Fetish model and performer Courtney Crave is a wiz in the kitchen- and she’s kind enough to share her amazing recipes (and their vegan counterparts) with us every month in Cooking with Courtney Crave!

Ice Cream Cookie Sandwiches

It’s May, and in Texas that means we’re already pulling out the sundresses and swimsuits and gearing up for fun in the sun at Hot Rods & Heels.  I have yet to bring you a cookie recipe so here’s my cooling cookie sandwich that you can enjoy as we near summer in the south. What does an ice cream cookie sandwich have to do with hot rods, pinup models, and burlesque babes? Nothing! But I like any excuse to eat ice cream and what better way than to pack it in between two delicious cookies and not have to worry about bowls and spoons?

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) softened butter*
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs*
• 2 cups (one 12oz package) chocolate chips
• Your favorite ice cream

*For a vegan option replace butter with 1 cup of Earth Balance Natural Buttery Spread and replace the 2 large eggs with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts.  Follow the instructions on the package and do not let the egg replacement mixture sit out long before putting it in the oven.

Directions

• Preheat your oven to 375° F (190º C). In a small bowl, combine the flour, baking soda, and salt. In a large bowl, beat together the butter, granulated and brown sugars, and vanilla extract until creamy. You can use a mixer to do this or do it by hand. Slowly add the eggs or egg substitute and beat well. Gradually mix in the mixed dry ingredients. Add the chocolate chips and stir until evenly distributed. Drop rounded tablespoons of the cookie dough onto an ungreased baking sheet and bake for 9 to 11 minutes or until golden brown. You can leave them softer and gooey-er but it makes it more difficult to create a sandwich. Let them cool on a wire rack completely before introducing them to the ice cream. To make an ice cream sandwich with the cookies, let the ice cream soften enough that you can scoop it but not so much that it’s melting. Spoon ice cream onto the bottom of a cookie, about 1 inch thick, then place a second cookie on top. Voila, you have an ice cream cookie sandwich. Do this until all the cookies are gone. I suggest being adventurous and using ice cream flavors such as coffee, coconut, rocky road, or mint chocolate chip. To preserve, wrap each sandwich tightly in plastic wrap and store in the freezer.

Black Russian

So now you’re probably thinking; “Courtney, your recipes are usually themed to a holiday or event during the month, what gives? How does a Black Russian tie into pinup and car culture?”  It doesn’t!  But it does go great with my ice cream cookie sandwich recipe. You can even dip it in your cocktail. Mmmmm. In an effort to relate this to the Hot Rods & Heels event I will say this: Don’t drink and drive!

Ingredients

• 2 ounces Van Gogh Double Espresso Vodka (or other coffee flavored vodka)
• 1 ounce Kahlua Original, Kahlua Mocha, or Kahlua Especial

Directions

• Fill a rocks glass 2/3 of the way with ice. Pour the 2 ounces of vodka into the glass followed by the 1 ounce of Kahlua. Finish with a stir straw. Grab ice cream cookie sandwich and enjoy!

We asked Austin native Ruby Joule, The Gem You’d Love to Polish, to put together her Glamma Gal’s Guide to Austin to help you get the most out of your visit to Texas Burlesque Festival!

I grew up in Austin, and though I’ve traveled ‘round the world, I love coming home to “The Violet Crown” as it was once called.  The city has many treasures and breathtaking vistas, but here are a few of the essential highlights…

The Austin Chronicle – To get acclimated to the city and its vibe right away, I’d recommend picking up a copy of this free weekly paper.  It’s available at over 1500 locations around town; cafés, shops, groceries, etc.  It has all the music listings, a killer horoscope, and all the current issues the cool kids are buzzing about.

Coco Coquette

2109 E. Cesar Chavez, Austin, TX 78702

Coco Coquette is run by Allyson Garro, former member of Velvet Hammer Burlesque in LA and The Shim Shamettes in New Orleans, and boy does she know what a glamma girl wants!  Her little place is home to a salon, vintage clothing, and some of the most imaginative, magnificent handmade wigs, accessories, and perfume you’ll find.

