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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "My Favorite Childhood Thanksgiving Cranberry Sauce",
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"content": "\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.\u003c/p>\n\u003cp>\u003cstrong>If you like, personalize your sauce with one of these yummy additions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 teaspoon ground ginger\u003c/li>\n\u003cli>1 teaspoon freshly grated ginger\u003c/li>\n\u003cli>A pinch (or more) of hot pepper flakes\u003c/li>\n\u003cli>Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves\u003c/li>\n\u003cli>1 to 2 tablespoons balsamic vinegar\u003c/li>\n\u003cli>Chopped, sautéed apples (about 1 to 2 apples)\u003c/li>\n\u003cli>Chopped, seedless peeled tangerine segments (about 2 tangerines)\u003c/li>\n\u003cli>1/4 cup chopped toasted pecans\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89708\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89708\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\" alt=\"Cranberry Compote ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cranberry Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>14 oz (about 4 cups) fresh cranberries\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 cup fresh orange juice\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>Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89712,89713,89711,89715,89714,89719\"]\u003c/p>\n\u003col>\n\u003cli>The compote can be made up to 1 week in advance. Store in an airtight container in the fridge.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.\u003c/p>\n\u003cp>\u003cstrong>If you like, personalize your sauce with one of these yummy additions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 teaspoon ground ginger\u003c/li>\n\u003cli>1 teaspoon freshly grated ginger\u003c/li>\n\u003cli>A pinch (or more) of hot pepper flakes\u003c/li>\n\u003cli>Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves\u003c/li>\n\u003cli>1 to 2 tablespoons balsamic vinegar\u003c/li>\n\u003cli>Chopped, sautéed apples (about 1 to 2 apples)\u003c/li>\n\u003cli>Chopped, seedless peeled tangerine segments (about 2 tangerines)\u003c/li>\n\u003cli>1/4 cup chopped toasted pecans\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89708\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89708\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\" alt=\"Cranberry Compote ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cranberry Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>14 oz (about 4 cups) fresh cranberries\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 cup fresh orange juice\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>Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Throw Your Turkey On The Grill This Thanksgiving!",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Off and on for many years I’ve cooked my Thanksgiving turkey on my trusty \u003ca href=\"http://www.weber.com/grills/category/charcoal\" target=\"_blank\" rel=\"noopener\">Weber grill\u003c/a>. For some of my family and friends, it makes perfect sense. “Of course you can grill your turkey!” For others, I’ve been met with surprise (“Wow! Wait. What? You grill your turkey?”) to confusion (“I don’t understand this concept of grilling a whole turkey.”). Generally, the folks that understand it live in a more temperate climate, aka California. The Scottish half of the family, not so much.\u003c/p>\n\u003cp>It all started years and years ago when I spent the first of many Thanksgivings with dear friends up in Inverness (California, not Scotland). They had a tiny oven, and one half of the couple – the one who happened to be the cook of the family - was a vegetarian. So me, and my organic, pasture-raised turkey, got the boot. Don’t worry, it was a nice boot.\u003c/p>\n\u003cp>I decided to brine the bird (in a cooler using a wet brine) and throw that sucker on the grill. My bird was on the heftier side, ideal for the large gathering, so we had to make do by wrapping the edges of the Weber grill with aluminum foil to completely enclose it. But what emerged was a mahogany-colored, smoky-flavored, moist and scrumptious fowl.\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>I learned a lot that Thanksgiving, and continued to perfect my West Coast grilled turkey.\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s what I’ve learned along the way:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Grilling your turkey frees up your oven, and your kitchen, significantly.\u003c/li>\n\u003cli>There is very little hand-on work involved, just occasional basting and rotating.\u003c/li>\n\u003cli>Purchase a smaller turkey; I usually try to get a 12- to 14-pounder. It’s easier to manage on your grill.\u003c/li>\n\u003cli>Brine your turkey 1 to 2 days ahead for better flavor, and to keep the meat moist.\u003c/li>\n\u003cli>Ideally, use a charcoal grill. You’ll have much better flavor and color, and it’s really not hard to deal with. Honestly, I’ve never done this on a gas grill, but I’m sure you can do it; just turn on the left and right burners on to medium and leave the center burner off. If your grill has a way to use wood chips for smoking, I recommend going that route.\u003c/li>\n\u003cli>One slight downside is that you don’t really get great drippings to use for gravy with this method, so roast a chicken up to 1 month before Thanksgiving and freeze the drippings from that. Then you have the advantage of making your gravy up to 2 days in advance.\u003c/li>\n\u003cli>Get off on your bad self: you grilled a freaking turkey! (Besides tasting great, it really does look impressive to your guests.)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89656\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\" alt=\"Ingredients for Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Brined BBQ Turkey.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Brined BBQ Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 10 to 12 people\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12- to 14-lb turkey, ideally organic and pasture-raised (defrosted if frozen)\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\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>\u003cstrong>One to two days ahead:\u003c/strong>\u003cbr>\nDry-brine the turkey by rubbing the kosher salt all over, under the skin and over the skin and in the cavities. Place it in a small roasting pan or other baking dish that will hold the turkey and fit in your refrigerator. Cover securely with plastic wrap and refrigerate until the day you plan to cook it.\u003c/li>\n\u003cli>\u003cstrong>On the day you plan to serve:\u003c/strong>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before grilling. Rinse and dry the turkey well. Rub the softened butter all over the skin.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89658\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\">\u003cimg class=\"size-full wp-image-89658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\" alt=\"Rub the softened butter all over the skin. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rub the softened butter all over the skin.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you want a smokier flavor for your turkey, now is the time to soak about 2 cups of applewood chips in cold water for 30 minutes prior to grilling; wrap the drained, soaked chips in foil and punch a few holes in the package.\u003c/li>\n\u003cli>Prepare a covered charcoal grill with a medium charcoal fire. On the lower rack of the grill, place an aluminum foil or metal drip pan in the center and arrange the coals on either side. (I find it’s best to prepare the coals using a chimney starter, and once they get going, to start a second batch to add to the first.) Add water, stock or wine to the drip pan, about halfway full, to create steam during grilling.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89657,89653,89654,89655,89673\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Cook the turkey until the internal thigh temperature registers 160F, about 3 to 3 1/2 hours. Every 30 minutes, check the grill temperature (it should be between 275 and 325F); you can regulate it by adding more coals, adding more liquid to the drip pan, or opening or closing the vents. Also, each time you check, baste the turkey with some stock, and rotate the turkey as needed. Cover the turkey with aluminum foil if it begins to overbrown.