The Stir By CafeMom: Food & Party

Thoughtful Waiter Donates Tips to Oklahoma Tornado Victims and Starts Chain Reaction of Kindness

Wed, 22 May 2013 19:16:28 EDT

Post by Lindsay Mannering

People are in the giving spirit, you guys, so better get while the gettin's good. Er, rather, give while the giving's good. The latest in awesome-tips-news comes from a Red Lobster waiter in Oklahoma. After the devastating tornado, the 30-year-old server decided to donate all his tips Monday night toward relief efforts.

Lo and behold, customers stepped up to the plate. Big time.

The waiter, @OSUfreak82, tweeted that some generous diners left a $220 tip on a $158 meal. And according to his interview with the Huffington Post, it didn't stop there. On Tuesday night, one couple wanted to buy another table's meal after they heard that they'd lost everything.

It's a blessing (as much as it is a shame -- why can't people be this nice all the time?) that tragedies bring us together. The outpouring of support for the tornado victims seems to be coming from every angle, big and small.

Will $220 make a noticeable dent in the estimated $2 billion needed for damage repair? No. But it's thought that counts. One small gesture like that can have an enormous trickle-down effect.

Just like this $1,000 tip left by a man for a waitress who said her family was Italian, but that she'd never been to Italy. I'm sure his benevolent spirit inspired other random acts of kindness. Same with this story of a regular customer leaving her server a 7,000 percent tip for being so patient with a mean-spirited diner. A chain reaction of compassion surely followed, in one form or another.

Generosity and kindness are contagious, and I'm positive you agree that there's no better bug to catch.

What random act of kindness have you given or received recently?

Photo via OSUfreak82/Twitter

Customer Leaves Waitress 7,000 Percent Tip Just to Be Nice (VIDEO)

Wed, 22 May 2013 16:07:00 EDT

Post by Adriana Velez

Because we all love a great tip story (remember yesterday's $1,000-dollar tip?), we've got another one for you today. A regular left a Steak 'n Shake server a 7,000 percent tip. The bill came to $5.97, but she left $446 as a tip, and no, that tip wasn't due to a missing decimal point.

Server Cece Bruce of Indianapolis says she was having a lot of trouble from one of her other customers, and one of her regulars, known as "Miss Jo," noticed. And that's why Miss Jo left the extra generous tip. Cece says she tried to refuse it, but Miss Jo insisted. "I didn't think I was worth $400 but, you know, she feels I am."

That's so sweet! We've all seen waitstaff get a hard time from jerks. And we're all sick of hearing about no tips or, worse, mean notes instead of tips. Thanks to Miss Jo, the universe has tilted ever so slightly back to the good. Not only did it make Cece's day, the manager said it gave all the employee a lift because it restored their faith in humanity.

Since she's a regular, she probably gets great service no matter what. But this has got to win her some extra love at that Steak 'n Shake forever after. Not that that's why she did it! Miss Jo refused to speak to reporters. She just wanted to do her good deed and enjoy the warm feeling it gave her.

Cece is working her way through school and says she's going to use the tip to pay her bills. She says that tip came "right on time," like maybe she was worried about how else she was going to pay her bills. Thank goodness she and Miss Jo both have such kind dispositions.

13 WTHR Indianapolis

Have you ever left a server an extra tip because other customers were giving them a hard time?

Image via 13 WTHR Indianapolis

‘Kitchen Nightmares’ Restaurant Owners Who Scream at Customers Are in Very Deep Trouble (VIDEO)

Tue, 21 May 2013 16:23:00 EDT

Post by Adriana Velez

I've never followed the TV show Kitchen Nightmares. But after seeing the episode on Amy's Baking Company, I'm kind of thinking maybe I should start. Host Gordon Ramsay tries to help the struggling restaurant in Scottsdale, Arizona. But what he finds there can only be described as a total shit show. And oh my God, half the drama isn't even on the screen!

Where to begin? Well, Amy's Baking Company is owned by Amy and Samy Bouzaglo -- she's the chef, he's the owner/manager. They've been targeted by some harsh criticism from bloggers and Yelpers, so they agreed to do Kitchen Nightmares not so Gordon Ramsay can help them run a better restaurant, but so they can be vindicated against the haters. Can you already tell how this is going to go wrong?

Here's just a sampling of what Amy and Samy do wrong:

Amy serves Gordon raw pizza; a burger dressed with blue cheese, marinated mushrooms, bacon bits, and truffle oil (eww!) on an understandably soggy bun; frozen ravioli you could just buy from any grocery store; and a salmon burger as dry as the Arizona climate. It takes forever for people to get their orders, even Gordon. Samy keeps his waitstaff's tips -- and even admits as much on camera! Samy won't let his servers use the restaurant computer system even though they don't need to be trained and it would make EVERYTHING run more smoothly. He does it all himself -- which is why he thinks he's entitled to the tips. The Bouzaglos have fired 100 employees -- and this is a pretty small restaurant. They have an insanely high turnover rate. Amy fires a server who dares ask for clarification about an order. Samy routinely yells at customers who don't like the food. Amy complains bitterly about the haters and says they just don't understand how real, freshly cooked food is supposed to taste. (Um, not like frozen ravioli.) Both Samy and Amy yell like crazy people CONSTANTLY. They drove Gordon Ramsay to do something he's never done before: Walk out on a restaurant.

What I couldn't understand is how they were even still in business. You'd think they would have sunk themselves by now. Amy has a short trigger and is defensive about even the tiniest bit of criticism. Samy just caves to her because, frankly, she scares the shit out of him. Both have the most insane persecution complex ever. The world is out to get them, everyone else is wrong, and they are right. And that is why Gordon, who can be quite the restaurant Mommy Dearest himself, walked out on them.