Lucy in Disguise

1506 S. Congress Ave, Austin, TX 78704

Described as “Woodstock meets Las Vegas,” this is hands-down the best costume shop in town. No flammable catalogue costumes here, this is the real thing available for rent or purchase.  They carry a staggering array of costumes for any theme; accessories, even special effects makeup and masks.

Amelia’s Retro-Vogue & Relics

2213 S. 1^st St., Austin, TX 78704

The Best Vintage Shop award goes to Amelia’s.  Specializing in vintage fashion from the mid-1800s to mid-1900s, Amelia’s has long been used as a resource for designers in the film, theatre and fashion worlds.  The high quality of its stock has garnered an international reputation, and there seems to be a growing selection of hats and incredible handbags.

The Bazaar/The Bazaar Backstage

1609 E. Riverside Dr., Austin, TX 78741

Off-the-rack costumes aside, The Bazaar is my favorite “stripper store” in town, offering unique accessories, great selection of stockings and some wonderful gowns for après show. The Bazaar Backstage, located in a little building right next door, has a huge selection of wigs and all the glittery, shimmery stage makeup you’d ever need.

Designer Exchange

7739 Northcross Dr., Suite S, Austin, TX 78757

I admit, I hesitated one moment before letting you in on this one, but I just can’t keep this place all to myself! This consignment boutique outlet has the best value in designer formal gowns I’ve ever found. They also have furs, jewelry, and casual wear, but it’s the gowns I’m interested in! Bridal gowns, pageant and formal gowns, cocktail dresses—whether for stage or après show, you’ll find something stunning and cost-effective here.

Once all that shopping works up an appetite…

Justine’s Brasserie

4710 E. 5^th St., Austin, TX 78702

Old fashioned French comfort food served alongside decidedly glamorous cocktails.  A converted 1937 bungalow, part of the mystique of Justine’s is the sense that you’re in the middle of nowhere, yet you’re surrounded by an international and chic crowd of other folks “in the know.”  Try the duck confit, it is superb!

The Good Knight

1300 E. 6^th St. Austin, TX 78702

Classic cocktails and comfort food for the gourmand, this little hideaway conjures images of a Parisian rendezvous with its secluded dark little booths hung with drapery.  The lighting is very flattering, the food is delish and not too pricey, and the cocktail mixology is delightful. One of my favorite spots!

Rio Rita

1308 E. 6^th St., Austin, TX 78702

A coffee shop that also serves champagne? Yes please! Described as “a mild mannered coffee shop by day, swanky lounge by night,” this place lives up to the tagline. It is one of my favorite cafes, with darling themed retro seating areas and even a giant painting of Audrey Hepburn a la Holly Golightly. Just look for the antique 7-Up sign and you’re there!

Swan Dive

615 Red River St., Austin, TX 78701

A true glamma girl’s haven, with a charmingly distressed finish.  This bar and live music venue invites you into an ethereal dream world of all-white décor, soft light, and delicious cocktails—many of which are served in old-fashioned champagne coupes.  Have the French 75!

The Highball

1142 S. Lamar, Austin, TX 78704

This is a “diner” as the Rat Pack would have imagined it, swanky mid-century modern décor and all.  Sure they serve great food, but there’s also a huge bar, 8 lanes of bowling, a ballroom for live music and dancing and themed private karaoke rooms upstairs.

You may also need…

Zilker Botanical Gardens

2220 Barton Springs Rd., Austin, TX 78746

If you need to get back to the beauty of nature or restore your inner “fairy princess,” this is the place.  I grew up in a neighborhood close by and remember magical hours spent here.  Created in 1955, the gardens now include a prehistoric garden, herb and fragrance garden, butterfly garden and trail, rose garden, and my favorite, the Isamu Tanaguchi Oriental Garden—all flowing seamlessly one into another under a lush canopy of live oak trees.

24-hour eateries:

In the wee small hours, you needn’t resort to IHOP or Denny’s.  Just punch this into your GPS or tell the Cabbie:

Magnolia Café (the spinach artichoke dip is divoon!)