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89662,89652\"]\u003c/p>\n\u003col>\n\u003cli>When the turkey is done, transfer it to a large cutting board or platter and let it rest at least 20 minutes before carving. Enjoy!\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "There is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Off and on for many years I’ve cooked my Thanksgiving turkey on my trusty \u003ca href=\"http://www.weber.com/grills/category/charcoal\" target=\"_blank\" rel=\"noopener\">Weber grill\u003c/a>. For some of my family and friends, it makes perfect sense. “Of course you can grill your turkey!” For others, I’ve been met with surprise (“Wow! Wait. What? You grill your turkey?”) to confusion (“I don’t understand this concept of grilling a whole turkey.”). Generally, the folks that understand it live in a more temperate climate, aka California. The Scottish half of the family, not so much.\u003c/p>\n\u003cp>It all started years and years ago when I spent the first of many Thanksgivings with dear friends up in Inverness (California, not Scotland). They had a tiny oven, and one half of the couple – the one who happened to be the cook of the family - was a vegetarian. So me, and my organic, pasture-raised turkey, got the boot. Don’t worry, it was a nice boot.\u003c/p>\n\u003cp>I decided to brine the bird (in a cooler using a wet brine) and throw that sucker on the grill. My bird was on the heftier side, ideal for the large gathering, so we had to make do by wrapping the edges of the Weber grill with aluminum foil to completely enclose it. But what emerged was a mahogany-colored, smoky-flavored, moist and scrumptious fowl.\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>I learned a lot that Thanksgiving, and continued to perfect my West Coast grilled turkey.\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s what I’ve learned along the way:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Grilling your turkey frees up your oven, and your kitchen, significantly.\u003c/li>\n\u003cli>There is very little hand-on work involved, just occasional basting and rotating.\u003c/li>\n\u003cli>Purchase a smaller turkey; I usually try to get a 12- to 14-pounder. It’s easier to manage on your grill.\u003c/li>\n\u003cli>Brine your turkey 1 to 2 days ahead for better flavor, and to keep the meat moist.\u003c/li>\n\u003cli>Ideally, use a charcoal grill. You’ll have much better flavor and color, and it’s really not hard to deal with. Honestly, I’ve never done this on a gas grill, but I’m sure you can do it; just turn on the left and right burners on to medium and leave the center burner off. If your grill has a way to use wood chips for smoking, I recommend going that route.\u003c/li>\n\u003cli>One slight downside is that you don’t really get great drippings to use for gravy with this method, so roast a chicken up to 1 month before Thanksgiving and freeze the drippings from that. Then you have the advantage of making your gravy up to 2 days in advance.\u003c/li>\n\u003cli>Get off on your bad self: you grilled a freaking turkey! (Besides tasting great, it really does look impressive to your guests.)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89656\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\" alt=\"Ingredients for Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Brined BBQ Turkey.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Brined BBQ Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 10 to 12 people\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>One 12- to 14-lb turkey, ideally organic and pasture-raised (defrosted if frozen)\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\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>\u003cstrong>One to two days ahead:\u003c/strong>\u003cbr>\nDry-brine the turkey by rubbing the kosher salt all over, under the skin and over the skin and in the cavities. Place it in a small roasting pan or other baking dish that will hold the turkey and fit in your refrigerator. Cover securely with plastic wrap and refrigerate until the day you plan to cook it.\u003c/li>\n\u003cli>\u003cstrong>On the day you plan to serve:\u003c/strong>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before grilling. Rinse and dry the turkey well. Rub the softened butter all over the skin.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89658\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\">\u003cimg class=\"size-full wp-image-89658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\" alt=\"Rub the softened butter all over the skin. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rub the softened butter all over the skin.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you want a smokier flavor for your turkey, now is the time to soak about 2 cups of applewood chips in cold water for 30 minutes prior to grilling; wrap the drained, soaked chips in foil and punch a few holes in the package.\u003c/li>\n\u003cli>Prepare a covered charcoal grill with a medium charcoal fire. On the lower rack of the grill, place an aluminum foil or metal drip pan in the center and arrange the coals on either side. (I find it’s best to prepare the coals using a chimney starter, and once they get going, to start a second batch to add to the first.) Add water, stock or wine to the drip pan, about halfway full, to create steam during grilling.\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>Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Cook the turkey until the internal thigh temperature registers 160F, about 3 to 3 1/2 hours. Every 30 minutes, check the grill temperature (it should be between 275 and 325F); you can regulate it by adding more coals, adding more liquid to the drip pan, or opening or closing the vents. Also, each time you check, baste the turkey with some stock, and rotate the turkey as needed. Cover the turkey with aluminum foil if it begins to overbrown.\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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"disqusTitle": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
"title": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"title": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\">\u003cimg class=\"aligncenter size-full wp-image-89231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\" alt=\"Photos by Wendy Goodfriend\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!\u003c/p>\n\u003cp>\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Halloween Savory Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a>\u003cbr>\nTurn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.\u003c/p>\n\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard with Tortilla Gravestones and Ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Halloween Savory Treat: A Pile of Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003cbr>\nWant to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Halloween Sweet Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003cbr>\nDecadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!\u003c/p>\n\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Halloween Sweet Treat: Boo! Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\u003c/p>\n\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Halloween Savory Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003cbr>\nScrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself.\u003c/p>\n\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Halloween Savory Treat: Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003cbr>\nWant to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.\u003c/p>\n\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg class=\"size-full wp-image-89026\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!",
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"description": "Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with "dirt" and "slimy" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick "bones," deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!",
