Sugar cookies , anyone? Gift mixes with sprinkles and one cookie cutter! Available today through December 3rd… contact the Kitchen via email at fromginaskitchen@gmail.com for details and to order! All orders must be placed by December 3, and will be ready for pick up December 6th. Cost per kit is $6.
Mix as packaged makes 2-2 1/2 dozen cookies, depending on size of cookie cutter (shape and design subject to availability) .
Happy Pre-Thanksgiving Day, Foodie Friends!
I’m sure you are having the same kind of week I’ve had… a short work week that ends in pie and shopping (haha) BUT still SO. Much. To. Do.!
I’ve got pies ready for my family. I’ve got the turkey brining, bread is prepped for homemade stuffing, and my to-do list is on the counter for tomorrow. I’m ready to run in a Turkey Trot at 8:30am tomorrow, too! Starting the day with a calorie deficit is a plus in my book!
In the kitchen I’ve also been prepping some goodies for Small Business Saturday at Manassas Olive Oil Company I hope to see you there! The shop is open 10am-6pm, and I’ll be there from 11am-2pm. Samples, new treats , and old favorites infused with the best olive oils in town.
But back to today, and more importantly, tomorrow! I have a fun little “edible cornucopia” craft for your kiddos to assemble while you are busy with the main meal prep. Oh, and if you watched the FB live we did last week, you also saw what wines Ann Marie came up with to pair with your Thanksgiving desserts.
To make this edible cornucopia, start with a waffle cone (I got mine at Target) .
Other items you can use : frosting and sprinkles , candy (m&ms, candy corn, chocolate chips, white chocolate chips) pretzels, popcorn, caramel corn, or any snack foods you like that will fit into the mix!
I frosted the outer edge of the cone with frosting, then dipped the cone in sprinkles. After I did that, I stuffed the cone full of my favorites, and plated it with more candies for decoration.
For even more of a dessert , bake one tablespoon of cake batter in the bottom of your cone for a surprise treat. I’d recommend using a Wilton ice cream cone cupcake holder for that though!
That should give the kiddos a great activity around your kitchen table!
Cheers to you, your family, and all the memories you’ll make tomorrow, and all throughout the holiday season!
Happy Thanksgiving, from my kitchen to yours!
Gina
It’s Friday, foodie friends! Welcome to another little blog post, around the kitchen table!
Today I’m sharing a recipe from my friend Emily over at Manassas Olive Oil Company. MOOC, located at 9406 Grant Avenue in historic Old Town Manassas has welcomed me in with several pop up shop opportunities , including last month’s Halloween themed cookie decorating and “crispy rice treat” demo.
If you missed last month’s demo, no worries. I’m having one next week, and the theme is “turkey”, as in cupcakes decorated in a turkey theme! Click here to find out more! $5 per kid, more details and to express interest on the FB page!
Now to the “flashback Friday” recipe !
Crispy Rice Treats
recipe courtesy of Manassas Olive Oil Company
3 Tbsp. MOOC Butter infused olive oil
1 Tsp. vanilla extract
1 (10 ounce) bag of marshmallows (mini or large)
6 cups crispy rice cereal
Coat a 9×13 baking dish with olive oil spray. In large pan or electric skillet, combine marshmallows and oil until melted. Remove from heat. Add vanilla. Using rubber spatula, fold in cereal. Stir until coated. Pour into oiled pan. Press down evenly with spatula. Cool. Cut into squares, or use your favorite cookie cutters and sprinkles for fun holiday shapes!
You can also use any of their flavored oils to infuse a different , fresh flavor to your treats. Lemon, Blood Orange and Lime are my favorites.
Coming up next week, I’ll switch to Thanksgiving and turkey themed cupcakes!
I hope to see you and your littles on Wednesday the 20th. Have questions about baking with olive oil? Email me or visit the Kitchen online.
Make it a sweet Friday!
Gina
Today marks the 244th birthday of the United States Marine Corps. Did you know each year on this day you should send a birthday sentiment to any Marine you know? Cards, emails, texts, FB posts… you’ll see birthday wishes all around. Even in the form of edible image cupcakes. Surprise birthday ambush from a friend to her fiance! I love being a part of special occasions, no matter how big or small. And when you turn 244, I’d say that’s HUGE!
Thank you to all who served, and to all who continue to serve.
For more on the history of the USMC, click here.
