Mushroom-Shaped Chocolate-Orange Meringues

Whimsical party food to impress.

Froot Loop Cupcakes (USA)

Fancy dressing up your vanilla cupcakes?

Creamy Chicken Tetrazzini

Savory and creamy comfort food!

I-Disgust-Me BBQ Burgers

A burger for when you've stopped caring about fat content. The only thing missing is bacon!

Crab-Topped Deviled Eggs

Eggcelent. Yeah, I went there.

Chicken-Fried Chicken with Country Gravy Dipping Sauce

Double-coated for extra CRUNCH.

Red-Bottom Cake

Imagine if a black-bottom cupcake had a baby with a red velvet cake. Now imagine a red-bottom cake. Simply another excuse to eat cream cheese frosting.

A Rather Traditional Pavlova

Dreaming of a sunny summer day in food format?

Orange Beef Burgers

A chinese takeaway in burger form.

Mexican-Inspired: Cheesy Refried Bean Quesadillas

I beat Taco Bell to their own crushed-Dorito food hell with these babies.

Marsala Chicken Dumplings

Dumplings get a makeover.

Mochacinno Fudge

Premium coffee drink fudge!

Parmesan Chicken Risotto

Risotto for picky eaters!

Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and an ignorance of proper culinary practices...

Friday 30 July 2010

Cinnamon-Ginger Breakfast Clovers


These clovers split into tiny delectable breakfast bites!  Flavored with ginger, cinnamon, and nutmeg, these bites are full of spice... but are not too spicy!  Perfect for a holiday morning!

You will need:
1/3 cup sour cream
1/3 cup shortening
2 tsp baking powder
1 1/2 cups flour
1 egg
1/2 cup granulated sugar
1/4 tsp salt
1/8 tsp ginger
1/4 tsp nutmeg
1/2 cup milk

---
4 Tbsp butter or margarine (approx.), melted in small bowl
Small bowl of cinnamon and sugar mix (about 1 tsp cinnamon and 1/2 cup sugar)



1. Heat oven to 350°F and grease muffin tins (yields about 16).

2. Combine sugar, egg, and shortening.

3. Add milk and stir.

4. In separate bowl, combine flour, baking powder, salt, ginger, nutmeg.

5. Gradually stir dry ingredients into 1st bowl, do not over-stir.

6. Using a rounded teaspoon for measurement, create doughballs.

7. Place three doughballs in eat muffin tin to form a clover shape (see photo below).

8. Bake for 14-16 minutes.   (Melt butter in the mean time).

9. Using a basting brush, paint each clover with melted butter or margerine.

10. Immediately cover in cinnamon-sugar mixture.

Monday 26 July 2010

Sweet n Sour Chicken w/ Rice Noodles

 

Sweet n Sour Chicken is an americanized chinese food favorite!  I have also recently discovered rice noodles (sometimes sold as rice sticks).  You could make this difficult on yourself, and whip up your own sweet n sour sauce... or buy a jar at the store.  Simple!  The only problem, is all sweet n sour sauces are not created equal.  Therefore, you might have to play around with different brands before you find the right one.

You will need:
3 medium chicken breasts
3 oz rice noodles
1 cup smooth sweet n sour sauce
    1 Tbsp corn starch dissolved in sauce



1.  Cook chicken and cut into bite-size pieces.

2.  Cook rice noodles according to package directions (generally 10 minutes in pot of heated water).

3.  Strain noodles and set aside.

4.  In pot, dissolve corn starch in sweet n sour sauce.

5.  Heat sauce to simmer and stir in chicken.

6.  Pour over noodles.

Saturday 24 July 2010

Food in film: Czech surrealism

    Svankmajer's Jídlo                 Chytilová's Sedmikrásky
 
I am a huge fan of Czech art house and surrealist film.  I know this seems like an oddly specific genre, but Czech filmmakers are hugely innovative and have inspired countless others. (For example, Jan Å vankmajer inspiring The Brother's Quay, Tim Burton, and Terry Gilliam).  Perhaps it seems foolish for a blog that makes cakes shaped like cats to then do a 180 into film analysis, but I assure you, the use of food in film can be interesting.  And it is my personal opinion that Czech (and French) films are the best in the world! 

