Friday, April 21, 2017

Smoked Ghost Taco Hot Sauce By Jersey Barnfire

Smoked Ghost Taco Hot Sauce
By Jersey Barnfire

Smoked Ghost Taco it's whats on dinner
I am always looking for great taco sauces and have found a real winner with Smoked Ghost Taco. Made by my friends John and Austin of Jersey Barnfire in New Jersey, this sauce is great for burritos, taco salad, tacos and nachos. It is also a great sauce to dip chicken taquitos into. The heat from the Ghost Pepper is hot but not overpowering. The Ghost Peppers are smoked so the sauce has a great smokiness throughout. This adds the heat and smokey flavor to your foods in just the right amount. It is not too hot, but has a great flavorful kick. 

Smoked Ghost Taco has a nice texture full of flavors
While and after eating food with Smoked Ghost Taco Sauce my lips were actually tingling. This sauce would be great to add to ground beef while browning and seasoning to make your tacos. Add some to your meat or use as a Mexican style hot sauce flavored topped. Recommended and one of my new faves.

Smoked Ghost Taco Sauce close up, get some!
To order Smoked Ghost Taco Hot Sauce and other Jersey Barnfire products, 

-Allen/Two Frys

Phoenix Super Sauce By Voodoo Chile Sauces

Phoenix Super Sauce Medium Heat
By Voodoo Chile Sauces

Phoenix with Turkey Breast for the holidays
The Phoenix Super Sauce from our friend Thom Toth of Voodoo Chile is a really great holiday style sauce. The reason I say a holiday style sauce is the smooth melding of flavors. The cranberries, blueberries, apples, carrots, and pomegranates remind me of the holiday fruits and vegetables my Grandma cooked with every Easter, Christmas and Thanksgiving. Also featured in this tasty sauce are black cherries, green tea and ginger. This sauce is not just for the holiday season, but is great year round.
Phoenix with Homemade Turkey Breast nice and thick with tons of flavor
I had the Phoenix on various foods turkey, chicken, pork chops, and even on mac and cheese. It paired well with all these foods. I was so impressed I ordered more to give as a Christmas gift to my in-laws. The fruits are not too sweet, and the medium heat actually comes from Cayenne, Habanero, Naga and the Carolina Reaper (The World's Hottest) Pepper. It is full of flavor and will not burn you up. Phoenix is a great sauce to cook with and recommended.

Phoenix with Turkey Breast is amazing

To order Phoenix Super Sauce and other Voodoo Chile Sauces, 

-Allen/Two Frys

NYC Hot Sauce Expo 2017 vendor recommendations

NYC Hot Sauce Expo 2017 vendor  recommendations
April 22-23, 2017

We always like to give people a heads up on what to try and buy at the NYC Hot Sauce Expo.
Here are a few products from vendors at this years expo we recommend and think you
would really like. These are products we are currently using and compiling notes and
cooking with on Two Frys. With over 40 vendors the Expo is always a HOT tasting and 
shopping experience.

Toms Roid Rippin' (Hermey’s Revenge Holiday Hot Sauce), Angry Irishman (Chipotle Mustard),
Defcon Sauces (Bonum Allium - Mild Garlic) and High River Sauces (Hellacious Hot Sauce).
These products are all posting with feature reviews soon. Check these and the many other vendors fabulous products out this weekend in Brooklyn. These four items come recommended and have been tested in our kitchen. All four of these companies have a variety of products. Hot Sauces, Condiments, Wing Sauces and Rubs. Be sure to taste and try a variety of these vendors goods. I also will say you should try items from all the vendors as they have something for everyone from flavorful to mild to hot hot hot!

These Vendors:
Toms Roid Rippin' (Hermey’s Revenge Holiday Hot Sauce) : Toms Facebook
Angry Irishman (Chipotle Mustard):
Defcon Sauces (Bonum Allium - Mild Garlic): 
High River Sauces (Hellacious Hot Sauce):

NYC Hot Sauce Expo April 22-23, 2017: 

Thanks and be sure to attend this great event.

-Allen/Two Frys

Tuesday, April 18, 2017

Cajohns Tequila Lime BBQ Sauce Chicken Wings

Cajohns Tequila Lime BBQ Sauce Chicken Wings
Private Reserve Mesquite Smoked
By Cajohns

CAJOHNS Tequila Lime Chile BBQ Sauce
Tequila Lime Chile BBQ Sauce by Cajohns is a real treat for your taste buds. This sweet blend of BBQ sauce will add some heat and bold flavor to your meats. Made by Cajohns Fiery Foods in Westerville, OH by a member of the Hot Sauce Hall of Fame - Mr. CaJohn Hard and Company. This sauce hit the spot on chicken wings, chicken breasts, and even on hot dogs. The sauce blend contains: New Mex Chile's, garlic, onions, mesquite smoke flavor, tomatoes, brown sugar, Worcestershire sauce, lime juice, tequila and more.

