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...

Saturday 28 August 2010

Vanilla Chai Tea Cupcakes w/ Brown Sugar Frosting


Vanilla Chai Tea cupcakes are, perhaps, one of the more-sophisticated-tasting cakes on Whimsical Cookery, as they highlight the delicate spice and flavor of Chai Tea within a vanilla cake.  These cupcakes are then topped with light and fluffy brown sugar frosting.

You cake you will need:
1 recipe vanilla cake batter yielding 24 cupcakes, prepared
4 Chai Tea bags (for light tea-taste, 5 for medium, 6 for strong)

1. Measure out amount of water needed for cake recipe, heat, and brew tea bags for 8 minutes.  Allow to cool (so the boiling water doesn't start cooking the (usually) required eggs).  If you are in a hurry, brew tea in less water than the amount of required water, then add ice cubes to hot tea until you have the correct amount of water for the cake mix recipe.

2. Prepare and bake cake mix according to box instructions, substituting the required water with your Chai tea.


Brown Sugar Frosting
For frosting you will need:
3/4 cup milk
7 Tbsp flour
1 1/2 cup light brown sugar
3/4 cup butter (1 1/2 sticks, generally)
1 tsp vanilla

1. Beat butter until smooth.

2. Beat in half of the brown sugar, add milk, then beat in the other half of the brown sugar.

3. Add vanilla.

4. Beat in flour, one tablespoon at a time, until desired consistency.

Thursday 26 August 2010

Creamy Pepper Mac N Velveeta Cheese


This recipe, like the 'lil cheesecakes recipe, was taken from my high school 'Family and Consumer Economics' cookbook. I really really like simplistic comfort food. I know that Velveeta is not at the top of a foodies list, but dammit, I love processed cheese products! My palette is anything but sophisticated. And in the spirit of making food that may be less than elegant, but yummy as can be, I made Creamy Pepper Mac-n-Velveeta Cheese!

You will need:
2 cup rotelle (or 1 1/2 cup macaroni) noodles
1/4 cup margarine
1/2 tsp salt
1/2 tsp pepper (1/4 tsp for mild)
1/4 cup flour
1 3/4 cup milk
8 oz. Velveeta cheese product

1. Cook noodles as directed, drain, and set aside.

2. Cut cheese into cubes and set aside.

3. Create a rue by first melting butter and then whisking in flour, salt, and pepper until smooth.

4. Once heated, stir in milk.

5. Once combined, add cheese and stir until melted and smooth.

6. Combine noodles and cheese mixture in casserole dish.

7.  Heat in microwave on high for 8 minutes (or until thickened), stirring halfway through.

Wednesday 25 August 2010

'lil Cheesecakes


This recipe was taken from my high school 'Family and Consumer Economics' cookbook.  I'm not even kidding, though I have modified it ever-so-slightly.  I can't tell you how many times I have gone back to this simple cookbook.  One of these recipes was for mini cheesecakes made in the most simplistic way possible.  This is idiot-proof cheesecake.

You will need:
18 cupcake wrappers
18 vanilla wafers (or substitute crushed graham crackers or digestive biscuits mixed w/ butter).
16 oz. of cream cheese at room temperature
2/3 cup granulated sugar
1 tsp vanilla
2 eggs
--
1/2 cup semi-sweet chocolate chips
1 Tbsp vegetable oil

1. Line cupcake tray and place 1 vanilla wafer at the bottom of each.  If you cannot find vanilla wafers, you can substitute crushed digestive biscuits or graham crackers mixed with butter or margarine.  Press this into the bottom of each cupcake holder.

2. Beat room-temperature cream cheese until smooth.

3. Beat in sugar, vanilla, and eggs.

4. Divide mixture amongst the 18 holders.

5. Bake at 350°F (180°C) for 15-20 minutes.

6. Melt chocolate chips and mix in 1 Tbsp oil. Drizzle over cheesecakes.

7. Chill cheesecakes before serving.

Saturday 21 August 2010

Sun-Ripened Tomato (and Chicken) Alfredo


Sun-Ripened Tomato Alfredo is a creamy pasta dish made even better by the salty twist of sun-ripened tomatoes.  This recipe is pretty good without the chicken, so I would say it is vegetarian-safe too.  Sun-Ripened tomatoes are generally rather unfortunately-priced.  The good news is that, despite cutting prices with store-brand ingredients, this recipe still tasted great.  I can only imagine how great this would taste with fresh Parmesan cheese!  Another compromise I made with this recipe, for health reasons, was using skinless chicken breast.  In the past I have had Alfredo with what I can only describe as small pieces of popcorn chicken mixed in.  This is amazing, but just awful for you when you factor in the necessary heavy cream.  But if you're up for substituting the skinless chicken breast with fried chicken pieces... it is soooo good.



