Mason Cash Cream Mixing Bowl with Fox Pattern (£20). I first saw it when Ryan and I were in Brighton and I thought it was so cute. Good for baking or even for a fruit bowl. Also, foxes feel very English to me – I think because there are wild foxes here in London.

4. Silicone Spatula

Like the mixing bowl, this is a basic baking item. It’s useful for mixing, folding, and scraping the bowl – all without scratching your tools. Any kind will do, but the Farberware Keep Calm and Carry On Spatula (£5) is cute and references a well known British quote.

5. A Cake Stand

When I first watched Bake Off I was shocked that the winner’s prize is a bouquet of flowers and an engraved cake stand. No money?! No endorsements?! No gadgets?! But I actually really like it because it’s clear the contestants are there mainly because of their great passion for baking and not for the exposure or glory. A cake stand is important not only so you can feel like a star baker, but it helps make your bakes look more special and beautiful. I love this Milk Glass Cake Stand from Roche Studio Vintage on Etsy (£81). It’s beautiful and special but not too flashy that it would take away from what you’ve made.

Hope you’re feeling inspired to do some baking this weekend! And enjoy the Great British Bake Off finale on 7 October at 20:00 GMT.

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Happy (almost) Fourth of July! I’m a little homesick at the moment because I know I’ll be missing out on the celebrations, fireworks, barbecues and crab feasts my friends and family are having at home. However, just because I’m abroad doesn’t mean I can’t have a great celebration. Ryan and I are traveling to Scotland for a week long vacation so I’ve got nothing to complain about. And we had some pre-holiday celebration in our flat thereby bringing a little piece of the USA to our place. My friend Kym sent me a bunch of decorations, I bought some stars and stripes socks and earrings, and I made a beautiful American flag inside surprise cake. I’m actually crazy proud of this cake and I’ve been showing photos of it to my friends for the last few days.

I really like the idea of surprise inside cakes. From the outside the cake looks wonderful and then the surprise decoration on the interior makes a good thing even better. I’ve only had a cake like this one other time, and that was when I made a checkerboard cake for my nephew Boden’s birthday. But, I’ve seen some amazing things on Pinterest and in cookbooks. I’ve seen Halloween cakes with a pumpkin inside, birthday cakes that are like pinatas with candy spilling out of the middle, and polka dot pattern cakes. People can make such amazing cakes!! I think inside design cakes should be come more of a big thing. They look great and just aren’t as difficult to master as they seem.

Now for the 4th of July I know there are lots of great food you can make. Of course you have the classic burgers and hot dogs, a few savory sides, and those red white and blue rocket popsicles (I miss those!) – but why not get even more patriotic with your food? Online you can find a wealth of ideas like cutting watermelon into star shapes, using blueberries and strawberries to make a flag pattern on a sheet cake, or throw red white and blue sprinkles on some sugar cookies. But making a fancy inside flag cake is perfect for the holiday because you’ll likely have lots of people to share it with. And hopefully, those people will ooh and aah over how great your cake looks. While they’re all impressed, you’ll know that making this cake wasn’t actually such hard work!

So as not to overwhelm myself when I made this, I used boxed vanilla cake mix. I’m not the greatest cake baker and I wanted to worry about construction not taste. Feel free though to use your favorite white or yellow cake recipe. The version I made is the most basic and all you’ll need is three layers of cake: one white (un-dyed), one red, and one blue. This will result in a cake with two white stripes, two red stripes, and one blue square. If you want more stripes just make more layers of cake. I think if I did it again I’d do one more layer of red cake and that way I’d have three red stripes and two white. Also I’d love to try mixing white sprinkles into the blue cake and see if they’d look a bit like stars.

But anyway, without further ado here are the tools you’ll need:

• a circular cake pan (I used 6″ pan because I wanted more height in each layer)
• a knife
• a circular lid/cutter/bowl
• gel food coloring in red, blue, and black
• frosting (2 store bought containers should do it, or your favorite recipe)

Gel food coloring gives the cake a rich opaque color without having to use a ton of dye. I used Wilton brand dyes and needed about 1/4 teaspoon of the red and blue dye and then added about 2-4 drops of black to each. You don’t have to use black but it makes the color deep and dark instead of a light pastel hue.

