Category Archives: Recipes

Friday Treats

Dan has been harassing me for cookies (when doesn’t he harass me for cookies?). But given it’s been awhile since I’ve baked, and especially because the house smells like dog now and I want to mask the smell, I agreed to make chocolate chip cookies for him. I looked through my Best of America’s Test Kitchen 2010 cookbook and found a recipe for “Perfect Chocolate Chip Cookies.” Of course I needed to try these, and of course the baking was not without disaster. Somehow the bag of chocolate chips was missing (Dan claims innocence, I call shenanigans) so I had to rummage around the cabinets until I remember my friend had given me sample Godiva Pearl tins and figured these would be an acceptable substitution. They were, except I had about half the amount I needed. Probably better though, these cookies are so buttery and rich, I don’t think I needed the extra calories! These cookies were a bit unconventional, but they really were pretty much perfect chocolate chip cookies. They were chewy and buttery, all around amazing. Here is my rendition of “Perfect Chocolate Chip Cookies.”

Perfect Chocolate Chip Cookies

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg plus 1 large yoke
  • 3 tins Godiva Pearls (or 1 1/4 cups chocolate chips)
Perfect Chocolate Chip Cookies
Who needs chocolate chips when you have Godiva Pearls?

Heat oven to 375 degrees and adjust the rack to the middle position and line a cookie sheet with parchment paper. Mix the flour and baking soda in a bowl and set aside. Melt 10 tablespoons of butter into a skillet over medium-high heat for about 2 minutes, continuously swirling in the pan. Remove the butter from the pan and peat into a heatproof bowl. Add in the remaining 4 tablespoons of butter and mix until it is melted. Add white and brown sugars, salt and vanilla to the butter and whisk until it’s all mixed together.

Perfect Chocolate Chip Cookies
I’ve never seen cookie batter so soupy before….

Add eggs and whisk until the mixture is smooth with no lumps for about 30 seconds. Wait for 3 minutes then repeat whisking for 30 seconds. Repeat 2 more times.

Perfect Chocolate Chip Cookies
Mmmm… Cookie dough soup
Perfect Chocolate Chip Cookies
The third round…

Add in flour mixture with a spatula or spoon until it’s just combined.

Perfect chocolate chip cookies
This is starting to look more like cookie dough…

Add in chocolate and mix together lightly.

Perfect Chocolate Chip Cookies
Add the blueberries- I mean chocolate pearls

Create dough balls of about 3 tablespoons each and place on cookie sheet. There’ll be 12-16 dough balls. Leave at least two inches between the balls. Put into oven for about 14 minutes until the edges are brown. Take out of the oven and cool in the sheet for a couple minutes then transfer to a wire rack. Enjoy!

Perfect Chocolate Chip Cookies
Space out your cookies more than this…

I did not space out my cookies enough. And you can see how my cookies turned out in the photo below. I was out of time and cookie sheets so I made 12 dough balls and shoved them all on one sheet. The outcome wasn’t that pretty but was still delicious!

Perfect Chocolate Chip Cookies
(Somewhat) Perfect Chocolate Chip Cook

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Filed under Baking, Cookies, Friday Treat, Recipes

Roast Beef Sandwiches

For Easter, (I told you I was way behind on posting…) my mom made roast beef. She sent home half of it with us, and we decided to make roast beef sandwiches with it. It was amazing and a fun way to add some variety to our lives as we never make sandwiches for dinner. Also, my mom bought me a mandolin at the Korean market and I was probably more excited than I should have been to use it for the first time.

My new, just washed mandolin!

Roast Beef Sandwiches

  • 1/3lb sliced roast beef
  • 1/2 yellow onion sliced
  • 1/2 cup mushrooms sliced
  • 1 loaf ciabatta bread
  • 8 slices provolone cheese
  • 2 tbsp butter

Heat oven to 400 degrees. Slice the mushrooms and onions.

