joyeux cuisine

a blog about good food, family, friends, and life.

vanilla buttermilk cupcakes with cream cheese frosting.

Some people are stress eaters. I am a stress baker. When I get stressed out I bake. Like right now. I started freaking about the fact that it’s pretty much August and I only have about 11 days before my life gets taken over by marching band and school. This terrified me. So I went to Hobby Lobby and walked around to calm down and then went to Kroger to buy sugar. It’s all okay now. My roommate, her sister, and myself jammed out to fun. (they’re an awesome band) and baked. I’m less stressed and now have delicious cupcakes. Win-win.

I still have buttermilk in my fridge and I need to use it. So far we’ve had cinnamon rolls and pancakes. Cupcakes seem to be a nice fit. And because Annie, the sister of my roommate, just got back from a year in Israel and they don’t have cupcakes there. Appalling. Also because she made us delicious curry chicken and this was a perfect dessert.

The cupcakes are light and sweet while the frosting is creamy and a little bit tangy. This is the perfect combination. You do need to know a secret about cream cheese frosting though. The cream cheese and the butter need to be at room temperature when you beat them. This is a necessity. Otherwise your frosting will be grainy and not smooth. Not a good combination.

These are good ‘I need to stop freaking out’ cupcakes. Sometimes you just need that. Sometimes you need it multiple times a week. I’ll keep you updated. Speaking of updates; the cookie count in my freezer is up to 15 and 1/5 dozen, and miraculously they’re all still there! I guess my will-power is greater than I thought. At least there’s cupcakes to keep my sweet teeth occupied. Make these cupcakes, stop freaking out, and dance around the kitchen like a crazy person. Or maybe just make cupcakes.

Vanilla Buttermilk Cupcakes

recipe from Fabtastic Eats

makes 12 cupcakes

for the cupcakes:

1 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/4 cup butter, softened

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup buttermilk

Preheat the oven to 350 degrees. Line a muffin pan with paper or foil liners. In a small bowl whisk together the flour, baking soda, baking powder, and salt. In a large bowl beat the butter and sugar together with an electric mixer until creamy. Add the egg, vanilla, and almond. Mix until creamy. Add half of the flour mixture and beat on low until combined. Beat in all of the buttermilk and finally the rest of the flour mixture. Mix until everything is combined. Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes or until the tops of the cupcakes are golden brown and a knife inserted into the top comes out clean. Cool for a few minutes in the pan and then remove to cool on a cooling rack. Cool completely before frosting or the frosting could melt on the cupcakes.

Store cupcakes in an airtight container for up to 5 days.

for the cream cheese frosting:

I used 10 Tablespoons of butter, 6 ounces of cream cheese, a capful of vanilla extract, and about 1 1/2 cups of powdered sugar. This is a recipe that you can change up to make however much you want. You can also make it suit your tastes. Just make sure the butter and cream cheese are at room temperature. Beat them together, add the vanilla, and then add enough powdered sugar to get the consistency and sweetness you desire.

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homemade granola.

I’m watching the opening ceremony for the Olympics right now. Are you watching it? I guess the question right now would be: did you watch them last night too? Even though it just started, I am in awe. (People! Queen Elizabeth just jumped out of a helicopter. Well…at least her stunt double did. Still, awesome.) I love everything about the Olympics so I am in heaven right now. I downloaded the NBC app to keep up with all the coverage and I even went crazy and got the TV Guide app so I’ll know when everything is on. I’m crazy. But I think we all knew that by now.

I’ve been trying to make some healthy things to eat recently. Maybe to combat the fact that I bought a bag of mini Reese’s at Walmart today and then proceeded to eat half the bag. I have no self control when it comes to those. I’m really testing myself with the 10 dozen frozen cookie dough balls in my freezer right now. That number will reach about 17-18 dozen before too long. Hopefully that many will get baked too…we’ll see about that.

(Mary Poppins just destroyed some nightmares. I always knew she was the best nanny ever.)

