A Virtual Valentine Party {Recipe & Giveaway}

Sarah Copeland The Newlwed Cookbook - Photos by Sara Remington

I’m not one for heart-shaped boxes, chocolates, or cupid-clad anything, but I always look forward to Valentine’s Day because it’s a reminder to commemorate the people you most adore. To celebrate the upcoming holiday of the loved and beloved, I’ve joined some like-minded food friends for a a virtual Valentine’s party where we’ll each cook and share with you a recipe from my friend, Sarah Copeland’s, new book, The Newlywed Cookbook. It’s a deliciously romantic, user-friendly book filled with ideas for cooking for those you love. For the party, I’ll be baking her Thousand-Layer Chocolate Chip Cookies which have quickly become a favorite of all those I love.
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Night Market Five-Spice Chicken

Aida Mollenkamp Easy Snack Recipe Night Market Five Spice Chicken

Though I’ve never been to Taiwan, there’s one thing I know for sure: I’m a huge fan of night market-style fried chicken. It’s one of a variety of xiaochi (aka “finger foods) found in Taiwanese night markets and is more or less popcorn chicken seasoned with garlic, soy, and a good amount of Chinese Five-Spice powder. I first tried it on last month’s Six Taste Taiwanese Food Tour and it has quickly become a staple in my house, earning the nickname, A.F.C. (aka Asian Fried Chicken).
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Pumpkin Pie Custard with Spiced Streusel

Aida Mollenkamp Easy Healthy Dessert Recipe Pumpkin Custard

As part of the menu I developed for this year’s The Biggest Loser Thanksgiving menu, I made this lower fat, lower calorie take on pumpkin pie. Yes, removing the crust immediately helped, but I also tweaked it in a few other ways: using lite coconut milk instead of cream, fewer eggs, and a whipped tofu topping so it’s also vegetarian and dairy-free. It may sound like a lot of substitutions, but the result is a spiced, subtly coconut crustless pie that’s every bit as decadent (in flavor) as the original.


Continue Reading: Pumpkin Pie Custard with Spiced Streusel