MAD2GO™

Your Go-To Source For Mid Atlantic Destinations


Leave a comment

Celebrate the Cupcake Part 2

While cupcakes will always be an indulgence, Bella’s Cookies, Inc. is the first natural and organic bakery in Delaware. Bella’s cookies are “clean,” meaning no Trans Fats, no Hydrogenated Oils, no Artificial Ingredients and no Preservatives.

From the tastefully sublime to the extremely elegant, Michele Mitchell, Executive Pastry Chef of the Hotel du Pont culinary team, displays the of art using chocolate and other confections and utilizes her talents of hand and air brushing, stenciling and intricate gold painting to create one-of-a-kind works of edible art.

Wedding Cupcake Tower: Wilton Industries

Those seeking a fun alternative to traditional wedding cakes can have a cupcake tower made, with a fully decorated cutting cake at the top. Alternatively, some couples choose to serve individual cupcakes decorated like a miniature wedding cake and placed on stands or have “cupcake favors” at each table in addition to their traditional wedding cake.

Creating your own signature cupcake masterpieces will be the crowning touch at your next social gathering. Martha Stewart’s Cupcakes, 175 Inspired Ideas for Everyone’s Favorite Treats, ($24.99; Clarkson Potter, Trade Paperback, 2009) provides a delicious addition to the Martha Stewart library. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes, and from elegant delicacies like tiny cherry-almond tea cakes to festive showstoppers topped with piped buttercream blossoms or meringue bouquets. Each recipe is accompanied by a luscious color photograph so tempting you will find it difficult to select the first one to try. Since citrus and berry flavors are popular during the hot summer months, lemon meringue, orange vanilla bean or strawberry cupcakes are sure to be crowd pleasers. For family reunions, weddings or anniversary celebrations, consider making a Monogram Tower, Photo Toppers, or Place Card Flags.

Vegans have their own selection of tasting treats to choose from in Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero. ($16.95, Da Capo Press; 2006.)

Every single recipe has been tested to perfection, so sneak these cupcakes (made from the book that was named Cookbook of the Year” byVegNews magazine) into any party and watch them win over the crowd. Indulge in Brooklyn Brownie Cupcakes, or a new twist on an old summer favorite S’mores Cupcakes.

Once you have lovingly crafted the cupcakes, you’ll want to pack them carefully for transport and display them in style. Wilton has designed “The World’s Most Versatile Cupcake Carrier,” the ultimate 3-in-1 caddy. It features a reversible cupcake tray which holds 12 standard or 24 mini cupcakes. Display your cupcakes with pride on a specially designed Cupcakes and More dessert stand.

Wilton’s Cupcake Fun delivers exactly what it promises, whimsical designs and mouthwatering recipes for all occasions. To find local retailers, recipes, tips and techniques, visit http://www.wilton.com.

You don’t have to wait for a special occasion. Make everyday special with a cupcake from The Perfect Cup Café in Hockessin. Serendipity guides their baker, so dedicated followers who claim The Perfect Cup Café makes the “best cupcakes in the tri-state area” check in daily to get their fix.

For More Information:

Bella’s Cookies

18572 Cool Spring Rd.

Milton, Delaware

(302) 684- 8152

Coastal Cakery

Milton, Delaware

(302) 841-8292

Hotel du Pont

11th & Market Streets,

Wilmington Delaware

(800) 441-9019

Liz Marden Gourmet Cakes & Desserts, Inc.

1252 Old Lancaster Pike

Hockessin, Delaware

(302) 239-0728

The Perfect Cup Cafe

7460 Lancaster Pike

Hockessin, Delaware

(302) 239-9118

Martha Stewart’s Cupcakes, 175 Inspired Ideas for Everyone’s Favorite Treats ($24.99; Clarkson Potter, trade Paperback,2009)

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero. ($16.95, Da Capo Press; 2006.)

Wilton Industries, Inc.

This story was first published in the News Journal under the byline of Gail A. Sisolak. All rights reserved.

Advertisements


Leave a comment

Diners, Drive-Ins and Dives is Right!

 

Haluski: Copyright Gail A. Sisolak 2013

Haluski: Copyright Gail A. Sisolak 2013

On my last trip to Pittsburgh, MAD2Go had the chance to stop in at Kelly O’s Diner in Pittsburgh. I must admit I’ve always been a bit suspicious of restaurants featured on TV shows. Even if they were good prior to filming, they are often victims of their own success as viewers mob well-rated venues. 

I was pleasantly surprised by the meal I had at Kelly O’s after it was showcased on Triple D. I visited the downtown location, which featured a vibrant nouveau-retro décor.

Copyright: Gail A. Sisolak 2013

Copyright Gail A. Sisolak 2013

I particularly wanted to try the haluski, which I had never seen on a menu. Apparently it’s a church fair staple in Pittsburgh, since the city has a large population descended from Eastern European immigrants. 

Haluski is Slovak Soul food; a dish I have made and enjoyed many times. Its three main ingredients are cabbage, noodles, and onions. When I was young, my mother used to make the noodles, but like most people she now uses store bought. I don’t have a written copy of the recipe, because every Slovak woman had her own version and they probably varied depending on the amount of cabbage and onions on hand.

 My Mother taught me to make haluski in the following proportions: 

1/2 stick of butter

1 medium head of cabbage

2 large onions

Salt and Pepper to taste

A healthy dash of paprika 

In a heavy skillet, brown the onion in butter. When browned, add salt, pepper, paprika and cabbage. Cover and simmer about 5 minutes. Add a little water or broth as needed; cook until cabbage is tender. My Mother usually served it over good quality egg noodles. 

Kelly O’s adds a couple of twists to their version of haluski—they top theirs with bacon and a dusting of shredded cheese.

While I loved the addition of the bacon, at first it seemed a little strange. Then I remembered early cooking lessons with my Mom. Back in the day, she saved the bacon fat from the skillet and poured it into a clean glass jar. Instead of using shorting or butter when pan frying, she would use a scoop of bacon fat. It was obviously not heart healthy, but the fat added a tremendous amount of flavor. There is a good chance a made haluski with bacon fat at some point.

Kelly O’s Diner
http://www.kellyos.com


Leave a comment

Dessert of the Day: Death by Chocolate Ulysses Gastropub

Continue reading


Leave a comment

What’s Up Delaware?

MAD2GO will be hitting the road in the coming weeks, driving up to Pittsburgh, through New Hope and over to the Lehigh Valley. While traveling our road trip, we found a lot of lot of Food Network shows featuring local restaurants. DD&D visited 14 restaurants in PA. But has Guy Fieri visited Delaware even once?

Nope. Nada. Never.

In fact, NONE of the Food Network or Travel Channel shows have ever visited Delaware. (Man v. Food, The Best Thing I Ever Ate, No Reservations, Bizarre Foods.)

I mean, you can eat muskrat in DE. Shouldn’t that at least fall in the bizarre category?

Muskrat swimming: Wikipedia: D. Gordon E. Robertson

So, send us your thoughts and recommendations. We’ll vlog the best, and challenge the “experts” to try our hometown favorites.

What’s your favorite diner, drive-in or dive in DE? At the Beach? And why?

Who makes the best cheese steak in DE?

Who make the best fried chicken in DE? Come on! We’re the Blue Hen State!

Has anyone ever really tried muskrat? What did you think and where did you have it in DE?

Who makes the best desserts in DE?

Who makes the best peach pie/cobbler in DE?

Who pours the best DE craft beer AND serves great food?

Best crab cakes in DE?

Any other recs in DE?