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Food Frenzy

Arlen Mabe
Food Columnist

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Seven-Layer Bars PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Saturday, 13 February 2010 09:25

I am my mother’s daughter.

I got in a car accident yesterday on my way to school. A big, GMC, marshmallow van ran a red light and t-boned my little Toyota Echo. I was ok, thank goodness, due to my seatbelt. But that was freaking scary! I mean, the airbags deployed and my glasses flew off my face,  yeesh. After the the reports were written and the shock subsided, I called my mom to tell her about it. Of course I prefaced with, “Don’t be worried, I’m okay, but I was just in a car accident”.  I told her the story and she helped talk me down. And the kicker here is that as we were saying goodbye, she says, “treat yourself to something sweet!”


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Last Updated on Monday, 08 March 2010 21:14
Chocolate Coconut Pancakes w/ Homemade Syrup PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Sunday, 07 February 2010 23:10

Breakfast is my favorite meal out of the entire day. I wake up starving, and that feeling is usually the only thing that can convince me to haul my tired, languid body out of bed. I love breakfast not only because of this fact, but also because you can eat something totally decadent that resembles a dessert…and get away with it. You’ve heard it before, maybe you’ve even said to yourself, “I guess it’ll have to be pie for breakfast. Don’t want this going bad.” Well, you are absolutely right!


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Last Updated on Monday, 08 March 2010 21:15
Cinnamon Hazelnut Biscotti – My Very Late 2009 Xmas Post PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Wednesday, 20 January 2010 09:08

Biscotti pieces with my new "Hug Mug"

My mom and I made biscotti to include in her gift baskets. I had a lot of fun making this recipe because it turns out that biscotti is very simple and makes a great impression when given as a gift. Plus, it’s a perfect compliment to coffee or, as pictured above, hot chocolate.

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Last Updated on Monday, 08 March 2010 21:16
Pumpkin Chocolate Chip Bars PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Tuesday, 05 January 2010 10:56

Today, I was on a mission for pumpkin. Specifically, I wanted Pumpkin Butter from New Leaf Market but when I got there, there was none left! Just an empty slot next to the apple and almond butters. Defeated, I walked over to the next aisle and found some canned pumpkin. It worked just as fine, but I’m definitely getting my pumpkin butter this week! Heck, maybe I’ll even make some of my own. I’ve been really craving pumpkin lately. I think it’s because I can almost feel fall arriving and maybe by making some pumpkin bars, I can coax it to come a little sooner.



This is definitely my favorite time of the year. My hair stays straight in the cool air, I can drive with my windows down, I can use the oven without making the house feel like the Sahara desert, and all the best flavors are in season. Fall also holds some sentimental value for me. It always reminds me of new relationships. For some reason, my past relationships have usually blossomed right around this time of year. And it’s the best! You bundle up in coats and share warm meals and hot chocolate and maybe even watch Christmas movies in the park. Some people love the summer flings, but I prefer the winter goosebumps.



So, feeling as nostalgic as I did today, I chose to bake something that makes me feel as good as holding hands on a cold night.


Recipe adapted from Martha Stewart




2 cups all-purpose flour

1 tablespoon pumpkin-pie spice (which consists of ½ tsp cinnamon, ¼ tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg)

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1/4 cups brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree (make sure you’re using 100% pumpkin and not pumpkin pie mix)

1 package (12 ounces) semisweet chocolate chips




Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by lining it with aluminum foil, shiny side down, leaving about a 1-inch overhang on the edges. Grease the foil.

In a bowl, mix together flour, pumpkin pie spice, baking soda and salt. Set aside. In the bowl of a stand mixer, cream butter and sugars on medium-high for about 3 minutes, until lightened in color and fluffy. Beat in egg and vanilla until just combined. Beat in pumpkin puree. Reduce speed to low and slowly mix in flour mixture until just combined. Stir in chocolate chips.

Pour batter into prepared pan and spread it out to make it even. Bake until the edges begin to pull away from the foil and a toothpick inserted in the middle comes out clean (about 35-40 minutes).

Let cool in the pan. Once cool, lift foil from pan and cut into squares.



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