Are you seeing every delicious thing right now? I’ll spell it out for you. Oats, coconut, pecans, walnuts, cinnamon, and nutmeg. Oh man. This is awesome. These are good things. Not only for making granola but also for you. Walnuts and pecans are full of protein and fiber. Both are really good for you. Unlike the Reese’s I’m eating right now…oh well. You can pretty much put anything you want into granola. Dried fruit, chocolate chips, anything. Make it your own! That’s the beauty.

All that goodness gets drizzled with honey and butter for a sweet topping. Bake that up and it gets golden brown and some parts stick together and get super crunchy. The coconut gets toasted and the flavors meld together beautifully. The cinnamon and nutmeg get even more fragrant in the oven. This granola is perfect for a late morning or early afternoon snack. You can even enjoy it with some milk for breakfast. So make some granola, watch some Olympic coverage, and cheer for your favorite athletes.

Homemade Granola

4 cups old fashioned oats

1 cup coarsely chopped walnuts

1 cup coarsely chopped pecans

1 1/2 cups shredded coconut

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

3/4 cup honey

1/2 cup (1 stick) unsalted butter

Preheat oven to 320 degrees. Line 2 cookie sheets with aluminum foil and spray lightly with nonstick spray. Place honey and butter in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted. Place oats, nuts, and coconut in a large bowl. Stir together and then mix in the spices making sure everything is dusted lightly. When butter is melted, drizzle half of the mixture over the oats. Stir to combine well. Divide the mixture between the 2 cookie sheets and bake for 10 minutes. Remove from oven and divide the remaining butter mixture between the two pans granola. Drizzle each and stir again. Return to oven and bake for another 10 minutes until toasted. Remove from oven and allow to cool. Eat it alone, serve with milk, or even over ice cream.

Store your granola in an airtight container at room temperature.

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buttermilk pancakes with white chocolate chips.

I can’t even believe it. Two blog posts in two days. This is getting crazy. I’m really trying to give myself goals for the rest of the summer before my life gets really crazy.
Here’s a short list:
Blog more.
Practice my oboe a lot more.
Get more organized.
Read more books.
Run some more and get in shape.

That last one is difficult because right now our campus is overrun with Chicago Bears and everything that goes along with that (aka…sports media and a bunch of security people) so it’s a little bit more difficult to get anywhere. I don’t even know who any of them are so it doesn’t make much difference to me. Now…if Orlando Bloom or Robert Downey Jr. were here it would be a totally different story indeed. Okay, I’m done complaining about that situation now. Just had to get it out of my system.

Pancakes are that one thing you can’t go wrong with. Especially if you add chocolate chips. Especially if those chocolate chips are white chocolate chips. Although any kind of chocolate is totally fine by me. I also like to top my pancakes with Nutella. Wait…you don’t know what Nutella is? I’m so sorry. It’s the most delicious chocolate hazelnut spread. Seriously one of the best things ever created.

You can add these extra things to any pancake recipe you have. I found this one on my Foodily app for my phone (such a good app!) and I really need to use up the buttermilk in my fridge so it all worked out. These are really fluffy and light (as long as you don’t put too much butter in the pan like I did…). Perfect for breakfast or an evening snack. We used to have pancakes for dinner every so often when I was little. My mom always said that there wasn’t enough time in the mornings with 3 little kids getting ready for school and my dad getting ready for school so we had breakfast for dinner. It was the best thing for us kids. Especially when there was bacon involved. Which was often.

You can make these pancakes any way you want. Add different kinds of chocolate chips. Leave them plain. Slather peanut butter over the tops. Drown them in Michigan maple syrup. There are so many possibilities. This is just one way for you to enjoy them. And it’s a pretty delicious one. So make some pancakes, drink some tea, and check out my “Now Playing” page (above) to read all about the music in my life right now.

Buttermilk Pancakes with White Chocolate Chips

from bon appetite hon

makes about a dozen pancakes

1 cup flour

1 Tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

1 Tablespoon butter, melted

White chocolate chips and extra toppings (like syrup)

Sift together flour, sugar, baking soda, and salt in a medium sized bowl. Whisk together buttermilk, eggs, and melted butter in a smaller bowl. Add wet mixture to dry mixture and stir until just incorporated. Heat a frying pan or griddle over medium heat. Lightly coat with butter or nonstick spray. Ladle by 1/4 cup into the pan. Drop chocolate chips in the top of the batter. Cook until there are bubbles on the top and the bottom of the pancake is golden brown. Flip and brown the other side. When done remove from pan, top with Nutella or other topping of choice. Serve immediately.

