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Arlan Arthur via Wikimedia Commons // Public Domain 
Arlan Arthur via Wikimedia Commons // Public Domain 

10 Delicious Food Mashups You Have to Try

Arlan Arthur via Wikimedia Commons // Public Domain 
Arlan Arthur via Wikimedia Commons // Public Domain 

What’s better than your favorite foods? Combining your favorite foods to make new foods, of course! Here are a few delicious culinary mashups that will make your mouth water.

1. CAPOOKIE

When you can’t decide whether to have cookies, cake, or pie for dessert, you can whip up all three in one pan! Hayley Parker at The Domestic Rebel calls it a Capookie. It’s a pie crust with a layer of cookie dough in it, covered with fudge cake batter, and topped with chocolate frosting and sprinkles. She even posted complete instructions for making it. Parker calls it the dessert equivalent of the turducken.

2. CHERPUMPLE

Liz Abersold via Wikimedia Commons // Public Domain

It’s bad enough not being able to decide whether to serve a cake or a pie, but which kind of cake or pie? Charles Phoenix developed a mashup that makes that decision much easier. His Cherpumple was unveiled in 2009, and it consists of three pies (cherry, pumpkin, and apple, hence the name) each baked into a layer of cake (yellow, white, and spice) which are then stacked together with lots of cream cheese frosting. Bookmark this for later: Phoenix’s recipe for holiday Cherpumple is on his website. There’s also a Fourth of July version called a Cherbluble, in which the pumpkin pie is replaced by a blueberry pie, and all the cake layers are white.

3. BURGERIZZA

 

One of the new stadium treats offered by the Atlanta Braves is the Burgerizza. As you might guess, it’s a combination of a hamburger and a pizza. Yes, it’s two pizzas with a big burger patty and cheese between them. The picture above is just one slice of the full Burgerizza, which sells for $26. Can't make it to Atlanta? The Washington Post has a handy how-to for making your own Burgerizza here.

4. GLAZED DOUGHNUT PIE

 

Hayley Parker at the website The Domestic Rebel made a pie out of glazed doughnut holes. That sounds like it might be simply a matter of putting doughnut holes in a pie crust, but there’s more to the recipe, like butter, brown sugar, and milk, which all combine to make a deliciously sweet and decadent mashup dessert.

5. POUTINE TACO

 

Kyle Marcoux, also known as the Vulgar Chef, created a North American fusion dish that’s not quite Mexican and not quite Canadian, but should appeal to the USA. The Poutine Taco uses a tortilla shell made of French fries held together with cheese as a bowl (of sorts) for the cheese curds and gravy of poutine. (Be aware that the post and the video instructions contain NSFW language.) Marcoux has a list of other taco mashups in the same post.

6. THE DOUBLE DECKER MAC AND CHEESE STUFFED BACON WEAVE TACO

 

Taco Bell has been cranking out mashups for years, but the fast food chain has nothing on Nick Chapman's Double Decker Mac & Cheese Stuffed Bacon Weave Taco. First, you do away with the tortilla shell and instead use a wrap made of bacon strips woven together. You make a taco with one, and then stuff it into another bacon shell filled with macaroni and cheese. There’s everything you love to eat stuffed into one hand. Chapman's bacon taco mashups don't end there: Here's his recipe for a Bacon Weave Choco Taco, a dessert taco consisting of a bacon weave shell with vanilla ice cream, fudge, chocolate, and peanuts.

7. S’MORES ECLAIRS

 

Hannah Hossack-Lodge combined a French pastry with an American campfire treat—not bad for a British baker! Her fresh-baked éclairs are topped with toasted marshmallows and crushed graham crackers, which are attached to the éclair with melted chocolate. You’ll find the complete recipe at Domestic Gothess.

8. LUTHER BURGER

Arlan Arthur via Wikimedia Commons // Public Domain

Supposedly named after R&B icon Luther Vandross, the Luther Burger is made up of a glazed doughnut—preferably a Krispy Kreme—sliced in half and used as a bun for a bacon cheeseburger. Local legend says Mulligan's, a bar in Decatur, Georgia, started selling the Luther Burger in 2005, although it was apparently predated by the similar Fat Kreme, which debuted in 2003. The burger became so popular that the Gateway Grizzlies sold it as a ballpark treat starting in 2006 under a new name: Baseball's Best Burger. You can find a recipe to make your own burger here.

9. POP TART TEQUILA ‘SHOTS’

~POP TART Tequila Shots! #PopTarts #TequilaShots #Booze #TGIF #OhBiteIt

A photo posted by Oh, Bite It! (@ohbiteit) on

 

Amy Erickson set out to ruin your childhood by incorporating tequila into cherry Pop Tarts. You mix tequila and lemon juice into pancake batter, coat your Pop Tarts, and deep-fry them. Next, glaze them with an icing made of powdered sugar, tequila, and lemon juice. The complete instructions are at Oh, Bite It!

