I had a Snickers with my morning coffee today, just because. I really think I need to be in the confectionary business…
Happy snow day! It’s just one week after the “Juno” blizzard, and New England is currently getting hit with another “Winter Storm”. Not quite enough to get a travel ban, but enough that I am using a last minute PTO day 🙂
Well when there’s nothing else to do besides watching Super Bowl XLIX coverage (GO PATS) all day on repeat, we bake! Brownies were requested this morning, so I went for it. Warning: these are the type of brownies that are so fudgey and gooey that they literally make you sick if you have too many. So amazing, especially when warm.
40z unsweetened chocolate cubes
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
1 tsp. vanilla
1 cup flour
1 cup chopped walnuts
Preheat oven to 350 F. Melt the butter and chocolate in a medium-size saucepan. Let it melt slowly, making sure not to burn. I kept it on medium heat from start to finish (should take about 10 minutes). Take the pan off heat and add sugar, keeping all ingredients in this same saucepan. Mix until combined. Add eggs and vanilla and mix again until well combined. DO NOT USE ELECTRIC MIXER. Add flour and walnuts and mix one last time.
Pour into a well greased 13″ x 9″ pan and bake for 32 minutes. Oh, and of course you can make without the nuts!
Your house will soon be filled with a chocolatey scent and warmth!
Enjoy, xo Rosie
This is not a joke. My mother has been a home economics teacher for my entire existence. Yes, that is an actual job. Meaning she cooks & sews FOR A LIVING. So, it’s safe to safe I’ve had my fair share of chocolate chip cookies growing up. But the cookies were never special really, just the normal Nestle Toll House recipe you find on the back of the chocolate chip bag.
I didn’t feel like getting too creative this morning because the snow makes me lazy, but I knew I needed chocolate in my veins. Thankfully, we’re always fully stocked with baking goods, so I made some quick cookies, and HOLY MOLY did they turn out amazing. I’m going to give great detail on what I did because I used that same Toll House recipe that we have always used but something amazing happened.
Ingredients (again, recipe found on the back of the Nestle Toll House semi-sweet chocolate chip morsels bag, THIS IS NOT MY RECIPE):
2 sticks butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups Nestle Toll House semi-sweet chocolate morsels
1 cup chopped nuts
OKAY this is exactly what I did. Preheat oven to 375 F, easy. Now you usually make cookies with softened stick butter. I didn’t take the time to let it come to room temperature, so I unwrapped the two sticks, put them on a plate, and put in the microwave for 10 seconds. Stop. Then another 10 seconds.
Put the butter, sugar, brown sugar and vanilla in a bowl and beat with an electric mixer until soft. My mixture didn’t get too soft, lots of bumps and lumps because my butter wasn’t quite soft enough. Add the two eggs & beat some more with the electric mixture on a really high speed. When your’e satisfied that it is all mixed, add the flour, baking soda, and salt and stir together with a wooden spoon. My batter was so cold that I actually got rid of the spoon and mixed it with my hands like I was makin’ some Sunday meatballs. Add the entire bag of chocolate chips (a little more than two cups) and the nuts (cookies are so much better with nuts).
Create little tablespoon balls of dough on cookie sheets and put in the oven for 10 minutes. I always check them at 10 minutes and then add another 1 minute on the timer. Take them out of the oven and let cool on the tray for about 5 minutes before moving to a cooling rack and then putting more in the oven!
I don’t know what it was about this one time I made the cookies, but they are AH-MAZING, and my household doesn’t use that term lightly.
For a real-life example, my father consumed 8 of them in one sitting yesterday…
Best luck baking 🙂
I stand by this statement, but can’t take credit for it. Some random funny girl I follow on Twitter tweeted it yesterday and I actually made some sort of a grunt/snort/gaglaugh out loud, meaning it had my approval. So yes, calories don’t count on snow days, therefore I made PIZZA DIP. NOM.
I just wanted something fatty and warm to keep me company while my dad snowblowed and my mom corrected 5th grade papers on the 13 colonies. So i made dip. Cheesy, gooey, spicy chip dip. Pizza dip, to be specific.
