One of my first baking memories from my childhood was making coffee cake with my parents and younger brother. We used to buy this box mix that requires no clean up at all. It’s perfect for kids, because you put all of the ingredients into a bag and mush it all together to and it’s so fun, done in minutes and it’s very delicious. We buy it every now and then for old times sake, but this time I decided to make the real thing. I found this recipe and I’m completely obsessed. I clearly made more crumbs than the recipe recommended, and this was so simple and yummy!
So many restaurants have “chocolate lava cake” on their dessert menus. Being a huge chocolate fanatic, I usually can’t resist a warm chocolate cake with oozing chocolate filling, gushing out with each fork-full. Who would have thought something so decadent could be so simple. I certainly didn’t. I found this recipe, and with only 5 simple steps, and all the ingredients already in the house, this cake would be mine. I had to double the recipe [and the cook time], because I only had 10 ounce molds, where the recipe called for 4 ounce molds. This was so easy and is so delicious. Next time we have dinner guests, I will definitely impress them with this for dessert!
I love cheesecake – but for me it’s one of those delicious treats that I don’t eat very often. Cheesecake is so decadent, rich and creamy and I always associate it with holidays like Thanksgiving and Christmas. Since we were having a very low-key Thanksgiving this year, I decided to be daring and try to make the cheesecake on my own (since there wouldn’t be too many people around if it came out bad). I wanted to make a classic New York cheesecake, Juniors/Cheesecake Factory style. I used the crust recipe from here and the cheesecake recipe from here. A perfect graham cracker crust with a thick and creamy center, and I topped mine off with a very thin layer of sour cream. Since this was my first time, there are a few things I just learned along the way that weren’t noted in the recipe. Here are two extra tips for cheesecake-making-virgins: I made this the day before we were eating it – but two days later the cheesecake was much better and more seasoned. Also, take out of the fridge about an hour before serving for a creamier cheesecake.
You all have a veryyyyy special treat today. Before the hurricane the only thing I bought from the supermarket was a giant bag of potatoes and some beer. The beer is gone, but the potatoes are still in the fridge. We have been making everything possible with potatoes; hash-browns, mashed potatoes, baked potatoes, you name it. BaDing decided to take it to the next level and try his hand with french fries – which was a first for him. Just like me, whenever I don’t know how to do something, I refer to YouTube. He found this video, but decided to deep fry them instead of bake them. Here’s a creation straight from BaDing’s culinary kitchen…. and he didn’t even mind that I was annoyingly getting in his way and snapping pictures while he was trying to cook! The perfect side to the delicious cheeseburger he made me 🙂I’m so proud. He’s the best!
I love all Italian food… and by love I mean eating the food, not cooking it [desserts are more my thing]. Lasagna is one of those foods that I have always wanted to make, but since it’s one of my favorite foods, I can’t bear the thought of putting in all that work and it not turning out amazing. I have really high expectations for lasagna. BaDing has been asking me to try to make it for quite some time now so I finally decided to take the plunge. I googled “The best lasagna EVER” and clicked on the first recipe that popped up. The pictures were so enticing, I didn’t have to look any further. I changed up a few things to make it more to our liking – It wasn’t nearly as hard as I imagined and I will definitely be making this again.
The other day I saw this post on Cupcakes and Cashmere, and the second I saw the words “french toast” I knew I needed to make this. Besides the fact that I am a total breakfast groupie, I am obsessed with french toast. I decided to make this with challah and I could barely leave this in the over while the cinnamon smell was filling my apartment. I couldn’t have been happier with the outcome. This is going to become a regular thing at my apartment.
Since I got the Magic Bullet I have been experimenting with recipes to find the perfect smoothie for me. I clearly like things sweet, and my favorite fruit is pineapple, so I’ve been looking for something that incorporates the two. I saw a low calorie recipe on a friends blog, and decided to change it a little a bit for my needs and came up with this: 1 1/4 cups of frozen pineapple and 1/4 cup of greek yogurt – blend and you’re done! Very tasty and less then 200 calories!
This is semi-embarassing, but I have a confession to make. BaDing’s weakness is pizza, and my weakness is Dominos cheesy bread. I know it’s bad. But it stemmed from a great place. In college, the only place off campus that we could use our meal cards, was Dominos, and let me tell you, this made 2:00 am Dominos runs a regular occurrence. Since college, I rarely ever order from there, but every once in a while, I crave it! The other day I had one of these cravings and decided that it was time for me to try and make it at home with this copy-cat recipe I found. Let me just say, wow. This tasted exactly like it and it totally hit the Dominos void I was looking to fill.
Earlier this year I saw this “Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar” recipe here. The second I laid eyes on this decadent treat I know who I had to make it for. My brother, Matt, absolutely loves sweets and he is one of my favorite people to bake for. His birthday was the perfect excuse to give him this outrageous combination of his favorite sweets. A layer of chocolate chip cookies, topped with a layer of double stuffed Oreos, topped with a layer of fudgey brownies, topped off with classic vanilla ice cream. Anyone with a sweet tooth needs to try this out.. and I need to get this insane dessert out of my house so I will stop eating it!
This was relatively easy to make, although I didn’t follow a recipe and just hoped for the best. Here’s what I did:
- Preheat oven to 450 degrees.
- I used a 9″ round greased pan (since I don’t have a pizza tray yet) and stretched the dough to fit the pan.
- Mix together a few tablespoons of olive oil and garlic- put into a pan and bring it to a slight boil.
- Brush the garlic oil onto the pizza dough everywhere except for a half an inch around the border.
- Mix together ricotta cheese with your favorite seasonings – I just used salt and pepper.
- Scoop generous amounts of the ricotta mixture onto the pizza dough- spread evenly. I usually see pizza places doing globs of ricotta, but I wanted to spread it. This way, every bite has mozzarella AND ricotta!
- Add as much or as little shredded mozzarella (or any cheese mixture) on top as desired.
- Place into preheated oven for 20 minutes.