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Haters Gonna Hate: Taco Bell Breakfast

I believe it was Plato who said “haters gonna hate.”

via AnimatedMeme.Blogspot.com

via AnimatedMeme.Blogspot.com

Ok, it wasn’t Plato.

But when Taco Bell came out with their breakfast menu in March of this year, I thought, “well, that is absolutely ridiculous.”

My name is Bethany, and I’m a Hater.

(Hi Bethany.)

But, I wasn’t educated. I was basically being a really nasty Hatecist. Blindly hating something I knew nothing about.

So, on Sunday, I rolled out of bed, put on a hat, did not brush my teeth or put on a bra, and I drove on over.

OH, judge me all you want, but I was going to Taco Bell, not Buckingham Palace.

My bestie Anna recommended the steak burrito. She and her hursband Kevin are big proponents of the Bell breakfast. Kevin pretty much has his PHD in egg cookery, so I can trust them. She also said that the waffle taco was worth trying as a second item.

Since #yolo, I got a steak burrito, a waffle taco with sausage, a hash brown, and a juice. No, I didn’t eat them all. Stop your body fascism. I can have two things if I want.

Mornings will never be the same, so they CLAIM.

Mornings will never be the same, so they CLAIM.

I didn’t touch the juice cause it seemed a fake color orange. Like if you melted down a bunch of Atomic Tangerine crayons and put them in a bottle. So, wasted that. CHECK. Being an adult. CHECK.

The hash brown was pretty standard. It wasn’t very greasy, but it didn’t have much potato inside. I’d call it a draw.

The waffle taco. It’s a novelty. It’s a curly Eggo-style waffle with a sausage patty, some eggs, and a smattering of cheese. You drizzle or dunk into the syrup. You know. Cause it’s a BREAKFAST TACO, YOU GUYS. I ate two bites and said “Alright, I’ve tried that.”

The steak burrito was pretty good, all things considered. I dipped it in ketchup (normal) and then I dipped it in the leftover syrup from the Waffle Taco (went rogue!). Salty sweet situation. It was kind of weird and….kind of great.

Am I still a Taco Bell breakfast Hatescist? No. The Hatecism that was in my heart has been removed, bit by sausage-y bit.

And the holes that were there have been plugged up with the grease from the burrito and waffle taco. Because Hatecism may not kill, but high cholesterol does.

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The Bao-ser’s Castle Burger

Holy guacamole, this looks incredible.

Mathew Ramsey's avatarPornBurger

These White Castle-inspired beauties take as much inspiration from the midwest as they do from the far east. Squeezed between a hot and steamy pun bun, sits a square, onion soup-braised (and seared) beef tongue patty, nested with green onion slices, quick pickle cucumber, cilantro, grilled pork belly, and a hoisin mayonnaise.  Bao chicka fucking wow wow.

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Change Your Life: Weave Your Bacon

There’s a lot of bad stuff in the world. Murder. Poverty. Zoe Saldana’s wig in the Rosemary’s Baby mini-series.

Seriously, though. They couldn’t find an ACTUAL wig maker for this? | Photo by: Roger Do Minh/NBC via The Grio

Which is why we all need a little bit of goodness in our lives.

I give to you: the bacon weave.

Did I come up with this? No. Not even a little bit.

Did it revolutionize my life? Absolutely it did.

I was out in LA on a shoot with some people and was talking to a friend of mine about my favorite subject: bacon. (It might’ve been about pork products in general, but I digress.) And he was telling me about his technique for putting bacon on a burger: the bacon weave. You simply take 3 strips of bacon, cut them in half and weave them together like a little basket. Bake on a parchment-paper lined cookie sheet at 400 for 15-25 minutes until crispy. Put on sandwich. Change your LIFE.

Heaven must be missing an angel.

Heaven must be missing an angel.

“It’s great,” he told me, “because you get bacon in every bite.” It’s so great that he asked me if I’d tried it like, the very next day. “Nah, man. You just told me yesterday.” But I wish I had. It’s THAT GOOD.

The other benefit is that your bacon doesn’t fall out of your sandwich. Like a bad infomercial. Has THIS ever happened to YOU?