"title": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\">\u003cimg class=\"aligncenter size-full wp-image-89231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\" alt=\"Photos by Wendy Goodfriend\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!\u003c/p>\n\u003cp>\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Halloween Savory Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a>\u003cbr>\nTurn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.\u003c/p>\n\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard with Tortilla Gravestones and Ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Halloween Savory Treat: A Pile of Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003cbr>\nWant to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Halloween Sweet Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003cbr>\nDecadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!\u003c/p>\n\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Halloween Sweet Treat: Boo! Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\u003c/p>\n\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Halloween Savory Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003cbr>\nScrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself.\u003c/p>\n\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Halloween Savory Treat: Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003cbr>\nWant to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.\u003c/p>\n\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg class=\"size-full wp-image-89026\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"title": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"title": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\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 cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!",
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"description": "Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!",
"title": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms | KQED",
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"headline": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"datePublished": "2014-10-21T07:57:38-07:00",
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"slug": "halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\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\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\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 cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
"title": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devilish Egg Eyeballs & Spiders. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Squishy eyeballs and creepy black spiders... who would want to eat that!? ME! (Well, only if they come in the form of a deviled egg.) These are the perfect Halloween party food. High on the ewwwwww factor but super tasty!\u003c/p>\n\u003cp>These take a little bit of time to put together but they are well worth the effort. If you are making them for a gathering, boil the eggs, make and stuff the deviled eggs, and decorate them earlier in the day. Just arrange them on your spookiest platter and cover them tightly with plastic wrap. Then, when it’s party time, pull them out about 30 minutes early to let them come to room temperature. \u003c/p>\n\u003cp>This is a pretty classic and simplified recipe for deviled eggs, but feel free to add your own little taste twist to the yolk mixture. Some great additions include finely grated lemon zest, minced fresh herbs like parsley or chives, finely chopped cornichons or bread-n-butter pickles, and Dijon mustard in place of the yellow mustard.\u003c/p>\n\u003cp>\u003cstrong>Some tips on peeling eggs so you don’t end up with a frighteningly pock-marked egg:\u003c/strong> use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling in a bowl of ice water, and crack the shells all over before you peel, rolling them in your palms.\u003c/p>\n\u003cfigure id=\"attachment_89025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\" alt=\"Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devilish Egg Eyeballs & Spiders\u003c/h3>\n\u003cp>\u003cem>Makes 24 devilish eggs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon yellow mustard\u003c/li>\n\u003cli>Whole pitted black olives\u003c/li>\n\u003cli>1 small roasted red pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003cfigure id=\"attachment_89023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\" alt=\"Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/figcaption>\u003c/figure>\n\u003cli>Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003cfigure id=\"attachment_89024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\" alt=\"Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined.\u003c/figcaption>\u003c/figure>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/li>\n\u003cfigure id=\"attachment_89022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\" alt=\"Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make eyeballs:\u003c/strong> Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/li>\n\u003cfigure id=\"attachment_89021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\" alt=\"Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make spiders:\u003c/strong> Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/li>\n\u003cfigure id=\"attachment_89020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\" alt=\"Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Want to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.",
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"description": "Want to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.",
"title": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders | KQED",
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"headline": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devilish Egg Eyeballs & Spiders. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Squishy eyeballs and creepy black spiders... who would want to eat that!? ME! (Well, only if they come in the form of a deviled egg.) These are the perfect Halloween party food. High on the ewwwwww factor but super tasty!\u003c/p>\n\u003cp>These take a little bit of time to put together but they are well worth the effort. If you are making them for a gathering, boil the eggs, make and stuff the deviled eggs, and decorate them earlier in the day. Just arrange them on your spookiest platter and cover them tightly with plastic wrap. Then, when it’s party time, pull them out about 30 minutes early to let them come to room temperature. \u003c/p>\n\u003cp>This is a pretty classic and simplified recipe for deviled eggs, but feel free to add your own little taste twist to the yolk mixture. Some great additions include finely grated lemon zest, minced fresh herbs like parsley or chives, finely chopped cornichons or bread-n-butter pickles, and Dijon mustard in place of the yellow mustard.\u003c/p>\n\u003cp>\u003cstrong>Some tips on peeling eggs so you don’t end up with a frighteningly pock-marked egg:\u003c/strong> use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling in a bowl of ice water, and crack the shells all over before you peel, rolling them in your palms.\u003c/p>\n\u003cfigure id=\"attachment_89025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\" alt=\"Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devilish Egg Eyeballs & Spiders\u003c/h3>\n\u003cp>\u003cem>Makes 24 devilish eggs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon yellow mustard\u003c/li>\n\u003cli>Whole pitted black olives\u003c/li>\n\u003cli>1 small roasted red pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003cfigure id=\"attachment_89023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\" alt=\"Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/figcaption>\u003c/figure>\n\u003cli>Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003cfigure id=\"attachment_89024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\" alt=\"Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined.\u003c/figcaption>\u003c/figure>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/li>\n\u003cfigure id=\"attachment_89022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\" alt=\"Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make eyeballs:\u003c/strong> Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/li>\n\u003cfigure id=\"attachment_89021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\" alt=\"Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make spiders:\u003c/strong> Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/li>\n\u003cfigure id=\"attachment_89020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\" alt=\"Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"88781,88782,88780\"]\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
