By now you’ve all heard the terrible news. Hostess is no more. No more cupcakes, no more ding dongs, but worst of all: no more twinkies. Yes, our hearts were broken when we heard the news too. But not all hope is lost. Kelly’s at South Bridge has been kind enough to all of us, heck, all of the world, a huge favor. Here is the recipe for Kelly’s Twinkie. You’re welcome.

Ingredients – Angel Food Cake

12 Egg Whites

2 T Water

1 Cup Sugar

1 tsp Vanilla

Zest 1/4 of Lemon

¼ cup Sugar

1 Cup Cake Flour

Take the first 5 ingredients and whip them together softly with a whisk. High to medium in a Kitchen Aid
Mixer. Make sure it doesn’t bubble.Then sift 1/4 Cup Sugar and 1 Cup Cake Flour and add to the mixture. Fold into Egg White Mixture (small amounts at a time). Bake the cake at 350 degrees and about 10 minutes. Cut into desired square sizes.

Ingredients – Filling

1 C heavy cream

1 C whole milk

3 egg yolks

3 whole eggs

1/3 C sugar

Heat up one cup heavy cream and one cup whole milk (avoid boiling). Whisk together 3 egg yolks and 3 whole eggs. Add the egg mix and sugar to the cream. Turn heat back to low and heat/slimmer for approximately 8 minutes. Final product: Take one square as the base of the Twinkie and add desired amount of filling before adding the second square of angel food cake to the top. See attached for photo.

In two weeks time, Thanksgiving will be here. Are you prepared? If you’re not, you better get cracking because these next couple of weeks are going to fly by. So, if you’re on the hunt for a great stuffing recipe, look no further than the Roaring Fork. This recipe uses some non-traditional ingredients, so be ready for an exciting, new stuffing to share with the family. Here you go.

INGREDIENTS:

1 lb. yellow onion, small dice               1 tsp. of dried sage

½ lb. celery, small dice                        2 tsp. of salt

2 oz. of garlic, minced                           ½ tsp. of white pepper

½ lb. of bacon fat                                   2 pints of chicken stock

2 lbs. of day old bread                           ½ lb. of sweet corn, cooked and shucked

1 oz. of parsley, chopped                     ½ lb. of red delicious apple, small dice

PREPARATION:

Sweat onion, celery, and garlic and bacon fat at medium heat. Cut bread into small cubes. Combine all other ingredients, except for the chicken stock and toss to combine. Add chicken stock a 1/2 cup at a time until stuffing is slightly moist. Bake in a greased pan for one hour at 375 degrees.

Thanksgiving is rapidly approaching. Before you know it, friends and family will be in town getting ready for a delicious meal. Aside from the traditional turkey, stuffing, and mashed potatoes, what are you going to make for them? Courtesy of Chef Christopher Nicosia of Sassi, here is a great Butternut Squash Crostini with Candied Walnuts recipe. It’ll make the perfect appetizer while everyone is waiting for the main course.

INGREDIENTS: 

1 each Butternut squash

¼ cup of mascarpone cheese

¼ teaspoon of Cinnamon

Honey as needed

Salt and white pepper as needed

Candied walnuts or pecans as needed

METHOD:

1. Cut squash in half and remove the seeds.
2. Season the cut side with salt and white pepper then place cut side down on a lightly oiled sheet tray.
3. Roast in a 375 degree oven for 20 minutes or until the flesh is soft to the touch.
4. When cool, separate the flesh from skin with a kitchen spoon and place in a food processor.
5. Add mascarpone and cinnamon process until the mixture is creamy.  Season mixture to taste with the salt, pepper and honey.

The fall goodies keep on coming. We can’t get enough pumpkin. Pumpkin pie, pumpkin candy, pumpkin beer, the list goes on. But, here is one more for your repertoire courtesy of Executive Chef Brian Feirstein at Cask 63. Aside from our love affair with all things pumpkin, creme brulee is also on the top of our list. So, why not combine the two? That’s exactly what Chef Feirstein did, and we couldn’t be happier. What’s more, he was kind enough to share the recipe with us. So, we’ll be nice and share it with all of you as well. Check it out (this recipe is for 12 people.)

