Thursday’s Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 


1. The United States of Thanksgiving – recipes that evoke each of the 50 states. From the New York Times.
2. Slow Cooker Mashed Potatoes. From the Kitchn.
3. Thanksgiving Cocktail Pairings. From Serious Eats.
4. 12 Knockout Thanksgiving Table Settings. From Domino.
5. Thanksgiving Flavored Kettle Chips – from turkey & gravy to pumpkin pie. From Huff-Po.

See any other good news, recipes, or articles this week? Tell us about it in the comments!


Cranberry Orange Oatmeal Muffins

Cranberry Orange Oatmeal Muffins


It’s finally starting to feel like fall, cooler weather, leaves falling, and fall flavors (besides pumpkin) starting to make an appearance. Cranberries, oranges, oatmeal, oh my.




Even though I’ve only made these muffins a hand full of times, when I think of cooking with oatmeal they are always the first recipe that comes to mind. I actually lost this recipe years and years ago somewhere in the depths of my recipe books and drawers. I tried to look for it or something similar online but came up with nothing. A few weeks ago I dug through it all and finally found it. I was afraid that I built them up in my head over the years, and that they were just going to be okay. But they were everything I remembered, exactly what I wanted and was looking forward to. I absolutely will be making them more often now.




You can use fresh or dried cranberries with this recipe. I like both versions equally. I also add in 1/2 teaspoon of cinnamon, or pumpkin pie spice just because, but feel free to leave it out if you’re looking for something fallish with out the typical spices. I also like to use my trusty yellow handled scoop that I use for cupcakes for even distribution of the batter.  If you want to get a little fancy you can use the juice of the orange mixed with powdered sugar to make a glaze for the top of the muffins. Enjoy!




Cranberry Orange Oatmeal Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 cup rolled oats
  • 1 cup of sour cream OR yogurt
  • ½ cup canola oil
  • ¼ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • the zest of one medium or large orange
  • 1 cup of chopped dried cranberries OR ¾ chopped fresh cranberries
  1. Preheat your oven to 400°F
  2. In your mixing bow combine the oats, orange zest and the sour cream, let it sit to moisten for about 5-10 mins while gathering together the rest of the ingredients
  3. In another bowl sift together the flour, salt, baking soda, baking powder and cinnamon (if using).
  4. Add the oil, both sugars, and egg to the sour cream oat mixture. Beat until well combined.
  5. Mix in the dry ingredients, and fold in the cranberries.
  6. If you are not using baking cups you'll want to grease/PAM the muffin tin.
  7. Distribute the batter evenly between 12 cups and bake for about 20 minutes or until lightly browned on top and toothpick comes out with few crumbs or clean.




Thursday’s Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

Image via FoodBeast

Image via FoodBeast

1. Steak Cuts Explained in Two Minutes, Eater
2. Oreo Churros Are Real and Will Soon Be Available Nationwide, FoodBeast
3. Can A Smell-Emitting Fork Alter How We Savor Flavor? NPR
4. 5 common mistakes to avoid when making pie, The Kitchn
5. How to Make Queso Fresco, the World’s Easiest Cheese, from Serious Eats.

The Strange Case of the Disappearing Sweet Potato Biscuits


It’s a mystery, I’m afraid. I baked these up real nice just for you, dear reader. They came out of the oven all warm and flaky, so I set them on the table to cool and went to move some laundry from the washer to the dyer.

When I got back, all but two of my biscuits had disappeared.

Now, I’m not one to accuse anyone of anything…


Alleged Biscuit Thief/Eater

Likely Biscuit Thief/Eater



I didn’t get to photograph these as well as I had hoped. Just trust me – they were lovely biscuits and I miss them. Perhaps I’ll make more. Recipe originally found at and it goes beautifully with a generous helping of butter.

The Strange Case of the Disappearing Sweet Potato Biscuits
Prep time
Cook time
Total time
  • One sweet potato
  • ¾ whole milk
  • 2½ cups flour
  • 1 Tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • 1 stick butter (put in the freezer about an hour before you start cooking)
  1. Preheat oven to 400 degrees.
  2. Poke the sweet potato with a fork about 5 times and pop it in the microwave for 5 minutes (or until soft). Allow to cool.
  3. Combine flour, baking powder, baking soda, sugar, and salt in a bowl and grate the frozen butter stick into the flour mixture.
  4. Scoop out the inside of the sweet potato into a medium bowl and mash until smooth.
  5. Whisk together milk and mashed sweet potato.
  6. Add sweet potato mixture to the flour/butter mixture and stir until combined (if too dry, add a teaspoon of milk at a time until dough just holds together). Do not overwork the dough.
  7. Roll out the dough so that it is about ¾" thick and cut into 8 rounds.
  8. Place on a parchment lined baking sheet and bake for about 20 minutes or until golden brown on top.
  9. Enjoy!



Birthday Cake Disaster

As I’m sure you can tell Cat has been pretty excited about cake this week because of her Birthday yesterday.

I wanted to make sure I met those expectations with an amazingly beautiful and delicious cake.

There wasn’t one specific cake that she wanted, because all cakes are delicious, but I managed to get out of her the desire for a strawberry flavor profile, specifically for a strawberry buttercream frosting.

