- This past week was fully of craziness as my partner and I finally got our scholarly project/thesis signed off on, printed and sent for binding! Honestly, what a weight off my shoulders as I had been dreading that project since I began the Occupational Therapy Program!
- Also, last Friday I turned in the final two papers of my college career! I am officially done with assignments and just need to walk across that stage on May 15th! Whoo hoo!!!
- This past weekend I hosted breakfast for several of my classmates as we celebrated "Springfest." Springfest is an annual tradition at our university which consists of a party in the park. My bestie and her BF came up for the event and we had one last hoorah as irresponsible college students!
- This week will be spent getting all my documents signed off on so I can apply for my temporary occupational therapy license! I accepted a position at our local hospital and will begin June 7th! I cannot wait to have a job after 5 years of schooling!
- Also, I am hosting my graduation party this Saturday and am excited for some family members to come and celebrate this long awaited day with me! One of my besties and I are planning on making cupcakes for dessert and are making extras for favors! So cooking prayers will be needed!
- Finally, I will be studying for my boards over these next couple weeks so I am hoping to put my full attention towards those which may mean that my blog posts will be a little scarce! But please, hang in there with me and I hope to be back in full force during June when life, hopefully, mellows out!
Monday, May 10, 2010
Sunday, May 2, 2010
Tuesday, April 27, 2010
Source: Annie's Eats
1 loaf frozen bread dough (thawed)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
For the topping:
Grated Parmesan Cheese
Preheat oven to 400 degrees. Spray 9 inch pie plate or cake pan with cooking spray. Divide pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, flatten with fingers, and place a cube of cheese sandwiched between 3 or 4 slices of pepperoni. Pull the edges of the dough together and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.
Lightly brush the tops of the dough balls with olive oil. Sprinkle with garlic salt, Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.
Monday, April 26, 2010
Tuesday, April 20, 2010
But to my delight, they turned out perfectly! They were SO good! I love anything bite sized that I can dip, so these were perfect. All of a sudden, I was wishing there was someone I could share these with so they could understand my enjoyment...but sadly, I didn't tell anyone I was making them. Vicious cycle isn't it?
Oh well, now I get to share them with you. Please, please, if you are a coward like me, don't be scared to make these! They were quite easy with the most time consuming part being the boiling of the bites. I honestly feel like I checked something off my bucket list by using yeast (sad list if this is one of the items).
Ham and Cheese Pretzel Bites
Source: Pennies on a Platter
1 package active dry yeast (or instant yeast)
2 tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 c warm water (110-115 degrees)
1 c warm milk (110-115 degrees)
2 1/2 to 3 c flour
1/2 c finely chopped ham
1/2 c shredded cheese of choice
6 c water
4 teaspoons baking soda
4 tablespoons unsalted butter, melted
1-2 tablespoons coarse salt
Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (if using the instant yeast, skip this step and just add the flour). In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
Add 2 1/2 c flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12x4- in rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has filling. Cut into 12 1-in pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.
Let rest, uncovered, at room temperature for 30 minutes. (Again, if using instant yeast, you can skip this step.) Preheat oven to 400 degrees.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.
Monday, April 19, 2010
Sunday, April 18, 2010
Thursday, April 15, 2010
Wednesday, April 14, 2010
Monday, April 12, 2010
1 c packed brown sugar
1 c granulated sugar
Tuesday, April 6, 2010
Friday, April 2, 2010
Turtle Brownie Cupcakes
Thursday, April 1, 2010
There isn't a real recipe that will accompany this post as I just used a regular white cake for the cupcakes and then a classic almond buttercream recipe for the frosting. The fun is in the decorating! I also rolled the cupcakes in regular sugar for a little extra detail. I think it really added a fun texture to the frosting that I loved. Don't know if I needed the extra sugar kick though.....
Wednesday, March 31, 2010
Monday, March 29, 2010
Friday, March 26, 2010
Thursday, March 25, 2010
Tuesday, March 23, 2010
Monday, March 22, 2010
Friday, March 19, 2010
Thursday, March 18, 2010
Wednesday, March 17, 2010
Monday, March 15, 2010
Sunday, March 14, 2010
S'more Bars with Peanut Butter Cups
My Adventures in Food
1 stick (1/2 cup) unsalted butter, softened
1/3 c sugar
1/2 tsp vanilla extract
2 c graham cracker crumbs
1/3 c flour
Pinch of salt
15 mini-peanut butter cups
2 c mini marshmallows
1/2 c semi-sweet chocolate chips
Preheat oven to 350 degrees and coat a 13x9 inch pan with non stick spray.
Cream together butter, sugar, egg and vanilla in a bowl. Mixture will look slightly curdled. Stir in graham cracker crumbs, flour and pinch of salt. Set aside 1/4 c of the mixture.
Press remaining mixture into the pan, this layer will be quite thin.
Bake for 12 minutes or until golden around the edges. Remove from oven and set oven on Broil setting.
