Sunday, March 27, 2011

Double Chocolate Cookies

This is probably one of the best cookie recipes ever! You can make them chewy or crusty. Whatever you like better! In case you hadn't noticed, a lot of what blogs post is just copied from another blog. This is my own personal recipe that I made up myself.

1/2 cup butter
1/4 cup shortening (preferably vegetable)
1 cup white sugar
1/2 brown sugar
2 eggs
2 teaspoons vanilla
2 cups all purpose flour
2/3 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 cup milk (I use 1%)
2 cups semisweet chocolate chips
1/2 cup chopped nuts (optional)
1/4 cup coconut (optional)
1/4 cup dried cherries

Preheat the oven to 350 degrees F (175 degrees C).
In a electric mixer combine butter, shortening, sugar, eggs and vanilla until light and fluffy. Combine the cocoa powder, flour, baking soda, and salt; blend into the butter mixture. Add 1/2 cup milk or until wet. Mix in the chocolate chips, nuts, coconut and cherries. Drop into balls on a cookie sheet and bake for 8-10 minutes. Enjoy with a glass of milk.

This is my user ID photo


With a glass of milk

You can see the chocolate chips!

Thursday, March 24, 2011


When it's about 3:00 in the afternoon, I start to feel the need for a snack. I always want something like a cookie but I have decided that I probably need to eat something a little bit healthier. While rummaging around in the fridge, I came across a carton of eggs. I love eggs especially because they give you lots of vitamins and such. Here are some ideas/directions for an easy snack.

1 egg
olive oil
sea salt

Grease and grease a skillet with the olive oil. Crack a egg and drop it in the middle of the skillet so that it gets evenly cooked. Cook it for about 45 seconds and sprinkle a little sea salt on it. Then, flip it over with a spatula. Cook for about 35 seconds. Enjoy!

Cooking The Egg

Wednesday, March 23, 2011

Life Is Unfair

It is March. It's supposed to be warm out right? I shouldn't have assumed that because I live in the crazy state of Minnesota where on March 23 we have a snowstorm! To cheer myself up I am going to post a few random food photos.


Summer Sausage


Tuesday, March 22, 2011

Chocolate Cream Pie

Once again I am failing to post a variety of things on my blog. But I really have to do another pie recipe. I do.
Adapted from Smitten Kitchen

1/4 cup cornstarch
1/3 cup plus 2 T sugar, divided
3 T unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk or 2 cups milk and 1 cup cream
4 oz bittersweet chocolate finely chopped
1 teaspoon vanilla extract
1 cup whipped cream
Chocolate shavings for garnish

3 cups all purpose flour
3 T sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
4 oz cold unsalted butter cut into cubes
1/2 cup cold shortening
8 T ice water

Combine flour, sugar, salt, and baking powder in a large mixing bowl. Cut butter into tiny cubes and drop into the flour mixture. Add shortening and continue to blend until dough is the texture of cornmeal. Sprinkle 1/2 of the ice water over mixture and toss with fork or fingers. Add more water a tablespoon at a time until dough can be gathered into a rough ball. Form two disks and flatten. Wrap in plastic and chill until solid. Roll out dough on a lightly floured surface to fit a 9-inch pie plate. Crimp edges decoratively. Dock the sides and bottom of pie crust with a fork, then chill for 30 minutes. Preheat the oven to 375 degrees F. Line the shell with foil and fill with dried beans or pie weights. Bake for 25 minutes before removing the pie weights and baking for another 15-20 minutes more. Cool shell.

Pudding directions-
Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a saucepan and gradually whisk in milk. Bring to a boil for two minutes, to thicken while stirring constantly. Remove from heat and and whisk in chocolate and vanilla until smooth. Pour into cooked pie shell and chill for at least two hours. Just before serving, whip the cream and sugar at high speed until stiff peaks form. Spoon onto pie and garnish with chocolate shavings.

The Pudding

Pie crust

From the top

From the side

Friday, March 18, 2011


If any of you notice a spelling error, other mistakes, recipes you want, or suggestions please tell me in the comments box below. If you have a recipe you want to share you can tell me about it in the comments box and I will try to post it with all credit to you (of course!)

Thursday, March 17, 2011

Black Bottom Banana Cream Pie

This month, I took a pie making course at Cooks Of Crocus Hill cooking school. That is where I got this mouthwatering recipe. It is a wafer crust, chocolate ganache, bananas, and coconut pastry cream all combined into one. Mmm!

1 1/2 cups chocolate wafer crumbs
1/4 cup butter

1/2 cup heavy cream
1T butter
4 oz chocolate
1/2 teaspoon vanilla
1/4 teaspoon banana extract (optional)

Pastry cream-
1 1/2 cups half and half
1/2 sugar
2 eggs
1 egg yolk
2 T cornstarch
1 teaspoon vanilla
1/2 teaspoon coconut extract (optional)

Whipped cream-
1 cup heavy cream, cold
1 T confectioner's sugar, sifted
1/2 teaspoon vanilla extract

Crust directions-
Preheat oven to 350 degrees. Grease a 9 inch pie pan. In a bowl combine butter and cookie crumbs. Stir until mixed. Press into and up the sides of prepared pie pan. Chill until firm, about 30 min. Bake for 5-7 minutes until crust is set. Cool.

Ganache directions-
In a saucepan heat butter and cream until hot. Place chocolate in a bowl and pour hot mixture over it. Let set for 1 minute until chocolate is smooth and melted. Stir in vanilla and whisk until smooth. In a small bowl reserve 2 T ganache. Pour remainder over crust.

Pastry cream-
In saucepan bring half and half to a simmer. In a separate bowl, whisk eggs, sugar, yolk, and cornstarch to blend. Pour mixture into saucepan. Whisk until mixture thickens and comes to a boil. Boil for about 1 minute. Stir in extracts. Pour into a container and chill. Cover and chill until cold.

Whipped Cream-
In a mixer with cold bowl and cold whisk attachment, whip cream, confectioner's sugar and vanilla until stiff peaks form. Reserve.

Thinly slice 2-3 bananas and arrange over crust. Spread pastry cream over bananas. Drizzle reserved ganache over pastry cream. Swirl decoratively. Refrigerate for 3 hours. Pipe out garnishes with whipped cream on top.

My Pictures

Thursday, March 10, 2011


One of my favorite breakfasts lately has been a plate piled high with crepes and all sorts of toppings. Here is my favorite recipe for crepes adapted from

2 large brown eggs
1 cup milk (I use 1%)
2/3 cup bread or all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons vegetable oil

Whisk eggs and milk in a medium bowl. add the flour, salt, and oil and mix. Continue to whisk until no flour lumps are left. Pour 1/4 cup batter onto a greased and heated skillet. Cook until golden brown. Enjoy!
                                                                         The Crepes


Friday, March 4, 2011


As of now, I have 5 different kinds of milk/cream in my fridge. Half and half, whipping cream, whole milk, 1% milk, and soy milk. I am making a recipe that needs buttermilk. Luckily, I was saved by my good friend google who provided a simple recipe for buttermilk.

1 cup milk
1 tbsp. white vinegar or lemon juice

Combine the milk and the vinegar/lemon juice. Let the mixture stand for 5 minutes. Magic!

Thursday, March 3, 2011


Hi guys! This is officially my first post on my new blog. This blog is my collection of recipes, tips, photography, and (warning) somewhere to write down my thoughts! I can't wait to get started!