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Roomie Dinner:Pesto Chicken, Italian Potato Wedges, & Roasted Broccoli

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It’s been way too long since my last post. Apparently graduating in 2 months entails hours of work outside of class. My consolation is I finally proposed my thesis. (WOOOOOOO HOOO!) Since I have been doing so much homework I’ve been subsisting on rice and fruit and gummy bears. Well fortunately, I got a new roommate! So now I have someone to cook with ūüôā .After a long hard week of classes we decided to pool ingredients and create this meal. It wasn’t really planned more like improvised so It’ll be hard to write down¬†quantities¬†for the ingredients.

To make the potatoes or broccoli preheat the oven to 375 degrees Fahrenheit

Italian Potato Wedges

  • wash potatoes
  • cut up potatoes into wedges, toss into a large bowl
  • pour on about 2 TBS of olive oil
  • season with Italian seasoning, pepper, salt, basil,¬†Parmesan¬†cheese
  • mix thoroughly
  • cut up a small-medium size onion
  • line a pan with foil and put the potatoes on the sheet, spread onion over the potatoes
  • put in oven, bake for ~40min

Roasted Broccoli

  • Line pan with foil
  • pour frozen broccoli onto sheet
  • drizzle 1 TBS of olive oil over broccoli and toss
  • sprinkle salt and pepper to taste

This did originally call for fresh broccoli but it still came out delicious with the frozen (just less crispy)

 

Pesto Chicken

  • Heat a frying pan on medium heat
  • Spray pan with cooking spray
  • place chicken on pan
  • season with salt, pepper, &¬†Italian¬†seasoning
  • fully cook all chicken pieces
  • when all the chicken is done place half a teaspoon of pesto on each piece
  • sprinkle with¬†Parmesan¬†cheese

 

 

We also paired this with some wine. It was quite the classy meal.

 

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Successful Scones

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So how would you like to know how to whip up six delicious scones in a matter of minutes and a paltry number of ingredients? Well first of all assemble the following things:

  • 2 1/4 cups of flour
  • 2 1/2 tsp of baking powder
  • 2 TBS sugar
  • 1/2 tsp baking soda
  • 6 TBS butter ( THE REAL THING)
  • 6 TBS buttermilk plus a little more
  • add-ins of your choice (I have gone with mini chocolate chip morsals and slivered almonds)
  • bowl
  • spoon
  • baking tray
  • oven set to 400 degrees¬†Fahrenheit

Now ¬†assuming you have somehow acquired all the above items, let’s bake!

  1. Mix all dry ingredients in a bowl
  2. Add butter ( I cut it up to make mixing it in easier)
  3. “cut” the butter into the flour like making a pie crust.

4. Stir in the buttermilk, if it seems as dry as the Sahara then add more buttermilk

5. Add the mix-ins!!! (and eat some :} )

 

6. Smush the dough together to make little clumps to put on your baking tray

 

7. Bake the scones for about 10 minutes but it doesn’t hurt to check them at 8 minutes. Your oven may be hotter or bent on destroying ¬† ¬†¬†your scones by burning them if you leave them the full 10 minutes.

8. Retrieve the scones from the oven like the awesome baker you are.

 

Now when you bake these you get the best reward: all those crumbs to sample. I seriously love the toasted chips and crunchy almonds. I will admit these are best warm from the oven but I wouldn’t suggest trying to ingest all 6 scones at once although maybe if you have roommates you could share. Sharing is caring or maybe you just want an excuse to make another batch…muhahaha.

 

A special thanks to Sara and her roommate for this recipe. I look forward to experimenting with it.

It’s always a good time for breakfast or pizza

 

 

 

 

 

 

 

 

 

 

 

So I have experienced the glorious food that is breakfast pizza but I have never constructed it myself. I finally got the incentive from my officemate who enjoys pizza or breakfast for any meal. ¬†Also, I ALWAYS make desserts. This would be a nice step away from that. I sometimes wonder how many cookies I have eaten in my lifetime but that is probably a number I’d be ashamed to know. Chrissy loves Cookies should have been the title of this blog. haha (sigh, ¬†It’d be so much more accurate)

NOW LET US MAKE BREAKFAST PIZZA!!!

Step one: Make or buy some pizza dough. I chose to make some because I was too lazy to go to Wegman’s for the 3rd time in 4 days.

Step Two: Spray pan with cooking spray and roll the pizza dough out to fit your pan.

 

Step Three. Sprinkle some cheese on the dough

 

Step 4: Plop scrambled eggs over cheese

 

Step 5: Sprinkle toppings on the eggs. I chose bacon and peppers.

 

Step 6: Sprinkle cheese on the pizza. I chose cheddar again and a parmesan-romano mix.

Step 7:  Bake the pizza at 400 degrees Fahrenheit for about 30 minutes. I also put it under the broiler for about a minute to get golden.

 

Step 8: Cut and share the pizza.  I also kind of left out the prep work but yes, I did cook the eggs, peppers, and the bacon ahead of time. To make the bacon as quickly as possible, I baked an entire package. My apartment smelled amazing that night and then I broke it into pieces when it was cool.

Kris Kross Cookies

Kris Kross will make you Crunch..Crunch. I know not everyone will get the reference but the link is amusing.

I have gone back to basics with this post. I made peanut butter cookies. There are no add-ins, no frosting, nothing. It doesn’t even have flour. This lack of four made me highly suspicious and I’m still not committed to this recipe. I got the recipe¬†from allrecipes.com. They had just found me a great sugar cookie recipe so I figured I could trust them. Well like I said these came out interesting.