So that's just what's on the show. After it aired, a series of deranged rants appeared on the restaurant's Facebook page. Deranged rants from Amy's Baking Company? Gee Willikers, that's so unlike them. But it gets better -- Amy and Samy then claimed their Facebook paged had been hacked! Hacked, I tell you. Because they would never!

But wait, there's more. The Bouzaglos called a press conference in violation with their agreement with FOX. They canceled after FOX threatened legal action ... and also because of death threats against Amy, supposedly. (Actually, I can believe it.) But they did talk with a local station about their negative portrayal on Kitchen Nightmares. Aaaand it will surprise no one that their PR company dropped them.

Um, what else ... Oh yes! They closed down the restaurant so they could prepare for a Grand! Re-Opening! happening today. They even held a jobs fair so they could find employees to replace all those others they fired. Yikes. Well, I wish them a hearty good-luck-with-that. I swear, I kept thinking Amy and Samy had to be actors. They're just too insane to be real. But it's real all right. And I hope Kitchen Nightmares can find another restaurant almost as crazy soon.

See this video on The Stir by CafeMom.

Have you ever dined at a restaurant as dysfunctional as Amy's Baking Company?

Image via Kitchen Nightmares

Waitress Gets $1,000 Tip From Generous Customer Who Wanted to Make Her Dreams Come True (PHOTO)

Tue, 21 May 2013 16:09:00 EDT

Post by Emily Abbate

Getting a little extra cash is always nice. You know, as a birthday present or tucked away in your Christmas stocking. But what if a total stranger handed you a casual $1,000? Supposedly, that's what happened to one lucky waitress. According to a blogger by the name of Casual Cynic, her mother was waiting on a customer and mentioned in passing that her family was from Italy and that she'd never been there. After finishing his meal, he told her to have a nice day and walked out the door. When the waitress went to go collect the receipt, she saw that he left a $1,000 tip and wrote, "Your ticket to Italy. Enjoy!!" next to the amount.

Um, hey, I wish I just had an extra $1,000 to hand over to a complete stranger. Talk about karma! Actually, talk about ONE LUCKY LADY! Best shift ever? Most definitely.

Of course, there's no legitimate proof that the receipt is 100 percent real. Am I a little skeptical? Of course. But either way, this is a pretty freakin' awesome story.

Yeah, I may not have a wad of cash to hand to someone, but stories like this make me want to do something nice for somebody else. You know, pay it forward. This man tipped his waitress a crazy amount so she could realize her dream and visit where her family is from. The least that I could do is open an extra door, hold an elevator, or buy someone's coffee -- right?

At the VERY least, this really makes me think of leaving a solid 20 percent the next time I sit down at a restaurant. Good tippers are the cherry on the top of the "I don't really wanna be working here" sundae, after all.

Do you think the $1,000 tip is real? Have you ever left a larger-than-average tip at a restaurant?

Image via Tumblr

The Memorial Day Burger Recipe You've Been Looking for Is Here!

Tue, 21 May 2013 12:58:00 EDT

Post by Julie Ryan Evans

Get your grills ready, Monday is Memorial Day. I probably feel this way every year, but it seems particularly unbelievable this year that it's here already. At least we have the promise of delicious food to ease the harsh reality of the year flying by, and there's nothing more promising when it comes to Memorial Day food than burgers.

All burgers aren't equal, however. Sure, you can just toss them on the grill with a little salt and pepper and they'll be good, but there are so many other ways to make them even better. Here are 10 burger recipes that kick things up and will make your Memorial Day burgers the most memorable.

1. Bacon Cheeseburger

The name says it all: Yum. The recipe calls for blue cheese, but you can use cheddar or any flavor that you like.

2. All-American Burger

Perfect in its simplicity, this is a burger for anyone and everyone. It calls for what else but ... American cheese.

3. Double Chili Cheeseburger With Grilled Onions

Not for the weak, this is one serious burger that packs in a ton of flavor.

4. Triple Smoke Burgers

Beyond the smoky taste the grill lends, these burgers get a kick from some peppers, smoked paprika, and bacon to boot.

5. Cheddar Jalapeno Chicken Burgers With Guacamole

Burgers don't have to be beef. These chicken burgers and spicy and full of flavor.

6. Pimento Cheese-Stuffed Burgers

Biting into one of these, with the tangy cheese and pimento center, is pure burger bliss.

7. Spaghetti Burgers

You've heard of spaghetti tacos, so why not spaghetti burgers? (Hint: The noodles make up the "fries".)

8. Cajun Burger

From master chef Bobby Flay, this burger sings with flavor. Topped with spicy pepper jack cheese, ham, and hot sauce, it's one smokin' burger.

9. Bacon-Wrapped Burger With Fried Pickles and Slaw

So. Much. Goodness.

10. Portobello Mushroom Burger

Great for vegetarians and carnivores alike. The mushroom is so tender and flavorful, you'll forget it's a vegetable.

What are your favorite burger recipes?

Image via TheCulinaryGeek/Flickr

Chocolate Cherry Brownie Bites Are Irresistibly Delicious

Tue, 21 May 2013 09:42:00 EDT

Post by Julie Ryan Evans

If you like chocolate-covered cherries, have I got a brownie recipe for you. Even if you're not a huge fan of the candy, check out these dark chocolate cherry brownie bites, because they are simply divine.

The recipe is from Virtually Homemade, and the bite-sized brownies are as cute as they are delicious. I'm loving a pretty box of them for end-of-the-year teacher gifts and picnics. The base is a dark, rich brownie, then dried cherries add just a little tartness that kicks them up a delicious notch. Bottom line: Yum.

Dark Chocolate Cherry Brownie Bites

Soft butter or cooking spray for greasing pan
Flour for dusting pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
1 cup dried cherries, chopped
Powdered sugar for garnish

Baking Directions

Preheat the oven to 300 degrees F. Butter 2 - 12 cup mini muffin tins.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into muffin tins (1 tablespoon per cup) and bake for 30 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

When it's done, remove to a rack to cool. Brownie bites should pop out of pans easily.

