Wild Squirrel ChocolateTruffles

Fresh, Local, Delicious!

Little, crunchy, peanutty, awesome!

This is the theme for my radio show this afternoon, and I am lucky enough to have 2 dynamic and fabulous young women on the show.  Keeley & Erika.  They are the co-creators of Wild Squirrel Nut Butters  a local company based in Eugene that sells fun and delicious peanut and almond butters with fun flavors!  The hit at our house was Chocolate Coconut Peanut Butter!  You can find them here in Oregon at New Seasons Market and Market of Choice  or buy them online at www.wildsquirrelnutbutter.com   I will be trying some more and my creative juices will be flowing I am sure….Here is the really kick-butt thing about these 2 – they are University of Oregon Juniors!  YES!  Awesome, dynamic young women.  PS – they have been featured in Oprah Magazine and won one of the prizes at Oregon Angel this year!

How does a food blogger properly celebrate them?  Well….I  create a recipe and present them with the product on the air!  Here is the Simple Kitchen with Missy Maki recipe of the day….and a recipe made in honor of 2 really rocking Oregonians!  You go Keeley & Erika!!

Wild Squirrel Truffles

Wild Squirrel Chocolate Truffles


  • 2-ish cups miniature marshmallows
  • 1 cup of Wild Squirrel Chocolate Coconut Peanut Butter
  • 2 Tablespoons butter (not margarine)
  • 12 ounces (2 giant 6-ounce bars) special dark semisweet chocolate, broken into chunks
  • 1 cup crispy rice cereal, crushed (1/2 cup after crushing)
  • Flaked Coconut for topping


  1. Line mini-muffin tins with muffin papers. Place 3 miniature marshmallows in each cup.
  2. In a double boiler, melt butter and peanut butter together, stirring until smooth. Add chocolate, stirring to avoid scorching, until combined. Remove from heat. Fold in crushed rice cereal.
  3. Spoon aprx 1 tablespoon of chocolate mixture over the marshmallows in each cup. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows.
  4. Sprinkle tops with flaked coconut!
  5. Chill at least 2 hours to set. Refrigerate leftovers...share with friends and be local, fresh, and AWESOME!

Combine slowly over double boiler - crisps should be added at the end!
Local Delicious, Organic Ingredients whenever you can!!

Red Velvet Baked Donuts

Everyone has hopped on the train….and I may be a little late, but I don’t mind.  I LOVE DONUTS and I am married to a non-donut Guy.  Bad news for my taste buds, good news for my figure….but who can resist this?

WOW. I love love love these.

Turns out my husband DOES like donuts.  Go figure!  Maybe he just likes my donuts….That is fine with me.  So…GO BUY A DONUT pan!  I got mine at Ross Dress for Less for $7 and it is a Wilton.  So this is NOT a giant commitment.  Go for it!  Become a donut-guru…

Red Velvet Baked Donuts


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle Red Food Color
  • 2 teaspoons Vanilla Extract
  • ~~
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into donut pan filling each round to apprx 2/3 full.
  3. Bake 20 to 25 minutes or until toothpick inserted into donut comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  4. ~~
  5. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving
  6. After this use your fabulous sprinkles! Go crazy!!

We are cold! Please put a blanket of icing on us!

Kooking with Kelsi ~Chilled Summer Cream with Berries

Friends are good.  They host book club and make amazing food.  As you know, my friend Kooking with Kelsi shares a passion for the kitchen with me.  She is also a book club buddy and a confidante.  Yep, we talk about everything….and share everything, like recipes

Cool, fruity, and DELICIOUS!


-If you see my buddy Kels on the street – thank her.  This is her recipe and she served it at Book Club – this is my actual hand holding my actual dessert at this weeks “Chick’s n Dish Book Club” which has turned into a supper club for besties.  I highly suggest you get one of these together.  Friends, food, literature, life, laughs.

Chilled Summer Cream with Berries


  • 1 pkg Unflavored gelatin (2 1/2 tsp)
  • 1/4 cup cold water
  • 2 1/2 cups whipping cream
  • 1 cup granulated sugar
  • 2 cups sour cream (I use fat free cuz something has to be fat free in this dessert).
  • 1 tsp vanilla
  • 1 pint strawberries, rinsed, sliced, and hulled
  • 1 pint blueberries, rinsed, dried


  1. Place gelatin in small bowl and cover with 1/4 cup cold water. Stir to dissolve, set aside.
  2. Place whipping cream, sugar, and dissolved gelatin in medium, heavy saucepan over medium heat. Cook, stirring, until mixture is warm (NOTE: Do not bring to boil...just warm). Remove from heat and let cool to room temperature. Fold in sour cream, vanilla and 2/3 of berries. Divide the cream evenly among 6 med-large martini or wine glasses.
  3. Cover with plastic wrap. Refrigerate until firm, 1-2 hrs or more. Serve with leftover berries on top. Enjoy!

