BOO!!!!

Thank you Marilyn Manson, Danny Elfman, and Tim Burton for getting us in the mood as we embark on All Hallows' Eve weekend. 

As Halloween approaches, I suspect the usual classics will show up on the tube - The Exorcist, The Shining, Psycho, Halloween, Scream, Nightmare on Elm Street, SAW XIV (Blake, what am I missing?) - I have seen none of these.  Why? Z frightens easily - It's a fact of life. As my comrades from last weekend's trip to Knott's Scary Farm can attest, I jumped, shrieked, and cowered at every two-bit "monster" that went by - and I was genuinely scared. And as if there was a homing device over my head indicating "she is the weak one" the ghouls, ghosts, and goblins continued to single me out throughout the night.  It was good eve however topped off with a funnel cake so this weakling went home happy.

 In fact the scariest Halloween special I have seen is the 1990 "Growing Pains" yearly Halloween episode  - and in case you need me to jog your memory, see below:



At some point in this episode, the Seaver's eyes turn yellow and they waive their arms and make scary voices.  Yes, friends this award winning acting and high-end special effects  HAUNTED me for years.  Reed, my brother, still laughs at me for this and continued to scare me by waving his arms saying "woooooo" for years - maybe until I was about 27.  So Z doesn't do scary - that said I have seen Beetlejuice and The Blair Witch Project - you can stop clapping now.

So Halloween eats means all things pumpkin and candy.  I love candy.  At approximately 4:45 each day, I go to my fabulous co-worker's office which is basically a mini Willy Wonka's Chocolate Factory for perhaps a mini Kit Kat, M&Ms, or Sour Patch Kids.... so needed by that hour.  My favorite candy - chocolate and toffee, like a SKOR, but I don't discriminate - from Butterfinger, to Starburst, to Tootsie Rolls, to those cheap sugary bubble gum balls in the pink wrappers... all good.

This week, we are picking up on the other Halloween food - pumpkin.  I present a simple easy banana bread adapted for Halloween - Banana Jack O'Lantern Bread.

Banana bread is awesome because it is very easy to make and can be dressed up in so many ways.  The below recipe is Emeril Lagasse's go-to Banana bread and virtually impossible to screw-up.  To dress this up for Halloween, I added a couple generous tablespoons of Trader Joe's Pumpkin Butter.

You can add anything to this recipe - chocolate chips, raisins, nuts, oats - and you get a different spin on a great bread.  And for some extra pumpkin flavor, I mixed a few big tablespoons of Pumpkin Butter from last week's left over cream cheese frosting and it is SO GOOD on top of the bread (and now it's dessert or breakfast).

And here it is: Banana Jack O'Lantern Bread

Here is what you need
-1/2 cup solid vegetable shortening or 1 stick butter (doesn't have to be totally softened, but let it sit out for about 20 minutes)
-1 cup sugar
-2 eggs
-2 ripe bananas (great use of mushy bananas!)
-3 or 4 big spoons of Trader Joe's pumpkin butter (which isn't actually butter - it's just a pumpkin-flavored spread)
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 1/4 cups flour
-1/4 teaspoon cinnamon

Here is what you do: Preheat the oven to 350 degrees.

Oil and flour a 9x5x3-inch loaf pan.

Using an electric mixer, cream the shortening or butter and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and pumpkin butter and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky. Pour the dough into the prepared pan and bake about 50 minutes to an hour or until the center is brown and set. Poke the bread with a toothpick and if it comes out clean, it's ready!

And now for a few Halloween tunes to get us ready for the weekend - I bring you the below eclectic mix for your spooky listening pleasure composed of Indie Rock, Rock, Urban, Metal, Classic Rock, Kids fun, Theater... Enjoy.

Some candy, Pumpkin banana bread, a few spooky songs, and my I Love Lucy costume (complete with red wig, red lipstick, and fake lashes) and I am ready for Halloween.  Have fun kids and if you bump into me out trick or treating, throw me a SKOR if you have one and you can have my pick of the litter. 