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"description": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets | KQED",
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"headline": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\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\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 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>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
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"description": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts | KQED",
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"headline": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 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>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "The Magic of Milk: Preemies, Breastfeeding, and Human Milk Donation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\" alt=\"Baby Djuna at 10 days (32 weeks gestational age)\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby Djuna at 10 days (32 weeks gestational age)\u003c/figcaption>\u003c/figure>\n\u003cp>My son’s birth five years ago—in fact, my entire first pregnancy—was a fairy tale narrative, of sorts, and it became the lens through which I viewed what had always been vague and mysterious to me: feeding babies.\u003c/p>\n\u003cp>I experienced the usual anxiety about feeding him with milk that my body was (typically, agonizingly) slow to produce. But my milk came in, and he sucked and grew. It never occurred to me to wonder: what would I do if it didn't? But following the harrowing birth of my daughter this past February, I realized that for many babies, especially preemies, it’s a matter of life and death. And I learned, through 51 days in the Neonatal Intensive Care Unit (\u003ca href=\"http://en.wikipedia.org/wiki/Neonatal_intensive_care_unit\" target=\"_blank\">NICU\u003c/a>) and in the months since, that my milk—in fact, any healthy, lactating mother’s milk—can be frozen, donated and banked to save babies who need it. But I’m getting ahead of my story. \u003c/p>\n\u003cp>Back in 2009, though my wife, Carol, and I had decided to give birth at Alta Bates Hospital in Berkeley, our chief desire was to have as little medical intervention as possible. I was 42, old to be doing this in medical terms, but very healthy, and though I wasn’t sure what my capacity for endurance, or my level of pain-tolerance, would turn out to be, I was determined to do what I could to have a drug-free, natural birth. When we checked into the hospital, I refused the standard IV line. My doctor was not on call, so we were assigned Dr. Kurt Wharton, someone we’d never met, which turned out to be the best possible twist of fate, given that, when my regular OB later learned I’d been allowed to push for six hours after a very long labor, said, “I wouldn’t have let you push for more than two.” Exhausted, deliriously happy, and feeling like Athena, I replied, “Well, I’m glad you weren’t here.”\u003c/p>\n\u003cp>Immediately after Olin was born, I tried to breastfeed him. As is the case with most women, I didn’t have much milk yet, and the boy began howling with hunger. A nurse brought me a breast pump, a bag of supplies, and suggested I get to work. While it’s a given that the sooner you begin pumping, the sooner your milk will come in, a surprising performance anxiety took hold. I pumped for 20 minutes, only to get a thimbleful of colostrum. The nurse encouraged me, as did the lactation specialist available to all new parents at Alta Bates, that my experience was normal, and that this tiny bit of pre-milk was the best thing for my son’s brand-new immune system. After a few days, we were blissfully breastfeeding, and Carol was able to give our son bottles of pumped milk, an important part of their bonding. \u003c/p>\n\u003cp>Flash forward nearly five years to the birth of our daughter, Djuna, which was as dystopian as Olin’s birth was idyllic. Thirty weeks and four days into this pregnancy, which had been punctuated with severe “epigastric” pain—what I later learned was a hallmark symptom of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/000890.htm\" target=\"_blank\">HELLP Syndrome\u003c/a>, a life-threatening condition alleviated only by the birth of the baby—I found myself going from the ER to triage to Labor and Delivery in one fell swoop. And the medical interventions, which were absolutely necessary, but nonetheless terrifying, began. Nifedipine for high blood pressure, magnesium sulfate to prevent seizures and labor. Steroid shots for the baby’s under-developed lungs. Then, two days later, Pitocin to force labor to begin, which is akin to what I imagine a cattle prod to the uterus might feel like. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At this point, we still hoped for a vaginal birth, and all my focus went toward this effort. But it was not to be; the \u003ca href=\"http://en.wikipedia.org/wiki/Placental_abruption\" target=\"_blank\">placenta began to detach\u003c/a> and an emergency c-section, in which the doctor had 16 minutes to get the baby out, ensued. General anesthesia. Unconsciousness. Complete absence from the birth of my daughter.\u003c/p>\n\u003cp>When I woke up, I was, at turns, angry, shaky and in pain, and grateful to be alive. It would be a full 27 hours before I got to meet Djuna, our nearly 16-inch, two-pound preemie extraordinaire, and begin our arduous road to health and home. But first, I had to pass through my terror of simply touching her. When the nurse asked me if I wanted to hold her, I said, “Am I qualified?” It was a real question. She was beautiful to me in the way that a primordial creature behind glass in a zoo might be: exquisitely designed and alien. But then our eyes locked, and I knew she was my baby, and that she needed the warmth of my body, however wrecked. Her personality emerged right away. She was observant and patient, and declared herself to be someone who was planning to stick around.\u003c/p>\n\u003cp>We learned, through a NICU nurse, that breast milk would be an important factor in how well the baby fared overall, how soon she would be released, and her overall prognosis for her early years. \u003c/p>\n\u003cp>I knew that breast milk is helpful in the development of the immune system for all babies, but preemies are even more susceptible to infections—and what I didn’t know is that the body automatically produces milk that is for your preemie’s specific gestational age at birth. It has more calories and protein than the milk the same mother would produce for a full-term infant. Because Djuna would be fed through a tube until she could begin “recreational” breastfeeding at 34-35 weeks when her “suck-swallow-breathe” reflex kicked in, it was all pumping, all the time. And it was hard. My body was sluggish from the anesthesia drugs, still reeling from the burn of magnesium sulfate, and hurt from being sliced open. But we were lucky. The NICU and lactation staff knew how to support me in eking out the few drops of milk I got with each attempt, every two hours. At first, I was wheeled up to the NICU carrying my syringe half-full of colostrum, and was always greeted by an eager nurse, saying, “Oh, Djuna will love this,” or some other word of encouragement. The NICU nurses treated this early breast milk like liquid gold.\u003c/p>\n\u003cp>If not for the patience of hospital staff and my family, as well as my memories of having experienced the long ramp-up to full milk production before, I seriously doubt I would’ve been able to provide milk for baby D. But soon, I was gathering quite a collection in the NICU freezer, up to 24 ounces per day. Since the baby started with scant 5ml servings, I quickly got ahead of her needs. My confidence that I might actually be able to take care of this baby grew, and the pumping became synonymous with my own drive to get the medication residue out of my system and return to equilibrium, a state whose nature I sometimes forgot. \u003c/p>\n\u003cp>When Djuna began taking in more quantity, and finally, at around 38 weeks, began breastfeeding, I thought we were out of the woods as far as basic nutrition went. Then, shortly after we brought Djuna home, Carol discovered that my frozen milk—all 300-plus bottles of it—was high in lipase, an enzyme that, when frozen, imparts a sour, even spoiled, taste to the milk. It isn’t harmful to the baby, but most babies refuse it. In that moment, I envisioned thawing and dumping all that beautiful milk down the drain. What else could be done?