Dust with powdered sugar.

Image via Virtually Homemade

'RHOBH' Alexis Bellino Wants to Open a Coffee Shop and the Menu Already Scares Us (VIDEO)

Mon, 20 May 2013 16:30:00 EDT

Post by Adriana Velez

Well who knew Real Housewife of Orange County Alexis Bellino was secretly a budding barista all this time? Alexis just revealed to Bravo, "I've always had a passion or dream to open up a coffee shop." It'll be "really sleek, chic", and there will be NO WAITING ever, because OC housewives have to get their foreheads done immeds, okay? It's all about community for Alexis. "I just think it's a really cool thing to be the first thing people wake up to every day."

Okay, so we've got the look, we've got the concept (you walk in and go, OMG, is that Alexis Bellino? Am I sleepwalking again? What a nightmare.). But ... what will Alexis serve? I mean, not will Alexis herself serve literally, I mean what will her people serve. WHAT'S ON THE MENU? That's what I want to know.

And that's why I sent my spies to take a peek at Alexis' "Passions or Dreams or Whatever" notebook, where we know she's been jotting down ideas for her new coffee shop. Turns out she's got some verrrry interesting notions. Take a look!

Freshly-ground coffee*

Double soy vanilla Lorazepam latte

Fat-free mocha with extra whipped La Mer

Low-fat caramel Restylane cappuccino

Regular latte for women who don't care about their bodies

Decaf glutton-free macchiato

Xanax tisane

Chocolate-free hot chocolate

Sour grapes

Bananas

Bagels

Muffins

Bellini

Chocolate-covered Swarovski crystals

Botox drops

Poached Manwiches

Jesus Jugs of water

Yogurt

*We serve only the finest coffee brewed with the bitter tears of our defeated rivals. Enjoy!

Please note: No Louboutins, no service.

Would you make a special trip just to start your morning at Alexis' coffee shop?

Image via Bravo

Chocolate Chip Cookie Marshmallow Smash Recipe Is a Dessert Lover’s Dream

Mon, 20 May 2013 13:20:00 EDT

Post by Lindsay Mannering

I'd eat two wooden coasters smashed together with marshmallow cream, but this recipe for chocolate chip cookie whoopie pies sounds a lot more appetizing. Warm, soft cookies and gooey marshmallow filling? What's not to love.

Chocolate Chip Cookie Marshmallow Whoopie Pies

Makes 16 pies.

Ingredients for the cookie part:

1 1/4 cups all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup butter, room temperature 1/4 cup brown sugar 1 large egg 1 tsp vanilla extract 1/2 cup buttermilk 2/3 cup chocolate chips

Directions:

Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and vanilla until well combined. Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain. Stir in chocolate chips. Drop tablespoonfuls of batter, making them as round as possible, onto prepared baking sheet. You will need 32 individual cookies. Bake for 11-14 minutes, until cookies are set and spring back when lightly pressed. Cool on a wire rack completely before filling.

For the marshmallow filling:

1/2 cup butter, softened 1 cup sifted powdered sugar 1 cup marshmallow creme 1/2 teaspoon vanilla extract

Directions:

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add remaining ingredients, beating until well blended.

Smush some marshmallow cream in between two cookies and enjoy!

Photo via seelensturm/Flickr

The Ultimate Cherry Vanilla Cupcake Recipe

Sun, 19 May 2013 07:50:00 EDT

Post by Nicole Fabian-Weber

You know what we don't see enough of? Cherry vanilla cupcakes. Seems like flavors such as chocolate, plain vanilla, and coconut dominate the cupcake world -- that is not okay! Cherry vanilla anything is amazing, so why aren't we seeing more of this scrumptious flavor in our cupcakes?

This recipe is isn't hard to whip up; you won't break the bank buying the ingredients, and come on, it's cherry vanilla cupcakes! What's not to love?!

Cherry Vanilla Cupcakes adapted from Dessert Crisis

Ingredients:

3 cups cake flour + more for coating cherries 2 teaspoons baking powder 3/4 teaspoon kosher salt 12 tablespoons unsalted butter, cubed at room temperature 1/2 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 2 1/2 cups granulated sugar + more for coating cherries 4 eggs 1 1/4 cup whole milk 1 teaspoon pure vanilla extract 2 cups fresh whole cherries

For the Vanilla Butter Cream:

3 cups confectioner’s sugar 1 stick butter (room temp) 1/4 cup heavy whipping cream, plus more for spreading consistency (chilled) 2-3 teaspoons pure vanilla extract

Instructions:

1. Preheat the oven to 350 degrees and line 24 cupcake cups with paper liners.

2. Sift together flour and baking powder in a mixing bowl, stir in the salt and set aside.

3. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter, cinnamon, and sugar at medium speed, then increase to medium high-speed, scraping down the sides of the bowl as necessary.

4. Add one egg at a time, mixing for one minute after each egg is added. Stop mixing when mixture is pale and thick, which is about 5 minutes, total. Reduce speed back to medium and add vanilla and one-third the dry ingredients. Then add half the milk and another third of the dry ingredients. Add the last half of the milk and the last third of the dry ingredients.

5. Pit and chop cherries into halves. Drop chopped cherries in equal parts flour and sugar to lightly coat and then fold in the cherries, gently. Divide batter evenly among prepared pans. Bake in preheated oven until cake springs back to the touch, about 20 minutes.

6. In stand mixer bowl, combine 3 cups confectioners sugar and 1 stick of room temperature butter. Mix on low.

7. Add about 1/4 cup cream. Mix on medium speed and add more cream until it reaches spreading consistency. Add vanilla and beat for one minute more. Frosting should be whipped and light.

Image via seelensturm/Flickr

Homemade Fried Oreos Recipe Is Sinfully Delicious

Sat, 18 May 2013 08:00:00 EDT

Post by Julie Ryan Evans

When it comes to dessert, I say go hard or go home. If you're going to indulge, then really indulge, or don't bother. These homemade fried Oreos are the perfect hard-hitting indulgence.

