Monthly Archives: February 2012

Week 9: Mini Potatoes and Oreo Truffles

I would just like to make it very clear that I should be doing my homework right now.

That being said, I went on a cooking and baking spree yesterday. I was planning on only sticking to the potato recipe that I got from my aunt, but then I remembered that I promised to make desserts for a bake sale today, so I decided to  try out Oreo truffles since my little told me that they were super easy to make….but I’ll give the potato recipe first:

(Okay, I’m aware that this picture is not appealing AT ALL. I’m sorry, I was in the middle of making oreo truffles and stuff and things and pretty just wasn’t going to happen, you’ll be fine.)

2-3 lb potatoes (My aunt likes to use baby red potatoes, yukon gold, or fingerling or a mix of all three ) washed and quartered.
1 envelope Lipton onion soup mix
1/4C canola oil
1/4C olive oil
1 tsp each: basil, oregano
1/2 tsp each: minced onion, minced garlic

1. Preheat oven to 450
2. If you haven’t already, wash and quarter the potatoes and set them aside in a separate bowl
3. Combine all of the ingredients except for the potatoes into a nice spice mixture.
3. Pour spice-oil mixture over potatoes and coat evenly.
4. Coat a 2qt glass pyrex or corningware casserole with non-stick spray.
5. Pour the potatoes into your now coated pyrex.
6. Lightly sprinkle with paprika and chopped parsley flakes.
7. Bake for one hour, uncovered, stirring potatoes every 20 minutes to prevent burning.
I love these potatoes so much. My aunt first made them for Thanksgiving and I knew that I needed to learn how to make them. The best part was that they were super easy to make. I know the picture above isn’t too appealing, but I swear, they are wonderful.

And now on to the evil oreo truffles.


The recipe:
1 package Double Stuffed Oreos
8 oz. cream cheese, softened
Dipping chocolate (I used white chocolate)

1. Chop Oreos up finely in a food processor (Note: I don’t have a food processor).  If you’d like, save some of the finely crushed Oreos for garnish later.
2. With your hands  mash softened cream cheese and crushed Oreos until well combined.
3. Roll into 1″ balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
4. While balls are in freezer, melt chocolate according to directions (I did about 30 to 45 seconds in the microwave)
5. Pull the Oreo Truffles out of freezer, and dip into chocolate.  Garnish with reserved Oreo crumbs before the chocolate sets up.
6. Let the chocolate set and refrigerate until you’re ready to eat them.

The problems:
1. I knew that I didn’t have a food processor so I would need to crush them in a bag. I figured this was fine because I had some aggression I needed to get out anyways. Except, oops, apparently I was out of the thicker plastic bags and the thinner ones got holes when I tried to crush the oreos. Needless to say, crushing them took forever.
2. Last time I made truffles, I used tooth picks to dip them in chocolate. This worked out well and I was okay at it. But, um, well, no tooth picks in my house either. I ended up using a marshmallow roasting stick (no comment) which made the entire endeavor slightly more ridiculous than it should have been, but it worked.

3. Before dropping them off at the bake sale, I forgot to take one for myself. Out of all my mistakes, this was the worst.
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Week 8: Who knew crepes were actually this easy?!

I really wish I had realized that crepes were this easy to make. I’m in love with crepes, but I always thought they were some magical food that were too complicated to make. Luckily, my friend Alyssa  discovered how simple crepes were  and posted the recipe on her blog a few weeks ago. I finally got a chance to try it out this weekend when my friend came over for dinner so we could catch up.


So here it is, the easiest recipe for crepes.

1 Cup of milk
1 Cup of flour
2 eggs
1 tsp canola oil

1. Mix all of the ingredient together
2. Pour a1/4 cup of batter at a time onto an oiled frying pan (have the stove turned up to medium high heat). Tilt and rotate the pan to coat evenly, making your crepes nice and thin.
3. Cook until the bottom is golden and then flip to cook the other side. When we tried this, we normally ended up with a side that was golden and a side that was golden with some brown spots.
4. Once both sides are golden, remove it from the pan. You can either immediately put your favorite toppings in the crepe and eat it immediately or make all of the crepes at once. My friend and I did the latter and then filled the crepes with our toppings and cooked it for under 30 seconds.