\u003c/p>\n\u003cfigure id=\"attachment_87174\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\" alt=\"Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\" width=\"500\" class=\"size-full wp-image-87174\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our mainstay nurses, Stacey and Nieves, had suggested we look into donating it, but I was certain that I wouldn’t qualify, given the number of drugs I had been on for the first month of pumping. So, I didn’t think much more about it, just let the bottles sit in the freezer, taking up space. Then I got a call from the lactation specialist at Alta Bates, who needed us to retrieve our milk that was stored in the NICU’s freezer—200 bottles. When she sensed the despair in my voice, she asked, “Why don’t you donate it to the \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">San Jose Mothers' Milk Bank\u003c/a>?” I let her know how many drugs I’d been on when all that milk had been pumped. She pulled out her sheet of donor criteria and, to my surprise, none of my medications was on the forbidden list. My wife and I decided to pursue this idea.\u003c/p>\n\u003cp>The San Jose bank was founded in 1974, as a non-profit tissue bank, to process and provide human donor milk to babies in need—more than 570,000 ounces in 2013. There are currently 16 similar banks in North America that are recognized by the \u003ca href=\"https://www.hmbana.org/\" target=\"_blank\">Human Milk Banking Association of North America \u003c/a>(HMBANA). The national premature birth rate is 7.6%, and mothers of these babies are often the most compromised in terms of their ability to produce milk. And their babies are at the highest risk for digestive problems, infections, and health problems later in life, such as asthma, diabetes, and Sudden Infant Death Syndrome (SIDS). \u003c/p>\n\u003cp>During the 51 days we spent in NICU, I learned about families whose babies depended on donor milk for their survival. One family was so devastated by the loss of one of their preemie twins that the mother was unable to provide milk for the surviving sibling. Another had a chronic illness that prevented her from breastfeeding. One young mother had died of a pulmonary embolism shortly after giving birth. \u003c/p>\n\u003cp>The earliest babies often have trouble digesting formula, and this can lead to consequences ranging from mild discomfort to a life-threatening condition known as NEC (\u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001148.htm\" target=\"_blank\">Necrotizing enterocolitis\u003c/a>), an inflammatory disease that kills intestinal tissue and often requires surgery to repair perforations. Processed human milk, which has been pasteurized to eliminate potentially harmful bacteria, is the ideal first food for these little ones. And though pasteurization kills some beneficial antibodies, the milk still contains immune-boosting properties that formula does not.\u003c/p>\n\u003cp>Peggy Lindsley, NICU Manager at Alta Bates, says that between 10 and 15 percent of preemies born before the gestational age of 32 weeks who are admitted to the NICU receive donor milk. Occasionally, there is a shortage, and in these cases, babies who are most in need are prioritized.\u003c/p>\n\u003cp>The process for donation is easy and efficient. I was required to have a blood test for several infectious diseases, as well as disclose any medications I had been taking. In about an hour after my results came back clean, my frozen milk was packed up and shipped to the San Jose bank. I love knowing that it will go to a preemie, who, much like my daughter, needed human milk to get her through the difficult first months of life. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information about milk donation, and the various ways you can help, contact \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">Mothers' Milk Bank\u003c/a>; (408) 998-4550.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\" alt=\"Baby Djuna at 10 days (32 weeks gestational age)\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby Djuna at 10 days (32 weeks gestational age)\u003c/figcaption>\u003c/figure>\n\u003cp>My son’s birth five years ago—in fact, my entire first pregnancy—was a fairy tale narrative, of sorts, and it became the lens through which I viewed what had always been vague and mysterious to me: feeding babies.\u003c/p>\n\u003cp>I experienced the usual anxiety about feeding him with milk that my body was (typically, agonizingly) slow to produce. But my milk came in, and he sucked and grew. It never occurred to me to wonder: what would I do if it didn't? But following the harrowing birth of my daughter this past February, I realized that for many babies, especially preemies, it’s a matter of life and death. And I learned, through 51 days in the Neonatal Intensive Care Unit (\u003ca href=\"http://en.wikipedia.org/wiki/Neonatal_intensive_care_unit\" target=\"_blank\">NICU\u003c/a>) and in the months since, that my milk—in fact, any healthy, lactating mother’s milk—can be frozen, donated and banked to save babies who need it. But I’m getting ahead of my story. \u003c/p>\n\u003cp>Back in 2009, though my wife, Carol, and I had decided to give birth at Alta Bates Hospital in Berkeley, our chief desire was to have as little medical intervention as possible. I was 42, old to be doing this in medical terms, but very healthy, and though I wasn’t sure what my capacity for endurance, or my level of pain-tolerance, would turn out to be, I was determined to do what I could to have a drug-free, natural birth. When we checked into the hospital, I refused the standard IV line. My doctor was not on call, so we were assigned Dr. Kurt Wharton, someone we’d never met, which turned out to be the best possible twist of fate, given that, when my regular OB later learned I’d been allowed to push for six hours after a very long labor, said, “I wouldn’t have let you push for more than two.” Exhausted, deliriously happy, and feeling like Athena, I replied, “Well, I’m glad you weren’t here.”\u003c/p>\n\u003cp>Immediately after Olin was born, I tried to breastfeed him. As is the case with most women, I didn’t have much milk yet, and the boy began howling with hunger. A nurse brought me a breast pump, a bag of supplies, and suggested I get to work. While it’s a given that the sooner you begin pumping, the sooner your milk will come in, a surprising performance anxiety took hold. I pumped for 20 minutes, only to get a thimbleful of colostrum. The nurse encouraged me, as did the lactation specialist available to all new parents at Alta Bates, that my experience was normal, and that this tiny bit of pre-milk was the best thing for my son’s brand-new immune system. After a few days, we were blissfully breastfeeding, and Carol was able to give our son bottles of pumped milk, an important part of their bonding. \u003c/p>\n\u003cp>Flash forward nearly five years to the birth of our daughter, Djuna, which was as dystopian as Olin’s birth was idyllic. Thirty weeks and four days into this pregnancy, which had been punctuated with severe “epigastric” pain—what I later learned was a hallmark symptom of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/000890.htm\" target=\"_blank\">HELLP Syndrome\u003c/a>, a life-threatening condition alleviated only by the birth of the baby—I found myself going from the ER to triage to Labor and Delivery in one fell swoop. And the medical interventions, which were absolutely necessary, but nonetheless terrifying, began. Nifedipine for high blood pressure, magnesium sulfate to prevent seizures and labor. Steroid shots for the baby’s under-developed lungs. Then, two days later, Pitocin to force labor to begin, which is akin to what I imagine a cattle prod to the uterus might feel like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At this point, we still hoped for a vaginal birth, and all my focus went toward this effort. But it was not to be; the \u003ca href=\"http://en.wikipedia.org/wiki/Placental_abruption\" target=\"_blank\">placenta began to detach\u003c/a> and an emergency c-section, in which the doctor had 16 minutes to get the baby out, ensued. General anesthesia. Unconsciousness. Complete absence from the birth of my daughter.