thursday things – halloween 2014

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Today’s Thursday Things is dedicated to Halloween. Everyone’s favorite holiday.

Here’s what the internet has for us…

18 pictures that demonstrate how terrifying Halloween was back in the day…

These bat cupcake toppers from Oh Happy Day

5 easy ways to package Halloween candy.

Chipotle has upped the price from “free” to $3 for its costumed-up Halloween patrons

In case you don’t have a costume yet, try out one of these Frozen costumes.

This one is not necessarily Halloween-related but still kinda gross and creepy…

If you are entering Movita’s carve-off, here are 5 ways to extend the life of your jack-o-lantern.

Or, if carving isn’t your thing, try out these DIY pumpkin decorations.

Meanwhile in Halloween Recipe Land…

Candy Corn Upside-Down Cake from yours truly

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Spider Krispy Treats from Cookies & Cups

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Bloody Caramel Apples from FoodieCrush

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Warm Vanilla Cider from Some Kitchen Stories

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 Seven Layer Bar Crunch from A Periodic Table

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Graveyard Dip from The Law Student’s Wife

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Nutella Cream Filled Skeleton Snack Cakes from Gringalicious

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Monster S’mores from Say Yes

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thursday things

pusheen fall

I know that I’ve been drowning you in pumpkin, but I promise I didn’t intend for October to end up that way. If I had, I would have come up with some horrible tagline like PUMPKINTOBER or PUMPKINOCALYPSE or PUMPKINSTOCK2014… You know, something super clever. Because I’m so clever.

I promise you (especially you, Movita) that my next recipe will not have pumpkin. Not even a little bit. Not at all.

After that, though, all bets are off!

Meanwhile…

We celebrated Columbus Day here in America (Why? Nobody knows).

The deadline is fast approaching, so I hope you’ve at least come up with a plan for Movita’s pumpkin carve-off.

Taco Bell is releasing sriracha things. SRIRACHA. AT TACO BELL. Of course nobody here eats that junk anyway, right?

Bon Appetit gave us a list of essentials that actually kinda makes sense. It does not have 17 kinds of flours. In fact, it doesn’t even have any flour at all.

HuffPo gave us the low-down (or is it down-low? the 411? What are all the kids saying these days?) about all of the milks.

And Food52 is saving my tupperware from the trashcan (and thereby saving the environment). Go you, Food52! (hehe, it rhymes)

Pharrell committed crimes against humanity.

Martha Stewart still hates Gwenyth Paltrow.

Apparently edible cookie dough is a thing. (Wait, so all that cookie dough I’ve been eating WASN’T edible?)

Baked released their newest cookbook: Baked Occasions.

Serious Eats taught us how to turn our pasta into ramen.

And BuzzFeed shared the “American” section of grocery stores…

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I know I should be appalled but honestly all I can think is, “Who under the age of 90 is eating Cream of Wheat?”

It reminded me of the wonderful video of Australians trying American snacks. Spoiler alert: it went way better than the video of Americans testing Australian snacks.

And here’s your daily dose of cuteness.

thursday things – pumpkin explosion and a new lawn mower

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Happy Thursday!

We’ve been catching up on yard work at our house. The back yard had essentially turned into a jungle, which was super weird since we live in the desert. You see, we have a small grassy area in the back yard and our lawnmower broke a few months ago so we have been unable to mow it.

Well, if you ask me, the lawn mower broke like two years ago and Mr. Eats has just been constantly resuscitating it time and time again, breathing just enough life into it for “one more mow”…

I finally was able to convince him that all the time and effort he puts into fixing it every single time it breaks wasn’t worth it and it was time for a new one. He relented on that topic, but would not listen to me on the part about how whatever new lawn mower he chose was definitely not going to fit into his trunk.

I’ve heard that men are stubborn and I’m certainly glad Mr. Eats doesn’t have that problem.

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Trader Joe’s is pimping the heck out of pumpkin this year. It’s medium out of control. There’s pumpkin mochi, pumpkin cream cheese, pumpkin kringle, pumpkin Joe Joes and even pumpkin-spiced pumpkin seeds.

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It’s PUMPKINCEPTION.

Also out of control, these new speculoos cups which I could not allow myself to buy. I know where that road goes, and it is dangerous.

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Delicious, but dangerous. Oh, and next to it? A jar of cookies and cream cookie butter. Because that’s necessary.

Meanwhile in other parts of the world…

Movita has kicked off her 2014 pumpkin carve off, and I will conveniently be out of town on business during the last week of October which means if I am going to enter I better do it SOON (and my pumpkin will certainly expire long before Halloween gets here).

