Spooooky Cupcakes
In honor of Halloween, I made spooky spiderweb cupcakes. They look very cool, but only take a minute to decorate. It might take a little practice to get the piping technique perfect, but it’s OK… you can just eat the ones that don’t turn out perfectly! The secret is to frost and decorate one at a time. Since this recipe only makes 12, it really doesn’t take that long. Enjoy!
Also, this is not my favorite buttercream (frosting) recipe, but its very simple and quick. If you have a better one, by all means use it!
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Seared Shrimp and Orzo
This is a delicious, quick cooking shrimp dinner that is sure to impress! Its made similar to shrimp scampi, but is served on Orzo instead of Linguine. Orzo is actually a wonderful semolina pasta that looks like a flat rice. I added a little diced red and yellow pepper to make it pretty, but it can always be omitted.
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Cawfee Tawk
I’m not usually a big fan of coffee cakes, as they are usually so fattening and somehow taste dry despite the excessive fat. Since I had several apples approaching the point of no return I searched online for a easy quick dessert made with apples and came across this coffee cake from the Food Network. This is my first time trying one of Emeril Lagasse’s recipe, but it really is fantastic. Dare I say the best coffee cake I’ve made AND/OR tasted???? I give props to you Emeril, and vow to try more of your recipes, as long as I don’t have to use your beloved pork fat. :)
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Pao, Right in the Kisser
My sister in law, Raluca, gave me a beautiful red Le Creuset Wok the last time she and her husband were here for a visit. I was giddy with happiness at this gift, as I had been wanting it for a long time. Then, sadly, I made one mediocre stirfry after the next. It took several uses to both get it perfectly seasoned and figure out the perfect temperature and recipe. I have now officially mastered my wok!
This Kung Pao recipe is adapted from about 4 other recipes I have come across online. The last couple times I’ve made it, its gotten better and better, resulting in a glossy dark sauce with a nice kick of heat. I searched high and low for the dried red chili peppers that you see in many Chinese dishes and finally found them at, of course, Whole Foods. You can always use crushed red pepper, but I just like the heat and the look of the red chili peppers.
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Salmon with White Bean Salad
We’ve been eating more red meat lately, and I was craving a little lighter fare. This was also one of those evenings when I was dog tired and just wasn’t in the mood to cook. I think I spent all of about 20 minutes cooking this dinner, and that includes the broiling!
Going ‘Naners!!!
One of my coworkers had a banana tree that made more bananas than she could imagine using so she brought in a giant bunch for everyone at work. They were adorable little bananas, but very green. I patiently babysat my bunch every day, turning them, talking to them… just encouraging them to ripen. Then I blinked and they were brown… poo! What’s a girl to do? Well, banana bread, of course! So here’s my favorite recipe for banana bread, slightly adapted from the recipe in Joy of Cooking. This recipe is different than most banana breads as it has butter instead of vegetable oil. Its fantastic… not quite as moist as your usual banana bread, but the flavor is very very nice.
For all you photo geeks out there, these images were taken with a Lensbaby. That is what gives it the really cool selective focus effect. 
Yo Quiero Quesadilla
I’m not one to order quesadillas at Mexican Restaurants because they are usually loaded down with some obscure yellow cheese and just oozing with extra fat. So this is my take on (somewhat) healthy quesadillas. I use Queso Blanco, which is the perfect cheese for quesadillas, as it doesn’t melt and get all gooey and oily. Its also very mild, and really meshes well with the roasted red pepper and caramelized onions. You can use any type of filling for quesadillas, from chicken to chorizo to different veggies. Just make sure everything is cooked first.
I usually serve it with yummy fresh roasted corn salsa, which I make often when fresh corn is abundant.
Making Strides for Breast Cancer
I’m posting this again, as today is the first day of Breast Cancer Awareness Month. Please join our team or donate towards the cause.
My husband, Stephan, and I have created a team to walk in the annual Making Strides Against Breast Cancer Walk in Ft Lauderdale. Anyone who is interested in joining our team, please go here and sign up. We are really looking forward to raising some money and supporting this very important cause. If you can’t walk with us and would like to donate, you may do so here.
Making Strides Against Breast Cancer is more than just the name of a walk, it describes the amazing progress we’re making in the fight against breast cancer, and it describes our commitment to defeat this disease together! Nothing can describe the hope that is inspired by walking with those who share a passion for defeating breast cancer. Because nearly everyone has been touched by this disease in some way, we’ve decided to walk together as a team in the American Cancer Society’s Making Strides Against Breast Cancer walk.
Bigfatknot Studio will match the donations, up to $1000!!!! So the more generous you are, the more we are! We will also give a one hour photo shoot for the highest donation. Come on people… its for a great cause!
The walk will take place on Saturday, October 13 at 9am. Once you have joined our team we will contact you with the 411 to let you know where and when. If you join by 10/5 we will make you a cool t-shirt to wear at the walk ;)
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