Womp womp. | Via Imgur

Womp womp. | Via Imgur 

Get control of your life. Be a man, even if you’re a woman. Weave your bacon. Put it on a BLT today.

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Lover’s Boat for 2 for 3: My Top 10 Restaurants in Winston-Salem

In the middle of February, Bourbon & Boots posted a link to the Eight Most Overlooked Foodie Towns in the South. And it was pretty exciting because two of my favorite towns were on there: Decatur, GA and Winston-Salem, NC. The Decatur list was spot on. I mean, the chef from Cakes & Ale was nominated for a James Beard award this year. Go ahead, that guy. But when I look at some of the places to go in Winston…well, heck. I can’t say that I agree with many of the selections. To be fair, I’ve never been to Winkler Bakery. So, I can’t speak about that at all. In fact, I better get off my fass and go. (Fass. That’s a contraction of fat and ass, so ‘fass.’ I made it up, whatever, NBD.) Village Tavern is great…but there’s one in Greensboro, Denver, Alabama and the PHILIPPINES, for crying out loud. Not exactly a Winston specific spot. And, how do we solve a problem like Willow’s. At it’s best, it’s great. And at it’s worst, the wrong food is brought to your table and when the right food is brought to you, it’s unsafely undercooked. I hate to say it, but I stopped going months ago. With all due respect to Bourbon & Boots and the author of the article, the list felt like it was written by someone who maybe lived here during college and then left. Rather than someone who currently lives here in Winston-Salem. So while, I applaud Bourbon & Boots for recognizing our fair town’s joie de vivre, I’d like to take another stab at it. In no particular order, this is my Top 10 list of Winston-Salem Restaurants. To quote Scarlett Johansson O’Hara, “With God as my witness, we will never go hungry again.”

  1. Mizu: In my opinion, the best sushi in town. Go with two of your best girlfriends. Order the Lover’s Boat for 2….FOR THREE. Discuss being (nearly) 30, family, life, and love. Essentially, live that dinner like you’re in the first half of a rom-com. You know, before you meet the guy. (Alison and Jennie will LOVE living in a rom-com. You will resent it and wish you were a part of a musical.)

    We're on a boat!

    We’re on a boat!

  2. Mission Pizza Napoletana: I will refer you back to my previous post here, but this place is the tits. Pizza? Great. Salads? Great. Specials? Insane. Don’t skip their bone marrow, even if the name scares you. I ususally go two days in a row because you can’t just have one pizza in your life. My coworkers are planning an intervention.

    Prosciutto pizza. Tastes like breakfast, y’all. #runnyyolk

  3. The Porch: I didn’t know what to expect when I went to the Porch for the first time. But when you walk in, you know exactly what you’re gonna get. A vibrant meal that matches the atmosphere. The food is the star. We have nothing in this town like it. It’s Tex Mex-esque. Tacos, burritos, burgers and the biggest salads you’ve ever seen. Plus, a rotating crop of specials that make deciding impossible. Whatever you do, listen to this one piece of advice: do not miss the green chili cheese fries. Sunday brunch is excellent, too. Logistics of ordering can be a bit chaotic, especially as the line lengthens and tables fill up. (Expect to do the “excuse me, pardon me” dance a LOT.)

    Don't think. Just order. Green chili cheese fries.

    Don’t think. Just order. Green chili cheese fries.

  4. Mozelle’s: Food in the south is more than just barbecue. And while everyone is wont to say that Southern=Bar-B-Q and Bar-B-Q alone, Mozelle’s elevates Southern fare. They are a fresh Southern bistro. Their meals are light and elegant, yet rooted in the culinary traditions of the south. Their menu rotates seasonally, like any good southern household’s would. Their decor is intimate and cozy, just like a good southern household is. But unlike a good southern household, you will not be asked, “when was the last time you went to church?” or made to watch a NASCAR race.
  5. Mooney’s : Winston is a great place to live, but it lacks something in the ethnic cuisine department. Which is why it’s so good that a place like Mooney’s exists. Bright Mediterranean flavors permeate everything from their house salad (the fettoosh, y’all) to the decadent kafta burger. The sides are awesome–do not forget the hummus, tabouli, baba ganouj or falafel. Better yet, get all four and make it a meal. Mooney is looking our for YOU.
  6. Millennium Artisan: Full disclosure, y’all. I’ve never actually eaten a full meal at this restaurant. Jerky Naysayer: Well then, Bethany, why are you putting it on your top ten list of restaurants in this town? Bethany: Bless your heart, let me explain right here. I went to Millennium Artisan on the Winston-Salem Battledish. I ate the offering that they had: duck with a leek and lobster bread pudding. And it was the best thing I ate all day. It paired incredibly with their cocktail, which was a lemon/gin/thyme deal. Here was a chef who was thinking about diner’s overall experience and who in that bite made me want to go back for more. Their hours are a little funky, so be sure to check  the website.

