Nice Box Cake

"Ginger thins with layers of maple cinnamon whipped cream — need I say more? I like my cakes — among other things — easy, so my Nice Box Cake doesn't even need baking. Just assemble the night before and by the next day, the whip will have penetrated your cookies and turned them into soft cake. Ohhhhhhhhh yes, just one last thing before I let you go forth to make the most deliciously simply dessert: I've made sure that you'll have a little extra whip for licking off spoons, fingers, or whatever your pleasure."—LiLi Lemon

Maple cinnamon whip oozes between layers of crisp ginger thins © Apron & Heels

Please-ipe No. 13: 

Nice Box Cake

By LiLi Lemon, adapted from Smitten Kitchen

Needs: 

3 1/2 cups heavy cream

3 tbls sugar

6 tbls maple syrup

1 1/2 tsp vanilla extract 

1 tsp ground cinnamon

3 (5-ounce) packages of ginger thins (Anna's Swedish thins have scalloped edges, which make for one pretty cake!)

On top

ground cinnamon for sprinkling

1. Just beat it: in a large bowl, using a hand mixer, beat the heavy cream until soft peaks form. Gently add the sugar, maple syrup, vanilla, and ground cinnamon. Get your hands back on the mixer and beat again until a little bit thicker and slightly stiff. Give it a taste to make sure there's enough cinnamon for your liking. Don't worry if the flavor is subtle at this point: once it's layered between the ginger thins it'll surely be sweet. 

2. On a flat-on-your-back serving plate (or you can use the bottom of a spring form pan), use a spatula to spread thin layer of maple cinnamon whipped cream on the plate just to anchor the cookies. 

3. Put one ginger thin in the center, and then surround it with 5 or 6 more cookies. Don't worry about the spaces: we'll stagger the cookies in each layer to fill up your holes. 

4. Spread a dollop or about a 1/2 cup of whipped cream over the first layer of ginger thins, stopping just short of the edges. Leave the pretty scalloped edges exposed for a little tease. The cookies will still soften, don't worry. Put another ginger thin in the center, and surround it with 5 or 6 more cookies, staggering them above the layer below. 

5. Repeat until you've lost your cookies or just run out of them (about 10 to 12 layers). Cover with plastic and pop it in the fridge overnight. The leftover cream is yours for the rest of the night. 

6. Oooooooh, was it good for you? The next day, dust the top with ground cinnamon before serving. 

Cut it out! to see the layers of ginger thins and maple cinnamon whip © Apron & Heels

Leave the edges exposed for a little tease, and because the scalloped edges are pretty © Apron & Heels

Sprinkle some cinnamon on top before you serve it up. © Apron & Heels

Wants: 

You'll need something twice as nice to get him to stop eating this box cake. It's THAT good. Go with a half apron and hot heels. I think you can guess what to do with the extra whip. If not, watch this Varsity Blues flashback...

Sweetheart half apron courtesy of Jessie Steele

Jimmy Choo sandals courtesy of Saks

Thai-him-down Pasta

"My boyfriend is really into the gym, so I like to call him 'Fatty.' When we cook together, I always try to push for something that involves seafood because I'm so tired of eating chicken, which he is obsessed with. A creature of habit, he orders the same thing at restaurants every time, whereas I prefer foods that are more seasonal. So white fish or shrimp turn out to be more interesting for me and relatively inoffensive to him—he gets pretty ratty when it's feeding time. Last Valentine's Day, I decided to make this Thai prawn pasta from Delia Smith's Summer Collection. I marinated the prawns in Thai red curry paste and then sautéed them with tomatoes and green onions, and then poured the mixture over angel hair pasta, which soaks up all of the yummy, spicy sauce mmm... As a little twist, I added some coconut milk as well as asparagus and zucchini so we could get our veggies in. When I lived in France, I used to make it for my housemate for supper, after which she would make an amazing pudding for me. Excellent trade off! Plus, this Thai-him-down Pasta is really quick to do—just like Fatty!"—Maine-gy 'Liscious

© Apron & Heels

Please-ipe No. 12: 
Thai-him-down Pasta
By Maine-gy 'Liscious, adapted from Delia Smith
Needs: 
16 to 24 shrimp. The latter if you're stuck with small; 16 if you like 'em big. 
4 rounded tbsp Thai red curry paste
3 tbsp olive or vegetable oil
5 plump cloves of garlic, finely chopped
your choice of vegetables. Ideas: 1 zucchini, cut into half moons; half a bunch of asparagus, sliced on the diagonal; 1 red pepper, chopped (pictured); 2 green onions, sliced on the diagonal (pictured); half a bunch of long beans, sliced into 2-inch pieces; or any combination of these.
2 large tomatoes, de-seeded and chopped. You can remove the skins too if they bother you.
zest and juice of 1 lime 
1 cup of dry white wine. Sauvignon Blanc or Pinot Grigio work nicely, and then you still have three more cups left for drinking!
salt
1/2 lb of angel hair pasta or rice vermicelli
1/4 cup of coconut milk (optional)
1 pinch of sugar


