sweetness in starlight

Every once in a while, I still like to share some of my kitchen creations. I don't cook or bake as often as I would like to, but sometimes I can be clever. During the holiday season, it's always nice to be able to bring some treats over to friends hosting holiday gatherings. I whipped up mini-cheesecakes for a friends 'Thanksgivukkah'  party, decorated in Christmas sprinkles (what can I say, I march to my own drum some times). These were ridiculously easy to make because I cheated and bought pre-made cheesecake filling, but really who's judging? Definitely a hit, and delightfully delicious.

Ingredients:

Trader Joe's Gluten Free Joe Joes (Oreo like cookies)
Philadelphia Cheesecake Filling
Sprinkles

Directions:

Cut 6 Joe Joes in half and place a half in the bottom of each cupcake tin
Mash approximately 10 Joe Joe's and mix into the cheesecake filling
Scoop cheesecake filling into the cupcake tins, smooth with a knife for a nice finish
Decorate with sprinkles and half a Joe Joe each for flare

tried to domesticate you

I have friends (who recently got hitched – definitely a fun wedding) who have a beautiful chalkboard in their kitchen in which anytime you are over you can see the weekly dinners listed out and checked off as they make them.  I love seeing this as they seem to always be having a lot of variety in meals, which made me think it’s time to be a little bit better about planning out my meals for the week.  I currently tend to fall into two categories for dinner – breakfast for dinner, which includes but not limited to gluten free bagel sandwiches with eggs and cheese, cereal, yogurt with granola, etc. or either take out/or heat and eat dinners.  The lack of variety is getting me down. Granted I love breakfast, but it’s time to shake things up and have some more balanced meals around my house (local friends, please invite yourselves over for dinner). I’ve done what everyone who’s anyone does, I’ve taken to pinterest to mouth water over professionally taken photos, and scout out recipes to make for dinner.  Ironically, one of the first recipes I’ve decided to try was a quiche – which kind of goes with my breakfast theme I already have in place. However, eggs are safe, and I have the cutest large muffin cups that are perfect for making individual quiches, so I figured getting some variety in the quiche would give me a few dinners and a few lunches for work in a week. I’ve also finally cracked open the Betty Crocker Cookbook my mom bought me ages ago and found a chicken and potato recipe that I am looking forward to trying. I also bought the ingredients for my mac and cheese, which isn’t super healthy but in the muffin cups of portion control at least can be a tasty treat. Looking forward to reporting back with some of my kitchen successes and failures over the coming weeks, but it’s going to be fun trying to be more domestic.

promise of a new day

Champagne and Raspberries- Lunch of Champions

Hello readers- are we sensing a theme this week? Not all intentional – just as I thought about what I want for 2013, and things I’d like to do to challenge myself to do in the new year, well the words just couldn’t be stopped.  One thing I am hopelessly bad at is bringing my lunch to work, I am one of those habitual buyers of lunch just because it’s so easy (I have a work cafeteria so I don’t even have to go outside, ever). I am not a big eater of the bad things, it’s typically salad, but I am wondering if I can actually rise to the challenge of planning enough ahead to bring my lunch to work at least four times a week in January – if I am successful, then I’ll see if I can continue the trend throughout the rest of the year. Seems like a rather simple thought, but I really struggle with that pre-planning that goes into being able to do this on a regular basis. Lame- I know but this is really one of those things I’d like to master, mainly because it means I can really be responsible for what I eat during the work day. One of the ways I plan on tackling this little challenge is trying to cook a few things over the weekends and freeze up some portions so I can just pop things into my lunch sack (ha, I wrote sack, and laughed like a bumbling idiot for like 15 minutes, yep I am about as mature as thirteen year old boy). Hopefully, I can keep up my good intentions through out the year, but lunch is just one of those things I think I can tackle.

running with the devil

What a fantastic weekend - I finally got to go to The Smith for dinner and drinks (I had planned to go a few weeks ago, and upon walking in my drink companion complained it was too noisy, and I vowed to come back with people who appreciate a good scene). The deviled eggs were an excellent choice, along with amazing cocktails, and just great food all around. Good food and good company, and just a fun night out. I also got to go and have salted caramel ice cream across the street - which was fabulous. Despite all the good food- I also was on a fitness kick - with a trip to hot yoga (oh boy- I kind of thought I was going to pass out the whole time) and got a really nice run in while it was raining. I am looking forward to more weekends like this in the upcoming weeks - relaxing and productive all at once.

a treat for any dinner

I am hungry…

So here’s a small list of my favorite snacks written while I waited not so patiently for dinner at work (sad to be working late, glad there was a meal).

1)      Apples

2)      Baby Carrots

3)      Granola Bars

4)      Greek Yogurt

5)      Peanut M&Ms

6)      Skinny vanilla lattes

7)      PopCorners (Amazing chips made of popcorn)

(image from tumblr)

hard days night...

