Sigh...

To Do:

- Write the remaining 4 pages of my universal ethics paper (due tomorrow by 3)

- Finish 5 grad school applications by next Wednesday

- Work 2 jobs

- Maintain some semblance of a social life

- Run 1 campus organization

- Participate in 3 other extracurricular activities

- Figure out my class schedule for my LAST semester of college

- Go to the grocery store

- Call my Mom

- Sleep

- Run

- Eat

As you can plainly see, I am a very busy girl these days... So, unfortunately, I am going to have to take a brief hiatus from SSEN.  Expect to see me and wonderfully delicious baked goods back mid-week next week... I will make it worth your wait.

Tata for now...

Guy Pie

Recently, I have been hearing some grumbling from my male readers...

Either my recipes require too many ingredients or they are too complicated for the average 20-something-year-old guy to make.

In fact, one of my guy friends asked me to please quit showboating...

Showboating?!?! Showboating?!?!

I have been known to think highly of myself but never showboat.  However, I do understand how complicated some of the recipes I post on SSEN look.

And I admit, I am not sure why I thought red velvet cupcakes were a good idea... It took me 25 minutes to just to wash the 8,000 bowls I used.  Maybe I am showboating a wee bit.

So, I decided that I would try and appease my male audience today.  I don't normally do anything like this, but I have some convincing guy friends.

What makes this a Guy Pie? Well, the majority of the ingredients can be bought pre-made in a store, meaning that the majority of the work is in assembly (not measuring, mixing, cooking, etc.).  However, it is still absolutely delicious and would impress just about any girl...

So, to all my male readers out there - go to Publix, spend the $10 on ingredients, take 15 minutes to make this pie, and enjoy the results... ;)

Guy Pie
serves 8 people

1 store bought Oreo piecrust
1 small box, instant chocolate pudding
1 small tub of Cool Whip, thawed
1 king size Reese's peanut butter cup
1 cup milk
1 bottle peanut butter (or chocolate) ice cream topping

1. Chop peanut butter cups.  Place in pie crust.

2. Mix pudding and milk thoroughly.  Stir in Cool Whip.

3. Pour pudding mixture into pie crust.

4. Place in freezer for ~1 hour. Drizzle with peanut butter/chocolate syrup. Serve chilled.

Pumpkin Crumb Coffecake

Things on my mind tonight:

1. My universal ethics paper -- after reading the syllabus twice, explicitly asking my prof what I am supposed to be writing about, and doing some pretty intense research, I am STILL lost...

2. My hair -- I seriously need a haircut and some highlights.  I am starting to look like Courtney Love. NOT IDEAL.

3. Grad school applications -- 'nuff said. Just mentioning them freaks me out.

4. How I would feel if a boy saw me right now -- I did a home facial. I look like a ghost.  Probably would scare a boy away... Depending on the boy, I might be happy about this.  Or I might be sad.

5. Whether or not my stuffed rabbit, Melvin, is safe -- Grace and Ryan helped him commit suicide on Saturday night while I was out.  No, I am not kidding.  I have pictures to prove it.

6. Whether or not to use the can of pumpkin puree on my food shelf -- I know, I know.  Woe is me...

7. Who is going to eat all my SSEN food -- Mom is going on Weight Watchers,  my suite mates are grumbling about their pants not fitting, and there are no hungry boys for miles (okay, that might be a slight exaggeration)...

8. Who my "favorite person EVER" is -- seriously, I don't know who you are. But thanks for commenting on my blog.

Per usual, I only have a response for the food thought, which means I will be using that can of pumpkin puree on the shelf.

"To do what?!?! To do what?!?!" You anxiously ask. (Seriously, I can hear you asking me...)

To make pumpkin crumb coffeecake...  Warm, cinnamon-y, swirled with pumpkin, top with crumbly love. All for breakfast.

Because nothing goes better with a strong cup of joe than a sweet, delicious piece of cake.  That's right - cake for breakfast...

What could be better?

Pumpkin Crumb Coffeecake
adapted from King Arthur Flour
makes one 9x13 pan or two 8-inch round pans

Preheat oven to 350.  Grease desired pans.

Crumb topping:
2 1/2 cups unbleached all-purpose flour
1 1/4 cups sugar
1/2 tsp salt
1 1/2 tsp cinnamon
2 sticks butter, melted
1 tsp vanilla extract

Mix dry ingredients (flour, sugar, salt, cinnamon) in one bowl and wet ingredients (butter, vanilla) in another.  Pour the wet ingredients into the dry ingredients and mix well, allowing flour mixture to absorb liquid.  Set aside.

