Friday, April 4, 2014

Old Bay Crispix Mix

Holy OMG Batman. This Crispix mix is out of control. I always dreamed of making Crispix Mix (yes, really) and never got around to it. I have been eating too much of it for breakfast most days, and since I finally found the spice to end all other spices Old Bay at the grocery, I've been dreaming of making an Old Bay Crispix Mix.
Finally, in honor of March Madness, I got my act together and made this delicious treat. Be very careful with this stuff. In fact, you probably shouldn't share it. No one else appreciates it as much as you do.

Old Bay Crispix Mix - adapted from MD Kitchen

  • Two tablespoons Worcestershire sauce
  • Three tablespoons Old Bay spice mix
  • Juice from 1/2 lemon (about two tablespoons)
  • One stick of butter
  • Eight cups Crispix cereal
  • Two cups Goldfish crackers
  • Two cups unsalted pretzels
  • One cup unsalted peanuts
  • Optional - hot sauce (we don't have any), garlic (mine's sprouted)

  1. Preheat oven to 250 degrees Fahrenheit.
  2. Combine in Worcestershire sauce, Old Bay, and lemon juice.
  3. Combine Crispix, Goldfish crackers, pretzel twists, and peanuts. Spread out ingredients in two baking sheets or pyrex pans.
  4. Melt butter.
  5. Mix butter with Worcestershire mix and pour over  dry ingredients. Stir gently to coat completely.
  6. Bake in the oven for one hour, stirring every fifteen minutes.
  7. Remove from oven and transfer to cool on baking sheets. Mix will crisp up as it cools.
  8. Eat, as soon as it's ready. Share only if you're feeling really nice today.

Wednesday, April 2, 2014

Stacked Donuts Pop Up

Boston-based Top Chef competitor Stephanie Cmar has been popping up around Boston on the weekends with her Stacked Donuts. I've heard good things on twitter, blogs, and other internets, so when eventbrite posted that she was doing a pop up in Somerville on Saturday, I added it to my calendar immediately.

I am coping with a running injury, so first I had to waste 30 minutes going back and forth to the gym (and erging - why doesn't that hurt), then I hopped in the car and headed to KITCHENiNC in Union Square.
I was greeted by this colorful sign, reminding me that maybe a running injury isn't so bad if donuts. 

Stephanie had a samoa (the one in front) and ginger-lemongrass donut. I asked what they were but obviously needed one of each. The ginger was my favorite of the two, but that may be a personal preference for ginger-flavored things which seems to exceed that for things with coconut. These were beautifully lick your fingers sticky and light and puffy. I'm not a regular donut eater, but this was a delicious treat.

If you've been in my kitchen, you know I have a serious apron collection. Stephanie was wearing this adorable donut apron. Maybe I should find one covered in pies?

I'm pretty sure that donut is the new cupcake. This I am 100% okay with.