Pinterest is addicting - I swear it was made to be like a little drug, just a few clicks of pretty things, and you want to start making things, and cooking, as well as feeling fashion inspired and travel-jealous. I saw these chocolate chip cookie bites made of chickpeas and was inspired. Time to pretend to be a chef again. The cookies were very good, but my process was well a bit flawed. I didn't remember that I threw away my absolutely terrible can opener- but hadn't yet replaced it (and still need to do so as of this post). Which left me using my multipurpose tool to open up the can of chickpeas- which was not very glamorous. God save me if I ever have to open canned goods in the woods - it will be easier for me to catch squirrels for dinner. So 20 minutes of struggling with opening a single can, and then loading everything into my blender to churn it into batter- well the blender was broken (I really need to mix margaritas more often, that wouldn't have happened if I drank more frozen drinks at home), so instead of processing the mixture, I used my potato masher to do the job. I am laughing at myself because this really should have been a 30 minute project, tops, including the 10 minute baking, instead my lack of working tools made this take over an hour. Oops- next time make sure not to only have all the ingredients but working normal household items as well. Hopefully, I remember to pick up a can opener soon.

can opener is a must for any canned good

(top picture from Texanerin, the last two are my own)

a vegetable will respond to you

I cannot remember the last time I made food to write about on my blog... far far too long. I blame the fact that I never seem to have time to hit up the kitchen these days to make complex meals, or experiment. Why the return? I am ever so tired of eating the same things over and over why I eat at home - I stay away from take out when I am home by myself, just because it feels like I should be eating at home- it's better for you and you know how it all is made.

Anyway, enough about not making food, I managed to make a lasagna over the weekend, however a much healthier one then the normal noodles with cheese. My lasagna was made with eggplant and zucchini instead of noodles, and it was fantastic. I'll definitely be adding this one to my list of repeating recipes.

Ingredients:

Cooking Spray
1 Medium Eggplant
2 Small Zucchinis
1 Jar of Tomato Sauce
Parmesan Cheese
Mozzarella Cheese

Directions:

Preheat your oven to 400 degrees. Spray the bottom of your baking dish with cooking spray. Dice eggplant and zucchinis into bite sized pieces. Start layering the bottom of the pan with a layer of eggplant, then sprinkle Parmesan cheese over the eggplant, then a light layer of tomato sauce, then a layer of zucchini, then a layer of mozzarella, followed by more tomato sauce, keep alternating vegetables with the cheese and sauce until you reach the top, then add more sauce and a final layer of mozzarella. Bake for 35 minutes, the vegetables will be tender.

cinnamon girl

Coffee- so good, and so necessary. Over the weekend I was brought to Bourbon Coffee for a tasty treat- a cinnamon latte, this was one of those too good not to photograph treats. I was quite pleased to find out there is one of these coffee shops in New York - which means I'll be taking a field trip here soon.

my little sugar

Last week was full of gluten free treats at work- a cupcake from The Little Cakes (slowly becoming my favorite cupcakes in New York) and a macaron from  Bouchon Bakery. Both are things I very rarely treat myself with, so imagine my surprise when both showed up at my desk last week.  I am truly very lucky to have people who think of me (and my allergy needs) when bringing little treats to work - both totally made my week just that much sunnier!

one sweet love

Conversation Hearts are a classic Valentine's treat.  My mom always use to give my sister and I these as a little present in the morning each Valentine's Day when we were kids. I never liked the purple ones- but I remember reading the little messages thinking about the day someone special might present me with the kind words upon the candies. I also remember when the candies got a makeover for the new generation and messages like "email me" came about, changing these little babies forever. Nostalgia is key for me and my favorite saying will always "true love" - call me predictable if you must.

(photo credit)

barbecues tailgates fairs and festivals

Everyone needs a signature go to party food - you know the one other people are excited when you say, should I bring this? I started making seven layer dip ages ago, but it seems to be one that everyone still enjoys time and time again. I've modified the dip slightly to make it my own, using ground turkey instead of ground beef, and plain greek yogurt instead of sour cream. Makes a delicious dip even more tasty, and slightly more healthy then the regular recipe.

one step at a time

I love fresh veggie omelets- however I never seem to have the time to chop up the all the vegetables when I want to make them at home. Why is is so much easier to go out for brunch? Since time seems to be in more abundance over the weekends, so I made a medley of zucchini, onions and asparagus to make some single servings to freeze for later use. This way when I am mood to make eggs, I just have to add cheese for a perfect omelet.

and coffee the drink of the gods

I love cappuccinos - I perfected my love for after dinner coffee when traveling in Italy a few years ago with some friends. After each delicious meal, we would linger at the table with frothy drinks chatting well into the evening. Not too long ago, I happened to order a cappuccino at a new place and received the drink in the most beautiful presentation - a daiquiri glass, looking like a layered trifle styled dessert. My love of coffee and style were both renewed with one little happy cocktail glass.

strange spaghetti in this solemn city...

