Nearly a year and a half after the first Eggstravaganza, we decided it was time for another.
Cheryl made swedish meatballs, served in egg halves. They were amazing, although Meatball+Egg wasn’t particularly more exciting than just Meatball. Continue reading
Not wanting to be outdone by the cubecake, Beth made Alex a cake shaped like a Kit Kat Clock.
Our friend Peter came up with this idea: it’s bleu cheese ice cream, cayenne pepper sauce hot fudge and chicken-flavored whipped cream sprinkled with chopped celery!
It’s cold and flu season again! Today we topped our cough syrup ice cream with chicken-flavored whipped cream, Nyquil and a cough drop!
Here at Unwholesome Foods, we’re not just about making people queasy. We actually spend a lot of time cooking things you might actually want to eat. But even our more wholesome concoctions can get a little unusual.
Last year for Beth’s 27th birthday, Alex made her an ice cream cake. The cake was a 3x3x3 cube made from 9 blocks each of toasted almond ice cream, chocolate peanut butter ice cream, and Vietnamese coffee ice cream (recipes from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments). It turns out those flavors all melt at different rates, so if you decide to make such a thing, serve it right after you take it out of the freezer.
Also, there were rainbow-dinosaur mini-cakes.
Juicy, tender, boneless – and what a lovely color! What is this delightful comestible?
When our friend Jennifer wrote a novel about the teriyaki of the damned, we had to try our own hand at making goth teryaki. Before we get to the recipe (which may actually our most sane creation so far), we’d like to talk a little about the book.