On top
fresh cilantro or green onions, chopped
lime, thinly sliced or cut into wedges for zing


1. At least 2 hours before you intend to Thai-him-down with this pasta, coat the raw shrimp with the Thai red curry paste in a bowl. Cover with plastic wrap and pop it in the fridge so the curry flavors penetrate. 
2. Now let's go for it: start bringing a pot of water to a boil for the pasta. On another burner heat up 2 tbsp of oil in a frying pan and cook half the garlic for a couple of minutes until they get pale. Add your choice of vegetables and sautée for about 5 to 7 minutes, until cooked but still a little crispy. Transfer the veggies to a plate or bowl and keep warm.
3. In the same pan on high, heat up the rest of the oil and cook the rest of the garlic, again for 1 to 2 minutes. Add the chopped tomatoes, lime zest, lime juice, and white wine. Let everything get bubbly for around 8 minutes, until the tomatoes have liquified and sauce is concentrated. While you're waiting for the sauce to reduce, grab a handful of salt and toss into the pot of boiling water to make the water roar. Add the noodles and cook according to the directions on the package.
4. Back to the sauce, add the coated shrimp and any remaining curry paste to the saucy pan, turn down the heat to medium and let it cook—gently—for 3 to 4 minutes until the shrimp start curling and becoming opaque. Add the coconut milk now if you want to add a little richness or to temper the curry spice...mmm creamy. Toss in the cooked vegetables waiting on the sideline to reheat. 
5. Using tongs or a pasta spoon, remove the pasta from the boiling water and divide into two portions. Draining them in a colander will make them sticky or even gummy because of their fineness. Quick!: toss the pinch of sugar over the shrimp—this trick helps bring out their sweetness. Then spoon the shrimp and sauce over the pasta. Sprinkle with cilantro or green onions, and garnish with lime slices. Eat.

© Apron & Heels

Wants: A spicy red apron from Etsy to foreshadow the curry spice and coconut-colored J. Crew espadrilles with—what else?—ties for this Thai-him-down Pasta...

courtesy of Sugar n Spice aprons

courtesy of J. Crew

Get Lucky

photo courtesy of Sweet Peppergrass

A very happy St. Paddy's Day from Apron & Heels! We know we're always pushing our luck with our mix of food and, let's call it, fun. But today we hope you'll savor this installment of "Foodgasm," which features tips from our favorite chefs on how to get lucky.... 


"My hands are the best tools the lord gave me...If you don't have a tool, just use your thumb"—Jamie Deen on making corn muffins


"Increase that speed to high and it's going to get bigger and bigger and BIGGER!"—Sugar's Anna Olson on lemon meringue pie


"Keep pullin'—oh yeah, good job!"—excited pickerel farmer on Lynn Crawford's Pitchin' In. 


If all else fails, slip on that reversible clover apron, $29 (above), from Etsy, and you won't need luck. 


For Daily Foodgasms, follow Apron & Heels on Twitter @apron_and_heels, where we're at it every day!

Sweet and A-peelin'

Dear Apron & Heels: Did you hear they're not growing bananas any longer?—Laura Ladyfingers
Laura, my Ladyfingers: Yes, because they feel that they're long enough already! Of course, we disagree. Bananas should always be more than a mouthful, just like your deliciously filling Who-needs-a-prenup? Banana Bread. To get things growing, say hello yellow! to these fruity kitchen toys and attire...

Cherry Picks: 

Is that a banana in your apron pocket or are you just happy to see us? Both, if you were smart enough to make Laura Ladyfingers' Who-needs-a-prenup? Banana Bread! Dress it up with this bananarama apron, $32, from Anthropologie 


photo courtesy of Anthropologie











Get banana-tree high in these suede super wedges, $795, by Giuseppe Zanotti
photo courtesy of Zappos

Speed things up with this buttery yellow Cuisinart hand mixer, $40
photo courtesy of Cooking.com













Long, shiny, and experienced: the perfect loaf pan. This vintage Nordic ware loaf pan is from Etsy, $10
photo courtesy of Old Vintage Goodies 











Get your hands around this banana handle, a silicone cover to slip onto hot pots, $8 from a guy named Fred
photo courtesy of Fred