When I was really little my absolute favorite food was pasta - my mother spent many a lunch time reheating leftovers for me because I didn't really like sandwiches. I am pretty sure she feared that she was going to have to bring me lunch everyday when I did go off to school. Luckily, my tastes did evolve a bit overtime and I was able to go the normal lunch route when I finally went off to first grade. I still enjoy a good pasta dish, and finally decided it was time to tackle making my own Bolognese sauce from scratch. I used this recipe from Real Simple, to make a delicious homemade tomato sauce in my slow cooker (which definitely needs more use). It was quite tasty and I put the extra portions in the freezer for another meal.

milkshake brings all the boys

The end of the year has been quite intense for me at work. I was recently promoted which was great news- but all the transitions for my new role and my old position is happening during the busiest time frames for both. It's a bit sad how much time I spend at the office these days. Luckily, there is a light at the end of the tunnel in about four weeks... thank goodness. During one marathon session at work, a break was taken for milkshakes- something I have so rarely. This was an amazing little treat- I truly forgot how delicious these are. I was instantly reminded of trips to Friendly's where my mom and I would have milkshakes and one of the best grilled cheese sandwiches (I still remember those as being so amazing). It seems like a bit of kid food was just what I needed to get through a long night.

Starfish and coffee, maple syrup and jam

The holidays are fully upon us, particularly when Starbucks brings out the holiday cups- which just makes me feel cheery. I also love the saying on the cup "Let's Rediscover why we're best friends" - such as sweet sentiment. My sister and I both love the peppermint hot chocolate - which is one of those rare holiday blends that disappears shortly after New Year's Day. It's pretty much like drinking a peppermint patty, which is divine. One of my friend's makes his own version with peppermint schnapps - which pretty much is the best of both worlds, a warm drink that leaves you warm all over- exactly what the Christmas/ Holiday season should leave you with.

tastes good cause the candyman thinks it should

Homemade treats are a big part of the holiday season, and I was inspired to try making peanut butter cups from scratch from reading this blog. And truth be told hers look way more professional then the ones I made - however I am sure they taste just as good. I used this recipe by modified it slightly by using milk chocolate chips instead of candy bars. The nice thing is the peanut butter cups don't take much time to make, and set very quickly the refrigerator for enjoyment within an hour of beginning the process. The downfall is I have the skills of a five year old when pouring melted chocolate into cupcake tins, and ended up covered in peanut butter and chocolate. I am looking forward to making these again for holiday treats in December for friends, family and coworkers.

turning japanese

I eat a ridiculous amount of Japanese food in any given week. I'd be hard pressed to put a lot of thought in the last time I ate sushi (usually within three days or less), so I am always up for trying new places. I was recently taken to Kyotofu for lunch for a very unique take on the cuisine - definitely not your traditional teriyaki chicken place.  The salad served with the lunch had a delightful dressing and sesame seeds with diced tomatoes and cucumbers- and a beautiful presentation (adorable tilted bowl). For my main dish I had a turkey tofu burger which was so tender it practically melted in mouth. I highly recommend this restaurant for anyone looking to trying something a little different - I definitely can't wait to come back and try some more tasty treats.

seas of cheese

Homemade macaroni and cheese is one of my favorite comfort foods. In order to master this dish, one cannot be afraid to use too much cheddar, or any other cheese for that matter. Since I make mine gluten free, I use Parmesan cheese to thicken the rue instead of flour, which gives the mac a different kick then just using one type of cheese. My personal recipe includes, boiling milk, about 8oz of cheddar cheese, and throwing in any other types of cheese in the fridge - think American, Provolone, Mozzarella, even cream cheese, along with a little bit of salt and pepper to taste. The cheese shouldn't be too thick, but not to watery either - which is where the Parmesan helps to create the correct consistency. While mixing your cheese sauce over a low heat, make sure that you are boiling your pasta as well. Once the pasta is cooked, drain it, and then mix it in the cheese sauce. Finally, pour into ramekins to bake in the over for about ten minutes at 375 - the cheese should be bubbling a bit when done. Allow the dishes to cool for about five minutes and then enjoy.

oh candy, your love's so sweet

Clearly, I am trapped in the past this week - I think any holiday sends me on a trip down memory lane. Halloween is one of those rare holidays where bad behavior can totally be allowed. I remember how important it was to count all the loot from trick or treating upon arriving at home, and then figuring out which candies you had the most of, and trading siblings and friends for your favorites. I still get disappointed when I think about the people who gave raisins, Charleston Chews, or the dentist down the street who would hand out toothbrushes - definitely not in the spirit of the holiday. My favorite candy has held steady and true after all these years, the Reese's Peanut Butter Cup. There is something about that chocolate and peanut butter combination that I never tire of.  Now, if only I was allowed to go trick or treating to see how many of these I could come home with.