Often found at state fairs, there's no need to wait for one to get your fix. The sinfully delicious treats are actually much easier to make than they look. This recipe from Kirbie Craving is simple to follow and comes out great every time. You don't even need a deep-fryer, just a pan that will hold about an inch of oil is fine. They're great to make for parties, but beware -- they disappear as fast as you can make them.

Fried Oreos

10 Oreos
1 cup Bisquick pancake mix
1/2 cup milk
1 egg
Powdered sugar for dusting

In a small bowl, mix Bisquick, milk, and egg. Stir until combined with a few lumps remaining. Batter should be thick.

Add oil in a pan deep enough for frying. Add oil until you have about 1 inch of oil, and heat to a medium high.

Once the oil is hot, dip an Oreo into the pancake batter, turning on both sides until the Oreo is fully coated (try to hold Oreo on the very tips of your fingers so that as much of the Oreo is covered and your fingers don't get in the way). Place the Oreo into the hot oil and cook for about 30 seconds -1 min on each side until golden brown on both sides. Repeat with remaining Oreos. Sprinkle powdered sugar on top before serving.

Image via rachelkramerbussel.com/Flickr

Chef Allegedly Killed Over Meal Because Drunk Customers Didn't Like His Noodles

Fri, 17 May 2013 11:41:00 EDT

Post by Lindsay Mannering

When well-adjusted people have a poor experience at a restaurant, they may complain to the manager and make a note to never return. When maladjusted people have a poor experience at a restaurant, they murder the cook. A Japanese chef was allegedly killed over a meal of beef and noodles that two unruly, intoxicated diners on the German island of Sylt, a vacation destination, really didn't like. Miki Nozawa, 57, was a famous chef known for his Japanese-Italian fusion. Reportedly, the men were dissatisfied with their noodles and demanded a refund of their 10 euros.

Then, things escalated.

It's unclear whether they attacked Nozawa in the restaurant or later on when they ran into him at a club, but the chef was allegedly beaten to death, ultimately dying of a brain hemorrhage.

The two men who supposedly did it were arrested then released after police felt they didn't have enough evidence. However, they're still prime suspects who are required to answer a lot more questions.

Everyone can relate to having a bad meal while eating out, and many of us have, in a pre-caffeinated state, wished a plague on our Starbucks barista who seems to be taking their sweet, sweet time regardless of the morning rush and the homeless person banging on the bathroom door, but almost no one would take it to such a violent and horrifying level. Nowaza's ex-wife claims racism comes into play.

Moms of young children know all too well the price that can be paid for serving sub-par cuisine (how dare you insist your kids eat those vegetables; how dare you). The tantrums, the pouting, the declarations of hate ... it's not easy being a chef when the customers are so unruly.

Nowaza's death is as shocking as it is very, very sad. I hope whoever did this is put in jail ... and forced to eat really bad beef and noodles for the rest of their days.

Can you believe this?

Photo via jeffreyw/Flickr

Brownies in a Cup Recipe Is So Good It’s Almost Criminal

Fri, 17 May 2013 10:30:00 EDT

Post by Adriana Velez

Ever feel in the mood for brownies -- but don't want to bake a whole batch, or use the oven? Well hooray for you, there's a recipe for that. You can make a single-serving of brownies using your microwave. Brownie in a cup, anyone? Just mix and nuke, and eat it right out of the mug you cooked it in. Just like that chocolate chip cookie in a cup recipe. No messy bowls to clean up, either. I mean, this recipe is practically cheating, it's so easy.

Mug Brownie via Instructables

Ingredients

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa powder (don't use cocoa mix or Quik, it shouldn't have any sugar)

Dash of salt

2 tablespoons vegetable oil (don't use one with a strong flavor, e.g., olive, sesame, etc.)

2 tablespoons water

Mug

Microwave

Directions

Add flour, sugar, cocoa, and salt to the mug and mix. Then add the oil and water and mix the dry and wet ingredients together. Be sure to be thorough, there's a tendency for clumps of the dry ingredients to form.

Microwave on high for roughly a minute. You may have to microwave it longer or shorter, depending on your microwave, but the brownie should still be wet in the center when done.

It's done! Let it cool, grab a spoon, and dig in straight from the mug. I recommend adding a scoop of ice cream for maximum deliciousness.

Image via surabky/iStock

6 Ways to Eat Gluten-Free at Restaurants Without Getting Sick

Thu, 16 May 2013 15:30:00 EDT

Post by Adriana Velez

Trying to avoid gluten when dining out can be a pain in the ass -- literally. (Ooh, sorry!) But it's getting better. Five years from now, maybe it won't be such a gamble or hassle. But for now? Celiacs and others avoiding gluten must dine with caution. Some restaurants are making efforts to put special gluten-free items on the menu. And just as important, some have started new kitchen protocols to avoid cross-contamination.

Meanwhile, there's a few things you can do. April Pevetaux's handy new book, Gluten Is My Bitch, has some great tips for gluten-free dining.

1. Use your charm. When communicating with the waitstaff about your gluten-free needs, make sure you smile a lot. Acknowledge that you are being a total pain in the butt. Make sure they understand that it's not their responsibility to protect your food allergies, but if they could be so kind as so make a few exceptions ...? Tip well.

2. Ask these two important questions. Could you tell me about the ingredients in that dish? (Waitstaff aren't always well versed in all the gluten possibilities.) Is there any chance of cross-contamination in the kitchen? Ask this ESPECIALLY if the restaurant has gluten-free menu items.

3. Go for Mexican. April says this has been the best option for her. "Since authentic Mexican food standards include corn, rice, and beans, you could do worse than to try to live on Mexican food for the rest of your life." Just be careful about tortilla chips and hard-shell tacos fried in the same oil. Stay away from flour tortillas, of course, and enchilada sauce. Authentic, non-chain Indian is a good bet, too, as long as you stay away from samosas. So is Thai. But still, always ask about ingredients.