INGREDIENTS:

2 quarts heavy cream

6 oz of pumpkin puree

15 each egg yolks

2.25 cups of sugar

1 oz. of vanilla extract

.5 teaspoons of cinnamon

METHOD:

1. Whisk together eggs, sugar, cinnamon and vanilla
2. Bring cream and pumpkin puree to a simmer
3. Slowly whisk-in 1/3 of the hot cream/pumpkin into the egg/sugar mixture
4. Slowly whisk-in the egg mixture into the remaining hot cream
5. Place ramekins in a large sheet pan
6. Add enough water to reach half way up the side of the ramekins
7. Pour hot custard into ramekins filling completely to the edge
8. Place ramekins in convention oven at 275 degrees in a water bath until just set
9. Do not overcook
10. Remove from water pan to sheet pans, chill thoroughly
11. Coat lightly with sugar and brulee with a propane torch

Okay, so we know it is ridiculously early, but stores are already starting to put up Halloween decorations, and yes even some Christmas decorations (we’re looking at you Target.) Anyway, courtesy of Chef Bryan Hulihee of Roaring Fork, this recipe for a Marshmallow Crisp looks delicious. So, we thought we’d pass it on to you so you can, you know, try it out early.

INGREDIENTS:

1 bag marshmallows
2 tablespoon butter
1 cup dried fruit
4 cups of rice krispies or corn flakes cereal
1/2 cup slices almonds or choice of nut
1/4 cup chocolate chips
1/4 cup shredded coconut

PREPARATION:

1. In a sauce pan on medium heat melt butter and marshmallow
2. Remove from heat and add fruit, nuts, chocolate chips and cereal and mix well
3. With a stick of butter coat a 9″x9″ pan
4. Place into pan and smooth ingredients flat
5. Sprinkle coconut on top and press in
6. Let cool and serve

It’s an interesting name, but sounds like a delicious drink. The Strawberry-Balsamic Smash seems like the perfect drink to have poolside. It’s cold, refreshing, and fruity.

Ingredients

2 1/2″ lime wedges

2 1/2″ rounds of cucumber

1 fresh hulled strawberry

1 Tbsp. Simple Syrup

1/2 tsp. balsamic vinegar

1/4 cup gin

Preparation

Mash the two limes wedges and strawberry. Add the fruit, balsamic vinegar and Simple Syrup in a 16 oz shaker. Shake 4 to 5 times to release the juices and oils then add the gin. Pour in a rocks glass, filled halfway with ice and garnish with the cucumber.

Contrary to popular belief, we don’t actually mock meat. We celebrate options and mediate between the “veggies” and the “carnies.” Simple enough. Which is why this week’s Mock Meat Monday is dedicated to the old school: classic recipes and favorite dishes.

What we’ve done is alter one or two ingredients to accomodate the vegetarians, while maintaining the integrity of the good home cooking everyone loves. You’ll be surprised how easy and delicious these ideas will turn out and all you need is an open mind.

Who doesn’t love lasagna? The meatless lasagna from All Recipes delivers all that cheesy tomato-y goodness that you’d expect and then some.

»READ MORE

Happy B-day, Uncle Sam. To celebrate the country’s favorite holiday, we have rounded up our favorite “pinteresting” foods that will have everyone at your 4th of July gathering seeing stars.

1. Red, White and Blue Fruit Skewers: Luckily, summer is berry season which means pulling off these delicious (and healthy) fruit-on-a-stick appetizers is easy as cut, skew and serve. Use strawberries, blueberries and bananas for the perfect patriotic look. You can even take it to the next level by arranging the fruit to look like a flag.

2. Patriotic Daiquiris:  By using frozen strawberries, blue curacao liqueur and coconut sorbet with a dash of rum, making this frozen red, white and blue cocktail is a simple way to get a buzz on with the press of a blender button. Your friends will be very impressed with your domesticity and they don’t have to know you snagged the recipe from the Food Network.

3. Hot Dog Flag: Is it really the 4th of July without the grill going? While we stand by the notion that simply having hot dogs at your shindig is celebratory enough, you can up the ante by arranging your wieners and buns into a clever flag shape. Visit this blog and learn how to make star-shaped french fries to finish off the design.