Look at the nice, even slices! Isn’t the mandolin awesome?

Heat butter in a skillet, add the mushrooms and onion until sauteed. Cut open the ciabatta bread and lay the roast beef across the bottom half of the bread.

Toast for about 8 minutes or until the meat is heated. Add the provolone cheese to the top half of the bread and put it back into the oven until the cheese is melted, about 4 minutes. Take out of the oven, put the sauteed mushrooms and onions on top of the meat.

Mmmmmm

Put the halves together, cut, serve and enjoy! I think a dijonaise would’ve been great on this, but Dan is picky about his mustard….

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Filed under Beef, Bread, Recipes, Sandwiches

Meatless Monday

We had friends come over last weekend and I made vegetarian lasagna. It was so delicious, I made it again this past weekend for just the two of us! It was relatively easy to make and oh, so delicious. The first time I used no boil noodles, and the second time I used regular lasagna noodles. I have to say the no boil noodles were better for the lasagna as it was less watery. Also, I forgot to put in the egg second time – also made it watery. I also don’t think there is a problem substituting frozen spinach for fresh. Whatever you have on hand works!

As per usual, I forgot something – the much needed egg – so my friend brought one over and we had dinner an hour after we had planned. While waiting for the lasagna to cook we played some Apples to Apples and drank wine. It was the perfect way to spend a Saturday evening.

Vegetarian Lasagna *Inspired from here

Ingredients:

  • 1 package no boil lasagna noodles
  • 2 tablespoons olive oil
  • 2 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 can (28 oz) Trader Joe’s marinara sauce
  • 1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Boil spinach in a pot of boiling water for about 5 minutes. Take out, chop and dry on paper towels.

In a large skillet, heat olive oil and cook mushrooms,  onion and garlic until onions are tender.

Vegetarian Lasagna

Mushroom, onion, garlic mix

Vegetarian Lasagna

Mmmmm… Sauteed veggies

In a bowl, combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Mix together with a spatula.

Vegetarian Lasagna

Cheese mix

Vegetarian Lasagna

Mmmm sauteed veggies and cheese

Lay lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.

Vegetarian Lasagna

Layering

Vegetarian Lasagna

Tomato sauce layer

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Vegetarian lasagna

Mmmmm lasagna

Garlic Bread

Ingredients:

  • 1 loaf french bread
  • 4 tablespoons olive oil
  • 2 cloves garlic

Directions:

Heat oven to 350 degrees. Cut open french loaf. Drizzle on olive oil. Cut garlic cloves in halves and rub on the bread. Chop the garlic cloves and spread on the bread. Put each half of the loaf in the oven and bake for about 10 minutes. Take out of the oven and enjoy!

Garlic Bread

Garlic Bread

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Filed under Meatless Monday, Pasta, Recipes, Weekend

Meatless Monday

Happy Monday morning! I hope you all had a great weekend filled with Super Bowl eating and snacking involved! We’ve been craving tacos for awhile, so I decided to change up our normal routine and make them meatless tacos! They can also be vegan if you choose to leave the cheese off. It being a long Monday, I was in desperate need of some cheese….

Mmmm, Tacos… I was too tired and too excited to eat, so yes, that is a chunk of cheese instead of grated cheese on my taco…

Black Bean Tacos

Ingredients:

  • 1 Can black beans
  • 1/2 Onion, chopped
  • 10oz Mushrooms, sliced
  • 2 Tbsp olive oil
  • 1 Tomato, chopped
  • Lettuce
  • 1 Avocado
  • Tortillas (I like small corn ones)
  • Cheese (if preferred! Grated or not….)

Rice

Ingredients:

  • 2 Cups of rice, in whatever medium you choose to cook it (I use a rice cooker)
  • 1/2 Tbsp Cumin seeds
Meatless Black Bean Tacos, Fat Kid Confidential

We actually only used one can of the beans…

Start cooking the rice, and add in the cumin seeds and let the rice cook.

