YO!?? Stop drooling at these pix and let me get a word in. I’mma make it short, and I’mma make it sweet *duh* but I got something to say. These are going in the category of my ultimate successes. If the show “Best Thing I Ever Made…” called me today and asked me to be on it, well, I’d make these. So, if you work for that show you might want to dial me NOW. They’re pumpkin-y. They’re cinnamon-y and nutmeg-y. They’re gushing brown sugar goodness. They are absolutely ridiculous in the best way possible. These cinnamon rolls are the equivalent to Christmas; basically they turn an ordinary day into the best day of the year simply because of their nature. I’ll give you a quick description, and then set you free to indulge in this eye candy. I’m not trying to sound like a car salesman, but these are easier then they look and you really can make these. The dough is smooth and buttery, full of pureed pumpkin and spices like cinnamon, nutmeg, and ginger that make it taste insanely cozy. The inside is sticky sweet, as the brown sugar gooeyness oozes and peeks out from every possible crevice. I think I’m in love.
Pumpkin Cinnamon Rolls *recipe by Smitten Kitchen
Ingredients 4 tbs unsalted butter 1/2 cup whole milk, warmed 2 1/4 tsp active dry yeast (a 7 gram envelope) 3 1/2 cups flour, plus extra for rolling 1/4 cup light brown sugar 1/4 cup granulated sugar 1 tsp salt 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 2/3 cup pumpkin puree 1 large egg oil for coating bowl
Filling 3/4 cup light brown sugar 1/4 cup granulated sugar 1/2 tsp salt 2 tsp ground cinnamon
Recipe: Make the dough. Melt the butter in a saucepan. If desired, brown it for extra flavor (keep cooking for a few minutes of medium heat after already melted and it will turn golden brown and become a nutty flavor). Remove from heat and set aside. Combine your warmed milk with your yeast and let sit 5-7 minutes —should be a bit foamy when done. In a large bowl combine flour, sugars, salt and spices. Add the butter, yeast-milk mixture, pumpkin, and egg. Mix until well combined using an electric mixer. Mix for about 3 minutes until it really comes together. Scrape into a well oiled large bowl and cover with plastic wrap. Set asia for 1 hour to let it rise, it should double. While rising, line the bottom of two 9 inch round cake pans with parchment paper. Butter the paper and the sides of the pan. Assemble the buns: Scoop the dough onto a VERY well floured surface. With a rolling pin, roll the dough in a large rectangle, about 16X11.
Melt 1/2 stick of butter and brush it evenly over the dough.
Stir together filling ingredients and sprinkle the mixture evenly over the dough.
Starting on a longer side, roll the dough into a tight spiral. Ya its messy, but it will taste delicious regardless…loook at me rolling up
into a big log.
can we just eat it now?
With a sharp serrated knife, using absolutely no pressure, softly saw the log in a back and forth motion into 1 inch sections.
Divide the buns into 2 prepared pans. Sprinkle with any sugar that fell of onto the counter, cover with plastic wrap and let rise another 45 minutes.
Preheat the oven to 350 degrees. Bake for 25 minutes. While baking make the glaze.Beat the cream cheese with an electric mixer. Add the sugar and vanilla and beat. Mix in the milk until it achieves desired thickness. Remove the buns from the oven and drizzle with glaze. Try and restrain yourself from eating 8.
cinnamon brown sugar bubbling goodness…also my new computer background tehe
1 bun for me
heart. stopping. now.
its very flashy
and now a peek inside…
some for me, and some more for me
thank you for watching a slideshow of me make-bake-demolish this
The pumpkin party continues with a fall classic: pumpkin bread. It’s extremely dense and moist, taking on a cake–like quality that regular bread lacks. Flecks of typical pumpkin pie spices like ginger, cinnamon and nutmeg accompany a strong pumpkin flavor, think banana bread minus the banana and replaced with pumpkin. This bread is the absolute definition of fall. Eat it plain. Warm it up and slather some butter on it with a sprinkle of cinnamon. Turn it into French toast. If you’re like me, you can do all three. But honestly, it doesn’t matter what you do with it, because it’s just so FREAKING good. It’s also the ultimate fall present too. If you’re feeling like you want to brighten up someone’s day, double this recipe or use muffin tins instead and you will make some people VERY happy. I’m thinking about making this recipe in bulk and standing on the main stretch of campus and handing some muffins out. Talk about making friends. Maybe Romney or Obama should adopt this strategy. While the polls are close, if they were to start bribing people with these, I have a feeling they’d win some people over and totally take the lead….now that’s what I call politics.
Pumpkin Bread/Muffins *recipe slightly adapted from My Baking Addiction
one 15 oz. can pumpkin puree, 1 1/2 cups
1 cup vegetable oil
2/3 cup water
2 tsp vanilla extract
1 tbs maple syrup
2 1/2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
Recipe: Preheat oven to 350 degrees. Grease your loaf pan or muffin tins. In a bowl fitted with an electric mixer, combine pumpkin, eggs, oil, water, vanilla, maple syrup and sugar. Beat until well blended. Combine the dry ingredients in a separate bowl. Gradually stir them into the pumpkin mixture until just mixed. Pour batter into prepared bans. Bake for 60-70 minutes (for loaf, until a toothpick inserted in the center of the loaf/comes out clean. If using muffin tins, cook about 12 minutes.
like i mean come on…
okay fine i’ll have a slice…or three
and the next day its FRENCH TOAST TIME…
oh and yes, topping it with cinnamon whipped cream is a requirement
and yes it’s so warm it may fall off
but you can make do and scoop it back on. I have faith in you.
The final recipe in our saga of pumpkin glory. Don’t cry too much, there will surely be plenty more pumpkin recipes to come considering I have a list as long as the Nile river. Bread Pudding is a personal favorite dessert of mine. Why? 1) because its extremely versatile and can be flavored/topped/mixed with literally anything my heart desires 2) takes 10 seconds to put together 3) has a balance of textures both soft and moist while still maintaing a crispy crunchy top that I just die for. I’ve done my fair share of bread pudding creations. Mine have ranged from banana nutella to dark chocolate sour cherry and none of disappointed. When I hopped on this pumpkin craze, I figure I’d throw it into some bread pudding. OH am I glad I did. The pumpkin, fall spices, and white chocolate make for a pudding that’s out of this atmosphere. The pumpkin also lends it’s beautiful orange color to the dessert which makes it that much more beautiful. I thought about making a white chocolate sauce to pour atop each piece, but when I tried it plain I decided to refrain. It’s too good to mess with.
Pumpkin White Chocolate Bread Pudding
Ingredients 1 french baguette, crusty and preferably a little stale 2 eggs 1 cup heavy cream 1 cup milk 1 15oz. can pumpkin, about 1 1/2 cups 1/2 cup sugar 1 tbs cinnamon 1 tsp ground ginger 1/2 tsp nutmeg 1 1/2 cups white chocolate chips
Recipe: Cut the bread into 2 inch pieces. Arrange it into a casserole dish so the whole dish is covered. Stacking is encouraged. In a bowl, combine the eggs, cream, and milk. Whisk until eggs are well beaten. Furiously whisk in the pumpkin and sugar. Once well combined add the spices. Sprinkle your white chocolate chips on top of the bread and use your hands to distribute them throughout the chunks, leaving some on top. Pour the pumpkin mixture over the bread. Make sure you coat EVERY piece of bread with the orange liquid (nothing worse then dry spots in bread pudding). Use your hand or a wooden spoon to press down on the top of the bread to ensure that each piece gets soaked. Cover with plastic wrap and refrigerate for 1 hour. Preheat oven to 350. Bake bread pudding for about 40 minutes, until a toothpick inserted comes out clean. It should be fluffy, crusty on the top, and moist but not seeping liquid in the center. Let it rest for 10 minutes then cut yoself a piece.
Hungree Girl catering is officially open for business. Yes I’ve done events before like birthday parties and date parties, but now its official. A few days ago my friend Connor called me and asked me to cater a brunch for his frat and their alumni. I agreed and we decided on a menu that was actually the ultimate carb fest; the perfect meal for a long day of heavy heavy drinking. At first, I was told it was for 40 people, a pretty large number to cook for considering the size of my kitchen. Well, as the event neared closer, the number grew, to somewhere around 150. Casual, right? I set to work, staying up late the night before and rising with the sun on the morning of to ensure that these hungree people would get FRESH from the oven quality stuff. I mean, how dedicated am I? Well, 10 lbs of homemade granola, 200 blueberry and pumpkin muffins, and a giant pan of french toast bread pudding later, brunch was ready to be served. While I was skeptical/extremely nervous at first, I’m so glad I was basically forced into doing this *Thank you Connor* because I love when people who read the blog get to try some of the goods. If you had some, YAY, if you didn’t, stay tuned. A surprise is coming. Look below for some pix!
When its rainy and gross outside, there are a few things that are necessary *at least for moi* to do. 1: wear something bright and colorful to contrast with the disgusting dreariness that is outside. 2: drink 3 cups of coffee sweetened like ice cream because that sugar boost is the only thing keeping me moving. 3: have a grilled cheese party. Okay so feel free to skip steps 1 and 2, even though I recommend both, but you can’t pass up step 3. There’s something about oozing melty cheese on buttery pan toasted bread that pairs perfectly with a rainy day. Maybe because it takes all the warmth missing from life on these days and bundles it into a sandwich. Ya, thats it. This is the mentality my brother and I (and later Cole) all have, and we decided to take advantage of the opportunity and have our own grilled cheese party. For us, this meant taking our favorite cheeses, favorite toppings, and going to town between bread. They were delicious. We started off with a picnic style one; granny smith apple, brie, turkey, and honey. Then we eased our way in to our play on grapes and cheese, with brie and grape jelly. Finally we finished with the crème de la crème of grilled cheeses: cheddar, swiss, mozzarella, bacon, and garlic butter. Jake liked the apple best, and Cole liked the bacon one. Me? I liked them all equally. After reading those descriptions, I have a feeling your rainy days will become associated with grilled cheeses too.
Apple, Brie, Turkey, & Honey Grilled Cheese
Ingredients 2 slices rustic country bread 4 thick slices brie cheese 1/2 granny smith apple 2 slices turkey 2 tbs butter 1 tsp honey generous pinch of salt
Recipe: Heat a small skillet on the stove. Once hot, add the slices of turkey and warm each side, about 30 seconds each side. Spread butter on both sides of each slice. Arrange two slices of cheese on each piece of bread. drizzle one side with the honey. Sprinkle the salt on the honey. Add the apple in a flat line. Lay the warm turkey on top of the apples and add the other piece of bread with brie to close the sandwich. Put the sandwich in the skillet and cover with a lid. Brown each side of the sandwich for about 1-2 minutes, until golden brown and the brie is melted.
rain rain go away
come back so we can have another grilled cheese day
Brie & Jam
ingredients 2 slices rustic country bread 2 tbs butter 2 tbs grape jam, or your own have 4 thick slices brie
Recipe: Spread both sides of each slice of bread with butter. Spread 1 tbs of jam on each piece of bread. Lay 2 pieces of brie on each slice and sandwich together. Put the sandwich in the skillet and cover with a lid. Brown each side of the sandwich for about 1-2 minutes, until golden brown and the brie is melted.
Recipe: In a bowl combine the butter, garlic powder and garlic and mix together. Spread the butter evenly on both sides of each slice of bread. Cook the bacon in a skillet to the crispiness of your liking. On one slice of bread, arrange shredded cheddar, followed by mozzarella, the 4 slices of bacon, and followed by the swiss cheese. Close the sandwich with the other slice. Put the sandwich in the skillet and cover with a lid. Brown each side of the sandwich for about 1-2 minutes, until golden brown and the cheeses are melted.
okay ya its a heart attack between bread
this is the devil’s sandwich…but i’m the devil’s advocate so its cool.
Okay even I know I crossed the line on this one. In fact I went so far, I can’t even see the line. Oops? For Stephanie’s birthday, how could I not make a cake inspired by her Snicker’s obsession? Well I couldn’t, so that’s just what I did. Using the chocolate-peanut-caramel candy as inspiration, I set forth to create a cake that would capture the infamous combo in every bite. Layers of chocolate cake are sandwiched between fluffy smears of peanut butter frosting. The whole cake gets a hearty coating of the pb frosting and then gets an insanely heavy drizzle of melted chocolate and caramel. When you look up sinful in the dictionary, a picture of this cake is showed as the definition. After I finished decorating it I couldn’t look away. I stared and stared. I mean LOOK at it, how can you not? Its every good dream I’ve ever had mixed together and served on a plate. If you don’t have time, no need to go homemade on the cakes, dressing them up with the fix-ins does them enough justice. If snickers aint yo style, pick your favorite candy bar and try this yourself. But then again, who doesn’t love snickers…?HAPPY birthday to my baby steph!