\u003c/p>\n\u003cp>When I woke up, I was, at turns, angry, shaky and in pain, and grateful to be alive. It would be a full 27 hours before I got to meet Djuna, our nearly 16-inch, two-pound preemie extraordinaire, and begin our arduous road to health and home. But first, I had to pass through my terror of simply touching her. When the nurse asked me if I wanted to hold her, I said, “Am I qualified?” It was a real question. She was beautiful to me in the way that a primordial creature behind glass in a zoo might be: exquisitely designed and alien. But then our eyes locked, and I knew she was my baby, and that she needed the warmth of my body, however wrecked. Her personality emerged right away. She was observant and patient, and declared herself to be someone who was planning to stick around.\u003c/p>\n\u003cp>We learned, through a NICU nurse, that breast milk would be an important factor in how well the baby fared overall, how soon she would be released, and her overall prognosis for her early years. \u003c/p>\n\u003cp>I knew that breast milk is helpful in the development of the immune system for all babies, but preemies are even more susceptible to infections—and what I didn’t know is that the body automatically produces milk that is for your preemie’s specific gestational age at birth. It has more calories and protein than the milk the same mother would produce for a full-term infant. Because Djuna would be fed through a tube until she could begin “recreational” breastfeeding at 34-35 weeks when her “suck-swallow-breathe” reflex kicked in, it was all pumping, all the time. And it was hard. My body was sluggish from the anesthesia drugs, still reeling from the burn of magnesium sulfate, and hurt from being sliced open. But we were lucky. The NICU and lactation staff knew how to support me in eking out the few drops of milk I got with each attempt, every two hours. At first, I was wheeled up to the NICU carrying my syringe half-full of colostrum, and was always greeted by an eager nurse, saying, “Oh, Djuna will love this,” or some other word of encouragement. The NICU nurses treated this early breast milk like liquid gold.\u003c/p>\n\u003cp>If not for the patience of hospital staff and my family, as well as my memories of having experienced the long ramp-up to full milk production before, I seriously doubt I would’ve been able to provide milk for baby D. But soon, I was gathering quite a collection in the NICU freezer, up to 24 ounces per day. Since the baby started with scant 5ml servings, I quickly got ahead of her needs. My confidence that I might actually be able to take care of this baby grew, and the pumping became synonymous with my own drive to get the medication residue out of my system and return to equilibrium, a state whose nature I sometimes forgot. \u003c/p>\n\u003cp>When Djuna began taking in more quantity, and finally, at around 38 weeks, began breastfeeding, I thought we were out of the woods as far as basic nutrition went. Then, shortly after we brought Djuna home, Carol discovered that my frozen milk—all 300-plus bottles of it—was high in lipase, an enzyme that, when frozen, imparts a sour, even spoiled, taste to the milk. It isn’t harmful to the baby, but most babies refuse it. In that moment, I envisioned thawing and dumping all that beautiful milk down the drain. What else could be done?\u003c/p>\n\u003cfigure id=\"attachment_87174\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\" alt=\"Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\" width=\"500\" class=\"size-full wp-image-87174\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our mainstay nurses, Stacey and Nieves, had suggested we look into donating it, but I was certain that I wouldn’t qualify, given the number of drugs I had been on for the first month of pumping. So, I didn’t think much more about it, just let the bottles sit in the freezer, taking up space. Then I got a call from the lactation specialist at Alta Bates, who needed us to retrieve our milk that was stored in the NICU’s freezer—200 bottles. When she sensed the despair in my voice, she asked, “Why don’t you donate it to the \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">San Jose Mothers' Milk Bank\u003c/a>?” I let her know how many drugs I’d been on when all that milk had been pumped. She pulled out her sheet of donor criteria and, to my surprise, none of my medications was on the forbidden list. My wife and I decided to pursue this idea.\u003c/p>\n\u003cp>The San Jose bank was founded in 1974, as a non-profit tissue bank, to process and provide human donor milk to babies in need—more than 570,000 ounces in 2013. There are currently 16 similar banks in North America that are recognized by the \u003ca href=\"https://www.hmbana.org/\" target=\"_blank\">Human Milk Banking Association of North America \u003c/a>(HMBANA). The national premature birth rate is 7.6%, and mothers of these babies are often the most compromised in terms of their ability to produce milk. And their babies are at the highest risk for digestive problems, infections, and health problems later in life, such as asthma, diabetes, and Sudden Infant Death Syndrome (SIDS). \u003c/p>\n\u003cp>During the 51 days we spent in NICU, I learned about families whose babies depended on donor milk for their survival. One family was so devastated by the loss of one of their preemie twins that the mother was unable to provide milk for the surviving sibling. Another had a chronic illness that prevented her from breastfeeding. One young mother had died of a pulmonary embolism shortly after giving birth. \u003c/p>\n\u003cp>The earliest babies often have trouble digesting formula, and this can lead to consequences ranging from mild discomfort to a life-threatening condition known as NEC (\u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001148.htm\" target=\"_blank\">Necrotizing enterocolitis\u003c/a>), an inflammatory disease that kills intestinal tissue and often requires surgery to repair perforations. Processed human milk, which has been pasteurized to eliminate potentially harmful bacteria, is the ideal first food for these little ones. And though pasteurization kills some beneficial antibodies, the milk still contains immune-boosting properties that formula does not.\u003c/p>\n\u003cp>Peggy Lindsley, NICU Manager at Alta Bates, says that between 10 and 15 percent of preemies born before the gestational age of 32 weeks who are admitted to the NICU receive donor milk. Occasionally, there is a shortage, and in these cases, babies who are most in need are prioritized.\u003c/p>\n\u003cp>The process for donation is easy and efficient. I was required to have a blood test for several infectious diseases, as well as disclose any medications I had been taking. In about an hour after my results came back clean, my frozen milk was packed up and shipped to the San Jose bank. I love knowing that it will go to a preemie, who, much like my daughter, needed human milk to get her through the difficult first months of life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information about milk donation, and the various ways you can help, contact \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">Mothers' Milk Bank\u003c/a>; (408) 998-4550.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Millions Struggle To Get Enough To Eat Despite Jobs Returning",
