Meaty Veggie Pasta

So this is a recipe put together with a little guidance from a recipe plus an understanding of veggies and mushrooms, and a sprinkle of culinary brilliance from Bon Appetit. Just to make you sweat a bit before giving you the recipe – the final result is a meaty, cheese-infused pasta dish that is completely vegetarian (though you should note the cheese is real). The meaty-ness is achieved through using dense vegetables and mushrooms. It looks like comfort food (I dare you to make this look pretty and organized) and tastes like it without the rock-in-the-stomach feeling later. Read the rest of this entry »


Blueberry Muffins

Blueberry muffins have a very special place in my heart. They’re my go to breakfast almost constantly, they’re what started my “Food Photography” album on Facebook, and they are made in the cupcake pan.

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Root Beer Float Cupcakes

Same friend as the meatball subs, different weekend. Deb has done it again with these recipes. I know I have an almost sick obsession with Smitten Kitchen, but honestly, those recipes are good and it’s updated pretty regularly so I have a seemingly endless supply of those good recipes.

Anywho, cupcakes. One major tip – make sure you have the coco powder clear of clumps. While the cupcakes still tasted phenomenal, there were periodic clumps of coco powder within the cake. Also, the batter is liquid and they turn out fine with said liquid batter. Now I know my piping skills aren’t quite so fantastic, but that was part of the fun of eating them! We didn’t wait for the cupcakes to cool entirely so the ice cream was melting within them and the whipped cream was all over our noses. Read the rest of this entry »

Meatball Subs

One word – YUM. It might just have been that way because my friend and I completed making these at 4:30 in the afternoon but still. Very delicious. I would really recommend making these with two people because it does make it go a lot faster.

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 The recipe is adapted from Smitten Kitchen’s Cheese Straws. What I changed was using chili powder instead of red pepper flakes because I thought those would be overwhelming with the small size of the cheez-its i was creating. I also, obviously, didn’t make them ‘straws.’ They were still really delicious!

So some notes on what could be improved – The 1/8th inch thick that Deb says to use is just a little too puffy for cheez-its (though I think it would work perfectly for the straws). It’s hard to go thinner but I think the next time I make these, I’ll also make them a little larger. It was a HUGE pain to transfer all those little cheez-its from the cutting board to the baking sheet.

Definitely give these a try if you like cheez-its but are not so much a fan of the chemicals in normal ones.

Adapted from Smitten Kitchen

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1 tablespoon milk

1. Preheat oven to 350°F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/2 -inch wide (dipping the knife in flour after every few inches ensures a clean cut). Then work the other direction to create the squares. Gently transfer the crackers to a parchment lined cookie sheet, leaving at least 1/4-inch between them.

4. Bake the crackers on the middle rack for 12 to 15 minutes, or until the corners are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature. Cheez-Its will keep in the refrigerator, in a sealed container, for two days.