These will keep in the fridge. Just microwave them for about 30 seconds to reheat them for a quick pancake breakfast.

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peanut butter oatmeal cookies.

I’m the type of person that will leave a little extra cookie dough in the bowl when I’m done making them just to eat it. Not the small amount normal people leave in after scraping down the sides. I will intentionally leave enough dough for at least one cookie on the spatula so I can eat it. There’s the whole salmonella thing, but I’m not all that worried about it. There are, however, only certain kinds of cookie dough I do this with. Chocolate chip cookies, white chocolate chip macadamia nut cookies, s’mores cookies, moose tracks cookies (don’t worry, I’ll share that recipe later), and oatmeal cookies. Especially when they involve peanut butter.

I have some friends going on a family vacation and I wanted to make them a little snack to take along. My mom always used to make chocolate chip oatmeal cookies when we went on vacation so there was a little bit of inspiration. We’d always do a double batch and share them with all our family. It was awesome. These aren’t quite those cookies, but they’re still super delicious. I’m also trying to make some healthier things, and I don’t know if this counts or not, but oatmeal is good for you so I say it does. I’ll learn to make healthy things someday…maybe.

Peanut butter is one of my most favorite things. Cookies are also pretty high up there as well. Right under my cat and music. I’ve always said: if you like cookies, we’ll get along just fine.

Oh, I added some chocolate chips to the last bit of batter before I baked them. Yeah, it was still delicious. They aren’t totally necessary though. There is a lot of sweet going on in these, but there’s a kick of cinnamon that adds are really rich depth to the cookies. If you don’t put cinnamon in cookies you need to start. Like, now. Please?

These are good cookies for sharing. Just keep that in mind. You’ll make a lot of friends.

Peanut Butter Oatmeal Cookies

adapted from Pillsbury

makes 2 1/2 dozen cookies

1 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla

3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon baking powder

1 cup old-fashioned oats

Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper and set aside. Whisk together flour, baking soda, salt, cinnamon, and baking powder and set aside. In a large bowl with an electric mixer cream together brown sugar and butter until smooth and creamy. Add in egg, vanilla, and peanut butter. Beat until well combined. Add half the dry ingredients and beat. Scrape down the sides of the bowl and add the remaining dry ingredients. Mix until everything is incorporated. Fold the oats in with a spatula. The dough will be a little bit wet and sticky, but it’s okay. That means they’ll spread well in the oven. Drop onto lined baking sheets and bake for 7-9 minutes or until the edges are slightly golden brown. Cool on the baking sheet until they’re set enough to move to a cooling rack. Serve warm or at room temperature.

These cookies will keep in an airtight container at room temperature for up to a week.

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best friend birthdays.

Today is one of my really good friend’s birthday today! He’s super awesome and one of the coolest people I know. He’s pretty much a brother to me. We’ve been friends for a couple years and they’ve been fun times. We often take late-night trips to the grocery store to buy baking things. He lives in Texas which is a really long ways away from Illinois. I decided to make him a sweet birthday package full of awesome things not only to celebrate his birthday, but also to make up for my poor friendship in the last few months. (Sometimes I get really stressed out and become a hermit…I’m cool like that.) So this is an idea of a package to send to your far-away friends.

Remember when I said I was knitting dinosaurs? It was awhile ago, so I don’t blame you if you don’t remember. Mike gets a brachiosaurus because he’s super tall and it made sense. It’s pretty adorable. There were also some other non-food things: a crocheted Yoda, an Aston Martin hot wheel, and a birthday card. All of which are super awesome.

There was a lot of food in there as well. Birthday cake fudge wrapped up in a lot of plastic wrap to make sure it didn’t melt all over and then stuffed into an empty butter box (I had to improvise on packaging). A box of s’mores cookies which pretty much embody summer and are delicious. And 3 mason jars full of birthday cake and frosting. This is super easy. I used a boxed cake mix. You probably think this is terrible because I hate canned frosting, but boxed cake mixes are so great when you don’t have a lot of time or just don’t feel like doing anything really stressful. I like those things. Also because funfetti is the bomb. Ask anyone; they’ll agree with that statement.