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"content": "\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The number of food insecure Americans did not decline between 2012 and 2013, according to the USDA. And the level of food insecurity remains much higher than it was before the recession.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"title": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\" alt=\"DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It's a weird time of year here in the Bay. When I was a kid living in the Southeastern U.S., the end of summer always meant stifling hot temperatures and mandatory day-long trips to the pool. Frozen desserts were an absolute necessity. So when I sit down to dream up the ultimate end-of-summer DIY recipes, my mind immediately drifts to ice cream. Forget the fact that I am wrapped up in a blanket on the couch as I write this story.\u003c/p>\n\u003cp>Homemade ice cream is wonderful, but for a true taste of summer, consider making your own cones and sprinkles. Add your own batch of ice cream if you wish, or pick up a pint of your favorite flavor. If both sound like too much of a project, try making just one. Either will elevate your ice cream game.\u003c/p>\n\u003cfigure id=\"attachment_87030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\" alt=\"Ingredients for homemade sprinkles. Photo: Kate Williams\" width=\"1000\" height=\"765\" class=\"size-full wp-image-87030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re going to tackle both, I’d suggest starting with the sprinkles. They need 24 hours to dry, and they keep well for several days. To make the sprinkles, you’ll need sugar, flavoring, coloring, and egg whites. I can’t eat raw egg whites, so I’ve used dried egg white powder instead. If you prefer whole whites, go for it!\u003c/p>\n\u003cp>The best part about making sprinkles at home is that you can flavor and color them however you’d like. Use all-natural coloring and flavoring if you prefer, or embrace the junk food-ethos and mix bright colors and bold flavors. I’ve chosen to use mint extract in these sprinkles, but you could use vanilla, almond, or anything else you can find. \u003c/p>\n\u003cp>Before you make the sugar mixture, you’ll want to sift out any lumps from the confectioner’s sugar. Small lumps of sugar will clog up the piping tip. Next, mix the egg white powder with a little water, flavor extract, and salt until the mixture is frothy. Whisk in confectioner’s sugar. \u003c/p>\n\u003cfigure id=\"attachment_87021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\" alt=\"The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the mixture should be smooth and shiny. The mixture should be thick enough to hold its shape when piped, but not so thick that you won’t be able to manipulate it. Add water a tiny bit at a time if you need to soften the mixture up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well. \u003c/p>\n\u003cp>Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.\u003c/p>\n\u003cfigure id=\"attachment_87027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\" alt=\"Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-87027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_87040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\" alt=\"Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.\u003c/p>\n\u003cfigure id=\"attachment_87025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\" alt=\"I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-87025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by \u003ca href=\"http://www.americastestkitchenfeed.com/author/louise-emerick/\" target=\"_blank\">Louise Emerick at America’s Test Kitchen\u003c/a>. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet. \u003c/p>\n\u003cfigure id=\"attachment_87024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\" alt=\"To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_87026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\" alt=\"Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/p>\n\u003cp>Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/p>\n\u003cfigure id=\"attachment_87029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\" alt=\"Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown. \u003c/p>\n\u003cfigure id=\"attachment_87028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\" alt=\"Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-87028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/p>\n\u003cfigure id=\"attachment_87023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\" alt=\"Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\" width=\"1000\" height=\"1347\" class=\"size-full wp-image-87023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/p>\n\u003cp>To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles. \u003c/p>\n\u003cfigure id=\"attachment_87022\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\" alt=\"Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\" width=\"700\" height=\"1197\" class=\"size-full wp-image-87022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Sprinkles\u003c/h3>\n\u003cp>\u003cem>Makes 1/2 to 2/3 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tteaspoons dried egg white powder, or one egg white\u003c/li>\n\u003cli>2\ttablespoons water (omit if using egg white)\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla, mint, almond, or other flavored extract\u003c/li>\n\u003cli>Pinch salt\u003c/li>\n\u003cli>8\tounces confectioner’s sugar, sifted\u003c/li>\n\u003cli>Assorted food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>2–3 \trimmed baking sheets\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Plastic disposable piping bags\u003c/li>\n\u003cli>#2-sized piping bag tip\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.\u003c/li>\n\u003cli>Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.\u003c/li>\n\u003cli>Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.\u003c/li>\n\u003cli>Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.\u003c/li>\n\u003cli>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.\u003c/li>\n\u003cli>Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/li>\n\u003cli>Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.\u003c/li>\n\u003cli>Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Ice Cream Cones\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes 8 cones\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \ttablespoons honey\u003c/li>\n\u003cli>2\ttablespoons unsalted butter\u003c/li>\n\u003cli>5\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tlarge egg\u003c/li>\n\u003cli>1 \tlarge egg white\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>2/3\tcup all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>1\t6-inch round bowl\u003c/li>\n\u003cli>1–2 \trimmed baking sheets\u003c/li>\n\u003cli>1\t10-inch round pie plate or cake pan\u003c/li>\n\u003cli>1\tpiece poster board, at least 10 inches wide\u003c/li>\n\u003cli>Aluminum foil\u003c/li>\n\u003cli>1\tsmall offset spatula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Adjust an oven rack to middle position and heat the oven to 325 degrees. Using the 6-inch bowl as a guide, trace two 6-inch circles on a sheet of parchment paper. Flip parchment paper over and place on a rimmed baking sheet. (Recommended: Repeat with a second sheet of parchment paper and second rimmed baking sheet.) Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board. Cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/li>\n\u003cli>In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool.\u003c/li>\n\u003cli>In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/li>\n\u003cli>Drop a heaping tablespoon of batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using the small offset spatula, spread the batter out into an even circle. Use the stenciled circle as a guide. Bake until the cookies are golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.\u003c/li>\n\u003cli>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Place one prepared cone just off the center of the cone rounds, making sure the tip of the mold is about 1/4 inch from the edge. Use the spatula to lift the edge of the cone round onto the mold, and then tightly roll the cone round around the mold to form a cone. Press firmly on the outside seam of cone to seal. Flip the cone upside down, still on the mold, to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften.\u003c/li>\n\u003cli>Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/li>\n\u003cli>Repeat the process on a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, discard parchment and trace new circles on a fresh sheet. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.",