Oven Roasted Wings baked with a generous layer of CaJohns 
Cajohns Tequila Lime BBQ Sauce is a real crowd pleaser and everything I cooked or added it to was promptly devoured by our family. It is not to hot for the heat intolerant and superb smokiness. I will say again this is just one of many award winning sauces (both BBQ and hot sauces) made by Cajohns. This is a must have BBQ sauce for your cooking and summer BBQs. Recommended by Two Frys.

These wings came out fantastic with Tequila Lime BBQ!
To order Cajohns Tequila Lime BBQ Sauce and other fine Cajohns products, 

CaJohns Fiery Foods Official Facebook 

-Allen/Two Frys

Monday, April 17, 2017

Red Hawk Grounds For Divorce Garlic Hot Sauce

Grounds For Divorce Garlic Hot Sauce
By Red Hawk Premium Peppers

Red Hawk with homemade roasted chicken and scalloped potatoes
The first thing I shall say about Grounds For Divorce is it is one of the finer garlic hot sauces I have had. Red Hawk has done a great job of making this flavorful hot sauce a condiment for both topping and cooking foods. This sauce is made by Red Hawk and bottled in Spring Mills, PA. 

Garlic galore with a nice hearty sauce texture
I met Dan Lowenstein a few years ago in NYC and have followed them and their products online ever since. I have had many garlic sauces, and this is in my top 3 for sure. The well blended flavors contain Cayenne Peppers, rice vinegar, sweet onion, Fresno Peppers, garlic, tomato paste, soy sauce, olive oil, kosher salt, sugar and more. Just the aroma alone is enough to lure you in. Try on almost all foods pizza, spaghetti, mashed potatoes, chicken, egg dishes and burritos. Red Hawk offers other impressive sauces for your palate. Recommended by Two Frys.

An extremely pleasing garlic hot sauce, I Love It!
To order Grounds For Divorce Garlic Hot Sauce and other fine Red Hawk Hot Sauce products, visit:

Red Hawk Official: Facebook Page

-Allen/Two Frys

Sunday, April 16, 2017

Easter Rainbow Funfetti Cookies

Easter Rainbow Funfetti Cookies

Easter Rainbow Funfetti Cookies
Chocolate Easter Bunnies and Eggs
This weekend, I baked Rainbow Funfetti Easter cookies using a recipe from Sweet Sugarbelle (see link below). It is my go to vanilla sugar cookie recipe I always make with the added sprinkles. I made Peeps, several different Bunnies, Bunny Tails, Bunny Paws, Chicks, Eggs, Carrots, and Lambs. I doubled this recipe and saved half of the Coconut dough I used for the Bird's Nest Cookies. I also saved some of the Chocolate dough from my Panda Cookies, so I ended up with a whole lot of cookies. I made a lot of Royal Icing as well and worked on these cookies for two days.

Yield: 3 Dozen Cookies (Depending on cutter size)

1 cup, 2 sticks Unsalted Butter, softened and each stick cut into cubes

1 1/2 cups Confectioner's/Powdered Sugar

1 Large Egg

2 teaspoons Pure Vanilla Extract

2 3/4 cups King Arthur All Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Coarse Salt

1/2 cup Rainbow Jimmies

Bunny Tails and Paws
Bunny Tails and Paws close-up

In a large bowl whisk together the flour, salt, and baking powder; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for a 10 seconds.

Add eggs, and vanilla extract and mix until incorporated. Do not overmix.

Bunny Tails
Bunny Tails
Scrape sides of bowl and mix for 5 seconds.

With mixer on low speed, slowly add flour mixture and incorporate.

Add rainbow sprinkles and mix until incorporated.

The dough is ready when it begins to clump around paddle attachment.

Bunny Tails
Cut in half and roll dough into 2 balls, cover with plastic wrap and chill in fridge for 1-2 hours or overnight or for 30-45 minutes in the freezer if pressed for time.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Heat oven to 400°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Dip cutters in flour, shake off excess, and make shapes with cutters.

Place onto cookie sheets lined with parchment paper.