For more information on edible image logos for cupcakes, cookies, or cakes, contact us. The Kitchen has done many themed desserts using “sugar logos” or edible images. We send your image/logo out to a professional cake supply shop and it’s custom printed on a sugar sheet. What does all that mean for you? It means your party them will carry through all the way to your desserts! Paper products, party invite, company logo, monogram, the list goes on and on. Want to celebrate the grad, bride, mom-to-be, or anniversary couple? We can even put your favorite photo on a dessert! Looking forward to working with you to make your next event a little sweeter, a little more personal, and a lot less stressful!
Happy Monday, Foodie Friends!
If you caught the latest installment of the “Curly Girls” this morning (I know, it’s a day early!) you saw us in our themed helmets recapping one foodie related highlight of AnnMarie’s trip to South Africa. I paired her french press coffee (spiked with Amarula ) with a perfect fall brunch casserole. Formal name ” Pumpkin French Toast Casserole”. Those at the brunch party today just called it “DELICIOUS”, “AMAZING” and “MORE, PLEASE ”
Pumpkin French Toast Casserole
I didn’t get the chance to snap a picture of it, as we were so excited to dig in while it was warm. You can see it in our Facebook video though!
My recipe was a take on one I found on Food Network, and it did not disappoint! I hope you enjoy it as much as we did today.
One and one half 15 ounce cans pumpkin puree
One 14 ounce can sweetened condensed milk
One tsp. pumpkin pie spice
1 cup almond milk
I tsp. vanilla extract
4 eggs
one loaf brioche bread, sliced (I used two small chocolate marble loaves from Walmart!)
Two 8 ounce packages cream cheese, at room temp.
I cup powdered sugar
1 cup chopped pecans
1/2 cup brown sugar
4 tablespoons softened butter
Preheat oven to 350 degrees. lightly butter or spray a 12×8 baking pan
Combine pumpkin, condensed milk, almond milk, pumpkin pie spices, and eggs in large bowl and whisk until combined. Dip read slices one by one (covering both sides of bread) and transfer to baking pan. Repeat process until bottom is covered.
With hand mixer in small bowl, mix vanilla, cream cheese and powdered sugar until smooth and creamy (no lumps). Spread the mixture on top of the bread layer, spreading all the way to cover ends. Soak remaining bread slices in custard, layer on top of cream cheese mixture. (I poured the remaining custard over the whole thing after I finished layering. )
Combine softened butter, pecans, and brown sugar in small bowl. Top casserole with pecan mixture. I put my casserole in the fridge for about 90 mins, and baked before guests arrived.
Bake uncovered for 40-45 mins until top is golden.
Cheers to Monday brunch!
Gina
Happy Sunday, Foodie Friends!
This post is a few days overdue. I’ve had several friends ask me about this recipe, as AnnMarie and I shared it on our latest installment of the “Curly Girls”! If you haven’t watched us this past Tuesday, click here .
Now that you’ve caught up, here’s the recipe and wine pairings we shared.
Curried Chicken Salad (adapted from the cookbook “A Cooking Safari with Mickey” by Pam Brandon and the Disney Chefs)
This recipe is featured in Disney’s Animal Kingdom at Wild Africa Trek. Try this easy version, when you can’t make it to the “Happiest Place on Earth”!
1 1/2 pounds cooked, cubed chicken (I used Purdue Oven Carvers)
1 tsp. salt
1/2 cup mayonnaise
1/3 cup Greek Yogurt (can simply use all Greek yogurt if you prefer)
1/4 cup chopped red onion
1 tbsp. lime juice
4 tsp. curry powder
1 tsp. honey
1/2 tsp. ginger
1/4 tsp. black pepper
3/4 cup sliced red grapes
1/2 cup diced mango (I used pre-cut mango from my grocery store produce aisle )
Combine mayo, yogurt , onion, lime juice, curry powder, honey, ginger, pepper, and salt in large bowl and combine. Stir in chicken, and mix until blended. Fold in mango and grapes. Serve with a side salad, naan bread, or your favorite crackers or roll.
Wine notes:
Big Game Reserve, Cape Leopard 2016 Cabernet Sauvignon
Kanonkop Estate Wine 2016 Pinotage
Cheers to a delicious lunch, light dinner, or midnight snack!
Hello Foodie Friends! AnnMarie and I had a great time today on “location” . If you watched live, you saw our antics sideways because neither of us realized it would post in the opposite orientation. If you sat through the entire clip we applaud and clink our glasses to you!