1920 S. Congress Ave, Austin, TX 78704

2304 Lake Austin Blvd, Austin, TX 78703

Kerbey Lane

2700 S. Lamar, Austin, TX 78704

2606 Guadalupe, Austin, TX 78705

3704 Kerbey Lane, Austin, TX 78731

Star Seeds

3101 N. I-35, Austin, TX 78722

Diner 24 (a bit fancy for a diner, but good)

600 N. Lamar, Austin, TX 78703

April happens to hold the ever so confusing holiday of Easter (seriously… a rabbit leaves eggs around your yard?) and my beloved boyfriend’s birthday.  To pay homage to my boyfriend and our inner child who once was able to believe in some bunny deftly stuffing candy and toys into plastic eggs and hiding them around our houses I will tell you how to make his favorite cake in every child’s favorite form: the cupcake.

Yellow Cake Cupcakes

Cake Ingredients/Supplies

• 3 eggs (substitute with plain applesauce for vegan option)
• Boxed yellow cake mix (Yeah, I said it, it’s yummy and it’s easy. I prefer Betty Crocker Super Moist or Duncan Hines Moist Deluxe.)
• Cupcake cups and cupcake pan
• Olive oil

Frosting Ingredients

• ½ cup butter, softened
• 1 egg or a couple tablespoons of milk (soy or almond milk can be used as a substitute)
• 1 generous tsp vanilla extract
• 16 oz box powdered sugar
• 6 heaping Tbsp cocoa

Directions

• I’m going to make this super easy for you and still super tasty.  Just follow the directions on the box with one exception, instead of using vegetable oil as instructed replace it olive oil, measure for measure.  For a vegan cake substitute ¼ cup plain applesauce for each egg.  Place cupcake cups in cupcake pan, pour batter into cups, and bake according to the almighty cake box instructions.  While your cupcakes are baking mix the frosting.  In a large bowl cream all the frosting ingredients together until light and fluffy.  If it’s too thick add some milk.  After removing the cupcakes from the pan and allowing them to cool frost the tops and enjoy!

Caipirinha

Giving another nod to the main man in my life I bring you the Caipirinha, which, like my boyfriend, hails from Brazil.  Have a few of these with your Easter brunch and you might find yourself willing to believe this whole magic bunny thing. If a magic bunny starts talking to you however, stop drinking.

Ingredients

• 1 lime
• 2 ounces of cachaça
• Ice cubes
• Sugar to taste (regular or raw sugar)

Directions

• Wash the lime and roll it on the cutting board to loosen the juices.  Cut the lime into pieces and place them in a rocks glass pulp side up.  The lime pieces should take up about ½ of the rocks glass.  Sprinkle the limes liberally with sugar and, using a muddle, crush the lime pieces.  Only push down with the muddle, do not twist as this will cause the drink to be bitter!  Add cubed ice to the glass and pour just enough cachaça to cover the ice.  Look at your drink!  If you have done this correctly the muddled limes and sugar will fill 1/3 of the glass while the ice and cachaça fill the remaining 2/3.  Oh, why hello there Mr. Bunny. What’s that?  You have chocolate eggs for me?

Cooking with Courtney Crave: March 2011

Car Bomb Cupcakes

Ah March, you bring such wonderful things; my birthday, the ides, and St. Patrick’s Day.  That’s right, a day where you can abuse/sexually harass (seriously, what do you think pinching is) people not wearing green and get wasted on green beer all in the name of a saint from country that chances are, you are not really from (apologies to those who are, everyone loves an Irish girl).  These delicious adult beverage cupcakes should become part of your St. Patty’s day planning.  They are a lot of work, but totally worth it.

*Fair vegans, I fear I’ve let you down this month.  In an effort to save space I didn’t include the vegan options for baking these cupcakes.  Please send a request to Pin Curl for the vegan friendly recipe and I will be sure to send it to you!