Cake:
1 stick butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the sides of the bowl, then beat in vanilla and sour cream.

In a medium-sized bowl, whisk together flour, baking soda, salt, and baking powder.  Add this mixture to the butter/sour cream mixture, and mix evenly until combined.  Pour into baking dish.

Pumpkin Filling:
3 1/2 cup fresh or canned pumpkin
2 eggs
2 Tbsp sugar
1 tsp cinnamon


Mix ingredients well.  Pour over cake mixture.  Crumble crumble mixture on top.  Bake for 25 - 30 minutes.  Dust with confectioner's sugar.

Red Velvet Cupcakes

Countdown to graduation from college: less than 7 months...

Countdown to possible hospitalization from exhaustion: less than 7 days... 

Especially if I continue to neglect my basic needs of food and sleep- I am usually successful with the clothing thing.

I think people are starting to get worried about me.  So, tonight, I am attempting to take it (relatively) easy... 

And I decided to totally treat myself, in the process... For dinner, I went to one of my favorite coffee shops near campus - Fido, where I picked up a smoked turkey and BRIE sandwich. For those unfamiliar with my affinity for cheese, I love brie.  

Send me some for my birthday.  I will love you forever.

Brie wasn't quite enough indulgence, so I went back for a ginger molasses cookie the size of my head and some coffee.  I ate every crumb of that delicious cookie... 

And, of course, I drained that cup of java, bringing my daily total to 3. Funny, I have had more coffee today than actual food. See, coffee is the most important meal of the day.  It keeps one functioning (and warm). 

Feeling better than I have in days, I am taking it to the kitchen.  Forget the ethics paper. I have red velvet cupcakes to make.  

Red Velvet Cupcakes

From Southern Cakes

Makes 24 cupcakes or 2 9-inch cakes

Cake:

2 ½ cups all-purpose flour

½ tsp salt

1 tsp vanilla extract

I cup buttermilk

2 Tbsp cocoa

2 Tbsp red food coloring

2 sticks butter, softened

2 cups sugar

2 eggs

1 ½ tsp baking soda

1 Tbsp white vinegar

1. Preheat oven to 350.  Lightly grease or line cupcake tins. 

2. In one bowl, combine the flour and salt with fork.  In a separate bowl, stir the vanilla into the buttermilk.  In a third bowl, combine cocoa and red food coloring to make a smooth, thick paste.

3. So, now, the recipe wants you to use yet another bowl… Beat the butter with a mixer on low for 1 minute, until smooth and creamy.  Add sugar and beat well for 3-4 minutes, scraping down sides of bowl occasionally.  Add the eggs, one at a time.  Beat after each one.

4. Add the food coloring paste and beat to mix it in evenly.  Add 1/3 of the flour mixture, half of the milk mixture, beating on a low speed.  Mix another 1/3 of the flour, the remaining milk, and the last of the flour the same way.

5. In yet another bowl (I really need a dishwasher), combine baking soda and vinegar.  Stir well.  Use a wooden spoon to scrape into the red batter.  Fold gently into batter by hand.

6. Scoop batter into cupcake tins, filling ~2/3 full.  Bake at 350 for 20 - 25 minutes.  Remove from oven when the cupcakes spring back when touched.  Cool in tins on wire rack for 15 minutes.  Remove from tins and cool completely.

Vanilla Cream Icing:

1 cup milk

2 Tbsp all-purpose flour

2 sticks butter, softened

1 cup sugar

1 tsp vanilla extract

1. Combine milk and flour in small or medium saucepan.  Cook over medium heat for 3 -5 minutes, stirring often and well with a wooden spoon or wire whisk.  When mixture becomes thick, shiny and white, set aside to cool. 

2. Beat the butter with a mixer at high speed until light and fluffy.  Add sugar in 3 batches, beating well each time.  Add the vanilla, and then add the cooled milk mixture.

3. Beat for about 2 minutes more, stopping often to scrape down the bowl, until the icing is fluffy, soft, and thick enough to spread.  Pipe or spread onto completely cool cupcakes (alliteration, anyone?). 

Senior Year... Not fun.

I think the stress of being a senior in college is starting to get to me...

There is too much to do, too many decisions to make, and too little time to do it all.  I can't even decide what to bake for Sugar, Spice, and Everything Nice.  THIS IS SERIOUS, PEOPLE!