Chocolate Peanut Butter “Snickers Cake”
1/2 cup sugar
1 1/2 stick melted butter
2 cup 60% bittersweet chocolate chips
1 tsp vanilla
3 tbs cocoa powder
1 1/2 cups flour
1/2 tsp baking powder
a pinch of salt
1/4 cup milk
Peanut Butter Frosting
2 sticks butter, softened
8 oz cream cheese
1 jar skippy cup powdered sugar
3 tbs heavy cream
4 1/2 cups powdered sugar
1 cup chocolate chips, melted in microwave for two 30 second intervals, stir after first
1 cup caramel sauce
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Grease two 8 or 9 inch cake pans and evenly distribute the batter between them. Bake for 25-35 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool. Once room temperature, remove from pans and put in the freezer in pan for about 20 minutes to cool if your frosting them soon after.
Frosting: In a bowl fitted with an electric mixer, cream the butter and cream cheese. Add in the peanut butter and mix until well combined. Add the heavy cream and gradually add in the powdered sugar on low. Once mixed in, turn to high power and beat for 4 minutes until light and fluffy. Assembly: Slice each cooled, COLD (easier to cut when stored in the freezer for a little) in half horizontally. Arrange one half of one cake on serving platter. Smear with a generous amount of frosting. Top with another layer, and repeat. Finish with frosting on top and then frost the sides as well, smoothing with butter knife or spatula. Drizzle with melted chocolate and caramel.
I know it seems far away, but Thanksgiving is actually right around the corner. Thinking about Thanksgiving already? am I crazy?! No. Just hungree for my favorite holiday of all time, duh. Well, this is a recipe that I’d like to have on my Thanksgiving dessert table. It captures the flavors of the fall harvest, warms your soul, and would be the perfect table companion for a pumpkin pie. So yes, we all love apple pie, but we love apple cake too, especially this one. A dense apple spice cake is baked on top of a layer of fresh apples and a brown sugar caramel sauce. When the pan is flipped, you are treated to the breathtaking view of a gentle layering of caramelized apples, dripping their brown sugar juiciness onto the sides of the cake. It’s beyond. Especially the next day for breakfast with a cup of hot chocolate/coffee/tea. Ya, I know, you want it.
Ingredients 5 apples, skins ON 3 sticks butter, softened 1 cup brown sugar
1 cup sugar
2/3 cup sour cream
1/2 tsp vanilla
2 tbs maple syrup
2 tbs molasses
2 cups flour
1/2 tsp salt
1 tsp each: ground nutmeg, cardamom, cinnamon
1 1/2 tsp ginger
Recipe: Preheat oven to 350 degrees. Slice 3 of the apples into thing rings. Grease a springform pan. Arrange the rings in a a circular pattern, covering the bottom of the pan. In a saucepan, melt 1/2 stick of butter. Once melted, add 1 cup brown sugar. Stir over low heat for about 3 minutes, until it thickens and starts to bubble. Pour this caramel mixture over the apples on the bottom of the pan, set aside.
Chop the remaining 2 apples into 1/2 inch pieces. Melt the rest of the 1/2 stick of butter in the same caramel pan. Once melted, add the diced apples. Cover, and cook until tender, about 10 minutes. Set aside.
Using an electric mixer, cream the remaining 2 sticks butter and sugar in a medium sized bowl until fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream, syrups, and vanilla and beat for 3 minutes. Combine the dry ingredients in a separate bowl (flour, baking powder, salt, spices) and gradually add to wet mixture on low and mix until well combined. Stir in the diced softened apples by hand. Pour the batter over the caramel covered apples in the spring form pan, making sure the sides are well greased. Cook in the oven at 350 degrees for 50-60 minutes, until center is set. Put a baking sheet under the pan in case the caramel leaks. Let rest for about 15 minutes before removing spring form. EAT a massive slice with a warm cup of coco/tea/coffee.
So now that I’m officially settled in my new kitch, it’s time to get down to business. That quinoa was like the warm up, and now we’re really digging our heels into the legit thing. When you think of house warming what do you think of? Unless you’re thinking of cupcakes, then you’re wrong. To me, cupcakes are home. Nothing greets you better then a simply sweet, utterly delicate, classic vanilla vanilla cupcake. Since this is my new homecoming, I wanted to welcome myself in the sweetest way possible, and these cupcakes seemed like the perfect idea. Everyone else around me seemed to think they were a good idea also, because they disappeared QUITE quickly. One of the plusses about being at school is that I’m surrounded by a million hungree people all the time. If you’re not one of those who gets my updates saying that I have fresh cupcakes and need people to eat them, then you should probably try and be friendly and get on that level. You’ll thank me for this advice once you are.
Vanilla Vanilla Cupcakes, makes 12
8 tbs sugar
1 stick melted butter
1 tsp vanilla
1 cup flour
1 tsp baking powder
a pinch of salt
6 tbs milk
1 1/2 sticks butter, softened at room temperature
4 cups powdered sugar
1 tsp vanilla
3 tbs heavy cream
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter and vanilla until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 3/4 of the way full. Bake for 12 minutes until the top is golden brown or a tester comes out clean. Remove from the oven and cool.
For the frosting: In a bowl fitted with an electric cream the butter. Gradually add the powdered sugar and on slow speed mix it in. Once mixed, add the vanilla and heavy cream. Whip on high for 5 minutes until light, fluffy, and about double in size.
FROST GENEROUSLY AND TOP WITH SPRINKLES GALORE.
tell me this doesn’t make you want to be my friend?
sprinkle dem biatches up
now this is how you say, WELCOME TO YOUR NEW HOME!
make these cupcakes….and pretty hungree girls will come.
hot hungree boys know how to do cupcakes in style too
Okay I have to finally come to terms with the fact that summer is over. This means bye bye juicy peaches, summer strawberries, sweet corn, and lots of lobster. I don’t know if you’ve heard, but this summer lobsters were available like no other. Large lobsters were being sold all summer long for less then $6 a LB! Think about getting a 2 lb. lobster at a restaurant and then think about the $38-$44 it will set you back. Yes, you are being ripped off. ANYWAYS, this post isn’t a lecture, its a celebration of lobstah love. There is nothing like eating a cold and luscious lobster roll on a hot day. I don’t know where you’re currently residing, but if it’s anywhere like Philadelphia, walking outside is absolutely unbearable/must only be done to get to the grocery store. SO, while it may not technically be “summer” let’s use the heat as an advantage to enjoy that one last lobster roll. We had a lobster bake at my house and with leftover lobster, this is what you need to DO. A potato roll gets pan toasted and buttered and topped with some real lobster salad. Not too much mayo, WAY too much lobster, and a lot of love, this is the lobster roll that will require someone to roll you home.
Lobster Roll, serves 2
Ingredients meat of 2 lobsters, about 1 1/2 cups of lobster meat, both claw and tail, COLD 2 tbs mayo juice of 1 lemon 1 celery, diced thinly salt pepper chili powder cayenne pepper garlic powder
2 potato rolls/hot dog buns 3 tbs butter
Recipe: Cut or gently tear the lobster meat into large, hunky chunks. DON’T SHRED. It’s all about the meat baby.
Combine the lobster with the rest of the ingredients. Season with the spices to taste and set in the fridge while you prepare the rolls. Melt the butter in a skillet. Once totally melted, place the rolls face down in the pan. They should toast after about 2 minutes and become a nice buttery golden brown.
Spread the lobster salad evenly between the two rolls. ENJOY.
I know I already have a recipe posted for this, but I like this one better. It’s spicier, offers more of a flavor kick, and is just downright divine. Chicken Cacciatore, also known as “Hunter’s Chicken” is a hearty, soul-warming Italian dish that has a comfort level of 1,000. Eating a plate of this atop spaghetti is the more delicious equivalent of you eating Cup-O-Noodles on the couch wrapped in a blanket. It’s a rich tomato based sauce flecked with vegetables and chicken that is super flavorful. You’ll want to drink the sauce part as soup, and if you can learn some self control and resist doing this, sopping the sauce up with a good piece of sourdough bread is THE move. I made this as the last meal for my family before I went off to school. It was my sayanora hungree meal and according to them, it killed it.
4 boneless skinless chicken breasts olive oil 3 cloves garlic, chopped finely red pepper flakes 1 vidalia onion, chopped in rough chunks 1 red pepper, chopped in rough chunks 3 portabello mushroom caps, chopped in rough chunks 2 large carrots, sliced into thin rounds 1 cup dry white wine balsamic vinegar 1 12 oz. can puréed tomatoes 1/2 cup chicken broth 1/2 cup kalmata olives, pitted salt pepper
pasta for serving
Recipe: Clean your chicken. In a large skillet with raised sides, heat some olive oil, enough to cover the bottom of the pan. Once hot, hard the chicken breast. Cook each side on high for about 4 minutes, until lightly brown and seared but not cooked through. Set the chicken aside on a plate. Add the garlic and as much red pepper as you’d like to the oil. Cook for 2 minutes, until the garlic is light brown. First add the onions, let them get a nice sear and they will start to become tender. Next add the red peppers, cook for 2 minutes. Then add the mushrooms and carrots and cook until all is slightly tender, about 4 more minutes. Add the white wine and deglaze the pan. Once the alcohol is added, all of the brown bits will come off the bottom and you want all that flavor. Let wine reduce by half, about 3 minutes. Add a dash of balsamic, the puréed tomatoes, chicken broth, and olives and simmer on high for about 15 minutes. Meanwhile, cut your not fully cooked chicken into large chunks. After the 15 minutes of simmering, add the chicken into the pot, cover, and cook for 25 minutes on medium high. Serve over pasta with parmesan cheese.
When I was little I was one of those weird kids that loved going to school. Strange, I know. I loved getting dressed in non-matching totally color non-coordinated outfits, putting bows the size of my body in my hair, and carrying around my hot pink *obviously* backpack. I think another reason I loved going to school was because of breakfast. Whether it be a pile of fluffy pancakes, some cheesy scrambled eggs, or grandma’s famous french toast, breakfast was totally my favorite part of the school day. My favorite breakfast memory is of Cinnamon Raisin Toast. My mom would buy multiple loaves at a time because we ate so much of it and I remember running downstairs only to be greeted by the warm welcoming aroma of cinnamon deliciousness swirled with the scent of melting butter. If one were to open up my stomach between the ages of 5 and 13, one would be bound to find at least 100 loaves of cinnamon raisin bread…tehe. Well, I decided to take my favorite breakfast to the next level by making it french toast style. Let me just say, it’s a good thing my mom didn’t do this because I probably wouldn’t have been able to fit in the school desks.
Cinnamon Raisin French Toast
Ingredients 4 slices cinnamon raisin bread 1 egg 1/4 cup whole milk 1 tsp cinnamon sugar, plus more for garnish 1/2 tsp vanilla powdered sugar syrup
Recipe: In a mixing bowl whisk the egg, milk, 1 tsp cinnamon sugar, and vanilla until well combined. Lay the bread slices in the bowl making sure to coat each piece evenly. Let the bread soak for about 5 minutes. Heat a large skillet on the stove with 2 tbs butter. Heat until the butter is melted and spread it around, coating the entire pan with melted butter. Using tongs, remove the soaked bread pieces and put them in the pan. Brown each side for about 2-3 minutes. Remove from heat and top with syrup, powdered sugar, and more cinnamon sugar.
you would like school too if you had this to start your day
Spaghetti with Marinara, Cherry Tomatoes, and Spicy Sausage
Nothing screams family like a massive bowl of hearty pasta. That was my mentality for dinner the other night. I’m getting ready to head back to school and was feeling sentimental towards my family and wanted to make them a dinner that would evoke feelings of warm love and home. And that’s just what this dish does, with a little kick of course. A deliciously simple marinara gets a jolt from some spicy sausage and some fresh golden and red cherry tomatoes that become meltingly tender and burst with flavor. Tossed with an al dente spaghetti and this dish will start gracing your table at least once a week.