4. Star-Spangled Sandwiches – Probably the easiest of all our finds, these desserts can be in seconds and only require the purchase of some cheap ice cream sandwiches and red, white and blue sprinkles. Just unwrap, dip the sides in the sprinkles and serve. You can also shove some sticks into the end to make the eating process much easier for your intoxicated guests.

5. Chips, Veggies and Dip – We think you know where this is going, but in case the flag-colored food hasn’t gone far enough, you can now turn your regular crudite into something that would make Betsy Ross proud. Cut up red peppers, hicima and blue corn tortilla chips are the perfect trio for your favorite dip.

Everything found via Pinterest

Red, white and blue dipped strawberries are the perfect Summer treat for any 4th of July gathering. Photo courtesy of halfhourmeals.com.

It’s time to stop procrastinating and get busy prepping for that 4th of July gathering you’re hosting or attending. Since patriotic appetizers, drinks and party favors are so, well, patriotic and because it’s rude to show up empty-handed, we’ve taken the liberty (pun intended) of creating this holiday shopping list for you.

What to serve:

Half Hour Meals has compiled an exceptional list of recipes that pay tribute to the Red, White and Blue. Between the dessert ideas, the cocktail recipes, and the kid-friendly sweet treats you’re sure to find a uniquely edible way to salute to the USA this holiday. Don’t forget to keep these ideas tucked away for the Olympics later this Summer too.

What to buy:

It’s just not Independence Day without fireworks. Buying fireworks at tent stands and grocery stores is legal in Arizona; however, lighting them can be illegal depending on your city (as well as the date). Click here for more details.

The Grill Comb is not a grooming gadget, it’s a conversation piece. Save yourself the hassle of skewers this grilling season and get this multi-pronged grilling tool. Made from food-grade stainless steel, it’s reusable, dishwasher safe, and at a foot long, can handle plenty of food. Available at Uncrate.com for $11/2-pack.

What to wear:

No, not another commemorative Old Navy tee. We’re talking practical fashion for the triple digits. Here are some timelessly patriotic ideas, because, let’s face it, people love to rock the stars and stripes. For her and for him. Whatever your plans entail, don’t forget the lawn chairs, blankets, cooler and sun screen. Happy Independence Day.

Very few aromas compare to that of a holiday cook out or a barbecue at the beach. More than a mere meal, the smell of sauces and juices searing on the grill means friends and family … and tons of meat.

We all have a relative or a significant other of so-and-so who’s coming to join in the festivities but doesn’t eat meat. Don’t panic, there are many simple options when it comes to grilling for vegetarians. Here are some lighter, healthier suggestions that everyone will enjoy this summer.

Let’s start with vegetables. Although often an afterthought (or punishment) for most meat eaters, vegetables are even more delicious when cooked on the grill. While baked potatoes and corn on the cob are most common, try asparagus, zucchini and squash. If you’re feeling adventurous, add onions and tomatoes and make them into vegetable Kabobs. Seasoning or sauce to taste.

»READ MORE

We know summertime means BBQs, (enough with the dead horse, right?) If you’re tired of grilling the same old burger and dogs, why not try something a little different? You’re in luck because Executive Chef, Tom Harvey of Eddie V’s Prime Seafood in Scottsdale is kind enough to share one of his favorite summertime grilling recipes. Let’s take a look, shall we?

Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette

Looking for a classy way to celebrate Independence Day in style and in air conditioning? Why not at the top of a Valley resort, in front of floor-to-ceiling windows where you can view firework shows stretching from Phoenix to Scottsdale?

The Phoenician’s J&G Steakhouse invites you to share this holiday in their restaurant’s open seating while enjoying specialty cocktails, a full a la carte menu or their Fourth of July-themed prix fixe menu Wednesday.

The July 4th Prix Fixe Menu includes three courses. Choose between local watermelon gazpacho, jumbo shrimp cocktail or heirloom Tomatoes with fresh raspberry vinegar and goat cheese for the first course. Next up is a grilled tuna burger, french fries, miso mayonnaise and yuzu pickles; barbecue sirloin tip with creamy local corn; or  a grilled pork chop, cherry mustard and sautéed mustard greens. The third course includes your choice of strawberry charlotte sundae, popping cherry pie or warm chocolate nougat tart with praline ice cream.