While I am trying to listen to my inner-mother and "take care of myself," I get the lingering feeling that I am missing out...

This weekend is Homecoming weekend here at Vanderbilt -- a time of joyous celebration and reunification.  Last night, I worked on my graduate school applications instead of seeing Snoop Dogg in concert.  Tonight, I chose 4 (!!!!) loads of laundry and cleaning my room over football and debauchery.

I don't think I am doing this senior year thing the right way...

Anyway, I hope that a good night's sleep (alarm slated to go off at 7:30 for a run) will help to clarify things, including what to bake next.

Tomorrow, there will be food.

Tonight, though, there will be sleep and lots of it.  Maybe visions of sugar plums will dance in my head...

Fried Apple Pies

Truth: I am Southern...

I don't have an accent.

I don't own a cowboy hat or a plaid shirt.

I don't say "ya'll" or "fixin' to."

I have never been to a tractor pull.

I refuse to eat the fried intestines of any animal.

But, I am Southern...

I grew up on a 150 acre farm, surrounded by nothing but trees and other farms.  Yes, we do have horses, cows, pigs, chickens, goats, mules, and the like.

I have grown a garden, full of squash, zucchini, melons, beans, okra, tomatoes and corn.

I know how to climb a fence, a gate, and several bales of hay (not at the same time, are you crazy?!?!).

I know what moonshine tastes like, what a skinned rabbit looks like, and what shooting a rifle feels like. So, see, I am Southern...

My Southern roots introduced me to some of the most delectable foods in the world (minus fried intestines).  Nothing says dinner to me like turnip greens, black-eyed peas, and cornbread.  Don't forget to wash that down with a big glass of sweet tea, followed by banana pudding.

While I rarely cook Southern food for myself or anyone else (I am sort of a health nut), I have been known to bust out the oil and fry a thing or two... Which is where these beautiful little pies come in.  (Thanks for the suggestion, Boo.)

The dough for fried pies is crisp, yet flaky.  Buttery, but not greasy.  And the apple filling is perfectly spiced with sugar and cinnamon.

They are the epitome of Southern comfort food...

Fried Apple Pies
family recipe
makes ~15 pies

Dough:
2 cups all-purpose flour
1 tsp salt
1 stick softened butter (or 1/2 cup shortening)
1/2 cup milk
vegetable oil for frying

Mix the first four ingredients together until a soft dough forms.  Allow dough to chill in refrigerator for 10 minutes.  Roll out onto floured surface to 1/4-inch thickness.


Filling:
2 Granny Smith apples - peeled, cored, and chopped
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup water

Add all 4 ingredients to a medium saucepan.  Allow to simmer for 25 - 30 minutes, stirring frequently, until apples have softened and most of water is gone.

Assembly:
1. Roll out the dough to 1/4-inch thickness.  Cut into 6-inch diameter circles (I used a wide-mouthed glass).

2. On one side of the circle, spoon apple filling.  Wet inner edges of dough with water, fold empty half of dough over full half.  Using fork, crimp edges of pies.

3. Fry in 350-degree oil, for ~2 minutes each side.  Drain on paper towels.

4. These are delicious warm or cool, with ice cream and plain.  The most important part is that they are delicious...

Ya'll Come Back Now, Ya Hear? =)

Blue Corn Toaster Cakes

I have a confession to make...

And this confession probably isn't going to come as a surprise to anyone, but it is a confession, nonetheless.

I have a HUGE sweet tooth.  There it is... Cat's out of the bag.

After one slice of that rich, smooth chocolate-y cake on Sunday, though, I have to admit that I am in the mood for something a little more mellow today. Which led me on a relentless search through my cookbooks for a slightly sweet, but savory, baked good.

I finally found it early this afternoon in my King Arthur Flour Baker's Companion -- Blue Corn Toaster Cakes... They are slightly sweet and dense. Perfect for breakfast, lunch, or a midnight snack!

But wait!

Per usual, I was short one ingredient... So, I marched myself downstairs to our convenience store and picked up a half gallon of milk and a couple of other necessities.

You might be a college student if this is your idea of grocery shopping.  And if you listen to DMB on repeat...

