1. chefthisup:

    Twix Cake.

    Get the recipe here » http://bit.ly/10kek3j

    Must try!

    (via prettyfoods)


  2. Had such a fabulous brunch to kick off the afternoon with friends.  The event served as a study break to attempt to decompress before worrying about midterms again.

    We had such a huge variety of food!  Scrambled eggs, bacon, home fries, chocolate chip waffles, banana-zucchini muffins, rice balls, spam musubis, apple pie, and plenty more.  

    I contributed Nutella crepes with a brown sugar banana compote — delicioso!

    Afterward, a few of us went to the park to take in the autumn landscape alongside the river.  It’s definitely been relaxing.


  3. Found a recipe for these really delicious Pumpkin Cinnamon Rolls on Through the Eyes of the Mrs. Click through for the link to the recipe.  Recipe for my homemade, super simple Cream Cheese Glaze is listed below.

    Seriously, these turned out to be soooooo tasty.  Most definitely saving this recipe for any sort of holiday occasion.

    They taste like Cinnabon…with pumpkin!

    Now, who’s into some cream cheese glaze?  This recipe is so simple and mouthwatering.  Seriously, you can put it in a jar and have it on reserve.  So when when work is tough/life’s just really hard, you can spoon it out of a jar and set the world right.

    Cream Cheese Glaze (frosts 12 cinnamon buns)

    • 4 ounces of cream cheese (softened…I usually just set it on the counter for a few minutes)
    • 1/2 stick (1/4 cup) unsalted butter
    • 1 cup of powdered sugar (also softened)
    • 1/2 tsp vanilla

    1.  You know how easy this is?  Throw everything into a mixing bowl.  ALL of the things.  Then mix all ingredients together until they’re smooth.  SO SIMPLE A COW COULD DO IT.


  4. Just made these delectable fries to tide over my roommate and I before we head out to meet a friend for happy hour.  This should keep our stomachs nice and settled!

    I had some Copycat Wendy’s Chili left over from a slowcooker dinner, so I shredded some cheese, diced some onions, and poured it over fresh salt & pepper fries.



    • 2 Idaho potatoes, skinned and sliced lengthwise
    • Vegetable oil, enough to fill 2 in. of a small frying pan
    • Salt & Pepper to taste
    • Your favorite chili (I used leftover slowcooker chili)
    • 1/2 cup shredded cheddar
    • 1/4 cup diced yellow onions


    • Heat oil to 350 F
    • Slide potatoes into frying pan, a handful at a time (you don’t want to get burned by splattering oil!) and fry for three minutes.  These should not turn golden brown yet!  Remove potatoes from oil and drain on paper towel.  Repeat until the first frying of all raw potatoes is complete.
    • Kick the flame up a notch and begin second round of frying.  Fry potatoes until golden brown and firm when lightly poked with tongs.  Remove potatoes from oil, place on paper towel to drain oil, and season immediately with salt and pepper.  Repeat until all potatoes have been fried.  You now have fresh fries!
    • Pour heated chili over fries.  Top with shredded cheddar and onions.

  5. Copycat Wendy’s Chili (adapted for slowcooker)

    Buzzfeed has an awesome list called 42 Home Recipes of Famous Foods.  I decided to follow the instructions, but adapted it into a slowcooker recipe.

    COPYCAT WENDY’S CHILI (adapted from Buzzfeed)


    • 1 pound ground beef, frozen
    • 1 - 14.5 Oz. can tomato sauce
    • 1 - 14.5 Oz. can kidney beans (with liquid)
    • 1 - 14.5 Oz. can pinto beans (with liquid)
    • 1/2 cup diced onion
    • 1/4 cup diced green chilies
    • 1/4 cup diced celery
    • 2 medium tomatoes, chopped
    • 1 teaspoons cumin powder
    • 2 tablespoons chili powder
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    • 1 cup water

    1. Place frozen ground beef in slowcooker basin and turn to Medium setting (6 hours).
    2. In a large pot, combine all the remaining ingredients and give them a quick stir.  Ground beef will brown.

    3.  When time is up, open slowcooker lid and stir.  Be sure to crumble larger chunks of ground beef.  Add additional cumin, pepper, and salt to taste.

    Makes about 12 servings.


  6. Made these muffins this morning.  This Banana Crumb Muffin recipe from AllRecipes.com was absolutely SCRUMPTIOUS.  So, so simple to make, and the topping is so addicting!

    BANANA CRUMB MUFFINS (from AllRecipes.com)


    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 bananas, mashed
    • 3/4 cup white sugar
    • 1 egg, lightly beaten
    • 1/3 cup butter, melted
    • 1/3 cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon butter


    1.  Preheat oven to 375 degrees F.  Lightly grease 10 muffin cups, or line with muffin papers.

    2.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

    3.  In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

    4.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.



  7. neekaisweird:

    Caramel Stuffed Apple Cider Cookies

    Worth a shot…they look so tasty!

    (via prettyfoods)


  8. Mini Brown Sugar & Lime Apple Pies

    "L’enfer, c’est els autres"

    Sartre was right when he said, “Hell is Other people”.  Rough day at work, and collectively rough week for all of us, what with midterms season dawning upon us. Wanted to cheer up a friend.  fuck me, rightme rightHe’s a pie fiend, so I attempted my first mini apple pies. 

