Groundhog Day Cupcakes

Macaroons are my favorite cookie and ideal for sculpting a groundhog cupcake topper for one of the oddest holidays, Groundhog Day, on February 2.

Chocolate Macaroon Groundhogs

3 cups flaked sweetened coconut
6 tablespoons flour
3 tablespoons unsweetened cocoa powder
1/2 cup sweetened condensed milk
3 egg whites
Slivered almonds
1/4 cup chocolate chips
1 teaspoon canola oil
12 chocolate M&Ms
Mini marshmallows

Preheat oven to 350 degrees. Line a baking sheet with wax paper and lightly spray with a non-stick cooking spray. Toss coconut with flour, cocoa, and sweetened condensed milk until thoroughly mixed and coconut is completely coated. Beat egg whites on high speed until stiff. Gently fold egg whites into coconut mixture.

Form groundhog heads using 2 heaping tablespoons of dough and place 2 inches apart on prepared baking sheet. (If coconut doesn't keep its shape, put the dough in the refrigerator for 30 minutes to stiffen it up.) Insert 2 slivered almonds into each head as the groundhog's teeth. Bake for 10-12 minutes. Remove cookies from oven and cool thoroughly.

Put chocolate chips and oil in small microwave safe bowl and melt chips in microwave for 20 second increments, stirring after each time until smooth.

A toothpick was my most valuable tool during this craftella process! Dip the toothpick in the chocolate and "paint" the nose and eyes area; this chocolate will act as an adherent. Place an M&M on the groundhog's head for its nose. Cut a mini marshmallow in half making 2 small circles for the whites of his eyes. Dip the toothpick in chocolate and dot the center of each marshmallow eye for his pupil. Place the eyes on his head above the nose. Cut another marshmallow in half to make circles and then cut a circle in half for his ears. Dip the ears in chocolate and place them on the groundhog's head.

You can plop this little guy on top of a cupcake like I did or keep them as cookies for a fun Groundhog Day snack!

Makes about 10 groundhog macaroons

Photo Credit: John Sparano

Chicken Piccata

When trying to please a crowd, especially on the West coast, choose a chicken recipe. This delicious dish is prepared a little differently than the usual Piccata chicken recipe to prevent the chicken from drying out and to minimize the time spent in the kitchen if you are hosting a party. The morning of the party, give the chicken breasts a quick browning on both sides without cooking it all the way through. Then, prepare the sauce, drizzle it over the breasts in a baking pan, and refrigerate until party time. Right before the party, all you have to do is heat it up in the oven to finish cooking the chicken. You have a dish the tastes like you've been in the kitchen slaving away during the party laying each lemony capered breast into the pan and cooking it to a golden brown when actually all the "active" cooking was done hours ago. It's a great make-head recipe and I've proportioned it for 50 peeps!

• 50 boneless, skinless half chicken breasts
• 4 cups all purpose flour
• 4 tablespoons salt
• 2 tablespoons pepper
• Olive oil

Piccata Sauce

• 1 cup butter
• 3 tablespoons olive oil
• 6 shallots, cut into slivers
• 1 (6-oz.) jar capers
• 2 cups Pinot Grigio
• 1/2 cup fresh lemon juice

Pound chicken breast with a kitchen mallet to 1/4-inch thickness. Toss together flour, salt and pepper and place on a dinner plate. Coat chicken in flour mixture. Heat 1 tablespoon olive oil in a large skillet over high heat. Cook 4 - 5 chicken breasts at a time in skillet until flour coating is lightly browned, about 3-5 minutes on each side. Repeat process with remaining chicken breasts adding 1 tablespoon of oil for every batch. Place chicken in shingled rows in a 9x13-inch baking pan (see note below). Cover with plastic wrap and refrigerate.

Make Piccata Sauce immediately after chicken is browned. In same skillet, add 1/4 cup butter, oil, and shallots and cook over medium-high heat for 2 minutes. Add capers and wine and cook until wine reduces to 1/2, about 3 –5 minutes. Add lemon juice and cook for 2 minutes more.
Remove from heat and swirl in remaining 3/4 cups butter, 2 tablespoons at a time. Drizzle sauce over chicken in baking pan. Cover and return to refrigerator until ready to use. Chicken may be prepared up to this point on the morning of the event and then, fully cooked and served in the evening.

Preheat over to 325F (165C). Uncover pans of chicken and place in oven. Cook for about 15 minutes until chicken is no longer pink in the center. Arrange in a chafing dish or on a large platter and spoon Piccata Sauce from pan over top. Serve hot.

Makes 50 servings

Note: You will need at least three 9x13-inch baking pans to make all 50 chicken breasts. I’ve found about 15 breasts fit nicely into one pan. You can also use 8x 8-inch baking dishes or whatever you have in the kitchen. Or, purchase disposable aluminum pans from the grocery store.