"There's A Cookie in It!?"

I said I was going to stop with the sweets for a while, but I couldn't resist. I came across this recipe while not paying attention in class (it's bad, buuutttt it happens sometimes. What can I say? lol) Anyways, I showed it to my freshman girls and they just had to have these cupcakes, and naturally I couldn't say no to them. I must say these were some of the best cupcakes I've made yet. Definitely a new favorite recipe. Although, I will say they are very heavy and I recommend a glass of milk on the side.

Chocolate Chip Cookie Dough Cupcakes!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
•  
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs
• (Follow Ingredients on Box) 

Directions

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.      

• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. 

• Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. 

• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

"Life is uncertain. Eat dessert first." ---Ernestine Ulmer

Bon Appétit!

Food Science

Since I'm changing my major to Food Science Health and Nutrition, I've been spending my spare time doing a lot of research. 

For those that don't know, here's a brief description of what my new career choice will be like. 

A food scientist, or food technologist, looks for better ways to select, preserve, process, package and distribute food products, including the ingredients that go into them. A food scientist also must have extensive knowledge on the nature, composition and behavior of food, such as what happens to its flavor, color or nutritional properties when cooked or placed in storage. Biology, microbiology, chemistry and engineering are just some of the diverse fields of study that food science draws on to ensure safe, high-quality consumer products.

I came across this article while doing some browsing between classes. Since my blog is all about cooking, I thought it would be a fitting addition since I haven't posted in a while. 

Although this article is referring to Europeans, it is still very much relevant to Americans. 

"Many different factors affect the type of food chosen and consumed, but the skill to prepare appropriate food plays an important role. A lack of skills in preparing and cooking food could impact on health as it can limit choices. Can building people’s confidence in cooking food make Europeans healthier?"

Click here to read more : Cooking Skills and Health

The Whole Enchilada

For Christmas I got this cookbook that has only chicken recipes and a chef jacket lol (It's serious now). I had planned on putting them to use a while ago, but for one reason or another I didn't get to. Hopefully, when I get back to my apartment I can try and do something once a week, and keep the blog updated more often.

The recipe that I chose was actually not technically an enchilada recipe. It was a recipe for Mexican pancakes. Buuutttt, me being me, I decided to make it my own. So I made a few modifications that definitely took the recipe to the next level. It was a little time consuming, but not very difficult and it tasted great!

Mexican Chicken Pancakes

Ingredients

Butter, for greasing

8 oz of cooked chicken (See cooking tips below)

1/4 - 1/2 tsp chili powder (optional)

1 bunch scallions (spring onions)

1 1/4 cups all-purpose flour

2 eggs

Salt and pepper 

2/3 cup milk

2 tbsp vegetable oil (you probably will actually need to use more than that)

2/3 cup sour cream

8 tbsp grated Cheddar Cheese (I actually used a "Mexican" blend of cheese and Pepper Jack)

Cilantro leaves to garnish

16 oz. Salsa de Chiles Frescas

Directions (Prep and Cook Time: 1h, makes 8 pancakes)

1. Preheat over to 400° F. Lightly butter 1 large ovenproof serving dish (or 2 smaller ones)

2. Cut the chicken into small pieces. Sprinkle the chicken with a little chili powder, if desired. Roughly chop the scallions.

 Chicken tip: Season the chicken by covering it evenly on both sides with equal portions of garlic powder and seasoning salt (about 1 tsp on each side <for chicken breasts>). Pan sear the chicken in a large non-stick skillet with about 1 tbsp of extra virgin olive oil at medium heat. 

3. Put the flour and eggs into a large bowl and season with salt and pepper. Gradually beat in the milk to make a smooth batter. (You will most likely need to add more milk than the recipe requires in order to get the right consistency)

4. Heat 1 tbsp of the oil in a skillet (frying pan). Add a ladleful of the batter and tip to cover the base of the pan. Cook for 1-2 minutes until the base is firm then flip and cook for a further 1 minute. 

5. Repeat, using the remaining batter, to make 8 pancakes, interleaving the cooked pancakes with parchment paper. 

6. Pour the sour cream into the base of the prepared dish or dishes and spread so that it evenly covers the bottom. Sprinkle over the chopped scallions. 

7. Place an eighth of the chicken pieces into the center of each pancake and add a little grated cheese to each, reserving a little to garnish. 

8. Fold up each pancake, securing with a toothpick (cocktail stick), if needed. Carefully lift the pancakes on top of the sour cream mixture. Sprinkle the remaining cheese on top of each pancake.

9. Bake in the oven for 15 minutes. While the Pancakes are in the oven, heat the Salsa in a small sauce pan over medium-low heat until hot. Remove the pancakes and pour sauce over them. Garnish with the cilantro. 

