Category Archives: Recipes

Doggie Cupcakes

Mabel turned 7 last week, and Oliver’s 9th birthday is coming up, so I made them doggie cupcakes to celebrate! They were actually pretty tasty. Apple and peanut butter go so well together. I started nibbling one and would’ve eaten the whole thing, but the dogs were giving me a pitiful we-thought-those-were-for-us look.

doggie cupcakes

Oliver was terrified of the birthday candles, but the scent of peanut butter was too much for him to resist!

doggie cupcakes

doggie cupcakes

doggie cupcakes

It’s crazy how different my dogs’ personalities are. As soon as I gave them the go ahead to eat Mabel stole Oliver’s cupcake right out from under his nose, smeared it all over the floor, and began scarfing it down as quickly as possible. I scooted Mabel’s abandoned cupcake over to Oliver. He daintily ate the biscuit off the top, licked off the peanut butter icing, and carefully kept the cupcake on the plate as he ate. Love these pups.

doggie cupcakes

Doggie Cupcakes Recipe:

1 egg
1/4 cup peanut butter
1/4 cup cooking oil (or apple sauce)
1 teaspoon vanilla extract
3 tablespoons honey (optional)
1 cup shredded apple
1 cup whole wheat flour
1 teaspoon baking soda
additional peanut butter for frosting (optional)
dog biscuits for garnish (optional)

Whisk the egg, peanut butter, oil, vanilla extract, and honey together in a large bowl until well blended. Stir in the shredded apple. Sift the flour and baking soda together, then stir them into the peanut butter mixture.

Spoon the batter into a muffin pan lined with cupcake liners. They won’t rise too much, so you can fill each liner to the top. Bake at 350 degrees for 15-20 minutes or until the tops are browned and spring back when pressed. Cool completely.

Before serving frost the cupcakes with peanut butter and remove the cupcake liner. Garnish with a dog biscuit.

Recipe adapted from Allrecipes.

Scuppernongs

My favorite grapes are in season! Have you ever had scuppernong grapes? They’re native to the southeastern US, and I can only get them this time of year. In addition to having a name that is absurdly fun to say repeatedly in funny voices, they are delicious! They taste different than standard red or green grapes. They’re more complicated somehow. They manage to be sweet, tart, and zippy all at the same time. To me they taste like wine in fruit form, since The local vineyards often wine-ify them.

scuppernog grapes

The skins are very thick so I only eat the grape guts. They’re pretty tedious to eat between peeling and deseeding, but I must love fruit tedium since I’m also obsessed with pomegranates.

First I cut them all in half like so.

scuppernog grapes

Then I dig out the seeds with a fingernail and pinch the bottom of each grape half while slurping the flesh directly into my mouth. It’s kinda like eating raw oysters (except not disgusting—sorry oyster lovers).

scuppernog grapes

You may have noticed that my updated site is up! Now my blog pictures are so huge, it’s practically offensive. It should be easier to read/shop Wit & Whistle on your mobile phones now, and my new e-commerce system will make it simpler to find what you’re looking for in my shop. Just let me know if you notice anything that seems screwed up. I still have some tweaking I want to do, but overall it’s done. Ta-dah!

Roasted Salsa

I had never tried making salsa before, and now that I have I don’t know how I’ll ever go back to store-bought. This roasted salsa recipe is phenomenal. It’s the best salsa I’ve ever had, and I’m sure the special trip I made to the farmers market for perfectly ripe tomatoes didn’t hurt. I loved that I could customize the heat level to the sweaty eyelid, drippy nose inducing level of spiciness I prefer. (Please tell me I’m not the only weirdo whose eyelids sweat while eating spicy foods.)

roasted salsa recipe

roasted salsa recipe

roasted salsa recipe

roasted salsa recipe

…and then I ate the entire bowl.