    The taste from Battledish. Can't wait to go back for more.

    The taste from Battledish. Can’t wait to go back for more.

  7. West End Café: Why mess with perfection? This is a comfortable, cozy spot that has lunch on lock. Sandwich? Nailed it. Salad? Nailed it. Burg? DONE. But West End Café has unexpectedly delicious dinner entrees. You can go and get anything from their lunch menu for dinner, which is clutch. But their ravioli are delicious. And they do wonderful things with fish, particularly their seafood soups. Their service is one of their strongest attributes, though. Always friendly, always over-delivering. A wonderful neighborhood spot.
  8. Silo: This is the best new sandwich and salad in town. Sit outside if the weather is nice and nosh on grazeables like homemade white bean hummus or have a full meal of a sandwich or salad. Truly the epitome of simple food done incredibly well.
  9. Camino Bakery: If you haven’t been to Camino yet, then get off the toilet (let’s not pretend here…you’re reading this in the bathroom), wash your hands, disinfect your phone (cause…ew) and go there right now. Just go there right this instant. Their pain au chocolate is enough to break your heart, but then re-heal it for you. There is wine. There are pastries. There is coffee. There is tomato pie. There is wine. There….is cheese. Like hunks of cheese. That you can eat. YOU’RE ALLOWED!!
  10. Skippy’s: If I was married to a food, it’d probably be hamburgers. We fell in love a long time ago and we’ve had such a long, fairly fulfilling relationship. It’s comfortable. It’s familiar. It doesn’t surprise me too often. But when the burger is out of town at it’s burger conventions, I will go to Skippy’s. And I will sneak a quick Chicago Dog on the side. What my burger doesn’t know won’t hurt him. Cause the only thing hotter than a hot dog, is a hot dog on a pretzel bun toasted on a flat top. Oh baby.

Honorable Mentions

  • Thai Sawatdee: You may not want to sit and eat inside a Harris Teeter (you don’t), but the food that comes out of Thai Sawatdee is delicious.  The Teeter Thai delivers on Thai flavor, but sadly, does not deliver their food. A girl can dream…
  • Small Batch: Go for the small-batch beers and hand crafted cocktails, stay for the flatbread pizzas (“breadzzas”) and the duck fat fries with dipping sauces made from said beers. Drink another beer. Repeat as necessary. The draft beers are always changing, but their bottled beer and wine list is incredible.

    Evan, Breadzzas and some Duck Fat Fries

    Evan, Breadzzas and some Duck Fat Fries

  • Diamondback Grill: I used to go to the DBG an embarrassing amount when I lived down the street. Since moving out of the neighborhood, I no longer frequent it, but their casual atmosphere, great food and ability to make you feel like family makes this place tops in my book.
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Disappointment, Thy Name is Oikos: Super Bowl Blah

Growing up as a small child (yes, at one time this six-foot-tall lady was a small child) (and I suppose everyone grows up as a small child) (can you use this many parentheses this close together?) (and now punctuation?)

Ahem.

Growing up as a small child, I loved a television show with all of my heart. You may have heard of it. It was the smash hit show called Full House.

Of course, as a small child, I called it the wrong thing. I called it ‘The Little Girl Show.’

I know, I know.

Cut It Out

Cut It Out

I’m sorry, did I say that I LOVED Full House? I mean, I still currently love it.

