Black and yellow black and yellow black and yellow black and yellow… This song has been in my head for weeks!

So Sunday was kind a huge disappointment for Pittsburgh. Walking around this week it’s seriously as if the whole city were downright depressed! Treating a whole city for depression certainly isn’t something we’ve discussed yet in medical school, perhaps these cookies would help?

But anyway the weekend wasn’t a total bust. I for one had a great time hosting a pre-superbowl Black and Yellow party on Saturday night where all of the food was either (you guessed it..) Black, or yellow! Good friends, good drinks and good food, it was pretty much a perfect night. And not to congratulate myself too much 😉 but some of food turned out downright extraordinary so I just had to share!

Tell me those aren’t the darned cutest rice krispy footballs you’ve ever seen!

They are such a cinch to make so we can start with those.

Rice Krispie Football Treats (makes about 48 large footballs)

1 box rice krispies cereal
2 bags marshmallows
2 sticks butter or margarine
2 tsp vanilla
1 bag semi-sweet chocolate chips
1 tsp black food coloring (optional)


2 cups powdered sugar
2 tbsp margarine (melted)
1-2 tbsp milk
6-10 drops food coloring of your choice

Melt the butter in a large pot on low heat. Add the marshmallows and continue to stir melted. Add the chocolate chips and continue to stir until melted. Remove from heat and stir in vanilla and black food coloring.  Stir in rice krispies. Let cool for 15 minutes.

Grease hands well with margarine and scoop a handful of rice krispies. Form into a football shape and place on a parchment lined backing sheet or cookie rack. If the footballs do not hold their shape let cool for another 15 minutes. Continue forming footballs greasing your hands occasionally as you go to prevent the rice krispies from sticking to your hands.

Make icing by blending powdered sugar and margarine and food coloring.  Add milk 1 tbsp t at time until a thick icing is formed. Place in icing bag and decorate rice krispies.

Peanut Butter Chocolate M&M Cookies! Adapted from Alton Brown’s Chocolate Chip cookies

1.5 sticks margarine
1/2 cup peanut butter
2 and 1/4 cup bread flour
1/2 cup dark cocoa powder
1 tsp salt
1 tsp baking soda
1/4 cup sugar
1 and 1/4 cup brown sugar
1 egg
1 egg yolk
2 tbsp milk
1.5 tsp vanilla
2 cup semisweet chocolate chips divided
2 cups gold M&Ms divided (found at candy store)
1 tsp black food coloring (optional)

This recipe and all it’s many variations is seriously the only chocolate chip cookie recipe you will ever need. The key steps are — bread flour (higher protein content), the extra egg yolk, and the hard part: letting the dough sit overnight in the refrigerator. I realize it is hard to just let cookie dough sit there uneaten, but you will thank me later when you have the absolute chewiest most flavorful cookies in the whole wide world.

Melt margarine in saucepan or microwave. Cream with sugar, brown sugar and peanut butter. Add egg, yolk, milk, and vanilla and continue to beat 2 minutes. Melt 1 cup of the chocolate chips in the microwave. Add in melted chocolate chips and food coloring continuing to beat until well mixed. Sift together flour, cocoa powder, salt, baking soda. Stir dry ingredients into wet ingredients until well mixed. Stir remaining 1 cup semisweet chocolate chips and 1 cup of the m&ms.

Put into tupperware and leave it overnight in the fridge. Hide it well or it may dissapear by morning…

Day 2: preheat oven to 375. Scoop cookies by rounded tbsp onto parchment lined baking pan leaving plenty of space for cookies to spread. I find it helpful to actually form the cookies by hand into flattened discs so they have a nicer overall shape when they’re baked, but this is totally just for aesthetic purposes. Top cookies with m&ms right before placing in oven so you get lots of pretty m&m’s on top!

Bake for 10-12 minutes or until the tops of the cookies start to crack.

The beauty of these cookies is that they taste good both well done and crunchy or soft and barely baked in the center, I can never decide the way I like them best so I do half crunchy and half soft!

Next up…

Black bean and Roasted Corn Salsa!

1 bag frozen corn (you can even buy it pre-roasted at trader joes!)
2 tbsp oil
1 can black beans
1 yellow tomato
1 yellow bell pepper
2 tbsp chopped cilantro
juice from 1 lime
2 tbsp vinegar
1 tbsp sugar
1/2 onion diced

This recipe is sinfully easy and a HUGE hit at parties. You don’t have to make it black and yellow either…although it is pretty this way!

Pre-heat oven to 350. Toss the corn with oil and spread on a baking sheet. Roast for 20-30 minutes stirring corn every 5 minutes until corn starts to brown.  Toss in a bowl with the rest of the ingredient.  Add salt and pepper until it tastes like heaven. Done! Hint: it gets even better if you let it sit overnight.

And finally…

Black and Yellow Pierogies with Sweet Potato Filling

If you’ve ever made pierogies  you know it is an all day affair and I only recommend it to the truly dedicated or truly insane (I won’t mention which category I fall into..) but it is fun, especially since it is kind of a Pittsburgh thing. And they’re black and yellow!  We’ve made pierogies before…remember? So I don’t need to go over how to make a pierogie, but the “gold” filling for these pierogies is out of this world. That I must share. You can also just eat it as mashed potatoes!

3 lbs russet potatoes
3 lbs sweet potatoes
1 large sweet onion diced as small as you can.
4 gloves garlic
1 stick margarine
1/2 cup plain yogurt
coffee creamer (or other type of milk) as needed

Peel potatoes and place in a large pot. Cover top of potatoes with water. Heat to boil and let boil for 30 or so minutes or until potatoes are easily stabbed with a fork. Saute onions until transluscent. Mince garlic and add to onions, continue to saute for another 1-2 minutes. Add everything except creamer to a large mixing bowl and beat with blender. Add milk until potatoes turn smooth and creamy.

Make pierogies and serve with Sauteed onions!

We also has black bean and yellow bean (chick pea)  hummus and faux-primanti bros sandwhiches, but the internet is chock full of hummus recipes and the primanti bro sandwiches people jumped on so fast I never got a good picture of them!

So until next time!