Looking For Food Delivery in Cape Cod?

Choose, order, enjoy. It's that easy.

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On the corner of laid back and yum…Photo: Kennedy Jumping - Cape Cod, Massachusetts

Corner of YUM is a sweet & savory catering service.

We do not have a storefront and are strictly a bake/cook to order business.

We have graciously been given the opportunity to prepare delicious food for you out of the sprawling Cape Sea Grille kitchen, located in Harwich Port, MA.

Delivery is always free Cape-wide.

You choose & order.   I deliver and you enjoy.  It's that simple.  How easy is that? (DUH)

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CORNER OF YUM OFFERINGS

Here’s some of what we’ve got to offer:

• Birthday cakes

• Wedding cupcake/cake displays

• Dessert tables

• Home-cooked weeknight meals

• Holiday side dishes

• Pies

• Cookie platters

• Soups

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Yum is just right around the corner!

Get your orders in now!

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SUPPERS & STARTERS

Everyday is a good day to eat healthy, wholesome meals…

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CAKES

Is it your birthday? Let us help you celebrate!

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PIES

IT’S ALMOST PIE SEASON!

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Posts

MORE POSTS FROM CORNER OF YUM…

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Apricot & Almond Biscotti Cookies

Biscotti Cookies - Corner of Yum

History

Biscotti Cookies have a long history

Today, these cookies may evoke thoughts of leisurely moments with coffee or wine with a delicious biscotti…

However, it’s been suggested that this cookie’s origins can be traced back to ancient times, when Roman Legions would carry these cookies due to their long shelf-life as nourishment during their long marches. Later it became a cookie associated and revamped within the Tuscan region of Italy. It’s been enjoyed by generations of Italians and people around the world ever since.

Mystery

Biscotti cookies have always seemed like an undertaking, a mystery..

All the steps seemed daunting. Until. Until, I was asked to make them one day, while wearing my pastry chef hat. (I don’t really have a pastry chef hat)

To tell you the truth, I was never the biggest fan of biscotti. Mostly because I like my teeth. Who knows how long those cookies have been in that glass jar? Anything dipped into hot coffee is not going to taste stale, lets get real here. The vendors peddling biscotti cookies are taking full advantage of their robust shelf life.

Illumination

However, I’ve got news for you…

Fresh biscotti cookies are a bit of a game changer, an eye opener, if you will.

A cookie that will make your dentist smile. They still offer the same dunkable capabilities that an old, washed up cookie does but finally, you’ve got a choice! To dunk or not to dunk? The ball’s in your court, sister.

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Keep reading and while you’re at it, break out your butter, sugar, flour.. and the rest of it and get cookin’! 😋

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Gather ingredients for Biscotti Cookies - Corner of Yum

Let’s do this

GATHER..

Gather the following ingredients to make biscotti cookies:

• 1 C sugar

• 1 stick of butter

• 2 tsp vanilla

• 1 tbsp. lemon zest

• 1 C chopped almonds (toasted to perfection in the oven)

• 1 C chopped dried apricots

• 3 large eggs

• 2 3/4 C flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

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Biscotti Cookies before the oven - Corner of Yum

Next…

Complete the following steps:

1. Combine and mix sugar, butter & vanilla.

2. Add eggs and lemon zest.

3. Add dry ingredients.

4. Add almonds and apricot dough comes together.

5. Prepare a baking sheet with parchment paper.

6. Form two logs on the baking sheet and chill for thirty minutes.

7. Bake the dough in a preheated 350 degree oven for 30 minutes or until golden.

8. Chill for about 20 minutes. Note: The dough doesn’t need to be completely chilled, just not piping hot, so that it can be cut without falling apart.

9. Arrange your cookies on the baking sheet and bake for an additional 25-30 minutes, depending on your oven.

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Biscotti Cookies after the oven- Corner of Yum

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Delicioso!

Fresh and made with love - right from your very own kitchen.

Bravo!

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New Look!

Corner Of Yum Has a New Look! 😍

After some brainstorming and time, I’ve come up with a brand new look for our logo. I feel it describes who we are and what we do perfectly.

On The Corner Of Laid Back & Yum

I like to keep it clean and simple. My Californian roots inspired my new logo and with a little bit of help of my daughters Hunter & Cierra, I was able to bring my vision of my new logo to life.