It started off fine with mixing the peanut butter and the sugar. Look at that crystalline goodness.

 

Things still seemed on the up and up after all the ingredients were mixed.

 

Then I rolled little once inch balls of dough and criss-crossed them with a fork. It seemed like I was going to have some GREAT cookies.

 

Then I met the cookies. “Oh, hey cookies, you’re so flat and crunchy.” What is this work of the devil? ¬†(I despise such cookie types. )

 

I then bake the next batch for a ¬†significantly shorter time. These are doughy but still not what I would say is the “best” peanut butter cookie. It just looks sad. I want to be happy when I’m eating a peanut butter cookie. These cookies just remind me of my deflated dreams of getting more homework done tonight. Needless to say I will be trying another peanut butter cookie recipe to redeem this¬†blasphemy.

Blue Moon, you left me standing alone

You may want to listen to this while browsing my pictures. Now that you have the proper ambiance let’s get into the details of how these pretty cupcakes are made. Today was a brewery tour for graduating seniors. Thankfully I fall into that category so I got to enjoy several beers this afternoon. Before this excursion I met up with two friends to make some alcohol-inspired cupcakes in honor of the trip. I used this recipe.

 

Here are the butter and sugar getting creamed

 

Then we added the eggs, vanilla, food coloring, and eggs.

 

This is the disgusting milk and beer mixture the recipe requested.

 

Once the beer mixture and the flour were mixed in, the batter finally had a beer color.

 

I filled up the cupcake liners carefully. Disregard the wine opener in the corner.

 

After 15 minutes the cupcakes were done. Notice how perfectly domed they are.

 

Here is Steph making the sugar mixture for the frosting.

 

Rachel whipped the eggs to make soft peaks.

 

I cut up the sugared orange slices.

 

The desired outcome.

 

This cupcake has the lightest orange taste and is excellent.

 

ALLLLL the cupcakes!

Scone?

There’s the old adage you can’t tell a book by its cover. Well I feel like these scones exemplify that statement. If I were a consumer of scones from a coffee shop I would not be purchasing these based on looks. HOWEVER they are delicious and with some future work they will be amazing.

I got this recipe from my friend Sara. She and I as usual were discussing baked goods. She mentioned this scone recipe and I was intrigued so I made it that night.

4 1/2c. flour
5t. baking powder
4T. sugar
1t. baking soda
3/4c. butter
handful of currants
1 3/4c. buttermilk

Preheat oven to 400. Mix dry ingredients in medium size bowl. Cut in
butter into dry ingredients until pea sized lumps form. Add milk and
mix until just moist.
Scoop batter using 1/4 measurer onto greased cookie sheets. Bake 15
minutes or until golden.

 

Good thing I took this pastry blender from my mom. It proved indispensable.

 

Weird,Crumbly pre-baked scones. I was skeptical of these scones. I was proven right after baking them. They were a little too crumbly. Next batch I will add more buttermilk and blend the butter and the flour better. In my haste I don’t think I cut the butter into the flour mixture as well as I should.

 

Well better than expected. As  you can see too. I used chocolate chunks instead of currants. Currants seemed too 1800s for me so I used what any self respecting chocolate chip cookie lover would do and used the chunks.

 

YUM!!!

 

Blended Baking

So I awake this morning without the blare of my alarm (still got up before 9am grrr) to see a freshly sprinkled snow. ¬†Rochester has been¬†without snow for all of December and ¬†now here it is. ¬†I suppose it was hubris to think that Rochester wasn’t going to have a winter.It kind of looks nice but it wasn’t that nice to walk with laundry. There were a few dangerous moments in rainboots, balancing an overflowing laundry basket, and pulling out my student ID.

I thought to myself …Self, you should bake while this laundry is getting done. I perused my baking supplies and found half a bag of toffee bits and two frozen bananas. I was going to go all out and make some banana bread and the random recipe on the back of the toffee bits. I also riffled a bit more through the supplies and found soy flour and whole wheat flour left over from a class project.

As I mentioned before I used the recipe on the back of the Heath toffee bits bag. Except ¬†here, I will link you to the ¬†recipe I actually ended up using. The Heath-bag recipe asked me for cream of tarter. Uhhhh I don’t have that because no recipes ever need it. I said screw it and relied on the 1 tsp of baking soda for proper leavening. All was well. Another modification I made was to add 1 cup of soy flour in place of the all purpose flour. At first when I tasted the dough before I added the toffee bits, I tasted an awkward plant taste. However it quickly¬†dissipated once I added the ¬†toffee bits.

Here you can see what the dough looked like, a finished batch of toffee cookies, and one of the cafeteria cookies I made. To me insanely large cookies are cafeteria cookies since generally all cafeteria’s at schools serve oversized cookies.

 

 

 

 

Banana Bread

  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/8 cup applesauce
  • 4 TBS butter
  • 2 bananas

I baked this at 350 degrees Fahrenheit and made sure to flour coat the pan before baking. Honestly, I didn’t do anything fancy but put all of this in a bowl and stir. I don’t claim to cream the sugar or any of that nonsense. I did substitute 1 cup of regular flour for wheat flour. This is what the bread looked like after baking for an hour. After it cooled on its side I made a cinnamon glaze and warmed up a little bit of cream cheese icing to drizzle over the bread.

 

 

 

 

These are the flours I used for my substitutions.