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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "When a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "“Bloody” Halloween Party Punch",
"title": "“Bloody” Halloween Party Punch",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems",
"title": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n",
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"description": "Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n",
"title": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems | KQED",
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"headline": "Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Mummy Sausage Rolls",
"title": "Halloween Mummy Sausage Rolls",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_112655,bayareabites_131030' label='More Halloween Snacks' target=_blank]\u003cbr>\nAfter all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.\u003c/p>\n\u003cp>Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too. \u003c/p>\n\u003cp>Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.\u003c/p>\n\u003cp>These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).\u003c/p>\n\u003cfigure id=\"attachment_102355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final2.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Mummy Sausage Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 10 sausage rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 oz puff pastry\u003c/li>\n\u003cli>10 cooked breakfast sausages, each about 3 inches long (I used \u003ca href=\"http://www.applegate.com/products/natural-chicken-and-apple-breakfast-sausage--2\" target=\"_blank\">Applegate Chicken-Apple breakfast sausage\u003c/a>)\u003c/li>\n\u003cli>1 egg, beaten with 1 tsp water\u003c/li>\n\u003cli>1 tbsp ketchup or mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.\u003c/li>\n\u003cfigure id=\"attachment_102347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-roll.jpg\" alt=\"Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-strips.jpg\" alt=\"Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\u003c/li>\n\u003cfigure id=\"attachment_102349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg\" alt=\"Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.\u003c/li>\n\u003cfigure id=\"attachment_102350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg\" alt=\"Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_102339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-brush.jpg\" alt=\"Remove from the fridge and gently brush with egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the fridge and gently brush with egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg\" alt=\"Bake until golden brown, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg\" alt=\"Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final1.jpg\" alt=\"Serve the Mummy Sausage Rolls at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mummy Sausage Rolls at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Roasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.",
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"description": "Roasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.\u003c/p>\n\u003cp>Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too. \u003c/p>\n\u003cp>Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.\u003c/p>\n\u003cp>These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).\u003c/p>\n\u003cfigure id=\"attachment_102355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final2.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Mummy Sausage Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 10 sausage rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 oz puff pastry\u003c/li>\n\u003cli>10 cooked breakfast sausages, each about 3 inches long (I used \u003ca href=\"http://www.applegate.com/products/natural-chicken-and-apple-breakfast-sausage--2\" target=\"_blank\">Applegate Chicken-Apple breakfast sausage\u003c/a>)\u003c/li>\n\u003cli>1 egg, beaten with 1 tsp water\u003c/li>\n\u003cli>1 tbsp ketchup or mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.\u003c/li>\n\u003cfigure id=\"attachment_102347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-roll.jpg\" alt=\"Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-strips.jpg\" alt=\"Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\u003c/li>\n\u003cfigure id=\"attachment_102349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg\" alt=\"Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.\u003c/li>\n\u003cfigure id=\"attachment_102350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg\" alt=\"Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_102339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-brush.jpg\" alt=\"Remove from the fridge and gently brush with egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the fridge and gently brush with egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg\" alt=\"Bake until golden brown, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg\" alt=\"Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final1.jpg\" alt=\"Serve the Mummy Sausage Rolls at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mummy Sausage Rolls at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween White Chocolate Dipped Strawberry Ghosts",
"title": "Halloween White Chocolate Dipped Strawberry Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Chocolate Wicked Witch Hat Cookies",