Cupcake Ingredients (makes 20-24 cupcakes)

• 1 1/2 teaspoons baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup stout (such as Guinness)
• 2 cups all purpose flour
• 2 cups sugar
• 2 large eggs
• 2/3 cup sour cream
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 3/4 teaspoon salt

Ganache Filling Ingredients

• 1 to 2 teaspoons Irish whiskey (optional)
• 2 tablespoons butter, room temperature
• 2/3 cup heavy cream
• 8 ounces bittersweet chocolate

Frosting Ingredients

• 3 to 4 cups confections sugar
• 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
• 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature

Special Supplies

• 1-inch round cookie cutter or an apple corer
• Cupcake cups and pan
• Piping bag (a plastic bag with the corner snipped off will also work)

Directions

Preheat oven to 350°F (176 ºC). Place cupcake cups in the cupcake pan. In a large saucepan over medium heat bring 1 cup stout and 1 cup butter to simmer. Add the cocoa powder and whisk until mixture is smooth and let it cool slightly.  In a large bowl whisk flour, sugar, baking soda, and 3/4 teaspoon salt.  Beat eggs and sour cream in another large bowl with an electric mixer until blended.  Add the stout-chocolate mixture to the egg mixture and beat until combined.  This can all be done by hand but with an electric mixer it’s much easier.  Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Fill the cupcake cups about 2/3 full with batter. Bake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.  Time to make the frosting!  Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.  When the frosting looks thick enough to spread, drizzle in the Baileys or milk and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.  Don’t frost the cupcakes yet, we still have to fill them with ganache.  To make the filling, chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth.  If this hasn’t melted the chocolate, return it to a double-boiler to gently melt what’s left or pop it in the microwave for 20 seconds.  Add the butter and stir until combined.  Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Feel free to snack on those. Put the ganache into a piping bag with a wide tip or a large ziplock bag with the corner cut off and fill the holes in each cupcake to the top. You’re so close!  Now is the time to ice the cupcakes, then sit back and enjoy, either by taking small sips, er I mean, bites, or by stuffing the whole thing in your mouth like a shot.

Irish Martini

If green beer or Guinness isn’t your thing on St. Patrick’s Day why not try an Irish Martini?  It’s like a little pot of gold amongst the hordes of drunk, green, leprechauns.

Ingredients

• 2 ounces vodka
• ½ ounce dry vermouth
• ½ ounce Irish whiskey
• Lemon twist garnish

Directions

• Pour the Irish whiskey into a chilled cocktail or martini glass and swirl it around to coat the inside.  Drain out the excess whiskey.  Feel free to drain it right into a shot glass and consume, then continue on with the rest of this recipe.  Pour the vodka and dry vermouth into a cocktail shaker half-filled with ice and shake away.  Strain this mixture into your cocktail or martini glass, garnish with a lemon twist, and enjoy your St. Patrick’s Day knowing that you aren’t consuming the liquid equivalent to a loaf of bread.

Chocolate Covered Strawberries

That’s right, it’s Valentine’s Day.  You can tell by the Isaac Hayes playing in the background and the soft pink glow on everything.  Okay I sometimes forget that reality and television are not the same thing.  But there is one Valentine’s Day television staple that is easy for you to make a reality on your own, chocolate covered strawberries (now made with real love!).

Ingredients

• 1 pound strawberries with stems (about 20 berries)
• 6 ounces semisweet chocolate, chopped

Directions

• Rinse the strawberries well but leave the stems attached.  Drain them and pat them completely dry.  Put the chopped semisweet chocolate in a heatproof medium bowl.  Fill a medium sized saucepan with a few inches of water and bring to a simmer over medium heat.  Turn off the heat and set the bowl of chocolate over the hot water to melt.  Remember to keep stirring the chocolate until it is smooth.  Once the chocolate is melted and smooth remove it from the heat.  Line a sheet pan with parchment or waxed paper.  Holding the strawberry by the stem, dip the bottom half into the melted chocolate and twist to that to chocolate covers the strawberry.  Set the chocolate covered strawberries on the parchment paper to allow the chocolate to set.  Do not eat them all during the preparation process!