And I leave you with my favorite creepy and kooky TV family (other than the Seavers). 

Hugs and Kisses and Happy Halloween!

Rockin' out in Red Velvet....

The Ranting Foodie says: “What is the big deal about designer cupcakes? They are over-priced, over-sized, and the line at Sprinkles feels like the DMV. I will swing by Ralph's for a dozen funfettis for 5 bucks. Thanks.”

The ‘Semi-Homemade Sandra Lee’ Foodie says: “I love designer cupcakes! They are sweet and pretty and look wonderful with my pink roses tablescape.  Who needs to toil away in the kitchen when you can order a dozen ready-made from Sprinkles, and then add your personal homemade touch by placing a Sweethearts candy right on top!”

The Rockin’ Foodie says: “Cupcakes are great. Everyone loves them and they are versatile for occasions large and small - picnics, weddings, birthdays.... Sprinkles cupcakes are, of course, good – but cupcakes are fun and easy to make at home.  Let's do it!"

What kind of cupcakes are we making Rockin' Foodie? 

Answer: Sweet, but edgy cupcakes - Hence ... RED VELVET.

Of course, Red Velvet contains the normal cake ingredients - sugar, eggs, flour, vanilla extract, etc.  However, it also contains surprise acidic, sour, & bitter elements of vinegar, buttermilk, & unsweetened cocoa powder - all mixed with a healthy dose of red food coloring. 

The result - a bright red cake that is 1/2 sweet & 1/2 RAAR!!!.

And speaking of 1/2 sweet and 1/2 RAAR - enter Zooey Deschanel (of the indie folk rock duo "She and Him") and Empress of Rock, Ella G'Sell.

Zooey Deschanel – I love her frilly dresses, long flowing hair, and lilting voice (think - the movie, "Elf"), but she is known to be deadpan in her delivery (think - the movie, "500 Days of Summer").  Zooey isn’t as frilly as Taylor Swift, but she isn’t a tough-as-nails rocker chick either – she is a red velvet cupcake – a bit unsweetened at times, but topped with frosting.

Check out Zooey and the very talented, M. Ward (the other half of "She and Him") performing "Thieves" from She and Him's second album "Volume Two" (released March 23, 2010 by Merge Records).

 And below is the official video for "In the Sun" (also off "Volume Two").  I love the dancing because it's fun and nothing fancy... just a little hula-hooping... Zooey shows her sarcastic, but girly side... Enjoy.


                                                                                                                                                               

Ms. Deschanel (or perhaps Mrs. Gibbard) is actually a vegan, but she loves desserts. Zooey certainly gave the culinary all-stars of "Top Chef Masters" a real challenge when she asked for vegan desserts (no eggs, no dairy, no gluten...).

At the LA Times Celebration of Food and Wine this past Summer, Zooey told the audience that she loved desserts from Babycakes NYC - a vegan bakery, originally located in NYC, but now now has locations in downtown LA and Hollywood.  So to get a vegan red velvet cupcake, visit the Babycakes Bakery. Or if you want to rock some red velvet vegan cupcakes at home click here.

And now on to the Empress of Rock, Ella G'Sell , a singer-songwriter from Los Angeles who's musical style runs the gamut from rock, soul, dance, pop, & folk.  Ella's style is feminine & coquettish, but also energetic and edgy - she is the ultimate in red velvet flavor.  With her thigh-high black leather boots, one shoulder dress, & sparkly jewelery, she rocks out, but at the same time maintains a sweet and sunny disposition both on & off stage. One day Ella is singing at garden parties for humanitarian functions in pink ruffles, & the next day is donned up as the Empress of Rock performing at a Hollywood venue showcasing her deep & soulful style.  

Check out Ella below performing "Dance with Me" off her upcoming EP (slated for 2011 which will feature a mix of styles - think Cher, Madonna, and Garbage all rolled into one).  Her last LP "Just That Beautiful" was released in 2008.  I love this song because it is socially conscience and brings the audience to their feet.