Made in 1966, during communist political rule, Sedmikrásky (Daisies), was banned.  But why?
There are several reasons put forward as to why this film was initially banned.  Czech authorities originally criticized the filmmaker, VÄ›ra Chytilová, for making a film that was inaccessible in its avant-garde nature.  There is, in fact, a trend of authority-subversion throughout the film.  The girls are seen pulling pranks and engaging in acts of rebellion.  It has also been suggested that a food fight scene was considered to be in poor taste, as the girls gobble up and then play with a massive amount food at a banquet (that had presumably been set out for communist leaders).  This may have been cause for condemnation, as wasting food was a no-no.  On the surface, the food fight scene appears whimsical and playful, as the girls exchange shots of pies and other dishes, rip down curtains for a fashion show on the banquet table, and then swing on the chandelier.  Daisies is a fun, albeit strange, female buddy film.  Youtube won't let me embed this, but the food fight scene is here: Watch Daisies Food Fight Scene
Some more fun is here:


Perhaps some of the most interesting and bizarre uses of food in Czech film have been executed by Jan Å vankmajer.

Jídlo (Breakfast) - 1992
In the first meal of the day, an orderly queue of people file into a room, taking turns eating and then becoming some sort of dispenser of food.


At Lunch, two men struggle to get their waiter's attention.  They eventually become exasperated and begin eating all that is around them, including their table cloth, plates, silverware, the table, and their clothing... before turning on each other.



Zamilované maso (Meat Love) - 1988
Meat Love follows the whirlwind romance and death of two steaks.


You should also check out: The Flat and Flora and Faust

Wednesday 21 July 2010

Mochacinno fudge


I wasn't quite sure what kind of coffee drink has chocolate, coffee, and milk and would best describe my fudge... so I had to ask the lovely Cassady, the go-to girl for all things coffee.  She suggested Mochacinno!
Mochacinno fudge contains two swirled layers, one of a darker semi-sweet chocolate combined with ground up instant-coffee and a second layer of milk-chocolate chips.  This fudge is so dense and flavorful, I really really recommend trying this.

You will need...
Note: You will most-likely need 2 tins of sweetened condensed milk (for 2 cups total)

For mocha layer:
2 cups (12 oz.) semi-sweet chocolate chips
2 1/2 Tbsp ground instant coffee
1 1/4 cup sweetened condensed milk
1/2 tsp cinnamon

For vanilla layer:
1 1/2 cup white chocolate chips
3/4 cup sweetened condensed milk
1 tsp vanilla

1. Line square pan with aluminum foil.

2. Crush coffee granules to a fine powder.

3. Melt semi-sweet chocolate chips in a glass container or on the stove top.

4. Combine 1 1/4 cups sweetened condensed milk and ground coffee with the melted chocolate chips.  Cover to keep heated.

5. Melt the white chocolate chips in a separate glass container or pot.

6. Stir in 3/4 cup sweetened condensed milk and vanilla.

7. Spread mocha layer in pan (be sure it is still fairly warm).

8. Immediately pour milk chocolate layer over top and use spatula to marble the two layers together.

Monday 19 July 2010

Hot Chocolate Cupcakes


Okay, so, I realize this is completely the wrong season for Hot Chocolate.  But it is, obviously, not necessary to serve these cupcakes warm!  So enjoy hot chocolate in a summer-friendly cupcake-format! Word of warning, these cupcakes are as sweet as you might expect!

For the cupcakes, you will need:
1 recipe Devil's Food cake batter yielding 24 cupcakes, prepared
2 cups marshmallow creme

1. Prepare cupcakes according to recipe instructions, bake, and allow to cool.

2. Remove a cylindrical core of cake from the center of each cupcake, about one inch deep.  I used a thin knife for this task.

3. Fill a pastry bag (or a strong sandwich bag with the corner cut off as a mock-pastry bag) with marshmallow creme.

4. Pipe into the centers of each cupcake.
Note: Filled cupcakes do not have the shelf life of regular cupcakes, as they may grow soggy from the inside if not consumed in a couple days. 


