Wednesday, November 30, 2011

Christmas Cookies

Here it is, the last day of the month and my roommate and I realized that we forgot to visit two special friends. To make up for it, WE MADE COOKIES! They're just regular sugar cookies with delicious icing on top. This time we made the icing green and put red sugar sprinkles on top. If you guys could see you would want to eat way more than is good for you too.

Things you'll need:

1 cup butter, softened
1 1/2 cups white sugar
2 tsp vanilla extract
1 egg
1 tsp baking soda
1/2 tsp baking powder
2 1/2-3 cups of flour

2 cups powdered Sugar
2 1/2 Tbsp heavy whipping cream
4 Tbsp butter
1 tsp vanilla extract

What you do:

Preheat the oven to 375.
Cream together softened butter and sugar. Then add the eggs and vanilla. Then the baking powder and soda. Then add the flour a little bit at a time until you have a cookie dough texture.
Roll clumps around in your fingers (whatever size you want) and make them cookie shaped.
Place on greased cookie sheets and bake for 8-ish minutes.
This makes a lot of cookies, but the exact number will depend on how big they are.

But the cream and the butter into a saucepan and melt together over medium heat.
Once the butter is melted, drink it. No, don't. Just kidding. Once the butter is all melted add the vanilla and powdered sugar.
Remove from heat and mixer (see my verbicization) it until it thickens and there are no gross powdered sugar clumps left.

Now the fun part!
I found that spoons were the best mechanism for icing the cookies. I have been told that this icing can be piped from a ziploc bag and that it will harden on the cookies in nice pretty shapes fairly quickly...something to try next time.

Wednesday, November 2, 2011

Ice Cream

I discovered this one while looking for recipes for my dinner group and I loved it because it takes almost no time. (I also found a really good Chinese Chicken Recipe, but that's a little longer, so it can wait.) Now, for this delicious fruity ice cream.

You need:
about 10 oz. of frozen fruit (A mix of strawberries and mangoes is really good.)
2/3 cup heavy whipping cream
1/2 cup sugar

You need to:
Blend these all together. I don't quite have the process down, but I'd say start by blending just the fruit, so it's basically destroyed and in little tiny slurp-able pieces. Then add the whipping cream and sugar. Blend blend blend so that it is all blend-y. You can eat it right away, but it will be more of a smoothie texture at that point. (Frankly, sometimes I can't resist.) Another option (the one that will make it more like ice cream) is to freeze it for a while. I don't actually know how long. Until it is at the consistency you want. Consume.

Now that wasn't so hard, was it?

Sunday, September 18, 2011

Fudgy Buttons

First, an update. I'm living in a house with all new roommates and it is positively tons of fun.
Second, this is a new recipe to me. I wanted something chocolate-y, but all I had was cocoa powder. Thank goodness for I'm addicted. I think my roomies and I made it three times in the space of three days. We have a different name for them, that's not very delicious sounding, so Ill just keep that to myself.
The actual recipe only makes about ten so I've quadrupled it every time. I'm giving you the measurements for about 40. Trust me, it's still not enough. And giving them away is the hardest thing you will ever do.
First, throw a stick of margarine (half a cup, 8 Tbs, whatever) into a sauce pan and melt it on the stove. Turn off the stove and add 2 tablespoons of baking cocoa and 2 cups powdered sugar. Stir it all together. It's gonna look thick, but no freaking out. You're adding liquid next. 2 teaspoons milk. Stir that in. Last add 8 tablespoons of peanut butter. I usually approximate this by just using a spoon I eat cereal with and throwing in 3 huge scoops. It hasn't gone wrong yet. Once this is all stirred together, taste test. You might need more peanut butter or cocoa, plus we like to experiment and add weird things like vanilla and/or cream cheese icing. It turns out great as long as you taste test it.
Once everything is added, you should be able to handle it with your fingers. It might be a little sticky, but you shouldn't end up as a chocolate monster. Grab what I would call "finger-fulls" (the recipe calls them teaspoonfuls, but I was using my fingers) and drop them on some wax paper. Flatten with your thumb, so they look like small cookie-shaped fudge. Stick 'em in the fridgerator. When you can pick them up without them bending, they're ready to eat. Don't share.

Wednesday, August 17, 2011

French Fries

Alrighty. Yesterday, K had some potatoes to use up and I wanted some fries anyway. Seriously. I had just woken up from a nap. (I take a lot of those.) I looked across the room at K, who was standing there talking to J, And I said, "I want french fries" and then a second later, "But I can't get up." K found it all amusing. I guess you had to be there.
Anyway, this recipe, is a combination of one from my uncle and my own experimenting. Or maybe it's all his. I don't remember.

So, on to the joy.