Low Fat Crunchy Baked Chicken – Simple Kitchen Winner!

Thank you Kelsi & James of West Linn!  Here is your winning Recipe!

Kelsi & James focus on healthy foods!

Lowfat Crunchy Baked Chicken – Simple Kitchen Winner!


  • 4 skinless, boneless chicken breasts
  • 4 cups plain non-fat yogurt
  • 2 cups cornflakes cereal
  • 2 tsp paprika
  • 1 tsp thyme
  • 1 tsp garlic salt1 yellow summer squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 Tbsp chopped fresh Thyme
  • 2 Tbsp chopped fresh Rosemary
  • 1/4 Cup olive oil
  • 2 Tbsp balsamic vinegar*
  • Salt** and freshly ground peppe


  1. For the chicken: Preheat oven to 350 degrees F.
  2. Crush the cornflake crumbs in a ziplock bag. Add in the Paprika, Thyme, and Garlic Salt. Mix all together. Place in bowl.
  3. Dip the chicken breasts in the yogurt*, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 min.
  4. *Note for an extra "kick" you can had a little cayenne pepper or hot chili sauce to the yogurt before you go a-dippin. 280 Calories/Serving
  5. For the Vegetables: Preheat oven to 475 degrees F.
  6. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  7. In a small bowl, stir together Thyme, Rosemary, Olive oil, Vinegar, salt, and pepper. Toss the vegatables until they are coated. Spread evenly on a large roasting pan.
  8. Roast for 40 minutes in the preheated oven, stirring every 10 minutes or until vegatables are cooked through and brown.
  9. * Lemon juice can be substituted for balsamic vinegar.
  10. ** I use garlic salt instead of regular salt for seasoning. 120 Calories/Serving

Easy Biscuit Berry Muffins

Oooohhhh…don’t you just love muffins?  How about biscuits?  Well, here is a quick and easy way to entertain and combine the loveliness of home cooked along with some semi-homemade items so you get back to entertaining!

Just minutes to get these into the oven!

I love these because they are so easy and are ready to serve in 25 minutes!  I use frozen berries but fresh would be fine as well!

Easy Biscuit Berry Muffins


  • 1 can large flakey biscuits
  • 2 cups mixed berries
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 4 tbs cold butter
  • cooking spray


  1. Spray large muffin tins with cooking spray
  2. Lay the biscuits in the bottom of the tin.
  3. Split the berries event between the biscuits.
  4. Sprinkle the brown sugar and oats over the berries.
  5. Put 1/2 tbs of butter on each biscuit. Cut into smaller pieces and "dot" on the top.
  6. Bake at 350 for 20-25 minutes depending on oven. I prefer the a little softer so the ones you see in the photo were baked for 21 minutes.
  7. Enjoy this simple treat from www.mrsmakicooks.com

Ready to come out of the oven!

Simple Kitchen – John Gorham

Talk about a brush with Portland’s Foodie Royalty.

Charcuterie. Simpatica. Toro Bravo. Tasty n Sons.  Interurban.  James Beard Semi Finalist.  Soon to be published Author. The person who cooked the “Top meal in the US in 2006”.  Triathlete.  Father. Chef.

Missy Maki & John Gorham after "Simple Kitchen" on AM 860 KPAM

You are darned tootin’ I had my photo taken with John.  I wanted proof that I got to spend an hour talking about his climb to the top of Portlands “Foodie Chain”

What an amazing story….I hope you had a chance to tune in Saturday to Simple Kitchen with Missy Maki.  I had an education on what it takes to be a success in Portland.  This guy is the real deal.  He was the chef of Fratelli’s back in the day….co-owner of Viande, Butcher, Charcuterist (is that a word?) Co creator of “Simpatica” the traveling supper club that I personally recall getting an invite to was similar to the golden ticket to Willy Wonka’s chocolate factory!  The story of his hard work, amazing relationships and perseverance was amazing to listen to first hand!

Here is the deal – go to these places and check them out!  Spanish Tapas, Brunch, a Bar with a grown up menu – these are all things you will need…..I just know it!

Toro Bravo – www.torobravopdx.com

Tasty n Sons – www.tastynsons.com

Interurban-  www.interurbanpdx.com

What a great hour I spent with John Gorham…..”A Chef for the People”   and we didn’t even get to talk about some of his amazing things coming up!  He is teaming with a local writer/blogger and publishing his first book!  So…I am going to try and get him to come back….talk more about tapas, books, and the Israeli flair in his brunch menu!  It was a great hour….but I want more.  John Gorham….you will be hearing from me soon!

Have a great week!  Next Saturday the ladies of “Wild Squirrel Nut Butters” will be joining me – YUM!

Missy Maki!