Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature.[3] Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886,[4][5] and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.








or Watch MCCN’s Editor’s Recipe:

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South Jersey Shop Features Chicken Fried Doughnuts


Over-the-top doughnuts are en vogue and all over New Jersey.They’re piled high with crazy toppings like bacon, cereal, candies and cookies, stuffed with Nutella, creams and fillings.

Many of them are fried. But how many of them are chickenfried?  Find out the where and how they prepare them.  Click to   READ MORE


Film and Foodie Pick: Kings of Pastry

Kings of Pastry is a truly thrilling and informative look at the somewhat secretive and incestuous world of French patisserie – specifically, the pastry- and candy-making portion of the quadrennial Meilleur Ouvrier de France (MOF) competition among craftsmen in various disciplines. Acclaimed filmmakers D.A. Pennebaker and Chris Hegedus (Don’t Look Back, The War Room) follow three competitors as they prepare and compete in this high-pressure contest whose winners will forever hold the highest distinction in their field.   READ MORE

Pasadena, CA: Pop Champagne and Dessert Bar

The 2009 Beaujolais Nouveau made its much-anticipated debut at a special wine tasting and dinner at Pop Champagne & Dessert Bar organized by the Alliance Française de Pasadena on Sunday, November 22 from 4:00 to 10:00 P.M.    Alliance director Fanchon, shares that the organization is very old and one of the first in the Southwest dating back to 1924.  The French school opened 15 years ago and is located across the street from the restaurant.  Fanchon describes the event as  “…just an excuse to have fun.”  If fun is what you are looking for then Pop Champagne and Dessert bar is the right place.  They have an extensive wine and champagne list to accompany your small plates. 


(Scallops Cordon Bleu)

My meals were from a prefix menu for the event.  Everything eaten except for the ice cream was paired with wine or champagne.   Chef Ray Velasquez is wonderful in balancing flavor and has a since of humor when it comes to food.  He told us that his mother always told him not to play with food.  Among his unique creations are scallops Cordon Bleu and popcorn ice cream.  Yes, popcorn ice cream is on the menu.  What does it tastes like?  It has the smooth flavor of kettle corn.   In the picture below give us a unique approach to serving poached pear on a tart.

Pop Champagne and Dessert provides a romantic and fun environment for an evening out.

Photos by Crystal Johnson

Review by Crystal Johnson Restaurant Critic, Los Angeles Examiner and the Valley Scene Magazine

History of the Milkshake


Milkshakes are a favorite of mine. I just had at thick delicious vanilla shake at Bob’s Big Boy last week and while on a trip to San Francisco, my traveling companions stopped for shakes at Fosters Freeze. They insisted that I try what Fosters had to offer. One ordered a banana shake and the other vanilla. The creamy, sweet, rich dessert called the milkshake is one of my favorite indulgences. Let’s learn how the treat made its introduction  into society.- Crystal Johnson-MCCN editor

The History

When the term “milkshake” was first used in print in 1885, milkshakes were an alcoholic whiskey drink[7] that has been described as a “sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat”.  However, by 1900, the term referred to “wholesome drinks made with chocolate, strawberry, or vanilla syrups.” By the “early 1900s people were asking for the new treat, often with ice cream.” By the 1930s, milkshakes were a popular drink at malt shops, which were the “typical soda fountain of the period… used by students as a meeting place or hangout.”

The history of the electric blender, malted milk drinks and milkshakes are interconnected. Before the widespread availability of electric blenders, milkshake-type drinks were more like egg nog, or they were a hand-shaken mixture of crushed ice and milk, sugar, and flavorings.[9] Hamilton Beach’s drink mixers began being used at soda fountains in 1911 and the electric blender or drink mixer was invented by Steven Poplawski in 1922. With the invention of the blender, milkshakes began to take their modern, whipped, aerated, and frothy form. Malted milk drinks are made with malted milk powder, which contains dried milk, malted barley and wheat flour. Malted milk powder was invented in 1897 by William Horlick as an easily digested restorative health drink for invalids and children, and as an infant’s food.

The use of malted milk powder in milkshakes was popularized in the USA by the Chicago drugstore chain Walgreens. In 1922, Walgreens’ employee Ivar “Pop” Coulson made a milkshake by adding two scoops of vanilla ice cream to the standard malted milk drink recipe (milk, chocolate syrup and malt powder).[10] This item, under the name “Horlick’s Malted Milk,” was featured by the Walgreen drugstore chain as part of a chocolate milk shake, which itself became known as a “malted” or “malt” and became one of the most popular soda-fountain drinks.

Take the Bite out of Cancer: Edible Arrangements

arngmnt_bCncr_1Breast Cancer is a subject close to my heart.  My grandmother passed not from the Cancer but she did live without one breast for more than 30 years.  This goes out to all those affected by Cancer in their family.- Crystal Johnson- CEO, Spectrum Entertainment/MCCN

Edible Arrangements has established a charitable gift giving program with the National Breast Cancer Foundation on a national and local level as a part of Breast Cancer Awareness month each October. Locations throughout Canada have established a relationship with the Breast Cancer Society of America.

Click to See the Variety Arrangements to Support the Cause

Canada. This partnership has been a positive one for the corporate office, store owners, employees and our customers whose lives may have been affected by Breast Cancer. We hope to continue this partnership for the years to come.
For Donations on a local level contact a store near you.  The Breast Cancer Awareness Bouquet and Awareness Celebration are available for purchase throughout the month of October:
Foundation, Inc(“NBCF”). NBCF incrUSA:eases breast cancer awareness and provides funding for free mammograms to needy women. Contact NBCF at Campaign conducted without compensation by Edible Arrangements International Inc., 95 Barnes Rd., Wallingford, CT 06492. No portion of the purchase price is tax deductable

*Edible Arrangements has locations around the world:

German Apple Cake Recipe

german apple cakeINGREDIENTS

  • 2 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 cups apples – peeled, cored and diced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
  2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
  3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners’ sugar or with a Cream Cheese Frosting.

Recipe from