Vegan Tamales

I love Mexican food.

My southern California roots have me on a perpetual search for the creamiest refried beans, the most authentic taco & of course the perfect tamale.

I'll admit, I've always had a pound of lard lying await in my refrigerator, just in case a craving strikes. 

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Gather the yummy stuff…

However... 

Making a big batch of tamales is the most perfect way to spend a chilly day indoors.

(We are in the midst of a nasty noreaster, here on the Cape, as we speak.)

MY FAVORITE FOOD TO HUNKER DOWN? HANDS DOWN - MEXICAN WINS

There's nothing like having a small surplus of tamales in the freezer to reheat when you're having a Mexican food emergency.  

While looking at traditional tamale recipes, my first question was how do I  replace the fat in the masa dough, without losing flavor and without using animal fat or processed oils.  Avocado is the first thing that comes to mind and the clear winner.  Using a high quality vegetable stock, in place of water,  adds a lot of added flavor as well.  

Here's a list of what you'll need -

ALL Ingredients:

• 1 8oz package of dried corn husks

MASA DOUGH INGREDIENTS:

• 1.5 avocados mashed

• 1 tbs sea salt

• 2 tsp baking powder

• 1 tbs mexican oregano

• 1 tbs thyme

• 1 tsp garlic powder

• 2 1/4 C high quality vegetable stock

FILLING INGREDIENTS:

• 1 Vidalia onion, diced

• 2 C black beans (or pinto)

• 1 serrano chile, diced

• 3 garlic cloves, minced

• 1.5 C corn kernels 

• 2 4.5 oz cans green chiles

• 2 tsp ground cumin

• 1 tsp red pepper flakes

• salt and pepper to taste

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This being my first stab at a vegan tamale, I think I had pretty good success overall.

I'm excited to try a mixture of refried pintos with avocado and jalapenos.  There are so many variations for curious experimentation!  

Don't forget to garnish your masterpiece with some spicy green sauce and diced up avocado & tomato salsa…

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Roasted corn, black bean & green chile vegan tamales

Now for the play-by-play…

Instructions:

1. Soak your corn husks in a big bowl of cold water, for about 30 minutes.

2. Prepare your masa dough..

3. Mash your avocado and place it in your stand mixer, with your salt, baking powder, oregano, thyme & garlic powder.  Scrape down the sides of your bowl and add half of your masa flour, while mixing on low speed.  Add half of your vegetable stock and then the rest of your masa.  Mix until the dough starts to come together and is well blended.  

4. Prepare your filling..

5. Preheat the oven to 400 degrees. 

6. Line a baking sheet with parchment paper.

7. Chop your garlic cloves, serrano chile and onion.  Add them to the rest of your ingredients in a bowl and toss with your seasonings.  The juice from the green chiles will be enough liquid for roasting.  Place your vegetables on the prepared baking sheet and roast for about 30 minutes.  

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NEXT ON THE VEGAN TAMALE MAKING AGENDA…

Assemble your tamales…

1. Start by putting about 1/3 cups of masa on your husk.

2. Spread it out, leaving about a 2" border around the sides.

3. Place 1/4 cups of filling in the center and roll the husk to close it.

4. Fold one end of the husk over and tie it with either twine or a long strip of husk.  I had a bit of difficulty using the husk and found bakers twine to be more user friendly. 

5. Place all your tamales in the steamer and simmer for about 1.5 hours.  

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VEGAN TAMALES AT HOME

THE PLAY-BY-PLAY IN PHOTOS

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Chocolaty PALEO Cupcakes with Chocolate Ganache

Chocolate cupcakes with zero guilt?  

Yes, please…

These delightful treats are grain free and are sweetened with honey and real vanilla extract.

Though you are using coconut flour and coconut oil, there is very little coconut flavor detected in these little cakes.  They come across as rich and chocolately in flavor and will surely meet the approval of your family and friends.