This is how this cake in a jar works. Bake the cake according to the directions. Let the cake cool. Make some frosting. Crumble some cake into the bottom of the jar. Put frosting in a pastry bag and pipe a layer over the cake. Add more cake almost to the top of the jar. Cover with frosting. At this point I added some plastic wrap to help keep the cake good, but you don’t have to do that. Put the lid on and share with a friend. Simple and fun. Love it.

Happy birthday, Mike!!!

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buttermilk cinnamon rolls.

Do you have a way of dealing with awkward situations? Do you comment on the awkwardness or just let it happen? I never know which one is better. I haven’t quite found a good way to deal with those awkward times yet…maybe soon. Usually I end up at home watching YouTube videos like Christina Perri, Colbie Caillat, John Mayer, etc. Is that what they call a coping mechanism? Who really knows. Let’s all just eat cinnamon rolls and be happy. Okay? Awesome. This is why I like you. (P.S. YouTube adds are the worst..)

I have a couple reasons for making these cinnamon rolls:
1. I bought way too much buttermilk and need a reason to use it up.
2. I currently have use of a Kitchenaid mixer, so I am taking advantage of it.
3. Cinnamon rolls are delicious.
4. I got off work early yesterday, so I had time.
5. It was Tuesday.
6. Cinnamon rolls are delicious.

These are all really great reasons to make cinnamon rolls. You know how much I love single bowl recipes that are really simple and fast. This is pretty much the opposite of that. But when you pull these out of the oven and immediately eat 2 of them you realize it was way worth it. (Also, I’m totally listening to the song “Realize” by Colbie Caillat right now….didn’t even plan that.) Plus, when the delicious yeasty dough is rising, there’s plenty of time to do other things like practice the oboe, start knitting mittens, or take a nap. The possibilities are endless!

I’m going to tell you right now that this filling is delicious. I found 2 different recipes for these and mixed them together. I love the idea of pecans in my cinnamon rolls. Love it. You can just see the deliciousness that is happening in that bowl right? It’s so good.

You should make these. It doesn’t have to be a special occasion. It can be Tuesday. You can share them with people you care about. That’s what makes them special. Friends are blessings. And so are cinnamon rolls.

Buttermilk Cinnamon Rolls

adapted from Mel’s Kitchen

makes 12 rolls

Rolls:

3/4 cup buttermilk, warm

6 Tablespoons butter, melted and cooled slightly

3 large eggs

4 and 1/4 cups flour

1/4 cup sugar

2 and 1/4 teaspoons (1 pkg) instant yeast

1 and 1/4 teaspoons salt

Filling:

3/4 cup brown sugar

1/4 cup white sugar

3/4 cup chopped pecans

2 teaspoons cinnamon

1 Tablespoon butter, melted

3 Tablespoons butter, softned

Glaze:

1 and 1/2 cups powdered sugar

2 ounces cream cheese, softened

3 Tablespoons milk, 2% or whole

1/2 teaspoon vanilla extract

Starting with the dough: whisk together warm buttermilk and melted butter. In the bowl of a stand mixer fitted with the bread hook attachment combine 4 cups of flour, sugar, yeast, and salt. With the mixer on low add the buttermilk and butter mixture and then eggs, 1 at a time. Mix until the dough starts to come together. Increase the speed of the mixer to medium and knead until the dough becomes sticky and elastic (about 6-10 minutes). If the dough still looks really sticky after a couple minutes of kneading add more flour a Tablespoon at a time until the dough starts to come away from the side of the bowl. When dough is ready, place it in a large lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 2 to 2 1/2 hours.
While the dough is rising make the filling. Combine sugars, pecans, and cinnamon in a small bowl. Drizzle the melted butter in and mix until everything is combined. Set aside. Grease a 9×13 pan lightly and set that aside as well.
When the dough is ready turn it out onto a lightly floured surface. Press it into a 16×12 inch rectangle. Spread the softened butter on the rectangle with a spatula. Sprinkle the filling evenly over the butter leaving an inch border along the long end farthest from you and gently press into the dough.
Starting with the closest long end, tightly roll the dough up. Pinch the seam closed and roll seam-side down. Make sure the diameter of the log is mostly even throughout. Pat the ends to even them up. Cut into 12 pieces and arrange, cut side down, in the pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.
When ready, bake the rolls at 350 degrees for 20-25 minutes or until the tops are lightly golden.
While the rolls are baking make the frosting. Mix the cream cheese and milk together in a bowl until somewhat smooth. Add the vanilla and powdered sugar and whisk until smooth and your desired consistency is reached. When the rolls are finished baking drizzle the frosting over the top. Serve immediately, or at least while they’re still warm.

