Local food ideas

Not up for frying? Use the oven to make chocolate doughnuts
(Associated Press) Not ready to brave the deep fryer for a do-it-yourself doughnut? These simple baked chocolate doughnuts take the hot oil out of the equation. Once you slather them with a chocolate glaze, you’ll never know you skipped the frying.

To make a fancier version, substitute lager or another dark beer for the water in the glaze. Dip cooled doughnuts into the glaze, then set aside to cool or coat with candy sprinkles. You also could flavor the doughnuts by adding orange or almond extracts.

Indulge with chocolate-coconut-almond cupcakes
(By Alison Ladman, Associated Press) Not all cupcakes need to be healthful. They are meant to be small indulgences, after all.

If you sometimes feel like a nut, this may be the cupcake for you. Inspired by the Almond Joy candy bar, these cupcakes feature a rich chocolate cake filled with sticky coconut, topped with a luscious milk chocolate ganache and almonds.

During this cold spell, we’re trying to warm to accounting
(Dean Mullis)

The cold has slowed us down. It is easier for me to work in 95 degrees with high humidity rather than in below-freezing temps.

Cabbage and sausage convene in the skillet
(Judy Havrdejs, Chicago Tribune) If your cabbage consumption is limited to a creamy deli coleslaw or the occasional helping of tangy sauerkraut, now’s a good time to give the humble vegetable another chance. Sauteing thinly sliced cabbage with thinly sliced onions – cooking just until the onions begin to caramelize and sweeten – creates a savory companion to cooked sausages, such as kielbasa or chicken-apple links. Up this winter dish’s flavor with cubes of apple and caraway seeds. Judy Havrdejs, Chicago Tribune

Hearty Cabbage Skillet Supper

Thanks to Conservatove Rumblings Blog for this update and story. Providing great iinsight at http://ianessling.com/blog/.