Boneyard Cake

Boneyard Cake

Boneyard Cake

This Boneyard Cake is fun to make and by using a cake mix and ready made frosting is quick too. I made Sugar Cookies this weekend and saved two coffins, tombstones and a black cat for this cake.

Ingredients
1 Duncan Hines Devil's Food Cake Mix

3 Extra Large Eggs

1 cup Water

1/3 cup Vegetable or Canola oil

1 Duncan Hines Creamy Home-Style Dark Chocolate Fudge

1 bag Skulls and Bones Fruit Hard Candy

1 bag Grave Gummies

1 bag Mellocream Pumpkins

1 bag Oreo Cookies

Black Cat in the Boneyard

Directions
Preheat the oven at 350 degrees.

Grease a 13 x 9-inch glass or metal pan (I used a Pyrex glass pan)

In the bowl of a mixer add the cake  mix, eggs, water and vegetable and canola oil and mix on low for about 1 minute. Turn mixer to medium and blend ingredients for another 2 minutes.

Tombstones and Coffins, oh my!

Pour cake batter into pan and spread evenly with a spatula or knife.

Bake for 26-31 minutes.

Note - If you use a metal pan, preheat the oven at 325 degrees and add 3-5 minutes to baking time.

While cake is baking remove the creamy center from the Oreos, and place them in a large Ziploc bag. Put the bag on a cutting board and with a rolling pin go back and forth until the Oreos look like dirt. Put aside for now.

Boneyard Cake

Let cake cool completely, about 1 hour.

Add Dark Chocolate Fudge frosting to cake and spread evenly.

Add your Oreo dirt and over the frosting.

Take your Cookies, Skull candy, Grave Gummies, Mellocream Pumpkins and decorate as you wish.

Let set for at least an hour in the fridge.

Enjoy!

-Sophia/Two Frys

Halloween Cookies

Halloween Cookies

Halloween Cookies

Skull Cookie

I took a vacation day Friday so I could bake in celebration of Halloween, so I made cookies and a Boneyard Cake. It took two days since I wanted my Royal Icing to dry completely before I continued decorating the cookies. I used various cookie cutters: tombstone, coffin, cat, bat, skull, witch hat, pumpkin, ghost and round cutter. I also used various Wilton sprinkles and some stencils to decorate.

Halloween Cookies

Coffin Cookie

Sugar Cookie Ingredients
2 packages Betty Crocker Sugar Cookie Mix

2 Extra Large Eggs

4 tablespoons All-Purpose Flour

2/3 cup Butter, softened

2 teaspoons Whole Milk

2 teaspoons Pure Vanilla Extract (You can substitute with Almond Extract if you wish)

Halloween Cookies

Black Cat Cookie

Instructions
Preheat Oven to 350 degrees.

In a large bowl, mix together Cookie Mix, Flour, Eggs, Butter, Milk and Vanilla until a stiff Dough forms.

Halloween Cookies

Witch Hat Cookie

On a floured surface, take Dough and form into a ball. Cover in plastic wrap and place in freezer for about 30 minutes so it can harden and be easy to roll out..

Take a rolling pin and rub Flour all around it.

Halloween Cookies

Ghost Cookie

Take a quarter of the Dough and keep the rest in plastic wrap in the fridge until you need to use it. Roll Dough with rolling pin and use cookie cutters to make shapes. Repeat until you run out of Dough.

Place Cookies in sheets lined with parchment paper and space far enough so they do not spread together.

Bake for 7 to 9 minutes, or until the edges are golden brown.

Wait 2 minutes before you remove Cookies to wire rack to cool completely before you decorate.

Halloween Cookies

Orange Cat Cookie

Royal Icing Ingredients and Instructions

I used Wilton Orange Gel Color and made a lot of White Royal Icing. I used Wilton Cookie Icing Black and just had to microwave for a few minutes before using.

Use a funnel to pour Royal Icing in Squeeze Bottle

Go to Joy Of Baking, http://www.joyofbaking.com/RoyalIcing.html for Royal Icing ingredients and instructions.

Squeeze Bottles filled with Royal Icing, have small tips to make great borders

Witch Hat Cookie

I made 2 consistencies of Royal Icing for borders and to fill the cookies. Joy of Baking has great information about Royal Icing and this is a great recipe. I made the Royal Icing with Egg Whites, Lemon Juice and Powdered Sugar and poured into Squeeze Bottles. I loved using the Squeeze Bottles and recommend you try them if you haven't yet.

