How to Shop and Store: Sweet Potatoes

Come Fall, pretty much all I want to do is eat sweet potatoes. Fried until crisp, roasted with olive oil and herbs, creamy mashed with butter, diced and simmered in soup,  pureed and baked into treats--you name it and I won't turn it down!

Here's how to make sure you're picking the best sweet potatoes of the bunch (and how to store them to make them last as long as possible).

In Season:
September through January (will vary by a few weeks each year depending on your location and the weather).

How to Choose Sweet Potatoes:
Go for the medium or small sized sweet potatoes as they will be sweeter and have a more delicate flesh (especially good if you plan to bake or mash them). The very large sweet potatoes, while impressive looking, tend to be dryer and starchier.

Look for smooth and even tone skin with no cracks or open parts. Avoid ones with soft or wrinkled parts as that indicates rot.

How to Store Sweet Potatoes:
The high sugar content that makes sweet potatoes so sweet and tasty, also causes them to spoil quicker than regular potatoes, especially if not stored properly.

To prevent premature spoilage, always remove sweet potatoes from the plastic produce bag or other container and store them loose in a cool dry place like a pantry or root cellar, if you have one.

Do not store raw sweet potatoes in the refrigerator as the cold will negatively affect the taste and texture. If kept on the counter, make sure to keep them in a darker part of the counter away from direct sunlight or fluctuations in temperature.

Cooked sweet potatoes can be frozen for up to a year if packed in a sealed and air-tight container. Cooked sweet potatoes will also keep well in the refrigerator for about one week.

If purchased fresh and stored properly, raw sweet potatoes should last about 10 to 14 days.


Gooey Chocolate Peanut Butter Banana Cake Bars

Gooey Chocolate Peanut Butter Banana Cake Bars
I think that, no matter how rich I one day get, I will always feel swindled at the movie theaters. Because a bottle of water should NEVER cost four dollars. And popcorn should never cost six dollars. There is a reason why corn is in absolutely everything in this country. Because it's cheap. It's really, really, really cheap. And adding hot air to it should not inflate the cost 900%.

Also, the candy.  Don't even get me started on the candy.

So I've totally become that woman who smuggles outside food into the theater. Eugene gets nervous when I do this. I stop by the Duane Reade drugstore (located on every single corner in Manhattan) and I stock up on goodies--almonds, reasonably priced candy, 99 cent water--stuffing them all into my purse until it's nearly straining at the seams.

When we went to see X-Men a few months ago, I brought along a veritable picnic of artisan cheese straws, pepperoni slices, carrot sticks, and chocolate covered peanuts that I spread out on my lap. At first, my brother-in-law (who came with us) laughed at me, but it wasn't long before he, too, was reaching over to partake in another cheese straw.

Gooey Chocolate Peanut Butter Banana Cake Bars
Occasionally, when I plan in advance, I'll bring treats from home. A few weeks ago, Eugene and I went to see The Help. We bought tickets for the late show in advance so I had plenty of time to plan snacks. As it was so late (the movie started just before 11pm), there was no need to bring along my usual feast, but I still required a little something to make the experience complete. In typical Alejandra fashion, I waited until it was about 40 minutes before we had to leave to start baking.

"I'm just going to whip something up quickly," I assured Eugene, who was starting to pace nervously, repeatedly asking me when I was planning to shower.

The idea was clear in my head--I wanted a fudgy brownie-like cake packed with bananas and peanut butter. I started with a basic brownie recipe, and replaced the butter with peanut butter. I then added a cup of pureed ripe bananas (the really syrupy kind), and increased the baking soda. I popped it in the oven then ran to the shower.

Gooey Chocolate Peanut Butter Banana Cake Bars
The results were awesome! A moist cake with a fudgy, almost gooey, top layer. I chilled it in the fridge, then cut it into large rectangles that I wrapped with plastic and tucked into my purse. To drink, I filled a large mason jar with cold water.

"Are you serious?" Eugene asked when he saw me getting into the car with my jar. "How are you going to get that in?"

"Like this," I said, as I demonstrated the way I was going to casually drape a large, bulky sweater over my hand.

The plan worked flawlessly (mostly because the bored ticket taker wouldn't have noticed if I'd been hiding a bomb under my sweater), and we took our seats. The only minor problem was the fact that my mason jar of water didn't quite fit into the theater cup holder, but I made it work. That said, the snack was perfect! Especially given all the fabulous-looking pies and cakes and other Southern goodies the characters on screen kept eating.