Blue Corn Toaster Cakes
adapted from King Arthur Flour

3/4 cup blue cornmeal (you can use yellow, if you like)
1 1/2 cups unbleached all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
4 Tbsp sugar (use 6 if using yellow cornmeal)
3 large eggs
2/3 cup milk
1 stick butter, melted

1. Preheat oven to 350.  Grease baking dish.  I used a muffin top pan. You can use a corn cake pan or a 9x13-inch dish.

2. Mix dry ingredients in large bowl.  In separate bowl, mix eggs and milk until thoroughly combined.

3. Pour butter and egg/milk mixture on top of dry ingredients.  Mix until just combined.  Do not over mix, or the cakes will be tough.

4. Spoon ~1/4 cup batter into corn cake pan (or pour whole mixture into 9x13).  Bake for 18 minutes or until bottoms are brown and tops have a little color.

5. Allow cakes to cool for 15 - 20 minutes before removing from cups.

6. Split and enjoy warm (or toasted) with some softened butter and strawberry jam.

Grace's Chocolate Cake with Peanutty Frosting

There is one common phrase that I am going to be hearing quite frequently in the next month and a half....

No, it is not, "You ARE the weakest link, goodbye!."

The phrase is, "Happy Birthday!" And over the next month and a half,  5 very important people in my life have a birthday.  FIVE...  I got so nervous about making all these cakes that I went out and bought a new cookbook this past week.

That's right -- I got another cookbook (the count is up to 4 or 5).  This one has nothing but cakes... Southern cakes, to be exact.  And I have been pouring over it for the last 2 days, trying to figure out which cake I am going to make for which special person...  The hardest person to decide on being ME.

Wow, am I really that selfish?!?! Maybe I am... No, I definitely am. This whole post is supposed to be about my roomie Grace's bday.  Instead I have spent 10 lines talking about myself. Yep, sounds about right...

So, on to Grace... Grace is a wonderful roommate.  She leaves me the most random, amusing notes on my bed, sends me hilarious videos to my phone, and posts completely inappropriate things on my Facebook wall.

And she exposed me to Marcel the Shell... (http://www.youtube.com/watch?v=z8zOYl652P0)

For that, I am forever indebted to Grace.

When I was trying to decide what kind of cake to make for Grace, I had several ideas... None of which I was too thrilled with.  All I knew was that this was the PERFECT time to make a beautiful layer cake, but what kind?

Red velvet? Yellow?  Coconut? Chocolate? Then, there is the icing...  White? Chocolate? Cream Cheese? Coconut Pecan?

SO many decisions... Until I remembered the two things everyone in my suite is obsessed with -- peanut butter and chocolate.  Each of us has at least one jar of peanut butter on our respective food shelf.  And none of us can say no to any form of chocolate.  Both are our life sources...

This realization made my life a whole lot easier....

Chocolate cake + peanut butter icing = 6 extremely happy women for Grace's bday.  The chocolate cake is rich and super-sweet, while the peanut butter icing adds a saltiness to the mix.  Not to mention how absolutely beautiful chocolate and peanut butter always look side-by-side.

HAPPY (LATE) BIRTHDAY, GRACE!!!

Grace's Chocolate Cake with Peanutty Frosting
from Southern Cakes

Chocolate Cake:


2 cups boiling water
1 cup cocoa
2 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks butter
2 1/2 cups sugar
1/2 tsp vanilla extract
4 eggs

1. Preheat oven to 350.  Grease and flour three 9-inch round cake pans.

2. Pour water over cocoa.  Stir well with fork until smooth.  Set aside to cool.  Combine flour, baking soda, baking powder, and salt.  Stir with fork to mix well.

3. Combine butter and sugar in a large bowl.  Beat with hand mixer at high speed until well combined.  Add vanilla and eggs (one at a time) beating well until batter is light and smooth.  Add the flour in 4 batches, beating in each addition until the flour disappears.

4. Add the cocoa mixture in 3 batches, beating just enough to combine everything to smooth.  Divide the batter among the 3 pans.  Bake at 350 for 25 - 30 minutes.  Cool cakes for 10 minutes on wire racks in pan.  Remove from pan and cool face up on wire rack for 30 minutes before frosting.

Peanutty Frosting:


3/4 cup creamy peanut butter
2 8-ounce packages cream cheese
2 tsp vanilla extract
1/8 tsp salt
16 oz. confectioner's sugar (3 2/3 cups)
2 - 3 Tbsp milk

1. In a large bowl, beat peanut butter with a hand mixer on medium speed until light and fluffy.  Add the cream cheese, vanilla, and salt.  Beat on low speed until smooth and creamy, ~ 1 minute.