Do it in one quick motion with this banana slicer, $3, from Gourmac.com
photo courtesy of Gourmac

















Get high-waisted underneath that apron with this two-piece pinup-inspired swimsuit from Etsy, $99
photo courtesy of Miss Fancypants

Nude lips complete your package. Go for Viva Glam Gaga 2 by M.A.C, $14.50
photos courtesy of Kathryn M and M.A.C Cosmetics








Go Bananas!
xxxApron & Heels

Who-needs-a-prenup? Banana Bread

"This banana bread keeps Darren and me married."—Laura Ladyfingers

Photo by Edmon Leong for Apron & Heels

Please-ipe No. 11: 
Who-needs-a-prenup? Banana Bread
By Laura Ladyfingers
Needs: 

1 big stick (8 tbsp) of butter, softened

1 1/3 cups sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

3 RIPE bananas, mashed

1 cup sour cream (keep it light, if you wish)

1 cup walnuts, chopped

1. Heat up the kitchen with a 350 degree oven. Butter a loaf or cake pan—whatever shape you like—and dust with flour so your bread doesn't stick. 
2. In a large bowl, cream the butter and sugar using an electric hand mixer. Beat in the eggs. Add the vanilla, mashed bananas, and sour cream, and beat gently until well mixed and the banana penetrates throughout. 
3. In another bowl, combine the flour, baking soda, baking power, and salt. Stir to combine. Then add the dry ingredients to the wet banana mixture. Stir it all together until you no longer see pockets of flour. Time for the nuts: fold them in gently. 

4. Pour the banana-nut mixture into your buttered-floured pan, and then pop into your hot oven for 45 to 50 minutes, until you can poke a knife or toothpick into the warm center and it comes out clean. 


Wants: No banana blocking in this kitchen: Give 'em a glimpse of what's to come out of the oven in this fruity apron and patent-leather super wedges by Mulberry to match: 

courtesy of Aprons by Vittoria

courtesy of Net-a-Porter

One Hot Momo

Dewa Dal-Face's Morning After Crème Brûlée French Toast overtook Spinach and Orgy Dip for most popular post, and we expect her Nepali dumpling please-ipe (below) will soon top Apron & Heels' culinary chart too. We draw inspiration from her birthplace Nepal to find items that will accentuate your big juicy momos: 

Cherry Picks: 

Enhance your momos with this multicolored apron by Anthropologie, $38
photo courtesy of Anthropologie

Sling back those dumplings while wearing these bow-topped yellow slingbacks by BHLDN, $310
photo courtesy of BHLDN
















Ruffle his feathers in these turquoise hipsters by Calvin Klein, $8, at Shopbop.com
photo courtesy of shopbop

These big bone bangles by Kora, $160, make the Apron & Heels (above) pop!
photo courtesy of shopbop

Steam things up with this bamboo steamer from Williams Sonoma, $15
photo courtesy of Williams Sonoma

If your hands aren't so capable, try making your momos with this dumpling press by Joyce Chen, $6
photo courtesy of Sur la Table

Make your momo sauce in this copper sauté pan by Mauviel, $300
photo courtesy of Williams Sonoma

Dewa last visited Nepal in 2009. We stole this shot from her Facebook page. Thanks Dal-Face!










xxxApron & Heels

Gimme Some Momos!

"Meat is good. Sacks of meat, in my experience, are even better. Momocha or momos, which are Nepali dumplings, are a staple in my family. Warm, tender, juicy packages drenched in sauce: I could eat them forever. When I was growing up, my mom always made huge batches of momos and froze them so we could defrost and devour them whenever we'd want. There are just so many ways to do it: she makes them with ground turkey; I love using grass-fed beef; and my uncle* makes them with buffalo, which is my absolute favorite because the meat is so sweet and flavorful but also very lean. When my husband Arie and I moved into our new house, I finally learned how to make them from scratch because we no longer lived close enough to my mom's house in Wisconsin to steal them. Arie loves them, so when it came time to hosting a dinner for his faculty, I couldn't think of anything better to make. Cooking something from your own heritage or culture always seems to impress other people. His colleagues loved the momos. They had never had Nepali food before, and they were all hooked. I think everyone ate at least three platefuls of momos each. Did Arie get a promotion afterwards? I think it's too early to tell if the momos will have any serious influence, but if he does I'll be having momo parties every month."—Dewa Dal-Face

*Ms. Dal-Face's uncle owns Himal Chuli, America's first Nepalese restaurant, and is up for the National Restaurant Association's 2012 Faces of Diversity Award 

© Apron & Heels

Please-ipe No. 10: 
Gimme Some Momos!
By Dewa Dal-Face
Needs: 

1 package of round wonton wrappers. If you can't find the round ones, the square ones will do too or you can use a 3-inch circle cookie cutter to cut them.


