- Stir all the ingredients together in a large bowl and chill for an hour in the refrigerator.
- Serve with pita, on a sandwich or burger or use as a dip or spread on a mezze platter.
Make the cakes according to the directions. Cool completely.
Wash the berries and dry thoroughly.
With the whisk attachment of a standing mixer, whip together the cream, vanilla, and sugar until soft peaks form.
Transfer half of the whipped cream to a large bowl. Carefully fold in half a pint of the blueberries and a half pint of the raspberries.
Spread the berry whipped cream evenly over the top of one cake.
Place the remaining cake on top of the smooth berry whipped cream. Cover the cake with the remaining plain whipped cream.
In the top left hand quarter, place 50 blueberries in a square (7 across and 7 down, plus one extra stuck in there) and the raspberries in 13 rows across (if you can fit them!). Add sparkling candles and enjoy!
Mix together the cayenne, black pepper, and salt in a small bowl. Sprinkle the mixture all over the chicken wings. Place the wing in the refrigerator until ready to use. (This can be done the night before.)
Melt butter in small saucepan over low heat. Whisk in the rest of the sauce ingredients until combined. Remove from heat and set aside.
Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the wings over the cool side of the grill, cover, and cook until skins are lightly browned, about 8 minutes. Move the wings to the hot side of the grill and continue to cook until the skins have crisped, about 2-3 minutes. Remove the wings to a bowl. Pour the sauce over the wings and toss to coat evenly. Remove wings to a plate and serve hot.
Slice avocadoes in half, twist halves apart and remove pit.
Cut each half into three wedges and peel off outer skin.
Dredge each wedge in flour, then soak in egg (leave it in for a few seconds to allow the egg to stick to the flour), roll in breadcrumbs and place on a tray or platter.
Preheat fryer to 350F.
Fry avocado wedges in batches, making sure not to overcrowd the fryer. Remove after 5 minutes, or when they’re golden-brown and crisp-looking.
Drain on several layers of paper towels, sprinkle with salt and serve with your favorite dipping sauce.
In a bowl, combine the lime juice, zest, water, condensed milk, and tequila and stir well. Divide the salt evenly into the bottom (later, it will be the top) of each of six 4-ounce frozen pop molds. Pour the margarita mixture into each mold, leaving about 1/2 inch headspace for the liquid’s expansion in the freezer. Freeze for 6 hours, until solid.
To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds. Never tug on the stick! Keep running it under water until the pop can be pulled out gently. (Should this fail, eat your pop from the mold with a spoon.)
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
Turn the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.