Frankenpops

October 31: Halloween

Channel Dr. Frankenstein in his lab and create some not-so-creepy Frankenpops in your kitchen. These green-hued, rice cereal marshmallow monster treats are a festive food for Fright Night. So make some Frankenpops and have a Happy Halloween!

Recipe

Ingredients

• ¼ cup (½ stick) butter
• 1 package (10 ounces) or 5 cups regular marshmallows (or 4 cups miniature marshmallows)
• 6 cups rice cereal
• green food coloring
• dark chocolate or black candy melts
• small pretzel sticks, cut into 1-inch pieces
• white tube frosting/icing
• candy eye balls
• red candy melts

Directions

In a large pan, melt the butter over low heat. Add the marshmallows and stir until completely melted. Tint with green food coloring. Mix in the cereal until combined well.

Spread the mixture into a greased 13×9-inch pan. Press down evenly using parchment or waxed paper. Allow to cool for easier handling, then cut into 12 rectangles. Push lollipop sticks or straws into one end of the rectangle treats.

Line a cookie sheet with waxed paper. Dip the other end of the treats in melted dark chocolate/black candy melts. Set on the waxed paper to cool. Insert pretzel pieces into the bottom sides of the treats.

Use the white frosting/icing from the tube and squeeze out two dots to secure the candy eye balls in place. Melt some red candy melts and put in a piping bag with a small round tip. Pipe the stitches on the “forehead” of the Frankenpops. Put some melted dark chocolate/black candy melts in a piping bag with a small round tip. Pipe zigzags for the mouth. Let all the candy melts set.

Notes

• See our theme menu list for more Halloween food ideas.

Amarula Cake

October 16: National Liqueur Day

In one of the many bridal magazines that Islander reads, she once saw an ad for Amarula, a cream liqueur made from the marula fruit. It was touting Amarula as a unique alternative to champagne at wedding receptions.

Marula comes from a special, sacred tree grown in southern Africa and Madagascar, which is also referred to as the “marriage tree”. The tree is dioecious (meaning that there are both a male and female marula tree). When in season, the fruit grows abundantly from the female tree, symbolizing fertility in a marriage. Some use the fruit as part of a cleansing ritual before the wedding. And a few tribes (and tourists) exchange their marriage vows beneath the shade of the trees.

Having worked in a bridal shop, and currently serving as a marriage sponsor at church, Islander was sold on the Amarula ad in the wedding magazine. She immediately bought a bottle and we thought it would taste like Bailey’s Irish Cream liqueur. The caramel color is similar but Amarula is stronger/boozier! And the marula fruit notes are definitely different.

We actually used the marula fruit cream liqueur in our anniversary cake this past summer. It seemed appropriate to follow the “marriage tree” theme when celebrating our marriage milestone. Now we can bake an Amarula cake for our engaged couples when we host them in our home during marriage preparation sessions. Amarula cake is also perfect for preparing on National Liqueur Day.

Recipe

(Adapted from SA Promo Magazine)

For the Amarula cake

• ½ cup butter
• 1 cup sugar, granulated white
• 2 eggs
• 1 ½ cups flour
• 1 teaspoon baking powder
• ¼ cup Amarula
• ¼ cup milk

Directions

In a large bowl, cream the butter with the sugar. Beat in the eggs. In a separate bowl, combine the flour and baking powder.

Gradually add the flour mixture into the butter mixture, alternating with the Amarula and milk, until the batter is smooth. Divide evenly in two, greased round 6-inch baking pans. Bake at 350 degrees F in a preheated oven for 30 minutes or until done. Remove from the oven and let the cakes cool completely before stacking and frosting them.

For the Amarula buttercream frosting

• ½ cup plus 2 tablespoons butter, softened
• 3-4 cups powdered sugar
• ¼ cup Amarula 
• 2+ tablespoons heavy whipping cream (or milk)

Directions

In a mixing bowl, beat the butter until smooth. Gradually add the powdered sugar. After two cups of sugar, pour in the Amarula. Add the rest of the powdered sugar and mix well. Thin to a frosting consistency with cream or milk. Smear a little frosting on a cake pedestal or board to act as an adhesive to the bottom layer of the cake.

Place one of the cakes on the bottom. Spread a generous amount of frosting on top. Stack the other cake on top of the frosting. Spread more frosting on the top and sides of the cake until completely covered. Chill in the refrigerator to let the frosting set. Let the cake come back to room temperature before slicing and serving.

Notes

• This recipe is originally for a dozen cupcakes. We made this into a double layer 6-inch round cake.
• This is a denser and drier instead of fluffier and moist cake. The caramel-colored frosting reinforces the fruity flavor of the marula with a sophisticated and sweet “spirit”. This Amarula cake recipe is suitable for those who prefer a pound cake.
• Learn more about the legends of marula from Marula.org. 

Sautéed Kale

October 3: National Kale Day

We usually put spinach in our smoothies but have gradually added or substituted kale for the leafy green ingredient. Both are considered super foods but kale is considered the winner with more vitamins (A, C and K) , minerals (calcium) and protein than spinach. Kale tastes somewhat bitter, though, and its leaves may be harder to chew and digest. Fortunately, we have found a kale salad recipe that is cooked with garlic and red wine vinegar to mask its strong flavor. The steamed leaves are wilted so they are easier to chew. If we do not drink our kale smoothie for the day, we would eat sautéed kale as a side salad for dinner. This healthy recipe is perfect for observing National Kale Day.

Recipe

(Adapted from New York Times Cooking)

Ingredients

• 2 tablespoons olive oil
• 3-4 cloves garlic, sliced
• 1 bunch of kale leaves (stemmed and chopped)
• 1/3 – ½ cup vegetable stock or water
• salt and pepper to taste
• 1 – 2 tablespoons red wine vinegar
• cooked bacon bits (optional)

Directions

In a large skillet or pan, heat the olive oil and sauté the garlic pieces until soft. Add the kale leaves.

Pour in the vegetable stock or water. Cover and cook for 5-10 minutes or until the kale is soft and wilted. Stir occasionally until the liquid has evaporated. Season with salt and pepper. Mix in the red wine vinegar. Dish out and sprinkle cooked bacon bits on top (optional).

Notes

• Thanks to Highlander’s co-worker, Luchie A., for the fresh, organic kale from her garden.
• Learn more about National Kale Day at http://nationalkaleday.org.