Spaghetti with Marinara, Cherry Tomatoes, and Spicy Sausage, for 6
2 16 oz. can whole peeled tomatoes (total is 4
2 tbs olive oil
3 cloves garlic, finely chopped
1 vidalia onion, finely chopped
handful of fresh basil leaves, roughly chopped
salt & pepper to taste
1 cup assorted cherry tomatoes, whole
3 spicy pork sausage (or sausage of your choice)
1 box of spaghetti
Recipe: Heat a large skillet with the olive oil. Once hot, add the garlic and vidalia onion and cook until translucent, about 7 minutes. Meanwhile, puree the canned tomatoes (with juices) in a blender/food processor until smooth. Once the onions are translucent, add the pureed tomatoes and roughly chopped basil to the skillet. Turn the heat down to low and cover and cook for atleast an hour. Season with salt and pepper to taste.
Follow the pasta instructions and set aside.
Meanwhile, make the sausage. You can do this in one of two manners. You can grill the sausage outdoors on a grill until they’re nicely charred and cooked through, or you could cook them on a stovetop and add the pan juices into the sauce for a super sausage-y flavor. Once cooked, slice each sausage into rounds. Add cherry tomatoes and sausage to the sauce and let simmer for 5 minutes, just until the tomatoes look like they are going to burst. Toss with the pasta and serve with parmesan cheese.
ummm…ya. if this doesn’t scream FAMILY i don’t know what will
One of the to-do’s on my bucket list, inspired by Ali the most truffle obsessed person I know, is to go truffle hunting with pigs in the forests of France. A little far-fetched? Maybe. But hey it’s my list and I do what I want. Well, if you weren’t aware, truffles are very hard to come by and extremely expensive. In the culinary world, they’re the equivalent to diamonds: rare, coveted, and a girl’s (or maybe just my) best friend. While truffle lovers like myself can’t have easy access to fresh truffles, we are able to get by with truffle infused ingredients like truffle salt and truffle oils. Two ingredients that pair beautifully with that intense nutty truffle flavor are mushrooms and cheese. Playing off of this delicious combination, I decided to make a savory tart featuring homemade ricotta cheese, seared mushrooms, thyme and drizzles of truffle oil. Honestly, it was perfection. The lightness of the ricotta contrasted flawlessly with the rich earthiness of the mushroom’s juices. Sprinkled with fresh thyme and truffle oil, and this tart was just KILLING it.
Truffle Mushroom Ricotta Tart
1 ½ cups flour
8 tbs butter, cold
5 tbs chilled water
8 large button mushrooms, sliced thinly
lots of olive oil
2 cups ricotta cheese (I used homemade, recipe from previous post http://hungreegirl.blogspot.com/2012/07/homemade-ricotta-cheese.html)
1 tbs fresh thyme
2 tbs truffle oil
Recipe: For the pastry crust, cut the butter into small pieces. In an electric mixing bowl, combine the flour and the butter and mix until little ball shapes are formed. Add the salt and water and mix just until the dough comes together. Shape it into a ball with your hands and refrigerate for at least 30 minutes.
Preheat your oven to 350 degrees. Roll out your crust into a thin circle, about ¼ of an inch thick, and lay it in your greased pie/tart pan. Fold a rustic crust, using the edges that hang over and folding them back on top. Bake for about 15 minutes, until golden. If it starts to puff up, use the back of a wooden spoon to pat it back down. Remove from the oven and prepare the rest of the ingredients.
Put a large skillet on the stove and heat to a very high heat. Once hot, coat the bottom with olive oil, about 1 tbs. Once the olive oil starts to smoke, add the mushrooms and sear them in batches, making sure not to crowd them!! If you crow them they will steam and won’t sear properly. Cook all mushrooms and set aside on a plate.
Now you are ready to assemble, make sure oven is at 350 degrees. Drizzle 1/2 tbs of truffle oil over the crust. Next, spread the ricotta in an even layer on top of the oil drizzled crust. Pat it down slightly so the whole crust is covered. Lay the mushrooms down over the ricotta. Arrange the mushrooms how you like, trying to cover the whole tart. Drizzle with 1 tbs truffle oil (or more for a richer flavor), sprinkle with fresh thyme and salt. Bake in the oven for about 25 minutes, until the tart is set and the mushrooms have baked into the ricotta. Remove from oven, cool and cut yo’self a big slice.
It’s been a while, I know, but I am BACK from vaycay and ready to bake/cook/eat my heart out at home for these last two weeks of summer. SO GET READY. As summer comes to a close I want to celebrate the good things in life. Well, there are few things in life that are better then homemade, fresh baked bread.There is absolutely nothing that can beat tearing into a still-warm-from-the-oven, freshly baked loaf and slathering it with some butter. Fresh baked bread is to me as trouble is to Lindsey Lohan; we can’t stay away or stop once we start. This recipe produces a simple loaf that is delicate, rich and slightly crumbly. Smothered with a salted honey infused butter, my eyes literally dropped out of my head as I watched the butter melt and tuck itself into every crevice and eager crumble of the bread slice. This recipe, however, does have a downfall: it disappears way too quickly.
Simple Bread Loaf with Salted Honey Butter *bread recipe from Smitten Kitchen
Ingredients 2 cups all purpose flour 2 tbs granulated sugar 1 tsp salt 1 1/8 tsp yeast 3/4 cup whole milk 4 tbs butter, softened 1 egg 1 egg yolk
Recipe: Combine 3/4 cup of the flour, all the sugar, salt, and yeast in a bowl fitted with an electric mixer. In a saucepan, heat the milk and butter until warm, about 100-110 degrees. The butter does NOT have to be totally melted. Once warm, add the milk mixture into the dry ingredients. Beat slowly for 2 minutes, until it comes together. Add the eggs and 1/2 cup of the flour and mix for about 2 more minutes. Add the remaining flour and mix for 2 minutes on low. Scrape the sides of the bowl and cover it with plastic wrap. Let the dough rise until doubled in size, about 1 hour. After 1 hour, preheat your oven to 375 degrees. Transfer your risen dough into a greased and floured loaf pan. Cover with plastic wrap and let rise for 15 minutes, then take off the plastic wrap and let it rise for 15 more minutes. Bake for about 35-45 minutes or until a tester inserted comes out clean. Let cool in pan for 5 minutes, then remove loaf onto cooling wrack. If you can wait, let it rest for 5 minutes. But hey, who can actually wait? For the butter: Mash all the ingredients for the butter in a bowl until well combined. Add more honey to make sweeter. Slather on bread or eat plain…enjoy.
this is better then Christmas morning/1of the 8 nights of Chanukah
those three slices are my tasting slices. You need at least three to get the full taste.
and then comes the honey butter…somebody get me out of my own house
In my world, Sugar Cookies = love. There’s just something about a simple Sugar Cookie that somehow translates into real feelings. It’s got a simple message; it’s a gift that is purely sweet. For this reason, I just had to make sugar cookies for two occasions, because when people eat these they know you love them. The first: visiting the summer camp I worked at for the past 2 years and the second: celebrating Paige’s second-to-last day of work. So, I made some dough, baked the babies, and had my GREAT gals Sara and Nicole over to help me decorate. It was actually a scene from a 5 year old’s birthday party as the three of us sat at my counter hovered over our cookies in concentration. But HEY it’s really fun and actually soothing. So, make a batch, find some friends, and have a cookie decorating party of your own.
Sugar Cookies *recipe by Judy Rosenberg
Ingredients 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup powdered sugar 1/8 teaspoon baking soda 1/8 teaspoon cream of tartar 1/2 teaspoon salt 12 1/2 tbs unsalted butter, cold, cut into 12 pieces 1 large eg 1 tbs vanilla extract
glaze *mine 4 cups powdered sugar 1 cup heavy cream juice of 1 lemon
Recipe: In a bowl with an electric mixer, combine all of the dry ingredients and mix. Then, add the butter into the flour mixture and mix on medium for about 40 seconds, until the dough resembles coarse meal. Add the egg and vanilla and mix until it comes together, about 30 seconds. Remove the dough from the bowl, knead it for a few seconds. Divide it into two slabs, wrap each one in plastic, and refrigerate for 1-2 hours. When ready to bake, preheat the oven to 375 degrees. Remove one slab of dough from the fridge and place it between two pieces of plastic wrap, rolling it out with a rolling pin about 1/8 of an inch thick. Remove the plastic wrap and use a cookie cutter to cut shapes and transfer the cookies too a greased baking sheet. Repeat with second slab, then reroll and cut out the scraps. Bake the cookies for about 10 minutes, until the edges are lightly golden but the middle is still white. Cool on a baking sheet.
For the glaze: Whisk all the ingredients together in a bowl. If using food coloring, divide the glaze among bowls and whisk in drops of food coloring. One the cookies have cooled, decorate and then place cookies in fridge to speed up setting time of the glaze, until they harden.
Lately my days have been pretty interesting. Now that I’m done working, I usually wake up, do some errands, work out if I can motivate, and then spend the afternoon making some kind of concoction. Not a bad set-up, right? I recently made a list of all the things I want to make before the summer is over and believe me when I say it is delightfully and deliciously long. Well when it came time to make my afternoon concoction, I closed my eyes, pointed my finger on the list, and it landed on a Lemon Meringue Pie. When I think of Lemon Meringue Pie, I think of an edible heaven. Its got a crunchy crust, a thick luscious lemony filling, and a glossy finish of meringue. Listen to me when I say, this is terrifically tantalizing. Picture eating lemon flavored clouds and then you will have SOME semblance of what this magical wonder tastes like. While I had never made it before, it is beyond easy, and takes more patience then skill. So follow the recipe, whip it up, and sink into bites of silky lemony goodness.
Lemon Meringue Pie *filling & meringue recipe by Judy Rosenburg, slightly adapted
Ingredients crust 10 graham crackers, crushed into crumbs 1/2 cup crushed walnuts 3 tbs melted butter
filling 6 tbs cornstarch 1 1/2 cups water 3/4 cup plus 2 tbs sugar 3/4 cup lemon juice 3 large egg yolks 3 tbs unsalted butter 1tbs grated lemon zest
mereingue 6 large egg whites 1/2 cup sugar 1/2 tsp cream of tartar
Recipe: Preheat the oven to 350 degrees. For the crust, combine the crushed walnuts and graham cracker crumbs with the butter until all moistened. Pat into an even layer in a greased 9inch pie pan. Bake for 10 minutes, until golden and crispy. Remove from oven and set to the side. For the filling: Dissolve the cornstarch in the water in a medium-sized saucepan. Add the sugar and cook the mixture over low heat, whisking constantly until it thickens, about 5 minutes. Add the lemon juice and egg yolks and simmer, stirring occasionally, so the egg yolks cook, about 5 minutes. Strain the custard into a medium size bowl and stir in the butter and lemon zest. Let cool for 10 minutes and then pour the custard into the pie crust. Place in the fridge over night or for at least 4-6 hours. Once the pie is completely chilled, preheat the oven to 350 degrees. For the meringue, beat the egg whites with an electric mixer until frothy, about 1 minutes. Add the sugar and cream of tartar and beat on high for about 1 minute and 30 seconds, until the meringue is shiny and holds stiff peaks. Use a rubber spatula to spread the meringue over the pie and use the back of a spoon to make peaks. Cover the edges of the crust with aluminum foil and bake the pie in the center rack of the oven for about 15 minutes, until the tips and ridges are golden. Remove pie from oven, let cool to room temperature for 30 minutes, and then refrigerate for at least 1 hour. Serve cold, and use a skinny knife that’s been run under warm water to cut.
PS. this is a VERY photogenic dessert, so get ready.
its just so PRETTY
clouds I’d approve of if the weatherman said they were in the forecast.
and it’s just SCREAMING for someone to eat it. This is where Saddle and I came in and conquered.
a lil slice of paradise. you’re lucky i like to share.
Tonight for dinner I made some serious magic. After going to the butcher and picking up some beautiful mammoth-sized skirt steaks, I started brainstorming ideas on how to cook them I wanted to somehow make the steak summery and light, as it was just too hot for heaviness. And then, it came to me, a chimichurri. Originally from Argentina, chimichurri is an herb based marinade and/or sauce that will lighten up any meat and give it a powerful flavor punch. I made up my own version and happened to have beautiful fresh herbs in my garden *I know I actually sound like my idol Ina Garten right now tehe* that really enhanced the flavor. Let’s just say, it was a TOTAL HIT, like grand slam status. I made a healthy sized portion of the sauce and used it to not only marinade the steaks, but to dip it in afterwards as well. It’s herby, tangy, light, and spicy, and will take any meat from boring to beyond.