After over a week of thinking about it, it wasn’t until the day of her party that I finally settled on the perfect idea; a moist two layer chocolate cake, with a chocolate fudge pudding and fresh strawberry slices layer, all  frosted in strawberry buttercream that I would then top with chocolate dipped strawberries.

It started out wonderfully, the cake layers baked perfectly, the pudding turned out wonderfully, I found really delicious and ripe strawberries, and the buttercream tasted fantastic.

It was during construction when everything went wrong.

I started to cut corners because I was tired and had already been working on birthday prep for a few hours and just wanted to get the cake done so I could rest a little.

The first domino to teeter in this cakepocolypse, was my not leveling the cakes, or creating a small crater for the pudding.

I placed the first layer (curved) top down on the cake platter and then spread on a layer of pudding, placed a layer of strawberry slices, and then another layer of pudding, I then followed this with the second layer, again (round) top side down.

I could tell that I was heading down a dangerous path, I just knew it, and yet I continued. I thought that once I got the frosting on it would just hold everything together.

Even when the first cracks formed, I just squirted a little frosting in there hoping it would fix everything.

It didn’t.

I had frosted the entire top and a little bit of the side, but before I knew it the top layer had split into four pieces and started sliding down the waterfall of pudding.

Cat was there to witness the whole debacle as I sighed and harrumphed and tried to figure out what to do.

Eventually I decided to flip the whole thing onto a different platter; the frosting would hold the bottom together, and then I could start frosting again.

And I got pretty far, I frosted the top and about half of one side before I ran out of frosting, but as I looked away for a few seconds trying to decide if a half frosted cake was acceptable, a quarter of the cake suddenly slid onto the table.

All I could do was stare in horror and contemplate where I had gone wrong it my life as Simon and Garfunkle’s Sound of Silence played through my head.

Cat was of course cracking up the entire time, but I felt terrible about ruining her cake. What was supposed to be a beautiful pink lovely pillar of a cake, was now a complete mess.

I spent minutes sitting in front of my “cake” with my head in my hands just trying to figure out what I could do. Do I just scrap it and get a pre-made cake? Do I start over again? Do I tell Cat she doesn’t get to have a birthday anymore and just go to sleep?

None of those were a viable options, so with a few comforting words from Cat, I had a plan.

I  broke up the cake into pieces and spread it evenly into a large rectangular baking dish, made a new batch of frosting (after another trip to the grocery store), and spread the frosting all over the top.

Not very glamorous, but sometimes that’s how things go.

After all that, it turned out incredibly delicious and exactly how I wanted it to taste, but I was still disappointed in myself.

But, life’s disappointments can all be viewed as lessons to learn, and my lesson was to listen to my instincts and that sometimes cutting corners costs you more than the time you think it saves.

To top it all off, the reason why I don’t have photos of this beautiful journey, is that I discovered the battery in the camera was dead as soon as I started baking (thinking I would get some finished shots) and then while, all of this, was happening I was too emotionally drained to try to get any shots on my phone.

The only proof that this (super freaking tasty) monstrosity existed is this single loan instagram shot from the private room Karaoke party.


Although I approached my idea poorly I will still 100% recommend adding pudding to your layer cakes, it makes everything incredibly delicious and moist. Don’t let this scare you away. I’m also confident that I’ll attempt this cake again, once the wounds aren’t so fresh, and I’ll have a fully finished recipe to share.



Not a Link Rodeo

We’re skipping the rodeo today, because IMPENDING birthday!


There is CAKE to eat, after all.










And now nap.



So, my birthday is right around the corner and all I can think about is cake.


Quick and Easy Rum Cake

I really don’t care what kind.

Berry Breakfast Bundt

Berry Breakfast Bundt

Just yummy.

Angel food cake with Cool-Whip and Berries

Angel food cake with Cool-Whip and Berries


Boston Cream Poke Cake (from Brandie)

Boston Cream Poke Cake (from Brandie)


Irish Chocolate Mousse Cake

Irish Chocolate Mousse Cake


Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake with Maple Cream Cheese Frosting

How about you? What’s your favorite kind of birthday cake?


Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 


1. The Most Popular Halloween Candy Cravings By State,
2. 20 Creepy Halloween Cakes, Beautiful Life
3. Batty Jelly Shots, Jelly Shot Test Kitchen
4. The 13 “most influential” Candy Bars of All Time, Time Magazine
5. Why You Should Serve Your Coffee in Ice Cream Cones, The Kitchen

Halloween – It’s all about the candy.

Halloween is upon us as of Friday…

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And that means weirdly sexualized costumes (NSFW warning on those links) and heaps of sugar high inducing candy.

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I haven’t had to deal with Trick or Treaters in a long time…

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But that doesn’t mean I don’t use Halloween as an excuse to buy as much candy as I can rationalize to myself.

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I love it all, the gummies, the lollipops, the hard candies, the chocolates, the sours, and of course the seasonal delight:

Candy Corn.

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I always immediately tear into it with gusto.

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But then I face the insta regret.

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So sugar, much belly ache, wow.

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It doesn’t stop me from doing it again next Halloween though.

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What’s your favorite Halloween candy?