Today we paired two canned wines (YES, I said CANNED) with a simple light lunch/easy appetizer of Roasted Turkey and Cheddar wraps (or pinwheels, depending on how you slice them) Our platter had both, and we added fresh fruit, figs, olives and mini-pickles to round out the spread. Here’s the recipe , along with the wine pairings. We shopped at Wegmans, Trader Joe’s and our local farm market for everything! Let us know if you try this, or most importantly, if we have sold you on wine in a can!
Turkey Cheddar Wraps
4 ounces cream cheese spread (from 8 oz container)
*Homemade spice mixture (see below) OR – try the Trader Joe’s “Everything but the Bagel ” seasoning . Both are delicious!
4 (8 inch) flour tortillas ( I used a combo of white and whole wheat)
1 pound roasted turkey (I used Boar’s Head from the deli)
8 slices mild or sharp cheddar cheese
*Spice mixture : in small mason jar , combine 2 tablespoons each of dill, parsley, onion powder, and garlic salt. Shake until thoroughly combined. Sprinkle roughly 1 tsp. on each tortilla, after you spread the cream cheese. You’ll have enough left over to store for another batch later. Try it in sour cream as a spread or dip!
To assemble:
Spread thin layer of cream cheese on each tortilla, sprinkle with your choice of seasoning (see above).
Top with the two slices of cheddar cheese and 4-5 slices of roasted turkey
Roll tortillas and wrap in plastic wrap. Store in fridge 2-3 hours or overnight.
When ready to serve, remove plastic wrap and slice off ends, cut in half (for a wrap served sandwich style) or, slice off ends and cut on the diagonal into 4 pieces for appetizer style pinwheels.
AnnMarie’s wine picks:
Day Owl California Rose
Crafters Union Rose
(both found at our local Wegmans)
Cheers to Tuesday, picnics, and fine wine in a can !
Gina
It’s “Thirsty Thursday” in the kitchen and I’m sharing that DELICIOUS white sangria that AnnMarie made last week on our FB Live. Missed it?
Watch here: “AnnMarie and Gina talk Sangria“
What makes this “extra credit”? The addition of your favorite fruit and a little light rum! And with school about to start (or maybe it already started for you/your kids!) it’s a nice way to toast the start of the fall fun!
AnnMarie’s “Extra Credit” Sangria
1 chilled bottle of dry white wine
1/4 cup light rum
3 cups seltzer (or sprite/7 UP)
sliced fruit (we used fruit in season- peaches, cherries and nectarines)
Simple syrup or your favorite sweetener (to taste).
In a pitcher, combine all ingredients except seltzer or Sprite/7 UP. Cover and chill four hours or overnight. Pour in seltzer or Sprite/7 Up right before serving.
For more food and custom dessert ideas, contact the Kitchen !
Cheers!
Gina
If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.
Remember, make it your own! Bon Appetit!
Ingredients:
How to make it:
The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!
Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”
Follow Gina on FB www.facebook.com/fromginaskitchen
Follow AnnMarie on FB www.facebook.com/AnnMarie’s VIP Wine Cellar
Custom Cakes- Pricing and Slicing!
I’m updating this post from June 2019, with additional information I’ve found that will help you better understand (and order) your next custom cake.
Happy Hump Day, Foodie Friends! This post is originally from June, 2019.
Update! November 11, 2019 I originally posted this in the summer, amidst the craziness of farmers markets, custom orders, and summer fun. It’s November now, and I’d like to revisit the two articles I shared regarding the delicate subjects of custom cake prices and cake serving slices. With the holidays fast approaching, I felt it was perfect timing!
I love helping you celebrate around YOUR kitchen tables, and want nothing more than to take the stress out of entertaining and party planning. I also want to educate folks on the “behind the scenes” of being a custom baker. Making sure you have enough to feed your crowd no matter how big or small they may be is important to me. So, I take the time to ask a lot of questions and do my research on my part. I look to the experts at local cake supply stores and online like Wilton Cakes for sound advice and quality products to ensure your desserts look and taste amazing! Enjoy this oldie but goodie, and remember it the next time you pick up a custom cake from the Kitchen.
Bonus info! Read this article I just found on how many people does a sheet cake feed?
(Original post starts here) Summer is a crazy busy time for all of us, and I’d like to make your custom cake orders to be EASY BREEZY!
So, I want to share two posts I’ve written for my website that will shed some light on two important questions folks have when placing a custom cake order:
Why are custom cakes expensive? and … Cake serving sizes.. the how and why!
Happy Reading! Email me with comments or further questions. The article on cake servings got a few comments on my FaceBook page when I reposted it from the Wilton site. I am curious to hear what you all think!
Make it a great day in YOUR kitchen!
Gina