Festive 4th of July cocktails are available for $12 and include Red: Sour Cherry Caipirinha (Pirrasunga 21 Cachaca, cherry, lime), White: Vanilla Cream Soda (Svedka Vanilla Vodka, caramelized Sugar and club soda) and Blue: Blueberry Lemonade (Ketel One Citroen Vodka, lemon, blueberries and Sprite).

The July 4th Prix Fixe Menu is $45, is available Tuesday and Wednesday from 5 to 10 p.m.

Photo courtesy of Eating Healthy.

What’s delicious, nutritious and can win you a prize and boost your culinary ego all at the same time? Give up? Entering your best or favorite healthy main dish, side dish or dessert in Fit City Scottsdale’s “Battle of the Healthy Recipe” contest.

If you love to eat and have a knack for turning the healthiest ingredients into the most savory entrees, here is your chance to show what you’ve got (and try other dishes).

To enter, submit your recipe for a relatively healthy dish that features a whole grain and bring said dish to the Osborn Medical Center on June 20 before 5:00 p.m. Participants will sample all dishes and cast their votes. Prizes will be awarded to winners in main dish, side dish and dessert categories.

Register here (required for participation) and email your recipe to [email protected] prior to the event. This event is free and all recipes will be shared after the event. For more information, call HealthConnect at (480) 882-4636 or click here.

This customizable frozen treat recipe will delight your furry friends all summer. Photo by Kara Philp

Nothing compares to an ice-cold treat on a hot day, be it a frosty beverage, an old-fashioned ice cream cone or maybe even dip in the pool. The same can be said for your furry friends. Admit it, you love your pup(s) and you’re already thinking of creative ways to cool them off, especially once the temperatures hit the triple digits. So here is another idea for your arsenal.

There is a wide range of recipes for dog ice cream/popsicles/treats, so here is a relatively generic and totally customizable version that will have your BFFs going bananas (don’t just take our word for it).

Ingredients

2 ripe bananas

24 – 32 oz. plain yogurt

1 cup peanut butter

2 tablespoons honey

1/4 cup water

Preparation

1. Blend or mix all ingredients together until you have a consistent texture throughout.

2. Pour into ice cube trays, cupcake tins or any small container that will yield a treat appropriately sized for your dog.

3. Garnish (optional). Dog bones, grated cheese, fruits or veggies work great and look cute too.

4. Freeze over night and serve.

Since variety is the spice of life, here are some alternate suggestions: Add more or less water depending on the consistency you dog likes (soft vs. crunchy), substitute the water with chicken broth, substitute the yogurt with baby food (sweet potatoes and pumpkin are big hits) or use all organic ingredients if that’s your thing. Remember, the combination of ingredients doesn’t have to sound appealing for our four-legged children to love and appreciate the gesture. Enjoy.

Image courtesy of the Dairy Council of Arizona

In case you’ve missed the skinny thus far, June has been declared Arizona Dairy Month courtesy of the state’s Dairy Council (how fitting) and valley chefs are milking it for all it’s worth. With that in mind, here’s a redux of this week’s happenings in our favorite food blogs:

The “Moo-ving Milkshake Shop” is a cross between the modern delight of a food truck and the nostalgia of an ice cream parlor in years gone by. Five local gourmet chefs will showcase their own take on milkshake concepts at a different valley restaurant each week of June. With flavors like “Schnepf Farms Peach Cobbler” or “Mexican chocolate with oaxacan chile” you will not want to miss out on this udderly unique summer tour. For a list of chefs and participating locations, click here.

Another, albeit quirkier, way to pay homage to Arizona’s dairy industry is a cheesemaking class at The Fossil Creek Creamery in Strawberry, Ariz. This edible adventure made Chow Bella’s “Ten Favorite Arizona Summer Festivals and Adventures” list. Classes fill up fast, call (928) 476-5178 for reservations.

Pen and Fork has also boarded the milkshake moovement and devised a do-it-yourself milkshake in honor of the state’s beloved bovine. So, why not support our local dairy farms by grabbing some yogurt, ice cream or milk  (and some Kahlúa or Bailey’s, no judgement) for a completely customizable summer treat. Happy Blending.