The bond between Danny, Uncle Jesse and Joey (he is NOT Uncle Joey, you IDIOTS) is undeniable. And the sacrifices that Jesse and Joey made in their lives to help raise those girls after Pamela died…

I know I sound silly. But I love that show, as do many others, and tons of other shows from our childhood. Perfect Strangers. Family Matters. Growing Pains. Bad though they may be, they still hold a place in our hearts. (Also, Full House isn’t bad.)

You have to believe that I was trepidatious when I heard that Dannon’s Oikos was going to reunite the men of Full House for a Super Bowl spot this year. I’ve loved John Stamos from afar for so long, but the previous Oikos spots have been, well, witless.

So, when Oikos pre-released their SuperBowl spot and I watched it and I was confused. Here it is for you.

I had so many thoughts.

1)   You’re a yogurt company. Why are you pre-releasing your Super Bowl spot? Also, you did a teaser, too. And a website. I hope to God you have the full cast reuniting for the actual spot that airs. Because if this is it? Yikes.

2)   Also, the best part of the SuperBowl is the commercials. Why prematurely ejaculate all of your creativity a week before the big night? But, I digress.

3)   Oh, Oikos. Are you trying to be the sexy Greek yogurt? Is that why you have John Stamos in your spots? The Greek yogurt you don’t feel naughty about after a night in the sack? I ask this because that is a steamy kiss and…I’m sorry, was she about to….lick your pants, sir? LICK THE YOGURT OFF OF YOUR PANTS, SIR? WHAT ARE WE INSINUATING WITHOUT ANY SUBTLETY AT ALL????

4)   The rest of the spot? I dunno. I think it was underwhelming. These dudes have been best friends for literally decades and that’s the best you got? And if you’re going for an in-joke from a TV show, go for it. Get B. Saget in the Danny Tanner uniform and have him cleaning a vacuum with a dust buster. Get Joey with Mr. Woodchuck. Gimme a Kimmy Gibbler on a unicycle. But this was halfway and did not play on my nostalgia so much as upset it.

What do I know, though? Maybe I don’t know anything about advertising. (I do, though.) Or about Full House. (I DO though.) I mean, I only cried when the series finale was aired on May 23, 1995.

….and I cried again when I watched in on TVLand like a month ago.

I suppose I’m saying one’s nostalgia has to be protected. A generation’s collective memories cherished and preserved. And when they are trotted out to sell a product (as I know they will be), let them be treated lovingly.

And not with a spraybottle and a cum joke.

All in the name of yogurt.

UPDATE!!

Now, THIS is how you do Full House. Thank you, Jimmy.

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Winston-Salem’s New Favorite Pizza Place: Mission Pizza Napoletana Opens Tonight!

The last time I was with my best friend, LP, I asked her an important life question. If she could eat one type of food for the rest of her life, what would it be?

Immediately, without hesitating, she chose pizza.

And I chose sandwiches. I mean, I love sandwiches. I want to eat those forever.

Don’t get me wrong, I love pizza, too. But pizza is just pizza, right?

At least, that’s what I thought before I actually got to try Mission Pizza Napoletana.

But let’s back up a bit. To when I saw the Mission Pizza Kickstarter campaign last summer. That’s where I first heard about how Peyton Smith of Forno Moto was going to bring some crazy newfangled pizza to this town. Pizza we’ve never even dreamed about.

And again, I was like “Whoa, guy. Pizza is just pizza.” It’s like the old Jim Gaffigan bit about how all Mexican food is the same. Tortilla with cheese, meat and vegetables.

But it’s so absolutely, totally not the same. How you make it matters. And what you put on it definitely matters.

Mission Pizza has this amazing oven. This hand-built brick oven that cooks pizza at 1000 degrees in minutes. And they’re putting together delicious pies in it.

And because I am a fancy person friends with the person who made their Kickstarter video, I got invited to their soft launch on Wednesday. This was their first real night serving people. (The restaurant was so new the tables still smelled like varnish. Bless.) The atmosphere was electric and with good reason, Peyton and his team have a good thing going.