And that's all there is to it. I served mine with rice and beans, and everyone loved it! 

"Sharing food with another human being is an intimate act that should not be indulged in lightly."  —-M. F. K. Fisher

Bon  Appétit !

No Chef Boyardee

My mother has this thing now where if she knows I'm going to be at home, she'll buy a bunch of random things from the grocery store for me to cook. It's kind of like chopped in a weird way because usually I have to figure out what to do with the stuff. This time she picked up some chicken and cheese ravioli, some sun-dried tomato pesto, and some spaghetti sauce. With that I came up with this:


Toasted Chicken and Cheese Ravioli 


Ingredients


2 tbsp of whole milk
1 egg
1/2 cup of seasoned Italian bread crumbs
3 cups of vegetable oil (  I like Canola oil better; it's healthier)
1 16oz. jar of marinara sauce
1 16oz. package of chicken and cheese ravioli (or any other frozen or refrigerated ravioli of your choice) 

Directions


1. Combine milk and egg in a small bowl. Place breadcrumbs in a shallow dish. Dip ravioli in the milk mixture, then coat them with bread crumbs. 

2. In a large saucepan, heat marinara sauce over medium heat until it begins bubbling. Reduce to  a simmer.

3. In a separate large heavy pan, pour oil to a depth of about 2 inches. Heat oil over medium heat until a small test portion of breading sizzles and turns brown. Fry ravioli, a few at a time. Cook them for one minute on each side or until golden. (Keep a watchful eye on them because they brown extremely quickly) Drain on paper towels. 

4. Drizzle with the marinara sauce and serve. I paired mine with Garlic bread served with sun-dried tomato pesto as well as a fresh Caesar salad. 

“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”
- Anthony Bourdain

Bon Appétit!

Merry Christmas, Baby!

You would think that I would have planned to make something elaborate seeing as it was Christmas and all, not the case. I was just supposed to chill. I didn't have to worry about dinner because my older cousin was handling that. My aunt took care of the desserts. I was off the hook. That is, until my dad decided that he wanted me to make cheesecake, and it had to be a plain cheesecake with CHERRY topping. It's not one of my favorites, but I did for him. Even though it didn't get made until about 2a.m. on Christmas Eve, it wasn't terrible because it's a super simple recipe. I think any really good, really simple recipe is worth sharing. So, here it is:

3-Step Philadelphia Cheesecake

what you need

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup  sugar

1/2 tsp. vanilla

2   eggs

1 cup thawed COOL WHIP Whipped Topping1   Keebler Graham Pie Crust (6 oz.) 1 can of cherry pie filling  

If you're pressed for time, use the stove top to soften the cream cheese while the oven is preheating. 

make it

Step 1:    PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. 

Step 2:    POUR into crust

Step 3:    BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Top with whipped topping and the cherry filling.

Unfortunately the picture of the final product isn't the best quality because I didn't take it myself. My mother did it with her phone so the color is a little weird. 

“Tell me what you eat, I’ll tell you who you are.”
- Anthelme Brillat-Savarin

Bon Appétit!

                                                                                                       

Southern Comfort :-)

I know Corn Chowder doesn't really sound all that appetizing to those who've never tried it, but I loved this recipe. I wasn't even planning on making anything tonight, but thanks to my dad I had to. I had made chicken for the family, but was planning on eating mine later. Unfortunately, when it was time for me to get mine, my dad had already eaten it lol. So, I figured now would be a great opportunity for me to find a new quick, simple, and pork/beef free. The good thing about this soup is that most of the ingredients are things I usually have, at home anyway (onions, celery, potatoes...). 


I didn't do a whole lot of modifying with this one, but I definitely will probably experiment with it in the near future. 

Mimi's Corn Chowder

• INGREDIENTS

• 1/4 cup unsalted butter (1/2 a stick)
• 6 tablespoons chopped onions
• 3/4 cup diced celery
• 2 1/2 cups hot water
• 2 cups cubed potatoes (1/2 inch pieces)
• 3 cups frozen corn kernels, thawed
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 dash white pepper
• 3 tablespoons flour
• 1 quart half-and-half cream (I personally like heavy whipping cream better)
• 
  

• DIRECTIONS

  • 1
    1. Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).

    
    

    

    
    
  • 2
    2. Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 20 minutes (The time really just depends on how big the pieces of potato are)   

    
    

                

    
    
  • 3
    3. Whisk flour into 1 cup of the half and half and then stir into soup.
  • 4
    4. Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
  • 5
    5. Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

    
    

    “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
    - Luciano Pavarotti

    
    

    Bon Appétit!