Ingredients:

Cake -

• 1/2 C coconut flour

• 1/2 C cocoa powder

• 1/2 tsp sea salt

• 1/4 tsp cinnamon 

• 8 eggs

• 1/2 C coconut oil melted

• 2/3 C honey

• 1 tsp pure vanilla extract

Ganache -

• 1 C high quality chocolate (chopped up)

• 1.5 tbs grass fed butter

INSTRUCTIONS:

1. Fill your cupcake pan with 12 liners and preheat the oven to 350 degrees..

2. In a medium sized bowl, blend all of your dry ingredients and set them aside.  In a large bowl, combine your coconut oil, honey & vanilla.  Add your pile of eggs, one at a time (coconut flour absorbs the moisture out of your batter, like a vacuum.  Eggs will help to retain the moisture in your cake)  Now, add it all together and mix it up, using a wire whisk, until you've removed any lumps and it's nice and creamy.

3. Spoon your batter into the cupcake pan and place it in the oven...

4. They should bake for about 15 minutes but every oven is different.  I like to use the finger test.. Press lightly on the center of the cake.  If you don't lose your finger in the cupcake and it bounces back, you're good to go.  

5. Next, prepare your ganache..  Simply melt the chocolate chunks and butter in the microwave for 20 or so seconds - whisk together and spoon onto the tops of the cakes.  Easy peasy lemon squeezy.  

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Chocolaty PALEO Cupcakes with Chocolate Ganache AT HOME

THE PLAY-BY-PLAY IN PHOTOS

Chocolaty PALEO Cupcakes with Chocolate Ganache - MIX

Chocolaty PALEO Cupcakes with Chocolate Ganache - POUR

Chocolaty PALEO Cupcakes with Chocolate Ganache - BAKE

Chocolaty PALEO Cupcakes with Chocolate Ganache - ENJOY!

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Creamy Cauliflower Soup with Bacon & Jalapeno

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Creamy Cauliflower Soup with Bacon & Jalapeno

SOUP THAT WILL WARM YOU STOMACH…

AND YOUR IMMORTAL SOUL

Against my better judgement and solely for the sake of sending my body into a fat burning frenzy, I've been in phase 1 of Atkins world.

Cheese, bacon, fat, cream and  (vegetables in moderation) is only fun for about 12 hours.   I've never fantasized more about fruit and nuts in my life..  So, with this said, I introduce this creamy cauliflower soup that has all the tools needed for Atkins, phase 1.  Or, if you love comfort food, this soup is for you.. You can also make easy substitutions to make it a healthy choice...  Sub olive oil for butter, omit the bacon fat and use greek yogurt and chicken stock in place of the cream.   Additionally, I think this is a great kid friendly soup, as long as you don't overdo it with the jalapenos..  I personally like to put jalapenos in anything I can because of it's awesome health benefits and it speeds up your metabolism.  My 16 year old daughter eats jalapenos raw..  I'm so proud.

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Let's face it, this isn't a health food recipe.

 Although, there are things we can do to soften the blow.

 I start with Trader Joes, uncured bacon "pieces". (and you can skip the step where I scrape the fat into the pan and saute the vegetables in it)  Since we are just going to chop it up, pretty & neat strips are unnecessary.   Choose organic vegetables and always try to use grass fed butter and dairy products.  

In another few days, this clear betrayal that I've put my body through, will be complete and I'll be back on the fruit, nuts and greek yogurt.  But until then, bring on the fat..  Here's how you do it.. 

Ingredients..

• I head of cauliflower

• 1 jalapeno pepper chopped

• 1 cup chopped leek

• 2 tablespoons of butter

• 1/2 lb cooked bacon (save the bacon fat)

• 1/2 cup shredded cheddar cheese

• approximately 2 cups of water

• 1 cup of heavy cream or 1/2 & 1/2

• Salt & Pepper to taste

INSTRUCTIONS:

1.  Cook your bacon until crisp.

2. Saute the jalapeno in leek in the butter and remaining bacon fat until tender.

3. Add cauliflower, water & bacon pieces.  Cover and simmer until cauliflower is soft.

4. Add cheddar & cream and puree.  I use an immersion blender but a standard countertop blender will suffice as well.

5.  Salt & Pepper to taste..

...Garnish with hot pepper flakes and sliced avocado!

#atkins #kidfriendly #cauliflower

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Creamy Butternut Bisque

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Cold rainy day?

I think, we all think: SOUP

Sometimes a comforting bowl of soup is all you need on a chilly, rainy, fall evening.

This is so easy with just 5 ingredients.  Make extra and freeze it or bring over a jar to your neighbor.