Champagne Cocktail

When people in love think of things to consume on Valentine’s Day strawberries and champagne are high on the list.  People not in love tend to think about pizza and a beer or whatever may be left in that bottle of wine in the fridge.  Let’s stick with the love theme and try sprucing up a glass of champagne with a classic champagne cocktail.

Ingredients

• 3 drops bitters
• 1 sugar cube
• 1 ounce Cognac
• 4 ounces chilled Champagne

Directions

• In a small glass, soak the sugar cube in bitters.  Place the soaked sugar cube in a Champagne flute and add Cognac and Champagne.  Let the romance ignite…

Fetish Model Courtney Crave is also a genius in the kitchen, whipping up tasty vegan & allergen free desserts!  She is kind enough to share with our readers a recipe & cocktail every month & and your taste buds will thank you!

January- Devil’s Food Cake & St. Germain Cocktail

This cake is hands down the best cake I have ever had.  January is my birth month, and I have eaten this cake on my birthday every year since I can remember having birthdays.  There’s no better way to ring in a new year than with a delicious chocolate cake that has just a kick of caffeine to get you through the night.

Frosting Ingredients

• ½ cup butter, softened
• 16 oz box powdered sugar
• 1 generous tsp vanilla extract
• a pinch of instant coffee
• 6 heaping Tbsp cocoa
• 1 egg or a couple tablespoons of milk*

Cake Ingredients

• 2 squares Bakers chocolate (unsweetened or semi-sweet)
• 2 tbsp butter
• 2 cups buttermilk
• 2 eggs
• 2 tsp vanilla
• 2 cups sugar (or less)
• 2 cups flour (white whole wheat or unbleached all purpose)
• 2 tsp baking soda
• ½ tsp salt

*For a vegan cake substitute the egg or milk in the frosting with soy or almond milk and the egg in the cake with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts.  Follow instructions on package and do not let the egg replacement mixture sit out long before putting it in the oven.  Some margarines can be used as a substitute for butter, check the labels.  For a vegan buttermilk substitute mix together ¼ cup silken tofu, ½ cup plus 3 tbsp water, 1 tbsp lemon juice, and a pinch of salt.  Let it stand for ten minutes to thicken.  This will make the equivalent of one cup of buttermilk.

Directions

• Heat your oven to 350 degrees F, or 176 degrees C for our European readers.  Grease and flour, or spray with Pam with Flour, two 9 inch baking pans.  Melt the chocolate and butter together and allow it to cool.  In a medium bowl sift together the flour, baking soda, and salt.  In a large bowl beat the eggs (or egg substitute) and add sugar, butter, chocolate, and vanilla.  Alternate adding the flour mixture and buttermilk (1/3 flour, ½ buttermilk, 1/3 flour, ½ buttermilk, 1/3 flour) and mix until well combined.  Split the batter between the two 9 inch baking pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pan before removing them.  While your cake cools go ahead and make the frosting.  In a large bowl cream all the frosting ingredients together until light and fluffy.  If it’s too thick add some coffee or milk.  Frost the top of the first cake, set the second cake on top and frost the top and sides so you have a two layer cake.

St. Germain Cocktail

Rather than toasting your New Year’s Eve with plain old champagne try a St. Germain cocktail instead.  This is also good for celebrating other holidays, birthdays, weddings, promotions, successfully making it out of bed, days that end in “y”, you get my drift.

Ingredients

• 2 parts Brut Champagne
• 1 ½ parts St. Germain
• 2 part club soda or sparkling water

Directions

• Fill a tall Collins glass with ice.  First, add the champagne, then the St. Germain, then the club soda.  Make sure you stir well as the St. Germain will want to settle at the bottom.  Revel in the delight of a new year and a new way to enjoy champagne.

Sugar Plums

I’ve got for you a traditional Christmas treat that’s already vegan (depending on your position on honey) and requires no baking, Sugar Plums!  I bet you didn’t think sugar plums actually existed, or if you did, I bet you had no idea what they were or why they would be dancing in children’s heads.  Delicious and easy is what they are.  You can thank Alton Brown for this gem of a holiday recipe.