For the Marshmallow Buttercream Frosting Recipe
you will need:
1 cup marshmallow creme
6 Tbsp butter - room temperature
5 cup powdered sugar
4-5 Tbsp milk
Cocoa powder (about 1 Tbsp)
Mini marshmallows (decoration)

1. Combine room temperature butter and marshmallow creme in a medium bowl and beat together.

2. Beat in milk and powdered sugar.

3. Frost cupcakes, being very careful not to let the frosting get pushed into the filling area.

4. Sprinkle cocoa powder through a sieve/strainer (to break up clumps) over frosted cupcakes.

5. Top with three mini marshmallows!

Saturday 17 July 2010

Mocha Chill

Yield: 2

You will need:
1/2 cup sugar
2 Tbsp unsweetened cocoa powder
10-12 ice cubes
1 1/2 Tbsp instant coffee
    dissolved in 3/4 cup water
1/2 cup whole or 2% milk (drink separates using skim milk - which I've opted for - This is fine if you don't mind constantly restirring...)

1. In a blender add ice cubes, sugar, cocoa powder, coffee dissolved in water, and milk.

2. Blend!

Thursday 15 July 2010

Froot Loop Cupcakes


It is hard for me to steer away from snow-white vanilla cupcakes, but I also adore dressing up my vanilla cakes.  I also thought this site needed more summery-looking foods.  Therefore, I present the main difference between a vanilla cupcake and Froot Loop Cupcakes:


Duh.  Froot Loops!

These are incredibly simple to make.  Just prepare one box of white cake mix using the egg whites method.  If you are a purist, find a simple white cake recipe online yielding 24 cupcakes.


Top with Vanilla Buttercream Frosting:
1 cup butter (two sticks) - room temperature
4 cups powdered sugar
2 tsp clear vanilla
1/4 cup skim milk



1. With an electric mixer, cream the butter.

2. Add milk and vanilla.

3. Add powdered sugar and beat, one cup at a time, until smooth.

4. Frost cupcakes.

5. Top with Froot Loops just before serving!




WARNING: Many cupcake toppers go stale faster than you may anticipate.  By the next day my leftover cupcakes had stale Froot Loops on them.  But this may also apply to fruit, marshmallows, or candies. Therefore, top as many cupcakes as you anticipate people eating.  It is also a good idea to refridgerate any cupcakes that have dairy in the frosting if you are planning on keeping them more than a day.

Monday 12 July 2010

I-Disgust-Me BBQ Burgers


Okay, so, this is my food-based-ode to This Is Why You're Fat.  I-Disgust-Me BBQ Burgers are great because you are, essentially, carrying an entire meal in one sandwich.  I'm not going to lie,  my inspiration for this burger was to sit and ponder what I could all load onto this sandwich that would explode the moment you bit into it.  And it does.  But somehow no one seems to mind...
I didn't bother with measurements since it really depends on how many burgers you fancy making.  You can also leave out any toppings that do not please a picky eater or replace with your own, though this sandwich is pretty picky-friendly.
It should also be noted that these burgers are pretty good when panfried, but are insanely good when cooked on the grill.
So why have I filed this under vegetarian as well?  Well it just so happens that veggie burgers work perfectly in this recipe as well.  In fact, they work wonderfully, as the insane amount of toppings distract from the fact that many vegetarian burgers don't taste quite 'right'.  Most will taste just 'right' with this recipe!  Be sure to get veggie baked beans, as many come with a chunk of fatty pork floating on top...

You will need:
Burgers
White or sourdough burger buns
Slices of your favorite cheese
Spicy fries (I used Ore-Ida 'Zesties)
Tin of baked beans
BBQ sauce
Pickles (optional)

1. Grill your burgers, adding cheese on top at the last minute.

2. While grilling your burgers, fry or bake the fries according to package instructions and heat the baked beans.

3. Toast or grill your buns!

4. Build your burger, layering fries on the bottom and drizzling some BBQ sauce.  Then comes your burger covered in cheese.  Next, add a spoonful of baked beans and top with a couple pickle slices!

Friday 9 July 2010

Country Flower Pot Pie


Country Flower Pot Pie is a hybrid of southern comfort food and the oh-so-British tradition of putting meat in a pie.  You can also add any vegetables you see fit.
There are three sections to baking a Country Flower Pot Pie:
Part 1: Cooking the white pepper sauce.
Part 2: Cooking the turkey or chicken (I've gone for turkey this time).
Part 3: Making the biscuit flower.
It is wise to be multitasking... while cooking your poultry I suggest also working on the biscuit flower so your meat doesn't go dry.