Ingredients:

• One medium butternut squash

• 2 cups chicken stock

• 1/2 stick of butter

• One medium onion

• 2 cups of milk or half and half

• salt and pepper to taste

Directions:

1. Saute onions in butter until soft

2. Add chicken stock and cubed butternut squash and cook until squash is soft.

3. Add milk and puree with an immersion blender.

4. Add salt and pepper to taste.

5. Enjoy with a slice of delicious sourdough toast and a tossed salad.  

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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How To Make Maple Glazed Sticky Bun (cakes)

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Maple Glazed Sticky Bun (cakes) - Corner of Yum

Yep.. fall is here.  

The sun is shining here in the Cape but the air is crisp and fresh.  

I love the fall.  

I figured this was my opportunity to throw a pumpkin recipe out there.  I don't love pumpkin and would have to say, loathe pumpkin lattes.  But when you toss the threat of rum in there and a maple glaze, you've got something.  

To be honest, this recipe evolved a couple of times, while testing it out in my kitchen..  I started out thinking, "It's fall, I should make something pumpkin".  Then thought, pumpkin is boring..  Why not add maple?  How cliche.  How about some rum?  And then it turned out it wasn't enough rum - is it ever?  So, I added rum to the glaze, which was yummy but still not enough zazz.   The chopped nuts on top were just enough to make it part cake and part sticky bun - nothing boring about sticky buns.  

A couple of tips -- don't skimp on the rum.

Use a nice aged Cruzan or spiced Capt. Morgan…

Something rich in flavor.  

Additionally, if you want to make it gluten free, just use a good gluten free flour blend in place of the flour in this recipe.  I like to use "Cup for Cup", which can be purchased at either Whole Foods or Williams Sonoma.  

I made one recipe making four small bundt cakes and then added chopped nuts and raisins to the remaining batter to make muffins for my children.   

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Keep reading and while you’re at it, break out your cinnamon, butter, rum.. and the rest of it and get cookin’! 😋

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Maple Glazed Sticky Bun (cakes) - Corner of Yum

OK, let's go..

Cake ingredients - 

• 2 1/4 C flour

• 2 1/2 tsp baking powder

• 2 tsp cinnamon

• 1/4 tsp salt

• 1 C brown sugar

• 1/4 C butter softened 

• 1 tsp vanilla

• 2 large eggs

• 1 15 oz can pumpkin

• 3/4 C rum

• Glaze ingredients -

• 1/4 C real maple syrup

• 2 tbsp rum

• 1 C powdered sugar

• 1 tsp vanilla 

• chopped nuts of your choice for topping the glaze (about 1 cup)

Time for the play-by-play…

Sticky Bun Instructions:

1. Pre heat oven to 350 degrees

2. Combine your flour, baking powder, cinnamon and salt in a bowl and set aside.

3. In another bowl, blend your butter and brown sugar until fluffy.

4. Add eggs one a time and blend

5. Add vanilla, pumpkin & rum until creamy.

6. Add the wet mixture to the dry and mix until blended - don't overmix

7. Put your batter into prepared baking dish or muffin tins and bake for approximately 25 minutes.  You're done when a knife or toothpick inserted comes out clean.  

8. Allow your cakes to cool before applying the glaze..

9. To make the glaze, simply heat all the ingredients in a sauce pan until there are no clumps from the sugar and the mixture is smooth.  Allow to cool slightly before pouring it onto your cake as it will thicken a bit as it cools.  The hot thin liquid will just run all over the place.

10. After you have poured your glaze on the cakes, top with chopped nuts (I like to use pecans). 

11. To really give them that sticky bun edge, give the cakes and nuts another layer of glaze and nuts - most likely you won't regret it.  

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Crunchy Nut and Date Paleo Bars

Make your own: Crunchy Nut and Date Paleo Bars - By Corner of Yum

Paleo has been a wonderful way for me to stay healthy and fit…

However…

I'll preface by saying, eat these yummy little babies in moderation.  Though these are a paleo, gluten free whole food, and you won't be able to stop eating them... do.

Yum, yum.. YUM!  