"title": "Halloween Chocolate Wicked Witch Hat Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to impress your little ghouls this Halloween? Make a big batch of these cute and yummy witches hats! Freshly baked, tender-sweet chocolate cookies are topped with a round of orange-flavored icing and then capped off with a milk or dark chocolate Hershey’s® Kiss®.\u003c/p>\n\u003cp>The cookie dough, an extra chocolaty sugar cookie dough, can be made up to 1 week in advance and refrigerated or up to 1 month in advance and frozen. You can even roll and cut the cookies, then freeze them before baking (just freeze them separately on a baking sheet, then transfer them to an airtight container; make sure to bake them directly from frozen).\u003c/p>\n\u003cp>The sugar cookies are even great on their own, and can be rolled and cut with your favorite Halloween cookie cutters if you like. And even though I think the cookies are the best part, if you run out of time you can always use chocolate wafer cookies in a pinch.\u003c/p>\n\u003cfigure id=\"attachment_102217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg\" alt=\"Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate Wicked Witch Hat Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 40 cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chocolate sugar cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Icing\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 1/2 tbsp orange juice\u003c/li>\n\u003cli>A few drops yellow and red food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>About 40 Hershey’s® Kisses®, unwrapped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cookies, whisk together the flour and cocoa powder in the bowl of a stand mixer. Add the sugar and salt and mix together with the paddle attachment. Add the butter and cream cheese and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together and the ingredients are thoroughly combined; the dough will come together in one large lump.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-vanilla.jpg\" alt=\"Adding vanilla to the cookie dough\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding vanilla to the cookie dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the dough onto a work surface, divide it in half and form it into two disks. (If you want to only do half of the cookies, you can wrap and freeze one disk at this point to use later.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102220\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg\" alt=\"Divide the dough in half and form it into two disks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough in half and form it into two disks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out one disk of dough between 2 large pieces of parchment paper to about 1/8th to 1/16th inch thick. Repeat with the 2nd dough disk. Refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102227\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg\" alt=\"Roll out one disk of dough between 2 large pieces of parchment paper \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one disk of dough between 2 large pieces of parchment paper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350F. Remove the top sheets of parchment and use them to line 2 baking sheets. Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. Transfer the cookies to a prepared baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102226\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg\" alt=\"Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Repeat with remaining cookie dough, rerolling the scraps. Place the re-rolled cookies on a 2nd lined baking sheet, and chill. You should end up with about 40 cookies total.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102223\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg\" alt=\"Transfer the cookies to a prepared baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the cookies to a prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102225\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-done.jpg\" alt=\"Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the icing, in a bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. Color with yellow and red food coloring to create orange icing. (The icing will be thick, but it makes it easier to pipe it on.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witcheshat-icing.jpg\" alt=\"Color the icing with yellow and red food coloring to create orange icing. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Color the icing with yellow and red food coloring to create orange icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. Let set for 30 minutes, then serve or store in an airtight container for up to 1 day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-assemble.jpg\" alt=\"To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/serve-spiders.jpg\" alt=\"Serve the Wicked Witch Hat Cookies with spiders.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Wicked Witch Hat Cookies with spiders. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102187 http://ww2.kqed.org/bayareabites/?p=102187",
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"excerpt": "Dark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!",
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"description": "Dark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!",
"title": "Halloween Chocolate Wicked Witch Hat Cookies | KQED",
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"headline": "Halloween Chocolate Wicked Witch Hat Cookies",
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"source": "Halloween Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to impress your little ghouls this Halloween? Make a big batch of these cute and yummy witches hats! Freshly baked, tender-sweet chocolate cookies are topped with a round of orange-flavored icing and then capped off with a milk or dark chocolate Hershey’s® Kiss®.\u003c/p>\n\u003cp>The cookie dough, an extra chocolaty sugar cookie dough, can be made up to 1 week in advance and refrigerated or up to 1 month in advance and frozen. You can even roll and cut the cookies, then freeze them before baking (just freeze them separately on a baking sheet, then transfer them to an airtight container; make sure to bake them directly from frozen).\u003c/p>\n\u003cp>The sugar cookies are even great on their own, and can be rolled and cut with your favorite Halloween cookie cutters if you like. And even though I think the cookies are the best part, if you run out of time you can always use chocolate wafer cookies in a pinch.