Imgur found the (new) angriest cat ever.

Thrillist took it upon themselves to answer the question nobody was asking, can you bake the cookie dough from cookie dough ice cream?

TheKitchn told us why chickens don’t need no man to lay eggs.

Food52 is helping us get the most out of our slow cookers.

The world now has Dominique Ansel’s cronut recipe.

Chipotle teamed up with Slow Food to do some pretty cool stuff with schools.

These firefighters saved an entire family of hamsters with the world’s cutest oxygen masks.

And this kangaroo is kicking some serious tail… (hehe, get it? KICKING TAIL? Nevermind…)

And here are some things I want to put in my face:

These Doritos migas from Serious Eats

This beautiful swedish dream cake from The Sugar Hit.

This slow cooker parmesan tomato soup from Cooking & Beer.

This glorious Sangria made with gummy bears from My Name is Yeh.

This muhammara dip from Aida Mollenkamp.

thursday things – bad luck and potato salad

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My favorite time of year is here – IT’S FALL IT’S FALL IT’S FALL! Although I don’t get to enjoy the smell of crisp fall mornings nor enjoy watching the leafs change colors, I do get a reprieve from triple digit temperatures.  I don’t think we hit 100 at all this week and I’m feeling super pumped about it.

My plan this week, guys, was to get back into the swing of things. I had a plan to make all the things, photograph those things, and then tell you all about those things. I made it 2/3 of the way through that plan. I made all the things, I photographed those things, and then I promptly lost my camera’s SD card, and therefore all the pictures of the things I had made, and then I cried a thousand tears of sadness. (Not really, but I was medium annoyed).

I had put the card in my pocket for safe-keeping and apparently was unaware that there was a black hole in my pocket that was hungry for SD cards. I retraced my steps over and over and over again looking for my poor little card but alas there was no card to be found.

Fear not, I have ordered a new SD card for the camera which, with any luck, should arrive in time for this weekend and for new cooking adventures. Which MEANS, there is a chance I can get back on the blog-wagon by next week.

*Fingers-crossed**Knock on wood**Whatever-else-you-do-to-create-good-luck*

So, instead of all the pumpkin things I made last weekend, you get this. Which is a potato salad that I made for a BBQ at my father in law’s house. I snapped a quick picture on my iPhone before we left the house so I decided I would share it with you because something is better than nothing, right? :)

potato salad

 

easy potato salad

Ingredients

  • 2 pounds redskin potatoes, diced into 1/2-inch cubes
  • Chicken stock (or vegetable stock, or water); enough to cover the potatoes by at least 1 inch
  • 1 Tablespoon of salt
  • 1 large shallot, finely minced
  • 3 stalks celery, finely diced
  • 4 slices bacon, finely diced
  • 3 Tablespoons (ish) fresh-snipped chives, reserve some for decoration
  • 1/3 cup mayonnaise
  • 1 to 2 Tablespoon sour cream
  • 1 to 2 teaspoons yellow or stone ground mustard
  • 1/2 to 1 teaspoon smoked paprika*
  • 1 teaspoon garlic powder
  • Salt & Pepper, to taste

Instructions

    Prepare the potatoes:
  1. Dice potatoes and put into a large pot. Cover with water or stock by 1-inch and add tablespoon of salt.
  2. Bring pot of potatoes to a boil over high heat and cook until potatoes are slightly tender but still firm. (You should be able to easily pierce them with a fork but you don't want them to fall apart when you do so).
  3. Strain potatoes and set aside to cool slightly. Taste one piece of potato so that you know how much salt you will need to add to the dressing.
  4. Make the dressing:
  5. In a large bowl mix mayo, sour cream, mustard, paprika, garlic powder, and a generous helping of salt and pepper. A dash of hot sauce or chipotle is good here too, if you're into that sort of thing. It's not against the rules to try a taste of the dressing before you toss the potatoes in to make sure that the flavor is balanced. Keep in mind you want it to taste a bit "strong" plain since the potatoes will absorb and mute the flavor a bit.
  6. Combine:
  7. Throw the potatoes into the bowl with the dressing and toss to combine. Add the shallot, celery, bacon, and chives and continue tossing to combine. If necessary, add another tablespoon or two of mayo or sour cream.*
  8. Once your salad is tossed to your liking, place in the fridge uncovered until chilled (to avoid that pesky condensation). Once chilled, cover tightly with plastic wrap until ready to serve. Potato can be made (and is usually better made) one day ahead.
  9. Sprinkle with extra chives and paprika just before serving to make it look pretty.