Chimichurri Skirt Steak (makes enough for a marinade for 2 lbs. of steak, and dipping sauce)
1 bunch flat leaf parsley 1 bunch curly leaf parsley 1 bunch cilantro 1 handful chives 1 small Vidalia onion 1 jalapeño pepper 1 banana supreme pepper 1/4 cup olive oil 1/3 cup red wine vinegar juice of 3 limes 1/2 cube of raw ginger salt pepper garlic powder
Recipe: Coarsely chop the herbs, onion, and peppers. Put these along with all the rest of the ingredients into a food processor or blender. Purée until smooth and thick. Add more salt and pepper to taste. Put your steaks into a large plastic bag. Pour 1/3 of the sauce into the bag and let the steaks marinate for at least an hour. Cook on the grill on high, each side about 3-5 minutes on each side for medium. Serve with more sauce on the side our ingredients…garden fresh herbs <3.
and proof I picked these herbs. Ina I’m on my way up.
our BEAUTIFUL chimichurri sauce. Call me the green goddess.
marinated steak hits the grill. check out those char marks.
Let’s just stop kidding ourselves now. Who in the world came up with the idea that muffins were an okay breakfast food? Honestly, muffins are an excuse to eat dessert for breakfast. Somehow by changing the name, throwing in some fruit, and replacing the frosting with a crumble topping, it is socially acceptable to eat cupcakes in the morning. Whoever did invent this, I thank and praise you and your genius. A muffin in the morning is just the best. Muffins should be thick, dense, and *i’m sorry I hate this word SO much but I have to use it* moist, completely cake-like if you will. Enjoyed with steaming coffee, a cup of coco, or any other b-fast beverage, this is the way to start your day. These muffins are filled with fresh raspberries and topped with a cinnamon crumble and are truly divine. Dedicated to the biggest raspberry lover I know, B, these are for you. All 24 of em.
Raspberry Muffins, makes 24 *adapted from a William Sonoma recipe for blueberry muffins
Recipe: Preheat the oven to 375 degrees. For the topping, combine the flour, sugars, and cinnamon in a bowl and mix until well combined. Using your fingers or an electric mixer, cut or rub the butter into the dry ingredients until crumbs form. Set aside. In a bowl with an electric mixer, cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition. In another bowl combine the dry ingredients, the baking powder, flour, and salt. Add half the dry ingredients to the butter mixture, and then add the milk and vanilla. Then add the rest of the dry ingredients and beat for about 3 minutes until fluffy and well combined. Use a rubber spatula to scrape down the sides to ensure all the little bits are incorporated. Using a rubber spatula, gently fold in the raspberries. Spoon the batter into greased muffin pan/cupcake liners so the batter is even with the rim of the cup and sprinkle each muffin with some of the topping. Bake for 20-25 minutes until a tester inserted comes out clean.
It’s been a long sweet, sweet week. A week full of massive amounts of sugar, multiple pounds of butter, bowls of frosting, and too many licked spoon. Needless to say, I think its been a success and I officially feel like my birthday has properly been celebrated. How do we end a deliciously sugary week? With somewhat of a bitter sweet note. You can’t end the sweetest week of the year on something too sweet, it’s got to leave a taste in your mouth that makes you want MORE. For that reason we are ending the to-be-annual cupcake week with Salted Caramel Cupcakes. YUM. Also for this recipe, I made homemade dulce de leche. Its basically a thick spreadable caramel that is absolutely insane. A brown sugar cupcake gets filled with a homemade creamy dulce de leche, topped with a caramel infused frosting, drizzled with more caramel, and sprinkled with flecks of sea salt. The salt is just the right finishing touch the cake needs to bring all the flavors together and highlight the beautiful richness of the caramel. Plus the sweet and salty contrast is 2D4. And as much as picking favorites of my recipes is like picking children, I have to say these are my favorite. And with this last cupcake, our week is officially over. I hope you enjoyed my birthday as much as I did.
Dulce de Leche Filled Salted Caramel Cupcakes
Ingredients 1 egg 1/2 cup light brown sugar 1 tsp vanilla 1/3 cup milk 4 tbs melted butter 3/4 cup flour 1 pinch of salt 1/2 tsp baking soda
1/2 cup dulce de leche (store bought or homemade) for homemade: 1 can sweetened condensed milk
1 stick softened butter 1/2 cup cream cheese, room temperature 2 cups powdered sugar 1 tsp vanilla 1 tbs milk 3 tbs dulce de leche, cooled
Recipe: Preheat the oven to 350 degrees. Whisk the egg and sugar together. Whisk in the milk and vanilla until well combined. Then pour in the melted butter and mix in well. Gradually whisk in the flour, baking soda, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 3/4 of the way full. Bake for 15 minutes until the top is golden brown or a tester comes out clean. Remove from the oven and cool.
If making homemade Dulce de Leche…
Turn the oven to 450 degrees. Open the condensed milk and pour it into a pie or cake pan. Cover this tightly with tin foil. Set this pan in a water bath (a larger pan filled with warm water) so the water comes up about 1/2 around the pie pan’s edge. Bake in the oven for about 1 hour and 20 minutes, until golden brown. Stir once removed from the oven and then stick in the freezer to chill.
For the frosting: In a bowl fitted with an electric mixer, beat together the cream cheese and butter. Then add the vanilla and milk. Gradually add in the powdered sugar and dulce de leche and beat on high for about 5 minutes, until light and extremely fluffy.
Assembly: Using a knife, cut a small hole in the top of the cupcakes and remove the cupcake filling.
Fill with dulce de leche.
Put the top back on.
Pipe a massive mound of frosting on top. Using a spoon, drizzle dulce de leche on top, then sprinkle with sea salt flakes.
Okay so you had to know this was coming. This couldn’t be known as “the week of cupcakes” without Red Velvets. I don’t dare call myself a master cupcake connoisseur without having them in my repertoire simply because they are one of everyone’s favorites. Recently, however, I’ve seen so many versions that are just so WRONG and its driving me crazy. Does anyone actually want to take a bite of something that is so red it nearly looks radioactive???!?! I don’t think so. All of these fire truck red disasters further inspired me to show you, aka the world, what a Red Velvet is supposed to be like in all of its glory. Getting to this road, however, was not easy. Red Velvets differ from classic cupcakes as they contain a mix of baking soda and vinegar, that we all know *thanks to all of our paper mache volcanoes* fizzes and expands/reacts when mixed together. Putting this reactive mixture in a cupcake is a delicate balance to achieve and I’ve had quite a few attempts turn out gummy and gross. But those days are over because I’ve found a recipe that’s officially joined my archives. The cake is sweet, carries hints of chocolate, and maintains it’s rich namesake color without being toxic/unedible looking. My favorite part of this cupcake however has got to be the frosting. Classic Red Velvets get topped with a cream cheese frosting, so that is what I did. Except I did it a little differently. Usually cream cheese frosting is heavy and super thick, but I made it as fluffy and light as can be because the cake is moist and dense enough. I’m telling you, you’ll eat this by the spoonful.
Red Velvet Cupcakes, makes 12, *recipe slightly adapted from Hummingbird Bakery Cookbook
Ingredients 4 tbs butter, room temperature 1 cup sugar 1 egg 3 tbs unsweetened cocoa powder 1 1/2 tbs red food coloring 1 tsp vanilla 1/2 cup buttermilk 1 cup plus 2 tbs all-purpose flour 1/2 tsp salt 1/2 tsp baking soda 1 1/2 tsp distilled white vinegar
SICKENINGLY GOOD Cream Cheese Frosting 6 tbs softened butter 8 oz cream cheese, room temperature 3 1/2 cups powdered sugar 1 tsp vanilla 2 tbs heavy cream
Recipe: Preheat the oven to 325 degrees. In a bowl fitted with an electric mixer cream the butter and sugar until well combined. Add in the egg and beat on high until fluffy, about 3 minutes. In a separate bowl combine the cocoa powder, food coloring, and vanilla, and mix together to make a paste. While on low speed, add this “paste” into the rest of the batter. Next add 1/2 of the buttermilk and mix until well incorporated. Then add the salt and 1/2 of the flour mixture. Go back and forth between adding the buttermilk and flour until both are completely used and mixed in. Scrape down the sides of the bowl with a rubber spatula. On low speed add the baking soda and vinegar. Once combined, mix on high speed for about 4 minutes until the batter is nice and thick. Fill your GREASED cupcake pan/liners 3/4 of the way full. See its actually RED, but not toooooo red.
Bake the cupcakes for 20-25 minutes until a tester is inserted and it comes out clean.
Leave in pan to rest for about 7 minutes. Remove from pan and cool to room temperature, then put in the freezer for 10 minutes to firm up if frosting immediately.
For the frosting: Beat together the butter and cream cheese on high until totally combined. Turn the mixer on low and add in the heavy cream and vanilla. Gradually add the powdered sugar. Once fully incorporated turn the mixer on high and beat for 5 minutes. It will become SUPER fluffy, so be patient and keep beating!
Assembly: Pipe/slather/slop a GIANT mass of frosting onto your very cooled cupcake. Garnish with white chocolate shavings if desired.
and i mean its just so pretty. looks like white chocolate snow.
Los Lonely Boys once asked “How Far is Heaven?” The answer: RIGHT HERE
How do you make a chocolate cupcake better? Put more chocolate in it. DUH. For day 5 of our cupcake bender, we are taking chocolate to the extreme. I’m a chocoholic. I would eat, drink, sleep, breathe chocolate every day if I could (on some days I do). Chocolate is what love tastes like. For this reason, I took one of the most rich and indulgent chocolates I know, Lindor Truffles, and decided to put them inside of my cupcakes. If you never have had a Lindor Truffle, I’m sorry because your life has been mediocre and bland. Lindor Truffles are God’s gift to chocolate lovers. They come wrapped in shiny metallic packaging and make you feel like you’re opening a present, which you are. Eating them is like giving yourself a birthday present every day. What looks like a simple chocolate ball actually holds what might as well be the key to happiness, a smooth rich filling of dark, milk, white chocolate or peanut butter, espresso, or mint filling. I had a skating teacher who used to bring me bags of them when I finished perfecting a new jump or spin. Let’s just say I was extremely motivated all of the time. These cupcakes are topped with a fluffy vanilla buttercream that while isn’t chocolate, seems to enhance the chocolate flavor of the cake and truffle by contrasting with it. It’s honestly perfection in edible form.
Truffle Cupcakes, makes 6
4 tbs sugar
4 tbs melted butter
1 cup 60% bittersweet chocolate chips
1 tsp vanilla
1 tbs cocoa powder
1/4 tsp baking powder
a pinch of salt
2 tbs milk
Lindor Truffles, (I used Dark Chocolate, but you can use any)
6 tbs butter, softened
3 cup powdered sugar
1 tbs heavy cream
1 tsp vanilla
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 1/2 way full. Place a truffle in the middle of the batter, and pour more batter on top until they are 3/4 of the way filled. Bake for 12-15 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool.
Frosting: In a bowl fitted with an electric mixer, cream the butter and sugar. Add the heavy cream and vanilla and beat on medium high speed for about 5 minutes, until light and fluffy.
the 8th deadly sin is putting truffles in cupcakes.
HAPPY BIRTHDAY TO ME! Its my birthday, I’m 20 and I’m just going to have to deal with it. Sigh. Well, as a personal birthday present from me to moi, I’ve decided to make a cupcake featuring one of my favorite things. Its not just one of MY favorite things, its one of everyone’s favorite things. I mean come on, who doesn’t like Oreos? If you don’t like Oreos then all I have to say is it’s been real, but get off my page. They’re chocolatey, creamy, and just so good. They taste like my childhood, and I think for this reason I felt compelled to make them today because they remind me that my getting-older-panic-attacks are minority ridiculous. A fluffy chocolate cupcake sits atop an oreo and gets absolutely POUNDED with a thick Oreo and cream frosting. There’s nothing like biting into this cupcake and thinking its amazing and then finding the Oreo hidden at the bottom and upgrading amazing to absolutely unreal. This frosting is totally 2D4 (to die for) and I actually had to remake it because I ate half of what was supposed to be used to frost…ooops! But its my birthday, so I deserve it.
Oreo Bomb Cupcakes, makes 6
4 tbs sugar
4 tbs melted butter
1 cup 60% bittersweet chocolate chips
1 tsp vanilla
1 tbs cocoa powder
1/4 tsp baking powder
a pinch of salt
2 tbs milk
Oreo and Cream Frosting
6 tbs butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla
1 tbs heavy cream
3 crushed oreos
6 Oreos for garnish
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Place one Oreo at the bottom of each cupcake liner/greased holder. Pour the batter on top until they are 3/4 of the way filled. Bake for 12-15 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool.
