Now here’s a little something different! We’re all aware of the popularity of the ‘Whoopie Pie’ – they’re popping up everywhere in the food blogging community! I’d say the most popular right now is probably the red velvet whoopie pies; those seem to really be making the rounds. However, I’m not a huge fan of ‘red velvet’….all that food coloring makes me uneasy. But goodness knows I love a good whoopie, so these turned out to be the perfect solution – Jalapeno Cornbread Whoopie Pies with Goat Cheese, Bacon and Scallion Filling. Doesn’t that sound just delicious?? Well it is!
These are just wonderful alongside a big bowl of stew; the perfect combination! Definitely a nice change of pace from regular old cornbread. And don’t get me started on the goat cheese filling….oh MAN, was it good!! I’d suggest making extra filling, as it is completely delicious spread on a cracker. So, the moral of the story is, if you’re tired of the same old sweet whoopie pies – try savory! You won’t be sorry!
Jalapeño Cornbread Whoopie Pies
Makes about 10-12 pies
For the Cornbread:
1 1/4 cups all-purpose flour
1 cup cornmeal
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
4 tablespoons unsalted butter , at room temperature
1 large egg, at room temperature
2 jalapeño chiles, seeded and finely chopped
Goat cheese filling (recipe follows)
Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium bowl, stir together the flour, cornmeal, brown sugar , baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the buttermilk, butter, and egg on low speed until just combined. Increase the speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and the chopped jalapeno to the batter and beat on low until just combined.
Using a spoon, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown around the edges. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.
To assemble: Spread filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. You can also use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.
Goat Cheese, Bacon and Scallion Filling:
6 slices bacon
4 ounces soft fresh goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons milk
1 tablespoon chopped fresh scallions
In a medium skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer to a paper-towel-lined plate to drain and cool. When cool, crumble into small pieces.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together goat cheese, cream cheese and milk on low speed until just combined. Increase the speed to medium and beat until smooth and creamy, about 3 minutes. Add the crumbled bacon and the scallions and beat on low until combined.
-Adapted from the Star Telegram Newspaper
This weekend, in honor of Mardi Gras in New Orleans (laissez les bon temps rouler!), I decided to make a whole Mardi Gras-themed meal to celebrate. We both loooove Cajun food and love the city of New Orleans, so we really enjoyed the whole ordeal! I started off with grilled shrimp Po’ Boys with a spicy remoulade and ended the meal with…wait for it……..a King Cake! Yep, that’s right, I made a King Cake, but more on that later! I found the recipe for the Po’ Boys on Closet Cooking, who found it on Ezra Pound Cake. Now, normally, you’d see a Po’ Boy sandwich with some form of fried seafood, but this recipe looked so good with the grilled shrimp that I had to give it a try. Plus, I’m not big on frying. I can’t tell you how simple and fast this whole process was – it takes mere minutes to grill your shrimp and the remoulade comes together equally as fast. Although I would (naturally) prefer mine with fried oysters, these were SO good – we literally devoured them in no time! Give these a try….you absolutely won’t be sorry!
Grilled Shrimp Po’ Boys
Makes 2
1 pound shrimp, shelled and deviened (I only used a 1/2 pound and it was perfect)
1 tablespoon oil
1 tablespoon creole seasoning (see below)
1 baguette
1 cup lettuce, shredded
2 large tomatoes, sliced
1/4 cup remoulade sauce (see below)
Toss the shrimp in the oil and creole seasoning to coat.
Grill the shrimp until cooked, about 2-3 minutes per side.
Assemble sandwich.
Remoulade Sauce
makes 1/2 cup
1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste
Blend everything in a food processor until smooth.
Creole Spice Blend (I actually didn’t use this- I just used my Tony Chachere’s Cajun Spice)
makes 4 tablespoons
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme
And now…on to the King Cake!! Ok, for those of you who don’t know what a King Cake is, HERE is a little history. As far as the actual taste – the dough is almost identical to cinnamon roll dough – very light and chewy (yum). There is a layer of cinnamon and brown sugar in the center and it’s topped with a lemony glaze and colored sugars. Perfect for breakfast, really. The dough contains yeast, therefore it’s a total pain in the butt to make, especially for someone who has chronic problems with yeast. You let it rise, then punch it down…then let it sit for 2 hours, then punch it down…then roll out the dough and braid it…then let it rise again….*sigh*. Anyway, it’s completely delicious and worth every bit of the trouble. I mean, just look at it…
Yum. Isn’t that beautiful?? Only thing is….that isn’t mine. This….