And below - Ella displays her vocal range in performing "Blue Colored Rainfall".  Like the surprise elements in our red velvet cupcakes, you would never guess from her cheery speaking voice that this gal can produce this powerful sound. Enjoy!

Ella's fans also know that she LOVES cupcakes, and her bakery of choice is Maile's Fine Pastries located in Eagle Rock which features made-to-order gourmet cakes, pastries, and even vegan cupcakes.   And in true rocker fashion, Ella's fav cupcake flavor- Baileys Irish Cream, sweet with a shot of liquor!

And now on to our cupcakes!

Rockin' Red Velvet Cupcakes with Cream Cheese Frosting (Makes about 18 cupcakes)

Here is what you need:

• 2 1/2 cups all-purpose flour (cake flour will yield a more fluffy texture, but regular flour works too!)

• 1 1/2 cups sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 - 2 tablespoons cocoa powder (use 2 if you desire a less sweet and more cocoa flavor) 

• 1 cup vegetable or canola oil

• 1 cup buttermilk, room temperature

• 2 large eggs, room temperature

• 1 - 2 tablespoons red food coloring (I used 1 heaping tablespoon and, as you can see seen to the left, the batter looked as red as ketchup!.)

• 1 teaspoon white distilled vinegar

• 2 teaspoons vanilla extract

For the Cream Cheese Frosting: (This makes a sizeable amount of frosting - I plan to use my leftovers for banana pumpkin bread)

• 8 oz package cream cheese, softened
• 1 stick butter, softened (let it out sit out for an hour or so or pop it into the microwave for 10 seconds)
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar (powdered sugar)
• Garnish ideas: fresh raspberries, strawberries, or sprinkles

Here is what you do:

Preheat the oven to 350 degrees F. Line muffin pans with cupcake liners.

In a medium mixing bowl, stir together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the dry ingredients to the wet and mix until smooth and combined.  Be careful not to over mix the ingredients because this may yield a denser cake than desired... I know this from prior experience.

Fill each cupcake liner about 2/3 full. Bake in the oven for about 20 to 22 minutes, turning the pan once, half way through. Poke the cupcakes with a toothpick and if it comes out clean, they are done!. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting (which is soooooo yummy):

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the powered sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

And now frost and decorate to your hearts content!  And because of their super red color, these are great devilish Halloween cupcakes.

Wishing you all a sweet, but RAAR day!

Hugs and Kisses.

Autumn in LA... Nat "King" Cole, The Kinks, Sergio Mendes & more!

I almost died of heat stroke last Monday. No joke – Walking 5 minutes outdoors during lunch precipitated a bunch of “are you okays” from my co-workers upon retuning to the office.

Fast forward a week from the hottest day in LA history... It’s rainy, low 60s, overcast, girls are wearing boots... Autumn in LA has arrived.

To commemorate the coming of ye ol' harvest, let's cook, listen to great tunes, and then go watch "It's a Great Pumpkin Charlie Brown." Who's with me?!?!

Autumn means wonderful things are in season – Apples, pears, pumpkins, sweet potatoes, squash... Autumn also brings wonderfully inspired songs - a bit slow and pensive, yet hopeful and comforting.

Unlike Summer which makes a lot of us want to be outdoors , Autumn makes a lot of us want to spend a cozy day at home filling the house up with fragrant smells of cinnamon, nutmeg, and hot apple cider while listening to comforting and warm tunes.

As such, I bring you my ultimate comfort food Autumn dish - Butternut Squash Mac & Cheese paired with my picks for the best of Autumn listening. I made this on a perfect Autumn day while listening to my Autumn playlist. It was soothing to stir up butternut squash and creamy cheese, listen to the rain beat on the windows, and hear Nat "King" Cole's voice fill my kitchen. 