Frosting: In a bowl fitted with an electric mixer, cream the butter and sugar. Add the heavy cream and vanilla and for about 5 minutes, until light and fluffy, and grown in size. Stir in the crushed Oreos. Frost generously and top with a full Oreo.
this is how i like my birthday presents: chocolatey and sweet. ** TAKE NOTE
Please don’t tell me you’re getting sick of cupcakes yet because we are still just getting started. Tomorrow is my birthday so I thought today’s cupcake should be something daringly decadent to mark my last day of being 19. Sometimes transitions can be made a little easier with a something super sweet. Why? Because if that something is sweet enough it will temporarily leave you in a sugar coma so you won’t even notice when the extra year is added on. I don’t know if that philosophy makes any sense to anyone else, but I’m having a quarter life crisis here and I’m doing whatever I can to distract myself, putting myself in sugar comas included. Because of this, snickers just seemed appropriate. They are one of my FAVORITE candy bars of all time due to their sweet, salty, crunchy, gooey combination. They also remind me of my dear friend Stephanie who’s in love with them. Hi Steph. Not only do these cupcakes have the flavors of snickers, but they have an actual snickers baked inside. A mini snickers bar gets baked into the center of a milk chocolatey cupcake so that when you bite in your diving into melted snickers goodness. Topped with a pile of creamy peanut butter frosting and a chocolate drizzle and the snickers is complete. Peace 19. I may not notice when you disappear because I’m still in a sugar haze.
Snickers Cupcakes, makes 6
Ingredients 2 eggs 4 tbs sugar 4 tbs melted butter 1 cup 60% bittersweet chocolate chips 1 tsp vanilla 1 tbs cocoa powder 1/2 flour 1/4 tsp baking powder a pinch of salt 2 tbs milk 6 mini snickers bars
Peanut Butter Frosting 4 tbs butter, softened 1 1/2 cup powdered sugar 1 tbs heavy cream 1/3 cup smooth peanut butter
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 1/2 way full. Place a mini snickers bar in the middle of the batter, and pour more batter on top until they are 3/4 of the way filled. Bake for 12-15 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool.
Frosting: In a bowl fitted with an electric mixer, cream the butter and sugar. Add the heavy cream and peanut butter and beat on medium high speed for about 5 minutes, until light and fluffy.
Assembly: Frost the cupcakes generously. Drizzle with chocolate syrup or melted chocolate and top with a peanut. Take a bite and sink into paradise.
HAPPY ALMOST BIRTHDAY TO ME! Yes, its true, my birthday is Monday **feel free to send presents/food/food-related gifts my way** and in honor of the biiiig 2-0, I’ve decide to make a lot of cupcakes. SO get ready to be swarmed. These aren’t ordinary cupcakes either. These are over the top, sinful, mouthwatering lil cakes that take cupcakes to a whole new level. Also, because I’m baking so many, I’m downscaling the recipes majorly and making batches of four cupcakes at a time. Who knew you could do that? Cut it in half and you get 2, the perfect end for a meal without the pressure to eat all 24. This vanilla cupcake recipe is my new one and I’m sticking by it because it is fluffy, light, yet totally rich. Our adventure starts with an ode to one of my favorite desserts of all time, the Banana Cream Pie. A simple vanilla cake is filled with vanilla pudding, fresh bananas, topped with fresh whipped cream and sits atop a graham cracker crust. If you closed your eyes and bit into one of these cakes, you’d swear it was a pie. These are AWESOME, beautiful, and instead of restraining yourself from eating a whole pie, you only have to restrain yourself from eating 4 cupcakes. Harder then it sounds, I mean LOOOK…
Banana Cream Pie Cupcakes *for 4
Ingredients 1 Bowl Vanilla Cupcake Base *recipe from How Sweet It Is 2 egg whites 4 tbs sugar 4 tbs melted butter 1 tsp vanilla 1/2 cup flour 1/2 tsp baking powder a pinch of salt 3 tbs milk
Recipe: Preheat the oven to 350 degrees. Whisk the egg whites and sugar together. Whisk in the butter and vanilla until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk.
Crush the graham crackers and mix them with the melted butter. Spoon enough of the mixture into each cupcake liner to coat the bottom and press down. Pour the cupcake batter on top, so it is 3/4 way full. Bake for 12 minutes, or until golden brown and a tester inserted comes out clean. Cool.
While the cupcakes are cooking, combine the pudding mix and milk in a microwave proof bowl. Heat on high for 6 minutes, stirring after every 2 minutes. After 6 minutes cover it with plastic wrap and put in fridge to cool.
In a bowl fitted with an electric mixer combine the heavy cream, vanilla, and sugar. Beat on high for 6 minutes, until stiff peaks form.
Assembly: Make sure the cupcakes are totally cooled. Using a knife, make an incision in the center and cut a cylinder shaped hole, and hollow it out. Slice the banana into thin slices. Stuff one of these slices in the bottom of the hole:
spoon some vanilla pudding on top of the banana slice
and finish with another banana slice.
Pipe fresh whipped cream onto of the hole and entire cupcake and top with another fresh banana.
so take a look at THAT. You have your graham cracker base, some cake, some creamy pudding filling with fresh bananas, and a mountain of whipped cream. Not bad.
You probably want to hit me/hug me at the same time. Its a common reaction.
Alright, birthday celebration for me ROUND 2. When I was brainstorming for my next cupcake fiasco I took inspiration from something I hold dearly to my heart: ice cream. I’m that girl that orders the ice cream sundae/banana split. If you’re going for ice cream, GO BIG OR GO HOME. These cupcakes are summery, fun, and make the perfect dessert for a hot sunny BBQ or a scorching pool day. Think of these as a cupcake’s answer to the ice cream sandwich. They are also totally customizable. You like vanilla ice cream? You like chocolate? You like strawberry? No problem. That goes for toppings too. Pick your favorite sprinkles, sauces and sundae favorites. The choice is yours. Today I went for a pretty classic combination of vanilla ice cream topped with chocolate sauce and sprinkles. The cupcake gets a hollowed out and filled with the ice cream, and then the top of the cupcake is put back on. Fluffy whipped cream is heaped on top and then its toppings galore. I’m going to be the first to admit, these are totally, ridiculously, scandalously, almost shamefully, lip-smackingly delicious. But hey its my birthday pre-week/week/week after celebration so I do what I want.
Ice Cream Sundae Cupcakes
1 Bowl Vanilla Cupcake Base *recipe from How Sweet It Is
Recipe: Preheat the oven to 350 degrees. Whisk the egg whites and sugar together. Whisk in the butter and vanilla until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 3/4 of the way full. Bake for 12 minutes until the top is golden brown or a tester comes out clean. Remove from the oven and cool.
For the whipped cream: In a bowl fitted with an electric mixer combine the heavy cream, vanilla, and sugar. Beat on high for 6 minutes, until stiff peaks form.
Assembly: Cut the top off of each cupcake. Using a spoon, hollow out the center to make a hole big enough to fit the scoop of one ice cream scooper.
Scoop out your favorite ice cream and put it into the hollow of the cupcake. Put the top back on to the cupcake, sandwiching the ice cream between the cupcake base. Pipe a generous amount of whipped cream on top. Add with your desired toppings. Eat/serve immediately!
I know these upcoming pix are super similar but I couldn’t choose and they are so pretty I know you won’t mind.
now THIS is an ice cream sundae I want all day erry day
forget being an Ice CREAM Sundae. This is an Ice DREAM Sundae.
Its been a while, I know, and I’m here to deliver you a peace offering as a form of apology. Hope you’ll forgive me. I was ITCHING to bake and was rummaging through my pantry taking inventory of my ingredients when I started pulling out things that looked promising. A container of oats. A ziplock of dried blueberries. A package of sweetened shredded coconut. What to do, what to do…And then it hit me. These three things could be paired seamlessly together in the form of a butter packed, sugar filled, maple rich cookie. YUM. Say buh-bye to the Oatmeal Raisin Cookie you know, because these are just so much better. Its like trading your Nintendo for a Play Station 3; yes the Nintendo is a golden oldie, but in a contest, sometimes the PS3 can just totally kick its ass. And in this case, thats what my version of “Oatmeal Raisins” do. They KICK ass. These are crispy around the edges, and just soft enough in the middle. The dried blueberries are plumper and sweeter then raisins and when bitten into they burst and release a rich almost juicy explosion. The coconut lends an element of texture making for a delicate cookie that’s got some real depth. Today was supposed to be the start of me being healthee. I guess there’s always tomorrow… Oh and the name? Its after my old favorite children’s song that Jake and I rediscovered tonight. I always thought it was about “oats” not “doats” so it just seemed appropriate.
Mairzy Doats: Oatmeal, Coconut, Blueberry Cookies, inspired by Judy Rosenberg
3/4 cup all purpose flour
3/4 tsp salt
1 tsp cinnamon
1 tsp baking soda
9 1/2 tbs butter (1 stick and 1 1/2 tbs) room temperature
1/3 cup light brown sugar
1/4 cup granulated sugar
2 tbs dark corn syrup
1 tbs maple syrup
1 tsp vanilla
2 cups old fashioned oats
1 cup sweetened coconut flakes
1 cup dried blueberries
Recipe: Preheat the oven to 350 degrees. In a medium bowl combine the flour, salt, cinnamon, and baking soda, set aside. In a bowl attached to an electric mixer cream the butter and sugars. Cream for about 2 minutes, until light and fluffy. Add the syrups, vanilla, and egg and beat for 2 minutes. Scrape down the sides with a rubber spatula to ensure all the bits are incorporated. Gradually add the flour mixture on a low speed. Mix until just well combined. Add the oats, coconut, and blueberries and mix on low for 1 minute. Chill for at least 45 minutes. <—-VERY important.
Form the dough into 2 inch round balls. Place evenly on a greased cookie sheet and bake for about 12 minutes, until the edges of the cookies are golden brown and the centers are still soft. Let cool on a rack and eat warm or store in an airtight container.
Do you have a bandaid? No, Why? Cause I scraped my knee falling for these…*lame IK jut go wit me
when Lil Wayne sings 6 foot 7 foot he’s talking about a stack of cookies..who knew?
nice solo shot…check out all that buttery blueberry coconutty sugary goodness
and a look inside…I’d be a surgeon/cannibal if the inside of people looked like this.
It’s hot. Like really hot. And sometimes when its hot and you’re hungree you just don’t know what to do. Sandwiches just seem too heavy, burgers are like a death sentence, but a regular salad just won’t be satisfying enough. Talk about a dilemma #hungreegirlproblems. Well, consider you’re situation amended because I’m here to solve this problem for you. Here is a lunch that is refreshing, SO easy, filling, yet light enough for the brutal heat of the summer. My favorite sandwich, the BLT, *bacon, lettuce, tomato* get’s a makeover in a salad form. Fresh cherry tomatoes and creamy avocado gets mixed with grilled corn and thick chunks of bacon, all tossed in a lemon and olive oil and served in big fluffy butter lettuce leaves. The flavor of the bacon penetrates the entirety of the salad, delivering a smokey kick to every bite. YUM. I’m adding this recipe into my go-to’s for quick summer lunches, and if you try it, you will too.
Grilled Corn and BLT Lettuce Wraps for 5, inspired and adapted from Joy the Baker
Ingredients 5 ears of corn, cleaned 1 package thick cut bacon 2 pints cherry tomatoes 2 avocados 1 lemon 1 tbs olive oil salt garlic powder paprika 2 heads of Bibb or Butter Lettuce
Recipe: Char the corn on the grill. If your grill is on high this will take about 10 minutes. Cut the corn off of the cob and place it into the fridge to could down while you prepare the rest of the salad. Halve the cherry tomatoes.
Cut the bacon into thick pieces, and cook in a hot skillet until slightly crispy, about 7 minutes. Once cooked put on a paper towel to drain.
Peel the avocados and cut them into thick squares. In a bowl, combine the cooled corn, bacon, tomatoes, and avocado.
Squeeze the lemon and drizzle the olive oil over the salad. Sprinkle with a generous amount of salt, garlic powder, and paprika and toss lightly.