Wholesome, real foods that will make you smile

The dates and VT maple syrup in this recipe makes you think you're eating a candy bar - the kids will love them..  So, here goes - 

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Keep reading and while you’re at it, break out your almond butter, honey, coconut oil.. and the rest of it and get cookin’! 😋

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Ingredients for Crunchy Nut and Date Paleo Bars - Corner of Yum

Ingredients

Gather the following ingredients

• 1/2 c almond butter

• 1/3 c honey

• 1/2 c coconut oil

• 2 c unsweetened coconut

• 3/4 c almonds

• 1/2 c pecans

• 1/2 c chopped dates

• pinch of salt

• 1/2 tsp vanilla 

• 1 tbsp real maple syrup

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Before the oven - Crunchy Nut and Date Paleo Bars - Corner of Yum

Instructions

Got you stuff together? Alright, let’s go!

Follow these instructions below to get your paleo on:

1. In a saucepan, heat your almond butter, honey, maple & coconut oil until smooth.

2. Chop your nuts

3. Combine all ingredients to the wet mixture and stir until combined

4. Press into a parchment lined baking sheet and chill for one hour.  

5. Cut into squares and devour

6. (best kept chilled)

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Enter Fall...

Starting Fresh

In Cape Cod, Massachusetts

After spending a summer on Great Island, it is indeed, pretty wonderful…

Every day the landscape changes.  The sky is different - the waves are different and the smells are different.  I'm not sure after many years of living here, there will be enough room for all the shells we collect.  Each time I go out to explore, watch the sunset or put my feet in the water, everything feels new - it's pretty amazing.  

New Creations, New horizons

When I was starting out in Vermont…

My claim to fame was my stuffed cupcakes.

I made a bunch of cupcakes for some parties here on the island this summer and they went over very well..  However, after making some mini pies for one party and then two.. and then three, pie took center stage.   It gave me some new ideas on where to take this new venture.   

On Great Island, we have what is called, "The Beach Club"…

Lunch is served 6 days a week from 11:30 to 2 pm by our own Chef Ernst, who dishes out an inventive menu daily.

It's a place where mostly everyone on the island meets up before heading out to the beach.

This spot has the most amazing view from it's deck, overlooking beach grass and the ocean, under expansive umbrellas imported from Italy.  The Beach Club closes the day after Labor Day and remains closed until next Summer..  I've been given permission to use this kitchen, so that I can begin to rebuild a new business in the Cape.  Summer is about over and it's time to get down to business -  What's next?  Beach Club Babies?   Petite desserts for catered events?  The wedding trade?   Farmer's Markets?

I’m excited to see what the future holds in this new and different place.

Looking forward to meeting and cooking for you all!

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KEEP UP WITH OUR NEW CREATIONS AND RECIPES!

Need food delivered? Call Us! Fresh and made with love - Delivered fast and fresh straight to you!

Looking forward to helping with recipes and cooking for you all soon!

Love, Carole @CornerofYum 😋

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A New Chapter

In people’s lives, our very own “book” or story is always subject to changes of script…

Well, can you believe it?

VT to CC - Cape Cod, that is.

Well, not exactly…

Actually, the magical destination we are moving to next is called Great Island.  It's technically a peninsula just off of West Yarmouth but it's very islandy, as it is surrounded by ocean, chattering sea creatures and sand, lots and lots of sand.  Really, this is a dream come true for me, being a California girl.  The mountains and dirt roads aren't so much my bag.   Not to mention the fact that the nearest Target requires a toll and 2.5 hours from home.  Don't even get me started on the location of the nearest Whole Foods.  Enough of my spoiled ranting - let's talk about what I'll do next.   Next, after I have basked in the sun and become golden and found all the best margaritas in town, not to mention the best enchiladas and where they sell pork dumplings and would never dream of serving generic Sriracha... I'll search far and wide for the best pilates studio and maybe I'll finally try hot yoga!   I'm sure I'll be on the Paleo diet, give up gluten, and then get fed up and search out a burger that has just the right amount beef to condiment to vegetable ratio and maybe even think about opening my own burger joint, for just one moment and then it will surely pass.   Too many burgers grilling at 6 different temperatures just seems like it might be stressful.  

sigh.

Deep breaths... only three weeks to go and I can barely stand it.  I wait in breathless anticipation, as I pack our home and search daily for things I've already boxed, labeled and sent away..  The memories of my last hug from Bubbie, the fiddler crabs and windy beach keep me going until next time.  

20 more days - I can do it.

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