….is mine. Yes, it’s in the trash. Yes, it’s completely disgusting-looking. Yes, it was a total and complete DIS-AS-TER. Welcome to my world. A world in which baked goods with yeast just don’t stand a chance. My kitchen is where yeasted treats go to die.
Now, I realize I could’ve just shown you the picture above (the beautiful, pristine store-bought version) and taken 100% of the credit – Lord knows I worked hard enough! – BUT, that’s what having this food blog is all about. My adventures and misadventures. Therefore, I choose to be honest and tell you that although I worked my rear end off on this stupid dough, and followed the instructions to a TEE, it just didn’t turn out (the dough didn’t rise. At all. It came out tasting like a really dense, hard biscuit). That happens. Especially to me. Of course I’ll keep trying, and eventually I’m sure I’ll make a darn beautiful King Cake…just not for a while. For now, that beautiful store-bought version is still in my kitchen, and it’ll do just fine for the time being. *sigh*……… Here is the recipe, for those of you who don’t have my problem.
Lemon-Glazed King Cake
seen on Peanut Butter and Julie
Makes 1 cake
For the dough
1/2 cup whole milk
2 1/4 teaspoons active dry yeast
1/3 cup plus 1 teaspoon sugar
3 1/2 cups flour
6 ounces butter, softened
4 large eggs
Zest from one orange
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
For the filling
3 tablespoons butter, melted
1/3 cup light brown sugar
1 tablespoon ground cinnamon
1 whole almond or large dried bean
For the glaze
2 large egg whites
1 pound confectioner’s sugar
2 tablespoons light corn syrup
1/4 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
Green, yellow/gold, and purple decorative sugars
Prepare the dough: In a small saucepan, heat the milk to about 110F degrees. Pour the milk into a small bowl and sprinkle the yeast over the surface. Add 1 teaspoon of the sugar and stir to combine. Set the mixture aside until the yeast is foamy, 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the remaining sugar until light and fluffy, 2-3 minutes. Add the yeast mixture and mix for 1 minute. Add an egg and mix thoroughly; follow with a third of the flour. Repeat with the remaining eggs and flour. Add the orange zest, cinnamon, cardamom, and salt, and continue to mix on low speed for 7-8 minutes, until the dough is smooth, shiny, and elastic, and it starts to pull away from the sides of the bowl. If the dough is too soft, add up to 1/2 cup of flour.
Scrape the dough from the bowl and lightly knead to form into a ball. Butter or oil the inside of a medium size bowl and transfer the dough to the bowl, turning to coat with the butter. Cover with plastic wrap and set in a warm spot to rise for 1 hour, or until doubled in bulk.
When the dough has risen, turn it out of the bowl, punch it down, and knead it lightly to form a ball. Put the dough back in the bowl, cover, and refrigerate for 2 hours.
Form the cake: Flour a clean work surface. Roll the dough into a 10 by 20-inch rectangle, keeping the thickness consistent throughout. Cut the dough lengthwise into 3 strips. Paint each strip of the dough with the melted butter, leaving a 1/2-inch border clean along the length of each strip. Reserve any leftover butter. Sprinkle the strips with the brown sugar and cinnamon.
Line a large baking sheet with parchment paper. Fold each strip over lengthwise toward the clean edges to enclose the cinnamon sugar, and pinch the seam to seal the dough closed. Snugly braid the three pieces together. Transfer the braid to the baking sheet and form the braid into a wreath, pressing the ends together. Cover the wreath with a clean towel and set aside to rise for 40 minutes. Preheat the oven to 350F degrees.
Brush the cake with the reserved melted butter and bake for 18 minutes, until golden brown. Cover the cake loosely with foil and continue to bake for 20-25 minutes more, until baked through. Keep the cake on the baking sheet and allow to cool completely. After the cake has cooled, carefully tuck the almond into the underside of the cake.
Prepare the glaze: Place the egg whites and the confectioner’s sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add the corn syrup, vanilla, and lemon juice, and continue to mix until smooth, adding more lemon juice if necessary to achieve your desired glaze consistency.
Drizzle the glaze over the cake, spreading with an offset spatula to coat. Cover with alternating colored sugars, and allow to set before serving.