2. Add 1/2 confectioner's sugar and beat on low speed until sugar disappears.  Add remaining confectioner's sugar and 2 Tbsp milk.  Beat until smooth and spreadable.

To assemble the cake:
Place the first layer, face down.  Spread a thin layer of frosting.  Add the second layer, face down, and frost.  Add the third layer, face up.  Frost the top and sides of the cake.  Press lightly toasted peanut pieces into sides of the cake, if desired.

Pun'kin Seeds

I have a twin...

Except this is not your average twin-ship.  No, my twin is approximately seven years younger than I am.

I don't think your little brother can technically be your twin, but I am trying.  You see, my little brother and I are so alike that it is SCARY.  We not only act very similar, but we look so alike it is uncanny.  He is the male, 15-year-old version of me.

I am competitive; he would trip our mom to win a race.  I am goofy; he always acts like no one is watching.  I am loving and caring; he cries when our dog dies.

And tonight, I got to hang out with just him... Luckiest girl alive.

He and I decided to be 10 year-olds again.  We drove down to the nearest corn maze and had a blast.  We danced a hoedown jig through the corn maze and laughed until we cried...

As a testament to how similar we are, the woman at the front told us that it would take anywhere from 30 minutes to an hour to get through the maze... He and I set a timer and made it through TWICE in less than 40 minutes.  Yeah, we are that intense.

After we decided that we had thoroughly destroyed the corn maze, I reluctantly hit up the corn hole boards with him.  Initially, I was losing 12 - 0.  That's right -- 12 to ZERO... But I hit a hot streak and soon the trash talk was flowing between us. (Btw, I won, in case you were wondering).

Brother and I then picked out a pumpkin each (he paid for mine!) and headed to dinner.  Of course, we had to go to Buffalo Wild Wings...

Over wings and football, Brother and I bonded as we always do when out together.  We talked about girls, life, and Steve Spurrier (seriously, what was that call?!?!).  Finally, he and I pealed ourselves out of the booth and came home.

Where we carved pumpkins and roasted pun'kin seeds...

3 different kinds of pun'kin seeds because we don't halfway do anything at our house. =)

Pun'kin Seeds

For all:
1 1/2  cups fresh pumpkin seeds (we pulled ours out of the pumpkins...)
1 Tbsp vegetable oil

For 1/3, each:
1/4 tsp salt
1/4 tsp fresh ground pepper

1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder

1/2 tsp sugar
1/4 tsp cinnamon

1. Preheat oven to 350. Toss pumpkin seeds in oil.  Spread pumpkin seeds onto a cookie sheet in a single layer.  Roast for 15 - 20 minutes until slightly brown.

2. Toss in respective spices.  Eat like candy...

Zucchini Crisp

I have this friend...

Hard to believe, I know.  But, I have a friend.

My friend is a tremendous person.  My friend taught me to open up my heart, let loose, and love life.  My friend also allowed me to truly be myself, no matter how insane that may be.

My friend's friendship (haha) has made such an impact and difference in my life.  So, today, I want to pay tribute to my friend.

My friend's favorite dessert is a zucchini crisp that my friend's mom makes.

When I first heard about the zucchini crisp, I was intrigued... I love zucchini, I love dessert, but would I love zucchini as dessert?

Well, I certainly couldn't try this recipe out on my friend because I might ruin the zucchini crisp.

I don't mess with recipes from Moms...  That's just walking into troubled territory.  I mean, think of all the possible outcomes.

First, what if it is bad? Then, you have ruined that dish for that person.

Second, what if it is really good? Then, the person has to admit that it is better than Mom's...

Third, what if it is about the same? Then, you get to hear, "Well, it is almost as good as my Mom's, but nothing will ever beat hers" and feel totally inadequate.

No, I am not speaking from experience... (Seriously, I don't mess with 'Mom-dishes').

So, I am making the zucchini crisp and testing it out on my loving and adoring suite mates...  I hope that it is half as good as my friend's Mom's.

My friend, thank you for everything.