Filling

1/2 pound of ground meat: beef, turkey, pork, chicken, or combination—whatever your pleasure

1/2 onion, chopped in the food processor or shredded on a box grater

1/4 daikon radish, chopped in the food processor or shredded on a box grater

1/2 handful cilantro, chopped finely

1 1/2 tsp fresh ginger, chopped finely

2 cloves fresh garlic, crushed

1/2 tsp salt

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground chili pepper (or a little more if you like it hot)
1/4 tsp ground black pepper
1/4 cup vegetable oil


Momo sauce
2 tsp oil
1 tsp ginger, chopped finely
1 clove garlic, chopped finely

6 roma or plum tomatoes, chopped
1/2 tsp turmeric
1 tsp cumin
1/2 tsp chili powder
2 tsp cilantro, chopped

1. Get ready for a long ride. If you're new to making dumplings, it'll take about an hour to wrap the momos. Don't worry, though, the time will fly by. First, thaw the wonton wrappers if they're frozen. 

2. Mix all of the filling ingredients, getting your hands in it to make sure the filling is thoroughly combined. Put half of the mixture in a separate bowl, and put the rest in the refrigerator to keep cool while you're forming your first momos. 
3. Fill a small, shallow bowl with water. Dunk a small stack of wonton wrappers in the water bowl for a few seconds to make them more pliable and sticky like. To make a simple momo (below, left), take one wrapper and place it in the center of your palm. Spoon 1 teaspoon of meat mixture in the center of the wrapper, pushing it down with the spoon so it's flat. Leveling the filling will make it easier to wrap. Fold the wrapper in half and pinch—harder! harder!—along the edge to seal. 

© Apron & Heels

4. If you want to take things to the next level, you can start pleating the wrappers to make crescent moon-shaped momos (left, center). After you spoon the filling and level it, fold it over and pinch the middle with your left thumb and index finger, holding it there and letting it dangle. Stick your right thumb in the hole, and use your right index finger to push the back skin towards the middle. Once you've made a pleat, pinch it, sealing it to the fore skin. Try and do another one, and then pinch off the end. Switch hands, pinching the middle with your right thumb and index finger; stick your left thumb in the hole and use your left index finger to make pleats, pinching off the other end. Two pleats on each side is great; three is pro. The closer you push the pleats towards the middle, the more the momo will curve nicely. Now, do it again, again, and again until your meat is exhausted. 






5. We're almost there. If you have a bamboo steamer, lightly oil or place a piece of parchment in the bottom. Pop the steamer over a pot or wok with an inch of boiling water. The water should not touch the steamer. If you don't have a steamer, you can create a makeshift steamer by using a wide pan that has a lid.  Flip a small, shallow bowl over and place it in the bottom of it, fill it with an inch of boiling water, and placing a plate on top of the bowl so it's perched above the water. Place the momos 1/2 inch apart, cover, and steam for 10 to 12 minutes. When they're ready, remove them from the steamer, and steam the next batch. 
6. While they're steaming, it's time to get saucy. In a small pan over medium heat, warm up the oil and sautée the ginger and garlic for about 2 minutes until fragrant. Add tomatoes, turmeric, cumin, and chili powder, and let it simmer and reduce over low heat for about 8 minutes. Finish it with cilantro. It looks like a lot, but people like sauce. 


Wants: If you're too tired for sauce after making the momos: any tomato-based condiment will work; soy sauce with garlic and chili powder is also tasty; and even Worchestershire Sauce complements the cumin in the momos. Top off the dish with a momo-accentuating apron and pleated satin pumps by Charlotte Olympia: 

courtesy of Anthropologie

courtesy of Net-a-Porter

Minny's Eat --it Pie

"In The Help, the sassy Minny fills in these blanks to create an unsavory word, but here at Apron & Heels, we encourage you to fill them in with two other letters. Can you guess which? Well, while you're thinking, we'll show you how to make Minny's special chocolate pie. Without spoiling the movie plot, we substitute her secret ingredient with Nutella to give the pie a nutty quality. Top off the dark chocolate filling with whipped cream and shards of crunchy Nutella praline and you've got a reward-worthy treat."—LiLi Lemon

© Apron & Heels

Please-ipe No. 9: 
Minny's Eat --it Pie
By LiLi Lemon, adapted from The New York Times and Bon Appétit
Needs: 
Crust