Don’t be afraid to try this recipe after what happened to me. Really. I’m sure it will turn out just fine for you. Whatever you’re celebrating this week, be it Mardi Gras, the Olympics, or whatever – enjoy it! 🙂
Aaaand, we’re up and running again. Sheesh! What a long couple of days it’s been – our hosting service (WebHost4Life – don’t use them unless you want all KINDS of trouble…along with workers who don’t give a crap about helping you) changed platforms or something and it screwed everything up. Thank goodness for my sweet, selfless hubby, who has spent every bit of his weekend fixing it for me! On top of that, I got beautiful pink tulips delivered to me and a set of Crate & Barrell juice glasses! What a sweetheart! To thank him for such hard work and such wonderful gifts, I made him one of his favorite things on earth – a giant cookie cake. I used to make them for him in high school before our band contests (yes, we were both “band nerds”) and he always loved them! Of course, he loved this one – I made sure to use plenty of frosting and giant sprinkles. Just a small token of my love. 😉
There’s nothing to making a giant cookie cake…all you need is a round (or in my case, heart shaped) pan, some cookie dough (homemade or store-bought) and a little vanilla frosting. Just press the cookie dough into the pan, bake and decorate. Voila! Cookie cake and happy husband!
I’m really sorry my blog was out of commission for so long…hopefully now that we have a new web hosting service, this problem won’t happen again. I hope you all enjoy a wonderful, romantic evening! The hubby and I are about to enjoy cheese and chocolate fondues with lots of champagne! HAPPY VALENTINE’S DAY!!!
We’re expected to get some snow and ice tomorrow, apparently. I don’t know what it is about me, but everytime I hear that there’s snow or bad weather in the forecast, I automatically think “soup”. I guess a lot of people do, really. In my opinion, really bad weather calls for really good soup. In this case, Mexican Soup. It’s one of those convenient “throw it all in” types. I saw this recipe in the newspaper recently and knew it would be just delicious. Sure enough….it really was!
Mexican Soup
1 cup water
1 cup instant rice
1 10-ounce can Rotel tomatoes
1 14-ounce can chili beans
1 14-ounce can black beans, drained and rinsed
2 cans cream of chicken soup
1 14-ounce can chicken broth
1 package fajita seasoning
2 cups cooked chopped chicken
Bunch of cilantro, chopped
Shredded Mexican cheese blend, for garnish
Heat water in a large pot over stove and add rice. Turn down heat to low while preparing other ingredients.
Add all other ingredients except cheese and heat thoroughly. Ladle into bowls and top with shredded cheese and more cilantro, if desired.
*I boiled my chicken (I used 3 breasts) for about 30-45 minutes, until the meat was extremely tender; then used the cooking liquid instead of the water called for in the recipe. I also added a few tablespoons of Velveeta cheese for extra cheesiness.
This was a really good, thick, cheesy soup – and super easy, to boot! We really, really enjoyed it and thought it seemed to get even better the next day! If you’ve got bad weather in your forecast, or maybe you just need something comforting, give this soup a try – you won’t be disappointed!
I realize that there’s really only so much you can learn about a person through their food blog – what kind of foods they like best, their general age, marital status, kids vs. no kids…basic stuff like that. But is that really enough? I guess it may be for some people, but I want my readers to know me a little better than that, ya know? We’ll have plenty of time along the way for all the details, so for now, let me just share with you a few things that make me happy. Really happy. I realize some of you are just here for the recipes, so by all means, scroll down to the bottom….you won’t hurt my feelings.
The King Arthur Flour website. Not only do I love digging through their recipes (which always turn out great), the site in general is just a fun place to be, in my opinion. Fun things to order, fun things to look at…it’s a happy place.
Pearls. I love pearls – they make me very happy. I wore pearls on my wedding day, I wear them with day-to-day outfits, and I always, always wear them when I’m auditioning (opera stuff). And for good reason – they never go out of style, they’re ever-so-classy, and they always seem to make me feel happy. Which is why they’re on my happy list. 🙂
Izzy. Our sweet, hyper, and always entertaining Cairn Terrier/Schnauzer. Sure, she eats my Girl Scout cookies and occasionally waits until we’re gone then poops upstairs; but by golly, if she isn’t the sweetest, funniest, most lovable dog in the whole wide world. It’s been just about a year since we adopted her, and we both agree that we couldn’t have possibly found a more perfect dog.
Cheese. Any kind. Anywhere. Heck, I love the stuff so much, my (sweet, adorable) hubby put cheese in my stocking this Christmas! Imagine waking up to a big ‘ol hunk of Manchego under the tree! Perfection. Really.
My piano. When I was getting ready to graduate from college (and soon after, get married), my grandparents gave me some money as a gift. I took that money and bought myself a beautiful upright piano (second hand) – it was the very first piece of furniture I ever bought and I love it (even though my piano skills barely go beyond “chopsticks”…).