Outlined Cookie with Royal Icing

Pumpkin Cookies with Orange Royal Icing 

My Bat Cookies were inspired by jennysteffens.com: http://jennysteffens.blogspot.com/2013/10/spooky-bat-sugar-cookies-halloween.html.

Bat Cookie, Royal Icing needs to dry!

Bat Cookie

Have a happy and safe Halloween!

-Sophia/Two Frys

SuckleBusters Texas Heat Chipotle Pepper Sauce

SuckleBusters Texas Heat Chipotle Pepper Sauce 

SuckleBusters Texas Heat Chipotle Pepper Sauce

My wife is a big fan of SuckleBusters Texas Heat Chipotle Pepper Sauce as am I. This medium heat index, award winning pepper-based sauce brings on the heat slowly, but leaves quite an impact. We used this sauce on oven baked Chicken Wings and the Chipotle was ever present. While I can handle extreme heat hot sauces, I really enjoyed the strong flavor profile of this sauce. You do not lose the robust flavor from baking, and the Chicken Wings ended up with a smoky Chipotle kick. We wiped out these Wings in record time - that's how good this sauce tasted!

The ingredients are: Chile Peppers, Water, Vinegar, Salt, Sugar, Onion, Garlic, Chipotle, Spices and Xanthum Gum. The combination of ingredients will please all hot sauce aficionados, no matter what your heat preference is. I would also recommend SuckleBusters Texas Heat Chipotle Pepper Sauce with Ribs and on Steak.

To order SuckleBusters or for further information, go to: http://www.sucklebusters.com/.

Two Frys reviewed another SuckleBusters product last year, http://twofrys.blogspot.com/2012/05/sucklebusters-fresh-salsa-fixins.html.

-Allen/Two Frys

Estrellita Poblana V Restaurant

Estrellita Poblana V Restaurant

Allen's Enchiladas Suizas

It is not easy to find a Mexican restaurant that offers authentic Mexican cuisine in New York, but Estrellita Poblana in Riverdale (Bronx, NY) lives up to its claim. Before going to the restaurant, Allen and me ordered takeout and loved the food. Allen's cousin Rob was in town so Allen thought it would be a great restaurant to go dine in. We went to Estrellita Poblana V with Rob, his lovely daughter and her Mom.

Chips, Salsa and Guacamole

Estrellita Poblana is a small but cozy and inviting restaurant. The decor is nice and the restaurant was packed. Every single table was taken and there was a line waiting to be seated by the time we left. On Fridays, they have Mariachi Aguila de Plata performing from 7:00-9:00PM, which makes it a very festive and loud place. We ate there yesterday so we got to experience Mariachi and had to talk real loud to hear ourselves, but we had a great time. The menu is big and it took awhile for some of us (ahem, Robert) to decide what to order. There are also Daily Specials offered in addition to the fine menu selections.

Milanesa De Res

I ordered the Milanesa De Res (Breaded Steak) served with Frijoles Negros (Black Beans), Arroz (Mexican Rice) and Corn Tortillas. You get a generous serving and the food was some of the best tasting Mexican I have had aside from some Northern California restaurants I love. The seasoning on the Breaded Steak had bold flavors, but was not spicy and I ate it all. The Mexican Rice was seasoned perfectly and the Black Beans were superb. The Corn Tortillas were brought out in a Tortilla Warmer Basket. I rolled up some of my food in one of the Corn Tortillas and it was a perfect combination. Each table gets condiments Green Chile and Red Chile sauces, sliced pickled Jalapenos with Red Onions, sliced Cucumber and Lime to share and add to your food.

Green and Red Chile Sauce, Pickled Jalapeno and Onions, Cucumber, Lime

Allen ordered Enchiladas Suizas, Bistec (Steak) rolled in three soft Corn Tortillas in a creamy Chile Poblano Sauce, topped with sliced Red Onions, and Frijoles Negros (Black Beans) and Arroz (Mexican Rice). Allen loved the taste of the creamy Chile Poblano Sauce and the flavor of the authentic Mexican Rice. The Steak was finely chopped and seasoned well, but not spicy and the Black Beans were great.

We ordered Guacamole and it was one of the best we have eaten. The Guacamole was fresh and you could taste all the ingredients. The in-house Salsa served with the Corn Tortilla Chips was tangy and had a tinge of spice. Everyone enjoyed their food and it was real nice to spend time with family.

