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Mouthing Off

By the Editors of Food & Wine Magazine

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Baking

Chocolate Frito Pie Experiment

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Chocolate Frito Pie

© Kristin Donnelly
Chocolate Frito Pie

 

 

 

 

 

 

 

In this era of salty sweets, I’ve always thought Frito Pie was a dessert. I later found out that the delightfully trashy Southern specialty is more of a chili-cheese casserole with Fritos on the bottom. But I couldn’t get away from the idea of making a Frito crust for a sweet filling, and the Super Bowl this weekend was the perfect excuse to test it out. Using F&W’s Melissa Rubel Jacobson’s fantastic Chocolate Cream Pie recipe as a guide, I subbed in Fritos for the cookies in the crust. Sweet/salty nirvana? Almost. My Frito crumbs, crushed by a wine bottle since I don’t own a food processor, were a bit too big and became a little soggy in the fridge. As soon as my kitchen is stocked with a food processor, I'm trying this pie again.

Baking

Whoopies for Valentine’s Day

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Mail-order whoopie pies for Valentine's Day

© Magenta Livengood
Whoopie pies from B. Hall Baker

For anyone looking for a sweet worth mail-ordering for Valentine’s Day, or any day, B.Hall Baker’s new mini whoopie pies are now available online. Washington, DC-based Beryl Hall, a former Hill staffer, keeps the calories low by keeping the pies small (she bakes them in madeleine molds). She gives her red velvet pies a rich tang (and a vibrant red color) with raspberry juice, raspberry extract and powdered raspberries from France. “Whoopie pies are a Yankee thing, but I’m trying to make them Southern,” the San Antonio native says, so this spring she’ll release coconut-cake and bananas Foster versions.

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