\u003c/p>\n\u003cfigure id=\"attachment_102217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg\" alt=\"Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate Wicked Witch Hat Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 40 cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chocolate sugar cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Icing\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 1/2 tbsp orange juice\u003c/li>\n\u003cli>A few drops yellow and red food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>About 40 Hershey’s® Kisses®, unwrapped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cookies, whisk together the flour and cocoa powder in the bowl of a stand mixer. Add the sugar and salt and mix together with the paddle attachment. Add the butter and cream cheese and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together and the ingredients are thoroughly combined; the dough will come together in one large lump.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-vanilla.jpg\" alt=\"Adding vanilla to the cookie dough\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding vanilla to the cookie dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the dough onto a work surface, divide it in half and form it into two disks. (If you want to only do half of the cookies, you can wrap and freeze one disk at this point to use later.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102220\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg\" alt=\"Divide the dough in half and form it into two disks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough in half and form it into two disks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out one disk of dough between 2 large pieces of parchment paper to about 1/8th to 1/16th inch thick. Repeat with the 2nd dough disk. Refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102227\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg\" alt=\"Roll out one disk of dough between 2 large pieces of parchment paper \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one disk of dough between 2 large pieces of parchment paper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350F. Remove the top sheets of parchment and use them to line 2 baking sheets. Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. Transfer the cookies to a prepared baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102226\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg\" alt=\"Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Repeat with remaining cookie dough, rerolling the scraps. Place the re-rolled cookies on a 2nd lined baking sheet, and chill. You should end up with about 40 cookies total.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102223\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg\" alt=\"Transfer the cookies to a prepared baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the cookies to a prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102225\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-done.jpg\" alt=\"Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the icing, in a bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. Color with yellow and red food coloring to create orange icing. (The icing will be thick, but it makes it easier to pipe it on.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witcheshat-icing.jpg\" alt=\"Color the icing with yellow and red food coloring to create orange icing. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Color the icing with yellow and red food coloring to create orange icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. Let set for 30 minutes, then serve or store in an airtight container for up to 1 day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-assemble.jpg\" alt=\"To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/serve-spiders.jpg\" alt=\"Serve the Wicked Witch Hat Cookies with spiders.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Wicked Witch Hat Cookies with spiders. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
"title": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park",
"title": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Andy and Rachel Berliner started their line of vegetarian frozen dinners in 1987 after their daughter Amy was born and the time-crunched parents couldn’t find any healthy frozen meals that didn’t “\u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">taste like cardboard\u003c/a>.” Now the founders of \u003ca href=\"http://www.amys.com/\" target=\"_blank\">Amy’s Kitchen\u003c/a> are attempting to start a sea change in another, historically unhealthy food market: fast food. \u003c/p>\n\u003cfigure id=\"attachment_100535\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\">\u003cimg class=\"size-full wp-image-100535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\" alt=\"Amy's Drive Thru in Rohnert Park.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Drive Thru in Rohnert Park. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result is \u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a> in Rohnert Park (the company is headquartered in Petaluma and operates a processing plant in Santa Rosa,) which opened at the end of July. By most accounts, it’s been a success. Hundreds lined up for \u003ca href=\"http://www.pressdemocrat.com/news/4232050-181/hundreds-line-up-for-debut\" target=\"_blank\">its opening\u003c/a>, and the restaurant has already racked up more than 200 \u003ca href=\"http://www.yelp.com/biz/amys-drive-thru-rohnert-park\" target=\"_blank\">Yelp reviews\u003c/a> in under two months. When I visited around 1 PM on a Saturday, the drive through was backed up, and virtually all of the parking spots were taken. We were elated when we saw two free spots next to each other, but alas, those were for electric vehicles only.\u003c/p>\n\u003cfigure id=\"attachment_100534\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\">\u003cimg class=\"size-full wp-image-100534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\" alt=\"Communal tables outside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Communal tables outside. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is located in the heart of enemy territory: a main thoroughfare just off the freeway that’s bordered by a handful of fast food chains: In-N-Out a block to the right, Arby’s to the left, McDonald’s in a nearby Walmart, and a Taco Bell across the street. The sprawling Graton Casino looms in the background, visible from inside the restaurant, just a field away.\u003c/p>\n\u003cfigure id=\"attachment_100537\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\">\u003cimg class=\"size-full wp-image-100537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\" alt=\"Landscaping at Amy's Drive Thru.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Landscaping at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amy's Drive Thru looks like a retrofitted barn, with high, beamed ceilings, a living roof and a water tower that collects rainwater for the landscaping. Inside, it’s bright and airy, with huge windows and a calming color palette (muted greens, greys and blues) that suggests an expensive Big Sur spa.\u003c/p>\n\u003cfigure id=\"attachment_100532\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\">\u003cimg class=\"size-full wp-image-100532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\" alt=\"Inside seating at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside seating at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100531\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\">\u003cimg class=\"size-full wp-image-100531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\" alt=\"The color station at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The color station at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is small and simple, featuring burgers, pizza, burritos, chili, salads and mac and cheese. (A style note: typically, I might put scare quotes around vegan “burgers” or “cheese” but since everything I consumed for this piece was a vegan or gluten-free version of its traditional self, I’m skipping those). Everything is vegetarian, and all menu items can be made gluten-free and vegan.\u003c/p>\n\u003cfigure id=\"attachment_100528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\">\u003cimg class=\"size-full wp-image-100528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\" alt='The vegan \"Amy\" burger.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vegan \"Amy\" burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like any self-respecting fast food place, the cornerstone of the menu is the burger. The burger (“The Amy”) comes with two patties made from what appeared to be a combination of grains, mushrooms and quinoa (Amy’s didn’t respond to a request for ingredient lists) and comes with traditional fixings: cheese, lettuce, tomato, onion, pickle and a special sauce. The burger hit all of the right notes: a crispy burger; soft bun; flavorful pickles; lettuce and onion adding a welcome textural contrast; and a satisfyingly tangy sauce. The vegan cheese melted well and added a comforting texture. The patty--the Berliners say they went through over \u003ca href=\"http://sf.eater.com/2015/7/22/9015613/amys-kitchen-drive-thru-fast-food-vegetarian-california\" target=\"_blank\">1,000 versions\u003c/a> of it before they settled on the current recipe. It had a nicely crisped edge and the mushrooms gave it a meaty texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The patty was well-seasoned and remarkably inoffensive in a way that made me not miss meat. It sent me into a psychological tailspan: how much does the meat really matter in a fast food burger? When I eat a double-double from In-N-Out, how much of my enjoyment comes from the meat itself--a thin, fairly bland patty from a probably unhappy cow--and how much comes from the accessories: the salty, melted cheese; sweetly acidic ketchup; and crunchy vegetables, topped with a piquant secret sauce?\u003c/p>\n\u003cfigure id=\"attachment_100529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0929.jpg\" alt=\"Vegan, gluten-free mac and cheese with tomatoes and green onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan, gluten-free mac and cheese with tomatoes and green onions. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried the vegan and gluten-free mac and cheese with tomatoes and green onion. Despite its nontraditional ingredients--it’s made from rice noodles and \u003ca href=\"http://us.daiyafoods.com/\" target=\"_blank\">Daiya\u003c/a>--the texture was perfect. The chewy noodles held up to the thick cheesy sauce, and the bread crumbs provided a nice textural contrast. But while the texture was great, the taste was less so. It had an unidentifiable, yet distinctly off flavor--ironically, the same kind of fake, slightly sweet taste of \u003ca href=\"http://www.kraftmacandcheese.com/products/bluebox/the-cheesiest\" target=\"_blank\">Kraft’s blue box\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_100526\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\">\u003cimg class=\"wp-image-100526 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\" alt=\"A vegan chocolate shake.\" width=\"1920\" height=\"1675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1440x1256.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vegan chocolate shake. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a chocolate milkshake, made with almond and coconut milks, and sweetened with agave. There was none of the chalkiness or graininess of some non-dairy ice creams, but even compared to a dairy-based milkshakes, it holds up. It was spiked with a subtle, welcome coconut flavor and slight nuttiness, and had a depth of flavor and a decadence that my beloved \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> milkshakes--even with their declarations that they’re made from “Real Ice Cream”--lacked.