Zucchini Crisp
based on a brief description

2 medium zucchini squash, thinly sliced
1 stick of butter
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
3/4 cup sugar
1/4 cup sliced almonds
3/4 cup brown sugar
1 cup all-purpose flour
1 egg, beaten
1/2 cup old-fashioned oats

1. Preheat oven to 350.  Melt 1 Tbsp butter in 8x8 baking pan.

2. Layer sliced zucchini in pan.

3. Sprinkle brown sugar and 2 Tbsp flour over zucchini.

4. Mix remaining ingredients and crumble over zucchini.

5. Bake for 45 minutes at 350.

Apple Crumb Cake

Rain, rain, go away
Come again another day
Little Sally wants to play
Rain, rain, go away

Do you remember this from your childhood? I sure do... When rain spoiled a summer day of playing outside with your siblings.  When it always rained on the day you were supposed to go to the swimming pool, play softball, or run around in the park.

As an semi-adult, though, I usually enjoy the rain.  I recognize its usefulness. Rain gives me an excuse to do absolutely nothing.  I can sit around inside all day and not feel extremely guilty about it.  I can curl up with a good book or a bag of junk food. I have a reason not to go on a run.

In fact, on rainy days, I rarely ever set foot outside my building.  That's the beauty of Quizno's in the basement. So, rain is not all bad.  In fact, I rather enjoy it.

Other than the disgusting treks across campus to class...

Today, the walk through the rain was absolutely gorgeous, though.  The leaves here on campus are beginning to change color.  Vanderbilt is no longer green but fiery shades of red and brilliant shades of orange.

Fall has finally arrived, and the combination of the weather and my nostalgia has put me in an autumnal mood.

And what better way to satisfy the craving than with cinnamon, apples, and pecans.  Thank you, Apple Crumb Cake.

Apple Crumb Cake
from Southern Living

Cake:
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 1/2 lb. Granny Smith apples, peeled and cut into 1/4-inch-thick wedges

Topping:
2 Tbsp. melted butter
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1 cup chopped pecans

1. Preheat oven to 350. Bake pecans (2 1/2 cups) in a single layer in a shallow pan for 5 - 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Stir together butter and next 3 ingredients in a large bowl until blended.

3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apples and 1 1/2 cups of pecans.  Spread batter into a lightly greased 13 x 9 inch pan.

4. Mix topping ingredients together and top cake.

5. Bake at 350 for 45 minutes. Cool and enjoy the crisp, fall goodness...

Chocolate Oatmeal Cookies

Yesterday, I inherited a pineapple...

I love pineapple, and we had 3 as decorations at the catering event I worked last night.  So, I brought one home.  This morning in my post-catering daze, I was sitting on the couch staring at the pineapple.

Which lead me to to think about the Chiquita banana lady...

Don't ask about my train of thought -- it's totally illogical.

Why is the Chiquita banana girl the only hot food icon out there? I mean, really, think about it...

There's Betty Crocker. Google her -- she's a middle-aged woman who wears a stuffy, red sweater.  And Aunt Jemima.  While I love her syrup and pancake mix, she isn't exactly the epitome of hotness.  In fact, she sort of reminds me of a nice little grandma...

Can young, beautiful women not make delicious cake mixes, too?

Maybe I will make this my mission in life...

In the meantime, I have grad school applications to finish, mid-terms to study for, and chocolate oatmeal cookies to bake.

I love this cute bag of chocolate from Trader Joe's.

This reminds me of the wheat bread at Cheesecake Factory...

Do you think this could be the start of something wonderful?



Yep, as long as I have a glass of milk to go along with them...


Chocolate Oatmeal Cookies
makes ~3 dozen cookies
pieced from many recipes

3 oz unsweetened chocolate
1 stick of butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup old fashioned oats
1/2 tsp baking soda
1/4 cup chopped pecans (optional)

1. Preheat oven to 350.

2. Melt butter and chocolate in microwave on 50% power for 2 minutes.

3. Beat in eggs and sugar.  Mix in flours and baking soda.

4. Fold in oats and pecans

5. Wet hands and drop dough in balls on well-greased baking sheet.

6. Bake for 8 - 10 minutes.

Cinnamon Pumpkin Pancakes

So,  this is one of those Saturday mornings where I (sort of) regret Friday night...

And the only cure is a super-hearty breakfast. But, first, to Friday night.

Last night was interesting... My evening started out relatively chill.  I went out for frozen yogurt (chocolate with oreos, kitkats, and hot fudge). Mmmmm.... YUM!  I half-expected to go back to my room and crash from sheer exhaustion.

All started out according to plan...

I came back to my suite and warmed up some dinner for myself.  Soon, though, I found myself breaking out a lime and bottle of tequila.

Okay, it has been a rough mid-term week... Gimme a break.