The stuff:
Russet (I think) Potatoes- I love french fries, so I'd do 2 big ones for just me
Veggie Oil (Of your preferred variety)
A bowl with enough water to cover potatoes
Other fun ingredients are any old (or new) spices and/or cheese

How to's:
1. Wash the taters. If you're weird and don't like skins for some reason, now is the time to peel those off
2. Cut the potatoes into french fry shapes.
My favorite way to do this is cut them in half long ways (this way you get long fries) then cut them in discs (that's the best word I came up with it) going from the outside edge inwards. Then cut those discs into strips. Those are your fries. Try to make them all about the same thickness, or else you get crazy in the cooking with some burning and some not getting done.
As you cut the taters, throw them in the bowl with water. Make sure there's always enough water to cover them. It's not a bad idea to stir them around every once in a while.
3. You'll want to use a baking sheet with edges. So, like one of those other fancy kinds is not a great idea.
Pour some oil on the pan and kind of move the pan around so the oil runs all over. Don't worry about covering the whole pan. It will happen. Also, if you're nervous, go skimpy on the oil. You can always add more if you need it.
Dry off the potatoes. A few paper towels work well for this. I usually just grab a hand full and rub them off for a second. Then, throw them on the oily pan. Add some salt. Once again, you can always add more later. Now is a great time to add other seasonings, if you're into that. Toss it all around. I love getting my hands involved.
4. Once all the potatoes are on the pan, bake them in the oven. For me, 425 works. I just do 15 minutes at first, stir them. Taste them. Put them back in for 10 minutes. Stir and check again. In my experience, with the size I cut my fries, It usually takes about 35 to 45 minutes. I like mine with some crunch and some really soggy parts. It's really up to you.
5. If you want to add cheese, wait until they're all cooked. Spread some shredded cheese around. Turn the oven off and stick the fries back in the warm oven for maybe 3 to 5 minutes. Just watch it. Cheese should be gooey, not crispy.

Tuesday, August 16, 2011


Today for dinner, we made my mom's delicious Stroganoff. It's great served over rice or Egg Noodles.

You'll need:
1 lb Ground beef
1 can Cream of Chicken Soup (You can use Cream of Mushroom, we just don't like it.)
Worcestershire Sauce
2 Beef Bullion cubes
Sour Cream
(You can also add onions, garlic, garlic powder, or I love just experimenting with seasonings.)

Here's the steps and stuff:
1. Brown the grounds beef. If you want to add onions, garlic, or any seasonings, now is the time to do that. I chunked it up really small, but really just do it how you would like to eat it.
2.Stir in cream of chicken soup and enough milk to make it more like a sauce and less like a congealed something. If I had to guess I would say that today we might have done 2/3 cup. Maybe, I'm not really sure. It's a good idea to add a bit, stir, and then decide if you need more.
3. Add bullion cubes and Worcestershire sauce. About 8 shakes from the bottle should be good. I'm all for tasting the food as you go along.
4. Stir it all together and simmer. (Now is a good time to make sure the noodles are cooking, if that's what you're serving it over. You might have wanted to start the rice a while ago, if that's your preference.) You can pretty much simmer as long as you need to. I'd say go for a 7 minute minimum. Basically, the longer you simmer, the more the flavors soak and combine and stuff.
5. When you're ready to serve it, add in 1/2 to 1 cup sour cream. Once again, add some. Stir. Taste it. Add some more. Just go until you feel like it is great.

And, yeah. Depending on how saucy you like your food and such, I'd say it can serve 5 to 9 people. 9 sounds random, but you're just going to have to trust me that it's not.

Mission Statement (of excellence)

This story starts out with K, J, and me. We're just hanging out at the oldest(K) and her husband's(B) apartment during a two week break between classes. While we were all together, we decided to make some of our favorite meals. For me at least these are meals I love, but don't want to spend the money to make them for one person. (It doesn't hurt that B and K are providing all the ingredients. haha.)

So, we're calling and emailing home to whip up some sweet meals. Then, K said we should make a website to keep track of these recipes. I figured a blog would work. And then I can keep any other cool (delicious, weird, etc.) recipes I find here. So, yeah. That's my plan.

Here's a list of recipes I know I need to put up:
French fries
Oven Pancakes
Apple Crisp
Pizza (baked potato flavor)
Oatmeal chocolate chip cookies
Ramen Burrito
Banana Bread (with pudding mix)
Laura's chocolate cake
Cake mix (and brownie mix) cookies
Madeline's carrot cake and cream cheese frosting
No-bake cookies
Caramel corn
Edible playdough
Grilled cheese
Brett's browines
Breakfast potatoes

I'm sure to find more that I love.

Oh, and just be warned, I am very much into experimenting and not using exact measurements.