4. Try vegetarian and vegan restaurants. Food restrictions are already the name of the game, so being fussy about your food is a little more accepted. Just be careful with meat substitutes like seitan, which have gluten.

5. Choose local instead of chains. While chains are making an effort to offer gluten-free menu items, April says farm-to-table/locavore type restaurants serve you fresher, additive-free food. On the other hand, these smaller restaurants usually are not set up to prevent cross-contamination, so be warned.

6. Ask for clean gloves. It takes courage, but if you're at an assembly-line place like Chipotle, politely request that the person handling tortillas change into clean gloves. It's a learning experience for the restaurant, too. April tried this and was scared at first, but it all turned out fine.

Do you have any other tips to add for gluten-free dining?

Image via d:space/Flickr

Strawberry Shortcake Cupcakes Recipe Is Impossible to Resist

Thu, 16 May 2013 11:59:00 EDT

Post by Mary Fischer

Now that we've officially entered the time of year when backyard cookouts and picnics are practically a weekly thing, most of us are always on the lookout for something fun and delicious to bring to share with our family and friends.

And that's why I was so thrilled when I came across this strawberry shortcake cupcakes recipe from Food & Wine. Yes -- strawberry shortcake cupcakes, which has to be one of the greatest twists ever on the classic dessert we all remember devouring every summer as kids. (And as adults too. Busted.)

Even though strawberry shortcake is a crowd pleaser, it's not exactly the most portable dish -- which is why the cupcake variation couldn't be any more ideal.

Whip up a batch of these adorable sweet treats for your next get-together -- you'll receive smiles across the board for sure!

Strawberry Shortcake Cupcakes

Cake:

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons baking powder

1/8 teaspoon salt

3/4 cup granulated sugar

2 large eggs at room temperature

1 1/4 teaspoons pure vanilla extract

4 tablespoons unsalted butter, melted

1/4 vegetable oil

1/2 cup milk at room temperature

Frosting:

6 tablespoons unsalted butter, softened

2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Pinch of salt

2 tablespoons milk or heavy cream

Strawberry jam

Instructions:

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cornstarch, baking powder, and salt.

In a large bowl, using a hand-held electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

In a medium bowl, using a hand-held electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract, and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.

Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

(And how cute are these things with fresh strawberries as a garnish? Love it.)

Image via iStock

Amazing New 'Waffle Taco' Makes Your Wildest Breakfast Fantasies Come True (VIDEO)

Wed, 15 May 2013 17:43:00 EDT

Post by Lindsay Mannering

It's one of those things that'll make your eyes widen with delight, your brain curse itself for not thinking of it first, and your arteries open like garden hoses. It's the Waffle Taco. First Taco Bell invented the Doritos Locos, now this. It's sausage, egg, and syrup folded up into a waffle that's shaped like a taco. Even though I've never tasted it nor been approached to advertise it, I am obsessed.

Who's road trippin' with me to Southern California?

Because as of now, that's the only place the Waffle Taco is being sold. It's a test run, if you will, but I have a wonderful feeling that I'm not the only one who's fallen in love. It must be just a matter of time until it's available throughout the country, right? RIGHT?

It's an invention that deserves celebration, much like the cinnamon roll waffles (whoa, guys, we're having such a waffle moment here) and pizza crust stuffed with burgers, hot dogs, and nuggets. It's only so often when something this creative, yet this obvious, comes into play, and it's only appropriate to pause and reflect on this gift as well as our collective shortcomings in not developing this sooner.

I mean, there's an enormous, mile-long tube under the Earth in which we're testing the big bang theory, yet no one has thought to turn a waffle into a breakfast taco before?!

We should be embarrassed.

Taco Bell's first foray into breakfast is simply genius. And at 89 cents, it's going to be hard to beat price-wise. PLUS, how badly do you want to make these at home?! I, for one, can't wait.

Watch the Waffle Taco in action:

See this video on The Stir by CafeMom.

Are you excited about the Waffle Taco?

Photo via Taco Bell

11 Crazy Things to Do With Chocolate Chips Besides Put Them in Cookies (PHOTOS)

Wed, 15 May 2013 16:36:00 EDT

Post by Adriana Velez

Hey everybody, it's National Chocolate Chip Day! Did you even know that was an important holiday? The more you know. No one gets this day off work or school (why?!?), but I think some celebrating is in order anyway. Here's an idea -- think beyond the chocolate chip cookie. Those little chocolate bits are about so much more than that. Here are 11 excellent ideas for chocolate chip treats.

Seductive Yellow Cake With Pink Frosting Recipe Is Worth Cheating On Your Diet For

Wed, 15 May 2013 11:02:00 EDT

Post by Maressa Brown

When it comes time to get a cake for a birthday, party, family get-together, or just for fun, sometimes it's easier to pick one up from the supermarket or a local bakery. But what if you could be reassured that you'd be able to make one just as good -- no, better -- with an amazing, delicious recipe?

This is the cake recipe, which the popular NYC bakery, Amy's Bread, uses for their "Pink Cake," a delicate vanilla butter cake paired with heavy, super-sweet buttercream frosting. Uh, yeah. Wow. Who even needs a special occasion as an excuse to try their hand at this one?

Simply Delicious Yellow Cake with Pink Buttercream Frosting adapted from Amy's Bread from ABountifulKitchen.com

Cake Ingredients:

3 cups unbleached all-purpose flour, sifted 1 tablespoon and 1 teaspoon baking powder 3/4 teaspoon kosher salt 1 1/4 cups and 3 tablespoons milk 2 teaspoons vanilla extract 1 1/4 cups and 2 tablespoons unsalted butter, slightly softened 2 3/4 cups and 2 teaspoons sugar 5 eggs

Cake Directions:

Preheat the oven to 350ºF. Grease the cake pans. Line the bottoms with rounds of baking parchment then dust them lightly with flour. Shake out the excess. Or use Baker's Joy baking spray that contains both oil and flour, so you don't have to flour the pan. With Baker's Joy, put the parchment liner in after you spray the pan.