Ingredients

• 6 ounces slivered almonds, toasted
• 4 ounces dried plums
• 4 ounces dried apricots
• 4 ounces dried figs
• 1/4 cup powdered sugar
• 1/4 teaspoon anise seeds, toasted
• 1/4 teaspoon fennel seeds, toasted
• 1/4 teaspoon caraway seeds, toasted
• 1/4 teaspoon ground cardamom
• Pinch of salt
• 1/4 cup honey
• 1 cup coarse sugar

Directions

• Put your toasted almonds, apricots, and figs into a small food processor and pulse 25-30 times or until the fruit and nuts are chopped in small pieces.  Stop before the mixture becomes a ball!  In a medium bowl combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt.  Add the nut and fruit mixture and honey and mix well with your hands until it’s all combined.  I recommend using gloves for this (and not the lacey or satin kind, I mean the latex or nitrile kind).  Sprinkle a serving tray with some of the coarse sugar and place the rest in a small bowl or dish.  Using your gloved hands, scoop the mixture into ¼ ounce portions and roll into balls, they will be about half the size of a golf ball.  Roll them in the coarse sugar (this is where the small dish comes in handy) and place them on the serving tray.  The sugar on the serving tray will prevent them from sticking.  If you are not serving them immediately wait to roll them in coarse sugar.  Sugar plums can be kept on a serving tray for up to a week, after that store them in an airtight container for up to a month.  Wow your friends and family with the delicious knowledge of what a sugar plum actually is and how to make them.

Tom & Jerry

Every year at Christmas my father would make a hot cocktail called a Tom & Jerry.  Of course as a child I was being served the sans alcohol version which was still equally tasty.  But for all you adults out there, here’s a holiday drink for you to enjoy, and because it’s warm you can drink it before noon instead of coffee!

Batter Ingredients

• 8-10 eggs
• 2 lbs powdered sugar
• ½ tsp vanilla
• Pinch of salt

Liquor Ingredients

• 1/3 Brandy
• 1/3 dark Rum
• 1/3 Whiskey

Directions

• Any number of eggs, 8-10 will make a large bowl.  Keep eggs at room temperature and separate the yolks and white into two bowls.  Beat the egg whites until stiff.  Beat the egg yolks until thick and creamy, it takes a lot of beating so you may want to use an electric mixer/whisk.  If you don’t one ask Santa to get you one for Christmas.  Gradually add at least a pound of powdered sugar to the egg white and continue beating until mixed.  Add the same amount or more powdered sugar to the egg yolks and keep beating until thick and creamy again.  Add a pinch of salt and about ½ tsp vanilla to the egg yolk mixture.  Fold the egg yolk batter into the egg whites.  In a mug, add hot water to a generous jigger of liquor and top with batter and freshly grated nutmeg.  Do not stir!  For underage persons create the same cocktail with just the hot water and batter topping.

*Vegetarian option: Although not quite the same, the closest thing I have found to replace the egg mixture in a Tom & Jerry is marshmallow creme, and believe me, I’ve done a lot of experimenting.  If you’ve found a better replacement please write to Pin Curl and let me know!

If you know Dallas based fetish and pin-up model Courtney Crave, you know she loves to bake, does it from scratch, and is damn good at it!  We asked her to come on board and share a new recipe every month with our readers, and we think you’ll be so glad we did!

Thanksgiving is almost upon us!  And what does everyone associate with Thanksgiving?  Pie!  Turkey, football, and extra days off work also count… but pie is numero uno my list.  One of my all favorite pies is a Mystery Pecan Pie that comes from the wonderful mind of chef Paula Dean (of “just add a stick of butter” fame).  Of course, I’ve lightened it up a bit for anyone who prefers or requires vegetarian baking like myself.