There’s something about Curried Chicken Salad that I just love. It’s bright in both color and flavor, gives a pungent kick, and is full of mix-ins of different textures that make for a great bite. B and I decided to make ourselves a nice refreshing healthy lunch, and because I know she’s also a major CC (curried chicken) lover, I thought I’d whip us up a batch. While I had never made it before, its a recipe that can be easily dissected through my palette and I combined all my favorite things from the best chicken salads I’ve had and put them into this dish. The special thing about mine however? It’s much lighter and healthier because NO mayonnaise is used. Mayo gets replaced with greek yogurt for a flavor thats just as rich and full, but will keep your Fourth of July figure in check. Roasted chicken gets tossed with almonds, dried apricots, fresh mango, scallions and a mango curry sauce for an amazing blend that will have your tastebuds singing and you’re bod still banging. Eat on thick slices of rustic grain toast, lettuce cups, or over some greens for a deeeelish lunch and enjoy. B and I certainly did.
Mango Curried Chicken Salad, serves 4
1 rotisserie chicken
2 mangos, peeled
1 cup greek yogurt
squeeze of lemon juice
1 tbs curry powder plus more for taste
1 tsp garlic powder
1/4 tsp ground ginger
1/3 cup whole smoked almonds
1/4 cup dried apricots
1 bundle of scallions
Recipe: Cut the strings off of your chicken and peel off the skin.
Remove the meat from the bones and roughly chop into hearty sized pieces. Use all the meat, white and dark. Set the chicken aside.
Now for the sauce: roughly chop one of the mangos. In a blender combine the chopped mango, yogurt, lemon juice, and spices. Blend until creamy and set aside.
Now prepare your mix-ins. Chop the remaining mango 1/2 inch cubes. Roughly chop the apricots and scallions.
In a bowl combine the chicken with all yo mix-ins.
Toss the chicken and mix-ins with the sauce and put in the fridge to chill for at least 15 minutes. Sprinkle with fresh scallions and enjoy yo lunch !
Okay I’ve done it. I’ve kicked regular rice krispie treat’s a$$. Yes, I’m a lover of the original, but sometimes more is just so much better. More in this case means coco krispie treats mixed with m&m’s with a layer of oreos and chocolate. Can you say #nom? Cause I can. Prepare to be the most popular person at your bake sale. Once you make these, the normal one’s will just look weak. When I received a text from Connor asking me to make him a study break treat I laughed. Thats like asking a dog if they want a bone. I headed to Fro-Gro and this creation came to me while I roamed the aisles and I couldn’t get out of there fast enough to bring it to life. Big shoutout to my sous-chefs/assistants Cowboy Connor and Evan and to my oh-so-generous host, El. These are easy, quick, and, as pointed out so nicely by Dober, don’t stick to your hands so you can keep studying!! Obviously thats the most important reason to make them.
Coco M&M Krispie Treats with Oreos and Chocolate
3/4 stick butter 1 1/2 packages large marshmallows 1 box coco krispies 1 large bag M&Ms 1 pack of Oreos, double stuffed, DUH + 2 tbs butter 1 bag semi sweet chocolate chips +1/2 stick of butter
Recipe: In a microwavable bowl melt the 3/4 stick of butter. Add the marshmallows and mix and return to the microwave, heating for about 1 minute until the marshmallows are puffed and fluffy. MAKE SURE THEY DON’T SPILL OUT OF THE BOWL! Gradually mix in the krispies. Once the krispies are mixed in, mix in the M&Ms.
In a lightly greased casserole dish, spread half the mixture into the bottom of the pan. I like them thick, but adjust to your taste. Crush the oreos in a plastic bag and mix with the 2 tbs melted butter. Pat this mixture on top of the flattened krispies. In a double boiler melt the chocolate chips and 1/2 stick of butter until creamy. Pour this over the oreos and using a spoon slather it evenly.
Pat down the rest of the krispies on top of the chocolate.
Press them down with seran wrap so they are well shaped. For immediate eating, put them in the freezer for about 20 minutes, and go to town. Otherwise, keep them in the fridge for about an hour and then they can sit outside in room temperature. CUT in hefty squares and love me forever.
Check out the layers on these bad boys..like a brick wall of HEAVEN
My sous-chefs staring at the originals wondering how they can even compete with these babies
Kels and I woke up and we wanted eggs. But we wanted so many different types of eggs, that it was decided that this morning would be known as “eggapalooza.” We’re talking sunny side up, fried, scrambled, and poached. We wanted them all. My favorite creation from the morning was simple, elegant, yet utterly delicious and extremely rich. Seared onions are topped with a fluffy poached egg, that is finished with shredded mozzarella cheese and a little chili powder. The onions were a little crispy and happily sopped up the runny goodness of the yolk. SO simple, yet so pretty, easy, and mouthwateringly divine. Also, it takes only about 10 minutes to prepare, so yes, try it now.
Poached Egg with Mozzarella over Seared Onions
Ingredients 1/4 cup diced viadlia onion 1 egg 1 tsp white vinegar 1 handful shredded mozzarella cheese sprinkle of salt sprinkle of chili powder
Recipe: Drizzle some olive oil in a skillet and heat until smoking. It should be very hot. Flash sear the onions, for about 3 minutes, so they are browned but still maintain their bite. Put them in the bottom of a ramekin.
Meanwhile, poach your egg. Heat a saucepan full of water and add the vinegar. Bring until almost boiling, but make sure not to let it boil. Crack the egg into the water and using a slotted spoon gently push the whites over the yolk. Let cook until the egg floats to the top, about 4 minutes. Remove with a slotted spoon and put over onions. Top with shredded cheese and sprinkle of salt and chili powder.
Put under the broiler for about 2 minutes, until the cheese is melted and it starts to brown.
Blueberry Crumble Cake & Blueberry Crumble French Toast
My mom had invited some people over for dinner and I took it upon myself to be in charge of dessert. DUH. I was having trouble deciding what to make. It was just too hot for chocolate, but I was sick of making fruity crumbles and crisps, and I didn’t feel like making a pie either. Then it hit me: fruit cake. Okay I know what you’re thinking, fruit cake? EW. NOBODY LIKES FRUIT CAKE ITS DISGUSTING. Fruit cake is that thing your weird Aunt Helen brings to the Christmas party that sits alone in the corner without a bite to its name. But, sorry Aunt Helen, thats not the fruit cake I’m talking about. MY fruit cake is actually a berry crumble cake that can be made with any fruit you choose. Fruit cake a la moi. A rich moist lemon vanilla cake gets mixed with fresh blueberries and then topped with an almond blueberry crumble. Its totally 2D4. But wait…thats not all…the next day I made French Toast out of this thing and topped it with a cream cheese honey blueberry frosting. Wow. SO, hasta vista old fruit cake, and say hello to my little friend, the blueberry crumble cake.
Blueberry Crumble Cake
2 cups flour
1tsp baking powder
1/4 tsp salt
1 stick butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar
1 cup greek yogurt, full fat
1 tsp vanilla
zest of 1 lemon
juice of 1 lemon
2 1/2 pints of blueberries
1 stick butter, softened
1 cup light brown sugar
1 cup flour
1/2 cup slivered almonds
Recipe: Preheat the oven to 375 degrees. In a bowl combine the flour, baking powder and salt, set aside. In a bowl with an electric mixer cream the butter and sugars. Once well combined, add the eggs one at a time beating well after each addition. Add the yogurt, vanilla, lemon zest and lemon juice and mix for about 3 minutes. Gradually add the dry ingredients. Once the ingredients are all well mixed, add 2 pints of blueberries by hand and mix gently, keeping them whole.
Pour into a 9 inch GREASED springform pan.
Topping: In the electric mixer cream the butter and sugar. Add the flour and slivered almonds and mix until a dough is formed.
Stir in the 1/2 pint of fresh blueberries. Pat evenly over the top of the cake batter.
Bake at 375 with convection for 1 hour, until the cake is set and a toothpick inserted comes out clean.
AND let it cool…then cut dat baby open
And serve yourself a MASSIVE slice
With some ice cream
foiiine i’ll share i guess..
The top is SOOo crumbly and goo.
And then you wake up the next day. And you realize, OMG that’s one of the best things I’ve eaten, and I want more. But I’ve eaten SO much of it that I want it kind of differently…and this is where my sheer culinary genius sets in. Lets turn this baby into French Toast. Firstly, french toast is my favorite thing, I’m a die hard fan. Secondly, when you make a french toast out of a rich and moist cake like this, you can only get one result: UNBELIEVABLE.
Blueberry Crumble Cake French Toast
2 slices cake
1/4 cup milk
1 tsp cinnamon sugar
1 dash vanilla
2 tbs cream cheese
1 tsp honey
3 fresh blueberries, chopped
Recipe: In a bowl whisk the egg, milk, sugar and vanilla. Soak the cake pieces in the egg mixture, for about 5 minutes, turning both sides over so it is thoroughly soaked through.
In a skillet melt some butter and coat the pan, heat until hot. Cook the slices on each side for about 3 minutes, until crisply browned.
Frosting: Combine all the ingredients and mix/mash together. Serve on top of the French Toast with powdered sugar and maple syrup.
sorry this is too beautiful not to capture excessively
Raspberry Peach Pie, a combination of two of my absolute FAVORITE summer fruits tucked inside a buttery flakey pie crust. Yum please. The crust is easy, the filling couldn’t be more simple, and it all turns into a magical wonder of bubbling fruit and doughy pastry. The raspberries and peaches meld together creating a marriage of tanginess and sweetness that is only heightened once baked. This specific pie was a belated birthday present for my main girl B who says its her favorite. Well, we slopped on scoops of cold vanilla ice cream and went to work, finishing the pie within 10 minutes. Its 2D4. You’re welcome.
Raspberry Peach Pie
2 1/2 cups flour
1 tsp salt
2 tbs sugar
2 sticks butter, VERY cold
7 tbs ice cold water
2 bags frozen raspberries
2 tbs corn starch
1 tbs honey
3 tbs orange juice 1/4 cup sugar
Recipe: In a food processor combine the flour, salt and sugar. Cut the butter into pieces and add it into the mixture. Pulse until a coarse meal. Add the water and mix just until a dough is formed. Divide the dough into two balls, flatten slightly, cover and refrigerate for at least 2 hours. Once refrigerated, roll out one half and drape over a greased 9 inch pie pan. Roll out the other half and cut into thin long strips for a lattice crust.
Filling: Slice the peaches and put into a bowl. Add the raspberries, juice of the lemon, corn starch, honey, orange juice and sugar. Toss until well coated. Put filling into the crusted pan.
Lattice weave the crust on top, brush with one beaten egg, sprinkle with sugar, and bake for about 1 hour at 350 degrees. SERVE WITH ICE CREAM.
In the need for a snack/dessert/fix? Look no further. After one batch of these, they will be adopted as your go to cookies. Want to be the star best-seller of the bake sale? MAKE THESE. Crispy on the edges, gooey in the middle, and M&M covered all over, these cookies are the biggest tease. If you can avoid eating the batter, that would be best, because trust me when I say you will not stop.
3 cups flour 1 1/2 teaspoons baking soda 1 teaspoon salt 2 sticks salted butter, room temperature, totally softened 1 cup white granulated sugar 1 1/2 cup packed light brown sugar 3 eggs, room temp 2 teaspoons vanilla 2 bags M&Ms *NOTES: I like my cookies super chocolatey so I add a TON of M&Ms…go for as few or as many as you’d like.
Recipe: Preheat oven to 350 degrees. In a bowl combine the first three dry ingredients (flour, baking soda, salt) and set aside. In another bowl cream the butter and the sugars. Beat for about 4 minutes, until well combined and light. Add eggs one at a time and continue to beat throughout the addition. Add vanilla. Beat for about 7 minutes on medium speed, until the mixture grows inside and is very fluffy and creamy. Slow down the speed and add the flour mixture in batches. Mix in the M&Ms by hand. Roll dough in seran wrap and refrigerate for at least 2 hours. Grease a baking sheet and spoon healthy heaps of dough 2 inches apart from each other, making sure not to crowd. Bake for about 12-15 minutes, until cookie edges are golden and center is barely firm.
Nice and round
Crispy and perfect
heaven in a bite
And now lets take it to a new level….
Why YES, that is an M&M Ice Cream Sandwich
Anisha, aka the kitchen sink, is one very happee customer
This weekend my girls Bron, Neesh, and Dre are here to visit and I wanted to welcome them with a homey meal that would make their travel seem worthwhile **seeing me is worthwhile nonetheless.** Sifting through the grocery store yesterday I came to the jelly aisle and wandered past the selections, but came to a stop when I saw the apricot preserves. It got me thinking, and this deeelish dish was the result, a mouthwatering Apricot Glazed Chicken. The glaze is tangy, sweet, and salty all at the same time and the chicken roasts perfectly and gets crispy in spots due to the natural sugar in the preserves. YUM. Its simple, easy, and utterly delicious.