10. CHEETOS CRUSTED MAC N’ CHEESE FRIES

Kyle Marcoux of The Vulgar Chef, who specializes in extreme food mashups, adapted a recipe from his friend Josh Schereherjeh to create a combination of macaroni and cheese and Cheetos. He cut up ready-made frozen macaroni and cheese into strips, coated them with flour, egg wash, and crushed Cheetos, and then fried them. You can find out how to make them here. Less than a year later, Burger King began offering an identical dish called Mac N' Cheetos, and Marcoux is not happy about it.

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Oreo, Amazon
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Food
Try New Oreo Flavors Each Month With a Cookie Club Subscription Box
Oreo, Amazon
Oreo, Amazon

The best cookies are the kind that are delivered directly to your doorstep. Now, as delish reports, the Oreo cookie brand is offering that service to its customers on a monthly basis. Oreo fans who sign up for the Cookie Club will receive a curated box of goodies around the beginning of the month.

Each subscription package comes in a box decorated with the cookie’s iconic design. Inside recipients will find two snacks, which can be any combination of the brand’s many cookies and candy bar flavors (such as classic Oreo and golden Oreo cookies as their examples).

The delivery also includes a recipe card and an Oreo-inspired gift. That gift could be a mug, a hat, a game, or any piece of Oreo-branded swag the company can fit into the box. According to one Amazon user, the box for January included cinnamon Oreo cookies, chocolate hazelnut Oreos, Oreo hot cocoa mix, Oreo socks, and a recipe for cinnamon Oreo mug cake.

The subscription costs more than it would to purchase the cookies from a store, but for true fans the higher price tag may be worth it. The Cookie Club is an opportunity to try out new Oreo flavors that you may have had trouble finding otherwise. It also makes a great gift for any adventurous cookie fans in your life. Subscriptions are available to purchase exclusively through Amazon in 3-month, 6-month, or 12-month packages, with the prices for each coming out to around $20 a box.

[h/t delish]

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©Thomas Jefferson Foundation at Monticello
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Stones, Bones, and Wrecks
Inside the Kitchen of Thomas Jefferson's Acclaimed—and Enslaved—Chef James Hemings
 ©Thomas Jefferson Foundation at Monticello
©Thomas Jefferson Foundation at Monticello

James Hemings once prepared lavish dishes for America's founding fathers at Monticello, Thomas Jefferson's Virginia plantation. Though enslaved, he trained in France to become one of colonial America's most accomplished chefs. Now, archaeologists have uncovered the kitchen where Hemings created his elaborate banquets, LiveScience reports.

Researchers at Monticello are conducting a long-term effort, the Mountaintop Project, to restore plantation premises, including slave quarters, to their original appearance. Archaeologists excavated a previously filled-in cellar in the main house's South Pavilion, where they found artifacts like bones, toothbrushes, beads, and shards of glass and ceramics. Underneath layers of dirt, experts also uncovered the kitchen's original brick floor, remnants of a fireplace, and the foundations of four waist-high stew stoves.

"Stew stoves are the historic equivalent of a modern-day stovetop or cooking range," archaeological field researcher manager Crystal Ptacek explains in an online video chronicling the find. Each contained a small hole for hot coals; centuries later, the cellar floor still contains remains of ash and charcoal from blazing fires. Hemings himself would have toiled over these stoves.

During the colonial period, wealthy families had their slaves prepare large, labor-intensive meals. These multi-course feasts required stew stoves for boiling, roasting, and frying. Archaeologists think that Jefferson might have upgraded his kitchen after returning from Paris: Stew stoves were a rarity in North America, but de rigueur for making haute French cuisine.

Hemings traveled with Jefferson to France in the 1780s, where for five years he was trained in the French culinary arts. There, Hemings realized he was technically a free man. He met free black people and also learned he could sue for his freedom under French law, according to NPR.

And yet he returned to the U.S. to cook for Jefferson's family and guests, perhaps because he didn't want to be separated from his family members at Monticello, including his sister, Sally. He later negotiated his freedom from Jefferson and trained his brother Peter as his replacement. Hemings ended up cooking for a tavern keeper in Baltimore, and in 1801, shortly after turning down an offer from now-president Jefferson to be his personal chef, he died by suicide.

"We're thinking that James Hemings must have had ideals and aspirations about his life that could not be realized in his time and place," Susan Stein, senior curator at Monticello, told NPR in 2015. "And those factors probably contributed to his unhappiness and his depression, and ultimately to his death."

Hemings contributed to early America's culinary landscape through dessert recipes like snow eggs and by introducing colonial diners to macaroni and cheese, among other dishes. He also assisted today's historians by completing a 1796 inventory of Monticello's kitchen supplies—and he's probably left further clues in the estate's newly uncovered kitchen, says Gayle Jessup White, Monticello's community engagement officer—and one of James's relatives.

"My great-great-great-grandfather Peter Hemings learned to cook French cuisine from his brother James on this stove," White tells Mental Floss. "It was a spiritual moment for me to walk into the uncovered remains of Monticello's first kitchen, where my ancestors spent much of their lives. This discovery breathes life into the people who lived, worked and died at Monticello, and I hope people connect with their stories."

[h/t Live Science]

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