Meatless Black Bean Tacos, Fat Kid Confidential

Mmmm onions

Heat up the olive oil in a pan and saute the onions until they are about halfway translucent. Drain the black beans, then pour them into the pan with the mushrooms. Cook the mixture until the mushrooms have cooked through and keep the pan on warm until the rice finishes cooking. Once the rice is done, pile up the taco with rice, the black bean mixture, tomato, lettuce, avocado, cheese and enjoy!

Meatless Black Bean Tacos, Fat Kid Confidential

Vegan taco-filling goodness

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Filed under Meatless Monday, Mexican, Recipes, Vegan, Vegetarian

Friday Treat

After last weeks Pinterest Fail, I thought I would try again at baking something from Pinterest. This time it was a success!

Original Cookies

Mine

Alright, so they weren’t perfect. I was also trying to hurry and cook dinner before our friends arrived and accidentally left them in the oven for too long. While I love crunchy cookies, they ended up being a bit too crunchy for my liking. Can’t wait to try these again!

Lemon White Chocolate Chip Cookies *recipe from here

Prep time: 10 minutes

Bake time: 10-12 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup cane sugar
  • 1 large egg
  • Juice of half a lemon
  • 12 oz white chocolate chips
  • Gratings from a lemon peel

Directions:

Preheat oven to 375 degrees F. Combine flour, baking soda, and salt in small bowl and set aside. Beat butter and sugars until creamy, then add in egg and lemon juice. Gradually beat in flour mixture. Stir in white chips and lemon peel. Scoop dough onto an ungreased baking sheet.  Bake for 10-12 minutes or until edges are slightly golden. Cool on baking sheets for two minutes then transfer to a wire rack to cool completely.

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Filed under Baking, Cookies, Pinterest, Recipes

Friday Treat (Pinterest Fail)

I love Pinterest. I find myself spending hours pinning cute clothes, travel destinations, and most importantly, food. I have yet to try to make anything I’ve pinned, so I thought I’d take a chance and make these cookies. They seemed simple enough, and who doesn’t love Nutella?

According to Pinterest, this is how the cookies were supposed to look:

Nutella Cookie Cups

This is how mine turned out:

Pinterest Fail

Regardless of how they looked, they were still delicious. I think my mini-muffin tin was too mini. Or maybe I didn’t press into the cookies hard enough with the right object. Maybe I let my cookies cook for too long (I don’t like mushy cookies…). I’ll try it again and maybe I’ll be successful next time…

Nutella Cookie Cups *recipe from here

Prep time: 10 minutes
Bake time: 15 minutes

Ingredients: 

  • 1 cup butter (softened)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Dough balls

Directions:

Heat oven to 350 degrees. Beat together butter and sugar until smooth and fluffy. Mix in eggs and vanilla. Slowly add in flour, salt and baking soda until smooth. Roll dough into 1.5 inch balls. Put them into a muffin tin (grease if to pan is not non-stick) for 12-15 minutes until golden brown.

Delicious

Let the cookies sit for about two minutes, and then taking a shot glass or a pepper grinder and make little wells for the Nutella.

I was not so successful with this execution

Top with Nutella. It’s up to you how much you want to put in. I like Nutella, so I put more than the prescribed 1tbsp. They may not have been as pretty as the pinterest photo, but they were still quite tasty! I think I might try them with sugar cookies next time…

*Also – Apologies for the poor quality of the photos. I have no excuse.

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Filed under Baking, Cookies, Disasters, Pinterest, Recipes

Weekend Review

The weekend went by quickly and was filled with friends, food and the last football game in Husky Stadium.

I woke up Saturday morning to this:

Oh, good morning Kitty. Are you telling me it's time to feed you?

And ended with this:

A much deserved Sunday dinner

Taken from my past Butternut Squash and Mushroom Orzo.

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Filed under Recipes, Weekend