All posts tagged Recipe
When I write for the New Times Chow Bella as the Thrifty Maker I like to write about all things that have value and saves some bucks. Right now grapes are in season. Most supermarkets carry them year-round, but peak growing season in North America is July to December. The thinking was to buy grapes while they are in season and the least expensive before the cold blustery days of the desert winter arrives.
So the search was on for a unique recipe to cook grapes as an alternative to popping them in the mouth raw.
The recipe for grape pie was made in honor of the Chow Bella Pie Social happening this weekend. It tasted fine but was really like a jam inside pie crust, very sweet and a little runny. The staff at Chow Bella all felt it should have been made with a peanut butter pie crust and served like a PB and J. Next time. Well there may not be a next time since this wasn’t exactly a hit but hey — sharing failures is good, too.
If you would like the recipe jump on over to the Phoenix New Times Chow Bella: Grape Pie
It is fall and that means rich, earthy root vegetables are in season. Run straight out and buy some. This means carrots and potatoes yes but also beets, turnips, parsnips, squash and rutabagas. This is a favorite root veggie dish that is not quite so scary in the exotic root vegetable category.
To grab my Thrifty Cook recipe jump on over to Phoenix New Times Chow Bella:Â Root Vegetable Medley
Since Halloween is fast approaching, why not use this opportunity to can up some ghost chilis. Those chili peppers are touted as the hottest in the world and can be ordered online but they can be pricey so to read about my method to make freezer canned ghost chili jelly on a budget, cheating never hurt anyone. Jump on over to Phoenix New Times Chow Bella: Ghost Chili Jelly
It’s time to start thinking about what to serve the trick-or-treaters in your house before they head out to fill their bags with the sugar. This recipe allows everyone to get involved and will tempt the taste buds of the junior set right along with the more senior members of the house.
For the recipe jump on over to the Phoenix New Times Chow Bella:Â Â Jack O’Lantern Cheeseburger Pie
I love cupcakes – but really who doesn’t? I had a special day with my daughter and we worked on Halloween cupcakes together. I tried to snap pictures before they were quickly gobbled up. All were made using Butter crème icing and a Standard White Cake. These are some of the outcome.
Bad Kitty
This cupcake was made by cutting the cat out of black fondant on the Cricut Cake using the Happy Hauntings Cartridge. Around the cat I scattered candy bones. It is frosted in white butter creme icing.
Mummy
This cupcake, The Mummy, is made by using a flat 406 frosting tip with white butter creme icing in a bag, piped on over top of gummy eye balls.
Orange Hairy Cyclops
This cyclops cupcake is made by frosting it first in white butter creme icing. Next adding on a gummy eye ball. Finally dyeing shredded coconut orange and adding it on top of the frosting.
Creepy Creature
This creepy cupcake is made by frosting it first in white butter creme icing. Next, I added sour patch strings for the hair, black licorice for the eyes, white frosting for the whites of the eyes and a gummy candy mouth.
Witches Brew
This cupcake was made by cutting the witches cauldron out of black fondant on the Cricut Cake using the Happy Hauntings Cartridge. At the opening of the cauldron, I inserted green sour patch candies . It is frosted in white butter creme icing.
Toxic Octopus
This cupcake is frosted in white butter creme icing. Next I added eight, blue sour patch candy strings for tentacles. On top of the eight legs I plopped a full sized marshmallow that I decorated with gummy candy and black licorice.
Cute Pumpkin
This cupcake is first frosted in white butter creme icing. Next, I dyed shredded coconut bright orange and adding it on top of the frosting. Finally I added in a green sour patch candy string as the pumpkin stem.