They may have had fried chicken, but we had delicious cake.

Gooey Chocolate Peanut Butter Banana Cake Bars
(Oh and FYI, when I was testing this recipe for the site, I tried it out with whole wheat flour and found that while it came out a bit dryer, there was still a significant level of gooey deliciousness, but because of the whole wheat I was able to convince myself that it was essentially a totally healthy protein bar.)

Loved this recipe? Here are three other chocolate cake recipes you might like:

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Gooey Chocolate Peanut Butter Banana Cake Bars
Serves 9

Print this Recipe

12oz semi-sweet chocolate, chopped (or use chips)
1/2 cup plain peanut butter (preferably natural, unsweetened)
1/4 cup olive oil
1 cup mashed ripe banana (about 2 bananas--the riper and syrupy-er, the better)
3 large eggs
1 cup granulated white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon Kosher salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees. Grease a 9" or 8" square baking pan and line with a long strip of parchment paper that covers the bottom and overhangs on both sides (this will help you pull the cake out once it's ready.) Set aside.

Combine the chopped chocolate (or chips, if using), peanut butter, and olive oil in a small saucepan over low heat. Stir until the chocolate and peanut butter is melted and evenly combined.  Pour into a large bowl and let cool for 2 minutes.

Whisk in the mashed bananas, followed by the eggs, one at a time until all three are fully incorporated into the mixture. Stir in the sugar and vanilla extract.

In a separate bowl, whisk together the flour, salt, and baking soda, then stir into the wet batter until fully incorporated. Pour the batter into the prepared baking pan, smoothing out the top. Bake for about 18-20 minutes or until just set. A tester inserted into the center should come out a little bit fudgy, but not wet. Remove from oven and let cool at room temperature for 15 minutes. Transfer to the refrigerator to set. Once firm (about 20 minutes), cut into bars and serve. Dust with confectioner's sugar if desired. (Can also be served warm.)

Join me for a Women's Entrepreneur Retreat Weekend!

Back in August I alluded to a special project that I was working on with some of the incredible women I met at the culinary retreat I attended in Vermont this summer. Well, the time has finally come to reveal it!

I'm excited to announce that I've teamed up with the amazing folks at Good Commons to co-host a Women's Entrepreneur Retreat weekend on November 10-13 at Good Commons in Vermont!

This intensive and intimate retreat weekend is geared towards women who are starting or in the beginning or planning stages of building their own businesses, and is designed to provide them with the support, tools, and network to assist them at every stage of their journey.

Have you been dreaming about starting your own business? Or have you already started and are looking for additional support and guidance? Whether your business is art, design, sales, dance, fitness, fashion, marketing, PR, coaching, retail, non-profit, law, writing, teaching, food, hospitality, or anything and everything in between, this retreat is for you!

Business & Leadership Training
  • We have partnered with the inspiring Laura Huckabee-Jennings of Transcend Leadership Coaching who is going to be leading us through a series of workshops covering everything from developing a strategic business plan, identifying your key strengths, time management, communication, and more. Leave with a clear plan and actionable steps that will help you take your business to the next level.
  • As part of my contribution to the weekend, I'll be leading a session on social media success and marketing for your business and personal brand.

Take Networking to the Next Level!
There will be nightly group discussions to encourage sharing and peer mentoring, plus a plan to keep us all connected and accountable once the weekend ends. Forget those awkward happy hours and disappointing networking events; this retreat is a once-in-a-lifetime opportunity to develop real bonds and share with like-minded women. Build valuable connections and friendships that will support you, and help you and your business grow for years to come!