Since we were having crepes for dinner, we decided to try both sweet and savory crepes. For our savory crepes, we filled them with spinach and mozzarella and then dipped it in soy sauce.  We went all out for the sweet crepes, since it was what we were most excited about. My friend filled her first one with Nutella and bananas and I made mine with strawberries and dark chocolate chips. I think we both ended up having two or three each of the sweet crepes. I’ll still probably end up going to my favorite crepes place a lot, at least until I figure out how to make French Toast Crepes.

Week 7: I’m not really sure what my brain was thinking

I read the recipe, it said: Be sure to grease the pan well, or the cake won’t come out. I thought, okay, need to grab baking spray, otherwise this won’t come out of the pan and this recipe won’t turn out well. I then immediately proceeded to pour the batter directly into the pan without greasing it.

I’m loosing my mind.

But let me start from the beginning.

I was under the impression that I was going to have a lot of time tonight to try a new recipe, get some homework done, and participate in the conference call I had scheduled.  Somehow that turned into me spending 3 hours in the cluster after work, working on my project due tomorrow. I made it home with time to eat dinner and participate in my conference call (though no lie, I was cooking dinner while the call was going on), but by the time I was finished with both, it was already 9:30pm. Since I guess that I clearly had nothing to do (since ya know, I didn’t have a major project due tomorrow and a take home midterm I needed to finish on top of 5 other things), I would try a new recipe from Chocolate Covered Katie. (Note: Yes, I’ve noticed that almost every recipe I’ve tried lately has come from her, but I can’t help it. I have a sweet tooth and her recipes are delicious AND healthy. Give me a break)
She had just posted a super easy recipe this morning, so I figured I could make that and then be on my way to doing homework…I’m not really sure what I was thinking.

Because of my stupidity, I’m not even going to write it up here, just go read it directly from her blog: Skinny Mini Jelly Roll Cake.
So as you read above, I forgot to grease the pan, so I had baked dough and no idea what to do with it. Except I still wanted dessert and that pan of dough wasn’t going to just disappear. My solution? A fake trifle. I started digging out chunks of the cake and laid it in the bottom of a piece of Tupperware. I then put some strawberry jelly on top and then another layer of cake. I think I ended up with three layers of cake total? Luckily, I also had a tub of cream cheese frosting sitting around, so I was able to top of the mini fake trifle with that.

The result?

No setting on instragram can make this look attractive.

Oh my god. So good. So so good.

And now back to my massive amounts of work.

*Sorry, no instagram settings  can make this look attractive. Just focus on how good it is.

Week 6: A little bit of fail

I unfortunately wasn’t able to try a new recipe or make a new craft this week. I don’t really have much of an excuse other than I’ve been exhausted this entire week. I haven’t even had time to make myself dinner this week, I’ve taken a lunch box to school/work this entire week for lunch and dinner. I’ll try to try two new things this week to make up for it.

Sorry! I really didn’t expect grad school to take this much out of me. Hopefully this week will calm down a little.

Week 5: Banana Bread

For some reason, I’ve always been afraid of baking breads. I’m not sure why, I’m just afraid that I’ll mess it up. The draw back to that is, I love bread. No joke, when I was younger we would always stop at a bakery on my way home from school to try samples at the bakery. I also loved having challah as a snack when I was younger. So this week, I decided to challenge myself and make banana bread. I used a recipe from Chocolate Covered Katie again (I love this website, it’s amazing) and decided to omit the chocolate chips. I later decided that was a stupid mistake, but oh well, I know better for next time.

2 cups of flour
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1/3 cup of milk
1 and 1/2 tsp pure vanilla extract
1/2 cup of maple syrup
1 and 1/2 T lemon juice
1 stevia packet
2 cups of tightly-packed mashed banana
1/3 to 2/3 cups of chocolate chips (I omitted this which was a HUGE mistake)

1. Preheat the oven to 350 F
2. Combine and mix all dry ingredients
3. In a different bowl, mix all wet ingredients and then mix into the dry ingredients
4. Grease a loaf pan and pour your mixture into it
5. Cook in the oven for about 50 minutes.

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for around 50 minutes.

Maybe I’ll try to make challah next time!