Sprinkles Installs 24-Hour Cupcake ATM + Ice Cream Shop

I've died and gone to heaven. Except, in this case, heaven is located at 9635 Santa Monica Boulevard, where the original Sprinkles cupcakery has installed a pink 24-HOUR CUPCAKE ATM. A cupcake dispensary, if you will, filled with magic and joy and rainbows. Maybe not, but it's close. Sprinkles tells LAist that the "automatic cupcake machine dispenses freshly baked cupcakes, cupcake mixes, apparel and even cupcakes for Fido... 24 Hour Sprinkles will be continuously restocked day and night with a variety of freshly baked cupcake flavors." I'm already having delusions of cupcake grandeur just knowing my favorite Chocolate(x)3 cupcake -- that's a chocolate cupcake with dark chocolate frosting and chocolate jimmies -- can be mine anytime I want. Some might say it's dangerous or irresponsible. I say Candace Nelson has hit the next level of cupcake genius.

Sprinkles 24-Hour Cupcake ATM + Sprinkles Ice Cream
Photo: Sprinkles. Photoshop: PardonMyCrumbs

The only thing that could make this whole cupcake situation better would be if Sprinkles sold its own ice cream. Oh wait, Sprinkles Ice Cream IS OPENING NEXT DOOR! Here's the scoop (pun intended) from Sprinkles via LAist: "Sprinkles Ice Cream will be hand-crafted American ice cream using only the finest ingredients, staying in line with the Sprinkles philosophy. Scooped into crisp waffle cones, pressed between fluffy cupcake tops or piled high into sundaes topped with housemade sauces and toppings, Sprinkles Ice Cream shop is a back to basics creamery with a Sprinkles twist! Sprinkles Ice Cream will also serve up freshly baked cookies and brownies." 

No launch date has been announced, but I can't imagine it's far off. In the meantime, wipe up your drool. You're embarrassing yourself.

Sprinkles Cupcakes, 24-Hour Automat + Sprinkles Ice Cream
9635 Santa Monica Blvd.
Beverly Hills, CA 90210
24 Hour Sprinkles Facebook
Sprinkles Ice Cream Facebook

Recipe: Savory Oatmeal Cookies with Parmesan, Rosemary & Cracked Black Peppercorn

Savory Oatmeal Cookies
Photo: TheKitchn.com

Take a look at the photo to the right. No, your eyes aren't playing tricks on you. Those are savory oatmeal cookies shmeared with blue cheese. I understand some of you might be thinking, "That sounds pretty weird." 

Just hear me out.

Peanut butter and chocolate. Sea salt and caramel. Olive oil ice cream. These are age-old and new-age flavor combinations incorporating both the sweet and savory. Well, these oatmeal cookies from TheKitchn.com (one of my go-to foodie sites) employ that same classic tactic; melding together flavors of rosemary, cracked black peppercorn, nutty Parmesan, caramel-y brown sugar, and a few flakes of melt-on-your-tongue Fleur de Sel. An instant addition to the appetizer tray, if you ask me.

The cookies are dense, exhibiting a chunky factor found in traditional "dessert" oatmeal cookies. But forget about dunking them in milk. Instead, find a slab of your favorite spreadable cheese -- I'd go with an unbeatable Point Reyes blue or a gooey triple crème brie -- and give that cookie a big ole' shmear. One bite and your idea of the perfect "cookie" will be forever changed.

Savory Oatmeal Cookies with Parmesan, Rosemary and Cracked Black Peppercorn

Makes about 1 1/2 dozen cookies
Adapted from TheKitchn

1 cup old-fashioned oats
1/4 cup warm water
1/3 cup extra virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
Flakey sea salt such as Maldon or Fleur de Sel

Make the Cookies: Preheat the oven to 350° F. Place the oats in a large mixing bowl and sprinkle the water over them. In a small bowl, mix the olive oil, brown sugar and egg. Pour this mixture over the oats, stir to combine, and set aside. In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan. Gradually sprinkle the flour mixture over the oat mixture, stirring until combined. Form 1 tablespoon size scoops of batter and place, evenly spaced on a parchment paper or baking mat-lined cookie sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each. Bake for 15-17 minutes, until the edges are slightly darkened. Remove to a cooling rack. Serve alone or with a soft cheese, e.g. Point Reyes blue cheese or a triple crème like Saint Andre.

Edible Oscars: Best Picture-Themed Hot Dogs

The Oscar Mayer Wiener award goes to...

