Banana Creme Mousse is one of the four
variations of the recipe. Photo courtesy
McCormick.

Pumpkin pie spice and coconut milk is the sixth of McCormick’s Top 10 Flavor Pairings For 2010.

• Pumpkin pie spice is a blend of dried, powdered spices including cinnamon, cloves, ginger, nutmeg and sometimes allspice. Though it’s typically found in pumpkin, squash and sweet potato pies and other seasonal baking, it can be used year-round to add a burst of flavor to all types of desserts—and even savory dishes, such as sweet potatoes, coffee drinks, cheeseballs or dairy-based dips for salty snacks.
• Coconut milk is a sweet, milky-white liquid made from the meat of a mature coconut. It’s created by squeezing grated coconut meat through cheesecloth, and should not be confused with coconut water, which is the naturally occurring foggy liquid found inside coconuts. Coconut milk is widely used in tropical cuisines, especially Indian curries and Thai cuisine (a favorite dish is tom yum, chicken soup with coconut milk).

Recipe: Pumpkin pie spice and coconut milk pair together for a naturally sweet combination in this recipe for Mix & Match Spiced Mousse Mini Desserts: Banana Cream Mousse, Fudge Brownie Mousse, Piña Colada Mousse and Strawberry Shortcake Mousse.

For a fusion dish, add a dash of pumpkin pie spice to your tom yum!

• For each 1/4 cup mayonnaise, add 1/2 teaspoon curry powder and 2 tablespoons of chopped pistachios.
• Instead of lettuce on your sandwich, add baby arugula.
• And instead of white bread, go for whole grain bread: two slices equal 2/3 of your daily whole grain requirements. If you want, turn your sandwich into a grilled panini.Then, treat yourself to a whole-grain brownie or cookie from Kodiak Cakes (see the post below).

Turn your sandwich into a grilled panini.
Photo courtesy Sargento.

These boxed brownie, cookie and pancake/
waffle mixes will make you want to roar for
more. Photo by Hannah Kaminsky | THE
NIBBLE.

In any scenario, take a look at the whole grain brownies and chocolate chip cookies from Kodiak Cakes. The company uses all-natural ingredients and 100% whole grains in their cake and cookie mixes. Just add butter, eggs, oil and water to bake healthier homemade desserts.

Healthier doesn’t mean less flavor—these treats are delicious!

If you love moist, fudgy brownies, Kodiak’s Big Bear Brownies sing your song. They’ll have you ordering more to give to friends (we’re already planning to give them as stocking stuffers).

The mix produces a crusty, cracked surface, the crunchy edges that are everyone’s favorite, and a moist center. The most challenging part of this recipe is waiting for the brownies to finish baking while the aroma of rich chocolate fills the air.

If cookies are more your style, then you should pick up Kodiak’s Bear Country Cookies. The oatmeal dark chocolate cookie mix is made with whole wheat and oat flours, brown sugar and all natural ingredients for the perfect taste and texture. What the recipe does not specify, however, is just how big a glass of milk you’ll need to enjoy this wonderfully chewy, cookie.

There’s no telltale sign of whole grain flavor, so only you know that you’re feeding your family better food. Buy them at KodiakCakes.com.

• Find all things brownie-and-cookie related in our Cookies, Brownies & Bars Section—including the history of brownies and chocolate chip cookies.
• See why whole grains are so important to your diet.

• Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards due to its higher concentration of brown mustard seeds. (Today, some products labeled “Creole mustard” are sweet-style mustards made with molasses. Check the label before purchasing. See our Mustard Glossary for more information on the many types of mustard.)
• Seafood is often served with a sauce or dip that has a bit of pungency or heat (think horseradish in cocktail sauce). Creole mustard is especially tasty when used as the base for Creole-style rémoulade sauce, a perfect accent to fried fish, or incorporated into breaded seafood dishes such as crab cakes or fishburgers.

Fried green tomatoes topped with jumbo
lump crab are an elegant first course. Photo courtesy McCormick.

And whip up a Creole mustard dip in addition to/instead of a tomato-based cocktail sauce for your next shrimp cocktail or raw bar. Use your favorite dip base—fat free yogurt, mayonnaise, sour cream, etc., or a combination. Add mustard to taste along with a complementary fresh herb—chives, thyme, etc.

Saké and sangria are currently hot beverage trends. What if you combined them?

Make saké sangria for a party, barbecue or an afternoon break. This recipe is courtesy of Riingo, a Japanese fusion restaurant in New York City.

This is a sophisticated sangria—not your typical party punch.

Recipe For One Cocktail

1. Combine 2 ounces rosé wine, 1-1/2 ounces infused saké, 1/2 ounce peach liqueur, 1 tablespoon mixed fresh fruit (apples, blood oranges, blueberries), a splash of pomegranate juice and a splash of orange juice.

2. Place ice cubes and fruit in large wine glass. Add the remaining ingredients, stir and serve.

Another idea for saké lovers: Fruit-infused sakés are growing in popularity. You can buy them or make your own.

As with vodka, you can infuse saké with any fresh or dried fruit (we used fresh pears) by steeping it for 2 to 3 weeks in an airtight jar. Keep the jar in a cool, dark place, then use a funnel to decant the saké into the original saké bottle.