Archive for category Recipes

Pinwheels & Potatoes

I am here to share two recipes with you. They are simple. They are delicious and you should try them. Trust me.

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The first one is an appetizer recipe that I found on Real Simple’s website. They are called Parmesan-Scallion Pastry Pinwheels. They would be a great recipe to bring to a party because they look super impressive but are really easy. There only require 5 ingredients (and one of those ingredients is salt & pepper).


The next recipe is a potato recipe that I found on pinterest. Apparently the recipe is originally from a website called plain chicken which is ironic because I am a vegetarian. But seriously this recipe is another really good one. And it too only has 5 ingredients!

Your welcome.



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If Your So Inclined

If you decide to make the cookies I talked about in this post here are so tips and tricks:

1. Make them! They are super yummy and really simple. They don’t even require eggs!

2. DO NOT put the dough in the fridge. It will make it dry and hard to work with.

3. You don’t actually need a mixer. I don’t have one and I just beat the dough by hand and they came out perfect!

4. Dip the dough in the cinnamon sugar mixture. Most of the cinnamon sugar fell off the cookies when I sprinkled the dough as suggested in the recipe. Dipping worked much better.

5. The recipe makes 40+ cute little cookies. The cookies don’t really expand at all during baking so feel free to pack them on the cookie sheet, if you only have one like me.


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It All About the Pie

I want to share another one of my favorite Thanksgiving recipes. I just found this mini chocolate pecan pie recipe last year, and it s really super delicious. I made a slight modification and didn’t make my own pie crust. I bought these little mini graham cracker crusts that you can find in the baking aisle. This cuts down on the prep time a little which is always helpful when it comes to Thanksgiving. Plus I am not really a huge fan of regular pie crust, so its a win win.


  • 1/8 teaspoon salt
  • 3/4 cup light-brown sugar
  • 1/3 cup mini semisweet chocolate chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped pecans

What to do:

  1. Mix brown sugar, chocolate chips, egg, melted butter, vanilla and salt in bowl
  2. Divide half the pecans up among the mini-pie crusts
  3. Top with the brown sugar/chocolate mixture
  4. Add the rest of the pecans.
  5. Bake for 20 minutes at 325°F

There you have it! A super simple and beyond delicious chocolate pecan pie recipe. Do yourself a favor and try making these this Thanksgiving!


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A Night In My Kitchen

Tonight I embarked on making this recipe. This is pretty much how it went:

Step one: Chop onions and garlic, i.e. attempt to peel the garlic and end up with garlic peels stuck to your hands, counter, floor, knife, sink and every other possible surface.

Step two: Cook the onions until tender. Check!

Step three: Cook the garlic for 2 minutes, i.e cook the garlic for 10 minutes because you can’t seem to get the sweet potato peeled and chopped fast enough and you don’t own a sharp knife so your basically cutting into a thick slippery sweet potato with a butter knife and trying not to kill your self in the process.

Step four: Cook the sweet potato for 5 minutes, i.e. cook the sweet potato for 20 plus minutes. Because your can opener doesn’t work and you are supposed to open 3 cans of black beans and 3 cans of tomatoes, but really you give up after 2 cans of each because your can opener is dull and rusty and the handle is falling off. After wrestling with the cans for 10 minutes you finally get the can half way open and pry the rest up with a spoon throughly coating your counters in gross liquid in the process.

Step five: Rinse the beans and add beans, tomatoes, broth and water to the vegetables. Well at this point your realize that you have been cooking the sweet potatoes way longer than your supposed to, but you can’t find your strainer so you throw the entire contents of your cabinet on to the floor (you manage to find the strainer though). Next you quickly rinse to beans and toss them in the pot dripping water all over your mess of a kitchen. And who actually follows recipes? (not me!) So you don’t add the water.

Step six: Add the spices. You realize that in the frenzy which was the last step of the soup making process you have completely destroyed your kitchen and being the ocd clean freak that you are you decide the spices can wait for you to clean up the mess.