The interior is clean and cool, the waitstaff is fun and friendly, and the food is excellent. The menu may change a smidge between soft launch and open, but I believe the gist will remain: pizza, plates (salads/apps/etc.), beer and wine.

In an effort to be a glutton support local business, I tried a little bit of everything. I started with the beet salad: very well executed combination of classic flavors of beets + goat cheese. (Bonus, they’re using a local cheese maker, the Goat Lady Dairy, to provide the goat’s cheese.)

They've got the beets.

They’ve got the beets.

Evan, of the Kickstarter video making fame, ordered this pork belly as an appetizer. And an appetizer it was not, but delicious it was. The white bean ragu and balsamic were hearty with a hint of sweetness.

Don't think, just eat this.

Don’t think, just eat this.

I ordered the Soppressata pizza, which our waiter recommended. The crust was thin and crispy, the basil was charred and smoky, the soppressata was sweet and the mozzarella creamy. They say the simplest foods are the hardest ones to do perfectly, but that was not a problem here. Evan’s fiancee/my friend Lauren kept saying that her pizza felt refreshing—it wasn’t a heavy, dense pie that you’d need to take a nap after. This is a pizza you could have before a night out.

Soppressata Pizza

Soppressata Pizza

Lastly, I SHARED the tiramisu with my friends. (I shared the other things too….but, I didn’t share that much cause it tasted too good.) I love tiramisu. I love the creaminess of the mascarpone next to the soaked ladyfingers. (Soaked ladyfingers just sounds disgusting when you type it.) And this one was one of the best I’d ever had. It was light and fluffy. The perfect last bite.

Tiramisu to share. Or not.

In short, I stand corrected. A pizza isn’t a pizza isn’t a pizza.

And, a sandwich isn’t a pizza, either. So, if I can only eat one food for the rest of my life, I think I’d like to change my answer.

Go check out Mission Pizza Napoletana starting tonight! 707 North Trade Street. Regular business hours are Monday through Saturday, 5-10 pm.

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Split Pea Soup: The Creamiest, Hammiest, Splitiest, Pea-iest Soup Ever

And now, a dad joke.

What’d you have for breakfast?

Pea soup.

What’d you have for lunch?

Pea soup.

What’d you have for dinner?

Pea soup.

What’d you do all night?

Pee soup.

Get it? Cause…pea….and pee….it’s a homonym.

It’s literally a dad joke because my dad told it to me when I was like 10 or something. And I’ve cherished it all these years. I don’t know what that says about me/us.

After my New Year’s Easy Eve ham, I had a leftover hambone and a lot of leftover ham. So, the natural course of action was to make a split pea soup. HASHTAG SOUPCLUB

Hambone Burnett.

Hambone Burnett.

I have to say, this is one of my favorite soups. It’s thick and creamy, but without the addition of any dairy for the anti-lactites. It’s full of vegetables and has an underlying hamminess. And while that sounds ridiculous to type, it actually is true. The hambone flavors the background of the soup with the broth and the water, and then including actual ham reinforces that flavor and is just plain delicious. Don’t skip the lemon juice at the end; it really brightens the soup up.

I can’t tell you that this soup will help your comedy at all.

After all, it is a bit of a ham.

You knew it was coming.

Oh, don’t look so surprised. We all knew I was going to wrap up with a bad joke/ham joke. #selfaware

Split Pea Soup with Ham from MarthaStewart.com

  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas, picked over and rinsed
  • Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes | I didn’t make this recipe, but I’m sure it’s delicious.
  • 2 tablespoons butter
  • 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
  • 1 to 2 tablespoons fresh lemon juice

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Pay attention here, these mo-fos will burn. Transfer to a paper-towel-lined plate.

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Ahhh.

Ahhh. Out of focus soup.

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A Christmas Tradition: Carrot Cake and Chuck Hughes (Sigh!)

It was two days before Christmas, and all through the house, not a creature was stirring, not even a…

Nope. Can’t keep that shit up.

It really was two days before Christmas and I was attempting to make my first carrot cake.

YES. I realize that Christmas was weeks ago. It’s getting a bit wibbly-wobbly, timey-wimey on the blog today.

Why must we all speak like children?

I have no idea where he picks that stuff up.

