Well, here it is – another year under our belts but not much for recipes from me under our belts! That sucks.
I completely underestimated the time it would take from me – my shitty little job. I am truly disappointed that I haven’t had more time for cooking, baking and piddling in my kitchen. I hope to spend more time with my WordPress family in 2014 but since my last goal was sadly missed I won’t make any promises, just keep my fingers crossed. I miss you guys!
Happy New Year everyone!!!
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,900 times in 2013. If it were a cable car, it would take about 48 trips to carry that many people.
- Hello again! How the hell are you guys?! I have missed you one and all! I won’t go into a long explanation of why I haven’t posted (or commented on my favorite blogs) in almost a year because it’s boring, and quite frankly, pretty lame. Just know I have come baring gifts. Delicious, ooey, gooey, finger-lickin’ gifts.
**My plan is to post once a month this year, at least… I will really try to keep to that, but I’ve already missed January (that’s what these were for) and I missed my Valentine’s Day cupcake post. Monthly goal – big Zoe FAIL! But I haven’t abandoned the idea and I hope you don’t either!
This naughty post is dedicated to one of my favorite blogs, LaFemmeRoar, because I promised her a recipe worthy of Crazy Chicks (and dudes) everywhere. I think this one fits the bill on all levels!
SLUTTY BROWNIES! Before you say anything I’ll tell you that I didn’t invent these NOR did I name them, but they are named appropriately. In the original authors own words… “they are oh so easy and more than a little filthy!” I have to agree with her. The original post is from a blog I think is pretty cool called “The Londoner, a lifestyle blog”. Here is the link to the original recipe. Check it out.
Okay, enough! Lets get to the delicious naughtiness!! Chocolate chip cookie on the bottom, Oreo cookies in the center and brownies on top… Ah-ma-gaw.
YOU WILL NEED
- 1 Pouch/Box Betty Crocker Chocolate Chip Cookie mix
- 1 Box Betty Crocker Brownies
- 3 eggs (needed for the first two ingredients)
- 1/2 C vegetable oil (for brownies)
- 3 Tbsp. water ( also for brownies)
- 1 package Oreo Cookies (get whichever ones you like, I used ‘Birthday Cake’ Oreos for this batch.
- A bit of sea salt
- A bit of parchment paper
- Heat your oven to 350 degrees. (The cookies say 375 and the brownies call for 325 so right in the middle works out great.)
- I used a 13″x9″ Pyrex dish and lined it with parchment paper that I cut down to cover the bottom and sides. If you don’t want to remove these from the pan you bake them in you can skip this step. But if you want to lift them out and cut them easily to share or display on a pretty plate then this is a super easy way to do that. Otherwise I would spray your pan lightly with cooking spray.
- Make the cookie dough according to directions. Press it into the bottom of the lined/sprayed dish. It can present a bit of a challenge but just keep working the dough carefully around the dish. (I used a silicon spatula that I sprayed with a bit of cooking spray as I went to keep it from sticking to the dough as I pressed it around). It doesn’t have to go all the way neatly to the edges, close is good enough in this recipe. Just don’t leave holes in the bottom.
- Next, lay the Oreos neatly in rows on top of the cookie dough.
- Now, make the brownie mix. As suggested in the original recipe, I added just a splash extra of both oil and water to keep the brownies moist which I agreed with, it definitely helps. Pour over the Oreos you just arranged in the pan making sure all of the cookies and the edges get completely covered.
- Sprinkle across the top with sea salt. (This is an addition by me, it only seems natural – all this sweetness needs a bit of salty).
- Cool completely before lifting them from the pan and cutting them up.
I’m admittedly not great at making cakes (or cupcakes)… yet. Although I love to make and decorate them, I definitely need to practice a bit more often to improve my skills. It’s been too long, for sure!
I found these “over 21” cupcakes a couple of months ago and bookmarked the recipe to make just for St. Patrick’s Day, which I did, but they would be great anytime you want something delicious and boozy….on those rare occasions, like a Tuesday Boozeday? 😉
The big flavor from the Guinness really brought an extra decadence to the cake that I was happily surprised about and I won’t even get into how yummy the frosting is. I really liked the flavor of it – sweet but with a little extra sumthin.
The original recipe didn’t call for this, but after the cupcakes were completely cooled down I used a toothpick to poke about 8-10 holes in the top of each one about 1/2 way down and drizzled drops of Bailey’s into the tops of each one and it soaked right in. I just couldn’t leave them alone. 🙂 It added another great layer of flavor and made them extra moist.
YOU WILL NEED
- 1 cup Guinness
- 1 stick, plus 1 tbs unsalted butter, chopped into 1-inch chunks
- 3/4 cup unsweetened cocoa
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tbs. vanilla extract
- 2 cups flour
- 2 1/2 tsp baking soda
- 1/3 C butter
- 1 tbsp. milk
- 4 cups powdered sugar
- Bailey’s Irish Cream, to taste
- Jameson Whiskey, to taste
- Chocolate Jimmies, as decoration
- Preheat the oven to 350. Line a muffin tin with cupcake liners.
- Combine the Guinness and the butter in a large sauce pan and heat to melt the butter.
- Remove from heat, and whisk in the cocoa and sugar.
- In a bowl, whisk the sour cream and the eggs and vanilla, then add it to the beer mixture.
- Sift together the flour and baking soda, and then fold it into the batter.
- Pour into muffin molds or cupcake liners and bake for 25 minutes, or until inserted cake tester comes out clean.
- Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
For the Frosting
- Bring the butter to room temperature then cream it at high speed with an electric mixer.
- Add in the milk and 1 cup of the powdered sugar to create a wet and thick pasty mixture.
- Add in the remaining liquids to taste and mix until frosting is spreadable.
It’s been awhile since I’ve posted on a Meatless Monday, but this yummy salad should more than make up for it. 🙂
This is from The Healing Foods Cookbook and is a recipe that boasts a tasty, light flavor, is super delicious and very satisfying. It’s simple and quick to make and low in calories…what else, you ask?
Well… Let’s add healthy to the list. The healing foods this little salad is noted for are it’s green onions, pasta and spinach. All nourishing foods thought important in the prevention of cancer, heart disease, high blood pressure, gall bladder issues and in weight maintenance. Not to mention how our immune system loves dark green veggies like fresh spinach.
We had it alone but it would make a great side dish and would be easy to customize if you’d like to take it in your own direction. 🙂 I used the Barilla Tri-Colored Rotini for color, flavor and they’re made from veggies.
- 2 1/2 cups Rotini, cooked
- 2 cups fresh spinach, chopped
- 1/2 cup scallions, diced
- 1/2 cup red bell pepper, chopped
- 3 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1 clove garlic, minced or grated
- 1 tsp. dried rosemary
- Kosher salt & fresh ground pepper
- In a large bowl, mix the first four ingredients.
- In a small bowl, whisk together the next five ingredients to create the vinaigrette. Salt and pepper to taste.
- Pour it over the pasta and veggies and toss gently until it’s coated well.
- Serve at room temperature or slightly chilled.
Simple, yes? I hope you enjoy it. Your body will!
My additions: I added the chopped red pepper on my own. I wanted the flavor of it and the color. I also sprinkled a bit of fresh Parmesan cheese on top before serving it. 😉 Come’on…I’m only human.
The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,800 times in 2011. If it were a cable car, it would take about 47 trips to carry that many people.
I will absolutely admit, this is not my recipe, at least it didn’t used to be, but I have had it so so long that I have no idea where I got it so I’m claiming it! It’s on a plain white printed piece of computer paper that I must have copied out of a magazine and then typed into the computer. It’s wrinkled, smeared and has writing all over it, I probably should re-type it to avoid losing it. I’ve been making them around Christmas for years. I don’t make them a lot and I’m not sure why because they are really, really delicious.
I am not a fan of canned soup and haven’t been for a long time now but in this case I do take advantage of it. Making my own cream of chicken soup from scratch and then making the enchiladas sounds a little bit more of a chore than I usually want to spend on dinner. I love good homemade food, but sometimes a helping hand is nice. This is one of those cases and you certainly can not taste the canned cheat, I promise!
These enchiladas are a nice change from typical red sauce enchiladas. They are creamy and have a good spicy bite to them but don’t leave you feeling weighed down. Well, I take that back – four will leave you feeling a bit weighed down, trust me! I usually serve them with beans and rice, sour cream and salsa.
NOTE: If you don’t like things too spicy you might want to consider reducing the jalapenos to just one, replacing the jalapenos all together for mild green chili’s or even skipping them all together – on the other hand, if you like yours super spicy, add another one! 🙂
YOU WILL NEED
- 12 6″ white or yellow corn tortillas
- 1 Can condensed Cream of Chicken Soup
- 4 oz. Onion & Chive cream cheese, softened
- 3 Cups chicken breast, cooked and shredded
- 1 Cup + 1 tbsp. milk, divided
- 1/2 Cup chopped green onion
- 1/2 Cup chopped sweet red pepper
- 1/2 Cup shredded cheddar cheese
- 8 oz. Sour cream
- 2 Jalapeno peppers, seeded and diced
- 1/4 tsp. Cayenne Pepper
- 1 tsp. Ground cumin
- Pam Spray (or equivalent)
- Preheat oven to 350 degrees.
- In a large bowl combine the cream cheese, the 1 tablespoon of milk and the ground cumin until smooth. Stir in the shredded chicken. Set aside for a few minutes.
- Next, in a medium skillet, sprayed with the Pam cook the red pepper and green onion until soft. Add them to the chicken mixture.
- Wrap tortillas in aluminum foil in two groups of six. Heat them in the preheated oven in the foil for about 10 minutes, one group at a time. (It’s easier to work on six and then then next six to keep them soft)
- While those are in the oven, in another bowl, combine the soup, sour cream, diced jalapenos, cayenne pepper and the cup of milk. Mix well until creamy and smooth. Add about 1/4 cup of this mixture to the shredded chicken mixture for moisture and mix well. Set aside the remaining soup mixture for now.
- Spray a 9″x13″ baking dish (or two smaller ones – equal equivalent size) with the Pam. Have it next to your rolling station where you will fill the tortillas and place them into the dish, seam down.
- Remove the first batch of tortillas from the oven, and put the second batch in.
- Keeping them together in the foil to stay warm, remove one at a time and fill with about 1/4 cup of the chicken mixture and roll. Place them seam side down in the prepared baking dish. Continue doing this until all of the tortillas are rolled and in the dish.
- Now pour the rest of the soup mixture over the enchiladas so that all of the tortillas are covered.
- COVER and bake for about 30-35 minutes.
- Remove from the oven, UNCOVER and sprinkle with the cheddar cheese. Bake another 10 minutes until the cheese it melted and bubbly.
- Garnish with a bit of the diced red pepper, green onion or cilantro.