1/2 cup Sour cream
8-oz block of Cream cheese
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 cup pepperoni (cut in half or quartered)
1/4 cup pizza sauce
1/4 cup salsa (i used medium flavored)
1/4 cup chopped green pepper
1/2 cup shredded mozzarella cheese
First thing first, preheat the oven to 350 F. Mix together sour cream, cream cheese, garlic powder, oregano and red pepper flakes until cream and well combined. Spread evenly into a 9×9 dish.
Pour a layer of pizza sauce and salsa on top of the mixture, then arrange pepperoni and green peppers as desired.
Bake for 12 minutes!
Take it out of the oven and sprinkle the shredded mozzarella on top, then put back in the oven for another 5 minutes, or until cheese is melted to your liking 🙂
Serve with tortilla chips!
My newest favorite food blog : eatlikeagirl.com
Not only is this an awesome site with all kinds of recipes from sweet to savory, dessert to dinner, but the girl TRAVELS too! Wow, a woman after my own heart. She lives in London and has been blogging since 2007. It’s an interesting blog because she seems to live an incredible life, eating out and traveling often. Hmm I really need a job that requires me to live in Europe…
Check it out & let me know what you think!
Tip for the day: spice up your plain bowl of cheerios that you’re eating because a) it’s the cheapest thing at the grocery store b) you have high cholesterol or c) it takes 10 seconds to prepare, by adding a simple ingredient: HONEY.
It is way better than Honey Nut Cheerios because you get globs of honey in spoonfuls and it is much sweeter. I have had this little “meal” at least once a day if not twice for the last two months. Busy season at work gives me very little time for food at home.
Try it next time you’re in a rush for breakfast!
The IRISH! So weird, right? New Year’s Day a big group of us all went to brunch in Boston and our waitress happened to be from Ireland. It was also a coincidence because there were three boys visiting from Ireland with us. Anyway, it somehow came up that they don’t eat macaroni and cheese on that side of the atlantic. CRAZY, I know.
Well, I made some for my family last…
2 cups uncooked elbow macaroni
4 tablespoons margarine or butter
3 tablespoons flour
2 cups milk
8 oz. cubed Velveeta – cut into 1/2″ cubes
1/4 cup bread crumbs
Total time: 1 hr
Honestly, this dish involves doing multiple things at once, and I used to think of myself as a good multi-tasker, but apparently not in the kitchen. I was panicky and sweaty until the bake was in the oven.
Start by pre-heating your oven to 350 F. Boil the water for your macaroni. I always salt the water. Next, cut your Velveeta into cubes (this makes it easier for melting). NOW comes the fun part – making a ROUX! That was sarcasm. This roux gave me hives, I tell you. Looking back, my advice is to just be patient. Melt 3 tablespoons of the butter in a saucepan. Once it is completely melted add the flour. I didn’t wait for the butter to melt and so I got all these chunks of flour so mom made me start over. Add the flour to the melted butter and mix until bubbly. This shouldn’t take too long. THEN you add the milk. Cook over medium heat, stirring constantly until the mixture thickens. This was when I was at my peak of nervousness, it takes probably 15 minutes to thicken. I kept thinking I was doing it wrong, but no, it just takes time. You will notice from stirring when it is thickening. Now add the cheese. And stir until melted.
By this time you will have added your macaroni to the boiling water, cooked it for 7 or 8 minutes, and drained. I left mine in the strainer while my roux was bubblin’. Now add the macaroni to your casserole dish and then pour the white cheesy sauce on top. Stirring around so it gets into all crevices.
Before you can bake you need to make the breadcrumbs! Just melt your remaining one tablespoon of butter in a pan and add breadcrumbs. Stir it around and then sprinkle on top of your casserole. Put in the oven and BAKE!
*Vocab lesson: Roux – equal parts wheat flour and fat. In this case, flour and butter. Now you’ve learned your fun fact for the day 🙂
Notice how it’s overflowing. Ya, I had doubled the recipe and didn’t think to put it in a bigger dish…oops.
The Velveeta diced into 1/2″ cubes.
Lots of things going on at once! The pot on left was the roux. The other one was for the macaroni. Then add a THIRD pot for the breadcrumbs. Lots of cleaning…
Best of luck!