These rolls will stay fresh in an airtight container or covered in plastic wrap for 4-5 days at room temperature.

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birthday cake fudge.

Sometimes the future seems a lot closer than I want it to. My senior year of college starts in about a month. This week I started looking at graduate schools. What is that?! I don’t even know what that means. That seems so scary for me. I guess real life is closer than I want it to be.

Sugar cures all woes. That’s my thought right now. Some may call it emotional eating…maybe it is, maybe it isn’t. That remains to be seen. One of my good friends came over this week and we made this crazy fudge. Thank heavens for Pinterest. It’s my go to place for new and interesting recipes (beside my family cookbooks). I’ve wanted to make this for awhile, and I have a really good friend with a birthday pretty soon so I finally got a chance (it’s a secret though. So don’t tell).

I’m just going to apologize for this right now…I am so sorry. This fudge is crazy. I’m so sorry…again.

There are 3 cups of sugar in this fudge. 3 cups. That’s insane to me. But it works. It gives so much sweetness to the fudge. There’s also an entire package of white chocolate chips. I am totally okay with that (remember the muffins from last post? yeah, it’s my favorite). There’s also an entire jar of marshmallow fluff. I mean, why not? And you can’t have birthday cake without sprinkles, so you might as well dump a bunch of those on top. Because that’s the way we do.

Beware: this is addicting. My friend and I may or may not have eaten a couple pieces for breakfast a few days this week (no judgement please?). It’s a good idea to have people that you can give this away to. Don’t let yourself eat the whole thing. That’s just bad news.

Okay, I’m going to go continue looking up alter-ego names for a special project. Make this fudge, watch some Comic Con coverage, and maybe run a couple miles to burn off these calories. Well, that was my plan anyway.

 

 

 

 

 

 

Birthday Cake Fudge

recipe from Mrs. Bettie Rocker

3 cups sugar

1 and 1/2 sticks of margarine

One 5 oz can evaporated milk

1 (12 oz) bag white chocolate chips

One 7 oz jar marshmallow creme

4 Tablespoons yellow cake mix (just the mix, not the batter)

1 teaspoon vanilla

blue food coloring (or any color you want)

sprinkles

Line a 9×9 square pan with aluminum foil, leaving overhang on the edges to act as handles, and spray well with nonstick spray. In a large saucepan heat sugar, margarine, and evaporated milk over medium heat. Bring this to a boil and boil for 4 minutes. Remove from the heat. Stir in the chocolate chips, marshmallow creme, and cake mix until the chocolate chips are melted. Add the vanilla and stir well. Quickly pour 1/3 of the fudge into a bowl and add food coloring and stir until your desired color is reached. Pour the white fudge into the pan and spread out evenly. Place dollops of the colored fudge on top in different areas. Swirl the colored fudge around with a knife. Generously top with the sprinkles. Leave at room temperature to cool and then place in the refrigerator to harden. Once firm, cut into squares and serve.

This fudge will last in the fridge for up to a week.

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white chocolate chip blueberry muffins

Summer is in full swing, in case you didn’t notice that. I’ve got another blueberry recipe for you. And this time I got to use real Michigan blueberries! It was too hot to pick them ourselves, but we actually did go to a blueberry farm to get them. It’s the second best way to get them.