My Great-Grandmother’s Peach Cobbler. Very few things in life make me as happy. When my sister and I were little, one year for our birthdays (or possibly Christmas…I can’t quite remember), Baba, our Great-Grandmother, made us our very own dish of peach cobbler – an entire 9×9 dish ALL to myself!! I didn’t share with anybody, and it was blissful. I still have the dish she gave me and I use it all the time.
Funny socks. I can’t wear plain ‘ol white socks. I like colorful socks – ones with hearts or cupcakes or Santa Claus. In my opinion, one can never own too many funny socks. My personal favorites are my Nightmare Before Christmas Jack and Sally socks….perfect for Christmas or Halloween!
And finally….Chocolate Chip Cookies. I have made probably, 10 different recipes or more. Not just because I’ve been on a 3 year quest for the perfect chocolate chip cookie, but because one of my very favorite things on the entire planet is a warm chocolate chip cookie and a glass of milk. I ask you, is there anything better??? I’ll take just about any kind – I’m an equal opportunity chocolate chip cookie eater. Maybe even an addict, but hey, I can stop anytime I want, ok?
But here’s something big. I mean really big. Are you ready? I’ve found it. The perfect chocolate chip cookie. Yep. It does exist. In fact, it exists in a little plastic baggie in my kitchen right now. Beckoning me. Calling out to me. Sure, I’ve already had 17 ½, but when you’ve found the perfect chocolate chip cookie, all rules and etiquette go out the window. I bet you’re wondering which recipe it is…well, chances are, you won’t be a bit surprised. Yep, the NYTimes Chocolate Chip Cookies. Last July, the New York Times published this recipe, and since then just about every food blogger on the planet has tried them and declared them to be the best. I’m officially joining the bandwagon. They make me very, very happy.
THE NYTimes Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips (I threw in some milk chocolate chips too)
Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
*I didn’t make huge cookies – I used a small cookie scoop and got somewhere around 40. I baked them for about 9 minutes and they were perfectly crisp on the edges and gooey and chewy in the center. Perfect, in my opinion.
So, there you have it. A few silly things that make me happy. And one step closer to getting to know a little more about the weird lady who’s blog you read. Thanks for humoring me! And obviously, my husband, Joel makes me extremely happy. The most happy I could ever hope to be. But I figured you all probably knew that, so I didn’t list him. 🙂 Plus, I was trying to keep the list “non-human”.
Oh and by the way, if you’ll look over to your right (and up a ways), on my sidebar, you’ll notice now you have the option of “Becoming a Fan” of Sing For Your Supper on Facebook. Just a little fun thing those of you Facebookers can do if you want! Happy baking!
Super Bowl season is seriously one of my favorite times of year. Around New Year’s Eve I start craving football food- buffalo wings, dips, fried stuff, etc. I thought it might be helpful to some of you who might be preparing for a Super Bowl party if I posted a few of my favorite snack-type foods. Give you some ideas, maybe.
Starting with my favorite: I love buffalo sauce – I would seriously eat just about anything dipped in buffalo sauce! So naturally, my all-time favorite Super Bowl food is “Crack Dip” (click for recipe). Yeah, it’s fattening; it’s tacky; and let’s be honest- it sounds kinda gross; but you can’t argue with the fact that it’s down-right delicious. And yes, there are a few “snoots” out there who have a real problem with this recipe; to them, I say….bite me. Please. And thank you.
Number 2, my Chicken Enchilada Dip (click for recipe), which can also be rolled into tortillas and sliced, which make excellent finger foods for football parties! I make this stuff, ALL the time and we never get tired of it. It’s totally addicting!
Number 3, the best darn chili (click for recipe) I ever ate. Sure, it takes a lot of preparation, but if you have a big strong man handy to dice up your meat for you, the hard part’s over! And trust me, it’s worth every bit of the hard work – you won’t be sorry!
Number 4, Chewy Chex Mix (click for recipe). This makes a GINORMOUS batch, so it’s perfect for large crowds. Plus, it’s really hard to stop eating the stuff…so it’s good to have lots. It’s chewy, salty, not too sweet, and like I mentioned before- completely addictive!
Number 5: You’ll definitely need sweets at your Super Bowl party. Personally, I think cookies are the way to go – they’re portable, easy to eat, and really, who doesn’t love a cookie?? Really. My favorites – my winning Toasted Oatmeal Cookies, really, really good M&M Cookies, or everybody’s personal favorite, the BFCCCC’s (that’s Big, Fat, Chewy Chocolate Chip Cookies -click for recipe and scroll down a ways). I love a good, chewy chocolate chip cookie and these really fit the bill. Everyone absolutely loves them.