    MINI BROWN SUGAR & LIME APPLE PIES (adapted from Paula Deen)


    Crust (makes one)

    • 1 1/4 cups flour
    • pinch of salt
    • half of a large egg
    • 3 tbs of sugar
    • 1/2 cup butter (one stick.  I used unsalted)
    Filling (I adapted a recipe from Paula Deen)
    • 3/4 cup light brown sugar
    • 1/4 cup flour
    • 3/4 teaspoon ground cinnamon, plus more for sprinkling
    • Freshly ground nutmeg, to taste
    • 3 medium apples, peeled, cored and diced
    • 1 lime, juiced (Paula’s recipe calls for a lemon, but I used a lime because that’s all I had in my fridge and turns out it tasted phenomenal)

    1.  Dig out two bowls to prep:  a large one for flour & salt, a small one for the 1/2 egg & sugar.  Blend egg and sugar together until pasty and completely combined.

    2.  Grrrrrl, I’ma cut youuuu.  Cut the butter into the flour & salt mixture until it looks grainy.

    3.  Add egg/sugar mixture to flour/salt/butter mixture.  Knead until smooth.  Keep in the refrigerator while you make the pie filling.  (Forgot to take a picture of this step, but I think it’s relatively simple to figure out.  Even Descartes could do it.  Dee-dee-dee!)

    4.  Preheat oven to 450 degrees.  Consult the filling recipe.  Put the apples in a bowl and toss with lime juice.  Set aside.  Mix flour, brown sugar, cinnamon, and nutmeg in a separate bowl.  

    5.  Dump your dry ingredients into the apple filling and mix until fully combined.

    6.  Take your pie crust out of the refrigerator.  Dust a rolling pin with flour and get to work on that dough!  It should be about 1 cm thick.  

    7.  Cut out small circles from the dough (each circle should have about a 2 inch diameter).  Press circles into mini cupcake tin, leaving about a centimeter around the edges.  This is important!  Otherwise the decorative step won’t work.

    8.  Fill each cup with apple filling mixture.  Take the leftover dough and cut out small strips.  Get yo’ weave on.

    9.  Brush with an egg wash and lightly sprinkle with sugar.  Pop these babies in the oven for 10 minutes, or until golden brown.  

    DELICIOUS GOODNESS!  My categorical imperative?  Bake only according to that maxim whereby you can, at the same time, will that your product shall be eaten universally.


  9. Stuffed Bell Peppers (for two)

    First recipe post!  Unfortunately this isn’t a hi-def picture, but YOLO.  

    Bitchin’ Stuffed Bell Peppers


    • 1 cup rice (I use Mahatma long grain rice.  Can substitute other rice.)
    • 1/8 cup veggie oil
    • 2 cups water
    • 1/2 small can of tomato sauce (I use an 8 oz. can of Hunts)
    • 1 medium can Veg-all (or choice of canned mixed vegetables)
    • 2 cubes chicken bouillon
    • salt
    • pepper
    • 2 chicken breasts 
    Bell Peppers
    • 2 large bell peppers (I like the sweetness of red peppers)
    • 1 can green enchilada sauce
    • 1/2 cup shredded cheddar cheese
    **Sidenote:  I like to serve this with a side of refried beans.  Or black beans. No rice-ism here.
    1. Set chicken breasts to boil in a separate pot while you prepare stuffing.  Season water with salt and pepper.  Should cook for about 15 minutes.
    2. Add veggie oil to pot.  Oil needs to heat for two minutes before you can do anything else.  
    3. Add rice to pot and completely coat with veggie oil.  Cook, constantly stirring, until rice is golden brown.  When rice is golden brown, add 1/2 small can of tomato sauce.  It will sizzle and splatter a bit.  Watch your hands because it’s really, really hot!
    4. Immediately add 2 cups of water.  Bring to a rolling boil.
    5. Add can of Veg-all (don’t drain the can!).  Add chicken bouillon cubes.
    6. Cover with a lid.  Set a timer for 12 minutes.  
    7. Take your two bell peppers.  Cut off the tops and remove innards (seeds and white parts).
    8. Parboil cleaned peppers for 4 minutes.  Dry off excess water.
    9. When the timer sounds, turn it off.  DON’T TOUCH THE  POT OF RICE.  It needs time to absorb the tomato-y, chicken-y nectar of the gods.  I know it smells AWESOME, but step away.  Its jimmies are currently rustled. Leave it in peace for five minutes.  Kapeesh?
    10. Pre-heat oven to 350.
    11. Chicken should be done boiling.  Put it on a cutting board and shred it to pieces.  Once you’re done shredding, the rice should be settled.
    12. Open the lid to the rice now.  Add salt and pepper to taste.
    13. Add shredded chicken to rice and give it a thorough stir.  
    14. Add chicken & rice stuffing to bell peppers.  Ahhh, stuff ‘em.  Stuff ‘em real good.  Bow ba now bow bow ba na na na na.
    15. Prepare a baking dish.  Place stuffed peppers in said dish.  Add 1/4 inch of water to the bottom of the baking dish.  Cover completely with foil (‘cause you’re trying to trap the steam inside to soften the peppers — gasp!).  Place peppers in oven for 20-25 minutes.
    16. Remove & plate peppers.  Pour enchilada sauce into stuffed peppers until they runneth over plentifully.
    17. Add a 1/2 cup of shredded cheddar.  Watch it melt and ooze before you.  Mouthgasm.  Devour!