Apricot Glazed Chicken
Ingredients olive oil salt pepper garlic powder 2 chickens, broken down 2 jars apricot preserves 3 tbs apple cider vinegar 2 tbs soy sauce 1 tbs minced garlic 1/4 cup water 1 vidalia onion apricot halves
Recipe: Clean the chicken and put them into a plastic bag. Drizzle with olive oil and a generous amount of salt, pepper, and garlic powder and marinate in the fridge for at least 3 hours. Preheat the oven to 375 degrees. In a sauce pan combine the apricot preserves, vinegar, soy sauce, water and garlic. Heat on medium low heat until the sauce thins. Arrange the chicken in a casserole dish, scattering some sliced onions and apricot halves in between the pieces. Brush with the glaze and put into the oven and bake for about 45 minutes. Stop 25 minutes and baste with the glaze.
Hungree Girl has taken her second trip to the Hamptons and has learned something VERY important: they have INCREDIBLE fresh berries. Right now is prime time strawberry season and when Ali brought me to a local farm stand and showed me the fresh berries, well we knew we had to utilize the heavenly babies in some magnificent way. We wanted it to be simple, light, yet totally delicious and something that would really celebrate the natural loveliness of the strawberries. This thinking resulted in the perfect treat to end a summer BBQ, a strawberry crisp. Roughly chopped strawberries get tossed in in a few things to bring out their juiciness and then got topped with a crispy crumbly topping that will honestly melt in your mouth. NOM.
Strawberry Summer Crisp Ingredients 2 pints summer strawberries 1 tbs honey juice of 1 lemon 2 tbs orange juice 1/4 cup granulated sugar
2 sticks softened butter 1/2 cup all purpose flour 2 cups light brown sugar 2 cups rolled oats, or you can use oatmeal packets
Recipe: Preheat the oven to 375 degrees. Roughly half the strawberries so they are in nice big chunks. In a bowl toss them with the honey, lemon juice, orange juice and sugar until the berries are nicely coated. Butter a casserole or baking dish and spread the berries evenly in the pan.
In a separate bowl with an electric mixer mix the butter, flour, sugar and oatmeal until it forms a nice doughy crumble. Pat the mixture over the strawberries in a even layer, the more the merrier.
Bake in the oven for about 35 minutes, until the strawberries are bubbling and the crisp is a nice toasted brown.
Me and my proud sous-chef Ali
SERVE WITH VANILLA ICE CREAM AND DEMOLISH. This step should be the easiest.
and it just disappears so quickly…
and it melts and it gushes and it bleeeeeds strawberry love
The sun was out and shining, the pool was cool and refreshing, and the bros were hungree. This meant one thing: time 2 grill. Who wants to be cooped up inside slaving over a hot stove when you can be chilling and grilling outside enjoying the beautiful weather? Well, nothing goes better with a lovely summer day then some bomb burgers. JJ had been requesting burgers all morning so I decided to grant his wish and whip him some up that he would not forget. How do you make a simple burger unforgettable? Turn it inside out, duh. Inside-Out Burgers have the cheese inside the actual burger, so when you take a bite hot melted cheeze oozes out from every possible nook and cranny. Use your favorite burger recipe or take two pre-made patties and seal your favorite cheese inside, and grill for about 15 minutes, or until you’re happy. I used American cheeze as per requested by Jake and JJ, but use your favorite. Top with a spicy chili lime mayonnaise, ketchup, grilled onions, avocado, lettuce, and tomato, and you are good 2 go. SO, fiyah up that grill and get gooiiiing.
Spicy Chili Lime Mayo
red paper flakes
Recipe: Combine all ingredients, seasoning to taste.
Char the buns on the grill and slather it awwnnnnn
Besides being a fun word to say, Shakshuka is beyond delicious. I had never heard of it before I went to Kanella a few months ago, and thats when the love affair began. A traditional Israeli dish, Shakshuka is made up of poached eggs in a flavorful and spicy tomatoe sauce. Poached eggs are my favorite style of eggs, and when they are poached in a homemade and spiced sauce, they take on a whole new depth. I made up my own recipe and its ready in 20 minutes start to finish. The sauce is complex in flavor with hints of cinnamon, paprika, and chilli powder in every bite. Its a simple breakfast, or a great brunch dish that when served with a side of crusty bread, CANNOT be beat. Shoutout to my Shakshuka loving girl Sara for opening my eyes to this dish.
Ingredients olive oil 1 vidalia onion 1 yellow pepper cilantro leaves 1 16 oz. can diced tomatoes, with juices 1 tbs tomato paste salt pepper 1 tsp garlic powder 1/2 tsp paprika 1/2 tsp cinnamon 1 tsp chili powder a FEW red pepper flakes 2 eggs
Recipe: Slice the onion and peper into thin strips. Coat the bottom of a skillet with olive oil and heat on high until very hot. Add in the onion and pepper, stirring every few minutes so they get a nice sear. Season with all of the spices and add the cilantro.
Once tender, add in tomatoes with juices and tomato paste. Then cover with a lid and let cook down for 10 minutes on medium heat.
Remove the lid and crack the eggs on top of the sauce. Cover with the lid and let eggs set for about 7 minutes, until perfectly poached.
A cake that boosts your popularity? Huh? Keep reading. This post is actually hard to write because instead of writing about this creation, I’d rather be eating it. Yes I’ve made many good things before, but to be honest, this has to be one of the best. Its moist and dense beyond belief, and combines tangy and chocolatey flavors that result in an insane bite. This cake is literally dripping with Oreos, so if you’re a fan prepare to be dazzled. A rich Oreo crust gets topped with a thick cheesecake filling which gets a pop with smashed Oreos speckling the entire batter. Throw some fresh whipped cream on top, and your in business. This cake is no joke, this is a SERIOUS venture. Does that mean its difficult to make? NO. By serious venture I mean that this cake will severely boost your popularity and will make people want to be with you at all times, hence the name. Consider this your warning and prepare to have your phone buzzing like crazy with people asking you to come over. Its a tough life, no? Also, since cheesecake is a very heavy dessert and has like maybe packs a few calories, I decided to use reduced fat oreos, sour cream, and cream cheese to make it a teeny bit lighter. So now you have NO excuse. Maintain your bikini bod and eat this cake at the same time…kinda.
Ingredients 2 boxes Oreo cookies 1/2 stick butter 24 oz. cream cheese 1 cup sugar 5 eggs 8 oz. sour cream 2 tsp vanilla 1/4 cup flour
Recipe: Preheat your oven to 325 degrees. Butter a 10 in spring form pan. Crush 25 oreos into crumbs. Melt the butter and stir it into the crumbs until moist. Press into the bottom of the spring form pan, this will be the crust. In a bowl fitted with an electric mixer, beat the cream cheese for 3 minutes on high until thick and fluffy. Add the sugar and combine. Add the eggs one at a time, beating well after each addition. Add the sour cream, vanilla, and flour and mix for 3 minutes until thick and creamy and well mixed. Use a rubber spatula to scrape the sides and get all the little bits included. Crush 25 oreos into thicker crumbs. I like having chunks of oreos in every bite so the size is your preference. Stir in the oreos by hand. Pour this mixture on top of the crust. Crumble 5 hours with your hands on top of the mixture for a nice crumbly topping. Bake for 1 hour, until the center is set. Remove from oven, cool at room temperature, and then redrigerate for 24 hours. ITS SO HARD TO WAIT I KNOW BUT IT MAKES A DIFFERENCE!
Every birthday needs to be celebrated with a MASSIVE, **emphasis on the massive** and delectable birthday cake. Its just not a birthday without one. Theres just something about cutting into a thick layer cake smothered with fluffy frosting that makes the day 10 times sweeter. Well, tomorrow is Cole’s birthday, and Kelsey, also a major proponent of the massive birthday cake, and I decided to make him one that he would never forget. While in the grocery store we were inspired by the giant fresh strawberries and decided to highlight the luscious summer fruit by making a cake that acts as an ode to them. *Its also Kelsey’s favorite, so remember that!* This tribute resulted in my version of a Strawberry Not-So-Shortcake. Its not short because, well, its three layers high and HUGE. Light layers of vanilla cake are filled with a strawberry compote sauce and creamy whipped cream. This cake is the definition of summer. It’s light, a killer flavor combination, and is SO BEAUTIFUL. Seriously, its stunning. Also, I didn’t have the time/patience to make the cake base from scratch, so I played Cake Doctor on this one, using a boxed cake and turning it into something that definitely qualifies as homemade. Nothing beats cutting into this tall and elegant cake and getting a look at the triple layers and different colors. It’s magical. Think strawberries and cream. Well, Cole loved it, duh. I also had an extra layer and made a mini version which was demolished in record time thanks to some very hungree individuals. So, make this now and people will fall in love with not only you, but this cake too. HAPPY BIRTHDAY COLE
2 boxes vanilla cake mix
2 cups water
1 cup vegetable oil
1 tsp vanilla
zest of 1 lemon
2 bags frozen strawberries
1/2 cup sugar
1 cup water
2 tbs light corn syrup
4 cups heavy whipping cream
1 cup sugar
2 tsp vanilla
Fresh sliced strawberries
Recipe: Preheat the oven to 350 degrees. In a bowl with the electric mixer, combine the cake mix, eggs, water, oil, vanilla, and lemon zest and beat until well combined. Mix for about 3 minutes ensuring that there are no clumps! We like smooth cake in this house. Evenly pour the mix into 3 greased round cake pans and bake them in the oven for about 30 minutes or until a toothpick is inserted and comes out clean. Cool completely before using.
Once the cake is in the oven start on the compote. Thinly slice the frozen strawberries, leaving a few whole for good measure. Put these in a skillet along with the rest of the ingredients and cook on low heat for about an hour and a half. The mixture should thicken and reduce and should turn into a beautiful vibrant color. Cool this in the fridge before assembling.
For the frosting, put the whipping cream and vanilla in a large bowl. Beat with an electric mixture until soft peaks form. Add the sugar and continue whipping on high until stiff peaks form and you get the desired consistency.
Assembly: On a cake board or cake plate or pan, lay down one cake layer. Spoon the cooled compote on top, juice included, spreading it evenly around the top of the layer. Take a big dollop of whipped cream and put it on top of the compote, spreading gently so you do NOT mix them together and keep them in two distinct layers. Gently lay the next cake layer on top, and continue until you finish with a layer of whipped cream on top. Decorate the top with fresh strawberries!
And now 4 some pIX
Just me decorating
Strawberry Compote on layer #3
Some fresh sliced berries for the top
Frost it up
Now make a pretty pattern
TADA. Yummiest 19 years of your life Cole.
Such a happy birthday boy
And this is why he’s so happy…you would be too if this was your cake.
To infinity and BEYOND! No joke, these brownies are not only out of this world, but out of this galaxy. Completely chocolatey and fudgy with a gooey caramel layer of Milky Ways in between, you will find yourself being transported into a whole new dimension after just one bite. They’re richer THAN *thank you grammar police* anything you’ve ever tasted and may temporarily put you in a gravity defying coma. SO, whip em up, take a bite, and blast da eff off.
*If you need confirmation on these being “outta this galaxy” ask Eric Dober.
Outta This Galaxy Brownies (Milky Way Brownies)
Ingredients 2 sticks butter 12 oz. semi sweet chocolate chips 6 oz. bittersweet chocolate chips 2 cups sugar 1 tsp vanilla 4 eggs 3/4 cups flour 16 mini milky way bars
Recipe: Preheat the oven to 350 degrees. In a saucepan melt the butter. Once completely melted, add in both chocolate chips. Stir until soft and completely incorporated and totally melted. Remove from heat once melted. Pour the sugar into a bowl fitted with an electric mixer. Turn the mixer on low and gradually add the chocolate mixture. Mix on medium speed for 2 minutes. Add in the vanilla. One at a time add the eggs, beating for about 15 seconds after each addition. Using a rubber spatula scrape the sides to get all the little bits incorporated. Add the flour and mix on medium high for 3 minutes until thick and well mixed. Butter a 9X9 casserole dish and pour in half of the batter. Evenly space the milky way bars in rows onto the batter.
Then, pour the rest of the batter on top, covering the milky ways completely.
Bake for about 50 minutes to 1 hour until a fork is stuck through and total mush doesn’t come out. I like mine super gooey and fudgy so it depends on your own preference. EAT. LOVE. THANK ME.