Half a lime later (which equates to 4 shots of tequila), my suitemates and I are dancing like mad (wo)men to Lady Gaga... But this isn't innocent Hannah Montana Disney Channel dancing...

This is full-on Miley Cyrus VMA dancing (minus the pole, well... Ryan was my pole at one point).  In fact, Ellie had to change the song when Disco Stick by Lady G came on because I was making her uncomfortable.

Needless to say, the tequila was in full effect last night...

Thus, the need for cinnamon pumpkin pancakes this morning.  These are the perfect remedy for a night of tequila and dancing.  And  a great start to a football Saturday.   And they are made even better by using Grace's pancake skillet to make them in the shape of a teddy bear.

I can't wait to do it all again next weekend...

Go Dores! Beat Eastern Michigan!

These pumpkins are scary...

These pumpkins are not...

Thanks to these bear-y delicious pancakes, I have the energy to conquer the world (well, at least my hangover).


Cinnamon Pumpkin Pancakes
adapted from joythebaker.com
makes 14 - 18 small pancakes

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup milk
1/2 cup canned pumpkin
2 Tbsp melted butter

1. Whisk together flours, salt, nutmeg, cinnamon, and baking powder in medium bowl.

2. In a separate bowl, whisk together milk, egg, pumpkin, and melted butter.

3. Pour wet into dry and whisk until just combined.  Do not over beat the batter...

4. Let the batter sit for 10 minutes.

5. Over low-medium heat, melt a Tbsp of butter.  Once skillet is hot, spoon a heaping 2 Tbsp of batter per pancake into the skillet.  When pancake starts to bubble slightly, carefully flip over.

6. Once pancakes are done, put in warm oven until all of them are done.

7. Serve with cinnamon sugar and whipped cream or syrup.

And sausage... And scrambled eggs...

Bring on the day!

Baked Apples with Candied Pecans

Staring at a blank screen... NEVER fun.

I am having blogger's block. In fact, I just started a blog post about painting my fingernails.  Yes, that is the epitome of desperation.

This block is partly due to me being on top of things for once... No stress, no exasperation. Good for my mental state, bad for blogging.  So, I am going to weave an elaborate story about a dramatic and stressful turn of events for you all to enjoy.  (Note: this may or may not be a fictional story -- I'll let you be the judge).

Yesterday after making (and burning, shhhh... don't tell anyone) my granola for SSEN, I decided to go for a run.  I have no idea why I chose to run at this particular moment, but fate would prove to be on my side...  I went downstairs, exited my dorm, and there next to my car was a TOW TRUCK.

I quickly walked over to the tow truck driver and begged him to please let me go get my keys and move my (illegally parked) car.  He stared back at me with his beady eyes and said, "Ma'am, you do understand that this is the 5th parking ticket you have received in the last week in THIS very spot, right?"

But... but...

Touche.

He was right, and I had no desire to argue with him any further because he stunk.  As much as I love onions, I don't want to smell them on a sweaty, hairy man who is going to tow my car.  I turned around in resignation, not wanting to see my car put on the back of a tow truck.

He must have felt sorry for me, though.  He called me over, told me that he didn't want to tow me, and let me go grab my keys to move my car to a legal spot...

And then, I went back upstairs to my suite and made these gorgeous baked apples to relieve the stress from nearly having my car towed... They are warm, sweet, and juicy -- exactly what I needed.

So much for that run...

Baked Apples with Candied Walnuts
makes 4 servings, from Gourmet Today cookbook

2 Gala apples, halved and cored
4 1/2 Tbsp sugar
1/2 Tbsp unsalted butter
1/4 tsp salt
1/2 cup toasted pecans (or if you're like me, you forget to toast them...)
1/2 cup honey Greek yogurt
cinnamon for sprinkling

1. Preheat oven to 450.  Oil a baking sheet.

2. Melt butter in a 10 inch ovenproof skillet (I used my cast iron skillet).  Sprinkle in 1/2 tsp sugar.

3. Arrange apples, cut side down, in skillet and cook undisturbed on medium heat for 3 - 5 minutes.  Put in the oven for ~15 minutes or until apples are tender.

4. Meanwhile, in a heavy duty, 7 inch skillet add remaining sugar and salt over medium heat.  Stir with a fork until melted.  Then, swirl occasionally.  When sugar has caramelized, remove from heat and stir in pecans. Pour onto baking sheet and cool for 10 minutes.

