My mom swears there must be something in Funfetti cake mix that makes it so addicting and good. I don’t know what that secret ingredient is (look out Pillsbury, I’m coming for you), but these cake batter cookies have that similar, cake batter flavor we all know and love.
These little guys are extremely cute and incredibly delicious. And even though the cookies were tasty morsels on their own I decided to top them with vanilla frosting and sprinkles!
For the recipe for Cake Batter Cookies, please go to Sally’s Baking Addiction. All of her recipes are phenomenal, and this one is a sure-fire WIN.
I have always been a big fan of brunch. It involves breakfast food (which I crave), a relaxed meal (perfect for a weekend day), and time with friends/family (it doesn’t get better than that). And for me, crepes are a my go-to recipe for when I make brunch.
I must thank my good friend Kirsten for teaching me this crepe recipe. Before Kirsten, I thought crepes were a gourmet food option only bought from French restaurants and food markets. But this crepe recipe is perfection: simple ingredients, easy to make, and versatile. I decided to fill the crepes with fruit and Nutella, but the great thing about crepes is that they are an invitation to get creative! Butter, sugar, cinnamon. Fruit jam. Chicken pesto. Ham and cheese. Use your imagination! Become a culinary visionary!
Simple, Delicious Crepes
1 Cup Flour
1 Pinch Salt
1 1/4 Cup Milk
1 Tablespoon Melted Butter
Dash Vanilla Extract
Melt butter in the microwave. Whip together eggs and butter, then add vanilla extract and milk. Mix dry ingredients. Slowly incorporate dry ingredients with egg mixture. Let the crepe batter sit for 5-10 minutes. Turn the stove on medium, heat a pan, and melt some butter on the pan (or I used coconut oil). Pour about 1/4 cup of the batter onto the pan and lift the pan, swirling it around so that the batter coats the entire bottom. Let the crepe cook on one side for a minute, then carefully flip and cook the other side. Set crepe on a plate and cover to keep warm. Repeat until all the batter is used. Add your favorite toppings and enjoy a wonderful brunch!
How did I not discovered risotto sooner?! Truth be told I have never walked into a restaurant and thought “you know what, I’m gonna order risotto”. Today I am here to tell you that I am ignorant no more! Risotto is a new favorite of mine and if you haven’t tried risotto before allow me to introduce you!
I learned to make this dish about a month ago. My mom loves risotto (and she’s really good
Nick and I at the Giants game last weekend
at making it), so last time my parents were in town she whipped up a batch for me. I was supposed to be paying avid attention and taking mental notes of what she did, but I must confess I got a little distracted by the pre-dinner appetizers. Meaning, when my boyfriend Nick came into town and I started making risotto for us, I realized I really was going to have to take some creative liberties and see how it went.
Luckily, this dish is so simple and the ingredients so easy-to-find that anyone can make this. Seriously! And since this is a base recipe you can feel free to add anything to it that you wish.
Parmesan Risotto (makes 4-6 servings)
1 1/2 cups arborio rice
1 can chicken broth, heated (or a cube of condensed chicken stock dissolved in boiling water)
1/2 cup white wine
1 medium white onion, diced
2 cloves of garlic, chopped
4 Tablespoons butter
1/2 cup parmesan cheese
Salt and Pepper, to taste
In a large saucepan, melt 3 tablespoons of butter and throw in the chopped garlic and onion until aromatic. Next, add the arborio rice and stir in the saucepan until translucent. Then add the white wine and stir until the wine has almost cooked off. Slowly ladle the hot chicken broth over the rice, stirring constantly. Add a ladle of broth each time the previous ladle has almost boiled off. Once all the broth has been added and the arborio rice thickened, take off the heat and stir in 1 tablespoon of butter and parmesan cheese, and salt and pepper if you wish. Serve hot immediately.
I must admit I am really jumping on the pumpkin bandwagon late in the season. I cannot believe it took me until now, but I have finally made a dish utilizing the delicious and healthy autumnal obsession that is pumpkin.
I was looking on foodgawker.com (as I tend to do in my spare time) for pumpkin recipes and came across this crustless pumpkin recipe on the blog of Chocolate Covered Katie. If you are a generally healthy person with a killer sweet tooth like myself, this blog is the blog for you. It’s chocked full of healthy adaptations for your favorite desserts!
Here is her ingenious Crustless Pumpkin Pie recipe. It is delicious by itself, but even tastier with whipped cream, ice cream, or cream cheese frosting on top!
LUCKILY, I come bearing a bundle of delicious recipes! Between travelling for Thanksgiving, getting busy with work, and trying to make sure I still get enough sleep (I am one of those people who need a minimum of 7 hours, non-negotiable), cooking has really gone out the window. No more, people! No more! I am back and cooking/baking up a storm for Christmas!
For me, the time starting with Thanksgiving and leading up all the way through New Years is simply the most cheerful time of the year for me. I wouldn’t say it’s when I am the happiest (for me that time is summer: a season of sunshine, beaches, and ice cream) overall, but the general merriment in the month of December is absolutely contagious!
Anyways, general cheerfulness for me leads to baking. I really like baking and cooking for other people during the holidays. And I decided to start this culinary marathon with a recipe I have yet to try before: a Lemon Blueberry Yogurt Loaf.
It’s all thanks to Christina over at Sweet Pea’s Kitchen. She whips up some of the tastiest recipes, and this one is no exception! It’s flavorful, it’s packed with antioxidant-bearing blueberries, and the texture is perfect for a quick bread. The tartness of the lemon is a nice touch, and I would be prepared to make another batch right away because these loaves will go fast!