I love the way white chocolate tastes. It’s so sweet and delicious. There are days when I just eat white chocolate chips by themselves to contain my sweet tooth. And pairing white chocolate and blueberries is a brilliant idea. I think these are perfect for a quick, sweet breakfast or just a nice afternoon snack.

This recipe starts with wet and dry ingredients. Eggs in one bowl, melted butter in another, and all the dry ingredients in the last one. All you really do is throw everything in a bowl, mix it up, and throw it in the oven. If there’s anything I’ve learned while baking it’s that I need to stop baking late at night. It gets hairy sometimes. Usually it works out, but sometimes I get crazy ideas that totally fail. Thankfully, this one turned out pretty well. Especially with the help of really good blueberries.

Just look at all those blueberries and chocolate chips. So good. That’s what summer should look like. In my opinion anyway. Make these, share them with friends, knit some dinosaurs, and enjoy life.

White Chocolate Chip Blueberry Muffins

adapted from Cookies by Hilarie Walden

makes 12 muffins

1 and 1/4 cups flour

1/3 cup sugar

2 teaspoons baking powder

pinch of salt

2 eggs

4 tablespoons butter, melted

3/4 cup milk

1 teaspoon vanilla extract

1 cup fresh blueberries

3/4 cup white chocolate chips

Preheat the oven to 400 degrees. Line a muffin pan with paper liners. Mix the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk eggs until well blended. Add milk, melted butter, and vanilla to the eggs. Mix well. Create a well in the flour mixture and pour in the egg mixture. With a large spoon, stir until the flour is just wet. Fold in blueberries and chocolate chips. Divide between the muffin liners and bake for 20-25 minutes or until the tops are golden brown. Serve warm or at room temperature.

These muffins will last in an airtight container at room temperature for up to 7 days.

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family week. and no bake cookies.

This week was not only the hottest week we’ve had in a really long time, but it was also the week when my cousin Aaron married his wonderful fiance, Liz. It was a really excellent time for our family to get together and celebrate life. The picture to the left is of the guy cousins with our grandpa and the girl cousins with our grandma. See those two guys on the left that look exactly alike? Those are my ridiculous brothers. They aren’t twins, but they sure do look like it. I’m the one second from the right, just in case you haven’t figured out who I am yet. Don’t worry; there’s time for that.

My extended family is awesome. And they throw pretty sweet weddings. We had these chocolate chip M&M cookies that were amazing. I am determined to recreate them, so keep an eye out. Also these beef skewers marinated in something wonderful. I’ll work on those too. Good things happen when my family gets together.

We’re a food family. When we get together we eat. My grandma is the best baker I know. She makes homemade cinnamon bread and sweet rolls and so many other good things. During Christmas, you’ll find at least seven kinds of cookies in her kitchen (seven is a Biblical number, so it works out). Those will be featured here later. It’s way too hot to turn the oven on today (except that I did…to make scones…they didn’t quite turn out like I had hoped..gotta work on that..).

Here’s the thing about no bake cookies: there are so many recipes for them that it’s hard to figure out which ones are good. This one is awesome. It is ridiculously easy and so good. I will seriously eat dozens of these by myself. They aren’t quite what you expect from no bakes, but they are great for summer days when you don’t want to bake anything. It starts with butter, sugar, and milk. Three very great things that you usually can’t go wrong with. Just stick this in the microwave for a few minutes until everything is melted and mixed together. Then you just throw in the rest of the ingredients, mix everything up with a spatula, and then drop them onto wax paper.

It’s that simple. I promise you will adore these. The hardest part about making these is letting them cool. (sometimes I don’t even do that…real life) They have coconut in them, so be warned. But I have found that even people who don’t like coconut will eat these (my little brother for instance). Make these cookies, share them with your loved ones, and enjoy life. That’s what it’s for.

 

 

 

No Bake Cookies

2 cups sugar

1/2 cup milk

1/2 cup (1 stick) butter

3 cups quick oats

5 Tablespoons cocoa powder

1 cup coconut

1 teaspoon vanilla extract

Spread out a sheet of wax paper on a table or counter top. In a large microwave safe bowl mix sugar, milk, and butter. Microwave for 2-3 minutes until the butter is melted and the sugar is mostly dissolved. Quickly mix in the oats, cocoa powder, coconut, and vanilla until everything is combined and thoroughly mixed. Drop onto the wax paper to cool. Serve at room temperature.