© Apron & Heels

• 1 1/4 cups all purpose flour
• 1/4 tsp salt
• 8 tbsp unsalted butter, cold and cut into little pieces
• 2 to 5 tbsp icy cold water

or shhhh...buy a frozen one from the store and pretend you made it

Nutella praline

• 1/2 cup sugar
• 1/4 cup corn syrup
• 1 tbsp brown sugar, nicely packed
• 1 tbsp unsalted butter, room temperature
• 1 tsp coarse kosher salt
• 1/4 cup Nutella
• 1/4 cup hazelnuts, chopped

Chocolate filling

• 1 cup milk
• 1 1/4 cup heavy cream
• 6 large egg yolks
• 2/3 cup brown sugar, nicely packed
• 1 tsp vanilla extract
• 6 tbsp unsweetened cocoa powder
• 4 tsp cornstarch
• 4 ounces dark chocolate. Go for 60 or 70 percent cacao if you like 'em dark, or if you're more of a milk chocolate kind of Apron & Heels woman, then opt for semisweet
• 3 tbsp unsalted butter
• 1/4 cup Nutella

Whipped cream

1 cup heavy cream

1/4 cup sugar

1 tsp vanilla extract

1. Making the crust is as easy as, well, pie. Get out a medium bowl, and stir together the flour and salt just to combine. Drop in the butter pieces, and use your fingers to pinch the butt-er, coating them in flour, until you get crumbs the size of beans. This helps make the crust flakey when the pockets of butter melt in the oven. Tablespoon by tablespoon, add the ice water and knead the dough until it forms a ball. Put the ball on a sheet of plastic wrap. Gently, as always, press it to make a flat disc. Wrap it in the plastic and chill it in the refrigerator for at least 3 hours and up to 3 days. If you pop it in the freezer, you can keep it for up to 6 months and use it whenever you feel like it. 

2. Has it been 3 hours yet? Time to heat things up with a 375 degree oven. Butter a 9-inch...oy! We're talking about a 9-inch pie dish. Use a rolling pin or, let's be honest, a wine bottle to roll out the pie crust dough to 1/4-inch thickness. Fold the dough in half, then fold again to transfer it to the buttered pan. Use your fingers to gently pinch the edges or use a fork to make a decorative edge. Pop it in the oven for 30 to 35 minutes until the crust is golden.

3. While it's baking, you can get the Nutella praline into the oven too. Line a rimmed baking sheet with parchment paper or a Silpat. In a medium bowl, whisk the sugar, corn syrup, brown sugar, butter and salt. Stir in the Nutella and chopped hazelnuts. Using a tablespoon, drop the mixture onto the baking pan, with 1-inch spacing between dollops. When you have about 15 minutes left on the pie crust clock, pop the praline in the oven. You'll see the mixture spreads together and forms one gooey, sugary sheet. If the edges start turning black, pull it out immediately. Remove both the crust and praline from the oven, and let 'em cool off. 

© Apron & Heels

4. Now for the moment we've all been waiting for: the chocolate filling. Bring the milk and 1 cup of the heavy cream to simmer in a medium saucepan on medium-low heat. In a medium bowl, whisk the egg yolks, brown sugar, vanilla, and remaining 1/4 cream together. Now invite the cocoa powder and cornstarch and whisk everything together until smooth. Grab the saucepan on the stove and gradually whisk in the hot milk mixture. Take things slow; you want to temper the eggs, not scramble them. Return the mixture to the saucepan and whisk constantly (seriously, don't stop or it goes lumpy) until mixture thickens. Once it boils, turn the heat off, quickly add the butter and nutella, and whisk until melted and smooth. Pour the chocolate filling into the cool pie crust, and pop it into the fridge so it sets, about 4 hours or up to a day ahead of time. 

5. Ready to eat? Before we get ahead of ourselves, let's get whipped creamy. In a medium bowl, pour in the cold cream and beat with an electric mixer on low until it starts to thicken. Add the sugar and vanilla, and keep beating until soft peaks form. Cut the pie into wedges, spoon a dollop of whipped cream on top. Break up the Nutella praline into shards and sprinkle on top to give Minny's Eat --it Pie an Oscar-worthy crunch. 

© Apron & Heels

Wants: Awards season may be coming to a close, but red carpets are year-round affairs. Glam it up like the stars in this Oscar-gold evening apron from Trawick and Martin and crystal Sexy Strass heels from Christian Louboutin to complement the jewel belt buckle for your next private party. Or for The Help-inspired aprons and heels, check out last week's Cherry Picks: Academy Rewards.

courtesy of Trawick and Martin

courtesy of Barneys New York