Pumpkin Pi(e)

What do you get if you divide the circumference of a jack-o-lantern by its diameter?
Pumpkin pi!

Seriously. While there’s no shame in making pumpkin pie with canned pumpkin, isn’t it so much more fun when you make it with a real pi pumpkin?


Carving your pie pumpkin into a nerdy jack-o-lantern is totally optional.

I mean…pie pumpkin.

Recipe coming soon. I’m baking right now!

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At Midnight, It Turns Back Into A Pumpkin

Or maybe it’s the other way around. Sometimes, the pumpkin turns into some delicious treats!


This mess of pumpkin does turn into something tasty. Magic!

I love pumpkin season :)

It’s Skyline Time

Skyline Chili is a Cincinnati institution. I don’t live in Cincinnati anymore, but I get random cravings for cheese coneys all the time. I stock up on cans of chili whenever I’m in Ohio, because I just plain can’t replicate the recipe on my own (and believe me, I’ve tried).

Skyline Dip is requisite at holidays, football-watching parties, and other celebratory occasions.

Wait…you’ve never had Skyline Dip?


Whenever you’re feeling good and hungry…

If you’re in Ohio (or a neighboring state, like Kentucky, Indiana, or That State Up North), go to a grocery store and pick up a can (or four) of Skyline chili. If you’re not? Order some online.

Skyline Dip is the easiest, most delicious party dip ever, and even though it might not qualify as haute cuisine, I’m a fan. My little sis, who usually stays far away from her oven, made a batch this weekend. Actually, all of the photos in this post are of her Skyline Dip.

You’ll need: cream cheese, a white onion, Skyline chili, shredded cheddar cheese, and tortilla chips for dipping.

Preheat your oven to 350.


Layer #1: the cream cheese.

Squeeze the contents of a 12 oz. package of cream cheese into a glass baking dish. If you’re feeling dangerous (or using a large baking dish), use two packages. Grab a spatula or spoon, and spread the cream cheese so that it coats the bottom of the baking dish.


Layers #2 & #3: onions and Skyline.

Diced onions are the optional second layer. I like onions on my Skyline, so I chopped up a third of a large white onion and sprinkled the onion over the cream cheese. Pour chili over the top of the onions. I like to use at least two cans, but the “official” recipe only calls for one (15 oz). Go big or go home!


Layer #4: cheeeeeese!

Sprinkle as much shredded cheese on top as you can fit in the pan. Slide the baking dish into the oven, and bake until the cheese is melty and gooey. This usually takes about 10 minutes. Place the dip in front of your friends with a big bag of tortilla chips, and watch it disappear.

There’s no photo of the finished dip. It was gone too soon. The best I could do was a pre-oven photo.

The Last Cookie of Krypton

What’s this? An ordinary sugar cookie?


Tasty, but not very exciting.

But wait! It’s ducking into that phone booth over there.

That’s not a regular sugar cookie!


Surprise! There’s delicious raspberry filling hidden inside.

These unassuming little cookies have secret raspberry filling. It’s totally a Clark Kent/Superman situation. Except instead of ripping off a button-up shirt and glasses to reveal the Man of Steel, you get to tear into these plain-looking cookies to reveal Cookies of Steel (or, well, a tangy fruit filling).

The cookie part of the recipe is based on this one, but I didn’t have a jar of raspberry preserves, and the store down the block only had grape and strawberry. Since I’d already made the dough, I decided to do things the hard way (or, as I like to call it, the awesome way) and make my own raspberry filler.

The Recipe:
Surprise Raspberry-Filled Cookies, a.k.a. Super Cookies

2 sticks unsalted butter, softened
1 cup sugar
1 egg
3 cups flour
1/2 tsp salt

1 lb. frozen whole raspberries
3 tsp lime juice
5 tbsp sugar
2 tbsp strawberry jam

Do This
Preheat the oven to 350.

Start the filling first – it can hang out on the stove while you make/roll the dough, and consolidate your prep time. Thaw out the raspberries. Mine came in a plastic pouch, which I ran under warm water for a few minutes. Place the berries into a medium-small saucepan, and turn the burner to high. Stir in the sugar and strawberry jam, and bring the mixture to a boil. Turn the heat down to low, add in the lime juice, and let it continue to cook on low heat while you make the dough. Pop over to the stove to stir the filling occasionally.

Soften the butter (I used a hairdryer for this step, and it’s my new favorite way to do this), and cream it together with the sugar and egg. Stir the flour and salt into the mixture, and beat on low speed until blended into a dough. If it’s finicky, you may want to try mashing it together with a wooden spoon until everything is blended together.
Divide the dough into two parts (this makes rolling much easier). Place it between two sheets of plastic wrap or parchment paper, and roll to about 1/8″ thickness. Using a cookie cutter or a round glass, cut out circles of dough, and place on a parchment paper-lined baking sheet.

Give the filling another quick stir, and spoon a dollop into the center of each dough circle. Cut out another set of circles, and carefully cover each raspberry-slathered circle with a plain one. If you’re able to manage this without causing any of the filling to spill out the sides, even better. If it spills over, don’t worry – you can trim the excess off once the cookies are done baking.

Slide the baking sheet into the oven, and set a timer for 10 minutes. Remove the baking sheet once the timer beeps, and let the cookies cool completely. Kryptonite topping is optional.

Speaking of Kryptonite, I think there was some in my bag of semi-sweet dark chocolate chips. These cookies were originally going to be drizzled with dark chocolate, but I couldn’t get it to melt properly at all. Lucky enough, the cookies taste excellent on their own. They would – they’re Super Cookies.

Butter Makes Everything Better


The best part is when you cut into the chicken and the melty herbed butter squirts out.

Because WordPress Has Polls Now

Thanks for voting, everyone! Cookie post soon :)

Foodbuzz Publisher Community Launches

Press release time!

Contact: Allison Costello

Ketchum

allison.costello@ketchum.com

Doug Collister

Foodbuzz

doug@foodbuzz.com

LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY

LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING

San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.

“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”

Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.

“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.

The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.

Global Blogging Event

Demonstrating the talent and scope of the Foodbuzz community, 24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity. The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included:

24 Meals, 24 Hours, 24 Blogs” captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community. “It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”

About Foodbuzz, Inc.

Based in San Francisco, Foodbuzz, Inc., launched its beta Web site, foodbuzz.com, in 2007. In less than a year, Foodbuzz.com and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.