A Holistic Approach
Because we understand that that it is impossible to build and run a successful business without taking care of yourself first, the weekend is also going to feature a strong wellness aspect.
  • I'm going to be the in-house chef for the weekend, providing three home-cooked meals each day (and dessert!) made with whole, fresh, local, and seasonal ingredients. All the recipes I'm preparing throughout the weekend will be meals that can be made easily with limited amounts of time (and I'll be sending you all home with the recipes, of course!)
  • Yoga and Pilates instructor, Meg Zirm, of Yogalina, will be leading daily yoga practices and discussions that tap into our strengths and creativity. These classes will be geared towards people of ALL levels (even total beginners) so everyone will feel comfortable. 
  • Meg will also be teaching everyone a series of short exercise routines that we will all be able to take home and incorporate into our busy daily lives to manage stress and stay focused and fit.
  • And finally, I will be teaching two hands-on cooking classes featuring recipes and techniques for quick, healthy (and delicious, because I only do delicious) meals that can prepared at home regardless of how limited your time is. I'll also be sharing time-saving tips and ideas throughout the weekend that will help you take control of your kitchen and mealtimes.
Located in the heart of the Okemo Valley in the rolling foothills of the Green Mountains, Good Commons is a picturesque and stunning retreat. Escape the mad rush of the city and enjoy the crisp fall air, changing leaves, miles of lakes, and star-filled skies.

There will be a massage therapist on site (massages are priced a la carte), a gorgeous outdoor hot tub for relaxing, nightly bonfires (perfect for enjoying s'mores made with my very own homemade graham crackers!), and plenty of time for early morning walks or afternoon excursions in the gorgeous countryside.  

The trip is all-inclusive, with all meals and round-trip transportation from New York City provided via the center's private jitney included in the rate. Those traveling from other locations or providing their own transportation are eligible for a discount in price.

Sounds amazing, doesn't it? I am so incredibly honored and excited to be a part of this weekend. Good Commons is such a special place and I know that you'll fall in love with it just as much as I did.

Rates for the all-inclusive weekend start at just $550, including round-trip transportation from Midtown Manhattan. We will leave after work (at 6:15 PM) on November 10 (Thursday) and will return Sunday evening. (A boxed dinner and snacks, prepared by me, will be provided on board the jitney.)

To sign up and learn more, visit the Good Commons website or feel free to email me with any questions you may have! When you sign up, be sure to send me a note or leave me a comment to let me know you did!

P.S. Want to know more about the experience at Good Commons? Check out my post from my stay there this past summer.

Banoffee Pie

The first time I heard the word "banoffee" was in the movie Love Actually, in the scene when Kiera Knightly's character Juliet shows up at her new husband's best friend's house in the hopes of getting her hands on the video he shot during their wedding. She thinks he hates her, because he's always been rude and standoffish, and so brings along banoffee pie as a bribe. There is some joking about the pie being a terrible choice, and it's revealed that it's not hate he feels, but rather a deep and hopelessly unrequited love.

Then he runs off, but not before he zippers his sweater with great force while Dido's voice soars in the background.

No exaggeration, this is one of my top 5 all time favorite movie scenes. (Watch the full scene here when you're done reading this post. The zipper bit starts at 5:10)

Not because of the tension and storyline, but because of the purpose with which he zippers that sweater, and because of the way the zippering was so perfectly timed with the soaring bit in the Dido song. And also because of the way the random Christmas shopper is frightened when he gives a frustrated jump a few seconds after zippering his sweater.

And I love it even MORE since my trip to Scotland because I now know that banoffee pie, which along with the zipper played such an important role in this love story, is delicious.

Juliet, you don't have terrible taste in pie at all!

Also spelled "banoffi," Banoffee (so fun to say!) is a clever portmanteau (also fun to say!) made up of the words "banana" and "toffee."

The pie itself is like a much better (and British!) version of banana cream pie. A slightly salty shortbread tart crust is filled with condensed milk caramel (aka dulce de leche) then topped off with slices of fresh bananas and finished off with a cloud of lightly sweetened whipped cream. There are lots of versions, of course, some with chocolate syrup swirled in or cocoa or chocolate shavings dusted all over the top. Some forgo the shortbread crust for one made of butter and crushed biscuits.

My favorite version was the one served at afternoon tea on our second to last day in Edinburgh; it was a mini version in a tiny sweet tart filled with chocolate ganache and a fat disc of fresh banana with a thick caramel piped over the top. It was perfection! See:

I read up a bit on this pie and found that it was invented in the early 70s at a restaurant in East Sussex, England, called "The Hungry Monk" by chef Ian Dowding and owner Nigel Mackenzie based on an American pie, which sounds pretty good in its own right, made of a layer of caramel topped with coffee-flavored whipped cream. The pie grew in popularity and can now be found just about anywhere in the UK.

I got back from our Scottish vacation with a fierce craving for the things I'd eaten while away and a long list of dishes I plan to recreate. This pie was at the top of my list and so here it is.