I love carrot cake. I don’t know what it is. There’s normal cake deliciousity, plus the natural sweetness of the carrots and the raisins. And don’t even get me started on a cream cheese icing.

Have you ever seen someone on TV and REALLY thought you could be friends with that person? Like REALLY? Like if you actually met them, you’d grab a burger and start talking and hanging out or whatever. (This is going somewhere, I swear.) Chef Chuck Hughes is like that for me. He’s really funny and super likable. He’s totally goofy, absolutely adorable, and bonus? He makes a lot of gorgeous dishes on his show on cooking Channel Chuck’s Day Off. Also, that show has an awesome soundtrack.

Last year, Chuck did a Christmas special called “Chuckmas” (no idea where they got the name). And he and his mom made a carrot cake that I believe they make every year. And no wonder. It’s delicious and fairly foolproof.

Fairly foolproof. But don’t worry, I’m always here to play the fool.

One of my springform pans was leaking, so I put it on a cookie sheet. And the only way to get the other pan on the same rack in the oven was to lean the other springform pan on the cookie sheet. So, basically, I wound up with one really nice, even cake and one really slanty cake that looked like a hillside.

Once they cooled, I thought I’d cut the top of the cake off like I’d seen on TV! It looks so easy! Level the cake! Nope. This went very poorly. The cake was misshapen, basically a dome, and it started to lead to some structural damage. Then I had this exchange with my dad.

Me: My cake is falling apart.

Dad: I have something for that!

He brought me a backhoe.

He brought me a backhoe.

I also kind of fucked the frosting up. I overwhipped it in an effort to get the lumps out of the cream cheese.

But my pal Chuck KNEW I was going to struggle a little bit. So he and his mom top the cake with these amazing crystallized walnuts. So, even though I wasn’t completely perfect, he had a way to cover up all my mistakes.

That’s what super talented, hunky friends are for.

Carrot Cake, ever so slightly adapted from Cooking Channel

Cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 3 cups peeled and grated carrots
  • 1 cup chopped pineapple
  • 1 cup walnuts, coarsely chopped
  • ½ cup dried cherries
  • ½ cup dried golden raisins

Frosting:

  • 2 packages cream cheese, softened
  • ½ cup butter, softened
  • 2 ½ cups confectioners sugar
  • Zest and juice of 1 orange

Maple Walnuts

  • ½ cup maple syrup
  • 1 cup toasted walnuts

For the cake: With the rack in the middle position, preheat the oven to 350 degrees. Line two 8-inch springform pans with parchment paper.

In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.

In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, pineapple, walnuts, cherries and raisins.

Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.

For the frosting: In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and continue beating until the frosting is smooth and creamy.

Spread the frosting over the top of the cakes and stack them on a platter.

For the maple walnuts: In a skillet, bring the syrup to a boil. Add the walnuts and stir continuously until the syrup has crystallized around the walnuts. Pour onto a baking sheet covered with parchment paper and let cool. Garnish the cake.

Cake!

Cake!

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Happy New Year: Predictably, rang it in with Ham

It’s 2014 now.

Time for me to write 2013 on my rent check until roughly August.

I’m fairly certain that you guys know me well enough by now that you know how I spent my New Year’s Eve: with a pork product. And I DID.

In reality, I spent the evening with my friends Alison, Cagney, and Jennie. We had a relaxed New Year’s Eve, on account of desired laziness and Alison and Cagney’s baby being under the weather. We made dinner, Cagney obsessively watched Miley Cyrus Takeover on Fuse, we got super drunk*, and I was home by 12:20.

*We did not get super drunk even a little bit. No hangover on New Year’s Day? Great start to 2014.

As for the dinner making, our motto was New Year’s Easy. COPYRIGHT ME 2013.

Our menu was as follows:

  • Oyster Cracker Snack
  • Honey-Bourbon Glazed Ham
  • Stuffing with Sausage
  • Roasted Butternut Squash
  • Chocolate Pudding with Espresso Salt

I was responsible for ham and squash. And as promised, they were so easy you could get super drunk and rage all night and still make them without cutting your fingers off.**

**We did not get super drunk at all, we flipped the channels between Jackass the movie, the aforementioned Miley Cyrus takeover, and the New Year’s Eve shows making fun of the people who stood in front of Times Square.