To get three layers of cake you’ll need either 2 boxes or 1.5 stanard cake recipes. You will have extra cake that doesn’t go into the final product. That’s hardly a problem through, right? Who gets mad about extra cake? Now, back to baking. Make one plain undyed layer, one blue layer, and one red layer. Let them cool completely before cutting. Cut the white and red layers in half lengthwise. Using a bowl, lid, or something else circular, cut a hole in the middle of the blue layer. I used something that was about 3.5″ in diameter – this means that the blue part of my flag will be slightly smaller than 50% of the flag’s length. Remove the inside of the blue layer and set aside. You don’t need it. Using that same circular tool, cut a circle in one red layer and in one white layer. Remove the outside of that red and white layer, you don’t need it. For the construction of the flag you should now have the follow:

• 1 blue donut layer of cake
• 1 red small circle
• 1 red large circle
• 1 white small circle
• 1 white large circle

Let’s put it all together! Place the large while circle on a plate or cake stand. Frost the top of that layer, then top with the large red circle. Frost the top of the red layer then put the blue donut on top. Frost the inside edges of the blue donut. Put the small white circle inside the blue donut. Frost the top of the small white circle. Place the small red circle on top. Use your knife to cut off any cake that is sticking up above the blue layer. Frost the whole outside of the cake. You will likely have unsightly crumbs stuck in your icing. That’s ok!

Once everything is frosted put it in the frige for 15-20 minutes. Once that first layer of frosting is firm, spread another layer of frosting on top. This second layer is your neat and pretty layer. Then decorate the top of the cake as you like with sprinkles, icing, sparklers or whatever. I used extra crumbs from the scrap pieces of cake I didn’t use.

You’ve done it! See, that wasn’t so hard. Sure it takes a bit of time, but it’s totally worth it. Now serve your cake, watch the fireworks, and have a great evening.

If you’d like to watch how to make the video, below is a 2 minute video I made.  Hope it helps!

Messy level: By no means will this create an explosion in your kitchen. However, since you have to make three layers of cake, cut them, assemble them, and frost them there is a good bit of stuff that will splatter, spill and need to be washed. Nothing too stressful, but it’s not a one bowl clean up job either.

How to Make an American Flag Cake

 

Print

Ingredients

• 1-3 circular cake pans (I only have one, three would make things quicker)
• 2 boxes of vanilla cake mix OR 1.5 of your favorite vanilla cake recipe (you need 3 layers of cake)
• red gel food coloring
• blue gel food coloring
• black gel food coloring (optional)
• knife
• lid/bowl/cutter that's smaller in diameter than your cake pan
• 2 containers of frosting OR enough homemade frosting to ice a large cake
• sprinkles and decorations as desired

Instructions

1. Prepare the batter for your cake according to the box or recipe directions. Evenly divide the batter into quarters. Use a scale if you have it or eyeball it if you don't. [Note: Even though you're only going to use 3 out of 4 layers make all 4. If you use all that batter to just make 3 layers I don't think the cakes will come out well.]
2. Leave one quarter plain.
3. Add ¼ teaspoon red food dye and 1-3 drops black dye to one quarter of the batter. Mix and check to see if it's a color you like. Adjust the color until you have your perfect balance.
4. Add ¼ teaspoon blue food dye and 1-3 drops black dye to one quarter of the batter. Mix and check to see if it's a color you like. Adjust the color until you have your perfect balance.
5. Do what you want with the last quarter. Maybe leave it to bake until last then if one of the other layers comes out crazy you can use this as a replacement.
6. Bake the cakes according to the box or recipe directions.
7. Remove the cakes from the oven and let cool completely.
8. Once cool, cut the red and white cakes in half lengthwise.
9. Using a bowl, lid, or cutter cut out a circle from the middle of the red and white cakes. The hole would be about ⅔ the diameter of the cake. So if you use a 6" cake pan, cut a circle that's about 3.5-4" in diameter. Discard or set aside the outer rings, you won't need them. Set aside the small circles - you do need those. [Note: If you get confused about the cuts see the photo above in the main body of the post]
10. Using that same bowl/lid/cutter cut a circle out of the middle of the blue layer. Set aside the inside circle. You don't need it.
11. Place the large white layer on a plate or cake stand. Frost the top of that layer.
12. Place the large red layer on top of the frosted white layer. Frost the top of the red layer.
13. Put the blue donut ring layer on top of the red layer. Frost the top and inside of the blue ring.
14. Put the white small circle layer inside the blue ring. Frost the top of the white circle.
15. Put the red circle on top of the white circle. Cut off any excess red cake that is sticking above the blue layer.
16. Roughly ice the whole cake. Don't worry if crumbs are in the icing.
17. Put the cake in the fridge for about 10-15 minutes. This is to chill the icing.
18. Once the icing is slightly hardened, frost it again. This layer should be your pretty layer.
19. Decorate the cake as you desire.
20. Serve and watch your friends and family be amazed.

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