On to the Music.  I scoured the net and my iTunes to come up with my ultimate 2 hour Autumn playlist, but paired it down to six for you my friends (but if you are interested in more, let me know).

Here it is!

Autumn Leaves - A 1940s classic. For me, Autumn is a reflective season that conjures up memories of past loves and romantic Fall outings - hay rides, apple picking, baking pies, pumpkin patch visits. I wonder who Nat King Cole was thinking of...

California Dreamin' - Quintessential CA Autumn song (and my former Fall ringback!). I already love LA, and this song gives me another reason to keep that love alive, despite the traffic on the 405 because of all of the idiots who can't drive in the rain (oh wait, I may be one of them). Thank you Mamas and the Papas for this gem (no matter what you did/do in your personal lives).

Autumn Almanac - I freaking love The Kinks! What a happy song! Let's gather on a Friday and have buttered currant buns and then roast beef on Sunday... La la la la la la la la. Yay British rock!

Autumn - I will admit that I have never been a huge Paolo Nutini fan, but this song is converting me... The simplicity of Paolo's big voice solely accompanied by piano is lovely.  I am getting there with you Paolo...

Cinnamon and Clove - This playlist needs a little spice!  Enter Sergio Mendes & Brasil '66.  "A cup of sweetness, a pinch of sadness, a touch of Cinnamon and Clove" is the makings of many a Fall recipe.  A sassy, saucy, spicy, yet certainly Autumnesque tune - makes me want to make apple pie... This song should be on "Dancing with the Stars" if it hasn't yet.

Leave the Light On - My favorite comforting song by a female recording artist.  I want my dad to tuck me in to bed right now.  This song inspired this posting and this recipe because Mac & Cheese is warm and soothing and Priscilla Ahn's voice is just the same.

On to the Butternut Squash Mac and Cheese.  If you aren’t familiar with butternut squash, it’s a an orange phallic looking vegetable.  The first time I bought one, I had no idea how to peel and cut it. I ended up hacking off the skin with big knife – it wasn't exactly elegant, but it did the job. Here is a good instructional how-to video on peeling and cutting up butternut squash.




Butternut Squash Mac & Cheese (serves 6-8 so half or quarter this recipe for 2-3).

Here is what you need

- 1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups). If you don’t feel like going through the hassle of cutting and peeling a butternut squash yourself, you can buy it already peeled, cut, and cubed at the grocery store. You can also use frozen butternut squash – they come in 12 oz sq. packages.
- 1 cup low-sodium canned chicken stock
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- pinch of cayenne pepper
- 1 teaspoon dry or ground mustard
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 14 oz to 16 oz elbow macaroni – I like wheat macaroni because its nuttier and healthier.
- About 1 cup grated extra-sharp cheddar cheese
- cup grated Monterrey Jack cheese
- 4 tablespoons grated Parmesan cheese (for the topping)
- 1/2 cup part-skim ricotta cheese
- Any other cheese you feel like adding – I threw in some Gouda (why not!)
- 2 tablespoons breadcrumbs (I like wheat Panko breadcrumbs)
- 1 tablespoon olive oil (note no butter is used in this recipe so its less bad for you than traditional mac and cheese)
- Cooking spray

Here is what you do:

Preheat oven to 375 degrees. Lightly coat a 9-inch square or round baking dish with cooking spray. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in all cheeses (except for the Parmesan which is for the topping), nutmeg, cayenne, ground mustard, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of salted water to a boil. Add the macaroni; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to your baking dish.  Then pour the cheesey squah mixture on top and stir it into to fully coat the macaroni.

In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil; sprinkle evenly over noodle mixture.

Bake about 20 minutes or until cheese begins to bubble on the sides, and then broil for about 3 minutes to crisp up the topping.

And for dessert - 20 Ingredient Apple Pie.  I heard this on Splendid Table on NPR and thought it sounded awesome... I may give it a test run on Thanksgiving.

Hope you all enjoy this special season friends.  Hugs and Kisses.