We recommend Estrellita Poblana V Restaurant if you want to experience great Mexican cuisine.

Estrellita Poblana V Restaurant
240 West 231st Street
Bronx, NY 10463

For directions, reservations and further information, go to: www.estrellitapoblanaV.com.

-Sophia and Allen/Two Frys

J&D's Bacon Gravy Country Style

J&D's Bacon Gravy Country Style

Potatoes with J&D's Bacon Gravy Country Style and Bacon

For brunch, the wife whipped up a quick skillet meal and I thought what a good time to try J&D's Bacon Gravy Country Style I recently purchased on my Potatoes. I have bought Bacon Salt from this company several times and love the product. For this gravy recipe, just follow the package instructions. This brunch was real quick, less than 15 minutes and easy too! Next time, I will use the Gravy on Biscuits! The Potatoes and Bacon were done in the same skillet and the Potatoes had a nice Bacon Buttery flavor profile. Bacon lovers will dig this dish.

J&D's Bacon Gravy Country Style

Ingredients
1 package J&D's Bacon Gravy Country Style

2 tablespoons Butter or Margarine

Bacon (we used Turkey Bacon)

1 28 oz can Whole White Potatoes

Kosher Salt

Instructions
Bacon Gravy
With a whisk, mix 1 cup Water with package mix in saucepan.

Over medium heat bring Gravy to a boil stirring frequently.

Remove from  heat when desired thickness is reached. Gravy will thicken on standing.

Check out that beautiful Gravy!

Potatoes and Bacon
Drain Potatoes.

Over medium heat add Butter to skillet.

Add strips of Bacon and Potatoes.

Lightly sprinkle Kosher Salt on Potatoes.

Let the Bacon crisp up nice.

Cook for about 10-13 minutes.

Place Bacon strips on a plate lined with paper towels to soak out some grease.

Serve and pour J&D's Bacon Gravy Country Style over the Potatoes.

To purchase J&D's products or for further information, please visit:
www.BaconGravyApology.com

-Allen/Two Frys

Chicken Thighs With Tony Chachere's Spice N' Herbs Seasoning

Chicken Thighs With Tony Chachere's Spice N' Herbs Seasoning

Chicken Thighs w/Tony Chachere's, Rice, Black Beans

Allen and me received three spices from the fine people at Tony Chachere's. I have been using all their spices like crazy lately and they're so good. For this Chicken Thigh dish I used, Tony Chachere's Special Herb Blend Spice N' Herbs Seasoning.

When I come home from work tired and hungry, I try to make 20-30 minute dinners since I do not like eating late. This meal took 20 minutes and is super easy to put together.

Instructions

Rice
Season water with Kosher Salt. We use Carolina Long Grain Rice.

We have a Rice Cooker (Rival) and follow Water/Rice ratio directions for ours. You get perfect Rice texture every time in 20 minutes or less. If you do not have a rice cooker, cook Rice on stove top using directions on package. Instead of using water you can substitute with Less Sodium Chicken Stock for an added boost of flavor. If you do this, just add less Kosher Salt.

Close-up Chicken Thighs, Rice, Black Beans

Black Beans
Making Beans from scratch is my Mom's specialty. I go for the shortcut and buy Goya brand.

1 15 oz. can Goya Black Bean Soup

3-4 Sweet Mini Peppers (if you want a spicy kick to the Black Beans, add whatever spicy Peppers you'd like).

Spice Mixture for Black Beans:
1/8 teaspoon Cilantro Powder

1/8 teaspoon Ground Cumin

1/8 teaspoon Spanish Paprika

1/8 teaspoon Ground Chipotle

1/8 teaspoon Mexican Oregano

1/8 teaspoon Garlic Powder

1/8 teaspoon Onion Powder

Stir together in a small bowl.

Add Black Beans to pot then seasoning mixture of Cilantro Powder, Ground Cumin, Spanish Paprika, Ground Chipotle, Mexican Oregano, Garlic Powder and Onion Powder and whatever Peppers you prefer. Stir until combined. (You can add fresh Cilantro, chopped Onions and Garlic if you have more time and just omit from seasoning mixture).

Cover and heat on low for about 10 minutes.