Notes

*I like my potato salad to have a bit more "kick" so I tend to be a little heavy-handed with my spices. If you're afraid of smoked paprika, start with the smaller 1 teaspoon amount. If not, go for the larger amount.

*I tend to like my potato salad to be very lightly-dressed, others prefer theirs to be loaded with mayo. If you prefer the latter, feel free to add more mayo and/or sour cream to your dressing, you'll get no judgment from me!

http://wee-eats.com/2014/10/02/thursday-things-bad-luck-and-potato-salad/

thursday things and a real ice cream sandwich

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I know I’ve been really busy lately and have neglected the “food” section of this food blog. Shame on me. Don’t worry, I will get cooking again soon. I promise. Just once we finish unpacking from that trip we took last week… :)

I mean, I HAVE BEEN MAKING STUFF. Honest! I even made A Periodic Table’s tsoureki last weekend – see? Learn from my mistake – Don’t mash the ends of the braid together until you’re ABSOLUTELY 100% SURE THAT YOU’RE NOT MAKING A ROUND LOAF.

It is also helpful to make sure that you roll out your ropes to a length that you know will fit on your sheet pan, so that you don’t have to turn your regular loaf into a round loaf because it’s too big for your sheet pan… Not that I learned that from experience or anything…

Though it’s not as beautiful as hers, I’m sure it tasted every bit as good. And it definitely made some killer french toast. I mean, it tasted really good, not that it went on a murder spree or anything.

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In other super extremely important food news – TRADER JOE’S HAS PUMPKIN KRINGLE!!! So RUN DON’T WALK (or – even better – drive (safely)!) to your nearest Trader Joe’s and GET IT BEFORE IT’S ALL GONE BECAUSE IT’S FLIPPIN’ DELICIOUS! So much so that I even had to use ALL CAPS to express my excitement. Just do it.

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Apparently maple water is a thing and now I’m super intrigued and need to find it.

And so is Kale Soda, which I fully intend to locate at our local hippie grocer.

Oreo released their Pumpkin Spice flavor yesterday and for the first time ever my usual grocer actually had the new Oreos on release day! Clearly it was a sign that I had to buy them, even though I was fairly confident that they would probably taste like perfume. You know, for science.

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And, the verdict? Surprisingly not terrible. Although the cookies definitely smell like a pumpkin-scented candle they do not taste like potpourri. They actually taste kinda… good. They have a decent amount of pumpkin-spice flavor that really pairs well with the vanilla cookies. I think the cookies actually mute the flavor of the filling ever so slightly to prevent it from being overwhelming. I was pleasantly surprised.

In case you, like me, end up in various random debates about things like the difference between apple juice and cider, turns out there really isn’t one (depending on where you come from). So just agree to disagree and move on with your lives, OK? It’s better for everyone. :)

This New Mexico dairy farm became my hero when it fired all of its workers when it found out they were abusing its animals.

Krispy Kreme has Ghostbusters donuts for the month of October because, well, Ghostbusters is awesome.

If you’re a fan of Arrested Development, you’ll probably love a few of these Lucille Bluth quotes

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And now, since you’ve been so patient with me… a (kind of) recipe.

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There is one huge issue I have with these alleged “ice cream sandwiches” – mainly that they aren’t actually sandwiches. They are cookies with ice cream in between them.

If you made a roast beef sandwich with cookies on the outside I am certain that people would tell you that it was NOT a sandwich, yet somehow if you put ice cream in between the cookies it’s totally OK.

This, on the other hand, is a real ice cream sandwich. Using a sweet “bread” (well, cake baked into a bread shape, which is way more sandwich-y than a cookie). Although, I suspect that a sweet brioche or challah would do just fine in this application.

thursday things and a real ice cream sandwich

Ingredients

  • 1 loaf loaf cake or quick bread, even challah or brioche would work!
  • 1 to 2 pints ice cream (depending on how much you want to spread as filling), softened

Instructions

  1. Slice pound cake into desired number of slices (thinner slices = more sandwiches!)
  2. Spread softened ice cream onto one slice of your loaf and top with other slice. Quickly wrap in plastic wrap and place in freezer.

Notes

I used my condensed milk pound cake and cherries and cream biscuits recipes but any loaf cake/bread and ice cream should work (even store bought)

http://wee-eats.com/2014/09/25/thursday-things-and-a-real-ice-cream-sandwich/

Oh, and here is a video of a helper puppy because my bestie sent it to me and it’s amazing. Enjoy!