Recipes

Antidepressant Red Velvet Cake Pops

Antidepressant Red Velvet Cake Pops

You eat red velvet for the cream cheese frosting and enjoy the fact that the bright slice, in traditional cake form, is many times the size of your face. You don’t eat red velvet to pick apart what it’s actually made from, because I really didn’t know until I made these cake pops for yet another Valentine’s Day alone in bed with carbs and feelings. They say red velvet is a Southern staple, but I happen to think it’s a depression staple, along with vodka and the overwhelming urge to slap people on the NYC subway. As a courtesy to yourself and others, stick with the red velvet cake. It will make you much happier, at least temporarily.
Couverts36 CAKE POPS
Deel op Facebook Print Recipe

Ingredients

FOR THE RED VELVET CAKE

FOR THE CREAM CHEESE FROSTING

Instructions

  • Preheat the oven to 350ºF.
  • Coat two 9-inch cake pans with nonstick spray, line the bottoms with parchment paper, then spray again.
  • First make the red velvet cake: In a large bowl, sift together the flour, salt, baking soda, cocoa powder, and granulated sugar.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil, eggs, vanilla, buttermilk, vinegar, and food coloring.
  • With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until they are just combined.
  • Divide the batter evenly between the prepared cake pans and bake for about 35 minutes.
  • Remove from the oven and allow to cool in the pans for 10 minutes before flipping the cakes out onto a wire rack to cool completely.
  • Discard the parchment.
  • Meanwhile, make the cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, and salt.
  • Beat on medium-high speed until light and fluffy.
  • Gradually add the confectioners’ sugar and beat until incorporated, scraping down the sides of the bowl as necessary.
  • Add the vanilla and beat to combine.
  • Remove the bowl from the stand mixer.
  • Line a baking sheet with parchment paper.
  • Trim off the edges of your cakes and use your hands to finely crumble the cake into a large bowl.
  • Add 1 cup of the cream cheese frosting and mix to combine; let sit for 5 minutes.
  • Using an ice cream scoop, portion the cake mixture into 36 balls and place on the prepared baking sheet.
  • Chill in the refrigerator for about 30 minutes.
  • This will help the balls stay together when you roll them.
  • Assemble and coat your cake pops: Fill a medium saucepot with 2 inches of water and heat over medium heat.
  • Set a large heatproof bowl on top and put the Candy Melts in the bowl.
  • Heat, stirring, until they have melted, then add the canola oil until the coating is thinned enough for easy dipping.
  • Stir to combine and turn off the heat.
  • Remove the balls of cake from the refrigerator and roll each tightly into a smooth ball.
  • Dip the lollipop sticks into the coating and, one at a time, insert a lollipop stick into the center of each ball, facing up.
  • Once all of the cake pops have lollipop sticks in them, transfer the baking sheet to the freezer to set, about 10 minutes.
  • Once set, remove from the freezer and allow to sit at room temperature for 5 minutes.
  • (If there is too big a difference in temperature between your coating and the cake pop, it will cause the coating to crack.
  • ) One at a time, dip the cake pops in the coating.
  • In order to keep the cake pop nice and round as the coating sets, you can either place the cake pops in a low-sided glass dish, lollipop stick facing down, or (my preference) stick the lollipop stick into a piece of styrofoam and allow to dry standing upright.
  • Decorate your cake pops as desired; red sprinkles, if used, should be sprinkled over the cake pops before the coating sets.
  • If using a drizzle of melted chocolate, wait for the coating to set and then drizzle with chocolate.
  • Allow to set completely and enjoy!

Notes & Wine Advice

When rolling the cake balls, make sure to really mash together the cake dough. And use a lot of force between your hands to form tight balls. They will fall apart at first, but continue to roll, roll, roll, and they will come together.
If your Candy Melts are too thick, it will be difficult to dip the cake pop into the glaze and it may fall off the lollipop stick. Make sure the coating is thin enough to dip. To be safe, you can use a spoon and pour some of the coating over the cake pop, letting the excess drip into the bowl.
Want a shortcut? You can use a boxed cake mix and/or store-bought frosting to speed up the process. Not quick enough? Doughnut holes make a great cake pop substitute.
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Course; Cake

OMG, the Best Chocolate Chip Cookies Ever!!!