Chicken Thighs w/Tony Chachere's, Rice, Black Beans

Boneless Skinless Chicken Thighs

I used Boneless Skinless Chicken Thighs because they were on sale at my local Shop & Shop. Use Chicken with skin or no skin, bone in or boneless.

Wash Chicken Thighs and pat dry with paper towel.

Season both sides with Kosher Salt and a generous amount of Tony Chachere's Special Herb Blend Spice N' Herbs Seasoning.

Coat skillet lightly with Vegetable or Grapeseed Oil.

Heat to medium and cook Chicken Thighs for about 15 minutes, and turn over after 7-8 minutes. (You can also add chopped Onions, Garlic and and sliced Peppers if you have more time).

Let Chicken Thighs rest for five minutes before serving.

Serve, add some Basil for garnish or any fresh Herb you have on hand.

Enjoy!

To purchase Tony Chacheres products and for further information, please go to:
http://www.tonychacheres.com
Facebook, facebook.com/tonychacheres
Twitter, twitter.com/tonychacheres

-Sophia/Two Frys

Two Frys is a Proud Sponsor of the NY Smoke and Fire Food Fest October 12 Pomona, NY.

NY SMOKE AND FIRE FOOD FEST 2013
Two Frys is a Proud Sponsor of the NY Smoke and Fire Food Fest 2013
October 12, 2013 in Pomona, NY.

One of  Many Amazing Sauce Vendors

Join the fun at this event to get your heat on folks. Hot Sauce vendors and eateries will have their goods available for you. Ever eat a Bhut Jolokia aka GHOST PEPPER? Here is your chance to eat some of the best and hottest NY Local goods.

The 2013 Smoke And Fire Food Fest brings together vendors and restaurants that produce smokey and spicy foods. Some of the best hot sauce and chocolate makers on the East Coast and other great treats being sampled all in one fun filled day of live music, great food and activities. Contests to include: Best in the Hudson Valley, Ghost Pepper Cookie Eating Contest, Ghost Pepper Pizza Eating Contest, Fire Jugglers.


For further information, go to: http://www.nyfoodfest.com/

Grilling Wild Game Meat and Veggies

Grilling Wild Game Meat and Veggies

Meat Grilling

When in California we the Two Frys, like to do some BBQing with the family as we cannot cook outdoors here in NYC. My Dad and his comrade Bob J. always hooks us up with some great game meats from their hunting trips. They have a secret frozen stash only the family have access to. On this recent trip to California we had Venison burgers, Venison steaks, and Elk Steaks available to BBQ. The Venison was the most recent Deer my Dad shot while hunting in Colorado. The Elk was a gift from the stash of the Bob J. family, my Dad's great friend and hunting buddy. 

Game Meats on the grill!

The Meats were seasoned with Kosher Salt and Cracked Black Pepper and some amazing rub sent to us from Swamp Gourmet, a company we have covered on our blog reviewing their spicy Habanero BBQ Sauces. The rub was really great on the game meats and added some spice, as well as a slight sweetness to the Venison and Elk Steaks and Venison burgers. The rub also was nice on the Elk as it crusted a bit from the Brown sugar and was very tasty. 

Peppers and Zucchini

I also grilled fresh homegrown Zucchini from our long time family friend Barbara S. I quartered the zucchini and basted with gourmet Olive Oil and added a sprinkle of Kosher Salt. The Peppers pictured are from the Livermore Farmers Market that I purchased fresh the day before. To grill the Peppers, add Olive Oil, Kosher Salt and Pepper to taste. 

Zucchini and Venison Steaks on the grill

All the game meats cooked nicely on the grill. The Venison Burgers were a hit and actually all the meat and veggies were eaten by the family, so they must have been good. Too bad we cannot get much game meat here living in an urban area like NYC. This was a successful and fun BBQ in Livermore, and grilling with my Dad was as great if not better than the game meats we ate.

For further information, please visit:

Black Swamp Gourmet: http://www.blackswampgourmet.com/

Black Swamp Gourmet Facebook: https://www.facebook.com/BlackSwampGourmet

Livermore Farmers Market: https://www.facebook.com/LivermoreFarmersMarket

Hunting Game In Colorado: https://www.facebook.com/ColoradoParksandWildlife

-Allen/Two Frys 

Vacation Grub

Vacation Grub

In-N-Out Burger, the Double Double, French Fries

We were in Northern California to be with our family a few weeks ago and these are just some of the places we ate at. Each time we visit NorCal, there are two places Allen and me always go to: Country Waffles and In-N-Out Burger. We had dinner one evening at the In-N-Out Burger in Madera, CA on our road trip from Bass Lake to Livermore. I always come here on vacation because we do not have In-N-Out Burger on the east coast and they have one of my favorite burgers. Allen and me ordered the Double Double with everything and French Fries. It was so great and satisfying. This location also had pickled chiles and Allen had some on the side.