These cookies will last in an airtight container (or cookie jar) for 7-10 days. I recommend separating layers with wax paper so they don’t stick together.

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mini bacon quiches

I made quiche! Aka: I’ve been obsessed with breakfast foods recently and wanted breakfast for dinner. That’s a good reason to make quiche isn’t it? Right up there with bridal showers and potlucks. That’s how that works, right? Let’s just go with it.

I’m feeling extra sarcastic today. That’s weird. I either need to go for a run or sit and eat ice cream and watch Pride and Prejudice. This is a difficult decision. I’ll get back to you on that one. Right after I tell you about this quiche.

Quiche is one of those weird things that not very many people make very often. But, come on. It’s eggs and you can put whatever you want in it! What’s so bad about that. Now, quiche is normally made in a pie pan. But I am not in possession of one of those…luckily my lovely roommate, Em, has a set of 4 4-inch spring form pans. This is how my brain works: I said to myself, “I can make quiche in a spring form pan. It’s like my own personal quiche that no one else gets to eat.” Yeah, those were my thoughts last night around 11:30pm. Really.

So two personal quiches were made. It is totally acceptable to use a pie pan to make this, you just won’t have personal ones, and you’ll have to share. You’re probably better at that than I am. You may have to adjust ingredients, but it’ll work out. That’s what cooking is about. I used a roll-out pie crust, which meant cutting in half and then cutting some more to make them fit in the pans. There was a lot of cutting and pasting. That’s just the fun part though. This quiche is also full of bacon (because it is amazingly delicious) and cheese (because it is also amazingly delicious). Spices are also a great thing to be combined with the eggs. Sometimes eggs can be boring, and that is the opposite of what we want.

This looks oddly like soup before it gets baked, but it’s all good. The eggs bake up really fluffy and light. The pie crust adds just enough crunch. If you do use spring form pans, be careful getting them out. Don’t be like me and try to get them out as soon as they come out of the oven. And make sure you use potholders or oven mitts or something. This quiche is perfect for breakfast or dinner. I plan on saving my second quiche for breakfast in the morning. (Meals that do double duty are the bomb!) Make these then eat ice cream at watch Pride and Prejudice. After forcing yourself to do the dishes…real life. It’s intense.

Mini Bacon Quiches

makes 2 4-inch quiches

1 roll out pie crust

5 strips of bacon, diced

1 clove garlic, minced

1/4 of one onion, or 1 shallot, diced

3 large eggs

1/4 cup shredded Swiss cheese

1/8 cup milk

1/4 cup frozen hash browns

pinch each of salt, pepper, and red pepper flakes

Preheat the oven to 350 degrees. Cut the pie crust in half, grease 2 4-inch spring form pans. Cut and piece the pie crust into the pans until each is covered. Set aside. In a small skillet, fry diced bacon until crispy. Drain on paper towels and set aside to cool. Discard most of the bacon fat and then saute the onion and garlic until the onions are transparent. Remove them from the pan and let them cool. In a small bowl whisk together eggs and milk. Add the spices, frozen hash browns, onions, 3/4 of the bacon, and 3/4 of the cheese. Mix the eggs well. Divide between the two pans. Top with remaining cheese and bacon. Place the pans on a cookie sheet and bake for 25-30 minutes or until a fork inserted into the top comes out clean. Cool for a few minutes before removing from the pans. Serve warm.

These will last stored in an airtight container in the fridge for 3-4 days.

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The random musings of a traveler turned grad student.

Katina's Adventures Abroad

Follow my journey in Oxford, England.

The Ramblings of a Knitting Goddess

I knit. I laugh. I dream.

Captain Awkward

Advice. Staircase Wit. Faux Pas. Movies.

Learning to Speak

An Expression of Faith

Modern Day Matthew

A 21st Century Disciple

Inside the PH

Learning to Live Inside the Pastor's House

Peace, Love & Fashion

I am Anne & I Blog Fashion

Sweet And Crumby

Baking, a Love Story