In a large bowl, combine the flour, baking powder, and salt and whisk them gently for even distribution. In a separate bowl combine the milk and vanilla.

Using an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 3 to 4 minutes. Add the eggs gradually, mixing well after each addition, scraping the sides and bottom of the bowl often.

Lower the mixing speed to medium-low and add the flour mixture to the butter in 3 parts, alternating with 2 parts of the milk mixture, beginning and ending with the flour. Mix just until it is evenly incorporated. This is a thick, fluffy batter, resembling whipped cream. There should not be any lumps or dry pockets of flour remaining. If the batter has a curdled appearance, it has not been mixed enough. Increase the speed to medium and mix for another minute or until it is thick and fluffy.

Divide the batter equally between the 2 prepared cake pans. Weighing the batter into the pans is the most accurate way to do and ensures that both layers will be uniform in size and finish baking at the same time. You'll have approximately 930 g/32.8 oz. of batter per pan. The pans should be about 2/3 full. Smooth the batter so it fills the pans evenly. Place the pans on the center rack in the preheated oven. Bake them for about 35 to 40 minutes, or until the cake is almost ready to pull away from the side of the pan and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Rotate the layers carefully from front to back after 20 minutes for even baking.

Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that has been sprayed with cooking spray and lift off the pans. To prevent cracking, carefully right each layer so the top side is up and the parchment-lined bottom is down. Cool them on the rack completely. Before frosting, be sure to remove the parchment from the bottom of each layer. While the layers are cooling, prepare the frosting.

To assemble the cake, place one layer, top side down, on a flat serving plate. Cut several 4-inch-wide strips of parchment or waxed paper to slide under the edge of the layer to keep the plate clean. Using a thin metal spatula, spread the top of this cake round with 1/2-inch thick layer of frosting, leaving a 1/4-inch unfrosted border around the edge. Place the second layer top side up on the first, aligning the layers evenly. Spread a generous layer of frosting around the sides of the cake, rotating the plate as you work so you're not reaching around the cake to frost the other side. Try not to let any loose crumbs get caught in the frosting. Let the frosting extend about 1/4 inch above the top of the cake.

Starting in the center of the cake, cover the top with a generous layer of frosting, taking it all the way to the edge and merging it with the frosting on the sides. Try to use a forward-moving, circular motion, not a back-and-forth motion to avoid lifting the top skin of the cake. Rotate the plate as necessary. Use the spatula or a spoon to make decorative swirls. Slide the pieces of paper out from under the edge of the cake and discard them. Store the cake at room temperature, preferably under a cake dome, for up to 3 days.

Sweet Buttercream Frosting Ingredients:

7 1/2 cups confectioner’s sugar 1 1/2 cups snsalted butter, slightly softened Generous 1/3 cup poured (not rolled) fondant 1/4 cup milk, whole 1 tablespoon + 1/4 teaspoon vanilla extract 1/2 kosher salt 1 to 2 drops red food coloring

Frosting Directions:

In a mixing bowl, using an electric mixer with the paddle attachment, beat 21 oz. or 5 1/2 cups of the confectioner’s sugar, the butter, fondant (if using), milk, vanilla, and salt in the bowl until they are smooth and creamy, 2 to 3 minutes; start out at low speed and increase the speed to medium when the powdery sugar has been moistened.

Gradually add the remaining sugar 1 cup at a time until the frosting is of good spreading consistency, scraping the sides and bottom of the bowl often. You may not need to use all of the sugar. The frosting should be stiff enough to hold its shape but not so stiff that you’ll be unable to spread it easily on the cake.

Add 1 or 2 small drops of red food coloring and continue beating the frosting on medium-low speed until you have a uniform pale pink color. This frosting is heavy but it should still have a fluffy quality.

The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

Image via nerissa's ring/Flickr

Man Claims to Have Coke’s Secret Recipe and Wants You to Buy It for -- Wait, How Much?

Tue, 14 May 2013 18:08:00 EDT

Post by Kiri Blakeley

You hear a lot about people finding incredibly valuable things at a flea market or garage sale that they paid like five cents for, but one man thinks he has everyone beat in the "thing that will make me fabulously wealthy that I picked up at a flea market" arena. Cliff Kluge and his wife, Arlene, bought a box of old papers at an estate sale in Georgia around four years ago and you won't believe what they found -- or what they think they found. They may have well opened up a dusty old box and found the Holy Grail or the tomb of Queen Nefertiti. Or Jimmy Hoffa! In fact, it's better than that. They claim to have found a copy of the super-secret formula for Coca-Cola.

If you know anything about the original recipe for Cola-Cola, and I wouldn't blame you if you didn't, then you know it's super super top secret. Like they will kill you if you find it. (Just kidding. Coca-Cola was in no way responsible for that tasteless joke.)

Anyhoo ... Kluge became convinced that the piece of paper he found inside the dusty box he picked up at an estate sale contained the ORIGINAL RECIPE FOR THE WORLD'S BIGGEST SODA because -- well, it's hard to say. The most Kluge will divulge is:

Whoever had typed this letter had seen the original recipe. The letter always references Coke and products and stuff.

Err, for that you want $15 million? Because Kluge put the recipe up for sale on eBay with a $5 million starting bid, $15 million if you want to skip all of that bidding nonsense. That's a lot to pay on such a vague description, isn't it?

Supposedly the Coke recipe is known by only a few people within the company. It used to contain actual cocaine, which was (sadly) taken out in 1903. Just kidding. Cocaine in soda = VERY BAD. Now it's made of things like sucrose or high fructose corn syrup and all that good stuff.