Place cookie sheets in freezer for 10-15 minutes. The cookies hold their shape when you do this.

Bake 7-9 minutes or until the edges have slightly browned. My cookies baked in 9 minutes.

Wait 5 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

Bunny Paws

Large Batch Royal Icing
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Powdered/Confectioners' Sugar, sifted

1 tablespoon Clear Vanilla Extract


In a large bowl, sift powdered sugar, set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

Easter Eggs
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.

I separated the white icing I needed, and transferred to squeeze bottles.

For the rest of the icing, I separated them in plastic containers with lids according to how many different colors I needed.

I used AmeriColor Soft Gel Paste Food Color in Turquoise, Teal, Fuschia, Pink, Yellow, Orange, Green, and Chocolate Brown. Use 1-2 drops at a time until you reach the color desired.

Keep the containers covered until you are ready to color.

I transferred the icing immediately into squeeze bottles.

If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.

Lambs close-up
I outlined the cookies first, waited 1/2 hour and then filled them.

Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.

If you are using sprinkles, confetti, nonpareils, sugar pearls, dragees, etc... add them over wet icing.

I also use edible markers to draw over some of the cookies to make more precise lines with the border icing.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins or gift bags.

If you are baking and it is humid, allow more time for the cookies to dry.

For the Rainbow Funfetti Cut-out Recipe, visit:

For the Royal Icing Recipe and Video Tutorial, visit:


-Sophia/Two Frys

Saturday, April 15, 2017

Bunny Tails Cupcakes

Bunny Tails Cupcakes

Bunny Tails Cupcakes
The cutest Bunny Tails Cupcakes
I found a kit from Wilton (see pic below) at Target to make Bunny Tails Cupcakes and bought extra Wilton White Pearlized Jimmies to make sure I had enough. I made a dozen splitting the cupcake recipe from my previous post, Bunny Ears Cupcakes. Go to the link for the cupcake recipe and vanilla frosting. I used a vanilla cupcake recipe from Life, Love and Sugar and it was a recipe I will use it again. The cupcake was tender and moist and full of vanilla yumminess.

Close-up of Bunny Tails Cupcakes
Another close-up of Bunny Tails Cupcakes
I suggest using hot pink liners for your cupcakes.

Start by making the cupcakes and frosting.

Bunny Tails Cupcakes all done!
In a medium size bowl, add sprinkles.

Once the cupcakes have cooled completely, frost all the cupcakes making sure to cover the tops to the edges.

Wilton Bunny Tails Kit
Wilton White Pearlized Jimmies, they sparkle
After you have frosted all the cupcakes, take each one and dip into the jimmies. 

Pour sprinkles over the sides to cover completely.

Then take a bunny tail and dab a little frosting on the bottom, and press onto cupcake.

Repeat these steps until you have done them all.

Press cupcake into sprinkles
Then do the same for the bunny paws and place them as seen in the photos.

That's it! Super easy and they are adorable. This is a great recipe to do with your family. 


-Sophia/Two Frys

Friday, April 14, 2017

Bunny Ears Cupcakes

Bunny Ears Cupcakes
Bunny Ears Cupcakes
Bunny Ears Cupcakes
I have been saving pins on Pinterest of different variations of Bunny Ears Cupcakes for several months, and was excited to make them for Easter. I was inspired particularly by the Bunny Ears Cupcakes from the blog, One Little Project (see link below). I baked so much this week and thought I would not have enough time to make them, but I managed to make 2 different kinds of cupcakes in addition to over 225 Easter Cookies since I woke up real early every morning to bake. I bought all the ingredients a week prior to making the cupcakes, and had a lot of fun baking and putting them together. These Bunny Ears Cupcakes are really adorable and this recipe tastes amazing. The cupcake is moist and has a great vanilla flavor. Bunny Ears Cupcakes are a really fun project to do if you have kids, and it is easy. I highly recommend this Vanilla Cupcake recipe from Life, Love and Sugar. See recipe and directions below.

Cute Bunny Ears Cupcakes

Yield: 2 dozen cupcakes

Vanilla Cupcakes Ingredients:
2 1/2 cups All Purpose Flour

2 cups Granulated Sugar

3 teaspoons Baking Powder

1 teaspoon Coarse Salt

1 cup Whole Milk

1/2 cup Vegetable Oil

1 tablespoon Pure Vanilla Extract

2 Large Eggs

1 cup Hot Tap Water

Bunny Ears going in cupcake carrier 
Heat oven to 350°F and prepare cupcake pans with hot pink liners.