Mystery Pecan Pie

Topping Ingredients

• 3 eggs*
• ¼ cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla extract

Pie Ingredients

• 1 (8 ounce) package room temperature cream cheese**
• 1/3 cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg*
• 1 frozen unbaked deep dish (9 inch) pie shell (I recommend Pillsbury Pet Ritz brand, no eggs and tastes great!)
• 1 ¼ cups chopped pecans

*For a vegetarian or egg free pie replace eggs with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts.  Follow instructions on package and do not let the egg replacement mixture sit out long before putting it in the oven.

**For a vegan pie follow vegetarian recipe instructions and replace cream cheese with Tofutti Better Than Cream Cheese or Follow Your Heart Vegan Gourmet Cream Cheese.  Again, check your local health food store for these products.

Directions

• Preheat your oven to 350 degrees F (that’s 176 degrees C for all of our European friends).  Combine all the topping ingredients together in a medium sized bowl and set aside.  In another medium sized bowl, mix the softened cream cheese and egg (or substitutes), sugar, salt, and vanilla extract until they are well combined.  This can be difficult with the cream cheese; you’ll definitely get an arm workout.  I recommend using a large fork or handheld mixer to combine these ingredients.  Pour the pie mixture into your frozen unbaked deep dish pie shell and top with the chopped pecans.  Pour the topping mixture over the pecans.  Is your oven ready?  Bake on the center rack for 45 minutes.  This pie is delicious warm, room temperature, or chilled and will keep in the fridge for about a week, if it lasts that long without being devoured.

Looking for a unique and classic drink to complete the most wonderful of all fall meals?  My favorite thing to sip on cool fall nights is a Dark & Stormy.

Dark & Stormy

In a tall or highball glass pour a couple shots of dark rum over ice.  I prefer Bermudan rum and Goslings Black Seal is the official rum of the Dark & Stormy.  Top this with 8 ounces of ginger beer.  Make sure you are using ginger beer, which can be found at World Market, and not ginger ale.  Squeeze half a lime into the mixture and stir.  Sit back, relax, and enjoy this spicy and refreshing fall cocktail.  Go have another piece of pie too.

Article: Shoshana

It is an understatement to say that I love cheese. Some gals crave chocolate or wine, and those are both fine, but for me, nothing can compare to cheese. So much so, that when I was five or so I watched a Reading Rainbow where LeVar Burton visited a cheese factory- I announced to my parents then that I would become a cheese maker. While that hasn’t happened yet, I do still adore the stuff. Here’s just a few that you maybe haven’t tried yet:

Brie is a French, soft, cow’s milk cheese that can be eaten cold, or baked into gooey goodness. Has a very mild flavor and melts well. Serve with crackers, hard fruit (apples, pears, etc), and medium bodied red wine.

Torta Del Cesar is a Spanish soft cheese made from sheep’s milk. It’s texture is creamy, while it has an intense bite in flavor, with a hint of smokiness. Serve by making a hole in the top and scooping out the creamy insides and spreading on thick crusty bread, and pair with a crisp white wine.

Queso Oaxaca is a Mexican semi-soft cow’s milk cheese, which is comparable to an extra stretched, salty mozzarella. It is a superb melting cheese, and used in many recipes- makes an amazing queso.

Manchester is an American, semi-soft, Goat’s milk cheese with a washed rind. Has a distinct nutty, rustic flavor.

Fontina is an Italian, semi-firm, cow’s milk cheese with a very distinct earthy, woody taste. It is used in lots of Italian recipes, and goes well with meat, mushrooms, and strong red wine.

Gruyere is a firm cow’s milk cheese from Switzerland. It is nutty, mushroomy, and slightly sweet. Gruyere makes a great fondue for dipping crusty bread. Serve with champagne or zinfandel.

Gouda is a Dutch hard cheese made from cow’s milk. It is a deep caramel color and very flaky and crunchy. The flavor is a great blend of salty and sweet. Serve with Cabernet Sauvignon.

Wanna learn more? The Mozarella Company is an indepently owned cheese shop in Dallas, with monthly classes including cheese making and wine pairing. Visit them at Mozzco.com