OMG, the Best Chocolate Chip Cookies Ever!!!

Once during my former life as a publicist, an editor replied to an email from me saying, “Enough with the hyperbole!!!” to which my response was: “Get in, loser, that’s my brand.” I didn’t actually send this reply, but I certainly thought about it, because I was truly offended. When I am excited about something, it shows. And sure, I can be a bit overdramatic at times, but not when it comes to my sister Sami’s chocolate chip cookies. They’re worth the over-the-top fanfare. So what’s the secret? Sea salt… because she’s fancy AF and it’s a well-known culinary fact that salt enhances the flavor of practically anything you pair it with, savory or sweet. That even includes the chicken tetrazzini everyone’s crazy aunt insists on bringing to every family potluck. Thank God for salt, and thank God for shameless exclamation marks!!!
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350ºF with a rack placed in the center.
  • Line two baking sheets with parchment paper.
  • In a small bowl, combine the flour, cornstarch, baking soda, and salt.
  • Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine, light brown sugar, and granulated sugar.
  • Mix on medium speed until light and fluffy and fully combined.
  • Add the egg and vanilla and mix to combine.
  • Gradually add the flour mixture and mix on low speed until fully combined.
  • Remove the bowl from the stand mixer and, using a rubber spatula, fold in the chocolate chips.
  • Using a ¼-cup scoop, portion the dough into 6 to 8 cookies.
  • Place the cookies on the prepared baking sheets, making sure they are a few inches apart.
  • Bake one sheet at a time on the center rack for about 15 minutes, until the outside is golden but the inside is still soft.
  • Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat with the second baking sheet.

Notes & Wine Advice

LITERALLY CAN’T EVEN

Ghirardelli’s milk chocolate chips are the only ones I ever use for this recipe. They’re oversized and perfect.
I opted for margarine (I use Blue Bonnet) in this recipe because it has a higher melting point than butter, making the cookies spread less and look more pillowy. If you aren’t a fan of margarine, you can easily use unsalted butter in its place. Just make sure to leave more room between the cookies when baking.
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Course; Chocolate / Coockies / Biscuit

Chicken Parmesan from Joey Skladany

Chicken Parmesan from Joey Skladany

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 400ºF.
  • Line a baking sheet with foil.
  • Season the chicken on both sides with salt and pepper.
  • Set up your dredging station: Put the flour in one baking dish and season with salt and pepper; mix to combine.
  • In a second baking dish, whisk together the eggs and water.
  • In a third baking dish, combine the bread crumbs and Parmesan and season with salt and pepper.
  • One at a time, dip the seasoned chicken breasts into the flour to coat, shaking off any excess.
  • Then dip into the egg, followed by the bread crumb mixture.
  • Place temporarily on the prepared baking sheet.
  • Repeat with the remaining chicken breasts.
  • Heat two large oven-safe sauté pans over medium heat.
  • Add ¼ cup of the olive oil to each pan.
  • Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 4 minutes.
  • Top with the pomodoro sauce and sliced mozzarella.
  • Transfer the sauté pans to the oven and bake to finish cooking the chicken and melt the cheese, about 5 minutes, or until the internal temperature of the chicken is 165ºF.
  • Remove from the oven and divide among four plates.
  • Garnish with additional Parmesan and basil.
  • Serve.

Notes & Wine Advice

Chicken Parmesan can be served on a toasted roll as a sandwich or with pasta as a side.
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Course; Cheese / Chicken