The Coca-Cola company denies that Kluge has the recipe, saying there is only ONE copy of the formula, and the company has it. Locked down! Fort Knox locked down! Says Coca-Cola's chief archivist:

At least once a year, somebody shows up and says, "I have the original formula for Coca-Cola. How much do you want to pay me for it?" Well, I don’t need to pay them anything for it because we have the only real one.

Reportedly, the recipe has yet to find any buyers online. Can't beat the real thing, as Coke would say. As for me, I'm still waiting to find that first edition Hemingway or Jackson Pollock painting at a flea market.

Have you ever found something really valuable at a flea market?

Image via DeusXFlorida/Flickr

12 Kid-Friendly Snacks Your Whole Family Will Gobble Up

Tue, 14 May 2013 17:07:00 EDT

Post by Adriana Velez

Do you ever feel like your food could be, I don't know, just a little bit cuter? There's a lot of un-cute food out there. Big mountains of mashed potatoes, swamps of beef stew, beige casseroles. What the world -- and our tummies -- need is more cute food. Food that's small, friendly, and adorable, like fairy truffles and teddy bear-shaped pancakes and smiling pizza faces. Kids love it, but it's not just for kids! Here are 12 cute food ideas that'll make you squeee!

Office's 'Vegan Food Only' Policy Is a Major Slam to Meat Eaters

Tue, 14 May 2013 16:43:00 EDT

Post by Maressa Brown

No matter where you work, anyone who works in an office environment seems to have a common gripe: The neverending flow of junk food! From doughnuts in the morning to pizza for lunch, cupcakes for a special occasion, cookies someone with a penchant for baking always brings in, and candy that's seemingly offered up by the pound, it can feel like having amazing self-discipline is a must if you want to stay on track. Another possible solution: Working at a place like the nonprofit organization, Physicians Committee for Responsible Medicine, which actually has a policy mandating that ONLY vegan food may be eaten in its office. No kidding!

The organization advocates for healthy eating, preventive medicine, and ethical clinical research, so they enacted the policy as a way to practice what they preach. They give potential employees a heads-up about the rule when they send an offer letter. Yep, they mean business. At PCRM, it's "go vegan or go home." Literally.

Apparently, employees do go home ... and eat meat or dairy, and the general feeling about that is "don't ask, don't tell." Ha! How crazy, huh?

I've gotta say, this is extreme. While I appreciate what the organization is trying to promote, and it sounds like they're doing a good job inspiring their employees to eat healthier overall and share healthy, homemade breakfasts and lunches, they're missing the mark. Though it has notable benefits, going vegan isn't necessarily for everyone. Nor is it necessarily going to ward off weight gain or other health problems. There is a LOT of vegan junk food out there, from candy bars to fried foods to uber-processed foods, many containing processed soy, which is frequently used as a protein substitute in vegetarian/vegan prepared foods and has been linked to cancer risk.

Furthermore, what about people with special dietary needs? Being hypoglycemic myself, I know I don't feel very well if I don't eat certain sources of lean protein -- often dairy or lean meat -- along with complex carbs. I wouldn't be surprised if other people are in the same boat, and should they not be allowed to work at PCRM if they refuse to eat a vegan substitute? That just doesn't sit well with me, nor should it with an organization focused on smart nutrition and preventative medicine.

What do you think of this workplace policy? How would you feel if your company said "go vegan or go home"?

Image via Moresheth/Flickr

Easy Ice Cream Cake Recipe That Will Make Everyone Scream for More

Tue, 14 May 2013 11:22:00 EDT

Post by Julie Ryan Evans

As temperatures heat up, cooler desserts are what we all crave. That means ice cream, and lots of it. This easy ice cream cake is a great way to serve it up.

From Virtually Homemade, it's gorgeous and flavorful when topped with a delicious raspberry sauce. But there's a secret -- you start with regular old ice cream sandwiches you buy at the grocery store, so it couldn't be any easier. I know people often say that, but in this case, it's true. Layered with the raspberry sauce (or a sauce of your choosing) and a homemade creamy filling, they all come together to make one delicious and impressive dessert in a snap.

Easy Ice Cream Cake

1 cup heavy cream 2 tablespoons confectioners' sugar 6 rectangular ice cream sandwiches Raspberry sauce (you can also use pre-made chocolate syrup, caramel, or any other toppings you like)

Line an 8 1/2 by 4 1/2 inch loaf pan with a piece of wax or parchment paper, allowing the paper to hang over on both sides.

In a large bowl, whip the cream until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary.

Spread half of the whipped cream and drizzle with coulis to taste. Repeat with the remaining sandwiches and whipped cream.

Cover with plastic wrap and freeze until firm, at least 2 hours. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and slice. Garnish with fresh berries and more coulis.

Image via Virtually Homemade

10 Crazy Good Crock-Pot Pasta Recipes for Fast and Fabulous Dinners

Mon, 13 May 2013 23:48:00 EDT

Post by Julie Ryan Evans

Is it me, or is this time of year the busiest ever? I know the winter holidays usually take that honor, but I think this time of year may be even more hectic with the end of the school year, planning for summer, and all of the spring activities. For me that means my Crock-Pot is working overtime.

I love throwing in the ingredients for a dish and forgetting about it until dinner time. Some of my favorite staples revolve around pasta. It took me awhile to get used to the idea that pasta could be cooked (and cooked well) in a Crock-Pot, but once I did, it opened a whole new world of delicious and easy dinners. Following are 10 easy pasta dishes you can make in your slow cooker that your whole family will love.

1. Mac and Cheese

Gooey, yummy goodness, this is a sure-fire hit every time.

2. Lasagna

Tomato sauce layered with cheese, noodles, and spices is about as good as it gets.

3. Buffalo Chicken Lasagna

This is a great twist on the original.

