Fourth of July

Sprinkle Cake Batter Cookies

July 3, 2012 Leave a Comment

I was looking for a creative way to use red, white and blue sprinkles and came across a recipe from Cookin’ Cowgirl that literally took 35 minutes to make from start to finish (additional time for cooling the cookies), and have received rave reviews from the family – particularly my nieces with very ~~picky~~ particular palates. The recipe is based on a cake batter cookie recipe, using a boxed vanilla cake mix as the base of the recipe, with a few additions. Mixing in sprinkles, in any color combo adds a bit of fun to these cookies. They come out tasting like cake, with a moist and chewy texture. The sprinkles add a bit of crunch and sweetness. A simple cookie that travels well to a summer picnic, BBQ or the beach.

Sprinkle Cake Batter Cookies

1 box vanilla cake mix (18.25 oz)

1 tsp. baking powder

2 eggs

1/2 C. vegetable oil

1/2 tsp. vanilla extract

3/4 C. sprinkles

Preheat oven to 350 degrees. Whisk together dry cake mix and baking powder in large bowl. Mix together eggs, oil and vanilla in small bowl. Add egg mixture and dry cake mixture and stir until well combined. Stir in sprinkles. Using a 1 Tbs. spring loaded scoop or regular tablespoon, drop raw dough into ungreased cookie sheet (12 per sheet). Bake 10 minutes, then cook for 5 minutes on cookie sheet before transferring to cooking rack. Cookies will be soft at first, but will firm up enough to transfer. Store up to 3 days in an air-tight container, with a piece of bread (it will keep the cookies moist).

Filed Under: Cookies, Fourth of July, Memorial Day, Recipes Tagged With: 4th of july recipes, bbq cookie recipe, cookie recipe, easy cake batter cookie recipe, funfetti cookies, patriotic cookies, picnic cookies, sprinkle cake batter cookies, sprinkles

Patriotic Snack Cones

June 28, 2012 Leave a Comment

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I am loving these patriotic snack cones from Crate & Barrel. They’re meant for snowcones, but I plan to use them to serve all kinds of snacks (parmesan popcorn, spiced nuts, fruit, ice cream) during the summer. At $6.95 per package (50), they’re an inexpensive, cute and a relatively eco-friendly way to serve snacks at a backyard BBQ, beach spread or picnic in the park.

Filed Under: Backyard BBQ, Beach party, Fourth of July, Memorial Day, Outdoor Entertaining, Presenation Ideas

Memorial Day {Recipe Roundup}

May 21, 2012 Leave a Comment

In honor of the unofficial beginning of the grill season, I’ve compiled a list of amazing grill-inspired recipes. Whether you’re looking for healthy steak rub, a sauce to spice up any grilled meat, the perfect portable cookie or a signature drink to serve the masses, there’s something for everyone in this Hip Hostess grill-inspired recipe roundup.

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Filed Under: Backyard BBQ, Fourth of July, Memorial Day, Recipes, Summer Tagged With: 4th of july recipes, backyard bbq recipes, bbq desserts, grill recipes, grill theme menu, grilled chicken recipe, hip grill recipes, memorial day recipe roundup, memorial day recipes, sangria recipes, steak recipes, steak sauce recipe

Hamburger Cupcakes

September 10, 2011 Leave a Comment

There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!

Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)

1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe. Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!

Filed Under: Backyard BBQ, Beach party, Dessert, Fourth of July, Kids Parties, Memorial Day, Recipes, Sports Theme Tagged With: bbq desserts, cupcake recipe ideas, cupcakes, DIY hamburger cupcakes, fun cupcake ideas, hamburger cupcakes, hamburger dessert idea, kids burger theme desserts, kids dessert ideas, kids party ideas, theme desserts

Grilled Corn, Tomato & Basil Salad

September 5, 2011 1 Comment

This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.

Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.

Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.

Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste

1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.

2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.

Serves: 6-8 as a side

Filed Under: Argentinean Grill, Backyard BBQ, Dairy-free, Fourth of July, Garden Party, Gluten-Free, healthy recipes, Local Menu, Picnic, Recipes, Salads, Sides, Vegetarian Tagged With: basil recipe, corn, corn off the cobb, corn recipe, corn salad, crop-share recipes, local recipes, summer recipes, summer salad recipe, summer salads, tomato basil salad, tomato recipe

Basil & Garlic Rubbed Grilled Chicken

June 30, 2011 2 Comments

I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend. Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious. This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time. I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.

To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.

Basil & Garlic Rubbed Grilled Chicken

3 cloves garlic, minced

1 tsp. kosher salt

½ C. fresh basil, chopped

½ tsp. fresh-ground black pepper

½ Tbs. olive oil (plus additional for grilling)

4 boneless skinless chicken breast halves, pounded to ½” thickness

1. Place garlic in mortar and mash with salt to form a paste. Add basil and black pepper and continue mashing until well combined. Add in just enough olive oil (about ½ Tbs.) to form a paste. Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil. Set aside for 5 minutes while you prepare the grill (or grill pan).

2. Heat the grill or grill pan over medium-high heat. Rub grill or pan with olive oil. Grill chicken, turning once, until cooked through (about 3-5 minutes per side).