You will need:
1/2 cup heavy cream
1/4 cup milk
3 Tbsp butter or margarine
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
14oz/500g fettucine pasta
pepper to taste
3 medium skinless chicken breasts, cooked and chopped (optional)



1. Cook pasta and set aside.

2. Add milk, heavy cream, butter, and sun-dried tomatoes.  Heat until butter has melted.

3. Blend using an immersion blender (as this works best), though substituting a blender or food processor may work as well.  Drain liquid through sieve to catch bits of tomato/seeds left behind and return to pot.

4. Add mozzarella and Parmesan to mixture and heat.  Stir until combined.

5. Pepper to taste and add cooked chicken (optional).

Wednesday 18 August 2010

Snow White Cupcakes Shortcut


No big secret here, Snow White Cupcakes are the most simple vanilla cupcakes you could make.
Simply prepare a box of white cake mix using the egg whites recipe on the box.  Before you call this lazy, keep in mind that boxes of cake mix (which are frequently on sale!) often end up being cheaper than the ingredients required for cake mix made from scratch, especially if you have no plans to use leftover ingredients.
Then all you have to do is slather them with vanilla frosting!  You can decorate further if you wish, or leave snow-white.  My biggest tip is not to use store-bought frosting.  It is usually inferior in taste and full of trans fats.  Some shortcuts are worth it, but ready-made frosting is not one of these shortcuts.


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.

Saturday 14 August 2010

Mexican-Inspired: Cheesy Refried Bean Quesadilla


To close "Mexican-Inspired Food Week" I made Cheesy Refried Bean Quesadillas.  This may not be the most sophisticated quesadilla recipe, but truth be told, I invented this recipe in high school.  However, I believe these are more flavorful than your average quesadilla.  This is due to the substitution of white flour tortillas with fried corn tortillas and... *gasp* the Doritos, which only adds to the CHEESE factor.  This is also good for picky eaters, as there are no bits!  Another plus?  Meat-free!


You will need:
Small corn tortillas
Cooking oil
Refried Beans (vegetarian)
Taco cheese
Sour Cream
Taco sauce
Cheese Doritos



1. Heat oil and lightly fry tortillas.  Use paper towel to remove excess oil.

2. Lay out tortillas, covering half of the prepared tortillas with refried beans.  Drizzle taco sauce over the top.

3. Crush Doritos and sprinkle a rather-thick layer over the beans/sauce.

4. Spread sour cream and sprinkle cheese over other half of tortillas.

5. Sandwich together, cut, and heat.

Friday 13 August 2010

Mexican-Inspired: What's for Dinner? - Jacket Taco


I can't believe I uploaded this, as it is such a secret shame.  Tis a soft shell tortilla glued to a hard corn shell using nacho cheese.... filled with spicy black beans and seasoned ground beef.
Since I'm already on secret shame... nacho cheese is in the top 10 list of foods I miss when living in London.  Cos I'm classy like that.

Thursday 12 August 2010

Mexican-Inspired: What's for Dinner? - Pedro's Chicken Chimichanga

I don't usually do restaurant-related blogging, but I just love Pedro's food so much!  I usually have their Pinto Bean Burritos with Adobo sauce... but recently I had their Chicken Chimichanga with Verde (green chili) sauce.  I only managed to eat half of the plate, so this is actually what was left when I finished:

Tuesday 10 August 2010

Mexican-Inspired: Chipotle Black Bean Dip


I love bean dip, but find that it is often not blended to my liking.  By creating a homemade bean dip, it is possible to control its consistency and spice level.  The chipotle peppers were chosen for their slightly-smokey taste and flavor that compliments the black beans.

You will need:
3-4 medium-sized chipotle peppers
5 Tbsp tomato sauce
1 15oz. tin black beans (drained)
1 tsp chili powder

Blend together peppers, tomato sauce, black beans, and chili powder until smooth.  If using an immersion blender, it is important to use a bowl with a small base and taller sides in order to submerge the blender.

Dip is best at room temperature or cold, as it becomes kind of pastey when heated!  Enjoy :)

Monday 9 August 2010

Mexican-Inspired: Cheese, Bean, or Beef Enchiladas


I decided that this week will be dedicated to Mexican-inspired food.  I do not claim knowledge of authentic Mexican cuisine.  I am, however, a massive fan of Mexican food.  So this week Whimsical Cookery shall be full of Mexican-inspired bits n bobs.
I've decided the first recipe to share shall be enchiladas!  This recipe is actually a take off of the enchiladas my mother made us growing up.  I believe they were originally made with ground beef seasoned with taco seasoning and re-fried pinto beans.  Then I went vegetarian for a while, and found that I actually preferred them with just beans and cheese, or simply cheese!  Basically, you can put whatever the hell you want in these yummy tortillas.


For the sauce you will need:
3 medium-sized chipotle peppers for a medium-heat sauce (add more/less as you see fit)
1 tsp chili powder
4 6oz tins of tomato sauce

Yields about 4 cups sauce.

