Posts Tagged Yum!

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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Wonderful Wednesday!


Its Wednesday and its Wonderful. Here’s Why:

1) Caramel Apple Cake for breakfast.

2) No classes!

3) Garlicky Mashed Potatoes for dinner (here is the recipe I based them off of expect minus the apples, minus 2 sweet potatoes, plus 1 one regular potato, milk instead of leftover water).

4) I managed to get some outfit photos taken today – woot!

5) I powered through a good portion of my hardest review sheet.

6) I am almost done with Christmas shopping!

7) I am wearing a hair bow and this automatically makes a day good.

8) I am lining up magazines and books to read starting 1 week from today (i.e. the last day of finals).

Why was your Wednesday Wonderful?


*Edit* So I just noticed I did that thing again and its Friday…So yeah.

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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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One More Time

Time for one last Thanksgiving post! I hope everyone had a wonderful Thanksgiving. I had lots of fun visiting my family and cooking up all sorts of yummy food.

I don’t really know what else to say about Thanksgiving so I will just show some pictures.

The pretty awesome centerpiece my Mom put together:

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This is the 4th Thanksgiving weekend Jim has spent with my family. The first time he met my family was the day after Thanksgiving 2008!

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Some stuffing cooking:

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More food:

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My families puppy always wants to be in the middle of everything:

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Pies! Pumpkin, Chocolate Pecan and Chocolate Chip!

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Happy Thanksgiving everyone!


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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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