In a large bowl combine with a whisk the flour, sugar, baking powder and salt; set aside.

In a medium sized bowl combine with a whisk the milk, vegetable oil, vanilla extract and eggs; set aside.

Add flour mixture to stand mixer with paddle attachment (or use a hand mixer), and add the milk mixture and combine on medium speed until incorporated, about 2 minutes.

Scrape sides of bowl with a spatula and mix again for 5 seconds.

Slowly add the hot water, and mix on low speed until incorporated.

The batter is not thick so do not be surprised.

Fill the cupcake liners half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. My cupcakes baked in 17 minutes.

Remove from oven and after 2 minutes, place cupcakes onto wire rack to completely cool.

What you need to make the Bunny Cupcake ears, nose and eyes
Vanilla Frosting Ingredients:
1/2 cup, 1 stick Salted Butter, softened

1/2 cup Shortening (Crisco)

4 cups Powdered Sugar

1 1/2 teaspoons Pure Vanilla Extract

2-3 tablespoons Whole Milk

All the ingredients separated in bowls for the Bunny Ears, nose and eyes

Using stand or hand held mixer with paddle attachment on medium speed, combine the butter and shortening and incorporate until smooth, about 2 minutes.

Add 2 cups of powdered sugar and mix until incorporated, about 2 minutes.

Add the vanilla extract and 1 tablespoon of whole milk and mix until incorporated.

Add the remaining powdered sugar and mix until incorporated.

Add remaining whole milk as needed (I used 3 tablespoons) and mix until combined.

Cut the marshmallow diagonally to make the ears

Bunny Ears Ingredients:
Light Pink Sprinkles


Mini Chocolate Chip Morsels

Pink Jelly Beans

1 bag Sweetened Coconut Flakes

All the Bunny Ears done!

Place in separate bowls the mini chocolate chip morsels, pink jelly beans, pink sprinkles and coconut flakes you need according to how many cupcakes you baked.

Take each marshmallow and using a scissor cut it diagonally, and then press the cut/sticky side into the sprinkles. Repeat until you have all the bunny ears you need and arrange in pairs.

Take vanilla frosting and cover each cupcake completely with a spatula or knife.

Carefully take a cupcake and press it down into a bowl of coconut flakes.

Use the frosting as “glue” for the marshmallow ears and add enough to cover the bottom of the ear.

Press two ears in place on the top of the cupcake.

Then press a pink jelly bean into the cupcake to make the nose.

Lastly, press in two mini chocolate chip morsels to make the eyes.

For the Vanilla Cupcakes recipe visit Life, Love and Sugar:

I was inspired by One Little Project to make these Bunny Ears Cupcakes:


-Sophia/Two Frys

Thursday, April 13, 2017

Easter Eggs Using Cool Whip

Easter Eggs Using Cool Whip

Easter Eggs Using Cool Whip
Pretty Easter Eggs
About a month ago, I came across the site Passion for Savings and loved the way the Easter Eggs came out using Cool Whip. I watched the video and had to try it. Last week, Allen and I made our Easter Eggs with Cool Whip and they came out so pretty. Every year we like to color eggs together and we had fun doing them. I will use this technique again next year and do many more colors. You only need a few ingredients. See directions below.

Close-up of Easter Eggs, so pretty!

1- 24 oz. Cool Whip

Americolor Gel Food Colors

1 Dozen Eggs, Hard Boiled

3 Cups Distilled White Vinegar

Close-up of Easter Eggs

Thaw Cool Whip and place it in 2 9x13 baking dishes.

Put 3-4 drops of Gel Colors of your choice into Cool Whip, and combine using a knife and swirl around to mix the different colors. I did two colors in each dish.

Once hard boiled eggs are cooled, place in a large bowl in vinegar and soak for 10 minutes. This step will help the eggs absorb the color.

Using AmeriColor Turquoise-left and Sky Blue-right
Gently pat dry each egg with a paper towel.

Place eggs in the Cool Whip color mixture and cover completely, and let them absorb the color for 20 minutes.

One by one, put egg in a bowl of water to remove Cool Whip. Only do this for a few seconds.

AmeriColor Purple-left and Fuschia-right
Gently pat dry with paper towel and repeat until you do all the eggs.

I placed in a dish, covered with plastic wrap, and placed in the fridge overnight for the colors to develop.

Note: Do not place eggs in running water or the color will wash off.

Covering eggs completely and letting them set to absorb the color
For instructions and video, visit Passion For Savings:


-Sophia/Two Frys