Oscar Sunday is finally here! What better way to celebrate the iconic Academy Awards than with an Oscar Mayer wiener-themed tribute to the Best Picture nominees? Blogger Will Levitt from The Dorm Room Dinner did just that, creating unique hot dogs inspired by the nine films up for the top award.

Which one gets your vote? I'm torn between The Help's fried chicken sausage/collard greens/gravy combo and Midnight In Paris' pâté/pork sausage/frisée/creamy Dijon vinaigrette on baguette...

 Extremely Loud and Incredibly Close: "The NYC Dog"

Hot Dog with Mustard and Sauerkraut on a Bun

Hugo: "The Watch-Dog" 

Hot dog wrist band with clock face of toasted bread, mayonnaise, rosemary ticks and ketchup arms.

Midnight in Paris: "The Parisian Dog"

Pâté, Pork Sausage, Frisée, Creamy Dijon Vinaigrette on Baguette

Moneyball: "The Baseball Dog" 

Hot Dog with Ketchup on a Bun

The Artist: "The Old-Time Hollywood Dog" 

A Black and White Hot Dog

The Descendants: "The Hawaii Dog"

Hot Dog, Grilled Pineapple and Sriracha on a Bun

The Help: "The Southern Comfort Dog"

Fried Chicken Sausage, Collard Greens, Gravy on a Buttered Bun

Tree of Life: "Tree in Summer Dog"

Hot Dog Tree of Spinach on a Bun with Mayonnaise

War Horse: "The Bruised and Bleeding Dog"

Scored Hot Dog Bleeding Ketchup on a Bun

McGriddle Gone Crazy: Waffle Sliders at The Six Restaurant

The Six Restaurant's Waffle Slider 
Photo: Ian W. on Yelp

Do yourself a favor this weekend: Go to The Six Restaurant in West LA and get the waffle sliders ($9). Think piping hot Belgian waffles -- crisp on the outside but still-steaming inside -- sandwiching a sausage patty, fried egg, melted cheddar cheese and Debecca Farm's thick-cut bacon. Oh, there's warm maple syrup on the side, just for kicks. It's like a McGriddle on crack, and I mean in that the best, most delicious way possible.

These not-so-little waffle sliders take your taste buds on a crunchy, creamy, sweet, savory, oooey-gooey roller-coaster... except you step away from this loop-di-loop walking on waffle-scented air. Wash them down with bottomless Mimosa's and Bloody Mary's, all for $10. 

If you happen to fall into a waffle slider-induced coma at your table and awaken just in time for dinner, why not continue the slider-theme? Go for the turkey Sloppy Joe sliders topped with portobello, red bell pepper and fried house-made pickles ($13). 

The Six Restaurant

10668 West Pico Blvd.

Los Angeles, CA 90064

310.837.6662

Online reservations available via Open Table

Happy National Margarita Day + Spicy Jalapeño Margarita Recipe

Jalapeño Margarita at Hollywood's Loteria Grill

Let me start with this: Our idea of "National Food Days" has gotten out of control. Case in point: There's "Something on a Stick Day" (March 28), "Lima Bean Respect Day" (April 20), and even "TV Dinner Day" (September 10).

Whatever happened to days that brought attention to national favorites like pizza, S'mores and apple pie? It's in that spirit that I'd like to go back-to-basics and celebrate an (inter)national past-time: The classic Margarita.

For most of the country, February might not be the ideal time to enjoy a frosty beverage. I disagree. Anyone worth their salt(ed rim) knows that high quality tequila is the perfect antidote to freezing temperatures, especially when it's infused with the spicy heat of a jalapeño pepper and topped with a salted chili rim. So forget going out to celebrate National Margarita Day; make my favorite spicy jalapeño margarita recipe and warm up in the comfort of your own home. ¡Salud!

Spicy Jalapeno Margarita
Adapted from Food + Wine Magazine
Makes 6 servings 

• 1 jalapeño, poked with a knife
• 1 1/3 cups Silver Herradura or Patron tequila
• 1 cup Grand Marnier
• 1 cup fresh lime juice (10 limes)
• 3 tablespoons superfine sugar
• 3 tablespoons coarse salt
• 1 teaspoon chili powder

Make the margarita mix: In a jar, steep the jalapeño and tequila; seal and keep at room temperature for 3 days. Strain the tequila into a large pitcher and discard the jalapeño. Stir in the Grand Marnier, lime juice and sugar.

Salt the rim: When ready to serve, combine the salt with the chili powder in a shallow dish. In a second small plate, pour a tiny amount of the margarita mix. Gently dip the rims of 6 glasses in the margarita liquid, then immediately dip in the salt and chili mixture. Fill six glasses with ice and divide the margarita mix equally between them. Serve and enjoy!