In-N-Out Burger, the Double Double, French Fries, ketchup?

In-N-Out Burger, another view of the Double Double, Pickled Chiles, French Fries

We had breakfast at Country Waffles in Livermore, CA one morning with our family and family friend, Bob. I love this place! I ordered the All American, two scrambled eggs served with country potatoes and biscuits (no gravy). Allen ordered a Pork Special-pork, sausage, bacon, eggs, hash browns and biscuits with a side of gravy.

My All American

Allen's Pork Special

Close up of Allen's Pork Special

Allen and me both had Biscuits, so heavenly and soft

I had lunch with Allen and his parents at the Black Bear Diner in Merced, CA. We were on a road trip to Bass Lake. I ordered the Classic Burger with French Fries. You can see Allen's burger in the photo as well.

My Classic Burger with French Fries, ketchup!

When in Bass Lake, CA you must eat at Ducey's On the Lake at The Pines Resort. I love the decor and the warm homey feel of the place. The food is really great too! We had breakfast at Ducey's on our last day visiting Allen's sister in Bass Lake. My food usually involves ketchup as you can see from all the photos. I ordered country potatoes, scrambled eggs and sourdough toast. Allen ordered 2 eggs sunnyside up, sausage, bacon, biscuits and gravy. We enjoyed good old American food and most of all spending time with our family on our summer vacation. 

Country potatoes, scrambled eggs, sourdough toast, and ketchup

2 eggs sunnyside up, sausage, bacon, biscuits and gravy

For further information, please visit:

In-N-Out Burger - http://www.in-n-out.com/

Country Waffles - http://countrywaffles.com/

Black Bear Diner - http://blackbeardiner.com/

Ducey's On The Lake at The Pines Resort - http://www.basslake.com/index.cfm

-Sophia/Two Frys

Lemon Vanilla-Coconut Layer Cake

Lemon Vanilla-Coconut Layer Cake

Lemon Vanilla-Coconut Layer Cake

A few weeks ago, Allen and I went to Northern California to visit family and some friends. I baked this Lemon Vanilla-Coconut Layer Cake for a family gathering the day before we were set to head back home. It was the first cake I baked this summer because our apartment kitchen is so hot. I was happy to bake in an air conditioned kitchen and not have to sweat.

Lemon Cake layers just out of the oven!

I think lemon, vanilla and coconut are a perfect trifecta and ideal for a summer gathering. This Lemon Vanilla-Coconut Layer Cake is moist and has a rich lemony taste. The Whipped Vanilla Frosting is creamy and the coconut flakes coating are a perfect combination.

I just sliced the first piece of this beauty!

I came across a Lemon Cake recipe in one of my Saveur issues: http://www.saveur.com/article/Recipes/Lemon-Layer-Cake.  I made this cake for my husband's birthday last year and he loved it. Thus far, this is the best Lemon Cake I have baked. You can view my results here: http://twofrys.blogspot.com/2012/06/lemon-layer-cake.html.

My piece of cake

The Whipped Vanilla Frosting is from: http://www.askchefdennis.com/2011/12/im-dreaming-of-a-white-christmas-cake-with-sweet-peony/. I have made this frosting twice for Ina Garten's Coconut Cake and Red Velvet Cake.

To bake this cake, buy 1 package of Sweetened Coconut Flakes and go to the links above for the rest of the ingredients and directions. I baked the cake portion following the recipe from Saveur. To make the Whipped Vanilla Frosting see link above. The frosting is simple to make, but follow the instructions and measure accordingly. It will make a big difference.

A thing of beauty

When the cake layers have cooled completely, place the top layer face down and spread the Whipped Vanilla Frosting and sprinkle Coconut Flakes all around. Place the second layer with the top facing up and frost the entire cake and decorate as you wish. Coat the cake with the remaining Coconut Flakes. Refrigerate overnight if possible. Enjoy with Vanilla Bean or French Vanilla ice cream!

-Sophia/Two Frys