\u003c/p>\n\u003cfigure id=\"attachment_100533\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\">\u003cimg class=\"size-full wp-image-100533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\" alt=\"The afternoon rush at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The afternoon rush at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could argue that this type of fast food isn’t necessarily healthier than the traditional kind. After all, fake cheese and fake ice cream \u003ca href=\"http://www.bonappetit.com/trends/article/i-m-sick-of-people-thinking-vegan-food-is-healthy\" target=\"_blank\">have calories too\u003c/a>. You could argue that we shouldn’t be prioritizing fast food at all, and should be instead be focusing on \u003ca href=\"http://civileats.com/2014/11/17/toss-those-take-out-menus-new-study-says-cooking-makes-us-healthier/\" target=\"_blank\">cooking more at home\u003c/a>. But no one can argue that Amy’s Drive Thru isn’t a step in the right direction. Americans aren’t going to stop eating their \u003ca href=\"http://blogs.wsj.com/numbers/how-much-meat-do-americans-eat-then-and-now-1792/\" target=\"_blank\">70 pounds of red meat and 54 pounds of poultry\u003c/a> per year--detrimental to both the health of their bodies and environment--because of well-intentioned editorials or \u003ca href=\"http://www.peta.org/\" target=\"_blank\">PETA’s\u003c/a> latest salacious campaign. If they’re going to consume less meat, it’s going to be because it’s cheap and easy to make the switch.\u003c/p>\n\u003cp>That’s what Amy’s provides. The food is decent, even satisfying, but that’s almost beside the point. It’s affordable, and convenient: a five-minute side trip off the 101 for busy parents and tourists heading to Sonoma and Napa for wine tasting.\u003c/p>\n\u003cfigure id=\"attachment_100527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\">\u003cimg class=\"size-full wp-image-100527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\" alt=\"The stylish, compostable packaging at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stylish, compostable packaging at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s how change happens: with small adjustments--stopping by Amy’s one night after soccer practice instead of Taco Bell--and an accessible, scalable concept: \u003ca href=\"http://www.amysdrivethru.com/files/download/43beb408d23a823\" target=\"_blank\">all menu items\u003c/a> except for salads are less than $6, and the company is \u003ca href=\"http://www.biteclubeats.com/amys-drive-thru-finally-opens-in-rohnert-park/\" target=\"_blank\">already planning\u003c/a> to open at least one more drive-thru in the next year or so.\u003c/p>\n\u003cp>If Americans want healthier fast food options, someone has to prove that it’s a successful concept. And Amy’s, used to defying expectations--in a 2009 interview, the Berliners \u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">recalled\u003c/a> how they were turned down for a business loan by almost every bank in town because no one believed consumers would buy organic, vegetarian frozen foods--is a good company to do it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a>\u003cbr>\n58 Golf Course Drive West [\u003ca href=\"https://goo.gl/maps/frJ3f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRohnert Park, CA 94928\u003cbr>\nPh: (707) 755-3629\u003cbr>\nHours: Mon-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amyskitchen\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/amysdrivethru\" target=\"_blank\">@amysdrivethru\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_100536\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\">\u003cimg class=\"size-full wp-image-100536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\" alt=\"Signage at Amy's Drive Thru.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Amy's Drive Thru promises to be the most inclusive fast food in the country--but how’s it taste?",
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"description": "Amy's Drive Thru promises to be the most inclusive fast food in the country--but how’s it taste?",
"title": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park | KQED",
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"headline": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Andy and Rachel Berliner started their line of vegetarian frozen dinners in 1987 after their daughter Amy was born and the time-crunched parents couldn’t find any healthy frozen meals that didn’t “\u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">taste like cardboard\u003c/a>.” Now the founders of \u003ca href=\"http://www.amys.com/\" target=\"_blank\">Amy’s Kitchen\u003c/a> are attempting to start a sea change in another, historically unhealthy food market: fast food. \u003c/p>\n\u003cfigure id=\"attachment_100535\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\">\u003cimg class=\"size-full wp-image-100535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\" alt=\"Amy's Drive Thru in Rohnert Park.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Drive Thru in Rohnert Park. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result is \u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a> in Rohnert Park (the company is headquartered in Petaluma and operates a processing plant in Santa Rosa,) which opened at the end of July. By most accounts, it’s been a success. Hundreds lined up for \u003ca href=\"http://www.pressdemocrat.com/news/4232050-181/hundreds-line-up-for-debut\" target=\"_blank\">its opening\u003c/a>, and the restaurant has already racked up more than 200 \u003ca href=\"http://www.yelp.com/biz/amys-drive-thru-rohnert-park\" target=\"_blank\">Yelp reviews\u003c/a> in under two months. When I visited around 1 PM on a Saturday, the drive through was backed up, and virtually all of the parking spots were taken. We were elated when we saw two free spots next to each other, but alas, those were for electric vehicles only.\u003c/p>\n\u003cfigure id=\"attachment_100534\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\">\u003cimg class=\"size-full wp-image-100534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\" alt=\"Communal tables outside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Communal tables outside. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is located in the heart of enemy territory: a main thoroughfare just off the freeway that’s bordered by a handful of fast food chains: In-N-Out a block to the right, Arby’s to the left, McDonald’s in a nearby Walmart, and a Taco Bell across the street. The sprawling Graton Casino looms in the background, visible from inside the restaurant, just a field away.