The toffee in the pie is a simple caramel, known more commonly here as dulce de leche. It's made by cooking condensed milk slowly until it thickens into a silky, almost custardy, caramel cream. There are several methods for doing this, most involving water baths or double boilers, but I chose to do it the "dangerous" way, by boiling a can of condensed milk in a large pot of water for two hours. It's "dangerous" because if the water level drops, the can can explode causing severe burns, property damage, and a very sticky mess. But as long as the water in the pot is kept at least a few inches higher than the can (by adding more hot water every 15 minutes or so) it's just fine. I've included both this and a somewhat saner safer way, below.

For my crust, I made a basic shortbread tart crust (recipe below) and baked it until golden. Then I filled it up with the still hot caramel (that fuzzy paw in the photo is my hand wrapped in a washcloth as the can was very hot and my oven mitts were in the wash).

I really liked the addition of chocolate to the banoffee (even though it isn't part of the original recipe), so I swirled in a little bit of melted ganache I had in the fridge).

I then sliced two bananas, then ate half of one dipped in caramel while layering the rest into the plate, and topped it all off with a huge pile of freshly whipped and very lightly sweetened whipped cream.

I found that the pie kept really well in the fridge for the 3 days it lasted in our home. It's a fairly hardy crust so it really holds the pie well and the flavors inside just started to meld together beautifully.

I plan on playing around with these flavors again to make more delicious things. (I really want to recreate those tiny tarts we ate at the tea house.)

Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to
e-mail me.
Thanks for reading!

Banoffee Pie Recipe
Makes one 9" pie/tart

Print this Recipe

1 can condensed milk
1 cup all purpose flour
1/3 cup + 2 tablespoons confectioners sugar, divided
Pinch of kosher salt
1 teaspoon cinnamon
1/2 cup cold butter, cut into 1/2" pieces
1/4 cup + 1/2 cup heavy cream, divided
1/4 cup chocolate chips
2 ripe bananas
Cocoa powder, for dusting

First make the caramel. (Choose your preferred method)

Method #1 (dangerous way): Fill a large and deep pop with water and place the can of condensed milk at the bottom. Make sure the water covers the can by at least 3 inches (preferable more). Bring the water to a boil, then lower to a rapid simmer. Let boil for 2 hours, adding more water every 15-20 minutes to keep the water level at least 3 inches above the can.

Method #2 (safe way): Preheat oven to 425 degrees. Pour one can of sweetened condensed milk into a shallow baking dish. Set the dish within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the sides of the baking dish. Cover the condensed milk dish tightly with foil and bake for about 1 hour, adding more water to the pan as needed. Once caramel is browned, remove from oven, whisk and let cool.

While the caramel cooks, prepare the crust. Preheat oven to 425 degrees (conveniently the same as the caramel oven temp!) Combine the flour, sugar, salt, and butter in a large bowl and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs. Press the dough into a 9" tart pan, pushing it into the bottoms and sides. Use a fork to poke holes in the bottom of the tart and place in freezer to chill for 15 minutes (this will prevent shrinking). Bake for about 20 minutes or until golden brown. Let cool at room temperature.

Once the caramel is ready, pour it into the baked tart crust and spread evenly (you may not need to use the whole can.

Make the chocolate ganache. Heat 1/4 cup of cream and pour it over the 1/4 cup of chocolate chips. Stir until smooth and then drizzle over the caramel in the crust, using a spoon to swirl it in. (You may leave a bit to drizzle over the pie at the end.)

Slice the banana into 1" pieces and spread on top of the caramel and chocolate, pressing in slightly.

Whip the remaining heavy cream and 2 tablespoons confectioner's sugar until it forms stiff peaks. Spread over the pie and dust with cocoa or drizzle on remaining chocolate. Serve immediately or let chill. Store leftovers wrapped in plastic wrap in the refrigerator. 


Preserving Summer: Easy Homemade Peach Jam

I was excited when the boxes of peaches arrived. Large, gorgeous, and fragrant, I was promised that within a couple days they would be ripe and juicy. Each morning I tested them, pressing my finger into the delicate fuzzy flesh checking for any sign of tenderness. On the third day the flesh finally gave way a bit and the aroma that had been merely lovely at first was now nothing short of intoxicating.