Part 1. White Pepper Sauce, you will need:
1/3 cup vegetable oil
1/2 cup flour
1 to 1 1/2 tsp ground black pepper (to taste)
2 cups milk (skim or lowfat milk works fine)
1 1/2 tsp chicken bouillon granules (1.5 cubes)
tiny pinch of onion powder

1. Whisk together oil and flour.

2. Slowly whisk in milk

3. Mix in pepper, bouillon, and a tiny pinch of onion powder.

4. Cook sauce until thickened and set aside.

Sauce should be rather thick, as it is what holds together your pie!

Part 2. Cook your poultry, you will need:
3 medium chicken or turkey breasts

1. I like to cook mine for 10-15 minutes in the microwave at a medium heat, covered in a casserole dish with some water at the bottom (flip halfway through).  Just be sure it is reasonably cooked through, as microwaves vary.



Part 3. Biscuit flower, you will need:

1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1/4 cup butter (or margarine works fine) -room temperature
1/2 cup milk



1. In a sifter, combine flour, salt, and baking powder.  Sift into a bowl.

2. Using a pastry cutter or two forks, cut butter into the dry mixture.

3. Add milk and stir.

4. Using your hands, mix and knead into a dough.

5. Press dough into the base of a (preferably glass) pie dish.

6. Remove dough circle and cut into 6ths (see photo).

7.  In the pie dish, combine the white pepper sauce and the cooked turkey.

8.  Arrange the biscuit dough in a flower pattern on top of the turkey/sauce mixture.

-----------

Bake at 400 °F (around 200 °C)  for around 20 minutes or until biscuit becomes a light golden brown.

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Wednesday 7 July 2010

Parmesan-Encrusted Toast


Parmesan-Encrusted Toast is incredibly simple to make and goes great with many soups (such as Whimsical Cookery's Spicy Tomato Soup) or Italian dishes.

You will need:
1 Loaf bakery bread
Butter or margarine
Parmesan cheese (grated, in canister)

1. Thick-cut the bread, then butter.

2. Cover in Parmesan cheese.

3. Set bread on ungreased baking sheet.  Place in the oven on a low broil, keeping an eye on it until lightly browned.

Tuesday 6 July 2010

Spicy Tomato Soup



You will need:
14.5 oz. diced tomatoes canned with onion, celery, and green peppers
6 oz. tomato paste
6 tsp beef bouillon
    dissolved in 3 1/2 cups water
pinch of cayenne pepper (to taste)

1. Blend all ingredients together and heat!  Simples.

(To make vegetarian, you can, of course use imitation beef bouillon or vegetable stock.)

If you wish to thicken soup, gradually sift in 1/3 cup flour to heated soup.

Serve with Parmesan-Encrusted Toast.

.

Saturday 3 July 2010

What's for Dinner? Polka dots!



What to do with leftovers from the grill, specifically brats or hot dogs???
I made polka dots out of some leftover grilled turkey dogs for dinner.  I thought they'd make cute appetizers or finger food at a kids party. Although, frankly, I was just doing this to amuse myself. :P

Thursday 1 July 2010

Minty Cat-Shaped Cake


This is a devil's food cake with mint buttercream frosting shaped like a slightly-wonky cat.  This was more of an experiment based on what I had found in this cookbook.  I'm fully aware that it is a bit busted, haha.
I assembled the pieces as laid-out by this illustration:
 Betty Crocker, 1969

The cake was just a simple Devil's Food box cake mix.

The frosting is my own recipe...  However, I would strongly advise using a chocolate frosting for any cake where you have to cut it into puzzle pieces, as this produces many crumbs which are hard to keep covered with white frosting!  The trouble is, I'm not a big fan of chocolate frosting...  And I happen to have a cat called Minty, hence the inspiration for a mint frosting.

Mint Buttercream Frosting
1 cup butter (two sticks) - room temperature
4 cups powdered sugar
1/4 cup skim milk
1/2 tsp peppermint extract (or to taste)
Black decorating gel

1. With an electric mixer, cream the butter.

2. Add milk and peppermint extract.

3. Add powdered sugar and beat, one cup at a time, until smooth.





Minty (front) and her brother, Ash <3