Fried Chicken Sandwich

Fried Chicken Sandwich

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE SLAW

Instructions

  • First prepare the fried chicken: In a gallon-size zip-top bag, combine the buttermilk and hot sauce.
  • Season the chicken with salt and pepper and add to the buttermilk.
  • Seal the bag and marinate in the refrigerator for at least 1 hour and up to overnight.
  • Meanwhile, make the slaw: In a medium bowl, combine the napa cabbage, red cabbage, carrots, scallions, mayonnaise, vinegar, and hot sauce and season with salt and pepper.
  • Set aside.
  • Fill a large Dutch oven with 3 inches of vegetable oil and heat the oil to 365ºF.
  • Line a baking sheet with a wire rack.
  • In a large bowl, combine the seasoned salt, garlic powder, cayenne, all-purpose flour, rice flour, cornstarch, and baking powder.
  • Add a few tablespoons of the buttermilk mixture and mix to create clumps.
  • This will help make the chicken extra crispy.
  • Remove the chicken from the buttermilk brine and, one piece at a time, dredge in the flour mixture.
  • Dip back in the buttermilk and then dredge in the flour mixture again, creating a double dredge.
  • Add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165ºF, 6 to 8 minutes, flipping halfway through.
  • Transfer to the prepared baking sheet and season with kosher salt.
  • Spread the butter evenly on the cut sides of the rolls.
  • Heat a large skillet over medium-high heat and toast the buns until golden, about 1 minute.
  • Transfer to a cutting board.
  • Line the bottom of a bun with a few pickle slices.
  • Add a piece of fried chicken and a large handful of the slaw.
  • Sandwich with the top half of the bun and enjoy.

Notes & Wine Advice

If you have the time, brining the chicken overnight is really the way to go. It will give you the most flavor and cuts down on some of the prep.
The double dredge helps create that crispy crust that makes a piece of fried chicken amazing. Don’t skimp on your dredging!
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Course; Chicken / Sandwich toppings

Nothing but Truffle Macaroni and Cheese

Nothing but Truffle Macaroni and Cheese

No matter how intricate or fun a menu may be, if something has truffle in it, I’m ordering it. The heart knows what it wants, and if Ryan Reynolds continues to be hot and unavailable, I’ll settle for the floral fungus that chefs still can’t get enough of. And for the critics who say that truffle overpowers a dish, that is entirely the point, especially in a macaroni and cheese. Begone with your pessimism and bring out the truffle shaver. I’ll tell you when to stop slicing, aka never.
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350ºF.
  • Grease a 9 x 13-inch baking dish with butter.
  • In a large nonstick skillet, melt the butter over medium-high heat until it begins to bubble.
  • Add the bread crumbs and stir until golden brown, about 7 minutes.
  • Remove from the heat and transfer to a medium bowl.
  • Toss to combine with the Parmesan, parsley, and salt.
  • Set aside.
  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook until al dente, 2 to 3 minutes less than the package instructions.
  • Drain the pasta and let cool.
  • In a medium saucepan, melt the truffle butter over medium-high heat.
  • Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 4 minutes.
  • Gradually add the warmed milk, stirring continuously.
  • Evenly sprinkle the flour over the top of the mixture and stir.
  • Cook for about 2 minutes to cook out the raw taste of the flour.
  • Bring the sauce to a boil, then reduce the heat to maintain a simmer and cook to thicken, about 7 minutes.
  • Test the sauce to make sure it is thickened properly by running your finger through the sauce on the back of a wooden spoon.
  • If the sauce stays separated, it is ready for you to add the cheese; if it runs together, it needs a little more time to cook.
  • Once you are sure the sauce is properly thickened, remove it from the heat and add the fontina, cheddar, and Gruyère.
  • Stir until the cheeses melt, then season with the nutmeg, salt, and pepper.
  • Mix in the cooked pasta.
  • Pour into your prepared baking dish and top with the toasted bread crumb mixture.
  • Bake for 30 minutes, until the mac and cheese is bubbling.
  • Remove from the oven and garnish with the shaved black truffle, if using.
  • Let cool for at least 10 minutes before serving.

Notes & Wine Advice

When making mac and cheese, you may be tempted to use truffle oil. It’s easy to find and you hear people talk about it all the time. Originally, truffle oil was made using a high-quality olive oil and black or white truffles. But here’s the thing: Truffle oil today is often made using synthetic truffle flavorings. That’s why I have opted to use truffle butter made from fresh truffles. You can see the little flecks of truffle in the butter, making it a more gourmet and authentic experience.
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Course; Cheese / Pasta

