When the weather starts to turn chilly, I want my oven on as much as possible. Not so much as a temperature control feature, but more an olfactory control feature. I love the smell of things baking in the oven – bread, apple pie, pumpkin pie, baked brie, a turkey, a rib roast, or just about anything.
I was raised by my grandparents, and my grandmother loved baking, too. In fact, she baked everyday. The aroma would hit me at the door every time I arrived home from school or from playing outside. It was comforting. It was home. I suppose I want my children to have those same olfactory memories.
Take my word for it, Entenmann's Ultimate Crumb has nothing on Grandma's Crumb Cake!
This moist, buttery, cinnamon and sugar laced, American classic is an old favorite of my grandmother's and something of a staple at every big party. As Grandma says, "it's very impressive," and it goes a very long way.
Betty Crocker and Duncan Hines are two of my Grandmother's biggest heroes. She's a huge fan of boxed cake mix! In fact, she thinks it's absolutely ridiculous when I insist on making a cake from scratch.
Here's the second recipe out of Grandma's Recipe box, a very decadent confection, Death By Chocolate! Although it's incredibly easy, relying heavily on instant ingredients - boxed cake mix, instant mousse and Cool Whip - the tall, chocolately Trifle makes a very impressive appearance.
Laura Himmelein, is not a pastry chef, she’s a confectionery architect!
Laura is the owner Maplewood based Partycake-Partycake, a custom baking company that specializes in creating whimsical and delicious desserts.
Laura recently spent a morning in the Kettle kitchen baking up a batch of Valentine themed Fudgy Sweetheart Brownie Bites. Laura’s brownie recipe is very quick and simple, and yields a chewy, fudgy, cocoalicious brownie.
Take a look at the video to see Laura’s interpretation of nostalgic Sweetheart candies via Brownie.
As part of my ongoing (and seemingly endless) Cooks of Summit Avenue Investigation, I visited the home of Christina O’Neill. Christina lives two doors down from the gastro-mechanic, Lou Palma and about five doors from Alison Bermack.
Christina and I spent the morning making delicious pork filled Chinese Dumplings. Soon after my visit, I took on the dumpling project. As Christina suggested, I was able to purchase a package of dumpling wrappers at East West Asian Market, 67 Belleville Avenue, Bloomfield, for less than $2! Though the crimping technique Christina demonstrates with such ease came a little slow to me, I succeeded in making about two dozen dumplings and tucked them away in the freezer.
Want to see how Cristina crimps the perfect pork filled dumpling? Watch the video below:
Hot From The Kettle has got two of Monclair's most talented chefs, Michael Carrino, chef and owner of Restaurant Passionne, 77 Walnut St. Montclair, and Chef Tre Goshal from Market, 12 Church St., to share some their most coveted, and remarkably easy, Super Bowl recipes with us.
So forget the box of frozen apps and tubs of microwave dips, and give these a try. I’m pretty sure they’ll satisfy the most discerning foodie.
