Today is a day for winners at ModCloth! We’re so excited to announce the winners of both the Fall Flavors, Fall Fashions Perfect Pairing Contest and the Mod Homecoming Queen! Thank you to all who participated in these contests – we had a blast going through all of your submissions!
Mod Homecoming Queen Winner:
Thirty three entries in, and Katie Mayo submitted the prize-winning photo of her divinely vintage styled Sophomore look, earning her the title of Mod Homecoming Queen! She will receive a $100 ModCloth Gift Certificate to spend on mad mod swag, along with bragging rights! Her dress was a borrow from her cousin who had it previously restored. We hope you had the time of your life at Homecoming, Katie – your dress is simply stunning!
Keep reading to find out the three ModCloth Cooks: Fall Flavors, Fall Fashions Perfect Pairing Contest!
Thank you to all who submitted an outfit and recipe pairing. They were all so unique, creative, and delicious! These three winners will receive $100 towards their perfect ModCloth pairing ensemble! Here are our favorites.
Cocoa Molasses Toffee
- 1 cup molasses
- 3 cups sugar
- 2 cups whipping cream
- 4 tablespoons butter
- 4 tablespoons cocoa powder
- 3/4 teaspoon salt
Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.
Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees Fahrenheit.
Meanwhile, warm the cream over medium heat until hot, but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan. When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge. After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.
Congratulations to Sarah, who wowed us with her Puffy Apple Oven Pancake and her apple-red accented ensemble!
Puffy Apple Oven Pancake
When fall comes around, I love making my infamous Puffy Apple Oven Pancake. It’s so warm and delicious for those cold fall days when the leaves are crunching and all you need is something that tastes like something your grandma would make.
- Preheat oven to 400 degrees Fahrenheit and grease a 9in pie dish with butter.
- Peel and core one small apple before cutting it into quarters and from there into small chunks.
- In a medium-sized bowl, stir together 2 tablespoons of sugar and 1/4 teaspoon of cinnamon with a fork.
- Add the apple chunks and toss until all of the chunks have an even cinnamon-sugar coating.
- Put this filling in the prepared pie dish, spreading them about with the fork before putting it in the oven for 5 minutes.
- In a large bowl or blender, combine 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, 3 large eggs, 1 cup of whole milk, 3/4 cup of flour, and 3/4 teaspoon of vanilla. Mix or blend together until the batter is frothy and resembes pancake batter.
- Open the oven and do not remove the dish of baked apples. Pour the batter over the apples evenly. Push the dish back into the oven completely.
- Bake the pancake for roughly 25 minutes, or until it looks puffy and brown.
- Remove the dish and set it on a cooling rack. As it cools, hold a mesh sieve over the pancake and use it to sprinkle 2 tablespoons of confectioners’ sugar over the pancake.
- Cut like a pie, and serve warm and fresh.
Congratulations to Drew, who impressed us with this chic, classic Squash Ravioli dish and autumnal yellow, brown, and orange-infused outfit!
Butternut Squash Ravioli
- 1 tablespoon butter
- 3 tablespoons minced shallots
- 2 garlic cloves, minced
- 1 cup roasted butternut squash puree
- 3 tablespoons heavy cream
- 3 tablespoons grated cheese
- Pinch nutmeg
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
- 1/2 cup Roma tomato sauce
- 1 tablespoon finely chopped fresh sage leaves for garnish
- Goat cheese for garnish
- 4 tablespoons of candied pecans for garnish
In a large saute pan, over medium heat, melt 1 tablespoon of butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely.
Add the pasta to pot of boiling water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Warm the roma tomato sauce in a saucepan and pour over pasta. Garnish with goat cheese, candied pecans, and finely chopped sage.