Thursday, October 9, 2014

CTB 2014 - Williams Sonoma - Pasta

Welcome to Fall everyone! I'd love to say that this recipe is coming from my new kitchen. Sadly, the only thing I have made in my new kitchen is oatmeal. And that was from the slow cooker! Our new house is a bit of a mess right now and dinner is the last thing on my mind at the end of the day. It's either been frozen food (prepared fresh in my oven!) or dinner out.


Looking at this recipe, I could totally throw this together at the end of a long day. It took no time at all to boil pasta and heat up the pepperoni and arugula. It would require a trip to the grocery store though. I don't know if I'm up for that right now!


I'll be sharing a more completed tour of our new house in a few weeks. Right now the house can be found under piles and piles of stuff. Not boxes, because we didn't actually put our stuff in boxes to move it. We kind of just tossed stuff in those reusable grocery bags from Wegmans and piled it up in the moving truck. Did I mention that we bought a townhouse that is less than a quarter mile from our old apartment? Such an easy move!


Hopefully soon I will be back in the kitchen. It is completely serviceable right now (I cleaned up the mess from the previous post), but there is so much more to deal with in the house! Plus, we are probably going to re-tile the floor, add a backsplash and paint the walls. A mini remodel is in the works for my mini kitchen!

Until then, maybe I'll make this pasta again. Quick and easy is the name of the game right now!

Friday, October 3, 2014

WITK Update

Hi Internet friends! You may (or may not) have been wondering what I have been up to recently. Maybe questioning why I haven't been posting a lot recently? Well... A few weeks ago I posted a long overdue summer cookie recipe and alluded to some exciting news. I'm happy to share with you now the following picture...


Ta da!!!  It's my new kitchen!  

Okay, I know it's a huge mess. Don't look at the chaos. Just know that this kitchen sits within the walls of our new house! The boyfriend and I are officially homeowners! The kitchen (and every other room in the house) needs a little bit of love and a coat of paint, but it's all ours. 

We've been spending weekends and weeknights, trying to turn someone else's house into our own. We moved in two weekends ago and I promptly went to Spain for a conference. 




Now I'm back in the country and ready to take on the house again. I'm really going to try and organize the giant mess in the kitchen this weekend. I'd really like a home cooked meal!

You'll be seeing tasty treats from the Wilde kitchen again soon!

Tuesday, September 2, 2014

Watermelon Mallow Cookies

I can't believe that it's September! I totally meant to post these cookies weeks and weeks ago. Why? Watermelon screams summer. Watermelon does not say "pumpkin spice latte," "cozy sweaters" or "chilly evenings." Sorry, I have a good reason! I'll be sharing more on that later. For now...

Check out these cute cookies!  So adorable!


I had this image in my mind at the beginning of the summer. I was dreaming of a watermelon mallomar with cute black seeds and bright green cookie. After two weeks of searching for candy coated seeds, I gave up and stopped by my favorite NYC baking shop and picked up these black sugar pearls. And hot pink sanding sugar. So Pink!


These cookies are just a new take on my traditional mallomar cookie. Now, I know they aren't a true mallomar, since they aren't coated in chocolate (FYI, I can't wait until the classic mallomars hit the grocery shelves soon!!!). I decided last year that I didn't like to coat my flavored cookies in chocolate. Why? They just taste like chocolate! The flavor of the marshmallow is so subtle, the chocolate flavor just overpowers the marshmallowy flavor.


So, if you aren't sick of summer yet (if you are... seriously? Summer is awesome), give these cookies a try! You will most likely need to pick up some things at the store or online (i.e. - Watermelon candy oil, pink sanding sugar, bright green food coloring & black sugar pearls). Have fun making these, they're super fun!


Once Year Ago: Sour Apple Fruit Chews
Two Years Ago: Homemade Coconut milk & Thai Chili Sauce
Three Years Ago: Italian Sweet & Sour Chicken
Four Years Ago: Chilled Asparagus Salad

Watermelon Mallomars
A Wilde Original

Warning, these cookies will make your entire house smell like watermelon. But not real watermelon. Candy watermelon! If you don't like the flavor of a watermelon Jolly Rancher, these cookies might not be for you. I was toying with the idea of making the marshmallow out of watermelon juice, but didn't think the flavor would be powerful enough to shine through the sugar. Maybe that's a plan for next summer!

Almond Cookies

I used the French almond sugar cookie recipe that I always use for mallomars. Follow the recipe in this link and just add some green food coloring at the end of the dough mixing. Roll it out just like in that recipe and you're good to go! Let the cookies cool before adding the marshmallow and decorating.

Watermelon marshmallow
Adapted from Marshmallows

For the gelatin bloom
1/2 cups plus 2 tablespoons cold water
1 dram watermelon candy oil (Use the concentrated stuff)
3 tablespoons unflavored gelatin (I use Knox powdered gelatin)

For the sugar syrup
3/4 cup water
1 1/4 cups corn syrup
pinch kosher salt
1 1/2 cups granulated sugar

For the mallomars
1 cup small hot pink sanding sugar

In a small bowl, whisk together water and birthday cake flavoring.  Add gelatin and whisk until smooth.  Let sit while you prepare the sugar syrup.

In a 4-quart pot, combine all four ingredients for the sugar syrup.  Bring to a boil and cover with a lid.  Let boil for 2 minutes (this will wash down any sugar crystals from the walls of the pot).  Uncover the pot and clip on your candy thermometer.  Heat to 250 F.  Remove from heat and add bloomed gelatin.  Whisk until the gelatin is incorporated.

Pour mixture into the bowl of your stand mixer and turn it up!  Beat the sugar mixture on high for 10 minutes, until bright white and fluffy.  Transfer marshmallow batter to a piping bag with a 1-cm tip.

Pipe blobs of marshmallow onto the cooled cookie rounds.  Let marshmallow set for 30 minutes. Add three or four black sugar pearls and dunk in sanding sugar.  Be sure all the marshmallow is coated in sugar, this will keep them from sticking to each other.  Revel in your work, they are so adorable!!!
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