Slow Cooker Mexican Pork Fajitas

Slow Cooker Mexican Pork Fajitas

Couverts6
Deel op Facebook Print Recipe

Ingredients

FOR THE MEXICAN SPICE BLEND

FOR THE MEXICAN PULLED PORK

FOR THE CHIPOTLE-LIME CREMA

TO SERVE

Instructions

  • Make the Mexican spice blend: In a medium bowl, combine the chili powder, light brown sugar, cumin, coriander, cayenne, paprika, oregano, onion powder, and garlic powder.
  • Make the Mexican pulled pork: Season the pork generously with salt and pepper and rub all over with 2 tablespoons of the Mexican spice blend.
  • Add the olive oil to a multicooker and set it to the cook function.
  • Once the oil has heated, add the pork and brown on all sides until golden, 3 to 4 minutes per side.
  • Add the chicken stock.
  • Cover.
  • Switch the function to slow cook and cook on high for 5 hours or on low for 8 hours, until the pork is fork tender.
  • Transfer the pork from the multicooker to a large bowl.
  • Allow to cool slightly.
  • Pour the liquid from the multicooker into a separate bowl.
  • Shred the pork with two forks, discarding any excess fat.
  • Add the reserved liquid a little at a time to moisten the pork.
  • Taste and adjust the seasoning, if necessary.
  • Keep warm until ready to serve.
  • Next, make the peppers and onions: Set the multicooker to the cook function.
  • Add the olive oil, onion, and bell peppers.
  • Cook until the vegetables are tender and slightly charred, 10 minutes.
  • Season with salt and black pepper.
  • Transfer to a serving platter.
  • Meanwhile, make the chipotle-lime crema: In a blender, combine the sour cream, chipotle, lime juice, olive oil, honey, cilantro, and salt.
  • Blend on low until combined.
  • Transfer to a serving bowl and refrigerate until ready to serve.
  • Make the charred corn salad: Heat a grill to medium-high or heat a grill pan over medium-high heat.
  • Add the corn and grill on all sides until slightly charred.
  • Remove from the grill and let cool.
  • In a medium bowl, combine the serrano pepper, scallions, cilantro, lime juice, and olive oil.
  • Cut the corn kernels off the cobs and add them to the bowl.
  • Toss to combine and season with salt and black pepper.
  • Set up a buffet-style table with the Mexican pulled pork, peppers and onions, charred corn salad, chipotle-lime crema, avocado, queso fresco, pico de gallo, lime wedges, and flour tortillas.
  • Invite everyone to DIY their own fajitas.

Notes & Wine Advice

If you are using a traditional slow cooker instead of a multicooker, you can brown the pork and cook the peppers and onions in a sauté pan on the stovetop.
Any extra Mexican spice blend can be stored in an airtight container for up to 6 months.
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Course; Crockpot / Slowcooker / Pork
Cuisine; Mexican

Slow Cooker Pork Dive Bar

Slow Cooker Pork Dive Bar

I don’t think an open buffet has ever made money off of a Skladany, so a DIY buffet situation scares me to my infrequently visible core. But if you’re cooking for people with normal-size appetites, these slow cooker recipes can be a great excuse to gather the besties, make skinny margaritas, and throw a midweek fiesta. It’s also an excellent excuse to use up all the pork that you bought at Costco during last week’s shopping high (and subsequent blackout because of the free samples) and have absolutely no idea what to do with. A true win-win, if you ask me.
Couverts6
Deel op Facebook Print Recipe

Ingredients

FOR THE CHIPOTLE BBQ PORK

FOR THE COLESLAW

Instructions

  • First make the chipotle BBQ pork: In a multicooker, combine the onion, oregano, bay leaves, chipotle pepper, adobo sauce, ketchup, vinegar, and crushed tomatoes.
  • Season the boneless pork shoulder on all sides with salt and black pepper.
  • Add the pork shoulder to the sauce mixture and turn to coat.
  • Secure the lid and set to slow cook on high for 5 hours or on low for 8 hours.
  • Transfer the pork from the multicooker to a large bowl and allow to cool slightly.
  • Meanwhile, turn the multicooker to cook and reduce the liquid by half until it has thickened slightly.
  • Using two forks, shred the meat, discarding any fatty sections, and return it to the thickened sauce.
  • Taste and adjust the seasoning, if necessary.
  • Meanwhile, make the coleslaw: In a medium bowl, combine the napa cabbage, red cabbage, carrot, and scallions.
  • In a small bowl, combine the celery seed, mayonnaise, and vinegar.
  • Season with salt and pepper.
  • Before serving, toss the cabbage mixture with the mayo sauce.
  • Using tongs to drain off some of the liquid, add a heaping mound of the chipotle BBQ pork to a toasted bun.
  • Top with some pickled red onions and coleslaw.
  • Serve.
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Course; Crockpot / Slowcooker / Pork