5. Remove apples from oven, top with yogurt and candied pecans.  Sprinkle with sugar.

6. Enjoy the utter goodness!

Nutty Granola

Granola...

If there was one word I wish described me, it would have to be granola.  Unfortunately, I think nutty is slightly more appropriate...

Back to granola, though. I wish I was THAT girl... The one who buys all of her clothes from Patagonia, the one who owns at least one pair of Chacos, the one who mountain bikes for fun on the weekends.  I always find myself drawn to THAT girl, envying her and wishing I was that cool.  

Sometimes, I really want to be her... As long as she shaves and doesn't smell like patchouli. 

Unfortunately, though, I am not.  

I did camp on the beach once, though.  Heck, I even helped pitch the tent at midnight. 

But I am the girl who gets rid of stress by running on the sidewalk, baking, and taking in the mall scenery... Which is why I am so glad that I can make granola. 

For me, granola is the closest thing to being THAT girl... It's comforting, yet adventurous.  It is like an explosion of texture in your mouth, but the taste is sweet and cinnamon-y.  And you never know what will be in your next bite.  

With all of this talk of granola, maybe I will go for a hike tomorrow...

Pistachios!!!!

Nuttiness... 

Granola is anytime goodness...

Nutty Granola

*this recipe can be doubled, tripled, quadrupled, or halved depending on how organic you are feeling

3 cups of old-fashioned oats

1/4 cup vegetable oil

1/4 cup molasses

1/4 cup almond slivers

1/4 cup walnut pieces

1/4 cup pecan pieces

1/4 cup pistachios, hulled and skinned

1/4 cup raisins

1/2 tsp cinnamon

1. Preheat oven to 350.

2. Mix oats, almonds, walnuts, pecans, pistachios, and apple in a large bowl.  

3. In a separate bowl, whisk oil, molasses, and cinnamon. 

4. Pour liquid over oats and stir to coat.

5. Spread on a baking sheet in a single layer.  Bake for 15 minutes or until oats are golden. 

6. Remove from oven and toss in raisins.

Enjoy with milk or your favorite yogurt (or just plain -- how granola of you...)

PB&J Mini Cupcakes

The real world is approaching too quickly....  Just last night I was talking about paying rent, getting my own dog, having a real JOB!

My last homecoming as a college student is less than 3 weeks away.  Soon, I will be an ALUMNI. Cue the terrifying music...

I want to go back to being a child, to taking naps without remorse, to watching Spongebob on Saturday mornings with a bowl of cereal in my lap.   Give me carefree.

What's more carefree and reminiscent of your childhood than peanut butter and jelly? In fact, my first writing assignment was about PB&J sandwiches.  My second grade teacher had us write step-by-step directions on how to make a proper PB&J.  This is how crucial the sandwich is to my childhood.

I won't mention that this was the same teacher that asked me if I broke the chalkboard after it fell on my head... No, she didn't ask me if I was okay.  I learned a lot in second grade...

Like how to make a good peanut butter and jelly sandwich.  That was about it, actually.

Now, that I am a "grown-up" I have decided that it is time to put an adult spin on the classic childhood sandwich. I have made a PB&J cupcake.  And they are beautiful mini cupcakes, perfect for lots of grown up occasions...


Peanut butter is literally my favorite food in the world....

And to put it in cupcake form - OMG!

Look at these adorable little things!

Peanut butter jelly TIME!!!

PB&J Mini cupcakes
adapted from Gourmet Today cookbook
makes 24 mini cupcakes

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 c whole milk
1/2 tsp vanilla extract
6 Tbsp unsalted butter
1/2 cup + 1 Tbsp sugar
1 egg
1 1/2 Tbsp creamy peanut butter

Strawberry jam for topping the cupcakes

1. Preheat oven to 350.  Mix together flour, baking powder, and salt.

2. In a separate bowl, mix milk, vanilla, and peanut butter (this will be easier if the peanut butter is slightly melted).

3. In yet another bowl (apparently Gourmet Today doesn't realize that I don't have a dishwasher), beat sugar and butter until light and fluffy.  Add egg and mix until just combined.  Add 1/3 of flour mixture. Stir.  Add 1/2 of milk mixture; beat.

4. Add another 1/3 of flour; stir.  Add remaining milk mixture and beat.  Add remaining flour and stir.

5. Pour into greased mini muffin tins.  Bake for ~15 minutes.

6. Slather on some jam when cool.

7. Be transported back to your childhood...