So there you have it; my personal favorite football-approved recipes. Nothing fancy or difficult; just really simple, really good recipes that I guarantee everyone will really love. Everybody ENJOY your Super Bowl festivities!! Go Saints! 😉
You remember how I won that cookie contest back in November? And as my prize, my cookies were sold at a well-known bakery for a couple of weeks and the profits went to a local charity? Remember all that?? Well, turns out, the cookies were so successful the bakery couldn’t keep them on the shelves- they were selling out every single day! Wahooooo! And, they brought in over $1,200 for the charity! How awesome is that??!
So here’s the great news: the bakery owner (Catherine Ruehl, who was recently on the Food Network Cake Challenge) loved my cookies so much, they’re going to continue selling them the rest of the year and give the proceeds to charity! I’m beyond flattered… The best part is, they offer nation-wide shipping, so if you want to taste my cookies and decide for yourself if they really are “award-winning” or not 😉 you can have them delivered to your house! NEAT!! Or for those of you who live in the Dallas/Fort Worth area, just waltz in and pick some up! Here’s the bakery info:
Sublime Bakery
Country Day Plaza
5512 Bellaire Dr. South
Fort Worth, Texas 76109
817-570-9630
www.sublimebakery.com
Anyway, I just wanted to share this cool piece of news with you all- I’m pretty excited! If any of you actually do get to try some of these, please let me know what you think – I’d love to hear from you (unless it’s negative…in which case, just feed them to your cat and keep it to yourself) 😉
The word ‘parfait’ always reminds me of my good friend Michael. There’s a quote from the first Shrek movie about parfaits that we used to think was so funny; so naturally, we quoted it all the time (Michael does a really good ‘Donkey’ impression).
Anyway, hubby and I have started running every evening, getting healthy, etc; so naturally, we’ve altered our diet a little (chocolate chip cookies stay, though. There will never be a world in which I exist without chocolate chip cookies. Never.). We’ve been eating a lot of plain non-fat yogurt sweetened with honey in place of desserts, which is great; especially with some fresh fruit mixed in. So of course I was excited when I received a box of the new Special K Granola to try out and review. And what better treat to make with granola than parfaits!
A little yogurt/honey mixture, a little granola, some blueberries and bananas and presto! – delicious parfaits (I could’ve stacked each layer neatly in a pretty glass like real parfaits, but this was much easier)! The crunch of the granola is great mixed with the soft fruit and sweet yogurt- a great dessert, breakfast or snack. I also received a box of Special K fruit crisps, which honestly, I didn’t really like, so I just won’t go there. But the granola really is good – it would be great in Dorie Greenspan’s Granola Grabbers, which are some of my favorite cookies.
Next time you need a healthy dessert or breakfast, try one of these parfaits – they really are satisfying and delicious! I won’t post a recipe, because really, you don’t need a recipe, you just pile stuff in a bowl and go wild. Enjoy!
This was such a fun giveaway for me…I love getting to do things that cater to my nerdiness! Thanks to everybody who entered! Here’s the winner:
I love this post. Happy Birthday WOlfgang!!!!! What a wonderful way to celebrate the birthday of a true musical icon, hero, legend, etc.:)
Comment by Jennifer — January 27, 2010 @ 11:59 AM
Yay, Jennifer!! Mozart chocolates comin’ your way! Thanks again, to everybody who entered! I promise I won’t make you wait too long for another fun giveaway! 🙂
Yes, it’s that time of year again; when I go from being your average opera-singing food blogger to the world’s biggest music nerd. Every January the 27th, my husband and I (and sometimes friends…if they don’t make fun of me too much) watch the movie Amadeus and celebrate the birth of the greatest musician the world has known. Yeah, sure it’s nerdy, but it’s a big part of who I am – Mozart is a HUGE part of my life and I love taking a day out of my schedule to pay homage to him. And this year, you even get something out of it!
(sorry for the crappy pictures- I’m in a hurry this morning!)
Mozart Kugeln!!! When I was in Germany and Austria, this stuff was everywhere. And for good reason – it’s delicious! Chocolate, pistachios, marzipan – YUM!! Lucky for me (and you), they also sell it at World Market, so I can enjoy it anytime I want! And what better way to celebrate Mozart’s 254th birthday, than by giving away some yummy Mozart Chocolate!
All you need do is comment on this post. U.S. residents only, please. I’ll choose a winner before tomorrow night (Thursday around, let’s say 10 pm Central Time). Good luck! And don’t forget to stop and sing a little happy birthday diddy to our old boy Mozart today!