With Memorial Day coming up next week, it’s time to start thinking about your plans for the long weekend. Whether you’re staying in town or traveling to a cooler climate, we can bank on there being an abundance of booze and food. It is an American holiday, after all. Rather than show up to your gathering of choice empty handed, we saw this awe inducing Strawberry Tart on Cupcakes and Cashmere and thought it selfish not to share. Bright, festive and drool worthy in appearance alone, this tart will have everyone thankful for a day dedicated to its enjoyment. C &C blogger, Emily, scored the recipe from Smitten Kitchen and recommends Seascape Strawberries for their sweetness, fragrance and vibrant color. Check out the recipe here and watch the process step-by-step to inspire your inner domestic goddess.

image via Cupcakes and Cashmere

Beet and Arugula Salad with La Tur Cheese, Squash Blossoms and Honey.   To get full recipe go to Tasting Table Sous Chef, and if your not already a member, be sure to sign up today, membership definitely has its privileges.

Come on down, it’s cookie time. Forgive our terrible Troop Beverly Hills reference (only because we love good Shelly Long flick), but today is actually National Oatmeal Cookie Day and to celebrate, we thought we would share with you a sweet recipe from Cookies From Home owner, Corey Meiteen. Why not just look up any old oatmeal cookie recipe? Because this particular take has a Southwestern twist that will have you scratching your head with one hand and reaching for more with the other. Try some!  It’s all after the jump.  »READ MORE

Cafe’ Bink, the little sister restaurant of Binkley’s Restaurant from James Beard Nominated Chef Kevin Binkley, is known for its use of exceptional ingredients that are “prepared with straightforward simplicity.” Because we can’t always make it to Carefree to quench our french fries cravings, we’re lucky enough to share (and we won’t tell if you won’t) Cafe Bink’s famous french fries recipe with you.

Cafe Bink | 36889 North Tom Darlington Drive | Carefree, Arizona 85377

Cafe Bink French Fries

Ingredients
2 each Potatoes (alturos or kennebeck)
1 oz Thyme
5 cloves Garlic, smashed
Salt
Water
1 gallon Fry oil »READ MORE

National Day This, National Day That, we’re pretty much over the whole “National Day” gig. But when we caught wind that today is National Peanut Butter Lovers Day and thoughts of our favorite, highly-addictive peanut butter cups from Trader Joe’s made us instantly salivate, well…we just couldn’t ignore this festivious, glorious, creamy-never-chunky National holiday. High-fives to US Egg’s “Peanut Butter Lovers” dessert (or breakfast, lunch and dessert) – a deep fried peanut butter sandwich served with a sliced banana, topped with vanilla ice cream and drizzled with honey. Heavenutty! Want to kick it up another notch? As life-long PB lovers may we suggest you enjoy the Peanut Butter Lovers, Elvis-style and add a slice or two of crumbled bacon (just order it on the side and crumble yourself). You won’t be sorry.

Can’t make it to US Egg for the Peanut Butter Lovers? Here are a few of our favorite Pinteresting Peanut Butter recipe finds below:

Bake or Break's Peanut Butter Cookies

Bake or Break: Peanut Butter Surprise Cookies 
Baking With Basil: Peanut Butter Brownies 
Cooking with Peabody: Peanut Butter Banana Peanut Butter Chip Bread 
The Carmel Cookie: Peanut Butter Cake with Peanut Butter Frosting
My Baking Addictions: Peanut Butter Snickeroos 

Here are DLT we love to eat. What’s more is that we love to make our own food, whether for ourselves or to impress that special someone. Well it is almost Halibut season and Executive Chef Tom Harvey of Eddie V’s has an awesome recipe for us to share with all of you. Eddie V’s will be featuring the first of the season halibut beginning March 15. Check out the in season recipe below.

Sautéed Halibut with Macadamia Crust

»READ MORE

While the organic and natural eating trend has become more of a staple over the past five years, the resolution to eat healthy is still difficult to stay with – much less carry out before bathing-suit season. The trick? Besides the usual non-fat sugar-free soy latte, Food Network chef Claire Robinson says that less is definitely more when it comes to reading labels. She looks for few ingredients; the fewer the better.  “I only choose products made with natural ingredients,” she says, “such as Coffee-mate Natural Bliss and Natural Bliss Low-fat.” Reading labels also gives shoppers the ability to decipher their sugar and fat intake, which can be unclear on items like yogurt. “The full fat ones are not clearly labeled and can be full of sugar and calories,” says Robinson. “When buying yogurt make sure you have the low-fat version and be sure and check the sugar content. Low-fat or fat-free Greek yogurt tends to be a better option with low sugar.”