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"description": "Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\" alt=\"DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It's a weird time of year here in the Bay. When I was a kid living in the Southeastern U.S., the end of summer always meant stifling hot temperatures and mandatory day-long trips to the pool. Frozen desserts were an absolute necessity. So when I sit down to dream up the ultimate end-of-summer DIY recipes, my mind immediately drifts to ice cream. Forget the fact that I am wrapped up in a blanket on the couch as I write this story.\u003c/p>\n\u003cp>Homemade ice cream is wonderful, but for a true taste of summer, consider making your own cones and sprinkles. Add your own batch of ice cream if you wish, or pick up a pint of your favorite flavor. If both sound like too much of a project, try making just one. Either will elevate your ice cream game.\u003c/p>\n\u003cfigure id=\"attachment_87030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\" alt=\"Ingredients for homemade sprinkles. Photo: Kate Williams\" width=\"1000\" height=\"765\" class=\"size-full wp-image-87030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re going to tackle both, I’d suggest starting with the sprinkles. They need 24 hours to dry, and they keep well for several days. To make the sprinkles, you’ll need sugar, flavoring, coloring, and egg whites. I can’t eat raw egg whites, so I’ve used dried egg white powder instead. If you prefer whole whites, go for it!\u003c/p>\n\u003cp>The best part about making sprinkles at home is that you can flavor and color them however you’d like. Use all-natural coloring and flavoring if you prefer, or embrace the junk food-ethos and mix bright colors and bold flavors. I’ve chosen to use mint extract in these sprinkles, but you could use vanilla, almond, or anything else you can find. \u003c/p>\n\u003cp>Before you make the sugar mixture, you’ll want to sift out any lumps from the confectioner’s sugar. Small lumps of sugar will clog up the piping tip. Next, mix the egg white powder with a little water, flavor extract, and salt until the mixture is frothy. Whisk in confectioner’s sugar. \u003c/p>\n\u003cfigure id=\"attachment_87021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\" alt=\"The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the mixture should be smooth and shiny. The mixture should be thick enough to hold its shape when piped, but not so thick that you won’t be able to manipulate it. Add water a tiny bit at a time if you need to soften the mixture up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well. \u003c/p>\n\u003cp>Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.\u003c/p>\n\u003cfigure id=\"attachment_87027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\" alt=\"Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-87027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_87040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\" alt=\"Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.\u003c/p>\n\u003cfigure id=\"attachment_87025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\" alt=\"I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-87025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by \u003ca href=\"http://www.americastestkitchenfeed.com/author/louise-emerick/\" target=\"_blank\">Louise Emerick at America’s Test Kitchen\u003c/a>. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet. \u003c/p>\n\u003cfigure id=\"attachment_87024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\" alt=\"To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_87026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\" alt=\"Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/p>\n\u003cp>Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/p>\n\u003cfigure id=\"attachment_87029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\" alt=\"Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown. \u003c/p>\n\u003cfigure id=\"attachment_87028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\" alt=\"Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-87028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/p>\n\u003cfigure id=\"attachment_87023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\" alt=\"Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\" width=\"1000\" height=\"1347\" class=\"size-full wp-image-87023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/p>\n\u003cp>To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles. \u003c/p>\n\u003cfigure id=\"attachment_87022\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\" alt=\"Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\" width=\"700\" height=\"1197\" class=\"size-full wp-image-87022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Sprinkles\u003c/h3>\n\u003cp>\u003cem>Makes 1/2 to 2/3 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tteaspoons dried egg white powder, or one egg white\u003c/li>\n\u003cli>2\ttablespoons water (omit if using egg white)\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla, mint, almond, or other flavored extract\u003c/li>\n\u003cli>Pinch salt\u003c/li>\n\u003cli>8\tounces confectioner’s sugar, sifted\u003c/li>\n\u003cli>Assorted food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>2–3 \trimmed baking sheets\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Plastic disposable piping bags\u003c/li>\n\u003cli>#2-sized piping bag tip\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.\u003c/li>\n\u003cli>Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.\u003c/li>\n\u003cli>Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.\u003c/li>\n\u003cli>Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.\u003c/li>\n\u003cli>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.\u003c/li>\n\u003cli>Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/li>\n\u003cli>Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.\u003c/li>\n\u003cli>Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Ice Cream Cones\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 8 cones\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \ttablespoons honey\u003c/li>\n\u003cli>2\ttablespoons unsalted butter\u003c/li>\n\u003cli>5\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tlarge egg\u003c/li>\n\u003cli>1 \tlarge egg white\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>2/3\tcup all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>1\t6-inch round bowl\u003c/li>\n\u003cli>1–2 \trimmed baking sheets\u003c/li>\n\u003cli>1\t10-inch round pie plate or cake pan\u003c/li>\n\u003cli>1\tpiece poster board, at least 10 inches wide\u003c/li>\n\u003cli>Aluminum foil\u003c/li>\n\u003cli>1\tsmall offset spatula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Adjust an oven rack to middle position and heat the oven to 325 degrees. Using the 6-inch bowl as a guide, trace two 6-inch circles on a sheet of parchment paper. Flip parchment paper over and place on a rimmed baking sheet. (Recommended: Repeat with a second sheet of parchment paper and second rimmed baking sheet.) Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board. Cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/li>\n\u003cli>In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool.\u003c/li>\n\u003cli>In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/li>\n\u003cli>Drop a heaping tablespoon of batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using the small offset spatula, spread the batter out into an even circle. Use the stenciled circle as a guide. Bake until the cookies are golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.\u003c/li>\n\u003cli>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Place one prepared cone just off the center of the cone rounds, making sure the tip of the mold is about 1/4 inch from the edge. Use the spatula to lift the edge of the cone round onto the mold, and then tightly roll the cone round around the mold to form a cone. Press firmly on the outside seam of cone to seal. Flip the cone upside down, still on the mold, to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften.\u003c/li>\n\u003cli>Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/li>\n\u003cli>Repeat the process on a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, discard parchment and trace new circles on a fresh sheet. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"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.",
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"onourwatch": {
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"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?",
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"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",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
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