A Vegan’s Favorite Vegan Lasagna with Vegan Tofu

A Vegan’s Favorite Vegan Lasagna with Vegan Tofu

Aw-wee-oo! Killer tofu! Okay, so this lasagna may not actually kill you, but the taste is killer. In fact, I’m pretty sure that Doug Funnie would approve. (Even if it doesn’t contain mayonnaise. Ba-dum-bump.) The best part about it is that it’s vegan, which means you get to talk about being vegan for hours on end, just like every other vegan you know. So let’s give your vegan friends another excuse to hijack the conversation by preparing and bringing over this vegan lasagna.
Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350ºF.
  • Bring a medium saucepot of salted water to a boil over high heat.
  • Add the lentils and cook until tender, about 15 minutes.
  • Drain and return to the saucepot.
  • Add the tomato sauce and red pepper flakes.
  • Simmer for 5 minutes, until the lentils begin to break down.
  • Remove from the heat and set aside.
  • Bring a large pot of salted water to a boil over high heat.
  • Add the lasagna noodles and cook until al dente, 2 to 3 minutes less than the package instructions.
  • Drain and set aside in a single layer so they do not stick together.
  • In a food processor, combine the tofu, garlic, nutritional yeast, oat milk, olive oil, lemon juice, and nutmeg.
  • Process until smooth and the consistency resembles ricotta cheese.
  • Transfer to a large bowl and add the spinach.
  • Season with salt and pepper and mix to combine.
  • To assemble, spread a thin layer of the tomato sauce over the bottom of a 9 x 13-inch baking dish.
  • Top with 5 lasagna noodles, slightly overlapping them.
  • Add half of the tofu mixture and top with a layer of noodles.
  • Add a layer of sauce and repeat, ending with a layer of noodles covered with a layer of sauce.
  • Cover the baking dish with foil and bake for about 20 minutes, until the lasagna is bubbling.
  • Remove the foil and bake for an additional 10 minutes.
  • Remove from the oven and allow to cool for at least 20 minutes before serving.
  • Garnish with the basil, slice, and serve.

Notes & Wine Advice

If you’re craving a little bit more “cheese,” you can always add nondairy mozzarella to the layers.
THE MORE YOU GLOW
To up the protein in the lasagna, I added red lentils. Red lentils have 24 grams of protein per 1 cup cooked. They break down in the sauce and are nearly undetectable.
Tofu acts as a great “faux” ricotta in this lasagna. It is also a great source of protein, with 37 grams per pound.
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Course; Meat substitutes / Pasta
Diets; Vegetarian

Vodka Sauce

Vodka Sauce

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a straight-sided large skillet over medium-high heat, combine the pomodoro sauce and the vodka and simmer until the sauce has reduced by 25 percent, about 15 minutes.
  • Stir in the cream and reduce the heat to low.
  • Cook until the cream is incorporated and the sauce is heated through.
  • Serve with pasta and garnish with Parmesan.

Notes & Wine Advice

Vodka sauce also freezes great. Store it in an airtight container, or if you are low on space, you can portion the sauce into freezer zip-top bags. Vodka sauce will last in the freezer for up to 6 months. It’s good practice to label and date your freezer items so you know what the contents are and if you are using them within the correct amount of time.
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Course; Sauce

Alfredo Sauce

Alfredo Sauce

Deel op Facebook Print Recipe

Ingredients

1¾ CUPS

Instructions

  • In a straight-sided large skillet over medium-high heat, combine the butter and cream and cook until the butter melts.
  • Season with salt and pepper.
  • Add the Parmesan and stir until the cheese has melted and the sauce comes together.
  • Toss with your desired pasta to combine.
  • Make sure to reserve some of the pasta cooking water to thin out the sauce and keep it smooth and creamy.
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Course; Sauce