If all this talk about healthy food has you aching for a candy bar, don’t do it. You know that natural food can be healthy, too, and today we’ve got you covered. Follow the jump for a very healthy, very tasty recipe with Coffee-Mate Natural Bliss Low-Fat Vanilla – no hidden ingredients.  Check out the recipe:

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Do you crave that luscious, salty taste of bacon but loathe the concept of consuming meat? No worries: the Queen Creek Olive Mill is back with the ultimate condiment, Bacon Extra Virgin Olive Oil. Crafted again by popular demand, Bacon Olive Oil is perfect anywhere you want a subtle or not-so-subtle bacon flavor without actual meat: a B.L.T. without the B, over breakfast potatoes –  we’re even trying it over pasta! If you’re still not convinced, head on down to the Olive Mill’s Mediterranean-inspired eatery del Piero to sample some of new Chef Matt Carvalho’s special breakfast and lunch menu items created with the bacon olive oil. Or, follow the recipe for a very tasty Spinach and Arugula Salad with Bacon Olive Oil after the jump.

The Olive Mill’s annual Olio Nuovo (Festival of the New Oil) is also taking place now through February 19th. During Olio Nuovo, visitors and food lovers alike can enjoy live entertainment on the weekends, wine tastings, extra virgin olive oil and other gourmet olive product samplings; tastings by local product vendors, tours of The Olive Mill, the Olive Oil 101 class, and more.

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You’ve seen their cookbooks in bookstores, you’ve read their articles and you may have even tried a hand at their culinary masterpieces in your own kitchen – but do you really know the secrets of your favorite chef? If your answer is no, wait no longer: the Arizona Biltmore Waldorf Astoria Resort will begin their second season of “Inside the Chef’s Studio” February 18. Continuing through the last weekend of April, chefs such as Joe Yonan, Food Editor at The Washington Post and author of Serve Yourself, and Christina Tosi, author of Momofuku Milk Bar Cookbook will bring their gastronomic expertise to the Valley to teach participants how to create gourmet meals in one-of-a-kind weekend cooking classes combining demonstration and hands-on learning. Open to resort guests and non-guests alike, classes are $50 per person and include the author’s cookbook and lunch (the meal prepared during the class). Space is limited.

Get your chef’s hat dry-cleaned, your apron ironed and follow the jump for the class schedule:

»READ MORE

Alright, the rush of Super Wu Sunday is over. Now, we’re moving onto Super Bowl Sunday without a plan, but with an adorable new Jason Wu for Target dress. Here’s a quick roundup of what’s going on around town and from the internet to make this big game day Super despite a game plan:

1. Drop in to any of AZ Central’s “21 Places to Enjoy the Super Bowl in Greater Phoenix.”

2. Check Gawker’s “The Non-Sports Fan’s Guide to Maybe Enjoying the Super Bowl” for hilarious tips.

3. Review DLT’s guide to “Homegating” for the Super Bowl.

4. Luckily, there’s not enough time for any of theses ridiculous “Super Bowl Funny” recipes.

5. What would the Super Bowl be without chicken wings, guacamole and beer? Check the Food Network’s guide for Super Bowl Recipes.

6. Join the “Pabst It To Me” Party at the Crescent Ballroom. The party starts at 3:00 p.m. More info here.

7. Taste each team with Zinburger’s “Super Burger Bowl” specialty burger recipes through today.

8. Stay home, whip up a batch of this amazing Beer and Cheese Dip and watch the game at home in peace. Recipe courtesy of Chef Gregory Wiener from Top of the Rock at the Buttes Resort:

Ingredients:
4 cups shredded sharp cheddar cheese
1 small onion minced
Hot sauce (like Tabasco Chipotle) to taste
1 clove minced garlic
1 beer (preferably an IPA)
¼ cup diced canned green chilies

Method:
Combine all ingredients except the beer and stir or use food processor to get an even texture.
Add enough beer to get desired consistency (flat beer works best).
Chill and serve with crackers and vegetables.

Image via Fox News