My plan had been jam all along, but Eugene had asked me to save him a few for eating out of hand. And I couldn't resist taking a bite on my own. So I did, but I'd picked a bad one; dry, mealy, not a single drop of juice. I put it down and tested another only to find the same thing.

Finally I picked up my knife and started running through the seam on each peach; it cut right through, the stone not even giving any resistance. In a matter of minutes I'd cut through several pounds of peaches not finding a single one worth eating.

I was disappointed. Frustrated and furious even. This isn't right. These peaches had so much promise, but there were all ruined because of a corporate insistence on picking them too early, storing them to preserve their outer beauty with complete disregard for what was within.

And so I wrote a letter to Fresh Direct, the grocery delivery service that had promised me these were highly rated, and explained my disappointment with the peaches, with them, with the commercial fruit industry in general. To their credit, they responded quickly, issuing me a credit for the near $20 I had spent and apologizing. (And to be fair, I'm happy with Fresh Direct's produce about 98% of the time so this was definitely a rare exception.)

But I was still left with a counter full of dry, mealy, and bruised peaches. What to do with mealy peaches?

I decide to proceed with my jam plan anyway, scooping out the cores and dropping them into a pot of boiling water to loosen the skins. Eugene asked for a chunky jam so I left them in halves and combined with just over half their weight (once pitted and skinned) in sugar and lemon juice.

It wasn't long before they started to wake up. A bright golden color taking over the pot as they bobbed in the syrup. I stirred occasionally and skimmed of the peach foam that developed on top and then, in about an hour, I had my jam.

The results of my spreadable fruit were gorgeous and unlike anything I've ever tasted from a store. The peach flavor is bright, with a sultry caramel-like undertone.

I'm so glad I didn't give up on those mealy peaches; it's incredible to see how something so ugly transformed into something so lovely.

Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right.

Peach Jam Recipe (no pectin)
Makes about 4 1/2 pints

Print this Recipe

6 pounds ripe peaches
3 1/4 pounds granulated sugar
2 lemons, juiced

Bring a large pot of water to boil. While it boils, cut an x in the skin at the top of the peaches. Drop into the boiling water in batches, letting boil for about a minute each. The skin should loosen and slip off easily with a bit of pressure.

Halve and pit the peaches, cutting down into smaller pieces for a smoother jam (I left my halved because I like a chunky texture.)

Combine the peaches with the sugar and lemon juice in a large heavy pot. Let sit for one hour until the sugar has dissolved and the peaches have given up their juice. Stir well then bring to a boil and lower to a gentle simmer. Let cook for about 60 to 70 minutes, stirring occasionally and skimming off the foam that rises to the top, until the fruit mixture thickens and reduces. The color will also deepen to a gorgeous golden peach tone. Test the jam by dropping a teaspoon of syrup on a plate and popping in the freezer until it cools. Tilt the plate on its side; the dollop of syrup should wrinkle and shift slightly but not run down the plate. If it's set, the jam is ready to jar.

Pour into clean, sterilized jars (this makes about 4 1/2 pints) and process according to your favorite method, or let cool before refrigerating or freezing.

Preserving Summer: Slow-Roasted Tomatoes

If you've been wondering why I've been so quiet on the blog this week, it's because I've been busy at work preserving summer's bounty for the coming season--New York City style.

This week I took advantage of the incredible prices on local summer produce like sweet corn, prune plums, peaches, and tomatoes, buying three and four times as many of each as usual, then spending a couple days "putting up," as they say.

I figured I'd do a few quick posts to show you what I've been doing, in case you want to take advantage of the lush produce in your area. As excited as I am for the crisp Fall to arrive, I know that come January, when it's nothing but root vegetables and apples, I'll be glad for a few bright tastes of summer.

This method of preserving tomatoes is a simple one that you may have already seen. In fact, I share a quicker version of it a couple years ago; that version makes for an incredible quick dish, but this kind creates a lovely, sweet and juicy condiment that's wonderful in sandwiches, on pasta or tossed with quinoa or couscous. Even just spread on a slice of toasted bread with a generous sprinkle of sea salt. (For more recipe ideas, scroll down to the end. I've listed a bunch!)

In terms of storage, I keep a jar of these, topped off with oil in my fridge for weeks, and they freeze well too, so you can tuck a couple pounds away for one of those dark winter afternoons ahead.