Test Kitchen's Back! One Night, Five Chefs, Four Mixologists = Serious Burgers + Cocktails

On the Regular Menu: Nancy Silverton's Backyard Burger + Spuds

Mark your calendar and make a reservation, stat! This Saturday, from 9pm - 1am, Test Kitchen is back, hosting its long-awaited return at Nancy Silverton and the late Amy Pressman's burger joint, Short Order. Gourmet burger lovers will get their palates satiated by five signature burgers and sides made by host Chef Christian Page (Short Order) and guest Chefs and Test Kitchen alums Walter Manzke, Kris Morningstar (Ray's & Stark Bar), Ori Menashe (Bestia) and Adam Horton (Raphael).

Guest mixologists joining cocktailian legend Julian Cox (Rivera, Playa, Sotto, Picca) behind the bar include Daniel Warrilow (Son of a Gun), Paul Sanguinetti (Ray's & Stark Bar) and Chris Parke (Raphael). As burger nights go, it simply doesn't get better than that.

Each guest chef will create their own signature burger (from $14-$18) and array of side dishes (from $5-12) while the mixologists will whip, shake and strain cocktails to match. Here's what's on the menu so far:

Chef #1: Kris Morningstar
Burger:  Flavor Burger #6 -- beef, house made mortadella bites, moroccan beets with spiced pistachio crunch and yogurt and mint
Special Sides: TBD

Chef #2: Walter Manzke 
Burger: Vietnamese Pork Burger -- pickled radish, spicy sauce
Special Sides: Taleggio Cheese Beignets, honey aioli + Vegetable Crudites, anchovy and herb dip

Chef #3: Adam Horton 
Burger: Korean BBQ Burger -- flavors of galbi, kimchi aioli
Special Sides: Quinoa Croquettes, remoulade + Som Tam Slaw, kohlrabi, jicama and market vegetables

Chef #4: Ori Menashe 
Burger: The Italian -- aged beef, porcini mustard, parmesan aioli, wild arugula, crispy pancetta, oven dried tomato
Special Sides: Crispy Polenta Fries

Host + Chef #5: Christian Page
Burger: "Filet o' Fish" --  sand dab, tartar sauce, American cheese
Special Sides: LA Dog + Scotch Egg + Spuds "Poutine"

There's one catch: Rumor has it official reservations are sold out, but Short Order is taking back-ups in case of cancellations. To get on the list, emailtestkitchen@shortorderla.com with your requested reservation time, contact name, phone number and number in your party. Walk-ins are welcome, but you're not guaranteed a table. No big deal, right? As long as you get a burger, who cares where you sit?

Short Order 
The Original Farmers Market 
6333 W Third Street / Stall #110
Los Angeles, CA 90036
323.761.7970

Buffalo Chicken Dip: Be Careful, It's Addictive!

Buffalo Chicken Dip (Photo: Campbell's Kitchen)

I have a confession: I don't like chicken wings. I know, I can't believe it either. I feel a little better now that I've shared it with you, though.

Try as I might over the years, those little wings and I haven't found a common ground. Sure, they're delicious, but (in my minority opinion) they're far too much work for barely any chicken. If they were less "wings" and more "ribs," I'd be all over them. But I digress... What I DO love about chicken wings is the taste of tangy, spicy buffalo sauce the cool crunch of celery and rich, creamy blue cheese dip. Surely there must be a way to combine those without the labor intensity of gnawing on a mini-wing?

Meet Buffalo Chicken Dip, a hearty, chunky dip that happily bubbles away in a crock pot. A friend of mine made it for a recent party and it was the talk of the evening. Literally, every person that walked through the door would get accosted with, "Have you tried the buffalo chicken dip? NO??? It's amazing!" It was gone in a flash, but it left a serious imprint on my "must-try" recipe list. So here it is; blue cheese, cream cheese, canned chicken and all. It's hardly gourmet and even less healthy for you, but (in moderation) it's a surefire winner!

Buffalo Chicken Dip

Adapted from Campbell's Kitchen

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup blue cheese or Ranch salad dressing
• 1/2 cup any flavor Frank's® RedHot® Sauce (or your favorite hot sauce)
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (12.5 ounces each) White Chunk Chicken Breast in Water, drained
• Assorted fresh vegetables (celery sticks, baby carrots, etc.) and crackers

Make the dip: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly. Serve with veggies and crackers.