The ham is unbelievably simple, but has amazing flavor. Sticky sweet and deeply smoky because of the bourbon.

I’m hot, sticky sweet.

Why haven’t I put bourbon with ham before? It was a revelation. And all you have to do is baste the ham every half hour. And you have time to get, like, monumentally drunk.***

***We did not get monumentally drunk. I fell asleep for a minute on the couch at like 11:30 because I get sleepy. And this is a picture of Alison PROBABLY asleep in her dog’s bed.

New Year's Easssssy

New Year’s Easssssy

Make this ham. You don’t be disappointed. You’ll have plenty of leftovers. And even if you don’t get drunk, at least your ham did.

Honey Bourbon Glazed-Ham from PopSugar, originally adapted from Southern Living

In the original recipe, the ham is studded with whole cloves; however, speed up the recipe by adding the whole cloves into the bourbon sauce. The clove flavor will still infuse in the ham, plus upon service, your guests won’t have to pick out the buds as they eat the ham.

Ingredients

  • 1 fully cooked, bone-in ham (7-9 pounds)
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup honey
  • 1/2 cup bourbon
  • 1/3 cup Dijon mustard
  • 1/3 cup molasses
  • 1/2 teaspoon Worcestershire sauce
  • Several shakes of Tabasco sauce
  • 40 whole cloves

Preheat oven to 325°F. Remove skin from ham and trim fat to 1/4-inch thickness. If ham is not precut, make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in a 13- x 9-inch pan.

In a medium bowl, stir together all other ingredients. Spoon entire mixture over ham. Bake at 325°F on lowest oven rack for 2 hours and 30 minutes, or until ham has an internal temperature of 145°F. Baste with pan juices every 30 minutes as ham cooks. Remove ham from oven and rest it for 15-30 minutes before carving. Strain sauce and serve it in a gravy dish alongside the ham (optional).

Serves 12-15 people.

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Jam Thumbprint Cookies, or as we like to call them, “Jam Thumpers”

It’s Christmastime, which is my favorite time of the year: the time when it is socially acceptable to eat cookies for breakfast.

Now, you really could eat cookies for breakfast every day and be alright in my book. Hell, I’ll vote for you for president. But, at Christmastime, it’s encouraged. With a cup of coffee and the tree on, maybe a little Vince Guaraldi Trio on in the background, eet’s nice. (If you celebrate Hannukahtime or Noneoftheabovetime, this also applies. Just adjust for the appropriate religious or non-religious symbols.)

Our favorite cookies aren’t really Christmas cookies, but they are delicious. And I just realized I’ve been making them over 10 years, which is weird.

Sidenote. It’s strange to make realizations relative to time. I’ve been out of college for 7 years. I’ve been making these cookies for 10 years. I’ve been I’ve been driving for 13 years. I’ve been bad at driving for 13 years.

Anyways. These cookies are made of buttery shortbread, rolled in coconut with a little bit of sweet jam on top. They’re Ina Garten’s Jam Thumbprints, so named because you make a thumbprint in the cookie to put the jam inside. However, for some reason, my mom forgot the name one year and started calling them “Jam Thumpers,” which I really like better.

And what’s more breakfast-y than jam?

…bacon.

 

Well, this post is ruined.

Ina Garten’s Jam Thumbprint Cookies, slightly adapted from Barefoot Contessa Family Style and foodnetwork.com

Ingredients

  • 3 sticks unsalted butter at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water for egg wash
  • 7 ounces sweetened flaked coconut | I used a bit more, probably 10 ounces
  • Raspberry and/or apricot jam | I used raspberry and blueberry. Go with your preferences, folks.

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. If dough is still a bit crumbly, add 1-2 tablespoons of cold water so that it comes together. (I added 2.)

Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls, about the size of a golf ball. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.

SEE. I told you.

SEE. I told you.

Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Jam Thumbprints, Jam Thumpers. Potato, Pa-tah-to.

Jam Thumbprints, Jam Thumpers. Potato, Pa-tah-to.

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