\u003c/p>\n\u003cfigure id=\"attachment_100537\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\">\u003cimg class=\"size-full wp-image-100537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\" alt=\"Landscaping at Amy's Drive Thru.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Landscaping at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amy's Drive Thru looks like a retrofitted barn, with high, beamed ceilings, a living roof and a water tower that collects rainwater for the landscaping. Inside, it’s bright and airy, with huge windows and a calming color palette (muted greens, greys and blues) that suggests an expensive Big Sur spa.\u003c/p>\n\u003cfigure id=\"attachment_100532\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\">\u003cimg class=\"size-full wp-image-100532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\" alt=\"Inside seating at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside seating at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100531\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\">\u003cimg class=\"size-full wp-image-100531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\" alt=\"The color station at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The color station at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is small and simple, featuring burgers, pizza, burritos, chili, salads and mac and cheese. (A style note: typically, I might put scare quotes around vegan “burgers” or “cheese” but since everything I consumed for this piece was a vegan or gluten-free version of its traditional self, I’m skipping those). Everything is vegetarian, and all menu items can be made gluten-free and vegan.\u003c/p>\n\u003cfigure id=\"attachment_100528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\">\u003cimg class=\"size-full wp-image-100528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\" alt='The vegan \"Amy\" burger.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vegan \"Amy\" burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like any self-respecting fast food place, the cornerstone of the menu is the burger. The burger (“The Amy”) comes with two patties made from what appeared to be a combination of grains, mushrooms and quinoa (Amy’s didn’t respond to a request for ingredient lists) and comes with traditional fixings: cheese, lettuce, tomato, onion, pickle and a special sauce. The burger hit all of the right notes: a crispy burger; soft bun; flavorful pickles; lettuce and onion adding a welcome textural contrast; and a satisfyingly tangy sauce. The vegan cheese melted well and added a comforting texture. The patty--the Berliners say they went through over \u003ca href=\"http://sf.eater.com/2015/7/22/9015613/amys-kitchen-drive-thru-fast-food-vegetarian-california\" target=\"_blank\">1,000 versions\u003c/a> of it before they settled on the current recipe. It had a nicely crisped edge and the mushrooms gave it a meaty texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The patty was well-seasoned and remarkably inoffensive in a way that made me not miss meat. It sent me into a psychological tailspan: how much does the meat really matter in a fast food burger? When I eat a double-double from In-N-Out, how much of my enjoyment comes from the meat itself--a thin, fairly bland patty from a probably unhappy cow--and how much comes from the accessories: the salty, melted cheese; sweetly acidic ketchup; and crunchy vegetables, topped with a piquant secret sauce?\u003c/p>\n\u003cfigure id=\"attachment_100529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0929.jpg\" alt=\"Vegan, gluten-free mac and cheese with tomatoes and green onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan, gluten-free mac and cheese with tomatoes and green onions. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried the vegan and gluten-free mac and cheese with tomatoes and green onion. Despite its nontraditional ingredients--it’s made from rice noodles and \u003ca href=\"http://us.daiyafoods.com/\" target=\"_blank\">Daiya\u003c/a>--the texture was perfect. The chewy noodles held up to the thick cheesy sauce, and the bread crumbs provided a nice textural contrast. But while the texture was great, the taste was less so. It had an unidentifiable, yet distinctly off flavor--ironically, the same kind of fake, slightly sweet taste of \u003ca href=\"http://www.kraftmacandcheese.com/products/bluebox/the-cheesiest\" target=\"_blank\">Kraft’s blue box\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_100526\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\">\u003cimg class=\"wp-image-100526 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\" alt=\"A vegan chocolate shake.\" width=\"1920\" height=\"1675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1440x1256.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vegan chocolate shake. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a chocolate milkshake, made with almond and coconut milks, and sweetened with agave. There was none of the chalkiness or graininess of some non-dairy ice creams, but even compared to a dairy-based milkshakes, it holds up. It was spiked with a subtle, welcome coconut flavor and slight nuttiness, and had a depth of flavor and a decadence that my beloved \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> milkshakes--even with their declarations that they’re made from “Real Ice Cream”--lacked.