I've used plum (or Roma) tomatoes here, but you can really do this with any kind of tomato you have on hand. Those lovely fragrant round ones sold "on the vine" would be great or even a few pints of little round cherry or grape tomatoes. Obviously the time will vary depending on the size of your tomatoes, but this is really something that is nearly impossible to mess up!

The only thing to keep in mind is that the longer you leave them in the oven, the drier they'll get, so if you leave them a very long time, you'll end up with something closer to the chewy sun-dried tomatoes (still delicious, of course) that the juicy marinated ones I've pictured here.

Oh another thing to note! The tomatoes shrink down quite a bit. That entire bowl of tomatoes (several pounds worth) shrank down to fit in that one small Mason jar (minus about 6 or so that Eugene and I ate). So make a lot--you won't regret it!

Recipe Ideas for Roasted Tomatoes
*Toss with cooked quinoa, wheatberries, or couscous and a simple dressing of olive oil, lemon juice, salt, and fresh pepper for a simple grain salad.
*Spread on sandwiches with cream cheese and a sprinkle of kosher salt
*Add to grilled cheese sandwiches before pressing
*Toss with cooked pasta and a generous sprinkle of grated parmesan cheese
*Chop and add to scrambled eggs with goat cheese
*Serve along side crackers or crostini and cheese when entertaining guests
*Heat gently in a skillet and serve on top pan-fried tilapia or broiled fish
*Add to a lox and cream cheese bagel sandwich
*Serve with slices of fresh mozzarella for a winter caprese salad
*Use to top off homemade pizza in place of sauce
*Layer into a lasagna
*Chop and toss with fresh ricotta cheese before stuffing into baked shells
*Tuck into pita bread along with grilled eggplant and hummus for a vegetarian sandwich
*Puree with Greek yogurt for a quick dip or sandwich spread
*Puree with hummus for a roasted tomato hummus
Have other ideas? Share them below!

Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! 

Slow-Roasted Tomatoes

Print this Recipe

In-season plum tomatoes (can also substitute other tomatoes; adjust cooking time accordingly)
1 small head of garlic, cloves separated but skin still on
2 small shallots, skin on
Extra virgin olive oil
Kosher salt
Ground black pepper

Preheat oven to 250 degrees F. Line one or two baking sheets with parchment paper (depending on the amount of tomatoes you have to preserve). Rinse the tomatoes, pat dry, and slice in half.

Arrange on the prepared baking sheet, cut-side up. Scatter the garlic cloves and shallots (with skin still on) around the tomatoes. Sprinkle everything liberally with kosher salt and black pepper.

Drizzle with olive oil. Place in oven and let roast for around 6 hours (less if using smaller tomatoes), or until the tomatoes have shriveled to about half their size. Let cool and transfer to a clean glass jar. Top off with olive or grapeseed oil, seal jar, and store in refrigerator for about 4 weeks.

Tomatoes also freeze well and will keep indefinitely. Place in freezer bags or air tight containers and cover with oil (or use food saver to vacuum seal).

And the Winner Is...

Hey lovely readers! Thank you so much for your patience regarding the mixer announcement. As those of you who have connected with me on Facebook or Twitter know, our short weekend trip to Scotland for my friend's wedding ended up getting extended into a 10-day adventure courtesy of the hurricane. (Thank you, Irene!) It was fantastic being able to spend so much time in that gorgeous country, particularly since we were in the company of one of my best friends and her brand new husband.

In my next post I'll have lots of photos for you, including tales of the delicious food (SO good!), but for now I just want to announce the winners of the Top Chef Just Desserts giveaway.

To recap, we have TWO winners. The grand prize is a Kitchen Aid mixer and the 2nd prize is a really cute cupcake kit containing all sorts of toppers and liners to make gorgeous cupcakes.

The two winning comments were selected randomly from all the valid entries using Random Number Generator.

The winner of the cupcake kit is: #316 or Thasneen from the blog "Cooking with Thas"

And the Grand Prize winner of the Kitchen Aid Mixer is #21! That would be Jessica Warfield!!

Congratulations to Jessica and Thasneen. I will email you directly to get your contact information.

And a huge thank you to all who entered and shared your top desserts! You've given me some amazing ideas (and cravings). I have a few more pretty incredible giveaways coming up this Fall so be sure to subscribe to my newsletter or connect with me on Facebook so you don't miss out!!


Back to Top