Top the base with peanut butter cups, marshmallows, and chocolate chips. Press toppings into crust slightly, but do quickly because chocolate will melt. Sprinkle the graham cracker mixture over the top. Broil just until the marshmallows toast. Only a minute or two.
Cool bars for at least 30 minutes before cutting. Coat a knife with non stick spray to avoid sticking when cutting the bars.
Thursday, March 11, 2010
Fudge Ribbon Cake
Wednesday, March 10, 2010
Tuesday, March 2, 2010
Monday, March 1, 2010
Blueberry Streusel Muffins
Source: Annie's Eats
yields 16 muffins
3 cups flour
1 1/2 cup sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cup vegetable oil
2/3 cup milk
2 cups blueberries
1/2 cup sugar
4 tablespoons and 4 teaspoons flour
4 tablespoons butter, cubed
1 1/2 teaspoons cinnamon
1. Preheat oven to 400 degrees and line 16 muffin wells with liners.
2. Combine flour, sugar, salt and baking powder. In a 2 cup measuring bowl combine vegetable oil, eggs and milk, enough to fill the bowl. Combine with flour mixture and proceed to fold in blueberries.
3. Fill muffin tins to top.
4. Make the steusel topping by combining the listed ingredients and mix well with a fork until mixture becomes crumbly. Sprinkle generously over muffins.
5. Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean.
Sunday, February 28, 2010
This cake was pretty much amazing. It was rich and definitely tasted like peanut butter. Since Reese's Peanut Butter cups are the hubs favorite candy, I made this cake for the hubs on Valentines day and boy did he eat!
I was impressed how easy it was to make this cake and how visually appealing (I thought) it turned out.
I followed the recipe exactly so I am just going to link it back to the original. Enjoy!
Reese's Peanut Butter cake
Source: Annie's Eats
Monday, February 22, 2010
Friday, February 19, 2010
Thursday, February 18, 2010
1) Brown meat, drain fat and pour into crock pot
My first decorated cake!
Wednesday, February 17, 2010
Miss J and I; one of the greatest friends a girl could have ;)
Sunday, February 14, 2010
I hope everyone had a wonderful day full of love and appreciation for their significant other! In our household, we celebrated last night with dinner, a movie and exchanged gifts! The hubs scored HUGE brownie points because he got me a kitchen torch and the cutest apron decked out in pink polka dots, rhinestone buckle and embroidered, "Domestic Diva."
I got him a movie and baked a cake. Wow, that boy is hard to buy for!
This Valentine's Day was our eighth 'love day' together! It does not seem like we have been together that long...yet I can barely remember my life before him. Valentine's Day is always one of my favorite holidays because it brings with the lowest amount of stress. I know some people feel that it is a Hallmark holiday, and to each their own, but I don't think it's a bad idea to have an extra day each year to tell each other how much you love them!
Today we celebrated by me cooking a meal, funny how that has become my idea of a good time. We rented movies and I enjoyed listening to the hubs laughing at them as I was in the kitchen. I made us a full meal of turkey, ice cream potatoes, cream cheese corn and homemade buns. It was my first attempt with a turkey and let's just say, "it was falling off the bones."
For dessert I made, Reese's Peanut Butter Cup cake, which I will post in a few days because that is the hubs favorite candy!
Now onto the actual post!
I know that this breaks one of the biggest rules in the cooking world but I LOVE box cake mixes. Maybe it because of my minimal skills, poor attention or limited patience but I have yet to make a cake from scratch that I like as much as a cake mix. Eek! I know, I will probably be banished to some far away cooking island, left with only a spear and my imagination, being forced to create a Wilson-like friend to speak to for the rest of my days. Horrible, I know. In time, I do hope to enjoy made-from-scratch cakes more than I do mixes but until that day I found a nifty little cookbook by Miss Betty herself titled, "Ultimate Cake Mix Cookbook." The entire book is filled with bars, pies, cookies and cakes that have some sort of mix as their base. I think the recipes are amazing and perfect for a quick fix!
Chocolate Turtle Cake
Source: Betty Crocker's, Ultimate Cake Mix Cookbook
1 package Devils food cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounce) semi-sweet chocolate chips (1 cup)
1) Heat oven to 350 degrees. Grease bottom and sides of 9x13 in pan.
2) Make cake mix according to box using water, oil and eggs. Pour half the mixture into the pan. Bake 25 minutes.
3) Meanwhile, heat caramels and milk in 1 quart saucepan over medium heat about 10 minutes, stirring frequently, until caramels are melted. Pour and spread caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread with remaining batter.
4) Bake 30 minutes. Run knife around side of pan to loosen cake. Cook completely, about 1 hour. Serve with ice cream. Store at room temperature.
5) To reheat, place piece of cake in microwave for 10-20 seconds and serve with ice cream.
Friday, February 12, 2010
Thursday, February 11, 2010
Tuesday, February 9, 2010
shake of dried oregano