\u003c/p>\n\u003cfigure id=\"attachment_100533\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\">\u003cimg class=\"size-full wp-image-100533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\" alt=\"The afternoon rush at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The afternoon rush at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could argue that this type of fast food isn’t necessarily healthier than the traditional kind. After all, fake cheese and fake ice cream \u003ca href=\"http://www.bonappetit.com/trends/article/i-m-sick-of-people-thinking-vegan-food-is-healthy\" target=\"_blank\">have calories too\u003c/a>. You could argue that we shouldn’t be prioritizing fast food at all, and should be instead be focusing on \u003ca href=\"http://civileats.com/2014/11/17/toss-those-take-out-menus-new-study-says-cooking-makes-us-healthier/\" target=\"_blank\">cooking more at home\u003c/a>. But no one can argue that Amy’s Drive Thru isn’t a step in the right direction. Americans aren’t going to stop eating their \u003ca href=\"http://blogs.wsj.com/numbers/how-much-meat-do-americans-eat-then-and-now-1792/\" target=\"_blank\">70 pounds of red meat and 54 pounds of poultry\u003c/a> per year--detrimental to both the health of their bodies and environment--because of well-intentioned editorials or \u003ca href=\"http://www.peta.org/\" target=\"_blank\">PETA’s\u003c/a> latest salacious campaign. If they’re going to consume less meat, it’s going to be because it’s cheap and easy to make the switch.\u003c/p>\n\u003cp>That’s what Amy’s provides. The food is decent, even satisfying, but that’s almost beside the point. It’s affordable, and convenient: a five-minute side trip off the 101 for busy parents and tourists heading to Sonoma and Napa for wine tasting.\u003c/p>\n\u003cfigure id=\"attachment_100527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\">\u003cimg class=\"size-full wp-image-100527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\" alt=\"The stylish, compostable packaging at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stylish, compostable packaging at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s how change happens: with small adjustments--stopping by Amy’s one night after soccer practice instead of Taco Bell--and an accessible, scalable concept: \u003ca href=\"http://www.amysdrivethru.com/files/download/43beb408d23a823\" target=\"_blank\">all menu items\u003c/a> except for salads are less than $6, and the company is \u003ca href=\"http://www.biteclubeats.com/amys-drive-thru-finally-opens-in-rohnert-park/\" target=\"_blank\">already planning\u003c/a> to open at least one more drive-thru in the next year or so.\u003c/p>\n\u003cp>If Americans want healthier fast food options, someone has to prove that it’s a successful concept. And Amy’s, used to defying expectations--in a 2009 interview, the Berliners \u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">recalled\u003c/a> how they were turned down for a business loan by almost every bank in town because no one believed consumers would buy organic, vegetarian frozen foods--is a good company to do it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a>\u003cbr>\n58 Golf Course Drive West [\u003ca href=\"https://goo.gl/maps/frJ3f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRohnert Park, CA 94928\u003cbr>\nPh: (707) 755-3629\u003cbr>\nHours: Mon-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amyskitchen\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/amysdrivethru\" target=\"_blank\">@amysdrivethru\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_100536\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\">\u003cimg class=\"size-full wp-image-100536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\" alt=\"Signage at Amy's Drive Thru.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
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"content": "\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n",
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"excerpt": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was \"impossible\" and \"doomed to fail.\" He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
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"description": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was "impossible" and "doomed to fail." He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking | KQED",
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"headline": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"datePublished": "2015-08-31T13:37:44-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feed Your Chocolate Obsession with Double Chocolate Brownies",
"title": "Feed Your Chocolate Obsession with Double Chocolate Brownies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/em>\u003c/p>\n\u003cp>Are you a fudgy or cakey person? Do you always go for the crunchy corner piece or do you insist on a gooey middle square? Do you frost or do you prefer the thin crackly layer that naturally forms on top? Nuts or never nuts?\u003c/p>\n\u003cp>[contextly_sidebar id=\"VjI6fQiNL0vsC79OIWf7XtpGQBYPDVmq\"]\u003c/p>\n\u003cp>People are serious about their love for brownies, and have very specific ideas of what the perfect brownie should be. Are you a brownie purist, not too cakey, not too fudgy, with no additions? Or do you want it all—toasted walnuts, mini marshmallows, chocolate chips? Either way, this recipe is an excellent place to start.\u003c/p>\n\u003cp>I like my brownies with few embellishments. I don’t like them frosted (too sweet), but I do like them richly dark with a crackly crust. I go for the chewy-crisp edge pieces. Not too cakey, not too fudgy. This recipe delivers.\u003c/p>\n\u003cul>Plus it’s a great foundation for personalization. Here are some ideas for additions:\n\u003cli>1/2 cup chopped toasted walnuts, pecans, or almonds\u003c/li>\n\u003cli>1/3 cup chopped dried cherries\u003c/li>\n\u003cli>1/2 cup chocolate chips or chopped chocolate\u003c/li>\n\u003cli>1/2 cup butterscotch chips\u003c/li>\n\u003cli>1/2 cup mini marshmallows\u003c/li>\n\u003cli>1 cup fresh raspberries\u003c/li>\n\u003cli>1/2 cup raspberry jam (dollop on top, then swirl into the batter with a knife before baking)\u003c/li>\n\u003c/ul>\n\u003cp>However you make it, be sure you don’t overbake these or you’ll end up with dry results and burnt edges. And no one wants that!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eat these warm, topped with ice cream or just out of the pan standing at the kitchen countertop. Chill them in the fridge and tuck them into lunchboxes, or take them on a summer picnic (you will be the hit of the picnic, I assure you).\u003c/p>\n\u003cfigure id=\"attachment_98112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-group.jpg\">\u003cimg class=\"size-full wp-image-98112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-group.