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Food Porn Champion: Ice Cream Cookie Heaven

Posted by on March 24 2014 in Desserts, Photos



This shot form our own Bakers Royale was too good not to share. Homemade snickerdoodles: good. Ice cream: good. Warm snickerdoodle ice cream sandwiches: heaven.

Recipe: Snickerdoodle Ice Cream Sandwiches.

Detroit-Style Pizza is Your New Favorite Pizza

Posted by on March 20 2014 in Cheese

Detroit Style Pizza

Look at that giant brick of cheese. Just look at it. Under that dazzling layer of cheese, prosciutto, and balsamic goodness lies all sorts of delectable toppings and a thick, chewy crust. What is this? Detroit-style pizza! I’m sure some areas of the country are more familiar with this treat than I am, but allow me to gush for a few minutes.

After a particularly long day/night at SXSW, I was grabbing a beer with some friends at a beer bar called Craft Pride when a food truck in the backyard caught my eye. Via 313 has a reputation for being some of the best pizza around Austin, but I’d never checked it out before. I’m not always a huge pizza person—I have to be in a certain mood. That night, after walking miles around town to different festival events and drinking a few brews, I was definitely in that mood. I wandered up to the window and ordered the most rich, indulgent variety I saw. The Cadillac: gorgonzola cheese, fig preserves, shaved prosciutto, shaved parmesan, and balsamic glaze. “For $16, it better be as good as people say,” I thought to myself.

When the pizza was carried out to our table, I was kind of surprised by how thick and…square it was. This is deep-dish like I’ve never seen deep-dish before. Generous on the toppings with the sauce (in this case, balsamic instead of tomato) as the very top layer, this was a bit daunting to bite into but gloriously greasy and satisfying once I took the plunge.

What makes Detroit-style pizza so decadent and special? As the Via 313 menu explains:

Detroit-style pizza features a semi-thick but light and airy crust (similar in texture to focaccia bread). The pizza is baked in industrial steel pans from the Motor City that were traditionally used to hold small machine parts in automotive assembly lines. The pans allow for the cheese to be baked all the way around, creating a delicious caramelized cheese edge.

While I generally eat more thin crust pizza, I really looove me some deep-dish and this one takes the cake (or pie?) Those crispy corners with the caramelized cheese and crunchy-on-the-outside, soft-and-chewy-on-the-inside texture are probably the best part. I’m definitely a Detroit-style convert.

Detroit Style Pizza Slice

Gro Something Greater This Spring

Posted by on March 19 2014 in Sponsored, Trends


Can winter pleeease be over already? Don’t know about ya’ll, but we are VERY ready for some warm weather….and to start growing some food that is not Brussels sprouts or potatoes (no offense Brussels sprouts or potatoes, but enough is enough). Endless Simmer is stoked to be part of Miracle Gro’s Grow Something Greater campaign, where we joined bloggers and others to gab about what we love to grow, from pesto to wonder, and of course, in our case, sandwiches.

We also know that for some of you, growing food can be as intimidating as baking. Don’t worry, we’ve got your back.

New to growing? Share your own story about what you’re planning to grow this spring and we’ve got a Grow Kit from Miracle-Gro with a bunch of great gardening gizmos to help one lucky grower get started.

Cocktail O’Clock: St. Patrick’s Day Hangover

Posted by on March 18 2014 in Drinks, Holiday, Recipe

Caramel Clover

If you’re not ready to put down the Jameson’s yet, at least include some coffee.

This (post) St. Patrick’s Day cocktail comes via Lulu’s in Hoboken, NJ.

Caramel Clover

2 oz Jameson 12yr
1 1/2 oz Baileys Caramel
1/4 oz Vanilla Syrup
2 oz Espresso

Mix ingredients together, shake and pour into a glass. Top with whipped cream and drizzled caramel, dust with cinnamon and garnish with a cinnamon stick.

Salt Block Root Beer Steak

Posted by on March 17 2014 in Recipe, Red Meat, Trends


You’re probably wondering what a salt block root beer steak is, and you’d be right to, because well..until now, that has definitely not been a thing.

Here’s what happened: I had two exciting new products burning a whole in my kitchen, waiting to be used.

1) My still unused Christmas present: a Himalayan pink salt block from the Meadow. Salt blocks allow you to cook foods at 600-degree temperatures, while the salt rapidly sears proteins, caramelizes sugar, and yes, adds a wee bit of salty deliciousness. By the way, this is how beautiful it looks before you get into the nitty gritty of grilling on it:

salt block

2) A bottle of McCormick Root Beer Concentrate that came my way as part of McCormick’s Flavor of Together program, a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.

So, what exactly is root beer concentrate? Well, it’s kind of like vanilla extract, except instead of vanilla it adds a dash of root beer flavor to whatever you’re cooking.

In 1889, Willoughby M. McCormick went door to door selling one of McCormick & Company’s first products, Root Beer Extract. From there, the product quickly rose in popularity and led to a trending sensation of root beer floats and root beer home brewing in the early 1900s. In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world. They asked me to come up with my own Root Beer Concentrate recipe…and clearly I was not going to make a plain old root beer float.

I’ve glazed meat in coke before, so I figured, why not root beer meat?

continue reading…

Food Porn Champion: Healthy Edition

Posted by on March 14 2014 in Photos, Veggie

beet chips


We still don’t know how the eff to make kale chips properly, so we’re prob not gonna try our hands at beet chips either, but if anyone wants to make us a cone…

Recipe: Beet and Kale Chips [Twigg Studio]

Discover more food porn champions on Endless Eats.

Cocktail O'Clock: Breakfast Edition

Posted by on March 12 2014 in Breakfast, Drinks, Holiday, Recipe

Lexington Brass- Irish Cereal Milk Cocktail

With St. Patrick”s Day just around the corner, you”ll be seeing lots of green beer and Shamrock shakes this week, but here”s one that really takes the cake: IRISH CEREAL MILK. This drink comes from Lexington Brass in New York and combines the childhood glory of sugary online casinos leftover cereal milk with the adulthood glory of…Whiskey.

Irish Cereal Milk

2oz Jameson Whiskey
1/2 oz Simple syrup
2 oz. Cinnamon Toast Crunch milk

Make Cinnamon Toast Crunch milk (soaking the cereal in milk for 30 min. and then straining out the cereal).

Fill Rocks glass with ice, pour Jameson and simple syrup in. Fill glass with Cinnamon Toast Crunch milk.

Garnish with Cinnamon Toast Crunch Pieces (fresh crunchy ones, not soggy).

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