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Sep 19, 2018







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Jessica Searles of Frost This!




 “Pup”cakes for dogs

Courtesy of Jessica Searles of Frost This! in Wilton (makes 12)
 
¼ cup cooking oil
1 cup shredded carrots
1 teaspoon vanilla
⅓ cup honey
1 egg
1 cup flour
1 teaspoon baking soda
¼ cup all-natural peanut butter
 
Add all ingredients to mixing bowl. Stir until mixed well. Drop about ¼ cup of batter into cupcake liners. Bake at 325 degrees for 8 to 10 minutes. Mix Greek yogurt and all-natural peanut butter together to add as frosting until desired consistency is reached.




With Jessica Searles
In The Kitchen

03/28/18



 What is your must-have kitchen item?

Oh, it’s definitely a measuring cup.
 
What would you choose to have for your last meal?
My mom’s squash casserole, with probably a strawberry lemonade.
 
What is your favorite local restaurant?
For locally-owned places, probably Wilton House of Pizza. That’s my go-to.
 
What celebrity would you like to see eating in your bakery?
Either Tom Brady or Toby Keith. Those are the two [celebrities] that my mom and my kids have in common that we love.
 
What is your favorite thing on your menu?
The cinnamon rolls. They’ve been really big sellers ever since we started making them.
 
What is the biggest food trend in New Hampshire right now?
Gluten-free is super popular right now. We do a lot of gluten free [products], so we try to cater to everybody.
 
What is your favorite thing to cook at home?
I like to cook on the grill, stuff like steak and burgers.
— Matt Ingersoll 





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