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Double Chocolate Brownies\u003c/h3>\n\u003cp>\u003cem>Makes about 18 brownies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ lb (2 sticks) unsalted butter, plus more for greasing\u003c/li>\n\u003cli>10 oz bittersweet or semisweet chocolate, finely chopped or baking chips\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>2/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs, beaten together\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1 1/3 cups cake flour\u003c/li>\n\u003cli>¼ cup natural cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish with butter and line it with parchment paper, letting the longest ends hang over (you’ll use these as handles to pull the finished cooled brownies out of the pan so you can more easily cut them). Grease the parchment with butter.\u003c/li>\n\u003cli>In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98099,98098,98119,98121,98102\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Pour into the prepared dish and spread evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98130,98107,98122,98128,98124,98125,98133,98105,98103,98106\"]\u003c/p>\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out almost completely clean with a few moist crumbs, about 30 minutes. Let cool for 10 minutes in the dish, then remove from the dish using the parchment paper to lift them out; let cool completely on a wire rack.\u003c/li>\n\u003cli>Cut into squares and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_98113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-vertical.jpg\">\u003cimg class=\"size-full wp-image-98113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-vertical.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-1400x2100.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "These perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/em>\u003c/p>\n\u003cp>Are you a fudgy or cakey person? Do you always go for the crunchy corner piece or do you insist on a gooey middle square? Do you frost or do you prefer the thin crackly layer that naturally forms on top? Nuts or never nuts?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>People are serious about their love for brownies, and have very specific ideas of what the perfect brownie should be. Are you a brownie purist, not too cakey, not too fudgy, with no additions? Or do you want it all—toasted walnuts, mini marshmallows, chocolate chips? Either way, this recipe is an excellent place to start.\u003c/p>\n\u003cp>I like my brownies with few embellishments. I don’t like them frosted (too sweet), but I do like them richly dark with a crackly crust. I go for the chewy-crisp edge pieces. Not too cakey, not too fudgy. This recipe delivers.\u003c/p>\n\u003cul>Plus it’s a great foundation for personalization. Here are some ideas for additions:\n\u003cli>1/2 cup chopped toasted walnuts, pecans, or almonds\u003c/li>\n\u003cli>1/3 cup chopped dried cherries\u003c/li>\n\u003cli>1/2 cup chocolate chips or chopped chocolate\u003c/li>\n\u003cli>1/2 cup butterscotch chips\u003c/li>\n\u003cli>1/2 cup mini marshmallows\u003c/li>\n\u003cli>1 cup fresh raspberries\u003c/li>\n\u003cli>1/2 cup raspberry jam (dollop on top, then swirl into the batter with a knife before baking)\u003c/li>\n\u003c/ul>\n\u003cp>However you make it, be sure you don’t overbake these or you’ll end up with dry results and burnt edges. And no one wants that!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eat these warm, topped with ice cream or just out of the pan standing at the kitchen countertop. Chill them in the fridge and tuck them into lunchboxes, or take them on a summer picnic (you will be the hit of the picnic, I assure you).\u003c/p>\n\u003cfigure id=\"attachment_98112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-group.jpg\">\u003cimg class=\"size-full wp-image-98112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-group.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Double Chocolate Brownies\u003c/h3>\n\u003cp>\u003cem>Makes about 18 brownies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ lb (2 sticks) unsalted butter, plus more for greasing\u003c/li>\n\u003cli>10 oz bittersweet or semisweet chocolate, finely chopped or baking chips\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>2/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs, beaten together\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1 1/3 cups cake flour\u003c/li>\n\u003cli>¼ cup natural cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish with butter and line it with parchment paper, letting the longest ends hang over (you’ll use these as handles to pull the finished cooled brownies out of the pan so you can more easily cut them). Grease the parchment with butter.\u003c/li>\n\u003cli>In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Pour into the prepared dish and spread evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out almost completely clean with a few moist crumbs, about 30 minutes. Let cool for 10 minutes in the dish, then remove from the dish using the parchment paper to lift them out; let cool completely on a wire rack.\u003c/li>\n\u003cli>Cut into squares and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_98113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-vertical.jpg\">\u003cimg class=\"size-full wp-image-98113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brownies-finish-vertical.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-1400x2100.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brownies-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms",
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"content": "\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The company has pledged to ditch artificial colorings and flavorings from all of its cereals by the end of 2016. But those iconic rainbow-colored marshmallow charms might take longer to revamp.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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