1. Make sauce by blending peppers, chili powder, and tomato sauce until smooth.

2. To make the shells, you will need corn tortillas and oil (I used canola).  Simply fry them for 15-30 seconds on each side in hot oil until tortillas are softened.

3. Grease a shallow pan.

4. Line with your choice of fillings and roll up and place in pan.

5. Cover in sauce and sprinkle with cheese.

6. Bake for 15-20 minutes at 350°F.




Sunday 8 August 2010

Listy


I made a Czech dessert called Listy!  This cookie is fried and covered in powdered sugar, hence my interest.  I had started browsing THIS BLOG full of Czech recipes after Colleen suggested I make these Fruit Dumplings.  However, it was the Listy cookies which caught my eye.  Listy cookies are my first attempt at any eastern European cooking, and I think they turned out alright.  I had an awful time rolling out the dough though, so I ended up adding more half and half than the recipe called for.  And I used far more powdered sugar than the recipe required. 
These cookies also remind me a bit of Mexican dessert Sopapillas (fried and puffed dough) covered in powdered sugar and drizzled in chocolate or other sugary sauces.

Recipe borrowed from My Favorite Czech Recipes
3 egg yolks
1 egg white
1 ½ tablespoons white sugar
2 teaspoons half and half
¼ teaspoon salt
¼ teaspoon vanilla
1 ½ cups flour
3 tablespoons powdered sugar (for dusting)


1. Beat eggs in large mixing bowl.
2. Mix in sugar, half and half, salt, and vanilla.
3. Slowly add in flour making a pie crust type of dough.
4. As soon as blended, roll out dough until very thin.
5. Cut into triangles or “dorito” shapes.
6. Heat oil in pan or skillet.
7. When oil is hot enough for frying, drop in triangles and fry until lightly browned on each side.
8. Drain on towels.
9. Dust with powdered sugar.

Thursday 5 August 2010

Dark Chocolate Espresso Cookies with Cream Cheese Buttons

 

Dark Chocolate and Cream Cheese Button Cookies are so incredibly intense in rich-chocolate-coffee flavor, made moist and chewy by a topping of sweetened cream cheese.  This recipe is a spinoff from this recipe from Better Homes and Gardens "New Cookbook"

Their recipe calls for:
1/3 cup butter or margarine
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder (Hershey's Special Dark is THE BEST)
1 Tbsp instant coffee granules
1 tsp baking soda
1 tsp cinnamon
2 egg whites
1/3 cup low-fat vanilla yogurt
1 1/2 cups all purpose flour
1/4 cup granulated sugar
---
4 oz. cream cheese
1/2 Tbsp milk
1/2 cup granulated sugar

















Bake at 350 °F (approx 175 °C)

1. Beat butter or margarine for 30 secs.

2. Add brown sugar, cocoa, coffee, baking soda, and cinnamon and beat until combined.

3. Beat in egg whites and yogurt until combined.

4. Beat in flour.  If mixer stalls, finish mixing by hand, as dough becomes quite stiff.  It will take on the appearance of dark, yet yummy, tar. Place dough in the fridge.

5. In a clean bowl, cream milk and cream cheese together. Beat in 1/2 cup sugar. Set aside.

6. Roll cookie dough by the tablespoonful into tiny balls, then roll dough in a small bowl of granulated sugar.

6. Using a teaspoon measurement, press it into the center of each cookie to create a dip (see picture).

7. Fill the centers with the cream cheese mixture, being sure not to overfill.

8. Bake at 350 °F for 10-12 min, 2 inches apart on a greased cookie sheet.

Monday 2 August 2010

No-Bits Broccoli and Potato Soup


 Since No-Bits Broccoli and Potato Soup is possibly the healthiest thing on Whimsical Cookery, I of course had to find a way to make it less healthy. Velveeta, of course! This makes it even more difficult to detect the broccoli.  However, Velveeta is in no way necessary to this soup, for most it will taste wonderful without. Today I made the soup without the Velveeta.  Even without the aid of processed cheese product, the soup is spicy and savory! The Velveeta adds its plastic-smooth texture and familiar not-quite-cheese taste.  No-Bits Broccoli and Potato Soup is best served with toasted bakery bread and is the perfect example of how to utilize food processors and related kitchen-tools to eliminate any texture that distresses your palate. 

You will need:
2 Potatoes
1 small head of broccoli
4 Tbsp fat-free sour cream
2 tsp chicken bouillon or two vegetable stock cubes
    dissolved in 1 cup water
1/2 cup milk
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
tiny pinch of onion powder
Velveeta (completely optional, amount to taste/desired thickness), but add extra 1/4 to 1/2 cup  milk


1. Boil potatoes and the tops of a small head of broccoli until tender.

2. Puree the vegetables (I used an immersion blender).

3. Add sour cream, bouillon dissolved in water, milk, onion powder, cayenne pepper, pepper, salt and combine.

4. (Optional) Add Velveeta and 1/4 cup milk.

5. Heat soup and stir!