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I was browsing my copy of The Associated Press Stylebook the other day (because, really, how else could one possibly want to spend a lazy afternoon?), and I found myself in the food guidelines. Among the common culinary conversions and the proper spellings of all sorts of ingredients (from angel hair pasta to johnnycakes, to York peppermint patties), I was excited to find that the editors had included a delicious-looking example of the proper recipe-writing style. I started to drool a little, then I made a grocery list.

Tonight’s menu: PIZZA WITH RAINBOW CHARD, GOAT CHEESE AND EGG.

Hey, if it’s AP Style, it must be good for you.

All this month, we're cracking open Quirk Throws You 5 Awesome Parties for how-tos to help your holiday party be The Greatest. This week, Holiday Cake Pops are on the menu. (This recipe can also be found in Sprinkles!) These silver and gold cake pops not only add a festive shimmer to your shindig, but they make perfectly sweet finger food to munch on while mingling!

All this month, we're cracking open Quirk Throws You 5 Awesome Parties for how-tos to help your holiday party be The Greatest. This week, Holiday Cake Pops are on the menu. (This recipe can also be found in Sprinkles!) These silver and gold cake pops not only add a festive shimmer to your shindig, but they make perfectly sweet finger food to munch on while mingling!

Halloween is over, but the Old Ones won’t sleep for long. You never know when they’re going to burst out from the shadows, from a closet…or from inside your pie!

Ever since California-based artist Sandy Yoo created a dangerously delicious pie last year, I have yearned to attack this food decoration project. Finally, the time has come! Dear Reader, I must reveal the horrific details of this most dreadfully supercool endeavor, so that you can make your own Piethulhu (did you see what I did there?).

What You’ll Need:

–    Enough pie dough for two 9-inch pie crusts 
–    Pecan pie filling (I used my favorite recipe from Joy of Cooking)
–    Rolling pin
–    Knife
–    Extra pecans

I’m a recipe-follower, so your first step is to find your favorite pecan pie recipe. NOTE: Since it’s all about the crust decoration, you can Cthulhu-ize any type of pie, from Chess to Cherry. I was in the mood for pecan pie, so that’s the way I went. Just hold on to a couple of the berries or nuts you’re using for the filling; you’ll need these for the eyes.

Prep the bottom crust in a greased 9-inch pie pan, and add the pie filling. Set aside. Roll out the second pie crust, nice and thin. 

Begin by making the tentacles. Using a knife (it doesn’t have to be sharp), cut 8-12 tentacles out of the rolled-out pie dough. A good way to do this is to cut one side straight, one side curvy.

THE COOKIE DOUGH LOVER'S COOKBOOK by Lindsay Landis ($3.99)
KINDLE / NOOK / KOBO / IBOOKSTORE

Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough Popsicles!), and outrageous snacks (cookie dough eggrolls! cookie dough fudge! cookie dough pizza!).

Excerpted from our Making Dough cookbook by Russell van Kraayenburg. 

YIELD: 6 shortcakes  |  PREP TIME: 1 hour  |  BAKE TIME: 12 minutes

Ingredients

1 pound prepared Biscuit Dough

1 cup heavy cream

5 sprigs fresh mint

4 ounces granulated sugar, divided

12 ounces blackberries, pureed, plus 12 ounces whole berries

1 tablespoon fresh mint leaves, finely chopped

½ teaspoon lemon juice

½ teaspoon vanilla extract

Directions

1. Preheat oven to 425°F. Cut biscuits and bake according to the instructions on page 28, about 12 minutes or until lightly golden. Set aside.

2. Heat heavy cream and mint sprigs in a small saucepan over medium-high heat, until cream reaches the scalding point (180°F on a clipped-on thermometer); it will begin to steam and appear slightly frothy. Transfer to the refrigerator and let steep for 1 hour, until cold.

3. Meanwhile, prepare the blackberry sauce: bring pureed blackberries, half of the sugar, chopped mint, lemon juice, and vanilla to a boil in a medium saucepan. Reduce heat slightly to maintain boil and cook for about 3 to 5 minutes, until thickened. Strain liquid through a fine-mesh sieve into a bowl; discard any blackberry seeds. Set aside to cool.

4. Strain steeped cream through a fine-mesh sieve into a large mixing bowl; discard mint leaves. Whip cream with an electric mixer on high speed while slowly adding the remaining sugar, until stiff peaks form. Note: This will take longer than normal whipped cream, up to 10 minutes, because of the oils from the mint leaves. Set aside in the refrigerator.

5. Assemble the shortcakes: Cut biscuits in half to create two rounds. Cover each bottom half with blackberries and blackberry sauce. Top with the top halves. Spoon whipped cream on top and drizzle with a little more blackberry sauce before serving.