4. Spaghetti and Meatballs

Using pre-made meatballs and jarred sauce, this recipe truly couldn't be any easier.

5. Spinach Manicotti

This is so delicious no one will stop to consider that they're eating their spinach.

6. Chicken Fettuccine Alfredo

Creamy and delicious, this is one kids love.

7. Pizza Pasta

Forget delivery, this dish combines the best of both pizza and pasta.

8. Pasta E Fagioli Soup

If you like the version served by the Olive Garden, you'll like this.

9. Baked Ziti

Perfect any night.

10. Pasta Primavera

This dish screams spring with a host of delicious and nutritious vegetables.

What are your favorite slow cooker pasta recipes?

Image via WordRidden/Flickr

Stupid Criminal Caught Thanks to an Instagram Photo of Delicious Steak Dinner

Mon, 13 May 2013 17:49:00 EDT

Post by Adriana Velez

There are many good reasons to Instagram your delicious food. For example, I like seeing those pictures. Really! But there are some drawbacks from posting every damn thing you eat, especially if you're a criminal. Take for example the identity thief who was caught thanks to the Instagram photo of his steak dinner.

I don't even know where to get started on this story because ... oh it's so stupid. So Nathaniel Troy Maye met a couple of times with an IRS informant. First, at a restaurant called YOLO, he admitted to stealing identities but wouldn't give his full name. Then he met the informant at Morton's Steak House and gave the informant a flash drive with tens of thousands of stolen identities. And then he took a mother-effing photo of his damn steak and mac and cheese dinner and posted it under his Instagram account. And labeled it "Morton's." GUESS WHAT HAPPENED NEXT.

Investigators were able to trace the info on the flash drive to Troy's Instagram account, which led them to Troy's home and about 700,000 stolen identities, which means that steak dinner cost Troy his freedom. If only he'd ignored the siren call of oversharing!

I mean, was the steak really that good that it was worth risking blowing his cover? Damn, I sure hope so. I hope that was the best steak of his entire life, because he is not eating another steak like that for a good long time.

But let's look at it another way. All your friends think Instagraming your food is such a silly waste of time. But here's a photo that caught a criminal! So you see, it is not so useless after all. Maybe we should be Instagramming more of our food. Didja ever think of that?

Do you ever Instagram your food when you eat out?

Image via @troymaye/Instagram

Juices Recalled Over Fears They're Contaminated: Here's the 411

Mon, 13 May 2013 15:43:00 EDT

Post by Maressa Brown

Juicing is no longer one of those weird habits reserved for health nuts. We're all starting to get in on the juice fad, and as a result, fresh squeezed fruit and veggie juices have started being carried all over the place -- from Starbucks to Whole Foods to regular grocery stores. But these seemingly super-healthy juices are apparently not without their own problems. Juices Incorporated (aka Juices International and Juices Enterprises) is recalling a ton of their products, because their carrot and beet juice products have the potential to be contaminated with Clostridium botulinum, a bacterium which can cause botulism, a serious and potentially fatal foodborne illness. That's just greeeeat!

The FDA is warning consumers to steer clear of any juice products or other beverages from the company. Even if they don't look or smell spoiled.

The FDA warns that people experiencing botulism symptoms (general weakness; dizziness; double-vision; trouble with speaking or swallowing; difficulty in breathing; weakness of other muscles; abdominal distension; and constipation) after consuming carrot or beet juice products from Juices Incorporated should seek immediate medical attention.

It does bear noting that though Juices Incorporated products were previously distributed in New York, New Jersey, Connecticut, and Pennsylvania, they were recently found in retail establishments and restaurants in the New York City area, and the FDA warns that "consumers may have moved the products beyond this region."

Even if Juices Incorporated products haven't made it to your town, this should still serve as a red flag. It's bad enough when foods we know aren't exactly angelic get pulled off of shelves for being contaminated, but to think we're doing something good for ourselves by eating or drinking something seemingly pure and healthy, only to find that it could make us incredibly sick? It's truly disturbing.

Thankfully, the FDA is on this case, but the more recalls and contaminations we hear about it, the more it seems we need more thorough food safety and inspection for all products that are available to the public.

Does this news freak you out?

Ridiculous Restaurant Charges $120 for Egg Sandwich: Is It Worth It?

Mon, 13 May 2013 15:00:00 EDT

Post by Maressa Brown

First, Gwyneth Paltrow offended us all by releasing her cookbook that calls for insanely overpriced ingredients like duck eggs. Now, a restaurant called 4Fourteen in Sydney, Australia has had the audacity to offer a $120 breakfast sandwich. Yeah, forget the fast food drive-through $1 menu. Why not spend 120x more on breakfast that boasts an eye-popping price tag for being made with pan-fried duck egg, semi-dried and smoked gourmet truss tomatoes, duck foie gras, caviar, creme fraiche, shaved truffles, English cheddar, and a handmade (huh?) brioche bun? Oh, not to mention it'll be served with a side of chips and shaved truffle aioli.

I'll tell you why not. There are some indulgences that are worth every inflated penny. There are others that are not. An egg-and-bacon roll -- no matter how decadent or gourmet -- will always be squarely among the latter!

Maybe I shouldn't judge, because maybe duck eggs and foie gras are just not my thing. I'd be more apt to pay more for some really out-of-this-world, rare, gourmet chocolate, coffee, cake, caramel, special sea salt, and of course, organics that'll save me money in the long-run haul on health care.

But a breakfast sandwich? No. Some things are better kept simple and basic. It's why a $2 taco from a food truck or a $5 gyro on the street can blow your mind more than a "fancy" version at a sit-down restaurant.

That said, good thing the restaurant is only offering this totally out-to-lunch breakfast dish for a very limited time -- just during "Bacon Week." To make it anything more than a passing gimmick would be completely crazy.

Would you ever spend $120 on a breakfast sandwich? What kind of food would you spend that kind of money on?

Image via jeffreyw/Filckr