Since its inception the idea has really taken off, collectively donating to 55 non profits in 18 US states (and Canada).  It’s become so popular that Lydia was able to incorporate Drop In & Decorate as tax-exempt non-profit last year.  I organized my own Drop In & Decorate event a couple years back and can humbly say it’s inspired a few to do the same.

My sister is definitely the artist of the family.  Photography, painting, charcoal, you name it.  Even her cake decorating puts puts me to shame.  Stefani recently started her first semester at the Institute of Design at Illinois Institute of Technology in Chicago and was inspired (if I do say so myself) to organize her own Drop In & Decorate event.  Of course being surrounded by a group of like-minded artists you’re sure to get some amazing art.  In the end these artists decorated approximately 180 cookies for the Inner Voice homeless shelter.  Pretty awesome.

Drop In & Decorate is a fun event that anyone can do, culinary prodigy or not, that does a little something for the local community.  Interested in hosting your own?  Check out the site or contact Lydia via e-mail.  Right now she has some free supplies and coupons to offer future organizers.

And… loldog?

This may seem a bit odd for someone who’s never heard of it.  Ordinarily, we associate burning with bad taste and something to be avoided.  Deglazing, however, has the effect of extracting strong flavor from this otherwise-useless cooking by-product.  They often serve as the foundation for gravies and pan sauces; a thinner kind of sauce (those bits are often called “fonds”, French for “base” or “foundation”).  They can add a stronger presence of flavor richness.

Deglazing is often done after sauteing or searing beef or chicken in non-non-stick pan (is there a better way to say that?).  You can’t really get much deglazing with non-stick, unfortunately, or it wouldn’t really be doing its job.  Next time you’re watching a cooking show, check out the hardware.  Many chefs value this culinary ambrosia and therefore prefer non-stick.  Roasting pans are also excellent candidates for this, albeit a bit more difficult to work with.  Any liquid can be used, though the most common choices are water, stock and wine.  Of course, if the liquid has flavor it will effect the end result of your sauce base, so take a moment before making your decision.  Often, for example, you’ll see red wine being used with beef-based dishes.

So, next time you’re looking down at a blacked pan in disgust, remember the power of deglazing!

This is a Pumpkin Cheesecake from Chandler’s Bakery in Charlottesville, VA. I get my pizza dough from Chandler’s and also satisfy my cravings for hard rolls. I’m a big fan of their breads [insert tired argument about how I'm originally from the north and you can't find a decent roll in the south here].

The desserts I’ve had are good, but so far I haven’t been blown out of my shoes. I look forward to trying more things from Chandler’s and more bakeries in Charlottesville!

I tried a cake from Albemarle Baking Company when looking for wedding cakes a few years ago, and even though everyone tells me how great they are I swear the frosting on that cake was really Crisco. It was a gigantic disappointment, especially since they made me purchase a whole cake in order to try it – at least at that time they didn’t do samples for weddings. Somehow their bread also happens to be very good, but I’m too traumatized by my grease cake experience to return.

Have a bakery recommendation in Charlottesville? I’ll romp on over with an open mind and a hungry stomach.

I was walking the produce aisles of my local Trader Joe’s, which is conveniently located near the local library I go to on the weekends to actually get some work done, when I came across some fingerling potatoes.  The first thought that popped into my head was “fun size potatoes”.; followed quickly by my second thought “Man, these would make great fingers for a Halloween recipe”.  Next year.

Potatoes can take a while to cook even when chopped, so the size of these is rather convenient for during-the-work-week cooking.  Pay heed to the instructions about the pot or pan used.   Stock takes a while to reduce (as does wine and just about anything else you’re going to reduce), so you really want something with a lot of surface area.  This will up the rate of reduction while still allowing all your potatoes to be immersed.

Overall, I liked this. I may experiment with some fresh thyme next time…

You’ve probably had enough of Halloween candy and sweets for a little while (I haven’t, but the scale says otherwise), so this recipe should help if you need some detox along the way.

The other day I made an Acorn Squash & Sweet Potato Soup. It’s a little bit sweet and very tasty. It would make a great appetizer soup for a Thanksgiving dinner party to introduce the meal, or you can have it for weeknight dinner and enjoy the leftovers for a few more nights (like my husband and I did).

I changed a few things from the original recipe including leaving out shallots and chives. Because the squash and sweet potato would already be sweet, I didn’t want to introduce the sweet onion shallot flavor as well. Shallots can also be a little expensive.

I’d never worked with acorn squash before this actually, and it’s very easy. My trick to scoop out the insides after roasting the squash was to use a melon baller – the squash flesh came apart easily and without a lot of mess.

Sprinkle with fresh ground pepper to garnish.

We didn’t get Biscuit into his costume, but I think the crowds enjoyed him anyway!

Click here for tasty coffee shop treats like a DIY Pumpkin Spice Latte, Frappuccinos, Cinnamon Coffee Cake, Lemon Pound Cake, Granola, Overnight Steel Cut Oats and more!