Ever since summer has sprung, my lil bro JJ has been requesting that I make corn, and since I’m home for one night I decided to appease him. This is not just any corn that he is requesting, however, but is “the corn from that Mexican place I like”-JJ. Well, considering that they have some rendition of grilled corn at every Mexican restaurant we go to and I couldn’t figure out which one he was talking about, I took inspiration from all of them in creating a simple recipe that I knew would make his taste buds feel like they were at a fiesta. Classic Mexcian grilled corn gets sprinkled with Cotija cheese, lime, chile powder, and a mayonnaisey type rub. For some reason we were out of mayonnaise (this is what happens when I’m not home on a regular basis) so I made a rendition with melted butter, and it was just as good and a little lighter in taste. Its summery, flavorful, and totally delicious. JJ happily munched on three ears of corn and said it made the cut. This actually takes less then 15 minutes start to finish, so you really have no excuse, so, COMIENZA LA PARRANDA Y LA PARRILLA! (Start the party and the grill)
Grilled Mexican Corn a la MOI
Ingredients 6 ears of corn 1 stick of butter 2 limes chile powder salt 2 handuls of fresh cilantro 1/2 cup freshly grated Cotija cheese
Recipe: Heat up your grill to medium high and brush it with olive oil. Grill the corn for about 10 minutes, rotating it every so often so the sides are lightly charred. Remove from grill. In a bowl, melt the butter. Add the juice from one lime into the butter, along with 1 handful of cilantro. Brush the corn with this mixture. Squeeze the juice of the other lime directly on the corn. Sprinkle with a generous amount of chile powder and salt. Next, top with cheese and the rest of the cilantro. EAT and be in heaven.
The other night I had a dream, and while I don’t remember exactly what the dream was about, I remember that it involved cinnamon buns. Ever since the dream, they’ve been on my mind. I thought back to all the cinnamon buns I’ve had: a few great, many good, and TONS bad. Now that they were stuck in my head, I wanted a GREAT one and I wanted to make it myself. I was craving that sticky cinnamon sugar ooey gooey-ness tucked in layers of sweet doughy bread and I wanted my fix. These were the breakfast pastries of my childhood. The giant doughy mounds bigger then my head that I’d reach for and treasure and in turn become a sticky monster. Ah, so yum. So, after scouring for the perfect recipe, I used a dough base from the Pioneer Woman, and created my own inside filling and glaze. Honestly, they were perfection. The smell was actually perfume and my whole house still smells like cinnamon sugar heaven. I made 3 pans of the enormous fluffy monsters, and I invited my boys over to oh-so-happily devour them, which they did. From this experience, many are starting to learn a crucial lesson: If you’re on a diet, do not live with me unless you’d like to suffer. Sorry?
Homemade Cinnamon Sticky Buns with Raisins *dough recipe from The Pioneer Woman
Ingredients 4 cups Whole Milk 1 cup Vegetable Oil 1 cup Sugar 2 packages Active Dry Yeast, .25 Oz. packets 8 cups (plus 1 cup separated) All Purpose Flour 1 tsp Baking Soda 1 tsp Baking Powder 1 tbs Salt
Filling 1 cup Granulated Sugar 1 1/2 cup Dark Brown Sugar 2 tbs Cinnamon Honey 2 cups Raisins 2 sticks Melted Butter
Recipe: In a saucepan bring the milk, oil, and sugar to a boil. Once it reaches a boil, remove it from heat and let it cool until lukewarm. Add the yeast and let sit about 3 minutes to activate. Slowly add the 8 cups of flour and mix until just combined with the wet ingredients. Cover with a kitchen towel and set in a warm place. Let rise for 1 hour. After an hour, add the remaining cup of flour, the baking soda, the baking powder and the salt. Preheat the oven to 375 degrees. Divide the dough in half. Roll out each half into a long rectangle about 30 X 10 on a floured surface.
In a bowl, combine both sugars and 2 tbs cinnamon. Pour the melted butter over the dough and spread evenly all over the surface. Sprinkle the sugar cinnamon mixture on top, making sure to cover every inch! The more the merrier. Sprinkle the raisins on top of the sugar mixture. Drizzle with honey.
Now starting from the end farther from you, roll the rectangle tightly towards you.
Cut 1 inch slices with a sharp knife and put these into buttered baking dishes.
Let rise for 20-30 minutes before baking. Bake for 20 minutes, until golden brown.
While they bake, make the glaze. In a bowl whisk the milk, powdered sugar, corn syrup, maple syrup, and melted butter together. Once the buns come out of the oven, pour this over them as the warm buns will sop up the glaze and absorb it. Now, enjoy!
Like I said in my previous post, I’m back at school in Philly. BUT this time things are different because I’m living in a house and am no longer deprived of a kitchen. All I can say is, finally. Tonight, my bff Cole, **aka Chef Stern** and I decided to break in the kitchen and cook for some friends. We shopped all day, slaved all night, and then actually feasted. Cole and I have actually been planning to cook together after the first conversation we had, so after two semesters of talk, this occasion was monumental. We outlined a menu: a gorgonzola salad, mac and cheese (obvi), balsamic roasted vegetables, “pacific rim glazed” steak a la cole (basically teriyaki-esque), and a plum, raspberry, blueberry crisp for dessert. The results? Ask our 8 empty plates and our 8 very full guests. Chef Stern and I will be going into business very shortly. Below are all the recipes from the dinner minus Cole’s steak. Chefs @ work
Chefs showing off
Chef Stern REALLY excited about his steaks
"Pacific Rim Glazed Steak" a la Cole
some hungree people
The Gorgonzola Salad: A simple mix of romaine, tomatoes, cucumbers, green peppers, and gorgonzola cheese, this salad is a classic. I make a homemade vinaigrette (recipe below) that is tangy, light, and will definitely be your new staple dressing.
Red Wine Vinaigrette
ingredients: 1/2 cup red wine 1/4 cup olive oil 1 tbs dried oregano 1 tsp salt 1 tsp fresh pepper juice of 1 lemon
Recipe: Whisk all to combine. Add more salt and pepper to taste.
The Balsamic Roasted Vegetables: Honestly these were my favorite part of the meal. They were slow roasted and had caramelized and the natural sugars and flavors of the vegetables had been drawn out to the point of perfection. Super easy, just throw em in the oven and be patient.
Balsamic Roasted Vegetables
Ingredients 2 red onions 7 large carrots 3 cups brussel sprouts 1 large head broccoli 2 tbs honey 1/2 cup balsamic 1/4 cup olive oil salt pepper garlic powder
Recipe: Preheat the oven to 350 degrees. Chop the vegetables into large, rustic chunks and lay out on a baking sheet in one layer, no overlaps. In a bowl whisk the honey, balsamic, and olive oil. Drizzle this over the vegetables, then use your hands to coat them and toss them so every vegetable gets a light coating. Sprinkle with salt, pepper, garlic powder and toss again. Roast on a low rack in the oven for about 3 hours. After an hour, take out the vegetables and add a drizzle of olive oil and honey. The carrots take the longest to tenderize, so be patient.
The Mac n CheeZe: Apparently its the new dish I make at every single meal. Every one is all over dis. But then again, its pasta, cheese, and melted gooy-ness so who wouldn’t be?
Ingredients 1 box of pasta, your choice 1 1/2 sticks butter 1 tbs flour 1/2 cup whole milk 2 tbs heavy cream 1 package shredded mozzarella 1 package shredded cheddar 1/2 cup panko bread crumbs salt pepper
Recipe: In a saucepan melt 1 stick of the butter. Once melted, stir in the flour. Next, add the milk and the cream. Once the mixture begins to boil, turn the heat down and stir in the cheeses. Once the sauce is thick and well combined, pour over the freshly made pasta and add salt and paper to taste. Mix well so every piece is coated and pour into a casserole dish. In a bowl, melt the remaining 1/2 stick butter, then pour this over the bread crumbs. Sprinkle this on top of the mac and cheese and put in the oven to broil for about 5 minutes to crisp up. Keep an eye on it so it doesn’t burn!
Plum Raspberry Blueberry Crisp: The best summer dessert. It utilizes the fresh fruit summer has to offer us and brings out their natural sweetness. Add a crispy oat topping and you’re good to go. ALSO, ice cream as a side is a must.
Ingredients 10 plums, ripe 2 packages raspberries 1 package blueberries juice of 1 lemon 2 tbs honey 1/4 cup granulated sugar 2 cups brown sugar 2 sticks butter softened 3 cups oats 1/4 cup flour
Recipe: Preheat oven to 350 degrees. Quarter the plums. In a large bowl toss all of the fruit together with the lemon, honey, and granulated sugar. Spread in a casserole dish. In a separate bowl mix the butter, brown sugar, oats and flour until well combined into a doughy crumble. Pat this down in an even layer on top of the fruit. Bake for about 30 minutes until the top is golden and the fruit is bubbling.
After four, LONG, liquid-filled, and chewless days, my juice cleanse finally ends tomorrow. Seriously, Thank God. To celebrate, I decided that the moment I awake, I want to be greeted with fresh baked scones. So, I thought I’d make them today so I can get to the eating quicker tomorrow, ya know wha I mean? Very strategic, I know. Oh, also, this is the easiest recipe in the world and actually takes 30 minutes start to finish, baking time included. Instant gratification. I made the dough, refrained from tasting, shaped the scones, and put them in the oven. And then, disaster struck. Cinnamon Chocolate Scone perfume was swirling around my kitchen. The aroma was sweet and warm and smelled like a bakery and I couldn’t bare to be in the room, except I HAD to because I didn’t want them to burn. Pure, self-inflicted torture. They came out of the oven looking actually unbelievable. The sugar crystals had caramelized on top, and they were crispy, golden brown, and chocolaty in all the right places. I broke one open to check the consistency of the middle and that’s when all hell broke loose and I couldn’t restrain myself any longer. I tried one, and let me tell you, I would break my cleanse 100000 times over just for a bite of these scones #hungreegirlprobz. Major shootout goes to my wolf pack. Like I mentioned in a previous post, we lived off of scones for a 3 month period, so this is dedicated to them. I’m sure I will be abused into making this recipe on a daily basis for my scone loving princesses when school returns.
Cinnamon Chocolate Chip Scones, recipe inspired by Food Librarian
Ingredients 2 cups flour 1/3 cup sugar 2 tsp baking powder 1/4 tsp salt 1 stick butter, cold, cut into little pieces 1 cup heavy whipping cream 2 tbs cinnamon sugar 6 oz. semi-sweet chocolate chips
Recipe: Preheat oven to 425 degrees. Combine the dry ingredients in a bowl. In a bowl with an electric mixer, beat the cold butter for about 2 minutes on medium speed. Turn the speed to low and add in the whipping cream and cinnamon sugar. Once the butter and cream are well combined, gradually add in the dry ingredients. After the dry ingredients have absorbed all the wet and a dough has formed, shut off the mixer and break out a spatula or your hands. Add in the chocolate chips and mix until well combined, but don’t over mix!! Form your dough into a large circle, and cut triangle shapes out of it, putting these on a greased cookie sheet, spaced evenly.
Beat the egg in a bowl, then brush each individual scone with a coating, followed by a sprinkle of both sugars. (The egg acts as a wash that makes the scones shiny and golden). Bake for 20 minutes, until golden brown and a toothpick comes out clean and they look like DIS.
This is my apology to those of you who aren’t into the whole “cleansing” deal. Here is a recipe that is bound to make up for this because they are the exact opposite of a cleanse. But hey, they taste kind of light and have some fruit in them so not horrible. Think Key Lime Pie turned lemon raspberry. YUM. A sweet and crumbly graham cracker crust topped with a fresh raspberry and lemon custardy filling. HELLO SUMMA.
Lemon Raspberry Bars Ingredients 18 graham cracker crumbs 1/2 cup sugar 3/4 of a stick butter, melted 2 tbs lemon zest 1/2 cup fresh squeezed lemon juice 1 cup raspberries, mashed 1 can sweetened condensed milk (14 oz.) 2 eggs
Recipe: Preheat the oven to 350 degrees. Combine the graham cracker crumbs and sugar in a bowl. Pour the melted butter over the mixture and combine until all the crumbs are moist. Butter a casserole dish and pat down the crust evenly. Bake in the oven for about 10 minutes, until the crust is golden and set. Meanwhile, combine the zest, lemon juice, mashed raspberries, eggs and condensed milk. Mix with an electric mixer for about 3 minutes until thick and smooth. Once the crust is done, pour this over it very evenly. Return to oven to bake for about 15 minutes until the filling is set. Cool to room temperature and then refrigerate for at least 2 hours. The colder, the better!