Step seven: Add 1 tablespoon of chili powder, 2 teaspoons of cumin, a dash of red pepper flakes, and half a bunch of fresh cilantro, i.e. realize you don’t have chili powder so you throw in a dash of cayenne pepper and a heap of paprika (they’re the same color – right?). You attempt to measure out 2 teaspoons of cumin, but who has time for measuring? So you just throw a decent amount in there too. Then you remember that you are a poor college student who doesn’t have fancy ingredients like fresh cilantro so you just throw some thyme in the pot because why not.

Step eight: Throw in a dash of red pepper flakes – I can follow directions every once and awhile.

And that’s what cooking in my shoes is like….


P.S. For the record I think the soup came out pretty darn good.

P.P.S. If you actually read that whole post – hats off to you! And I hope I made you laugh or at least crack a small smile.

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Thanksgiving Time!

In honor of the fact that Thanksgiving is one week away I thought I would share some of my favorite Thanksgiving recipes. I have made Thanksgiving dinner for my family the past couple of years and it is one of my favorite things. I love trying out a bunch of new recipes and giving my Mom a little break from cooking (although my Mom and Dad make the turkey together).

The first recipe I want to share is one of my favorite mashed potato recipes. I originally got it from Vegetarian Times Magazine.


  • 2 lb. Yukon Gold potatoes, peeled and cubed
  • 1 large onion, diced (2 cups)
  • 5 Tbs. olive oil
  • 2 Tbs. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 cup unflavored rice milk (I use skim milk)
  • 2 Tbs. minced fresh thyme (I usually end up using dried thyme)


1. Boil potatoes in enough water to cover 25 minutes, or until soft.

2. Meanwhile, sautè onion, oil, cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in milk and thyme.

3. Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.

I like this recipe a lot because it tastes so different than normal mashed potatoes. If anyone tries it out let me know if you liked it!


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When Life Gives You Pineapple Cottage Cheese

The other day I decided that I was going to make the stuffed eggplant recipe that my mom used to make for me when I was in high school. As a college student, sometimes you just really miss your mom’s cooking. I got the recipe from her and then acquired all the ingredients (or so I thought).

I went about making the stuffed eggplant on Friday night. The recipe called for one cup of cottage cheese. When I opened the cottage cheese it had these odd little yellow chunks in it. At first I thought that it had gone bad, but upon further inspection I discovered that I had accidentally purchased pineapple cottage cheese. I stood there for a second contemplating how to salvage my dinner. Luckily I remembered that it was okay to substitute an egg for the cottage cheese and hence dinner was saved (and delicious).

However, I was still left with the problem of what to do with the cottage cheese. I don’t particularly like cottage cheese, but I didn’t just want to throw it out. And then I made these awesome little things:

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Berry Smoothie Pops!!

1/2 cup pineapple cottage cheese

1/3 cup frozen blueberries

1/2 cup frozen strawberries


Place all of these items in a blender. Add milk until you obtain your desired consistency. Then carefully pour into ice pop molds and freeze for 4+ hours (this makes 6 regular sized ice pops).

Tada!! Efficient use of accidental purchases…

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Super Simple Cookie Sandwiches

A few weeks ago I decided I wanted some fancy cookies without a lot of effort. I then came up with this recipe. However I forgot to document the making of the cookie sandwiches and therefore I couldn’t share the awesomeness.

On Friday I decided it was time for some more awesome cookie sandwiches and this time I remembered to take pictures.

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Step 1: Bake chocolate chip cookies. If you are feeling fancy you can make some from scratch but I just used basic break & bake cookies.

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Step 2: Allow cookies to cool for around 20 minutes or so.

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Step 3: Microwave 2 tablespoons of peanut butter for around 15 seconds (this is to make the peanut butter easier to work with). Then spread a small dollop on every other cookie.

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Step 4: Press the cookies together into sandwiches and set aside.

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Step 5: Melt approximately 4 squares of chocolate. (I used Ghiradelli 72% dark chocolate, but you could use chocolate chips or anything you wish). I found this took approximately 50 secs (stirring after 30 seconds).

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Step 6: Dip one half of the cookie sandwiches in the chocolate. You can also have fun if you want and dip the whole thing in chocolate (I did that for a few).

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Step 7: Allow to set in fridge for about an hour.

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Step 8: Eat. Eat. Eat. (and maybe share a little bit if you really like the person).



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