Oh, and don’t worry. The tomato cores didn’t go to waste.

roasted salsa recipe

8 tomatoes, quartered and cored
1 yellow onion, peeled and halved
12 serrano peppers, caps removed
5 cloves garlic, unpeeled
1 tablespoon salt (more or less to taste)
1 bunch cilantro, thick stems removed

Preheat your oven to 375 degrees. Arrange the tomatoes cut side up in a baking pan or on cookie sheet with a rim (they will ooze). Arrange the garlic cloves, peppers, and onion halves (cut side up) on the pan as well.

Roast until the onion starts to look translucent and the peppers are blackening. The original recipe said this would take 30–40 minutes, but I roasted mine for 1 hour 20 minutes before the onions finally seemed translucent-ish. Then I broiled everything for another 2 minutes at the end to char the peppers a little. So, you’ll have to keep an eye on it and go by feel on the roasting time.

Once roasted, let everything cool for a few minutes and give the garlic a squeeze to peel it. Then run all that roasty goodness and the cilantro through your food processor—adding peppers and salt to taste. If you put all 12 peppers in, it will be INSANELY hot. I ended up putting in 6 or 7 peppers to achieve the medium/hot heat level I like. When the salsa was done, I processed the remaining peppers separately and set them aside for Daniel to stir into his salsa as desired. He likes it super hot, and he’s so smug about it.

Eat it up with chips, tacos, burritos, quesadillas, enchiladas, or whatever other salsa-friendly foods you like. You can store the salsa in the fridge for a week. I’d imagine you could freeze too, but I haven’t tried it yet myself.

This recipe makes a lot of salsa—roughly a medium sized mixing bowl full.

Adapted from One Particular Kitchen’s salsa recipe.

Crepes

I didn’t eat my first crepe until college, and it was one of those I-can’t-believe-I-didn’t-try-this-sooner moments. If you’ve never made your own crepes, they’re really easy. My favorite crepe recipe is below. You can stuff them with whatever you like. Nutella, fruit, jams, whipped cream, ricotta…yum. Sometimes instead of stuffing them I’ll roll them up and drizzle a little maple syrup on top.

easy crepes recipe

easy crepes recipe

easy crepes recipe

1 ½ cups milk
3 egg yolks
1 tablespoons vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter

In a large bowl, whisk together the milk, egg yolks, vanilla, and almond extract. Whisk in the flour, sugar, salt and melted butter until well blended.

Heat a *non-stick* crepe pan over medium heat until hot. (Really make sure it’s hot before you pour the batter in, or your first crepe will get all screwed up.) Pour 1/4 cup of batter into the pan and tip to spread it until you have a thin, round crepe-shaped batter puddle. When bubbles form on the top and the edges are dry, flip with a large, thin spatula and cook until lightly browned on the other side and edges are golden. (Hint: flip them when they look like this.)

Repeat with remaining batter. (If you don’t want to make all the crepes at one time you can refrigerate the unused batter and cook it the next day.) Fill the crepes with your favorite fruit, cream, caramel, ice cream or cheese and eat them up. This recipe makes roughly 10-12 small crepes.

The original recipe is from allrecipes.com with a few tweaks from me.

Roasting Marshmallows with a Torch

While cleaning out my old jewelry-making supplies, and I found my torch and some butane canisters. I was trying to figure out how to safely dispose of them when I got an idea. It turns out my little torch makes great roasted marshmallows!

how to roast marshmallows indoors

Okay, normally they don’t catch on fire like this, but it was impossible to carefully roast a marshmallow left-handed while taking photos with my right! It was kind of a “pat your head and rub your stomach” situation.

how to roast marshmallows indoors

If you don’t like burnt marshmallows, just keep the flame a few inches away from the marshmallow (as pictured), but make sure to constantly rotate the marshmallow. That way you’ll lightly brown all its surfaces instead of lighting it on fire.

how to roast marshmallows indoors

I came across this Creme Brûlée Eggs recipe today, and I have to try it next!